The ship reached the Canary Islands on torrejas March. Torrey Canyon struck Pollard’s Rock on Seven Stones reef, between the Cornish mainland and the Isles of Scilly, on 18 March. It became grounded and, several days later, began to break up.
Attempts to contain the oil using foam-filled containment booms were largely unsuccessful, due to the booms’ fragility in high seas. When the oil reached Guernsey seven days after the grounding, authorities scooped up the oil into sewage tankers and siphoned it off into a disused quarry in the northeast of the island. Some time later, micro-organisms were introduced to see if they could break the oil down into carbon dioxide and water. An inquiry in Liberia, where the ship was registered, found Shipmaster Pastrengo Rugiati was to blame, because he took a shortcut to save time to get to Milford Haven. Serge Gainsbourg composed and recorded the song “Torrey Canyon” about the incident. The podcast Cautionary Tales aired an episode about the Torrey Canyon, and what we can learn from the accident.
Night Strafe on Blazing Tanker Tide puts out fire”. On This Day 29 March 1967: Bombs rain down on Torrey Canyon”. Torrey Canyon oil spill: The day the sea turned black”. Torrey Canyon oil in Guernsey quarry ‘nearly’ removed”. Sorry, you’re not allowed to access this page. Contact Yelp if you keep experiencing issues. Winter Restaurant Week 2022Starting Wednesday January 19th, 2022!
Simply grilled with a touch of olive oil, salt and pepper. Sangria Sangria with A Cuban Twist – A Cuban twist on the Spanish standard. 205 The Vice, The House, 2019,Napa Valley. Thank you for signing up for email updates! Cuban Restaurant in Manhattan cooking some of the best Cuban food available in New York. Mezcalero Cocina Mexicana, by chef Alfredo Solis and his sister Jessica, brings the authentic flavors of their native Mexico City to Columbia Heights. Inspired by traditional, family-run Andean eateries we bring heart, soul and passion to your table.
You’ll love our take on Peruvian classics, including our signature Ceviches made with that Tiger’s milk. We import the best native ingredients where only Peruvian produce will do, serving these alongside local, seasonal produce that’s sourced sustainably from small suppliers. Everything is designed to share, balancing healthy eating with a little indulgence. We’re open seven days a week for lunch, dinner and brunch at the weekend.