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2 episodes with new orleans food
3 episodes with new orleans food
2 episodes with new orleans food
2 episodes with new orleans food
#PTownMoe #Nolazine #NolazinePodcast P Town Moe Talks New Music With His Kids, New Orleans Food, Freestyle And More
Where Y'Eat: Remembering a Voice for New Orleans Food with a Legacy That Endures
Tommy and Ian McNulty, who covers food and dining culture for The Times Picayune | New Orleans Advocate
New Orleans food writer Ian McNulty on New Orleans moms, food and Mother's Day.
Hoda and Jenna tour popular restaurants in New Orleans. Plus, Karen Swensen highlights an all-girls marching band with a female band director. Also, Jamie Glas Odom shows the ladies how to add glitz to their everyday wardrobe. And bartender Chris Hannah from Jewel of the South cocktail lounge makes specialty cocktails.
Dr. Zella Palmer is a professor, food historian, author and filmmaker and serves as the Chair and Director of the Dillard University Ray Charles Program in African American Material Culture in New Orleans, Louisiana. In this podcast, she discusses the Ray Charles program, the importance of material culture, especially to African Americans and other historically marginalized groups, her commitment to preserving the legacy of African-American and Native American culinary history in New Orleans and the South, and her creation of a multi-disciplinary food studies minor at Dillard. We also discuss the film she directed The Story of New Orleans Creole Cooking: The Black Hand in the Pot which underscores the centrality of African Americans to New Orleans' famed Creole cuisine and her 2019 cookbook, Recipes and Remembrances of Fair Dillard: 1869-2019 which details not only recipes, but a culinary history of New Orleans and Dillard's place in that history, her podcast “Culture and Flavor,” and the significance of food studies for students across a wide range of disciplines from history to global politics.
Dr. Zella Palmer is a professor, food historian, author and filmmaker and serves as the Chair and Director of the Dillard University Ray Charles Program in African American Material Culture in New Orleans, Louisiana. In this podcast, she discusses the Ray Charles program, the importance of material culture, especially to African Americans and other historically marginalized groups, her commitment to preserving the legacy of African-American and Native American culinary history in New Orleans and the South, and her creation of a multi-disciplinary food studies minor at Dillard. We also discuss the film she directed The Story of New Orleans Creole Cooking: The Black Hand in the Pot which underscores the centrality of African Americans to New Orleans' famed Creole cuisine and her 2019 cookbook, Recipes and Remembrances of Fair Dillard: 1869-2019 which details not only recipes, but a culinary history of New Orleans and Dillard's place in that history, her podcast “Culture and Flavor,” and the significance of food studies for students across a wide range of disciplines from history to global politics.
Chef Frank Brigtsen and his wife Marna are the owners of Brigtsen's Restaurant, in the Riverbend neighborhood of Uptown New Orleans. Frank began his culinary career in 1973 while attending Louisiana State University. In 1979, he apprenticed at Commander's Palace Restaurant under the guidance of Chef Paul Prudhomme and became the first Night Chef at K-Paul's Louisiana Kitchen in 1980. During his seven-year tenure with Chef Prudhomme at K-Paul's, Frank attained the position of Executive Chef. Paul and K Prudhomme were instrumental in helping Frank and Marna open Brigtsen's in 1986. Chef Frank has been named one of the Top Ten New Chefs in America by FOOD&WINE magazine (1988) and America's Best Chef: Southeast by the James Beard Foundation Awards (1998). He has also been named Chef of the Year by New Orleans magazine and Restaurateur of the Year by the Louisiana Restaurant Association – N.O. Chapter. In 2022, Chef Frank received the Ella Brennan Lifetime Achievement Award in Hospitality, presented by the New Orleans Food & Wine Experience. Chef Frank's passion is teaching and sharing through food. For 15 years, he taught Contemporary Creole/Acadian cuisine as Adjunct Professor at the John Folse Culinary Institute at Nicholls State University and serves as Chef-in-Residence for the Culinary Arts program at the New Orleans Center for the Creative Arts (NOCCA).
Join wellness travel expert Barbara Tuckett for a gastronomic journey around the globe!She'll traverse Europe and North America for iconic dishes and cultural delights. From London's classic fish and chips to the vibrant tapas of Barcelona, to the rich flavors of New Orleans' gumbo, each destination offers a unique culinary experience. Explore the streets of Florence for the perfect gelato, and venture into Jamaica and St. Lucia to savor jerk chicken and Creole cuisine. If you're a travel enthusiast with a passion for food, this episode is a treat for your senses. Bon appétit and safe travels!Mentioned in this Episode: Below is the recipe for Barbara's late sister-in-law's recipe: Melinda Romney's Apple Pie Squares. Enjoy!Melinda Romney's Apple Pie Squares Makes: 9x13” pan Crust: 2 cups flour ¾ cup powdered sugar 1 cup (2 cubes) butter, softened Mix ingredients together and press 2/3 of it into bottom of 9x13” pan. Add ¼ cup of flour to the remaining mixture and set aside. Filling: Pour 1 large can of apple pie filling (or you can substitute cherry pie filling) on crust. Sprinkle remaining crust mixture on top. Bake at 375 degrees for 25-30 minutes. Let cool. While cooling, mix the following: ¾ cup powdered sugar (*with cherry pie filling, use ¼ c. more) 1 tsp vanilla 1 tsp melted butter ½ tsp cinnamon 1+ tsp milk (as needed, for consistency) Mix these ingredients together, and when they make a runny frosting, drizzle over top crust.ENJOY!Ready to take your tastebuds on tour? Contact Suite Dreams Travel! As your wellness travel experts, Suite Dreams Travel takes care of all of the planning, research, and arrangements, so that you can focus on the important part: creating memories and changing your life, one travel experience at a time.Website: www.suitedreamstravel.net Instagram: https://www.instagram.com/suitedreamstravel Twitter: https://twitter.com/suitedreamstrav Facebook: https://www.facebook.com/suitedreamstravel
Sean Meenan, owner of Habana Outpost, joins guest host Ian Hoch, to talk about the restaurant finally opening in the French Quarter after 10+ years.
On episode two of the Between Bites podcast with Nina Compton and Larry Miller, Frank Brigtsen talks about his progression as a chef, the rich culture of New Orleans, his favorite foods to prepare and eat, and more. Chef Frank Brigtsen has been named one of the Top Ten New Chefs in America by FOOD&WINE magazine and America's Best Chef: Southeast by the James Beard Foundation Awards. He has also been named Chef of the Year by New Orleans magazine and Restaurateur of the Year by the Louisiana Restaurant Association – N.O. Chapter.See omnystudio.com/listener for privacy information.
On episode four of the Between Bites podcast with Nina Compton and Larry Miller, Dook Chase talks about his progression in the kitchen as he grew up inside the famous Dooky Chase's Restaurant in New Orleans. Edgar 'Dook' Chase IV is the grandson of the late Leah Chase, the legendary chef who ran Dooky Chase's Restaurant in the Treme for over 70 years.See omnystudio.com/listener for privacy information.
On episode one of the Between Bites podcast with Nina Compton and Larry Miller, Brandan “BMIKE” Odums talks about his development as an artist growing up in New Orleans. BMIKE is a New Orleans-based visual artist who, through exhibitions, public programs, and public art works, is engaged in a transnational dialogue about the intersection of art and resistance.See omnystudio.com/listener for privacy information.
New Orleans food writer Ian McNulty on the gift of New Orleans food and it's secret ingredient.
We're baaaaaaaaaaaaaaaaaaaack! The Krewe returns back from its off-season to make a special announcement! Season 3 will officially be launching June 17, 2022! Here are a few of our guests & topics for this new season: - Exploring Enka ft. ジェロ (Jerome White Jr./Jero)- Drifting & Street Racing in Japan ft. Albo Agunday of Albo Media- Learning Japanese through Video Games ft. Matt of Game Gengo- Japanese Pro Wrestling ft. Baliyan Akki of Gatoh Move- Owning a Cajun/Creole Restaurant in Japan ft. C.C. Haydel of Bistro New Orleans (Osaka)- Buying Real Estate in Japan ft. Ziv Nakajima-Magen of Nippon Tradings International- A couple TOP SECRET interviews with some award-winning Japanese film directors... & so much more! Get ready to pack your audio suitcases and join us once again on our weekly audio journeys into Japanese culture, history, pop-culture, and so much more! Subscribe today to stay up to date with the latest from the podcast! This podcast is brought to you by the Japan Society of New Orleans (JSNO)! For more on the JSNO or to become a member:http://www.japansocietyofneworleans.org/
With excitement allow me to introduce to you today's guest, Owner of Banh Mi Boys, Peter Nguyen. New Orleans had been embracing Vietnamese food for some time before 2015 when Peter Nguyen opened Bahn Mi Boys, but when it was Peter's turn, he wanted to do something different, that was when he decided to own the Banh Mi niche. Prior to opening Banh Mi Boy, Peter had ZERO restaurant experience. Six years after opening, Peter has opened his second location in the New Orleans Uptown area and has begun the process of franchising. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "If you're tired of starting over, stop giving up." In this episode with Peter Nguyen we will discuss: Franchising Corner the market Labor Positive reinforcement Visual branding Why Banh Mi Boys uses Clover Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Creativity What is your biggest weakness? OCD What's one question you ask or thing you look for during an interview? Read body language What's a current challenge? How are you dealing with it? Franchising, manageability Share one code of conduct or behavior you teach your team. Treat people with respect What is one uncommon standard of service you teach your staff? Go above and beyond always What's one book we must read to become a better person or restaurant owner? Radical Candor by Kim Scott GET THIS BOOK FOR FREE AT AUDIBLE.COM What is something restaurateurs don't do well enough or often enough? Work a shift, check on staff What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Homebase Name one service you've hired. Golden Bakery If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Stay passionate Always give off good energy Care about other people more Contact info: Instagram: @banh.mi.boys Website: bmbsandwiches.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Peter Nguyen for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
When I'm not talking to food truck owners, I love spending time talking to other food truck foodies. And let's just say I share similar interests and passions with today's guest.Lamount London is not only a music artist with a culinary background, but is also a food truck foodie, especially in his home of New Orleans. Today we share his journey into the culinary arts, how his passion for food and music go hand in hand, the landscape of New Orleans Cuisine, some of his favorite local trucks and much more
Tip of the Tongue is a podcast on the Nitty Grits Network of the National Food & Beverage Foundation (NatFAB). The podcast host, Liz Williams, is the Founder of NatFAB and the Southern Food & Beverage Museum. In each episode Liz has a far-reaching 30 minute conversation with a food expert, practitioner, chef, home cook, author, farmer, manufacturer, artist, or almost anyonewho can elucidate some aspect of culinary culture. And the intersection of food and drink with culture provides possibilities that reflect the endless ways that food touches every aspect of our lives. We are all joined together by our need to eat. And Tip of the Tongue explores our common humanity whether by examining the past, aesthetics, economics, issues of race and gender, waste, hunger, war, and so much more. And by recording and disseminating these expansive conversations she is creating a document that reflects and embraces the culture of food during our time.
