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.
Sam Irwin, author of 'Louisiana Crawfish: A Succulent History of the Cajun Crustacean,' will tell the story of Louisiana crawfish, complete with recipes and tall tales, at the South Regional Branch of the Lafayette Library as part of the Bayou State Book Talk series.
It appears that you already have an account created within our VIP network of sites on .
To keep your personal information safe, we need to verify that it's really you.
To activate your account, please confirm your password.
When you have confirmed your password, you will be able to log in through Facebook on both sites.
*Please note that your prizes and activities will not be shared between programs within our VIP network.
Welcome back to KTDY Winners Club
It appears that you already have an account on this site associated with . To connect your existing account just click on the account activation button below. You will maintain your existing VIP profile. After you do this, you will be able to always log in to http://999ktdy.com using your original account information.