Podcasts about cajun creole

This week, Louisiana old time and traditional Cajun music father-daughter duo the inimitable Dirk Powell with his daughter Amelia recorded live at the Ozark Folk Center State Park in Mountain View, Arkansas. Also, interviews with Dirk. “Dirk Powell is known as a “musician's musician” in the circle of American roots music and beyond. He learned banjo and fiddle from his Kentucky grandfather, James Clarence Hay, and has been a part of the thriving Cajun/Creole music community in Louisiana since his early 20s. He has toured and recorded with musicians such as Joan Baez, Rhiannon Giddens, Eric Clapton, Buddy Miller, Loretta Lynn, and Levon Helm, while his contribution to film has found him collaborating with directors like Anthony Minghella ("Cold Mountain"), Ang Lee ("Ride with the Devil"), and Spike Lee ("Bamboozled"). His solo records, which often combine a traditional foundation with a wide-ranging commitment to emotion and original songs, have had impact around the globe. His original song “Waterbound” has been recorded over 100 times. He is also in demand as a producer and owns his own studio, the Cypress House, on the banks of Bayou Teche near Breaux Bridge, Louisiana. On this performance, Dirk is joined by his daughter Amelia.” - https://www.dirkpowell.org/about In this week's “From the Vault” segment, OHR producer Jeff Glover offers an archival recording of Ozark originals Aunt Lilly Freeze and her son Ervin Freeze singing the gospel classic “Just One Drop,” from the Ozark Folk Center State Park archives. In this week's guest host segment, renowned traditional folk musician, writer, and step dancer Aubrey Atwater deconstructs how melodies are played on the mountain dulcimer.

Clayton Rasche is a first-generation Louisianan who adores his home state. He joins Garrett on this episode of the Forgotten America podcast to share about the incredibly rich culture of Louisiana. The Pelican State has deep French roots which can be seen in everything from the architecture to the political system to the food. We learn a little bit about the differences between Cajun and Creole culture and about the variety of small and large cities to explore. If you enjoy music, soulful food, and nature, you'll love this exploration of Louisiana through Clayton's eyes.   Additional Resources Grand Isle, Louisiana https://en.wikipedia.org/wiki/Grand_Isle,_Louisiana Louisiana State Symbols https://statesymbolsusa.org/symbol-official-item/louisiana/state-nickname/pelican-state Zydeco music: https://en.wikipedia.org/wiki/Zydeco Buckwheat Zydeco: https://en.wikipedia.org/wiki/Buckwheat_Zydeco Lana Del Rey & her husband: https://www.elle.com/culture/celebrities/a62103404/who-is-lana-del-rey-boyfriend-jeremy-dufrene/ Parishes instead of Counties: https://en.wikipedia.org/wiki/List_of_parishes_in_Louisiana Cajun: https://en.wikipedia.org/wiki/Cajuns Creole: https://en.wikipedia.org/wiki/Louisiana_Creole_people Some history and differences between Cajun & Creole culture and meaning: https://www.hnoc.org/publications/first-draft/whats-difference-between-cajun-and-creole-or-there-one Mandeville, Louisiana: https://en.wikipedia.org/wiki/Mandeville,_Louisiana True Detective: https://www.imdb.com/title/tt2790174/ Liz's Where Ya At Diner: https://lizswhereyatdiner.com/   Baton Rouge: https://www.visitbatonrouge.com/listing/louisiana-state-capitol/238/    Tiki Bar in New Orleans: https://latitude29nola.com/ Beach Bum Berry's Latitude 29: https://latitude29nola.com/   Follow Clayton on Social Media Instagram @claytonrasche Facebook /claytonrasche/        Garrett Ballengee, Host President & CEO - @gballeng Cardinal Institute for West Virginia Policy   Amanda Kieffer, Executive Producer Vice President of Communications & Strategy - @akieffer13  Cardinal Institute for West Virginia Policy   Nate Phipps, Editor & Producer - @Aviv5753   Follow: YouTube, Twitter, Facebook, LinkedIn, Instagram Support: Donate, Newsletter

Iowa City band, The Swampland Jewels, combines a mix of Gulf Coast oldies, traditional Cajun/Creole and TexMex tunes to encapsulate the work of folklorist Harry Oster.

Andrea Bontemps has an inspiring story from childcare service to opening her own restaurant and catering business called LeBontemps in 2021. She has had many successes, some struggles, like all business owners, and job opportunities for chefs. The redevelopment of Portland has an impact on all small businesses and we can listen to the story of one of them. Hear about her development as an entrepreneur, how the Nike store closing impacted her business, and the life of being a small business owner in Northeast Portland. She is joined by John Washington and our Host Alex Gebreab. Head to Le Bontemps for some Cajun Creole food or order catering Website: https://www.lebontempspdx.com/ Facebook: https://www.facebook.com/LeBontempsCafeandCatering Instagram: https://www.instagram.com/LeBontempsCafeandCatering Thank you for tuning in to our show where we strive to build up our community with education, resources, and investing in the Soul of Portland . We want to hear from you. For more Portland stories and inspirational media coverage of capable, significant and influential motivators in our community, follow us on social media and send us your thoughts:

Excitement and anticipation fill the air as Kelsey Lakeman and Derek LaFleur, the brains behind The Logan Property Management, reveal their latest creation, The Logan at El Camino. Nestled in the heart of Southern Highlands, this spectacular new apartment complex is turning heads and raising the bar for luxury living in Las Vegas. In a recent podcast episode of Real Vegas Junkeez, the duo gives us a sneak peek into what they have in store.  Be sure to check out their grand opening event on September 8th – who knows, you might just find your new home. There will be food trucks, a pet adoption center and much more all being held from 1-4pm this Friday at The Logan at El Camino! The Logan at El Camino is a boutique-style luxury apartment complex comprising just 89 units. It offers residents a slew of splendid amenities, including a state-of-the-art pool and fitness center, a unique botchy court, a dog park, and much more. The cherry on top? Everything in the complex is brand new and under warranty for two years, promising a hassle-free living experience.  The Southern Highlands location, near key landmarks such as the M Resort, the South Point, and Durango Station, makes Logan at El Camino an ideal home base for Vegas dwellers. The location, combined with the intimate size of the community, promises to offer a cozy, tight-knit neighborhood feel.  Beyond the physical amenities and convenient location, Lakeman and LaFleur have big plans to create a community atmosphere within El Camino. To kick off their grand opening, they are throwing a party, Vegas-style. Set for Friday, September 8th, the event promises Cajun Creole style food and drinks, music, and a chance to tour the complex's stunning units.  The grand opening also features a heartwarming partnership with Positivity for a Difference, a local dog rescue. The organization will have adoptable dogs on-site during the event, and anyone who adopts a dog will receive an incentive from the Logan at El Camino team, potentially including a waived pet fee.  What's more, to celebrate their grand opening, Logan at El Camino is offering an incredible deal for new residents – a whole month's rent for free for those who move in by November 1st. It's an offer that's hard to resist and serves as a testament to the lengths the team is willing to go to make their residents feel welcome.  Whether you're a Vegas local looking for a change of scenery or a newcomer seeking a slice of luxury in your new city, Logan at El Camino is a must-see. With its unique blend of luxury amenities, prime location, and commitment to building a vibrant community, it's set to become one of the most sought-after living spaces in Vegas.  You can get more information about The Logan at El Camino here: http://www.loganatelcamino.com/?gclid=CjwKCAjw6eWnBhAKEiwADpnw9jI6bporZLyo4vB-blMtY702Y1n8-7wWdozGn75RRnQ6T4dmbL-lFRoCYgIQAvD_BwE Find more Real Vegas Magazine Here: https://realvegasmagazine.com/ Check out Real Vegas Junkeez: Instagram: https://www.instagram.com/realvegasjunkeez/?hl=en Facebook: https://www.facebook.com/realvegasjunkeez Spotify: https://open.spotify.com/show/121neEjnJbTjImqwRGBae1

New Orleans and Cajun/Creole cuisine are discussed for 36 minutes using fun mind-blowing facts...I have 148 more episodes on all Podcast platforms and this link https://learn-about-world-cuisine.simplecast.com

