Who knew that I would have to go to Louisiana State Penitentiary (Angola/The Farm) to try new foods.  Day one was fried pork chops (which I had never tried before) on red beans and rice, collard greens, green beans, and a bread roll.  The plate weighed a ton.  But day two brought hot pastalaya (jambalaya with pasta instead of rice).   Jeremy and I are hoping to recreate a nouveau version of pastalaya with fancy ingredients.  Stay tuned in Dayton.

And no, this is not the food the prisoners get to eat, but the food they give visiting documentarians.   Angola is a farm.  We hear that the collard greens in this meal were grown there.

In St. Francisville, LA we also tried Zapp’s potato chips in two flavors, cajun crawtator and limited edition voodoo gumbo.


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