moved to New Orleans when her
husband was accepted into medical school.
A former vegetarian from the Midwest with culinary experience, she
obtained a job as restaurant critic for the city's alternative newspaper, Gambit Weekly
, and sought to understand the food scene of the Big Easy, which wasn't so easy for a vegetarian from the Midwest.
empathetic tales of time at table in New Orleans will break your heart and rile your stomach," writes John R. Edge, author of Southern Belly: The Ultimate Food Lover's Companion to the South
Note: Roahen explains in Gumbo Tales that turducken could be the invention of the Hebert brothers of Maurice despite Chef Paul Prudhomme introducing it to New Orleans, but sites a few sources that show no one really knows for sure.
"Whoever made the first turducken, the Hebert brothers' boneless chicken with spicy pork stuffing is worth the two-and-a-half-hour drive from New Orleans to Maurice with an ice chest; and whatever its origins, in spirit the turducken is 100 percent Chef Paul," Roahen writes.