Archive for May, 2010
“Primo” Product, Limited Supplies
Like many in Louisiana’s seafood industry, Gary Bauer struggles daily with the uncertainty of how to do business when fishing grounds open and close regularly.
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No Way to End a Fishing Career
Gulf fisherman William “Billy” Thonn spends much of his time these days working on his fishing boat that’s tied up at a dock near Slidell, La.
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Foundation of Creole Cuisine is Seafood
“You can’t make gumbo without shrimp or crab, that’s why seafood is so important to Louisiana,” says Leah Chase.
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Hard to Know What to Tell Fishermen
Patrick Banks, a marine fisheries biologist, laments the feeling of many of his colleagues who are studying effects of the massive oil spill in the Gulf of Mexico.
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In Crisis, Stick with the Facts
During nearly 25 years as a coastal advisor and expert on commercial fisheries, it has been Mark Schexnayder’s job to examine the data, stick with the facts and look at issues with clear perspective.
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Expert Says Little Oil in Harvest Waters
Unlike the people who make broad generalizations, Jerald Horst is an eyewitness to conditions in coastal Louisiana. He spent four out of the last seven days on the water.
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Louisiana’s Spring Shrimp Season Opening
Louisiana’s Department of Wildlife and Fisheries has announced that spring shrimp season in all of Zone 1, with the exception of areas previously closed by the department, will open on Monday, May 31.
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Harlon Pearce: La. Seafood is More Than a Business
As a young man, Harlon Pearce made a purposeful decision – he dropped out of law school to embrace his passion.
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Seafood a Major Part of Menu at Mother’s Restaurant
Jerry Amato doesn’t know what he will do if he loses the supply of hard-shell crabs used to make rich-tasting crab stock, the basis of his gumbo.
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Gulf seafood OK for now, experts say
As the mop-up of the massive oil spill in the Gulf of Mexico continues, two Louisiana seafood restaurant operators say demand and supply is holding up.
View PostLeaders of Louisiana’s Cultural Economy Speak in Unison
Leaders from Louisiana’s tourism, hotel, restaurant and seafood industries have met to forge a unified response to the ongoing oil leak in the Gulf of Mexico.
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“Don’t Forget the Fishermen”
Ewell Smith says it over and over … Today, 70 percent of the coastline is open, and a significant proportion of the 30 percent is precautionary closures. Priority number one is the safety of consumers.
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Chefs & Restaurants
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Seafood Industry
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