Hi Everyone! We are back after a trip to explore New Orleans! This isn't our typical, outdoors/hiking type trip, but was an exploration into the culture of New Orleans, especially the food! The history and beauty of the area are enough of a draw for most folks, but the food and music should keep people coming back. We found a lot of places still shut down due to COVID, but we were able to find some great live music and still enjoy a lot of what the city had to offer - on a positive note for us, it was much less crowded in the city than normal, according to the locals. We did take an awesome kayaking tour with Wild Louisiana Tours - lots of natural and cultural history learnings, as well as gators, snakes, and birds of all kinds!We are looking forward to going back someday, to explore more of the city and surrounding area when more things are opened up, and hopefully, we can catch more live music.
On this week's episode of Special Sauce, we're joined by TV and food writer Lolis Eric Elie who dishes on diversity -- or the lack thereof -- in Hollywood and tells us about the joys of eating in and out in his native New Orleans. Later, Kenji stops by to give us his helpful tips for cooking red beans with rice.
A report on the spaghetti and meatballs at New Orleans Food and Spirits. And paella.
The apology tour returns and the guys once again find themselves in the home of Evan Richardson. An early auditory casualty of this podcast (see episode 7, if you dare), Evan owns Portland's Eaux! and South Portand's soon-to-be Cafe Louis. An awful lot has happened in the 18 months since we last caught up, and Evan reflects on the early days of COVID, the massive strain it put on his restaurant, how he dealt with the very foreign feeling of having spare time, and the myriad of positive impacts the pandemic ultimately has yielded on both a personal and professional level. The rolling conversation also yields a refresher on Cajun vs. Creole cooking, a dive into what makes bread baking so addictive, and an extremely important discourse around the genres of music that are most representative of the various roles and personalities within a kitchen. Finally, the (rice and) beans are fully spilled on Evan's new concept Cafe Louis; he explains what a Costa Rican-style meal looks like, why brunch gets a bad rap, and how Eaux! represents where he's from while Cafe Louis will represent WHO he's from. There's not a cooler cat to be found this side of the Mason Dixon. Go in with a notepad, an appetite, and 'lil a kernel of hope, and you'll leave feeling a hell of a lot better (and hungrier) about 2021. .............. ............................ ........................................................... ............................................. .......... Music: "Mountain Climb" by Jake Hill
Today our expert Infectious Disease and Community Medicine doctors discuss the latest on COVID-19. We talk about how Dr. Marcella Nunez-Smith is qualified and motivated to address racial disparities in her new role on Joe Biden's COVID-19 advisory board, Tulane University's data in context of New Orleans, food delivery drivers struggling, and how Dr. Eric Goosby will help the new presidency's coronavirus advisory board. As always, join us for all the COVID-19 information you need, explained in clear terms by health experts. --- Send in a voice message: https://anchor.fm/noisefilter/message
Checkout Episode 168 of Cool, Calm, & Chaotic! In This Episode I Talk About Cardio and How To Not Only Make It Suck Less, But How To Make It Benefit Your Life In More Than One Area. Cardio Gets A Bad Rap A Lot of Time From Fitness Professionals, Often For Good Reasons Because Of How Much Emphasis Gets Put Into It, But It Certainly Can Be Helpful and There's Ways To Make It Fit Into Your Life Without All The Awfulness. After Some Quick Life Updates & Chat I Dig Into How To Add Conditioning Into Your Life and Actually Enjoy It. Everything From Entertaining Steady State Cardio, Movies While You Burn Fat, Physical Side Projects & Hobbies, Different Intervals, Losing Body Fat, Appendectomies, Parking Garages, and More. As Usual There's A Whole Lotta Other Fun And Just It's Another All Around Good Time! So Stick Around, You’re Gonna Love It! Topics Include… ✔️News From The Week ✔️The Places I Want To Travel To Most In The U.S. ✔️Cuban Sandwiches and Sandals In Miami ✔️My Wife Having An Emergency Appendectomy ✔️How Cardio Can Be A Huge Benefit To Your Weight Loss Journey ✔️Nutrition & Resistance Training Are The Bigger Rocks ✔️Making Your Every Single Day More Active With Habits ✔️Adding Entertainment & Education To Your Steady State Cardio ✔️Being Productive While You Burn Calories ✔️Creating Physical Hobbies & Projects In Your Life So Your Friends Love You ✔️Co Ed Soccer Leagues & Volleyball Tournaments ✔️Hospital Parking Garages, New Orleans Food, Podcasts To Listen To, Italian Food, and More! Follow Zarate Fitness Related Content At The Following Places: Website Instagram Twitter Facebook YouTube Also...Are You Interested In Weekly FREE Email Full of Good Reads, Schedules, and A Ton Of Tips, Ideas, and Ways To Increase Health, Fitness, and Happiness Delivered Right To Your Email Instead Of Checking All Over The Place? Me Too!! Sign Up Below And Sit Back and Keep Living The Good Life! http://zaratefitness.us10.list-manage.com/subscribe?u=bd5db6ad085f2ab63066ec43d&id=6af1b1391a
We’re live with Tim Robertson with Catholic Charities Archdiocese of New Orleans Food for Seniors Executive Director, Rob Tasman with the LACCB monthly update and Alan Migliorato discusses what to do when two parents have two different parenting styles
Grandson of Diamond Jim Moran was a restauranteur in New Orleans in 40's & 50”s tells us what comes to mind when hears the word food, & his jobs as a child working in families many restaurants. Bobby has served in the US Marines, Army National Guard and Air National Guard. Talks about being a lead mechanic & what that position entails. Why did he write the book? “Food for Kings”?How come Diamond Jim was forced to shine shoes & why he changed his last name from Brocato to Moran. A story about getting a tip from a connected guy to stop an assassination on politician Huey Long. Diamond Jim's sentencing for breaking the Volstead Act at the Ming Toy Night Club raid in 1930. Jim had big names as friends such as…listen to show to find out! What was all included in his diamond collection & what is its worth? Being called before the Senator Kefauver's Crime Investigating Committee for slot machine business which was ran by Frank Costello. A story behind the horse race named: Booby Brocato who was the grandson of Man O' War. How the tradition of placing diamond rings in meatballs at Diamond Jim's restaurants began & how long it went for. Listen for size of diamonds placed in the meatballs. We go thru the list of restaurants that were in the Brocato family and what each one was about. We close the show by learning how Bobby Jr became interested in his grandfather's life and why. Links:Get copy of Food for Kings: (Ebay-Cheaper than Amazon): https://www.ebay.com/itm/DIAMOND-JIM-STORIES-PHOTOS-RECIPES-OF-LA-LOUISIANE-IN-NEW-ORLEANS-1920-1980s/184411678402?_trkparms=aid%3D111001%26algo%3DREC.SEED%26ao%3D1%26asc%3D20160727114228%26meid%3Dc8741d413278443398f7f62cfaf490ad%26pid%3D100290%26rk%3D1%26rkt%3D2%26sd%3D184449686621%26itm%3D184411678402%26pmt%3D0%26noa%3D1%26pg%3D2060778&_trksid=p2060778.c100290.m3507Kindle Version: https://www.amazon.com/Food-Kings-New-Orleans-Legend/dp/1795013354/ref=mp_s_a_1_3?dchild=1&keywords=food+for+kings&qid=1601330615&sprefix=food+forVideo Trailer of Diamond Jim's Life: https://drive.google.com/file/d/118UKbmtm083Pqf9jcAh7wcOk_b2kl_ds/view?ts=5f626813Picture of DJ with his grille: https://mail.google.com/mail/u/2/#label/Guest+Photos/FMfcgxwJXxwXKxkQDNXFKnZPbvrLCMpn?projector=1Picture of DJ and Rocky Marciano: https://mail.google.com/mail/u/2/#all/FMfcgxwJXxwXKxkrVqfzzbQjBbWNmnnB?projector=1Follow on Instagram: https://www.instagram.com/beforethelightspodcast/Support show on Patreon: https://www.patreon.com/beforethelightsExtra 5:How much time Bobby has spent in Sicily studying his families historyWhat he learned about his families heritageWhere those from Contessa Entellina migrated to in US?Learn about Creole Gumbo & Diamond Jim's Chocolate CheesecakeSupport the show (https://www.beforethelightspod.com/member-areas)
Suns and Blazers win, Kings fall to the Mavs -- how does this affect the Pels playoff hopes? How do the Pels take down the Kings to move to 2-2 in the Bubble? Answers to these questions and more on this episode of BLEAV in the New Orleans Pelicans. Tune in!
