MEMBER MAGAZINE SUMMER 2011

3
Director’s Note
4
Ocean Action
6
New Open Sea Animals
8
Aquarium Adventures
10
Cindy Pawlcyn

M O N T E R E Y B A Y A Q U A R I U M

SH RE
LINES

Black sea nettles are among the celebrated animals you’ll see in the Open Sea galleries.
We forget that
the water cycle
and the life cycle
are one.
– Jacques Yves Cousteau

This is a busy time at the Aquarium, as we prepare for the
summer season and especially the debut of our Open Sea
galleries. Our new exhibits will tell a fresh story about the
animals of the open ocean.
Behind the scenes we are already
caring for many of the animals that
will be added to the exhibits: tufted
puffins and other diving birds, sand-
bar sharks and young sea turtles. New
tunas are growing rapidly in our Ani-
mal Research and Care Center that
we opened last year with your help.
Our four older sea turtles are there
too, until the day when they return to
the million-gallon Open Sea exhibit.
Your support has been critical to
this project, and to all our efforts to
inspire visitors to care more – and do
more – to protect the oceans. I hope
to see you at our member and donor
events, celebrating the opening of our
new galleries in July.
In addition to new exhibits, we’re in-
troducing many new summer pro-
grams that will make your visits even
more memorable. We’ll have more
sleepovers; sailing and tour opportu-
Director’sNote
Julie Packard
Executive Director
nities; and extended hours during
Evenings by the Bay each Saturday
and Sunday.
I hope you’ll join me at our 10th an-
nual Cooking for Solutions celebration
in May. We’ll host new events and wel-
come culinary celebrities including
Alton Brown, Robert Irvine, P. Allen
Smith and Nathan Lyon. All of these
luminaries share our commitment to
sustainable seafood.
Cooking for Solutions will feature
our honored chef, Rick Moonen, and
our new culinary partner, Chef Cindy
Pawlcyn, who is taking our food serv-
ice to a new level of excellence while
deepening our commitment to serve
food that’s delicious – and good for
the oceans. You can learn more about
Cindy, and our Cooking for Solutions
events, on page 10.
I would also like to personally thank
everyone who generously gave to our
Saving Ocean Animals campaign. Your
support will help keep our research
teams in the field: studying the con-
nections between the health of
coastal waters and the survival of sea
otters from California to Alaska; the
impacts of the Gulf of Mexico oil disas-
ter on Atlantic bluefin tuna; and the
migrations of young great white
sharks in U.S. and Mexican waters.
Your contributions help make this
critical research possible and provide
valuable support for our free educa-
tion programs for over 80,000
schoolchildren each year. Thank you
for helping us protect ocean animals
and inspire people to care as deeply
about them as you and I do.
www.montereybayaquarium.org 3
 Taking Action
New Steps for Sharks,
Sustainable Seafood
by Michael Sutton
With your help, and that of
thousands of people like you,
we can make a big difference
for sharks.
We are a leading supporter of
California legislation (AB 376),
that would ban the trade
of shark fins in the state.
This is significant, be-
cause the bill — if passed
into law — would remove
the economic incentives
that drive the global
shark fin trade and the killing
of millions of sharks worldwide.
(Outside of Asia, California rep-
resents one of the largest mar-
kets for shark fins.)
Our role in the coalition spon-
soring the legislation was an
important factor in winning the
support of key elected officials
and prominent chefs like Mar-
tin Yan and Charles Phan —
both past honorees at our
Cooking for Solutions events.
As AB 376 progresses,
we’ll call on you to
voice your support for
sharks. Together, we
can win the votes
needed to provide an-
other layer of protection for
sharks worldwide — just as we
did in last year’s successful
campaign to pass the Shark
Conservation Act, which be-
came federal law earlier
this year.
Michael Sutton is vice president and director
of our Center for the Future of the Oceans.
4 www.montereybayaquarium.org
Bluefin tuna - Thunnus
Sometimes it takes a new law Pacific bluefin tuna
to help protect the oceans. spawn midway be-
Sometimes it’s a matter of peo- tween Okinawa and
ple stepping up to do the right the Philippines and
thing. We’re making that easier possibly in the Sea of
for individuals and businesses Japan, then migrate
by adding some new features over 6,000 nautical
to our Seafood Watch iPhone miles to the eastern
and Android apps. Pacific, eventually
returning to their
Project FishMap is a new tool birth waters
that literally puts sustain- to spawn.
able seafood “on the
map” by highlighting the
Best Choices and Good
Alternatives you can find
at your favorite restau-
rant or supermarket.
Nearly 200,000 people have
downloaded the updated
iPhone app; and more than
1,200 individuals have logged
over 2,000 seafood recommen-
dations from nearly 400 cities
nationwide. The list of sustain-
able options is growing every
day, and will grow even faster
now that we’ve launched an
Android version of the Seafood
Watch app as well.
With your help the
Aquarium has become
a trusted voice for the
oceans — an organiza-
tion whose opinions
carry weight with con- Tunas’ bodies are almost perfectly streamlined to help
sumers, businesses and conserve energy on their long-distance journeys. And tuna
policy-makers in Sacramento can retract their fins, making them super-streamlined.
and Washington D.C. Whether
through new legislation or new
tools, we’ll continue to find cre-
ative ways to protect the
oceans and the ocean animals
we love.
thynnus
Unlike most fishes, tunas are warm-blooded and can
heat their bodies to 36° F warmer than the surrounding
water. This added warmth helps their muscles work faster
and more efficiently.
Tunas consume as much as five percent of
