I was in New Orleans recently with the intention of savoring the food as much as to partake of friends and family. I set about on a culinary expedition of the Cajun-bayou kind mixed up with great helpings of French influence. The food was rich and plentiful, southern soul steeped in Louis X1V sauces. Fried chicken, okra, sausage and crawfish all graced my palate and plate.
Thus I debauched at the bottom of the mighty Mississippi, a land of plenty where the nation’s corn-basket spills out upon an ancient delta rife with issues. So I pondered… How is it that my food and the Gulf of Mexico are intrinsically connected? Continue reading