Since the seventh century, salt has been raked in and collected from shallow pools in marshes on the French coast. The local food movement is reviving it.
International research labs are using seaweed to make biofuel. Now scientists in California are developing a prototype to enable vast open-ocean farming.
Beef and poultry get labels designating humane treatment; seafood doesn't. Two fishermen want to change that.
A new study indicates that global fishing operations have depleted stocks by much more than officially reported.