  This week Ken and Mark venture into the deepest wooded mountains of the Ozark region to discover the hidden magic contained within. Our spirit guide on this quest is author of ‘Ozark Folk Magic', and ‘Ozark Mountain Spell Book', Brandon Weston. This week we discuss: How does one acquire ‘The Power', Plant magic, the myths and monsters of the region, just how do you pronounce ‘Appalachian' and much more. Joining me on his cunning throne this week is Mar(c)k™ Satyr Main theme by Simon Smerdon (Mothboy) Music bed by chriszabriskie.com Check out Brandon's book over at Llewellyn BooksBrandon Weston Bio: My work is a living tradition. It's the work that Ozark healers have been doing for hundreds of years. You can see many different cultures and traditions represented in Ozark folkways. These beliefs and practices, much like the Ozark people who created them, are a mixture of many places, beliefs, and ways of life. Specific folk traditions that have had a great influence on Ozark folkways include the European Cunning craft, Cajun/Creole folk medicine including the path of the Traiteur, Pennsylvania German Braucherei often also called Powwowing, Indigenous healing practices from the diverse nations of the Southeastern US, West African folk traditions by way of Southern Rootwork, Hoodoo, and Conjure, and even Central/South American Curanderismo. An important aspect of my research includes looking into all the traditions that have had such a great impact upon Ozark folkways. In looking at where these traditions intersect, we can start to understand so much more about the lives and practices of our ancestors. While you can look at Ozark folkways and see the fingerprint of all these traditions, remember that these practices remain unique to this specific area and should be approached with that mindset. ​ I'm an Ozarker through and through. This is the land where I was born, the land where my parents and my grandparents were born, as well as many more of my ancestors before that. In this way, my work is my own, the spirits I honour are my own, and while my work may be seen as a part of the larger tapestry of Southern folk magic, there are many practices that are unique to me as I have learned them. I hold true to all these traditions that I've been taught and those that have been Spirit led.​

This week on Krewe of Japan... The Krewe talks New Orleans cuisine in Japan! Jenn & Doug take a virtual/audio trip to Osaka to get a sample of the popular Cajun-Creole cuisine of Bistro New Orleans, a restaurant owned by New Orleans-native CC Haydel. CC shares how he got into the restaurant & hospitality industry in Japan, the challenges that come with running a New Orleans restaurant not based in New Orleans, and deep dives into his menu and some of his dishes.  From Jambalaya and dirty rice to gumbo and bread pudding, Bistro New Orleans has got it all! Yeah, you right! (You'll get this reference soon enough...)------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ More Info on CC Haydel & Bistro New Orleans ------Bistro New Orleans's WebsiteBistro New Orleans on TwitterBistro New Orleans on InstagramBistro New Orleans on YouTubeCC Haydel on TwitterCC Haydel on Instagram

African-American string band tradition meets Cajun/Creole and Appalachian music in a collaboration between singer, multi-instrumentalist, songwriter, actor and MacArthur Fellow Rhiannon Giddens and Dirk Powell, a multi-instrumentalist, singer, arranger, songwriter, and actor himself. Together, with banjos and fiddles, they play each other's original songs, music that takes on the slave condition of pre-Civil War times, and chat about their recent project, songs tied to the Reconstruction era culture of the Wilmington, North Carolina Massacre of 1898. (From the Archives, 2018.) Set list:  I'm Gonna Write Me A Letter  Say Old Playmate  At the Purchaser's Option 

