Podcast appearances and mentions of Melissa M Martin

Chapter 1 What's Mosquito Supper Club by Melissa M. Martin"Mosquito Supper Club" by Melissa M. Martin is a poignant culinary memoir that intertwines the vibrant culture of Louisiana's bayou cuisine with the author's personal journey. Martin, a chef and advocate for sustainable cooking practices, shares her experiences growing up in a family rooted in the traditions of Cajun cooking. The book offers a rich exploration of the deep connections between food, community, and heritage, showcasing recipes that celebrate local ingredients and the cultural narratives behind them. Through storytelling, Martin highlights the importance of preserving Louisiana's culinary history, while also addressing contemporary issues such as environmental conservation and the impact of industrialization on traditional foodways. The narrative is both a tribute to her upbringing and a call to recognize the uniqueness of Louisiana's culinary landscape.Chapter 2 Mosquito Supper Club by Melissa M. Martin Summary"Mosquito Supper Club" by Melissa M. Martin is a culinary memoir that intertwines the author's life experiences with the rich culinary traditions of Louisiana. The book showcases the unique flavors and dishes of the Gulf Coast, particularly the practice of cooking and sharing meals with family and friends in a culturally diverse environment. Martin emphasizes the importance of community and heritage in food preparation, drawing on her upbringing in a family deeply connected to fishing, farming, and local ingredients.Through personal anecdotes, the author explores themes such as the impact of climate change on traditional fishing practices, the significance of preserving cultural heritage, and the transformative power of food as a medium of connection. Each chapter offers not just recipes but also narratives that highlight the intersection of food, family, and the environment, encouraging readers to appreciate the stories behind the dishes they prepare and consume. Overall, Martin's work serves as a love letter to Louisiana's culinary traditions, while advocating for sustainability and community-driven practices in the food industry.Chapter 3 Mosquito Supper Club AuthorMelissa M. Martin is an American author and chef, known for her work that focuses on Southern cuisine and culture, particularly reflecting the culinary traditions of Louisiana. She released the book "Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou" on September 24, 2019. This book combines Martin's personal memories and experiences with recipes native to her Cajun heritage, showcasing the unique flavors of the Louisiana bayou and emphasizing sustainable practices in food sourcing.Apart from "Mosquito Supper Club," Melissa Martin is also the creator of a blog and has contributed various articles on food and culture to magazines and culinary publications. While she is primarily known for this book, it is considered her breakout work, emphasizing her voice in the culinary landscape.In terms of editions, the best edition of "Mosquito Supper Club" is generally regarded as the hardcover edition, which includes stunning photography and a beautiful design that complements the vibrant storytelling and recipes. This edition has received acclaim for both its visual presentation and its engaging narrative, making it a collectible item for fans of food literature and Cajun cuisine.Chapter 4 Mosquito Supper Club Meaning & ThemeMosquito Supper Club Meaning"Mosquito Supper Club" by Melissa M. Martin is more than just a cookbook; it is a heartfelt exploration of Louisiana's culture, particularly the culinary traditions of the bayou and the impact of the state's environment on food. Here are several key meanings and themes explored throughout the book:Connection to Heritage: The book reflects Martin's deep roots in southern Louisiana and highlights the importance of food as a vessel...

Topic: Malcolm and Carol talk about their recent dining experiences at Derek Emerson's new restaurant, Sacred Ground, which is not yet open to the public. Malcolm shares a book recommendation, Bayou by Melissa M. Martin, and he and Carol pay respects to one of their friends from their Cooking and Coping Facebook page. Then, Mary Sanders Ferriss Cavicchi joins the show to talk about her many endeavors including her restaurant and hospitality design company, Ferriss and Co. They also discuss Campbell's Bakery, Hal and Mal's, and the opening of The Walk-In in Jackson.Guest(s): Mary Sanders Ferriss Cavicchi Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

This month, we discuss books about music or musicians, one of the prompts on the Books and Bites Bingo Reading Challenge. From mixtapes to AI, music memoirs to YA novels, we share our thoughts on both music and books. Michael's PickMichael recommends The Storyteller: Tales of Life and Music by Dave Grohl. This memoir describes the passion that Grohl has had for music since he was a kid and goes into his punk-rock roots. He tells stories that are hilarious and heartfelt, from his days in Scream to the rise and fall of Nirvana and the formation of the Foo Fighters and everything in between.Pairing: KFC and champagne, a staple the Foo Fighters enjoy after special occasions.Carrie's PickCarrie enjoyed Don't Tell Anybody the Secrets I Told You by Grammy award-winning singer-songwriter Lucinda Williams. Williams writes about her journey to becoming an artist, from her chaotic childhood to her struggle to get signed by a recording company to her eventual success. If you've ever aspired to make art, whether music, literature, or something else, you'll find her persistence inspiring.Pairing: Monday's Red Beans from Melissa M. Martin's cookbook, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou.Jacqueline's PickJacquelline chose Nick & Norah's Infinite Playlist a YA romance by David Levithan and Rachel Cohn. The authors write alternating chapters for each character's point of view, with Cohn voicing Norah's point of view and Levithan doing the same for Nick. The characters bond through their shared love of musicians and music. The novel takes readers through a catalog of music from rock and roll to mainstream punk, as the characters navigate New York's Indie rock scene.Pairing: Mai Tai Mocktail Party Punch.

