Seeing the faces of our food system. Louisiana and its proud history of providing for our table.
In this country, blessed with plenty, we have long honored the role of food producers in our communities. Beginning with our founding fathers; founding farmers, most of them, we’ve long had a connection to the land. This country is also blessed more so than any other with the riches of the ocean. And yet, as commerce has globalized and our urban communities have found themselves continuously disassociated from sources of our food, it is the men and women who put seafood on our tables that we have neglected most. In many parts of our country, we don’t identify ourselves through connection to the sea. But in Louisiana, that culture and identity has never waned. In fact, in most parts of Louisiana that I recently visited, finding a patch of solid ground proved far more challenging than finding a delicious plate of fried shrimp.
Enjoy Sustainable Seafood Year-Round
November 9, 2015
October is over, and we hope you celebrated National Seafood Month by eating as much U.S. seafood as we did! While the month may be wrapping up, you can make every month Seafood Month by following these easy steps.
Oysters marketed like fine wine? That may be this industry’s future
August 4, 2015
Many wines are classified not by the country where they are produced, but by the specific region where the grapes are harvested – think Napa, Calif., or Bordeaux, France. Now apply that same concept to oysters and you get a sense of a nascent movement here that could change how this beloved Louisiana seafood is harvested and marketed in the future.