Kate Chopin - The Awakening - Episode 1 - Meet The Author, Discover Local Color And Feminism!   I'm Christy Shriver, and we're here to discuss books that have changed the world and have changed us.    And I'm Garry Shriver, and this is the How to Love lit Podcast.  This episode we begin a journey to a very unique American location to discuss a very American author. Kate Chopin, was born in St Louis but her heritage is more associated with Louisiana than with Missouri as she is from an originally American people group, the Louisianan Creole's.  Christy, I know, you lived a part of your life in Louisiana, and your dad's family is from Louisiana.  As we discuss Kate Chopin and her unusual and ill-received novel The Awakening, I think a great place to start our discussion, especially for those who may not be familiar with American geography, is with the Pelican State itself.   What makes Louisiana so unusual than the rest of the United States, and why does that matter when we read a book like The Awakening.    Well, there are so many things that people think of when the think of Louisiana- Louisianan distinctive include Mardi Gras, crawfish bowls, jazz music, bayous, The French Quarter of New Orleans and its beignets.  The list is cultural distinctives is long.   But, just for a general reference, Louisiana is part of the American South.  Now, it might seem that the states that constitute the South are kind of all the same- and in some respects that's true.  Alabama, Mississippi, Arkansas, Georgia, Tennessee, Florida, South Carolina, Virginia, and the rest of them, … after all, they all succeeded from the Union during the Civil War, they all had slaves, they all have had to one degree or another racial tension over the last two hundred years, and, of course, to bring it to modern-day, they all are deeply entrenched in a tradition of American football, barbeque, shot guns, sweet tea, the Bible and a general admiration of good manners that include addressing each other as mr. mrs, yes mam and no sir.      Ha!  Yes, that IS the South.  I remember moving down here and being frustrated that I could never find anywhere that served tea without sugar- and when they say sweet tea down here- I'm talking one step away from maple syrup.      I like it!!!       People do and feel strongly about it.  In fact a lot of people have a lot have strong feelings about this part of the United States.  Some love the South; others hate it.  It's a part of the United States that is historical, by American standards, although laughably young compared to other parts of the world,  and controversial- to this very day.     Yes, yet having said that,  once you move here, it doesn't take you long to realize that  The South is not one cohesive unit.  Every state is very different.  Florida was colonized by the Spanish- and has strong ties to places such as Cuba to this day.  Virginia was the seat of government and is still central to the heart of American politics.  The horse-racing people of Kentucky are very different from their cotton-growing neighbors in Mississippi.  There are many many cultural distinctives that are both old and deep.  Which brings us to the great state of Louisiana- Louisiana, especially South Louisiana, in some ways has more in common with the Caribbean islands than it does with other parts of the United States.  My daddy was born in Spring Hill, Louisiana and raised in Bastrop Louisiana which are in North Louisiana- far from the coast but the people of north Louisiana share many commonalities with their Cajun and Creole brothers.  I have early memories of magnolia trees, cypress trees, bayous, shrimp gumbo,  and, of my Uncle Lanny taking us in the middle of the night out with his hound dogs to go coon hunting- as in racoon hunting.      So, for the record, these are things you don't see in other parts of the United States.      Indeed, they don't have bayous and gumbo anywhere else- and although they do have racoons in other places and likely hunt and eat them, I don't know.  The whole government of Louisiana is different and its visible.  They have parishes instead of counties.  The law is based on French law, not British law which affects everything.   It is predominantly Catholic not Protestant, hence Mardi Gras, which is what they call Carnival in Brazil but which we don't celebrate in other part of the US.  But what interests us for this book is the ethnic origins of the people indigenous to the region.     The rural part of the state has been dominated by a group we call Cajuns.  Cajuns are Roman Catholic French Canadians, or at least their descendents were.      They were run out of the Captured French Colony called Acadia in North Eastern Canada- it's actually be termed “the Acadian diaspora”.  Acadia was in the maritime provinces up on the Atlantic side, near the US state of Maine. That part of Canada was very British hence the obvious antagonism.      Well, The word Acadians kind of morphed into Cajuns over the years.  That's one people group.  But we also have another distinctively Louisianan people group  called the Louisiana Creoles.  This group of people ethnically are entirely different group than the Cajuns but also speak French.  Our author today, Kate Chopin was a creole, and she wrote about Lousianan Creole people.  Garry, before we introduce the Mrs. Chopin, local color and her influencial work, The Awakening, let's learn just a little about these remarkable people.  Who are the Creoles of Louisiana?    Well, let me preface by saying, as Kate Chopin would be the first to admit, history is always messy- people marry, intermarry, languages get confused and muddled, so when we talk about distinctives, we are talking about generalities, and if you want take to talk about Creole people the first word that must come to mind is multi-cultural.  There are creole peoples all over the Caribbean.  Haiti is the first country that comes to mind, so we need to be careful as we speak in generalities. But  the first generality you will notice of the Louisianan Creole people shows up in the first chapter of Chopin's book, and that is that they also speak the French language, except for the Louisiana Creoles that can mean two different actual languages.  Today, and the latest stat, I saw was from May of 2020,  1,281,300 identified French as their native tongue- that would be Colonial French, standard French and the speakers of would include both people groups the Cajuns and the Louisianan Creoles.  But what is even more interesting than that is that the language Louisiana Creole is its own distinctive indigenous language, and is not the same as Haitian Creole or Hawaiian Creole or any other form of Creole where you might hear that word.  Meaning, Louisianan Creole although having origins in the French language is not French at all but its own distinct language.   This is confusing because the Cajuns speak a dialect of French that sounds different than the French from France or Quebec, but it's still French and French speakers can understand what they are saying even if it sounds different than the way they might pronounce things.  That's different. Creole is French-based, but has African influences and is literally its own language and French speakers cannot understand it.  Today it's an endangered language, only about 10,000 people speak it, but it is still alive.       Yeah, that wasn't something I understood as a teenager living in Louisiana. I thought Cajun- Creole all meant Lousianan.  Since we lived in North Louisiana, I never met anyone personally who spoke Lousiana Creole.  All the Creole's I came into contact, including Mrs. Devereaux, my French teacher spoke traditional French, which is what they do in Chopin's book too, btw.       Of course, Cajuns and Creole people have a lot in common in terms of religion and even in taste in cuisine, but where they differ tremendously is in ethnicity and also in social class.  The Cajuns are white and from Canada but often rural and historically lower-middle class.  The Creole's are not white, but culturally a part of the urban elite, the ruling class.  They are the first multi-cultural people group on the American continent and deserve a special status for that reason.    Explain that, because that's really interesting.  Today, to be multi-cultural is cool, but 100 years ago when ethnic groups did not intermingle, and being a multi-cultural group that was upper class seems like a huge anomaly.  Although I will say the word “creole” tips you off to the multi-cultural element.  It actually comes from the Portuguese word “crioulo” and the word itself means people who were created.     And again, I do want to point out that this is kind of a very big simplification of a couple of hundred years of history, but in short, the criolos were people who were born in the new World- but mostly of mixed heritage.  Gentlemen farmers, primarily French and Spanish came over to the new world.  A lot of them came  by way of the Caribbean after the slave revolt in Haiti.   They had relationships and often even second families with local people here. Many were Black slaves, others were native Americans, lots were mulattos who also came from the Caribbean.  Unlike mixed raced people from Mississippi or Alabama, Creoles were not slaves.  They were free people.  They were educated.  They spoke French and many rose to high positions of politics, arts and culture. They were the elite, many were slaveholders.  Now, I will say, that most chose to speak Colonial French over Louisiana Creole as they got more educated, also over time as we got closer to the Civil War era being mixed race in and of itself got pretty complicated with the black/white caste-system of the South, which is another story in and of itself.   And as a result, you had creoles who were identifying as white and others who didn't- Chopin's family were white creoles.  But regardless of all that, but in the 1850s and through the life of Chopin, until today, Creoles are a separate people group that identify themselves as such.  They are a proud group of people who worship together, connect socially together, and often build communities around each other. They have societal behaviors and customs that set them apart, and we learn by looking at life through Edna Pontellier's eyes, have a culture that can difficult for an outsider to penetrate, if you marry an insider.    And so enters, Mrs. Kate Chopin, born in 1851 to a mother who was Creole and a father who was a Irish, both Catholic. She was not born in Louisisana, but in the great midwestern city of St. Louis.  St Louis, at the time had a rather large Creole population by virtue of being a city on the Mississippi river- which runs from New Orleans miles north. Her mom's family was old, distinguished and part of what has been termed the “Creole Aristocracy”.  Kate grew up speaking French as a first language, and as many Creole women was raised to be very independent by three generations of women in the household. She received an exceptional education, was interested in what they called “the woman question”.  This will give you an indication of how progressive her family actually was, now brace yourself because this is scandalous….on a trip to New Orleans at the ripe age of 18, Kate learned to smoke.    Oh my, did she smoke behind the high school gym or in the bathroom stalls?    Ha!  Who even knows, but we do know that at age 19 she married the love of her life, another Creole, Oscar Chopin.  Kate and Oscar were very compatible and the years she was married to him have been described as nothing but really happy by all of her biographers that I'm familiar with.  They lived in New Orleans at first and then to Natchitoches parish in the central Louisiana where he owned and operated a general store.  They were married for 12 years, and- this small fact wipes me out- they had five sons and two daughters.    Ha!  That confirms all the Catholic stereotypes of large families.      I know right, that's just a lot…and their lives were, by all accounts, going well until…there's always an until… Oscar suffered the fate of a lot of people around the world even to this day, who live in hot climates.  He caught malaria, and suddenly died.  And there Kate was, alone in the middle of the interior of Louisiana,  with this store and all these kids.  She ran it herself for over a year, but then decided to do what lots of us would do in that situation…she moved back to the hometown of her childhood, St. Louis so she could be near her mother- I didn't mention it before but her father had died in a terrible railroad accident when she was a young child and her brother had died in the Civil War- so basically all of the men that had meant anything to her at all, had all died.  One of Kate's daughters had this to say about that later on when she was an adult talking about her mom, “When I speak of my mother's keen sense of humor and of her habit of looking on the amusing side of everything, I don't want to give the impression of her being joyous, for she was on the contrary rather a sad nature…I think the tragic death of her father early in her life, of her much beloved brothers, the loss of her young husband and her mother, left a stamp of sadness on her which was never lost.”      Goodness, that Is a lot of sadness.    Well, it is and it took a toll.  When she got back to St. Louis, Dr. Kolbenheyer, their obgyn and a family friend talked her into studying some French writers for the sake of  mental health, specifically Maupassant and Zola and take up writing.  She took that advice ..…so at age 38 a widow with six living children, Chopin began her writing career.  A career, sadly that was only going to last five years.  It started great, and she was super popular, but then….she wrote a scandalous book and was cancelled, and I mean totally cancelled.  Five years after the publication of  this candalous book that today we call The Awakening, she had a stroke and died.  At the time of her death, Kate Chopin as a writer, was virtually unknown and uncelebrated.      What do you mean by cancelled? That sounds like a crazy story for a mommy writer.    True, and it is.  When she started  writing, she was super popular.  This kind of reminds me a little of Shirley Jackson, honestly.  She wrote short things for magazines for money.  What made her work popular, at least in part, was because writing about a subculture of America that people found interesting.  Although she was living in St. Louis, her stories were set in Louisiana amongst the Creole people- and people loved it.  This movement in American literature where authors focus on a specific region or people group  has been called “Local Color”, and her ability to showcase the local color of the Creole people led her to success.        Subcultures are so fascinating to me and I'm always amazed at how many different subcultures there are- and I'm not talking about just ethnically. There are endless subcultures on this earth, and most of the time we don't even know what we're looking at.    Oh, for sure.  I think of guitar players as their own subculture- they speak their own language, have their own passions, I wouldn't be surprised if they have their own foods.     HA!  Do I sense a bit of mockery?  But you are right, we do have a little bit of a subculture, but if you think guitarists are a subculture, what do you think of my cousin Sherry who is neck deep into Harley Davidson culture and goes to Sturgis, South Dakota every year.     True, and there are hundreds of thousands of people who participate in that subculture all over the world   And of course, we're talking about hobbies which are not the same as actual ethnic subcultures in any location, understanding and just seeing behind the fence of someone else' experience is the fun.  The idea of living life vicariously through the stories, so to speak, of people who are so radically differently is one of the things I most love about reading.  In the real sense of the term “local color” though, this was an actual movement after the Civil War.  Authors were using settings from different parts of the country and it made the writing feel romantic for people unfamiliar with the setting while actually being fundamentally realistic- I know that's a paradox, but if you think about it it makes sense.  They were works that could only be written from inside the culture by someone who was a part of it- that's what made them realistic.   Chopin was considered a local color author because she was Creole writing about the world of Louisiana Creoles.      Well, apparently it was well received.  She got stories printed first in regional publications but then in national publications.  “The Story of an Hour” which was the only story I had ever read of hers, and I didn't know this, was published in Vogue in 1894.      Very impressive, Houghton Mifflin, the publisher that to this day publishes quite a bit of high school literature textbooks actually published a collection of her stories, titled it Bayou Folk.  So, just in the title, you can tell they are playing up her Louisiana connection.  And that book was a success.  Chopin, who kept notes on how well all of her works were doing, wrote that she had seen 100 press notices about the book.  It was written up in both The Atlantic and the New York Times.  People loved how she used local dialects. They found the stories and I quote “charning and pleasant.”  She was even asked to write an essay on writing for the literary journal Critic- which I found really insightful.     Well, of course, all of these things sound like a woman bound for monetary and critical success- stardom of her day.       And so her trajectory kept ascending.  She was published in the Saturday Evening Post.  Of course that was a big deal.  Everything was moving in the right direction….until.. The Awakening.  The Awakening was too much and she crashed immediately and hard.     You know, when I read these reviews from 1899, it's so interesting how strongly they reacted.  Let me read a few, her local paper, The St Louis Daily Globe-Democrat wrote this, “It is not a healthy book….if it points any particular moral or teaches any lesson the fact is not apparent.” The Chicago Times Herald wrote, “It was not necessary for a writer of so great refinement and poetic grace to enter the over-worked field of sex-fiction.  This is not a pleasant story.”  Here's another one, “its disagreeable glimpses of sensuality are repellent.”      She was not prepared for this.  She did not expect it.  She was expecting people to see it as the American version of some of the things she had been reading in French that had been published in France.  Her treatment of sexuality is what really got her, and maybe if her protagonist had been male she could have gotten away with it.  Actually, I'm pretty sure, she would have gotten away with it, there are other authors who did.  But discussing how women felt about sexuality- and let me say- in case you haven't read the book- this is not a harlequin romance.  She doesn't talk about hot steamy passion in descriptive tones.  She is very polished and shows deference to the WAY things were expressed in her day.  The problem was not in how she was treating sexual content- the problem was that she WAS discussing how women felt about sexuality and this just was too realistic.  People weren't and maybe we still aren't, ready to be vulnerable about how we feel about intimacy.      You know, I tell students all the time that in American politics, sexual issues have always been used as a wedge issue to define people's position as good or bad people.  That has not changed in the American political scene in 200 years and is something our European and Asian friends have mocked us about for just as long.  We are a people committed to moralizing, even to this day.  For a long time, it was cloaked in religion, but now, hyperbolic moralizing, although not done in the name of a faith is still a favorite American pastime.      Well, honestly, I guess that's also been true for the arts as well.  But honestly, greatr art is never moralizing.  And Chopin knew that.  Furthermore, if anyone had read that essay Chopin printed about her writing that I referenced, they would have seen that Chopin, by design, does NOT moralize in hers.  She does not condemn or judge.  She has no interest in telling us how we should or shouldn't behave.  She sees the role of the artist, and clearly stated as much,  and the role of fiction as in demonstrating how we genuinely ARE as human beings.  It is a role of showcasing the human experience.  It is meant to help us understand ourselves.  What she does in her writing by using a culture that is unfamiliar to us, is allow us a safer space from which we can pull back the veil that IS our experience, so we can see ourselves.  Let me quote her from that essay and here she's talking about the Creole people of Louisiana,    “Among these people are to be found an earnestness in the acquirement and dissemination of book-learning, a clinging to the past and conventional standards, an almost Creolean sensitiveness to criticism and a singular ignorance of, or disregard for, the value of the highest art forms. There is a very, very big world lying not wholly in northern Indiana, nor does it lie at the antipodes, either. It is human existence in its subtle, complex, true meaning, stripped of the veil with which ethical and conventional standards have draped it.”  Well, regardless of how she wanted to come across, apparently, she struck a nerve people didn't want struck.  The Awakening unsettled America.  The book was published in April of 1899, by August critics were destroying it, and again I'll use the reviewers words,  it had been deemed “morbid and unwholesome” and was reproached on a national stage.  She was scorned publicly.  When she submitted a new short story to the Atlantic “Ti Demon” in November after the publication of The Awakening it was returned and rejected.    Her own publisher, the one who had published the controversial book decided to “shorten is list of authors”- and they dropped her.  Of course to be fair, they claimed that decision had nothing to do with the problems with the reception of The Awakening.    I'm sure that it didn't.  Chopin was obviously crushed.  She would only write seven more stories over the next five years.  In 1904 when she died of a stroke, she was basically a forgotten writer.  And likely would have remained forgotten until, ironically the French discovered the novel in 1952.  A writer by the name of Cyrille Arnavon translated it into French under the title Edna with a 22 page introduction essay called it a neglected masterpiece.  What he liked about it had nothing to do with “local color” or creole people or anything Americana.  He saw in it what we see in it today- psychological analysis.      So fascinating, this is the 1950s; this is exactly the time period psychology is shifting from Freudian interpretations of Chopin's' day into behaviorism and eventually to humanistic psychology.      Why does this matter?    With Freud everything is secret and we're ruled by unseen forces we don't understand without psychoanalysis.  Chopin's book came out when this was how we were looking at the world.  After him came Skinner's behaviorism which said everything can be reduced to rewards and punishments.   Humanistic psychology is this third way of looking at things.  It's extremely empathetic.  Names like Karl Rogers were looking at life with the idea that it's just plain difficult to be a human, and we need to understand this complexity.  They would like books that are not all black/white thinking or moralistic.  This is what's crazy to me about Chopin.  She wrote in the days of Freud, but she was so far ahead of her time psychologically; nobody would get her for another 60 years- literally two entire movements later in the field of psychology.      Well, when they did get her, they really got her.  In 1969 a Norwegian critic Per Seyersted brought her out into the open in a big way.  This is what he said, “ Chopin, and I quote “broke new ground in American literature. She was the first woman writer in her country to accept passion as a legitimate subject for serious, outspoken fiction. Revolting against tradition and authority; with a daring which we can hardy fathom today; with an uncompromising honesty and no trace of sensationalism, she undertook to give the unsparing truth about woman's submerged life. She was something of a pioneer in the amoral treatment of sexuality, of divorce, and of woman's urge for an existential authenticity. She is in many respects a modern writer, particularly in her awareness of the complexities of truth and the complications of freedom.”    Finally people were understanding what she was trying to do.  That's exactly what she wanted to show- the complexity of being human.  Here's another Chopin quote whole talking about the role of a writer, “Thou shalt not preach; “thou shalt not instruct thy neighbor”.  Or as her great- grandmother Carleville, who was extremely influencial in her life, used to tell her, Kate's grandmother who raised her was known for saying this “One may know a great deal about people without judging them.  God does that.”    Well, she was immediately resurrected.  Today she is considered one of America's premiere writers.    Well, it also didn't hurt her reputation that she was being discovered in Europe at the exact same time, the women's movement was taking off in the United States and finding an unsung feminist writer was very popular.     Yeah, I thought she WAS a feminist writer, but you don't see her as that.    I really don't, and that's not to say there isn't any feminism in the book, because obviously, it's about life as a woman at the turn of the century.  Virginia Wolfe famouslty argued in her essay A Room of One's Own that no one knew what women were thinking and feeling in the 17th century because they weren't writing.  Well, you can't say that about Chopin.  She was absolutely writing about what women were thinking and feeling, it just took 60 years for the world to allow her to share it.        If we want to talk the particulars about The Awakening, which of course we do, we have a female protagonist.  I'm not going to call her a hero because I don't find anything heroic about her.  But it's very very honest characterization of what women feel, and honestly, perhaps it's what a lot of people feel- both men and women when they live, as we all do, within cultures of high expectations.      Isn't writing about standing up to cultural norms and societal expectations kind of cliché?  I'm surprised you find it interesting in this situation.     Well, it for sure can be.  It's what a lot of teenage angst poetry is about.  But Chopin's book is a lot more complex than just a denouncement on social expectations of women's roles.  In some ways, that's just the setting.  This particular woman, Edna, is for sure, unhappyily objectified by a husband.  That part is obvious.  But, Chopin isn't necessarily moralizing against this or anything else.  In the opening encounter between husband and wife, we see the wife being objectified, but we also see that they have worked out some deal.  She has a very privileged life.  It's not a life between two people who have emotional intimacy, for sure.  These two clearly don't.  Edna asks if her husband plans on showing up for dinner.  He basically sayd, I don't know- I may; I may not.  It doesn't appear Edna could care less one way or another and Chopin isn't condemning them; she is observing.  This are the deals people are working out in the world.  She makes other observations in regard to Edna and her relationship with her children.  She loves her children; sort of; but it's certainly not the motherly and passionate devotion most mothers feel towards their kids.  It's definitely not the self-denying ideal, we see expressed through a different character in the book.  Again, Chopin is not endorsing nor condemning.  She's observing.  There's no doubt, Chopin herself was progressive.  She was raised in a house of dominant women.  She herself was a head of household.  She was educated.  She made money, but she had healthy relationships with the men in her life.  She is not a man-hater, that I can tell.  She never remarried but there is reason to believe she had at least one  other significant male relationship after her husband's death.  So, portraying her as a woman who influenced feminism in any kind of deliberate way, I don't think is something that she intended, nor was it something that happened.  She was cancelled.    I understand that, it's just interesting that today, we think of her first and foremost as a feminist writer in large part because she had sexual content in her books.  Although, as I think about the progressive women in the 1890s, what we know about them from history is that most were not really be fans of indiscriminate sex.     Oh my, we're getting edgy here, but I have to ask.  Why do you say that?    You have to understand this is before birth control.  Sexual relationships for women meant running the very real risk of generating children which was often a life-risking ordeal.  Kate herself had gone through that seven times in twelve years.  Women were spending half of their lives pregnant.  Many progressive women in this time period were not fighting for the freedom to have sex, they were fighting for the right to NOT have it.  They wanted the right to say no.  The goal of Self ownership was central to nineteenth century feminism.  Woman's rights were about possessing a fully realized human identity.  We think of this today in terms of sexual freedom but that's the arrogance of the presence kicking in.  Obviously human sexuality is a core part of the human experience and that's likely why it's central to Chopin's story, but there are other aspects of person hood.  Women, especially educated ones, were interested in navigating a sense of place in the community and the universe at large- and that involves all kinds of things- hard things like love, connections, maternity.    Exactly, and that's why Edna is so complicated.  Being a human is difficult.   Navigating  “the woman's sphere”, to use the expression of  the notable Chopin scholar Sandra Gilbert is complicated.  And so, we all find ourselves, one way or another in cages- some of our own making, some of the makings of our community, our religion, our culture, our own personalities- whatever it is.  And that is the opening of our story.  The Awakening starts with a woman in a cage.  This is not to say that men do not experience cages or awakenigs- they absolutely do, but Chopin is a woman and will speak from inside the world of women.  She will drop a woman named Edna, a middle child Presbyterian English speaking girl from Kentucky, into a French speaking Catholic world of elite Creole women.  Edna is flawed, but not awful.  She's flawed in the sense that we are all flawed.  This woman acts out- in the way that many of us have acted out- often as children, but for some of us, we don't experience this desire for agency until later in life.  For Edna it comes at the age of 26 and when it does- she will scandalize her world the way acting out always does.  She finds herself in a cage and decides she wants out...but then what…where do you go from there.  Let's read how Chopin sets this up in the first paragraph of her story.    A green and yellow parrot, which hung in a cage outside the door, kept repeating over and over:  “Allez vous-en! Allez vous-en! Sapristi! That's all right!”  He could speak a little Spanish, and also a language which nobody understood, unless it was the mocking-bird that hung on the other side of the door, whistling his fluty notes out upon the breeze with maddening persistence.  Mr. Pontellier, unable to read his newspaper with any degree of comfort, arose with an expression and an exclamation of disgust.  He walked down the gallery and across the narrow “bridges” which connected the Lebrun cottages one with the other. He had been seated before the door of the main house. The parrot and the mocking-bird were the property of Madame Lebrun, and they had the right to make all the noise they wished. Mr. Pontellier had the privilege of quitting their society when they ceased to be entertaining.    Christy, does she give the entire story away in the beginning?    She's doing something.  She opens with a bird- a parrot. We will talk more about this later, but birds are a big deal in this book.  But why a parrot- what do parrots do- well they imitate.  They talk.  This parrot is in a cage repeating something an English reader may not understand.      What does that phrase mean?    It means Go away! Go away!  For God's sake!  The bird is telling everyone to go away, and Mr. Pontellier pretty much ignores the bird and does actually go away.  The bird speaks a little Spanish but also a language no one else understands.  There's a lot of intentionality here.  This book begins with a bird in a cage and the book ends with a bird, but I won't tell you how we find that bird yet.       These 19th century writers were always using symbols on purpose.       They really do.  And if this one is our protagonist- what we can see is that she's beautiful, she's in a cage, and although she can talk, she cannot articulate something that can be heard properly or understood.      And so that is our starting point.    I think it is.  Next episode, we will join Edna and explore this beautiful place, Grand Isle- the site, and if the title of the book hasn't given it away yet, I will, of her Awakening.  We will watch Edna awaken- but then, we know from our visit with Camus…that is only step one.  Now what.    Indeed…now what.  Well, thank you for spending time with us today.  We hope you have enjoyed meeting Kate Chopin and jumping into the first paragraph of her lost but rediscovered American masterpiece, The Awakening.  And if you did, please support us by sharing this episode with a firend, either by text, by twitter, Instagram or email.  That's how we grow.  Also, if you have a favorite book, you'd like us to discuss, you are always invited to connect with us, again via all the ways Modern world people do.    Peace out!                 

