WWW.WA S .ORG • WORLD AQUACULTURE • DECEMBER 2022 23 labored through this task, I was struck at how positive and supportive Ken was through the whole process. This is Ken through daily life, always imparting confidence and good wishes to his students and professional contacts in life. — Doug Thompson Without Ken, I would not have gotten into or even been able to afford grad school at the UW. I certainly would not have been part of the shellfish world here in the Puget Sound. I will always remember his classes and teachings, and his recipes. Everything was based on food! One of the best memories I have during class one time, he was talking to us about a dinner he had gotten invited to where they were serving cicada larvae. He was the guest of honor and certainly couldn’t be rude and turn it down. He just had to eat it, barely getting it down. I think we all got sick just a little that day too after hearing all about the texture of the thing! Eesh. I will also always remember during conferences, he’d be there near the front row, nodding off at times- but dang if he didn’t know exactly what was being presented! — Kelly Curtis I owe so much to Ken. I got my first job in shellfish culture based on Ken’s recommendation. Some time after that Ken hired me to work for him on a project focused on oyster mortality. In support of that effort with Ken’s support and connections I was able to set up a small-scale shellfish hatchery in the National Marine Fisheries Service facility at Manchester. During that time I earned my MS and several of Ken’s graduate students working with that facility earned their Master’s and Doctorate degrees. While working for Ken, he was continually supportive of my work contributing positive criticism and encouraging me with my writing and presentations. He also gave me much needed support during a personal hard period. When a position became available at Washington Department of Fisheries, Ken encouraged me to make the change knowing that I needed to stretch and grow. My personal favorite times were when to the delight of the students in Fish 405 and Fish 406 he transformed the School of Fisheries lab into a kitchen and enthusiastically cooked up spot shrimp and fried oysters. — Hal Beattie Ken Chewwas more than a professor to me. He was a friend and mentor that helped shape the person I am today. I became Ken’s student in graduate school at the UWSchool of Fisheries when my original advisor took another position at a distant school. I was deep into marine fish biology and life history. Ken was gracious and offered me the opportunity to join a project studying, of all things, Pacific oysters! Suddenly my marine interests took a sharp turn into the world of invertebrates and molluscs and I never looked back. Ken introduced me to the world of shellfish science and an amazing network of researchers and managers, many of which he mentored, inWashington and well beyond. I have been a part of that network ever since and it’s because of Ken. I was one of Ken’s last few graduate students and he was in full force at that time, knowing everybody in the field. He challenged us students and supported us, making sure that we had all the resources and connections necessary to be successful. Ken’s shellfish science classes were a joy! Hard but sooo fun! What other class has the prof bringing in a tray of Oysters Rockefeller he made that morning?! Each field trip in westernWA introduced us to more of the great network of Ken’s students and colleagues that were part of the shellfish world. Clams, oysters, crab, prawns... you name it, Ken knew someone that could tell us in great detail the life history, ongoing science and current issues of each species we were focusing on that day. In his later years, after I had worked for the Quinault Indian Nation for some time, I tried to make sure he received some fresh razor clams every so often... often overnight shipped to “Chew Consulting” for gustatory analysis. — Joe Schumacke Ken was a dynamic force around the College of Fisheries, and later around the School of Aquatic and Fishery Sciences, even after he retired - he was truly a valued friend to students and faculty alike. I can still feel his firm handshake and his hand on my shoulder — how he always greeted me, even as an undergrad—he made me feel like a close friend even the first time I met him. Back then I was checking salmon catches in the sport fishery for the Department of Fisheries in 1961, and Ken was fishing coho on Possession Bar out of Haines Wharf. Ken immediately started sharing his knowledge about fishing Puget Sound just like I was an old fishing buddy and not a fledgling biologist. I started learning fromKen then, and his knowledge and wisdom never stopped— it was even there in our last conversation about what happened to all the sand dollars that used to be on the Puget Sound beaches. — Raymond Buckley I was one of Ken’s graduate students at the School of Fisheries, UW. Upon my graduation, he hired me to work on the clam and oyster farm at Big Beef Creek Research Station. Later I became the Shellfish Specialist for WA Sea Grant, UW. Ken was influential in my getting that position, and over the years he provided me with wise advice and counsel. We did a lot fishing together and caught many king salmon. On these trips Ken would frequently talk of his strong, connected family. They were a very close-knit group. He was my teacher, mentor, and most of all a cherished friend. He was a great man and had a life well-lived. — Terry Nosho Ken was a good friend and valued colleague for almost 40 years. His gentle manner, vast knowledge, and willingness to teach and share were a gift to all. He was a pioneering spirit the likes of which we will not see again. — Sandra Shumway I was saddened to learn of the passing of Ken. I had the privilege to take his shellfish class as an undergraduate student and later work with himwhen he was director of the Western Regional Aquaculture Center. He was a respected leader and role model to many and he always had a special presence. He was always full of energy and committed to his work and those around him. — Gary Jensen I too owe my career to Ken. I took his classes as an undergraduate and then spent another 10+ years in graduate school under his tutelage. While he wasn’t my committee chair — I remained and consider myself his student in so many ways due to ( C O N T I N U E D O N P A G E 7 2 )
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