Watching football is all about being a couch potato, so why not up the ante and become a couch cochon? Here in Louisiana we know all about that, but today, the New York Times is recommending cracklins as the snack of choice for the Super Bowl. Acadiana born chef Donald Link serves upscale fried pork belly at his restaurant Cochon, in the Warehouse District in New Orleans. But in the NYT, he’s featured frying cracklins Cajun style, with a chewy portion of meat and a healthy shake of Cajun seasoning, just the way we’ve been eating them since we could walk. For a look at how the world looks at pork fat, fried in fat, with salt, click here.
There will soon be a whole lot of shakin’ going on at Benny’s Sportshack Supplement Depot, a new concept by Opelousas native Benny Nele. Located at 2002 Johnston St., the supplement shop, smoothie bar and café, featuring hot off the press paninis and wraps, plans to open in late May.
Philip deMahy Sr., a once respected New Iberia ad exec, was sentenced May 2 to spend the next two years (he faced up to 100 years) in a state penitentiary after state and federal investigators found dozens of images depicting children engaged in lewd sexual acts on his personal computer.