美食與音樂，可以說是紐奧良旅遊體驗的兩大支柱；錯綜復雜的殖民歷史，加上在此相遇的多個文化，撞擊出在美國絕無僅有的路易斯安那風味料理，以及發跡於此、最終影響了幾乎所有當代流行音樂的爵士音樂。夜晚漫步於燈紅酒綠的Bourbon Street上，興致一來就找間酒吧進去享受水準高超的live表演，可說是紐奧良最為人津津樂道的體驗！ 然而在縱慾狂歡之餘，這個城市與這塊土地，卻仍有著許多讓人好奇的疑問——這裡的美食有時候被稱為「卡津」（Cajun）、有時候又被稱為「克里奧」（Creole），這兩個名詞到底意義有何不同？當亞洲移民來到這裡，又如何為路易斯安那美食帶來新的化學反應？而今天眾所皆知的爵士音樂，究竟是如何誕生，又是如何突破族群與階級的重重界線，最終躍上國際舞台？ 這集節目的主題是「路易斯安那爵士晚宴」，前半段除了介紹重要的路易斯安那美食，也會為各位仔細分析「卡津」與「克里奧」各自訴說的往事；後半段則以音樂為主角，我們將一起回到爵士樂誕生之前的紐奧良，一塊毫不起眼的廣場空地上，了解一場週日午後的小確幸，如何開始風靡社會，最後成為顛覆全球樂壇的熱門曲風！ 想來點異國風味美食，搭配那流露靈魂最深渴望的爵士音樂嗎？歡迎加入EP97，旅行熱炒店之「路易斯安那爵士晚宴」！ ✅ 本集重點： (00:03:32) 上菜啦！路易斯安那特色料理大盤點：Gumbo 秋葵濃湯、Jambalaya 什錦飯、Étouffée 燉菜、Po boy 窮小子三明治、Crawfish boil 水煮小龍蝦 (00:10:45) 卡津（Cajun）的背後，其實是一段被迫離鄉背井的悲慘歷史 (00:16:09) 克里奧（Creole）到底是什麼？從字根、殖民歷史到語言學的多面向探討 (00:20:04) 如同海納百川一般的路易斯安那料理，越南人在這裡發現失散的美食兄弟？ (00:26:21) 關於爵士樂，從「學音樂的孩子不會變壞」開始談起 (00:29:28) 即使被打壓仍然繼續歌唱，無法被消音的黑人奴隸 (00:32:21) 週末下午的小確幸，剛果廣場（Congo Square）上的百年傳統 (00:36:49) 南北戰爭後接收軍樂隊淘汰的二手樂器，開啟爵士樂隊先河 (00:39:13) 關於藍調（Blues），從情感而非理性出發的音樂形式 (00:41:26) 關於散拍（Ragtime），當軍樂隊進行曲遇上切分音 (00:43:33) 令人意想不到，原來爵士樂最早是寄生在____下的副產品 (00:49:32) 結語：到紐奧良旅行，請務必要走到French Quarter外面看看！ Show note https://ltsoj.com/podcast-ep097 Facebook https://facebook.com/travel.wok Instagram https://instagram.com/travel.wok 意見回饋 https://forms.gle/4v9Xc5PJz4geQp7K7 寫信給主廚 travel.wok@ltsoj.com 旅行熱炒店官網 https://ltsoj.com/

