“Creole cuisine, the food of New Orleans, it’s a living thing. Nobody’s trying to stop it from changing; nobody said its got to end, so that’s why it’s still alive.”
Is there a beverage that defines the South? Creole and Cajun fusion? (or confusion) In my interview with Liz Williams, director of the Southern Food & Beverage Museum (SoFAB), she answers all and states the mission of this unique institution, “Look at cultural attitudes towards the foods, not just a recipe.”
Harrisburg is still one of the major railroad transportation hubs of the Northeast connecting to the west and the south. Old steel mill buildings and warehouses have been repurposed for new specialized industries and institutes of higher education.
Read more about Harrisburg’s new mayor – not a cookie cutter politician!
Not unlike the deep respect for nature ingrained in Native American cultures, Hawaiians saw themselves as simply caretakers. ‘He ali’I no ka ‘aina, he hauva wale he kanaka’ – the land is chief; the human is but a servant.
The Kamehameha Schools have committed their vast resources to maintaining this statement as a 21st century reality.
High above what passes for tourist glitz on the Kona coast of the island of Hawai’i, the town of Hohualoa sits in early 20th century calm.
Holuakoa Gardens and Café is set within lush gardens complete with a meandering koi pond, yet their story of is more than a small café morphing into a successful restaurant; it’s an integral component in the revival of the Hawaiian ahupua’a system.
Ikaika Bishop beams with pride as he tells of his commitment to the sustainable revival of Hawaiian agricultural. He has a right to be proud as he shows off his taro fields, the heart of Keanuenue Farms and Hawaii’s agricultural future.
The vast resources of Princess Bernice’s legacy are focused on reviving sustainable Hawaiian agriculture, and the answers may be in taro, continued …
From post-revolutionary obscurity, the once ancient kingdom of Champasak is at the center of southern Laos’ eco-tourism incentive.
Cheap airfares, especially from Australia, and even cheaper cost of living attracted budget seekers of alternative vacations in the early 1990’s to the sleepy isolated islands of the Siphandon.
Just 25 miles from the Cambodian border, Laos’ Mekong spreads up to 8 miles wide creating a delta-like region, the Siphandon, sheltering human and wildlife.
Don Deth and Don Khone epitomize the Western vision of a tropical existence, sleeping in a hammock with mosquito netting, playing the guitar at night, picking fruit and spending as little money as possible.
Purple sticky rice: this nutty deep purple variety of Laos’ ubiquitous grain is usually reserved for desserts. Although a festive addition to dinner and delicious even when not sweetened, I was reminded of my favorite recipe for Purple Sticky Rice in Coconut Sauce.
You can read about all these topics in my latest articles on Suite101: