David vs. Goliath

You have my support and my subscription. I love what you have been doing so far, an incredible magazine for those of us who enjoy visiting Louisiana (a great reminder).
I wish you great success

This is the most outrageous threat to culture and local cuisine that I have ever heard of in my life. I am a native of New Orleans,but have been a resident of several countries in the world and have lived in Southern Florida for the past 32 years. This magazine has been produced with no intent of malice. The idea seems to me to offer the Louisiana Cuisine and aspects of the local culture to residents and visitors to share a unique way of life to the people that read the publication. For me, it is a way to keep in touch with my roots and to be able to share the meals with my friends in different parts of the world when I visit them or they visit me. I have lived in five countries and have traveled to 87 and many of them many time. I can honestly say that there is nothing anywhere like the culture or cuisine of Louisiana. There is no rationale for an Alabama or any other region to deny the people who care about Louisiana, it culture and cuisines access to this publication. Every issue brings nastalgia to me remembering all of the wonderful times in New Orleans and the bayou communities in the state. I hope that good sense brings the Alabama Company to the realization of what it is trying to harm by this action. I will continue to subscripte to and support in any  possible way this publication and what it has accomplished.

I plan to subscribe--right now!

The other magazine must be losing subscribers.   I had already decided not to renew their publication, and now I have a new reason. I support Louisiana Kitchen 100% because you deliver on so many levels.  Like other commenters, I lived in New Orleans for years; cherished every day of that period of my life; and now cherish those memories but live in a neighboring state. I traveled all over the state for my work and did a little of what you do in my off hours, seeking out and enjoying the places, people and food in the state's various regions.  Living in Louisiana is bigger than "normal" life anywhere else.  It touches every sense. There is no "usual" day.  And I think you both do a magnificent job of capturing all of those sensory cues.  Ya'll perceive and then communicate the true meaning of culture. OK, I'm an anthropologist, so I get it, too.  Even if you are forced to change the name of the publication, it won't change your magazine's value, content and focus one whit.  Keep doing what you're doing under any banner you choose and I'll gladly support and follow you because I love what you're doing.  Just a thought -- do all of the publishers  with Times in their banner sue one another? No!  How can anyone co-opt an entire state's name for their own exclusive use??   Pure nonsense! 

Sounds to me that this Alabama Publisher is scared of competition. They see that you put out a better magazine than they do. Sounds just lie the dispute over Who Dat! I don't see how anyone can stop another person from using Louisiana in the title of a magazine.

This is a classic attempt to squelch a superior publication through any method available to them and a typical ploy that bullies resort to.  Keep your chin up and your eye on the prize: you deliver the goods, no matter what the name, and they know it.

I'm assuming you did register the name of the magazine and all the legal things were done on time in which case there should be little doubt of your right to the title. I'll be happy to subscribe however I would like to know  the name of the publishing company in contention and the basis of their claim. Just saying that an unnamed publisher is causing a ruckus seems a bit vague.

Dear Jyl and Susan,
      "Who Dat say they are afraid of competition". Apparently this Alabama company is. Nobody owns the word, LOUISIANA, and never will. You can't own the name of your state. That is ludicrous to think so. Besides, the titles don't mean the same thing. Louisiana Cookin would mean the actual process of preparing food. Louisiana kitchen means anything or any place used in preparing food and the history and reasons things are done like this in Louisiana. Louisiana Kithen is so much more than just a magazine of recipes. Anybody can do that. Your magazine, Louisiana Kitchen, far exceeds that by explaining and educating readers and cooks on how and why things are done the way they are and the history of our food and culture in Louisiana.It's unique from anywhere in the world, even in Alabama.
        Jyl and Susan, the big boys won't win this fight. Ya'll have a very  large audience that love the magazine and what you do. It took a lot of Louisiana pride and courage to start a new magazine in today's times. Butr, ya'll did it. Louisiana Kitchen was born and will flourish like a new born baby. Of course, it takes a lot of people to make it flourish. You HAVE and ALWAYS will have our support. I am proud of what you both have accomplised and you have my complete support along with my friends. Keep uip the fight and they won't win.And remember, LOUISIANA is the state we are in and no one person or company can own it. KUDOS to you, Jyl and Susan.
                                                              John Wood

I subscribed before the first edition ever arrived and I have to say y'all have a GREAT thing going on there. I live in TEXAS but am a BIG fan of all things Louisana including the cooking!!!.   YOU have my support and I will pass this along to other culinary friends hoping they too will subscribe. Keep up the GREAT work and don't let those Alabama yahoos bully you around!

Remember the NFL's ignorant hubris in trying to sue the NO Saints for using  the Fleur di Lis? It was the symbol of French Royalty, carried on banners in the Crusades, no less. It's also been the symbol of French LA and New Orleans since the 1600's. Oh, and to Catholics, it's also symbolizes the Virgin Mary (Queen of the Saints)! Get it, Dufuses???  Well, the Not Fully Loaded finally was forced to withdraw their suit in embarrassment.
Same song, different verse.  No one can own that which is in Public Domain, such as words in a dictionary. That cochon couyon publishing co. (who are they, anyway?) needs a reality check. Everyone getting "Louisiana Cookin" should cancel their subscription in protest until its publisher gets a grip.
GEAUX LOUISIANA KITCHEN!!

