As part of an almost two‑year project, Josie Aja, a University of Vermont sophomore and LCSG Science Communications Intern, has developed a new recipe book designed to highlight safe and sustainable fish consumption practices.
Lake Champlain Sea Grant is pleased to welcome Jessie Curl,…
The Sea Grant Knauss Fellowship 2027-2028 application period is now open! Sea Grant…
“It required a culture change,” said Mike Farrell, Superintendent of…
In early January, over 200 participants convened at the University…
Fifteen years ago, South Burlington highway crews used road salt…
Each year, Lake Champlain Sea Grant, along with the other…
LCSG is excited to announce our 2026 Spring Research Webinar Series,…
Every winter, tons of salt are spread on roads, parking…
This piece is the second installment of a year-long project…