Archive for March, 2011
Grandfather of New Orleans Cooking Weighs in on Gulf Shrimp
Long before the days of Food Network and foodie websites like Epicurious.com, people turned to famous culinary authorities like Julia Child and Paul Prudhomme for cues on what to cook and how to cook it.
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How to Devour the World’s Biggest Po-Boy
Louisianians love a traditional po-boy sandwich — fried oysters on French bread. And during the recent Louisiana Oyster Jubilee, French Quarter seafood fans had about 340 feet worth of po-boy to love.
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A High-Tech, Gourmet-Infused Approach to Woo Seafood Buyers
When the Louisiana Seafood Promotion and Marketing Board unveiled its new booth at this year’s Boston International Seafood Show, executive director Ewell Smith says it was “like going from the outhouse to the penthouse.”
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Connecting Seafood Buyers and Suppliers? There’s an App for That
The Boston International Seafood Show — with its vast international audience from 130 countries — marked the first time the Louisiana Seafood Board has used a special new lead-capturing iPad app.
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Seafood Industry Predicts Increased Global Demand
Seafood industry players from around the world – including Louisiana seafood – gathered in Boston for the 2011 International Boston Seafood Show. The biggest issue under the lens: How to feed growing appetites with ever fewer fish.
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Fishermen Rebuilding, Bracing for Difficult Fishing Season
Strong faith, close family ties and common industry are the backbone of the community in the watery milieu of Grand Bayou, where fishing has sustained life for families like Roland Phillips’ for three hundred years — and millennia for indigenous families.
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NBA Fans Cheer, Chow Down on Gulf Seafood
Gulf seafood fuels the crowd at the New Orleans Arena, thanks to a commitment from the New Orleans Hornets to support local fishermen and the region’s unique culture. Says one fan of hoops and fishing, “We know how important the Gulf is to our way of life, to the way we eat.”
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To Regain Consumer Confidence, Ongoing Gulf Seafood Testing
The Louisiana Seafood Promotion and Marketing Board wants the support of the Gulf Coast Ecosystem Restoration Task Force in developing a Gulf Coast–wide testing protocol for seafood.
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Task Force Gives Gulf Coast the Rehab It Deserves
“This little spit of land has got to stop disappearing and start growing,” said Harlon Pearce, chairman of the Louisiana Seafood Promotion and Marketing Board. He addressed the Gulf Coast Ecosystem Restoration Task Force, created by President Obama.
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A Little Collaboration (and $5 million) Goes a Long Way
Led by the Gulf & South Atlantic Fisheries Foundation, states from Louisiana and Texas to Florida are coming together to rebuild their local, seafood-fueled economies and the national image of Gulf seafood.
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It’s About Time Gulf Shrimp Is on the Menu, says Boustany
Louisiana Congressman Charles Boustany believes Gulf shrimp, caught by Louisiana fishermen, should be featured and promoted in fast food restaurants as a healthy alternative. To begin, he is reaching out to Taco Bell.
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In New Orleans, a Lifeline to a Traditional Way of Life
A farmer’s market at the epicenter of the region affected by the BP oil spill is making a bold statement about the safety of Louisiana seafood — and about the desire of a region to hold fast to a generations-old way of life.
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Fitness Challenge Puts More Seafood on the Table
The Louisiana Seafood Fitness and Health Challenge is seeking folks to get fit with fresh Gulf seafood — and win big prizes.
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FDA, NOAA Officials Confident on Safety of Gulf Seafood
In a newspaper OpEd, three top federal and state officials – including the FDA’s Donald Kraemer – have expressed their confidence about the safety of eating Gulf seafood and the extensive seafood testing programs.
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Louisiana Seafood Plans Major National Outreach
The Louisiana Seafood Promotion and Marketing Board has issued a request for proposal (RFP) to team with an agency skilled at delivering direct marketing and advertising services. The initiative is part of a major effort to enhance the image and reputation of Louisiana seafood.
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