I first tasted boudin during a visit to see my sister, who lived in Louisiana at the time. There are variations, but at its most basic, boudin is a combination of pork, rice, and seasonings ground together and stuffed into a pork casing that is then steamed to eat on the spot. The classic way…
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3 Weeks in France: Travelogue
The following was recorded during a travelogue I presented about my three-week trip to France. Sixteen people joined us in person while others watched via Zoom. The travelogue gives you a glimpse at the experience, what led to the trip, some of my trials and highlights, and offers tips for solo and international travel at…
