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Come and celebrate the completion of another successful year with our students, mentors and supporters! Students will have their posters displayed in the Energy, Coasts and Environment Rotunda and be available to answer questions about their projects. We are looking forward to seeing everyone there!
Refreshments will be served!
Registration is open!
Registration is now open for the 2017 Climate and Resilience Community of Practice.
Click here to register online
Fee – $100
Local government officials get in free – contact Melissa Daigle at firstname.lastname@example.org for more information!
Limited number of discounted rooms available
A hotel block has been reserved at the Holiday Inn Covington, 45 Louis Prima Drive, Covington.
A limited number of rooms are available at $99/night.
Click here to reserve your hotel room
You can also reserve by phone. Call 985-888-1200 and ask for the Community of Practice room block or the CPM booking code.
Submit your nominations for the Spirit of Community awards!
Nominations are still being accepted for the individual and community Spirit of Community Awards.
The deadline to submit a nomination is March 10, 2017.
Click here for more information
Retreat #3 – May 17-19, 2017
Local Issue: Building Strong Local Economies
Skill Focus: Outreach & Research Design
2016-2017 LA DIA Fellows will explore the coast, in person and in detail. Skills are taught in the context of different coastal regions and their unique challenges.
The Sanitation Control Procedures training is intended to assist the seafood industry in developing and implementing “Sanitation Control Procedures” as mandated by the U.S. Food and Drug Administration (FDA). This regulation is commonly know as the “Seafood HACCP Regulation” which became effective December 18, 1997. Since this date, seafood processors have been required to ‘monitor’ sanitary control procedures used during processing in order to show their compliance with good sanitary conditions and practices.
The School of Nutrition and Food Sciences offers a one day Sanitation Control Procedures for Processing Fish and Fishery Products (SCP) training designed to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about sanitation procedures. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood SCP training.
Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the seafood processors by the U.S. Food and Drug Administration (FDA). Basic HACCP courses teach the principles of HACCP and empower processors to develop HACCP plans specific for each seafood product they handle or produce.
The School of Nutrition and Food Sciences offers a two and a half day basic Seafood HACCP training designed to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about seafood safety. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood HACCP training.
2017 Louisiana Seafood Cook-Off will take place in Lafayette
Release Date: Monday, March 27, 2017
Dear Chefs and Restaurateurs,
Lt. Governor Billy Nungesser is excited to announce that the 2017 Louisiana Seafood Cook-Off will take place in Lafayette, Louisiana June 20 in conjunction with the Eat Lafayette kick-off. This will be a fantastic opportunity for chefs from across the state to compete before an expected 2,000 attendees for the title “King or Queen of Louisiana Seafood.”
This is the tenth year for the state’s premier cooking competition which is presented by the Louisiana Seafood Promotion and Marketing Board in partnership with the Louisiana Restaurant Association. The event will take place at the Cajundome Convention Center starting at 4:30 p.m. Tuesday, June 20. There is room for a limited number of chefs to compete for the title of King or Queen of Louisiana Seafood which allows them to join the ranks of a prestigious list of former winners including Chefs Brian Landry, Tory McPhail, Chris Lusk, Aaron Burgau, and Michael Brewer all of New Orleans. Chefs Cody and Samantha Carroll took the crown while in New Roads prior to opening their second restaurant in New Orleans. Chefs Keith and Nealy Frentz showcased the northshore’s talent when they took the prize home to Covington. The current King, Chef Blake Phillips, was the second chef from Monroe to win, following in the footsteps of Chef Cory Bahr.
All corners of the state are encouraged to have chefs complete the attached entry form for the chance to represent their region in Lafayette. The winner will have the opportunity to represent Louisiana at the Great American Seafood Cook-Off in August and a variety of events during their reign and beyond.
We look forward to meeting you at the 10th Annual Louisiana Seafood Cook-Off in Lafayette!
Karen J. Profita Executive Director,
Louisiana Seafood Promotion and Marketing Board
Stan Harris President and CEO,
Louisiana Restaurant Association
Who attends CERF’s Conference?
CERF will convene about 1,400 scientists, managers and professionals in government, business, nonprofit and related organizations, and graduate students. From North America’s coastal states and provinces, as well as from more than 20 countries around the world, CERF conference attendees are scientists and managers who conduct research and observe/manage change within a variety of global coastal and estuarine habitats. No matter your career level or specific industry, you are sure to meet many individuals with interests similar to your own.