I recently had the pleasure of watching Sarah Johnston, owner of Fat Cat Creamery, make waffle cones. She said it took a lot of trial and error and butter to perfect her waffle cone recipe.
La Cuisine Creole is a fascinating cookbook published in New Orleans in 1885. Even then it was clear that diversity made Gulf Coast cuisine great: “‘La Cuisine Creole’ (Creole cookery) partakes of the nature of its birthplace–New Orleans–which is cosmopolitan in its nature, blending the characteristics of the American, French, Spanish, Italian, West Indian and… Read more »
Seito Saibara and Texas Rice by Todd Romero For information on Saibara’s background, see Kiyoko T. Kurosawa, “Seito Saibara’s Diary of Planting a Japanese Colony in Texas,” Hitotsubashi Journal of Social Studies 2:1 (1964): 54-65; and, especially Thomas K Walls, The Japanese Texans (San Antonio: The University of Texas Institute of Texan Cultures, 1987), 67-80…. Read more »
Khalil AbuSharekh was born and raised in Gaza, Palestine. He has studied film and graphic design. He moved to the US in 2008 and in 2013 opened his art studio and video production company Hakaya. He has a passion for film and story telling. Aimee L. Bachari is a Ph.D. student in history at the University of… Read more »
Sugar & Rice, Issue 2 is almost here. We have a kick-ass cover, cool layouts, and amazing articles, including: A touching, personal take on hunting migratory birds by Jill Carroll An exploration of the Japanese influences on Texas and Louisiana rice farming by Todd Romero of the Gulf Coast Food Project Psychedelic fiction by Justin… Read more »