Rouses Magazine

Our magazine celebrates the Gulf Coast’s unique culture, history and cuisine. Each issue delivers a mix of food, drink, recipes, culinary how-tos, and more. It is one of largest grocery store publications in the nation.

Our roster of award-winning writers and photographers includes contributors to The New York Times, Saveur, Garden & Gun, the Atlantic, Texas Monthly and more.

In this Issue

Toes in the Sand, Bushwacker in my Hand

“It’s like a mocha-flavored piña colada!” My friend yelled over the rowdy din, as I raised an eyebrow among the college-aged revelers and trinket-lined walls of the Flora-Bama Lounge, a legendary roadhouse that sits on the state line between Orange Beach, Alabama and Perdido Key, Florida.

Aloha

To tell the history of Hawaiian bread is to tell the history of King’s Hawaiian, if only because Robert Taira, who founded the company, invented Hawaiian bread in the first place.

Hey Poke a-Way

Poke — sometimes spelled poké with the accent, and always pronounced poh-kay — is a Hawaiian seafood delicacy that has evolved over the centuries, one ingredient at a time. At its most basic, poke is diced, marinated fish over rice. (The word literally means “to slice.”) And it all started with hungry fishermen on a boat.

Spam Musubi

Consider the Spam specialty musubi. It is rice topped with grilled Spam and wrapped in nori. (In other words, Spam sushi.) It is an enormously popular grab-and-go meal, and there are innumerable variations on it, including a version that uses fried rice, and one that takes teriyaki-flavored Spam and breads it lightly. There is also the Hawaiian Spam sandwich: browned Spam topped with American cheese and pineapple, served on a hamburger bun.

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