Matthew's culinary career began in 1998 when he opened his first restaurant in Oklahoma. Since then, Matthew has traveled and studied Culinary Arts overseas and throughout the United States. In addition to pursuing his culinary passions, he has also been catering since 2000. Matthew has had the honor of catering for government officials, city officials, and many other high-end individuals. It's no surprise then that Matthew has also spent time being a Private Chef for celebrities and athletes.In 2010, while still attending culinary school, he opened a BBQ restaurant in Long Beach with great reviews that he eventually sold later on. He became an American Culinary Federation member in 2010, and has completed several volunteer events with the ACF. Matthew has won numerous cooking events during his time as a Chef. He's won BBQ awards, Cajun/Creole awards, and several other awards to date. His overseas experience is powerfully displayed in his finished culinary works. While working for the Hyatt Regency, he ran several of their 5-star restaurants including a Teppanyaki restaurant, Italian restaurant, Japanese restaurant, and even their Las Vegas style buffet restaurant. Matthew is well versed in butchery, training, and menu planning. Check him out on IG Connect with us! Subscribe to my YouTube Channel Follow the show over on Instagram Join our mailing list Catch all the good stuff over on TikTok! Want to Schedule A One-on-One with Kyle? Whether you're a restaurant owner who wants to take a deeper dive into a particular subject, or may you're thinking of starting your own restaurant, food truck, or ghost kitchen and want some insight or advice - click here to schedule a one-on-one with me. Support Our Sponsors The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$! 7Shifts - Head over to their website, and receive THREE months! Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial! BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees. --- Send in a voice message: https://anchor.fm/restaurantowners/message

