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    Tattered Jeans

    Let's do the hustle: Gulf's waters filled with opportunists, money boats &things that drop in the night

    Katie Oxford
    Jun 30, 2010 | 9:44 pm
    • Depending on which way the wind blows, you can smell the oil on the Gulf.
      Katie Oxford
    • Disaster is a big business on the Gulf.
      Katie Oxford
    • To say there's a macho atmosphere at the docks is a big understatement.
      Katie Oxford
    • The bigger the boat, the more BP will pay you.
      Katie Oxford
    • There might be more hustle than hustlers in the Gulf's waters.
      Katie Oxford
    • Vessels of opportunity abound in the Gulf.
      Katie Oxford

    On the summer solstice, day 63 of the Gulf oil spill disaster, I took a boat ride through Barataria Bay to Grand Isle, Louisiana. Our party of three left the “Seaway Marina” in “Lafitte” and traveled due south for 10 miles (approximately 50 minutes by boat).

    Minutes into the trip I asked the boat captain, “Why don’t I smell oil?”

    “Because of the wind direction right now,” he answered. He was right. On our return, I didn’t just smell oil. The oil sheen on top of the water, (especially that time of day) shined like one huge penny.

    The boat captain, while a nice guy was also, I later concluded, a bullshitter.

    His 34-year-old deck hand (alleged contractor) was moreso, only younger. “I like to hustle,” he told me, referring to his “hustle” post Hurricane Katrina. But at the end of the day I was compelled to write something down.

    “Doesn’t hustle …he’s a hustler.”

    I had to give them (besides the money for the boat ride) credit for one thing — they were trying to make a buck and who could blame them for that? Wasn’t this the American way? Clearly it was BP’s.

    Oddly enough, these two seemed the only people in the area who were NOT working for BP, something they were smack in the middle of trying to change.

    The boat captain had purchased a “shop vac” and from the photographs he’d shown me — it had successfully sucked up oil the day before. With the “shop vac” and the right kind of boat (they were also working on that) they hoped to “get a contract with these guys so we can go out and get more.”

    During the trip over to Grand Isle (unlike the return) I never saw oil or animals in oil but 10 minutes into the ride — my eyes began to burn and my tongue tasted funny. Later that afternoon, the taste was gone but the sting wasn’t.

    Feeling a little concerned I asked, “Hey guys, my eyes burned a little coming over this morning — I’m just curious, did yall’s?”

    “No,” answered the boat captain, “but that could be the diesel we used to clean the boat yesterday.”

    Hours later, as we climbed back in this boat he said, “I’m not sayin’ it was diesel.” I don’t remember my exact response — only that I assured him he needn’t fret about me.

    The plan was, once we arrived in Grand Isle, we’d hop on another boat (arranged by the deck hand) and travel to the areas with oil.

    However, for reasons undisclosed to me and perhaps not fully disclosed to the deckhand — the boat was a no show. In these waters, who could be sure what was going on?

    Based on the characters and the activity alone right here at the marina — the atmosphere seemed chaotic and sorta creepy to me. Not to mention … mucho testosterone.

    Who knew what all was in the water.

    Disaster zone economy

    My compadres, seemingly cool about the no show, suddenly vanished in search of a four-wheel vehicle to “borrow” so we could then cruise over “to see the pelicans,” (at Wildlife & Fisheries) the boat captain declared. Meanwhile, I stepped inside a small grocery store to buy eye drops.

    At the counter I struck up a conversation with a fellow who’d been working in the area for “35 days.”

    “What kind of work exactly are you doing?” I asked him. With a smidgen of a smile he said, “Well, I have to admit … I’m one of those ‘vessels of opportunity’.”

    I’d heard this term before and during our boat ride over … the boat captain had pointed to plenty of these “vessels.”

    Basically, they are people (with boats) — employed by BP to perform any number of tasks … from picking up birds “dead or alive” to putting out booms and picking them up.

    The boat captain also referred to them as “Pelican chasers” and believed they were making anywhere from “$1700 to $2000 per day.”

