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Ocean Shock 

RTX6H6A6 
Menus for a warming planet 
This series has explored the damaging effects of warming waters in the world's oceans on marine life – and human life. Stressed by this climate change hidden beneath the waves, fish and other marine species are facing enormous disruption.

What can you do to try to lighten your effect on these animals? We talked to five people intimately involved with the sea: a Norwegian seafood chef with a locavore emphasis; an explorer fighting to ban fishing in two-thirds of the world's oceans; an environmental scientist concerned about the global boom in aquaculture; an entrepreneur training unemployed young people as "sea rangers" to protect marine reserves; and a New England sushi chef who focuses on invasive species. 
OCEANS-TIDE/FOOD
RTX6H65Z 
October 30, 2018 
Chef Bun Lai of Miya's Sushi poses at the restaurant in New Haven, Connecticut, U.S., August 28, 2018.... 
New Haven, UNITED STATES 
Chef Bun Lai of Miya's Sushi poses at the restaurant in New Haven 
Chef Bun Lai of Miya's Sushi poses at the restaurant in New Haven, Connecticut, U.S., August 28, 2018. Picture taken August 28, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Shannon Stapleton 
OCEANS-TIDE/FOOD
RTX6H65V 
October 30, 2018 
National Geographic Society explorer-in residence Enric Sala poses inside the Society's headquarters... 
Washington, UNITED STATES 
National Geographic Society explorer-in residence Enric Sala poses inside the Society's headquarters... 
National Geographic Society explorer-in residence Enric Sala poses inside the Society's headquarters in Washington, D.C., U.S., September 17, 2018. Picture taken September 17, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Mike Segar 
OCEANS-TIDE/FOOD
RTX6H65O 
October 30, 2018 
Dutch environmental-activist-turned social-entrepreneur Wietse van der Werf poses in Rotterdam, the Netherlands,... 
Rotterdam, Netherlands 
Dutch entrepreneur Wietse van der Werf poses in Rotterdam 
Dutch environmental-activist-turned social-entrepreneur Wietse van der Werf poses in Rotterdam, the Netherlands, September 7, 2018. Picture taken September 7, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Eva Plevier 
OCEANS-TIDE/FOOD
RTX6H65K 
October 30, 2018 
Jennifer Jacquet, an environmental scientist from New York University poses in New York, U.S., August... 
New York, UNITED STATES 
Jennifer Jacquet, an environmental scientist from New York University poses in New York 
Jennifer Jacquet, an environmental scientist from New York University poses in New York, U.S., August 31, 2018. Picture taken August 31, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Shannon Stapleton 
OCEANS-TIDE/FOOD
RTX6H65H 
October 30, 2018 
Chef Christopher Haatuft prepares a dish of halibut at his restaurant Lysverket in Bergen, Norway, July... 
Bergen, Norway 
Chef Christopher Haatuft prepares a dish of halibut at his restaurant Lysverket in Bergen 
Chef Christopher Haatuft prepares a dish of halibut at his restaurant Lysverket in Bergen, Norway, July 31, 2018. Picture taken July 31, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Clodagh Kilcoyne 
OCEANS-TIDE/FOOD
RTX6H65E 
October 30, 2018 
A dish of halibut is served at Chef Christopher Haatuft's restaurant Lysverket in Bergen, Norway July... 
Bergen, Norway 
A dish of halibut is served at Chef Christopher Haatuft's restaurant Lysverket in Bergen 
A dish of halibut is served at Chef Christopher Haatuft's restaurant Lysverket in Bergen, Norway July 31, 2018. Picture taken July 31, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Clodagh Kilcoyne 
OCEANS-TIDE/FOOD
RTX6H656 
October 30, 2018 
Chef Bun Lai of Miya's Sushi holds an invasive Asian shore crab in New Haven, Connecticut, U.S., August... 
New Haven, UNITED STATES 
Chef Bun Lai of Miya's Sushi holds an invasive Asian shore crab in New Haven 
Chef Bun Lai of Miya's Sushi holds an invasive Asian shore crab in New Haven, Connecticut, U.S., August 27, 2018. Picture taken August 27, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Shannon Stapleton 
OCEANS-TIDE/FOOD
RTX6H655 
October 30, 2018 
An invasive Asian crab roll is seen at Chef Bun Lai's Miya's Sushi restaurant in New Haven, Connecticut,... 