their body weight daily and must continually
swim with their mouths open to force water
over their gills, supercharging their blood-rich
muscles with oxygen.
Research Update
Research on Tuna Comes in
All Sizes
In collaboration with Stanford
University, our Tuna Research
and Conservation Center (TRCC)
provides a laboratory setting that
allows us to conduct studies that
would be impossible in the wild. In
a lab we can observe how tunas
respond to changes in diet and
temperature. And using our tuna
respirometer, we can
even measure their
physiological perform-
ance — much like sports
physiologists do with
elite athletes.
This analogy is especially appro-
priate with yellow and bluefin
tuna — the super athletes of the
oceans. Researchers here are
leading the way studying the
molecular, biochemical and
physiological characteristics of
these remarkable fish.
Using a sophisticated technique
in which microscopically-fine
glass electrodes are inserted
into individual tuna heart mus-
cle cells, a group of vis-
iting scientists from
Manchester University
is studying the behavior
of ion channels and ex-
changers embedded
into the surface of
these cells. The movement of
ions — sodium and calcium in
particular — in and out of a mus-
cle cell is what controls its abil-
Bluefin tuna are
ity to expand and contract.
some of the largest When contractions and expan-
and fastest fish in sions occur in unison (as they do
the ocean—they’re in heart tissue), the heart beats
powerful swimmers, — pumping blood through the
built for endurance rest of the tuna’s body.
and speed. A Pacific
bluefin tuna is However, the ion channels them-
capable of swimming selves can be affected by a vari-
at speeds of 12 to
18 miles per hour
for brief periods. You can learn more on the Research and
Conservation pages of our website.
ety of environmental factors.
If a heart gets too cold or too
warm, for example, the cells lose
their ability to control the flow
of ions — effectively shutting
down the organ. Likewise, the
presence of various chemical
compounds can affect heart cell
function — leading to impaired
heart function or even death.
By studying the effects of envi-
ronmental factors on
the physiology of indi-
vidual heart cells, TRCC
scientists hope to gain
insight into how wild
tunas could be affected
by changes in their envi-
ronment. Changes in ocean tem-
perature, for example, might
alter migration patterns. And
environmental pollutants could
affect population size, depend-
ing on where and when they
are exposed.
So whether we are studying the
swimming physiology of whole
tunas, or the electrophysiology
of individual heart cells, our re-
search can help us to under-
stand the biology of
these animals around
the globe and, ultimately,
how we can help them
survive in the wild.
Your contributions to our
Saving Ocean Animals campaign
help make this work possible
and we’re grateful to those of
you who have given generously
to the campaign.
Looking for our Mysteries of
the Deep column? In response
to your feedback, we’re pleased
to offer an expanded look at
MBARI’s latest research on
page 14.
www.montereybayaquarium.org 5
 We are making great
progress on our new
Open Sea galleries and
we’re excited to an-
nounce they will open
on July 1.
Topping the list of returning favorites
is our ocean sunfish. Now more than five
feet long and doing well in its temporary
home in our Tuna Research and Conser-
vation Center, our mola will soon return
to its million-gallon exhibit home.
The ocean sunfish, or Mola mola, is
more than a crowd favorite and an iconic
exhibit animal. Because of our success in
keeping them on exhibit, we’re able to
conduct growth studies to learn more
about the diet and caloric needs of the
largest bony fishes in the ocean. In the
6 www.montereybayaquarium.org
wild, molas can reach 14 feet in length
and tip the scales at an SUV-like 5,000
pounds. Molas on exhibit here can reach
a still-massive 1,000 pounds.
As with our work with juvenile great
white sharks, our staff is involved in a
tagging program to learn more about
mola habitat preferences and migratory
patterns in the wild. To date, we’ve
tagged nearly a dozen molas and gath-
ered information that may be crucial to
the survival of the species.
In California, nearly 30 percent of the
catch in a swordfish boat can be molas
caught by mistake — rivaling or exceeding
the number of swordfish landed by fish-
ing crews. Molas are also threatened by
floating trash — a growing problem for
many ocean animals and seabirds.
We were one of the
first aquariums to suc-
cessfully exhibit the
species, and our re-
search – with animals
on exhibit and in the
wild – is helping to unwrap the mysteries
of the mola. Senior aquarist and resident
mola expert Michael Howard says,
“There’s no written recipe for this. We’re
always learning.”
Our ocean sunfish won’t be alone in
the million-gallon Open Sea exhibit. Our
new Animal Research and Care Center in
nearby Marina is holding dozens of ani-
mals awaiting their return to the Aquar-
ium. This includes many other favorites:
yellowfin and bluefin tuna, bonito, bar-
racuda, pelagic rays, scalloped hammer-
head sharks, and four large green sea
turtles. They’ll be joined by an all-new
species for us: the beautiful sandbar
shark, and by the largest Pacific sardine
collection we’ve ever had.
Our white shark team will be in the
field this summer, tagging more juvenile
sharks, and we hope to add a white shark
to this exhibit in the fall.
We’ll also open a new diving bird ex-
hibit, with tufted puffins, horned puffins
and a pigeon guillemot. And, we’ll feature
never before seen deep-sea jellies along
with black sea nettles, Pacific sea nettles,
moon jellies, crystal jellies and more.
Plan your visit now to see our new Open
Sea galleries when they open in July.
Please see the attached Member
Calendar for early openings and special
evening hours just for members.

