Robert Steneck, a professor of marine sciences at the University of Maine, spoke with The Guardian for the article, “Is it wrong to boil lobsters alive?” “I’m not convinced they feel pain,” Steneck said. “There is no compelling case I’ve seen that suggests they feel pain. You don’t really see this level of concern for […]
Read more
The University of Maine was mentioned in the Fox News report, “2018 emoji to include new food items, anatomically inaccurate lobster.” According to information from the Lobster Institute at UMaine, a lobster is known as a decapod, with “deca” being Greek for 10, because lobsters have 10 legs (five pairs). The new lobster emoji appears […]
Read more
The Lobster Institute at the University of Maine was mentioned in a Seafood News article about the United Kingdom considering action to make it illegal to boil live lobsters. Crustacean Compassion, an animal welfare organization based in the U.K., is looking to follow Switzerland’s lead and convince government officials to ban the practice, according to […]
Read more
The Portland Press Herald reported the Maine Department of Marine Resources is questioning the reliability of a new study that predicts a sharp decline in Gulf of Maine lobsters over the next 30 years. The Gulf of Maine Research Institute, University of Maine and National Oceanic and Atmospheric Administration built a computer model that predicts […]
Read more
The Voice-Tribune cited statistics from the University of Maine Lobster Institute about rare-colored lobsters in a story about Louisville, Kentucky’s annual lobster feast fundraiser called Legendary Louisville. For the event, a fascinator (headpiece) was designed by Christine A. Moore of New York City to pay homage to both the city’s Lobster Feast as well as […]
Read more
The Portland Press Herald and Associated Press reported on a recently published study that found conservation practices employed in the Gulf of Maine have allowed the lobster fisheries of northern New England to thrive during a time of increased ocean warming, while fisheries in southern New England have declined drastically. The study included researchers from […]
Read more
The Lobster Institute at the University of Maine was mentioned in the Gizmodo report, “Switzerland outlaws boiling lobsters alive.” New Swiss regulations will require food preparers to stun or mechanically destroy a lobster’s brain before immersing it in boiling water, according to the article. The Lobster Institute at UMaine suggests that a lobster’s nervous system […]
Read more
Rick Wahle, a research professor at the University of Maine Darling Marine Center, was interviewed by Canadian Broadcasting’s Radio-Canada for a report about American lobster migrating from south to north, as a result of warming waters. A segment of the footage was shot at the DMC waterfront in Walpole where Wahle and graduate students conduct […]
Read more
CBC News cited statistics from the Lobster Institute at the University of Maine in a report about an “almost rainbow-colored” lobster that was caught in Canada’s Bay of Fundy. Robinson Russell, who caught the lobster, said white lobsters, which lack pigments in their shells, are the rarest you can find. According to the Lobster Institute […]
Read more
The Portland Press Herald reported researchers at the University of Maine and Ready Seafood Co. of Portland are working to examine what influences shell growth in Maine lobsters to see if they can speed up the shell-hardening process in recently molted crustaceans. In Maine, the summer catch is mostly soft-shell lobsters, or shedders, which sell […]
Read more