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The Spirit of A Culture: Cane River Creoles - $25.00

In a story that pre-dates America, the multi-cultural Creoles of Cane River, Louisiana see themselves as somewhere between black and white. The Spirit of a Culture: Cane River Creoles recounts the Cane River Creole identity struggle from colonial French Louisiana to today's Creole led multicultural renaissance - against the notion of race as a deciding feature of a population.

In order to understand the culture of the Creole community of Cane River, you have to understand their development as a people. This program takes viewers through the historical events that helped shaped them into who they are today. One of the most important facts that provides insight about the Cane River Creoles is that their ancestors, who were French, Spanish, African and Indian, always held onto the fact that they were citizens of France, long after the sale of the Louisiana Territory to America in 1803.

With guidance from the Louisiana Creole Heritage Center at Northwestern State University in Natchitoches, Bill Rodman and Flo R. Ulmer were able to secure the help of four scholars to help guide the project. Those scholars were Dr. Pete Gregory, Dr. Dayna Bowker Lee, Dr. Susan Dollar and Dr. Kathleen Byrd. Other advice came from the Cane River National Heritage Area.

"As producers, we felt that members from the Cane River Creole community should tell their own story," Ulmer said. "Five Cane River Creoles were chosen to explain the nuances of their culture and to relate where their future lies. Though their words you begin to understand why they do not consider themselves black or African-American, even though they have color, but rather Creole."

Cane River Creoles who participated included Terrel Delphin; Chairperson of the Advisory Council for the Louisiana Creole Heritage Center; author John Sarpy, Louis Metoyer, Cane River California Creole and publisher of Bayou Talk, Lair LaCour, whose MaMan dolls were designated by the state as the Bi-Centennial Doll, and Tracey Colson-Fontenot, a mother of four young Creole boys.


The Boucherie: Preserving Traditions with Chef John Folse - $25

One of Chef John Folse’s passions is saving the cultural traditions here in Louisiana. In The Boucherie: Preserving Traditions with Chef John Folse, he demonstrates the ways to preserve this heritage by using the different variety of meats from the hog, and presenting them to the family table.


When Creole, Cajun, German, African-American or any of our gumbo of ethnicities get together and eat, you can be sure pork is somewhere on the table.
The boucherie is the lost art of using every part of the hog except the oink. It was a cultural tradition to feed the family and loved ones. Today we have meat markets and super markets, but not long ago the boucherie was a useful tool for survival.

Bacon, ham, sausage are meats we eat today on sandwiches or in soups and stews. Specialty meats like boudin, Salumi, Prociutto and Andouille also come from that one hog.

This was not only a family event, but a cultural, community event. Several hogs fed the entire community. Following the hard work, a dance or fais do do was a way to celebrate the gifts and friendship. After the dance, the children were put to sleep as each family took home a share of the spoils.

Preserving tradition while keeping the community together, that’s the Louisiana way.

Hooks, Lies & Alibis with Chef John Folse -  113 Shrimp DVD - $25.00

Episode 113 - Shrimp - Timbalier Bay, LA
In this episode, John meets Bobby Collins and learns how to dry shrimp. John remembers how dried shrimp was like candy when he was growing up. Later John makes a Shrimp File Gumbo with Native American Zoe Verret. Then James Carville drops by John’s deck and they make Mirliton and Shrimp Casserole to go along with everyone’s favorite Barbeque Shrimp. And Bikini Martinis Cocktails provide the perfect ending of the day’s festivities.

Hooks, Lies & Alibis with Chef John Folse -  112 Oysters DVD - $25.00

Episode 112 - Oysters - Empire, LA
In this episode, John travels the mouth of the Mississippi River and meets the Lepetich family. Mato Lepetich came to Louisiana in the early 20th century and started farming oysters, and his son Matt teaches John all about the oyster industry and how Czechoslovakians came to settle in Louisiana and dominated the industry. Matt then helps John make Oyster Rockefeller Soup. John then meets Curtis Hendon, a Native American oysterman, and the two grill some Fire Roasted Oysters right on the banks at Isle de Jean Charles. Back at the dock, Matt Lepetich’s mother, Joyce, shows John how to make Oyster Spaghetti with a unique Czechoslovakian seasoning. And the drink of the day is of course, the Oyster Shooter.

