<html>
<head>
<meta http-equiv="Content-Type" content="text/html; charset=utf-8">
<style type="text/css">body,.backgroundTable{background-color:#FFFFCC;}#contentTable{border:0px dashed #000000;}.headerTop{background-color:#FFFFCC;border-top:0px solid #000000;border-bottom:1px solid #FFFFFF;text-align:center;padding:0px;}.adminText{font-size:10px;color:#663300;line-height:200%;font-family:Verdana;text-decoration:none;}.headerBar{background-color:#FFFFFF;border-top:0px solid #333333;border-bottom:0px solid #FFFFFF;padding:0px;}.headerBarText{color:#333333;font-size:30px;font-family:Verdana;font-weight:normal;text-align:left;}.title{font-size:24px;font-weight:bold;color:#8b0000;font-family:Georgia;line-height:110%;}.subTitle{font-size:14px;font-weight:bold;color:#000000;font-style:normal;font-family:Georgia;}.defaultText{font-size:12px;color:#000000;line-height:150%;font-family:Verdana;width:400px;background-color:#FFFFFF;padding:20px;}.sideColumn{background-color:#FFFFFF;border-left:1px dashed #CCCCCC;text-align:left;width:200px;padding:20px;margin:0px;}.sideColumnText{font-size:11px;font-weight:normal;color:#666666;font-family:Arial;line-height:150%;}.sideColumnTitle{font-size:15px;font-weight:bold;color:#333333;font-family:Arial;line-height:150%;}.footerRow{background-color:#CCCCCC;border-top:0px solid #FFFFFF;padding:20px;}.footerText{font-size:10px;color:#333333;line-height:100%;font-family:Verdana;}a,a:link,a:visited{color:#800000;text-decoration:underline;font-weight:normal;}.headerTop a{color:#663300;text-decoration:none;font-weight:normal;}.footerRow a{color:#800000;text-decoration:underline;font-weight:normal;}body,.backgroundTable{background-color:#ffffff;}</style></head>
<body leftmargin="0" marginwidth="0" topmargin="0" marginheight="0" offset="0" style="background-color: #ffffff;">
<table width="100%" cellpadding="10" cellspacing="0" class="backgroundTable" style="background-color: #ffffff;">
<tr>
<td valign="top" align="center">
<table id="contentTable" cellspacing="0" cellpadding="0" style="border: 0px dashed #000000;"><tr><td>
<table width="600" cellpadding="0" cellspacing="0">
<tr>
<td class="headerTop" align="center" style="background-color: #FFFFCC;border-top: 0px solid #000000;border-bottom: 1px solid #FFFFFF;text-align: center;padding: 0px;"><div class="adminText" style="font-size: 10px;color: #663300;line-height: 200%;font-family: Verdana;text-decoration: none;">
Email not displaying correctly?
<a href="http://campaign-archive.com/?u=5335f8ec5c6ce305597453c00&id=6141595a6f&e=c556a404e3" class="adminText" style="color: #663300;text-decoration: none;font-weight: normal;font-size: 10px;line-height: 200%;font-family: Verdana;">View it in your browser.</a>
</div></td>
</tr>
<tr>
<td align="left" valign="middle" class="headerBar" style="background-color: #FFFFFF;border-top: 0px solid #333333;border-bottom: 0px solid #FFFFFF;padding: 0px;"><div class="headerBarText" style="color: #333333;font-size: 30px;font-family: Verdana;font-weight: normal;text-align: left;">
<div style="text-align: center;"><a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=9a4572b1eb&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;"><img src="http://img.mailchimp.com/2008/11/25/077272b152_sofabnewsletterbanner.jpg" alt="Southern Food and Beverage Museum" border="0" style="margin: 0; padding: 0;"></a></div>
</div></td>
</tr>
</table>
<table width="600" cellpadding="20" cellspacing="0" class="bodyTable">
<tr>
<td valign="top" class="defaultText" align="left" style="font-size: 12px;color: #000000;line-height: 150%;font-family: Verdana;width: 400px;background-color: #FFFFFF;padding: 20px;"><span class="title" style="font-size: 24px;font-weight: bold;color: #8b0000;font-family: Georgia;line-height: 110%;"><br></span>Dear Friends,<br><br>Happy Holidays from the Southern Food and Beverage Museum. This will be our last newsletter until after the holiday season.<br><br>If you are still shopping for the food lover on your list, keep in mind the great gifts at the Southern Food and Beverage Museum or give a <a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=b00bc9209c&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;">SoFAB membership</a> as a gift. <br><br><img border="0" align="left" src="http://hollygrovemarketandfarm.files.wordpress.com/2008/09/hmf2.jpg?w=265&h=176" alt="Hooly Grove" style="width: 172px; height: 113px;">Over the past couple months, I have been enjoying the Buyer's Club of the <a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=605784007b&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;">Holly Grove Market and Farm</a> in New Orleans. Each Saturday, we pick up a box of locally-grown and organic produce. This past week, we have been cauliflower, oranges, cucumbers, bok choy, and more. We enjoy being surprised by the contents of each week's box and we enjoy the challenge of cooking things that we often forget about while grocery shopping. Holly Grove offers gift certificates. Contact alicia@hollygrovemarket.org for more information. <br><br>Again, we wish you a happy holiday!