Posts tagged "culture"

Creoles / Mulattoes and African/Americans share different cultures

A discussion on the subject of Creoles Vs African/Americans who share the same African Ancestry but not the same Culture

Duration : 0:9:30

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Posted by mark - November 21, 2015 at 4:58 pm

Categories: Louisiana Culture   Tags: , , , , , , , ,

Nice “Louisiana Culture” photos

A few nice Louisiana Culture images I found:

Beauregard-Keyes House, New Orleans

Image by louisianatravel
Phototgraphy of Louisiana Tourism Locations & Events – Peter A Mayer Advertising / Assoc. Creative Director: Neil Landry; Account Executives: Fran McManus & Lisa Costa; Art Production: Janet Riehlmann

Beauregard-Keyes House, New Orleans

Image by louisianatravel
Phototgraphy of Louisiana Tourism Locations & Events – Peter A Mayer Advertising / Assoc. Creative Director: Neil Landry; Account Executives: Fran McManus & Lisa Costa; Art Production: Janet Riehlmann

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Posted by mark - November 19, 2015 at 4:01 pm

Categories: Louisiana Culture   Tags: , , ,

Apart from Louisiana, is there still a lot of French culture in the South?

I was watching the Golden Girls, and the character Blanche Devereaux from Virginia is very Southern but has a French name

The french colonized up and down the eastern seaboard, so you’ll find french surnames. But no, there isnt any french speaking towns like in louisiana. Some places in Vermont, but thats up north.

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Posted by mark - November 12, 2015 at 12:30 pm

Categories: Louisiana Culture   Tags: , , ,

Have you ever been to Louisiana? What is your opinion of the state?

What did you SEE or DO or EAT that helped form your opinion of the state??? What part did you visit? I have heard that Northern Louisiana is not really “Louisiana” culture for what the state is know for. What was your favorite part of this state?? Thanks, any help is appreciated, I am doing research.

Ain’t ever been there

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Posted by mark - November 11, 2015 at 11:57 am

Categories: Louisiana Culture   Tags: , ,

Frogs, Logs, And The Stock Market

Last night, my daughter and I were up until 1:15AM completing a chemistry paper on the arguments for and against global warming. On our drive to school, we talked about the emotion attached to viewpoints.

Debate becomes an “all or nothing” proposition. One side must be wrong completely with ad hominem invective. Each side sustains argument with seemingly logical evidence. I suggested to Emily that we fail to find the middle ground within controversy, and we forget the commitment required for action-steps by relying on “talking points”. Most of us forget that debate is not a “zero-sum game”.

So what about the frogs?

Emily writes, “Global warming could possibly lead to the extinction of many species. When the climate changes drastically, many animals cannot adapt…species are lost forever. If global warming is not stopped, more than a million species worldwide could be extinct by 2050….”

Randolph Schmid and John Heilprin in their article, “Over fishing May Harm Seafood Population” do not address global warming, but their arguments against “over fishing” are strikingly similar.

Schmid and Heilprin quote Boris Worm of Dalhousie University in Halifax, Nova Scotia who says the data about “over fishing…shocked and disturbed (him with)…trends…beyond anything we suspected. At this point 29 percent of fish and seafood species have collapsed…their catch has declined by 90 percent…If the long-term trend continues, all fish and seafood species are projected to collapse within my lifetime – by 2048.”

Notice the date? Notice the number of species lost? All consistent with the global warming argument.

So what about the logs (not the ones that float)?

Global warming logs assert that “The average global temperature has increased by about 0.5 degrees Celsius over the last century…over half of that increase has occurred in the last 30 years. Since 1980, the earth has experienced 19 of its 20 hottest years on record, with 1998 and 2005 tied for the hottest and 2002 and 2003 coming in second and third”, Emily and I discovered during our research.

Carbon dioxide atmospheric levels have “remained constant at around 280 parts per million (“ppm”). It is now nearly 380ppm, a level the earth has not experienced for at least 400,000 years.” Hence, some assert, the rising temperature of the earth…is driven by the consumption of fossil fuels.” Clearly, “This rise in temperature is altering the earth’s climate, which is leading to many other problems”, writes Emily. We are losing entire ecological communities!

Back to frogs for a moment, “Whether we looked at tide pools or studies over the entire world’s ocean, we saw the same picture emerging. In losing species we lose the productivity and stability of entire ecosystems,” said Boris Worm.

So what about the stock market?

The stock market is about money; in fact Solomon, an ancient wise man (differs from today’s “wiseacre”) said, “It’s ALL about money” (emphasis mine).

Whether we fish to deplete species or we pollute streams, ponds, lakes, and oceans, the results are the same. Manufacturing jobs are lost, the streams that feed economic-villages collapse, and business cycles fail where the ocean feeds cities. Solomon’s aphorism applies: where there is no money, social structure crumbles, and stock markets plummet.