Hooks, Lies & Alibis with Chef John Folse -  111 Turtles DVD - $25.00

Episode 111 - Turtles - Lake Verret, LA
In this episode, John travels to Lake Verret, LA to hunt for the feisty alligator snapping turtle. John joins two LA Dept. Of Wildlife and Fisheries biologists to trap and catalogue these protected treasures. Then Wildlife and Fisheries Secretary, Robert Barham and John cook a Turtle Sauce Picante. Later, the two state biologists Amity Bass and Kerry Landry cook with John and make a Turtle Stroganoff and a delicious Turtle Soup. John then thanks everyone with a drink aptly named “Alligator”.

Hooks, Lies & Alibis with Chef John Folse -  110 Garfish/Caviar DVD - $25.00

Episode 110 - Garfish/Caviar - Bayou Dularge, LA
In this episode, John travel to south Louisiana and visits the Houma Native American Nation, and learns about the Houma’s fishing culture and techniques for making Alligator Gar Tasso. John is then joined by Rick Tramanto from Café Revolution and cooks Coushatta Garfish Stew. John Burke from Cajun Caviar tells John how caviar is farmed using local fish, and Rick Tramanto creates a caviar staircase to show off this tasty treat. And everyone salutes the end of the day with the perfect Salty Dog.

Hooks, Lies & Alibis with Chef John Folse -  109 Fishing Tournaments DVD - $25.00

Episode 109 - Fishing Tournaments - Grand Isle, LA
In this episode, John joins the fun at the Grand Isle Tarpon Rodeo. Saltwater fishing tournaments are a summer tradition, and the Grand Isle Tarpon Rodeo is the oldest fishing championship in the country. John interviews Ricky Templet with the rodeo and then the pair prepare a Pan-roasted Grouper with Caribbean Sofrito. Afterwards, Captain Theo Bourgeois drops by to visit John on his deck at White Oak Landing and grill up a delicious deep water favorite, amberjack. After grilling, John and Captain Theo demonstrate the proper technique for smoking King Mackerel. And finally, the pair end the day with a little bit of “The Hair of the Dog”.

Hooks, Lies & Alibis with Chef John Folse -  108 Coastal Erosion DVD - $25.00

Episode 108 - Coastal Erosion - Louisiana Coast
In this episode, John gets a first-hand look at the size and scope of Louisiana’s coastal erosion problem. Louisiana has 40% of our nation’s wetlands and each year experiences the loss of land equal to the size of Rhode Island. John celebrates the coastal bounty by making Sauteed Speckled Trout with a spicy Garlic &Orange Vinaigrette with saltwater fishing champion, Tommy Vidrine. Then, John cooks a dried shrimp potato stew with Bobby Collins. Finally, John, Bobby and Sister Marie Dulce make a dried shrimp encrusted red snapper. And the trio top off the day with a favorite south Louisiana drink, the famous Hurricane.

Hooks, Lies & Alibis with Chef John Folse -  107 Saltwater Fishing - Gulf of Mexico DVD - $25.00

Episode 107 - Saltwater Fishing - Gulf of Mexico
In this episode, John encounters the endless varieties of fish offered up in the Gulf of Mexico… from fishing along the coast for speckled trout, mango and redfish to fishing the deep water for red snapper, amberjack and tuna… the Gulf of Mexico has it all. John hooks up with champion fisherman Tommy Vidrine for some expert advice. Then John and the Mayor of Grand Isle, Davis Camardelle, grill beautiful tuna steaks with a tangy garlic sauce. And back at the dock at White Oaks, John cooks with Captain Sammy Faulk from Cameron Parish to make homemade tuna fish that the fresh fish has been marinated in olive oil. The duo makes a mouth-watering Cippino using fresh seafood and toast the end of the day with the infamous drink the Tidal Wave.

Lost Louisiana: Endangered Sites - $25

Charlie Whinham travels throughout the state to visit six of the state’s endangered historical sites on the 14th edition of the series. Stops include a visit to the Geodesic Dome created by Buckminster Fuller for the Union Tank Car Company north of Baton Rouge and the historic Capitol House and Heidelberg Hotels in downtown Baton Rouge. In Vacherie, we visit Laura Plantation, which was damaged by fire in 2004. Then on to Lafayette to visit Holy Rosary Institute, a Catholic school founded in 1913 to educate African-American children. It closed in 1993. In Reserve, we stop by the Reserve-Godchaux Plantation House that was built in the early 19th Century and was owned in the 1820s by freemen of color. The final stop is the Old Baskin High School in Franklin Parish, which was built in 1925.

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