In this this interview, Carrie Tippen talks with Justin Nystrom about his latest book, Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture, published in 2018 by the University of Georgia Press as part of the Southern Foodways Alliance series Studies in Culture, People, and Place. The book was nominated for a James Beard Foundation Book Award in 2019. Nystrom argues in Creole Italian that the discourse about New Orleans has been narrowed to a single story and controlled by something vaguely defined as “Creole” which has “long robbed the city of the potential for a richer cultural self-image.” This view of New Orleans history and culture privileges the story of a minority of social elites, obscures the diversity of the city, and elides the existence and contributions of a great many groups, including Sicilian immigrants and their descendants. Nystrom complicates the received narratives of Sicilians in New Orleans, resisting the stereotypes that link all Italians with organized crime and instead revealing how Sicilians became an integral part of New Orleans culture and economy through their entrepreneurship, particularly in importing lemons, working on sugar plantations, selling oysters, establishing restaurants, popularizing spaghetti in America, manufacturing pasta, selling groceries, and defining New Orleans fine dining. Not merely the inventors of the famed muffuletta (which Nystrom reveals is the name for the bread, not the combination of fillings in the sandwich), Sicilians creatively use the food and food service industry to make an indelible mark on the city and the nation. Nystrom recovers a history of New Orleans through archival research and oral history interview that is becoming harder to see as the city changes. “If there’s a ghost of the city’s Sicilian past, it surely haunts the streets of the Lower French Quarter,” Nystrom writes. “Impressions of the immigrant century remain visible on the landscape if one knows where to look.” Justin Nystrom is Distinguished Professor of History and Director of the Documentary and Oral History Studio at Loyola University of New Orleans. Dr. Nystrom has written extensively about the history of New Orleans and the South on topics ranging from the Civil War and Reconstruction, racial identity, labor history, foodways, and cultural history, including the 2015 New Orleans after the Civil War: Race, Politics, and a New Birth of Freedom (Johns Hopkins Press, 2015). He also produces documentary films, including a feature length film titled This Haus of Memories (2012). You can follow Dr. Nystrom on Twitter @JustinNystrom. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica,Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices
In this this interview, Carrie Tippen talks with Justin Nystrom about his latest book, Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture, published in 2018 by the University of Georgia Press as part of the Southern Foodways Alliance series Studies in Culture, People, and Place. The book was nominated for a James Beard Foundation Book Award in 2019. Nystrom argues in Creole Italian that the discourse about New Orleans has been narrowed to a single story and controlled by something vaguely defined as “Creole” which has “long robbed the city of the potential for a richer cultural self-image.” This view of New Orleans history and culture privileges the story of a minority of social elites, obscures the diversity of the city, and elides the existence and contributions of a great many groups, including Sicilian immigrants and their descendants. Nystrom complicates the received narratives of Sicilians in New Orleans, resisting the stereotypes that link all Italians with organized crime and instead revealing how Sicilians became an integral part of New Orleans culture and economy through their entrepreneurship, particularly in importing lemons, working on sugar plantations, selling oysters, establishing restaurants, popularizing spaghetti in America, manufacturing pasta, selling groceries, and defining New Orleans fine dining. Not merely the inventors of the famed muffuletta (which Nystrom reveals is the name for the bread, not the combination of fillings in the sandwich), Sicilians creatively use the food and food service industry to make an indelible mark on the city and the nation. Nystrom recovers a history of New Orleans through archival research and oral history interview that is becoming harder to see as the city changes. “If there’s a ghost of the city’s Sicilian past, it surely haunts the streets of the Lower French Quarter,” Nystrom writes. “Impressions of the immigrant century remain visible on the landscape if one knows where to look.” Justin Nystrom is Distinguished Professor of History and Director of the Documentary and Oral History Studio at Loyola University of New Orleans. Dr. Nystrom has written extensively about the history of New Orleans and the South on topics ranging from the Civil War and Reconstruction, racial identity, labor history, foodways, and cultural history, including the 2015 New Orleans after the Civil War: Race, Politics, and a New Birth of Freedom (Johns Hopkins Press, 2015). He also produces documentary films, including a feature length film titled This Haus of Memories (2012). You can follow Dr. Nystrom on Twitter @JustinNystrom. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica,Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices
In this this interview, Carrie Tippen talks with Justin Nystrom about his latest book, Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture, published in 2018 by the University of Georgia Press as part of the Southern Foodways Alliance series Studies in Culture, People, and Place. The book was nominated for a James Beard Foundation Book Award in 2019. Nystrom argues in Creole Italian that the discourse about New Orleans has been narrowed to a single story and controlled by something vaguely defined as “Creole” which has “long robbed the city of the potential for a richer cultural self-image.” This view of New Orleans history and culture privileges the story of a minority of social elites, obscures the diversity of the city, and elides the existence and contributions of a great many groups, including Sicilian immigrants and their descendants. Nystrom complicates the received narratives of Sicilians in New Orleans, resisting the stereotypes that link all Italians with organized crime and instead revealing how Sicilians became an integral part of New Orleans culture and economy through their entrepreneurship, particularly in importing lemons, working on sugar plantations, selling oysters, establishing restaurants, popularizing spaghetti in America, manufacturing pasta, selling groceries, and defining New Orleans fine dining. Not merely the inventors of the famed muffuletta (which Nystrom reveals is the name for the bread, not the combination of fillings in the sandwich), Sicilians creatively use the food and food service industry to make an indelible mark on the city and the nation. Nystrom recovers a history of New Orleans through archival research and oral history interview that is becoming harder to see as the city changes. “If there’s a ghost of the city’s Sicilian past, it surely haunts the streets of the Lower French Quarter,” Nystrom writes. “Impressions of the immigrant century remain visible on the landscape if one knows where to look.” Justin Nystrom is Distinguished Professor of History and Director of the Documentary and Oral History Studio at Loyola University of New Orleans. Dr. Nystrom has written extensively about the history of New Orleans and the South on topics ranging from the Civil War and Reconstruction, racial identity, labor history, foodways, and cultural history, including the 2015 New Orleans after the Civil War: Race, Politics, and a New Birth of Freedom (Johns Hopkins Press, 2015). He also produces documentary films, including a feature length film titled This Haus of Memories (2012). You can follow Dr. Nystrom on Twitter @JustinNystrom. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica,Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices
In this this interview, Carrie Tippen talks with Justin Nystrom about his latest book, Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture, published in 2018 by the University of Georgia Press as part of the Southern Foodways Alliance series Studies in Culture, People, and Place. The book was nominated for a James Beard Foundation Book Award in 2019. Nystrom argues in Creole Italian that the discourse about New Orleans has been narrowed to a single story and controlled by something vaguely defined as “Creole” which has “long robbed the city of the potential for a richer cultural self-image.” This view of New Orleans history and culture privileges the story of a minority of social elites, obscures the diversity of the city, and elides the existence and contributions of a great many groups, including Sicilian immigrants and their descendants. Nystrom complicates the received narratives of Sicilians in New Orleans, resisting the stereotypes that link all Italians with organized crime and instead revealing how Sicilians became an integral part of New Orleans culture and economy through their entrepreneurship, particularly in importing lemons, working on sugar plantations, selling oysters, establishing restaurants, popularizing spaghetti in America, manufacturing pasta, selling groceries, and defining New Orleans fine dining. Not merely the inventors of the famed muffuletta (which Nystrom reveals is the name for the bread, not the combination of fillings in the sandwich), Sicilians creatively use the food and food service industry to make an indelible mark on the city and the nation. Nystrom recovers a history of New Orleans through archival research and oral history interview that is becoming harder to see as the city changes. “If there’s a ghost of the city’s Sicilian past, it surely haunts the streets of the Lower French Quarter,” Nystrom writes. “Impressions of the immigrant century remain visible on the landscape if one knows where to look.” Justin Nystrom is Distinguished Professor of History and Director of the Documentary and Oral History Studio at Loyola University of New Orleans. Dr. Nystrom has written extensively about the history of New Orleans and the South on topics ranging from the Civil War and Reconstruction, racial identity, labor history, foodways, and cultural history, including the 2015 New Orleans after the Civil War: Race, Politics, and a New Birth of Freedom (Johns Hopkins Press, 2015). He also produces documentary films, including a feature length film titled This Haus of Memories (2012). You can follow Dr. Nystrom on Twitter @JustinNystrom. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica,Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices
In this this interview, Carrie Tippen talks with Justin Nystrom about his latest book, Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture, published in 2018 by the University of Georgia Press as part of the Southern Foodways Alliance series Studies in Culture, People, and Place. The book was nominated for a James Beard Foundation Book Award in 2019. Nystrom argues in Creole Italian that the discourse about New Orleans has been narrowed to a single story and controlled by something vaguely defined as “Creole” which has “long robbed the city of the potential for a richer cultural self-image.” This view of New Orleans history and culture privileges the story of a minority of social elites, obscures the diversity of the city, and elides the existence and contributions of a great many groups, including Sicilian immigrants and their descendants. Nystrom complicates the received narratives of Sicilians in New Orleans, resisting the stereotypes that link all Italians with organized crime and instead revealing how Sicilians became an integral part of New Orleans culture and economy through their entrepreneurship, particularly in importing lemons, working on sugar plantations, selling oysters, establishing restaurants, popularizing spaghetti in America, manufacturing pasta, selling groceries, and defining New Orleans fine dining. Not merely the inventors of the famed muffuletta (which Nystrom reveals is the name for the bread, not the combination of fillings in the sandwich), Sicilians creatively use the food and food service industry to make an indelible mark on the city and the nation. Nystrom recovers a history of New Orleans through archival research and oral history interview that is becoming harder to see as the city changes. “If there’s a ghost of the city’s Sicilian past, it surely haunts the streets of the Lower French Quarter,” Nystrom writes. “Impressions of the immigrant century remain visible on the landscape if one knows where to look.” Justin Nystrom is Distinguished Professor of History and Director of the Documentary and Oral History Studio at Loyola University of New Orleans. Dr. Nystrom has written extensively about the history of New Orleans and the South on topics ranging from the Civil War and Reconstruction, racial identity, labor history, foodways, and cultural history, including the 2015 New Orleans after the Civil War: Race, Politics, and a New Birth of Freedom (Johns Hopkins Press, 2015). He also produces documentary films, including a feature length film titled This Haus of Memories (2012). You can follow Dr. Nystrom on Twitter @JustinNystrom. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica,Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.
