I first spotted Stan Dry at the New Iberia Farmers Market. One day he was buying strawberries. The next he was selling home baked bread. “Who is this guy?” I asked around. “He’s a cook,” was one answer I received. “He’s a writer,” someone else replied. Cooking? Writing? That sounded right up my alley.
Artmosphere owner shelling out thousands each month to meet sales mandate.
The farm to table movement has become quite popular these days, making touting the use of locally grown foods a relatively widespread restaurant and grocer marketing tool.
Even Son Do, owner and proprietor of Do’s Deli in the South College Shopping Center, can’t quite explain what took so long for banh mi to truly arrive in Lafayette.
Imagine you’re at an epic boucherie, surrounded by the sizzling aroma of freshly slaughtered pork being transformed into numerous sensory delights. Smoke billows from the chimneys of barbecue pits piled with ribs and sausage. Boudin is stuffed into casings as cracklins simmer and hiss in their cast-iron cauldrons.
A bar and pizza shop that comes and goes like a thief in the night enters Lafayette’s food scene.
An experienced food maker can work through layers of food regulation, but health codes are still not keeping up with food trends.
Lowering the Cost of Buying Local
By arming local farmers with on-demand logistics, a new food startup aims to make local produce more cost-competitive.
There is a big difference between a food allergy and food sensitivity, but there is an easy way to tell what’s ailing you.
What Better Time to Eat, Lafayette?
The local eats campaign is doing important work: Keeping our food culture afloat while we wait out the storm.
In his new book, Lafayette-born food writer Rien Fertel seeks the whole truth about the whole hog.
A potential partnership between Acadiana Food Hub and Waitr could be the breakthrough conscientious consumers have been waiting for.