Please don’t leave politics out… Especially when it is as appropriate as it is here. It’s not politics, it’s just our facts of life under the current regime. I appreciate your perspective, Anne.
Thank you, Melody. This newsletter has allowed me the freedom to write what I know and also challenge myself and the reader. I do believe BTL is a community, and I appreciate all of you who allow me to change it up…some weeks get all geeked out about bread dough and another dive into the story of the Gulf of Mexico. I agree it’s appropriate right now. It is not business as usual. It is all hands on deck.
This post is on fire, Anne! From the history, to the recipes, to those t-shirts and this mess we are in — you’ve woven it all together with your exquisite storytelling and balls, with a capital B! 🔥
The beauty of having your own Substack is writing what you want. The beauty of being a journalist is the ability to cover the news, but also feel it and react to it as a human in the form of an editorial or column. Everyone has an opinion, and everyone is entitled to that opinion under the First Amendment. I'm afraid, if the country continues down the current path, we may no longer have those freedoms. "Stick to (x)" is an easy excuse to try and discredit people who don't believe exactly what you believe. We saw that with Laura Ingram with her "shut up and dribble" monologue during the first Trump administration. When politicians influence the news, democracy dies.
As a Canadian I thank you for having the courage to stand up. You give voice to many who don’t feel like they have one. But every single person does. I hope all Americans will find a way to make theirs known.
Alice, please tell Canada we appreciate her and that she’s been a fair and good neighbor. I remember a few book tour trips to Canada, and the people were always lovely, even if I was an American food writer from the South! I knew this topic might be stirring the pot, so to speak, but if it provokes discussion, that’s a good thing.
Food is political, the everyday is political and I LOVE the way this post weaves together! I'm reminded of my own upbringing with my mother's side of the family at the Texas-Mexico border, summers spent on South Padre Island and Boca Chica eating blackened any fish and mock pinacoladas with evening swims on the beach. A place that feels so in-between borders and culturally fluid (literally and figuratively). The Gulf of Mexico is where I learned to swim, kayak, fish, treat jellyfish stings, and learn the names of all my first sea shells. I can't imagine her with any other name!
Anne - thanks for the egg-free recipe! My quick Key Lime pie 🍋🟩 recipe calls for 4 egg yolks! I then use the 4 egg whites to make meringue. But I’ll try the alternative for sure!
As for politics, I believe silence = complicity. And I also believe “if you see something, say something.” Thank you for your measured but always meaningful observations about the world in which we live.
What I most appreciate about your work is that your research + personal knowledge of history = a more meaningful read than a post that would say, “here’s a couple of NOLA recipes.” And yes, the Gulf is her own master.
I am proud to be of the exact same vintage as you - we were most definitely born at the right time for these times.
Theresa, you are the shot in the arm I needed this morning. It’s been a little rocky - don’t like making waves - but you get it. I can’t be just a food writer. Won’t. Can’t. Couldn’t. Life’s too important to be complicit. Thank you!
I was born in Miami (actually Miami Beach where the hospital was) and we went to the Keys on occasion for a day trip. Of course I developed a love of key lime pie. I love a crumb crust as I am not a baker and I never make it with a meringue. As to your political discussion, I can say, "Go for it!" in these scary times. My uncle brought me a hotel cardboard ice bucket of shells from Sanibel when I was four and I think I still have a few at age 71. I have yet to get there as I moved from Florida to go to college and never lived there again. I remember one trip to Naples as a child and very white sand and a business trip to Panama City Beach where I snuck out to the beach with sand like confectioner's sugar and clear blue water. Yes, the Gulf of MEXICO is a treasure.
Janet, thank you for these powerful memories! I think the Florida beaches are a part of you. That white sand, the food, the shells and sunsets. I, too, visited Sanibel as a child, and it was quite remote as I recall. Sadly it’s been battered by hurricanes through the years. And Naples is very posh now. Panama City hasn’t changed much at all. I’ll bet Captain Anderson’s seafood restaurant is still going strong!
