We explore American traditions in cooking: Cajun cuisine in the bayou of Louisiana, dairy restaurants of New York, tacos in Texas and California. Also, after a long battle over decriminalization, street vendors are facing new challenges with the pandemic. Finally, it’s salmon season, and fishermen are expected to have a surplus of fish, but with restaurants closed, there are concerns how to get the products onto consumer tables.
Cajun cooking, tacos, salmon
Chef Melissa Martin celebrates the culinary history of her hometown in the Louisiana bayou with stuffed crabs. Photo credit: Denny Culbert
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