December 1st, 2010

While the BP Gulf Oil Spill has been relegated to history in the minds of many Americans, the people who live and work on the Gulf remain deeply affected.

In this latest installment of Stories from the Gulf: Living with the BP Oil Disaster, a joint project of the Natural Resources Defense Council, StoryCorps and Bridge the Gulf, shrimpers Darla and Todd Rooks talk about how the spill has threatened their livelihood and tainted the sea life they depend upon.

Darla reveals that she has considered suicide, and what persuaded her to persevere. She and Todd detail how the couple now live on their shrimp boat, unable to afford lodging on land.

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September 3rd, 2010

Like eel? Tuna? Catfish?
You might want to find some new entrees. The Food and Water Watch’s Smart Seafood Guide for 2010, published this week, warns that many such popular fish and seafood are simply not safe to eat, while others are not ethical to eat. Some marine food sources present both health and ethical problems.

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May 21st, 2010

It’s hard to get emotional about shrimp. They don’t have sad eyes like a sea turtle. They don’t look like a helpless brown pelican covered in oil. They aren’t photogenic and the only time you see one is probably at dinner. That’s unfortunate, and not just for the tens of thousands of people who make a living off the multi-million dollar shrimp industry in the Gulf of Mexico. As crude oil creeps into Louisiana’s delicate estuaries and marshlands, shrimp – and the micro-organisms they eat – will die.

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May 4th, 2010

From Green Right Now Reports

The Natural Resources Defense Council has several staff members focused on the oil disaster in the Gulf of Mexico, including some on the scene of the spill in Louisiana where shrimpers are saying the timing of this calamity couldn’t have been worse:

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April 27th, 2009

By Christopher Peake
Green Right Now

For most of us, walking into a seafood store is an exercise in both ignorance and hope: we’re ignorant of what’s available but we hope we’ll leave with what we want. We all know fish come in two colors: the red one is salmon and the rest are white. Here is what you should know about fish:

Mark Musatto, a partner at Airline Seafood in Houston, says “There are three basic feelings I want every customer to have when they enter my store: they should feel, smell and see the freshness; notice that fresh fish has a sheen and a translucency and I want customers to tell me how they plan to cook their fish and we can talk about the best fish for that method.

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