Terri, I can’t keep the politics out of what I write at this moment, and thank you for understanding. If I hadn’t started my career in journalism nearly 47 years ago, maybe if I just baked cakes for a living and didn’t report on the news and learn to care about the world and others, I wouldn’t have an opinion. But I’m not that writer. I am the full person - a cook, baker, mother, wife, sister, friend, and writer. And writers write. Sometimes we write things that provoke more responses than usual. Today might be that kind of day. It’s the way we look at the world. We don’t shut things out. We acknowledge history and fairness. And facts. You absolutely have a right to want me to write solely about food, and I will continue to write about food and tell stories. In many of the stories, I know them well because I was there. Just bear with me and listen. America has got to come together as a country and resist a President who is conducting business unlawfully. I do think his actions have been tragic, for the security of our country, for our European allies, for the Ukraine (invaded by Russia), for US aid workers, government employees who have given their lives to their jobs, and to the national park system. It’s always more than the recipe. Thank you for listening.
Anne,thanks for your response. I certainly understand that there are lots of different opinions out there;what a boring world it would be if we all felt the same! I hadn’t realized you were a journalist before becoming a baker and author of some pretty terrific cookbooks. I just can’t resist a President who was elected by half the country,especially after the past four years. There’s a lot of work to be done. I’m willing to give him a chance and see how it goes. Thanks for letting me opine and I’ll continue browsing through your cookbooks when I’m stumped as to what’s for dinner.
Terri, thank you for continuing this conversation. I agree that it might be boring if we were all the same. Thank you for acknowledging that I have the credentials to write about what I did today. And thank you for your honesty as to why you voted for Trump. Incoming presidents tend to be elected because of dissatisfaction with the last presidency. I get that. It’s how he’s doing business that is unlawful. It’s severing ties with our European allies, his coziness to Putin (dangerous), it’s his firing of women in the military just because they are women, it’s how he has sold his bag of goods to a dissatisfied America. I could go on, but I am sure you and others don’t want to hear me. I am glad you read through the entire newsletter, and I hope you enjoy the recipes!
Thank you for caring about those who have no voice or strong advocates at the moment. I am very familiar with the National Park Service. They have been understaffed for years the Service is full of dedicated protectors of the people’s land. There is no fraud or waste there. Many of those who were summarily dismissed were veterans. They put their lives on the line for you and me.
I'm curious what you thought was so wrong with the past 4 years? Unemployment was low and Biden did a beautiful job bringing us out of the pandemic that Trump made so much worse. The Biden presidency cared about the fate of our planet and was doing things to try to help climate change. We were on the right path with Biden and Harris would have been an excellent president.
My life was certainly better. I didn't have to lose sleep every night wondering if my son who has a job in the federal government was going to lose it the next day. The son - who is recieving emails that go past bullying from Musk and his minions trying to get him to resign from a job he loves that he is doing very well at.
I, for one, hopes that the price of eggs keeps going up and that Trump voters (I understand, that may or may not be you) get what they deserve. I really mean that. We need to speak out beause this is so horrible. I don't want my children who are young adults to live in this country - the one that used to have empathy and care for all of its citizens and help other people in other parts of the world. Not one that wants to greatly reduce Medicaid so it can give bigger tax breaks to is billionaires.
I have been thinking about your post since I read it yesterday. I needed to say something. You got ot be on your soapbox - now I get to be on mine.
I just ordered that T-shirt! It’s an outrage that the AP and other news organizations that don’t kowtow to the current Washington party line are being barred from covering the president. Free speech is the cornerstone of our democracy and unfortunately is terribly endangered, so thanks as always for bringing that out, Anne.
We just returned from Galveston and are headed to New Orleans next month. No Gulf of America—only Gulf of Mexico on every sign and in the museums and signs. And the food was out of this world. I had pecan-crusted red snapper with Gulf (of Mexico!) shrimp, but I guess I’ll have to wait for N.O. to taste blackened redfish and key lime pie—or try your recipes. Thanks, Anne!
Thank you for every word of this, Anne. I so appreciate your deftness in melding life and cooking in your stories. A true gift.
As a Seattleite, my Gulf of Mexico experiences have been limited. But one November about a decade ago I flew down to an oyster festival in Gulf Shores, Alabama. With late-fall chill and rain back home, I walked barefoot on the beach and was mesmerized by all the shells, and by the warmth of that water, and looking out over that expanse of water. It felt magical. It was such a memorable trip.
Thank you, Cynthia, for sharing that memory. The Gulf of Mexico is a magical place. And it welcomes anyone to come soak in its beauty. Or its wrath, depending on your luck with the weather!
