We are on our way to our next goal of 2,000 subscribers. 

Many, many thanks to those of you who have signed up, and given gifts; you helped us blow through our initial goal of 1,000. 

Labels for the next supplemental mailing of the premiere issue will be generated soon; don't miss the Collector's Edition.

Subscription information, including gifts, is here, or call 504-208-9959.

Father's Day is coming, and a subscription makes a great gift. Order by end of day Wednesday and we'll get a gift card in the mail Thursday morning.

​It's also perfect for college graduates moving away this summer, as they will welcome a taste of Louisiana with each issue.

We reviewed layouts of the July/August edition yesterday afternoon, and it's as beautiful, informative, and packed with recipes as the first issue. Weekend entertaining has a wide range of grilling options, all so good I've already replicated most of them for guests here at home. Weeknight dinners have an array of cool, entrée-sized salads so enticing the temperature will drop ten degrees and you'll reach for a fork immediately when you see them. And that's just getting started—we take you on outings all over the state and continue our explorations of the people and places that make Louisiana so unique.

Meanwhile, don't forget to explore our website. We have some guest bloggers writing interesting commentary on a regular basis, and there are hundreds of recipes to browse. When you find one you like, use the social media tags at the bottom to share it on Twitter, Facebook, and Pinterest, or use the email tag to forward it to a friend. All of these actions help spread the word about the magazine, and help us reach our goals.

​Subscription information, including gifts, is here, or call 504-208-9959.

​If you'd prefer, you can order a single copy of the Premiere issue here, or you may still find copies at Rouses, Books a Million, Hastings, and select Barnes & Noble.

​Best regards,

Susan Ford, Publisher
Louisiana Kitchen

http://louisiana.kitchenandculture.com
susan@kitchenandculture.com  
jyl@kitchenandculture.com

​Read what some of our readers are saying:

Chef John Folse writes;

Dear Susan and Jyl...Oh My God!!!!! What a beautiful piece of work and how do I thank you enough for featuring us on the cover. Jyl, the writing of our story is just wonderful and I love the fact that you wrote it with complete accuracy and heart andmy entire team commented on the superb quality ......... We wish you great success ...

John

"WOW!

Hi Jyl: I was delighted to return home last night to discover the most gorgeous looking publication on our dining room table. The premiere issue is beautiful."

Richard

"Gorgeous!!"
Barbara C

"Kudos to Susan and her crew. I think it looks terrific. Obviously the work of professionals."

Steve R
Richmond, MI

"Kudos to the staff responsible for creating the “premiere edition” of Louisiana Kitchen; it is outstanding! ...... In my opinion, it eclipses the best of the local New Orleans food related publications. As a subscriber, I look forward to future editions."

Charley C
New Orleans, LA

"Congrats on a first class issue of your pub! I'll be going thru it several times.....

.. wonderful job!"
Peggy R

"LOVE IT!!!"
Paula Finley

Chef Nealy Frentz writes:

"Jyl, Just wanted to congratulate you and Susan on your awesome magazine!  .......... we love love love it!!  From the pictures to the recipes it really looks amazing.  If you are ever needing more recipes Keith and I would be happy to share ours."

Nealy Frentz

"I've already subscribed to Louisiana Kitchen, I received the premiere issue - and it's WONDERFUL. .......... I'll be a lifelong subscriber."

Rodney Boyd

Chef Holly Goetting writes;

Jyl, I wanted to let you and Susan know how beautiful your first issue is. The pictures and articles are brilliant.... Really, really superb!!!

Chef Holly Goetting, Charley G's, Lafayette

Order your subscription today and receive the premiere issue. Subscribe online here, or call 504-208-9959.