As part of SFA’s 2017 focus on El Sur Latino we explore a series of dishes across the Southeast that reframe ideas of southern food. A favorite dish at El Lupillo in Gulfport, Mississippi, is the carnitas po-boy, a Mexican-style torta prepared on po-boy roll.
In our Lives and Loaves of New Orleans project, we highlight bakers of Vietnamese, German, and Italian heritage, as well as a few of the hardworking po-boy makers (and one oyster loaf partisan) who keep those bakers in business.
There’s a good chance that your next New Orleans po-boy, whether fried shrimp or roast beef and gravy, might just come on Dong Phuong bread.
Michael Mizell-Nelson, a New Orleanian and the world’s only po-boy historian, passed away Monday at the age of 47.
Welcome to OKRACAST, the SFA podcast! This week, meet Sue Nguyen of Biloxi, MS. Sue’s interview, conducted by food writer and editor Francis Lam, is part of the Biloxi’s Ethnic Shrimping Communities Oral History Project. Half a year after Hurricane Katrina, Sue Nguyen’s Le Bakery was one of perhaps four places people could get food … Continued
Beloved po-boy queen Dorothy “Dot” Domilise passed away last Friday, June 14, in New Orleans. She was 90 years old. Miss Dot was a fixture behind the counter at her family’s business, Domilise’s Restaurant, where she served po-boys for more than 70 years. We honored Miss Dot in 2006 with one of our Tabasco Guardians … Continued