tag:blogger.com,1999:blog-39691399738667668382024-03-14T02:25:43.179-07:00DOUGLAS GREEN ASSOCIATES, INC.Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.comBlogger443125tag:blogger.com,1999:blog-3969139973866766838.post-76379126668874865522021-03-30T10:00:00.001-07:002021-03-30T10:00:02.716-07:00Perseverance Rover Landing <p> Launched in July 2020, NASA's Perseverance Rover landed on Mars on February 18. The rover, designed to search for signs of past microbial life on Mars or water, carries a host of instruments and cameras. It even has a small helicopter designed to test out the potential for flight in Mars' thin atmosphere. Remarkably though, Perseverance's camera's captured this fantastic video of the rover landing on the Red Planet. Even in the midst of the pandemic, humanity can still do remarkable things. </p>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/4czjS9h4Fpg" width="560"></iframe>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-13764396651468305662021-03-23T10:00:00.001-07:002021-03-23T10:00:03.200-07:00Star Trek Series Rankings Updated <p>A few years ago, with the premiere of <i>Star Trek Discovery, </i>we did a ranking of all of the Star Trek television shows. A few new series later, we thought it was time to revisit those rankings. </p><p><i>Star Trek: Deep Space Nine</i>—Being set on a space station meant that the show’s writers had to develop plot from character interactions rather than weekly visits to new planets. As a result, <i>DS9</i> featured the best sustained character work from a Star Trek series. Sisko, Kira, Dax, Odo, Quark, Jake, O’Brien and Bashir all underwent significant character growth throughout the show’s seven seasons. Kira transformed from unrepentant terrorist to loyal soldier and leader. Bashir went from rookie doctor to war-weary veteran. Poor Chief O’Brien had to suffer some life-altering tragedy at least once a season. DS9 also developed a strong stable of villains or recurring characters like Garak, the exiled Cardassian spy, Gul Dukat, Kai Winn, the Jem’Hadar, Weyoun, and the Dominion. </p><div class="MsoNormal"><i>Star Trek: The Next Generation</i>—The show that launched a million Picard memes. After some brutally terrible episodes at the beginning of <i>Next Generation’s</i> run, the show offered a positive vision of humanity’s future. Crewmembers on the <i>Enterprise</i> accepted one another’s cultures, sought peace and cooperation, and generally lived together in harmony. Captain Picard was more lawyer than soldier, seeking to peacefully resolve disputes rather than resort to violence. Commander Data, the android, sought to become more human. Worf, the security officer, was the last honorable Klingon in the galaxy. The female characters, however, were underdeveloped. Counsellor Troi loved chocolate and frequently lost her empathic powers. Dr. Crusher had a know-it-all son and an episode where she had sex with a ghost. The less said about the short-lived Tasha Yar and the rape planet the better. <o:p></o:p></div><div><br /></div><div class="MsoNormal"><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/X6oUz1v17Uo" width="560"></iframe></div><div class="MsoNormal"><i><br /></i></div><div class="MsoNormal"><i>Star Trek: The Original Series</i>—<i>The Original Series</i> may be ranked too low, but I couldn’t find a reason to push it higher. The show’s campy elements occasionally overwhelmed creator Gene Roddenberry’s view of a utopian future. The show featured strong character work and sci-fi plotting. Allegories abounded about racism, the Cold War, and contemporary American politics. The episode titled “City on the Edge of Forever” featured Kirk back in the 1930s allowing a young woman (whom he loved) to die rather than change the course of Earth’s history. <i>TOS</i> also established the relationship between Captain Kirk, the logical Mr. Spock, and Dr. McCoy that would anchor the series and six follow-up movies. The show is, and remains, a classic. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><i>Star Trek Discovery</i>--Discovery is and remains a mixed bag. Visually, it is glorious to behold. CBS has spared no expense in bringing the world of Michael Burnham, Saru, Tilly, and the rest of the Discovery crew alive. The show has pushed new boundaries in inclusion featuring and highlighting LGBTQI+ characters and the cast might be the most talented of any Star Trek series. But the show's writers and producers struggle to find anything truly interesting to say or do with this bottomless well of talent. The series spent 2 seasons trying ret-con itself into the pre-TOS world before going a thousand years into the future. That time jump freed the writers from continuity, but the show still struggles with basic plotting and consistent character development. </div><div class="MsoNormal"><br /></div><iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/4SK0cUNMnMM" width="560"></iframe> <div class="MsoNormal"><br /></div><div class="MsoNormal"><i>Picard</i>--Bringing Patrick Stewart back as Picard? Great idea. Separating himself from Starfleet over a matter of principle? Oh, hell yeah. Bringing back fan favorites like Riker, Troi, Seven of Nine, and Hugh? Great. Then why does the result feel so haphazard? Mainly because the writers of Picard failed to bring anything new to the table in terms of the character of Jean-Luc Picard. He's the galaxy's most noble British-Frenchman and then he gets caught up in a plot about sentient androids and a galaxy threatening monster from another dimension? Picard--great setup, lousy finish. </div><div class="MsoNormal"><br /></div><div class="MsoNormal"><i>Star Trek: Voyager</i>—<i>Voyager</i> began with a great premise: A Federation starship, stranded over seventy years from home, all alone in the Delta quadrant. Without the support of Starfleet how would they survive? The ship had a strong willed female captain and a racially and ethnically diverse crew. Yet the show squandered it all, never developing its characters beyond single, easily identifiable traits. There’s Chakotay, he’s Native American. We know that because he goes on vision quests. There’s Harry Kim, the navigator, he’s young. There’s Seven of Nine, she used to be a Borg and wears cat-suits to appeal to young male viewers. Then there were the same recycled plots about the holodeck malfunctioning, encountering God-like aliens, and a seemingly endless supply of shuttlecraft even though the show seemingly destroyed them every other episode. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><i>Star Trek: Enterprise</i>—Undoubtedly the weakest of all the series, <i>Enterprise </i>was a prequel to the <i>Original Series</i> trying to tell the story of the founding of Starfleet and the Federation. Instead, the show recycled too many old plots from the previous series without offering anything new or interesting. The characters (always the most important part of a series) were even blander and more inoffensive than the crew of Voyager. The over-sexualization of female characters continued with Vulcan science officer T’Pol continually subjected to Seven of Nine-esque costuming. This was a show that refought World War 2 (again) with space Nazis, had numerous poorly handled 9-11 allegories, and a series finale that focused on Commander Riker from <i>Next Generation</i> rather than any of its own characters. </div>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-70852110929508755612021-03-16T10:00:00.001-07:002021-03-16T10:00:01.172-07:00Jacques Pepin <div class="separator" style="clear: both; text-align: center;"><a href="https://upload.wikimedia.org/wikipedia/commons/9/93/Jacques_P%C3%A9pin_2006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="750" height="320" src="https://upload.wikimedia.org/wikipedia/commons/9/93/Jacques_P%C3%A9pin_2006.JPG" width="300" /></a></div><p>Jacques Pepin is one of the most famous chefs in America--at least among chefs. Born in Bourg-en-Bresse, France in 1935, Pepin worked in his parent's restaurant growing up. At the age of 13, he