July 24 2015
By: Michael Kleinschrodt , Nola.com
Louisiana festivals spend the month of September saying goodbye to summer. The month begins with the long Labor Day weekend, the last big holiday of summer. In New Orleans, this means it is time for Southern Decadence, the gay and lesbian festival weekend that includes parades, dances, street parties and contests.
By the time the end of the month arrives, the St. Tammany Parish Fair and the Tangipahoa Parish Fair will be opening, with midways, livestock exhibits, music, pageants, and the smells of carnival food filling the air, letting Louisianians know that fall finally has arrived.
As the temperatures fall (you know, to the upper 80s), the festival season heats up. Other highlights for September include the New Orleans Burlesque Festival, the Natchitoches Meat Pie Festival, the Steamboat Stomp, the Alligator Festival, and the NOLA on Tap Beer Fest.
Everyday With Rachel Ray, September 2015 Issue
By: Rachel Wharton Read more...
Ten years after the most devastating natural disaster in United States history, ABC anchor and Mississippi Gulf Coast native, Robin Roberts returns to the region to explore Hurricane Katrina’s legacy, examine the remarkable recovery, where it has fallen short, and celebrate the indomitable spirit that runs through New Orleans and the Gulf Coast. Robin’s coverage of Hurricane Katrina began during the darkest hours of the storm when there were uncertainties for many, including Robin’s own family who were impacted by the hurricane in Pass Christian, Mississippi. Now, in this insightful and uplifting special, viewers are introduced to survivors and volunteers who have never before shared their stories of resilience and strength in the face of insurmountable odds.
A native son dedicated to the culinary riches of southern Louisiana, John Besh has set the benchmark for fine dining in New Orleans—a town whose very identity is bound to its food. His flagship restaurant, August, is located in a historic 19th-century French-Creole building in the city’s central business district. And its contemporary menu resolutely reflects the chef’s roots in ingredients and preparation with dishes such as Louisiana rabbit with morels and sage grits, and a signature chopped salad made with 21 vegetables and herbs. August’s numerous accolades include being named one of the 100 Best Wine Restaurants by Wine Enthusiast, and 2012 and 2013 nominations for Outstanding National Restaurant by the James Beard Foundation. In 2014, the foundation inducted Besh into Who’s Who in Food & Beverage, after naming him Best Chef of the Southeast in 2006.