Thank You. Over 1,400 members and donors have already Our Packards’ Circle donors and campaign donors with gifts
contributed nearly $2 million to our Saving Ocean Animals of $250 or more will be invited to special receptions for our
campaign and we're deeply grateful. Open Sea galleries:

Ocean animals need us. If you haven’t already joined this important Packards’ Circle Preview: Friday, July 1, 7 p.m.
campaign, please contact us at 800-840-4880. Make your gift Campaign Donor Reception: Friday, July 8, 7 p.m.
today and provide critical support for our field work, education and
conservation programs to ensure a future with healthy oceans.

www.montereybayaquarium.org 7
 Summer’s coming, and for Aquarium members that means more progr
glimpse at what you can look forward to this summer season. Please c
Aquarium
Adventures
Our popular summer programs return, with
plenty of dates and times offered so you
can experience them at your convenience
throughout the season.
Advanced registration is required. Visit
www.montereybayaquarium.org for pro-
gram descriptions, dates, times and rates.
Or, call toll free 866-963-9645 for informa-
tion and reservations.
Underwater Explorers
Ages: 8 to 13
Member Fee: $75; General Public Fee: $95
plus Aquarium admission
Come dive with us! In this unique program,
kids are introduced to surface SCUBA with
Aquarium dive staff in our Great Tide Pool.
They'll meet amazing animals while getting
a fish-eye view of the wonders of the bay as
they are safely guided on surface SCUBA
tours. Basic swimming skills required. No
SCUBA experience or equipment necessary.
Sealife Sails: Day Sail
Ages: 8 and older
Member Fee: $45; General Public Fee: $55
Let the animals tell the story of Monterey
Bay. Along the way you may get to see ma-
rine birds, sea lions, seals and sea otters, all
8 www.montereybayaquarium.org
common visitors to the bay. Experience the
natural wonders of our beautiful surround- Behind-the-Scenes
ings firsthand as you work alongside
Aquarium naturalists aboard the Derek M.
Tours
Whether you’ve just joined the Aquarium
Baylis, a 65-foot sailboat designed for
or are a Charter Member, a tour is the
ocean research. You may even take a turn
perfect way to enhance your visit and
at the helm steering the boat! Day sails are
learn something unexpected about our
offered most Thursdays, Fridays and Satur-
exhibits and animals. We have two new
days, June 17 through September 3.
tours this year – shorter in length and
themed for your special enjoyment.
Sealife Sails: Evening Sail
Ages: 8 and older
Feed the Fish – New!
Member Fee: $45; General Public Fee: $55
Ages: 6 and older
Sip and sail with us! Join us for a spectacu-
Member Fee: $10; General Public Fee: $12
lar sail on the waters of the Monterey Bay
plus Aquarium Admission
National Marine Sanctuary. Watch for
Find out what our exhibit fish eat, peek into
wildlife and enjoy wine and light refresh-
our food rooms, watch a private feeding at
ments as you talk with our naturalist or
the top of the Kelp Forest and help us feed
simply relax with friends. Evening sails are
some fish in this dynamic tour. Offered daily.
offered most Thursdays, Fridays and Satur-
days, June 17 through September 3.
Shark Tour – New!
Ages: 6 and older
Summer Nights Sleepovers
Member Fee: $10; General Public Fee: $12
Ages: 5 and older
plus Aquarium Admission
Member Fee: $75; General Public Fee: $95
We’ll introduce you to over a dozen species
Spend the night at the Aquarium! You can
of sharks, skates and rays that call the
enjoy our new Open Sea galleries at your
Aquarium home, plus share the inside story
leisure and have fun with special activities
on our great white shark research. You’ll
before settling in for the night in front of
end with a special look at some of our
your favorite exhibit. A continental break-
largest sharks from the top of our Monterey
fast is served in the morning. Sleepovers
Bay Habitats exhibit. Offered daily.
are offered on July 2, 16, 23 and 30; August
13, 18 and 27; and September 17.
ams – and more fun – for your family and friends to enjoy. Here’s a
heck the attached member calendar for more activities and events.
Behind-the-Scenes Tour
Ages: 6 and older
Member Fee: $10; General Public Fee: $12
plus Aquarium Admission
Follow our guides through the “Staff Only”
doors and learn what it takes to care for
over 10,000 animals, as well as our ongoing
research on tunas, sea otters and great
white sharks. Offered daily.
Family Tour
All ages allowed
Member Fee: $10; General Public Fee: $12
plus Aquarium Admission
Designed with our youngest visitors in
mind, this interactive tour takes you behind
the scenes with trained naturalists who tell
the stories of our most popular animals.
Hands-on activities make this a great
choice for families with children under 8
years old. Offered daily at 11:30 a.m.
Feeding Frenzy
Ages: 8 and older
Member Fee: $45; General Public Fee: $65
plus Aquarium admission
This is a rare opportunity to interact with
our animals as an aquarist would. Your
morning begins with a private sea otter
feeding and training session. Next you’ll go
on “morning rounds” to see where food is
prepared and learn what it takes to be an
aquarist here at the Aquarium. You’ll even
have a chance to feed some of our exhibit
animals! Offered most Thursdays and
Sundays from 8:15 to 10:15 a.m.
Personal Guided Tour
Member Fee: $120 for up to six people;
$20 for each additional person
General Public Fee: $144 for up to six
people plus Aquarium Admission; $24 for
each additional person
This personalized tour caters to your inter-
ests and provides the ultimate insider’s
view of the Aquarium in our galleries and
behind-the-scenes.
Summer Deck
Programs &
Live Theatrical
Presentations
Family-friendly performances featuring a
dynamic cast will entertain and educate
you and your family.
New this year is an exciting performance
that features fun music, stories, animals,
and one-of-a-kind puppets created espe-
cially for the Aquarium by Chris Green Ki-
netics. These groundbreaking works of art,
made from repurposed and recycled mate-
rials, are unlike anything you’ve ever seen
before at the Aquarium. We’ll also be offer-
ing “Enough Stuff” a crowd favorite that
debuted last summer. This short, comedic
musical highlights the charismatic animals
in our special exhibition, Hot Pink Flamingos.
We also have live theatrical presentations
at various exhibits throughout the day.
You may happen upon a magic show
about seahorses, a character from the
old cannery or a larger-than-life waiter at
the Real-Cost Cafe.
All deck programs and theatrical presenta-
tions are presented live from June 18
through September 5. Check our map for
daily schedules when you arrive.
Evenings by the Bay
Spend a leisurely summer evening at the
Aquarium when we extend our hours until
8 p.m. each Saturday and Sunday from
July 2 through September 4. You’ll enjoy
live music, food, and wine tasting while
strolling past your favorite exhibits.
www.montereybayaquarium.org 9
 Cooking for Solutions — May 20-22

Welcome Cin
New for 2011: Expanded Lineup
There’s still time to be part of our tenth Cook-
ing for Solutions celebration. For details and
tickets, visit www.cookingforsolutions.org
or call our Sales Center at 866-963-9645.

