My name is Emily Liang and I’m currently studying Aquaculture and Marine Resource Management as a Masters student at Wageningen University and Research (in Holland). I was born and raised in Los Angeles, California but am thankful to have my ethnic roots in Taiwan where some of the most delicious food in the world resides. While I’ve grown up only a 20 minute drive from the shores of the West Coast, my love and complete awe for the ocean didn’t begin until I was at UCLA for my undergraduate degree in Human Biology and Society. It was the spontaneous enrollment in an introductory course on Marine Biology, outside of my degree curriculum, that had me hooked on the wonders of the marine life. Currently, my main interests span across farming, film, science, and music; together, they lead me on the very winding road in which I am walking (“biking”, however, if we are talking about Holland). After graduating UCLA I wanted to tangibly learn what it meant to make sustainable food systems a reality, so I took “field work” very literally and dedicated one year to working and living on a 400 acre organic farm in San Francisco. However, as much as I loved being deep in the dirt, I knew I would regret it if I didn’t explore a life in the marine realm. Now, my aspiration is to be a creative advocate for sustainability especially focusing on ocean-human related issues; I want to communicate ideas and topics that are sound in science but shared in a creative way for people to enjoy and learn from. I look forward to learning more from FoF on the art of research and communication. I am confident I will be learning a lot from FoF on how to become a model ocean advocate, seeing as there are so many on this team!
Q: How did you find your way into marine issues?
Q: What were you doing before you joined Future of Fish?
Q: Interest in seafood sustainability and traceability has grown in recent years. Why do you think that is?
Q: What most attracted you to working with Future of Fish?
Q: What are you most looking forward to doing in the next year?
Published Nov 26, 2018