When one hears of terrible events such as the BP oil spill off the coast of Louisiana, what immediately comes to mind is the loss of wildlife, the long term environmental consequences and the loss of employment for the inhabitants of the region. Few stop to think about the more subtle impact on local culture of which cuisine is an important part, especially in a city like New Orleans which has a long, distinguished culinary history.
To me, the opportunity to partake in a good meal in the company of friends and family counts amongst life's great privileges. So much of what I love about food is its regional identity which of course starts with local ingredients. Perhaps this is why an interview with New Orleans chef Susan Spicer which I came across in the WSJ hit such a nerve. During the interview, Ms. Spicer talks about the impact of Hurrican Katrina and the challenges of running a restaurant in the aftermath of one of the worst disasters in the city's history.
New Orleans was still in the process of recovering from Hurrican Katrina when the disastrous BP oil spill occurred. I encourage you to read the interview . It highlights some of the more subtle consequences of the disaster which we don't normally consider when tallying the overall cost.
Sincerely,
The Luxe Chronicles
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