A “Sustainable” Heritage

When people in Louisiana hear the name “Theriot,” many immediately think of tugboats and “Nolty, the Cajun Mariner,” who pioneered oil and gas supply operations in the North Sea. But what came before all of that?

Well, amongst the rice fields of Acadia Parish, Janet’s grandfather owned and operated, along with his sons, the Robichaux Meat Market, and on the “batture” of Bayou Lafourche, my grandfather opened the area’s first shrimp processing plant, employing only women, to service his family’s shrimp boats, delivering headless shrimp by train to the Chicago markets.

As a native “Cajun” of South Louisiana, I grew up as the only grandson of a commercial fisherman on a “Bubba Gump” shrimp boat. Needless to say, I was quickly exposed to the traditions of my Acadian ancestors and learned how food, drink, and fun dominated their culture.

We hope you appreciate the blog posts that are to follow, hopefully many from contributing writers, and the stories we will be telling along the way.Please offer comments and suggestions to pass on to our visitors.

Wishing you safe travels and lots of fun,

LAISSEZ LES BON TEMPS ROULER!

JANET and PYE THERIOT
SUSTAINABLE FOOD CREW

I believe that the blog posts on this site should not only include product reviews and recipes from the different countries we will be exploring, but also highlight the social conditions that exist and their relationship to food supply chains and sustainability.

Empowering Women for Sustainable Economic Growth

In the landscape of global food security, a powerful narrative is unfolding—a narrative driven by the resilience, innovation, and unwavering commitment of women. At the heart of this narrative are the often-overlooked coastal communities, where women are emerging as the catalysts for change.

This isn’t just a story about sustaining lives; it’s a story about rewriting the future of our planet through women-led coastal initiatives. Roles in sustaining livelihoods and safeguarding coastal ecosystems ensure economic prosperity but also highlight their stewardship in preserving the delicate balance of coastal environments.

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In the intricate web of coastal food activities, women are frequently found in small-scale production, post-harvest processing, and marketing.

However, as seafood production intensifies, a concerning trend emerges—women tend to be displaced or relegated to lower-paid, low-grade work.

Leadership positions in larger seafood enterprises remain elusive for women, reflecting a stark gender disparity.

Recognizing the transformative potential of coastal food for empowering women requires a holistic approach. Beyond economic improvements, true empowerment demands societal, institutional, and individual changes.

As we look ahead, prioritizing women’s empowerment in the coastal food industry is paramount. This is an ambitious undertaking, and I am not naive about the magnitude of this suggestion, but I have always lived by the mantra of eating the elephant one bite at a time!

Join us in making the “Sustainable Food Crew” a reality and make a difference in the battle to save our planet!

“Laissez les bon temps rouler,” let the good times roll, was truly a way of life on Grand Isle and Lafourche Parish.