Melissa M. Martin grew up on the Louisiana coast and has lived in New Orleans for 20 years. After graduating from Loyola University in New Orleans, she worked as an adult literacy teacher until she evacuated to Northern California during Hurricane Katrina. While living there, she worked at some of the top Napa Valley vineyards and restaurants, and this is where she honed her self-taught culinary skills to a professional level. Martin returned to New Orleans three years later and opened Satsuma Café, a casual farm-to-table restaurant, and worked at Café Hope, a nonprofit restaurant, teaching at-risk youth to cook seasonal food. In 2014, she opened Mosquito Supper Club, where she serves family-style meals to small groups of guests who reserve a place at her table months in advance. Find her on Instagram @mosquitosupperclub.Host:Timothy Pakron is a passionate cook, artist, photographer, and creator of the popular blog Mississippi Vegan. Before devoting himself to the culinary arts, he spent time as a fine artist in Charleston, South Carolina, and New York City. While living in NYC, he created the concept of Mississippi Vegan, merging his past and his present while celebrating kindness to animals through delicious food. His cookbook was released in the fall of 2018 with Avery. Pakron currently lives and works in New Orleans. See acast.com/privacy for privacy and opt-out information.

Hello and welcome to another episode of Tasty Pages, a podcast by Cooking The Books! In this episode, we discuss 'Mosquito Supper Club' by Melissa Martin. We also chat about uncomfortable bar stools, crawfish and what you would put inside a piñata (once again, our listeners came through with some fantastic answers!). There's a special seafood-related dad joke! You can purchase the book here: https://amzn.to/2R5HZEN. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tastypages/support

Chef and restaurant owner Melissa M. Martin discusses her new cookbook, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, as part of our series "Summer in Place."   Lucien’s Shrimp Spaghetti Shrimp spaghetti is to bayou kids what spaghetti and meatballs is to kids in the rest of the United States. This was my son Lucien’s favorite meal, which he would eat for breakfast, lunch, or dinner. It’s a near perfect meal—simple, sweet, perfectly balanced—and it’ll feed a big family or a crowd of friends. The recipe draws from the Creole cooking technique of smothering tomatoes long and slow. This version is made with store-bought sauce, but you can certainly make your own tomato sauce and cook it down in the same manner. Homemade tomato sauce tends to be thinner, so you might have to thicken it a bit with tomato paste to get the right consistency. Serves 6 to 8 ½ cup (120 ml) canola oil 2¼ pounds (1 kg) yellow onions, finely diced 1½ tablespoons kosher salt 1 garlic clove, minced ½ cup (75 g) finely diced celery ½ cup (70 g) finely diced green bell pepper 5 cups (1.3 L) canned tomato sauce (from three 14.5-ounce/410 g cans; see Note) 5 teaspoons sugar 2½ pounds (1.2 kg) peeled and deveined small or medium shrimp (see page 33) ½ teaspoon cracked black pepper Pinch of cayenne pepper 1 tablespoon hot sauce, preferably Original Louisiana Hot Sauce 1 pound (455 g) spaghetti, cooked as directed on the package (see Note) 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish 2 tablespoons finely chopped green onion, for garnish Grated Parmesan cheese, for serving (see Note) Warm a wide, heavy-bottomed 15-quart (14 L) Dutch oven or stockpot over medium-high heat for 2 minutes, then add the oil and heat for 30 seconds. Add the onions—you should hear a sizzle when they hit the oil—and season with the salt. Stir well to coat the onions with the oil, then cook, stirring often, for about 25 minutes, until the onions are soft and golden (they should not have a lot of color at this point). Add the garlic and cook, stirring occasionally, for 5 minutes. Reduce the heat to medium-low, add the celery and bell pepper, and cook, stirring occasionally, until soft, about 45 minutes. Now you’re going to add the tomato sauce ½ cup (120 ml) at a time. Each time you add tomato sauce, add ½ teaspoon sugar. (Scandalous, I know.) So, let’s begin. Add ½ cup (120 ml) of the sauce and ½ teaspoon of the sugar, stir, and heat until the sauce is simmering and bubbling but not boiling, then simmer for 15 to 20 minutes. Repeat this process until you’ve added all the sauce and all the sugar, then reduce the heat to its lowest setting and cook, stirring every 10 minutes, for 45 minutes more. Meanwhile, put the shrimp in a large bowl and season it with the black pepper, cayenne, and hot sauce. Let it marinate on the counter while the sauce simmers. When the sauce has simmered for 45 minutes, add the shrimp and 4 cups (1 L) hot water to the pot and stir to combine. Raise the heat to medium-high to bring the tomato sauce back up to a simmer, then reduce the heat to maintain a simmer and cook for 20 minutes, or until the sauce has thickened to the consistency of pizza sauce and no longer looks watery. Turn off the heat and let everything sit together for 30 minutes to allow the flavors to marry. Serve the sauce over the cooked spaghetti, garnished with the parsley and green onion and topped with Parmesan. Notes: Buy canned tomato sauce (not pasta sauce) with no added sugar or salt. This is important, because canned tomatoes are often racked with sugar and sodium. Try to buy organic, if possible. I like making this recipe with organic Muir Glen tomato sauce; my mom uses Del Monte sauce. If you’d like one less pot to wash, cook the spaghetti right in the sauce the way some Cajuns do: 8 to 10 minutes before the sauce is done, crack the spaghetti in half and add it to the pot along with ¼ cup (60 ml) water. The pasta’s starch helps to thicken the sauce. Cover the pot and simmer the noodles in the sauce for about 15 minutes. When I was growing up, there was no real cheese in the grocery aisles down the bayou—only the “Parmesan cheese” that came in a green can. We all know that what comes out of that green can isn’t true cheese, so get a nice chunk of the real stuff and smother your spaghetti with freshly grated Parmesan.