Earlier today, more than 150 New York chefs and food professionals sent a letter to Governor Cuomo urging him to ban hydraulic fracturing in New York State. The controversial, also called fracking, drilling method involves pumping millions of gallons of water, sand, and toxic chemicals deep underground to release deposits of natural gas at the surface. The letter, which can be viewed in full here, point to its adverse effects:
In states where fracking is already taking place, leaks and spills have stunted and killed crops and livestock and sickened humans. Abundant evidence has shown that shale gas extraction is hazardous to air, water and land.
Contamination occurs from methane and toxic fracking chemicals, as well as from the transportation and disposal of toxic — and at times even radioactive — wastewater. Once it occurs it cannot be mitigated or removed from underground aquifers.
This is of great concern to our community because agriculture, food and beverage production, restaurants and tourism are vital, growing, interdependent economic engines that rely on our famously pristine water and farmland for their success.
Park Slope food industry professionals have added their names to the list, including Brendan Spiro (Woodland), Francine Stephens (Bklyn Larder and Franny’s), Joshua and Jessica Applestone (Fleisher’s Grass-fed & Organic Meats), Nissa Pierson (Ger-Nis Culinary and Herb Center), and Joshua Sharkey (Bark Hot Dogs). For those who’d like to join the cause, you can read and sign the letter here.
Photo via Don’t Frack With NY’s Drinking Water
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