Titan Submersible Disaster Was Preventable, US Coast Guard Report Finds
The disappearance of the Titan off Canada in 2023 led to a search that grabbed worldwide attention, and the Coast Guard convened its highest level of investigation in the aftermath.
The Titan was owned by OceanGate, a private company based in Washington state. The operator of the submersible, OceanGate head Stockton Rush, was among the five on board who died. There were no survivors.
The report found the company's safety procedures were "critically flawed," noting that the core of the failures inside the company came down to "glaring disparities" between their safety protocols and actual practices.
The submersible disaster has led to lawsuits and calls for tighter regulation of the developing private deep sea expedition industry.
Jason Neubauer, with the Marine Board of Investigation, said that the findings will help prevent future tragedies.
"There is a need for stronger oversight and clear options for operators who are exploring new concepts outside of the existing regulatory framework," he said in a statement.
Spokespeople for OceanGate did not immediately respond to phone calls seeking comment on the report. OceanGate suspended operations in July 2023.
Investigators found that the submersible's design, certification, maintenance and inspection process were all inadequate.
Throughout the report, which spans more than 300 pages, investigators repeatedly point to OceanGate's culture of downplaying, ignoring and even falsifying key safety information to improve its reputation and evade scrutiny from regulators. OceanGate ignored "red flags" and had a "toxic workplace culture," while its mission was hindered by lack of domestic and international framework for submersible operations, the report says.
Numerous OceanGate employees have come forward in the two years since the implosion to support those claims. The report says firings of senior staff members and the looming threat of being fired were used to dissuade employees and contractors from expressing safety concerns.
The report alleges that for several years preceding the Titan's explosion, OceanGate "leveraged intimidation tactics, allowances for scientific operations, and the company's favorable reputation to evade regulatory scrutiny."
"By strategically creating and exploiting regulatory confusion and oversight challenges, OceanGate was ultimately able to operate TITAN completely outside of the established deep-sea protocols," the report found.
The Marine Board said one challenge of the investigation was that "significant amounts" of video footage evidence that had been captured by witnesses was not subject to its subpoena authority because the witnesses weren't US citizens.
In addition to Rush, the implosion killed French explorer Paul-Henri Nargeolet, British adventurer Hamish Harding and two members of a prominent Pakistani family, Shahzada Dawood and his son Suleman Dawood.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Time of India
6 hours ago
- Time of India
White pepper vs black pepper: What's the difference?
When it comes to spicing up your food, few things are as common (or confusing) as pepper. Whether you're seasoning a soup, sprucing up stir-fry, or finishing off eggs, chances are you've reached for the pepper shaker. However, here's the twist: pepper isn't just black. There's also white pepper. And while they come from the same plant, surprisingly (or, shockingly), they're not twins! From the dinner table to gourmet kitchens, these tiny seeds have stirred up big flavor debates. Their flavor, appearance, and even how they're made are surprisingly different. So, what's the actual difference between white and black pepper? Is one spicier? Healthier? Fancier? Which one should you use and when? Let's get all of'em answers one by one! Same plant, different spicy stories Both white and black pepper come from the Piper nigrum plant. Yes, the same vine gives us two of the world's most popular spices. However, the key difference lies in how the pepper berries are harvested and processed. Black pepper: Made from unripe green pepper berries that are cooked briefly and then dried. As they dry, the skin shrivels and turns dark, giving it its classic wrinkled black look. White pepper: Made from fully ripe red pepper berries. These berries are soaked in water to remove the outer skin, leaving behind just the smooth white seed. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like You Might Never Buy Anti-Dandruff Shampoo Again After This Read More Undo Then, they are dried in the sun. It's a bit like roasting a coffee bean versus peeling it raw; both come from the same origin, but their final flavors and appearances are completely different. So, while they start from the same place, the path they take to your plate is completely different. Smell and taste: How different are they The biggest difference between white and black pepper is in their flavor. Black pepper is what most of us know and love: it's bold, spicy, sharp, and has a complex aroma with hints of citrus and pine. With a woody, pungent aroma, it gives a strong kick and lingers on the tongue. It works well on everything from scrambled eggs to grilled meats. White pepper, on the other hand, is milder, with an earthy, slightly fermented taste, but more intense in flavor. It's believed that it has a musty smell due to the soaking process. But it's smoother and less punchy than black pepper. White pepper is often used in light-colored dishes like creamy soups or mashed potatoes, where black flecks might be visually unappealing. Think of black pepper as the loud, spicy friend who loves attention. White pepper is the calm, subtle sibling who shows up quietly but leaves an impression. Quick flavor tip: Use black pepper when you want heat and boldness, and use white pepper when you want depth without color or when you're going for an Asian or French vibe When to use which pepper? Here's where it gets tasty. Chefs around the world use both peppers depending on the dish, cuisine, and even color! Use black pepper when: You want bold flavor in dishes like steaks, roasts, grilled veggies, or pasta. You don't mind seeing black specks in