Archive for January, 2011
Story Behind Gulf Wild Shrimp: Reducing Waste, Improving Taste
Rene LeBreton of the Louisiana Seafood Promotion and Marketing Board recognizes the value of bringing best sustainable practices to the seafood industry and is working with his colleagues to reach out to other states.
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Study: Dispersant Only Contaminated a Small Patch of Ocean
A study published in Environment, Science & Technology magazines reveals what’s really been going on below the surface of the Gulf of Mexico following the BP oil spill in April 2010.
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Lt. Gov. Dardenne Unveils New Louisiana Tourism Initiative
A new plan for the brand positioning and look of Louisiana’s tourism industry has been unveiled by Louisiana Lt. Gov. Jay Dardenne.
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Survey Reveals Seafood Consumers Aren’t Getting the Message
Approximately 71 percent of consumers are still concerned about the safety of consuming Gulf seafood, and 23 percent reported they have reduced their seafood consumption as a result of the 2010 BP oil spill, reports a new survey.
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Franky & Johnny’s: Uptown Cajun Surviving Rough Economic Times
Tony Cortello’s family has owned Franky & Johnny’s for the last 24 years, serving only seafood caught in the Gulf. Located in the Uptown district of New Orleans, the menu is known as “Uptown Cajun.”
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What’s Wrong with Gulf Seafood Test Results? People Can’t Understand Them
When postdoctoral researcher Holly Bik, at the University of New Hampshire, looked deeply into the results of Gulf seafood testing by NOAA, she came away with one feeling: frustration.
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For Gulf Fishermen, BP Claims Process Still as Messy as an Oil Spill
At a recent free oil-spill claims information session, it was evident that the BP claims process is as messy as the oil that caused it, and that Gulf Coast residents need help navigating the paperwork.
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For Gulf Chefs, Local Seafood Is Still the Star of the Show
Chef Chris DeBarr’s star of the show at New Orleans’ Green Goddess restaurant is Gulf seafood, right off the dock. You find it in dishes such as Shrimp Wearing a Grass Skirt, roasted Louisiana shrimp wrapped in shredded phyllo.
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James Carville Takes Issue with Gulf Seafood Critics
“It’s easy to manufacture fear,” says accomplished political consultant, attorney and educator James Carville. But, “It’s hard to manufacture test results.”
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From Alaska to Gulf Coast, Seafood Industry Unifies
The 2010 oil spill in the Gulf of Mexico drew the nation’s attention to the plight of the coast’s fishermen. That’s one reason leaders from 24 states, representing U.S. seafood industry organizations, held a recent meeting in Seattle to form the National Seafood Marketing Coalition.
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Gulf Fishermen Unleash Frustrations on BP Claims Czar
Gulf oil-spill claims chief Kenneth Feinberg visited Jean Lafitte, Louisiana, on Tuesday to explain claims guidelines and hear the concerns of fishermen affected by the oil spill — many of whom still await money from BP.
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Mother Nature Takes Care of the Gulf of Mexico
What will happen to the Gulf oil spill? A study published in Science magazine reveals at least a partial answer: Roughly 20 percent of the flow from the damaged wellhead has been taken care of by Mother Nature.
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Mollusk Team’s Mission: Protecting the Future of the Oyster and Its Habitat
For generations, oyster harvesting has supported a way of life on the Gulf coast. The mollusks provide a renewable and sustainable resource for oystermen, and their rich surrounding marine habitat.
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Seafood at Stake as Mayors Wager Over NFL Playoff
A shipment of local seafood is at stake in a wager between New Orleans Mayor Mitch Landrieu and his Seattle counterpart over the outcome of Saturday’s playoff game between the Saints and Seahawks.
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How the Food Safety Law Makes Gulf Seafood Safer
In the first week of January, President Obama signed into law historic food-safety legislation that’s meant to save lives and money. Called the Food Safety and Modernization Act (FSMA), the law aims to make food manufacturers more accountable and proactive at every step in the global food-supply chain.
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