June 14, Flag Day History and Snacks

Flag Day is celebrated every June 14 in remembrance of the adoption of the flag of the United States in 1777. The flag is a national symbol of patriotism and freedom. In 1775, the “Grand Union” flag, also known as the Continental Colors, was flown in the colonies.

Flag Recipes

Dessert Pizza with

Brie, Blueberries, and Strawberries

Yield: 3 servings

Serving Size: 1/3 crust

Ingredients

1 Pizza Crust, (7-inches)

1.5 oz Brie6 Strawberries

1/3 cup Blueberries

Nutrition Information

Blueberries, Watermelon, and Part-Skim Mozzarella

National Cucumber Day. Cucumber and Watermelon Salads

Cucumbers are a popular vegetable known for their refreshing taste and crunchy texture. They belong to the Cucurbitaceae family, which includes other plants like melons, squash, and pumpkins.

Here are some key facts about cucumbers:

1. Varieties: There are three main cucumber types: slicing, seedless, and pickling. Slicing cucumbers are typically larger with thicker skin, while pickling cucumbers are smaller and have thinner skin, making them ideal for pickling.

2. Nutritional Value: Cucumbers are low in calories and rich in water content, making them a hydrating vegetable. They also contain essential vitamins and minerals such as vitamin K, potassium, and manganese. The skin of the cucumber contains most of the nutrients, so consuming it unpeeled is beneficial.

   
   
   

3. Health Benefits: Cucumbers offer several health benefits. They are known for their hydrating properties and can help maintain proper hydration, promoting healthy skin. Cucumbers also contain antioxidants that help fight inflammation and may contribute to overall heart health. Additionally, their high water and fiber content can aid in digestion.

4. Culinary Uses: Cucumbers are versatile and can be used in a variety of culinary preparations. They are commonly used in salads, sandwiches, and wraps to add crunch and freshness. Cucumbers can also be juiced, pickled, or used to make refreshing summer drinks, such as cucumber-infused water or cucumber lemonade.

5. Growing Conditions: Cucumbers thrive in warm climates and require plenty of sunlight. They can be grown in gardens or containers with adequate support for their vine-like growth. Cucumbers are a popular choice for home gardening due to their relatively easy cultivation.

6. Harvesting: Cucumbers are typically harvested when they are firm, crisp, and have reached their desired size. It's important to regularly harvest cucumbers to encourage continued fruit production. Overripe cucumbers can become bitter and less enjoyable to eat.

7. Storage: Cucumbers are best stored in the refrigerator to maintain their crispness and freshness. If not consumed immediately, they can be wrapped in a plastic bag or stored in an airtight container to prevent moisture loss.

From Our Garden

Cucumber and Watermelon Salads

Kitchen Klutzes of America Day National Safety Month Create a Safe Kitchen

Kitchen Safety for Kids: Fun & Secure Cooking Tips

Kitchen safety involves avoiding and looking for potential hazards. Focus your attention on four main areas.

• Fire and Electrical Hazards
• Food Preparation
• Food Safety and Cleanliness
• Create a Child-Friendly Kitchen

Fire and Electrical Hazards

 1. Use a 3-prong grounded connection on all appliances.
 2. Do not use extension cords.
 3. Discard any broken or damaged appliances.
 4. Turn off burners immediately when not in use.
 5. Keep dish towels, pot holders, and paper towels away from the stove or other hot areas where they can catch fire.
 6. Do not leave candles burning unattended. Place in flameproof containers.
 7. Keep a fire extinguisher in or near the kitchen, but away from the stove or other hot areas.
 8. Keep lighters and matches away from the reach of children.

Kitchen Safety - Fire Hazards

Food Preparation

 1. Turn the handles of cooking pots and pans away from the front of the stove.
 2. Be careful when removing the lid from hot foods. The heat can burn you.

 3. Never leave cooking foods unattended!!
 4. Close cabinet doors and draws when not in use.

 5. Make sure appliances with sharp areas are unplugged before touching them.
 6. Use proper lifting techniques when carrying heavy items.

 7. Knives - Always cut away from the body when using a knife. Cut using a proper cutting surface. Keep knives clean. Do not leave knives soaking in water. When cleaning the blade, keep the sharp edge away from your hands.