Cooking for
Solutions Gala
Friday, May 20
7:30 to 10:30 p.m. We’re delighted to welcome our new culinary pa
Member Fee: $120
General Public Fee: $150 and restaurateur Cindy Pawlcyn who, in collabo
Enjoy our 10th grand culinary celebration,
with gourmet dishes prepared by celebrity
the Aquarium’s dining experiences.
chefs and 70 outstanding restaurants;
organic and sustainable wines from 60
premium West Coast wineries; and the and farmed seafood that adheres to the
return of our popular sushi lounge. highest Seafood Watch standards.
“I am so pleased with this new part-
NEW: Coastal Living Pavilion Presentations nership,” says Executive Director Julie
Saturday and Sunday, May 21-22 Packard. “Cindy has an extraordinary
Member Fee: $60 per presentation reputation as a chef and an advocate for
General Public Fee: $75 per presentation sustainable cuisine. I’m delighted that
(includes Aquarium admission) our guests will be treated to dishes that
You’ve seen them on television and probably reflect her culinary vision.”
own all of their books. Now you have an op- Cindy is equally enthusiastic about
portunity to meet your favorite celebrity per- the opportunity.
sonalities and join one (or more) of these fun “For 25 years, I have loved coming
events. You’ll laugh, while learning about pro- to the Monterey Bay Aquarium
tecting the planet during two days of special with family and friends,”
presentations and cooking demonstrations she says. “I am excited
from: The Food Network’s Alton Brown and
Cindy Pawlcyn, award-winning chef and
Robert Irvine; P. Allen Smith, host of several
creator of Mustards Grill and other criti-
nationally syndicated gardening programs;
cally-acclaimed “farm-to-table” restau-
and Nathan Lyon, host of Growing A Greener
rants in the Bay Area, brings her cooking
World on PBS and other national
philosophy to all aspects of our food
television programs.
service, including our cafe and restau-
rant and private event catering.
Sustainable Foods
She emphasizes organic, fresh, local
Celebration
and seasonal ingredients, and wild-caught
Saturday and Sunday,
May 21-22
10 a.m. to 6 p.m.
Included with regular
Aquarium admission
(free for members)
Learn about sustainable seafood, organic
agriculture and sustainable winemaking at
information booths throughout the Aquar-
ium. You can attend cooking demonstrations
and sample sustainable seafood, mingle with
growers and producers, and graze on local
produce and artisan foods at Whole Foods
Bay View Market and Kids Zone.

Special thanks to our lead sponsors:

10 www.montereybayaquarium.org

ndy Pawlcyn
rtner — award-winning Napa Valley chef
ration with ARAMARK, is managing
to bring sustainable, locally produced,
farm-to-table foods to enhance the culi-
nary experience of the Aquarium audi-
ence. And, I look forward to working with
farmers, ranchers, fishermen, artisanal
cheese and dairy producers, and purvey-
ors from the Monterey Bay region.”
A pioneer in the development of
Wine Country cuisine, Cindy has earned
accolades since she opened the legendary
Mustards Grill more than 25 years ago.
She is also the chef behind Cindy’s
Backstreet Kitchen and the
West Coast seafood
restaurant, Go Fish.
She has been involved in creating
more than a dozen Bay Area restaurants,
including Fog City Diner, Tra Vigne, Bix,
Roti, Betelnut, Buckeye Roadhouse and,
in Carmel, the Rio Grill. A two-time nomi-
nee for a James Beard Award as Best
California Chef, she earned a Beard
Award for her Mustards Grill Napa Valley
Cookbook, one of her four cookbooks.
Our new executive chef, responsible
for the day-to-day implementation of
Cindy’s vision, is Jeff Rogers — well
known as the former executive chef for
Quail Lodge Resort & Golf Club in Carmel
Valley, and for orchestrating the annual
Masters of Food and Wine, an interna-
tional summit of the world’s best chefs
and winemakers, at Carmel Highlands Inn.
We look forward to introducing you
to Cindy and her team at special member
events later this year. In the meantime,
please stop by for a delicious and sus-
tainable meal on your next visit.
Cindy’s Menus
For chef Cindy Pawlcyn food isn’t just sus-
tenance, it’s full of delicious memories
and stories. The menus Cindy has created
for the Aquarium’s Cafe and Restaurant
read like a storybook of her culinary ca-
reer, with signature dishes from her well-
established Napa Valley restaurants to
new dishes designed just for us.
Cindy’s respect for in-
gredients and details is
apparent with just a
glance at the menu:
Hand-torn croutons for
her signature Caesar
salad, carefully sourced seasonal vegeta-
bles in her “Really Good Pasta” and daily
selections of sustainable fish in her fa-
mous fish tostadas that adhere to the
highest Seafood Watch standards.
But stellar ingredients and great culinary
technique aren’t the only important ele-
ments of Cindy’s cooking. There’s a story
behind almost every dish.
Her “Mighty Meatloaf,” spiked with pi-
quant horseradish barbecue sauce and
served with creamy garlic mashed pota-
toes, is comfort food inspired by two
moms – Cindy’s own mother, and the
mother of Pablo Jacinto, the first chef at
Cindy’s Backstreet Kitchen. “It’s a combina-
tion of our moms, and it’s great!” she laughs.
Highly opinionated
about clam chowder,
Cindy’s recipe is inspired
by French fishermen’s
stews (think lots of rich,
natural clam juices) with
New England ingredients. “I don’t thicken
it with a roux, I don’t believe in that,” she
says firmly. “I use the potatoes in the soup
to thicken it, which is very traditional.”
On your next visit to the restaurant look
for new additions to the menu, including
Cindy’s savory Mongolian pork chops fea-
turing a hoisin marinade she learned to
make during her travels through northern
China, and a vegan burger that she prom-
ises will be delectable.
www.montereybayaquarium.org 11
 Don’t miss MBARI’s annual open
house on June 25 from noon to
5 p.m. The event features science
and technology exhibits, deep-sea
videos, robotic submarines, chil-
dren's activities and more. MBARI
staff will be there to share their ex-
citement about the institute's work.
Visit www.mbari.org for details.

