To most New Orleanians, the po-boy is far more than a sandwich. It's a dietary staple, a piece of history, and a sandwich worth celebrating. (November of 2008 marked the 2nd year of the Po-boy Preservation Festival.)

The history of the po-boy is only loosely certain. There are variations in the story, but the most common versions are similar to the one told by Sara Roahen in her book Gumbo Tales. Roahen retells the version that stems back to the 1920s streetcar worker strike. The story goes that two brothers, Clovis and Bennie Martin, began serving striking workers potato and gravy sandwiches on French bread at a sandwich shop called Martins for only a few cents, if not giving them away. The name is said to come from the fact that the Roahen's were serving sandwiches made from some of the cheapest ingredients available to men temporarily without income.

Great barbecue, beautiful weather, foot stomping music and a view of Gulf waters through wafting hickory smoke. That is a pretty fair description of the first annual Mardi Gras Mambo 'Cue, the Mississippi Gulf Coast's first Kansas City Barbecue Society sanctioned barbecue competition. It's designation as an Official State Barbecue Championship Event drew teams of the highest caliber. They must win at least one such event in order to qualify for the two KCBS national competitions. On a personal note, I am addicted to good 'cue and when the event organizer Skip Negrotto called to rope me into helping out, I was all over it.

New Orleans

The French Quarter may be infamous for hosting wild nights, but mornings in the Vieux Carre embody a spirit of the city that can’t be found anywhere else. One of the best ways to enjoy that special spirit is to head to the historic neighborhood for morning eats. Whether you’re in search of coffee and pastries or a sit down brunch, the French Quarter offers plenty of delicious options.

Christmas Bonfires along the Mississippi River Levee are an old and treasured tradition in the Louisiana Parishes of St. James, St. John and Ascension. Generations there have been building these fires since the mid 1850's. Sometimes simple, sometimes quite elaborate, these pyres are said to guide Papa Noel on his journey along the river, bringing toys to all the little Cajun girls and boys.

Rickey's Bar & Grill. Bay St. Louis, Mississippi

Even as new storms roll across the Gulf, Coastal businesses continue to struggle with recovery from Hurricane Katrina. A drive down Highway 90 in Mississippi reveals homes and businesses in varying states of rebuilding ... or not. Landmark restaurants have lost their landmarks, reopening wherever they can find or make a space. Life goes on and food remains both a great comfort and a pillar of local culture.

And so it is with Rickey's Bar and Grill in Bay St. Louis, Mississippi.

I scream, you scream, we all scream for.... gelato? The long-time Italian favorite is gaining popularity in the U.S. And with summer in full swing, New Orleanians are happy to give it a try when it comes to beating the heat.

Defining the Difference

Gelato and ice cream differ in three main ways, fat content, texture, and temperature. Generally made with milk instead of cream, gelato usually has a significantly lower fat content than ice cream. Surprisingly, well-made gelato still bears rich and creamy flavor despite the lack of butter cream that provides ice cream’s base.

The state of Louisiana and the Department of Agriculture and Forestry are challenging residents to eat like natives. For one week, August 3rd – 9th, Agriculture and Forestry Commissioner Mike Strain has issued the Eat Local Louisiana Challenge to encourage residents to eat only foods that are grown or produced within 100 miles of their homes.

The purpose of the program is to make residents aware of the produce, meat, and dairy products available in the region and the economic and environmental impact of purchasing local products. And with local producers growing blueberries, tomatoes, and zucchini; raising hormone-free beef and pork; crafting spices and sauces; and catching shrimp, crawfish, catfish, and drum, those who accept the challenge should find the results to be simple and delicious!

Baton Rouge, LA

Looking for a late night place to grab a bite, or more, to eat? Louie’s Café, located right off the Louisiana State University campus, is just the place to curb that late night hunger as it remains open 24 hours for all those night owls. Established since 1941, this café has surely had time to expertly create these greasy, yet deliciously simple meals, craved by practically all of Louisiana State University. This quirky, carefree atmosphere creates a casual vibe to be enjoyed by all, as students and professionals alike frequent this small café.

Baton Rouge, LA

Lagniappe. That little extra. The part you didn't expect but are pleased to have. And when it comes to tailgating at Alex Box Baseball Stadium, well folks that's what we have now. Lagniappe. A gift to the fans from a baseball team that had virtually been written off after a less than extraordinary start to their season.

The excitement was palpable this weekend as the streaking tigers bulldozed their way through the NCAA Regional Tournament. And the tailgating was as hot as Blake Dean's bat. All around "The Box", the flag's were fluttering, the grills were smoking and the jambalaya pots simmered in a sea of purple and gold.

New Orleans, LA

On the rare occasion that the higher powers look down on New Orleans and grant a dry, low humidity evening, there is no better way to celebrate than with a meal in one of the Crescent City's picturesque courtyards. Uptown's Martinique Bistro has one of the best.
Vine covered brick walls separate the restaurant's quiet, jasmine scented courtyard from the bustle of Magazine Street. Large canvas umbrellas over the tables, twinkling strands of lights and a small fountain in the center give the courtyard a cozy and romantic feel. Though the atmosphere on its own is worthy of a visit, the food steals the spotlight at this sophisticated bistro.