宅宅日記：Building Flavors 好像聊食物還是比較讓人感興趣呀，所以本集在節目中想跟大家聊聊幾個building flavor 堆疊味道的簡單手法！ 跟大家分享美國南方料理Cajun和Creole菜的不同、歐陸料理的勾芡學問 making a roux，還有西餐中常見常用的香料。順便也分享幾個自己喜歡的食譜，包括迷迭蒜香奶油煎牛排，還有南方燉湯gumbo。 雖然比上集的懶人烤箱料理進階一點點，但大致上來說還是容易上手的！希望大家也可以一起挑戰看看！ / 《那些老外教我的事》章節功能開啟，只要點擊章節敘述，就可跳至指定時間點播放。 Apple Podcast、Pocket Casts、Overcast，以及KKBOX、Spotify都可以使用喔~ (00:00:00) 開場 (00:01:01) 食材的好壞是決定性的關鍵，但懂不懂得調味，也是一門重要的學問 (00:07:05) 講到美國料理，第一個想到的是麥當勞肯德基還有溫蒂漢堡嗎？你一定要試試美國南方料理 (00:16:20) 歐陸料理中最重要的勾芡手法 (00:23:05) 煎牛排可以歸類為懶人料理的一道重要菜色 (00:30:45) 香料最為迷人的地方，就是一秒鐘就能讓你置身異國 _____本集內容為2021-1023首播_____ 《那些老外教我的事》由好家庭聯播網：台中古典音樂台FM97.7，台北Bravo FM91.3聯合製播。 首播可鎖定每週六的下午5點，古典音樂台官網線上直播：https://www.family977.com.tw 煥恩的臉書，歡迎來找我聊天：https://www.facebook.com/LessonsFromLaoWai 留言告訴我你對這一集的想法： https://open.firstory.me/story/ckvqvspu4ggek0822bcn0ewe4?m=comment Powered by Firstory Hosting

Chef Ryan Rondeno has a passion for French, Italian and Regional American Cuisine. He has introduced his clients to new cuisine with his focus on local, sustainable cuisine with a strong emphasis on bold flavors. Chef Rondeno continues to revamp his own style of cooking with the love of New Orleans cuisine and fresh California flavors. Born in Metairie, Louisiana, Ryan Rondeno had a culinary upbringing surrounded by great southern cooks, including his grandfather who was a local legendary chef. He began his career at 16 working as a New Orleans prep cook, where his love for Cajun-Creole cuisine began. After graduating high school, he attended The Chef John Culinary Institute in Thibodaux, Louisiana. While in school, he working under the late Chef Jamie Shannon of Commander's Palace, who instilled the importance of restaurant service, and Chef Anne Kearney of Peristyle, who focused on detail and perfection. These two chefs helped Rondeno build a strong foundation of southern cooking and superb technique. After obtaining a college degree, he worked with chefs Emeril Lagasse, Anton Schulte, Mathais Wolf, Sue Zemenick, and Gerard Maras to enrich his culinary repertoire. Rondeno established culinary techniques in French, Italian, Southern, Cajun-Creole, and farm-to-table cuisines under remarkable chef-teachers and mentors. The opposing schools of stark simplicity and grand detail expanded Rondeno's culinary range, allowing him to strike a balance to develop his own gastronomic flare. After Hurricane Katrina, he rolacted to Atlanta and rejoined the Emeril Lagasse Corporation as a saucier, butcher, and sous chef under Chef Michael Blydenstein. As he continued to hone his skills, Rondeno moved to New York where he became Executive Chef at a Southern style seasonal restaurant. In 2008, Chef Rondeno relocated to Los Angeles, and is currently a personal to celebrity clients. His culinary focus is on the use of grass-fed organic meats and locally-grown organic produce, with an emphasis on creating bold flavors. As his cooking continues to evolve toward clean eating and the use of sustainable products, Chef Rondeno continues his work as a chef for his celebrity clientele, including the catering for gala dinners and large-scale culinary events. In 2014, Chef Rondeno started Rondeno Culinary Designs focusing on creating crafty and elegant bites for his clientele. He has found the perfect mix of combining New Orleans cuisine and fresh California flavors. In 2016, he developed the Ryan Rondeno Spice Collection (Nola Creole Rub, Citrus Herb Rub, and Ancho-Chili BBQ Rub). His focus was to help cooks enhance the flavor of the dishes. Ryan's website is https://www.rondenoculinarydesigns.comand his app is Food Culture, available on android and IOS. I downloaded the app – wonderful recipes! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/michelemarotta/support

Nike Roach, MS., LMBT Talks with Sistah Vicky Thompson about massage therapy, marketing, and working with woman clients throughout their stages of life. Sistah Vicky Thompson is a Mother, Health Mindset Coach, Birth & Postpartum Doula Care, Massage Therapist, Homeopath, Herbalist, and much more. Her roots started in Louisiana, coming from a long line of “Intuitive Healers”. Throughout her life, she has been blessed to be able to travel the world as a Diplomat Core Secretary; which gave her the opportunity to live abroad in Europe, Africa, Central America, and The West Indies. This travel connected and stirred the “fire in her soul” to guide and support the Inner Goddess and Divine Self in others, using her Traditional Healing Practices, passed down from her “grannies” of Cajun/Creole, American Cherokee Indian, and African heritage. She was exposed to and learned about how plant medicine, rituals, and community healing were a MUST and fosters the spiritual, mental, emotional, and physical levels of each person. She supports and educates through her Holistic Health and Mindset Coaching to bring a deeper awareness through exploring the “root” of your discernment. Please join us as we talk with Sista Vicky Thompson.

The Denver Petroleum Club is throwing a Cajun Creole Park Party! Bring the whole family and join industry professionals for an afternoon of crawfish, drinks, and music overlooking Ferril Lake at City Park Pavilion. The music and entertainment for the evening is the musical and linguistical stylings of Wrecklunds, a [...]

Gumbo, the official cuisine of Louisiana, is a thick stew which consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the Cajun/Creole "holy trinity" ― celery, bell peppers, and onions. It's sometimes hard to get your hands on a great gumbo recipe, so we took a cooking class to immerse ourselves in this spicy goodness!   Join our patron supporters for bonus episodes and perks at https://www.patreon.com/steelmagnolias Follow us on Instagram @SteelMagnoliasPodcast

Hi everybody. Welcome to another episode of the podcast. Today I have an interview with food blogger and cookbook collector Julie Wallace. Julie has been collecting cookbooks since 2007. And her collection is almost 300 books. Her collection spans many authors, genres, and cultures. She grew up in Dallas, TX suburbs then moved to NYC in 2004. She collects lots of books featuring Texas/Tex-Mex recipes, as well as Cajun/Creole. Her mom is from central Louisiana, so I grew up eating lots of Cajun/Creole cuisine, as well as Southern American. Julie made sure she knew how to cook that food, as I discovered the hard way that cooking it yourself is literally the only way to access it in the NYC region. Do you want to get paid to write a cookbook? Before I dive in, I want to let you know that this episode of the podcast is sponsored by my free masterclass How to Get Paid to Write a Cookbook. If you’re a food and nutrition expert and you’ve been thinking about writing a cookbook or if you’ve had an idea for a cookbook for a while but you’re not sure just how to get started this free masterclass is definitely for you. Go to www.cookbookwritersacademy.com/free to sign up for the training on demand. Things We Mention In This Episode: Julie Wallace Blog Jalapeno and Anchovies Alon Shaya Cookbook Donald Link Cajun Cookbooks Robb Walsh Tex-Mex Cookbooks John Besh My New Orleans Cookbooks Join Confident Cookbook Writer Facebook GroupLearn more about How to Get Paid to Write a Cookbook during this free masterclass 

Ed and Zac David of Faded Rose in Little Rock stopped by to talk about the amazing, almost-40-year run the Cajun/Creole restaurant has enjoyed as one of the city's most beloved and enduring eateries.

