ROUSES_Spring2024_Magazine Pages Web

Creative Director & Editor Marcy Nathan

Contributors MARCELLE BIENVENU

Art Director & Design Eliza Schulze

Illustrator Kacie Galtier

Marcelle Bienvenu is a cookbook author and food writer. A native of St. Martinville, in the heart of Cajun country, Bienvenu wrote Who’s Your Mama, Are You Catholic and Can You Make a Roux? and Stir the Pot: The History of Cajun Cuisine with Eula Mae Dora , and other books and cookbooks. She also co authored five cookbooks with Emeril Lagasse. DAVID W. BROWN David W. Brown is a freelance writer whose work appears in The Atlantic , The New York Times , Scientific American and The New Yorker . His most recent book, The Mission: A True Story , a rollicking adventure about a motley band of explorers on a quest to find oceans on Europa, is in bookstores now. Brown lives in New Orleans. LIZ THORPE Liz Thorpe is a world-class cheese expert. A Yale graduate, she left a “normal” job in 2002 to work the counter at New York’s famed Murray’s Cheese. She is the founder of The People’s Cheese, and author of The Book of Cheese: The Essential Guide to Discovering Cheeses You’ll Love and The Cheese Chronicles . POPPY TOOKER Poppy Tooker is a native New Orleanian who has spent her life immersed in the vibrant colors and flavors of her state. Poppy spreads her message statewide and beyond via her NPR-affiliated radio show and podcast, Louisiana Eats!

Designer Mary Ann Florey

Marketing Coordinator Harley Breaux

Copy Editor Patti Stallard

Advertising & Marketing ron bonacci Tim Acosta Amanda Kennedy Stephanie Hopkins

Nancy Besson Taryn Clement

GUIDRY’S CATFISH ARROW-CIRCLE-RIGHT Guidry’s Catfish, Inc. , located in Breaux Bridge, Louisiana, had its origins in 1975, when Bobby and Debbie Guidry first placed catfish traps in the delta wetlands of the Atchafalaya Basin to earn extra income. In 1976, after doing thorough research on the catfish industry, Bobby Guidry began processing U.S. farm-raised catfish. Processing out of a 20' x 20' building, the Guidrys, along with a handful of family members and several close neighborhood friends, would work all day and into the night to process the 4,000 or so pounds of farm-raised catfish they had trucked in each day. A lot has changed since those days: Guidry’s now employs over 230 people and operates out of a 100,000-square foot, state-of-the-art facility. They process over 1.2 million pounds of fresh catfish a week. Bobby and Debbie’s children, the family business’s second generation, are now involved in the day-to-day operations and management of the company, and are helping to drive the company into the future.

Cover photo by Romney Caruso

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ROUSES SPRING 2024

Photo by Romney Caruso