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LSPMB Discusses Labor Regulations Endangering Louisiana Businesses in Washington
LSPMB meets with Washington, D.C. legislators and media regarding new H-2B labor regulations for seasonal workers.
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Changes to H-2B Visa Program Delayed
New wage rule would have set higher wages for workers under the H-2B program.
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“Swamp People” Series Spotlights State’s Alligator Management Program
As of August 31, Louisiana hunters are once again able to wrangle with alligators.
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Hearing Set for New Labor Regulations Threatening Louisiana Seafood Businesses
Plaintiffs will ask to delay or halt new H-2B wage changes at a hearing in Alexandria, La., on September 23.
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From The New York Times: La. Business Owners Sue Over New Rules for Guest Workers
Julia Preston from The New York Times writes about the H-2B visa program and a federal lawsuit brought by Louisiana businesses.
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New Labor Regulations Threaten to Shut Down Louisiana Seafood Businesses
H-2B visa program could increase the salaries of most foreign workers in Louisiana’s seafood industry.
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Gulf Seafood: Special and Smart Choice, Says Recent Consumer Survey
The recent study, commissioned by the Gulf Seafood Marketing Coalition, yields welcome news for Louisiana.
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100-Year-Old Business Has Kept Some Traditions Intact
In 1912, Leopold Blum and Shelley Bergeron went in together to the dried shrimp business, on nothing more than a handshake. One century later, Blum & Bergeron, Inc., continues to supply RedBug Brand Dried Shrimp to cities across America.
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Gulf Seafood: The Soul of Summertime
For John Currence, the James Beard award-winning chef of City Grocery, Gulf seafood stirs memories of fishing with his dad off the coast of Louisiana in the Gulf — “a place more peaceful and beautiful than anywhere on the planet.”
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Paddling Down the Mississippi to Help Gulf Fishermen
When two recent college grads saw the BP oil spill unfold on television, they did what many Americans wished they could do: They found a way to help.
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Chef Jim Smith Takes Top Honors at Great American Seafood Cook-Off
Top honors at the 8th Annual Great American Seafood Cook-Off went to Jim Smith, chef for Alabama’s Governor Robert Bently and his family at the Governor’s Mansion in Montgomery. He was assisted by Heather Hannah in preparing a “late summery Alabama bounty.”
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At Cook-Off, Grooming the Next Generation of Seafood Chefs
To win, high school students must do more than produce tasty dishes for a four-judge panel. They must also show safe food-handling technique and talk about the economic impact of the seafood they serve. Talk about a tall order.
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Chef Cory Bahr to Represent Louisiana in Great American Seafood Cook-Off
In New Orleans, Bahr will compete against more than a dozen top seafood chefs from across the country for the title of “King” or “Queen” of American Seafood.
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Chefs Put Domestic Seafood on Center Stage
“The spirit of the Great American Seafood Cook-Off,” says Chef Rick Moonen, “is that it highlights using domestic, sustainable seafood — that’s what we all have to do.” Moonen will be a judge in the 8th annual Great American Seafood Cook-Off.
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Gulf Coast ‘Community’ Stretches All the Way to California
In the San Francisco area, Jimmy Galle, owner of seafood distributor Gulfish, has created the “Dine Out for Gulf Seafood” fundraising campaign, putting Gulf seafood on the menu to raise money … but more importantly, to raise awareness about the quality of Gulf seafood.
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