Authentic Louisiana: Supporting your own
It’s safe to say that the 50 states that comprise the United States take great pride in their cuisine. Few other nations can compare to the diversity of American food, with each state having its own unique take on dishes like the famous deep dish pizza of Chicago and the lobster rolls of New England.
The same is true down in Louisiana’s steaming Bayous. The Pelican State takes great pride in its uniqueness and distinction, to the extent that the Department of Agriculture and Forestry has created the Certified Louisiana program to promote and honor local producers of food and beverages. In keeping with the diversity of the state’s cultures, the program now includes Certified Cajun, Certified Creole, and Certified Louisiana Craft Beverage.New Food talked with Deana Erdey, the Certified Louisiana Director at the Louisiana Department of Agriculture and Forestry, to learn more about the program and its accomplishments.
How did the scam begin and what is Certified Louisiana?
DE: The State’s Agricultural Branding initiative, Certified Louisiana, aims to give Louisiana’s food companies a competitive edge. Customers are made aware that their food comes from locals rather than traveling hundreds of kilometers when they view the products on the shelf.
When the Louisiana legislature granted the Department of Agriculture the ability to establish a state branding scheme for agricultural products in the 1990s, the initiative got underway.
In an effort to better assist our farmers, the state developed a circular mark that may be applied to products that meet certain requirements. I have no idea why, but the plan simply fizzled out.
Therefore, the department gave me the responsibility of entirely redesigning the curriculum in 2017. To give us some stake in the outcome, I started charging a fee and made some slight modifications to the laws and regulations, so the certification has some significance. We altered the logo to give ourselves a new beginning, and we basically took it from there!
How appreciative of its diversity and individuality is Louisiana?
DE: Extremely pleased. Cajun, for instance, is a hearty, rustic dish from Acadian heritage that is popular in Louisiana’s Bayous. It’s a fusion of southern and French cooking styles; consider dishes like jambalaya and dinners using smoked meats.
Anything from an ethnic group made up of people with European, African, Caribbean, or Hispanic origin to those who were born in New Orleans and have French or Spanish ancestry is considered creole. The cuisine of the Creoles is more global. It was made in New Orleans and has Native American, African, and European ancestry. Rich sauces, regional herbs, luscious red tomatoes, and a heavy reliance on seafood from nearby waterways are the hallmarks of Creole cuisine. It is connected to New Orleans’ old-fashioned kitchens, where countless customs are still upheld today.
Have you noticed a rise in the purchase of regional produce by consumers?
DE: Certainly! I see our company’s success as a reflection of that trend. Customers interact with our Louisiana communities that serve their locally farmed food because they recognize the commitment of our members. Purchasing items that are Certified Louisiana supports all parties involved in the supply chain.
Particularly with our Certified Cajun and Creole emblems, which identify those particular goods and their culture, these logos provide our businesses and the people who support them a strong sense of distinctiveness and authenticity to Louisiana culture and food.
Louisianans take great pride in their cuisine and its origins. Everywhere we travel, we always boast that we have the finest food—the best crawfish, the best seasoning, you name it—and we stick to it! Yes, we do support locals in our state and are very proud of it.
What requirements exist for someone wishing to apply for the position of Certified Louisiana?
DE: To begin with, the state of Louisiana must process, manufacture, and transform more than half of the product. We are aware that it isn’t always feasible to get every ingredient from within the state. For instance, we are aware that not all the ingredients needed to make spicy sauce or spice may be found here, but the majority of them must, and it must be bottled or produced in Louisiana.
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How can you help Louisiana-certified manufacturers?
DE: Being able to assist our members, many of whom are tiny businesses without the resources to conduct extensive marketing campaigns on their own, is a blessing. I witnessed how difficult it is having grown up on a farm. Farmers don’t get weekends off; they don’t get holidays. My father owned a chicken farm. You can’t spend much time away from the farm in case something goes wrong.
For instance, we cover the majority of the costs when we bring products to trade events. They could not have afforded to set up their booth, table, chairs, carpet, or other furnishings on their own, yet they came and showed up. They have an advantage since some of our larger Louisianan enterprises can afford a large pavilion.
However, they also want to invest in small businesses and shop locally. One of my favorite tales is about a jelly and jam firm that made history when a big New Orleans hotel chain decided to serve their products on its sites. This was a significant deal for the company. They just wouldn’t have been at that show if it weren’t for us, and that’s what it’s all about—I enjoy hearing about those success stories. Being able to support our manufacturers makes me very proud.