New Haven, UNITED STATES 
An invasive Asian crab roll is seen at Chef Bun Lai's Miya's Sushi restaurant in New Haven 
An invasive Asian crab roll is seen at Chef Bun Lai's Miya's Sushi restaurant in New Haven, Connecticut, U.S., August 28, 2018. Picture taken August 28, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Shannon Stapleton 
OCEANS-TIDE/FOOD
RTX6H653 
October 30, 2018 
Chef Christopher Haatuft prepares a halibut at his restaurant Lysverket in Bergen, Norway, July 31, 2018.... 
Bergen, Norway 
Chef Christopher Haatuft prepares a halibut at his restaurant Lysverket in Bergen 
Chef Christopher Haatuft prepares a halibut at his restaurant Lysverket in Bergen, Norway, July 31, 2018. Picture taken July 31, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Clodagh Kilcoyne 
OCEANS-TIDE/FOOD
RTX6H650 
October 30, 2018 
Invasive lionfish is served on frozen ocean water in Chef Bun Lai's Miya's Sushi restaurant in New Haven,... 
New Haven, UNITED STATES 
Invasive lionfish is served on frozen ocean water in Chef Bun Lai's Miya's Sushi restaurant in New Haven... 
Invasive lionfish is served on frozen ocean water in Chef Bun Lai's Miya's Sushi restaurant in New Haven, Connecticut, August 28, 2018. Picture taken August 28, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Shannon Stapleton 
OCEANS-TIDE/FOOD
RTX6H64Y 
October 30, 2018 
Chef Christopher Haatuft poses at his restaurant Lysverket in Bergen, Norway, July 30, 2018. Picture... 
Bergen, Norway 
Chef Christopher Haatuft poses at his restaurant Lysverket in Bergen 
Chef Christopher Haatuft poses at his restaurant Lysverket in Bergen, Norway, July 30, 2018. Picture taken July 30, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Clodagh Kilcoyne 
OCEANS-TIDE/FOOD
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October 30, 2018 
Chef Christopher Haatuft poses at his restaurant Lysverket in Bergen, Norway, July 30, 2018. Picture... 
Bergen, Norway 
Chef Christopher Haatuft poses at his restaurant Lysverket in Bergen 
Chef Christopher Haatuft poses at his restaurant Lysverket in Bergen, Norway, July 30, 2018. Picture taken July 30, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Clodagh Kilcoyne 
OCEANS-TIDE/FOOD
RTX6H64V 
October 30, 2018 
A dish of mussels is seen at Chef Christopher Haatuft's restaurant Lysverket in Bergen, Norway, July... 
Bergen, Norway 
A dish of mussels is seen at Chef Christopher Haatuft's restaurant Lysverket in Bergen 
A dish of mussels is seen at Chef Christopher Haatuft's restaurant Lysverket in Bergen, Norway, July 31, 2018. Picture taken July 31, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Clodagh Kilcoyne 
OCEANS-TIDE/FOOD
RTX6H64U 
October 30, 2018 
A dish of halibut goujons is seen at Chef Christopher Haatuft's restaurant Lysverket in Bergen, Norway,... 
Bergen, Norway 
A dish of halibut goujons is seen at Chef Christopher Haatuft's restaurant Lysverket in Bergen 
A dish of halibut goujons is seen at Chef Christopher Haatuft's restaurant Lysverket in Bergen, Norway, July 31, 2018. Picture taken July 31, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Clodagh Kilcoyne 
OCEANS-TIDE/FOOD
RTX6H64S 
October 30, 2018 
A dish of halibut is seen at Chef Christopher Haatuft's restaurant Lysverket in Bergen, Norway, July... 
Bergen, Norway 
A dish of halibut is seen at Chef Christopher Haatuft's restaurant Lysverket in Bergen 
A dish of halibut is seen at Chef Christopher Haatuft's restaurant Lysverket in Bergen, Norway, July 31, 2018. Picture taken July 31, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Clodagh Kilcoyne 
OCEANS-TIDE/FOOD
RTX6H64N 
October 30, 2018 
Dutch environmental-activist-turned social-entrepreneur Wietse van der Werf speaks to the Sea Ranger... 
Rotterdam, Netherlands 
Dutch environmental-activist-turned social-entrepreneur Wietse van der Werf speaks to the Sea Ranger... 
Dutch environmental-activist-turned social-entrepreneur Wietse van der Werf speaks to the Sea Ranger Service in Rotterdam, Netherlands, September 7, 2018. Picture taken September 7, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Eva Plevier 
OCEANS-TIDE/FOOD
RTX6H64I 
October 30, 2018 
Chef Bun Lai of Miya's Sushi holds an invasive Asian shore crab which he will use at his restaurant in... 