Food Safety and Cleanliness

There are ways to avoid food poisoning and accidents through proper food handling and by keeping yourself and your work area clean.

 1. Clean up spills immediately.
 2. Always wash your hands before working in the kitchen. Wash with soap and water for 20 seconds before and after handling food.
 3. Wash kitchen surfaces often, and wash platters before refilling them with fresh food. 

 4. Keep uncooked and ready-to-eat foods separate. Juices from raw meat may cross-contaminate other food if they contain harmful bacteria. 

 5. Use one cutting board for raw meat and poultry and another one for vegetables. If you use only one cutting board, wash it with hot soapy water after preparing each food item.
 6. Use a food thermometer to be sure foods are cooked safely. Steaks should be cooked to 145 °F, ground beef cooked to 160 °F, and all poultry cooked to 165 °F.
 7. Never hold hot or cold foods for more than two hours at room temperature, or between 40 °F and 140 °F. Refrigerate or freeze leftovers promptly.
 8. When in doubt, throw it out; do not eat it.

Food Safety

June is National Safety Month

Cooking and spending time in the kitchen is fun for kids, and also provides parents with an opportunity to teach children. Here are tips to create a kid-friendly kitchen:

Artificial Intelligence in Nutrition: Opportunities, Challenges, and the Future

 

Artificial Intelligence (AI) is rapidly transforming many aspects of our lives, from healthcare and education to agriculture and food production. In nutrition and dietetics, AI offers exciting opportunities to improve nutrition education, personalize dietary recommendations, streamline professional tasks, and enhance access to nutrition information. At the same time, it raises important questions about accuracy, ethics, privacy, and the continued need for human expertise.

What Is Artificial Intelligence?

Artificial Intelligence refers to computer systems capable of performing tasks that typically require human intelligence. These tasks include learning from data, recognizing patterns, generating content, answering questions, and making predictions.

Many people interact with AI every day through virtual assistants, online search engines, fitness trackers, meal-planning apps, and recommendation systems used by grocery stores and food retailers.

How AI Is Being Used in Nutrition

Personalized Nutrition

One of the most promising applications of AI is personalized nutrition. AI systems can analyze information such as:

• Age
• Gender
• Activity level
• Health conditions
• Food preferences
• Dietary restrictions

Using this information, AI can help generate customized meal plans and nutrition recommendations tailored to individual needs.

Nutrition Education

AI can assist nutrition professionals by helping develop:

• Blog posts
• Social media content
• Educational handouts
• Recipes
• Newsletters
• Presentations

These tools can save time and allow professionals to focus more on counseling, teaching, and patient care.

Dietary Assessment

Traditionally, dietary assessment requires detailed analysis of food records and recalls. AI-powered tools can help estimate:

• Calorie intake
• Macronutrients
• Micronutrients
• Portion sizes

Some smartphone apps can even identify foods from photographs and estimate nutrient content.

Chronic Disease Management

AI may assist individuals managing conditions such as:

• Diabetes
• Hypertension
• Heart disease
• Obesity

These systems can track food intake, monitor trends, and provide reminders that support healthier lifestyle choices.

AI in Agriculture and Food Production

The connection between agriculture and nutrition is becoming increasingly important.

Farmers are using AI technologies to:

• Monitor crop health
• Detect pests and diseases
• Improve irrigation efficiency
• Predict harvest yields
• Reduce food waste

These advances may contribute to a more sustainable food supply and improved food security.

Benefits of AI in Nutrition

Increased Efficiency

AI can automate routine tasks, allowing nutrition professionals to spend more time working directly with clients and communities.

Expanded Access

People in underserved areas may gain access to nutrition information and educational resources through AI-powered platforms.

Data Analysis

AI can quickly analyze large amounts of nutrition research and identify emerging trends that would take humans much longer to evaluate.

Personalized Support

Customized recommendations may help individuals make realistic, sustainable dietary changes.

Challenges and Limitations

Despite its promise, AI has limitations.

Accuracy Concerns

AI-generated information is only as reliable as the data it was trained on. Errors and outdated information can occur.

Potential Bias

If training data contains biases, AI systems may unintentionally reproduce those biases in recommendations and content.

Privacy Issues

Many AI applications collect personal information. Users should understand how their data is stored and protected.

