Smart Eating #7 Street Food US Deep South

EAT SMARTER, LIVE HEALTHIER:
SMART STREET FOOD
Recipes from
the US South

2
3
CONTENT
SMART EATING
4 >> The three pillars of a
"smart" life
6 >> The «Smart Eating» formula
13 >> WELCOME TO THE SOUTH
DEAR GUESTS,
DEAR READERS,
When you think about street food, are hot
dogs and hamburgers the first things that
come to mind? It's no surprise. After all,
Americans are responsible for perfecting
street food, taking dishes from around the
world and making them their own. And now
these versions are beloved around the world.
But American food is also famous for being
unhealthy. And that's exactly why burgers
were the inspiration for this promotion: to
make street food that is both delicious and
healthy. American cuisine was therefore the
perfect challenge for us.
In this issue, we're travelling to the Southern
US. After all, New York City isn't the only
place with great food. The American South is
also a melting pot of different cultures with
its own truly unique cuisine. On the following
pages, we offer you a brief overview. In
addition to delicious food, the Southern US
states are also known for their musical heritage:
the South is the birthplace of jazz, soul,
blues and gospel. What this has to do with
our health you can discover on page 35.
And, as always, you can also enjoy our delicious
recipes for yourself at our restaurants
during our promotional weeks.
Christian Hürlimann
COO of Business Catering
18 >> The cuisine of the South
22 >> Famous Food
24 >> In fried Food we trust
RECIPES STREET FOOD
31 >> Smart burger
34 >> Gumbo
36 >> Cauliflower Wings
TIME TO relax
38 >> Soulfood – Music
RECIPES SOUPS
43 >> Squash apple soup
45 >> Potato & cheddar soup
46 >> Peanut Soup
TIME TO move
48 >> Gone fishin'

4 5
Relaxation
Exercise
Nutrition, exercise and relaxation are
building blocks for a
healthy, vital life.
Nutrition
Smart Eating
Nutrition is an extremely personal
topic. Very few of us are
willing to subject ourselves to
restrictive rules and limitations
over the long term. Instead, we
Live smart
>> Finding the right mix of nutrition,
exercise and relaxation so that
you feel good and stay happy
and healthy.
make more and more "tiny exceptions"
from the latest hyped
health trend until we finally give
>> Seeing health as a form of
self-respect, not self-regulation.
up on all our good intentions and
end up right back where we
started.
>> Not cutting out anything that makes
you truly happy – after all,
it's not sustainable.
Many years ago, we began thinking
about how to break this cycle.
Certainly not with another new
>> Making healthy nutrition,
exercise and relaxation enjoyable.
diet. Quite the opposite: Eldora
developed "Smart Eating" in response
to all the fad diets and
>> Striving for a healthy balance that
is realistically achievable in
the concept of restriction, of-
the long term.
fering instead a nutritional approach
focussed on enjoyment.
"Smart Eating" makes healthy eat-
>> Mindfully observing what is
happening in one's mind
ing sexy!
and body.

