New Orleans, La. – A major unknown is whether the mud can push the oil back directly down the well and into the undersea reservoir. Coast Guard Admiral Thad Allen says pressure readings will be closely watched as each barrel of mud makes its way into the containment cap at the wellhead.
New Orleans, LA – Northshore commuters who drive across the Causeway may have a new development in the horizon. Reporter Jollaine Schear speaks with the founders of a recent innovation in transportation which could make driving across the bridge a distant memory and just might lead to a smoother ride.
New Orleans, La. – Heavy mud will be pumped slowly into the well early this week. The process called a static kill would stop if the pressure gets too high. But Coast Guard Admiral Thad Allen says he's confident the well can handle the strain.
"That could result in us filling the entire well up, bringing the pressure to zero. And if that's the case, then we've taken away about half the job that we will need to do from the bottom."
New Orleans, La. – The first of two steps is called a static kill, which Coast Guard Admiral Thad Allen says should begin Monday night or Tuesday morning.
"The static kill is not the end-all be-all. In fact kill' may even be a misnomer. What we're really doing is, we're going to be conducting a static test and see if the well can have mud pumped in at a very low rate."
New Orleans, La. – Coast Guard Admiral Thad Allen says operations will be delayed a day or so. Debris was found inside the relief well that's set to plug the broken well with mud and cement.
"Some of the sediment around the sidewall just kind of fell in on itself. If you can imagine if you drilled a hole and did not put a pipe down to reinforce it. We had about 40 feet of where it just - it settled in on itself. It's not a huge problem."
Resurrected recipes and logos keep the long, local McKenzie's baking tradition going in New Orleans, while members of the chain's original family owners continue to turn out their own fried chicken.
The McKenzie's Pastry Shoppes of New Orleans were born in the Great Depression, not an easy time for a new business to get started. Maybe that has something to do with why the old brand is so darn tough.