Marin, the Portland, Maine-based skincare startup and spin-out from the University of Maine, has launched a new lip treatment made with marine glycoproteins, an upcycled byproduct of lobster processing. The company’s new Glycoprotein Lip Treatment comes in two varieties, unscented and blueberry french toast, and drops just in time for dry skin season. Like Marin’s […]
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When Bob Steneck came to the University of Maine in 1982, there were few marine ecologists in the state, and none interacted with fishermen. He was among the first in Maine to work with lobstermen on research, traveling with them on their boats, diving to the seafloor to study lobsters and sharing his findings with […]
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In an article about a rare blue lobster caught off Beal’s Lobster Pier in Southwest Harbor, WFVX-TV (Fox 22/ABC 7 in Bangor) noted information from the University of Maine Lobster Institute explaining the blue hue comes from a genetic defect that causes the lobster to make excessive amounts of a protein that creates the color.
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In an article about a rare orange lobster with a missing claw found in Casco Bay and housed at the University of New England, CBS News cited an online resource with information about molting from the University of Maine Lobster Institute. According to the Lobster Institute, molting is a growth process that involves lobsters struggling“out […]
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University of Maine students, researchers, Marine Extension Team members and alumni were among the more than 2,000 participants in the 48th Maine Fishermen’s Forum in Rockport, March 2–4. The annual three-day event brings together fishermen, gear suppliers, scientists, government officials and others to share information and collaborate on all things fishing: markets, resource status, regulations, […]
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The Portland Press Herald interviewed Brian Beal and Rick Wahle about the potential to farm lobster in Maine. Beal stated that according to his research, lobsters can be farmed economically. “The reason why there is nothing going on is that the fishery doesn’t want it to happen. They think it will negatively affect their bottom […]
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In an article about lobsters using their feet to taste food, Grunge cited information from the University of Maine Lobster Institute explaining that lobsters eat tough seafood like crabs and mussels by using their claws to rip their prey into pieces and break through tough shells and use its limbs to bring the morsel into […]
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An op-ed for the Portland Press Herald highlighted the University of Maine Lobster Institute’s U.S.-Canada Lobster Town Meeting, which it has held for the past 18 years, and the discussions there about the future of the industry’s approach to the North Atlantic right whale. CentralMaine.com shared the PPH commentary.
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The Associated Press interviewed Rick Wahle, director of the Lobster Institute and professor of marine sciences at the University of Maine, about the impact of the rules about the minimum and maximum sizes of lobsters potentially becoming stricter. Wahle said that changing the U.S. measurement standards gives lobsters more opportunity to reproduce, though the change […]
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Rick Wahle, director of the Lobster Institute and professor of marine sciences at the University of Maine, spoke to Maine Public about the continued challenges facing lobstermen even after the Maine lobster fishery secured a six-year pause in a federal spending bill late last year that will buy the industry more time to research and […]
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