Podcast appearances and mentions of vance vaucresson

Businesses open. Businesses close. But some businesses manage to recover from calamities of biblical proportions. On this week's show, we learn what it takes to rebuild a beloved brand after a long hiatus. First, we hear from Drew Ramsey, whose family has run Hubig's, makers of New Orleans' favorite hand pies for three generations. At least they did, until a fire destroyed their factory in 2012. But like a fried phoenix rising from the ashes, Hubig's is back in business after a 10-year absence. And 17 years after Hurricane Katrina nearly ended his family's legacy, Vance Vaucresson has returned three generations of sausage-making traditions back to the Seventh Ward. We learn about the struggles Vaucresson Sausage Company faced before and after the storm and its long road to recovery. Not only are the Vaucressons back, but they're growing! Julie Vaucresson – the Creole Sausage Queen herself – reveals the story of how their new mustard line came to join their family's revered brand. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Businesses open. Businesses close. But some businesses manage to recover from calamities of biblical proportions. On this week's show, we learn what it takes to rebuild a beloved brand after a long hiatus. First, we hear from Drew Ramsey, whose family has run Hubig's, makers of New Orleans' favorite hand pies for three generations. At least they did, until a fire destroyed their factory in 2012. But like a fried phoenix rising from the ashes, Hubig's is back in business after a 10-year absence. And 17 years after Hurricane Katrina nearly ended his family's legacy, Vance Vaucresson has returned three generations of sausage-making traditions back to the Seventh Ward. We learn about the struggles Vaucresson Sausage Company faced before and after the storm and its long road to recovery. Not only are the Vaucressons back, but they're growing! Julie Vaucresson – the Creole Sausage Queen herself – reveals the story of how their new mustard line came to join their family's revered brand. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Do you have a favorite hot spot where your family has gathered for generations? Is it still there? Sadly, when it comes to Black-owned bars and lounges, many have been disappearing from local landscapes – often without fanfare or mention. New Orleans native L. Kasimu Harris has watched with dismay as many of these vital Black establishments have closed their doors in recent years. Since 2018, he has been documenting those that remain, capturing photos and oral histories as part of his ongoing series, "Vanishing Black Bars & Lounges." He joins us to talk about the project. Then, we speak with Touré Folkes of Turning Tables. Touré is working tirelessly to bring diversity to New Orleans' bar scene by providing Black professionals with training, mentorship, and the resources they need to access real opportunity. Finally, our dear friend, Vance Vaucresson, is back with big news! After nearly two decades, Vance and his wife Julie are thrilled to be opening Vaucresson's Creole Cafe & Deli in New Orleans' Seventh Ward – where the family had a business and was a vital part of the community since the late 1800s.

Do you have a favorite hot spot where your family has gathered for generations? Is it still there? Sadly, when it comes to Black-owned bars and lounges, many have been disappearing from local landscapes – often without fanfare or mention. New Orleans native L. Kasimu Harris has watched with dismay as many of these vital Black establishments have closed their doors in recent years. Since 2018, he has been documenting those that remain, capturing photos and oral histories as part of his ongoing series, "Vanishing Black Bars & Lounges." He joins us to talk about the project. Then, we speak with Touré Folkes of Turning Tables. Touré is working tirelessly to bring diversity to New Orleans' bar scene by providing Black professionals with training, mentorship, and the resources they need to access real opportunity. Finally, our dear friend, Vance Vaucresson, is back with big news! After nearly two decades, Vance and his wife Julie are thrilled to be opening Vaucresson's Creole Cafe & Deli in New Orleans' Seventh Ward – where the family had a business and was a vital part of the community since the late 1800s.

Vance Vaucresson's story is an inspiring testament to the power of resilience - no matter the odds, he stayed true to his roots and overcame incredible adversity to reinvent the family business. Little did he know, his journey would take a surprise turn, leading him to contribute to the revitalization of his local community... Vance Vaucresson, a third-generation entrepreneur and CEO of Vaucresson Sausage, is a passionate advocate for the preservation of Southern culture, history, and food. Born into a family of butchers, Vance has dedicated his life to carrying on the legacy of his father and grandfather, overcoming numerous challenges along the way. With a strong commitment to community, Vance has been instrumental in revitalizing the 7th Ward in New Orleans, offering affordable housing and a unique dining experience that celebrates the rich Creole culture of the region. Join host Rudy Rayfield Jr. as he welcomes Vance Vaucresson to discuss the trials and triumphs of Black-owned businesses in a competitive market.

Vaucresson Sausage has been a true flavor of New Orleans since 1899. Vaucresson's Sausage Company is a third-generation, family-owned business in the 7th Ward of the city, and its current caretakers are Vance Vaucresson and his wife Julie. They're well-known members of the community but especially visible each year during Jazz Fest when patrons que up for their famous, fresh sausage po-boys. Vance is not only keeper of the family recipes, but a steward and ambassador of New Orleans culture as well, and that includes being a jazz singer. Music, food, and community are forever entwined in this city, and the spicy bite of his distinct sausages shows up on restaurant menus, in home kitchens, and at the just opened Vaucresson's Creole Cafè & Deli. It's the next chapter in this family legacy, and just like a good jazz riff, it's all about keeping the notes flowing and making it work through improvisation and perseverance.

Do you have a favorite hot spot where your family has gathered for generations? Is it still there? Sadly, when it comes to Black-owned bars and lounges, many have been disappearing from local landscapes – often without fanfare or mention. New Orleans native L. Kasimu Harris has watched with dismay as many of these vital Black establishments have closed their doors in recent years. Since 2018, he has been documenting those that remain, capturing photos and oral histories as part of his ongoing series, "Vanishing Black Bars & Lounges." He joins us to talk about the project. Then, we speak with Touré Folkes of Turning Tables. Touré is working tirelessly to bring diversity to New Orleans' bar scene by providing Black professionals with training, mentorship, and the resources they need to access real opportunity. Finally, our dear friend, Vance Vaucresson, is back with big news! After nearly two decades, Vance and his wife Julie are thrilled to be opening Vaucresson's Creole Cafe & Deli in New Orleans' Seventh Ward – where the family had a business and was a vital part of the community since the late 1800s. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Do you have a favorite hot spot where your family has gathered for generations? Is it still there? Sadly, when it comes to Black-owned bars and lounges, many have been disappearing from local landscapes – often without fanfare or mention. New Orleans native L. Kasimu Harris has watched with dismay as many of these vital Black establishments have closed their doors in recent years. Since 2018, he has been documenting those that remain, capturing photos and oral histories as part of his ongoing series, "Vanishing Black Bars & Lounges." He joins us to talk about the project. Then, we speak with Touré Folkes of Turning Tables. Touré is working tirelessly to bring diversity to New Orleans' bar scene by providing Black professionals with training, mentorship, and the resources they need to access real opportunity. Finally, our dear friend, Vance Vaucresson, is back with big news! After nearly two decades, Vance and his wife Julie are thrilled to be opening Vaucresson's Creole Cafe & Deli in New Orleans' Seventh Ward – where the family had a business and was a vital part of the community since the late 1800s. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Racism in many forms has played an outsized and unfortunate role in Louisiana history. But throughout that history there have been strong, brave leaders who have worked to right the wrongs of the past. On this week's show we introduce you to pioneers past and present who have made a difference. We begin with the newest crusader, Touré Folkes of Turning Tables. Touré is working tirelessly to bring diversity to New Orleans' bar scene by providing Black professionals with training, mentorship, and the resources they need to access real opportunity. Then we hear from food writer Todd Price about the dearth of Black chefs in New Orleans today, something that has changed radically since Rudy Lombard's seminal 1978 book that pulled back the curtain on the Black restaurant cooks largely responsible for Creole cuisine as we know it today. Finally, we sit down with Vance Vaucresson whose father Sonny fought racism and won in the 1960s with his Bourbon Street Vaucresson Creole Café. Today, Vance is preparing to open a new iteration of the family business in New Orleans' Seventh Ward where it all started three generations ago.

Racism in many forms has played an outsized and unfortunate role in Louisiana history. But throughout that history there have been strong, brave leaders who have worked to right the wrongs of the past. On this week's show we introduce you to pioneers past and present who have made a difference. We begin with the newest crusader, Touré Folkes of Turning Tables. Touré is working tirelessly to bring diversity to New Orleans' bar scene by providing Black professionals with training, mentorship, and the resources they need to access real opportunity. Then we hear from food writer Todd Price about the dearth of Black chefs in New Orleans today, something that has changed radically since Rudy Lombard's seminal 1978 book that pulled back the curtain on the Black restaurant cooks largely responsible for Creole cuisine as we know it today. Finally, we sit down with Vance Vaucresson whose father Sonny fought racism and won in the 1960s with his Bourbon Street Vaucresson Creole Café. Today, Vance is preparing to open a new iteration of the family business in New Orleans' Seventh Ward where it all started three generations ago.

Season 1, Episode 7: Talking Threadheads interviews Vance Vaucresson, head honcho of famed Jazzfest food vendor Vaucresson Sausage.This podcast is produced by AJ Joseph.

Dan Robert and Brent Rosen talk with Vance Vaucresson, the head of one of New Orleans' oldest Creole susauge making families.

Get ready for the Wild Wayne Unchained Podcast (cue applause)!!! We'll talk it up about culture, cuisine and lifestyle! So strap on your seat belt and we bout to ride! Wild Wayne IS THE VOICE OF NEW ORLEANS! He has been an iconic media figure for over 2 decades with radio accolades, television shows, blockbuster movie cameos, philanthropy and now culinary guru! Plus WWU will be co-piloted by New Orleans  hustler of the year, fashion icon, and cigar aficionado Shawn Royal aka Charlie P. Hustle. Additionally, we will feature some of the most innovative and colorful characters from NOLA and beyond! Here comes episode 7... You want New Orleans history, THIS IS IT! On this episode, we talk to Vance Vaucresson, a sausage maker and walking NOLA history lesson! This conversation dives into his family's century old sausage making business in the 7th ward, PLUS soooooo much invaluable history about everything from the Circle Food Store to Octaroon Balls to the REAL origins of the New Orleans Jazz and Heritage Festival!!! This episode IS GOOD STUFF and will educate you on the cuisine, culture, and history New Orleans! Get an earful of the entire story of Vance Vaucresson, a Family of Sausage Makers and So Much NOLA History Follow Vance Vaucresson on instagram @Vaucresson_sausage or www.Vaucressonsausage.com for more info  #WECONTROLTHENARRATIVE! Podcast 8 coming SOON! Subscribe today and stay tuned.... Recorded at BuckJump Studios Engineered by C. Smith Filmed by Jonathan Thomas Music by Vance Vaucresson Press release by Angelique Phipps   For sponsorship and advertising inquiries - call 504-258-0200 or via email wildwayneunchained@gmail.com

It’s All About You It’s been an amazing year for Beyond Bourbon Street.  We’ve gone from launch to building an awesome community of people who love New Orleans.  I’ve gotten to interact with many of you - by email, on Facebook, Instagram and sometimes even in person.  Along the way I’ve made new friends and been able to take you along as we explore New Orleans. This episode is my chance to say thanks for your support, encouragement and friendship.   Your Questions Answered In this episode, we look back on the first year of the Beyond Bourbon Street podcast.  I answer your questions about my favorite episodes, about how the podcast has impacted me, and what 2017 might look like.  I also answer several behind the scenes questions, including...   What is the process of creating the podcast? How and where do you record? How is the show doing?   The Top 5 (okay 6) Most Downloaded Episodes of 2016 1 -  Po-boy festival, Voodoo, Boudin Bourbon & Beer, Halloween - episode #1 2-   The Cemeteries with Sally Asher - episode #22 3 -  Tales from the Garden District with Christine Miller - episode #17 4 -   History of the Po-Boy, with my Dad, Vincent Bologna - episode #6 T5 - Creole Culture and the Sausage King, with Vance Vaucresson - episode #20 T5 - The Language of New Orleans - episode #11   NOTE:  The Girls Guide and the Treme episode are both new, but are on a pace to be up near the top quickly!     Where Do I Find the Beyond Bourbon Street Podcast? If you enjoy the show, please subscribe to the podcast on iTunes, Stitcher, or Google Play Music.  New episodes are available every other Wednesday. You can find us on Twitter | Instagram | Facebook| Website Thanks for listening! Mark mark@beyondbourbonst.com

The idea behind the Beyond Bourbon Street podcast is to bring you stories about the food, music, places, people and events that make New Orleans unique.  Today's guest manages to cover all five of those things!     In this episode, Mark sits down with Vance Vaucresson, president of Vaucresson Sausage Company. Vance's company is the last of the original food vendors at the New Orleans Jazz and Heritage festival, continuing the tradition begun by his late father, but that only scratches the surface.    Vance is also a family man, a performer with a beautiful voice, and a student and ambassador of his Louisiana Creole roots.    Mark and Vance trace the Vaucresson family history from 19th century France to present-day New Orleans.  Learn how Vance’s father opened the first black-owned Creole restaurant in the French Quarter and was instrumental in the beginnings of the New Orleans Jazz and Heritage Festival.   The two also discuss present day festivals including the New Orleans Po-Boy Festival and BBQ and Blues, both coming up in October 2016.   Learn about the musical adaptation of Dan Baum’s book "Nine Lives" and gain insight into the music culture of New Orleans.  Along the way you’ll meet members of the Bouttè family as well as singer-songwriter and native son, Paul Sanchez.    All this and more on episode #20 of Beyond Bourbon Street! If you enjoy the show, please subscribe to the podcast on iTunes, Stitcher, or Google Play Music.  New episodes are available every other Wednesday. You can find us on Twitter | Instagram | Facebook| Website   Thanks for listening! Mark mark@beyondbourbonst.com  

At one point in their lives, each of our guests had to choose whether or not they would inherit a family business. The answer didn t always come quick and, most of them had to change the business to make it their own, but each decided to carry their family s tradition to the next generation. The Avenue Pub had been a family business for nearly 20 years before Polly Watts claimed it for herself. It was the kind of place where patrons bought cheap beer and knocked back shots of Jagermeister, but Polly knew there wasn t a future down that road, at least not for her. When she reshaped the menu, she ultimately reshaped the bar into one of the Southeast s best destinations for craft beer. Vance Vaucresson didn t have to overhaul his family s recipes when he inherited their Creole sausage company, but his journey to the head of the company was as challenging as we can imagine. Vance s personal story will have you leaning in close to your radio. Of course, family dynamics aren t isolated to Louisiana. Liam Callahan followed in his mother s lead to become a gourmet cheesemaker in the rolling hills of Petaluma, California and traveled as far as Italy to sharpen his skills. His family s dairy has been providing sheep s cheese to high end stores and fining dining restaurants for roughly two decades, including the all local, all seasonal restaurant of Chez Panisse. Their head chef Cal Peternell has brought his family through the restaurant so often, it s hard for him to distinguish between his domestic and professional families. Tune in to find out what keeps all of these families together.

Around The Table Radio for Friday, May 3, 2013 We had an exciting show on Friday, May 3 that included talk about Jazz Fest foods, Crawfish Bread, and Vaucresson Sausage. Our guests for the show were Jyl Benson, Editor-in-Chief of Louisiana Kitchen & Culture Magazine (and Crawfish Bread expert!), and Vance Vaucresson, owner of Vaucresson Sausage, which has been making sausage in New Orleans since 1899. Vaucresson Sausage also has the distinction of being one of the only vendors that has participated in all 44 Jazz Festivals in New Orleans. I shared a recipe for fresh salsa since we were anticipating Cinco de Mayo on Sunday. I intended to share a recipe for fish tacos, but we ran out of time. Many thanks to Jyl Benson for permission to post her recipe for Crawfish Bread here at CatholicFoodie.com. You can find many more delicious recipes published at Louisiana Kitchen & Culture Magazine. To see the recipe for Jyl Benson's Stuffed Crawfish Bread, go to CatholicFoodie.com.