Tabasco

The McIlhenny family has been making Tabasco on Avery Island, which is less of an island and more of a salt dome. Over the years they've released invasive species (nutria) and dangerous ones (tigers) into the landscapes of Southern Louisiana. But they are mostly a true Louisiana tradition, making their sauce the same way they have for decades. While at LSU, we took the tour of the plant and the island, which was great. So today's report in the NYTimes business section was a welcome walk down memory lane:

The company has stuck to the same basic recipe for its sauce: peppers, salt and vinegar. It still uses the same production techniques as well. When the peppers are harvested, they are shipped back to Avery Island where they are ground into mash. Salt is added and the mixture is put into barrels to age for up to three years.

You must look at the slideshow to appreciate how simple the operation is. And I haven't even mentioned the whole hurrican levee thing.

As RU and LSU gear up for the Women's Final Four, it is another reminder of some eerie parallels and dramatic differences between the places we have lived.