Lack of Human Understanding

AI cannot fully replace empathy, clinical judgment, cultural sensitivity, or the therapeutic relationship between a nutrition professional and a client.

The Role of Human Oversight

Human oversight remains essential.

Registered dietitians and nutrition professionals should:

• Verify AI-generated information
• Check references and sources
• Ensure recommendations are evidence-based
• Consider individual circumstances
• Monitor for bias and inaccuracies

AI should be viewed as a tool that supports professional practice rather than replaces professional expertise.

Looking Ahead

Artificial Intelligence is likely to become an increasingly important part of nutrition practice, education, agriculture, and healthcare. Used responsibly, AI can help improve efficiency, expand access to nutrition information, and support healthier food choices.

However, technology works best when combined with human knowledge, compassion, and critical thinking. The future of nutrition will likely involve a partnership between skilled professionals and intelligent technologies working together to improve health and well-being.

Bottom Line

Artificial Intelligence is changing the way we learn about food, manage health conditions, analyze diets, and produce food. While AI offers exciting opportunities, nutrition professionals must continue to provide the expertise, judgment, and human connection that technology cannot replace.

The most effective approach is not to choose between AI and humans—it is to use the strengths of both to create healthier individuals, families, and communities.

References

Academy of Nutrition and Dietetics. Artificial Intelligence and Nutrition Practice.

National Institutes of Health. Artificial Intelligence in Healthcare and Nutrition Research.

World Health Organization. Ethics and Governance of Artificial Intelligence for Health.

International Falafel Day

Falafel is a deep-fried ball, doughnut, or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food. It is commonly served in a pita or wrapped in a flatbread known as taboon. The falafel balls are laid over a bed of salads, pickled vegetables, and hot sauce and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or as part of an assortment of appetizers. Falafel is now found around the world as a replacement for meat and a form of street food.

Recipe: Falafel Pita Sliders

Yield: Serves 4 (serving size: 1 pita half)

Ingredients.
Tahini-Yogurt Sauce:
⅓ cup plain low-fat yogurt
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons cold water
1 tablespoon fresh lemon juice
¼ teaspoon freshly ground black pepper

Falafel:
1 ⅓ cups boiling water
⅔ cup uncooked bulgur
2 garlic cloves
⅓ cup fresh parsley leaves
¼ cup fresh cilantro leaves
¾ teaspoon ground cumin
¼ teaspoon ground red pepper
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 large egg white
3 tablespoons olive oil, divided
2 (6-inch) whole-wheat pitas, halved crosswise
1 cup chopped tomato (1 medium tomato)
½ cup thinly sliced English cucumber
⅓ cup thinly sliced red onion

Directions.

• Combine the first five ingredients in a small bowl to prepare Tahini-Yogurt Sauce. Cover and chill until ready to serve.

• To prepare falafel, combine 1 1/3 cups boiling water and bulgur in a small bowl. Cover and let stand 25 to 30 minutes or until tender. Drain.

• Put garlic through the food chute with the processor on; process until minced. Add bulgur, parsley, cilantro, cumin, red pepper, and chickpeas, and process until smooth. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet; cover and chill for 30 minutes.

• Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook for 3 minutes on each side or until golden brown. Repeat the procedure with the remaining 1 1/2 tablespoons oil and 4 patties.

• Spread 1 tablespoon Tahini-Yogurt Sauce inside each pita. Fill each pita half with 2 patties. Divide tomato, cucumber, and red onion evenly among pita halves, and drizzle each with one tablespoon of sauce.

Nutrition Information. Per Serving: 406 calories; fat 16g; saturated fat 2g; protein 15g; carbohydrates 55g;
fiber 11g; cholesterol 1mg; sodium 442mg

Resources

1. Falafel, From Wikipedia
2. Falafel Pita Sliders

Corn on the Cob, a Delight for All Ages

Corn on the Cob, a Delight for All Ages!
From field to feast, enjoy the sweet, juicy taste of corn on the cob. Perfect for BBQs, picnics, and healthy snacking. Low in fat and naturally gluten-free! #CornOnTheCob #HealthySnacking https://dietitians-online.blogspot.com/2015/06/june-11-corn-on-cob-day.html

Corn grows in "ears," each covered in rows of kernels protected by the silk-like threads called "corn silk" and encased in a husk. Corn’s traditional name is maize, which was known to the Native Americans and many other cultures worldwide. Although we often associate corn with yellow, it comes in many different colors, including red, pink, black, purple, and blue. Corn is now available in markets year-round, and locally grown varieties can be purchased during summer. They taste the best and are usually the least expensive.

