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A quarterly publication of the South Fork Natural History Museum (SoFo) • Autumn 2015
Each quarter SoFo features eco-links, written by a member or friend of the Museum. If you wish to submit an article please contact us.
eco
links
How We
Extract Shark DNA
for Analysis
by Jessica Quinlan, marine science undergraduate in
her senior year at Stony Brook University, and SoFo
shark intern for the summer 2015 sampling-season.
Thanks to SoFo, the South Fork Natural
History Museum, I have been lucky enough to be
a part of the shark-tagging and data-gathering
project with Greg Metzger, a marine biologist and
marine science teacher at Southampton High
School. This project is a cooperative tagging
program through the National Oceanic and
Atmospheric Administration (NOAA) that Greg
has brilliantly gotten his students to be involved
with. The purpose of the project, profiled in the
summer issue of the SoFo Naturalist, is to study the
life history of Atlantic sharks, helping NOAA
gain information on shark stock identity,
movements and migration, abundance, age and
growth, mortality, and behavior, through the help
of local fishermen. The other aspect of this project
is the collection and analysis of the local shark
species’ DNA. The South Fork Natural History
Museum is an active partner with Greg in this
project, and has asked me, as a SoFo summer
intern, to assist in helping with field work and
DNA retrieval.
The most common local shark species
caught in our waters are blue sharks, makos, and
thresher sharks.
Blue Shark
Mako Shark
Thresher Shark
Once we catch the sharks, we safely secure
them alongside the boat to ensure they do not
harm themselves or us. While there, we measure
their length using a soft measuring tape and
collect a tissue sample, which is retrieved with a
quick snip of one of their pelvic fins.
While being out on the water and
interacting with these beautiful animals is
absolutely incredible, there is another aspect of the
project that is also quite intriguing—their DNA. I
have been helping Alec Giufurta, a student
enrolled in the research program at Southampton
High School, set up a lab where we will be
conducting DNA analysis just like CSI! Alec
became interested in our local shark species’ DNA
when he learned about the tagging Greg and one
of his students were actively doing.
The very first step to this begins out on the
boat, with the small fin clip procured from the
shark. The clip is then placed in ethanol to better
preserve it on its way to our lab. Once at the lab, a
small piece within a certain weight is cut off and
literally ground into little bits. A series of steps is
then executed to homogenize the skin, tissue, and
DNA into a liquid solution, which allows for the
isolation of just the DNA.
Collecting the fin clip from a female Blue Shark
The shark’s DNA is known as a genome.
Within the shark’s genome there are different
regions that, when studied, can help us to answer
different questions. For example, one region of the
genome can help us determine which species the
shark is. This region is most helpful to trade and
customs agencies to help identify shark fins being
traded. Another region can help determine how
closely individual sharks of the same species are
related. Once we have our DNA sample, the next
step is to determine which portion of the shark’s
genome would be most informative to us. Since we
are catching the sharks ourselves and know which
species the sample is, the region that identifies the
species is superfluous. Alec is particularly
interested in the blue shark population we have in
our waters, so an area of the genome with the
ability to distinguish between individuals of the
same species will be picked for Alec’s project.
Polymerase chain reaction, known as PCR,
is a process that emulates a natural process that
takes place in animal bodies. It is meant to mimic
the means in which animal bodies replicate their
DNA. By utilizing PCR on our DNA sample, we
are able to make millions of copies of the one
region of the genome we are interested in.
Carrying out PCR in the lab is our next step.
To ensure that we have successfully isolated
the DNA and made copies of our region of
interest for each sample, a procedure known as gel
electrophoresis is implemented as a check. This
process involves an electric current running
through a Jell-O like medium which the DNA is
placed in. The copies that were made by PCR are
in a solution; this solution is placed into small
wells in the gel-like substance and dyed so we can
be sure to see it. DNA is negatively charged. so
running an electric current through the gel can
actually cause the DNA to move through the gel.
By doing this, it can give Alec an idea of how large
his portion of DNA is and it ensures that there is
definitely DNA in his PCR solution.
Our next step would be to ship our PCR
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eco
links
SoFo
news
continued from page one
products off to a different lab, where they will be
sequenced. DNA is double stranded and possesses
four nucleotides: A, C, T, and G. The purpose of
sending our PCR product off for sequencing is to
receive the order in which these nucleotides are
arranged in the region of DNA we picked.
Generally, depending which region is chosen,
these sequences can be very similar because they
are all sharks, or very different because, like
humans, there is variance from individual to
individual. Once we receive the sequences from
the lab, it is time for the final step of the process.
Analyzing and interpreting results is a huge
part of science and the success of one’s project.
Currently, we have upward of 30 blue shark fin
clips we will be testing. By looking at the
similarities and differences within the area Alec
has chosen, we are hoping to gain a better
understanding of the population dynamics among
the blue sharks right here on Long Island. Alec
and I are eager to see the results and can’t wait to
share them with you!
SoFo
news
SoFo Says Goodbye to Three
Valued Nature Educators …
and thanks our summer staff members
Three excellent SoFo Nature Educators are on
their way to new careers—Tyler Armstrong,
Lindsey Rohrbach, and Nicole Cummings have
left SoFo to further their interests. We know they
will make significant contributions in whatever
fields they choose to pursue.
In June and July we welcomed some new and
returning faces to the summer staff: Xylia Serafy,
who returned to participate in her role as summer
Nature Educator; Julie Rodriquez, who greeted
visitors at our front desk and did everything from
mailings to working the gift shop; Will
Cembalest, who is possibly the best tank cleaner
on the planet; and Ashely Oliver, our 2012 SoFo
Scholarship winner, who ably assisted us with our
Marine Science Program. It was great to have had
them on board for this very busy summer season.
Another Wonderful
SoFo Summer
Marine Science Program
This summer, SoFo offered a third year of the very
popular Summer Marine Science Program for
children ages 6-8 (Peanut Bunker) and 9-12 (Sea
Bass).
Each day for the Peanut Bunkers was a new
adventure at a beach habitat or on the Stony
Brook Southampton Marine Sciences’ boat,
investigating fishes and invertebrates from sand,
mud, and eelgrass habitats the way marine
biologists do. The groups also observed sharks and
tropical fish at the Long Island Aquarium and
learned about rescuing seals and sea turtles at the
Riverhead Foundation for Marine Research.
Peanut Bunkers preparing to fish
The Sea Bass developed a human-ocean
connection by using different catch-and-release
fish survey methods: rod and reel, trawl net, and
seine net. They compared fish populations by
fishing at different habitats each day and
investigated ocean food chains by collecting
plankton and making measurements of important
water health indicators such as pH and nutrients.
Visits to commercial shellfish growing operations,
a working fishing boat, and a fish-processing
facility made for a full week of fishing fun.
Sea Bass assisting with shellfish-growing operations
Returning Peanut Bunker participant Cooper
Tracy, age 8, decided to participate again for a
second year because “I learned how to fish and I
really love it!” and he “really wanted to do the
Stony Brook Southampton boat trip again”. His
favorite experiences this year were catching a giant
stingray on the boat, visiting the Riverhead
Foundation’s hospital to learn how people can help
the sick and injured turtles and seals, and fishing!
by Melanie Meade, SoFo Summer Marine Science
Program Coordinator
Cooper Tracy and Program Director Rob Gelling seining
SoFo Summer Marine Science Program Staff (left to
right) Robert and Teresa Gelling and assistants Ashley
Oliver and Robin Grathwohl
We look forward to a fourth year of this exciting
marine science adventure program. Enrollment
will begin in March 2016.
SoFo
news
SoFo’s very successful 26th Annual Summer Gala Celebrating the East End
welcomed over 500 Guests!
by Diana Aceti, SoFo Development Director
We are pleased to announce that over 500 guests attended our 26th Annual Summer Benefit, SoFo
Celebrates the East End, on Saturday, July 11. The event, which raised funds for SoFo’s educational and
environmental programming, celebrated the East End’s local visionaries—the artists, chefs, environmentalists,
farmers, fishermen, philanthropists. and many others that are the heart and soul of the Hamptons. SoFo’s
Founder and Board President Andy Sabin and Co-Chairs Top Chef Kerry Heffernan; Susan Rockefeller, who
recently released her new documentary, Food For Thought, Food For Life; and Hamptons Magazine EditorIn-Chief Samantha Yanks welcomed Honorees April Gornik, Adrian Grenier, and Willi Salm.
During the VIP Cocktail reception, guests feasted on signature delicacies created and presented by
Leading Chefs who donated their time and bounty: Colin Ambrose, Estia’s Little Kitchen; Kerry Heffernan,
Grand Banks Restaurant; Todd Jacobs, Fresh Hamptons; Matt Ketcham, Ketcham’s Seafarm; Kyle Koenig,
Topping Rose House; David Loewenberg and Sam McCleland, The Bell & Anchor; Andrew Schor, East
Hampton Grill; Joe Tremblay, Bay Burger; Jason Weiner, Almond; Vinny Dautaj, Antico Noè; Elisabeth
Johansson, Swedish Culinary Summer; Brian Halweil, Edible East End; Joe Realmuto, Nick & Toni’s; Karen
Rivara, Peconic Pearls; and Jon Snow, Hayground School.
Highlights of the evening included a surprise birthday celebration for Honoree Adrian Grenier, and a
special tribute that included a presentation of engraved Chef Knives by Korin Japanese Tableware & Chef
Knives to the Food Champions and Chefs. The gala reception featured farm-to-table and sustainable seafood
hors d’oeuvres catered by Peter Ambrose, an Honoree presentation, a Silent Auction, and dancing to the
spirited sounds of Nancy Atlas and the Nancy Atlas Project Band. Alcohol was kindly donated by Amagansett
Wines & Spirits; wine was donated by Channing Daughters Winery; and the flowers by Flowers by Topaz.
The SoFo Scholarship Award, sponsored by Bridgehampton National Bank was presented to recipient Lara
Fayyaz, and Molly Vorhaus was the recipient of the Mulvihill Family Environment Scholarship donated by
Mary M. Mulvihill.
We are looking forward to next year’s gala benefit and hope to announce our Honorees and Chairs in
our next Newsletter issue. For sponsorship opportunities, please contact Diana Aceti, Director of Development,
at the museum or by email at [email protected] .
Willi Salm, April Gornick, Andy Sabin,
Adrian Grenier, and Susan Rockefeller
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Join Now or Renew
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South Fork
Natural
History
Museum
(SoFo)
Board of
Directors
Andrew Sabin,
President
James T. Ash,
Vice President
William G. Miller,
Secretary
Jonathan Sabin,
Treasurer
Barbara Blaisdell
Steve Englebright
Kimberly Goff
George Held
Jeffrey Keil
George Larsen
Carl Safina
Eric Salzman
Richard Schaeffer
Daniel Shedrick
Peddrick Weis
Wayne Whitmore
staff
Executive Director
Frank Quevedo
Director of
Development
Diana Aceti
Director of
Education/
Communications
Carol Crasson
Nature Educators
Crystal Possehl
Melanie Meade
Xylia Serafy
Eleni Nikolopoulos
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Newsletter and Calendar: Carol Crasson
South Fork
Natural History
Museum (SoFo)
P.O. Box 455, Bridgehampton, NY 11932-0455
(631) 537-9735
email: [email protected]
www.sofo.org
The SoFo Naturalist is published
quarterly as a benefit of membership
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