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Bowermaster's Adventures - Measuring the extent of oil spillage
With the six-month anniversary of the BP spill now in the rear view mirror the company as well as a variety of officials both federal and state would like the world to believe the oil is gone.
But photos and first-hand accounts from Barataria Bay recently show the opposite – oil still reaching high into the marshy grasslands, baby crabs and adult shrimp covered by crude, slicks on the surface.
If you didn't know it was November the scene is reminiscent of July, the height of the spill, with haz-mat suited workers rushing around in small boats, booms and vacuums still being deployed in attempts to clean up what is clearly still a mess. According to P.J. Hahn, Plaquemine Parish's coastal zone director, more than 32,000 gallons of oil were sucked out of nearby marshes in just the past 10 days. "People think it's over, but look around," says Hahn.
This oil plaguing Barataria Bay is not newly arrived, but has rolled in since the well was officially capped on September 19th. While the Louisiana coastline considered "heavily oiled" (more than half an inch) has decreased from 54 miles in early July to 28 miles today, the total amount of Louisiana shoreline impacted by oil has grown from 287 in July to 320 miles today.
"In some ways it's worse today," Hahn said, "because the world mistakenly thinks all the oil has somehow miraculously disappeared.
"That's simply not the case."
Gallery: Bay Jimmy, Barataria Bay, Louisiana
Filed under: Activism, Arts and Culture, History, Learning, Ecotourism
Reader Comments (Page 1 of 1)
Lauren Overby Nov 29th 2010 1:45PM
Have you committed to eat Louisiana seafood on December 1st?
What could be better than enjoying your favorite seafood dishes and supporting the Gulf Coast at the same time? On December 1st, people across the nation will band together for the first "AMERICA'S NIGHT OUT FOR GULF SEAFOOD.” More than 275 chefs and restaurants in cities across the country will participate to promote the safety of Gulf seafood with special dishes and menus that include fish, oysters, shrimp or crabs from the Gulf of Mexico. You can help by participating in this event and telling the world, “I committed to eat Louisiana seafood on December 1st.”
Louisiana cuisine is steeped in a rich history and tradition of exceptional dishes using fresh seafood harvested from the deep waters of the Gulf of Mexico, which supplies nearly half of all the country's seafood. It is unparalleled in terms of freshness and unique taste. By committing to eat Gulf seafood on December 1st, you are helping us save and protect a culture, a cuisine and an industry.
You can help us spread the word about this important night out on Facebook and Twitter as well. Just tell us “I committed to eat Louisiana seafood on December 1st” and post this link http://on.fb.me/fSXQVe.
For more information on Dine America 2010, please visit www.dineamerica2010.com.