A new high school program in Oregon teaches students the ins and outs of seafood butchery and the state’s "blue economy." The program was in the pilot stage last year at six schools but has grown to 15 and now has a new curriculum that focuses on seafood caught in the Pacific Northwest. A major goal of the program was to get local seafood in the hands of students, as a study commissioned by the Oregon Coast Visitors Association found that 90% of Oregon-caught seafood is exported. Maggie Michaels is the program coordinator for the program. James Byrne is a science teacher at Clatskanie Middle and High School. Cora Evenson is a sophomore at the same school and took the class last year. They all join us to share more about what students are learning in the program.V