Located adjacent to Port Clyde's working waterfront and a historic lobster pound, Herring Gut's salt water laboratory includes an algae room and shellfish hatchery, offering education and research opportunities that address current challenges to sustaining marine resources for future generations.
For over a decade students have learned applied math, science and language arts in a unique program operating an aquaculture business raising seed oysters sold to local farmers with grow-out sites on the St. George and Damariscotta Rivers.
Experiments spawning clams for re-seeding in the rivers, monitoring shellfish population density, raising larval lobsters, and harvesting periwinkles give students a stake in determining best practice to preserve and sustain the marine environment. Marine scientists and researchers consult regularly with Herring Gut faculty and students to suggest and develop new programs, monitor progress and evaluate outcomes.
Close proximity to two marine-related businesses involved with protecting the natural environment provides students with opportunities to interact with fishermen and scientists undertaking innovative, sustainable projects; 21st century uses of the working waterfront that can provide future employment and economic development.