The Energy of Youth Rubs Up Against the Mastery of Experience … Everyone Benefits
This was a powerful in the moment experience.
Milton Vanicor & Zachery Fuselier
Saturday Morning Cajun Music Jam
Savoy’s Music Center
A Powerful Exchange
A Fair Give-and-Take
Savoy Music Center ~ Saturday Morning Jam
Saturdays at 9 AM for the paset 46 years.
Our third year through Eunice, Lousiana and the Acadiana region.
Marc Savoy’s and Family (Ann, Joel ( of the Red Stick Ramblers ), & Wilson Savoy ( of the Pine Leaf Boys )) Savoy Music Center five miles or so east of the Acadiana town of Eunice, Louisiana has hosted a Cajun Music Jam every Saturday morning for the past 46 years.
This particular Saturday morning’s cast of characters was characterized by the give-and-take of youth and experience :
Youthful Exuberance and Energy Rubs Up Against the Constancy of Experience and Mastery ~ Everyone Benefits
Prominently on display:
This jam session is not intended as a showcase for talent or the lack thereof.
It is intended to be led by the older generation of master musicians offering beginners an opportunity to listen, learn and play in the background.
It has been like this for 46 years and will continue as such.
As such, living Cajun music history is present in the moment.
Miss Esther Lejeune
Mr Harry Lafleur
Mr Freddie Hanks
Mr Robert Leblanc
Mr Milton Vanicor
“Listen, Lean and Play”
Links To Other Cajun Music Posts Of Note
Cajun Campground Jam (2014)
5222 E HWY 190
Six miles outside of the town of Eunice in the Parish of St Landry in southwest Louisiana
Evans Wedlock’s Friday Night Cajun Jam
Acadiana Musicians All
My apologies to the many other musicians on stage. Very little light, what light there was was in pools or puddles in only one or two spots.
Craft beer in Arnaudville
Craft beer in St Landry Parish
Craft Beer in Louisiana
Good beer at that!! Coming soon to the frozen Northeast and New Hampshire.
Humble beginnings of a hobbyist turned brewmaster.
A recent move across the way to a new and larger facility and a serious investment in some serious brewing equipment.
All local names: get out the Louisiana gazetteer and look ’em up.
These folks enjoy their work and are rightly proud of their craftwork: Louisiana Craft Biere .
Try the Oxymoron: Way Good and Distinctively Different.
Another Strong Reason To Return To Acadiana : A Beer Drinker’s Paradise
Terry Huvall of the Jambalaya Cajun Band Serenades
Links to Additional Acadiana Posts
Lake Fausse Pointe State Park well on the edge of the Atchafalaya Basin, the far reaches of Ibieria & St Martin Parishes in Acadiana, the Cajun country of Louisiana: we serendipitously stumble upon le Boucherie.
The French or Cajun word ‘boucherie’ apparently can mean many things: butcher or bucher shop in the literal French, any number of restaurants in NOLA and through out Acadiana, and a traditional communal butchering of the pig in rural French Louisiana, Acadiana or Cajun country.
“Le boucherie is a tradition that has been maintained by the French-speaking Cajuns of the state. Lack of refrigeration meant fresh meat had to be eaten quickly before it spoiled. Neighbors shared in the labors of the boucherie: the boiling of water, the killing and cleaning of the hog, preparation of le grese (lard) and les gratons (cracklings). At the end of the boucherie, those who participated took home shares of boudin (spicy sausage made from pork and rice), and various cuts of the slaughtered animal. Once fall and winter events, boucheries now make up a colorful and delicious part of many Louisiana festivals held throughout the year.”
“When southern Louisiana was still new, the tradition of a Boucherie must have been as ritual to the first Cajun peoples as Mardi Gras and Jazz fest are … now.
Communities would gather at the beginning of the more difficult times of year to help one another complete their seasonal stores born out of the feast made possible by the whole of the people gathered. Each family that took part in a Boucherie would take home a portion of the hogs slaughtered during the celebration, and every community that held one did so in turn; ensuring that the rotation of the pigs that made up the celebration could last through the winter.
Today, as in the past, Boucheires are both preformed as traditional intimate family affairs, as well as being the basis for huge festivals and celebrations throughout southern Louisiana.”
“Cajun cuisine has two distinct heritages–Creole, with its influences of classical and regional European cuisine, and the homey, country-style Cajun cuisine of Acadiana (French Louisiana), with its one pot meals, made with fresh, local ingredients and pungent with the flavor of seafood and game.
As diverse as those who settled there, Cajun cuisine is a creative adaptation of a variety of European dishes using ingredients indigenous to Louisiana. The well-known Cajun dish Gumbo, has its origin in the French Bouillabaisse, a soup found in the Marseilles region. Jambalaya, the famous Cajun rice dish is descended from Spanish paella is made using the abundant seafood in the region. The Germans brought with them charcuterie and andouille, smoked sausage, boudin, chaudin, tasso and chaurice and their fine sausage making talents. The Italians, famous for their culinary talents, were heavy influencers of the Creole style and settlers from Haiti and the West Indies brought with them exotic vegetables and cooking methods.”
