670. Sophie White

670. Sophie White joins us to discuss her book, Voices of the Enslaved: Love, Labor, and Longing in French Louisiana. Sophie also has a companion website, "Voices of the Enslaved: A Digital Humanities Approach to Encountering the Archive." This website is well worth your time. It has an article on the earliest reference to voudou, for example, with primary documents and detailed analysis. In Voices of the Enslaved: Love, Labor, and Longing in French Louisiana, Sophie White uncovers a rare and startling "soundscape" of the 18th century. While most history books treat enslaved people as silent statistics, White mines the meticulously recorded trial records of the Louisiana Superior Council to find something revolutionary: the direct testimony of over 150 men and women.

669. Marcelle Bienvenu, Part 2

669. Part 2. We continue Women's History Month by concluding our conversation with Marcelle Bienvenu. Whe is an author working on the history of Creole cooking. Marcelle Bienvenu's highly anticipated new release of her timeless classic, Who's Your Mama, Are You Catholic, and Can You Make A Roux? is a treasure trove of over two hundred recipes, revised with a Foreword by Emeril Lagasse and sumptuous color photography capturing the essence of every season. Marcelle is a cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s.

668. Marcelle Bienvenu, Part 1

668. We begin women's history month by talking to Marcelle Bienvenu about the history of Creole cooking. In a city known worldwide for its food, the women of New Orleans have led the way. Marcelle Bienvenu's highly anticipated new release of her timeless classic, Who's Your Mama, Are You Catholic, and Can You Make A Roux? is a treasure trove of over two hundred recipes, revised with a Foreword by Emeril Lagasse and sumptuous color photography capturing the essence of every season.

667. Kass Byrd, Part 2.

667. Part 2 of our conversation with Kathleen Kass Byrd about her book on the history of Natchitoches. "Kathleen M. Byrd’s Natchitoches, Louisiana, 1803–1840 is an examination of one French Creole community as it transitioned from a fur-trading and agricultural settlement under the control of Spain to a critical American outpost on the Spanish/American frontier and finally to a commercial hub and jumping-off point for those heading west. Byrd focuses on historic events in the area and the long-term French Creole residents as they adapted to the American presence.

666. Kathleen 'Kass' Byrd. Natchitoches History, Part 1.

666. Kathleen Kass Byrd, part 1, joins us to discuss her book on the history of Natchitoches. "Kathleen M. Byrd’s Natchitoches, Louisiana, 1803–1840 is an examination of one French Creole community as it transitioned from a fur-trading and agricultural settlement under the control of Spain to a critical American outpost on the Spanish/American frontier and finally to a commercial hub and jumping-off point for those heading west. Byrd focuses on historic events in the area and the long-term French Creole residents as they adapted to the American presence.

665. Zella Palmer, Part 2.

665. Part 2 of our interview of Zella Palmer, expert on Creole and African cooking. She released a documentary, The Story of New Orleans Creole Cooking: The Black Hand in the Pot. She is also the author of Recipes and Remembrances of Fair Dillard, 1869-2019.Zella, educator, food historian, author, and filmmaker, serves as the Chair and Director of the Dillard University Ray Charles Program in African-American Material Culture.

664. Zella Palmer, Part 1.

664. Part 1 of our interview with Zella Palmer about the influence of African cooking on creole cuisine. The Story of New Orleans Creole Cooking: The Black Hand in the Pot. She is also the author of Recipes and Remembrances of Fair Dillard, 1869-2019. Zella, educator, food historian, author, and filmmaker, serves as the Chair and Director of the Dillard University Ray Charles Program in African-American Material Culture. Palmer is committed to preserving the legacy of African-American, Native American, and Latino culinary history in New Orleans and the South.