Trahan Foods | Southern Foodways Alliance arrow left envelope headphones search facebook instagram twitter flickr menu rss play circle itunes calendar

Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA’s oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to

< Back to Oral History project: Southern Boudin Trail


Mark Cormier and Scott Menard

Trahan Foods

In a way, Scott Menard has been in the grocery business his entire life. After the death of his father at a young age, Scott was raised by his uncle, Ronnie Trahan, who throughout Scott’s childhood owned and operated Trahan Foods. Scott became a full-time employee directly out of high school, and he bought the grocery and meat market outright in 2006. Throughout Scott’s history with Trahan Foods, the staff has made boudin according to a recipe developed decades ago by Ronnie’s grandfather. Since 1984, Mark Cormier has helped maintain the boudin’s quality and consistency. Mark also began working at Trahan Foods after graduating from high school. At the time of this interview, he is Trahan Foods’ only boudin maker, producing 400 pounds during slow weeks, and up to 1,000 pounds a week around the holidays.

Date of interview:

Sara Roahen

Sara Roahen

Download Transcript Download Transcript 2

Other Project Interviews



The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.


Alex Raij Txikito

Let’s Stay in Touch

Sign up for the SFA newsletter to have the latest content
delivered directly to your inbox.