The Coop, Episode No. 4
Tasso Sur La Table
It’s the little things… We all think of Louisiana as a very unique place in the world- it’s even been called America’s foreign country. While there are so many things that make our state so different from the rest of the country, there are a lot of similarities and the unique cultures across the state often share many traditions with other cultures around the world. But there are a lot of little differences! This month we are going below the radar looking into some very special, very Louisiana lifeways, including a new artist on the scene, a special way to participate in Cajun French and its preservation, and a unique menu item we often hear about that is making waves across Acadiana in a new dish.
HOPING HEAVEN GOT A KITCHEN
dustin gaspard’s homage to his grandparents and south louisiana
What happens when a Cajun makes music that isn’t Cajun music? Acadiana is well known for it’s rich musical community, primarily associated with the numerous Cajun and zydeco artists that we’re so lucky to call our neighbors. However, Acadiana is also home to MANY talented artists who create equally wonderful music in a variety of different genres. Hailing from Cow Island, Dustin Dale Gaspard is one such artist, who released his debut solo album, “Hoping Heaven Got a Kitchen” (produced by Chris Stafford) last month. The record pays homage to the land that raised him, the sounds of the Cajun south, and the memory of his grandparents, Emily and Berton, who passed during quarantine. Gaspard takes listeners from the Cajun country kitchens, greased by maw's fryer, all the way to muddy marsh landscapes leading to his pawpaw's camp. The name "Hoping Heaven Got A Kitchen" comes from him knowing that if there is a place better, it'll need a kitchen for the two of them to do what they loved.
One of the tracks on Dustin’s album, “Let’s Meet Again,” was a special collaboration with Les Hay Babies from New Brunswick, Canada - inspired by a special visit they took with Dustin to visit his grandfather before he passed away. Being raised in small Acadian villages themselves, Julie, Katrine, & Vivianne of Les Hay Babies had much in common with Dustin’s grandfather and were able to speak to him in his native French tongue. Dustin was thrilled to see his grandfather and friends having such a lovely time together, but lamented that he couldn’t communicate with them in French. This song was written by Dustin as an homage to that experience, along with the knowledge that they will meet again one day, wherever that may be - and Les Hay Babies helped him translate it into French to bring the sentiment full circle.
LES TABLES FRANÇAISES
Dustin Gaspard’s feeling of lament for being unable to communicate with his elders in the French they grew up speaking is a fairly common experience around here in Acadiana. As time goes on, the French language that was once used so commonly in the region is gradually being forgotten and is at risk of disappearing entirely. Luckily, there are many organizations both formal (such as CODOFIL, see more about them below) and informal that are doing their part to preserve and perpetuate the language. One way locals can practice their French is by attending one of the MANY local “French tables” or casual meet-ups created specifically for this purpose. There are many different groups across the parishes, each with their own unique vibe, that meet weekly or monthly to cater to all schedules. Some are made up of primarily older folks from the prairie who grew up speaking French, while others are attended by more French and Canadian ex-pats and college students. From happy hours at the local bar to 7 am meetings at the local McDonalds, ALL the tables encourage everyone to attend to share in making sure the language stays intact in our area.
TASSO
a local smoked pork delicacy
One of Acadiana’s many unique culinary offerings is a type of smoked pork named “tasso” (one of the many Spanish words adopted by the French) - a smoked, spiced, and cured pork made of the shoulder of a hog. Tasso is often found in gravies and stews, OR in sandwich - a local favorite method of consumption. That being said, the tasso sandwich can be a bit elusive, even around here in Acadiana, as it’s rarely found on the menu in standard Cajun restaurants. So this month Kelli, Mollie, and Jolie Meaux (of Porch, Wine & Gravy) embarked on an epic adventure across the prairie to find the best sandwich.
We visited Keeper’s Cajun Products in Church Point, M&D One Stop in Port Barre, Joey’s in Lafayette. and Stelly’s Grocery in Forked Island, just outside of Abbeville. If you’ve never been to Louisiana before, you might be surprised to find that food found in gas stations and small roadside meat markets is often the best kept secret of the area. And they did not disappoint on this adventure! Each sandwich was unique in the way the meat was presented (solid piece of pork steak, shredded like pulled pork, sliced like pastrami, or in big chunks), the bread (plain white bread, burger bun, or poyboy roll), spiced (varying levels of spice), and dressed (with Jack Miller’s BBQ sauce and mayo, just BBQ sauce, or with lettuce and pickles) …. but all were down right delicious! Follow along with our adventure in this video and hear our thoughts on the best way to experience the tasso sandwich.