6 7
You have probably seen
this logo at your
Eldora restaurant.
It represents Eldora's own
healthy eating concept.
Some restaurants offer
"Smart Eating" as a daily
menu line, others highlight
certain "Smart Eating" dishes
on the menu or particularly
healthy products in the
snacking section.
We are NOW expanding this
nutritional concept as a
special promotion. At the
same time, we have also
published this magazine in
which we address topics
such as nutrition, exercise
and relaxation.
"Smart Eating" makes
healthy eating sexy.
"Smart Eating" is sexy.
>> The dishes look great, feature creative
combinations of colours and flavours, bring the
best products to your plate and simply taste
delicious!
"Smart Eating" makes you sexy.
>> Good food = good mood! Light dishes keep
you feeling fit throughout the day and give
you lots of energy. This puts you in a good
mood and gives you a sexy aura!
"Smart Eating" is simple.
>> You no longer need to ask what and how
much you "should" eat for lunch. Counting
calories is also a thing of the past. We offer you
the perfect, healthy meal.
>> "Smart Eating" dishes are designed for
individuals who work sedentary jobs. They keep
you satisfied and give you power.
>> You can also look for the logo in Eldora's
range of snacks and extras.
"Smart Eating"
is healthy.
>> "Smart Eating" dishes have a maximum
of 600 calories.
>> "Smart Eating" meals contain
everything your body needs. No more,
no less. But, most importantly: the RIGHT
STUFF – namely a balanced and fresh diet.
>> We use products with high
nutritional value. The dishes are rich in
vitamins and minerals and high in fibre.
>> Instead of using lots of salt, we season
our food with fresh herbs. We use natural
sweeteners like Stevia instead of refined sugars.
>> Each dish contains only 15 grams of fat,
equivalent to one tablespoon.
>> We take plenty of time to prepare the
dishes using especially gentle cooking methods
and choose methods of preparation that offer
maximum flavour without a lot of added fat.
"Smart
Eating"
is not a
diet!
50%
VEGETABLES,
FRUITS, SALAD
We know what we're doing.
>> We have many years of experience with different
nutritional concepts that we have introduced
for our customers.
>> "Smart Eating" is based on the Swiss food
pyramid and follows the guidelines of the Swiss
Society of Nutrition.
25%
PROTEIN,animal
or plant-based
25%
CARBOHYDRATES

8 9
NOT SO HIP
For hundreds of years, street food was anything
but a hot trend. Food from the street was
seen as food for poor people – a quick and inexpensive
source of calories. As a melting pot
of different cultures, 19th-century New York
City quickly became the home of a wide range
of different street foods from around the
world. It was easy for immigrants to open a
food cart. It required little knowledge of English
and involved essentially no bureaucracy.
Just set up your cart on the street and sell. It's
that simple. Today, there are strict regulations
and competition for the best locations is fierce.
Did you also know that the first food truck was
invented by the Texan Charles Goodnight in
1866? He took an old army-surplus Studebaker
wagon and installed a mobile kitchen to serve
the cowboys working on the prairie.
Jacket potato street vendor
We're taking a trip to the US. And if there's
one thing the Americans can do well, it's
come up with crazy new creations. From cronuts
(a crossover of a croissant and a donut)
to chicken & waffles all the way to ramen
burgers: in the land of opportunity, street
food is reinvented practically every day.
IS THE HAMBURGER REALLY
FROM HAMBURG?
When you think about American food, the first
image that comes to mind is almost certainly a
hamburger. But why is it called a hamburger if
there's no ham in it? Does it have anything to
do with the city of Hamburg? The truth is no
one knows exactly. The city of Hamburg was
home to a dish called the "Rundstück warm":
a slice of hot roast pork or beef served between
sliced bread. One theory is that American soldiers
brought this speciality back to the US
from Hamburg, calling it a hamburger. The theory
certainly sounds plausible. Whether or not
it's actually true? No one knows for sure!

10 11
WELCOME TO
THE DEEP SOUTH
Y ALL
We're taking a trip to the US Deep
South, which is generally defined as
the states of Louisiana, Mississippi
and Alabama. The area known as "the
South" also includes Georgia and South
Carolina. They are also referred to as
"Cotton States" since cotton was the
primary cash crop of the South for many
years. Today, these formerly rich
states are some of the poorest in the
US. Nevertheless, the people there are
known for their incredible spirit and
optimism, which is also reflected in
the music from the region. After all,
this is the birthplace of jazz, blues,
country and many other genres. And
Southern cuisine is just as colourful
and diverse as this musical heritage.

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POPULATION 12.65 MILLION
AREA
9.5× SWITZERLAND
STATE CAPITALS
LOUISIANA
BATON ROUGE
MISSISSIPPI JACKSON
ALABAMAMONTGOMERY
FUN FACTS
• Louisiana is home to two million
alligators – the most anywhere
in the world.
• Mardi Gras, or Fat Tuesday, is
the name for the Carnival celebration
that takes place every
year in New Orleans, Louisiana.
• "Sweet Home Alabama" is one of
the most well-known songs in the
US.
• The word "Mississippi" comes from
the Ojibwe (native tribe) word
meaning "great river".