Just signed up for my subscription (I don't even cook...:-) )
I am so tired of the "big boys" trying to smash the "little guys".  Fight them!
 

I'm not from your part of the world (living in West-central Illinois), but will tell you that your magazine is not in the same league (bush) as Louisiana Cookin'!  My opinion, of course, but I am a former subscriber and can tell you that it does not come close to providing the breadth & depth of coverage provided by Louisiana Kitchen.  Furthermore, I would be happy to attest to this in court, as one who has flirted with Louisiana's varied & complex cuisine and cultural diversities, is a food professional, and is a foodie!  There is simply no comparison between your fine publication and their attempts to cover their huge mistake!
I see this as an attempt to extort an action... how can an Alabama company assert ownership of the name Louisiana from a native?  Hell, had I been in y'alls shoes, I'd have probably named it Nonpareil Louisiana Cookin' <laughing> just to irritate `em.  Fortunately y'all have too much class for that sort of thing, so they thinik you're soft and vulnerable.  You might want another opinion from a second attorney (those guys CAN lose perspective over potential fees), but then we need to think about a defense fund!  This reminds me of the time a large restaurant chain threatened a friend's restaurant with severe legal consequences if he did not stop using the name he'd had before they started business <shrug> a bit different, but still a bully trying to knuckle you under.  I don't know if you got my other post, but you might wish to talk to your local prosecutor about pursuing criminal extortion charges against them, as anytime someone says "...if you don't do this, we'll do that", I believe this is called extortion. 
Keep us all posted, so we can help.  I'll be subscribing my daughter, as soon as I can get past this worrisome Saturday charity cook.
hugs to you both,
   -Richard

I have been visiting NOLA (and Louisiana) since the 1970's and am anamored with it's legacy of wonderful food.
Daughter # 1 attended and graduated from Tulane's Newcomb College in the 80's and she and her family reside in Algier's Point, my home base for many a visit.
Thanks to your own Justin Wilson and Paul Prudhomme, I began my Louisiana Cookbook Library with them in the 60's which now includes The Picayune's Creole Cook Book, Sesquicentennial (150 Years) Edition and continues with magnificent personally autographed books from John Folse and John Besh, amongst many others.
I have almost every issue of Louisiana Cookin' but it became very repetitive and stale which resulted in my subscription-non-renewal several months ago. Then came along a breath of fresh air - your Louisiana Kitchen, the first issue of which resides right next to my Times-Picayune and John Folse volumes. I hope that "LC" doesn't think they can trade-mark the word "Louisiana", too !!  I will forever continue my subscription and in your support, forward this to over 60 on my "Culinary Folder" friends. Food IS, after all, a cultural snapshot of generations and you present that for Louisiana and New Orleans as well as Saveur does for international cuisine.
I extend my support and best wishes for your continued sucess.    
Paul Lazaras  

I've just sent Louisiana Cookin' instructions to cancel my (13 year long) subscription, explaining that I've hated bullies since childhood and will not support one in middle age.  I'm a new but steadfast subscriber to LK.  Hang in there!
 
 
 
 

Since you are producing a better product it was just a matter of time before the "other magazine" attacked your new venture. I subscribed to both publications and compared them side by side.Afterwards I was convinced Louisiana Kitchen has the better mix of culinary & cultural content. That is why I am a subscriber & will promote the magazine in everyway I know. Thank you for having the vision & will to take the risks you two have. Keep up the fight!  wbGiorgio

I’ve been a long time fan of Susan and Jyl, and will support them in any way I can.  If the other magazine is the one that I am thinking of, I will cancel my subscription with them.  They have gone down hill anyway.  Hang in there Susan and Jyl!!  My subscription to your magazine will be renewed no matter what it’s called.  Those people need to get a life.

Fred Neeleman

I have subscribed to Louisiana Cookin when you were editor of it, and I began as a charter subscriber to Louisiana Kitchen.  I can really tell the difference in the quality of article and style of writing of both magazines.  I truly enjoy your down to earth style and the depth to which you go in explaining the history, preparation and presentation of recipes.  I really love the bio given to featured chefs - it makes everything more meaningful.  I really want to go to the kitchen and try out one or two of the recipes and techniques featured in your articles.
Louisiana Cookin has somewhat deteriorated since their decision to not keep you on.  I used to like reading it, I even went to the very first Chefs to watch dinner, and thoroughly enjoyed myself.  I met a couple of the chefs (John Besh is really great and very personable - I have his cookbooks and have tried some of his fare). I am seriously thinking about cancelling the remainder of my subscription - Louisiana Cookin has turned into a boring and very average publication.
This is the USA, and you have the right to work toward a successful venture. Those people from Alabama just don't get it.  If they can't compete fairly then they should quit - or, to put it another way, if they can't stand the heat they should get out of the kitchen.
Best wishes for a successful resolution and business of your own.  I am happy with my subscription, happy with the results I get gleaned from your publication, and I will continue to be an avid reader as long as I am able to lift a pot and put it on the stove. I love Louisiana Kitchen - all the way to the list of farmers' markets.
Best Wishes - John