and it was done by the cajun people in southwest louisiana. crayola food, it means native. and the first native offspring of the french and spanish settlers and their food is city food. it is more refined. it is not as spicy as cajun food is but very well seasoned and we are situated across from the french market, there was an active market from 1718 from its earliest days and with the bounty of everything available in season, fresh and local using french and spanish traditional preparation, this indigenous cuisine, that is creole cooking. thhamark of creole cooking, we have to say no matter what it is we are cooking it is almost invariably starts off, a combination of flour and oil, traditionally a french word, a french preparation originally and in france it is butter and flour and in new orleans better would burn before getting to the dark color we like it to be. once you have that, the dark thing that goes into everything is celery, bell pepper and onions. that is actually what i like to refer to, that traditional french was onions, celery and carrots. when the first fr

times of cajun food was big pot cooking keupbcajun people in southwest louisiana. hispanic es from the word which means native. the e first creoles were first native offspring of the french and spanish settlers and food is really city food. refined. it is not as spicy as perhaps it is very s, but well seasoned. and we are situated right across the french market the site of the old french market, which here was an active market here in the city from 1718, from the earliest days. and with the bounty of everything that was available in eason fresh and local, using spanish traditional preparation this cuisine creole d and that is cooking. creole cooking first of all we have to say no matter what it is we are cooking it is almost invariably starting make a rue. -- it is a ins combination of flour and oil. preparation and in france it is butter and flour butter would burn before it gets to the dark color. dark rue the that other thing that goes in is celery, bell pepper and onions. that is actually what i like to to as the creole mir pois. the french is onions, celery an

it was done by the cajun people and southwest louisiana. creole food comes from the hispanic word, which means native. the first creole were the first native offspring of the french and spanish settlers. their food is more city food. it is more refined. it's not as spicy as cajun food is but very well seasoned. we are situated right across from the french market the site of the old french market, which there was an active market here in the city from 1718, from the earliest days. and with the bounty of everything that was available in season fresh and local, using french and spanish traditional preparation this cuisine developed and that is creole cooking. a hallmark of creole cooking first of all we have to say no matter what it is we are cooking it is almost invariably starting first you make a rue. it is a combination of flour and oil. it frswas a french preparation and in france it is butter and flour but here butter would burn before it gets to the dark color. once you have that dark rue the other thing that goes in is celery, bell pep

repeat what you heard from others but as a professor and academic and part of the nations of southwest louisiana and someone born and raised in san francisco, i just want to say that this is not -- number one, it's not art, but you can't just leave something on display without historical context. you can't -- how can children walk by that? how can we let young people see these images that remind us of genocide. this is not about like some people on the other side who said this is a memorial. it's not a memorial to native americans because number one they're not dead. we're standing before you today so we ask and i know my time has elapsed but we ask -- and i would say we demand -- we've asked for far too long we be respect and not invisible because we're still here so we demand you do the right thing and if you don't, the statue will come down anyway because the art commission actually owns the statue but if we have to see you in court, we'll see you in court. >> clerk: are there any other public comments? no other public comment? commissioners, the matter is submitted. smrgs >> commissioner: wh

two completely different kinds of cuisines, hot cooking done by the cajun people in southwest louisianareal food, the word creole itself means native. the first creole, the first native offspring of the settlers and their food is really city food. it is more refined, not as spicy as cajun food is. and the site of the old french market. and from 1718 from its earliest days. with thousands that was available in the season, fresh and local, using french and spanish traditional separations, and that is creole cooking. the hallmarks of creole cooking, it almost invariably starts out first, you make a rule and it is a combination of flour and oil, traditionally it is a french word, a french preparation originally and here in new orleans but are woodburn before it gets to the dark color that we like it to be. then the other thing that goes into everything, it is actually what i would like to refer to as the creole miracle because the traditional french was onions, celery and carrots. when the first french people got here, undoubtedly they brought with them a lot of the ingredients intending to