started an apprenticeship in a local restaurant. By 16, he was training in Paris. From 1956-1958, as a member of the French military, he became personal chef to several heads of state including Charles de Gaulle. </p><p>In 1959, he immigrated to New York to work in the kitchen of the internationally renowned restaurant, Le Pavillion. In 1961, he declined an offer to become the White House chef under John F. Kennedy. He enrolled in Columbia University, eventually earning a bachelors and masters degree. The university, however, rejected his PhD thesis on French food in literature because the university viewed it as unserious for academic pursuits. Pepin eventually left Le Pavillion and took a job working at Howard Johnsons where he designed the restaurant's menu. In 1974, Pepin suffered a near fatal car accident and was forced to retire from professional kitchens. </p><p>In the mid-1970s, Pepin reinvented himself as a culinary educator. His textbook, <i>La Technique, </i>appeared in 1976 followed by <i>La Methode</i> in 1979. Pepin did not fill the books with recipes, but rather lavish photographs of the techniques required to become a skilled cook. Numerous famous chefs in America today credit <i>La Technique </i>with sparking their interest in cooking in the first place. In 1982, Pepin joined the faculty of the French Culinary Institute, a new cooking school in New York City. That same year, he filmed a television pilot for PBS called <i>Everyday Cooking with Jacques Pepin. </i></p><p>Pepin eventually filmed several more series for PBS, including one with his dear friend and famous culinary personality, Julia Child. Together they filmed <i>Jacques and Julia Cooking at Home </i>in 1999. They participated in numerous fundraisers for PBS. Pepin and Child also helped create the gastronomy program at Boston University. </p><p>Today, Pepin, even at the age of 85 and in the midst of the pandemic, continues to film cooking videos for a series titled, <i>Jacques Pepin Cooking at Home. </i>The recipes are simple and delicious and a comforting reminder of the wonders that can come from a simple home kitchen. </p>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/6KFM-nG933c" width="560"></iframe>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-91801769430021566252021-03-09T10:00:00.001-08:002021-03-09T10:00:07.814-08:00Bonsai, Philosophy, and More! <p> A few months ago, the nursery manager at Underhill Bonsai, Evan Pardue, had the chance to interview Mike Lane, a noted bonsai artist. Their wide ranging conversation includes bonsai, philosophy, and fun places to visit. Enjoy! </p>
<iframe width="560" height="315" src="https://www.youtube.com/embed/Bm1ikbP6Dz8" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-30045181232079983832021-03-02T10:00:00.001-08:002021-03-02T10:00:03.228-08:00Crawfish Boil Coins <p> While we're all disappointed not to be gathering for the Crawfish Boil this coming weekend, we thought it would be nice to share some of the awesome coins that our own Benson Green has created over the past few years. </p><p>In 2018, Benson came up with this beauty. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBtCneybj7GNGpY-Z9_ImmTTg6xO7nbYR_RrXo4s2ZJ6j5EdUNZpbBvnv4r7yuLbZcSnTGH6jry_q0Z0ycJ_no5ki5a-EAXJ3LiNiefEumSgFD5Y58Z9HvWfFe1EOAEvhVwI7eLrWyUg/s1200/2018doubloon_event.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBtCneybj7GNGpY-Z9_ImmTTg6xO7nbYR_RrXo4s2ZJ6j5EdUNZpbBvnv4r7yuLbZcSnTGH6jry_q0Z0ycJ_no5ki5a-EAXJ3LiNiefEumSgFD5Y58Z9HvWfFe1EOAEvhVwI7eLrWyUg/w400-h400/2018doubloon_event.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">In 2019, he made this one. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRXY03wx6vRZSAa7sf5KXoWmE1sEvRjJravreHkiI2TolnuJrH_O7cOvOg4W6qnpoesmPkXZ3IDp6WRfzDQyvnrT6fU0ih8G_mpc9IWc7dSTDHTJYDn80q6qSQ2rG1kvmpxKEfa5DuGg/s1508/Screen+Shot+2018-11-12+at+7.35.51+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1508" data-original-width="1484" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRXY03wx6vRZSAa7sf5KXoWmE1sEvRjJravreHkiI2TolnuJrH_O7cOvOg4W6qnpoesmPkXZ3IDp6WRfzDQyvnrT6fU0ih8G_mpc9IWc7dSTDHTJYDn80q6qSQ2rG1kvmpxKEfa5DuGg/w394-h400/Screen+Shot+2018-11-12+at+7.35.51+AM.png" width="394" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">In 2020, Benson created this one. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQCqhTFheUoqml2rU5t5b7m1iBZpA7kZJCcVn6C3nkG9uxsuMlxGgBghZQSG4-O8OEWRhsW7pV2VRlZBnAycJA_s2nZuii7j_VDEW87Kn6PIxJogVIP_3o1Am4ngi3XkMtGL9pxU-I6Q/s1200/2020doubloon_eventside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQCqhTFheUoqml2rU5t5b7m1iBZpA7kZJCcVn6C3nkG9uxsuMlxGgBghZQSG4-O8OEWRhsW7pV2VRlZBnAycJA_s2nZuii7j_VDEW87Kn6PIxJogVIP_3o1Am4ngi3XkMtGL9pxU-I6Q/w400-h400/2020doubloon_eventside.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div>Check back in this space next year to see what Benson comes up with next! Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-56988627916365310712021-02-23T10:00:00.001-08:002021-02-23T10:00:06.747-08:00Crawfish Boil Recap Videos While we may not be having a crawfish boil this year, we can still all look back at Crawfish boils from years past and look forward to ones in the years ahead. <div><br /></div><div> Here's our recap from 2019. </div><div><br /><div class="separator" style="clear: both; text-align: center;">
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Here's our recap video from 2017.</div><div><br />
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</div>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-5722262041441882112021-02-16T10:00:00.001-08:002021-02-16T10:00:10.853-08:00Louisiana Culinary Dictionary 2021 Edition <div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Louisiana has a rich and diverse culinary tradition, drawing upon influences from West Africa, the Caribbean, France, Germany, Italy, and a host of other places. Over the centuries, these cultures have fused to create a food landscape that can seem confusing to outsiders. Just what is in gumbo? What’s the difference between Cajun and Creole? What exactly is a praline? In an effort to help make things a little easier to understand, we’ve created a quick and easy reference guide to some Louisiana’s most popular dishes, foods, and cuisines. This week will cover everything from andouille to Creole and then next time we’ll tackle doberge cake to red beans and rice. <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Andouille— Andouille is a sausage made from pork, garlic, pepper, onions, wine, and other seasonings that was imported to Louisiana by the Acadians (French settlers deported from Canada as a result of the Seven Years War in the 18<sup>th</sup> century). Andouille is a staple of Creole cuisine and is known for being spicy. The town of LaPlace has two famous andouille makers—Jacob’s and Bailey’s and both are famous for their sausage. <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Bananas Foster— Created by Ella Brennan at Brennan’s Restaurant in New Orleans, this dessert is made from bananas and vanilla cream. It is covered in a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The dish is a popular table side presentation at Louisiana restaurants since the butter, sugar, and bananas are cooked down and then the alcohol is added to the pan and ignited. The dish reflects Louisiana’s history as a major importer of bananas from Central America in the early 20<sup>th</sup> century. <o:p></o:p></span></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggeh488jlWV-0k2DUzOlHRyuD75hqOjA9wtYY2vqWkh9pjV3BNiizHrxr8Tl13sDIR1R14sGYK2XmAH55CmMFJ-gAYkhqUJqjcSjXMU0188KRx-lXe7Tb-9jIeqd993L8_cJU8cTSMaVI/s259/Unknown.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="194" data-original-width="259" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggeh488jlWV-0k2DUzOlHRyuD75hqOjA9wtYY2vqWkh9pjV3BNiizHrxr8Tl13sDIR1R14sGYK2XmAH55CmMFJ-gAYkhqUJqjcSjXMU0188KRx-lXe7Tb-9jIeqd993L8_cJU8cTSMaVI/w400-h300/Unknown.jpeg" width="400" /></a></div></div><div style="text-align: center;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;">BBQ Shrimp— The name BBQ Shrimp is somewhat misleading since the shrimp are actually sautéed (cooked in a pan rather than over open flame) in a sauce consisting of butter and Worcestershire sauce. While you can find BBQ Shrimp at a number of New Orleans restaurants, Mr. B’s Bistro in the French Quarter remains the best place to try out this local classic. </span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Beignets—Another French creation, beignets are a type of fried dough that are commonly served for breakfast while covered in powdered sugar. Although in New Orleans, breakfast foods can be eaten at any time of the day. When cooked correctly, beignets will puff up in frying oil leaving a delicious exterior and a soft fluffy interior. Café Du Monde in the French Quarter is still your best bet for mouthwatering doughnuts. <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Boudin—The other type of famous sausage from Louisiana, Boudin is a white sausage made of pork, pigs liver, heart, and has rice stuffed into the casings. Boudin is more regionally specific than Andouille and is more typically found in the Acadiana region of Louisiana (Lafayette and Lake Charles amongst other areas). <o:p></o:p></span></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><img height="184" src="http://boudinlink.com/wp-content/uploads/2013/05/Featured-Boudin-Photo.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption">The interior of Boudin. </td></tr></tbody></table><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Cajun—Cajun specifically refers to the cuisine developed by the French settlers of Louisiana who were exiled from Canada during the Seven Year’s War. You will see them referred to by various terms including Cajun and Acadian (the region in Canada where they came from). Cajun cuisine tends towards simple, straightforward dishes cooked over a long period of time. The Cajuns tended to settle in areas outside of New Orleans in the bayous and other low lying areas around the Mississippi and Louisiana’s other rivers. <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Crawfish Etouffee—Crawfish etouffee is a dish consisting of crawfish, rice, and a roux. A roux is flour and fat (generally butter) cooked together in order to thicken sauces. Etouffee in French means to smother. So at its most simple, the dish is like a thick stew consisting of crawfish and served over rice. The dish differs from gumbo (to be discussed next time) by featuring a blond rather than dark roux—a blond roux is cooked for less time than a typical darker roux and takes on a different flavor profile. <o:p></o:p></span></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><img height="264" src="https://upload.wikimedia.org/wikipedia/commons/1/1b/Crawfish_etouffee.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption">Crawfish Etouffee </td></tr></tbody></table><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Creole—The other famous type of Louisiana cooking, Creole cuisine blends French, Spanish, West African, Caribbean, German, Italian, and Irish influences. As each of these immigrant groups (voluntarily or not) arrived in Louisiana, they brought with them favorite ingredients and spices. As these groups interacted and shared their cooking their cuisines fused together. Famous Creole dishes include: crawfish etouffee, jambalaya, gumbo, turtle soup, red beans, and dirty rice. Green peppers, onions, and celery represent the so-called Holy Trinity of Creole cooking (to be discussed more next time) are essential to making most Creole cuisine.</span></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><div class="MsoNormal"><span face=""Calibri","sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Doberge cake—The doberge cake was created by New Orleans baker Beulah Ledner in the 1930s. Ledner adapted the cake from the famous Hungarian Dobos cake that consists of nine cake layers separated by buttercream frosting. Ledner made several changes to the traditional recipe including swapping out the buttercream for a custard filling. Today some cakes have gone even further, alternating the custard with layers of chocolate pudding. Ledner also topped the cake with either frosting or a hard shell of fondant. <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""Calibri","sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Gumbo—Gumbo is a stew that came out of southern Louisiana during the 1700s. It consists of stock, a roux, the holy trinity (explained below), and traditional Louisiana proteins. Unsurprisingly Cajun and Creole gumbos differ slightly. Creole gumbo contains shellfish and tomatoes while Cajun gumbos omit the tomatoes and also include some type of game bird. After making a roux (done by pouring one part flour into one part oil or other fat cooking at a high temperature and mixed until a dark brown), you add the vegetables, then the meat and the dish simmers in stock for at least three hours. Gumbo is traditionally served over rice. <o:p></o:p></span></div><div class="MsoNormal"><span face=""Calibri","sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><img alt="Shrimp gumbo.jpg" height="300" src="https://upload.wikimedia.org/wikipedia/commons/5/5f/Shrimp_gumbo.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption">A traditional gumbo </td></tr></tbody></table><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""Calibri","sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Holy Trinity—The Holy Trinity of Cajun and Creole cuisine is onions, bell peppers, and celery. These three vegetables form the basis for the most famous dishes of Louisiana including gumbo and etouffe. The Trinity is related to mirepoix, the traditional blend of vegetables in French cooking that are the prerequisites for making soup, stock, stews, and sauces. <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""Calibri","sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Jambalaya—Jambalaya is a Creole dish descended from Spanish and French culinary traditions. It consists of meat and vegetables mixed with rice. The meat generally consists of smoked sausage (preferably andouille), and some other protein (pork, chicken, crawfish, or shrimp). Making jambalaya involves cooking down the holy trinity of vegetables, adding and cooking the proteins, then adding stock and the rice, and cooking until the rice is finished. Jambalaya is closely related to the Spanish paella, which undergoes a similar cooking process. There is also some variation in the different forms of jambalaya. A “red” jambalaya, which is traditionally found closer to New Orleans, includes tomatoes in addition to the holy trinity. The other more rural version of jambalaya, found in southwestern and south-central Louisiana, omits the tomatoes, creating what is known as a “brown” jambalaya—the meat is traditionally cooked in a cast iron pot giving it a more brownish tint.<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""Calibri","sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">King Cake— The king cake began as a dry French bread dough topped with sugar with a bean inside. Over the past several hundred years the king cake has evolved into a sweet cake covered with sugar and icing. The dough is now braided, stuffed with cinnamon, cream cheese, or other fillings. The cakes are circular and hollow in shape. The colors atop a king cake are the same as the ones of Mardi Gras—purple for justice, green for faith, and gold for power. King cakes also feature a small plastic baby hidden somewhere in or underneath the cake. The superstition being that the person who finds the baby is responsibility for bringing the next king cake. <o:p></o:p></span></div><div class="MsoNormal"><span face=""Calibri","sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><img height="299" src="http://www.seriouseats.com/recipes/assets_c/2010/09/20100916-dt-muffaletta-sandwich-thumb-625xauto-112008.