Brea Perry

It's like really spongy and absorbent.

And anyone who goes for a walk along the beach on the west coast of British Columbia or the Pacific Northwest will have seen this.

It's like a very bright green, spongy, wet mop type thing.

But the reason that it did well is not so much that it loved being baked in the sun, but what happened is

All the other members of its community, so all the other seaweeds, which are brown seaweeds and red seaweeds and kelp, which are the type of seaweed that we really like, they all, kind of the same as the mussels, they just baked.

They completely bleached, dried out, baked, dyed.

And then there was open real estate.

And so the sea lettuce is a type of algae that is opportunistic.

It's kind of like a weed, and it can grow really fast.

And so it kind of saw this

open real estate on the rocky coastline and just spraying up really quickly.

And suddenly, instead of having this lush, biologically diverse seaweed community, we just had this green kind of spongy mop thing kind of all over the coastline, which is not what we want.

So, you know, it sounds like, oh, there were winners and losers.

Well, maybe on balance that's sort of okay.

And that is absolutely not the case.

Yeah, I mean, I think they didn't, you know, so it didn't necessarily do well during the heat wave.

But in the month or two afterwards, it was able to.

increase and kind of capitalize on all the carnage that had happened around it during the heat wave.

And for some other species, we didn't see massive declines in some species.

So typically for