Written by Adrianne Madden
Friday, 13 August 2010
If, like me, you are less than fastidious in your housekeeping duties, you must sometimes swing into emergency cleaning mode when company is coming.
Pressed for time, you cram all old newspapers and magazines, empty soda bottles, plates and glasses, dirty clothes and the like into a spare closet.
You know your house isn't really clean, but the mess is now out of sight. At least on the surface things look clean.
One wonders if such a strategy will be employed with the oil that spewed into the Gulf of Mexico from the now-capped Deepwater Horizon well. This week Jerry Greenberg, a contributor to our sister publication WorkBoat magazine, had an interesting post on his WorkBoat.com blog regarding where all the oil has gone. http://www.workboat.com/blogpost.aspx?id=4294998209
According to a recent report from the National Incident Command, Greenberg writes, of the 4.9 million barrels of oil released into the gulf, 25 percent evaporated or dissolved, 17 percent was recovered directly from the wellhead, 16 percent naturally dispersed, 8 percent was chemically dispersed, 5 percent burned and 3 percent was skimmed.
So that's 74 percent of the oil accounted for. The remaining 26 percent is classified as "residual" oil, "which includes oil that's on or just below the surface as a light sheen, weathered tar balls and oil that's washed ashore, been collected from shore or is buried in sand and sediments," Greenberg writes.
Hence, 1.27 million barrels are still uncollected or unaccounted for. So at 42 gallons a barrel, by my calculations, we're talking a paltry 53.3 million gallons still at large.
Hardly anything, really...
And hey, the mess is now out of sight, so everything will look OK to the tourists. At least on the surface, things will look clean.
But we know it's not really clean. And sweeping the remaining oil under the carpets, stuffing it under the couch cushions or hiding it in the closet won't do.
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.
As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.