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption">The muffuletta </td></tr></tbody></table><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""Calibri","sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Muffuletta—The muffuletta is a New Orleans sandwich introduced to the region by Italian immigrants. The sandwich rests on muffaletta bread, a traditional Italian style of bread similar to French bread but heavier, and is covered with layers of marinated olive salad, mortadella cheese, salami, mozzarella, ham, and provolone. <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""Calibri","sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Po’ Boy—A po’ boy is the Louisiana version of a submarine sandwich, also known as a sub, a grinder, a hero, or a hoagie. Po’ boys consist of a New Orleans style French bread (made most famous by Leidenheimer Baking Company). This type of bread is known for its crispy exterior and soft fluffy center. The fillings for po’ boys include roast beef, fried shrimp, crawfish, oysters, crab, or catfish. Typically you can order a po’ boy dressed or not. A dressed po’ boy includes lettuce, tomato, pickles, and mayonnaise. <o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""Calibri","sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Pralines—French settlers to New Orleans began making their own version of this famous French dessert soon after their arrival in Louisiana. With plentiful amounts of sugar and pecans, New Orleanians replaced the traditional French almonds with pecans and added cream to thicken the mixture of nuts and sugar. The result was a dessert with a fudge-like consistency. Pralines are made by combining brown sugar, pecans, butter, and cream in a pot and stirring until the water has evaporated. The thick textured liquid is then dropped onto wax paper or aluminum foil in order to harden and cool. <o:p></o:p></span></div><div class="MsoNormal"><span face=""Calibri","sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><img height="400" src="https://upload.wikimedia.org/wikipedia/commons/9/96/SouthernCandymakersPralines.jpg" style="margin-left: auto; margin-right: auto;" width="300" /></td></tr><tr><td class="tr-caption">Pralines cooling </td></tr></tbody></table><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""Calibri","sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Red Beans and Rice—Perhaps the most famous of Louisiana’s Creole dishes, Red Beans and Rice is made up of red beans, the holy trinity, spices (typically thyme, cayenne, and bay leaf) and leftover pork, ham, or sausage (again, usually andouille) very slowly cooked together in a pot and served over rice. Tradition holds that Red Beans and Rice are always served on Mondays because Monday was the traditional wash day for women (who also did all of the cooking). As they did their backbreaking laundry work, poor women could start the dish at the beginning of the day and then ignore it for the rest of the day. Today, the dish is popular both in restaurants and for large family or social gatherings. This combination of easy preparation and flavorful ingredients help explain its enduring popularity. <o:p></o:p></span></div><div class="MsoNormal"><span face=""Calibri","sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div><div class="MsoNormal"><span face="Calibri, sans-serif">Now that we’ve come to the end of our Louisiana Culinary Dictionary, hopefully you have a little better sense of Louisiana’s most famous foods and maybe why we all love them so very much. </span><span face="Calibri, sans-serif"> </span></div></span></div>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-79038360746603394642021-02-09T10:00:00.001-08:002021-02-09T10:00:00.752-08:00A Look inside Antoine's <p>A few years ago, we wrote a <a href="https://dgjury.blogspot.com/2018/08/antoines-culinary-legend.html">history </a>of Antoine's, one of the oldest restaurants in America and a New Orleans institution. A few years ago, CBS This Morning took a tour of the famous restaurant. Enjoy!</p><p><br /></p>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/5ly8HmeRSsk" width="560"></iframe>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-29938792101161674082021-02-02T10:00:00.001-08:002021-02-02T10:00:02.351-08:00Mardi Gras 2021? <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtB59oJ8gW1tWeFl-ohjZjR8_vGtAiVOhxFS5WdLZMM2_uMTFP51CgYgP21vnk7xHAyVMYR-rEVqgTVnZ28IPI1btNTgoOVd_uPQPlWQGxNKETD2D1lHs5FyAyiUuW1CskklJBRIucsr4/s1200/600b6500055d3.image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtB59oJ8gW1tWeFl-ohjZjR8_vGtAiVOhxFS5WdLZMM2_uMTFP51CgYgP21vnk7xHAyVMYR-rEVqgTVnZ28IPI1btNTgoOVd_uPQPlWQGxNKETD2D1lHs5FyAyiUuW1CskklJBRIucsr4/w400-h266/600b6500055d3.image.jpg" width="400" /></a></div><br /><p>Thanks to the coronavirus pandemic, there isn't much of a Mardi Gras season this year. There will be no balls, no parades, no large-scale celebrations in the French Quarter or anywhere else in the city. There will be masks, just not the ones that New Orleanians are used to wearing. </p><p>Despite the challenges presented by COVID, New Orleanians are still finding ways to celebrate--in ways that won't shock anyone familiar with the magic of the Crescent City. First, since there are no parades this season, intrepid natives are turning their homes into "house floats." Instead of decorating floats, people are decorating their own homes instead. </p>
<iframe allowfullscreen="" frameborder="0" height="267" src="https://abc11.com/video/embed/?pid=10066461" width="476"></iframe>
<div><br /></div><div>Secondly, New Orleans residents are eating king cake. Lots of king cake. King cake sellers and bakeries were expecting a tough year following the cancellation of most of the city's Mardi Gras events. Instead, however, residents are taking refuge in one of the few, safe and responsible Mardi Gras traditions--king cake. </div><div><br /></div><div>Chaya Conrad of Bywater Bakery, a small, locally owned bakery, relies on king cakes to stay profitable every year was worried about a lack of sales. Instead she <a href="https://www.tennessean.com/story/news/american-south/2021/01/14/new-orleans-mardi-gras-2021-king-cake/6628111002/">said,</a> "It's madness. It's through the roof. Thank God for king cake season." </div><div><br /></div><div>Local restaurants, struggling to stay open with reduced seating capacity, are relying on king cakes to help boost their chances of survival. Brennan's, the famous local restaurant chain, has produced their first ever king cake this year. Patrick Brennan, the chain's bakery manager, <a href="https://www.nola.com/entertainment_life/eat-drink/article_2f340f94-5d0e-11eb-8a24-b7df13e1961f.html">said </a>"We've pulled servers, cooks, dishwashers, everyone, they're getting hours they wouldn't have had. We're lucky we had the facility and the equipment we needed ready to go so we could keep doing this." </div><div><br /></div><div>Even when we can't gather together for Mardi Gras, New Orleanians still find a way to les bon temps rouler. </div>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-34900867513442967162021-01-26T10:00:00.001-08:002021-01-26T10:00:07.233-08:00Crawfish Boil Flashback: Better Call Doug <p>A few years ago, our friends the Mighty Pelicans recorded "Better Call Doug" a song in honor of DGA's very own, Doug Green. The song is available below along with pictures from Crawfish Boils Past. Enjoy! </p><div class="separator" style="clear: both;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dx4NkhfSgp1AvT0TJQjoWJeP-EfFnen2bn19jHJfVp4A0ECC0SwOBoHXVlsBtXi7222VhgZXUyAbPhdY8PsAw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-45186866757834277262021-01-19T10:00:00.001-08:002021-01-19T10:00:08.900-08:00Some More of Olive & Mabel<p>Back at the beginning of the pandemic, we shared some dog videos from UK announcer Andrew Cotter. Then in September, we shared a few more. Marshaling all of his announcing prowess to the task of gently mocking his dogs, Cotter has developed a loyal following, gotten a book deal, and reminded us all just how much we love our dogs--no matter how much grass they eat. </p><p>Here's a few more of his videos that have come out in the meantime. Enjoy! </p>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/j75Ti2oiCAA" width="560"></iframe> <div><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/Xmm_BLyzXbk" width="560"></iframe>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/_-pnh1CFHu8" width="560"></iframe>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/1Bgn_3eHP-g" width="560"></iframe></div>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-34844906669097210672021-01-12T10:00:00.001-08:002021-01-12T10:00:08.897-08:00DGA Crawfish Boil 2021? <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwseinZj6ot7OQ0F7lPgGnnHDCC0D3WQ4YATR4WSW9L_ZanxISG3uLeOftfp0y4Ca5J0CUFHk76ZdvmaMeXTf2uKysJlhYzhXPJxrDWPqrfwkIiM6PxTSECHlha7WRVCchP2NLy2iym_g/s2048/Classy+Welcome.