<br><br>Cheers,<br><br>Stephanie Carter<br>Editorial Director<br>stephanie@southernfood.org<br><hr><br><span style="color: rgb(0, 51, 0);"><span style="font-family: Verdana;"><span class="title" style="font-size: 24px;font-weight: bold;color: #8b0000;font-family: Georgia;line-height: 110%;">Your Holiday Traditions</span></span></span><br><b><br></b>Recently, we asked our readers to send in their holiday traditions. These are a few...<br><br><img border="0" align="left" src="http://eatsoba.net/images/brown-sesame-seeds.JPG" alt="Sesame Seeds" style="width: 139px; height: 104px;">"My grandmother was a superb cook, but she wasn’t a baker. But she arrived in New Orleans from Sicily at the age of 18 and had a well-developed taste for sesame biscotti. She couldn’t find any that she liked in New Orleans, so she baked them herself. She wanted them to be hard, not just crispy. They were always in her house, aromatic with anise. Nana and I would take a break from whatever we were doing and eat her biscotti. She would dip her cookies into red wine or coffee; I dipped mine into milk or cappuccino.<br> <br> Even though my mother loved these biscotti as much as I did, she didn’t make them herself until Nana died. Then my mother and I made them as Christmas cookies every year, using pounds and pounds of flour and butter. Today I make biscotti when I am feeling nostalgic. They remain for me a bridge to the past. <br><br> My own children are not enamored of these biscotti, having never met my Nana. Perhaps the cookies are not as wonderful as I recall, when they are objectively judged. That is of little importance.<b>" <a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=fca9561f7e&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;">click here</a> for Liz's Benne Biscotti Recipe - Liz Williams, New Orleans, LA<br><br></b><span>"Most everyone is familiar with Sneaky Santa, the game where everyone brings an exchange gift, the gifts are numbered, and everyone picks a number and opens gifts in that order….and you can choose to ‘steal’ a gift instead of opening a new one. Well, we put a new twist on that – we call it “Tacky Santa.” The price range is $5-10, and the object is to buy the tackiest gift possible. On Christmas Eve, we open our real gifts first, and then move on to the highly enjoyable Tacky Santa! It is really hilarious, and we all keep a lookout throughout the whole year for the perfect Tacky Santa gift. Lots of fun!</span>" - <b>Gwen Cashio, New Orleans, LA</b><br><br>"Our tradition that we have done for 30 years--since our daughter was born--is Christmas breakfast. Tha last thing we do before bed time is the prep work for breakfast. My husband and son-in-law make fresh squeezed orange juice. I put together a breakfast casserole and our daughter reads the Christmas story from the bible. Sometimes the mood is silly, sometimes somber, depending on the past events of that year. We reflect back on this after the reading. It is always a warm, fuzzy night!" - <b>Anonymous</b><br><hr><br><br><hr><span class="title" style="font-size: 24px;font-weight: bold;color: #8b0000;font-family: Georgia;line-height: 110%;">Recipe:<br>Kumquats</span><span class="title" style="font-size: 24px;font-weight: bold;color: #8b0000;font-family: Georgia;line-height: 110%;"> au Rhum</span><br><span class="subTitle" style="font-size: 14px;font-weight: bold;color: #000000;font-style: normal;font-family: Georgia;">by Liz Williams</span><span><br><br><img border="0" align="left" src="http://static.howstuffworks.com/gif/what-are-kumquats.jpg" alt="Kumquats" style="width: 168px; height: 125px;">I had a tree full of kumquats and wanted something to use them all at once. After I picked the fruit I began to look at my collection of preserved kumquats. They seemed old fashioned and, frankly, boring. So I decided to create something myself. What could be more Southern than using cane syrup and rum? So here is my recipe. . .<br><br>Rum<br>Kumquats<br>Cane sugar<br>Cinnamon sticks<br>Coriander seeds<br>Pepper corns<br><br><br>Clean kumquats. Place in a pan, cover with water by at least 4 inches. Heat and allow to boil gently for 10 minutes. Drain.