Remotely Operated Vehicle (ROV) African blackfooted penguin chick Spheniscus demersus

Android users can now download

the free Seafood Watch app on Check out our Facebook page to fol-
their phones. Check out the
“What’s New” feed and Project
FishMap, a new feature that allows
Inside low the adventures of our newest
additions to the African blackfooted
penguin exhibit in Splash Zone.
users to tag ocean-friendly seafood
at more than one million restau-
rants and markets across the
United States.
Stories Hatched on exhibit in January and
February, these young ones are des-
tined to serve very important roles
as education birds.

Welcome the return of the

humpback, fin, minke and blue
whales to Monterey Bay
throughout summer and fall.
Whales can be seen right off of
our ocean-view decks, along
with dolphins, sea otters, harbor
seals, sea lions and numerous
seabirds that call the bay home.

Sustainable seafood options now available for Android users. Summer whale migration

Prepare delicious, sustainable

Our new Project White Shark
seafood at home using recipes
book gives you insight into our
on our website. Each month we’ll
milestone efforts to exhibit a
feature one seafood item with two
white shark and track wild ones.
original recipes – one from one of
And the latest Insiders’ Guide to
the country’s best chefs, the other
the Aquarium — coming in July
from the Aquarium’s new food
— shares our behind-the-scenes
editor Kristine Kidd, who was
stories. Both are available in our
Bon Appétit magazine’s food
Gift & Bookstores.
editor for 20 years.

Project White Shark

12 www.montereybayaquarium.org
Humpback whale
Megaptera novaeangliae

Humpbacks come to
Monterey Bay from April
to December to feed on
schooling fishes and krill.
Scientists learn to recog-
nize individual animals
by the distinctive mark-
ings on their flukes, or
tails, which they raise
high out of the water as
they begin their dive.

