[Congressional Record Volume 162, Number 147 (Wednesday, September 28, 2016)]
[Senate]
[Pages S6221-S6222]
From the Congressional Record Online through the Government Publishing Office [www.gpo.gov]




                    RECOGNIZING TRIPLE N OYSTER FARM

 Mr. VITTER. Mr. President, Louisiana is known for serving some 
of the best seafood in the world, and that includes our locally grown 
and raised oysters. We are especially lucky in that many Louisianians 
are putting pen to paper in order to hammer out real solutions that 
will preserve, protect, and rebuild our vulnerable coastal habitats 
that also give a boost to some of our richest industries. One such 
Louisiana-based business is this Small Business of the Week Triple N 
Oyster Farm.
  Biology professors at Louisiana State University in Baton Rouge, Dr. 
Steve Pollock and Dr. Ginger Brininstool took the entrepreneurial leap 
in 2015 when the Grand Isle community sought new ways to farm oysters 
in the popular coastal community. The husband and wife team worked 
together to develop an innovative new way to farm and harvest oysters 
with minimal damage to Louisiana's vulnerable coastal habitats. By 
suspending their oyster habitats off the sea floor, Dr. Pollock and Dr. 
Brininstool experiment with alternative farming techniques that allow 
oysters to mature more quickly and cleanly than in traditional farming 
methods.
  Recently, Triple N Oyster Farm was selected to join a competitive 
impact accelerator program at Propeller, a popular New Orleans, LA, 
nonprofit organization whose aim is to help start and grow 
entrepreneurial ventures in the greater New Orleans area. In this 
program, Dr. Pollock and Dr.

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Brininstool will join a small team of local startups to develop 
additional innovative and entrepreneurial options to improve 
Louisiana's coastal water management.
  Congratulations again to Triple N Oyster Farm for being selected as 
Small Business of the Week. Thank you for your commitment to innovating 
Louisiana's rich seafood industry while preserving our vulnerable 
coast, and I look forward to your continued growth and success.

                          ____________________