GSI joins Gulf groups to walk Congressional halls for Gulf Seafood

by Ed Lallo/Gulf Seafood News Editor

High heels and wingtips clicking and clacking through the marble halls of Congress, a constant buzz of voices bouncing off Gulf Senators and Representatives office walls, hands continuously pressing the flesh and passing paper after paper; these are the sights and sounds of the Gulf Seafood Institute’s (GSI) second annual “Walk on the Hill” in the nation’s Capitol.

Members of the Gulf Seafood Institute visit with 

La. Senator David Vitter in his D.C. office. GSI members 

represent seafood interests in all five Gulf States. 

(L-R) Stan Harris of the La. Restaurant Assoc., 

Harlon Pearce of Harlon’s LA Fish, GSI Executive Director 

Margaret Henderson, seafood processor Frank Randol, 

Jim Gossen who is chairman of Sysco Louisiana Seafood, 

Senator David Vitter, David Krebs of Arial Seafoods 

and charter boat Captain Troy Frady. 

GSI joined with the Gulf Oyster Industry Council (GOIC) and other Gulf seafood groups to meet with the entire Gulf Congressional Delegation, resulting in a long schedule comprised of nearly 30 meetings total.

“The Gulf Seafood Institute meets regularly with Congressmen and staff, as well as various executive agencies and non-governmental organizations, to educate them on the needs and concerns of the Gulf’s diverse seafood communities,” said GSI’s executive director Margaret Henderson while walking a hallway of the Longworth building. “This annual event gives us the opportunity to communicate face-to-face issues facing Gulf seafood. It is important to every fisherman, processor, distributor, chef and restaurateur in the five Gulf States to have those representing us in Washington knowledgeable on the effects of legislation they initiate.”

According to Henderson, GSI has led the way in uniting the various Gulf groups and giving them a voice they have never had before. The politics of seafood crosses many boundaries: federal, state, local and private. The organization’s walk on Capitol Hill is one of its many programs to keep legislators and government officials aware of the needs of the Gulf’s various fishing communities.

“We have access to some of the greatest seafood in the world and we want to keep that access open to both commercial and recreational fishermen,” said Harlon Pearce owner of Harlon’s LA Fish and president of GSI’s board. “These meetings are designed to show those creating the politics of seafood how important it is to have proper and effective legislation and programs in place.”

Important Issues

In a prepared packet hand delivered to each office, GSI has outline three important issues immediately important for Gulf of Mexico seafood:

Proposed Gulf of Mexico Oyster Mega-Hatcheries

Extended drought conditions in the Gulf States, along with poor water quality, eroding coastlines, Gulf dead zones and the consequences of the Deepwater Horizon spill on living
marine resources such as oysters, have created a unique opportunity to rethink
how the Gulf of Mexico oyster habitat is created and restored. The aim of two proposed Gulf of Mexico oyster mega hatcheries is to enhance the public stock oyster reefs in all five Gulf States, as well as create new habitat resulting in a cleaner Gulf.

NMFS Implementation of Electronic Data Collection for Charter For Hire Sector

According to NOAA, the Gulf charter-for-hire and private angler components of the recreational sector support 460,000 angler trips targeting and catching red snapper in the Gulf of Mexico annually. The fishery directly supports 759 jobs, generates $113 million in business sales and contributes $64 million to the national economy. It is an extremely important economic driver for the region, but must be managed carefully to ensure longevity of the species, and the communities and businesses that depend on it.

Currently, management of the recreational red snapper sector in the Gulf is in turmoil. Based on the “best available science” and data from the Marine Recreational Information Program (MRIP), fishery managers have shortened the recreational red snapper season length drastically in recent years, culminating in a 9-day season in 2014. Real-time data is critical to better understand the status of the fishery and provide fishery managers with adequate tools to make the best decisions for the resource and fishermen.

Congress is urged to communicate with the National Oceanic and Atmospheric Administration (NOAA) directing them to utilize recently appropriated funds to roll out a robust electronic data collection program in Gulf of Mexico charter community in time for the 2015 red snapper season this June. 