It remains a mystery if
male humpbacks “sing”
in breeding grounds to
attract mates or ward off
rivals. The complex
songs can last up to 20
minutes and be heard for
over 15 miles.
 Mysteries of the Deep
T
housands of feet below the ocean
surface there’s no sunlight, no plant
life and not a whole lot to eat. Most
deep-sea animals eat bits of debris
that sink down from sunlit surface wa-
ters. This debris is known as “marine
snow.” Despite the pretty name, marine
snow includes stuff like mucus, copepod
feces and the remnants of dead animals
and algae.
Marine biologists used to think that
this slow rain of debris provided a mea-
ger but continuous food supply for deep-
sea animals. However, after 20 years of
research, MBARI biologist Ken Smith and
his fellow researchers have discovered
that the amount of marine snow can vary
greatly over time. This can cause big
changes in how many and what types of
animals are found on the deep seafloor.
The amount of marine snow sinking to
the seafloor depends in part on what’s
happening at the surface. For example,
each spring, strong northwest winds
along the California coast bring cold, nu-
14 www.montereybayaquarium.org
trient-rich water up to the surface that
fertilizes “blooms” of microscopic algae
(diatoms). When these diatoms die, they
begin sinking slowly toward the seafloor.
On the way down, the diatoms may be
eaten, excreted, and caught in the mucus
nets of drifting animals. One way or an-
other, the remnants of a diatom bloom
may reach the seafloor months after the
bloom itself. Over time, the fallen marine
snow accumulates to form a soft, gooey
mud carpet at the bottom.
Sea cucumbers, worms and sea urchins
make their living crawling around and
slurping up the fallen marine snow. If the
amount of marine snow increases or if
the sinking debris contains just the right
kind of nutrients, some of these deep-sea
animals may grow larger or reproduce
more quickly.
Smith’s team observed one of those
population explosions at a study site 140
miles off the California coast, where “sea
pigs” (a type of small sea cucumber) sud-
denly became 100 times more abundant.
Marine biologists still don’t know much
about most deep seafloor animals — how
long they live or how often they repro-
duce — but they do know that these ani-
mals must adapt to continual changes in
their environment, just like the rest of us.
Kim Fulton-Bennett is a communications
associate for the Monterey Bay Aquarium
Research Institute (MBARI).
Scotoplanes, a genus of deep-sea holothurians
(sea cucumbers) are commonly called sea pigs.
Above: marine snow, including a sinking
mucus net.
 BusinessPartnerships, In-kind & Matching Gifts
Business Partners
Businesses are vital partners
in our endeavors. Their con-
tributions help make possible
free Aquarium visits for over
80,000 schoolchildren each
year, as well as our innovative
education programs, new and
compelling exhibits and criti-
cal conservation research.
Business Leaders
$25,000
Service Systems Associates
Business Benefactors
$10,000 to $24,000
Frank M. Booth, Inc.
Fry's Electronics
Homer Hayward Family
Pebble Beach Company
Foundation
Business Stewards
$5,000 to $9,999
The Dow Chemical
Company
Estancia Winery
Fresh & Easy Neighborhood
Market
Granite Construction
InterContinental
The Clement Monterey
MOM's Organic Market
D. E. Shaw & Co., LP
Vital Choice Seafood
