May/June 2013 deadlines

It was good to see many of you at the LTPA conference back in January, and more last week as we once again filled the room to show our support for our Lt. Governor as he defended next year's tourism budget to the House Ways and Means Committee. It seems ridiculous that we have to do that year after year, but there you have it. It served as a reminder that, faced with never-ending deadlines along with the pressures of getting a brand new business off the ground, I've not written specifically to this group in a while, and that's why I'm in your inbox this afternoon. Louisiana's CVBs have been a tremendous support, both in friendship and in business, and I appreciate you all.

It's hard to believe, but Louisiana Kitchen & Culture is now a full year old. I'm happy to report that we have loyal subscribers in every state. We've concentrated our efforts on the Southeastern and Texas drive markets, however, and that's where you'l find the bulk of our distribution. We've also just started efforts to renew our Charter Subscribers whose subscriptions are expiring at the end of year one, and we're running ahead of projections there. Our readers love our passion, and say it shines through in every page.

The May/June edition of Louisiana Kitchen & Culture is chock full of recipes, roadmaps, icons, stories, and characters central to our unique culinary culture and heritage. Advertising space closes April 1; I know many of you are closing out fiscal years at the end of June, and this is a good spot to place any unallocated marketing dollars you have. From stuffed shrimp in Shreveport/Bossier to the Plaquemine Parish Seafood Festival and many points in between, this issue is guaranteed to delight and engage readers with information from all over the state, and the cover will be as unique and striking as the Crawfish Bread cover you see here.

As a member of LTPA, you qualify for significant discounts off our rate card, as published in the LTPA marketing plan. You can contact me directly at 504-208-9959, or call Tiffany Schultz at 225-408-4029 to reserve your space today. Don't miss this issue.

And as always, let me know if you have any questions or concerns, or tidbits to contribute..

Best-

Susan Ford, Publisher

Louisiana Kitchen & Culture

http://louisiana.kitchenandculture.com

susan@kitchenandculture.com

PS: If I have sent you this note in error and you are NOT in charge of advertising, please forward to the appropriate person with a cc to me, so that I can update our records.

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