Chef Ryan Rondeno has a passion for French, Italian and Regional American Cuisine. Daily he introduces his clients to new cuisine with his focus on local, sustainable cuisine with a strong emphasis on bold flavors. Chef Rondeno continues to revamp his own style of cooking with the love of New Orleans cuisine and fresh California flavors. Born in Metairie, Louisiana, Ryan Rondeno began a fortunate culinary upbringing surrounded by great southern cooks, including his grandfather who was a local legendary chef. He began his career at 16 working as a New Orleans prep cook, where his love for Cajun-Creole cuisine began. After graduating high school, he attended The Chef John Culinary Institute in Thibodaux, Louisiana. While in school, he working under the late Chef Jamie Shannon of Commander’s Palace, who instilled the importance of restaurant service, and Chef Anne Kearney of Peristyle, who focused on detail and perfection. These two chefs helped Rondeno build a strong foundation of southern cooking and superb technique. After obtaining a college degree, he worked with chefs Emeril Lagasse, Anton Schulte, Mathais Wolf, Sue Zemenick, and Gerard Maras to enrich his culinary repertoire. Rondeno established culinary techniques in French, Italian, Southern, Cajun-Creole, and farm-to-table cuisines under remarkable chef-teachers and mentors. The opposing schools of stark simplicity and grand detail expanded Rondeno’s culinary range, allowing him to strike a balance to develop his own gastronomic flare. When Hurricane Katrina forced thousands to evacuate their homes in New Orleans, Rondeno relocated to Atlanta in 2005. It was there he rejoined the Emeril Lagasse Corporation as a saucier, butcher, and sous chef under Chef Michael Blydenstein. As he continued to hone his skills, Rondeno moved to New York where he became Executive Chef at a Southern style seasonal restaurant. In 2008, Chef Rondeno relocated to Los Angeles, and is currently a personal to celebrity clients. His culinary focus is on the use of grass-fed organic meats and locally-grown organic produce, with an emphasis on creating bold flavors. As his cooking continues to evolve toward clean eating and the use of sustainable products, Chef Rondeno continues his work as a chef for his celebrity clientele, including the catering for gala dinners and large-scale culinary events. In 2014, Chef Rondeno started Rondeno Culinary Designs. Chef Rondeno focuses on creating crafty and elegant bites for his clientele. I have found the perfect mix of combining New Orleans cuisine and fresh California flavors. In 2016, he developed the Ryan Rondeno Spice Collection (Nola Creole Rub, Citrus Herb Rub, and Ancho-Chili BBQ Rub). His focus was to help cooks enhance the flavor of the dishes. Follow Ryan Rondeno: https://www.rondenoculinarydesigns.com/ ========================================  ======================  Request to Join the FREE Meredith Atwood Community & Coaching https://meredith-atwood-coaching.mn.co/ ======================  Buy Meredith’s Books: The Year of No Nonsense https://amzn.to/3su5qWp Triathlon for the Every Woman: https://amzn.to/3nOkjiH =======================   Follow Meredith Atwood & The Podcast on Social: Web: http://www.swimbikemom.com Instagram: http://instagram.com/swimbikemom   =======================  Want to Connect?  Email: same24hourspodcast@gmail.com =======================  Credits: Host & Production: Meredith Atwood Copyright 2017-2020, 2021 All Rights Reserved, Meredith Atwood, LLC

What does it take to be a chef to celebrities like Will Smith, Diddy, Ben Affleck, Tyrese Gibson, and organizations like Lamborgini, LA Philharmonic, and Mercedez-Benz? I sat down with Ryan Rondeno to learn how he mastered the art of cooking at the highest levels. He shared his story of falling in love with cooking and then making it his career. He then shares some tips on how you can become a better cook at home.Chef Ryan Rondeno has a passion for French, Italian and Regional American Cuisine. Daily he introduces his clients to new cuisine with his focus on local, sustainable cuisine with a strong emphasis on bold flavors. Chef Rondeno continues to revamp his own style of cooking with the love of New Orleans cuisine and fresh California flavors.Born in Metairie, Louisiana, Ryan Rondeno began a fortunate culinary upbringing surrounded by great southern cooks, including his grandfather who was a local legendary chef. He began his career at 16 working as a New Orleans prep cook, where his love for Cajun-Creole cuisine began. After graduating high school, he attended The Chef John Culinary Institute in Thibodaux, Louisiana. While in school, he worked under the late Chef Jamie Shannon of Commander’s Palace.After obtaining a college degree, he worked with chefs Emeril Lagasse, Anton Schulte, Mathais Wolf, Sue Zemenick, and Gerard Maras to enrich his culinary repertoire.When Hurricane Katrina forced thousands to evacuate their homes in New Orleans, Rondeno relocated to Atlanta in 2005. It was there he rejoined the Emeril Lagasse Corporation as a saucier, butcher, and sous chef under Chef Michael Blydenstein.In 2008, Chef Rondeno relocated to Los Angeles, and is currently a personal to celebrity clients. His culinary focus is on the use of grass-fed organic meats and locally-grown organic produce, with an emphasis on creating bold flavors. As his cooking continues to evolve toward clean eating and the use of sustainable products, Chef Rondeno continues his work as a chef for his celebrity clientele, including the catering for gala dinners and large-scale culinary events.In 2014, Chef Rondeno started Rondeno Culinary Designs. Chef Rondeno focuses on creating crafty and elegant bites for his clientele. I have found the perfect mix of combining New Orleans cuisine and fresh California flavors.In 2016, he developed the Ryan Rondeno Spice Collection (Nola Creole Rub, Citrus Herb Rub, and Ancho-Chili BBQ Rub). His focus was to help cooks enhance the flavor of the dishes.LinksWebsite: https://www.rondenoculinarydesigns.comSpices: https://shop.rondenoculinarydesigns.com/collections/spice-collection

What does it take to be a chef to celebrities like Will Smith, Diddy, Ben Affleck, Tyrese Gibson, and organizations like Lamborgini, LA Philharmonic, and Mercedez-Benz? I sat down with Ryan Rondeno to learn how he mastered the art of cooking at the highest levels. He shared his story of falling in love with cooking and then making it his career. He then shares some tips on how you can become a better cook at home. Chef Ryan Rondeno has a passion for French, Italian and Regional American Cuisine. Daily he introduces his clients to new cuisine with his focus on local, sustainable cuisine with a strong emphasis on bold flavors. Chef Rondeno continues to revamp his own style of cooking with the love of New Orleans cuisine and fresh California flavors. Born in Metairie, Louisiana, Ryan Rondeno began a fortunate culinary upbringing surrounded by great southern cooks, including his grandfather who was a local legendary chef. He began his career at 16 working as a New Orleans prep cook, where his love for Cajun-Creole cuisine began. After graduating high school, he attended The Chef John Culinary Institute in Thibodaux, Louisiana. While in school, he worked under the late Chef Jamie Shannon of Commander’s Palace. After obtaining a college degree, he worked with chefs Emeril Lagasse, Anton Schulte, Mathais Wolf, Sue Zemenick, and Gerard Maras to enrich his culinary repertoire. When Hurricane Katrina forced thousands to evacuate their homes in New Orleans, Rondeno relocated to Atlanta in 2005. It was there he rejoined the Emeril Lagasse Corporation as a saucier, butcher, and sous chef under Chef Michael Blydenstein. In 2008, Chef Rondeno relocated to Los Angeles, and is currently a personal to celebrity clients. His culinary focus is on the use of grass-fed organic meats and locally-grown organic produce, with an emphasis on creating bold flavors. As his cooking continues to evolve toward clean eating and the use of sustainable products, Chef Rondeno continues his work as a chef for his celebrity clientele, including the catering for gala dinners and large-scale culinary events. In 2014, Chef Rondeno started Rondeno Culinary Designs. Chef Rondeno focuses on creating crafty and elegant bites for his clientele. I have found the perfect mix of combining New Orleans cuisine and fresh California flavors. In 2016, he developed the Ryan Rondeno Spice Collection (Nola Creole Rub, Citrus Herb Rub, and Ancho-Chili BBQ Rub). His focus was to help cooks enhance the flavor of the dishes.

