Archive for May, 2011
Chef Cory Bahr Wins 2011 Louisiana Seafood Cook-Off
Chef Cory Bahr of Restaurant Sage in Monroe, La., has won top honors at the 2011 Louisiana Seafood Cook-Off in New Orleans. Second place went to Chef Diana Chauvin of La Thai Uptown in New Orleans, and third place went to Chef Keith Frentz of Restaurant Lola in Covington, La.
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Louisiana to Crown New Seafood Cook-Off King or Queen
The current seafood cook-off king, Chef Chris Lusk, will be on hand to crown his successor. Lusk’s reign was an example of grace under pressure, fraught with the unprecedented hurdle of the BP oil spill. “It was pretty crazy,” he says.
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Fighting the Obesity Epidemic With Gulf Shrimp
To fight the epidemic of obesity, experts agree that Americans should eat more seafood — a lean protein with ounce-for-ounce fewer calories and fat than even roasted, skinless chicken breast. What’s for dinner at your house?
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In Cajun Country, the Crawfish Are Biting, Flood or No Flood
Mother Nature hit a home run when she created crawfish, says farmer Stephen Minvielle, who harvests the crustaceans from his 70-acre farm, not far from the edge of the Atchafalaya Basin.
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U.S. Government Turns Attention to Flood of Imported Seafood
With more than 80 percent of seafood sold in America coming from many foreign sources — most of it processed and frozen — the federal government is expressing concern over the safety of that imported seafood.
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Chef Brian Landry: Preserving the Culture of Gulf Seafood
As an ambassador chef, Landry will be traveling the globe to dish up Louisiana seafood. His mission: to share his passion for Louisiana seafood and help preserve the culture of fishing that’s so critical to the state.
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For Louisiana Seafood, Europe Is the New World
To build a market for Louisiana seafood in Europe, the Louisiana seafood industry is going to need a few ingredients: wide-open trade channels, a range of certified seafood products, and plenty of stamina. Is it worth it?
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Epic Flooding Strikes Another Blow to Louisiana Oyster Industry
Oyster production will drop to about 25 percent of normal due to the freshwater flooding, predicts Ewell Smith of the Louisiana Seafood Promotion and Marketing Board.
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Louisiana Seafood Businesses Face More Challenges
Like many small businesses, Motivatit Seafoods relies on seasonal laborers who are legally brought into the U.S. with H-2B visas. But new legislation threatens to cripple the visa program — and deliver yet another blow to Louisiana’s seafood industry.
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Louisiana Seafood Celebration Underscores Industry’s Vitality
To kick off a season filled with seafood-themed events, Louisiana legislators gathered on the state capitol steps to slice a nonpartisan, 144-foot-long po’boy sandwich — a foot’s worth for each of the lawmakers.
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Louisiana Seafood Names its Strategic Rebranding Team
A trio of accomplished research, brand management and food promotion agencies will work together to rebuild the nationwide and global image of the Louisiana seafood industry as a result of the 2010 BP oil spill in the Gulf of Mexico.
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Entrepreneurs See Promise in Wild Louisiana Shrimp
Entrepreneur Karl Turner sees the opportunity in wild Louisiana seafood — a premium-tasting, premium-quality product. The challenge? Convincing shrimpers and processors to do things differently than they’ve traditionally done them.
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Louisiana Announces Much-Anticipated Spring Shrimp Season
With commercial fishing waters in the Gulf of Mexico open and fishing operations returning to normal, the state of Louisiana has announced dates for the start of the anticipated 2011 Spring shrimp season.
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Southern Culture Transplanted to Washington
It’s not just Chef David Guas’s beignets, pecan pie and King Cakes that attract crowds. It’s the feeling of Southern culture transplanted to the Washington area.
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‘Coastal 5+1’ Initiative Lifts Up Community to Restore Sinking Land
In a land of sinking earth and rising water, the Coastal 5+1 Initiative is looking beyond BP to the overarching issue of what coastal restoration really means and how it can be achieved.
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