by: Wendy Johnson
This year’s Dauphin Island Trip was fantastic. Accompanied by Dr. Wilson and his daughter Caroline, Dr. Price and his family, Mr. Wheeler, and Ms. Garrison, nine Judson girls, Lani Osburn (97) and her fiance, John David Cutts, not only availed themselves of the opportunity to identify many types of marine life, they also got the chance to canoe the pristine Escatawpa River and enjoy the beautiful beaches of Gulf Shores.
Early Friday morning, the seventeen member group set off for the Escatawpa Hollow Campground (22 miles west of Mobile on Highway 98). From there, the friendly staff members, who had already arranged our boats and kayaks, helped us push off into the Escatawpa River.
The distinctive red-hued water and dazzling white sand was a fitting background for the beauty of the river. As the cleanest black water river in the United States, its natural serenity and beautiful flora and fauna remain an untarnished resource for all to enjoy. Despite the boisterous fun and games (such as the first ever Judson kayak race), each member felt a sense of calmness and unity with nature they will not soon forget.
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After lunch on a blazing white sand bar and a seven mile canoe trip, the small band drove to the Dauphin Island Sea Laboratory. Some of the crew toured the newly created Dauphin Island Sea Laboratory Estuarium and gift shop. We spent the rest of the evening exploring parts of this distinctive island, then returned to Challenger Hall for a well-deserved rest.
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The next morning began with a delicious breakfast, followed by a spectacular educational boat excursion on the US AL Verrill, commanded by Captain Ronald Sullivan. As the vessel moved from shore, laughing gulls and bottle-nosed dolphins began to appear -- these beautiful creatures followed the boat for the entire trip. After entering the Mississippi Sound, Captain Sullivan pulled the trawl net across the bottom of the seabed and brought up a variety of fish and squirmy creatures. After Dr. Wilson identified the catch, the rest of the group had the chance to examine and handle them. This done, the fish were put back in the water.
After the Verrill had left the Mississippi Sound for the Gulf of
Mexico, the procedure was repeated with an even greater variety of fish,
including a gestational blue crab, two skates (similar to sting rays, only with
a protruding nose), a large number of butterfish, sea robins, non-stinging
jellies, silver eels, white trout, and four species of shrimp.
The boating experience was exciting and interesting, as well as beautiful. A note of pathos, however, was present. The balance between salt water and freshwater is very delicate near the shore line. Due to heavy rains, the salt water has been diluted, disrupting that balance and pushing the anchovy fish further out in the ocean. The pelicans, who are land-based but depend on the anchovy as a main source of food, are no longer able to get to them. Regarding the Sea Laboratory’s attempts to help the pelicans, Captain Sullivan said, “We try to feed them, but they won’t eat.” Shaking his head unhappily, he continued, “There is nothing we can do.” So the very people who have devoted their lives to protecting the Dauphin Island marine life watch helplessly, praying that the water will become salty enough again soon.
Saddened by the report but still excited from the experience, the Judson crew packed their things and boarded a car-ferry to take them across the bay to Fort Morgan. Once there, the Judson girls headed for a huge public beach in Gulf Shores to swim and lay out for three hours. The seventeen member group then reconnoitered and traveled to the Gulf Shores State Park to get ready for the seafood buffet at State Park Convention Center. Although some of the dishes were new, the meal was delicious and everyone ate heartily. The group arrived home at about 2:00 a.m. and the adventurers piled out - brown, sleepy, and very happy to have been a part of this exceptional adventure.
The members of this adventure gratefully and enthusiastically acknowledge that this trip would not have been possible without the assistance of Judson College, the support of Mrs. Sulynn Creswell, and the fortifying and tasty sack lunches provided by Rick Wingard of Marriott Food Service.
