00:15I'm
00:30There's still a little ledge on the top.
00:35Today's preparation is important because you have shells from all over New York City,
00:42from over 70 different restaurants, all coming here to Governor's Island,
00:48to the southern point of Governor's Island where they're cured.
00:52But these shells need a little bit of time and love from volunteers to be processed
01:00before they're ready to come back into the harbor in a variety of ways.
01:03So one of the easiest things you can do as a New Yorker, as someone in New York City,
01:07is to dine at one of the restaurant partners that we have to actively consume oysters
01:12that will be turned into habitat.
01:57Oysters, as they are living and breathing and dying, they are filtering the water in
02:02mass amounts.
02:03An adult oyster can filter up to 50 gallons of water per day.
02:07A billion oysters in New York Harbor looks like refreshing the standing volume of the
02:11harbor every three days.
02:23They prevent shoreline erosion and can really slow wave surge energy.
02:28This is incredibly significant as New York will be getting more intense weather events
02:34throughout the years, given that climate change is accelerating.
02:38So oyster restructures can really help protect us on the shore, on the shoreline.
02:45Second is that oysters are what we call a keystone species, meaning when oysters thrive in an
02:49environment, all other biodiversity thrives in that environment.
03:04I think it's definitely helpful for the future generations.
03:08So I went to some of these conferences and panelist discussions that sometimes you may not see
03:15it on the news right away, but with all these small steps and collective efforts, at some
03:21point in the future, it's going to show up in your data and reporting.
03:27And everybody knows that water, air, these are just essential for our survival.
03:32So it's definitely worth putting, investing your time up front.
04:01So it's definitely worth putting, investing your time up front.
04:02All right.
04:17To be continued...
04:18To be continued...
04:19To be continued...
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