your food. You're seasoning with a heavy hand, but black pepper holds up well. Use white pepper when: You're making white or pale-colored dishes like mashed potatoes, cream sauces, or soups. Cooking Asian food, especially in Chinese, Thai, or Vietnamese recipes. You want heat without the bold peppery flavor. Fun fact: White pepper is a staple in Chinese hot and sour soup. You may not see it, but you'll definitely feel the heat! Which one is hotter (and healthier)? This might come as a surprise, but white pepper often feels spicier on the tongue than black pepper. That's because it, despite being smooth, pale, and elegant, has more piperine, the compound responsible for pepper's heat. But since white pepper has a milder overall flavor, the spiciness doesn't come with as much complexity. Black pepper, the dark, wrinkled, and robust, is more aromatic, but white pepper can sneak up on you with a clean, sharp heat, especially in soups and broths. But pepper isn't just for taste; it's packed with compounds that may benefit your health. Black pepper is rich in piperine, the compound responsible for its pungency. Piperine may improve digestion, enhance nutrient absorption (like turmeric's curcumin), and act as an antioxidant. On the other hand, white pepper also contains piperine, but less than black pepper due to the removal of the outer skin. However, it still helps fight inflammation, boosts metabolism, and may aid in gut health. In short, both are good for you, but black pepper has a slight edge in health benefits because it retains more of the whole peppercorn's nutrients. Which cultures prefer which pepper? Western cooking (like French, Italian, and American cuisines) favors black pepper for its strong flavor and aroma. Asian cuisines, especially Chinese and Thai, often use white pepper because it blends smoothly into soups and stir-fries without changing the dish's color. Which one should you stock in your kitchen? Why choose? Both black and white pepper have their own charm. Keep black pepper for general cooking, salads, meats, and pasta. Use white pepper for creamy sauces, pale dishes, and when cooking Asian meals. If you're a spice lover or love experimenting in the kitchen, having both peppers in your spice rack means you're always ready to add just the right kick. Also: Ground or Whole? Whole peppercorns (black or white) stay fresh longer and give you a burst of flavor when freshly ground. Pre-ground pepper is convenient but loses aroma over time. Pro move? Invest in a pepper grinder and grind as you go for maximum flavor. To sum it up… White and black pepper may come from the same plant, but their flavors, uses, and personalities are miles apart. Whether you're whipping up a cozy soup, crafting a fiery stir-fry, or just want to impress your foodie friends, knowing the difference can spice up your culinary game. So next time you're cooking, don't just 'pepper' it, and pepper it right! Elevate Your Chicken Wing Game: Give This Homemade Black Pepper Sauce A Try
Time of India
10 hours ago
- Time of India
Grow healthier tomatoes by planting these four companion plants and following these 4 tips
Growing tomatoes at home can be incredibly rewarding, especially when you know how to make the most of your space and conditions. One smart way to improve your harvest is by using companion planting, a method that involves growing certain vegetables or herbs alongside tomatoes to support their health and productivity. These carefully chosen plants can help deter pests, enhance flavour, and promote better growth. With a little planning and the right combinations, even beginner gardeners can enjoy a rich tomato harvest. In this guide, learn which four companion plants work best and how to maximise your results with simple tips. Why companion planting matters for tomato success Rob Clarke, technical manager at Westland Horticulture, explains that surrounding your tomatoes with the right plants can improve yield, prevent pests, and enhance flavour. This gardening method, known as companion planting, involves growing certain vegetables or herbs near your tomatoes to promote healthy growth and protect them from common garden threats. The best companion plants to grow with tomatoes If you want your tomato plants to grow strong and produce a healthy harvest, consider planting them alongside certain vegetables and herbs. These companion plants can help deter pests, improve growing conditions, and even enhance the flavour of your tomatoes. Here are four of the most effective options: French marigolds These bright, cheerful flowers do more than add colour to your garden. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like 11 Foods That Help In Healing Knee Pain Naturally - Which to Eat (Most People Ignore) Undo Marigolds naturally release a scent that repels whiteflies, a common pest that can damage tomato plants by feeding on their sap and spreading disease. Planting marigolds around your tomatoes acts like a natural insect barrier. Basil This fragrant herb is a classic pairing with tomatoes in the kitchen, but it's also a great garden companion. Basil is known to repel aphids, which are tiny insects that feed on tomato leaves and can cause them to curl or wilt. Some gardeners also believe that basil improves the flavour of tomatoes grown nearby, making it a win-win. Garlic With its strong, sharp smell, garlic works as a natural pest repellent. It can keep away various insects, including red spider mites and aphids, which often target tomato plants. Garlic also has anti-fungal properties, which may help reduce the risk of certain plant diseases in your garden. Onions Closely related to garlic, onions are another excellent companion for tomatoes. Their pungent scent helps deter a wide range of insects, including thrips and flea beetles, which can cause serious harm to tomato plants. Onions also take up little space, making them ideal for interplanting in small garden beds. Four tomato-growing tips for a healthier, more productive harvest Choose the right tomato variety for your space Whether you have a balcony, patio, or full backyard, there's a tomato variety that will work for you. For small spaces, cherry tomatoes such as Cherry