Latest news with #BayOfFundy
CBC
3 days ago
- General
- CBC
Relatives of lost fishers say lives at risk without mandatory vessel stability checks
Social Sharing Relatives of Nova Scotia fishers who died in a 2020 sinking say it's disheartening that little progress has been made on a key safety recommendation requiring assessments of vessel stability. Lori Cogswell-Phillips, the mother of fisher Aaron Cogswell, said in an interview Friday the federal government and the fishing industry are putting crews at risk by not acting more quickly on the recommendation by the Transportation Safety Board of Canada. "They're just playing with peoples' lives," she said. Since a 2015 capsizing of a fishing vessel killed three people, the safety board has been calling for Transport Canada to mandate stability assessments, which would permit crews to load catch and gear in a way that helps prevent vessels from flipping over. Cogswell-Phillips said having naval architects test fishing boat stability is crucial because it would mean fishers have a more dependable workplace in one of the country's most hazardous jobs. "There's already so many things that can go wrong in terms of rough weather when fishing, at least [with a stability test] you know you're in a dependable vessel that's going to ... get you through what you have to get through," she said. In its 2023 report on the sinking of the Chief William Saulis in the Bay of Fundy — which resulted in the deaths of Cogswell and five other fishers — the safety agency concluded the boat had not undergone a stability test after it was modified. Michelle Thibault, whose ex-husband, Daniel Forbes, died in the sinking, said in an interview Friday that it's hard to keep revisiting the tragedy without seeing recommended reforms completed. "You want to give up because it's really not a fight that I can win. It's between the government and the fishermen, and the fishermen don't want to pay for it [stability assessments] and neither does the government," she said. "What it really comes down to is money. How many people need to die before somebody's going to put the money out to pay for this?" 'Underlying risk ... for a large portion of the fishing fleet' The board noted this week in its annual assessment of recommendations that Transport Canada's response to the decade-old stability recommendation remains "unsatisfactory." It said it is making efforts to "expand awareness" of vessel stability in the fishing industry but added that a voluntary approach won't be sufficient. "The safety board ... continues to strongly believe that until Transport Canada ensures that all small fishing vessels undergo a stability assessment appropriate to their size ... the underlying risk will remain for a large portion of the fishing fleet," the agency said. In an interview Friday, board chair Yoan Marier noted that there are other recommendations aimed at promoting boat stability that remain incomplete. The safety board would like Transport Canada to bring in "additional oversight over [fishing vessel] modifications." "At this point, we have a feeling that we are starting to repeat ourselves. We have had a number of accidents that we've investigated in the past few years ... and they're all significant accidents where [vessel] stability was a factor," he said. "We'd like the Transport Department to put additional efforts into resolving this safety deficiency." The Chief William Saulis should have been tested for stability after its owners added a heavy, A-frame structure for scallop dragging, a protective plate to the boat's stern, and covers to close drainage holes, the safety board said in its 2023 report. Chief William Saulis was returning home On Dec. 15, 2020, the modified vessel capsized in the Bay of Fundy during a gale as it returned to its home port in Digby, N.S. In its report, the board made clear that it had long urged a stricter law on stability assessments and that Transport Canada had not complied. Kathy Fox, chair of the board at the time, said during the report's release that a stability assessment and guidelines prepared by a naval architect are "the only way the crew on these vessels will know the safe operating limits." Crew on the Chief William Saulis followed the industry practice of heavily loading the vessel with catch during the return crossing to the wharf in Digby. Due to the rough weather, the crew had left about half the scallops on the deck with the shells still on, which allowed them to slide about, the report said. About 2,700 kilograms of scallops were stacked almost two-metres high on the boat's deck, likely contributing to the boat's instability and potentially blocking its ability to drain water.
CBC
23-05-2025
- General
- CBC
Grief over loss of diversity expressed at funeral for Bay of Fundy
More than two dozen people gathered to mourn the diminishing biodiversity of Passamaquoddy Bay and the surrounding Bay of Fundy.
CBC
15-05-2025
- CBC
What locals and visitors think of Tourism N.B.'s pitch to Ontario, Quebec
Tourism New Brunswick is investing millions to attract more summer visitors from Ontario and Quebec. The campaign includes a video featuring provincial hotspots like the Bay of Fundy. We asked New Brunswickers — and some early Ontario visitors — what they think.
