The Gulf of Maine is warming fast. What does that mean for lobsters—and everything else? By, Brian Skerry. National Geographic June 2024.

National Geographic photographer Brian Skerry has been diving in the Gulf of Maine for more than 40 years. After learning these waters were a harbinger of climate change, he set out to document the rapid shift and its ripple effects

One of the ways fishers have sought to mitigate potential economic damage from native species decline is by transitioning into new and sustainable ventures. Colleen Francke grew up on Cape Cod inspired by women in the fishing business. After a back injury ended her 10-year lobstering career, she launched Summit Point Seafood to grow kelp, which has a lower cost barrier than mussels or oysters. Francke submerges long lines seeded with kelp in the fall, then in spring sells the harvest to companies that make products like veggie burgers or that use the superfood to provide nutrients and a salt alternative to traditionally kelp-free fare like bread.