Thanks for all you write. It I hadn't already named my sourdough starter after Senator Tina Smith from Minnesota, I'd name it Anne. I named it Tina this past weekend after her excellent posts where she stood up to Musk. I sent a message to Senator Smith saying that I named my starter afer her because they're both strong, resilent and not afraid to speak up. You're just like them.
As a descendant of Cajuns (from the Opelousas area, as well) and a current resident of the Gulf Coast (albeit on the less-blue side to the west of the Mississippi), I just wanted to leave you a note to say how much I appreciated reading your thoughtful take on these things — both the food of the region and the current state of political affairs.
I always wondered why Key Lime Pie used sweetened condensed milk...you explained it. They used what they had. Sweetened condensed milk was almost unheard of in my house growing up. We just didn't buy it. We didn't have Key Lime Pie growing up either and I have really only tasted it once I think. As to the Blackened Redfin, I will certainly try this recipe at home as I have only had it at a restaurant.
I will also check out the book you mentioned by Jack E. Davis also. Thank you for the mention.
I thought I had responded but was in the hospital having a heart catherization, when this came out. I know I wrote a response. I think you can post anything you desire on your pages. We are in trying times and we need the discussion. I am happy to say I agree with everything you are saying. You are a good person and loyal American. I subscribe because I like what you say and how you say it. It also helps that you are a wonderful cook with wonderful recipes. Now I wonder what happened to what I posted while in the hospital? Maybe it was too much anesthesia??
I love the tshirt! On a side note, my sweet memory from your story was spending my wedding night at Le Pavilion before heading to Europe. Beautiful hotel!
Please don’t leave politics out… Especially when it is as appropriate as it is here. It’s not politics, it’s just our facts of life under the current regime. I appreciate your perspective, Anne.
Thank you, Melody. This newsletter has allowed me the freedom to write what I know and also challenge myself and the reader. I do believe BTL is a community, and I appreciate all of you who allow me to change it up…some weeks get all geeked out about bread dough and another dive into the story of the Gulf of Mexico. I agree it’s appropriate right now. It is not business as usual. It is all hands on deck.
Patricia, in the Between the Layers community, Melody has a right to say what she thinks, just like you do. But we play nice here.
Thanks, Anne.
This post is on fire, Anne! From the history, to the recipes, to those t-shirts and this mess we are in — you’ve woven it all together with your exquisite storytelling and balls, with a capital B! 🔥
Thank you, Jolene. You keep me sane!
The beauty of having your own Substack is writing what you want. The beauty of being a journalist is the ability to cover the news, but also feel it and react to it as a human in the form of an editorial or column. Everyone has an opinion, and everyone is entitled to that opinion under the First Amendment. I'm afraid, if the country continues down the current path, we may no longer have those freedoms. "Stick to (x)" is an easy excuse to try and discredit people who don't believe exactly what you believe. We saw that with Laura Ingram with her "shut up and dribble" monologue during the first Trump administration. When politicians influence the news, democracy dies.
Amen, Hugh! It’s just wanting to live in a civilized world where people care for each other.
As a Canadian I thank you for having the courage to stand up. You give voice to many who don’t feel like they have one. But every single person does. I hope all Americans will find a way to make theirs known.
Alice, please tell Canada we appreciate her and that she’s been a fair and good neighbor. I remember a few book tour trips to Canada, and the people were always lovely, even if I was an American food writer from the South! I knew this topic might be stirring the pot, so to speak, but if it provokes discussion, that’s a good thing.
Food is political, the everyday is political and I LOVE the way this post weaves together! I'm reminded of my own upbringing with my mother's side of the family at the Texas-Mexico border, summers spent on South Padre Island and Boca Chica eating blackened any fish and mock pinacoladas with evening swims on the beach. A place that feels so in-between borders and culturally fluid (literally and figuratively). The Gulf of Mexico is where I learned to swim, kayak, fish, treat jellyfish stings, and learn the names of all my first sea shells. I can't imagine her with any other name!
These are beautiful memories, KC. Thank you for sharing. I want to go there!
Anne - thanks for the egg-free recipe! My quick Key Lime pie 🍋🟩 recipe calls for 4 egg yolks! I then use the 4 egg whites to make meringue. But I’ll try the alternative for sure!
As for politics, I believe silence = complicity. And I also believe “if you see something, say something.” Thank you for your measured but always meaningful observations about the world in which we live.
What I most appreciate about your work is that your research + personal knowledge of history = a more meaningful read than a post that would say, “here’s a couple of NOLA recipes.” And yes, the Gulf is her own master.
