Are You Interested in Becoming a Sea Cadet?
The Jefferson Parish Library will host two programs about the Naval Sea Cadet Corps Program during September. The first program occurs at 6:30 p.m. on Tuesday, Sept. 27 at the Jane Chatelain O’Brien West Bank Regional Library, 2751 Manhattan, Harvey.The second program occurs at 6:30 p.m. on Thursday, Sept. 29, at the East Bank Regional Library, 4747 W. Napoleon, Metairie.
Each event is free of charge and is open to the public. There is no registration.
These events are designed for parents and kids who are interested in becoming Sea Cadets. The Naval Sea Cadet Corps program is open to young people ages 13 through 17. Also included under the USNSCC umbrella is a junior program – the Navy League Cadet Corps, for young people ages 11 through 13.
These programs are sponsored by the U.S. Navy and Coast Guard. The Sea Cadets have existed since 1958. The New Orleans-based Dwight D. Eisenhower Squadron was established in 1972.
Local Historian Rien Fertel Talks About The One True Barbecue
Rien Fertel, author of a new book titled The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog, will discuss the book and sign copies at 7 p.m. on Thursday, Dec. 1 at the East Bank Regional Library, 4747 W. Napoleon, Metairie.
This event is free of charge and is open to the public. There is no registration.This event is co-sponsored by the Tennessee Williams/New Orleans Literary Festival, an annual five-day literary festival that occurs in the city of New Orleans each spring. The festival is dedicated to the Pulitzer Prize-winning American playwright Tennessee Williams. Every year, it features several events related to the long career of Williams, as well as writing workshops, panel discussions, literary readings, stage performances, a book fair, music, writing contests, and other events.
In The One True Barbecue, Fertel chronicles the uniquely Southern art of whole hog barbecue—America’s original barbecue—through the professional pitmasters who make a living firing, smoking, flipping, and cooking 200-plus pound pigs.
More than 100 years have passed since a small group of families in the Carolinas and Tennessee started roasting a whole pig over a smoky, fiery pit. Descendants of these original pitmasters are still cooking, passing down the recipes and traditions across generations to those willing to take on the grueling, dangerous task. This isn’t your typical backyard pig roast, and it’s definitely not for the faint of heart.
Fertel finds the gatekeepers of real Southern barbecue—including those who tend the fire at legendary spots like Bum’s, Wilber’s, Sweatman’s, Grady’s, the Skylight Inn, and three different places named Scott’s—to tell their stories and pay homage to the diversity and beauty of this culinary tradition. These pitmasters are now influencing a new breed of chefs and barbecue enthusiasts.
Fertel is a Louisiana-born and based writer, historian and teacher. He grew up in his family’s chain of restaurants (Ruth’s Chris Steakhouse), and, after graduating from college, ran a grocery-deli in downtown New Orleans. Hurricane Katrina exiled him to New York, where he started writing about food. His work has appeared in Oxford American, Garden & Gun, Southern Living, Spirit, Saveur, The Local Palate, and many other publications. He holds a doctoral degree in history, teaches in New Orleans, and divides his time between the banks of the Mississippi River and a 100-plus year old church in St. Martinville, Louisiana.
For more information regarding these presentations, contact Chris Smith, Manager of Adult Programming for the library, at (504) 889-8143 or email@example.com.