Kate and Emily recently graduated from Scripps Institute of Oceanography at UCSD with master's degrees in Marine Biodiversity and Conservation.
Kate grew up in southern coastal Maine so lobster is in her blood. Her background is in marine science education and she’s taught students ranging in age from three to 89, both in the classroom and aboard tall ships. She’s since transitioned to the fisheries and sustainable seafood industry and is focusing on lobster (both Maine and California spiny) at Scripps. She loves experimenting in the kitchen with new kinds of seafood while watching Top Chef.
Emily has a background in marine science and biology and is an experienced science communicator with a passion for ocean conservation. She owns and operates Marine Science Today, an online magazine about everything in, on, and around the ocean. At Scripps, she focused on seafood traceability and sustainable fishing. When she's not writing about marine science, she's probably running around outside, eating seafood, or playing with her dog.