Wild Planet Foods, Inc.
Business Patrons
$2,500 to $4,999
Chambers & Chambers
Damasco and Associates
Evan-Moor Educational
Publishers
Finch Montgomery
Wright LLP
Rudolph and Sletten, Inc.
Business Contributors
thanks
$1,000 to $2,499
AAA
AT&T
Bubba Gump Shrimp
Company
Carmel Insurance Agency
Casa Munras,
A Larkspur Hotel
EHDD Architecture
Epicurean Group
Family in Home
Caregiving, Inc.
Fidelity Investments
First National Bank
of Central California
Hudson, Martin, Ferrante
& Street
Hyatt Regency Monterey
Inns by the Sea
Monterey Peninsula Inns
Odwalla
Passionfish
Portola Hotel & Spa
Premium Packing, Inc.
Richard T. Dauphine, MD,
Center for the Knee
and Shoulder
Spottswoode Estate
Vineyard and Winery
Stocker & Allaire, Inc.
System Studies
Trust Automation, Inc.
Union Bank
West Marine Products, Inc.
Business Contributors
$500 to $999
AEG
Aon Risk Services, Inc. of
Central California
Bamboo Reef Enterprises
Big Creek Lumber Company
Dive Club of Silicon Valley
Engine Company 1, LLC
The Fishwife Restaurant
Green Star Produce
Marketing, Inc.
The D. L. James House
at Searock
Marine Nutriceutical
Corporation
Michael's Catering and
Wild Thyme Deli & Cafe
Monterey Bay Boatworks
Noland, Hamerly, Matching Gifts
Etienne & Hoss The following companies
Recreational Equipment, Inc. and foundations have
Salas O'Brien Engineers, Inc. generously matched gifts
Salinas Surgery Center made by our members
Seafood Supply Company and donors.
Struve Financial &
Insurance Services A&B Foundation
Tri-County Business Adobe Systems
Systems Aetna Foundation
Valic AMD
William C. Vogelpohl, MD Amgen Foundation
Amica Companies
Foundation
In-kind Gifts Applied Materials
The following recently AT&T Foundation
gave in-kind services, and Bank of America
we’re grateful for their Barclays Global Investors
generous support. BD
BlackRock
Blanchette Press
Boeing
Bon Appétit Management
Business Wire
Company
CA, Inc.
Inns of Monterey
Capital Group Companies
J. Lohr Vineyards & Wines
Charles Schwab Foundation
Knox Brewing
Chevron Humankind
Korbel Champagne Cellars
Cisco Systems Foundation
Robin Lehman
Citrix Systems, Inc.
Ed Ryder
The Clorox Company
Silkwood Winery
Foundation
Somersault Snack
Diageo North America;
Company
External Affairs
Shu Tin Stirlen
Electronic Arts Outreach
Storrs Winery and Vineyard
Esurance Insurance
tea.zing
Service, Inc.
—the bubble tea truck
ExxonMobil Foundation
Trustees of E. Mark Adams
GANNETT
and Beth Van Hoesen
Gap Foundation
Wild Horse Winery
Genentech
General Electric Foundation
www.montereybayaquarium.org
Global Impact
Goldman, Sachs & Co.
Google
The William and Flora
Hewlett Foundation
Hewlett-Packard
HSBC
IBM
Illinois Tool Works
Foundation
The James Irvine
Foundation
Johnson & Johnson
JP Morgan Chase
Foundation
The Henry J. Kaiser Family
Foundation
Kaiser Permanente
Logitech Inc.
MedImmune
Microsoft Giving Campaign
Monsanto Fund
Gordon and Betty Moore
Foundation
National Semiconductor
Corporation
Nikon Precision, Inc.
Nordson Corporation
Norfolk Southern
Foundation
NVIDIA
Oracle Corporation
Pacific Gas and Electric
The David and Lucile
Packard Foundation
PepsiCo Foundation
Perkins Charitable
Foundation
Pfizer Foundation
The Progressive Insurance
Foundation
Qualcomm
Recreational Equipment,
Inc. Charitable Action
Campaign
Rustic Canyon
Management, LLC
SAP
Sun Microsystems, Inc.
US Bancorp Foundation
Visa
Wrigley Company
Foundation
15

