An Update for Sea State
Last summer, we relaunched Sea State, our series featuring expert speakers on topics central to the Gulf of Maine ecosystem and economy.
Since 2006, we’ve invited scientists, seafood experts, fishermen, and others to lead these important conversations. After a brief hiatus as we rebuilt the Cohen Center for Interactive Learning for the all-new LabVenture experience, we’re continuing that tradition with some notable updates.
Along with the physical changes to the space, we’re updating the learning experience for attendees to make it less formal and more interactive. That means we’ll break from the traditional lecture style to incorporate more small-group discussion and other interactive learning strategies.
Here are some other important changes:
- Repeat sessions: In the past, we’ve featured a series of separate presentations from guest lecturers. Now, we're offering several instances of the same presentations and group discussions to help make the discussions accessible to a larger audience. That means you’ll likely want to choose one session per series, rather than attending them all.
- Internal and external speakers: Rather than relying entirely on a single speaker, we’re featuring a GMRI staff voice alongside one of our many partners — including fishermen, aquaculture farmers, scientists, fisheries managers, educators and others. We hope to provide a useful framework for understanding important issues related to the Gulf of Maine and some perspective from the partners we engage with on those issues.
- Reception with refreshments: Guests can now enjoy complimentary refreshments during a brief reception just before the program begins. We hope attendees will take advantage of this opportunity to connect prior to the event.
- Tickets for sale: We’re asking for attendees to purchase tickets for $8 ahead of time, or $10 at the door. The price of the tickets will help pay for an improved space and program experience.
This year, we hosted two separate Sea State series. First, we invited our community to join a discussion of Maine’s aquaculture landscape. Local mussel, oyster, and kelp farmers shared their perspectives on this growing industry alongside our staff experts.
In our second Sea State series, we hosted a conversation about how individuals can support a healthy Gulf of Maine ecosystem and economy by choosing and eating more local seafood. Over the course of three repeat sessions, our staff and seafood partners shared success stories from businesses that are empowering consumers to choose seafood they can feel good about.
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