<![CDATA[Louisiana Inspired: Latest News]]> http://www.louisianainspired.com Wed, 22 May 2013 08:53:39 +0000 <![CDATA[The History of the Fleur De Lis]]> http://www.louisianainspired.com/news.php?newsid=4 Wed, 25 Jul 2012 12:59:50 +0000 http://www.louisianainspired.com/news.php?newsid=4 To a Louisiana local, the fleur de lis is a symbol of home, but the insignia has royal roots that extend far beyond the Bayou State.

By Denise Landry

Most Louisianans are all too familiar with the fleur de lis—the three-leaf symbol adorns the flags of several cities throughout the state and appears in the logo of the state’s beloved football team, the New Orleans Saints. Decoratively, the French symbol—the translation for which is “lily flower”—can be found on everything from t-shirts, tattoos and wall hangings to bumper stickers, baby clothes and Christmas ornaments.

It has become an emblem of local pride and was even made the official symbol of Louisiana by Governor Bobby Jindal in 2008. But while the fleur de lis is such a prevalent fixture throughout the entire region, many people still might not know its history.

The fleur de lis is historically associated with the French monarchy, which ruled the French kingdom from 486 to 1870, and whose coat of arms featured various golden fleurs de lis on a royal blue background. According to French historians, the symbol’s three distinct leaves represent the medieval social classes: those who worked, those who fought and those who prayed.

The lily flower made its way across the Atlantic with the French settlers who planted their roots along the Mississippi and Missouri rivers. The symbol served as a reminder of home to the settlers, and as a mark of allegiance to their home country. Today, the fleur de lis can be found on the flag or seal of several cities in those areas, including St. Louis, Missouri, Louisville, Kentucky, Detroit, Michigan, and of course in Louisiana towns such as New Orleans, Baton Rouge and Lafayette.

In New Orleans, specifically, the fleur de lis took on a special meaning after the devastating effects of Hurricane Katrina in August 2005. Since then, the symbol is more than a statement of local pride, it is a symbol of solidarity, community support and commitment to a full recovery.

Given its simple lines and its royal connotations, the fleur de lis has been adopted by many people and organizations not associated with the original French settlers. For instance, the U.S. Navy’s Blue Angels named a looping flight demonstration maneuver after the flower, the emblem of Chevrolet’s Corvette and Caprice features the fleur de lis, and Campbell’s Soup displays the lily on its soup can labels.

But no matter where the fleur de lis shows up, to a Louisianan, it’s the mark of home, and should be worn or displayed with pride.

]]> To a Louisiana local, the fleur de lis is a symbol of home, but the insignia has royal roots that extend far beyond the Bayou State.

By Denise Landry

Most Louisianans are all too familiar with the fleur de lis—the three-leaf symbol adorns the flags of several cities throughout the state and appears in the logo of the state’s beloved football team, the New Orleans Saints. Decoratively, the French symbol—the translation for which is “lily flower”—can be found on everything from t-shirts, tattoos and wall hangings to bumper stickers, baby clothes and Christmas ornaments.

It has become an emblem of local pride and was even made the official symbol of Louisiana by Governor Bobby Jindal in 2008. But while the fleur de lis is such a prevalent fixture throughout the entire region, many people still might not know its history.

The fleur de lis is historically associated with the French monarchy, which ruled the French kingdom from 486 to 1870, and whose coat of arms featured various golden fleurs de lis on a royal blue background. According to French historians, the symbol’s three distinct leaves represent the medieval social classes: those who worked, those who fought and those who prayed.

The lily flower made its way across the Atlantic with the French settlers who planted their roots along the Mississippi and Missouri rivers. The symbol served as a reminder of home to the settlers, and as a mark of allegiance to their home country. Today, the fleur de lis can be found on the flag or seal of several cities in those areas, including St. Louis, Missouri, Louisville, Kentucky, Detroit, Michigan, and of course in Louisiana towns such as New Orleans, Baton Rouge and Lafayette.

In New Orleans, specifically, the fleur de lis took on a special meaning after the devastating effects of Hurricane Katrina in August 2005. Since then, the symbol is more than a statement of local pride, it is a symbol of solidarity, community support and commitment to a full recovery.

Given its simple lines and its royal connotations, the fleur de lis has been adopted by many people and organizations not associated with the original French settlers. For instance, the U.S. Navy’s Blue Angels named a looping flight demonstration maneuver after the flower, the emblem of Chevrolet’s Corvette and Caprice features the fleur de lis, and Campbell’s Soup displays the lily on its soup can labels.

