BP Sends Gulf Chefs to Olympics on a PR Jaunt
—By Tom Philpott
Wed Jul. 25, 2012 1:07 PM PDT
Two years after the capping of BP's blown Macondo well, effects of the vast spill linger in the Gulf of Mexico. In a study released in April, scientists found heightened levels of heavy metals in the shells, gills, and muscle tissue of Gulf oysters, correlated with the spill. Another study found that BP's errant oil accelerated the loss of marshlands along the Gulf—a devastating blow to coastal ecosystems. Yet a third study found drastic changes in the microbiota that live between grains of sand along beaches, which could entail lasting negative impacts at the base of the Gulf's food chain.
In short, through its bungling and short-sightedness, BP delivered a mammoth and enduring insult to the Gulf of Mexico and the communities and ecosystems clustered along it. Our nation's greatest regional culinary culture is not the least among the spill's victims. Rooted in precisely the body of water BP polluted, Gulf cuisine endures in its glory but can ultimately only be as healthy as the ecosystems that sustain it.
Which is why I find this news item unspeakably sad:
Eight Louisiana and Gulf Coast chefs—including John Folse and Galatoire's executive chef Michael Sichel—are on their way to London. BP will send them to the 2012 Olympic Games host city to fill it with a "dash of spice."
more
http://www.motherjones.com/tom-philpott/2012/07/bp-sends-gulf-chefs-olympics-pr-jaunt
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I'll admit it, I bought some prawns that were said to be "wild" and from the USA. I don't know where in the USA but it became painfully apparent as to "where" was.
Said prawns after shelling/deveining them were black, yes black, and no, it was not a feature of the prawn itself, it was something else that was BLACK that had become part of the prawn(s) (oil dare I suggest?).
It is shameful what BP has gotten away with and I'll never forgive them, never.
BP KILLS! Chomp on that reality those at the OILymics! 
