Dear Friends If you haven't marked your calendar, you should do so now! Our opening gala, Eat! Drink! SoFAB!, will take place on June 5, 2008. The ribbon cutting ceremony is on June 7, 2008 at 10:00 am. Get ready for a great time; thoughtful and entertaining exhibits; interesting programming.
Don't miss out. Please join SoFAB now. Your membership will be good for a year after we open, and membership will cost more after we are open.
Make a donation, join at a higher than minimal level. We need your support.
Volunteer! Contact us and let us know what you would like to do.
Visit SoFAB's Food Forum. Post your favorite menu, ask your Southern foodways questions or figure out your next culinary adventure.
Around the South
On April 8, 2008 the South visits New York City. Meet Elizabeth Pearce, SoFAB Senior Curator, at the Astor Center from 6 to 8pm. Also meet be Susan Spicer of Bayona and Herbsaint. Thanks to the Astor Center and Doug Duda and IACP. For tickets visit Brown Paper Tickets.
On Saturday, April 19, the International Association of Culinary Professionals is holding "Gumbo Giveback" - a fundraiser for the Crescent City Farmer's Market in New Orleans. This event is open to the public. For more information visit IACP.
SoFAB earns a penny for every search you make at GoodSearch.com.
Shop on line and donate to SoFAB. Go to shopformuseums.com and register. Then choose the Southern Food and Beverage Museum as your beneficiary. Through this gateway, sites like Ebay, Amazon, Barnes and Noble, give anywhere from 2-5% of the sale directly to the museum. Sign up and use this whenever you make a purchase online and pass this on to your friends.
We still have copies of our first book, Christopher Blake's book, Red Beans and Rice-ly Yours. Get yours today.
| The Teen Table |  | Most people think that teens and food have an unhealthy relationship. Our reputation for midnight binges of high fructose corn syrup-infused Frosted S'more Pop Tarts or Ben and Jerry's Chubby Hubby is bemoaned across the nation. To make matters worse, the cooking repertoire of many teens extends no further than peanut butter and jelly sandwiches. My age group may be the future of our region, but that future includes kitchens stocked with boxed macaroni and cheese unless we learn more about the culinary arts. This column will consider Southern food culture from a teenager's perspective. Future columns will cover topics such as food traditions, food in the community, food festivals, culinary education, nutrition, and food to express love. With a hungry heart and an appreciation for indigenous flavors, I hope to explore the wide spectrum of culinary possibilities for teens in the South. As Adelle Davis said, "We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are."
Susannah Albert-Chandhok |
The Southern Food and Beverage Museum newsletter is generously sponsored by Louisiana Cookin' |
| Review of Tabasco: An Illustrated History by Shane K. Bernard | | Shane K. Bernard's loving and nostalgic look at the history of Tabasco sauce and the family that makes it is an interesting read. He is blessed with records of all kinds - some important and some not so - but it makes for a richly illustrated story. The family is fascinating, each member and generation adding layers onto the myth. Rough Riders, arctic explorers, captains of industry, noted physician, Marine. The men in the family lived larger than life.
The book is full of beautiful photographs of Avery Island, the home of the McIlhenny Company. It contains quaint recipes from celebrities who have used Tabasco in their cooking, as well as updated versions of those recipes. My favorite selection is Dwight Eisenhower's barbeque sauce, illustrated with a picture of Ike at the grill.
This is a beautiful book about a family, an iconic product and its influence on the world.
Review by Liz Williams |
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