Cajun Food Traditions Now
Premieres Sunday, May 8, 2011 at 8:00 p.m.
Focusing on Louisiana’s rich food heritage, this one-hour program explores South Louisiana’s traditions and ingredients that make up Cajun cuisine. Shot in HD from hunting camps in the swamp to Acadian Mardi Gras celebrations, James Beard Award finalist and producer Kevin McCaffrey aims to “show how Cajun food traditions are more complex and subtle than the blackening or over-spicing America thinks they are.”
If you are interested in obtaining a DVD copy of CAJUN FOOD TRADITIONS NOW, here’s how:
- find in the shop at the Southern Food & Beverage Museum in the Riverwalk
- eventually it will be sold online at http://www.eprimemedia.com/site/Home.html
- call producer Kevin McCaffrey at 504-251-4969
- email producer Kevin McCaffrey at busykev@yahoo.com
DVDs through Kevin are $20 plus $3 for shipping and handling.
Also, please now the original title was NO ONE EVER WENT HUNGRY: CAJUN FOOD TRADITIONS THEN & NOW, so DVDs might be marked with the old title.
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- James Beard Award finalist and producer Kevin McCaffrey
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- Two children consider the head hung on a tree—a very traditional thing to do until ready to make hogshead cheese.
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- A rack of commercially made boudin is sprayed down before being put in a cooler at Poche’s Meat Market in Breaux Bridge.
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- Shooting at an outdoor kitchen at a camp in Henderson Swamp in the Atchafalaya Basin outside of Butte La Rose. Pictured: Lloyd Melancon and nephew Miguel Guidry.
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- Smoking meats behind Paul’s Meat Market in Ville Platte. This selection includes pork sausages, ribs, as well as venison sausage. Paul uses hickory wood.