Make your own tasso johnson’s boucaniere sytle!
While tasso was traditionally dried in the sun, today it is primarily smoked, and if you have a smoker at home you can make your own! Lori Walls at Johnson’s gave us this basic recipe: “For Tasso you will need lean pork meat cut into strips. Brine it in a solution of water, salt, black pepper, red pepper, and curing salt for up to two days. Then smoke in a smoker for approximately 6 hours at a temperature of around 165-175 degrees. Voila!”
ÉCOUTEZ!
This month’s “écoutez!” and our feature on French tables was produced in partnership with our friends Matt Mick and Maggie Justus of CODOFIL. The Council for the Development of French in Louisiana (CODOFIL) is a state agency in the Department of Culture, Recreation, and Tourism tasked with the development and promotion of the French language in Louisiana. For more information on CODOFIL, visit www.codofil.org
With Mardi Gras in the rear-view mirror and the Lenten season of penance coming to a close, Easter (or as it’s known in French, Pâques) approaches. In Louisiana, like lots of places, eggs are a central symbol in this springtime recognition of renewal and birth. One lesser-known Easter tradition found in Louisiana, however, is the practice of knocking eggs. Two participants tap their hard-boiled eggs against each other - the egg that breaks is the loser, and the winner and their unbroken egg continue on against other opponents until only one egg remains. In Louisiana, you might see this game referred to in English as “pocking,” a direct reference to the name of Easter in French: Pâques. In the video below, part of a series produced by CODOFIL in 2018, Louis Michot of the Lost Bayou Ramblers tests his luck and the strength of his egg. Allons pâquer, y’all!
LAGNIAPPE
a little extra for y’all
cow island LIVE! music festival
Located in Vermillion Parish, Cow Island is a small but unique community filled with treasures. The home of Dustin Gaspard from our earlier feature, Cow Island is not an island by the traditional sense of the word, but more of high point on the way to the coast. Started in 2015, Cow Island LIVE! is an annual 2-day music festival where friends old and new from all walks of life, come together to support live original music. Each year festival goers are treated to a variety of music genres from artists that travel to South Louisiana from all over the country, as well as some of the areas finest local performers. Set in a cluster of beautiful oak trees on an 11 acre stretch of land, the festival offers overnight tent camping and has become a local favorite. The 2022 the festival will take place Nov. 18th & 19th, and the festival crew will host a fundraiser - the first annual Cow Island Live! Cook-Off on April 23rd.
Festivals acadiens et crÉoles recap
Last month, one of the areas most beloved festivals returned after a two-year hiatus, for a special MARCH edition the event - which usually occurs in October, and is always free to the public. The weekend brought all of the areas best traditional musicians out to Girard Park in Lafayette, and the return did not disappoint. Attendance was said to be in record numbers, and the weather was the absolute picture of a perfect Louisiana Spring. Seeing the return of dancing was a highlight of this special celebration of our culture through music, dance, and food. We can’t wait for the October festival!
ANNOUNCING A SPECIAL VIP EVENT FOR COOP MEMBERS THIS FALL!
Speaking of the Fall festival, we have a special VIP event in the works exclusively for COOP members! Held on Saturday October 15th near downtown Lafayette at approx. 7 pm, this event will be a private opportunity for Coop members to gather in between the festival and the night time concerts, featuring complimentary food and drinks, and AIR CONDITIONING! So make your travel plans today - we can’t wait to meet you all!
We hope you enjoyed this edition of the Coop – we’ll see you next month
Have Feedback? Have ideas for a story you’d like us to cover, or a topic you’d like to learn more about? We’d LOVE to hear from you! Write us at bonjour@valcourrecords.com or using at the contact form at the bottom of this page and we’ll be more than happy to get back to you.
The Coop is produced through a partnership between Valcour Records and Atchafalaya National Heritage Area