As a Spanish proverb goes, “The belly rules the mind.” In each issue of The Quindecim, “Goucher Eats” explores another facet of food and fodder for the mind (and stomach).
Every night over Spring Break, 22 Goucher students would gather round the table in New Orleans to share in the bounty of the food before them that their friends and comrades had cooked and created. Inspired and spurred on by the Creole twang of the local cuisine as well as our propensity for delicious cuisine, we created foods ranging from burritos to chili mac to jamabalaya to praline cupcakes to pizza. We even had the opportunity to support a local sandwich shop by purchasing po’boys (similar to subs) for everyone. But every night, we would all gather together and regal one another with tales from our various journeys and adventures that we had experienced throughout the day. Some days, we would just wolf down our food on the fumes of exhaustion and hunger; other days we would dally around for hours talking about gators, po’boys, mosquitoes, and sometimes even the meaning of life.
For many of us, New Orleans was an opportunity to explore who we are as individuals, who we are as Goucher students, and who we are as citizens of the world. Individually, our observations of the city around us made us reflect on our own lives and how our actions can have a positive impact on other people. As Goucher students, we realized that as a group, we share many of the same desires to help other people and to effect change in our communities. Experiencing a culture diffused in French, Spanish, and Creole influences, we were able to transcend our own boundaries and immerse ourselves in a culture and a city that is unique to the world.
In addition to these individual and group observations, we also came to the understanding that theproblems and issues that effect many modern cities—poverty, food deserts, socioeconomic disparities—can be seen everywhere regardless of our location. In New Orleans, the people and city enchanted us even in the face of starkly dreary issues that lack the sufficient government funds that are necessary for the continuation of the city. Over our communal dinners, we talked about these issues and their similarities in our hometowns, cities, and campus, as well as our role in helping to ameliorate the world around us.
Each day as we dined on one more beignet and one more po’boy, we were reminded how much the city of New Orleans had crept under our skin and changed us all. Almost every day, every one of us mentioned at least in passing, “I want to live in New Orleans forever.” Now as we return to the hallowed Stimson halls for mass quantity meals under fluorescent lighting, the humid sultry nights in Nawlins will remain with us in memories and conversations about all we have seen, created, eaten, and have yet to accomplish in the city. In the mean time, we can resurrect those memories through the recreation of our communal dinners in New Orleans underneath the Crescent City’s skies.
Boudin and Egg Pizza
(serves 1, or maybe 2 if you’re generous)
• 1 whole-wheat pita
• 1/4 c. of tomato sauce
• 1/2 c. of various cheeses (Mozzerella, cheddar, etc.)
• about 1/4 c. of sliced mushrooms
• 1 egg, over-easy or fried
• 1 tsp. of garlic powder
• 1 link of Boudin sausage (or other meaty sausage with natural casing)
Pre-heat oven to 400 degrees. Layer ingredients, starting with sauce ending with Boudin, on pita bread. Place on a cookie tray or piece of tinfoil and put in the oven until cheese melts, about 5-10 minutes. Remove, cool for about 2 minutes, then devour.