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Bad Decision Bars

This bit of froth I actually found amusing. It is wryly written, it is about New Orleans and alcohol — oops the latter two are of course at one —  and most of all, it is true. I think that were I a student at any of the terrific universities in New Orleans, I wouldn’t…

Pickles, Pigs and Whiskey

Corby Kummer reports: Here are the three chef’s minds you need to look into this year: Pickles, Pigs and Whiskey: Recipes From My Three Favorite Food Groups (and Then Some) (Andrews McMeel), by John Currence, who reinvents Southern food at his City Grocery, the culinary heart of Oxford, Mississippi, a place with plenty of heart.…

When I grow up I wanna be a . . .

New Orleans is the only place I know of where you ask a little kid what he wants to be and instead of saying “I want to be a policeman,” or “I want to be a fireman,” he says, I want to be a musician”. — Alan Jaffe  (H/T to Muriel’s) Allan Jaffemusicnew orleanspreservation hall

Food first . . .

Saundra Green’s NOLA cooking classes. “We don’t count carbs and we don’t count calories,” Green jokes. “If we know we are going to be really bad, we just double up on the Lipitor.” She can’t resist adding that her grand-mère (grandmother) ate bacon fat every day of her life and lived to be 102. This…

Goat’s Head Soup

Though the headline doesn’t really connote what’s on offer (well, today is billed as a big Stones day), here are two NOLA food articles. The second is especially interesting. Embracing the goat in NOLA Overeating in the Big Easy The enemies are not our trademark foods, like boiled crawfish, shrimp remoulade, debris poor boys and oysters…

Tradition is a Temple

Here are a couple of trailers from this eagerly awaited documentary or a hymn to the life blood that infuses NOLA. TRADITION IS A TEMPLE  explores New Orleans’ unique musical culture and the fragility of tradition in the modern world. Intimate discussions with contemporary New Orleans musicians highlight their history, upbringing and how tradition has shaped their…