Posts Tagged 'John Racanelli'

Update From the CEO: Our Future in Washington, DC

update from the CEO - national aquarium

As a friend or follower of the National Aquarium, you probably know about the nation’s original aquarium, located since 1932 in the U.S. Department of Commerce headquarters in Washington, DC.

National Aquarium, Washington, DC

When the building (now called the Herbert C. Hoover Building) opened, one of its unique features was that it housed the fledgling National Aquarium, which had been operated in one form or another by the Fisheries Service since 1873. In its 140 years of existence, the National Aquarium, Washington, DC, has had a long and illustrious history.

Yet, due to major renovations to the Commerce building, the Aquarium must vacate its current space and close on September 30. When that wing of the Commerce building reopens in two years, the space will be taken up by a new pedestrian mall to provide better access to the Ronald Reagan building across 14th Street, NW. Although our Aquarium will welcome its last guest next week, its legacy and role in the capital are far from over. More on that in a minute.

The process of closing an aquarium is neither easy nor quick. It began months ago, with a careful assessment of every animal and plant in the facility. Staff then developed detailed plans for transferring 1,700 of the 2,500 animals to our Animal Care Center in Baltimore; homes were found for the remaining 800 animals at other accredited institutions.

Over the next six weeks, our Animal Care staff will be concentrating on transporting these animals safely and securely to their new homes, where all will continue to educate and inspire the public. National Aquarium, Washington, DC, staff members have been offered positions at our aquarium in Baltimore or at other facilities, while others will be given support for finding new work. Pumps, filters, acrylic windows, holding tanks and a host of other equipment must be inventoried, disassembled and reused or recycled. In total, it will take at least three months to demobilize a facility that has been hosting visitors for 81 years.

It is for that reason that we are unequivocally committed to a National Aquarium presence in the nation’s capital. The closing of our historic, but aging, facility opens new doors even as old ones close. We have recently embarked on a strategic plan process, called BLUEprint, to identify feasibility and potential uses for a new facility in the capital. Over the next six months, our team will work with expert planners and designers from Studio Gang Architects and IMPACTS Research & Development to establish exactly what form any future endeavors should take. Knowing the talents that this team brings to bear, I am confident that our future in the capital will do justice to the legacy of the nation’s longest continuously operating aquarium.

So many individuals and organizations have supported the National Aquarium, Washington, DC: a passionate Board of Directors, the District of Columbia government, our dedicated partners in both the public and private sectors, visiting teachers and students and a terrifically committed staff—each has helped to shape this next stage in the National Aquarium’s long journey. I offer my heartfelt thanks to each and every one of them.

I look forward to sharing our future plans with you as they take shape. Visit for the latest news and information about the big move, new plans and next steps. As always, thank you for your interest, support and connection.

A Blue View: Masters of Disguise

A Blue View is a weekly perspective on the life aquatic, hosted by National Aquarium CEO John Racanelli.

From the smallest plants and animals invisible to the human eye to entire ecosystems, every living thing depends on and is intricately linked by water.

Tune in to 88.1 WYPR every Tuesday at 5:45 p.m. as John brings to the surface important issues and fascinating discoveries making waves in the world today.

September 11, 2013: Masters of Disguise – Marine Animal Camouflauge

A Blue View podcastClick here to listen to John discuss how essential
camouflage is to the survival of many marine species!

This world of ours can be a dangerous place—and for many undersea creatures, camouflage means the difference between life and death. In some cases, it’s a strategy for defense against predators; in others, it enhances their pursuit of prey. One thing’s certain: a good camouflage can be an effective way to survive and thrive in the sea.

Take the ornate wobbegong, for example. This unique shark species is the opposite of eye-catching. Blending easily with the sea floor, a wobbegong can flatten its body, while spots and patterns resemble coral and rock. Skin flaps under its chin appear like seaweed, luring prey toward the shark’s mouth.

wobbegong shark

Other species employ different strategies. The double-ended pipe fish is actually able to emulate the swaying motion of sea grass. Decorator crabs adorn their shells with items from the sea floor to mimic their surroundings, often clothing themselves in sponges and seaweed. Peacock flounder settle into sandy bottoms appearing as one with the ocean floor. In laboratory tests, this fish has proven itself capable of matching striped, polka-dot and checkerboard flooring virtually instantaneously.

