From a homemade concoction using mayonnaise to have with our crawfish to chips and salsa at the local Mexican watering hole, here in Louisiana, we love our condiments. But they are making us FAT. This will help you understand just how bad your favorite condiment is for you.
The Louisiana Crawfish Industry Has A problem. Processors can't hire enough peelers. We're in the peak of the season, with the first week in April typically being the peak sales week. AP reports, most of the workers who peel the bugs come from Mexico & Central America. The federal government issues 33,000 work visas twice a year, and the first allotment for 2015 was totally exhausted in January.
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