Crawfish season has everyone getting their hands dirty, including advanced medical robots.
Dr. Justin Rudd, a General Surgeon at CHRISTUS Ochsner St. Patrick Hospital in Lake Charles, wanted to see whether their da Vinci 5 robotic surgical system (dV5) was as precise as they thought.
In true Louisiana fashion, he and his crew put it to the test by using it to peel a crawfish.
Read MoreLouisiana Agriculture Commissioner Mike Strain says the state’s crawfish industry is dealing with a significant labor shortage. Strain told state lawmakers that crawfish processing plants do not have enough workers to peel and package crawfish, because the federal government has put a cap on foreign guest workers.
Read MoreCrawfish season is underway across Acadiana and local crawfish farmer Jude Mequet says early signs point to a steady and promising stretch for farmers and customers alike. He notes that warmer temperatures have played a key role in jump starting production sooner than expected.
Read MoreIn Louisiana, farmers take advantage of flooded fields to raise two harvests together: rice and crawfish. Normally, this provides two income streams for landowners and two food sources for the country. However, invasive pests are now interfering with both, the Associated Press reported.
Read MoreCrawfish processing plants in Louisiana are at a diminished capacity this year because they haven’t been able to get as many visas for the foreign guest workers, according to state Agriculture Commissioner Mike Strain.
Read MoreOrganic radishes are pretty in a salad, but perhaps one of the purest expressions of the “farm to table” concept is the humble Louisiana crawfish boil. Baited traps are set in ponds within flooded fields and then retrieved the next morning brimming with the nocturnal creatures. Somewhere between a few hours and a few days later, the live mudbugs are made available to backyard boilers or cooked to spicy perfection in area restaurants. Whether you boil them yourself or order them off a menu, it’s a feast worth waiting months for.
Read MoreThe crawfish industry annually contributes more than $300 million to Louisiana’s economy. A research study at the University of Louisiana at Lafayette is proving it could also help control invasive carp in Louisiana rivers.
Read MoreDuring the Lenten season, Fridays mark a surge in seafood demand. Crawfish prices are crucial for those planning weekend boils.
Read MoreLt. Gov. Billy Nungesser granted an official pardon to Tony the Crawfish on Tuesday. The event marks the first official day of crawfish season in Louisiana.
Read MoreA broad coalition of U.S. aquaculture, fishing, and seafood industry organizations, including Louisiana Farm Bureau’s Crawfish Advisory Committee, have submitted a letter to congressional leaders urging swift passage of the Destruction of Hazardous Imports Act (H.R. 2715 / S. 3213).
Read MoreBrandi Shelley, a registered intensive care unit nurse at Ochsner West Bank hospital, has a passion for the bayou. She can't stay away from the water.
Shelley owns Shelley Farms, an oyster farm in Bayou Hertesa in Port Sulphur in Plaquemines Parish. She also part-owner of Terry Shelley's Shucking House with her brother and father. The oyster farm and distribution company services Louisiana, Texas and Kentucky.
Read MoreNow that the Mardi Gras beads are mostly cleared from the utility lines and we are firmly in the Lenten season, Louisiana has shifted into a different kind of celebration—one built around backyard boils, spicy steam rising from giant pots, and tables covered in newspaper and crawfish shells.
Read MoreA Louisiana state lawmaker has introduced legislation that would allow the state government to seize and destroy seafood that violates state law in the latest effort to crack down on imported seafood – particularly shrimp.
Read MoreThe end of the Mardi Gras season means the beginning of Lent. For Catholics, it’s a season of restraint and fasting, which includes not eating any meat on Fridays, but for some New Orleans residents, that’s not necessarily a tough ask.
Read MoreIn the tiny town of Richard in Louisiana, Savoy Farms has 1,600 acres dedicated to raising crawfish. When we visited the farm near the beginning of this year’s crawfish season, farm owner David Savoy said his crop had a way to go.
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