cajun food is hot cooking done by the cajun people of the southwest louisiana.reole food, the word creole itself comes from the hispanic food which means native so the first real were the first native offspring of the french and spanish settlers and their food is really city food. it's more refined. it's not as spicy as perhaps cajun food is but it's very well seasoned and we are situated right across from the french market, the site of the old wrench market which there was an active french market from 1718, from its earliest days so there's a bounty ofeverything that was available in season, fresh in the local . using french and spanish traditional preparations. it's indigenous, true indigenous cuisine developed and that is true creole cooking. the hallmark of creole cooking, first of all, we have to say no matter what it is we are cooking, it almost invariably starts off, first you make a roux and a roux is a combination of flour and oil.it's a french word, it was french reparation originally and in france it on her and flour but here in new orleans the water

was then in southwest louisiana.he word creole itself comes from the hispanic word that firstnative and their were the native offspring of the french settlers. their food is really city food. more refined. perhaps as cajun well but it's are a seasoned. we are situated right across from the site of the old french market. there was an active market here in the city from 1718, from the earliest days. the bounty of everything that was available in season, fresh and local, using french and spanish traditional preparations , this true indigenous cuisine developed and that is creole cooking. we travel to new orleans, louisiana this afternoon on the m3 american history tv and on tv . you can check out all of our trips online at .-span.org/citiestour looks good down there, we hope you tune into the programming and all of our coverage as we crisscross across the country to showcase what happening in your community and let you know about what we are doing here on the seas and network. the impact that the tax cuts have had on yo

southwest. (phone ping) gentlemen, i have just received word! the louisiana purchase, is complete!e notifications from capital one . technology this helpful... could make history. what's in your wallet? i support the affordable care act, and voted against all trump's attempts to repeal it. but we need to do more. i believe in universal health care. in a public health option to compete with private insurance companies. and expanding medicare to everyone over 55. and i believe medicare must be empowered to negotiate the price of drugs. california values senator dianne feinstein >> wildfire season upon us and the fire is continuing to grow in northern new mexico with new evacuation orders. strong winds are fueling the ute park fire, spreading it across new mexico. the flames have already charred more than 16,000 acres and currently threaten hundreds of homes. they have shut down highway 64 in both directions, as you can see, because of the smoke there as firefighters now working to try to get the situation under control. elizabeth: scary situation. meteorologist adam klotz in the extr

southwest and into west texas. a flood threat. arizona, 3 to 4 inches. southeast texas, louisianawards of 4 inches of rain before it is all over. >>> good morning, i'm meteorologist kari hall. we're looking at some sunshine in the south bay but clouds for the coast this morning. those clouds will keep it cooler there with highs up to 65 in san francisco and slightly cooler for the inland areas as well. but we're coming out of the '90s, still warm in antioch with a high of 88. 85 in napa, 82 oakland. the cooling trend continues over the next few days. the week is looking really nice. >> reporter: that's your latest weather. our deserving dad in less than 40 minutes, coming up here on "today." guys? >> i cannot wait. >> thank you, al. >>> we have a lot more to come, including meghan markle's first solo outing with the queen inside their overnight trip on a very does this map show the peninsula trail? you won't find that on a map. i'll take you there. take this left. if you listen real hard you can hear the whales. oop. you hear that? (vo) our subaru outback lets us see the world. so

louisiana/texas border. we could see 3 to 5 inches of rain. it's not going to stop. the southwesty. here's what's happening in your neck of the woods. >> good morning, i'm meteorologist kari hall. we're going to have a nice start to the week. inland areas reaching 80 degrees today. as you look at these numbers, you can see it's going to be heating up as we go through the rest of the week for the inland valleys. and our temperatures peak on saturday, up to 97. san francisco will be in the mid-60s today. some upper 60s, low 70s for the rest of the week. by saturday, expect a high of 75 degrees. >> that's your latest weather. hoda? >> al, thanks. >>> this is national lgbt pride month. and kate snow is here with a story of someone who is spreading a message of hope. >> reporter: desmond is smart, self-assured, talented. he loves to dress up and work the runway in drag, with dramatic makeup. but only if his homework is done. that's because desmond is just 10 years old. but he's already a social media star. and he says he wants to use his platform to inspire other kids to love and accep