14 15
New Orleans, French
Market, 12:20 p.m.
In 1791, settlers built a
European-style market in
New Orleans. At that time,
it only sold meat, so it
was called the Meat Market.
It wasn't until the 20 th
century that other stalls
were added and it was re-
named the French Market.
Today, it is the oldest
market in the US and a top
destination for excellent
Southern street food.

16 17

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THE CUISINE OF THE
AMERICAN SOUTH
The cuisine of the Southern US states combines
a lot of influences from Europe and West Africa.
Combined with Southerners' love of fried food,
this resulted in dishes that have become typical
for the region. The cuisine is often called
"Cajun" or "Creole" food, depending on the
influences behind the various dishes.
The swamps around the Mississippi Delta are
home not only to alligators, but also to crayfish
(also known as crawfish or crawdads). If
there's one essential ingredient in Southern
cuisine, it's shrimp and crayfish. Shrimps
and grits (a kind of polenta), jambalaya,
gumbo and crawfish boil are just some of
Southerners' favourite dishes that contain
shrimp or crayfish.

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CREOLE VS. CAJUN
The Deep South is known for its two distinct
culinary styles: Cajun cuisine and
Creole cuisine. Creole cuisine is a blend of
Native American, Western European and
West African cuisine and originated in the
18 th century. It can be found in the southern
parts of Louisiana and Mississippi.
Creole cuisine often combines tomatoes,
butter, meat and seafood and is heavily
seasoned. Some examples of Creole
dishes are jambalaya (rice with tomatoes
and shrimp) and chicken étouffée (chicken
"smothered" in a creamy tomato sauce).
In the 18th century, Creole dishes were
expensive due to their use of butter and
tomatoes, which meant often only rich
Europeans could afford them.
JAMBALAYA
Rice with tomatoes,
vegetables and shrimp
THE HOLY TRINITY
The "holy trinity" (cut red onion, celery
and bell pepper) serves as the basis for
most dishes.
Celery
Red onion
CAJUN GUMBO
Meat stew
Cajun cuisine was developed somewhat
later in Louisiana's interior. It was heavily
influenced by French settlers from Canada.
Since these settlers did not have as much
access to seafood, Cajun cuisine features
more meat than Creole cuisine. Cajun
dishes are simpler and use fewer ingredients.
One typical dish is gumbo with
chicken and sausage. Today, the borders
of these regions and the differences between
their different cuisines are blurry,
and most dishes cannot be assigned to
one or the other.
Peppers

22 23
FAMOUS FOOD
FROM THE SOUTH
LOUISIANA
LOUISIANA
• Yaka mein
Noodle soup with beef and egg (a
Creole interpretation of the noodle
soups introduced by Chinese
immigrants)
• Muffuletta
Sandwich with ham, salami,
cheese and olive salad
• King cake
Traditional yeasted cake with
cinnamon and dried fruits eaten
at Mardi Gras
• Beignets
Fritters with icing sugar
• Po' boy sandwich
A sandwich for poorer people ("po'
boy" is short for "poor boy") filled
with fried oysters or shrimp
• Mississippi mud pie
Rich chocolate dessert pie
(that looks a bit like mud)
• Hushpuppies
Deep-fried balls made of cornmeal
• Fried pickles
• All kinds of
oysters
ALABAMA
• Comeback sauce
THE dipping sauce for everything
(slightly spicy cocktail sauce)
• Fried okra
• Fried green tomatoes
• White BBQ sauce
• Shrimp and grits
a kind of polenta with shrimp. This is a
traditional dish that is a staple of Southern
cuisine.
• Tomato pie with cheddar
• Sweet tea
Southerners love their iced tea. You can
find it all over the South.
MISSISSIPPI

24 25
IN
WE TRUST
The Southern US states and their deep and abiding
love of fried food. Admittedly, we get it. A hot,
crispy coating makes almost everything better.
Including much-hated vegetables like cauliflower
or cuts of meat that wouldn't taste as good if
they were roasted or boiled (e.g. chicken feet).
Meat in particular tends to be fried in the
poorer Southern states in order to use every
part of the animal.
But on the following pages,
we'll prove that street food
from the South can also be
made healthily.