In this this interview, Carrie Tippen talks with Justin Nystrom about his latest book, Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture, published in 2018 by the University of Georgia Press as part of the Southern Foodways Alliance series Studies in Culture, People, and Place. The book was nominated for a James Beard Foundation Book Award in 2019. Nystrom argues in Creole Italian that the discourse about New Orleans has been narrowed to a single story and controlled by something vaguely defined as “Creole” which has “long robbed the city of the potential for a richer cultural self-image.” This view of New Orleans history and culture privileges the story of a minority of social elites, obscures the diversity of the city, and elides the existence and contributions of a great many groups, including Sicilian immigrants and their descendants. Nystrom complicates the received narratives of Sicilians in New Orleans, resisting the stereotypes that link all Italians with organized crime and instead revealing how Sicilians became an integral part of New Orleans culture and economy through their entrepreneurship, particularly in importing lemons, working on sugar plantations, selling oysters, establishing restaurants, popularizing spaghetti in America, manufacturing pasta, selling groceries, and defining New Orleans fine dining. Not merely the inventors of the famed muffuletta (which Nystrom reveals is the name for the bread, not the combination of fillings in the sandwich), Sicilians creatively use the food and food service industry to make an indelible mark on the city and the nation. Nystrom recovers a history of New Orleans through archival research and oral history interview that is becoming harder to see as the city changes. “If there’s a ghost of the city’s Sicilian past, it surely haunts the streets of the Lower French Quarter,” Nystrom writes. “Impressions of the immigrant century remain visible on the landscape if one knows where to look.” Justin Nystrom is Distinguished Professor of History and Director of the Documentary and Oral History Studio at Loyola University of New Orleans. Dr. Nystrom has written extensively about the history of New Orleans and the South on topics ranging from the Civil War and Reconstruction, racial identity, labor history, foodways, and cultural history, including the 2015 New Orleans after the Civil War: Race, Politics, and a New Birth of Freedom (Johns Hopkins Press, 2015). He also produces documentary films, including a feature length film titled This Haus of Memories (2012). You can follow Dr. Nystrom on Twitter @JustinNystrom. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Gastronomica,Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.
All Things New Orleans and Mardi Gras! To find information on Mardi Gras: https://www.frenchquarter.com/mardi-gras-parade-schedule/ https://www.mardigrasneworleans.com/parades/ Tours and entertainment: Ghost tours via Trip Advisor: https://www.tripadvisor.com/Search?q=ghost%20tours&searchSessionId=78DD8D500192109089092921EDA4DBCE1582583446357ssid&sid=A5C5CC4E8BFD88131B8ABE975C4690421582583470808&blockRedirect=true&ssrc=a&geo=60864 New Orleans Ghost, Voodoo & Vampire Walking Tour (2 hours along, walking, entertaining $14) https://www.tripadvisor.com/AttractionProductReview-g60864-d11453064-New_Orleans_Ghost_Voodoo_Vampire_Walking_Tour-New_Orleans_Louisiana.html Lafitte's Blacksmith Shop http://www.lafittesblacksmithshop.com/Homepage.html Lafitte's Blacksmith Shop. Lafitte's Blacksmith Shop is a historic structure at the corner of Bourbon Street and St. Philip Street in the French Quarter of New Orleans, Louisiana. Most likely built as a house in the 1770s during the Spanish colonial period, it is one of the oldest surviving structures in New Orleans. Food and History tour, French Quarter Food Tour, $65 https://www.tripadvisor.com/AttractionProductReview-g60864-d11454049-New_Orleans_Food_and_History_Tour-New_Orleans_Louisiana.html River Boat Tours:Creole Queen Mississippi River Cruise https://www.tripadvisor.com/Attraction_Review-g60864-d2178225-Reviews-Creole_Queen_Mississippi_River_Cruises-New_Orleans_Louisiana.html Steamboat Natchez River Cruise https://www.tripadvisor.com/Attraction_Review-g60864-d549409-Reviews-Steamboat_Natchez-New_Orleans_Louisiana.html Plantation house: Oak Alley Plantation https://www.oakalleyplantation.com/sugarcane-plantation/plantation-tours Carriage ride in French Quarters https://www.tripadvisor.com/Attraction_Products-g60864-zfc11970-zfg11873-New_Orleans_Louisiana.html?m=40646&supag=74046479642&supsc=aud-448833066947:dsa-650389793948&supai=358052534553&supap=&supdv=c&supnt=nt:g|clk:CjwKCAiAhc7yBRAdEiwAplGxX6E-FdyJQv7Dkyb5YHGkaiV_rrRwqfI-yfa4QkS6Qu1UFdagTDjT8RoClYwQAvD_BwE&suplp=9012211&supli=&supti=aud-448833066947:dsa-650389793948&tsem=true&supci=aud-448833066947:dsa-650389793948&supap1=&supap2=&gclid=CjwKCAiAhc7yBRAdEiwAplGxX6E-FdyJQv7Dkyb5YHGkaiV_rrRwqfI-yfa4QkS6Qu1UFdagTDjT8RoClYwQAvD_BwE Graves/ grave yard Nickolas Cage has his grave here even though he’s not dead yet, but it’s the only thing the government couldn’t take when he went bankrupt. https://www.atlasobscura.com/places/nicolas-cage-s-pyramid-tomb Marie Laveau’s fake grave is purple...painted over from the people drawling one it and making wishes. https://www.roadsideamerica.com/story/43436 Museums Mardi Gras museum of costumes and culture: off conti streethttps://www.mardigrasworld.com Jass museum: piano, saxophone:celebrate all forms of jazz 400 Esplanade Ave https://nolajazzmuseum.org WW2 museum ( NOLA’s #1 Attraction ) The National WWII Museum, formerly known as The National D-Day Museum, is a military history museum located in the Central Business District of New Orleans, Louisiana, USA, on Andrew Higgins Drive between Camp Street and Magazine Street. Magazine street. https://www.nationalww2museum.org Old New Orleans rum, 2815 Frenchmen St, spiced rum world 2nd largest producer. “I drink and I know things” https://celebrationdistillation.com House of Blues: https://www.houseofblues.com/neworleans Hole in the wall Bookstores: William Faulkner House Books https://faulknerhousebooks.com Librarie https://www.neworleans.com/listing/librarie-book-shop/33003/ Dauphin Street Book https://www.facebook.com/DauphineStreetBooks/ Cape Robbin shoes on IG: @caperobbin, Food Breakfast: Café Du Monde: https://shop.cafedumonde.com Cafe Fleur de Lis -breakfast BACON, strawberry mimosa http://www.cafefleurdelis.com Coterie restaurant & oyster bar http://coterienola.com Lunch: Acme oyster house: Po boy, char grilled oysters, drunk root beer float.https://acmeoyster.com Napoleon oyster house https://www.napoleonhouse.com Central Grocery for homemade soda, looks like an old dinner: http://www.centralgroceryneworleans.com Coops Place (across for bb kings): https://www.coopsplace.net Dinner: Apple Place :Aldolfo’s on Frenchmen St-cash, bottom bar, special sauce https://www.tripadvisor.com/Restaurant_Review-g60864-d445261-Reviews-Adolfo_s-New_Orleans_Louisiana.html Dickie Brennan’s steakhouse: https://www.dickiebrennanssteakhouse.com HOUSE OF BOURBON: https://www.bourbonhouse.com Oceana Grill: https://www.oceanagrill.com Music/nightlife: Cat’s Meow for Karaoke: http://catskaraoke.com Fortune Telling, Live music, Art in Jackson Square: http://www.experienceneworleans.com/jackson-square.html Bb kings blues club(BBQ)https://www.bbkings.com/new-orleans Places to stay Astor Crown plaza: https://www.astorneworleans.com The Marque suite, sister hotel on canal street: https://www.bluegreenvacations.com/resorts/louisiana/the-marquee#gref Hilton http://www.hilton.com/search/hi/us/la/new_orleans/0/00000000000/0/0/0/0/10?WT.mc_id=zlada0ww1hi2psh3ggl4advbpp5dkt6multibr7_153669424_1003528&gclsrc=aw.ds&&gclid=CjwKCAiAhc7yBRAdEiwAplGxX3OIgTnaIsZXGK2PqWZvb98OhjiYn1fAKITnMqaRjvGZiJaCoxZ0oBoCpc4QAvD_BwE Thank you for tuning in. Send us a message if you have questions or need more recommendations!
