Ed Lallo is the former editor of Gulf Seafood News and CEO of Newsroom Ink, an online brand journalism agency.
Recently introduced legislation by Congressman David Jolly of Florida will hopefully lead to a more accurate count of red snapper and other reef fish in the Gulf of Mexico.
Festive occasions. Loved ones gathered together. Familiar holiday tunes. And a delectable aroma coming from the kitchen. Must be Thanksgiving and the Holiday Season. And if a mouthwatering oyster dressing rounds out that holiday meal, well shucks, that’s some good holiday eatin’!
An ambitious project to build a sustainable seafood industry with international distribution in the Sarasota-Manatee region while reviving a heritage fishing community and adding new jobs through a value-added processing plant has landed the top award in the first Gulf Coast Innovation Challenge.
The Arc of Texas, a recognized leader in promoting, protecting and advocating for the human rights and the self-determination of Texans with intellectual and developmental disabilities, has named Gulf Seafood News Editor Ed Lallo to its Board of Directors.
Legislation has been introduced in the House of Representatives to reform the H-2B seasonal guest-worker program.
Regional management of the Gulf red snapper fishery continued to be a hot topic during the last Gulf of Mexico Fishery Management Council of 2015 held at the Hilton Galveston Island hotel.
If the fishing industry had a CEO, Dr. Bill Hogarth, Director of the Florida Institute of Oceanography, is convinced he would not last a month.
If you’re a Florida fisherman, or for that matter Gulf of Mexico fishermen, then you know that for year after year, there has been a need for more data, better data and more timely data. In short, a better data collection system to better manage the Gulf’s vast array of fisheries.
For years, processors across the Gulf have had to source higher volumes of premium product. To meet this demand, a unique mobile “Seafood Quality Training Lab” has been developed to educate Louisiana fishermen on the latest in onboard seafood refrigeration and cold chain management.
Paul Prudhomme, the New Orleans beloved celebrity chef responsible for turning a once underulitized Gulf fish into one of the most popular in the world, died Thursday, October 8th in his beloved Crescent City.
Two new oil spill science outreach publications have been released from the Sea Grant Oil Spill Science Outreach Team. They focus on fishery landing and disasters and the impact of the BP Deepwater Horizon spill on Gulf seafood.
Steve Crockett planted the first off-bottom oysters in the Gulf as a reef restoration projects for the Mobile Bay National Estuary program. Fifteen years later Point Aux Pins Oysters is one of the largest Gulf off-bottom oyster operations supplying restaurants and grocery chains across the South.
Sitting on a beach enjoying the sunset has been a perk enjoyed by Jennifer Young during her last seven years as a food safety specialist based in Hawaii, but in her heart she missed the bayous of Louisiana and the Gulf seafood she enjoyed.