H2B Migrant Worker Legislation

Seafood processors along the Gulf coast rely on temporary, seasonal foreign workers admitted to the U.S. under the H-2B Visa program to fill the most labor-intensive positions in the industry. The work done by these skilled laborers is necessary to support thousands of seafood jobs held by U.S. workers. Because of the unique nature of the seafood occupation and the rural location of many processors, the seafood industry has used Private Wage Surveys for more than 15 years to set their wage rate, often relying on State agency-provided wage surveys.

In December of 2014, the Department of Labor announced they would no longer accept PWS in determining wages for H-2B visa workers.

Current Department of Labor rules governing this program threaten the viability of various Gulf seafood communities that rely on temporary, foreign H-2B visa workers. These workers in oyster, crawfish and crab processing fill jobs that American workers refuse to do.

Congress should sign a letter to Labor Secretary Perez and support language in FY 2016 appropriations bills directing the DOL to continue accepting private wage surveys for H-2B visa workers in the seafood industry.

New GSI Executive Director Margaret Henderson, an influential voice for the Gulf

The Gulf of Mexico seafood community is gaining Margaret Henderson,
one of the strongest seafood legislative advocates on Capitol Hill, as
the new voice for the Gulf. 

The Gulf of Mexico seafood community is losing Ewell Smith, one of the principal leaders responsible for bringing the Gulf seafood brand back from the brink of disaster, but gaining Margaret Henderson, one of the strongest seafood legislative advocates on Capitol Hill, as the new voice for the Gulf as the Executive Director of the Gulf Seafood Institute.

Stepping down from his role with GSI, Smith said, “It has been an honor to consult with the leadership of GSI since its inception and work side-by side with some of the Gulf’s most influential leaders. We have made great strides in gaining a national profile during these initial months. The next phase of growth is critical for the industry, I recommended Margaret to lead GSI’s efforts going forward. Having worked with her on seafood advocacy issues for almost a decade, I know firsthand her passion and extensive knowledge of the industry; abilities that will continue to help our fishing communities across the Gulf.”

An Influential Voice in Washington

Henderson is the current owner of Miami’s Henderson Strategies, Inc., a government relations consulting firm specializing in federal outreach and issue advocacy. Since 2011, Henderson has worked with numerous Gulf-focused seafood groups including: the Louisiana Seafood Promotion and Marketing Board, the Gulf Oyster Industry Council, the Louisiana Oyster Task Force and the Friends of the Fishermen Foundation.

Before venturing out on her own, she was the Vice President of Government Relations for the National Fisheries Institute (NFI), a seafood trade association advocating on behalf of over 300 seafood firms. During her time at NFI, she worked closely with former NFI Chairman Mike Voisin, a renowned Gulf seafood champion, to help ensure the Gulf seafood community received more than 100 million in federal emergency appropriations following the 2005 disastrous hurricane season.

“While I wish it were under different circumstances, I had the privilege of working hand-in-hand with some of the Gulf coast’s leading seafood champions to obtain the much needed relief for the seafood community following Hurricanes Katrina, Rita and Gustav,” said Henderson. “We’ve come a long way since 2005, I’m honored to have the opportunity to continue my work with this great group of folks to this day.”

The Florida native has also served time on Capitol Hill working as the Legislative Director for Nevada Congressman Jim Gibbons.

“During Ewell’s tenure with our organization, he was instrumental in helping establish relationships with new partners as we strived to strengthen the Gulf,” said Jim Gossen, a GSI board member and chairman of Sysco Louisiana Seafood. “Margaret’s knowledge of Washington, as well as her legislative contacts, will ensure that GSI will remain a strong voice in the Gulf fisheries management arena.

On The Front Lines of Fisheries Policy

Henderson has been on the front lines of fisheries policy for nearly a decade and is known for being at the table when important bills are written, including the 2006 reauthorization of the Magnuson Stevens Act. As GSI’s key policy strategist, she has put her experience to good use by spearheading the organization’s efforts on the current reauthorization of this landmark legislation, resulting in great successes in both the Senate and House bills.

”Our delegation in Washington has been waiting a long time for a group like GSI to bring all facets of our diverse seafood community together under one umbrella,” she explained on why GSI’s role is so well received in the nations capitol. “With so many critical issues facing our industry right now, we’ve become the go-to group for policymakers looking for consensus from across the Gulf and from the entire supply chain. I’m excited to continue speaking for GSI on these issues and I’m ready for what the future holds.”