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwseinZj6ot7OQ0F7lPgGnnHDCC0D3WQ4YATR4WSW9L_ZanxISG3uLeOftfp0y4Ca5J0CUFHk76ZdvmaMeXTf2uKysJlhYzhXPJxrDWPqrfwkIiM6PxTSECHlha7WRVCchP2NLy2iym_g/w266-h400/Classy+Welcome.jpg" width="266" /></a></div><p>Normally, this would be the time when we'd announce the date and theme of our yearly crawfish boil. There is, however, nothing normal about the present and we regret that there will not be an in-person crawfish boil this year. </p><p>HOWEVER, just because there won't be an in-person boil this year doesn't mean all is lost. Keep an eye out in the mail for this year's T-shirt and an invitation to join us next year at the crawfish boil. By then we all should be vaccinated and it will be safe for us to gather again. We are looking forward to it as much as you are. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJfB_ME5AJAtOgt0HD2GRPPGOoRUV4ok8Wt6bsuE0HqFKwNTPiDAJVpkwcMRLO2u8HX63y0G58joRXOaB8WbiM0IqsvbJ0Q4_JktF_I1LI-_Cj5wRdnsCswSfpYY3TP222CM_WAO2DbI/s1920/28827247_1579954638784280_862387640814683194_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJfB_ME5AJAtOgt0HD2GRPPGOoRUV4ok8Wt6bsuE0HqFKwNTPiDAJVpkwcMRLO2u8HX63y0G58joRXOaB8WbiM0IqsvbJ0Q4_JktF_I1LI-_Cj5wRdnsCswSfpYY3TP222CM_WAO2DbI/w400-h225/28827247_1579954638784280_862387640814683194_o.jpg" width="400" /></a></div><p>Stay safe and wear your masks! </p>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-8108209098871254902021-01-05T10:00:00.001-08:002021-01-05T10:00:05.760-08:00Welcome back King Cakes! <p>2020 sucked. But now that it's 2021, that means only one thing--king cake season is upon us. And while we're still in the midst of a pandemic, that doesn't mean we can't enjoy king cakes, provided we do it in the comfort of our own homes with our pod or somewhere outside appropriately socially distanced. Hell, we could all just buy king cakes separately and eat them over Zoom together. However we enjoy king cakes, let's do it safely. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><img height="302" src="https://marshmk.files.wordpress.com/2011/01/wise-men.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="font-size: 12.8px;">Cake to celebrate these guys? Sure, why not? </td></tr></tbody></table><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span><span style="font-family: inherit;">King cake season lasts from January 6 until Mardi Gras. Why January 6? January 6 is the Feast of the Epiphany, celebrating the visit of the Three Magi (or Kings) to the infant baby Jesus. The first king cakes appeared in France during the Medieval period as a way to celebrate this important moment in the Christian calendar. They soon became an important feature of Carnival (otherwise known as Mardi Gras). </span><br /><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">When the French came to New Orleans in the early 17th century, they brought their holidays and traditions with them. Explorer Pierre Le Moyne d’Iberville landed on the coast about sixty miles south of present day New Orleans on March 2, 1699—the day before Mardi Gras. The holiday and the subsequent French colony stuck. </span></span><br /><span style="font-family: inherit; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit;">The king cake, however, did not take hold until the early 1870s. French immigrants brought their king cake recipes with them and in classic New Orleans fashion, a new tradition merged with the old to create something wonderful. It took until about 1950 for the king cake to become a popular staple of New Orleans cuisine. In the past decade or so, king cakes have really come into their own. Popular interest in all things New Orleans grew after Hurricane Katrina and next day shipping have allowed king cakes to be shipped across the country, spreading their influence and deliciousness.</span><span face=""calibri" , sans-serif"><o:p></o:p></span></span></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><img height="300" src="https://upload.wikimedia.org/wikipedia/commons/a/ae/Kingcake.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="font-size: 13px;">Is that the baby Jesus there?</td></tr></tbody></table><div class="MsoNormal"><span face=""calibri" , sans-serif"><br /></span><span style="font-family: inherit;"><span face=""calibri" , sans-serif">Now let’s talk about the cake itself. The King cake began as a circular bread dough topped with sugar with a bean inside. Over the past several hundred years, however, the king cake has evolved into a sweet cake covered with sugar and icing. The dough, previously hollow, is now braided and stuffed with cinnamon, cream cheese, or other fillings. The colors atop a King cake are the same as the ones of Mardi Gras—purple for justice, green for faith, and gold for power.</span><span face=""calibri" , sans-serif"> </span></span><br /><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><span style="font-family: inherit;"><span face=""calibri" , sans-serif">King cakes also feature a small plastic baby hidden somewhere in or underneath the cake. Tradition holds that the person who finds the baby is responsible for buying the next cake. Some claim that the baby represents the baby Jesus and that McKenzie's Pastry Shoppes, a New Orleans area bakery, were the first to put the baby in the cake. In 1990, McKenzie's owner</span></span><span style="font-family: inherit;"><span face=""calibri" , sans-serif"> </span></span>Donald Entringer Sr. denied that the baby had anything to do with Jesus. He told the <i>New Orleans Times-Picayune</i>, “I've heard people say it's supposed to represent the Christ Child, but that's not true. Why we picked this, I don't know. It was cute. It was just a trinket that happened to be a baby.” Whatever the truth may be, watch out for the baby when you bite into your first slice of King cake.</span></span></div><div class="MsoNormal"><span face=""calibri" , sans-serif"><br /></span></div><div class="MsoNormal"><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/s1EMWejBhzQ" width="560"></iframe> <span face=""calibri" , sans-serif"><br /></span><span face=""calibri" , sans-serif"><br /></span><span style="font-family: inherit;">Unsurprisingly here at DGA, everyone has their own king cake preferences. Bill is a big fan of the King cakes from Butter Krisp Diner in Covington. He prefers homemade king cakes and ones filled with strawberry cream cheese. </span><br /><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><span style="font-family: inherit;">Benson has a lasting affection for the king cakes once made by McKenzie’s. </span>Luckily, the Tastee Donut chain in-and-around New Orleans purchased McKenzie’s old recipe and sells them at their stores. McKenzie’s consists of a simple brioche without cinnamon or filling. There’s only colored sugar topping the cake. </span></span><br /><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Matt prefers the Mandeville Bake Shop because it's near his house, though the best one he’s ever had came from Randazzo’s. </span></span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><span style="font-family: inherit;">Doug’s favorite king cake is whatever one appears at his house.