For most of its life, New Orleans has been in ethnic, social, and cultural motion. The story of how Sicilians, an earlier tribe of newcomers, came to the city and left their imprint offers a historical analogy for today.
This Passover, make Florence Weiland Schornstein’s Red Soup with Brisket and Creole Matzoh Balls. We have the recipe, courtesy of Matzoh Ball Gumbo by Marcie Cohen Ferris.
For the last thirty-five years, citrus farmer Fred Schwarz has tended the six hundred–plus satsuma and navel orange trees on his family’s land in low-lying Plaquemines Parish.
Mai Nguyen opened the restaurant Ba Mien in New Orleans East in late 2001 after traveling Vietnam to collect dishes and repertoires from various regions.
“My name is Alzina Toups, and I cook for a living.”
John Shelton Reed will deliver the keynote at Louisiana Folklore Society’s Annual Meeting on Friday, March 10 at 7 p.m.
For centuries, the bayous and lowlands of coastal Louisiana have fed the Pointe-au-Chien Indian Tribe. But now, the land is disappearing, and the Pointe-au-Chien are joining together with other tribes to figure out what to do next.
King Cake is a seasonal delight, enjoyed from the Feast of the Three Kings, or Epiphany, on January 6th , throughout Carnival season, ending in Mardi Gras.
This short documentary follows the Choctaw-Apache Tribe of Ebarb, Louisiana as they preserve their native identities despite challenges posed by removal from ancestral lands.