By Larry Bartlett

Jose Madrid-Silva (1873-1965) was a pistol-packing cowboy who herded cattle on the plains of New Mexico and Texas. Madrid-Silva savored the aroma of sagebrush on the open range, as he fried bacon and beans over a campfire and drank coffee from a tin cup.
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By Patrick Mould

I love my job! It has some great perks. As a professional chef I will never go hungry simply because I always know from where my next meal will come. I have also been fortunate enough to travel to many parts of the country doing promotional spots on television as chef-spokesperson for Creole Foods, Inc. that produces Tony Chachere’s Original Seasoning.
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By Susan Cole Dore

“Mama’s little baby loves short’n, short’n, Mama’s little baby loves short’n bread.”
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By Chef Patrick Mould

I arrived at my destination in the dead of the night unaware of my surroundings. The next day as I drove the narrow streets of the town, the mission-style adobe architecture immediately caught my eye.
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By Lorin Gaudin

I’m a garlic and onion lover. Bad breath be damned, there are always other eaters who appreciate the odor, or in the worst-case scenario, there is no shortage of breath mints and freshening products out there on the market. Bad breath is simply not a good enough reason to forego one of Natures most tasty and healthy greens.
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By William S. “Sandy” Kaplan

In Lafayette in South Louisiana just about the tallest thing you’ll find (that’s legal to get on top of) is a parking garage. There’s one downtown by the bank and a couple more at the local hospitals.
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By Damion Michaels

When spring arrives and the flowers begin to bloom, I cannot help but think of honey suckle, lavender and the smell of rotten eggs. Now I know what you are thinking. This already does not sound appetizing. But I will let you in on a culinary secret of a little town called Pozzuoli, which literally means “stinky place, in the outskirts of Naples, Italy.
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By Rhonda K. Findely

Editor’s Note: In August 2000, contributing writer Lorin Gaudin wrote about her favorite condiment—mustard. It appears we have another writer who is a mustard lover. So, for all you mustard aficionados out there, here’s another take on mustard!
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By Lorin Gaudin

Since my oldest son is preparing to go to Europe for the summer, we have been talking about budgets, especially as it relates to food. He wants to get a lot of bang for his buck and will not have sums to support fancy, multi-course meals. Nor does he really want to spend too much time in restaurants, although the thought of hanging at cafes has piqued his interest.
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By Chef Patrick Mould

Every year for the past 14 years the streets of historic downtown Lafayette, Louisiana become a hub of international activity. Festival International de Louisiane embraces various art forms of the French Culture.
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