Yahoo
11-05-2025
- Business
- Yahoo
This Restaurant Customer's Tariff-Induced Meltdown Perfectly Captures How Misinformed People Are
"The customer is always right" is one of those phrases that's been repeated so often in American culture it's practically gospel. But anyone who's ever worked in hospitality knows the truth: the customer is frequently wrong — loudly, confidently, and often about things they don't remotely understand. Still, most of us are trained to "go high," Michelle Obama-style. Still, there are some times when a customer starts crashing out over something, and you just have to stand your ground. Recently, one chef on Reddit's r/KitchenConfidential community shared a story about a diner whose confusion (and misplaced outrage) over tariffs was just too much to ignore. His story is evidence that politics these days colors every aspect of our lives — even the entreé course. The story starts: "A customer got upset about tariffs, and I'm confused." Here's what went down: "I had a customer ask if the salmon was farm-raised or wild-caught. I said it was wild caught from the Bay of Fundy in Canada." "'No, it's not, you're making that up,' the customer said." "'No, I'm not. The fish gets delivered in a box that says Product of Canada on it and states where it was caught.'" "This dude got angry, saying, 'I thought we had tariffs on them!? It would make no sense for an American restaurant to get Canadian fish!!!' And I responded, saying, 'Well, regardless, that's where it's from.'" "Like brother, please. You're gonna be real mad when you learn where all of our other frozen goods come from." "He didn't eat the salmon by the way." "It's like he thinks we need 10 salmon to serve per month. I need like 10 whole salmon per day. I work in the Appalachian mountains, my man, I invite you to find me a steady supply of 300 salmon per month for cheaper in America. And that's just one restaurant. How many restaurants serve salmon in this city? In this state? Good luck with that." Fellow restaurant workers instantly recognized the type — the confidently misinformed customer who doubles down when corrected — and they showed up in the comments to commiserate, unpack the moment, and swap stories of working in hospitality in an era of economic confusion and culture war-fueled dining habits: "It sounds to me like the guy might have confused 'tariff' with 'ban.' Like, he thought that it would now be illegal to import foreign products." —HootieRocker59 "I would've said: 'Yeah man, that's why it's more expensive than it was last week.'" —pate_moore "If people want everything to come from America, they better be prepared for 86'd specials halfway through service and a $20 higher price." —Shwaggins "'I thought we had tariffs on them!' So…do you want the fish or..?" —AcornWholio "As a Canadian, this is what it's all a-trout. Elbows Up!" —eatrepeat "Those damned foreign fish, stealing opportunities from hardworking American Salmon." —Chlorofom "I've heard talk from management that the large corporate seafood chain I work for is phasing out shrimp entirely because it comes mostly from outside the US." —rancidvat "Imagine a $50 cheeseburger. It could happen. That salmon special you are talking about, $75. I'm thinking about the Portlandia episode where they spoof hipsters at a restaurant asking about whether their chickens come from a happy farm. Your story is a hilarious flipping of the script." —Shwaggins "Americans are about to discover what the rest of the world pays for animal protein, and their gasts are going to be totally flabbered." —d3ssp3rado "I used to work at the fish department in a grocery store in Youngstown, Ohio, close to Lake Erie. We sold wild-caught walleye, a product of Canada." "Americans would say, 'Why the hell are the Canadians fishing in our lake?!'" "And I always thought, '...you know half the lake is theirs, right?'" —Interesting-Goose82 "I'm starting to worry that the human brain isn't designed to handle constant exposure to this kind of injurious information all day, every day." —theragu40 "The restaurant I work at is supplied by the LCBO (Liquor Control Board of Ontario). We have had so many customers complaining about the lack of American wines on our list since the LCBO no longer carries them." "Like, guys, do you not know what's going on right now?" —SyrupySex "You want control over where your food comes from? Cook it yourself." —BB_squid "It sounds more like he thought the United States was going to immediately create tens of millions of new jobs to fill industries that have been vacant for decades." —angrymoppet Americans, have you noticed your dining experiences have been changed by the recently imposed tariffs? Let us know your thoughts in the comments. And if you have simply given UP on dining out, you must download the free Tasty app — no subscription required — to access 7,500+ recipes and cooking tips.
