OPERATION RANCH HAND
How Agent Orange’s Side Effects Still Haunt the U.S.
Though the U.S. and Great Britain had developed herbicidal warfare tactics during World War II, the strategy was first used by Britain in the 1950s. Nearly a decade later, the U.S. took a cue from their English counterparts and spread herbicides across Vietnam until 1971. This became known as Operation Ranch Hand, a covert plan to rid the Viet Cong of any agricultural or strategical land use by wiping out vegetation during the Vietnam War. The most common chemical used during this operation was referred to as Agent Orange. About 13 million gallons were spread across Vietnam, and it made up more than two-thirds of the herbicides used in the war. But its effects, and the effects of other herbicides, were severe. These herbicides concocted the deadliest type of dioxin, which is commonly produced during trash incineration and cigarette smoke. In the years that followed the Vietnam War, an alarming number of soldiers and their families were reporting cancers, immune dysfunctions, nerve disorders, skin conditions, miscarriages, and severe birth defects — the very same side effects creators of the chemical knew could happen to their enemies. Across the globe, Vietnamese officials would report 2 million cancer cases and half a million birth defects could be traced to Agent Orange.
In 1979, a class-action lawsuit comprised of 2.4 million veterans was filed against seven of the largest chemical companies who produced Agent Orange. A $180 million settlement was reached in 1984, but
more than 300 additional lawsuits pushed the settlement to 1988. The total climbed to $240 million with interest, but the legal action didn’t stop there. In 2004, Vietnamese citizens filed a class-action lawsuit against 30 chemical companies — including the original seven — for billions of dollars in damages for both health and environmental defects. A year later, the case was thrown out and the decision to dismiss was upheld by higher courts, much to the anger of the Vietnamese and U.S. veterans. No one should have to live with the detrimental side effects of a defective product. If you have been hurt, our experts can help. Call the Law Offices of William F. Underwood, III, P.C. at 229-888-0888. We Value You! At the Law Offices of William F. Underwood, III, P.C., the trust we build with our clients is our most valuable asset. To show our appreciation, we would like to thank the following clients who have referred others to us since our February newsletter:
Inspired by PaleoLeap.com
Shrimp Sausage Skewers
Ingredients •
1/2 pound raw shrimp, peeled and deveined 1/2 pound cooked sausage, cut into 1-inch pieces
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2 tablespoons extra-virgin olive oil Wooden skewers, soaked in water for 30 minutes
Jackie Sargeant Emily Harris Kenneth West Neil Mayes and Cassandra Mayes
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2 zucchini, cut into 1/2-inch cubes
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Creole Seasoning Ingredients • 2 tablespoons paprika • 1/2 tablespoon garlic powder • 1/2 tablespoon onion powder • 1/2 tablespoon cayenne or
chili powder
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1/4 tablespoon dried oregano
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1/4 tablespoon dried thyme
Directions 1. Heat your grill to medium-high. 2. In a bowl, combine all ingredients for creole seasoning. 3. In a large bowl, combine the shrimp, zucchini pieces, and sausage pieces, and cover them with the olive oil. 4. Add creole seasoning and mix well until all ingredients are covered. 5. Load up skewers with alternating pieces of shrimp, sausage, and zucchini until they’re full. 6. Grill skewers until shrimp are well-cooked (6–8 minutes)
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