Coleman’s production feels more alive in its setting than most, conjuring the noise and activity of the Marigny and the giddy excitement of postwar America. Lit in streaks of blue and gold, the atmosphere feels alive with possibility and danger in a way that feels true in New Orleans even now.
Cisneros, a lanky 31-year-old with a shy but warm demeanor, is both a chocolatier, making flavored chocolate bars, and a chocolate-maker, producing bars from cacao beans. His childhood story explains much of his philosophy: his one-ounce square bars, packaged in white cardstock sealed with wax, evoke vivid memories and, with ingredients such as fernet and bee pollen, not a little confusion.
The ostensible subject of Jackie Sibblies Drury’s play is a group of performers, three black and three white, attempting to create a play about the Nambia genocide, in which Germans killed at least 65,000 members of the Herero people through starvation, forced labor, execution, and medical experiments. As we watch the company’s increasingly tense rehearsals, we realize there’s much more going on.
Read more at the Oregonian.
Though there are some prior examples of cheesy Tater Tot recipes (one, submitted to Taste of Home’s Quick Cooking in 2003 by a reader in Tennessee, involves four different dairy products and a crushed-potato-chip topping), the first mention of proper Tater Tot nachos in any media was in 2006, with the opening Oaks Bottom Public House in Sellwood. The man responsible: Jim Parker, a prolific publican and former journalist who opened the pub with New Old Lompoc owner Jerry Fechter.
Ng says he started receiving orders from non-Asian restaurants in the early 2000s, mostly for Franco-Vietnamese “mini-baguettes,” best known in the United States as the foundation of bánh mì, the sandwich that shares their name. An Xuyen now supplies custom products to a number of customers, including hamburger buns to Foster Burger, pan bread to Sen Yai and bun dough to Steamers Asian Street Bistro, but the baguette remains a favorite.