"Since the early 1980s, climate change had warmed the Gulf of Maine’s cool waters to the ideal temperature for lobsters, which has helped grow Maine’s fishery fivefold to a half-billion-dollar industry, among the most valuable in the United States. But last year the state’s lobster landings dropped by 22 million pounds, to 111 million.
Now, scientists and some fishermen are worried that the waters might eventually warm too much for the lobsters, and are asking how much longer the boom can last.“Climate change really helped us for the last 20 years,” said Dave Cousens, who stepped down as president of the Maine Lobstermen’s Association in March. But, he added, “Climate change is going to kill us, in probably the next 30.”
Since 2015, my personal work has centered around investigating and documenting how climate change impacts people and communities. I was so pleased to have an assignment with the New York Times to photograph how climate change will shape the lobster industry, with excellent writing and reporting by Livia Allbeck-Ripka.
Read the article in the New York Times here.
All images © Greta Rybus for the New York Times