News Editor
Ed Lallo is the editor of Gulf Seafood News and CEO of Newsroom Ink, an online brand journalism agency. He is also owner of Lallo Photography based in Chapel Hill, NC.
High heels and wingtips clicking and clacking through the marble halls of Congress, a constant buzz of voices bouncing off Gulf Senators and Representatives office walls, hands continuously pressing the flesh and passing paper after paper; these are the sights and sounds of the Gulf Seafood Institute’s second annual “Walk on the Hill” in the nation’s Capitol.
There is a storm churning the waters of Galveston Bay that could affect the supply of Gulf oysters throughout the five Gulf States, as well as well national and international markets.
During Washington Mardi Gras in mid-January, the offices of the Gulf coast Congressional Delegation will once again be filled with members of the Gulf Seafood Institute spreading the message of the economic and environmental importance of the Gulf of Mexico and the seafood industries that it supports.
Citing 2014 as a landmark year for the Gulf Seafood Institute, the organizations Executive Director Margaret Henderson touted the year as a time for tremendous growth and groundbreaking successes in the organizations recently published first annual report.
Trading white boots for hunting boots, three Gulf Coast shrimpers gathered with family members and friends around a glowing fire pit as the sunset over their Texas Hill Country lodge. Stories of the day’s deer hunt were relived over beer and Gulf oysters they packed alongside guns, ammunition, camouflage, and boots.
The Mississippi-Alabama Sea Grant Consortium is accepting pre-proposals for one- or two-year innovative research projects that address coastal issues.
2015 is going to be HOT for Gulf Seafood, as well as the Gulf Seafood Institute and Gulf Seafood News!
Accurate and real time data collection of Gulf fisheries based on electronic monitoring took a major step forward with the enactment of the Congressional 2015 Omnibus Appropriations Act that included $2 million for electronic data collection for the Gulf recreational charter-for-hire sector.
The Gulf Oyster Hatchery Initiative has proposed the use of hatchery produced oyster seed to restore Gulf of Mexico oyster reefs, as well as create new habitat resulting in a clean Gulf.
For Michael Kelly, vice president of sustainable marine resources at CLS America, the only way to sustainably manage Gulf fishery resources is through new technology, and he sees the Gulf Seafood Institute committed to help make this possible.
Congressional leaders called upon two Gulf Seafood Institute board members to testify on The Gulf of Mexico Red Snapper Conservation Act of 2013. Florida’s Bob Gill and Louisiana’s Harlon Pearce represented the interests of Gulf of Mexico fishermen before the House Subcommittee on Fisheries, Wildlife, Oceans and Insular Affairs in the ongoing saga of red snapper management.
According to author Paul Greenberg, Americans only eat about 15 pounds of seafood per year, half of the global average. While other countries are willing to pay top dollar, he says “Americans want our seafood cheap and easy”.
Happy Thanksgiving from Gulf Seafood News and the Gulf Seafood Institute!
One of the strongest voices for the Gulf of Mexico and the seafood it produces has taken the first step in an ongoing process to enlarge its board of directors. The Gulf Seafood Institute has installed William (Bill) T. Hogarth, Ph.D., Jennifer Jenkins and Raz Halili as new board members.
Visitor Comments