Hurray for immigration

I was thinking last night when I was in Cocos Lokos how much Louisville's cultural and dining life has been enriched over the past 10-15 years by immigrants (directly from other countries or by way of other states). My sense is that a restaurant is a hard, but rewarding way for a family or group of immigrants to bring something unique to a community and thus be able to build a business. Louisville gets good, interesting food and immigrants have a way to build a financial future for their family(ies).

So, whatever one thinks of the legal issues around immigration, you have to be thankful for the culinary benefits of it!

[Robin Garr]

Second the emotion! Good post, Charles.

If they are working and paying taxes bring them on. If they are making killer food even better.

Preach it, brother Charles!!

Indeed! Lets open up the borders and improve our food!

Amen! Amen!

The story of Louisville is the story of its nature as a crossroads, a way station, a middle ground, a meeting place. I have spent my life delighting in and championing the meeting, the rubbing together of peoples and ideas and musics and foods. Since moving back to Louisville four years ago, I have smiled every time I see an Asian person, an African person, an Arab person, every time I see a group of people with a mix of races. It is the ONLY way we'll grow and find delight.

I spent the weekend in Paducah. My wife and I talked and talked with people who have moved there from all over the country, in large part because of the arts settlement program. The place is alive with art and food (though the ethnic effect hasn't happened yet)... Another river town that understands the flow of people.

Let a thousand flowers bloom!

Perhaps the beginning to understanding another culture can come first from understanding their food. Except haggis. I'll never understand haggis.

Except haggis. I'll never understand haggis.

Ye need to have a wee bit o' the whisky to understand the haggis, lass. 6 or 8 ounces at least, should do.
(said in my best Sean Connery imitation voice)

Thanks for posting, Charles! I agree wholeheartedly.

Except haggis. I'll never understand haggis.

Ye need to have a wee bit o' the whisky to understand the haggis, lass. 6 or 8 ounces at least, should do.
(said in my best Sean Connery imitation voice)

I would therefore argue that understanding other cultures begins with understanding their alcoholic beverage of choice.

[Robin Garr]

Perhaps the beginning to understanding another culture can come first from understanding their food. Except haggis. I'll never understand haggis.

I have actually had the haggis a couple of times - once at a fancy restaurant in Edinburgh and once or twice at Burns parties at the home of a good friend and wonderful cook who sadly doesn't live in Louisville any more.

It's much more appetizing than you might think, assuming that you're willing to dine on organ meats. It is not served within the cooking vessel (sheep's stomach), and the meats are all chopped fine and unidentifiable. It looks pretty much like a hash and tastes great. A wee dram wouldn't hurt, but dry red wine works very nicely, too.

I have some friends who LOVE haggis. I won't touch it with a 10 foot pole. Of course, I can't stand organ meats.

Haggis and Mashed tatties (mashed potatoes) with a wee bit o' Scotch...more appetizing than you might think....but the Scotch helps...

tatties with a wee bit o' Scotch...more appetizing than you might think..

I'm thinking that sounds good. I'm not very good with translation, however.

I saw Bourdain eating deep fried Haggis just the other day. . .He seemed to like it.