The people of New Orleans live with a glass half full. For them, it’s a choice. They certainly have the right to look at life differently. After all, their “glass” has been drained more than once.
Just think about Katrina. It was a community disaster far beyond anything most people experience in a lifetime. It will forever define New Orleans.
As, I’m afraid, will the Deepwater Horizon oil spill—or, as it is more commonly known, the BP oil spill. The impact of that man-made disaster potentially has a longer arm than Katrina, reaching out to anyone who has ever eaten Gulf seafood
Our crew had the extreme privilege of spending time in NOLA, meeting with a lot of different people and traveling down the coast to the very shores impacted by the spill. We are commemorating the anniversary of the spill in the best way we know how—by honoring the people who have been most impacted.
The oyster farmers. The fishermen and women. The distributors and purveyors. The restaurateurs and operators. Even the tourists, who have not only begun returning to New Orleans, but also have returned to eating some of the best seafood ever found anywhere.
During our shoot and the numerous interviews we did in preparation for it, we absorbed a lot of information. Like how many times the seafood has been tested—more than anything you’ll get imported from Thailand, that’s for sure. Like how long it will take for the waters to recover. Like how creative the chefs have gotten in preparing new dishes to attract people back. All of this knowledge is second nature to us now, but we are reminded that not everyone has heard the story.
So we’re telling it in our short form video series, made specifically for the Web. You can find it here.
We hope that this one year anniversary can mark the start of something new for New Orleans and the entire Gulf. We can’t wait to hear about how people are eating the seafood and loving it. We want to know that the jobs are coming back. We will do our part to let people know that New Orleans is a better place to live and visit than ever before.
So, let’s not mix recovery up with safety. We are well aware that it will continue to take time for the Gulf to recover. But we also know that our crew ate the seafood, that people are serving it to their families and children, and that restaurants once leery of Gulf seafood are bringing it back–because you just can’t replace the flavor.
During one of our interviews, an oyster farmer told us that disasters from Mother Nature “make (things) bad at the time,” but they recover. We keep thinking of that phrase: bad at the time.
Perhaps it’s time to let the bad go, and celebrate what is good. Like the seafood.
Here’s to spirit of the glass half full. May the recovery continue until it’s overflowing.