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Long before the American supermarket, cities across the country had public markets where farmers, fishermen and merchants gathered to sell what they grew, caught and made. New Orleans had nearly three dozen at its peak, anchored by the French Market, established in 1791 and among the oldest continuously operating public markets in America. J.P. Rouse Sr. founded City Produce in 1923 and delivered to the merchants in that famed market.
Recently, conversations in Louisiana got heated when local press and social media converged on a single, pressing, hot-button issue: what’s going on with the chili dogs in New Iberia?
Apparently — and I feel obliged to include a trigger warning here — what some people in New Iberia call a “chili dog” does not include the hot dog. It’s just a hot dog bun brimming with chili.
Making homemade ice cream has been a summertime ritual since I was a youngster. Usually it was plain vanilla (which was fine with me) but sometimes handpicked blackberries or sweet Ruston peaches from North Louisiana were added. Yes, back then we used a hand-cranked ice cream maker, which entailed surrounding the container in the bucket with crushed ice and plenty of ice cream salt, a coarsely ground salt that results in more rapid cooling at lower temperatures than what’s possible with ice alone. (I still have a couple of boxes in my pantry for old time’s sake.)
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