It helped propel the famed salad dressing and toppings line Hanley’s Foods. It launched the wildly popular Alvin Ray’s Bayou Best Pickles, now sold throughout the Southeast. It provided space for the legendary Pat O’Brien’s to bottle a signature bloody mary mix, and the restaurant chain Fiery Crab to develop a line of seafood sauces.
LSU’s Foodii program fuels Louisiana’s food entrepreneurs
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