Oysters of different sizes sitting on ice.
Kent Whitstable, CC 0
Pathway Summary
Anchoring phenomenon lesson
This lesson begins with students measuring the size of oysters from the local area that were harvested in different years. Students graph and analyze the data they collect and examine news headlines about the size and populations of local oysters. Using this information, students construct an initial model to explain why oyster population numbers and sizes are declining over time.
Culminating task
Following the Climate Education Pathways base unit, students develop a climate-friendly cookbook. They are asked to reflect on how to share what they learned through the recipes. Each recipe includes background information on why it is climate-friendly and how it contributes to reducing climate impacts. As part of developing their recipes, students also reflect on how they and others in their community can take action and create local climate solutions.
Phenomenon
Oyster shells are getting smaller and populations in the Atlantic Ocean are declining.
Community
The community is in the Boston metropolitan area close to the Charles River and Atlantic Ocean. Historically, fishing and shellfishing have been major industries in the area. The pH of the Atlantic Ocean is decreasing as excess carbon dioxide is emitted into the atmosphere, and oyster populations are declining as a result.
Materials Available
Anchoring phenomenon lesson
Culminating task
Key Features
Coastal
Urban
Community involvement
Family connection
Educator Insight
Teacher: Kristin Bergeron
Why I chose this phenomenon
I won a contest where for a whole year, every Friday, I could get up to 2 dozen oysters at this restaurant located near Fenway Park in Boston for only $1 each. Shortly after winning, I then attended the summer workshops for creating my Climate Education Pathways lessons. I wanted to do lessons related to the oceans here near Massachusetts since lots of kids here in Needham go to the Cape for the summer and many are familiar with oysters. Since I had access to SO many oyster shells due to winning the contest, I would go every week and get my oysters and the waitstaff were so kind in helping me package them up and take them home every week. Other customers would hear me explaining what I was doing and would even say "here take mine too for the kids!" I also was able to get lots of different oysters from all over New England so we have samples for the first lesson from ALL over. I was also able to collect the shells for the pH lab too. The manager even said once I get this all finished, to send him pictures of the kids doing the labs for him to share on their Instagram account.
How my students responded
Students were so surprised by how much they could learn from these simple bivalves. They had no idea they had so many organs in common with us and that the ocean chemistry would be so impactful on the health of this species.
