National Fisherman

NOAA’s strategic management has received a scathing review in the most recent survey of federal worker satisfaction, and the agency’s overall standing among its employees declined for the fifth consecutive year in which the survey has been conducted.
 
The survey, conducted by The Partnership for Public Service, ranked the National Oceanic and Atmospheric Administration at No. 157 out of the 300 federal agency subcomponents, with an employee satisfaction index score of 58.5 out of 100. Subcomponents are agencies within large agencies — such as NOAA within the Department of Commerce — and must have at least 100 full-time permanent employees to participate in the survey.
 
NOAA’s index score, which represents employee satisfaction with an agency’s overall performance, represents a decline of 5.1 points from 2012 and an 11.9-point fall from 2009, when NOAA ranked among the very best places to work within the federal government.
 
The 2013 survey results paint a very different picture than that of 2009, showing declines in the employee satisfaction score in every one of the 13 categories but Alternative Work and Employee Support Programs. The score in that category rose to 74.4 from 73.2 in 2012 but still left the agency ranked 27th among the 47 federal agencies with comparable programs.
 
Read the full story at Gloucester Times>>

National Fisherman Live

National Fisherman Live: 9/23/14

In this episode:

'Injection' plan to save fall run salmon
Proposed fishing rule to protect seabirds
Council, White House talk monument expansion
Louisiana shrimpers hurt by price drop
Maine and New Hampshire fish numbers down

 

Inside the Industry

The Golden Gate Salmon Association will host its 4th Annual Marin County Dinner at Marin Catholic High School, 675 Sir Francis Drake Blvd., Kentfield on Friday, Oct 10, with doors opening at 5:30 p.m.

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The Maine Lobster Marketing Collaborative is introducing its Chef Ambassador Program. Created to inspire and educate chefs and home cooks across the country about the unique qualities of lobster from Maine, the program showcases how it can be incorporated into a range of inspired culinary dishes.

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