A few links that are getting us pretty keyed up about our upcoming service trip in June…
New Orleans Eats collated by our friends at the Southern Foodways Alliance…
Iced Chicory Coffee in The New York Times (it tastes like chocolate, we swear)…
Chef Donald Link with his smashing new neckware. Congratulations Donald and the entire Herbsaint team!
This article and this list make us want to book the next non-stop flight to Jazz Fest. Soft-shell crab po’boys, Natchitoches meat pies and crawfish bread?
Not to mention a whole stage devoted to Louisiana’s food heritage…
Whoa, we’re jealous.
But if, like us, you can’t buy the tickets at least you can watch the live webcast from the comfort of your computer screen (cold a Abita in hand, of course).
72 hours and counting (down)…
We bought our coffee from Bob to donate to Emergency Communities.
We watched the film Spike was meant to make.
We checked out Judy’s recipe swap forum.
We pulled this book from our shelves for inspiration.
We’re ready! Wish us luck. We’ll be sure to bring back pralines for y’all.
Top Ten Reason You Want to Be in New Orleans?
One of our favorites to make a list…
“Its food cannot be replicated. New Orleans cuisine on a BAD day http://www.oakleyonorder.com/ is better than anything else on a GOOD day… “
We second that.
As much as we love the food on the plate, we are equally intrigued by the personalities behind the stove (or the bar/taco truck/computer for that matter).
New Orleans residents and local “food gods” Lorin Gaudin and Todd Price recently co-wrote a piece collating New Orleans’ “Best in Dining” from a uniquely biographical perspective. We adore the diverse mix of people and places they have chosen to highlight and appreciate their nod to the most recent splash on the cheap oakleys NOLA food scene, torta slinging taco trucks.
To keep us up to date on all things edible in New Orleans throughout the year, we have added Robert Peyton’s blog, Appetites.US, to our rapidly expanding “must read” folder.
Have a “Best of NOLA” that failed to make the shortlist? Let us know!
CCorps
From the American Heritage Dictionary:
“Lagniappe derives from New World Spanish la ñapa, “the gift.” It is still used in the Gulf states, especially southern Louisiana, to denote a little bonus that a friendly shopkeeper might add to a purchase. By extension, it may mean “an extra or unexpected gift or benefit.” ”
On this space, the lagniappe tag will denote posts that share links to New Orleans rich http://www.troakley.com/ culinary culture – certainly an “unexpected benefit” for those who visit to culinarycorps.org on a regular basis.
From our dear friend Gerald at foodite.com comes news of a current New Orleans blog by New Yorker staff journalist Dan Baum. Although not specifically focused on food, his writings on daily life in New Orleans are generously peppered with culinary anecdotes, oftentimes offering tasty relief from the grim realities citizens continue to face.
Amy T., a member of our March CCorps team, informed us about the documentary “New Orleans” that recently aired as part of the PBS American Experience series. cheap oakley sunglasses Disappointed to have missed our state’s air date we were pleased to discover that the entire show can be viewed online. Plus we got a kick out of their clever (and interactive) deconstruction of gumbo.
So thanks Gerald and Amy. And for the rest of our readers, keep the links coming in and we promise to hand them back out as quickly as you can say “bakers dozen.”
Who will you bestow a “lagniappe” upon today?
CCorps
CulinaryCorps appreciates all of its generous supporters, inspirational partners, and steadfast volunteers who have contributed to the success of our program. Learn more about our supporters