This week on the HowToBBQRight Podcast, we talk about Malcom’s Mardi Gras inspired recipe, Voodoo Wings (2:10), why he loves using the Vortex for wings (3:34) and how he comes up with delicious sauces (10:23). Then we talk about how things got crazy at our last grilling class (18:40) and the seriously delicious ribeyes and tri tip we served (27:48). Next I brag on Malcom’s Valentine’s Dinner game (34:26) and what to do if you have a vegetarian valentine (37:12). Then we talk about Mardi Gras (38:48) and why Malcom really goes to New Orleans (40:01), where to find the best Chicken Sandwich (44:17), his favorite po’boy (47:05) and the Vietnamese place you have to try if you’re in the Big Easy (52:22).
This week Mark and Jennifer literally cover the globe. First up, Lawrence Longo shares all his mouth watering secret recipes and restaurants in New Orleans, America's mostdiverse foodie city. Next, Zen Pilot Robert DeLaurentis shares the hair raising details of his upcoming circumnavigation flights to BOTH the North and South Poles. Two tasty adventures to enjoy for all our traveling foodies.
We'reeeeee backkkkkkk! A new sip or tip, Jenn, joins us as we discuss New Orleans Food and Wine Festival, phone and car wash anxiety, expanding our brand, new brand partners, and our upcoming road trip! --- Support this podcast: https://anchor.fm/sipsyandtipsypodcast/support
Originally aired on Dec. 12th 2018.
In his recently published book, Creole Italian, Justin A. Nystrom explores the influence Sicilian immigrants have had on New Orleans foodways. His culinary journey follows these immigrants from their first impressions on Louisiana food culture in the mid-1830s and along their path until the 1970s. Sicilian immigrants cut sugarcane, sold groceries, ran truck farms, operated bars and restaurants, and manufactured pasta. Citing these cultural confluences, Nystrom posits that the significance of Sicilian influence on New Orleans foodways traditionally has been undervalued and instead should be included, along with African, French, and Spanish cuisine, in the broad definition of “creole.” A Taste of the Past is powered by Simplecast
Talking New Orleans Food with Ian McNulty Today’s show is all about New Orleans food! I'm joined by local writer, reporter, and food critic, Ian McNulty. We talk about the New Orleans food scene, past and present. Ian and I discuss changes post-Katrina, warning signs you might be in a tourist trap, and a whole lot more! By the end of today's show, you'll be hungry! You'll also have a long list of places to check out. Sponsor: The Old 77 Hotel and Chandlery When you're ready to make your plans to visit New Orleans, you'll need a place to stay! The Old 77 is ideally situated in the Warehouse District, just three blocks from the French Quarter. It features a variety of pet-friendly rooms, the award-winning Compere Lapin restaurant, and more. You'll love the location, the rooms, and the food, but the details and the service are what you'll fall in love with! To book your room, click here or use code BBOLD77 to save 25% off their regular rates. You'll also get a bit of lagniappe, a little something extra. In this case, you'll receive a $10 credit to be used at Tout La in the hotel lobby - your stop for coffee and a quick bite to eat as you head out to explore New Orleans. Follow Ian McNulty If you enjoyed my discussion with Ian McNulty, there are lots of ways to get a second helping. Follow Ian on Instagram and Twitter (@IanMcNultyNOLA) to keep up with the latest New Orleans food news. You can also find his articles over at The New Orleans Advocate. Ian has written two wonderful books. A Season of Night: New Orleans After Katrina and Louisiana Rambles: Exploring America's Cajun and Creole Heartland. Thank You Thanks to Ian McNulty for joining me on this episode. It was so great to hear his take on the New Orleans food scene. I expect it will not be his last appearance on Beyond Bourbon St, at least not if I get a vote ;) Subscribe to the Podcast If you enjoy the show, please subscribe to the podcast on Apple Podcasts, Stitcher, Spotify, Google Play Music or wherever you get your podcasts. If you do enjoy listening, please share Beyond Bourbon Street with someone who shares our love of New Orleans. Join Us on Facebook We have a free Facebook group where you can ask questions, share your New Orleans experiences and engage with others who love all things New Orleans! It is also where you can get Marie's advice and see the articles she shares about fun things to do in the Crescent City. Join us by going to beyondbourbonst.com/facebook. Contact Us Got an idea for an episode, have some feedback or just want to say hi? Leave us a message at 504-475-7632 or send an email to mark@beyondbourbonst.com Thanks for listening! Mark
Welcome to Episode 10 aka "The Drunkisode, Vol 1"! We are here once again with our rants, ravings, antics, and not even sure what to discuss cosplay, photography, and having fun, but this time under the influence of much more alcohol than usual. It's a special milestone episode, we're drinking to celebrate...obviously. This is the The Cosplay Cast and we thank you for joining us. If it's your first time listening, welcome! Stay tuned for this week's shenanigans. This week's topics will cover: 1. Vodka Made Me Do This -- Con Crunch 2. Hold My Beer Y'all -- Post-Con Survival 3. We circle back to "The Bitter Barn" in this week's Host's Corner -- Lena is a little less grumpy and talks about Cosplay and Community Service 4. Featuring our Cosplayers and Photographers of the Week Cosplayer/Photographers of the Week: 1. Mays Create (https://www.instagram.com/mayscreate/) 2. Jennstiel (https://www.instagram.com/jennstiel/) 3. Justin Sanity Cosplay and Droids (https://www.instagram.com/darthspree/) People & Stuff Mentioned During This Week's Episode: 1. Alcohol Stuff We Love and Shameless Plugs 1. Union Kitchen and Grocery (https://unionkitchendc.com/grocery/) 2. New Orleans Food (https://spoonuniversity.com/lifestyle/new-orleans-bucket-list-foods) 3. Hill Country BBQ (https://hillcountry.com/dc/) Conventions / Events Mentioned in This Week's Episode: 1. Dragon Con (http://www.dragoncon.org/) 2. Star Wars Celebration (http://www.starwarscelebration.com/) 3. Escape Velocity (https://escapevelocity.events/) 4. AnimeUSA (http://animeusa.org/) 5. Colossal Con East (http://colossalconeast.com/) 6. Baltimore Comic Con (http://baltimorecomiccon.com/) Where can you find us on social media? Rey_Dot_Ham IG: www.instagram.com/rey_dot_ham FB: www.facebook.com/ReyDotHam/ Jay's Fine Art Photography IG: www.instagram.com/jaysfineartphotography/ FB: www.facebook.com/JaysFineArtPhotography/ Lena Volkova IG: www.instagram.com/lokelicious FB: www.facebook.com/lokesanna Twitter: @YeCrimsonFuckr
Summer Festivals in New Orleans In today’s episode, we jump into the warm weather and help prepare you for Summer festivals in New Orleans! I am joined for the first time by my wife Marie Bologna. Together, we'll walk you through nearly two dozen Summer festivals and events in New Orleans. You'll learn about Bayou Boogaloo, the Creole Tomato Festival, Essence Fest, and many more. We give you all the details you need, including dates, locations, things that make the event special, and our own experiences. We'll talk about what to expect, and how to beat the heat. By the end of the show, you'll be ready to pack your bags and join us in New Orleans! Festivals from May through Labor Day For today's discussion, we focused on the time period from the middle of May (just after Jazz Fest) through Labor Day. Click on the links to go to the event's webpage. May Wednesdays at the Square March - May, 5-8 pm Jazz in the Park Late April - June 7th (this year) & again in the Fall Bayou Boogaloo May 18-20th (Fri-Sat-Sun) Mother’s Day - Irma Thomas at the Zoo May 13th New Orleans Food and Wine Experience May 23-27 Greek Fest May 25-27 Bayou Country Super Fest May 25-27 June New Orleans Oyster Festival June 2-3 New Orleans Pride Festival June 8-10th Yacht Rock on the Lake June 9th Creole Tomato Festival June 9-10 Louisiana Cajun Zydeco Festival June 23-24th July 4th of July Events Go 4th on the River Crescent Park Algiers Point - across the river Essence Festival July 5-8 Bastille Day Fete Friday July 13th in 2018 Running of the Bulls (San Fermin) July 13-15th Tales of the Cocktails July 17-22nd Grand Isle Tarpon Rodeo July 23-26th August Satchmo Summer Fest Aug 3 -6, 2018 White Linen Night August 5th Dirty Linen Night Saturday the week after White Linen Night Red Dress Run August 11th September Southern Decadence Labor Day weekend Sponsor: The Old 77 Hotel and Chandlery When you're ready to make your plans to visit New Orleans, you'll need a place to stay! The Old 77 is ideally situated in the Warehouse District, just three blocks from the French Quarter. It features a variety of pet-friendly rooms, the award-winning Compere Lapin restaurant, and more. You'll love the location, the rooms, and the food, but the details and the service are what you'll fall in love with! To book your room, click here or use code BBOLD77 to save 25% off their regular rates. You'll also get a bit of lagniappe, a little something extra. In this case, you'll receive a $10 credit to be used at Tout La in the hotel lobby - your stop for coffee and a quick bite to eat as you head out to explore New Orleans. Lagniappe, part II - email a copy of your reservation to mark@beyondbourbonst.com and I'll send you my pdf guide of what to eat, see and do in the Warehouse District. Thank You Thanks to Marie for joining me on this episode. She has been such a behind the scenes supporter of Beyond Bourbon Street and for me personally. It was great fun to get Marie on the microphone. I hope we get to do it again soon! Want to Make Your Trip to New Orleans the Best Ever? Of course you do! If you’re planning a trip to New Orleans and want to cut through all the research we’re here to help. We offer a personalized travel consult. Here’s how it works: You complete a brief questionnaire to help us get to know you and the experience you want to have in New Orleans. Next, we set up a 20-30 minute phone or video call. During the call, we get to know you a little better. We can clarify any questions and bounce a few ideas off of you to make sure we ‘re on the right track. Finally, we prepare and deliver a pdf document with our recommendations for your trip. Depending on your needs the report will contain specific places to stay, eat and drink. It will also offer suggestions on things to do and see, all based on your budget and interests. Sound good? Just go to beyondbourbonst.com/travel for all the details and a link to order the service. Subscribe to the Podcast If you enjoy the show, please subscribe to the podcast on Apple Podcasts, Stitcher, Spotify, Google Play Music or wherever you get your podcasts. If you do enjoy listening, please share Beyond Bourbon Street with someone who shares our love of New Orleans. Join Us on Facebook We have a free Facebook group where you can ask questions, share your New Orleans experiences and engage with others who love all things New Orleans! It is also where you can get Marie's advice and see the articles she shares about fun things to do in the Crescent City. Join us by going to beyondbourbonst.com/facebook. Contact Us Got an idea for an episode, have some feedback or just want to say hi? Leave us a message at 504-475-7632 or send an email to mark@beyondbourbonst.com Thanks for listening! Mark
