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Terry Sawyer of Hog Island Oyster Company is partnering with UC Davis researchers to measure water conditions that affect the survival of oyster seed. His current inventory is only 20 percent of capacity, he said. David Briggs

Hog Island Oyster Company owner Terry Sawyer has teamed up with researchers to track rising temperatures and acidity in Tomales Bay—changes that are affecting him and other farmers whose fates are linked to that of the Pacific Ocean.  

Last week, Mr. Sawyer installed a sub-surface fluorometer to measure PH, temperature and salinity. This way . . .

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