{"id":1398,"date":"2014-01-20T10:33:37","date_gmt":"2014-01-20T16:33:37","guid":{"rendered":"http:\/\/basinbuddies.vu-la.com\/?p=1398"},"modified":"2025-04-21T00:35:20","modified_gmt":"2025-04-21T05:35:20","slug":"recent-atchafalaya-basin-press","status":"publish","type":"post","link":"https:\/\/basinbuddies.org\/?p=1398","title":{"rendered":"Recent Atchafalaya Basin Press"},"content":{"rendered":"

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Film to focus on old-time south Louisiana boat-builder<\/a><\/h2>\n

When Charles Richard set out to make a documentary about the unique designs of south Louisiana\u2019s wooden boats, he had no idea it would lead to new questions about the memory and visualization capabilities of the human brain…<\/p>\n

He said the film will focus on Edward Couvillier, an 85-year-old boat builder who lives in St. Mary Parish on Bayou Teche, as he builds a classic Creole rowing skiff.<\/p>\n

\u201cMr. Couvillier and all of these old-time boat builders are able to visualize to a degree of complexity that is pretty far beyond what most of us are accustomed to.”<\/p>\n

read more here…<\/strong><\/a><\/p>\n

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Louisiana forests being sacrificed to fuel Europe’s biomass boom<\/a><\/h2>\n

Environmentalists say swaths of Southeastern woodlands are being cut down for ‘green’ energy efforts across Atlantic<\/strong><\/p>\n

January 15, 2014 \u00a0 \u00a0 Al Jazeera America<\/p>\n

The smell of freshly cut wood wafting from a dirt lot along an industrial stretch of road near the state capital might not conjure up an image of green energy, but some say this is the future of sustainability.<\/p>\n

The smell comes from two white plastic domes rising high along the Mississippi River. Stored inside those domes are millions of wood pellets, which started as trees in the surrounding 50- to 75-mile area, and were converted to easily shippable and burnable material at mammoth factories where wood can stretch as far as the eye can see.\u00a0The white domes aren\u2019t the pellets’ final destination.<\/p>\n

After being packed into containers the wood is shipped to Europe, where power companies will burn them in an effort to meet the European Union\u2019s stringent renewable energy requirements. This is known as biomass energy.\u00a0The problem is, not everyone thinks burning wood is green.<\/p>\n

…read more here<\/strong><\/a>.<\/p>\n

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Freezing temps put chill on early crawfish season<\/a><\/h2>\n

January 13, 2014 \u00a0 \u00a0 Houma Courier<\/p>\n

Last week’s frigid weather put a chill on a promising early crawfish season with retail prices jumping this week to highs of over $6 per pound.<\/p>\n

The shortage was so sudden that Nancy’s Seafood Shack in east Houma has stopped accepting take-out orders for the time being.\u00a0\u201cWe’re only getting a few sacks a day, and what we are getting is reserved for dine in only,\u201d said hostess Rochelle Dupre. \u201cRight now we’re selling it for about $6 a pound, in December it was going for around $4.50, $5.\u201d<\/p>\n

The colder water slows the maturity of emerging crawfish, according to Atchafalaya Basin fisherman Jodie Meche. The emerging crawfish shells do not harden during colder temperatures.\u00a0\u201cThe colder temperatures we’re having are definitely going to slow supply,\u201d said Meche. \u201cNaturally the colder temperatures are going to affect how they move and what they eat.\u201d\u00a0An abundance of fresh water this fall helped jump start the season early this year. Meche said farmers got off to an early start to the season this year, with crawfish hitting the market as early as November.<\/p>\n

…more at the Houma Courier<\/strong><\/a><\/p>\n

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