Special Louisiana edition of Gravy

May 27, 2011

The fine folks at the Southern Foodways Alliance have a brand spankin’ issue of their quarterly newsletter, Gravy, that touches on something near and dear to hearts of people across the South:  Louisiana food.

• Check it out.

In this issue, there are stories that highlight:

• Plate lunches
• The love of okra
• An eggplant, oyster and tasso gratin
• The Philosophy of boudin, and more.

As SFA director and food critic John T. Edge once told us, keeping Southern food traditions alive is one way of connecting regular folks with their history … and with the importance of providing “teaching moments” to people who craft policies.  When people are eating, they’re not thinking about what keeps them apart, but linked by the food that connects them.  More of an interview with Edge.