April 2023 Meeting Notes

Date: 04/12/2023

Facilitator: Marianne Cufone

Notetaker: Brynn Comeaux

Attendees: Scott Maurer (La Oysters), Francesca Jones (CCFM), Taya Fontenette, Dimitri Celis (RF / Loyno Law), Ebony Woodruff (Federation of Southern Cooperatives), Raleigh Hoke (Healthy Gulf), Samantha Carter (NWF), Brynn Comeaux (FPAC)

Agenda:

1. Quick round of updates on things we’re working on now - any market seafood plans? Any events we can do seafood tastings or some other demo at?

2. Any word on integrating Audubon. project/Chefs into this group/work?

3. Brynn - report on intern availability for listings and resources work?

4. The GLC table has scheduled Tues/Thurs dates through April. and Tuesdays for May and June. We're taking a break over the summer July and Aug.

5. Follow up from Corey about new roles/changes if any related to seafood?

6. Brynn - Eat Local report - discussion how to integrate seafood?

7. Next steps on AOC

8. Dimitri: oysters and markets research update

Notes:

• Give NOLA day may 2

• Francesca- scheduling cooking demo with Chef Dana, GLC tabling at markets

• Raleigh: to send over info, Healthy Gulf 4/26 (5-6PM offshore aquaculture talk with Chef Dana and kendra arnison @ Oak on Oak)

• https://www.eventbrite.com/e/growing-the-dead-zone-one-fish-farm-at-a-time-tickets-600863397597?fbclid=IwAR1diMi2LCELz0t9YNqbop_RDPaY1LuRegYsaqSVeOotp3DCEa6T-ilCCx4 

• Scott- Steve Pollack now on Oyster task force and AOC sub committee, enforcement agents visited in Grand Isle (laws are very different than traditional harvest). Joint task force has been established with AOC subcommittee DHH, LWF enforcement to address regulations.

• Statue citation title 51 part 4 ch 3 prep and handling of seafood for market (333- subsection C, general provision) 9052-3 (Marianne to get Dmitri with Steve)

• LA. ADMIN. CODE. tit. 51, (Public Health - Sanitary Code). pt 9 (Marine & Fresh Water Animal Products) Chp 3 (Preparation & Handling of Seafood for Market) Begins on pg 193, pdf pg 227.

• §327/§329: Refrigeration requirements for Shellstock Harvest for Raw Consumption.

• §333 General Provisions. (pg 204, pdf pg 238).

• §333(C) is the section Scott read earlier that says “[f]or shipments by air, an internal meat temperature of 45 degrees Fahrenheit or less shall be maintained at all times.”

• Link: https://ldh.la.gov/assets/oph/Center-PHCH/Center-PH/tuber/LouisianaAdministrativeCodeTitle51PublicHealthSanitaryCodeJan2010.pdf 

• Interns to look into oyster transportation regulations (scott says he is able to ship two day air, to NY for example, but not one day ground within city)

• GLC table: Tu/TH CCFM market during may and june. Thinking about opportunities for seafood stuff (samples, demos, talks)

• Brynn, Marianne, Francesca to get together on marketing/promo

• (Marianne to reach out to corey to make sure he is getting meeting invites)

• ELC: oyster shooters/shell shots oyster happy hour, secured marketing funds through RFSP, pursuing eat local recognition through city council

• AOC: main way commercial fisherman: fresh product license (LDF says “no oysters” looking for clarification) see above statue specifics

• To sell oysters for raw consumption chain of custody, passive plan and procedure needed

• Clarification on mechanical refrigeration (holding temp and recovery rate)

• Legislation or regulation reform needed

• Food manager license/certification to serve

• Special event permit does not mention “oysters” so they are allowed