<p>As a charter member of the "meat & potatoes" club of America, i've never been confused with being a pescetarian. After my most recent trip to <a target="_blank" href="http://www.riomarseafood.com/" rel="noopener noreferrer">Rio Mar</a>, i'm seriously considering infusing more and more fish into my diet.</p>
<p style="margin-left:0px; margin-right:0px">Here in New Orleans we use and/or eat everypiece of "Sus scrofa domestica", even right down to, well, I won't get into that. Without using my Deliverance-esque accent, swine is wide ranging in flavor and preparation. One of the places in NOLA that does right by swine is <a target="_blank" href="http://www.cochonbutcher.com/" rel="noopener noreferrer">The Cochon Butcher</a>. Here's what they say about themselves..<em>.</em></p><p> </p>
<p><a target="_blank" href="http://www.84flash.com/" rel="noopener noreferrer">Kris Gabik</a>, since I've come to know her, has been an un-relenting New Orleans mover and shaker. As founder of 84 Flash, a brand management & marketing firm, Kris has become well known for her tireless dedication to creating true 21st century marketing efforts for all her clients.</p>