Yahoo
11-05-2025
- Business
- Yahoo
This Restaurant Customer's Tariff-Induced Meltdown Perfectly Captures How Misinformed People Are
"The customer is always right" is one of those phrases that's been repeated so often in American culture it's practically gospel. But anyone who's ever worked in hospitality knows the truth: the customer is frequently wrong — loudly, confidently, and often about things they don't remotely understand. Still, most of us are trained to "go high," Michelle Obama-style. Still, there are some times when a customer starts crashing out over something, and you just have to stand your ground. Recently, one chef on Reddit's r/KitchenConfidential community shared a story about a diner whose confusion (and misplaced outrage) over tariffs was just too much to ignore. His story is evidence that politics these days colors every aspect of our lives — even the entreé course. The story starts: "A customer got upset about tariffs, and I'm confused." Here's what went down: "I had a customer ask if the salmon was farm-raised or wild-caught. I said it was wild caught from the Bay of Fundy in Canada." "'No, it's not, you're making that up,' the customer said." "'No, I'm not. The fish gets delivered in a box that says Product of Canada on it and states where it was caught.'" "This dude got angry, saying, 'I thought we had tariffs on them!? It would make no sense for an American restaurant to get Canadian fish!!!' And I responded, saying, 'Well, regardless, that's where it's from.'" "Like brother, please. You're gonna be real mad when you learn where all of our other frozen goods come from." "He didn't eat the salmon by the way." "It's like he thinks we need 10 salmon to serve per month. I need like 10 whole salmon per day. I work in the Appalachian mountains, my man, I invite you to find me a steady supply of 300 salmon per month for cheaper in America. And that's just one restaurant. How many restaurants serve salmon in this city? In this state? Good luck with that." Fellow restaurant workers instantly recognized the type — the confidently misinformed customer who doubles down when corrected — and they showed up in the comments to commiserate, unpack the moment, and swap stories of working in hospitality in an era of economic confusion and culture war-fueled dining habits: "It sounds to me like the guy might have confused 'tariff' with 'ban.' Like, he thought that it would now be illegal to import foreign products." —HootieRocker59 "I would've said: 'Yeah man, that's why it's more expensive than it was last week.'" —pate_moore "If people want everything to come from America, they better be prepared for 86'd specials halfway through service and a $20 higher price." —Shwaggins "'I thought we had tariffs on them!' So…do you want the fish or..?" —AcornWholio "As a Canadian, this is what it's all a-trout. Elbows Up!" —eatrepeat "Those damned foreign fish, stealing opportunities from hardworking American Salmon." —Chlorofom "I've heard talk from management that the large corporate seafood chain I work for is phasing out shrimp entirely because it comes mostly from outside the US." —rancidvat "Imagine a $50 cheeseburger. It could happen. That salmon special you are talking about, $75. I'm thinking about the Portlandia episode where they spoof hipsters at a restaurant asking about whether their chickens come from a happy farm. Your story is a hilarious flipping of the script." —Shwaggins "Americans are about to discover what the rest of the world pays for animal protein, and their gasts are going to be totally flabbered." —d3ssp3rado "I used to work at the fish department in a grocery store in Youngstown, Ohio, close to Lake Erie. We sold wild-caught walleye, a product of Canada." "Americans would say, 'Why the hell are the Canadians fishing in our lake?!'" "And I always thought, '...you know half the lake is theirs, right?'" —Interesting-Goose82 "I'm starting to worry that the human brain isn't designed to handle constant exposure to this kind of injurious information all day, every day." —theragu40 "The restaurant I work at is supplied by the LCBO (Liquor Control Board of Ontario). We have had so many customers complaining about the lack of American wines on our list since the LCBO no longer carries them." "Like, guys, do you not know what's going on right now?" —SyrupySex "You want control over where your food comes from? Cook it yourself." —BB_squid "It sounds more like he thought the United States was going to immediately create tens of millions of new jobs to fill industries that have been vacant for decades." —angrymoppet Americans, have you noticed your dining experiences have been changed by the recently imposed tariffs? Let us know your thoughts in the comments. And if you have simply given UP on dining out, you must download the free Tasty app — no subscription required — to access 7,500+ recipes and cooking tips.