Nutrition Information
All varieties of corn provide antioxidant phytonutrients. The exact phytonutrient combination, however, depends on the variety itself. Yellow corn is richer in carotenoids, especially lutein and zeaxanthin. Blue corn has unique concentrations of anthocyanins. Purple corn contains unusually high amounts of protocatechuic acid. Ferulic acid, beta-carotene, vanillic acid, coumaric acid, caffeic acid, and syringic acid are additional key phytonutrients found in corn. Corn is a good source of pantothenic acid, phosphorus, niacin, dietary fiber, manganese, and vitamin B6.

Corn on the Cob with Tomato Salsa

How to Grow Corn

"Crazy About Corn" 
Entertaining song; try it without the butter and salt.

Corn - Immigrant Song with Credits

Resources
1. Eating Well, Healthy Corn Recipes and Cooking Tips

2, Wikipedia, Maize

National Herbs and Spices Day Cutting Back on Salt

Instead of salt, use spices, herbs, lemon juice,
and/or vinegar to enhance the taste of your food.
The health benefits are life-long.

Wikipedia has provided an extensive list of culinary herbs and spices. The list does not contain salt (which is a mineral) or plants used primarily as herbal teas or medicinal herbs. Explore the different flavors and cultures.

How Do I... Store Herbs and Spices?

Spice it Up with
Susan Bowerman, MS, RD, CSSD


Cutting Back on Salt in Your Diet

Where does sodium come from?

Sodium comes from natural sources or is added to foods. Most foods in their natural state contain some sodium. However, the majority of sodium Americans consume comes from sodium added to processed foods by manufacturers. While some of this sodium is added to foods for safety reasons, the amount of salt added to processed foods is above what is required for the safety and function of the food supply.

Reading Labels
When you buy prepared and packaged foods, read the labels. You can tell the sodium content by looking at the Nutrition Facts panel of a food. Listed are the amount of sodium, in milligrams (mg), and the “% Daily Value.” Also read the ingredient list to watch for the words "soda" (referring to sodium bicarbonate, or baking soda), "sodium" and the symbol "Na" to see if the product contains sodium.

Salt and/or Sodium Descriptors
Salt-Free:  Meets requirements for "sodium-free."
Sodium Free: Fewer than 5 milligrams sodium per serving.
Very Low Sodium:  35 milligrams or less sodium per serving.
Low Sodium: 140 milligrams or less per serving 
Reduced Sodium:  At least 25 percent less sodium per serving.
Unsalted:  Has no salt added during processing. To use this term, the product it resembles must normally be processed with salt and the label must note that the food is not a sodium-free food if it does not meet the requirements for "sodium-free".

The FDA and USDA state an individual food that has the claim "healthy" must not exceed 480 mg sodium per reference amount. "Meal type" products must not exceed 600 mg sodium per labeled serving size.

Sodium and Hypertension.
In order for a food to make an Allowable Health Claim, it must contain a defined amount of nutrients. In relationship to sodium and Hypertension, the amount is 140 milligrams or less sodium per serving.

American Heart Association (AHA)
The American Heart Association recommends you choose and prepare foods with little or no salt to reduce the risk of cardiovascular disease. Aim to eat less than 1,500 mg of sodium per day (less than 3/4 teaspoon of salt).

The AHA is working with federal agencies to identify ways to reduce the amount of sodium in the food supply. The association is encouraging food manufacturers and restaurants to reduce the amount of sodium in foods by 50 percent over a 10-year period. AHA will help Americans lower the amount of sodium they consume by the following strategies:
 1. Reduce the amount of sodium in the food supply,
 2. Make more healthy foods available (e.g., more fruits and vegetables); and
 3. Provide consumers with education and decision-making tools to make better choices.

