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To: HAL9000
Thanks for posting this, Hal.  Here's a bit more from here:

             His funeral was scheduled at noon Saturday at St.
             Luke's Episcopal Church in Baton Rouge, with
             visitation Friday evening and Saturday morning.
             He will be buried in St. Williams Cemetery in the
             Livingston Parish town of Port Vincent, 19 miles
             from Baton Rouge.

             Over Wilson's career, he released five
             cookbooks, 27 albums of short stories and an
             album of Christmas songs. He was host of
             several cooking programs, including "Louisiana
             Cookin'."

             His white hair, big smile and bright red
             suspenders were well known. He wore a belt, too,
             saying it was because he was a safety engineer.

             But he didn't play it safe on TV. He worked
             without a script, taping before live audiences and
             refusing to let mistakes be edited out or canned
             laughter edited in, said Carl Fry, who produced all
             of his Louisiana Public Broadcasting shows.

             "He would say, `I'll tell a joke. If they like it, they
             like it," Fry recounted.

SNIP

             Wilson used to say that he "granulated" from high
             school at 16, then spent five years at Louisiana
             State University "majoring in girls" before he gave
             up on college without a degree.

             He "hoboed around the country," picking fruit,
             washing dishes, digging ditches and whatever
             other work the Depression afforded.

             In 1934, Gov. Huey Long hired him to police the
             state's grain warehouse industry, starting a
             career as a safety consultant and law
             enforcement officer.

             He was inspired to pursue a career in public
             speaking after meeting Will Rogers in the 1930s.

             "He told me always to tell 'em clean, and always
             tell your audience something serious -- or they'll
             think you're a complete fool," he recalled.

             His recipes for television and cooking were
             similar.

             "Cajun cooking is the ability to take what you
             have and create a good dish and season it right,"
             Wilson told The Associated Press in 1990.

             "It isn't all that hard, but so few people know how
             to take what they have and put it together and
             season it properly," he said. "It's creative cooking
             -- that's all it is."


45 posted on 09/06/2001 1:37:08 PM PDT by Irma
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To: Irma,The Cajun, ABG(anybody but Gore), Roux, rvoitier, topher,go star go,bduet,chemicalman,lgjhn,lsu
One I remember from his show:

"A momma crawfish and her lil baby crawfish were walking along a wet pasture after a rain."
"Next thing you know, the lil baby crawfish go 'flap, flap, flap, flap' in reverse."
"The momma crawfish said 'What's the matter lil ones? Why you running away?'
"The lil baby craw fish said, 'We scared of that big thing mommy!'"
"The momma craw fish said, 'Oh! Don't worry bout that! That's just a cow. They don't harm us crawfish.'
"A little further down the pasture, the lil crawfish go flap, flap, flap, flap in full reverse."
"The momma crawfish asked 'What is is now? Why you so scared?"
"The lil crawfish say, 'Oh momma, we are scared of that!'"
"The momma crawfish said, 'Oh you lil crawfish! That's just a horse. They don't bothor us crawfish.'"
"Walking a lil further down the pasture, all a sudden the momma crawfish high tails it in reverse...flap, flap, flap, flap.."
"The baby craw fish asks, 'Momma! What's wrong?'"
"The momma crawfish told the lil crawfish, "Now you see that there is a cajun, and they eat anything!"

46 posted on 09/06/2001 3:56:55 PM PDT by chemicalman
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