Interview and photographs by Kate Medley for Southern Foodways Alliance
Once a student of interior design at Georgia State, Hieu switched gears to open Crawfish Shack Seafood on Atlanta’s Buford Highway in 2008. With the help of his parents and sister, Hieu dishes out fresh po-boys with a Vietnamese-influenced remoulade, spring rolls made with Louisiana shrimp, and offers a traditional Vietnamese drink of pressed sugarcane spiked with sweet Louisiana satsumas in lieu of sweet tea.
![Slow Food's million-person, global movement relies on the connections that its International Councilors nurture. These individuals connect regional efforts and report back to the Slow Food International team. In February, a new class of International Councilors met for the first time; they will collaborate to support our movement for good, clean and fair food for all in the years ahead! 🐌
Meet Bilal Sarwari [photo 1] and Bobby Grégoire [photo 2], our North American representatives, and learn more about them at our linkinbio!](https://sfusa.wpenginepowered.com/wp-content/plugins/instagram-feed/img/placeholder.png)
