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.
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