By Kate Kotler
It has been 66 days since the wellhead explosion on the Deepwater Horizon oil rig set into motion one of the most epic and devastating environmental disasters in the history of the United States.
Little progress has been made by BP to either stop the leak (which is now estimated to leak 60, 000 barrels of crude oil into the Gulf of Mexico per day – that is 2, 500,000 gallons of oil) or to clean up the damage from the oil spill.
Of the industries being impacted by loss of the over $1.36 BILLION dollars in revenue connected to this oil spill, it is indisputable that the commercial seafood and fishing industries in Louisiana and along the entire Gulf Coast are amongst those feeling the most pain.
What many may not realize is that the effects being felt by Gulf Coast fishermen and seafood businesses will eventually effect the entire country. Literally, this disaster will change drastically our accepted way of life.
This was a point which was not lost upon me and my family as we vacationed in the Outer Banks of North Carolina two weeks ago. We wondered if our decade long tradition of gathering at the beach to rest, relax and eat together for a week each summer would be able to continue once the oils and debris from the BP oil disaster reached mid-Atlantic waters? The point that life would change dramatically because of this oil spill was particularly poignant at meals: I commented as we enjoyed a seafood feast (twice that week) prepared by my Dad and brother, Mike, that it might be the last time we would be able to eat local crab, scallops, shrimp and oysters. My brother also went deep sea fishing on this trip and caught a lot of Dorado (Mahi-mahi) which caused us to consider that we’d not be able to eat fish he caught on vacation next year.
The effect of this oil disaster on the fishing industry are far reaching past the Gulf Coast and into restaurants and homes across the country and around the world.
A point not lost on chefs, in particular.
Which is why celebrity chefs John Folse, Rick Tramonto, Charles Carroll, Dean Fearing, Rick Moonen and Susur Lee, along with others, are gathering in Grand Isle, LA this Monday (June 28) at the Bridge Side Marina to observe the effects of the BP oil disaster in person and to clearly communicate that they are standing in solidarity with Louisiana fishermen.
“I’ve been bombarded with questions from chefs about the seafood industry in Louisiana,” Folse said. “How bad is it? Can we still get Louisiana seafood? What can I do to help? Finally, I just said, ‘Come on down and have a look for yourself.’”
The chefs will also perform in a “Seafood Jam” (I’m not sure exactly what that entails, but I’m envisioning a cross between Top Chef and an improv show at the Upright Citizen’s Brigade with hilariously delicious results) on Sunday, June 27th at Louisiana businessman, Eddie Rispone’s beach house. During this jam performance artist Michael Israel will create two paintings expressing the sentiments and mood of those speaking at both events. The paintings will be auctioned off at a later date and proceeds will go to benefit the Friends of Fishermen Fund, which is being set up by the Louisiana Seafood Promotion & Marketing Board.
“I’m sad for the fishing families and what this crisis is doing to coastal wildlife, the beaches and tourism,” Tramonto said. “But most striking to me is what’s happening to the seafood industry as a whole; the long range effects of what I cook and what diners eat.”
80% of the seafood consumed in the United States comes from Louisiana and the Gulf Coast.
“I am honored that these amazing chefs are traveling to Louisiana to show their support of our Louisiana fishing communities,” said Ewell Smith, Executive Director of Louisiana Seafood Promotion & Marketing Board. “These chefs understand the value of Louisiana seafood to the nation and their presence helps lift spirits and shows our fishermen that they are not alone.”