The history specific to the Lake Fausse Point le Boucherie involves a number of Cajun men proud of their heritage. Decades back now a rural veterinarian was ‘paid’ for his services by a Cajun family with the ‘commodity exchange’ of a live hog. The veterinarian and a few adventurous friends decided to butcher the hog in the traditional fashion of ‘le boucherie’. Though new to the old ways of ‘le boucherie’ they found their way: Many years and many peoples later one hog has become six and a half dozen friends has become hundreds.
The Lake Fausse Pointe le Boucherie is a touch updated but still a communal gathering of peoples to prepare the pork, eat together from the bounty, visit, sing and dance. This year’s chilly winter took a break and sunny blue skies and warm temps graced the day. A more friendly and welcoming group of people could not be found.
(verbal history shared by Lewis)
Links to Additional ‘Cajun’ Posts
Cuban Seed – Long Leaf
Fresh Hand Rolled Cigars
The fresh and earthy aroma of tobacco caught my nose from down the street. A non-descript sign up high among the many and garish announced:
The Cigar Factory
The front end of the deep shop was lit up by the light streaming in the open double-wide doors. Chairs and tables were arranged for sitting and socializing. At the hour we happened by only one other person was seated.
The center portion of the shop contained old well worn wooden work stations. Seated behind the work stations on both sides of the shop was a mixed group of folks working and handling the tobacco, all at different stages of becoming cigars. The group working today was of mixed gender and age, youngish to middle aged and up, all outfitted in working class attire. Young well-scrubbed and well-presented men hung around near and behind those handling the tobacco, giving the appearance of being in charge. There seemed to be a not-to-be-crossed line between the ‘rollers’ and the ‘handlers’. The groups went about their tasks and did not speak. It was not until we attempted to talk to the cigar rollers that one of the youngsters stepped in to intercede, offering that none of the rollers spoke English. It would have been nice to allow us to try. I tipped Leonardo, my main focus. He seemed to understand the language of cash well enough.
The back portion of the shop was the sales area, still having the feeling of an old wooden shop but different from the rest: lights were brighter, a glass fronted humidor room for aging of the finished cigars showed off and the ubiquitous cash register was front and center.
An interesting sensory-engaging experience.
All the rolling and wrapping, inspecting and labeling stages of fine aged tobacco becoming a fine freshly rolled aged cigar were happening around us. Tobaccos were combined, mixed and shaped then placed in a specific-sized two-sided wooden mold. The molds were stacked, pressed and aged. Tobacco leaf was selected, sorted and smoothed for wrappers. The cigar core was wrapped in fine select tobacco leaf. Angled on the bias, rolled, coddled, encouraged, cut and set with special attention being given to the tip through which one inhaled. The cigars found their way back into molds after being rolled in the tobacco leaf wrapper. Again: more aging. The final stop: a visual and tactile inspection, application of the cigar factory label cigar ring and placement in brass-clasped-and-hinged embossed wooden boxes.
Hand Rolled by Leonardo
Acoustic Music Jam
Tuesday’s 5:30 – 7:00 PM (Winter Hours)
Counter Culture Frozen Yogurt Shop
154 East Hall Avenue
Kevin, Ivan, Jake and Roy
Try the ‘natural’ frozen yogurt: cold and tangy, interesting combination of taste and sensation.
A busy Saturday afternoon in and around Jackson Square, NOLA.
Lots of people-watching, lots of photo ops.
Lots of folks enjoying their work.
The St Louis Cathedral fronted by fortune tellers.Working Artists & Street Entertainers Working Artists of Jackson Square The St Louis Cathedral among the people. Larisa Ivakina ClevengerMagician On a Motorcycle
Niko Mahoe who is making street performance work as both a lifestyle and a living.
The key: approach it as a job. Muffuletta ~ New Orlean’s Sicilian Sandwhich.
What a delicious combination – a loaf of round sesame seed bread,cold cuts, cheese, and olive relish: served warm with the cheese melted.
Could not consume the whole thing.
NOLA has been referred to ‘as the most northern Caribbean city’.
Jackson Square, NOLA ~ A Community of Many Peoples
Previous NOLA Posts
In the local vernacular:
Immediately south and east of NOLA by way of Route 46.
Much to St Bernard: a place of varied people, culture and places, Arabi is just the start, the beginning.
In the Arabi district the color and flavor of New Orleans’ French Quarter easily flows into St Bernard.
Note the terra cotta roof ridge tiles and decorative ridge caps.
Past St Bernard Parish posts: