Originally published on Fri October 25, 2013 10:52 pm
When I left my home state of West Virginia and went away to college, I was surprised by a couple of things. One, that the rest of the world did not refer to a ski cap as a "toboggan," and two, that the rest of the world was a dark, dystopian hellplex which had never heard of a pepperoni roll. I visited West Virginia this weekend and came back with a bag to share with my poor, naive coworkers.
Mike: Pepperoni Rolls sounds like an obese piano player from the '20s. Or maybe a sausage-powered luxury car.
Wild turkeys and buffalo have more in common than you might guess. Both were important as food for Native Americans and European settlers. And both were nearly obliterated.
There were a couple of reasons for the turkey's decline. In the early years of the U.S., there was no regulation, so people could shoot as many turkeys as they liked. And their forest habitat was cut down for farmland and heating fuel. Without trees, turkeys have nowhere to roost. So they began to disappear.
With cold weather approaching, are you taking care of your skin? Farmers market vendors are always talking about healthy skin. After all, they are always outdoors.
Recently, I was spellbound whilst listening to celebrated Turkish cook and Covington Farmers Market vendor Nur Pendaz. In conversation with a young mother, she described how important it is to moisturize ones face with “ghee.” I have to admit: I didn’t see this coming.
On this week's episode of Louisiana Eats! we'll speak with Chefs John Folse and Rick Tramanto about opening Restaurant R'evolution, their new joint venture in the French Quarter. And then producers from Treme talk about building a restaurant set for the television series' third season.
Originally published on Thu November 8, 2012 6:03 am
Let's first toast the season with steaming mugs of hot cider and glasses of sparkling hard cider. Then, let's start cooking. Cider isn't just good to drink. It can play the starring role in both sweet and savory dishes.
Earlier this week, I stood in line at one of the markets anxiously watching Washington Parish farmer Joe Dobie weigh ten pounds of fresh chestnuts for a group of shoppers. Thinking these shoppers were chefs, I followed them to learn what on earth they could be doing with so many chestnuts.
We're celebrating Halloween on this week's edition of Louisiana Eats!
Poppy is joined by Mary Ann Winkowski to talk about her ability to communicate with the spirit world. Plus, we'll demystify the history of absinthe before hearing from a voodoo priestess about rituals, mojo bags, and herbal remedies.
In late October, there are many reasons for which to be grateful. Among them, there is the arrival of Louisiana satsumas.
This year, their arrival is bittersweet. By this, I am not referring to their taste. If anything, this might be the sweetest October crop I can remember. However, there will be far fewer Louisiana citrus products on offer at markets, roadside stands and stores than in previous years. Yes, Isaac did a number on our Plaquemines Parish citrus farmers.