Taking a Behind-the-Scenes Peek at Cape Cod’s Offshore Wind Farm

Drones provide a spectacular view 15 miles off the coast of Massachusetts

Share
Taking a Behind-the-Scenes Peek at Cape Cod’s Offshore Wind Farm
Copy

In my second week as a new producer for Rhode Island PBS, I found myself with an unexpected opportunity few can claim: traveling by boat to Cape Cod’s offshore wind farm to capture drone images for a collaborative public media story.

As I hopped aboard the “Islander,” chartered by Patriot Party Boats. I was eager for an exciting experience. Accompanying me were over a dozen journalists from Connecticut Public, Cape & Islands, New England News Collaborative, WBUR, and Maine Public. We were also privileged to talk with experts Sanjay Arwade, a professor at the University of Massachusetts Amherst and a civil engineer, Amber Hewitt, senior director of Offshore Wind Energy at the National Wildlife Federation; and Michael Moore, whale expert and biologist at Woods Hole Oceanographic Institution.

For me, this felt like a once-in-a-lifetime opportunity to see and document an offshore wind farm from a dynamic perspective, offering our communities a glimpse into the developments off Cape Cod.

They may seem close together, but the wind turbines are spaced a mile apart.
They may seem close together, but the wind turbines are spaced a mile apart.
David Lawlor

Vineyard Wind Farm is located 15 miles off the Massachusetts mainland. The site was chosen by an intergovernmental task force for its optimal conditions of powerful and consistent wind speeds. I was intrigued to learn that the wind turbines are spaced one mile apart from one another, showcasing the size of the offshore wind farm.

While aboard the “Islander,” my goal was to capture the scale and beauty of the turbines through a series of wide and close-up photography and videography. As we embarked on the two-hour journey to the site, the distant “toothpicks” slowly revealed themselves as massive turbines. We were in awe as we approached.

To truly appreciate the scale of these structures, I launched my drone from the boat, capturing a soaring view of the wind farm. The drone performed perfectly, providing a phenomenal perspective of the turbines’ size and the vast field they situated. As I piloted the drone to the top of the turbine blades, clouds were visibly grazing the tops. I found myself astonished by the sheer magnitude of the turbines and the project.

View from a drone of a wind turbine.
David Lawlor

This experience not only broadened my understanding of renewable energy; it also deepened my appreciation of the innovative spirit driving this project. I look forward to learning how much of the electricity generated by these turbines will power the state of Massachusetts. I’m also curious how the project will impact the way other New England states approach offshore wind farming. I am grateful for the opportunity to travel off the coast of Cape Cod and document these offshore wind turbines with my colleagues. I am eagerly waiting for my next adventure with RI PBS!

This sweet potato casserole is classic comfort made wonderfully simple. With pantry staples and just a few minutes of prep, you’ll have a creamy, cinnamon-spiced dish that bakes up beautifully and fills the kitchen with the smell of maple and vanilla. A guaranteed crowd-pleaser.
Meet the quesadilla you didn’t know you needed: turkey, cheese, and bright cranberries folded into a warm tortilla and cooked until perfectly crisp. It’s a cozy, kid-friendly recipe that feels both comforting and unexpected.
Meet your new brunch hero: a sweet-and-savory plantain breakfast hash topped with fresh chimichurri. It’s easy to make, packed with bold flavor, and perfect for feeding a crowd or meal-prepping a few breakfasts ahead of time.
If you’re craving something cozy, flavorful, and easy to make, these sweet potato empanadas check every box. A cheesy yam dough wrapped around a spiced black-bean filling? Yes, please. They fry up beautifully in just a few minutes and disappear even faster.
Looking for a quick treat that feels gourmet but requires almost no effort? Enter: maple-candied pecans. They’re crunchy, cinnamon-kissed, and dangerously munchable — perfect for topping salads, gifting to friends, or eating by the handful while you “wait for them to cool.”
The US only recycles about a third of the glass it produces. How do we get those numbers up?