The doors on both sides of the aisle are always open for the new GSI president; politicians from both parties recognize her expertise in the Gulf and its seafood.

“Our domestic seafood industry benefits from Margaret’s breadth of experience with both Gulf Coast stakeholders and national policymakers,” said Senator Mary Landrieu of Louisiana. “The gulf seafood community has faced serious challenges in recent years with both natural and man-made disasters severely impacting the supply chain. Gulf coast fishermen and the restaurants that depend on them need an effective voice for their industry, and I look forward to working with Margaret to preserve and promote healthy and sustainable fisheries throughout the Gulf.”

The mission of the Gulf Seafood Institute is to protect the Gulf’s unique culture and environment while elevating the Gulf seafood brand with consumers, customers and policy leaders through advocacy, education and science. It represents every Gulf state as well as every aspect of the industry – both commercial and recreational – and is positioned to be a leading voice on key issues including sustainability, seafood safety, disaster mitigation and recovery, and data collection.

“Margaret has been responsible for GSI taking a leadership role for Gulf fisheries in upcoming legislation. Without her effort our organization would not have had the opportunity to testify on such important issues as Gulf Red Snapper and Magnuson Stevens,” said Harlon Pearce, GSI’s chairman and owner of Harlon’s LA Fish in New Orleans. “Within a very short time she has become a well-respected spokeswoman on the Hill for the Gulf of Mexico and GSI. Margaret is the definitely the right person for the job, and now is the time.”

Gulf Seafood Institute becomes reality with $20k grant from Ocean Conservancy

Recognizing the need for an integrated group dedicated to science and education in the Gulf, the Ocean Conservancy has pledged $20,000 in seed money for a new organization, Gulf Seafood Institute (GSI), whose vision is to establish a close working relationship with the entire Gulf’s environmental and seafood organizations.

Harvesters and processors; distributors and retailers; chefs and restaurants; academia and environmental governmental and non-governmental organizations all have a unique stake in the Gulf’s environment and the sustainability of the seafood it produces. 

According to Harlon Pearce, owner of New Orleans Harlon’s LA Fish and former Louisiana Seafood Promotion and Marketing Board chairman, “there is no one group that has an outreach to all these varied interests.”   His new vision is the Gulf Seafood Institute.

Five board members of the new Gulf Seafood Institute
recently attended the Gulf of Mexico Fishery
Management Council in San Antonio. Jim Gossen,
Chairman of Sysco Louisiana Seafoods in Houston, TX;
David Krebs, president and owner of Ariel Seafoods in Destin, FL;
Harlon Pearce, owner of Harlon’s LA Fish in New Orleans;
Johnny Greene, a Gulf Shore, AL sport-fishing captain;
 and Pat Riley, general manager of Western Seafood in Freeport, TX.

“With so much on the line after the Deepwater Horizon disaster, stakeholders in the Gulf of Mexico should be working together to build bridges and solve problems,” said Elizabeth Fetherston, deputy director of the Ocean Conservancy’s Fish Conservation Program.  “There are many voices currently speaking for various aspects of the Gulf, the leadership of the GSI has the experience to bring these voices together for the benefit of all.”

Uniting the seafood communities of five Gulf States, the institute’s mission will be to protect the Gulf’s unique culture and environment while elevating the Gulf Seafood brand with consumers, customers and policy leaders through advocacy, education and science.

“A number of Gulf States don’t have a strong presence advocating the management and use of Gulf’s sustainable resources,” said Jim Gossen, chairman of Texas-based Sysco, Louisiana Seafood and a GSI board member. “It is important, now more than ever, for stakeholders from every state having an interest in the Gulf to come together as one unified voice to ensure the continuance of the unique Gulf Coast and its fishing culture.”

Stan Harris, President/CEO, Louisiana Restaurant Association
and Gulf Seafood Institute board member.

With an influential board of directors from across the Gulf, the organization is positioning itself to be a leading advocate on behalf of the Gulf seafood community with federal and state policymakers on key issues impacting our industry.

