Andrew M. Cohen, Cinematographer, Editor, & Producer

While covering only 0 .1 % of the ocean floor, coral reefs support more than 25% of all Marine fish species that provide food and support the livelihoods of hundreds of millions of people world-wide. They are the most biodiverse ecosystems on Earth.

Coral reefs attract millions of tourists every year, are rich repositories of chemicals that form the basis of human medicines and provide protection for low-lying islands from storms.

The biggest, most pervasive global threat to coral reefs is increasing water temperature that causes bleaching. The Ocean is becoming more acidic as CO2 released from the burning of fossil fuels is transferred to the ocean.

Corals are animals that depend upon tiny, microscopic plants, algae, that grow in their cells.
These plants are their primary source of food, and along with other pigments, give corals their beautiful colors.

The world's coral reefs are threatened by climate change, overfishing and destructive fishing, habitat destruction, water pollution, and sedimentation.

Around the world, people are working to protect healthy coral reefs and to restore damaged and dead reefs. This is the story of those efforts.

Bangs Island Mussels (Maine)
Featuring: Matt Moretti (Bangs Island Mussels), Halley Froehlich (University of California, Santa Barbara), and Chef Barton Seaver (Chef/Author). Narrated by Barton Seaver (Coastal Culinary Academy).

In this segment, we travel to Bangs Island Mussels, the largest rope-grown mussel farm on the U.S. east coast. Matt, Halley, and Barton discuss the important role marine aquaculture plays in supporting the global food supply and local communities. Barton also shares some simple tips for buying and cooking mussels. Visit Seafoodforthefuture.org to learn more.

Blue Ocean Mariculture (Hawaii)
Featuring: Tyler Korte (Blue Ocean Mariculture), Dr. James Morris Jr. (NOAA National Ocean Service), and Chef Colin Hazama (The Royal Hawaiian). Narrated by Barton Seaver (Coastal Culinary Academy).

In this segment, we travel to the Big Island of Hawaii to explore the only offshore fish farm in the U.S.—Blue Ocean Mariculture. Farmer Tyler joins James and Colin talk about aquaculture’s role in Hawaiian culture and marine finfish farming’s role in conservation. Tyler also shares his favorite kanpachi poke recipe. Visit SeafoodfortheFuture.org to learn more.

Lady’s Island Oyster Inc. (South Carolina)
Featuring: Frank Roberts (Lady’s Island Oyster Inc.), Julie Davis (South Carolina Sea Grant Consortium), and Chef John Marshall (Old Bull Tavern). Narrated by Barton Seaver (Coastal Culinary Academy).

In this segment, we travel to Lady’s Island Oyster Inc. in South Carolina. Frank and Julie are joined by their good friend John to talk about farming oysters to meet specific culinary tastes and why it can be good for the environment. They also share tips for shucking oysters so you can enjoy them at home. Visit SeafoodfortheFuture.org to learn more.

Ocean Approved (Maine)
Featuring: Briana Warner (Ocean Approved), Sebastian Belle (Maine Aquaculture Association), and Chef Barton Seaver (Chef/Author). Narrated by Barton Seaver (Coastal Culinary Academy).

In this segment, we are joined by Bri from Ocean Approved at Island Creek Oyster: The Shop in Portland, Maine. She is joined by Sebastian and Barton to discuss the important role that responsibly farmed seafood can play in local communities. Bri also shares a recipe for her favorite seaweed smoothie. Learn more at SeafoodfortheFuture.org.

A video for the Aquarium of the Pacific, 2013 Ocean Conservation Awards.
Sylvia Earle was one of 3 honoree's in this years Awards Gala.
Musical Score by Eddie Freeman & Marta Victoria of Icarus Music.

For this production I was: producer, editor, and videographer.