Tag: "Featured"
EPA Justifies Use of Oil Dispersant
Representatives from federal government and private sector met in a Q & A style meeting hosted by the Louisiana Seafood Promotion and Marketing Board that lasted more than two hours and resulted in one leaving the room, unable to control his emotional outbursts.
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Garland Robinette: Expect Ripple Effect from Oil Spill
Garland Robinette is seldom at a loss for words and rarely without a strong opinion about … well, anything. The popular WWL Radio talk show host has discussed and debated the news of the day … and the things that impact his beloved New Orleans … for decades.
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An Uncertain Opening for Shrimp Season
Pete Gerica is no stranger to adversity. He rode out Hurricane Katrina hugging a tree for several hours. Coping with the effects of what has become the nation’s largest oil spill is something else.
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Chef Chris Lusk Wins Seafood Cook-Off
Even though BP’s large oil spill in the Gulf of Mexico has threatened part of Louisiana’s fishing grounds, top Louisiana chefs competed as usual recently at the the third annual Louisiana Seafood Cook-Off. Title of top seafood chef in Louisiana went to Chef Chris Lusk.
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“Primo” Product, Limited Supplies
Like many in Louisiana’s seafood industry, Gary Bauer struggles daily with the uncertainty of how to do business when fishing grounds open and close regularly.
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No Way to End a Fishing Career
Gulf fisherman William “Billy” Thonn spends much of his time these days working on his fishing boat that’s tied up at a dock near Slidell, La.
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Foundation of Creole Cuisine is Seafood
“You can’t make gumbo without shrimp or crab, that’s why seafood is so important to Louisiana,” says Leah Chase.
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In Crisis, Stick with the Facts
During nearly 25 years as a coastal advisor and expert on commercial fisheries, it has been Mark Schexnayder’s job to examine the data, stick with the facts and look at issues with clear perspective.
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Harlon Pearce: La. Seafood is More Than a Business
As a young man, Harlon Pearce made a purposeful decision – he dropped out of law school to embrace his passion.
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Seafood a Major Part of Menu at Mother’s Restaurant
Jerry Amato doesn’t know what he will do if he loses the supply of hard-shell crabs used to make rich-tasting crab stock, the basis of his gumbo.
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“Don’t Forget the Fishermen”
Ewell Smith says it over and over … Today, 70 percent of the coastline is open, and a significant proportion of the 30 percent is precautionary closures. Priority number one is the safety of consumers.
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