“There is currently a large void in advocacy from existing Gulf seafood interests; this gap has paved the way for the creation of the Gulf Seafood Institute,” said GSI board member Stan Harris, President/CEO of the Louisiana Restaurant Association. “The institute will leverage the strength of grassroots stakeholders with our relationships with Congress and the Administration to ensure focus on the key issues.”

The board has identified five immediate issues of concern across the region:

• Gulf seafood safety: Recent consumer research indicates there is a continued need for the federal government to communicate with consumers about the safety and wholesomeness of Gulf seafood products.
• H-2B visas: Recent federal actions threaten the viability of the H-2B visa program. We must preserve the H-2B visa program for seafood businesses that utilize temporary foreign workers to fill the most labor-intensive positions in the industry.
• Stock assessments: NOAA must place more emphasis on conducting more frequent and robust, peer-reviewed fisheries stock assessments in the Gulf of Mexico.
• Disaster mitigation and recovery: Maintain close relationships with key decision makers at the federal level so that a comprehensive relief response is immediate following any future fisheries disasters.
• Crop insurance: Coverage for Gulf seafood commodities may stabilize the industry and protect family incomes from disasters both natural and manmade.

Increasing fisheries science and research throughout the Gulf region that will contribute to the preservation of the resource and the longevity of the industry will be a priority of the organization.

Louisiana Seafood title sponsor of second We Live to Eat Restuarant Week

The second annual We Live to Eat: Louisiana Seafood Restaurant Week features specialty cuisine from nearly 50 area eateries—from local favorites and world-renowned establishments offering both casual and fine dining fare. September 10-16, diners will have 14 chances to take advantages of the two-course lunch specials for $20 and three-course dinner offerings for $35.

During the kick off press conference Friday, Sept. 7, Louisiana Restaurant Association President/CEO Stan Harris made a special presentation to an individual who, for 40 years, has advocated for Louisiana’s seafood industry--Harlon Pearce. As the chair of the Louisiana Seafood Promotion and Marketing Board (LSPMB) for the last 13 years and given Louisiana Seafood’s title sponsorship, there was no better time to recognize him before restaurateurs, chefs and members of the media.

“Harlon has been an integral part of the Louisiana seafood industry for more than 40 years and has been the public face of the industry during Hurricanes Katrina, Ike, Rita and Isaac and during the BP Oil Spill,” said Harris. “He has been incredibly supportive of the LRA and is a consistent and entertaining presence at the Louisiana Foodservice and Hospitality EXPO every year.”
 

In recognition for his 40  years of service to Louisiana's
seafood industry, LRA President/CEO Stan Harris
recognizes Harlon Pearce at the We Live to Eat:
Louisiana Seafood Restaurant Week press conference.

Establishments participating in Restaurant Week were asked to use Louisiana seafood as a main component in the appetizer or entrée portion of the specialty menus.  From Gulf shrimp, fish, oysters, crawfish, crab and even alligator, all six of the Louisiana seafood species can be found peppered throughout the decadent menus in traditional and innovative preparations.

“One restaurant is serving an Alligator Bolognese, which is not something you see every day,” said Harris. “Crab cakes, seafood gumbos, grilled fresh Gulf fish and oysters on the half shell are just some of the standouts from our great chefs.”

We Live to Eat: Louisiana Seafood Restaurant Week is recurring for the second year and is brought to the dining public by the LRA Greater New Orleans Chapter. Designed to deliver diners to restaurants during a slow period given the heat, this year’s Restaurant Week will also be a much needed reprieve for those area residents who went days without power and sadly, many of which experienced flooding in their homes due to Isaac’s storm surge.

Losing power is one thing, but having hurricane-related home damage like flooding is something beyond inconvenient,” added Harris. “We hope that those families impacted by Isaac will find themselves at a participating restaurant next week and feel a sense of normalcy and hope during the recovery period.”  

The availability of Louisiana Seafood is extremely important to New Orleans restaurants. The LRA would be remiss not to mention the fishers that were impacted by Hurricane Isaac. Given their location, some fishers were negatively impacted, while others are able to continue to bring in fresh catch for restaurants. The LSPMB is assessing the damage to the fishing industry and will keep the LRA and public informed through its website. 

Regardless of your reasons for dining out during Restaurant Week, our establishments look forward to hosting you, your family and friends Sept. 10-16.

Bon Appetit!