Fed by three river systems—the Sabine, Calcasieu and Mermentau – 85 percent of Cameron Parish is coastal wetlands, open water or open range.
Over a million alligators populate Louisiana. Cattle graze on grasslands; rice and sugar cane fields still thrive. There are 26 miles of Gulf of Mexico beaches blissfully free of high-rise condos, hotels or even beach houses.
Read more on this nirvana for the outdoorsman…
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Legendary New Orleans: hurricanes can’t destroy it; corrupt politics can’t infect it; potholes can’t deter its beauty.
Food and drink sustain it: “We’ll always have hospitality,” says celebrity chef Frank Brigtsen.
“I was taught by Paul Prudhomme; it was one the greatest blessings in my life, and I want to give back and foster the next generation of New Orleanians to at least learn and respect the cuisine.”
“As we diversify the types of food being cooked in the city of New Orleans, it’s even more important to me to make gumbo and keep that going.”
Read my exclusive interview with famed chef Frank Brigtsen.
“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.”
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Travel with Pen and Palate 
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