Cold beer and fresh seafood are a natural summer combination in Oregon – but while the fish may be fresh, is it sustainable?

Join OSU researcher Selina Heppell at the July13 edition of Science Pub Corvallis to learn more about the fish we eat, where it comes from, and how fishing and management practices can affect the ocean ecosystems where fish live.

Heppell, an associate professor in the OSU Department of Fisheries and Wildlife and a member of the Pacific Fisheries Management Council, studies fishing communities, commercial fisheries and efforts to make fishing more ecologically sustainable. With support from Oregon Sea Grant, she’s currently looking at the live fish fishery – where fish are caught and transported live to high-end restaurants to assure optimum freshness – and whether rules requiring fishermen to release pregnant females might serve as a conservation tool.

Science Pub Corvallis, a collaboration of OSU, the Oregon Museum of Science and Industry and the Downtown Corvallis Association , takes place the second Monday of each month from 6 to 8 p.m. at the Old World Deli/Brewpub on 2nd St. There is no admission charge.