I am proud to be of the exact same vintage as you - we were most definitely born at the right time for these times.
Theresa, you are the shot in the arm I needed this morning. It’s been a little rocky - don’t like making waves - but you get it. I can’t be just a food writer. Won’t. Can’t. Couldn’t. Life’s too important to be complicit. Thank you!
I was born in Miami (actually Miami Beach where the hospital was) and we went to the Keys on occasion for a day trip. Of course I developed a love of key lime pie. I love a crumb crust as I am not a baker and I never make it with a meringue. As to your political discussion, I can say, "Go for it!" in these scary times. My uncle brought me a hotel cardboard ice bucket of shells from Sanibel when I was four and I think I still have a few at age 71. I have yet to get there as I moved from Florida to go to college and never lived there again. I remember one trip to Naples as a child and very white sand and a business trip to Panama City Beach where I snuck out to the beach with sand like confectioner's sugar and clear blue water. Yes, the Gulf of MEXICO is a treasure.
Janet, thank you for these powerful memories! I think the Florida beaches are a part of you. That white sand, the food, the shells and sunsets. I, too, visited Sanibel as a child, and it was quite remote as I recall. Sadly it’s been battered by hurricanes through the years. And Naples is very posh now. Panama City hasn’t changed much at all. I’ll bet Captain Anderson’s seafood restaurant is still going strong!
Can you please try to keep politics out of the wonderful recipes and culinary stories here?
Terri, I can’t keep the politics out of what I write at this moment, and thank you for understanding. If I hadn’t started my career in journalism nearly 47 years ago, maybe if I just baked cakes for a living and didn’t report on the news and learn to care about the world and others, I wouldn’t have an opinion. But I’m not that writer. I am the full person - a cook, baker, mother, wife, sister, friend, and writer. And writers write. Sometimes we write things that provoke more responses than usual. Today might be that kind of day. It’s the way we look at the world. We don’t shut things out. We acknowledge history and fairness. And facts. You absolutely have a right to want me to write solely about food, and I will continue to write about food and tell stories. In many of the stories, I know them well because I was there. Just bear with me and listen. America has got to come together as a country and resist a President who is conducting business unlawfully. I do think his actions have been tragic, for the security of our country, for our European allies, for the Ukraine (invaded by Russia), for US aid workers, government employees who have given their lives to their jobs, and to the national park system. It’s always more than the recipe. Thank you for listening.
Anne,thanks for your response. I certainly understand that there are lots of different opinions out there;what a boring world it would be if we all felt the same! I hadn’t realized you were a journalist before becoming a baker and author of some pretty terrific cookbooks. I just can’t resist a President who was elected by half the country,especially after the past four years. There’s a lot of work to be done. I’m willing to give him a chance and see how it goes. Thanks for letting me opine and I’ll continue browsing through your cookbooks when I’m stumped as to what’s for dinner.
Terri, thank you for continuing this conversation. I agree that it might be boring if we were all the same. Thank you for acknowledging that I have the credentials to write about what I did today. And thank you for your honesty as to why you voted for Trump. Incoming presidents tend to be elected because of dissatisfaction with the last presidency. I get that. It’s how he’s doing business that is unlawful. It’s severing ties with our European allies, his coziness to Putin (dangerous), it’s his firing of women in the military just because they are women, it’s how he has sold his bag of goods to a dissatisfied America. I could go on, but I am sure you and others don’t want to hear me. I am glad you read through the entire newsletter, and I hope you enjoy the recipes!
Thank you for caring about those who have no voice or strong advocates at the moment. I am very familiar with the National Park Service. They have been understaffed for years the Service is full of dedicated protectors of the people’s land. There is no fraud or waste there. Many of those who were summarily dismissed were veterans. They put their lives on the line for you and me.
Thank you, Shellie, for that additional context. Agree 100 percent!
Terri,
I'm curious what you thought was so wrong with the past 4 years? Unemployment was low and Biden did a beautiful job bringing us out of the pandemic that Trump made so much worse. The Biden presidency cared about the fate of our planet and was doing things to try to help climate change. We were on the right path with Biden and Harris would have been an excellent president.
My life was certainly better. I didn't have to lose sleep every night wondering if my son who has a job in the federal government was going to lose it the next day. The son - who is recieving emails that go past bullying from Musk and his minions trying to get him to resign from a job he loves that he is doing very well at.
