A fitting tribute

It’s always the quiet ones, the people who can work behind the scenes to make stuff happen, who never get enough credit and never seem to be seeking it.

They move with grace and proficiency, capitalizing on the positives people bring to the table rather than preying on their weaknesses, leading by example, and most often leaving the attaboys to be picked up and valued by others, rather than scoffing it all up for themselves.

I never asked Mike Voisin if he thought he was a great man. I suppose that if I did he would chuckle and find some self-effacing but charming retort, or maybe just give a smile.

But his passing in February at the height of his career as an oyster purveyor and Louisiana seafood industry leader left a lot of people voicing that very sentiment, and the ones who did were already saying it behind Mike’s back, before his death made it safe to do so.

I had the pleasure of speaking with him just a few days before that happened, while looking for information on a non-seafood related issue. But like most everyone seafood was the reason why he occupied a space in my existence.

You might ask why I am telling you about Mike Voison in this column when I already wrote a story back in February about his death. And the answer is kind of simple.

Because Mike Voisin taught me a lesson just a few days ago, despite the fact that he is no longer here to perform such tasks personally.

It was at the Terrebonne Economic Development Authority banquet, at the Marriott in Houma, and when I got there I had no idea Mike Voison would be a topic of discussion for folks on the dais or of thought for me. Mike and oysters were the furthest things from my mind as I prepared to scarf down one of the hotel’s remarkably tender steaks, while listening to business leaders talk about some of the exciting things going on in town, about partnerships with China and economic growth that 20 years ago a lot of folks here couldn’t have even dreamed about.

And then at the dais was Katie Sims, TEDA vice chair and the owner of Pink Flamingo

Properties, a Houma real estate organization. And she couldn’t say enough about the kind of guy Mike Voisin was.

There was a slide show of the oyster meister’s life, the earlier components of which drew a few giggles from the crowd due to Mike’s 70s-hippie kind of appearance. As the slides progressed there were shots more reminiscent of the Mike most of the people knew.

And then came the moment when Mike’s wife, Sarah, came up to the dais and it was to be a very special moment. With the help of TEDA Cπhairman Clarence Williams and support from Parish President Michel Claudet, as well as a beaming Katie, a big portrait of Mike was unveiled and gifted to Sarah.

There were tears and hugs, and then Sarah took the mike and spoke about the man her husband was and gave many thanks to all the people in the room who appreciated him.

A lot of living people don’t get standing ovations. But Mike did, breaking a barrier of sorts, I suppose.

But that is what was greatest about Mike, based not only on my observations but those of the people who knew him far better than I.

The business community in Terrebonne Parish has not always been terribly supportive of its seafood industry. Certainly there have been many indications that there is a great divide between the captains of industry and the captains of shrimp boats.

But that is where Mike comes in. The people in Terrebonne’s industry sector came to understand oysters and to understand their place in the economy because Mike made that happen. He knew, intrinsically, that he could not expect others to reach across the divide toward him. He would have to make the effort.

And he did.

This is why so many of the people at the Marriott knew the man whose portrait was unveiled, not as a mere concept but as a man, who involved himself in the community for its greater good, serving on boards like the one that oversees Terrebonne General Medical Center.

And in this way Mike Voisin was able to do good not just for himself but for others in the industry he loved, because when a lot of these business people think seafood they would think Mike Voisin first, and that could never be a bad thing.

And this is why, many months after Mike’s death, mention of his name still draws gasps of respect, and it’s why, at the TEDA banquet, a lot of people thought a few minutes spent honoring Mike was a good investment indeed.