Walk the aisles of the New Orleans Food Cooperative's gleaming new grocery store in the Faubourg Marigny, and it seems there's something different to catch the eye on every shelf and in every bin, from rare and colorful heirloom produce varieties to specialty meats to bulk grains and seeds. It turns out, there's also a mission and a community purpose behind them too.
New Orleans, La. – Imagine the dubious scrutiny a native New Orleanian might bring to an oyster po-boy encountered in Atlanta or a muffuletta in San Francisco. That's how the Philadelphian approaches the cheese steak or roast pork sandwich outside of their natural habitat, how the Chicagoan looks at an Italian beef abroad and how a Northeasterner with a hoagie jones regards anything dubbed a sub.
1lb. lump crabmeat 2 cups mayonnaise 6 oz. capers, chopped 3 tablespoons chopped parsley 1 bunch green onions, sliced Juice of 1 lemon 1 egg 1 cup oil Salt, pepper and hot sauce to taste 1 head iceberg lettuce, finely sliced
Combine lemon juice and egg in food processor. With machine running, slowly drizzle in oil. Mix together crab, mayonnaise, capers, parsley and green onions. Chill thoroughly and serve on a bed of lettuce.
New Orleans, La. – For players and coaches, a football game starts long before kickoff. The same holds true for the food-minded Saints fan. For such fans, it starts with choosing what to cook and devoting the hands-on work to ensure a victorious feast.