Join Travel Brigade as we enjoy the one-of-a-kind foodand drink of the Big Easy! We’ll have interviews at amazing restaurants like Brigtsen’s, Antoine’s, Tableau and Desire Oyster Bar. We’ll also talk about how to make your own feast when we visit the New Orleans School of Cooking. Finally, we’ll find out about classic French Quarter cocktails like the Ramo’s Gin Fizz. Enjoy the trip! Follow us on Twitter @TravelBrigade.
Dino Senesi, director of church planting at the Send Network and George Ross, Send City Missionary for New Orleans, talk about benefits of coaching. The three main benefits are discovery, development and discernment. Listen to this two-part series for practical takeaways in coaching and church planting. Visit GerogeRoss.net to find more resources from George Ross. Dino Senesi is the Send Network coaching director at the North American Mission Board. Dino leads the team that provides leadership for creating indigenous coaching systems to help serve and develop church planters. He is the author of Sending Well: A Field Guide to Great Church Planter Coaching. In this podcast, Dino helps trainers develop confidence and competence in asking transformational questions that truly shape souls. 1. Before you listen to this podcast, take this simple self-assessment. Use the following scoring scale. 1 - Never. 3 - Rarely. 5 - Sometimes. 7 - Usually. 10 - Always. ___ When I ask questions, people know that I have no agenda except their best interest. ___ I know how to ask questions that help others minister not only from their heads but also from their hearts. ___ Before I train, I think through and rehearse some fail-proof, “go-to” questions in case I get stuck as a trainer. ___ I have mastered the art of asking short questions. ___ I am a question “collector.” I know where to go to find good questions that I can put in my personal training tool kit. ___ Your total What does this score tell you about your need to grow in your competence and confidence as a great question-asker? 2. Listen to the podcast featuring Dino Senesi. 3. Dino mentioned that he was a born talker and teller—that when he was called to preach, he felt he was called to talk, not listen! That’s likely true for most of us as trainers of church planters. Put an X on the line below that best defines you right now. talker/teller listener/asker ___________________________________________________________ Draw an arrow to where you would like to be. What’s one change/habit you could make/form to help you become the kind of trainer who listens and asks so that you can create the kind of environment that fosters a learner’s self-discovery? 4. When asked how he first became aware of the transforming power of great questions, Dino told the story about how his one-time executive coach, Bob Logan, asked the kinds of questions that opened up a window inside of Dino. He said that Bob’s questions helped him realize that he was ministering out of his head and not his heart. Dino began to see that asking the right questions can “create a sacred space” where the trainer “gets out of the way and the spotlight is on the learner.” Think back. Describe a time when someone asked you a question(s) that touched your soul deeply and, perhaps, changed the trajectory of your life. What’s a tweetable principle you can articulate from that experience? 5. In our Train the Trainer Retreat, we introduce the 5 Hat Question Pathway. 1) The Fisherman pathway. 2) The Reporter Pathway. 3) The Physician Pathway. 4) The Pilot Pathway. 5) The Construction Pathway. Dino said that his favorite pathway might be the Pilot Pathway: “What’s next?” followed by “Why is that important to you?” What’s at least one go-to question you could write down that you will use in each of the 5 pathways? 6. Dino mentioned a few of his go-to questions and approaches. What’s next? What’s motivating you? What’s your biggest question? I’m stuck. Let’s think about some options. And what else? Which of these would you most like to add to your training tool kit? How do you think adding that question/approach might help you as a trainer? 7. Dino mentioned several resources that have helped him ask better questions: Coaching Questions, by Tony Soltzfus https://www.amazon.com/Coaching-Questions-Coachs-Powerful-Asking/dp/0979416361/ref=sr_1_1?s=books&ie=UTF8&qid=1515095858&sr=1-1&keywords=Tony+Stoltzfus+Coaching+Questions 50 Powerful Coaching Questions, by Keith Webb https://keithwebb.com/50-powerful-coaching-questions/ 40 Questions to Help You Coach in Deep Water, by Dino Senesi https://www.namb.net/send-network-blog/40-questions-to-help-you-coach-in-deep-water Peer Coaching Guide from the One Day Coaching MAP https://drive.google.com/open?id=1-PMcxODygsiCqJnh0FekBaUgb_plolCL Sending Well: A Field Guide to Great Church Planter Coaching https://www.amazon.com/Sending-Well-Church-Planter-Coaching/dp/1462751245/ref=sr_1_1?s=books&ie=UTF8&qid=1515090682&sr=1-1 Which of these resources will you acquire and use to help you refine your skills as a question-asker? 8. Dino mentioned some “deep practice” opportunities for us to consider to help our growth: Read from the resources listed above and collect questions from them Listen for trigger words in conversations to help you formulate questions Use “what?” and “how?” to create your own questions Develop a relationship with someone where you discipline yourself to only ask and not tell Practice asking questions with your spouse and your children/grandchildren’ Which of these will you put into play immediately to help you grow? 9. Take some time to reflect on the experience of listening to this interview with Dino. Ask yourself, “What have I learned? What am I seeing that needs to be different, so I can ask questions that shape the souls of others? What is one personal practice that I need to implement? How do I need to adjust or add to my Traits of a Great Trainer?" Write down your answers. Tell someone—a team member, a fellow trainer, or your Regional Send Network Trainer—about the changes you want to make. Ask them to pray with you and encourage you. Now, develop a strategy— next steps— to make those changes a reality. Transcription Introduction: Thank you for joining us on The Coaching Podcast. As part of the Send Network, we are passionate about equipping church planters to live out the call God has placed on their lives. Join us as we talk through healthy coaching practices and why every church planner needs one. Here's your host Dino Senesi. Dino Senesi: Welcome to The Church Planter Coaching Podcast. My name is Dino Senesi and I am the coaching director of the Send network. Today we have with us George Ross. George Ross is the Send missionary in New Orleans. And so, how did I do on that George? Did I say New Orleans okay? George Ross: You did okay. You did okay. Dino Senesi: So very good. I love New Orleans and spent a lot of years down there and I love what God's doing with you George. But I just have to talk a little bit about the city of New Orleans, what do you love most about living in New Orleans? George Ross: Absolutely, the culture. New Orleans is said to be an island in the south with French and Caribbean influences, the most laidback city in the world and I love the culture of the city. Dino Senesi: Are you a Saints fan? George Ross: I am a Saints fan. I was a Saints fan before I moved here actually. I moved from north Mississippi outside of Memphis, Tennessee and there are not a lot of options in that neck of the woods. So, I've been a Saints fan for a long time. It worked out well. Dino Senesi: Yeah, there's a ton of Mississippi Saints fans because you really don't have a lot of options out that way. And if you live in New Orleans and you're not a Saints fan, you better hide somewhere because every man, woman and child seems to be one. George Ross: Absolutely, and then Archie, so Archie Manning is Mississippi's favorite son, so that's another connection there to the Saints. Dino Senesi: It's all crazy and win or lose, there's some tenacious Saints fans there and I'm still one myself, even in Carolina country. So I love that. Okay, so what's your favorite place to eat in New Orleans? George Ross: Favorite place to eat is New Orleans Food and Spirit. My favorite place to eat. Dino Senesi: Now, where is that George? I'm trying to place it. George Ross: It's a little bit more of a local place. It's an area called Bucktown. So it's the Lakeview, Bucktown area. It's right next door to Orleans Parrish. It's just a local place and they serve some incredible seafood and just have great, great food. So, if you go in there, you won't see a lot of tourists but you will see a lot of locals. Really good place to eat. Dino Senesi: I got you. What do you usually get? George Ross: I usually get red fish. It's a great meal. It's got a crawfish sauce on top of it. Really, really good. Dino Senesi: Yep. Sounds typical. And I'm sure a low calorie, healthy treat. George Ross: It is low calorie if you just get the fish but I get the pasta and the sauce so I ruin it. Dino Senesi: But you work out a lot so man, you make up for it right? George Ross: I try to. Dino Senesi: Very good. I love the story of your family and gosh, it's so ingrained in everything that you do, even in some of your coaching, and everything else but it's very unique. You enjoy your children, talk just a second about your family and maybe something you love to do together in New Orleans. George Ross: Sure. We have a family of six. So, we have been foster parents for two years. And we adopted in March of this year. It's been a journey that was very difficult at times, very sanctifying journey. But we adopted two children here in New Orleans and they are part of our forever family. So, we're just so very grateful to the Lord for that, grateful to be a part of that picture. My family is very active. We actually love doing stuff outdoors. So here in New Orleans, in the summer time, that gets a little difficult with the heat but we love anything outside. We can camp, we canoe, a lot of kayaking around here so we do fishing around here. We have a very active, outdoor family. We also love the movies. If there's a good movie, we're going. We've already seen Spiderman Homecoming and my kids give it all a thumbs up. Dino Senesi: Okay. Well that's important. That's better than reading online reviews. Let's hear some great reviews. Really good.George Ross: Absolutely. Great movie. Dino Senesi: So you're a Send Missionary. And I would think that most people listening would probably know what a Send Missionary is, but I'm sure there's some that wouldn't. So talk about what your role is in reaching the city of New Orleans. George Ross: Really, four primary things for me right now. One, we put together a strategy, a plan, to have a church planting initiative here in the city. So we worked on that when we first got here and we want to see churches planted in neighborhoods all across New Orleans. The second thing that I do is help mobilize churches. The churches out in the south, or even farther outside the south, we've got some coming as far, right now as Ohio working in the city. So churches that are partnering in the city, we're trying to mobilize them in prayer, participation and provision. The third part of my job is planter support and planter support has to do with the coaching, with the planter support for the planter himself and the planter's family, the spouse. My wife is very engaged in that. Joy and I are active in planter support. Then the fourth part of my job is I'm very involved in Send Relief here as well. So, we're trying to see Send Relief initiatives, get some traction, take root here in the city. And I'm involved in that as well. Dino Senesi: Wow. And I think there'd be a lot of great opportunities for Send Relief in a city like New Orleans. George Ross: There really is. And we're just touching the surface of it right now. So a lot of good things happening and we look forward to more things in the future. We have 19 GenSend students here right now that have just done a tremendous job in the city and we'll be offering that yearly. So we're excited about the opportunity for collegiate students to come and work in the city, not only with church planting but to work in the city with many of our relief initiatives. Dino Senesi: Very good. What a great way to communicate the love of Jesus to people in New Orleans too. George Ross: Yes, absolutely. Dino Senesi: So let's turn the page and talk a little bit about coaching. Since this is a coaching podcast, we have to go there. So I wanted to talk a little bit about your coaching story. What got you interested in coaching? George Ross: I went to a gospel coach conference, and I'm almost positive it was 2009 in Chicago. So that was one led by Scott Thomas. He wrote the book Gospel Coach. My wife and I went, and to be honest, we were really at a place where we were dry and tired and exhausted in ministry, and I had no idea what the conference was about. I really didn't. We weren’t even planning it. My wife actually just spent some time resting. I went to the conference. And that conference was just monumental in helping me see some things that were very much neglected in my life. One of the questions that Scott posed is: Who is shepherding your soul? So Acts 20:28 says to pay careful attention to yourselves and to all the flock in which the Holy Spirit has made you overseers. Take care for the Church of God, which He obtained with His own blood. That question that was posed to me, if we're going to be shepherds of the flock, we need to pay careful attention to ourselves. Who's shepherding you and who's shepherding your soul? And I knew the answer to that for me at that time was no one. Because of that I was really struggling. I was struggling in marriage, I was struggling in ministry and I was just struggling in life. And the Lord used that to really convict me, to challenge me, to lead me to some real areas of repentance in my life. And I made a commitment at that conference that I would never neglect myself like I had neglected myself. And I had neglected my soul. So that was a turning point for me. That was a marker. I look back, and Joy and I talk about this all the time, that was one of the most defining spiritual markers of our life and our marriage. Even though she wasn't at the conference, she talks about it in our gospel coaching conferences that we do, that that was a turning point for me where I really decided to take ahold of my life, take ahold of the fact that I'm responsible for shepherding myself and to make some strategic choices and take initiatives in that area of my life. Dino Senesi: Well, and you talk about powerful questions and how God could use a powerful question to change the course of someone's life. So if you're a coach out there, I don't think that questions are tools or weapons or something to manipulate people with, but if you're collecting great questions that is a great one. Who is shepherding your soul? The whole idea of self-leadership and shepherding yourself is great. So as you think about that, I want you to unpack gospel coaching just a little bit more, some of the nuances. I'm familiar with the book, I've read the book but from your perspective, what unique things does gospel coach training bring to the table? George Ross: I think in a nutshell it brings it back to the gospel of Lord Jesus Christ. It makes you understand that your identity, your worth and your value is not in performance. And that is such a trap, especially for church planters. It's a trap for anyone in ministry but it's a major trap for guys in church planting. So really going back to your worth and value is rooted, is foundationally in the death, burial and resurrection of Jesus. And because of the death, burial and resurrection of Jesus, you're deeply loved by the Lord. You are approved by God. You're accepted by God and even more clearly in that picture, you're adopted by God. And those truths should really give you confidence, gospel confidence and it should give you gospel courage to be able to do the ministry that you're doing and not fall into the trap of having to have people's approval and living, dying on the hill of performance. For me, that's really what I took away from that. And I'm a performance-driven guy. I function by achievement and that's an idol for me. If I could achieve something and I can get to the end of it and I can accomplish it, achievement and accomplishment are huge things that I will allow my identity to be controlled by. So that was really a challenge for me from the gospel coach workshop, the gospel coach book that you need to be faithful. And you can be faithful because you're already approved, adopted and accepted in Christ Jesus. And that was just a huge foundational shift for me. Dino Senesi: Well, and that's a difficult balance. Even when you talk about coaching. So I want you to address that in just a second. But when you think about coaching, the method or the model of coaching can become very performance, very flesh, very goal oriented in a counter-productive way. So as a coach, which you're a highly trained coach, highly experienced coach, how do you help a planter without making, putting him, in essence, under law, putting him in a performance track? George Ross: First of all, just the clear communication of that foundational identity in Christ, who are you in Jesus? Which also should bring great motivation. One of the things in my life, I'm an active guy. I stay busy and I love that. I am a doer by nature. But one of the things I've transitioned my doing into, I'm not doing for God to love me anymore. I'm doing because I have been really loved. And I don't think you lose your initiative or you lose your activity. You just lose the motivation behind why you're doing it. My motivation for the longest time was for people to see what I've done. My motivation now, goodness gracious, we certainly battle this every day. Our motives can get off the wrong track but I'm always keeping in front of me, my motive is because I am loved and I have been approved and I have been adopted and accepted. And I've got a life to life for the Lord and I'm going to give him all that I've got. Without abandoning my priorities of my family, without abandoning my priorities of shepherding myself. I'm going to work for the glory of the Lord because he's worth it and my life's worth it. So for me it's a shift in motives. And that's what I'm trying to get church planters to understand. What's your motives behind what you're doing? And here's the flip side of that. Sometimes in church planting and sometimes in a little bit younger generation, I've heard this phrase used many times. I'm just going to rest in the gospel. And I've had to push back sometimes on planters, say hey you're going to have get up off your rear end and get busy. You just can't live your life resting in the gospel. It's a great word, a great phrase, but we also do have to make sure we're being fruitful, productive Christians. Dino Senesi: And our tendency is always to over focus and over emphasize and find the negative in something incredibly positive. George Ross: That's right. That's right. Dino Senesi: So, really good. George, this is some very rich stuff for coaches to hear, some very foundational truths that's important. Understanding even as coaches, George, we understand the why behind the what because you talked about a shift in motives. Really, really strong to say why am I even doing what I'm doing? But a coach has to say why am I even coaching? Am I coaching for recognition and applause? Am I coaching to try to get more out of somebody else? So very well said. I hope a lot of coaches get to hear what we're talking about today. I want to wrap up on one thing, and that's actually three things that are one thing. You wrote a blog and I pushed it out to a lot of people on the coach monthly and on Twitter. Three reasons why coaching's beneficial. Three reasons why coaching's beneficial. And we'll have this in the show notes. But I wanted us to review three reasons. You hit some really solid, solid important points when it comes to coaching. So you had three. The first one you had is discovery. Talk about that a little bit. George Ross: Yeah, we always see ourselves better than we really are. I do it. I think everyone does it. Part of coaching that is huge is the discovery. You have someone else hearing, listening, watching you. And that idea of self-awareness and self-consciousness that's so important to coaching, that discovery part of that I think is just essential for guys in leadership, guys in ministry. Coaching helps you know who you really are. Dino Senesi: Yeah, I've heard that a good coach is a mirror in the life of the person that he's coaching so if God could use us to be a mirror for someone else, that's going to be really helpful as they discover. And then reason number two why coaching is beneficial, George, you said it's because of development. George Ross: Yeah. I think the most dangerous place we can be is when we're stagnant, we're not going forward and we're not going back. So coaching is an opportunity for development. This past year, one of the things that I try to do every year is I try to go to a developmental conference. So this past year I picked multiply training. Mack and Charles do the training for trainers, and man, that just sharpened me. I needed that really bad because I had seen myself getting a little stagnant in some of my coaching conversations. And that particular conference and workshop was just huge for me. And they were my coaches for a couple of days. So I think coaching is developmental and it's helping you grow, and it's helping you not stay stagnant and it's helping you become a better leader. Dino Senesi: Well, and multiply training and train the trainer is just A+. It’s still making the focal point of you and your development and your growth and so that's an incredible, incredible thing that's happening in a lot of our Send Cities now and it's amazing the progress they're making. So reason number two, or reason number one, was discovery. Reason number two was development and number three, a reason that coaching's beneficial according to you was discernment. George Ross: Yeah. My greatest, one of my greatest struggles early on in church planting, when I was younger, planting a church outside of Memphis was just impulsiveness. I always felt like I had to do it and I had to do it now. And I look back over some of those decisions that were made in my life and if I'd had a coach speaking into that, a coach really listening to what I was about to do, I probably wouldn't have made some of the decisions that I made out of impulsive thinking. That I have to do this or we're going to die. I have to hire this person or we're not going to make it alive for the church. So coaching brings that level of discernment. We have other eyes and other ears listening to what you're doing, listening to what's going on and it can offer wise counsel to you. Dino Senesi: Really great stuff. And you guys could find this in the show notes, the three reasons why coaching is beneficial. You'll be able to find some of George's other materials in the show notes as well. We're going to talk about that in a future podcast but George, thank you so very much. Not only for coming today and giving us a few minutes, but also for all that God's doing through you and those people around you in New Orleans, a great city, a great world city where you're making Jesus known in that city. So I really, really appreciate what you're doing. And also want to remind listeners that if you'll go to namb.net/podcast you could hear an entire, just a plethora, just picked that word out of the sky, a plethora of podcasts on all kinds of topics including Send Relief, which we mentioned today. They have a great podcast. Send Network had podcasts, more than just coaching podcasts. There's all kinds of things that'll help equip you and inspire you and encourage you in what God is asking you to do where you are right now. So until the next podcast, keep coaching. Closing Remarks: You have been listening to The Coaching Podcast, a resource of the North American Mission Board. Are you a church planter in need of a coach? Visit namb.net/coaching to learn more.
Using restaurants as a lens to observe the city’s cuisine, Lolis Elie talks about food, culture and customs of New Orleans on this week’s edition of _ A Taste of the Past _. “There are at least two traditions in Louisiana gumbo. The New Orleans tradition, and that gumbo tends to be thinner, tends not to have as thick or dark of roux, and also, when I think of Creole gumbo I think of a mix of sausage, seafood, and occasionally some poultry.” [15:05] –Lolis Elie on A Taste of the Past
In this episode of the Find Dining Podcast, Kim Ranjbar of Suck the Heads recommends Patois Restaurant in New Orleans, where Chef Aaron Burgauserves up French dishes with a local accent (or "patois") like Almond Crusted Gulf Fish, Short Rib Sandwich, and Duck Confit Salad. Read more about Patois Restaurant on Suck the Heads Visit the Patois Restaurant website Patois Restaurant is located at 6078 Laurel Street in New Orleans New Mexican restaurants like Del Fuego have moved in since Hurricane Katrina Booty's Street Food and Maurepas Foods are elevating the game in Bywater Pizza Delicious brings New York-style pizza to New Orleans Leidenheimer Baking Company's breads are used in po'boy sandwiches Try the goose gumbo at Le Citron Bistro A good hurricane requires a lot of rum The Rib Room brought their A game to the New Orleans Food and Wine Experience Chef Tory McPhail of Commander's Palace just won the James Beard Award for Best Chef: South Antoine's Restaurant has been serving New Orleans since 1840 Enjoy a Friday lunch at Galatoire's Restaurant In New Orleans, the subways are actually street cars Check out the photos on NOLA Food Porn Kim recommends: Moules Frites Mississippi Rabbit Terrine Gnocchi Almond Crusted Gulf Fish Short Rib Sandwich Duck Confit Salad The Street Car Sour "Snickers" King Cake Bread Pudding New Orleans Dining Districts to Explore: Uptown Riverbend Bywater New Orleans Food Events: French Quarter Festival (April) The New Orleans Wine and Food Experience (May) Oak Street Po-Boy Festival (November) Tales of the Cocktail (July) Food for Thought: Q: What liquor drastically changed after traveling down the Mississippi River in the late 1800's? A: Tennessee White Lightning Whiskey (which was turned into Southern Comfort). Out of the Frying Pan Picks: Favorite Place for an Original Cocktail: The French 75 Bar at Arnaud's Restaurant with the Best View: Commander's Palace Favorite Mexican Restaurant: Panchita's Mexican Criolla Cuisine Favorite Creole Restaurant: Upperline Favorite Place for a Night Out with the Girls: Cure and SoBou Favorite Micrbrew: NOLA Brewing and Crescent City Brewhouse Favorite Place to Eat on a Budget: Boucherie
Welcome to the City of New Orleans! While we have not always been the mecca for healthy food and drink, there is a group of non profits that are trying to make a difference. Healthy food and smart eating may just become a new thing here in the Big Easy. Guests today: Marianne Cufone, of the New Orleans based, Recirculating Farms Coalition: www.recirculatingfarms.org Sanjay Kharod, of the New Orleans Food and Farm Network: www.noffn.org Why the heck should I want the city to 'get a green change' and start to care about what the people are eating? Well, I would like to break this to you: while you may come here to eat and have fabulous food and drink, we are the residents of this area and know that perhaps we should not be eating this exquisite food day to day. However, the city residents have significant health issues and perhaps the time has come to start including healthy choices daily. The two non profits have joined together in building an Urban Food and Farm Center in the downtown New Orleans area. The new Center will showcase various methods of urban farming, host farming and gardening classes, farm to table cooking classes, community events, a new farmers market, provide programs for youth, families and seniors and support urban farmers through various projects and policy initiatives. The Center will be a hub for healthy eating and lifestyles in the area. So, if you are eating healthy at home and wish to visit the city and indulge, come on. If you wish to take some of the ideas of the project home with you after your vacation and start something in your neck of the woods, ask the project for tips. Healthy eating is not going away, it is main stream. If you need help making lifestyle or healthy eating choices, you may also contact me on my website: www.outoftheboxhealthcare.com
Peteh Muhammad Haroon, affectionally known as Brotha’ P, is an inspirational Spoken Word Performance and recording artist and native of New Orleans, LA. Brotha’ P has been performing his unique style of poetry since 1995 as a member of Nommo Literary Society. After leaving Louisiana in 2005, Brotha’ P moved to Jonesboro, Arkansas, where he was reconnected to the world of agriculture–a world he was introduced to as a child. As a student of Arkansas State University, Brotha’ P, along with others who were interested in growing their own food, established a Student Garden Organization. The intentions of the organization were for the garden to grow into a place where students without an agricultural background could have a place to experience a hands-on food growing course and learn to start and maintain a home garden. After being elected and serving as the first President of the organization for a year, Brotha’ P decided to return to New Orleans to pursue his burning passion to establish gardens throughout local neighborhoods. Spending countless hours under the sun volunteering at the Village Ova da River and the Teche Street Garden, he was offered the opportunity to serve as a landscaper with Common Ground Health Care Clinic. Currently, Brotha’ P is working with New Orleans Food and Farm Network and others local organizations such as the Backyard Gardener’s Network to create sustainable green spaces throughout the city of New Orleans. For more information, Brotha’ P can be reached by email at anotherfamilyproduction@yahoo.com. This episode is sponsored The Hearst Ranch. “I’m looking forward to getting back into [New Orleans] and helping them, I grew up with those people . . .it is my full intent to help any backyard garden in the lower 9th Ward.” –Brotha’ P on Greenhorn Radio
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