About the books...
As a child growing up in the Washington, D.C. area, I was exposed to an array of global cultures - all delicious and beautiful. However, all of that beauty and the unique traditions were not a shared culture that resonated within the soul of the entire community. This is what makes Louisiana so special; the way that people share traditions and celebrate life together - regardless of socioeconomic or demographic backgrounds.
Writing my first book, Beignets for Breakfast, was my attempt to recognize the uniqueness of life in New Orleans as I watched it unfold with my own babies. The book walks readers and listeners through shared traditions that are quintessential elements of NOLA life for little ones, and anyone familiar with the city can relate. I am grateful to the illustrator, Allison Lemon, who did an amazing job utilizing mixed media to capture the character and colorfulness of our vibrant city!
My next book, Red Beans & Rice, educates little ones about Louisiana’s culinary and agricultural heritage. Creating this book alongside my artist mother was also a treasured experience! After spending time with my kids on swamp tours in Lafourche Parish, I came up with the idea for my third book, Alligator Stew, and my mom and I did not hesitate to embark on another project together. The area is so beautiful and and the creatures who inhabit it are so interesting that it made me want to bring awareness to some of our planet’s most important ecosystems. My mom’s original paintings as illustrations recreated the magical setting that my kids and I experienced, and I hope folks enjoy Alligator Stew as much as we enjoyed creating it!
What a joy it’s been to bring these books to life, while involving my kids and working with my artist mom…and then to share these stories at schools and bookstores is incredibly rewarding. I hope you and yours enjoy them too!
Reviews
“At TABASCO, we’re proud to call Avery Island our home for the last 155 years. Careful stewardship of thousands of acres of wetlands along Louisiana’s coast is one of our proudest achievements and has been an ongoing effort for decades. We hope kids who read Alligator Stew will be inspired to visit us at Avery Island, see Jungle Gardens where they can experience the flora and fauna of south Louisiana, and learn more about the unique way TABASCO Sauce is made.”
Took Osborn, President & CEO, McIlhenny Company
“There is something about a native of Louisiana, they’ll always call it home. I am never too far away! I feel a sense of pride and stewardship towards preserving our culture and traditions through each dish I prepare at my restaurant. The memories of my childhood - fishing on Bayou Boston or chasing squirrels in Abbeville - brought me home with each page of Alligator Stew. I hope children can learn from these colorful pictures and words that the soul of Louisiana’s beauty is truly found in its nature.”
David Gaus, Chef, TV Personality, Restaurateur, and Cookbook Author
“Being the founder of the Krewe of Red Beans - I am always excited to see more books about beans! But being a father and someone with a deep appreciation of Louisiana foodways and culinary traditions, I am excited to share Red Beans & Rice with my children, a charming way to both teach children culinary traditions and some of the ways food is produced in Louisiana.”
“I want south Louisiana cultural traditions to be shared and celebrated. Every week, I talk to shrimpers, fishers, and oyster farmers whose wonderful ingredients come from areas under threat. I want my daughter to read Alligator Stew and feel empowered to protect our land, culture, and cuisine.”
Meg Bickford, Executive Chef, Commander's Palace
“Beignets for Breakfast sweetly touches on the favorite food and cultural traditions New Orleans families uniquely enjoy. What beautiful memories these customs represent! My parents introduced them to my sister and me, and I relished passing them along to my kids. Of course, there’s Red Beans and Rice Mondays, King Cake for Carnival, Snowballs in summer, and one of my favorites, Cafe du Monde (day or night) for beignets.”
Dickie Brennan, Owner and Managing Partner of Dickie Brennan & Company
“Red Beans & Rice connects kids to the foods they love to eat. The description of how rice, red beans, bananas, satsumas and other Louisiana favorites grow, are harvested, and prepared shows children how their favorites start on the farm and end up on their table - a truly important education. It is because of our small farmers and artisans that Louisiana foods, like red beans and rice, are famous worldwide!”
Emily Ostuw Shaya, Red Bean Queen & Owner of Pomegranate Hospitality Group
“This book [Red Beans & Rice] uses the beauty and joyfulness of food to teach kids not only about how and what to eat, but about the history and culture, and the importance honoring the land, the sea, and the people who grow, harvest, and cook our food”
“We are committed to farm to table and work so hard to establish relationships with farmers and our restaurants. We eat the same way at home with seasonal local farm produce, and create many favorite dishes like red beans & rice that connect us to the culture of New Orleans. Through this Red Beans & Rice book, kids will learn the lessons even sooner!”
Donald Link, Executive Chef & President, Link Restaurant Group
“Learn about animals and nature in South Louisiana with Alligator Stew! As a spokesperson for all nutria, I ask that you please respect wild animals and their habitat by giving them some distance. Be kind and don’t litter!”
Neuty the Nutria (IYKYK)
Danielle Nierenberg, President and founder, Food Tank
Devin De Wulf, Founder of Krewe of Red Beans, Feed The Frontline, and Feed The Second Line