26 27
1 portion =
470 kcal
Smart burger
with comeback sauce and vegetables
SERVES 4
BURGER
• 200 g minced beef
• 1/2 onion
• 2 carrots
• 1/2 celeriac
• 1 leek
• 1 yellow carrot
• Handful of fresh parsley
• 1 egg
• 1 bread roll or piece of toast
• 4 whole wheat bread rolls
• 6 leaves of iceberg lettuce
• 1 handful of rocket
• 1/3 cucumber
• 1/4 radish
COMEBACK BURGER SAUCE
• Red chilli pepper to taste
• 160 g blanc battu cheese
• 40 g sambal oelek
• 40 g ketchup
• 15 g Dijon mustard
• 15 g soya sauce
• Paprika
Fat, total 8 g, saturated fat 2.6 g, carbohydrates 61 g, sugar 9
g, fibre 3.7 g, protein 33 g, salt 3.8 g
›Peel the onion, carrots and celery. Set
one carrot aside, finely chop the rest.
Cut the leek in half, wash it and finely chop
it. Finely chop the parsley.
Tear the bread roll or toast into small pieces,
then soak it in cold water. Add the mince,
chopped vegetables, parsley and the softened
bread to a bowl and mix well. Add the
egg and mix again. Season with salt and
pepper. Refrigerate the mixture.
For the sauce, finely chop the chilli pepper.
Add all the sauce ingredients (blanc battu
cheese, sambal oelek, ketchup, Dijon mustard,
soya sauce, chopped chilli pepper) in a
bowl and mix well.
Season the sauce with salt, pepper and paprika
to taste. Cut the bread rolls in half and
lightly toast in a dry pan. Wash the rocket
and iceberg lettuce; tear the latter into bitesize
pieces. Slice the cucumber, peel the radish
and finely grate together with the carrot
you set aside earlier.
Divide the burger meat by four and form into
four flat patties. Gently fry the patties in oil until
they are golden brown and cooked through.
Spread the sauce onto the toasted bread roll
halves, then assemble the burgers with the lettuce,
cucumber, radish and carrots.

28 29
Veggie fries
BAKED VEGGIE FRIES
• 1 yellow carrot
• 1 orange carrot
• 1/2 celeriac
• 1 beetroot
• 1 parsnip
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• 2 cloves of garlic with skin on
• Salt, pepper
1 portion =
113 kcal
›Peel the celeriac and the beetroot. Wash
the carrots and parsnip well. Cut all the
vegetables into sticks. Combine the vegetables
separately with olive oil, salt and pepper
and tip out onto a baking tray. Smash the
garlic cloves and add to the vegetables along
with the thyme sprigs. Bake the vegetables
for around 15 to 20 minutes at 200°C. Serve
the fries with the burger.
Fat, total 3 g, of which saturated fat 0.5 g, carbohydrates 15 g,
sugar 8.3 g, fibre 6 g, protein 2.5 g, salt 0.1 g