<br><br>Place kumquats in sterilized jars. Add about 5 peppercorns and 5 coriander seeds and a piece of cinnamon stick to each jar. (You might also use a few slices of ginger or cloves). Mix rum (either light or dark. If you use dark, it will become very dark.) and cane syrup at a ratio of 5 parts rum to 1 part syrup. Fill each jar with this liquid. Close jars. Process the jars for according the directions of your canning technique. I cover the jars with water and boil for 10 minutes.<br><br>The jars will keep for weeks in your refrigerator, even if you don’t process them. After 6 weeks the liquor is delicious and just gets better with age. The kumquats are a great accompaniment to meats. I like them made into a chicken salad in place of grapes.<br></span><br><hr><span class="title" style="font-size: 24px;font-weight: bold;color: #8b0000;font-family: Georgia;line-height: 110%;"><span style="color: rgb(0, 0, 128);"><span style="color: rgb(51, 102, 255);">Events at SoFAB</span></span></span><div style="text-align: left;"><span class="subTitle" style="font-size: 14px;font-weight: bold;color: #000000;font-style: normal;font-family: Georgia;"><br></span></div><span class="subTitle" style="font-size: 14px;font-weight: bold;color: #000000;font-style: normal;font-family: Georgia;"><img border="0" align="left" src="http://southernfood.org/content/assets/images/Louisiana_sItalians.jpg" alt="Nancy Wilson">Nancy Wilson</span> <b><span class="subTitle" style="font-size: 14px;font-weight: bold;color: #000000;font-style: normal;font-family: Georgia;">Cooking Demonstration and Book Signing</span></b><br><br>December 20, 2008<br>2 p.m. - 4 p.m.<br>In the Gift Store of the Southern Food and Beverage Museum<br><a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=b8d93305bf&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;">Read More...</a><br><br><span class="title" style="font-size: 24px;font-weight: bold;color: #8b0000;font-family: Georgia;line-height: 110%;"><span style="color: rgb(0, 0, 128);"><span style="color: rgb(51, 102, 255);">Other Events</span></span></span><span><br><br><b><a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=941e5980ad&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;"><img border="0" align="left" src="http://www.degashouse.com/images/logo.jpg" alt="Degas House"></a>Period Food and Wine Pairing</b><br>Come to the <a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=941e5980ad&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;">Degas House</a> and enjoy French wines with food pairings from the time of French Impressionist Master Edgar Degas. We are teaming up with the shop that has been called "the most fun place to buy and taste wine in New Orleans", Swirl Wines, and the Southern Food and Beverage Museum (SOFAB), a nonprofit living history organization dedicated to the discovery, understanding and celebration of the food, drink and the related culture of the South. The menu of traditional creole dishes of 1870 New Orleans is being prepared by Chef de Cuisine Josh Garic of Vega Tapas Cafe. Swirl is also providing an Absinthe station for all guests to enjoy. This may be the most unique food and wine pairing you will find in the city that is known for its "distinctive" celebrations!<br><br><b>When</b>: Tuesday, December 30th, 2008<br><b>Where</b>: The Degas House <br>2306 Esplanade Avenue<br>New Orleans, LA 70119<br><b>Time</b>: 6:30-8:30 pm<br><b>Price</b>: $45 Reservations and Prepayment Required. You can purchase tickets by calling (504) 304-0635 or (504) 821-5009<br><br>The cut off to purchase tickets is Friday, December 26th. 24hrs cancellation notice required.</span><br><hr><br><span class="title" style="font-size: 24px;font-weight: bold;color: #8b0000;font-family: Georgia;line-height: 110%;">DISH: The Book Club at SoFAB</span><span class="subTitle" style="font-size: 14px;font-weight: bold;color: #000000;font-style: normal;font-family: Georgia;"><br></span><i>by Chris Smith</i><br><br>Dish meets at noon on the third Saturday of each month at the Southern Food and Beverage Museum, in the Riverwalk Marketplace Shopping Center near the Food Court. <br><br>Readers of all stripes are welcome to read book club selections and to attend meetings. Admission to book club meetings is free to SoFAB members; $10 for non-members.<br><br>Attendees are encouraged to bring their own food to meetings. The Riverwalk Food Court is just steps away.<br><br>Participants also are encouraged to sign on in advance for book club meetings.<br><br>For more information, contact Chris Smith, coordinator of the book club, at chris@southernfood.org.