New Haven, UNITED STATES 
Chef Bun Lai of Miya's Sushi holds an invasive Asian shore crab which he will use at his restaurant in... 
Chef Bun Lai of Miya's Sushi holds an invasive Asian shore crab which he will use at his restaurant in New Haven, Connecticut, U.S., August 27, 2018. Picture taken August 27, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Shannon Stapleton 
OCEANS-TIDE/FOOD
RTX6H64G 
October 30, 2018 
Chef Christopher Haatuft poses at his restaurant Lysverket in Bergen, Norway, July 30, 2018. Picture... 
Bergen, Norway 
Chef Christopher Haatuft poses at his restaurant Lysverket in Bergen 
Chef Christopher Haatuft poses at his restaurant Lysverket in Bergen, Norway, July 30, 2018. Picture taken July 30, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Clodagh Kilcoyne 
OCEANS-TIDE/FOOD
RTX6H64D 
October 30, 2018 
Chef Bun Lai of Miya's Sushi dives for seaweed which he will use at his restaurant in New Haven, Connecticut,... 
New Haven, UNITED STATES 
Chef Bun Lai of Miya's Sushi dives for seaweed which he will use at his restaurant in New Haven 
Chef Bun Lai of Miya's Sushi dives for seaweed which he will use at his restaurant in New Haven, Connecticut, U.S., August 27, 2018. Picture taken August 27, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Shannon Stapleton 
OCEANS-TIDE/FOOD
RTX6H64C 
October 30, 2018 
Chef Christopher Haatuft prepares a halibut from the Glitne company farm at his restaurant Lysverket... 
Bergen, Norway 
Chef Christopher Haatuft prepares a halibut from the Glitne company farm at his restaurant Lysverket... 
Chef Christopher Haatuft prepares a halibut from the Glitne company farm at his restaurant Lysverket in Bergen, Norway, July 31, 2018. Picture taken July 31, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Clodagh Kilcoyne 
OCEANS-TIDE/FOOD
RTX6H64A 
October 30, 2018 
Chef Christopher Haatuft prepares a halibut from the Glitne company farm at his restaurant Lysverket... 
Bergen, Norway 
Chef Christopher Haatuft prepares a halibut from the Glitne company farm at his restaurant Lysverket... 
Chef Christopher Haatuft prepares a halibut from the Glitne company farm at his restaurant Lysverket in Bergen, Norway, July 31, 2018. Picture taken July 31, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Clodagh Kilcoyne 
OCEANS-TIDE/FOOD
RTX6H648 
October 30, 2018 
Jennifer Jacquet, an environmental scientist from New York University, poses in New York, U.S., August... 
New York, UNITED STATES 
Jennifer Jacquet, an environmental scientist from New York University, poses in New York 
Jennifer Jacquet, an environmental scientist from New York University, poses in New York, U.S., August 31, 2018. Picture taken August 31, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Shannon Stapleton 
OCEANS-TIDE/FOOD
RTX6H644 
October 30, 2018 
Chef Bun Lai of Miya's Sushi poses outside his restaurant in New Haven, Connecticut, U.S., August 28,... 
New Haven, UNITED STATES 
Chef Bun Lai of Miya's Sushi poses outside his restaurant in New Haven 
Chef Bun Lai of Miya's Sushi poses outside his restaurant in New Haven, Connecticut, U.S., August 28, 2018. Picture taken August 28, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Shannon Stapleton 
OCEANS-TIDE/FOOD
RTX6H63W 
October 30, 2018 
Chef Christopher Haatuft prepares a halibut from the Glitne company farm at his restaurant Lysverket... 
Bergen, Norway 
Chef Christopher Haatuft prepares a halibut from the Glitne company farm at his restaurant Lysverket... 
Chef Christopher Haatuft prepares a halibut from the Glitne company farm at his restaurant Lysverket in Bergen, Norway, July 31, 2018. Picture taken July 31, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Clodagh Kilcoyne 
OCEANS-TIDE/FOOD
RTX6H63R 
October 30, 2018 
Chef Bun Lai of Miya's Sushi picks invasive weeds which he will use at his restaurant in New Haven, Connecticut,... 
New Haven, UNITED STATES 
Chef Bun Lai of Miya's Sushi picks invasive weeds which he will use at his restaurant in New Haven 
Chef Bun Lai of Miya's Sushi picks invasive weeds which he will use at his restaurant in New Haven, Connecticut, U.S., August 28, 2018. Picture taken August 28, 2018. To match Special Report OCEANS-TIDE/FOOD REUTERS/Shannon Stapleton 
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