Tag: Gulf Seafood Foundation
Craft brewers and celebrity chefs from across the South are rallying with beer-loving foodies to help Florida seafood workers affected by Hurricane Michael. Barleybrine Oyster & Craft Beer Weekend is an effort to raise funds for the Gulf Seafood Foundation’s “Helping Hands” relief efforts providing work gloves and other compensation to Gulf fishermen.
The Gulf seafood family has suffered a loss with the passing of Diane Menard Gossen, wife of Gulf seafood champion Jim Gossen. The 70-year-old Diane passed away in the early hours of Wednesday morning, Dec. 5th, at the family home in Lafayette with her family at her side.
A grant entitled Community Economic Development in Rural Coastal Acadiana Parishes is a collaborative effort between the University of Louisiana Lafayette and Meridian Institute. The focus is on seafood in coastal Acadiana, a very rural region of the state.
James Beard Award winning Chef Chris Shepherd has been named the Gulf Seafood Foundation’s first-ever recipient of the organization’s “Helping Hands Award.”
Mississippi Commercial Fisheries United’s Ryan Bradley is leading the charge to promote sustainable fisheries in the Gulf of Mexico.
After more than five decades of serving at the helm of the Southeastern Fisheries Association, Executive Director Bob Jones has announced his retirement at the end of 2018.
Southern Smoke, a charitable organization founded by Houston’s James Beard Award Winner Chef Chris Shepherd, has donated $10,000 to the Gulf Seafood Foundation’s “Helping Hands” program that distributes work gloves to Gulf fishermen.
Veteran journalist Ed Lallo has resumed the duties of Editorial Director for Gulf Seafood News after a two-year hiatus. The recently updated news site will serve as the newsroom for the Gulf Seafood Foundation, as well as the Gulf Seafood Institute.
Over the course of centuries the waters off Louisiana’s coast have been familiar naval combat grounds. Recently those same waters again teamed with a naval armada ready for combat, this time joined by some of the best known chefs in the state to show support for Gulf fishermen.
In the fashion world “orange is the new black,” but for the Gulf seafood industry “orange” is helping those affected by hurricanes the previous year, and others, put their businesses back into the “black.” The Gulf Seafood Foundation’s orange “Helping Hands” gloves are starting to appear everywhere across the Gulf of Mexico.
“Helping Hands” Becomes Part of Apostleship of the Sea Mission for Port Arthur Catholic Priest Father Sinclair Oubre who says six months after Hurricane Harvey the need for fishermen is still there.
President Donald Trump has signed a new 2,232-page Omnibus Spending Bill sent to him by the Senate after it passed the House of Representative that includes an increase in the H-2B Guest Worker Program for the remainder of the year.
Asian Carp, rebranded as Silverfin, is a fish everyone can learn to love. To ensure the survival of native species, Chef Phillipe Parola is working with Louisiana and Illinois to find a solution for the rapidly growing problem of the invasive fish – “If you can’t beat them, eat them.”
No London food critic Jay Rayner is not dying, but yes he is eating his final meal, one chapter at a time, and Louisiana’s Grand Island Gulf oysters are on the menu.
GULF SEAFOOD FOUNDATION – More than 1000 pair of foam insulated and fleece-lined work gloves have been delivered to the Gulf Seafood Foundation to be distributed to Gulf Fishermen, especially those affected by Hurricanes Harvey and Irma.
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