Writer documenting life in New Orleans 9th Ward. I'm eating 500 po boys at 500 different restaurants, gas stations, corner stores and cafes in New Orleans
Perhaps this was brought on by old actioners like Alligator [screenplay by John Sayles], the incredible 80s film wherein a beastly, 36 foot long gator attacks a stretch limo and occasionally erupts out of the Chicago sewer system to devour unwary residents of the Windy City.
When I tell the story of a brand with a history as long and vivid as Swans Down flour the tale must begin with the people behind it, and just as importantly the development of the marque.
Swans Down branding leans on imagery of softness and purity: swan down evokes feathers, lightness, delicacy—qualities desirable in cake baking.
2025 Frank X. Tolbert–Wick Fowler Original Terlingua International Championship Chili Cook‑Off
Back in the 80s when I first started pilgrimaging to Terlingua for what we just called ‘The Wick’ the little dusty mining town was a mite different. There were zero airbnbs, you could buy a nice-sized plot of land for a couple thousand bucks and entering or leaving nearby Mexico was as simple as hopping on a raft or wading the Rio Grande.
I had resigned myself to missing the 2025 edition of the Krewe de Boo Halloween parade as New Orleans was socked in with the first rain storm we’d had since August. Then, as life on the Gulf of Mexico often does, the clouds parted and the city was bathed in sweet sunshine. Time to motor up to the French Quarter for one of our town’s best parties of the years. This is what I saw
2025 Prince of Wales Social and Pleasure Second Line
The Prince of Wales Social Aid and Pleasure Club was formed in 1928 and has hosted a second line roll through their 12th Ward neighborhood for nearly 100 years now. We took a 15 minute car ride uptown today to document their rolling street party. This is what we saw
RL Reeves Jr Recipe: Spaghetti With Sweet Onion Brisket Ragu [photo courtesy Ryan Adams]
When in the presence of a superior cook, I like to focus, laser-like, on the subject at hand, take notes and give proper deference to the higher authority.
Such was the case on many trips to Agata’s kitchen in Alabaster, Alabama.
There is an enormous Italian diaspora in central Alabama.
For decades, immigrants from the Boot have traveled to Dixie to settle into the fertile blacklands, and begin their new lives among the country folk of Chilton, Shelby and Jefferson counties.
It’s a little known fact that the Birmingham area hosts some of the finest Italian restaurants in the whole United States.
Places where they still bring a hot loaf of bread to table the moment you’re seated, Chianti bottles line the walls, and the tablecloths?
Even after almost 20 years in professional kitchens I’m still picking up tricks and techniques from some of my friends who are skilled home cooks.
Such is the case as I sit to dine at my buddy Ron’s house in verdant Pflugerville Texas.
He’s a retired insurance adjuster and an enthusiastic home cook who can bang out a top notch smoked pork shoulder and bottles his own righteously fiery Tex Mex table salsa with loads of jalapenos.
We’re having a fish fry and he’s anxious to show me his rice pilaf recipe and technique.
American Association of Meat Processors, American Cured Meat Championships
Over a long weekend in late July, the premiere cured meat shootout in the US took place in downtown Kansas City, Missouri, at the 50 year old Kansas City Convention Center.
A total of 76 meat companies submitted 873 products across 30 different classes at the American Cured Meat Championships [est. 1949]
I’ve been in the cured and smoked meat game since the late ’80s. I am a charcutier but in no way on these gentlemen’s level. Give me another 20 years of practice.
This shootout is the Superbowl if you’re in the meat scene or meat adjacent.
Strick’s Specialty Meats in nearby Hattiesburg took home two Grand Championships. Otherwise the old south that we love was blanked out.