Taste tour

Tulane Dining Services’ Executive Chef Scott Goodstal, right, and students move in to taste fresh vegetarian jambalaya prepared by Goodstal at the Third Coast Residential Learning Community in the Barbara Greenbaum House test kitchen. Sponsored by the New Orleans Center for the Gulf South, the cooking demonstration included smoked alligator and a discussion about Indigenous, French and African roots in Louisiana food culture and how culture and environment intertwine in the Gulf South.