The Rodeo Pickle Circuit

Food is something we know we do well in Louisiana.


We’re renowned the world over for our Cajun and Creole cuisines,
our seafood industry, and the many restaurants and famous chefs
we have produced. But Louisiana also has a thriving culture for
food entrepreneurs. People may bemoan that our tech or
manufacturing sectors lag those of Texas or Silicon Valley, but
they cannot quibble with the fact that food-based businesses in
Louisiana are a slam dunk!


Somebody who's seen more food entrepreneurial slam-dunks than
anyone in the state is Gaye Sandoz.


Gaye is Director of Foodii,  the LSU Ag Center’s Food
Innovation Institute. It's a business incubator that specifically
helps food entrepreneurs develop, test, produce, package and
brand that delicious salsa or healthy protein bars or to die for
cookies they’ve made for years to the rave reviews of their
family and friends.  


In the 10 years she has been at the helm of the incubator, Gaye
has helped launch literally dozens of food business. She also has
developed several successful products of her own, including the
Clever Kitchen Microwave Barbecue Chicken Roasters, of which she
has sold more than 60-thousand on shopping channel QVC.


Gaye first began working in the industry Edible Enterprises in
Norco and started her own company, Sandoz Marketing Specialists,
to offer consulting services in marketing and food product
development. 


Alvin Tanner is a recent beneficiary of Gaye's expertise. Alvin
is owner of Alvin Ray’s Bayou Best Pickles, a food start up based
in Gonzales that makes a variety of jarred pickles, the signature
of which is a sweet, crisp tangy pickle that Alvin describes as a
cross between a dill and a bread-and-butter.


Alvin launched the company in 2014, when he started making the
first of what would become three versions of his signature
pickles. In the years since, he has grown his sales and
distribution network, and today his pickles can be found in more
than 400 supermarkets in six states, as well as in several local
and regional restaurants.


Bayou Best Pickles have also proven incredible popular on the
rodeo circuit! (Who even knew there was a rodeo circuit in south
Louisiana?)


As the name on the label suggests, Alvin is from "down the bayou"
and has been experimenting in the kitchen since he was a kid. He
gave up his day job as a xx to work on Alvin Ray’s Bayou’s Best
Pickles full time, and as he says in his inimitable Bayou
Cadence, "I can't stop."


Out to Lunch is recorded live over lunch at Mansurs on the
Boulevard. You can see photos from this show by Erik Otts at
itsbatonrouge.la.


 


See omnystudio.com/listener for privacy information.