Falls F1 are ideal. These trailing varieties grow well in hanging baskets or containers and are sweet, bite-sized, and rich in vitamins. If you have more room and want something meatier, opt for beefsteak tomatoes. These large, juicy tomatoes are perfect for slicing and adding to burgers or caprese salads. Just remember—they need sturdy support to stay upright as they grow. Prepare plants with care before moving them outdoors Once your tomato seedlings are established, don't rush to plant them outside. Gradually acclimatise them to the outdoor environment by placing them outside for a few hours a day, increasing the time over 7–10 days. This process, called hardening off, helps them adjust to temperature changes and reduces the risk of transplant shock. Also, keep a close eye on the weather forecast. Frost can kill young tomato plants, so wait until the risk has fully passed in your area before planting them outdoors. Use peat-free compost to boost growth and protect the planet Tomatoes love nutrient-rich, well-draining soil. One of the best ways to give them a strong start is by using peat-free compost, which is packed with organic materials like wood waste, bark, and coconut coir. These ingredients improve soil structure and water retention, helping your tomato plants grow stronger and healthier. Unlike traditional peat-based composts, peat-free options are more sustainable and environmentally friendly. Peat extraction from wetlands causes long-term environmental damage, including carbon emissions and habitat loss. Choosing peat-free compost is a simple switch that supports both your garden and the planet. Make the most of sunshine and watering Tomatoes are sun-loving plants that need around 6–8 hours of direct sunlight daily to produce sweet, juicy fruit. Water consistently and deeply, aiming for the base of the plant to avoid wetting the leaves. Using mulch around the base can help retain moisture and regulate soil temperature. By combining companion planting, the right tomato variety, and sustainable growing practices like peat-free compost, you'll be well on your way to a vibrant, productive tomato patch. With a little care and observation, you can enjoy home-grown tomatoes that are tastier—and possibly healthier than anything you'll find in the supermarket. Also Read: Tired of pulling weeds? Grow these 7 ground cover plants to naturally prevent weed growth in your garden
Time of India
12 hours ago
- Time of India
Who made it first? The history of Indian curry no one talks about
Curry might be the most misunderstood word in Indian food. Globally, it's become shorthand for anything spicy and saucy that comes from the subcontinent. But ask anyone in India what 'curry' really means, and you'll get a mix of shrugs, jokes, and long family stories. Because here's the secret – we never actually called it that. Scroll down, and you'll see why. The word that wasn't ours The term 'curry' didn't come from an Indian kitchen. It was picked up by British traders and colonisers in the 17th century, likely a mash-up of the Tamil word kari, which means sauce, and their attempt to label an entire cuisine that was too vast, too diverse, and too flavour-packed to be boxed into one name. In Curry: A Tale of Cooks and Conquerors, Lizzie Collingham writes, 'The British codified Indian food into one category – curry – that was suited to their limited palates and pantries. ' What started as a vague word for spiced dishes became a global brand, even though no one in an Indian home has ever actually said, 'What's for dinner? Curry.' No single origin story India's food culture was never about one uniform recipe. What someone in Kerala calls a curry could be a coconut-laced stew, while in Punjab it might mean a tomato-rich gravy. Go east, and it's mustard oil and potatoes; head west, and it's yogurt-based kadhi. The British tried to simplify it, but Indian food doesn't do simple. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Online & Flexible degrees BITS Pilani Digital Apply Now Undo Each region has its own story, spice mix, and way of treating the same vegetable. In The Flavour of Spice, food historian Marryam H. Reshii says, 'There is no such thing as generic Indian curry powder in the Indian kitchen. That idea is a colonial convenience.' And that's the beauty of it, Indian cooking never followed rules. It adapted, evolved, and shifted with whatever was growing nearby. The colonial curry shortcut Once the British got a taste for Indian food, they wanted to take it back – minus the effort. That's when curry powders, pre-made blends, and 'authentic' recipes for Anglo-Indian stews were born. These dishes were milder, sweeter, and designed for British palates. They weren't wrong, just far from what you'd find in an Indian home. In "Climbing the Mango Trees", Madhur Jaffrey recalls, 'Each spice was used for a purpose and in a particular order. There was nothing random about it.' That balance and intent was often lost in the British version of Indian food, which flattened the complexity into a one-size-fits-all blend. Why it still works Despite its odd, borrowed name, the idea of curry still has a place. It's warm, comforting, and adaptable. Whether you're scooping up rajma with rice or dunking rotis into a bubbling pot of chettinad chicken, that messy, fragrant, spicy gravy is what binds our meals. And if you think about it, there's real wellness in a good Indian 'curry.' You've got anti-inflammatory turmeric, gut-loving cumin, blood-sugar-friendly fenugreek, and digestion-boosting asafoetida, all simmered in oil or ghee that helps your body absorb their benefits. So who made it first? The answer is nobody and everybody. India didn't invent curry the way the West thinks it did. We made gravies, stews, sabzis, and masalas. We ground spices by hand, added layers of flavour, and passed recipes down like family secrets. The British just gave it a name, and the world ran with it. But behind that name lies something far richer – a history of trade, colonisation, invention, and taste that refuses to be simplified. So the next time someone says they love 'curry,' just smile. You know it's more than just a word. It's a story in every bite.
