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USA Today: Pre-Grammy Brunch Toasts Louisiana’s Music and Nominees
Chef Cory Bahr (left) with Kix Brooks (c) at the Grammy luncheon. Photo: Chef Cory Bahr/Twitter “Louisiana has had such a rich history of Grammy nominees and winners,” says Lt. Governor Jay Dardenne....
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Great American Seafood Cook-off Series Goes Nationwide on PBS
The first-place trophy for the Great American Seafood Cook-Off was presented to Chef Gregory Gourdet of Departure Restaurant in Portland, Oregon. Photo: Louisiana Seafood Board by Susan...
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Oysters Rule the Night in D.C. – Educating Officials as They Eat
More than 500 DC politicos were educated on the importance of sustainable seafood at the “Let the World Be Your Oyster” reception held at Chef Jeff Tuck’s Acadiana restaurant. Photo: Ed Lallo/Louisiana...
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Seafood Omega-3 Increases Reading Age in Children
“This study supports the now routine reporting of scientific studies showing the positive effects of seafood and omega-3 fatty acid consumption on childhood development and other beneficial health...
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NOLA.com: Gulf Fish Farms Move Another Step Closer to Reality
Divers survey one of the submersible open-ocean aquaculture cages used off the coast of Puerto Rico. Photo: NOAA/Snapperfarm Inc. by Benjamin Alexander-Bloch, NOLA.com | The Times-Picayune The...
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Southern Shrimp Alliance Applauds Government’s Aggressive Criminal...
The U.S. Attorney’s Office of the Northern District of Illinois, U.S. Immigration and Customs Enforcement and U.S. Customs and Border Protection have announced sweeping criminal charges filed in...
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Louisiana’s Next Generation of Fishermen: Savanna Nacio Experienced Fisherman...
Savanna and her dad Lance Nacio heading out fishing on a Louisiana bayou. Photo: Ewell Smith/Louisiana Seafood News by Jenny Peterson/Louisiana Seafood News Savanna Nacio’s will always remember her...
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Washington Post: CEO of McIlhenny Company Dies
Photo: McIlhenny Company Paul C.P. McIlhenny, chief executive and chairman of the board of the McIlhenny Co. Photo: McIlhenny Company Paul C.P. McIlhenny, chief executive and chairman of the board of...
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The Science of Seafood Marketing
The Food Group’s “Street Team” drops Louisiana Seafood promotional material and signage at Amy’s Seafood in New Orleans. Photo: The Food Group Editors Note: This is a series of articles from the...
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NOLA.com: Alligator for Lent? Yes Thank You!
Archbishop of New Orleans Gregory Aymond says “the alligator is considered in the fish family and I agree with you: God has created a magnificent creature that is important to the state of Louisiana,...
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Schooling “Big Fish” Buyers in Boston
Crab Jalapeno Kickers and Popcorn Shrimp are two Bayou Barataria Foods value-added seafood products that will be shown in Boston. Photo: Ed Lallo/Louisiana Seafood News. by Susan Burnell/Louisiana...
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Passion and Motivation Surfaces For Seafood Academy Attendees
“A passion about seafood and serving the fishermen” is how Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board, explained the role of the board to more than 300...
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NOLA.com: The Louisiana Seafood Industry’s History
A Baked oyster trio — Rockefeller, Bienville and Fonseca — sits on a placemat supporting Louisiana seafood at the Bourbon House Restaurant in New Orleans. Photo: NOLA.com | Times-Picayune Archive By...
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Louisiana Crawfish Part One: To Everything There Is a Season – Especially for...
On any given morning, Ruben Hernandez and his 19-year old daughter Maria – Schneider’s H2B workers – pilots a capture boat between rows of rice, emptying wire-mesh traps as he covers 85-acres of...
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The Advocate: Acadia, Vermilion Students Compete in Seafood Competition
Chaselan Eames, 16, and Warneiseya Davis,18, of West Feliciana High School demonstrate their cooking talents at the ProStart Culinary Competition on Tuesday at the Pontchartrain Center in Kenner....
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Coastal Senators Asks for Review of Seafood Stock Assessments in Gulf and...
Stock assessments conducted by the National Marine Fisheries Service are critical in maintaining the vitality of the fisheries, the fishing communities, and related industries in the Gulf of Mexico....
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WGNO: Nicholls State John Folse Culinary Institute Expanding
Executive Director of the John Folse Culinary Institute, Chef Randy Cheramie, says, “When I first came here in 1999 they told me we’re two years from getting a new school. So here it is, twelve,...
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Lenten Season Creates Opportunities for Louisiana Fishermen
by Jenny Peterson/Louisiana Seafood News Faithful Catholics throughout Louisiana choose seafood every Friday during the 40 days of Lent leading up to Easter Sunday. Luckily in Louisiana it is not hard...
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Gulf Seafood Trace: Your Seafood Has a Story
by Ed Lallo/Louisiana Seafood News Seafood consumers from Topeka to Tupelo are becoming more demanding in knowing exactly where seafood in their market basket was caught, landed and processed....
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Louisiana Crawfish Part 2: From Civil Engineering to Crawfish Farming – A...
Joey Schneider(r), whose father was a crawfish broker, raises the crops, farms the crawfish and runs the capture boats with his H2B worker Ruben Hernandez. Photo: Ed Lallo/Louisiana Seafood News by...
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