Louisiana Life - March-April 2017

Waterscapes

In South Louisiana, there is a complicated duality in our waterways, a bit of a give-and-take that’s not always easy to understand. On one hand, they sustain us — twisting, winding economic pistons that shimmer when the sun goes to…

Axed in New Orleans

Latest book on the notorious cold case reads like fiction and provides new theories on the gruesome murders

House Music

Baton Rouge’s ‘listening room’ provides intimate space for musicians and fans

Cream of the Crop

Mascarpone, cream and crème anglaise are top-of-the-list toppings for berries

Around The State

NORTH   Shreveport Red River Wine Revel Cork, a Red River Revel Wine Event is a perfect way to spend a Saturday afternoon in early April. Restaurants from the Shreveport-Bossier area provide sumptuous food as you saunter through Festival Plaza…

Nonstop Travel

5 direct destinations that are just one flight away from LA

Spring Festivals

The awe-inspiring diversity of Louisiana is easily taken for granted. A quick survey of the state’s spring festivals — Louisiana is home to more annual festivals than there are days in the year — is an apt reminder that there’s…

THE GREAT FLOOD: AN ANNIVERSARY

Several years ago I sat down with my mom and one of her cousins to talk about the Great Flood of 1927. They were both little girls then at a time of life when the adventures of a spring flooding…

Oh Shucks!

Briny, sweet and packed with vitamins and minerals, Gulf oysters are a beloved Louisiana food. Whether they are broiled, chargrilled, stewed or fried, belly up to the bivalve for a heaping helping.   Broiled oysters: There are two ways to…

Soldiering On

Baton Rouge military-veteran-turned-doctor dedicates herself to saving people’s soles

Back at the Ranch

Christina Graci Javanmardi uses timeless design to update a 1955 Baton Rouge ranch home for a growing family

New Classic

Chef DeWitt Ginn takes the helm at Baton Rouge’s Galatoire’s, holds fast to favorites and adds his own take on new items

Wildthings

Baton Rouge butcher Jordan Ramirez spices things up with his first retail pepper sauce