But no matter where the fleur de lis shows up, to a Louisianan, it’s the mark of home, and should be worn or displayed with pride.

]]> <![CDATA[Louisiana's Four Food Groups: When To Enjoy Crabs, Crawfish, Shrimp and Oysters]]> http://www.louisianainspired.com/news.php?newsid=2 Wed, 20 Jun 2012 11:07:01 +0000 http://www.louisianainspired.com/news.php?newsid=2 Louisiana's Four Food Groups: When To Enjoy Crabs, Crawfish, Shrimp and Oysters

Shuck 'em. Suck 'em. Peel 'em. Pop 'em. Whatever you like to do to your seafood, in Louisiana, there's a time and place for all of it. Just like Mardi Gras season and Saints season, our favorite seafoods each have a season of their own, and are guaranteed to taste their best during that time. Restaurants and home kitchens all over the state find every opportunity to incorporate the season's freshest and most delicious seafood into every dish.

And while the state is chock full of seafood options, there are four mainstays that can be found simmering in our gumbo pots or simply strewn across a paper-lined picnic table at any given point in the year. Ask any local which four those are and they'll tell you: crabs, crawfish, shrimp and oysters.

In fact, we love them so much that we even throw a party to celebrate the start of their seasons. After all, we're always looking for a good excuse to throw a festival down here. It's just what we do. But before you can join in the festivities-and enjoy our water's tastiest treasures at their peak of freshness-you've got to know when to expect them. So here you go:

Crabs

Crabs are typically available throughout the year, but are most plentiful during the warmer months. The colder months produce scarce crab crops, with March historically being the worst month for crabs.

Crawfish

Live crawfish season technically runs from late November to July, but the best time for these favorite crustaceans is from April to June. While packaged tail meat can often be found at some grocery stores year-round, unless it says "Louisiana crawfish," we'd suggest skipping them. Some imported crawfish may contain antibiotic residues and other substances banned from use in the United States.

Shrimp

White shrimp are caught fresh April through December, and brown shrimp are freshest April through February, but because shrimp freezes so well, it can be found year-round.

Oysters

Louisiana oysters are largest-and most delicious-during the colder months. Since oysters create an insulating glycogen blanket when the weather turns cool, the result is a larger oyster. You can probably find fried oysters during the summer months, but you might be disappointed.

So plan your next trip to Louisiana based on the seafood you like the best, or come back for it all. You'll always eat-and sound-like a local by knowing when to order what.

]]> Louisiana's Four Food Groups: When To Enjoy Crabs, Crawfish, Shrimp and Oysters

Shuck 'em. Suck 'em. Peel 'em. Pop 'em. Whatever you like to do to your seafood, in Louisiana, there's a time and place for all of it. Just like Mardi Gras season and Saints season, our favorite seafoods each have a season of their own, and are guaranteed to taste their best during that time. Restaurants and home kitchens all over the state find every opportunity to incorporate the season's freshest and most delicious seafood into every dish.

And while the state is chock full of seafood options, there are four mainstays that can be found simmering in our gumbo pots or simply strewn across a paper-lined picnic table at any given point in the year. Ask any local which four those are and they'll tell you: crabs, crawfish, shrimp and oysters.

In fact, we love them so much that we even throw a party to celebrate the start of their seasons. After all, we're always looking for a good excuse to throw a festival down here. It's just what we do. But before you can join in the festivities-and enjoy our water's tastiest treasures at their peak of freshness-you've got to know when to expect them. So here you go:

Crabs

Crabs are typically available throughout the year, but are most plentiful during the warmer months. The colder months produce scarce crab crops, with March historically being the worst month for crabs.

Crawfish

Live crawfish season technically runs from late November to July, but the best time for these favorite crustaceans is from April to June. While packaged tail meat can often be found at some grocery stores year-round, unless it says "Louisiana crawfish," we'd suggest skipping them. Some imported crawfish may contain antibiotic residues and other substances banned from use in the United States.

Shrimp

White shrimp are caught fresh April through December, and brown shrimp are freshest April through February, but because shrimp freezes so well, it can be found year-round.

Oysters

Louisiana oysters are largest-and most delicious-during the colder months. Since oysters create an insulating glycogen blanket when the weather turns cool, the result is a larger oyster. You can probably find fried oysters during the summer months, but you might be disappointed.

So plan your next trip to Louisiana based on the seafood you like the best, or come back for it all. You'll always eat-and sound-like a local by knowing when to order what.

]]>