Welcome back to Let's Dish! Today we're sitting down with the owners of Magnolia Bistro and Brielle's Bistro! Get to know the story behind this incredible family and discover why Carina is now a life long fan of gumbo! @magnoliabistro405 @briellesbistro405 * This episode is sponsored by Keep It Local OK. Keep It Local OK rewards people for shopping, eating, and playing local! Head over to @keepitlocalok to learn more! *

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio as we return on Sunday, January 6th at 635pm EST for our first show of 2019 and welcome new co-host Donato Marino. The Small Bites crew was thrilled to be a part of Gordon Ramsay's 24 Hours to Hell and Back Studio Ramsay production that will air on Wednesday, January 9th at 8pm EST on FOX 29 and you will be able to see us and our thoughts during the episode. We welcome this Sunday on Small Bites, Melanie Tatasciore the owner of Shanty on 19th near the The Great Allentown Fair to talk about the experience as Gordon Ramsay's ‘Hell On Wheels' traveled to the Shanty on 19th, an iconic restaurant living in the heart Allentown, Pennsylvania Civic Theatre of Allentown district for over forty years. After intense investigation and surveillance, Chef Ramsay and his team discover that feuds between the restaurant's owner and staff have taken a toll not only on the restaurant's business, but on the personal lives of everyone involved. Ramsay will try to bring this failing restaurant back from the brink of disaster – all in just 24 hours. As the clock ticks down and Ramsay and his team transform this restaurant with a spectacular renovation, a fresh new menu and hope for the future in the all-new “Shanty on 19th” episode of GORDON RAMSAY'S 24 HOURS TO HELL AND BACK airing Wednesday, Jan. 9 (8:00-9:00 PM ET/PT) on FOX 29 Closer to home we welcome Chef William Beck the owner of Beck's Cajun Cafe at Reading Terminal Market famous for their cheesesteak and Cajun mashup sandwich called the Train Wreck. Beck's Cajun Café brings A Taste of N'Awlins in PHILLY. Nowhere else in Philadelphia will you find the exotic, flavorful and spicy Cajun/Creole favorites you love, passionately prepared by Chef Bill Beck with authentic ingredients shipped direct from The Big Easy. Chef Beck was twice showcased as a guest chef at Manhattan's world-famous James Beard Foundation House. He has also participated in numerous TV shows. Whether you're craving crawfish or po boys, beignets or cornbread, Beck's Cajun Cafe has all the traditional foods you love, plus creative menu items inspired by the rich culture, people, and history of New Orleans. Get ready to “Let the Good Times Roll” - or as they say in N'awlins, “Laissez les Bons Temps Rouler” - with Beck's Cajun Café at Reading Terminal Market or at Amtrak 30th Street Station. Escape the ordinary at Gaylord National Resort & Convention Center. To talk more about this amazing vacation destination we will talk to Rachel Dinbokowitz the Public Relations Manager Gaylord National Resort & Convention Center. Standing on the shores of the Potomac River, their stylish resort offers convenient access to many of Maryland's most beloved attractions, including the National Harbor area, Air Force One Experience, The Capital Wheel and MGM National Harbor. There also are plenty of things to explore right under the roof of their hotel. From the 19-story glass atrium overlooking the river and full-service spa to their seven distinct restaurants, you can experience it all. Their signature attraction ICE! comes to life during the winter season. Cap off your night at Pose Lounge & Nightclub, their rooftop bar with stunning views of National Harbor. Afterwards, unwind in their spacious rooms and suites furnished with comfortable beds, flat-panel Smart TVs and mini-refrigerators. They house 94 event rooms for conferences, business meetings and wedding receptions. Whatever the reason for your trip to Visit Washington DC area, allow Gaylord National Resort & Convention Center to make it one you won't soon forget. Last but certainly not least, to start 2019 off with a few laughs and put a smile on your face, we figured who better to join us then Johnny Brennanwho is an actor, film writer, voice actor well known for multiple characters in the Emmys / Television Academy-nominated animated series Family Guy, and the creator of the wildly hilarious and iconic comedy series The Jerky Boys. After a an extremely successful live show in December, Johnny will be doing more live shows and the best news of all is that after 25 years of waiting, a BRAND NEW Jerky Boys album will be available for purchase soon. In the meantime be sure to get all your Jerky Boys merchandise such as t-shirts, hats, coffee mugs, autographed copies of movies, and you can even get a personal roast or audio message sent to you or a friend which is the perfect gift from The Jerky Boys at www.thejerkyboys.com Small Bites Radio correspondent Actor John DiRenzo with his valuable insight and experience in the culinary world and our resident Vegan Chef Christina Martin will both be back in studio for some fun and food talk with us and our guests. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOXHell's Kitchen #AllStars, named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm as well as on PhillyBite Magazine Indie Philly Radio beginning this Monday and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and Player FM. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The post Small Bites – Episode 102 appeared first on Wildfire Radio.

For our inaugural episode of the folkloric and gastronomic aspects of family history, I'm presenting a staple recipe from my family's cookbook. It entered my family with my mother's mother's stepmother, and every generation that has made it has put a unique twist on it since. Ethel "Itey" Garrard Drahos Hinzie, who brought it into the family with her marriage to my great-grandfather in 1935, was born in Indiana in 1886. My grandmother took over the recipe when she married in 1931. She, in turn, taught it to my mother, who taught it to me. It's a great, basic, savory recipe, and when Thanksgiving comes, I'll show you how to use it to make the most insanely good Cajun/Creole sausage and cornbread dressing you've ever had in your life! In the meantime, sit back, enjoy the new theme music written and performed exclusively for the Family Cookbook episode series, and take notes so that you can share this recipe with your family, for generations to come. Please rate and review the podcast on your podcast provider, at https://apple.co/2MLZW4H, at facebook.com/AncestorsAliveGenealogy, or at Thumbtack.com. Hire me for American genealogical research, teaching, and forensic genealogy at ancestorsalivegenealogy.com. Only $50/hr, with a free consultation! If you want to be on the podcast from ANYWHERE IN THE WORLD using the Zoom platform and a good mic and earphones (how about that Family Cookbook series??), you can contact me at https://bit.ly/2Kxb6rm. Stop by the website at ancestorsalivegenealogy.com, IG @ancestorsalivegenealogy and Twitter @ancestorsalive Sponsor the podcast at patreon.com/AncestorsAlive for super-fantastic rewards, including SWAG for different levels of sponsorship. Subscribe to the YouTube channel at https://bit.ly/2lmhYha and the newsletter at paper.li/AncestorsAlive/1557599531. Check out my Zazzle shop at zazzle.com/store/fppppodcast for the aforementioned swag. Subscribe: RSS | Acast | Apple Podcasts | iHeartRADIO | Listen Notes | Soundcloud | Spotify | Spreaker | Stitcher | YouTube | TuneIn | Deezer

Roddie Romero and the Hub City All-Stars have a new CD, Gulfstream. They are notorious “Louisiana-Roots-Rockers” who put on an energetic show which is bound to make everyone get up and dance! Roddie talks about the new album, the music, … More ... The post Roddie Romero: Hub City All-Stars, Lafayette, Louisianna, Cajun, Creole, Roots Rock appeared first on Paradigms Podcast.

This week on Snacky Tunes New York food and restaurant critics Lauren Shockey and Robert Sietsema join host Darin Bresnitz to talk about their upcoming Choice Eats event this March. Featuring 50+ restaurants and food from over 35 nations, including Vietnamese, Italian, Uzbekistani, Brazilian, Cambodian, Russian, Tunisian, and Cajun/Creole among many others, Choice Eats stands out as a food event that highlights the hidden gems of New York City’s diverse culinary landscape. Later on tune in as DC band E.D Sedgwick comes and kicks out some great funky jams live in studio. This episode is sponsored by S. Wallace Edwards & Sons. “A lot of times, chefs who claim to be so revolutionary don’t even know about the ingredients being served in ethnic restaurants…Choice Eats is a way for us to introduce these cuisines to the city in a nice neutral atmosphere.” –Robert Sietsema on Snacky Tunes