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St. Bernard Parish officers call for President Donald Trump to return to see the devastation to the seafood industry, which they said became because of the hole of the Bonnet Carre Spillway.Fear over seafood future prompts plea to President Trump 2

In a news conference Tuesday (July 2), officers discussed the devastation from toxic green algae blooms. Some were given emotional as they defined harm due to water from the Mississippi River pumping via their fisheries for four months now.

Officials stated that regularly dangerous river water is killing oyster reefs and destroying fisheries that were wealthy with crabs, shrimp, and trout. They noted the seafood enterprise is well worth $4 billion in Louisiana, and the losses touch a vast majority of the extra than 50,000 human beings dwelling within the parish.
They desire that if the White House comes to see the destruction, something can be performed to stop the destiny of an industry that has fueled livelihoods in St. Bernard for generations.

Parish President Guy McGinnis stated referred to as St. Bernard, an environmental “ground zero.”
“The effect of the freshwater inundation has been nothing quick of devastating for folks that make a living from harvesting Louisiana seafood. The people of our parish are feeling the traumatic effects of this natural disaster,” McGinnis stated.

Fishermen say they’re apprehensive that these spillway openings seem to be becoming an annual event. They stated they worry that if that continues, the industry may additionally in no way rebound and are calling for a new plan to manage the Mississippi River.

Jeff Pohlmann, the proprietor of a neighborhood seafood restaurant, stated charges for shrimp, crabs, and oysters are up by approximately 25 percent while business is down. Plus, Pohlmann said he concerns the results might be long-lasting.

“I think it’s gonna do greater damage than the BP oil spill,” Pohlmann said.
Representative Ray Garofalo, Jr., R-Marrero stated oysters are especially prone to lengthy-term harm, mentioning a report from the Louisiana Department of Wildlife and Fisheries.

“Oysters don’t pass,” Garofalo stated. “Wildlife and Fisheries say it’s gonna a be a few years before the oyster industry can recover.”
River water has prompted algae to spring up in Lake Pontchartrain and Lake Borgne, and beyond. While scientists have not decided whether or not the algae in Lake Pontchartrain is toxic, a fisherman like Thomas Gonzales stated it is wreaking havoc on their catch. And Gonzales said this problem goes beyond economic harm.

“[It’s] destroying the environment,” Gonzales stated. “People don’t recognize what we had before.”
Senator Sharon Hewitt, R-Slidell, said the federal government doesn’t seem to get the messages approximately what’s occurring to Louisiana and the livelihood of its residents.

“We just can’t say, ‘Good luck, St. Bernard.’ We deserve higher,” Hewitt stated.
Parish officers are calling for countrywide assist — and are calling for it to show up short.
“We’re hoping that the president comes, or Secretary Ross, who has his finger on the one’s budget,” McInnis said. “They want to come.”
In the interim, Pohlmann is warning his clients most effectively to devour thoroughly cooked oysters and hoping human beings realize the significance of the destruction.
“Oysters [are] dying, and that’s now not getting better in a single day,” Pohlmann said.

St. Bernard officials stated they don’t apprehend why the Morganza Spillway isn’t being used to divert clean water far away from the waterways being flooded by runoff from the Bonnet Carree Spillway, which has been open for months.
The Army Corps of Engineers stated they are running on locating the unusual ways to clear up the issue. However, their internet site says the long-range impact of spillway openings is “extremely favorable” and regularly conveys a boom in seafood production.

Shayla M. Berg

Fear over seafood future prompts plea to President Trump 3I’ve always loved food and I’ve always loved sharing my love of food with the world. This love led me to become a professional foodie, opening my very own restaurant called The Great American Cafe and writing a blog called Foodieso.com, where I’ve been able to share my recipes, ideas and thoughts about food.


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