Two big Acadiana music festivals brave the heat and bring relief at the end of the summer.

Sept. 1, 2010
Written by Dege Legg

The AcA atrium, theater and café are in the home stretch of construction, anticipating a fall grand opening.

Wednesday, Aug. 25, 2010
Written by Mary Tutwiler

MEETINGS
The Acadiana Center for the Arts hosts an introductory meeting for individuals, organizations, presenters and performing arts related programs about the utilization of the art center’s new theater. 5:30 p.m. Call 233-7060.

Meeting notices aren’t the usual venue for the LivingInd cover of The Independent, but clearly, this marks the beginning of the end of construction at the new theater as the center prepares for grand opening events throughout November.

New books and documentaries recall the storm and its aftermath.

Wednesday, Aug. 18, 2010
Written by Mary Tutwiler

For those of us in the Bayou State, time is divided into two epochs: Pre-Katrina and Post-Katrina. At times it seems so long ago, but just the slightest whiff, be it the stench of overripe garbage or the ominous stir of air that signals a tropical storm, and all the memories come flooding back. This Aug. 29 will mark the fifth anniversary of The Storm. Books, blogs, documentaries, TV specials, benefits, you name it, somebody’s doing it to commemorate postdiluvian life in New Orleans.

Angelle-Leigh creates portraits out of space and out of time.

Aug. 11, 2010
Written by Mary Tutwiler

Even as a child, Angelle-Leigh Breaux was surrounded by romantic deshabille. Her mother’s house on historic Main Street in New Iberia was as eccentric outside — a tightly shuttered cottage painted Caribbean colors on a street filled with white antebellum mansions — as it was inside, with a red satin-clad manikin for company and a table perennially set for Thanksgiving, plastic turkey and all. It’s no wonder she has grown into a young woman with a penchant for the past and an eye for what can’t easily be seen.

Sicilian charcuterie takes its place at the Cajun table.

Wednesday, Aug. 4, 2010
Written by Mary Tutwiler

Biting down on Manny Augello’s pork terrine with caper berries is a unique culinary experience. It’s chewy, it’s unctuous, and then there’s the crunch. “That’s the pig ear,” says Augello. There’s a layer of cartilage between two thin layers of meat, and it cooks up crunchy, adding that unexpected mouthfeel to the terrine.