The Ocean: From Interest to Action!

Hi, I’m Camille, a summer Conservation Assistant at CPAWS-NS. From a young age, I’ve always known I was interested in humanitarian and environmental causes and solutions. After taking a class at Dalhousie on non-profits and helping to launch the Evercare Foundation, an organization which aids humanitarian causes through specialized healthcare, I knew that working in the NGO sector could be for me. I’m elated to spend the summer at CPAWS-NS to grow, learn, and make a difference.

I have moved around a lot in life, but the ocean was always there. Exploring all the delicate ecosystems of the sea has a special place in my heart and has made me realize the importance of protecting it for the next generation to enjoy and learn. My love for the ocean fuels my passion for learning and understanding aquatic systems.

We rely on ecosystem services from the ocean to live our everyday lives, yet many species play hidden but influential roles. Algae, or seaweeds, is one such species that helps in various ways. Algae has always interested me because it plays an important role in the ocean but is often overlooked. Macroalgae provide habitats, whilst microalgae are at the centre of crucial aquatic nutrient cycles. Without them, the earth would lose half of its oxygen production.

Check out these diatoms, they’re strangely beautiful and play an important role in the marine environment. Diatoms are a microalgae that live in freshwater habitats, oceans, and soil. Their major presence means they play a significant role in global nitrogen cycles, carbon cycles, and are major contributors to sediments. Diatoms are responsible for a significant amount of oxygen production from the ocean and are the base of many food webs.

Another interesting thing about seaweed is that you may be eating it and not even know it! Agar, an extract, is used as a thickening, suspending and stabilizing agent in food. It is extracted from red alga, Gracilaria and Gelidium. It is handy because it can be reshaped after repeatedly reheating, while gelatin cannot.

Carrageenan, an extract, is also used to stabilize foods, from eggnog to salad dressing to ice cream. It is what keeps the chocolate mixed in chocolate milk and resists crystallization in the freezer. It is extracted from red alga such as Chondrus, Irish Moss, that grows here in the Maritime provinces.

Take a look at your pantry or in the supermarket, see if you can find Agar or Carrageenan in the ingredients list for your favourite foods!

I’m excited to explore and learn more of the ocean this summer with CPAWS. Nova Scotia is a beautiful place with many areas that must be studied and protected. I want to get to know more local organisms, work hard to protect them, teach others about the significance of conservation, and maintain healthy marine environments.

Stay tuned!

Camille