25/08/2025
A few words from our editor, Daniel Schumacher, on our September/October issue, on newsstands now:
When my wife and I started dating, it became immediately clear to us how different our careers were. One morning, she sent me a photo of the alligator that had been following her around the shipyard where she’d been doing an environmental audit. I received this text message while drinking a glass of Champagne at Brennan's Restaurant in the French Quarter. The apparent contradiction of ancient eating machines lurking around every corner and the essence of luxury somehow seems natural in Louisiana. Rustic handmade foods and extravagant delicacies get equal billing at home and in restaurants (though I think peoples’ hearts go to the rustic homespun classics). In this harvest issue, we have just such a mix of flavors and stories to help you welcome the season.
This time of year, we always want to will the cooler weather into existence. We want to believe that it’s time for heartier gumbos and long-cooked roasts, but in reality, it’s still quite warm. What makes things a little tougher is that there isn’t much in the way of new produce to get excited about. Persimmons, however, are coming into season, and they are an underrepresented gem in the Louisiana pantry. Whether you’re a novice or a persimmon pro, we have a few recipes in the Backyard Persimmons story I think you’ll love. My favorites were the Persimmon Fried Hand Pies and the Roasted Pork Loin and Persimmons featured in this issue.
It’s also the season of welcoming the newest class of Chefs to Watch, and I couldn’t be more excited about the breadth and depth of their experience and expertise. From Shreveport soul food to New Orleans cuisine and artisan breads to some of the best brisket outside the Lone Star State, these chefs are terrific examples of how Louisiana’s culinary traditions are being honored in restaurants and how talented folks are pushing culinary boundaries. You’ll meet those new Chefs to Watch in this issue.
If you’re a hunter or a tailgater, I hope you find something to get excited about in this issue, and for everybody else, best wishes for a delicious autumn. Find it on your local newsstand or through the link below!
