The Southern Foodways Alliance celebrates the unique food of New Orleans. Today's story comes courtesy of Sara Roahen, author of "Gumbo Tales: Finding My Place at the New Orleans Table."
First things first: a New Orleans sno-ball is not a snow cone - a pre-frozen, rock-hard concoction like those sold from ice cream trucks and concession stands elsewhere. As each of our New Orleans Sno-Balls oral history subjects attest, New Orleans sno is a product of locally made, carefully stored, and expertly shaved-to-order ice.
The sugary syrups that color and flavor a New Orleans sno-ball are equally important to the final product, and each sno-ball maker protects his own syrup recipes. In fact, a majority of the recipes at Hansen’s Sno-Bliz in Uptown, Williams Plum Street Snowballs near Riverbend, and Sal’s Sno-Balls in Old Metairie have survived several generations of ownership.
(Editors' Note: We originally ran this piece on August 29, 2010 - the five-year anniversary of Hurricane Katrina. With our beloved New Orleans and Gulf Coast in the path of Hurricane Isaac, it seemed fitting to share this reminder of why this region is so dear to our hearts and vital to the world. Want to help? CNN's Impact Your World has a great list of resources.)
To pay our own tribute to the New Orleans spirit, we rounded up a celebrated group of people from all walks of the Louisiana living tradition to share their own stories on why the region's food culture should not - and will never be - washed away.
Five Reasons to Eat in Louisiana
The home of New Orleans's beloved Hubig's Pies was destroyed by a fire early Friday morning in a "total loss," according to the New Orleans Fire Department.
The five-alarm fire at the historic bakery began around 4:28 a.m. in the Faubourg Marigny neighborhood, CNN affiliate WWL-TV reported.
An employee noticed smoke coming out of the fryer room, where the fire is assumed to have started.
Andreas Preuss is a Supervising Producer at CNN. He's based in Atlanta, but New Orleans is his happy place.
For the next two weekends, the New Orleans Jazz and Heritage Festival is ground zero for music lovers, food enthusiasts and anyone who wants to soak up the culture of South Louisiana. There's a lot to offer on all these fronts. For me, as a native New Orleanian, it's the best two weekends on earth.
You really can't go wrong at the Jazz Fest; there are food booths setup in strategic locations around the site at the New Orleans Fairgrounds. Locals know how to navigate the field and for visitors it's a bit of delicious hide and seek.
One of the best ways to meet and eat is by sitting with some fellow festival goers. There are small tables set up around the food booths – and they can quickly become a sort of buffet of what people are eating. You hear a lot of "What's that?" and "Where did you find it?" and the inevitable "Wanna try a bite?" I tend to be nomadic in my Jazz Fest feasting. And just like exploring the city itself, there's a new food adventure around every corner.
Carnival season ends Tuesday with Mardi Gras, and for the past eight days, partygoers have taken over the French Quarter in New Orleans, reveling in beads, booze and well, that other five-letter b-word.
For those of us looking for a way to celebrate Fat Tuesday from the comfort of our homes or the lameness of our offices, have no fear. There is a cure to the “I’m-Not-in-New-Orleans” blues and it’s called the King Cake.
The popular pastry is rich to the taste buds but it’s also rich in history, explains Arthur Hardy, the self-proclaimed "World’s Foremost Authority on Mardi Gras."
Hardy says the exact history is not certain, but like many things in New Orleans, the King Cake is believed to have originated in France as part of the Feast of the Epiphany, a celebration for the three wise men who visited Christ twelve days after Christmas.
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