<br><b><br>THE READING LIST</b><br><br><b>January 2009 (Noon, Saturday, Jan. 17)</b><br><img border="0" align="left" src="http://us.penguingroup.com/static/covers/all/2/4/9780140446142L.gif" alt="The Physiology of Taste" style="width: 105px; height: 162px;">The Physiology of Taste by Brillat-Savarin, translated and notated by MFK Fisher<br>Published in 1825 after roughly three decades of consuming research, The Physiology of Taste is the most famous book ever written about food. It remains among the most comprehensive, stimulating, and just plain enjoyable works ever published on the subject of the senses and their pleasures. In a work spiced with style and wisdom, Brillat-Savarin declares that "Animals feed themselves; men eat; but only wise men know the art of eating." It can be downloaded at no cost.<br><br><b>February 2009 (Noon, Saturday, Feb. 21)</b><br><br><img border="0" align="left" src="http://www.michaelpollan.com/OmnivoresDilemma_med.jpg" style="width: 143px; height: 216px;" alt="">The Omnivore's Dilemma by Michael Pollan<br><br>In this groundbreaking book, one of America’s original writers turns his omnivorous mind to the seemingly straightforward question of what we should have for dinner. To find out, Pollan follows each of the food chains that sustain us—industrial food, organic or alternative food, and food we forage ourselves—from the source to a final meal, and in the process develops a definitive account of the American way of eating. <br><b><br>March 2009 (Noon, Saturday, March 21)</b><br><br><img border="0" align="left" src="http://fortunecookiechronicles.com/book.gif" alt="The Fortune Cookie Chronicles">The Fortune Cookie Chronicles by Jennifer 8. Lee<br><br>There are more Chinese restaurants in this country than McDonalds, Burger King and Kentucky Fried Chicken combined. In The Fortune Cookie Chronicles, author Jennifer 8. Lee takes readers on a remarkable journey that is both foreign and familiar: penetrating this subculture by traveling the world (and almost every American state) in her quest to understand Chinese food and the people who make it.<br><b><br>April 2009 (Noon, Saturday, April 18)</b><br><img border="0" align="left" src="http://us.penguingroup.com/static/covers/all/8/3/9780425209738L.jpg" alt="">Take Big Bites by Linda Ellerbee<br>Claiming to be neither food writer nor chef, longtime TV newswoman Ellerbee calls herself "a recovering journalist who's traveled and eaten her way around the planet and lived to tell some tales." She fantasizes about doing something she thinks is unattainable, namely, writing for food and travel magazines ("Imagine being paid to eat, travel and write about that, instead of the bombing down the block"). But she does better than that, writing a witty, easy-to-read book about food that's also a blend of autobiography, travelogue and self-help. Each chapter ends with a recipe.<br>May 2009 (Noon, Saturday, May 16)<br>This month has been left open so that book club members can make a selection based on new releases or other culinary books of interest.<br><b><br>June 2009 (Noon, Saturday, June 20)</b><br><br><img border="0" align="left" src="http://us.penguingroup.com/static/covers/all/3/6/9780140280463S.jpg" alt="My Year of Meats" style="width: 102px; height: 163px;">My Year of Meats by Ruth Ozeki (fiction)<br><br>This first novel, written by a young documentary filmmaker, describes the production of a year-long series about red meat broadcast on Japanese network television and sponsored by BEEF-EX, a U.S. lobby group looking for new markets for American meats. Robust, funny and insistently educational in tone, "My Year of Meats" deals with the cross-pollination of people and values, toxicity in meat, synthetic estrogens, camera angles and the ever-pertinent issue of perspective and reliability in the media.<br><b><br>July 2009 (Noon, Saturday, July 18)</b><br><br><img border="0" align="left" src="http://us.penguingroup.com/static/covers/all/4/5/9780425219454L.jpg" alt="The Ungarnished Truth">The Ungarnished Truth: A Cooking Contest Memoir by Ellie Matthews<br><br>What do you get when you cook chicken thighs in salsa? A million dollars. At least, you do if you sent the recipe off to the Pillsbury Bakeoff first. The story of how a slightly crunchy woman whose fallback emotion is distant bemusement ended up on stage with Alex Trebeck and a very large check, trying to fake exuberant enthusiasm when all she'd really wanted was the free trip to Orlando.