Tips for reducing sodium in the diet 
1.  Choose fresh, frozen, or canned food items without added salts.
 2.  Select unsalted nuts or seeds, dried beans, peas, and lentils.
 3.  Limit salty snacks like chips and pretzels.
 4.  Avoid adding salt and canned vegetables to homemade dishes.
 5.  Select unsalted, lower sodium, fat-free broths, bouillon, or soups.
 6.  Select fat-free or low-fat milk, low-sodium, low-fat cheeses, and low-fat yogurt.
 7.  Use spices and herbs to enhance the taste of your food. 
 8.  Add fresh lemon juice instead of salt to fish and vegetables.
 9.  When dining out, ask for your dish to be prepared without salt.
10. Don’t use the salt shaker. 

   

June, Migraine & Headache Awareness Month Headaches and the Food Connection

The Food Connection and Migraines:
Understanding How Diet May Influence Headache Frequency

Migraines affect millions of people worldwide and can significantly impact daily life. While genetics, hormones, stress, and environmental factors all play a role, growing evidence suggests that food choices may influence migraine frequency and severity in some individuals.

Understanding the relationship between food and migraines can help sufferers identify potential triggers and make informed dietary choices.

What Is a Migraine?

A migraine is more than just a headache. It is a neurological condition that can cause intense, throbbing pain, often accompanied by nausea, vomiting, and sensitivity to light, sound, or smell. Some individuals also experience visual disturbances known as an aura before a migraine begins.

Migraine attacks can last from a few hours to several days and vary greatly from person to person.

How Food May Trigger Migraines

Researchers believe that certain foods and beverages may trigger migraines in susceptible individuals. However, food triggers are highly individualized, meaning a food that causes migraines in one person may have no effect on another.

Food-related migraine triggers may involve:

• Changes in blood sugar levels
• Dehydration
• Food additives and preservatives
• Naturally occurring compounds in foods
• Inflammatory responses
• Interactions with neurotransmitters such as serotonin

Common Food Triggers

Aged Cheeses

Aged cheeses contain tyramine, a naturally occurring compound formed during the aging process. Tyramine has been linked to migraine attacks in some people.

Examples include:

• Blue cheese
• Parmesan
• Cheddar
• Swiss cheese

Processed Meats

Processed meats often contain nitrates and nitrites used as preservatives. These compounds may dilate blood vessels and contribute to migraine symptoms.

Examples include:

• Hot dogs
• Sausages
• Bacon
• Deli meats

Alcohol

Alcohol, particularly red wine, is a commonly reported migraine trigger. Histamines, sulfites, and dehydration may contribute to its effects.

Caffeine

Caffeine can be both helpful and harmful. Small amounts may relieve headache symptoms for some individuals, while excessive consumption or caffeine withdrawal can trigger migraines.

Artificial Sweeteners

Some people report migraine symptoms after consuming products containing artificial sweeteners, especially aspartame.

Monosodium Glutamate (MSG)

MSG is a flavor enhancer commonly used in processed foods and restaurant meals. Some migraine sufferers report increased symptoms after consuming foods containing MSG.

The Role of Blood Sugar

Skipping meals or going long periods without eating can cause blood sugar fluctuations that may trigger migraines.

To help maintain stable blood sugar levels:

• Eat regular meals
• Include protein with meals and snacks
• Choose whole grains over refined carbohydrates
• Stay hydrated throughout the day

Foods That May Help Prevent Migraines

Although no single food can prevent migraines, some nutrients have shown promise in supporting migraine management.

Magnesium-Rich Foods

Magnesium deficiency has been associated with migraines.

Foods rich in magnesium include:

• Spinach
• Pumpkin seeds
• Almonds
• Black beans
• Avocados

Omega-3 Fatty Acids

Omega-3 fats may help reduce inflammation.

Sources include:

• Salmon
• Sardines
• Mackerel
• Chia seeds
• Flaxseeds

Riboflavin (Vitamin B2)

Research suggests riboflavin may help reduce migraine frequency in some individuals.

Sources include:

• Eggs
• Dairy products
• Lean meats
• Mushrooms
• Almonds

Keeping a Migraine Food Diary

One of the most effective ways to identify dietary triggers is to keep a detailed food diary.