30 31
Gumbo
SERVES 4
• 1 tbsp olive oil
• 400 g peeled shrimp
• 1 onion
• 1 clove of garlic
• 1 yellow and 1 green pepper
• 1 stick celery
• 200 g okra
• 1 tin of peeled tomatoes
• 1/4 red and 1/4 green chilli
• 4 tbsp fish sauce
• 2 bay leaves
• 3 sprigs of fresh thyme
• 1 spring onion
• A handful of fresh parsley
›
Peel and finely chop the onion and garlic.
Set aside half the chopped onion for the
rice. Slice the celery on the diagonal. Cut the
okra into quarters on the diagonal. Thinly
slice the chilli peppers and spring onion and
chop the herbs. Heat the olive oil in a pan,
add the onion and garlic and sauté briefly.
Then add the shrimp, chilli peppers, bay
leaves and celery and sauté, stirring constantly.
Add the tinned tomatoes, bring to
the boil and simmer over low heat for around
15 minutes. Add the chilli and okra and simmer
for a further 10 minutes. Season with salt,
pepper and fish sauce and garnish with
spring onion and parsley.
1 portion =
372 kcal
BROWN RICE
• 180 g brown rice
• 400 ml vegetable broth
• 1 bay leaf
• 1 tbsp Swiss rapeseed oil
Rinse the brown rice twice with cold water.
Heat some rapeseed oil in a pan and sauté
the remaining onion until translucent. Add
the brown rice and sauté for a further 2 to 3
minutes. Add the hot broth and the bay leaf
and bring to the boil. Simmer the rice over
low heat, stirring occasionally, until tender.
Fat, total 7 g, of which saturated fat 1.2 g, carbohydrates 50.7 g,
sugar 11.6 g, fibre 6.2 g, protein 22.6 g, salt 4.5 g

32 33
Cauliflower wings
with tomato-chilli salsa and sweet potatoes
1 portion =
519 kcal
SERVES 4
CAULIFLOWER WINGS
• 1 cauliflower
• 40 g porridge oats
• 1 clove garlic
• 1/2 onion
• 150 ml almond milk
• 80 g peeled tomatoes
• 40 g tomato puree
• 2 tbsp organic soya sauce
• 1/2 tsp smoked paprika
• Cayenne pepper
TOMATO-CHILLI SALSA
• 200 g peeled tomatoes
• 1/2 onion
• 1/4 chilli pepper
• 1/2 clove of garlic
• 1 tbsp olive oil
• 1 sprig coriander
• Salt, sugar
BAKED SWEET POTATOES
• 3–4 sweet potatoes
• 1 1/2 tbsp olive oil
• 2 cloves of garlic
›Wash the cauliflower and cut into florets.
Peel and chop the garlic and onion.
Combine the porridge oats and the chopped
onion and garlic in a bowl and mix well. Add
the cauliflower florets and toss to coat. Tip
them out onto a baking tray and bake for 10
minutes at 180°C. While the cauliflower
bakes, combine the ingredients for the marinade
(peeled tomatoes, tomato puree, soya
sauce and spices). Remove the cauliflower
from the oven, brush with the marinade, then
bake for a further 5 to 10 minutes.
and simmer over low heat for approx. 1 hour.
Add the coriander sprig whole and season
with salt and sugar. Puree the salsa in a
blender, then let it cool.
For the sweet potatoes, smash the garlic
cloves with the skin. Cut the sweet potatoes
into 4 or 6 wedges then toss with the olive oil,
salt, pepper, paprika and garlic. Bake the marinated
sweet potato wedges for around 20 to
25 minutes at 200°C. Arrange everything on
a plate.
For the salsa, peel and roughly chop the onion
and garlic. Cut the chilli pepper in half,
remove the seeds and slice. Heat the olive oil
in a pan and sauté the onion, garlic and chilli.
Add the peeled tomatoes and 2 tbsp water
Fat, total 27.7 g, of which saturated fat 2.2 g, carbohydrates
54 g, sugar 20 g, fibre 10 g, protein 14.5 g, salt 1.3 g

34 35
relax
TIME TO
BLUES, JAZZ, GOSPEL AND MORE
SOUL FOOD WITH
ZERO CALORIES
Did you know that music can release endorphins?
Maybe not, but you've certainly experienced it.
That moment when a sound or harmony gives you the
chills and you get goosebumps. Jazz, blues and
gospel in particular are shining examples of this
sort of balm for the soul. And all these genres
were born in the Southern US states.
The South is the epicentre of jazz and blues
music. A spontaneous jam session on the
streets of the French Quarter or entire parades
of musicians performing for funerals
are completely normal here. After all, this is
the birthplace of jazz and the blues. The music
is the result of many influences, particularly
the music of enslaved people. It was a
means of expressing desire, fear and joy. Anyone
who plays an instrument or sings
knows the positive impact it has on your
soul. Music makes us feel free and happy.
This is because it activates regions of the
brain which then release dopamine – a
chemical that makes us feel happy. This
means music really is a kind of food for the
soul.

