We meet a fisherwoman, a doctor and a photographer who appreciate its raw beauty. The island is also home to no less than five lighthouses that have guided generations of sailors along this fearsome coast. The locals call them the “heroes of Ouessant”.
Commonly referred to as the Florida spiny lobster, the Caribbean spiny lobster inhabits tropical and subtropical waters of the Atlantic Ocean, Caribbean Sea, and Gulf of Mexico. Spiny lobsters get their name from the forward-pointing spines that cover their bodies to help protect them from predators. They vary in color from almost white to dark red-orange. Two large, cream-colored spots on the top of the second segment of the tail make spiny lobsters easy to identify. They have long antennae over their eyes that they wave to scare off predators and smaller antennae-like structures called antennules that sense movement and detect chemicals in the water.
Each year, just about 30,000 metric tonnes of plastic pollution enter Indonesia’s waters. How does one man plan to clean it up?
In Indonesia, the ocean plays a critical role in people’s livelihood; from their food to their careers. But that important life source is under threat from overwhelming amounts of plastic. Unfortunately, this pollution is fueled from one of Indonesia’s most popular tourist destinations, Bali.
This, combined with plastic from the rest of the world, washes up on beaches, gets hooked by local fishermen, and damages marine ecosystems. This film follows Wayan, a 90-year-old Balinese fisherman using all his resources and knowledge to tackle this growing problem, one net of trash at a time. This is Voice Above Water, a production from Turning Tides Films.
The war in Ukraine has hit the supply of grains and vegetable oils, while around 70% of the world’s cod and haddock comes from Russian boats. Global food prices are soaring and some restaurateurs fear a plate of cod and chips could rise to £20. The FT’s Daniel Garrahan and food writer and restaurateur Tim Hayward travel to England’s south west coast to see how two restaurants which source local, sustainable fish are coping with inflationary pressures.
Filmed by Petros Gioumpasis and Richard Topping. Edited by Richard Topping. Produced by Daniel Garrahan and Tim Hayward.
Boomers Daily 