    The fellow at the grocery store counter fine-tuned it for me. “You get $1200 for the boat; $300 for the captain; and $300 for the deck hand … and that’s per day for a 30-foot boat. For a boat over 30 feet — it’s $1500 and for one over 45 feet, I think they’re payin’ $2000.”

    I asked him if he’d heard anything about workers who’d been in a “nesting area” a few days before. While “unconfirmed” I stated, several had told me they’d heard a fight had broken out amongst the workers — “throwing eggs at one another.” “Yea,” the man said sadly and looking downward, “I heard that too.”

    I also asked him (knowing what he knew now) — “If you were ‘King for a Day’, what would you do?” With zero hesitation, he looked me dead in the eye and said, “I’d let another company come in here and clean this up.”

    Hope takes a beating

    Two days later, I called him on his cell phone. “Did you mean a company or companies from other countries or what?” I asked. “Guardians of the Freedom of the Republic,” he answered. “They’re from all over the U.S. and they have 530 million dollars in humanitarian funds.” He suggested that I go on YouTube and check them out “They have these natural microbes that eat oil,” he said.

    “The oil’s coming in,” he added, “in patches.” The same thing other “boots on the ground” had told me all week. He also said that he and others believed BP was still putting dispersement in the water. They’d seen “activity on the water at night.” “BP’s thing is,” he said, “outta sight … outta mind.”

    Later that day on the dock at Grand Isle, I joined two workers sitting at a picnic table. The skinny guy told me with a great big grin on his face, “I’ve met so many people this last month I feel like I’m the Mayor! Some woman from New Orleans was over here the other day promoting hair booms …. I’ve seen em’ all.”

    “Do you take people out on boats too?” I asked him. He grinned even bigger and said, “Depends on whether I’m having a bi-polar fit or a coon-ass fit.”

    The other worker wasn’t grinning. He sat quietly rubbing hard on his hands with a rag as if polishing silver.

    After the coon ass got up from the table and left, he opened up but not without occasionally glancing around.

    “Lady, I’ve been an ‘industrial cleaner’ all my life,” he told me. Then, he just looked down and shook his head.

    “You know oil expands when it’s hot,” he continued, “but when it gets down there where the water’s cool ... it get’s ree-al dense.” I felt like he wanted to say more. I asked him for his cell number and he seemed relieved to give it.

    The expression on his face reminded me of a doctor who’d just come out of surgery … and knew too much to be hopeful.

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    wine guy on the road

    Chris Shepherd wines and dines at a city that reminds him of Houston

    Chris Shepherd
    Aug 6, 2026 | 12:45 pm
    Al Ameer restaurant Dearborn
    Photo by Chris Shepherd
    Al Ameer won an America's Classic Award from the James Beard Foundation.

    Recently, I tagged along with my wife Lindsey to Detroit for a Southern Smoke industry lunch. I don’t work for the foundation, but I love any opportunity as a co-founder to meet with industry folks and share our resources (emergency relief funding and no-cost mental health care for people in the food and beverage industry) with them.

    What we found in the Motor City, though, was so much more than we ever imagined. Detroit absolutely blew us away.

    From the moment we arrived, we knew this place was special. We checked into the Detroit Foundation Hotel, housed inside the city’s landmark Fire Department headquarters built in 1929. The building served as headquarters until 2013 before being beautifully transformed into a hotel in 2017, and they preserved so much of its history.

    Our room had originally been the office of the Fire Commissioner’s secretary with soaring ceilings, dark wood walls, and details that made you feel connected to the building’s past. Downstairs, The Apparatus Room buzzes from morning until night. The original white tile walls remain, the massive windows where fire trucks once rolled out flood the room with light, and the bar pulls you in the second you walk through the door.

    The wine list is thoughtful with producers like Matthiasson, Ashes & Diamonds, and Lingua Franca, while the cocktail program is outstanding. More importantly, the bartenders were some of the best I’ve been around in a long time. Knowledgeable, welcoming, and genuinely excited about what they do. That’s something we kept finding everywhere we went.

    Dinner that first night was at Ladder 4 wine bar, another beautifully restored firehouse built in 1910. They took their time bringing the building back to life, and we could feel it. The wine program is incredibly well thought out, and the food celebrates the farms surrounding Detroit with dishes that are seasonal, fun, and full of personality.

