A big part of aquaculture in Louisiana is crawfish. However, it is not just a cash crop, it is part of the Louisiana experience.
Food and music are so much a part of the Louisiana way of life, songs have been written about it. At Riverside Coney Island in Monroe, the two definitely go hand-in-hand.
Tom Hardy has been serving up crawfish at Riverside since 1990. Brining that south Louisiana tradition further north. He makes the three-hour trek to Church Point, Louisiana each week during season to pick up his mud bugs-- straight from the farmer.
“Always from the farmer, we miss the middle man...” Hardy states. “I know when I get my crawfish, they were swimming today.”
So, he cleans them and they head straight for a swim in the hot tub. He has a team of boiling baristas-- although they are serving crawfish instead of caffeine. For Hardy, the recipe is not just about cayenne pepper. He has his own unique seasonings that he puts in what he calls, his “muddy river water.”
As fast as he can prepare them, they are put on platters and placed on picnic tables. Ready to be peeled and plucked from their shells, and while peeling them is considered a life skill in Louisiana and often intimidating to those who live outside the borders of the Bayou State, most say that they are worth the trouble.
While the crawfish are the crowd-pleasers, the music can be as big a side dish as the potatoes and corn. When all put together, it is the quintessential... Louisiana Saturday Night!
Check us out on YouTube
Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
October 26, 2023 09:00 AM
·
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of
Where the Food Comes From, explains how and why that happens.
October 25, 2023 09:00 AM
·
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
October 24, 2023 11:32 AM
·
The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
October 19, 2023 09:00 AM
·
How does a robot milk a cow?
October 18, 2023 09:00 AM
·
The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
October 17, 2023 01:55 PM
·
A recent news story involving a group of farmers in Mississippi reveals the potential downside of selling grain under a deferred payment contract. The risk of deferred payment ag commodity sales and what can be done for protection—that is the topic of today’s blog post.
October 02, 2023 03:12 PM
·
Fri, 10/6/23, 8 PM ET | 7 PM CT | 6 PM MT | 5 PM PT
September 25, 2023 05:43 PM
Kirbe Schnoor and Janie Johnson are BACK!
September 15, 2023 02:45 PM
· FarmHER