</span> </span></div>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-6177915490466047072020-12-29T10:00:00.002-08:002020-12-29T10:00:03.326-08:00All Your Yamadori Questions, Answered<p><span style="font-family: inherit;"><span style="background-color: white;">The video below comes from Underhill Bonsai's Third Thursday program and covers every aspect of collecting </span><span style="background-color: white; caret-color: rgb(28, 30, 33); color: #1c1e21;">deciduous trees in the wild. We begin with the basics including necessary tools and ethical collection practices. Then we go through how to lift the tree and transport it home. Finally we processed three trees, removing them from the field soil, pruning the roots, chopping the trunk and putting them into bonsai soil. If you are interested in yamadori collection, this is the best 2 hours you can spend in preparation!</span></span></p><p><span style="background-color: white; caret-color: rgb(28, 30, 33); color: #1c1e21;"><br /></span></p>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/wvw59tJNol4" width="560"></iframe>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-87246708800802194542020-12-22T10:00:00.001-08:002020-12-22T10:00:00.481-08:00Christmas Eve Bonfires <p> <span style="mso-tab-count: 1;"> </span>The French, Spanish, German, Haitian, West African, Caribbean, Vietnamese, and other ethnic groups that have settled Louisiana in the past three hundred plus years have fused together to create a culture unique to Louisiana. In honor of the Christmas season, let's talk about a COVID-safe Louisiana tradition: Christmas Eve bonfires. </p><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/l-l2fcWiU3c" width="560"></iframe><br /><div class="MsoNormal"><br /></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> <span style="mso-tab-count: 1;"> </span>On Christmas Eve, and more generally in the month of December, residents of Louisiana who live along the Mississippi river, especially between New Orleans and Baton Rouge, construct bonfires on the earthen levees that surround the river. Most of the time, the levees protect the surrounding homes from flood waters. </span><span face=""calibri" , sans-serif">These areas of high ground also make them prime locations for the construction of bonfires. Tradition holds that the bonfires are intended to help Santa Claus—or as the Cajuns call him Papa Noel, because of course the Cajuns have their own name—find his way to the homes of residents of Southern Louisiana. Louisianans construct wooden pyramid like structures, with smaller support logs that give them the appearance of fences. This is the typical appearance for one of these structures, but over the years people have become more artistic in their creations. Many pay homage to Louisiana’s culture, taking the shape of famous plantation homes, paddleboats, or even the ubiquitous crawfish. St. James Parish, located about 30-40 miles upriver from New Orleans, has the heaviest concentration of bonfires, especially in the towns of Gramercy, Lutcher, and Paulina. Lutcher even hosts the annual Festival of the Bonfires at Lutcher Recreational Park where they feature live entertainment, food, local crafts, and of course, bonfires. </span></div><div class="MsoNormal"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIN2MZZr3rxnj_rHHi72brcnmVNkbmlPlMq1AuDT9sB5bBkNrgI4YJ2-iIy4xIRHIIWtTXsHNEL7dQRHR6NMPRfZIlhqVH87dWNQDiiLkM2666SDfWDklUKHjU59wCqXZPQf9tPwNzqBI/s1600/bonfires-on-the-levee-new-orleans.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="399" data-original-width="600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIN2MZZr3rxnj_rHHi72brcnmVNkbmlPlMq1AuDT9sB5bBkNrgI4YJ2-iIy4xIRHIIWtTXsHNEL7dQRHR6NMPRfZIlhqVH87dWNQDiiLkM2666SDfWDklUKHjU59wCqXZPQf9tPwNzqBI/s320/bonfires-on-the-levee-new-orleans.jpg" width="320" /></a></div><br /></div><div class="MsoNormal"><span face=""calibri" , "sans-serif"" style="mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span>The origins of the Christmas Eve bonfires are not entirely clear. French and German immigrants settled in St. James Parish in the early 18<sup>th</sup> century. One theory holds that these settlers continued European traditions of holding bonfires on or around the winter and summer solstices after they established themselves in Louisiana. These original pagan practices were incorporated into Christian beliefs as a way of smoothing the way for conversion. The historical record, however, does not support the claim of a widespread practice of bonfires until the 1920s and 1930s. Groups of young men formed bonfire clubs, where they cut down trees, stripped them of their branches, and dragged them to the levees. After constructing the pyramid-like structures, people filled with rubber tires and other flammable materials. After World War 2, the bonfires grew in popularity due to the development of St. James and the surrounding river parishes. And in a rare victory for environmentalism in Louisiana, local governments banned the burning of rubber tires and other toxins—recognizing that they were bad for people’s health. Now these events serve as important cultural and communal events. As with many of Louisiana’s great traditions, they provide an opportunity to listen to music, eat delicious food, and for people to come together as a community and celebrate the holiday season. <span style="mso-spacerun: yes;"> </span></span></div>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-299910303748824072020-12-15T10:00:00.001-08:002020-12-15T10:00:05.473-08:00Christmas in New Orleans (the Song!) <p>New Orleans jazz and music scene is world famous. And for good reason, it's amazing, influential, and a million other things. But when you think of New Orleans music, you don't really think of Christmas. </p><p>But if you dig deep enough into the catalogue of NOLA legend Louis Armstrong, you'll find a New Orleans-centric song called, <i>Christmas in New Orleans</i>. The lyrics, listed below, speak to the fusion of city and holiday, putting a local spin on a national celebration. New Orleans is unique and that character shines through year round, not just during Mardi Gras. </p><p>Christmas in New Orleans lyrics: </p><p><span style="font-family: inherit;"><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Magnolia trees at night</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Sparkling bright</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Fields of cotton look wintery white</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">When it's Christmas time</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">In New Orleans</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">A barefoot choir in prayer</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Fills the air</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Mississippi folks</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Are gathering there</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">When it's Christmas time</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">In New Orleans</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">You'll see a dixieland Santa Claus</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Leading the band</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">To a good old Creole beat</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">And golly what a spirit</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">You can only hear it</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Down on Basin Street</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Your cares will disappear</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">When you hear</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Hallelujah St. Nicholas is here</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">When it's Christmas time</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">In New Orleans</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">You'll see</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">A dixieland Santa Claus</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Leading the band</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">To a good old Creole beat</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">And golly what a spirit</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">You can only hear it</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Down on Basin Street</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Your cares will disappear</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">When you hear</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">Hallelujah old St. Nicholas is here</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">When it's Christmas time</span><br style="box-sizing: border-box; caret-color: rgb(34, 34, 34); color: #222222;" /><span style="background-color: white; caret-color: rgb(34, 34, 34); color: #222222;">In New Orleans</span></span></p>
