So if you’re versed on Louisiana history and culture, then all you really need to know is that Creole cuisine uses tomatoes, and proper Cajun food does not. That’s how you tell a Cajun versus Creole gumbo or jambalaya. You can stop reading now. You’re welcome. However, if you’d like to go a bit deeper, please continue reading so that you can learn why the terms Cajun and Creole that have become used so loosely and interchangeably when describing Louisiana food, are not at all the same.
Gerald Zirnstein grinds his own hamburger these days. Why? Because this former United States Department of Agriculture scientist and, now, whistleblower, knows that 70 percent of the ground beef we buy at the supermarket contains something he calls “pink slime.”