Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Tuesday, 13 July 2010
JHathaway2 Today a BP official lauded the team who placed a sealing cap on the gusher in the gulf.
But don't get too excited, he warned, the oil giant is still conducting "integrity tests" to see if this cap will actually cap the well.
"People feel very good about what we accomplished in the last couple days," said BP Senior Vice President Kent Wells, according to a CNN report. "But the job is not over."
On the bright side, maybe once they finally get around to capping this well, we can move on to the job of conducting "integrity tests" on BP itself.
I still want to know more about those reports in the early days of the spill (which seem to have been glossed over, since we've all been rightfully more concerned with putting a stopper in this catastrophe) that indicated the chain of command ignored several signs that the rig was going to blow.
Not only do we owe the devastated people of the Gulf Coast a full investigation, but we cannot forget that 11 workers died on that rig.
A lot of the details can be lost in the chaos that is and will continue to be for who knows how many years or decades.
Let's not lose sight of how this happened in the first place and push our representatives to make some changes.
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
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.
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.