In the quaint town of St. Mary's, Newfoundland, a peculiar and pungent problem has been simmering for decades, quite literally. The town has been grappling with the aftermath of the Atlantic Seafood Sauce Company, which once boasted 110 towering vats of fermenting fish sauce, now a source of no small amount of stench and concern. This is a story of a small town's struggle, a business venture gone awry, and the eventual relief that is within reach. But it's also a tale that prompts us to reflect on the complexities of environmental responsibility and the challenges faced by rural communities.
A Stench to End All Stench
The town's plight began with a grand vision. Sanh Ngo, a Vietnamese-Canadian, had an idea to utilize male capelin fish, typically discarded, to create fish sauce, a staple in Vietnamese cuisine. The Canadian government funded this venture, hoping to boost local employment and sustainability. However, the reality proved far more complex. The sauce required the heat of the Vietnamese sun to ferment in months, not years, as Ngo discovered. Despite these challenges, the plant opened to great fanfare, with then-trade minister John Crosby cutting the ribbon by helicopter.
But the plant's fate was sealed in 2001 when the Canadian Food Inspection Agency (CFIA) found issues with the vats' covers, citing mold and flies. The products were detained, and the plant closed. The CFIA's inspector, it seems, lacked understanding of the fermentation process, leading to a hasty conclusion. A provincial judge found the inspectors' failure to demonstrate contamination, but the CFIA appealed, and by the time the decision was made, seven years had passed, and Ngo had lost his operating registration.
A Small Town's Plight
For Mayor Steve Ryan, this story is emblematic of the struggles faced by small towns. He reflects, 'If anyone's coming to do business in our town, we're easy to get along with. We get excited if it creates employment.' This sentiment highlights the economic dependence of small towns and the eagerness to welcome new ventures, even if they don't pan out as planned. The town took ownership of the land after Ngo's departure, a practical step but one that also underscores the town's resilience.
The Cleanup Conundrum
The cleanup effort, now secured with funding from the government of Newfoundland and Labrador, presents its own set of challenges. The vats' contents range from liquid to solid, requiring careful handling. The plan is to mix the material with peat moss to solidify it, preventing leaks during transport. This process, as consulting engineer Glenn Sharp notes, will be 'highly odorous.' The town of Sunnyside, where the waste will be transported, has no concerns about the smell, and the funds will go toward municipal improvements.
A Momentous Occasion
For the residents of St. Mary's, the cleanup is a momentous occasion. Deputy Mayor Yvonne Bishop envisions a bonfire to celebrate the end of this chapter. The town's hope for a fresh start is palpable, and the relief will be shared by all. The cleanup, though complex, is a step toward a brighter, less stinky future.
A Broader Perspective
This story raises deeper questions about environmental responsibility and the challenges faced by rural communities. It prompts us to consider the impact of abandoned industrial sites and the complexities of cleanup efforts. It also highlights the importance of understanding and supporting local initiatives, even when they don't pan out as planned. In my opinion, this tale serves as a reminder that every community, no matter how small, deserves a chance at economic opportunity and a healthy environment.
As the fish-sauce era draws to a close in St. Mary's, it leaves behind a lesson in resilience, understanding, and the power of community. The town's struggle is a testament to the human spirit's ability to persevere, even in the face of a stench that could rival the ocean's worst odor.
