“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 at McIlhenny Co.
“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
“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
“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
“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!”
— Chef Donald Link was inspired by the Cajun and Souther cooking of his grandparents, Donald Link began his professional cooking career at 15 years old. He has opened a collection of award-winning restaurants in the Warehouse District of New Orleans over the course of the past two decades. Growing up in South Louisiana taught Chef Link about the importance of traditions and the region's unique flavors. His guiding philosophy is to produce honest, simple food centered on celebrating local ingredients.
“‘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 was crowned the Red Bean Queen through the Bean Madness competition, benefitting multiple non-profits, run by Krewe of Red Beans and Krewe of Dead Beans. Emily and her husband, Chef Alon Shaya own Pomegranate Hospitality, which includes the local Israeli restaurant Saba and its sibling Safta in Denver.
“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.”
— Devin De Wulf is a New Orleans artist, red bean aficionado and founder of Krewe of Red Beans and the nonprofits, Feed The Frontline and Feed The Second Line, committed to feeding hospital workers across New Orleans and providing meals and employing out of work musicians/artists.
“This book 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”
— Danielle Nierenberg, President and founder, Food Tank: Highlighting stories of hope and success in the food system
“‘Beignets for Breakfast’ is a beautiful and colorful tribute to our city through the eyes of our children. I am blessed to call New Orleans home and to raise my daughter in a city with so much love, culture, and tradition. The story and illustrations of Jeanette Weiland and Allison Lemon take you on a journey through all of the things we hold near and dear. This book serves as a reminder to not only cherish our city, but also to continue to make it the best home for our children and all who live here.”
— LaToya Cantrell, Mayor of New Orleans
“‘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, is a trained chef and third generation New Orleans restaurateur of the renowned Brennan family.
“Just the way I see and remember all my life - this wonderful colorful life we have here in NOLA…The thoughtful rhyming verse by Jeanette Weiland feels personal and speaks to young and old alike. Share this book with old friends, it brings back beautiful memories - it will surely touch your heart as it did mine. A must for all!”
— Johnny Vidacovich, Jazz drummer who has risen to national treasure status over his four-decade career. Born and raised in New Orleans, LA.
“Childhood in New Orleans is the time when the city weaves its magic on your heart, when you become an intimate and vital part of traditions and rituals that make you belong to her forever. ‘Beignets for Breakfast’ is a delightful exploration of that magic, creating an enchantment of its own...especially for those luckiest among us who know what it is to call New Orleans home!”
— Asali DeVan Ecclesiastes, Mother, daughter, educator, event producer, spoken word artist, and community servant who leads the place-based community development of the City's historic African-American neighborhoods, focusing on economic opportunity and cultural preservation.
“This book perfectly captures the sense of joie de vivre that we all feel and the curious rituals and traditions that we all share. Children who grow up in New Orleans carry memories of those moments into adulthood and make them part of their lives wherever they find themselves as adults.”
— Allison Stewart, Artist and co-founder of KIDsmART, a Louisiana non-profit that teaches under-resourced children in Orleans Parish important life lessons through art activities.
“Jeanette Weiland’s ‘Beignets for Breakfast’ evokes childhood memories of visiting my grandparents in New Orleans, a big treat for me when I was young. We never missed Morning Call where many native New Orleanians went for beignets and cafe au lait. Then, they lost their lease and moved to Fat City. The Severn Avenue location looked just like the inside of their original, iconic French Quarter space with wonderful marble counters and many mirrors. When we headed back upriver after our visits, we always detoured to Fat City and got one last order of beignets.”
— Angele Parlange, Author of Creole Thrift: Premium Southern Living Without Spending A Mint (Harper Collins). Through her rich association and heritage she is the epicenter of a lively design, art, and style scene.