    We ate tomatoes with stone fruit and ricotta salata; chicken Milanese parm with tomato, fior di latte, and pickled chilies; and then a dish that completely stole my heart: drive-thru hash browns topped with caviar and sour cream. We paired it with a bottle of Hubert Lignier Morey-Saint-Denis, and the evening just kept getting better.

    The biggest surprise was learning that the person guiding us through the wine list was actually the executive chef. His understanding of how food and wine belong together came through in every recommendation. You could feel the soul of the restaurant inside those old white tile walls and next to the original brass fire pole. Call it a wine bar, call it a restaurant — I just call it awesome.

    The next afternoon we headed over to Dearborn, because we absolutely had to visit Al Ameer. Home to one of the largest Muslim communities in America, Dearborn has an incredible food culture, and Al Ameer has been at the center of it since 1989. After earning the James Beard America’s Classic Award in 2016, it has become one of those places everyone should experience.

    Fresh pita hit the table nonstop alongside hummus, baba ghanoush, kibbeh, fattoush, and a spread of salads before we dug into mixed grills loaded with chicken and beef shawarma, kabobs, and kofta. We finished everything with fresh juices, sat back in our chairs, and just smiled. What a lunch.

    That night friends took us to Alpino, a restaurant inspired by the Alpine regions of France, Switzerland, Germany and Italy. Tell me the last time you started dinner with bubbling cheese fondue, bread, apples, potatoes and pickles alongside a bottle of Austrian Riesling…yeah, I thought so. It’s been too long. We followed that with strangolapreti tossed in spring herb butter, ricotta agnolotti with English peas, Wiener schnitzel with morels, house-made sausages and German Pinot Noir. That’s my kind of dinner.

    The following day we gathered at Leña for our Southern Smoke event, sharing a beautiful lunch and talking about taking care of the people who take care of all of us every day. Afterward, we walked over to Lafayette Coney Island, because you can’t come to Detroit without eating one of the city’s iconic hot dogs. Sitting next to its longtime rival American Coney Island, the story of the Keros brothers and their neighboring restaurants is as much a part of Detroit history as the hot dogs themselves. Sometimes you just have to eat a little history.

    Our final dinner was at SheWolf Pastificio & Bar. If you love pasta, this place belongs on your list immediately. They mill their own flour, make every pasta fresh daily, and devote an entire room to nothing but pasta production. It’s obsessive in the best possible way.

    Al Ameer restaurant Dearborn

    Photo by Chris Shepherd

    Al Ameer won an America's Classic Award from the James Beard Foundation.

    We started with an incredible panzanella of local tomatoes, charred focaccia, fermented corn and sheep’s milk ricotta before diving into a beautiful rigatoni amatriciana, sweet corn and ricotta-filled francobolli with pesto Genovese and popcorn, plus an off-menu duck confit pasta finished with Calabrian chile crunch. A bottle of 2017 Cascina Luisin Barbaresco tied everything together and reminded me once again why great food and great wine will always make each other better.

    What I’ll remember most isn’t just the food. It’s the people. Detroit is filled with chefs, farmers, sommeliers, bartenders, and restaurateurs who genuinely believe that lifting each other up is better than competing against one another. Their wine lists are deep, the bars are full of incredible spirits and amari, local farms are celebrated everywhere, and everyone seems invested in making the city better together.

    Sound familiar? It’s exactly what has made Houston one of the greatest food cities in America. Should Detroit be on your dining bucket list? Hell yes. It’s on mine now, and with a quick two-and-a-half-hour nonstop flight from Houston, I’ll happily be back.

    ----

    Want Chris' recommendations for other cities? Ask him by emailing chris@chrisshepherd.is.

    Chris Shepherd won a James Beard Award for Best Chef: Southwest in 2014 and an Impact Award in 2026. The Southern Smoke Foundation, a nonprofit he co-founded with his wife Lindsey Brown, has distributed more than $16 million to hospitality workers in crisis through its Emergency Relief Fund.

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