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Aquaculture and Fisheries Technologies for Food and Health
Educators, Seafood Professionals, and Communicators
Aquaculture and Fish Tech 101
Hotel Indigo New Orleans Garden District
2203 St Charles Avenue New Orleans, Louisiana 70130
April 20-23, 2015
Monday, April 20, 2015
3:00 pm - 6:00 pm
Hotel Check-in and Workshop Registration (Hotel Indigo Lobby)
6:00 pm - 8:00 pm
Welcome Reception
Register at the Hotel Indigo and ride the St. Charles Streetcar Line through the
Garden District for a welcome reception at the Columns Hotel
8:00 pm
Dinner on Your Own (suggest Superior Seafood, 4338 Saint Charles Avenue)
Tuesday, April 21, 2015
7:00 am - 8:00 am
8:00 am - 8:30 am
Registration
Continental Breakfast (Livaudais Room)
Welcome and Program Overview – Doris Hicks, Delaware Sea Grant Marine
Advisory Service (SGMAS); Albert “Rusty” Gaude, Louisiana Sea Grant Program
Major issues to highlight and discuss on during the workshop and summarize on
Day 3 and Introduction to the Digital Resource Library Materials
The Interactive Role of Urban Fisheries in Historic New Orleans’ Cuisine
– Albert “Rusty” Gaude, Louisiana Sea Grant Program
8:30 am - 9:15 am
U.S. Seafood Industry: Fisheries/Aquaculture Situation & Outlook
– John Ewart, Delaware Sea Grant Marine Advisory Service (SGMAS)
9:15 am - 10:00 am
Gulf Seafood Industry Perspective Trends and Opportunities
– Jon Bell, Division Chief, National Seafood Inspection Laboratory(NSIL)
10:00 am - 10:15 am
Break
10:15 am - 11:00 am
Seafood Safety and Regulation in the Gulf Region
– Steve Otwell, Seafood HACCP Alliance
11:00 am - 11:45 pm
Seafood in the Diet: Benefits and Risk
– Michael Morrissey, Oregon State University and Doris Hicks, Delaware Sea
Grant Marine Advisory Service (SGMAS)
11:45 am -12:00 pm
Q&A, Discussion; Morning Take Home Messages (key issues/trends)
12:00 pm - 1:15 pm
Buffet Lunch (Livaudais Room)
Seafood 101: Issue Analysis, Communication Skills and Methods
1:15 pm - 2:05 pm
Introduction to Seafood Issues in the Gulf Region
– Joanne Zaritsky, Seafood Marketing Coordinator, Gulf and South Atlantic
Fisheries Foundation, Inc.
2:05 pm - 2:25 pm
Seafood 101: Issue Analysis, Communication Skills and Methods (cont.)
“Go Local” movement, including the advantages and challenges of buying and
selling local from a business perspective.
Vermilion Bay Sweet Direct Marketing; Direct Seafood Sales in New Orleans
– Tom Hymel and Albert “Rusty” Gaude, Louisiana Sea Grant Program
2:25 pm - 2:40 pm
Break
2:40 pm – 3:00 pm
Louisiana Fisheries Forward (LFF) Program background and tour description
– Julie Lively, Louisiana Sea Grant Program
3:00 pm - 3:20 pm
Overcoming "Crisis on Top of the Crisis" with a Strategic Media, PR and
Marketing Strategy
– Ewell Smith, New Orleans, Louisiana
3:20 pm - 3:35 pm
Session Wrap-Up; Q&A
5:00 pm - 8:00 pm
Louisiana and Gulf Seafood Demonstration and Dinner with Poppy Tooker,
food journalist, author, producer and host of Louisiana eats!, a weekly program
on National Public Radio. (Blue Crab Restaurant & Oyster Bar)
Wednesday, April 22, 2015
7:30 am - 8:30 am
Continental Breakfast (Livaudais Room)
8:30 am -12:00 pm
Tour to Bayou Barataria Foods Value Added Seafood Processing Plant in
Lafitte, Louisiana
12:00pm - 1:30 pm
Lunch provided
1:30 pm - 3:30 pm
Tour of the Laitram Machinery Seafood Processing Manufacturing Facility in
Harahan, Louisiana
3:30 pm - 4:00 pm
Return to New Orleans and Indigo Hotel
4:00 pm
Dinner on Your Own
Thursday, April 23, 2015
7:30 am - 8:30 am
Breakfast (Livaudais Room)
8:30 am - 9:00 am
Gulf Oyster Environment and Outlook
– John Supan, Louisiana Sea Grant Program
9:00 am - 9:30 am
9:30 am - 10:00 am
Commercial Opportunities for Underutilized Species
– Harlon Pearce, Gulf Seafood Institute, and owner, Harlon's LA Fish LLC
Sustainable Seafood Initiatives
– John Fallon, Audubon Nature Institute
10:00 am - 10:30 am
Update from the New LSU AgCenter Food Incubator
– Gaye Sandoz, Louisiana State University AgCenter
10:30 am - 11:00 am
Environmental Update on Wetlands Loss and Future Plans
– Rex Caffey, Louisiana State University AgCenter
11:00 am - 11:30 am
Session Wrap-Up; Q&A; Evaluation
11:30 am
Adjourn