Tag: "Featured"
What Best Describes La. Seafood? Hard Work, Passion and Love
After five days of meeting shuckers, shrimpers and chefs, the food writers who came to Louisiana for the Food Blog Masters Retreat were handed five questions. Here’s how Jenny Flake of Picky-Palate.com answered them.
View Post
Gulf Seafood Leaders in D.C. to Ask Congress for Help
Even though the April 2010 BP oil spill in the Gulf of Mexico may be a fading memory for many people, the financial fallout and hardships are still being felt by the seafood industry and thousands of businesses, large and small.
View Post
Food Bloggers Get Up Close and Personal With Gulf Seafood
From an authentic crawfish boil to sorting shrimp to shucking oysters with an oysterman, the food bloggers on Louisiana’s Food Blog Masters Retreat are gaining unprecedented access to virtually every aspect of the Louisiana seafood industry. Find out what they’re saying.
View Post
D.C. Forum Focuses on Quality, Safety of Seafood Sources
Americans are becoming more concerned with the quality and safety of the nation’s food sources, including seafood. The federal government has gotten the message, according to NOAA Administrator Jane Lubchenco.
View Post
Doing the Math on Louisiana’s 2011 Shrimp Season
On a nighttime bayou expedition with shrimper Nicky Alfonso, a writer learns why some in the industry are calling this brown-shrimp season in Louisiana “weak, lean and poor.” In a line of work where margins are slim, sometimes the numbers don’t add up.
View Post
‘Caravan of Care’ Leaves Joplin With Full Stomachs, High Spirits
The disaster-relief mission for tornado-struck Joplin, organized by Louisiana chefs and its seafood industry, fed more than 1,000 people with roughly 400 pounds of fresh seafood. Where’s the ‘caravan of care’ headed next?
View Post
Top U.S. Food Bloggers Bite Into Louisiana
Seventeen of the most influential food bloggers in the U.S. journey to Louisiana to get a front-row, hands-on experience with some of the nation’s best oysters, blue crabs and other fresh seafood.
View Post
Giving Relief to Joplin, a Spoonful of Jambalaya at a Time
Louisiana knows how it feels to be knocked down, then get back up. A collection of Louisiana chefs are mobilizing to lift up neighbors in tornado-ravaged Joplin, by doing what they do best — seafood.
View Post
The Midwest’s Favorite Chef Has Crush on Louisiana Shrimp
Chef Lee Richardson, ranked the Midwest’s favorite chef by Food & Wine magazine, would go to great lengths to keep Gulf shrimp on his Arkansas restaurant’s menu. And he does.
View Post
To Protect This Cultural Treasure, Slurp It
A weekend full of shucking and slurping brings attention to one of the state’s most precious edible, cultural treasures — the Louisiana Gulf Oyster.
View Post
Collaboration to Restore Faith in Gulf Seafood
The Gulf Seafood Marketing Coalition — with a membership that hails from five states — aims to rebuild the image of Gulf seafood, much like the campaigns for beef, pork and milk have famously done in the past.
View Post
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.
View Post
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.
View Post
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?
View Post
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.
View Post
Visitor Comments