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LSPMB meets with Washington, D.C. legislators and media regarding new H-2B labor regulations for seasonal workers.
New wage rule would have set higher wages for workers under the H-2B program.
As of August 31, Louisiana hunters are once again able to wrangle with alligators.
Plaintiffs will ask to delay or halt new H-2B wage changes at a hearing in Alexandria, La., on September 23.
Julia Preston from The New York Times writes about the H-2B visa program and a federal lawsuit brought by Louisiana businesses.
H-2B visa program could increase the salaries of most foreign workers in Louisiana’s seafood industry.
The recent study, commissioned by the Gulf Seafood Marketing Coalition, yields welcome news for Louisiana.
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.
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.”
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.
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.”
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.
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.
“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.
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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