Florida Tech Challenge Course

FIT ROTC MS3 Dining Out 2008 Skit Part 2

This is the second part of the video, again uncensored and still without the date scene. Part 2

Megan DAVIS 01/17/18 Ocean Entrées: The New Food Source to Feed the World

About the Lecture

By 2050 the global population will reach almost 10 billion people. With this rapid population growth, a staggering 70% increase in food supply will be needed by 2050. Sustainable fisheries practices balanced with the cultivation or aquaculture of seafood are ways to contribute nutritious, high protein food sources. Right now, more than 50% of all seafood is provided by aquaculture, a percentage that is expected to rise to 70% or greater by 2050. At Harbor Branch Oceanographic Institute we assist in meeting one of the most significant long-term challenges: The expansion of US aquaculture production to grow safe and healthy seafood while at the same time reducing the trade deficit, providing jobs and economic growth in coastal and inland communities. During this presentation you will learn about the aquaculture of two species that are highly nutritious and good choices for feeding the world: the hard shell clam and sea vegetables. You will learn the origin of these species, how to choose and cook these products, and their health benefits. A clam and sea vegetable cooking demonstration will be part of the presentation and you will receive the recipes to prepare tasty entrées at home.

About the Speaker

Dr. Megan Davis’ fascination for the ocean began as a young girl collecting shells along the beaches of her native Australia. After moving to Florida, she sailed many summers to the Bahamas with her family. These activities cemented her passion for the ocean and sea life, specifically, the queen conch. After graduating with a Bachelor’s in aquaculture and environmental science she headed to the Turks and Caicos Islands for 10 years. Here she became a co-founder and chief scientist for the world’s first conch farm. For almost 4 decades Megan has combined her strengths in aquaculture, fisheries, marine science, education and business to lead several team projects throughout the Caribbean and Florida. She graduated with her Ph.D. from Florida Institute of Technology. Megan joined Harbor Branch 22 years ago as part of the fishermen’s clam retraining program. She enjoys combining her hobby for cooking with sharing information about healthy food choices, which includes sustainable seafood.