A forest practices rule targeting small, non-fish bearing perennial streams in western Washington was approved by the state’s Forest Practices Board Nov. 12. The rule includes wider logging buffers and provides options to reduce warming in the streams that are generally found in higher elevations where the streams originate, but which feed larger streams that host trout, salmon and steelhead.

2024 was the hottest year on record and likely the hottest in at least 125,000 years, according to an annual report issued by an international coalition led by Oregon State University scientists.

Two fault systems on North America’s West Coast – the Cascadia subduction zone and the San Andreas fault – may be synchronized, with earthquakes on one fault potentially triggering seismic events on the other, a new study found.

For millennia, Indigenous people living in Alaska and Canada’s Yukon territory have relied on Chinook salmon. The large, fatty fish provide essential nutrients for Arctic living and have influenced traditions and languages across generations.

From corn chips to tofu, climate change is messing with the menu.

So-called “100-year weather events” now seem almost commonplace as floods, storms and fires continue to set new standards for largest, strongest and most destructive. But to categorize weather as a true 100-year event, there must be just a 1% chance of it occurring in any given year. The trouble is that researchers don’t always know whether the weather aligns with the current climate or defies the odds.

A collaborative research and outreach effort led by Oregon State University to protect whales and sustain Oregon’s commercial Dungeness crab fishery has been recognized as one of four regional winners of the 2025 W.K. Kellogg Foundation Community Engagement Scholarship Award.

The deadly, record-breaking heat wave that hit the Pacific Northwest in June 2021 continues to be the subject of intense interest among scientists, policy makers and the public. A new study from some of the region's top climate scientists synthesized more than 70 publications addressing the causes and consequences of the extreme heat wave and the potential for similar high-heat events to happen in the future.

Rising toxins found in bowhead whales, harvested for subsistence purposes by Alaska Native communities, reveal ocean warming is causing higher concentrations of algal toxins in Arctic food webs, according to new research published in the journal Nature.

Cultivated salmon is now being served at Kann, a Haitian restaurant in Portland, Oregon, led by the culinary talents of James Beard award-winning Chef Gregory Gourdet. This milestone marks the very first for cultivated seafood anywhere in the world, signaling meaningful progress in bringing cultivated meat and seafood from pilot facilities into real-world kitchens.