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A year after the oil spill, is Gulf seafood really safe to eat, and can we trust the people, like celebrity Chef Alton Brown, who tell us it is? by Erin Z. Bass On April 20 of last year, news broke that more than 3 million barrels of crude oil were leaking into the Gulf of Mexico after an explosion on a BP rig offshore. On April 24, the Coast Guard announced that oil was leaking from two locations at a rate of 42,000 gallons a day. On April 25, that estimate was increased to 210,000 gallons, and BP announced that a third leak had been found. By April 29, the oil spill stretched 120 miles and had become a threat to the Louisiana coast, as well as the coasts of Mississippi, Alabama and Florida. Ten days later, only the smallest leak had been stopped, and engineers seriously discussed stopping the leak by stuffing in trash. Meanwhile, nearly 46,000 miles of Gulf waters became closed to fishing. By May 27, more than a month after the initial spill, the disaster was declared the largest spill in U.S. history and surpassed Exxon Valdez from 1989, which leaked about 11 million gallons into the Gulf. It

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