UW Sea Grant-funded researchers develop twin tests to track viral hemorrhagic septicemia virus more effectively.

Over 285 people enjoyed sampling Lake Superior whitefish and lake herring (cisco) during the recent Lake Superior Fish Classic – a chef cooking competition and public tasting event held in Duluth, Minn. Chef Seth VanderLaan and his team from the Potawatomi Bingo Casino in Milwaukee won $1,500 for first place out of seven competing chefs, and the People’s Choice Award. The second place Superior Award of $750 went to Chef Scott Graden with The New Scenic Café, Duluth, Minn.

As part of NOAA’s Weather Ready Nation project, UW Sea Grant social scientist Jane Harrison is part of a team surveying broadcast meteorologists and emergency managers about the efficacy of a new impact-based warning system.

The second River Talk is scheduled for Oct. 29 at 7 p.m. at the Red Mug (916 Hammond Ave, Superior, Wis.). Diane Desotelle with the Minnesota Pollution Control Agency and Matthew Steiger with the Wisconsin Department of Natural Resources will present, “Should we be concerned that the St. Louis River is an Area of Concern?”

The only major conference dedicated solely to Lake Michigan and to Great Lakes beaches happens in less than two weeks. Registration has been brisk but there are still some spots available.

Only days remain until the Lake Superior Fish Classic, when the historic Union Depot in Duluth, Minn., will open its doors to professional chefs and judges, fish connoisseurs and 350 pounds of Lake Superior herring and whitefish.

Grab a mug of coffee or maybe a glass of beer and learn about the St. Louis River Estuary at the same time. Wisconsin Sea Grant and the Lake Superior National Estuarine Research Reserve are teaming up to start a series of science café-type evening talks about the estuary.

Sarah Wilkins will be the 23rd Dean A. Knauss Sea Grant Fellow from Wisconsin. Follow the path that brought her to this point that will allow her to explore ocean, coastal and Great Lakes national policy decisions affecting freshwater and marine resources.

As a complement to Sea Grant’s podcast series on Lake Superior now comes a comprehensive, entertaining and informative look at the world’s fifth largest lake, at the eastern border of Wisconsin.

Tickets are going fast for a professional chef fish cook-off and tasting event hosted by the Wisconsin and Minnesota Sea Grant programs in Duluth, Minn., at the Depot on Oct. 4, 2013, from 5 to 7:30 p.m. Judge for yourself; are Wisconsin or Minnesota chefs better at cooking Lake Superior fish? Tickets ($15) are available online or by calling (218) 726-8106. For more information, visit http://www.seagrant.umn.edu/fisheries/classic.