Each year in July, cocktailians by the tens of thousands descend on New Orleans for an industry convention unlike any other: Tales of the Cocktail. This week, we take you behind the scenes of the annual five-day event and meet some of the people you might run into there.

New Orleans food writer Ian McNulty on an old school po-boy shop with new life.

Louisiana is exploring off-bottom oyster harvesting as more than just a marketing strategy. In its final environmental impact statement for the controversial Mid-Barataria Sediment Diversion project, the U.S. Army Corps of Engineers lists the state’s strong interest in off-bottom oyster cultivation as a way to help build resiliency into an industry under threat from sediment diversions.

New Orleans food writer Ian McNulty on restaurant finds on the Gulf Coast.

New Orleans food writer Ian McNulty with ideas to help your dining dollars do more good during the slow season for restaurants.

New Orleans food writer Ian McNulty with an appreciation of food memories around Fathers Day.

New Orleans food writer Ian McNulty on a how a culinary school opens its doors, and tables, to the public for special pop-up restaurants.

New Orleans food writer Ian McNulty on how restaurants are trying to cope with the slow season through summer.

New Orleans food writer Ian McNulty on late season festivals that celebrate food and community.

New Orleans food writer Ian McNulty on the late, great "crawfish emperor" Al Scramuzza.