Not far from where I write is a popular seafood restaurant called “Woodman’s”. Essex has a few “Yankee Magazine” seafood restaurants where fried clams and lobster feed salivating tourists every day. Folks travel miles to stand in long lines for a clam plate with french fries or a one pound lobster with cole slaw.

Two men, I know, earn their living preparing food at one of these eateries, another man works the clam flats year-round. Whether global warming or global pollution disrupts their income, the results could devastate all of them, and our community.

Former World Bank chief economist Sir Nicholas Stern was commissioned by the British Treasury to study the economics of global warming. Stern’s credentials are impeccable. His rudimentary conclusions warn governments that global warming must not be debated.

Any failure of government leadership to reverse “the trends” could lead to “the kind of downturn that has not been seen since the Great Depression and the two world wars”, says Britain’s chief scientist, Sir David King.

This is a formidable challenge for our global political system. In a world where consensus is eschewed, collective decision-making is an obligation of every nation, tribe, and people. Will we see the collective leadership necessary to grapple with these complexities?

Recent history does not encourage us. For example, it would have cost Thirty million [US] dollars to install an early-warning system to avoid the 150,000 deaths caused by the Asian tsunami. Prior to this climatic disaster, governments would not spend it.

Next April, Emily and I will spend a week tearing-down and building-up homes in Slidell, Louisiana. (New Orleans is across the bridge.) Original settlers built ships and manufactured bricks within a farm and timber region.

Slidell is now a bedroom community for the aerospace industry. NASA has a computer complex and test site nearby. Seafood and meat products, furniture, chemicals, boats, concrete, apparel, and machinery are all produced by Slidell’s residents.

Nine major industry groups, many publicly traded companies tied together by grocery stores, barbers, doctors, and movie theatres keep this community intact. As you know, Slidell suffered severe damage from Hurricane Katrina in 2005.

Corporations and governments must face tough decisions or whimper regrets to constituents. As voters, citizens, workers, and parents in our local and global economies, we are obligated to challenge our children to study, our politicians to plan, prepare, and act, while our religious leaders pray for wisdom.

Neglecting these issues imperils the hopes and lifestyle of every earthly inhabitant. Our choices may determine how many more generations enjoy the sight and resonant croak of a rotund bullfrog squatting on a log (that floats). How will you help? Our choices could determine the bottom line of every portfolio, including yours.

A Raymond Randall

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Posted by mark - November 1, 2015 at 7:31 am

Categories: Louisiana Travel   Tags: , , ,

The Cajun Culture of Baton Rouge

A feature package for my 4500 class.

Duration : 0:1:38

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Posted by mark - October 30, 2015 at 6:20 am

Categories: Louisiana Culture   Tags: , , ,

GRITtv: Courtney Young: BP Threatens Louisiana Culture

We may now have reached a period of national and global fatigue over the havoc wreaked by the spill. But as someone from Louisiana, I can attest that the disaster is very much pulsating through the daily lives of millions of people in the area. Though Louisiana is not the only place affected, it was certainly one of the most hardest hit by the disaster. Even after the hole is plugged, the damage done will last for decades, generations. A complete way of life, culture is under attack and it’s vital that we, as a nation, do not lose our sense of commitment to one of the most vital cultural traditions in the United States. Distributed by Tubemogul.
Video Rating: 5 / 5

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Posted by Kayra - October 18, 2015 at 1:00 am

Categories: Louisiana Culture   Tags: , , , , ,

B & B Inns: The Best Food You'll Ever Eat

Well, some of you Bed & Breakfast innkeepers missed a golden opportunity. I went to websites of inns best known for their food, but no entrees were even mentioned. How can it be that an award-winning inn for their breakfast doesn’t describe any breakfast? So I went to websites that proudly described their dishes. Here are a few of them.

The Buttonwood Inn is in a small New Hampshire town called North Conway, but nothing about their breakfast is small. They may begin with some Pumpkin-Walnut bread or Apricot-Orange scones, Maple Cinnamon rolls, Blueberry-Walnut Crumb Coffee Cake, or warm Fruit Crisp with granola, accompanied by cool, fresh fruit topped with raspberry sauce . That would be enough breakfast for me, but the chef is just getting warmed up. Next comes a savory dish like Mushroom-Sausage and Cheddar Cheese Strata, Scrambled Eggs with Goat Cheese and Chives and a side of roasted Red Bliss Rosemary potatoes. Then comes the sweet entrée: Baked French Toast Casserole with Pecan and Wild Maine Blueberry topping. Or Light Yeasted Belgian waffles under fresh blueberry sauce. Hail to Buttonwood.

Mission Oak Inn of Henry, Illinois offers some wonderful breakfast dishes like French Banana Crepes and fabulous Blueberry Pancakes, but it was their dinners that snapped me to attention. How about a Pizza of roasted chicken, onion, and cheese atop a dreamy creamy sun-dried tomato sauce? Or tender meat medallions served in a cream, brandy, maple and mustard reduction? Or grilled salmon on fresh greens with original sauce and topped by bacon, green onions, parmesan cheese, and walnuts? Or pork tenderloin marinated in apple cider, grilled, then smothered with homemade apple/peach chutney?

