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2
MY
ROUSES
EVERYDAY
JULY | AUGUST 2015
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
Year Anniversary of
Hurricane Katrina
by
Chris Rose
35 A Real Job
by
Emery Whalen
36 Restaurant Rows
by
Pableaux Johnson
38 Cooking Up A Storm
39 M.R.E: Mississippi is
Ready to Eat
by
Julian Brunt
FOOD CULTURE
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
43 Mrs. Rouse’s
Mashed Potatoes
48 Cheddar Biscuits
49 Buffalo Trace
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
IN EVERY ISSUE
1
Family Letter
4
Letters, Posts &Tweets
48
At Season’s Peak:
Seafood
50
At Season’s Peak:
Produce
table of contents
JULY | AUGUST 2015
48
14
52
18
“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