Marcus Tureaud

📍 New Orleans, United States

🗣 English

Third-generation Tremé. My grandmother cooked red beans and rice every Monday because that's what you did in this neighbourhood — you put the beans on while you washed clothes, and by evening the whole block could smell it. My grandfather played in a brass band and my mother still does second lines. We are not a museum exhibit. We are a neighbourhood that has existed since before the Louisiana Purchase and we have been feeding New Orleans for 300 years. Creole food — real Creole food, not the hotel version — is one of the most sophisticated regional cuisines in America and almost no visitor ever eats it.