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After slavery
Amy Lawrence
and founder of Equity at the Table
DeMers is editor and publisher of EasyFood and CoastFood
the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Qui nez Denton
Cajun Pig Angela Mulloy After slaveryAuthor: Dixie Poch Southwest Louisiana is famous for time honored gatherings that celebrate its French Acadian heritage. And the culinary star of these gatherings? That's generally the pig. Whether it's a boucherie, the Cochon de Lait in Mansura or Chef John Folse's Fete des Bouchers, where an army of chefs steps back three hundred years to demonstrate how to make blood boudin and smoked sausage, ever resourceful Cajuns use virtually every part of the
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