Directions: Read the "Weather Forecasting Handout" found here: Forecasting Handout.pdf, and then answer the questions on this worksheet: Module 11 Activity-2.pdfNote, Make sure that you've watched both Lectures 42 and 43 before attempting this assignment. Also, some understanding of fronts and the conditions before and after a front passes is useful (you can find that information here: Fronts.pdf

In the Unit III Lesson, you learned about the overfishing and decline of the Atlantic Cod off the coast of Nova Scotia. Other populations of fish around the world have been affected in much the same way. This activity will help you explore which species are imperiled by current fishing practices and which are, for now, a relatively sustainable choice for the table.  Part I Visit the Monterey Bay Aquarium Seafood Watch webpage. Click “Seafood Basics” and from the dropdown menu, click “The State of Seafood” and read the page to learn about the fundamentals of the current environmental issues related to seafood. Next, click “Seafood Basics” again and click “How can seafood be more sustainable?” Read each of the following tabs: Avoid Overfishing, Illegal Fishing, Limit Bycatch(including videos), Preserve Habitats and Strong Management. Part II Go back to the Monterey Bay Aquarium Seafood Watch webpage. Next, click the “Seafood Basics” link, then the “What is Sustainable Seafood” and “Where Does Seafood Come from” links to answer the questions for Part II of this activity. Part III Visit the Fishing & Farming Methods section of the webpage. Watch the videos and/or read the captions to learn about the different ways in which seafood is harvested. For some methods, there will be a video; for others, there will just be an image and a caption.  Part IV Go back to the Monterey Bay Aquarium Seafood Watch webpage. Next, click on “Recommendations,” then “Consumer Guides.” Select the guide that best represents your area based on the descriptions of the guides. Answer the questions in Blackboard using your own words and in complete sentences.