The peerless Southern Foodways Alliance sent author & oral historian Sara Roahen to Bayou Lafourche, where she interviewed shrimpers, crabbers, and other hard working people in the seafood industry. Check out the “Down the Bayou” oral histories, along with Sara’s excellent photos and a few short videos.
It’s nice to see the focus on food producers, rather than on chefs and diners. Shrimp poboys are a wonderful thing, but far too many people never stop to consider the shrimper. So read the oral histories, and you’ll understand why you should ask for wild-caught, Gulf seafood–why you should flat-out insist on it. Stop buying cheap, imported IQF shrimp, canned, imported crabmeat, and people like those chronicled in the oral histories can continue to earn a living.