I, for one, hopes that the price of eggs keeps going up and that Trump voters (I understand, that may or may not be you) get what they deserve. I really mean that. We need to speak out beause this is so horrible. I don't want my children who are young adults to live in this country - the one that used to have empathy and care for all of its citizens and help other people in other parts of the world. Not one that wants to greatly reduce Medicaid so it can give bigger tax breaks to is billionaires.
I have been thinking about your post since I read it yesterday. I needed to say something. You got ot be on your soapbox - now I get to be on mine.
I agree with Anne. Now is the time to speak up about the illegal actions! You may sit on the sidelines and watch. But, we cannot.
Just so y’all know,I never said which way I voted. Let’s just agree to disagree.
I just ordered that T-shirt! It’s an outrage that the AP and other news organizations that don’t kowtow to the current Washington party line are being barred from covering the president. Free speech is the cornerstone of our democracy and unfortunately is terribly endangered, so thanks as always for bringing that out, Anne.
We just returned from Galveston and are headed to New Orleans next month. No Gulf of America—only Gulf of Mexico on every sign and in the museums and signs. And the food was out of this world. I had pecan-crusted red snapper with Gulf (of Mexico!) shrimp, but I guess I’ll have to wait for N.O. to taste blackened redfish and key lime pie—or try your recipes. Thanks, Anne!
Thank you, Ruth. Love hearing about your travels! Free speech and news organizations are more important than ever.
Absolutely!
Thank you for every word of this, Anne. I so appreciate your deftness in melding life and cooking in your stories. A true gift.
As a Seattleite, my Gulf of Mexico experiences have been limited. But one November about a decade ago I flew down to an oyster festival in Gulf Shores, Alabama. With late-fall chill and rain back home, I walked barefoot on the beach and was mesmerized by all the shells, and by the warmth of that water, and looking out over that expanse of water. It felt magical. It was such a memorable trip.
Thank you, Cynthia, for sharing that memory. The Gulf of Mexico is a magical place. And it welcomes anyone to come soak in its beauty. Or its wrath, depending on your luck with the weather!
Thanks for all you write. It I hadn't already named my sourdough starter after Senator Tina Smith from Minnesota, I'd name it Anne. I named it Tina this past weekend after her excellent posts where she stood up to Musk. I sent a message to Senator Smith saying that I named my starter afer her because they're both strong, resilent and not afraid to speak up. You're just like them.
That is a HUGE compliment, Karen. I will happily be the backup name for your starter. Anyone who stands up to Elon has my admiration.
As a descendant of Cajuns (from the Opelousas area, as well) and a current resident of the Gulf Coast (albeit on the less-blue side to the west of the Mississippi), I just wanted to leave you a note to say how much I appreciated reading your thoughtful take on these things — both the food of the region and the current state of political affairs.
It was my pleasure. You come from a beautiful part of the South steeped in history.
Anne: Another lovely piece.
I always wondered why Key Lime Pie used sweetened condensed milk...you explained it. They used what they had. Sweetened condensed milk was almost unheard of in my house growing up. We just didn't buy it. We didn't have Key Lime Pie growing up either and I have really only tasted it once I think. As to the Blackened Redfin, I will certainly try this recipe at home as I have only had it at a restaurant.
I will also check out the book you mentioned by Jack E. Davis also. Thank you for the mention.
And, thank you for using "Gulf of America."
Deborah, glad you enjoyed the newsletter!
Masterfully written piece, intersecting past and present, food and current events and climate. I only wish my words were this powerful!
We all have a voice, Amie, and yours is a lovely one. Now is the time to speak!
I thought I had responded but was in the hospital having a heart catherization, when this came out. I know I wrote a response. I think you can post anything you desire on your pages. We are in trying times and we need the discussion. I am happy to say I agree with everything you are saying. You are a good person and loyal American. I subscribe because I like what you say and how you say it. It also helps that you are a wonderful cook with wonderful recipes. Now I wonder what happened to what I posted while in the hospital? Maybe it was too much anesthesia??
Karen, thank you. That has also happened to me! I think if your finger taps a key in a funny way the comment goes poof! I hope you are feeling better.
I love the tshirt! On a side note, my sweet memory from your story was spending my wedding night at Le Pavilion before heading to Europe. Beautiful hotel!
Lovely memory! You lucky LA people with the food memories the rest of us only dream about.