The camouflaging capabilities of ocean creatures take many different forms. A particular coloration may help an animal blend into its environment. Patterns can allow some creatures to better hide. Others may have the ability to morph their bodies into a particular color, shape, or texture to fool predators. And some animals can move in a distinctive way—or appear very still—in an effort to avoid detection.

Cephalopods, which include squids, octopuses, and cuttlefish, are the ultimate masters of disguise. Some species show 30 to 50 different appearances and can use every camouflaging strategy to maximum effect.

Scientists are still trying to understand the full scope of what these aquatic animals are capable of. Remarkably, octopus-like cuttlefish are able to rapidly adapt their body patterns and coloration—yet they are in fact colorblind. What’s clear is that some of these sea creatures are far more sophisticated in their use of camouflage than scientists currently understand, and this area of study is rapidly evolving.

A recent article in Current Biology examined the color-changing capabilities of the octopus and squid. Researchers found that some species can actually become transparent as they swim along the ocean’s surface, helping them avoid hungry predators. But in deeper waters, they can adopt a different behavior—turning red.

At depths below 2,600 feet, that same transparency that is so helpful along the surface actually becomes a liability, when light reflects off the transparent beings. Instead, it is more effective to be red, as red is the first color to lose visibility in deeper water, allowing creatures to become virtually invisible, albeit in a different way.

Some animals have different strategies for camouflage depending on the conditions they find themselves in. Exactly how these animals are able to interpret those conditions, and then change their appearance as a result, is still unknown.

As research on these animals and their amazing capacity for camouflage continues, a search for terrestrial applications is underway. Roger Hanlon, a senior scientist at the Marine Biological Laboratory in Woods Hole, Massachusetts, and a leading expert on marine animal camouflage, is collaborating with engineers across the country to develop a material that mimics this camouflage capability. The hope is that their research with cuttlefish may hold the key to creating new kinds of camouflage for clothes, buildings and vehicles.


A Blue View: Surprising Sharks

A Blue View is a weekly perspective on the life aquatic, hosted by National Aquarium CEO John Racanelli.

From the smallest plants and animals invisible to the human eye to entire ecosystems, every living thing depends on and is intricately linked by water.

Tune in to 88.1 WYPR every Tuesday at 5:45 p.m. as John brings to the surface important issues and fascinating discoveries making waves in the world today.

August 28, 2013: Surprising Sharks

A Blue View podcastClick here to listen to John and aquarist Jackie Cooper
discuss the hundreds of species of lesser-known
sharks that inhabit our oceans! 

John Racanelli: In your mind’s eye, picture a shark for a moment. Perhaps it’s 9 or 10 feet long, with a mouth full of razor-sharp teeth and a menacing look. Now, take that mental image…and forget it. Today, we’re going to talk about the sharks that people seldom consider, the hundreds of species of smaller shark that inhabit every ocean on our planet. With me today is Jackie Cooper, our Senior Assistant Dive Safety Officer Aquarist at the National Aquarium. Thanks for joining me, Jackie!

Jackie Cooper: Thanks for giving me the opportunity to talk about something I’m so passionate about.

JR: How are these smaller species of shark like their larger counterparts?

JC: Well, all sharks are cartilaginous fish; they’re all carnivores; all sharks have 5 to 7 gill slits on the sides of their heads; all sharks have pectoral fins that are not fused to their heads. But that’s about where their similarities end. There is such a broad diversity of body shape and body size of sharks that is just amazing!

JR: What sizes are we talking about? 

JC: Well, the smallest shark is the dwarf lantern shark, which is only about 7.5 inches long. From there, they range up to the whale shark, which can be as large as 40 to 60 feet.

JR: So with these smaller sharks, it sounds like they really average to be relatively small compared to even humans. 

JC: Probably half of all the known shark species are 5.5 feet or smaller, and of that, half of the overall shark species numbers are shorter than 3 feet.

JR: Tell me a little bit more about those smaller sharks and their role in the food chain.

JC: We tend to think of sharks as apex predators, being at the top of the food chain. But in fact, most of these sharks are a part of the food chain. They’re similarly important, but they don’t sit at the top of it. Another thing that people tend to forget is that people eat shark meat much more than you would consider.

