Warming Waters: The New Normal

Shellfish bacteria are thriving in part because of warmer water temperatures.

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Warming Waters: The New Normal
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Warming Waters: The New Normal

We’ve talked about warming waters before on Where We Live. Now warm waters are in the news again.

There are new climate change studies that provide more proof of the human causes of warming temperatures. The next big UN report on climate change contains some scary predictions...that sea levels could rise more than three feet by the end of the century. We already know that last year was one of the hottest on record. We’ll take a look at the latest in climate change science.

Then, there was an outbreak of sickness among people who ate Connecticut shellfish, which was caused by a bacteria that “thrives” in the warmer waters we’re seeing this summer. Fourteen cases in the state are linked to the Vibrio bacterium, and 6,000 acres of shellfish beds were closed as a result. The FDA will decide when to open them again.

Sandy hit the shellfish industry hard last year, and warmer waters have created more challenges for businesses this year. Lobsters have been dying in Long Island Sound, and as a species, migrating to the cooler waters off Maine...the problem there? Too many lobsters! We’ll talk about how warm waters are affecting not just the environment, but also the economy.

We’ll also hear about something rather new happening out on Cape Cod this summer - they’re taking advantage of all the recent shark sightings and turning it into something, well, a little like bait for the elusive summer tourist.