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Magazine subscribers, check your email for your renewal notice. If your subscription is about to expire you should have received reminders to renew via email over the past few weeks. Click here to renew on line or call 504-208-9959 to renew. Don't miss an issue! |
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April 10, 2014
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Two years ago today the premiere issue of the magazine arrived via FedEx. Over those two years we've published almost 700 recipes, most of which appear only in the print version of the magazine. We don't republish many of them to our website or newsletter -- we want paid subscribers to feel like they're getting good value for their money. And they do; I'm happy to brag that our subscriber renewal rate averages above 80% each month. Phenomenal numbers! Thank you! Mark your calendars for Shreveport: The Sci-Port is partnering with Great Raft Brewing to raise money for Give for Good; the funds will to to the Girls on the Run of Shreveport, a great motivating program for girls. On May 6th, the brewery is open for touring and tasting, and $1.00 for every beer you purchase will be donated to the fund. The Sci-Port is also fundraising for itself; a local family has offered up to $300,000 in matching funds if they meet their goal of raising $70,000. In case you don't know, the Sci-Port is one of the ten best in the country. It promotes science, technology, engineering, and mathmatics learning, categories our country's children have fallen behind in in recent years. Plus, it's a facinating place. Put it on your must-visit list. More details can be found here. NOTE: The Collector's Bundle has been on back order for a few weeks; we are now fully stocked up and shipping. Readers love it; it's not often you have the chance to collect every single issue of a magazine. Click to order. We have partnered with the Hotel Monteleone to give one lucky reader a long weekend for two in New Orleans and tickets to the New Orleans Wine and Food Experience. Details and the entry form are here; good luck, and I look forward to meeting the winner! Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, President P.S. Our magazine is 2 years old this month. We owe all you magazine subscribers a big thank you for your early support. If you don't subscribe but enjoy this newsletter and web site then do your share and consider getting your own paid magazine subscription: click to subscribe to Louisiana Kitchen & Culture in print. Still not sure? Start with a trial Only $10 gets you the special trial subscription
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March/April Issue On Sale Now |
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Grilled Pimento Cheese Sandwich It's the Masters golf tournament week, one of my very favorite of the year. Pimento cheese sandwiches are traditionally available for patrons to purchase on the course, usually for just a couple bucks apiece. Since I can't be there, I'll whip up this gourmet version to snack on while watching hours of golf this weekend. Click to forward email and recipes.
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Marinated Louisiana Crab Claws I feel like I should have some of these in the refrigerator all summer long. They're a great snack or appetizer, add a lot to a salad, and make a great warm summer evening entrée. I declared winter officially over earlier this week; we're going to pretend temperatures aren't dropping into the 30s and 40s this week. Click to forward email and recipes.
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Deviled Eggs Ten Ways A girlfriend of mine delightedly reported the other day that her granddaughter had learned how to make deviled eggs and was asking if it was o.k. to prepare them frequently. Karen loves them as much as I do and was quick to grant permission. Here are ten different preparations. Click to forward email and recipes.  |
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Published in Louisiana by Louisianians 2013 Copyright Our Kitchen & Culture, LLC. All Rights Reserved |