We tend to think of sharks as only being consumed in shark fin soup, but if you’re in Europe and you’ve had fish and chips, it’s more than likely you were really eating a shark called the spiny dogfish. They grow to be 3.5 to 4 feet long. The females don’t reach sexual maturity until they’re about 21 years old and produce only small litters. And yet, this species is fished commercially and sold as “fish and chips.” It’s simply devastating to that population.

JR: I know that’s an important species along the Mid-Atlantic shoreline, too. Can you even find some of these species of shark being sold as food in places like Baltimore? 

JC: Certainly. There are definitely grocery stores in the Baltimore metro area that sell shark. Sometimes under names that we would not necessarily recognize as shark.

JR: Why do you think it’s important to understand these smaller species of shark? 

JC: I think the most important reason is that they’re also being threatened. It’s important to keep in mind that when you think about conservation, it’s often driven by money and the glamour, and big species of shark are very exciting to think about and talk about and look at pictures of. These smaller sharks frequently aren’t as glamorous and don’t tend to draw the same kind of funding, so they’ve been much less studied.

JR: Well, I know they contribute to healthy marine ecosystems, too. They’re obviously vital to our ocean habitats, right? 

JC: Every spot in the food chain is critical to maintaining the entire chain in a healthy manner.

JR: Jackie, I want to thank you very much for coming in to talk to us. To learn more about some of the smaller species of shark that inhabit our waters and to see a live cam of the new Blacktip Reef exhibit, visit


A Blue View: Bringing Oysters Back from the Brink

A Blue View is a weekly perspective on the life aquatic, hosted by National Aquarium CEO John Racanelli.

From the smallest plants and animals invisible to the human eye to entire ecosystems, every living thing depends on and is intricately linked by water.

Tune in to 88.1 WYPR every Tuesday at 5:45 p.m. as John brings to the surface important issues and fascinating discoveries making waves in the world today.

August 21, 2013: Bringing Oysters Back from the Brink

A Blue View podcastClick here to listen to John discuss the critical role
oyster reefs play in maintaining a healthy
Chesapeake Bay! 

Oysters are a huge part of the Chesapeake Bay culture—its past, present, and future. Even the name “Chesapeake” means “great shellfish bay” in Algonquin. Yet since the early part of the 1900s, oyster populations have been in crisis.

The health of oyster populations in the Bay is critical to providing habitat for aquatic animals, supporting feeding grounds for migratory birds, and enhancing water quality as oysters filter their food from the water. An adult oyster can filter up to 50 gallons of water per day. To put this in perspective, the National Oceanic and Atmospheric Administration points out that oysters once were able to filter the entire Chesapeake Bay in a week. Today, it takes a year.

Researchers are beginning to understand the importance of oyster reefs in protecting coastal areas. Along with coral reefs, wetlands, dunes, and other coastal habitats, oyster reefs actually help prevent erosion, reduce the impact of storm surges, and protect against sea level rise. In fact, part of New York City’s $19-billion-dollar plan to combat the effects of climate change includes building large underwater oyster reefs around the harbor.

Over time, oyster populations have been devastated by overfishing, disease, pollution, habitat destruction, and urban runoff. NOAA reports that the oyster population of the Chesapeake today is less than 1 percent of its historical level. In fact, oyster harvesting peaked in the 1880s, when 20 million bushels were harvested in a single year. In 2012, only 135,000 bushels were harvested from the Bay…less than one percent of those historic levels.

Still, all hope is not lost, and efforts are underway to solve the Chesapeake Bay’s oyster problem. These include an ambitious plan to restore oyster populations throughout the area by spreading hundreds of thousands of tons of granite and old oyster shells along Harris Creek, a tributary of the Choptank River. Shells seeded with baby oysters are then placed on this substrate using a high-pressure hose. Then, nature is left to do its work. Watch this video to learn more about the project:

The Chesapeake Bay region isn’t the only one looking to improve the prospects for oysters. In New Jersey, for example, an advocacy group called ReClam the Bay is caring for seven oyster nurseries in the hopes of helping populations in Barnegat Bay to recover. Protected nurseries allow the oysters to grow without the risk of predators dining on them. Visitors are welcome to come by these nurseries and get their hands wet in what ReClam the Bay hopes will be an educational opportunity that will encourage people to make better choices for the health of the shellfish populations and the bay.