36 37
THE BIRTHPLACE OF
BLUES & JAZZ
Some of the most significant genres of music
and many brilliant musicians come from the
South. From blues and jazz to country all the
MUSIC EASES
STRESS
A TREATMENT FOR DEPRESSION
In the field of psychology, music therapy is
sometimes used as a supplemental treatment
for mental illnesses. Music can help us to express
our emotions and put us in touch with
Jazz legends
Duke Ellington
Lionel Hampton
The King of Rock 'n' Roll
Elvis Presley
way to rock 'n' roll – the American South lives
our feelings. It's scientifically proven that
and breathes music. New Orleans, Louisiana,
is considered the birthplace of jazz, where
music can stimulate the production of hormones
like dopamine, adrenaline or endor-
Country music superstar
African, European and Creole influences came
together to create a unique new genre.
and pop. Alabama has also made major con-
phins – naturally, to different extents in different
individuals. Our perception of music is
Hank Williams
tributions to this musical heritage, in particu-
extremely subjective and is often shaped by
"The Southerner talks music"
Mark Twain
lar the city of Muscle Shoals and its legendary
Sound Studios. It attracted artists from
around the world: from Aretha Franklin to
Bob Dylan all the way to the Rolling Stones,
our memories. So, when things get stressful,
put on a few of your old favourite songs,
reminisce about the good times and hear
yourself happy!
The Father of the Blues
W.C. Handy
Fats Domino
The blues, which originated in Mississippi in
the late 19th century, remains a source of inspiration
for many other genres such as soul
many of the biggest stars recorded their
songs here with the famous rhythm sections
the Swampers or the Fame Gang.
The Queen of Soul
Aretha Franklin
COOKING MUSIC?
Etta James
Who says that relaxing music has to involve
Louis Armstrong
pan flutes and nature sounds? Try relaxing
Lionel Richie
to our Deep South music playlist, which you
can listen to on Spotify. Perfect to listen to
while cooking our recipes.
BB King

38 39
THE
OL'
THE HOTTEST STARS OF
THE WINTER KITCHEN
soups
with coconut cream and passion fruit

40 41
Squash Potato and apple cheddar soup soup
SERVES 4
• 1 tbsp Swiss rapeseed oil
• 21/2 medium-size red onion floury
• potatoes
1 Granny Smith apple
• 1/21 small onion piece of ginger
• 1/2 400 small ml vegetable butternut broth squash
• 400 100 ml vegetable skimmed milk broth
• 80 Salt, ml vegan pepper, cream paprika
• Nutmeg, 3 tbsp blanc salt, battu peppercheese
• 40 g shredded cheddar
• 1 spring onion
›Peel and and roughly dice the dice potatoes the onion and and onion. ginger.
Peel, the core oven to and 180°C. roughly Put the dice pota-
the
Preheat
toes, squash onion and and the apple. rapeseed Sauté oil into the a onion large in baking
oil dish, until season translucent. with salt, Add pepper the apple, and paprika ginger
and squash bake in and the sauté. oven Deglaze for approximately with the veg-
25
olivetable
minutes. broth, Heat cover the and vegetable simmer for broth around and 20
minutes skimmed until milk the in a squash pot (do is not tender. boil). Add the
vegan baked onion cream, and then potato puree mixture the soup and with simmer an
immersion gently for 10 blender. minutes. Puree the soup with an
Season immersion with blender. salt, pepper Taste and the soup, nutmeg. season as
needed, then bring back to the boil. Garnish
the soup with the blanc battu cheese, cheddar
cheese and chopped spring onion.
Squash and apple soup
SERVES 4
• 1 tbsp Swiss rapeseed oil
• 1/2 red onion
• 1 Granny Smith apple
• 1 small piece of ginger
• 1/2 small butternut squash
• 400 ml vegetable broth
• 80 ml vegan cream
• Nutmeg, salt, pepper
›Peel and roughly dice the onion and
ginger. Peel, core and roughly dice the
squash and the apple. Sauté the onion in olive
oil until translucent. Add the apple, ginger
and squash and sauté. Deglaze with the vegetable
broth, cover and simmer for around 20
minutes until the squash is tender. Add the
vegan cream, then puree the soup with an
immersion blender. Season with salt, pepper
and nutmeg.

