Pathway: A Tribute to South Louisiana

03/07/22 • 41 min

Discover Pathway: A Culinary Journal, Anne’s tribute to South Louisiana. You can also download Pathway as a PDF. In this episode, Anne walks us through Hot & Crispy Des Allemands Catfish Sandwich—you can see all the amazing recipes of Pathway here.

Hurricane Ida made landfall on August 29, 2021, cutting a path of destruction across part of South Louisiana. La Place, Louisiana was particularly hard hit, and La Place happens to be the hometown of Smidgen host and owner of Red Stick Spice Company, Anne Milneck.

From that ruin, Anne responded by creating a beautiful tribute, Pathway: A Culinary Journal. One part recipe collection, one part guidebook, Pathway contains gorgeous pictures, enticing recipes, and a special invitation to visit these places that were most profoundly impacted by Ida.

Join us on this episode of Smidgen to explore Pathway through the stories and recipes of this special region of Louisiana.

Mentioned on the show:

Anne walks us through the delicious preparation of a Hot & Crispy Des Allemands Catfish Sandwich. After listening, view the recipe for yourself here.

Smidgen, Season 4 is a geaux! We need to hear from you—literally! Email audio messages of your cooking conundrums to Anne and we’ll pick select questions to be answered by Anne in our upcoming season. Send audio of your questions to [email protected] and then listen to Season 4 to hear if your questions was chosen!

Do you know who got news of Pathway first? Our newsletter subscribers get the first peek at what we’re cooking up at Red Stick Spice Company. Sign up for our newsletter here.

We hope you loved learning more about South Louisiana and are intrigued to make your own visit down bayou soon. Don’t forget to email audio of your cooking questions to Anne. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter.

Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app. Smidgen is the podcast of Red Stick Spice Co.

Join us on this episode of Smidgen to explore Pathway through the stories and recipes of this special region of Louisiana.

Mentioned on the show:

Anne walks us through the delicious preparation of a Hot & Crispy Des Allemands Catfish Sandwich. After listening, view the recipe for yourself here.

Do you know who got news of Pathway first? Our newsletter subscribers get the first peek at what we’re cooking up at Red Stick Spice Company. Sign up for our newsletter here.

Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app. Smidgen is the podcast of Red Stick Spice Co.

Previous Episode

Local Love

The very first interview on the very first episode of Smidgen was with Galen Iverstine of Iverstine Farms Butcher. Galen is back on this Season 3 finale episode of Smidgen to talk about what impact the last year had on his small business; what he learned as a rancher from the pandemic; and what customers are shopping for now at the meat counter.

Galen and Anne Milneck, host of Smidgen and owner of Red Stick Spice Co. discuss the realities of shopping local—is “shop local” just a popular slogan or does it have real results for a community?

Galen and Anne both had supply chain concerns when the pandemic lockdowns first were announced. If you’ve never really thought about how food gets to your local food provider, this part of the conversation will be enlightening and informative (really—if you’re thinking, “Uh, supply chain??” these two small business owners will give you new insights.)

Finally, Anne uses one of her favorite items from Galen’s shop—the Iverstine chorizo—to make Cast Iron Chorizo Queso as she walks us through the recipe. Not too picante, but plenty flavorful, and mucho cheesy, Cast Iron Chorizo Queso is your next crowd pleaser or the perfect filling for tacos.

Mentioned on the show:

¡Que rico! Watch Anne prepare Cast Iron Chorizo Queso on Facebook Live. You can find the complete recipe over on the Red Stick Spice Co. blog.

Yes! Chili is a powder, but Chili Powder Blend is... well, a blend! Try any of the Red Stick Spice Co. chili varieties—from pleasantly warm to whoo-my-oh-my hot!

Anne is a big fan of the Butcher Bundles available at Iverstine’s. Galen mentioned the bundles briefly—take a peek and see if a Butcher Bundle is right for you.

Galen referenced a Freakonomics podcast episode about the supply chain that he thought was particularly good. Listen here.

Are you in the Greater Baton Rouge area (or do you plan to be?) Attend one of the Red Stick Spice Co. farm tours. One of the stops is Iverstine Farm. Learn more about our Farm, Food & Cooking Tour.

We are so excited for our C’est Si Bon subscription boxes! Get the goodness of Red Stick Spice Co. each month with a C’est Si Bon subscription—each box contains a curated tea in addition to a full size spice and a local product. Makes an amazing gift. C’est Si Bon!

Listen to the episode for a Red Stick Spice Company discount code, special for you, our Smidgen listener.

We loved bringing you this season of Smidgen. What would you like to hear about on a future episode? Did you have a favorite of Season 3? Let us know! Hit us up on any of the Red Stick Spice Co socials, including Facebook, Instagram, or Twitter.

Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app. Smidgen is the podcast of Red Stick Spice Co.

Next Episode

Rollin' in the Pizza Dough

How do you keep pizza dough from springing back when you’re making pizza at home? We get our question from Mary, student of the Pizza Masterclass at Red Stick Spice Company. Mary was trying to stretch out her dough and it would not cooperate, instead the dough wanted to stay in a ball. Smidgen host Anne Milneck brings on pizza expert Cara Peterson of Go Eat Concepts and Rocca Pizzeria in Baton Rouge to talk all things pizza making at home. (Cara also happens to be the instructor of the Pizza Masterclass at Red Stick Spice.)

This episode is going to inspire you to try new toppings and new techniques for pizza at home. We can’t guarantee that your pizza will be a perfect circle (surprise—it doesn’t have to be!) but we know you’ll be a better pizza chef after listening to this episode.

Mentioned on the show:

Make Cara’s fresh, from scratch pizza dough and try your hand at Neapolitan Pizza

What is proofing and how many proofing stages does pizza dough go through?

When should I start my dough if I want pizza on Friday?

If I don’t want to start pizza dough from scratch, what options do I have?

What are some toppings I haven’t considered for pizza at home?

I don’t have a hearth or woodburning oven. How can my normal conventional oven make great pizza?

THIS SETTLES IT: Does pineapple belong on pizza?

How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here.

If this episode doesn’t inspire you to throw a pizza party, we don’t know what will. We look forward to seeing the homemade circles (or ovals) you create to make your own homemade pizzas. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter.

Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts, Pandora, or your browser, or your favorite podcast app. Smidgen is the award-winning podcast of Red Stick Spice Co.