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93 posts in Centennial

Centennial Story 63: Don Weitkamp (MS, 1971; PhD, 1977): An Accidental Graduate Student

Ken Chew (MS, 1958; PhD, 1963; faculty) and Don Weitkamp, with field trip results

After graduating from WSU and enrolling at UW, my first task as a graduate student was to assist Ken Chew in setting up several oyster and mussel field stations to investigate shellfish diseases. I did find getting paid to conduct research while taking numerous interesting classes really stimulated my interest in graduate school. Ken introduced me to the questionable pleasure of consuming Olympic oysters fresh in the field. Although I love most shellfish, I never developed a fondness for raw oysters, although they are not too bad when consumed with a good Scotch.

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Centennial Story 62: Ian J. Stewart (MS, 2001; PhD, 2006)

Ian on the NMFS West Coast Bottom Trawl Survey

I’m from a small island off the coast of Maine and was never in doubt that I would work in fisheries in some way during my career. However, I did not have a well-organized plan, and my path to the University of Washington began by following my wife to Washington state after our graduation from Dartmouth College. I spent several years working a variety of “odd jobs,” from trapping flying squirrels to electrofishing the small streams of the Olympic Peninsula before realizing I needed to pursue graduate school.

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Centennial Story 59: Allan Hicks (PhD, 2013)

Allan Hicks with a 200+ pound Pacific halibut caught during the International Pacific Halibut Commission’s fishery-independent setline survey in 2018.

I grew up fishing in the Rocky Mountains of Canada and off the coast of central California. It was when I was a dockworker and unloading fishing boats in Port San Luis, California that I realized I wanted to become more involved with the assessment and management of fisheries.

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Centennial Story 57: Jonathan (Joth) Davis (PhD, 1994)

Jonathan (Joth) Davis

SAFS has been a big part of my career working in shellfish and I treasure my time spent there, especially during the many years following my degree, collaborating with SAFS faculty and students. Having the pleasure of working with graduate students is a true joy in life, and I suppose I am most gratified just helping to expose them to the wonderful world of shellfish.

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