arrow-downarrow-leftarrow-rightarrow-upclosedownloademailembedexpandfacebook-dkfacebookfilmAsset 22Asset 21instagram-dkinstagraminteractivelinkedinlockphotographsplayplussharespinnertwitter-dktwittervimeo-dkvimeo

Menu

Florida’s Coral Reefs

Ocean acidification is degrading Florida’s coral reefs and threatening businesses that depend on a healthy ocean. These images depict four scenes from our film, Deeply Invested: USGS scientist Kim Yates and her work monitoring ocean chemistry in the Dry Tortugas; captain Ray Rosher of Miss Britt Sport Fishing; the kitchen and fish market of the Captain’s Tavern restaurant in Miami; and Chis Langdon’s ocean acidification lab at the University of Miami.

Kim Yates, biogeochemist with U.S. Geological Survey St. Petersburg Coastal and Marine Science Center.
USGS scientist Kim Yates' research boat in the Dry Tortugas. (Photo: Whitney Hassett)
USGS biogeochemist Kim Yates cleans the "ox," a remote sensing device for water chemistry, on the back deck of a research boat in the Dry Tortugas.
Field technician Mitch Lemon collects a water sample.
USGS biogeochemist Kim Yates analyzes a water sample to verify remote sensing equipment.
USGS biogeochemist Kim Yates enters data in the Dry Tortugas.
USGS oceanographer Kim Yates installs tubing to compare the ocean chemistry in different parts of a coral reef.
Kim Yates and Mitch Lemon perform maintenance on a remote sensing unit that monitors ocean chemistry.
Kim Yates installs a remote sensing unit that monitors ocean chemistry.
Coral reef in Dry Tortugas National Park.
Kim Yates uses tubing to measure ocean chemistry in different parts of the reef.
Seagrass beds provide a buffer to ocean acidification.
Captain Ray Rosher aboard the Miss Britt.
Deckhand Kristian Must cleans a fish on the back deck of the Miss Britt.
A sport fisherman catches and releases snapper.
Captain Ray Rosher on the Miss Britt.
The Miss Britt fishes just off the coast of Miami. (Photo: Whitney Hassett)
The seafood market at Captain's Tavern, a small business that's sold fish in Miami for over 40 years.
Fresh, local yellowtail snapper is delivered to Captain's Tavern seafood market in the back of a pick-up truck.
Ray McLaughlin weighs a customer's order of fresh fish to make ceviche.
Benjamin Jean Baptiste fillets local grouper at Captain's Tavern Seafood Market.
Owner and head chef Dale Palomino restocks the fish cooler on the line at Captain's Tavern restaurant.
Line cooks keep up with the dinner rush at Captain's Tavern restaurant.
Diners at Captain's Tavern. (Photo: Whitney Hassett)
Chris Langdon studies the response of reef systems to global change.
Students feed corals in a University of Miami laboratory.
Coral specimens in the lab at the University of Miami.
Coral specimens in the lab at the University of Miami.
Coral specimens in the lab at the University of Miami.
Back to Oceans Are Our Business

Contact Benj + Sara

mail@benjandsara.com    +1 206 599 9274

Follow us

Code by Darin Reid. Our Privacy Policy. Copyright © 2025.