Climate Change And The Cajun Coast

Climate change is affecting all areas of the food chain. One is the seafood industry, especially in Loiusiana. Rising tides and pollution threaten people who have been fishing the waters for generations. Is there any hope for them?

 Regular contributor Brett Severson alerted us to this in today's New York Times food section. Louisiana's Cajun Coast is facing one of the most dire situations in its' history.  The coastline is vanishing thanks to ravaging super hurricanes like Ida and Katrina. The water is changing due to fossil fuel pollution is eradicating some species and forcing others to look for cleaner habitats. There is also off shore oil exploration, another damaging factor which is causing for sea levels to rise. These are chipping away at the wetlands , home both to marine and land life. everything will disappear according to Melissa Martin owner of the Mosquito Supper Club and cookbook author. Her book title says it all : Mosquito Supper Club: Cajun Recipes From A Vanishing Bayou. Not only is the climate challenged, but culture is also in question too. Residents are moving to higher ground , taking their family's histories  and recipes with them.

This is another point that is affecting the shrimping and fishing industries. The storms have destroyed boats  along with the waters. in 2019 heavy rain and snow runoff flowed down the Mississippi River from the Midwest inundating the coast and flooding the area with fresh water. It killed off millions of oysters ,a vital ingredient in Louisiana cooking. Land loss and flood control have also altered the salinity of coastal lakes, forcing fishermen to look at other areas. Between this and families going bankrupt and being more concerned for their own homes, there is little chance for fishing fleets to trawl the waters. Then there's what's known as the graying of the fleet where younger generations are either moving away or just not going into their father's and grandfather's business. There is some hope. Louisiana is  still second in the nation to Alaska in producing the country's seafood along with newcomers like Scott Maurer. Mr. Maurer fell in love with the oysters and area when he came to build homes after Hurricane Katrina. He created the Louisiana Oyster Company and is sticking with it no matter what.

We have to treat our land and water with extra care. It's never more so with the Cajun coast. Is there hope? Yes, but with our help and concern.