'Tis the season of crawfish
The countdown is officially on. This Saturday (April 20), the most popular and anticipated event of the crawfish season Crawfest is upon us.
Crawfest organizers are cooking up more than 20,000 pounds of crawfish at the event on the Tulane University uptown campus on Saturday (April 20). (Photo by Ryan Rivet)
From noon until 10 p.m., the Tulane University uptown campus will be transformed.
Now in its seventh consecutive year, Crawfest has perfected the classic Louisiana festival vibe and continues to impress with yet another amazing list of participants.
“We tried to build on the success of the last couple of years by staying true to the funky traditions of NOLA and the festival season,” says Henry Gitman, Tulane senior and co-chair of music for Crawfest.
It's the commitment to tradition mixed with the diversity of this year's vendors that are sure to make Crawfest 2013 the best event yet, according to Sophie Cranin, Tulane junior and chair of vendors for Crawfest.
“We've definitely diversified our vendors this year in order to tap into the student market as well as to promote younger, local businesses,” Cranin says. “The art and merchandise are innovative and exciting and sure to bring a local flair and energy to the day.”
Fest-goers should not forget the mouth-watering food options that Crawfest has lined up. With choices ranging from the savory offerings of St. James Cheese Co. to the classic frozen treats of Plum St. Snowballs to the oh-so-famous creations of Dat Dog Express, Saturday's patrons will likely be leaving happy and full.
Crawfest food chairs, Zoe Bjornson and Matt Baron, say, “We have upped the quality of offerings from last year and are so excited to watch people enjoy.”
Julia Gautreaux is a junior at Tulane majoring in communication.
