July_Aug_2015_FINAL_62215_bleedless REV

table of contents JULY | AUGUST 2015

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ROUSES HISTORY 6 City Produce Company 8 The Early Years 10 Expansion 12 Hurricanes 14 AMajor Loss 18 Where the Chefs Shop 20 The Rouse by Chris Rose 22 The Gulf Coast FOOD CULTURE TEN YEARS LATER 26 We Are What We Eat by Chris Rose 28 Salt & Pepper interview with Pepper Baumer 32 Before & After: The 10

IN EVERY ISSUE

36 Restaurant Rows by Pableaux Johnson

43 Mrs. Rouse’s

Mashed Potatoes 48 Cheddar Biscuits 49 Buffalo Trace

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Family Letter

38 Cooking Up A Storm 39 M.R.E: Mississippi is

Letters, Posts &Tweets

48 At Season’s Peak: Seafood 50 At Season’s Peak: Produce

Ready to Eat by Julian Brunt FOOD CULTURE

Cedar Plank Salmon

49 Fried Flounder 51 Cheesy Zucchini Casserole 52 Watermelon Mojito 52 Watermelon Daiquiri 52 Watermelon Strawberry Salad 55 Red, Bite & Blue Salad

43 Family Favorites by Pableaux Johnson 44 Meeting Ms. Mildred by Michael Twitty 52 Tales of the Cocktails 54 Hot Dram! by Bobby Childs 56 Getting Schooled on Food by Monica Larousse RECIPES 29 Shake Ya Boudin by Pepper Baumer 38 Shrimp Creole 39 Crawfish Pie 43 Mrs. Rouse’s Meatloaf

“I worked with all three generations. Watching Donny and Ali grow up in the stores, go to work in the office, and then become management, has been amazing. The Rouses family is involved in every aspect of our day-to-day operations. They are in their stores every day. I may not be around for the fourth generation, but Rouses certainly will be.” —Clint Adams, District Manager​

Year Anniversary of Hurricane Katrina by Chris Rose

35 A Real Job

by Emery Whalen

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MY ROUSES EVERYDAY JULY | AUGUST 2015