For as long as humans and pre-human ancestors have been on the planet -- roughly 2.6 million years or so, we have been eating meat. In fact, recent studies have suggested that had it not been for our carnivorous consumption, humans would not have evolved the way that we did.

Over the millennia our tastes have changed but not our love of meat. These days consumers - who spent more than $122B in 2023 on meat - are seeking out high quality, artisanal, organic and sustainable meats. Which is good news for local entrepreneurs cashing in on the craze.  

Ross Brown's company, Bougie Bologna, specializes in making an all natural bologna using smoked pork shoulder – and if like a lot of Ross’s customers you grew up thinking of bologna as a luncheon meat from Oscar Mayer think again. Ross describes his meat product as Cajun smoked sausage in sandwich form.

Ross founded the company in 2022, after nearly two decades in the oil business, because he believed in the product and wanted to be his own boss. Bougie Bologna has proven to be a hit. There are currently three varieties sold in grocery stores from Lafayette to New Orleans, including a deal with Rouses Supermarkets that will put the products in 70 locations across south Louisiana.

Ross, aka The Bougie Man, is a native of Lafayette, who is still getting used to running a demanding business that is growing faster than he could have imagined. 

Derek Stuart is co-owner of The Meatatory, as in meat and laboratory, a craft butcher in Prairieville that specializes in craft burgers and sausage recipes, high end Wagyu and specialty beef cuts, as well as local staples like Boudin balls and barbecue.

Derek and his wife, Laura, opened the Meatatory in 2022. It is both a retail storefront and a catering business with a menu that includes charcuterie boards, sides and desserts.

Like Ross, Derek grew up in south Louisiana, Ascension Parish, specifically, and developed a  passion for food and cooking meat early on. 

Out to Lunch is recorded live over lunch at Mansurs On the Boulevard. You can find photos from this show at itsbatonrouge.la.

For as long as humans and pre-human ancestors have been on the planet -- roughly 2.6 million years or so, we have been eating meat. In fact, recent studies have suggested that had it not been for our carnivorous consumption, humans would not have evolved the way that we did.
Over the millennia our tastes have changed but not our love of meat. These days consumers - who spent more than $122B in 2023 on meat - are seeking out high quality, artisanal, organic and sustainable meats. Which is good news for local entrepreneurs cashing in on the craze.  
Ross Brown's company, <a href="https://www.bougiebologna.com/">Bougie Bologna</a>, specializes in making an all natural bologna using smoked pork shoulder – and if like a lot of Ross’s customers you grew up thinking of bologna as a luncheon meat from Oscar Mayer think again. Ross describes his meat product as Cajun smoked sausage in sandwich form.
Ross founded the company in 2022, after nearly two decades in the oil business, because he believed in the product and wanted to be his own boss. Bougie Bologna has proven to be a hit. There are currently three varieties sold in grocery stores from Lafayette to New Orleans, including a deal with Rouses Supermarkets that will put the products in 70 locations across south Louisiana.
Ross, aka The Bougie Man, is a native of Lafayette, who is still getting used to running a demanding business that is growing faster than he could have imagined. 
Derek Stuart is co-owner of <a href="https://www.themeatatory.com/">The Meatatory</a>, as in meat and laboratory, a craft butcher in Prairieville that specializes in craft burgers and sausage recipes, high end Wagyu and specialty beef cuts, as well as local staples like Boudin balls and barbecue.
Derek and his wife, Laura, opened the Meatatory in 2022. It is both a retail storefront and a catering business with a menu that includes charcuterie boards, sides and desserts.
Like Ross, Derek grew up in south Louisiana, Ascension Parish, specifically, and developed a  passion for food and cooking meat early on. 
Out to Lunch is recorded live over lunch at <a href="https://www.mansursontheboulevard.com/">Mansurs On the Boulevard</a>. You can find photos from this show at itsbatonrouge.la.

OUT TO LUNCH finds Baton Rouge Business Report Editor Stephanie Riegel combining her hard news journalist skills and food background: conducting business over lunch. Baton Rouge has long had a storied history of politics being conducted over meals, now the Capital Region has an equivalent culinary home for business: Mansur's. Each week Stephanie holds court over lunch at Mansur's and invites members of the Baton Rouge business community to join her. You can also hear the show on WRKF 89.3FM.

It's Baton Rouge: Out to Lunch

OUT TO LUNCH finds The Advocate business reporter Stephanie Riegel combining her hard news journalist skills and food background: conducting business over lunch. Baton Rouge has long had a storied history of politics being conducted over meals, now the Capital Region has an equivalent culinary home for business: Mansur's on the Boulevard. Each week Stephanie holds court over lunch at Mansur's and invites members of the Baton Rouge business community to join her. You can also hear the show on WRKF 89.3FM.

OUT TO LUNCH finds The Advocate business reporter Stephanie Riegel combining her hard news journalist skills and food background: conducting business over lunch. Baton Rouge has long had a storied history of politics being conducted over meals, now the Capital Region has an equivalent culinary home for business: Mansur's on the Boulevard. Each week Stephanie holds court over lunch at Mansur's and invites members of the Baton Rouge business community to join her. You can also hear the show on WRKF 89.3FM.

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