<iframe width="560" height="315" src="https://www.youtube.com/embed/jZ-xfh75cMM" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-74023436938357808852020-12-08T10:00:00.001-08:002020-12-08T10:00:08.329-08:00Christmas at the Roosevelt <p> The Roosevelt Hotel in New Orleans is known for many things--the famous Sazerac Bar, Domenica, the hotel's pizza and Italian restaurant, among others.</p><br />At Christmas time, the Roosevelt becomes a winter wonderland in the heart of New Orleans. Take a look at the video below to see the hotel transform itself.<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/MiUyUmYkqGI" width="560"></iframe> <br /><br /><div>Watch this video to see the Roosevelt in all its Christmas glory.<br /><br /><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/eRvugmHFDVI" width="560"></iframe></div>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-87962627465566757532020-12-01T10:00:00.001-08:002020-12-01T10:00:06.540-08:00Christmas in the Oaks 2020<p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Nwj5he0pJd9tyO3SNF4ZvOAsMFbELYi270JEjcIQ7gjtLgXrc7_MTNOn6tQJTr2KEn8gcTD7HcmweshIJyU_240VwDIqzwuD-_bqDtndbfB43u2CeeZyCdkBs7DLAWaqFRqw5fbZggE/s1600/images.jpeg" style="font-family: "Times New Roman", serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="174" data-original-width="290" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Nwj5he0pJd9tyO3SNF4ZvOAsMFbELYi270JEjcIQ7gjtLgXrc7_MTNOn6tQJTr2KEn8gcTD7HcmweshIJyU_240VwDIqzwuD-_bqDtndbfB43u2CeeZyCdkBs7DLAWaqFRqw5fbZggE/s400/images.jpeg" width="400" /></a></p><div style="font-family: "Times New Roman", serif; margin: 0in 0in 0.0001pt;"><br /> New Orleans City Park is known for its collection of live oak trees, Botanical Garden, and the New Orleans Museum of Art. The live oaks are perhaps the most famous part of the park. Some are over six hundred years old and predate the European settlement of Louisiana. The park grounds themselves have a rich and diverse history. The area started out as a dueling ground where male residents of New Orleans could settle their disputes outside of the watchful eyes of city authorities. In the 1850s, a district court created the park out of land left to the city by a deceased plantation owner. By the end of the 19<sup>th</sup>century, the City Park Improvement Association was founded to begin transforming the land into the park that we know today. It was not until the 1980s, however, that one of the park’s most popular and beloved traditions came into existence: <a href="http://neworleanscitypark.com/celebration-in-the-oaks" style="color: #954f72;">Celebration in the Oaks</a>. <o:p></o:p><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-phddNo8n2N0xxnj9uFE-1T8MuMzWemxRJ_lXHLObijqOnde0PZ84cpPMxZ6tEHTY5-C4L3r_1SuuHJemPySvu6svs6k-KsPI4X89MeF2Gx7HMb1WJK4vUDwq3UWIu9pOZhTznWgchEo/s1600/Unknown.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="184" data-original-width="274" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-phddNo8n2N0xxnj9uFE-1T8MuMzWemxRJ_lXHLObijqOnde0PZ84cpPMxZ6tEHTY5-C4L3r_1SuuHJemPySvu6svs6k-KsPI4X89MeF2Gx7HMb1WJK4vUDwq3UWIu9pOZhTznWgchEo/s400/Unknown.jpeg" width="400" /></a></div><br /></div><div style="font-family: "Times New Roman", serif; margin: 0in 0in 0.0001pt;"> In 1984, the Botanical Garden was in need of a new fundraising campaign to fuel the organization’s growth. Mary Rodgers, the chair of the Park’s PR Committee, wanted to drape lights in the Park’s oak trees. However, the idea was too expensive for the time and instead the director of the Botanical Garden, Paul Soniat created a program called “A Tribute to a Christmas Tree” where local artists decorated Christmas Trees. They were displayed in a tent at the Garden. <o:p></o:p></div><div style="font-family: "Times New Roman", serif; margin: 0in 0in 0.0001pt;"><br /></div><div style="font-family: "Times New Roman", serif; margin: 0in 0in 0.0001pt;"> The idea of decorating the oak trees in lights never went away. For a few years, there were small light displays around the Garden. Those in charge of the park believed that a larger light display would be popular, but it took several years for a plan to come into place. In 1987, the oaks at the front of the Park finally were covered in lights. A local energy company designed a way of powering the lights and underwrote the cost of the electricity. By installing the lights at the entrance to the Park, park management had created a whole other way for visitors to experience the lights—in their cars. Before visitors had to walk around the Botanical Garden to view the displays. Now with the lights spread out through the park, guests never had to leave their cars. This meant that many more people could see the lights at any given time. More lights and more people naturally meant growing the size and scope of the event. So Charles Foti, a local sheriff, organized the construction and installation of holiday exhibits including a “Cajun Christmas Village.” <o:p></o:p><br /><br /></div><iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/WME43h5lGNc" width="560"></iframe><br /><div style="font-family: "Times New Roman", serif; margin: 0in 0in 0.0001pt;"><br /></div><div class="MsoNormal" style="font-family: "Times New Roman", serif; margin: 0in 0in 0.0001pt;"> By 1991, the Celebration in the Oaks received over 350,000 visitors. The popularity of the event led to the creation of additional garden areas and child’s play areas. Over the years, the Park has added a charity walk/run, guided tours, a miniature train, floats, and a host of other attractions. Like the rest of the city, City Park was damaged by Hurricane Katrina, but the organizers of Celebration in the Oaks managed to pull off an abbreviated version in 2005 and as the city recovered from the storm, the celebration grew once again in scope. <o:p></o:p></div><div class="MsoNormal" style="font-family: "Times New Roman", serif; margin: 0in 0in 0.0001pt;"><br /></div><div class="MsoNormal" style="font-family: "Times New Roman", serif; margin: 0in 0in 0.0001pt;"> Currently, the Celebration features nearly 600,000 lights, attracting over 165,000 people per year. The fundraiser provides 13% of City Park’s yearly operating budget. It opened on the Friday after Thanksgiving and closes on January 3. It’s a New Orleans holiday tradition that is not to be missed. </div>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-21749515058754938442020-11-24T10:00:00.001-08:002020-11-24T10:00:01.504-08:00Thanksgiving: New Orleans Style <p> Enjoy this video about Thanksgiving, New Orleans style. </p>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/c20uGV9Y76k" width="560"></iframe>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-5723959365008879752020-11-17T10:00:00.001-08:002020-11-17T10:00:08.518-08:00Interview with Bonsai Potting Master<p>We've got a video of Evan from Underhill Bonsai interviewing Byron Myrick, a legendary bonsai potter. Enjoy! </p>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/u8O5lNr0xDY" width="560"></iframe>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-32322843799971350452020-11-10T10:00:00.001-08:002020-11-10T10:00:05.468-08:00Fall Book Recommendations<p> Now that fall is firmly here and we're all going to spending more time inside--in Louisiana it's the perfect time to go outside--it's time for a couple of book recommendations. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuewhW7rVoICxOOGABYjs-RXUq3ZwyclEHZDwM3r2K4fiB5TNFk9zIN9_IouFCr89N1vCL1G_6MAJtT5z75Y9bQw4tJCcktYOPMyj2rkUWK61087BXs-2FCu25NbwYpFzQbsa3Sw21Z1U/s2048/9780345523570.tiff" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1250" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuewhW7rVoICxOOGABYjs-RXUq3ZwyclEHZDwM3r2K4fiB5TNFk9zIN9_IouFCr89N1vCL1G_6MAJtT5z75Y9bQw4tJCcktYOPMyj2rkUWK61087BXs-2FCu25NbwYpFzQbsa3Sw21Z1U/s320/9780345523570.tiff" /></a></div><p><i>The First Family: Terror, Extortion, Revenge, Murder and the Birth of the American Mafia </i>by Mike Dash </p><p>Dash's book tells the story of Guiseppe "the Clutch Hand" Morello, a Sicilian immigrant who became the first "boss of bosses" in the United States. With a novelist's flair for description and rising tension, Dash entertainingly shares the story of Morello's arrival in the United States and subsequent rise in the criminal underworld before founding the first Mafia family in the US. Dash traces the unglorious rise of organized crime in the United States as newly arrived Italian immigrants blackmailed, bombed, and bludgeoned one another in the pettiest of criminal enterprises. Morello, who organized counterfeiting schemes and largely had others commit crimes under his orders, managed to avoid prosecution for years until the Secret Service set up an extensive sting operation and sent him to jail for 10 years. When Morello was finally released from prison, he became an advisor to his successor, but the world had changed around him and he died as so many of his compatriots did--at the hands of an assassin. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://upload.wikimedia.org/wikipedia/en/6/6e/Batavia's_Graveyard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="399" data-original-width="249" src="https://upload.wikimedia.org/wikipedia/en/6/6e/Batavia's_Graveyard.jpg" /></a></div><p><span style="font-family: inherit;"><i>Batavia's Graveyard: The True Story of the Mad Heretic Who Led History's Bloodiest Mutiny</i> by Mike Dash </span></p><p>Instead of the Mafia, Dash focuses on the story of a Dutch East India Company merchant vessel and the rebellion plotted by the ship's captain and one of the company's merchants. The merchant was a radical religious heretic who joined the Company to save himself from debt. The captain merely hated the expedition's leader and wanted to sleep with one of the passengers. In the midst of a profitable spice trading voyage, the two men plotted to kill most of the crew and passengers, steal the ship's store of gold and silver and live the rest of their lives outside the law. Everything was going to plan until the captain accidentally crashed the ship into shoals off the coast of Australia, stranding the crew and passengers hundreds of miles from help and food. The rest of the story just reminds you how often history is more crazy than fiction ever could be.</p>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-80576810902803603502020-11-03T10:00:00.001-08:002020-11-03T10:00:04.559-08:00Election Day<p>If you haven't already, go vote! </p>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-48944012207703058722020-10-27T10:00:00.001-07:002020-10-27T10:00:04.073-07:00New Orleans City Park Video Tour <p>Traveling to New Orleans is difficult right now. The city has lots to offer visitors besides the French Quarter and Bourbon Street. We've outlined the history of <a href="https://dgjury.blogspot.com/2018/08/city-park.html">City Park </a>in the past, but since you likely won't be visiting City Park anytime soon, how about a video tour instead? </p>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/G7mI_s68tr4" width="560"></iframe>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-19822216286718733842020-10-20T10:00:00.001-07:002020-10-20T10:00:10.808-07:00Underhill Bonsai Video<p>For years, Doug has maintained an extensive bonsai collection. In the past few years, he has taken that passion for bonsai and opened a bonsai nursery, selling trees and sharing his expertise with the general public. </p><p>Underhill Bonsai engages in educational programs on the third Thursday of every month for the public, that in light of the pandemic, have moved completely online. For those new to the world of bonsai, we have one of those videos for you all to enjoy. </p>
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/Tx_Phi0ZzVw" width="560"></iframe>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0tag:blogger.com,1999:blog-3969139973866766838.post-21166867466660119702020-10-13T10:00:00.001-07:002020-10-13T10:00:02.430-07:00Some More Pandemic TV Recommendations <p> A few weeks ago, we offered some pandemic TV recommendations--well the pandemic is still raging and we still have plenty of time to watch TV, so here are a few more TV shows that could be worth your time. </p><p> <iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/hJGedvRfHYg" width="560"></iframe> </p><p><i>The Great (</i>Hulu<i>): </i>Elle Fanning plays Catherine the Great, Russia's longest ruling in monarch, in this TV series that is very loosely based on Catherine's real life. In the show, a naive Catherine arrives in Russia full of inspiration and a desire to transform her new homeland into a progressive European power. Instead she meets her boorish fiancé, Peter (Nicholas Hoult) who is as stupid as he is cruel. What follows is a dark comedy of remarkable depth and pathos. Catherine struggles with coming to terms with her new life of courtly intrigue and the capriciousness of her odious husband. Hoult revels in Peter's harebrained scheming and portrays Peter as both a monster and a pathetic man-boy seeking his dead mother's approval. (He keeps her in a glass case in the hallway just so he can talk to her.) Surrounding Catherine are a sassy servant, a secretly idealistic courtier, a beaten-down general, and an aristocratic couple trying to keep their marriage intact as Peter carries on an affair with the wife. </p><p><i>Battlestar Galactica </i>(Peacock): Ronald Moore's reimagining of the campy 1970s <i>Star Wars-</i>knockoff premiered in 2003 as America was in the midst of navigating our post 9-11 world. The series, set after near destruction of humanity, followed a small band of survivors on the edge of the galaxy trying to avoid death from their enemies and to rebuild humanity. With towering performances from Edward James Olmos and Mary McDonnell, BSG tackled the issues at the core of humanity's never-ending search for purpose. Episodes dealt with the morality of suicide-bombing, abortion, justice, forgiveness, the emptiness of revenge, and dealing with trauma. In four seasons, BSG pushed the boundaries of science fiction to fascinating and morally ambiguous ends, but never lost of sight of the humanity of its characters. </p><p><i style="mso-bidi-font-style: normal;">The Good Place </i><span style="mso-bidi-font-style: normal;">(Netflix)</span><i style="mso-bidi-font-style: normal;">: </i>This show, from Michael Schur (co-creator of <i style="mso-bidi-font-style: normal;">Parks and Recreation</i>), takes a rather high concept premise and runs with it. Kristin Bell plays a woman who is accidently sent to the “Good Place” after she dies. Only she’s not supposed to be there. Ted Danson, as a mid-level afterlife manager, reminds us why he might be the best sitcom actor ever. Over the course of its four season, the show dealt with ethical questions about humans and what we owe one another. It also presented a murders-row of characters from "Arizona dirtbag" Eleanor to Chidi, the indecisive philosopher to Tahani, the people-pleasing, name dropping socialite, and wanna-be Jacksonville DJ Jason. The Good Place will make you laugh and cry in equal measure. </p>Douglas A. Greenhttp://www.blogger.com/profile/07614111261111363594noreply@blogger.com0