Ajax loader
By using our website, you agree to our use of cookies as described in Cookie Policy.

Can't find what you're looking for?

 

Be sure to Sign in to see all available content.

 

If you don't have an account, Register here.

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
RTX6H64X
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
Display
Items per page
Page
of 1