You’ve got to love Susan Ford’s “understated overstatedness” or perhaps the reverse or even perhaps Southern Stoicism — whatever, she is a treasure! Check out her Louisiana Kitchen and Culture mag. Two summers ago, when hurricane Isaac was looming in the Gulf of Mexico, I took stock of my freezer to see what I could…
Yummy! A new spin on an old favorite. Watch the short video for the surprise finish. bone marrowfoodnew orleansToups Meatery
The List Willie Mae’s Scotch House and Dooky Chase’s feature. I’ve been lucky to have eaten at Sylvia’s Restaurant, Gladys Knight’s Chicken & Waffles and Roscoe’s Chicken & Waffles. Dooky Chase’sfoodnew orleanssoul foodWillie Mae’s Scotch House
Well of course, but in close support is alcohol, dancing and yes . . . rumpy pumpy. alcoholfoodnew orleanssexwinter
Now this is my idea of being a social activist and in the long term I’d imagine a whole lot more authentic and thus more effective. dinner labdistributed knowledgefoodnew orleanssocial activismSpontaneous order
The Naturally N’Awlins chef has died. foodFrank DavisNaturally N’Awlinsnew orleans
Michael Jackson (no, not that one!) on, to my mind, the greatest brewery of all — my #1 brew of all-time being the Rochefort 10. My tasting notes made the beers sound like foods, and Father Antoine reminded me that they once were. The Trappists still do not eat meat, but once also ruled out fish…
This from Sean Brock, The Mind of a Chef. catfishfoodnew orleanssean brockThe Mind of a Chef
Sara Roahen’s indepth report on the growth of BBQ in NOLA. BBQfoodnew orleansSara Roahen
This article from The Philanthropic Enterprise. I have come across this idea some 25 years ago in London, a Hampstead restaurant to be precise. I have no idea if they survived. Anyway, if you are looking for intelligent discussion about the role of philanthropy in our society, TPE is the go-to forum. Food and philanthropy…
manwithoutqualities 