Contributors Our contributors give Inside New Orleans its voice, its personality and its feel. Here we are proud to highlight a some of them so that you can put a face with a name and get to know them.
Anna Tusa
Anna Tusa is the Director of Operations for Briquette, the Briquette Wine Room and New Orleans Creole Cookery. On page 60, Anna mixes up Carnival cocktails for parading at home.
Ingrid Rinck
Ingrid Rinck is a self-made entrepreneur and CEO of Sensible Meals and has been helping people eat healthier and achieve their weight loss goals since 2014. In this issue, Ingrid announces the release of the Rinck Routine on page 52.
Sue Strachan Sue Strachan has been writing about New Orleans culture for more than 25 years. Sue has been an editor and writer for a number of locallybased publications including Uptown/ Mid-City Messenger, St. Charles Avenue magazine, New Orleans Magazine, New Orleans Homes & Lifestyles, Preservation in Print, Louisiana Life, and was society editor for the Times-Picayune for five years. Her work has been seen internationally in Time Asia and HG magazine. She is regularly featured on Hollywood Highlights on WWL-TV’s Great Day Louisiana. In this issue, Sue writes about the wedding industry amidst the pandemic on page 40.
Lorin Gaudin Lorin Gaudin has passion for all things food, drink and arts. With a Bachelor’s degree in Theatre from Loyola University of New Orleans, and a culinary diploma from The Ritz-Escoffier in Paris, she parlayed her education to become a food editor/reporter for national, regional and local publications as well as local television and radio. She is an adjunct instructor in Delgado Community College’s culinary program and the host of a food radio show broadcasting from Delgado’s radio station, WXDR 99.1FM. Lorin is the creator-founder of FiveOhFork, specializing in food journalism and culinary social media/web content for the culinary industry. In this issue, Lorin shares her favorite dumpling filling on page 62.
Other Voices: Leah Draffen, Thomas B. Growden, Melanie Langteau and Trent Spann. F e brua ry - M arch 2 021
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