Out on the West Coast, efforts to save Oregon’s only native oyster species, the Olympia, have proven largely successful. Though previously declared “functionally extinct,” after 8 years of work by the Nature Conservancy and watermen, the 1.5 million oysters now inhabiting Netarts Bay seem to be reproducing successfully.

In Maryland, a “No Shell Left Behind” oyster recycling tax credit of one dollar a bushel became official on July 1. Its aim is to encourage the recycling of valuable oyster shells to help restore oyster populations in the Chesapeake Bay. Empty shells, which are necessary for hatcheries to replenish the oyster population, are extremely valuable, as each shell can host up to 10 young oysters, known as “spat.”

You can play a part in this, too! Whether by recycling oyster shells, participating in Chesapeake Bay conservation events, or even running in next year’s “Sprint for Spat” 5K race, sponsored by the Oyster Recovery Partnership, get involved! A healthy oyster population helps us all.


A Blue View: Jellies – Oceans Out of Balance

A Blue View is a weekly perspective on the life aquatic, hosted by National Aquarium CEO John Racanelli.

From the smallest plants and animals invisible to the human eye to entire ecosystems, every living thing depends on and is intricately linked by water.

Tune in to 88.1 WYPR every Tuesday at 5:45 p.m. as John brings to the surface important issues and fascinating discoveries making waves in the world today.

August 14, 2013: Jellies – Oceans Out of Balance

A Blue View podcastClick here to listen to John discuss how the rapid increase in jellyfish
populations has 
negatively impacted the health of our oceans. 

Beautiful, eye-catching, and otherworldly, jellyfish are dazzling creatures to look at, though not something you want to run into at the beach.

Not technically fish, jellies have drifted through our seas for more than 500 million years. They range in size from that of a pinhead to more than 8 feet in diameter, with tentacles 130 feet long. Most species have tentacles that sting, even when they become detached from the jelly’s body. And, as many a beach-goer can attest, those stinging cells can make for some less than pleasant experiences when our paths accidentally cross.

Related to sea anemones and corals, jellies have no heart, brain, blood, or bones, and are 95 percent water. Contrary to popular myths, jellies are not out to get you. As ocean drifters, they are carried along on ocean currents. But their vast numbers in certain places have made them a menace, and their unique ability to thrive in less-than-ideal conditions has scientists keeping a close eye on these fascinating creatures.

Jellies seem less susceptible to algae blooms, pollution, warming waters, and reduced oxygen levels, meaning that the more the environment deteriorates, the better it is for jellies. In an alarming phenomenon dubbed “jellification” by some scientists, jellies in some areas of the world are literally taking over the seas.

The role of jellies in the ocean ecosystem and whether or not their increasing numbers are displacing other ocean inhabitants are both matters of active debate in the marine science community. There are several reasons attributed to the rise of jelly populations. In addition to their ability to thrive in inhospitable conditions, jellies benefit when the fish, turtles, and other species that normally eat them are overfished. Then, as jellies eat zooplankton, fish eggs, larvae, and even fish, they further impact the food chain, perpetuating an imbalance that’s difficult to correct.

An overabundance of jellies isn’t good for tourism around the globe, particularly when they wash up on beaches. Depending upon the species, a jellyfish sting can cause anything from mild discomfort to severe pain and in rare cases, like the box jellies of Australia, even death. Jellies also affect fisheries—and fisherman—when they collide with nets, sometimes even killing the catch with their toxins. Jellies can also cause power outages and equipment damage at power plants by clogging cooling intakes.

Considered a delicacy in China, some see dining on these unique creatures as a creative and efficient way to control the jellyfish population. The European Union has embarked on an international research program to evaluate the spread of jellies in the Mediterranean and other regions and develop a coastal management strategy accordingly.

For all the issues that jellyfish blooms can cause, they are essential and active participants in the ocean ecosystem. They belong there. The best way you can keep bays and oceans healthy is to make smart choices at home. One important place to start is in your yard. Avoid overfertilizing your lawn and garden. Excess fertilizer washes into our waterways, reduces oxygen, and contributes to harmful algae blooms—conditions that are great for jellies but terrible for fish populations. You might even consider opening your mind to a new delicacy when jellies show up on a restaurant menu near you.


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