/ Lowell Bernstein "TAKOSHER" (Kosher Taco Truck)
Takosher™ is the first certified glatt kosher taco truck. We mix the sweet Jewish and spicy Mexican culinary traditions into unique mouth-watering tacos that are a delight to the senses. Each taco is hand crafted using only kosher and natural ingredients. Takosher™ embodies the philosophy and spirituality of kosher by demonstrating an awareness, consciousness and appreciation for both people and the environment. Takosher™ is committed to using the highest quality ingredients and providing fresh, flavorful and healthful food. Takosher™ is a catalyst for bridging cultural gaps, unifying people, celebrating diversity and sharing great food experiences together. Takosher™ participates in respectful and fair work and business practices.
World-renowned Chef Paul Prudhomme
Louisiana’s Tourism Secretary Pam Breaux
As you know, the effects of the oil & 1.8 million gallons of chemical dispersants on Gulf seafood is still a major concern. More than 27,000 tests have been conducted on Gulf seafood since the BP oil spill and all results indicate the seafood is safe to eat. Live from the bayou shrimp docks to discuss the latest seafood developments, while the boats unload their morning catches. More than 35% of the country's seafood comes from Louisiana waters.
- Louisiana produces 30% of the domestic catch for the continental United States seafood.
- Louisiana produces 70% of the catch from the Gulf of Mexico.
- Louisiana seafood industry employs more than 27,000 people.
- Seafood is a $2.4 billion industry in Louisiana.
- Louisiana produces more shrimp, oyster, blue crab, crawfish and alligator than any other state.
- 70% of the oysters caught in the United States are from the Gulf Coast.
- Louisiana leads the nation in production of both hard and soft-shell crabs
Marci Rothman - The $5.00 Chef
Marcie Rothman grew up in Los Angeles surrounded by good cooks, fresh seasonal produce, and hundreds of restaurants full of the ethnic cuisines that have inspired her throughout her long career. She has studied cooking with such notables as Wolfgang Puck and Ken Hom, and is a longtime member of the International Association of Culinary Professionals, the San Francisco Professional Food Society, Toastmasters International, and the International Slow Food Movement. After reading a newspaper article in 1988, in which a well-known chef offered advice on how to cook on a budget, but used expensive ingredients to create complicated meals, she felt drawn to get involved in this burgeoning movement. Using skills she gained at an early job as an editor and fact-checker at New West Magazine, Rothman tirelessly combed through mountains of data from the US Department of Labor Statistics on family food budgets. When she knew the facts, she knew what she wanted to do next. The Five Dollar Chef was born.