<br><br><b>August 2009 (Noon, Saturday, August 15)</b><br><br><img border="0" align="left" src="http://www.randomhouse.com/images/dyn/cover/?source=9780307264725&height=300&maxwidth=170" alt="My Life in France">My Life in France by Julia Child<br><br>Julia Child single-handedly created a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she was not always a master chef. When she first arrived in France in 1948 with her husband, Paul, she spoke no French and knew nothing about the country. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia’s unforgettable story – struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took them across the globe – unfolds with the spirit so key to her success as a chef and a writer, brilliantly capturing one of the most endearing American personalities of the last fifty years. <br><br>September 2009 (Noon, Saturday, Sept. 19)<br><img border="0" align="left" src="http://davidkamp.com/graphics/book.gif" alt="The United States of Arugula" style="width: 176px; height: 252px;">The United States of Arugula by David Camp<br>One day we woke up and realized that our “macaroni” had become “pasta,” that our Wonder Bread had been replaced by organic whole wheat, that sushi was fast food, and that our tomatoes were heirlooms. How did all this happen and who made it happen? The United States of Arugula is the chronicle of how gourmet eating in America went from obscure to pervasive, thanks to the contributions of some outsized, opinionated iconoclasts who couldn’t abide the status quo. Vanity Fair writer David Kamp chronicles this transformation, from the overcooked vegetables and scary gelatin salads of yore to our current heyday of free-range chickens, extra-virgin olive oil, Iron Chef, Whole Foods, Starbucks, and that breed of human known as the “foodie.”<br><b><br><br>October 2009 (Noon, Saturday, Oct. 17)</b><br><img border="0" align="left" src="http://www.longitudebooks.com/images/book_large/GEN273.jpg" alt="Consider the Oyster">Consider the Oyster by M.F.K. Fisher<br><br>M.F.K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most delicate and enigmatic of foods – the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel – and of the pearls sometimes found therein – Fisher describes her mother's joy at encountering oyster loaf in a girls' dorm in he 1890s, recalls her own initiation into the "strange cold succulence" of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the "dreadful but exciting" life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose. Notice, we’re reading this in a month ending in “r.”<br><b><br>November 2009 (Noon, Saturday, Nov. 21)</b><br><br>This month has been left open so that book club members can make a selection based on new releases or other culinary books of interest.<br><br><b>December 2009 (Noon, Saturday, Dec. 19)</b><br><br><img border="0" align="left" src="http://www.europaeditions.com/archivio/libri/dettaglio_3.jpg" alt="Cooking with Fernet Branca">Cooking with Fernet Branca by James Hamilton-Paterson (fiction)<br><br>Ghost writer Gerald Samper is looking forward to a tranquil existence in the Tuscan hills, to the seclusion and the peace and quiet that he needs to pen his biographies of famous sporting types and devote more time to his passion for cooking. Samper’s culinary proclivities are unusual to say the least. His recipes include “Mussels in Chocolate” and “Lychees on Toast.” Something of a snob, this doesn’t stop Samper from regarding himself as a gastronomic genius and his opinion of his other abilities don’t trail far behind. Hamilton-Paterson is a sharp, capable writer and the novel contains some vibrant imagery and inventive plotting and a succession of memorable moments.<br><br><br><hr><br><span style="color: rgb(153, 51, 0);"><span style="color: rgb(153, 51, 0);"><span class="title" style="font-size: 24px;font-weight: bold;color: #8b0000;font-family: Georgia;line-height: 110%;"><span style="color: rgb(153, 51, 0);">Mixology Mondays</span></span></span></span><br><br><a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=fdd124f5a9&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;"><img border="0" align="left" src="http://www.museumoftheamericancocktail.org/images/footer%20motac%20logo.gif" alt=""></a> <br><br>Mixology Mondays <br>At the Museum of the American Cocktail <br><br>Meet top bar chefs, spirits experts, and authors from around the world!<br><br><b>January 12th, 2009</b> - Bobby Gleason & Fred Noe: Bourbon <br>Join us for evening of Bourbon!. Jim Beam's Master Distiller Freddie Noe, the great grandson of Jim Beam, will lead you on a journey of the histories of his family and the Bourbon's they produce. Then enjoy Bourbon based cocktails prepared by Beam Global's Master Mixologist Bobby “G” Gleason as he takes you from the classics to new Avante Guard creations!<br><br><br>6:30 – 8 pm $20.00 per person when you register online: http://www.museumoftheamericancocktail.org<br>$25 at the door (cash or check) Must be 21+ to attend. <br>Space is limited, register in advance!<br><br><br>The Museum of the American Cocktail<br>Located in the Southern Food & Beverage Museum at the Riverwalk Marketplace: <br>1 Poydras Street Su 169 (at Julia Street) New Orleans, LA 70130<br>504-569-0405<br>http://www.museumoftheamericancocktail.org<br><br><hr><br><hr><br><br><br><br></td>