Record:

• Foods and beverages consumed
• Time of meals
• Migraine symptoms
• Stress levels
• Sleep patterns
• Physical activity

Patterns may emerge over several weeks, helping pinpoint potential triggers.

When to Seek Professional Guidance

Because migraine triggers are highly individualized, it is important not to eliminate large groups of foods without professional guidance. A registered dietitian or healthcare provider can help develop a balanced nutrition plan while identifying potential dietary triggers.

Conclusion

Food is not the sole cause of migraines, but it can be an important factor for some individuals. Understanding personal triggers, maintaining stable blood sugar levels, staying hydrated, and focusing on nutrient-rich foods may help reduce the frequency and severity of migraine attacks. By paying attention to dietary patterns and working with healthcare professionals, many people can take meaningful steps toward better migraine management.

References

American Migraine Foundation. (2024). Diet and Migraine. Retrieved from https://americanmigrainefoundation.org

National Institute of Neurological Disorders and Stroke. Migraine Information Page. Retrieved from https://www.ninds.nih.gov

Harvard T.H. Chan School of Public Health. Nutrition and Neurological Health. Retrieved from https://www.hsph.harvard.edu

Martin, V. T., & Vij, B. (2016). Diet and Headache: Part 1. Headache, 56(9), 1543-1552. American Headache Society. Migraine Resources and Education. Retrieved from https://americanheadachesociety.org

Celebrate World Oceans Day

The Ocean Gives—Let’s Give Back

June 8th is World Oceans Day

The Ocean Project and the World Ocean Network have helped coordinate events and activities throughout the world. In December 2008, the United Nations General Assembly passed a resolution making World Oceans Day officially recognized by the UN on June 8th each year.

Nearly three-quarters of the Earth's surface is covered by water, and the oceans have played a crucial role in the history and sustenance of all life.

World Ocean Day

“Together, let’s ensure oceans can sustain us in the future. Let us reflect on the multiple benefits of the oceans. Let us commit to keep them healthy and productive and to use their resources peacefully, equitable, and sustainable for the benefit of current and future generations.”      -Ban Ki-moon



From the Ocean Project: 
The World's Oceans...

*Generates most of the oxygen we breathe

*Helps feed us

*Regulates our climate

Celebrate World Oceans Day

Why the Ocean?

Goals of World Oceans Day

World Ocean Day encourages us to reach out to young people in our community and help inspire them. Discover the wealth of diverse and beautiful ocean creatures and habitats, how our daily actions affect them, and how we are all interconnected.

Celebrate - whether you live inland or on the coast, we are all connected to the ocean; take the time to think about how the ocean affects you, and how you affect the ocean, and then organize or participate in activities that celebrate our world ocean.

It's up to each one of us to help ensure that our ocean is protected and conserved for future generations. Please don't just leave memories of the wonders of the Oceans for our children and grandchildren.

Explore http://www.oneworldoneocean.com/ to learn more about the amazing places and critters
in the world's ocean habitats.

Ocean Facts

1. The oceans occupy nearly 71% of our planet's surface.

2. More than 97% of our entire planet's water is contained in the ocean. 

3. Fish supply the greatest percentage of the world's protein consumed by humans. More than 3.5 billion people depend on the ocean for their primary source of food. In 20 years, this number could double to 7 billion. 

4. Each year, some 70 to 75 million tons of fish are caught in the ocean. Of this amount, around 29 million tons are for human consumption. 

5. Eighty percent of all pollution in seas and oceans comes from land-based activities.

6. Death and disease caused by polluted coastal waters cost the global economy $12.8 billion (US) a year. 

7. Plastic waste kills up to 1 million seabirds, 100,000 sea mammals, and countless fish each year. Plastic remains in our ecosystem for years, harming thousands of sea life every day. 

8. Over the past decade, an average of 600,000 barrels of oil a year has been accidentally spilled from ships, the equivalent of 12 disasters the size of the sinking of the oil tanker Prestige in 2002. 

9. Although coral reefs comprise less than 0.5 percent of the ocean floor, it is estimated that more than 90 percent of marine species are directly or indirectly dependent on them. 

10. Species of fish endangered by overfishing are tuna, salmon, haddock, halibut, and cod.

Recipe: Crabmeat on Pita

Resource.
1. Ocean Conservancy
2. World Ocean Day