ROUSES_SeptOct2019_Magazine

Contributors

CONTRIBUTORS' SAINTS SUPERSTITIONS

JUSTIN A. NYSTROM Justin A. Nystrom is the Peter J. Cangelosi/ BEGGARS Distinguished Professor of History at Loyola University New Orleans where he teaches American History, Foodways, and Oral History. He is the author of the James Beard nominated Creole Italian: Sicilian Immigrants and the Shaping of NewOrleans Food Culture and New Orleans after the Civil War: Race, Politics, and a New Birth of Freedom. PATTI STALLARD Patti is a freelance copy editor, proofreader and copywriter with decades of editorial experience in both the marketing and publishing arenas. A native New Orleanian and a culinary devotee, she was part of many creative teams that crafted ADDY award-winning campaigns for a variety of clients, including tourism, professional sports and higher education. CREG STEPHENSON Creg Stephenson has covered football for more than 25 years for a variety of publications in the Southeast. He lives in Theodore, Alabama (very near a Rouses Market, as a matter of fact), and writes for AL.com. MICHAEL TISSERAND Michael Tisserand is a New Orleans-based author whose books include The Kingdom of Zydeco ; Krazy: George Herriman, A Life in Black and White ; and a post-Katrina memoir, Sugarcane Academy , about Tisserand and other parents persuading one of his children’s teachers, Paul Reynaud, to start a school among the sugarcane fields of New Iberia. Tisserand is a founding member of the Laissez Boys Social Aide and Leisure Club, a Mardi Gras parading organization.

“ We are big college football fans and like a lot of houses in the South our loyalties are divided between two schools. We are convinced that dressing our boys in team swag actually brings bad luck, so we have been known to dress the kids in the other team's colors for the rivalry game. People often misinterpret this as a generosity of spirit.” - JUSTIN NYSTROM “ Every game, I gorge myself with party food and drink heavily. It has a 50-50 success rate. This year I’ll try to drink harder.” - DAVID W. BROWN “ I watch football alone or in very small groups, the smaller the better (but ideally alone). And for God's sake, no kids running in front of the TV.” - CREG STEPHENSON watch the games that I sat through religiously, but at halftime of every game we had to go out to the yard and replay the first half with our own official NFL football (signed by Brett Favre). That seemed to do the trick during Green Bay's highly successful run in the 90s.” - LUKE JOHNSON “ I grew up in rural Wisconsin, where the Green Bay Packers reign supreme. My father would get too nervous to sit down and

SARAH BAIRD Sarah Baird is the author of the books New Orleans Cocktails and Short Stack Edition: Summer Squash . Her work appears regularly in/on Saveur , Eater , GQ , First We Feast , PUNCH and Food & Wine . She was the longtime food editor and restaurant critic for the New Orleans alt-weekly, Gambit Weekly . DAVID W. BROWN David is a regular contributor to The Atlantic , The Week and Mental Floss . His work also appears in Vox , The New York Times , Writer’s Digest and Foreign Policy magazine. He is a regular commentator for television and radio. CHANNING CANDIES Channing Candies, a photographer based ini Schriever, Louisiana, loves to travel, but says there's nothing like fishing and camping at home in South Louisiana. ROMNEY CARUSO Romney is a Mandeville resident and has been a professional photographer for over 25 years. He has styled and photographed food for hundreds of local and national publications, and for several cookbooks. His portrait series of chefs and bartenders, titled “Shakers, Knives & Irons,” was recently displayed in New Orleans and Los Angeles. LUKE JOHNSON USA Today Network reporter Luke Johnson covers the Saints (and other interesting things) for the USA Today network. He is a United States Marine Corps veteran.

WHAT YOU WILL NEED: teaspoon onion powder teaspoon black pepper 4 tablespoons (2 packages) dry ranch dressing mix 1 tablespoons red pepper flakes 1 tablespoons Cajun seasoning 16-ounce package of Nabisco Premium Soup & Oyster Crackers 2 cups Rouses Extra Virgin Olive Oil

HOW TO PREP: Pour the olive oil, seasonings and spices into a large, gallon-size ziplock bag. Seal the bag and knead to thoroughly mix the ingredients together. Place all of the crackers in the bag and re-seal. Gently turn the bag over several times to coat the crackers with the spice mixture. Let the bag sit overnight. Remove crackers from the bag and lay them out on a sheet pan. Bake at 250°F for 15 minutes.

Cajun Crackers (Makes 2 cups)

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SEPTEMBER•OCTOBER 2019