886 CANNERY ROW, MONTEREY, CALIFORNIA 93940-1023
Time dated materials enclosed
Family Honors Memory of Carol Michiko Watanabe
C
arol Michiko Watanabe loved the
oceans and was passionate about
education. This is why her family de-
cided to honor her memory with a
gift to our Children’s Education Fund.
According to her husband, Maynard, the
Aquarium played an enormous role in
Carol’s life. “When guests would visit and
go to the Aquarium, Carol would say to
them, ‘I could go every day.’ Carol loved
showing our grandson Ryan all of the ani-
mals and explained their importance to
our Earth. She would play with him at
length in the Splash Zone. They were
fascinated by the jellies, otters and
seahorse exhibit.”
In 1985, Carol and Maynard attended an
event for San Jose State University at the
supervising editor: Ken Peterson
art director: Jim Ales
vice president, development: Mary Mullen
senior designer: Debra Naeve
editor: Karen Jeffries
writers: Geoff Drake, Angela Hains,
Randy Kochevar, Jenny Slafkosky
photo researcher: Gail Skidmore
printing: Blanchette Press
Printed on recycled paper
vol. 27 no. 2 summer 2011
16 www.montereybayaquarium.org
Carol Michiko Watanabe and husband, Maynard.
Carol saw the Aquarium “as both the present and
the future.”
Aquarium, hosted by David Packard.
According to Maynard, “That night, just
down from the large kelp forest,
I proposed to Carol. The beautiful
credits:
Jason Bradley (2), Jim Capwell (12 lower right),
Kirsten Carlson illustration (12 lower), Ann Caudle
illustration (4-5), Mark Conlin/Seapics.com (6 lower
left), Alex Farnum (10 center), Richard Herrmann
(cover), MBARI ©2005 (14 top and bottom),
Debra Naeve (11 top right), Raúl Nava (11 lower right),
Flip Nicklin/Minden Pictures (13), Charles Seaborn (4),
Laurie Smith (10-11 lower), Randy Tunnell (8 center and
right, 9 right, 10 top left), Todd Walsh ©2008 MBARI
(12 top left), Watanabe family collection (16), Whole
Foods LLC (10 lower left), Randy Wilder (5, 6-7 top, 6
lower right, 8 left, 9 left and center, 12 top right, 15).
Calendar:
Jim Capwell, Nic Coury, Kim Fulton-Bennett ©2008
MBARI, Jennifer Hugo, Tyson Rininger,
Steven K. Webster, Randy Wilder.
Nonprofit
Organization
U.S. Postage
PAID
Monterey Bay
Aquarium
Foundation
setting just seemed perfect.”
The Children’s Education Fund is espe-
cially appropriate to honor Carol because
“she saw the Aquarium as the present and
the future.” In establishing a family trust
Maynard has also included the Aquarium
as the recipient of a bequest and has
joined our Ocean Legacy Circle in honor
of Carol. In doing so he has ensured that
Carol’s memory will endure and her love
for the oceans will continue.
For further information about bequests or
other estate planning questions, please con-
tact Mary Mullen at mmullen@mbayaq.org
or 831-648-4913. If you have named the
Aquarium as a beneficiary, please let us
know so we may thank you and welcome
you to our Jane Steel Ocean Legacy Circle.
Regular hours: 10 a.m. to 6 p.m.
Holiday & Summer hours: 9:30 a.m. to 6 p.m.
Questions: Call the Membership office
at 831-648-4880 or 800-840-4880
Monday through Friday,
9 a.m. to 5 p.m. Pacific time.
shorelines® is published for members of the Monterey
Bay Aquarium; 886 Cannery Row; Monterey, California 93940-
1023 P: 831-648-4800; F: 831-644-7554. ©2011 Monterey
Bay Aquarium Foundation. “Shorelines”, “Monterey Bay
Aquarium” and the kelp logo are registered trademarks
owned by the aquarium. All rights reserved.