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Up and down the Arkansas Delta, food tells a story. Whether the time Bill Clinton nearly died on the way to a coon dinner or the connections made over biscuits and gravy or the more common chicken and dumpling feuds, the area is no stranger to history. One of America's last frontiers, it was settled in the late nineteenth century by a rough-and-tumble collection of timber men, sharecroppers and entrepreneurs from all over the world who embraced the traditional foodways and added their own twists. Today, the Arkansas Delta is the nation's largest producer of rice and adds other crops like catfish and sweet potatoes. Join author Cindy Grisham for this delicious look into Delta cuisine.

Metairie is often considered the dull stepchild of New Orleans--a concrete "Anywhere, USA" lined with shopping malls frequented by fast-food eating, drive-up-daiquiri-drinking, cultureless suburbanites. Despite stereotypical misconceptions, sons and daughters of New Orleans who call Metairie home are every bit as colorful, talented, devious, and gracious as their relatives in the city. Johnny Wiggs kept New Orleans jazz alive. Verne Tripp invented
"perma-press" and pioneered use of the electron microscope. On Atherton Drive, David Ferrie plotted a Cuban coup. Peter Gennaro left his father's bar to become a Broadway star. Shirley Ann Grau raised her children here while writing novels. Al Scramuzza built a crawfish empire and coached Metairie children. Ellen Degeneres found national fame, while Becky Allen won our hearts at home. Those who may not be widely known but have impacted lives in the community and afar are also included in this book, which is a tribute to the people of Metairie.