Celebrating National Seafood Month with Whole Foods and Louisiana Sea Grant

The month of October was especially eventful for G.U.L.F. as we celebrated National Seafood Month. Our Sea to Table series with Louisiana Sea Grant and Whole Foods was a new way to expose participants to the joys of cooking and consuming seafood. “Our goal with the first year’s program was to develop an outreach tool that would address the need for consumer based education on local and sustainable seafood availability, selection, and everyday cooking techniques, ” said Twyla Herrington, Louisiana Sea Grant and LSU AgCenter Extension Agent. “The consumer makes a vital decision at the seafood counter that’s effects are seen all the way down to a local fishermen in Lake Pontchartrain and Venice. ”

Four Whole Foods stores participated, and each put its own spin on highlighting Gulf seafood. While Gulf seafood staples such as shrimp and oysters were present at almost every event, some perhaps less appreciated fish species, such as black drum and cobia, were also featured.

“The goal of this series was to expose consumers to the amazing seafood resources right in our back yard, while making it less intimidating to prepare and cook seafood at home, ” Ashford Rosenberg, Outreach Coordinator for G.U.L.F., explains. “I think everyone who participated left with a greater appreciation for our seafood culture, and perhaps got exposed to species and preparation methods they hadn’t thought of before.”

Two members of G.U.L.F.’s Chef Council got a chance to show their skills to attendees, while also taking the opportunity to teach simple preparation and cooking methods. At the Broad Street Store,  Chef Kristin Essig demonstrated a shrimp cucumber salad and a black drum amandine. At the Veterans store, Chef Council Chair Tenney Flynn prepared red snapper with lump crab meat, even explaining how to properly fillet the fish.

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“Partnering with Louisiana Sea Grant, LSU AgCenter, Audubon G.U.L.F. and area chefs to highlight incredible Gulf seafood at each Sea to Table event has been quite a treat, ” shared Kristina Bradford, community and media relations coordinator for Whole Foods Market Louisiana stores. “Over four weeks, attendees in New Orleans and Baton Rouge learned about Whole Foods Market’s sustainable practices for wild-caught and farmed seafood in addition to the services and resourceful team members in the Seafood Dept. Chefs Alex Harrell, Eman Loubier, Chris Wadsworth, Ryan Andre, Kristen Essig, Bart Bell, Anthony Spizale and Tenney Flynn demonstrated delicious ways to enjoy seafood at home and discussed how sourcing Gulf seafood is important in their restaurants. It was a great learning experience on many levels!”

“Whole Foods has been a great advocate for sustainable seafood and a quality product.” continued Herrington. “This year was a successful start to a positive partnership and I look forward to building this program over the coming years.”

G.U.L.F. would like to thank Whole Foods Baton Rouge, Arabella, Veterans,  and Broad Street. We would also like to thank Chefs Alex Harrell of Sylvain, Eman Louiber of Dante’s Kitchen, Chris Wadsworth of Triumph Kitchen, Ryan Andre of City Pork II, Bart Bell of Crescent Pie & Sausage Company, Anthony Spizale of New Orleans Marriott Metairie and Lakeway, the students of Liberty’s Kitchen, Kristin Essig of Meauxbar, and Tenney Flynn of GW Fins. These events could not have been successful without them.




G.U.L.F. and Chef Tenney Flynn Interviewed on WWL

Project Coordinator, John Fallon, and Chef Tenney Flynn were invited onto local station WWL to discuss the formation of G.U.L.F’s new Chef Council. Together, this council will advocate for U.S. Gulf of Mexico fisheries by serving it in their restaurants and encouraging their patrons to support the local seafood industry. In addition, the council will serve in an advisory capacity as G.U.L.F. develops a restaurant partnership program to encourage businesses across the Gulf Coast to join us in our support of Gulf fisheries.


Fins Win: Article about Scales and Ales in NOLA Defender


Photo Credit: Audubon Nature Institute


This year, Audubon Nature Institute will be celebrating the fifth year of Scales and Ales, an annual event that raises funds for Audubon’s education and conservation programs. The event features local beer and food.

This year, our partner Chef Tenney Flynn will be in the VIP tent cooking up some lionfish. In an interview with NOLA Defender, Chef Flynn said “They are one of the few invasive species that are actually quite delicious.” Whet your appetite? Come join us and party your fins off!

Full Article from NOLA Defender

Register for Scales and Ales

MDMR to host public meeting

MDMR holds public meeting May 22

News Release – MDMR

Contact: Melissa Scallan, 228-523-4124

BILOXI, Miss – The Mississippi Department of Marine Resources will hold a public meeting Thursday, May 22, to get input from resident commercially licensed oyster and crab fishermen affected by the opening of the Bonnet Carre Spillway in 2011.

The hearing is from 6-8 p.m. at St. Thomas the Apostle Catholic Church Community Center on U.S. 90 in Long Beach.

In February, NOAA Fisheries announced that Mississippi will receive $10.9 million for the damage done to the state’s oyster and blue crab fisheries due to floods. NOAA made a disaster declaration in September 2012.

“Funds can be used for activities that restore the fishery or prevent a similar failure in the future, and to assist a fishing community affected by such a failure, ” NOAA officials said in a press release issued in February.

Officials with MDMR will submit a proposal to NOAA regarding the use of the money. Comments from Thursday’s meeting will be included.

At the meeting, commercially licensed crab and oyster fishermen can visit stations that have information on possible projects. For oysters, this includes cultivation and relay, cultch plant, mapping oyster substrate and a stewardship programs. Proposals for crabs includes fishery monitoring (catch rates, predation, habitat needs) and a cooperative restoration program (habitat and bycatch reduction). There also will be information on loan opportunities.

Fishermen can comment at the meeting or can submit comments in writing and mail them no later than May 30 to: Department of Marine Resources, attn. Joe Jewell, 1141 Bayview Ave., Biloxi, MS 39530.

Welcome to G.U.L.F!

Welcome to the Gulf United for Lasting Fisheries (G.U.L.F.) blog! Here, you will find the latest news on sustainable seafood, fisheries science, marine conservation, and regular updates on the work G.U.L.F. is doing in the Gulf of Mexico. If you haven’t had the chance to browse our website or the blog site, here is a little bit about who and what we are. G.U.L.F. is the sustainable seafood project of the Audubon Nature Institute, which includes the Audubon Zoo and Audubon Aquarium of the Americas, in New Orleans, Louisiana. Synonymous with unique, delicious seafood, the Gulf Coast is home to a rich history of fishing. It is imperative that we all unite to ensure that the rich resources of the Gulf of Mexico are sustainable, or used in a way that ensures long-term prosperity. G.U.L.F. actively works with every level of the seafood industry, including fishermen, processors, management, and consumers, to communicate the sustainability of our fisheries. Our staff has experience in all levels of marine conservation, from research, to animal care and rescue, to education outreach. We are a dynamic team perfectly paired with a dynamic industry. We love our seafood, and we love our region. Together, we are united for greater sustainability in the Gulf of Mexico.

Download the Audubon Gulf Seafood Guide mobile app:
Click here for the app tutorial on YouTube.
Sponsored and coordinated by Gulf States Marine Fisheries Commission.
Authorized by the five Gulf state marine resource management agencies.
NOAA Award #NA10NMF4770481.