From crawfish to vegetables, Louisiana farmers say much of our food and produce relies on migrant labor.
That has some in the agriculture industry calling for pathways so migrant workers can gain permanent legal status in the United States, not just temporary work visas. We visited three Louisiana farms to find out why.
Read MoreRep. Clay Higgins, who represents parts of St. Mary Parish, has asked the U.S. Department of Agriculture to begin purchasing wild-caught Gulf shrimp, large portions of which come from Louisiana's coast.
Read MoreThe federal government has temporarily increased the number of H-2B non-immigrant visas that will be awarded in 2026, a provision that Rep. Julia Letlow says will benefit Louisiana crawfish farmers.
Read MoreThe red swamp crayfish of Louisiana doesn't seem threatening at first glance. It measures on average between 5 and 12 centimeters, lives at the bottom of rivers, lagoons and canals, and resembles a common crustacean. But this North American species has become one of the... the most destructive aquatic invasive species on the planet, capable of reshaping entire ecosystems in just a few years, wiping out native populations, and spreading a virtually lethal disease to other crustaceans.
Read MoreMany Louisiana restaurants are reopening for crawfish season following a weekend of freezing temperatures and an ice storm that temporarily halted operations. Owners of Crawfish City say they are optimistic about the season’s outlook despite the recent weather challenges.
Read MoreAn early sunrise in Vermilion Parish revealed a skim of ice still clinging to the water in Adler Stelly’s crawfish ponds — not enough to step on, but enough to stop the season in its tracks.
Read MoreAn Arctic blast has hit Acadiana just as crawfish season was gaining momentum, slowing down the harvest process. Despite this chilly setback, local crawfish farmers remain optimistic about the season's prospects.
Read MoreA recent stretch of freezing temperatures is slowing the start of crawfish season across South Louisiana, forcing farmers and restaurant owners to adjust as another cold weekend approaches.
Read MoreIt's been a cold few days in south Louisiana, with winter temperatures coming to the region as crawfish farmers begin to harvest their fields.
Read MoreSoutheast Louisiana is just a few weeks away from peak crawfish season, and cold temperatures are slowing down supply and could drive up prices. Crawfish needs warm water to grow and when temperatures drop, they burrow into the ground, becoming harder to catch.
Read MoreAt Captain Sid’s on Lake Avenue, customers are making their way in to get their first crawfish of the season. It’s still early, and prices are high — $8.99 a pound boiled and $7 a pound for live.
Read MoreSeafood spots in New Orleans are beginning to boil mud bugs, but some say they are facing a unique challenge.
Farmers are reporting that their immigrant employees are opting out of work due to the ongoing federal immigration crackdown across Louisiana. As a result, farmers say production is slower due to reduced staff.
Read MoreScientists at LSU's AgCenter are using cryogenic freezing to preserve the genetic material of Louisiana crawfish, among other aquatic species.
Read MoreCrawfish season is heating up across the state, with restaurants already serving fresh boils. Locals are heading out to enjoy the annual tradition, marking the start of one of the state’s seafood treats.
Read MoreIf you’re already craving crawfish, local sellers say patience will be key this season.
While a few places may be offering limited crawfish now, vendors say it’s still too early, and prices could be higher when the season officially begins.
Read More