Then I happened to catch Jane of the Hawk Valley Retreat on the phone. When I asked about her most popular dishes, her voice became secretive and sultry and she led me lovingly down the list: German Baked Apple Pancakes, Baked Peach French Toast, pancakes with a brown sugar/strawberry compote, Green Onion and Spinach Cheese Quiche with hash brown crust, and Eggs Benedict with her own secret Hollandaise sauce recipe. The names of her entrees didn’t bowl me over. But as she described every detail, every ingredient and spice, I knew cooking isn’t just fun for her, it is a luscious adventure. There’s a difference. Jane is a master of simple baking.

Like many of these top inns, the chefs at the Bloomsbury Inn use only fresh local farm products. I never expected a South Carolina inn to be full of such scientifically talented people. But they’ve experimented with hundreds of dishes, and the creativity of their top picks boggles the imagination: hot apple soup, poached pears and baked peaches with toasted peanut butter rolls, creamed eggs in a puff pastry, baked cinnamon-raisin French toast, toasted bacon-pecan bread, homemade biscuits with chocolate gravy, peppered praline bacon, and their own version of Eggs Benedict: a delicate crème sauce over croissant, wilted spinach, peppered ham, avocado, and poached egg. Exquisite.

Sue of the Harbour Ridge Inn in Osage was not about to be outdone. She emailed me with her choices, and I appreciated the personal attention. Sue serves fruitinis in martini glasses with a white chocolate mousse base on which she slices banana. Then she pours in Chambord-soaked strawberries with a dollop of whipping cream and a mint leaf for garnish. She does the

Bloomsbury Inn one better by nesting her Cinnamon-Raisin French toast atop a whipping cream custard base accompanied by sausage loaf and delicate poached pears in red wine and orange juice. Another popular French toast starts with fresh grilled pineapple slices, country ham, sliced cheese. Add sourdough bread soaked in French toast batter, grilled and served with a strawberry-jalapeno pepper jam. She also makes egg casserole to order with choices of fresh stuff like roasted red peppers, leeks, mushrooms, sundried tomatoes, spinach, diced ham, cheeses and fresh basil and dill. I was impressed. Nice email.

The Judge Porter House in Natchitoches (where?), Louisiana it not to be missed. The first course at the judge’s might be peach or apple dumplings, bread pudding with warm maple sauce, Peach Crisp baked with a coconut-pecan topping, Apple Brown Betty topped with vanilla yogurt, pecans, and cinnamon, or Berry Puff Pastry stuffed with fresh berries, drizzled with raspberry sauce, and topped with whipped cream. The second course may include delicious pancakes, waffles or French toast, but I featured those things in other reviews so let me emphasize the egg dishes. One baked egg dish features eggs with savory mushrooms and crème Francais cradled in Black Forest ham crisps. Another favorite is Southwestern egg mixture baked in individual ramekins and topped with hearty salsa. Then there’s the Queen Anne Quiche, but the chef was very hush-hush about it. Guess you’ll have to visit the judge’s to check it out.

The two most attractive things Bed & Breakfasts offer are cozy, top rate lodging and the best breakfast ever. Check out these terrific inns.

Debra Fortosis

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Posted by mark - September 10, 2015 at 4:54 am

Categories: Louisiana Cooking   Tags: , , ,

New Orleans, Louisiana by Erik Hastings

Travel Show Live Host Erik Hastings tours New Orleans, Louisiana, one of America’s most sensual destinations, rich with history, culture, architecture, cuisine, music, and 24-hour entertainment. The French Quarter, Arts District, Garden District, Riverfront, and Downtown, are open for business and going strong with great attractions and values for visitors.

Duration : 0:4:1

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Posted by mark - August 25, 2015 at 9:06 pm

Categories: Louisiana Travel   Tags: , , , , , , , , , , , , , , , , , , , , , , , , ,

Cool “Louisiana Culture” images

Some cool Louisiana Culture images:

The Old U.S. Mint, New Orleans

Image by louisianatravel
Phototgraphy of Louisiana Tourism Locations & Events – Peter A Mayer Advertising / Assoc. Creative Director: Neil Landry; Account Executives: Fran McManus & Lisa Costa; Art Production: Janet Riehlmann

Savoy Music Center, Eunice, La

Image by louisianatravel
Phototgraphy of Louisiana Tourism Locations & Events – Peter A Mayer Advertising / Assoc. Creative Director: Neil Landry; Account Executives: Fran McManus & Lisa Costa; Art Production: Janet Riehlmann

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Posted by mark - July 28, 2015 at 5:46 am

Categories: Louisiana Culture   Tags: , , ,

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