Being raised in the great northwest by three phenomenal Louisianans’, born and raised in God’s country; Natchitoches Parish. I missed out on slaughtering hogs with my Grandfather in the parish, but my mother Dee Moody, grandmother Girlene Sapp and uncle Lonzia Moody, taught more than basic cooking. The portentous part was learning to scale fish at the tender age of fourteen while listening to majestic stories of Cane River. During their early passing, I put together a few recipes passed down from them and a few I have learned on my own through the years. I hope you relish in the recipes as much as I do. Put a little love in your flow, cook slow and clean as you go. In Loving Memory Girlene Sapp Dee Moody Lonzia Moody

Nestled between stately live oaks, magnolia trees, and Cane River is the beautiful old town of Natchitoches. The oldest settlement in the Louisiana Purchase and the third-oldest town in the United States, Natchitoches was founded in 1714 by Louis Juchereau de St. Denis, who was sent by the French governor to establish a colony in Louisiana. In Images of America: Natchitoches see the town as the backdrop for such movies as Steel Magnolias and view rare vintage photographs of plantation homes, the laying of bricks on Front Street, and the development of Northwestern State University.

There are fifty-five National Heritage Areas scattered across the US and they continue to grow in number and diversity. Though they’re not officially national parks, their conservation, education, and recreation related objectives echo those of the national parks: to conserve nationally significant natural and cultural landscapes and to make them available to the public for purposes of education, recreation, and sustainable tourism-related economic development. But the methods of achieving these objectives are different—very different—than those used in the national parks. While both national parks and NHAs are established by Congress, national parks are conventionally large areas of public land that are owned and managed by the National Park Service (NPS). NHAs take a more inclusive, partnership-based approach to their work; they offer local citizens, government at all levels, non-profit organizations, and private sector enterprises the opportunity to define, celebrate and conserve the natural, historic, cultural, scenic and recreational resources that have been vital in shaping their identity and destiny. NHAs are composed primarily of private lands; they’re living landscapes where participants reside, work and play. Each chapter in this guidebook describes the remarkable natural and cultural resources that define NHAs and highlights nearby visitor attractions, enticing readers to visit NHAs and to enjoy and appreciate the attractions offered.

The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.