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MY MEMORIES of that day have faded to sensory wisps.
The richness of the aioli in which we dipped our frites. The affable exchange with a waiter who graciously allowed us to stow our stroller near the kitchen entrance. The salinity of oysters appropriately dubbed âOld Saltsâ and the bite of the lemon I spritzed to tame them.
That visit to Kybecca took place on March 6, 2020, but it feels like a bygone era. Five days later, the World Health Organization declared the novel coronavirus a global pandemic. You know the rest.
At the writing of this column, I havenât dined inside a restaurant in more than a year. Neither has any member of my immediate family.
exactly who is to blame and what the total impact will be on the environment. meantime today the first globs of oil are washing ashore in alabama but most of the slick is still offshore and more oil is flowing out of the sunken well. nbc s thanh truong is on dauphin island in alabama with more. good afternoon. reporter: what you re seeing behind me is a large contingent of the national guard here trying to lay down these large containment boxes. in the event that any more oil sheen or any of the oil slick moves towards here these boxes will be in place and there will be chemicals placed in these green boxes. in the event that it comes here. those chemicals would help absorb any of the oil that comes onshore. joining me now is lieutenant barnhill who has been out here. describe what it s been like just understanding that there s this massive oil spill out there and what you all are doing here. well, we re in the alabama national guard and just trying to make sure we do what we can t