Tag: Gulf Seafood News
Happy New Year from the Gulf Seafood Institute and Gulf Seafood News!
Merry Christmas from the Gulf Seafood Institute and Gulf Seafood News!
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’!
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.
After a very successful two-year Founding Member period, GSI is now initiating its standing, long-term dues structure recently approved by the Board of Directors. With this new dues structure, GSI will be well positioned to solicit new members as the organization continues to grow in numbers and scope.
The profile of the Gulf Seafood Institute (GSI) rose to new heights during the first month of the New Year as media after media from called upon the group for expert insight into Gulf of Mexico seafood. From CNN to Lafayette Advertiser, journalists across the country are recognizing that GSI has the experts and insights they require to tell the varied stories of Gulf seafood.
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.
2015 is going to be HOT for Gulf Seafood, as well as the Gulf Seafood Institute and Gulf Seafood News!
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”.
The Gulf Council approved Reef Fish Amendment 40, a measure differentiating the amount of fish caught by recreational anglers and charter boat companies.
Representing the interests of the entire Gulf seafood community is a huge job, but the Gulf Seafood Institute is the right group at the right time. This was the message that the Gulf Seafood Institute’s Margaret Henderson conveyed to the audience of Biloxi’s WLOX “Midday”.
In June of 2013, the National Oceanic and Atmospheric Administration (NOAA) Fish Fry in Washington, D.C. became the setting for the birth what was quickly to become one of the strongest and loudest voices for the Gulf of Mexico and the seafood it produces, The Gulf Seafood Institute.
Sustainability and traceability, along with the effects of climate change and other environmental issues, are topics leading the conversation at the Sustainable Foods Institute at the Monterey Bay Aquarium’s Cooking for Solutions conference.
The Gulf of Mexico Fisheries Management Council has scheduled a series of public hearings in all five Gulf States on the contenuous topic of Gulf Red Snapper Allocation. Amendment 28 examines allocating red snapper resources for the recreational fishing sector.
Recognizing the need for an integrated group dedicated to science and education in the Gulf, the Ocean Conservancy has pledged $20,000 seed money for the Gulf Seafood Institute. The institute’s vision is to establish a close working relationships with all the Gulf’s environmental and seafood organizations.