<td valign="top" class="sideColumn" align="left" style="background-color: #FFFFFF;border-left: 1px dashed #CCCCCC;text-align: left;width: 200px;padding: 20px;margin: 0px;">
<div class="sideColumnText" style="font-size: 11px;font-weight: normal;color: #666666;font-family: Arial;line-height: 150%;"><div style="text-align: left;"><span class="sideColumnTitle" style="font-size: 15px;font-weight: bold;color: #333333;font-family: Arial;line-height: 150%;">Links</span></div><div style="text-align: left;"><a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=2254c7e8c8&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;">Donate Now</a><br><a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=de21261fe0&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;">Events Calendar</a></div><div style="text-align: left;"><a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=841a8296e2&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;">Blog</a></div><div style="text-align: left;"><a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=a518422d12&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;">Southern Food WIKI</a><br><a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=93d7b437dd&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;">Our Website</a></div><hr><div style="text-align: center;"><span class="sideColumnTitle" style="font-size: 15px;font-weight: bold;color: #333333;font-family: Arial;line-height: 150%;">Proudly Sponsored By<br><br><br></span><span class="sideColumnTitle" style="font-size: 15px;font-weight: bold;color: #333333;font-family: Arial;line-height: 150%;"><img border="0" alt="" src="http://ih.constantcontact.com/fs095/1011307273103/img/77.gif?a=1102326345361"><br><br><br><br><img border="0" alt="" style="width: 184px; height: 62px;" src="http://ih.constantcontact.com/fs095/1011307273103/img/89.jpg?a=1102326345361"><br></span></div></div>
</td>
</tr>
<tr>
<td class="footerRow" valign="top" colspan="2" align="left" style="background-color: #CCCCCC;border-top: 0px solid #FFFFFF;padding: 20px;">
<div class="footerText" style="font-size: 10px;color: #333333;line-height: 100%;font-family: Verdana;">
Your are receiving this email because you opted in at our website, www.southernfood.org, or signed up with us in the gift store or other location.<br>
<br>
<a href="http://southernfood.list-manage.com/unsubscribe?u=5335f8ec5c6ce305597453c00&id=4d3cb8199c&e=c556a404e3&c=6141595a6f" style="color: #800000;text-decoration: underline;font-weight: normal;">Unsubscribe</a> marignybywater@marigny.org from this list.<br>
<br>
Our mailing address is:<br>
<div class="vcard"><span class="fn org">Southern Food and Beverage Museum</span><div class="adr"><div class="street-address">1 Poydras St, #169</div><span class="locality">New Orleans</span>, <span class="region">LA</span> <span class="postal-code">70130</span></div><br>Our telephone:<div class="tel">504-569-0405</div><a href="http://southernfood.list-manage.com/vcard?u=5335f8ec5c6ce305597453c00&id=4d3cb8199c" class="hcard-download">Add us to your address book</a></div><br>
Copyright (C) 2008 Southern Food and Beverage Museum All rights reserved.<br>
<br>
<a href="http://forward-to-friend.com/forward?u=5335f8ec5c6ce305597453c00&id=6141595a6f&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;">Forward</a> this email to a friend<br>
<a href="http://southernfood.list-manage.com/profile?u=5335f8ec5c6ce305597453c00&id=4d3cb8199c&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;">Update your profile</a>
</div>
<div id="monkeyRewards" style="margin-top: 10px; text-align: right;">
<a href="http://southernfood.list-manage.com/track/click?u=5335f8ec5c6ce305597453c00&id=f60d4fd36b&e=c556a404e3" style="color: #800000;text-decoration: underline;font-weight: normal;"><img src="http://www.mailchimp.com/img/affiliates/banner1.gif" border="0" alt="Email Marketing Powered by MailChimp"></a>
</div>
</td>
</tr>
</table>
</td></tr></table>
</td>
</tr>
</table>
<img src="http://southernfood.list-manage.com/track/open.php?u=5335f8ec5c6ce305597453c00&id=6141595a6f&e=c556a404e3" height="1" width="1"></body>
</html>