42 43
Peanut soup
Serves 4
• 1 tsp olive oil
• 1/2 onion
• 1 clove of garlic
• 1/3 leek
• 300 ml vegetable broth
• 250 ml skimmed milk
• 80 g peanut butter
• 10 g cornflour
• Salt, pepper
• Freshly squeezed lemon juice
• 2 sprigs of parsley
›Peel and finely chop the onion and garlic.
Cut the leek in half lengthwise, wash
thoroughly then roughly chop.
Heat the olive oil in a large pot, add the onion,
leek and garlic. Sauté until the onions
start to turn brown. Add the vegetable broth
and skimmed milk and heat (do not boil).
Add the peanut butter and simmer the soup
over low heat for around 15 minutes. Chop
the parsley. Puree the soup with an immersion
blender, then season to taste with salt,
pepper and around 1 tbsp lemon juice. Garnish
the soup with the parsley.
WHY IS
PEANUT
BUTTER SO
POPULAR
IN THE US?
During the Great Depression
(1929) and WWII, food became
extremely expensive. As a
result, people began eating
inexpensive foods that could
quickly provide them with nutrients and
calories. Like peanut butter. Which is why
it's still so popular today. Especially PB&Js
(= peanut butter and jelly sandwiches).

44
45
move
TIME TO
GONE FISHIN'
AND OTHER
SPORTS OF THE
SOUTH
The Louisiana state bird also loves
the state's favourite sport: fishing.
Sure, he has to work hard for
his food. That's something we'd benefit
from as well. After all, exercise
is one of the three key pillars
for a healthy lifestyle.

46 47
SPORTS OF THE SOUTH
Southerners' love of sports is at least as great as the Southern
landscape is varied. With its extremely diverse topography and
natural scenery, there are many ways to explore and enjoy the
outdoors in the Deep South. From canoeing through the bayous
to walking the beaches of the Gulf Coast or hiking in the
mountains. Southerners are also known for their love of team
sports such as baseball, basketball and American football.
WILD JAGD
In Mississippi, people like
to go hunting. The lower
delta of Mississippi in the
northwestern part of the
state is ideal for this. In
addition to deer, turkey
and quail, there are also
many ducks and geese.
You need a licence to hunt
and must report exactly
what you have shot.
FISHING
Many people in Louisiana would be offended
if you said you didn't consider fishing to be a
sport. After all, fishing is seen as extremely
competitive and is taken very seriously there.
One of the largest national fishing tournaments
is held off the coast of Louisiana every
year. The largest fish ever caught here was a
tripletail weighing in at 16 kg. Of course,
there are also those who see fishing as a relaxing
pastime and fish for bass and crayfish
in the rivers and swamps of Mississippi.
AMERICAN COLLEGE FOOTBALL
In the USA, American football is, of course, a major sport
throughout the country and plays an enormously important
role in the hearts of sports fans in many states. But if you
had to attribute one sport to each state, it would be college
football in Alabama. The Alabama Crimson Tide football
team has a whopping 891 victories in NCAA Division I (the
highest level of sports programmes at many US universities)
and has also successfully brought home victories in many
other championships. The Alabama College team also ranks
as the largest and most consistent talent pool in the NFL
(National Football League). No wonder Alabama fans are so
proud of their college football team.

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