Scientists and fishermen alike are concerned about ocean acidification, defined by professor Tessa Hill as a "long-term change in seawater chemistry due to the absorption of carbon dioxide from the atmosphere."

In this episode, Mark Bittman cruises along the waters off of Marshall, CA, where UC Davis researchers are helping local food producers Hog Island Oyster Co. monitor the effects of ocean acidification on the marine ecosystem. Their partnership has become a model experiment that has gained national interest. Bittman also discussed what the changing oceans mean for seafood eaters.