Each course is a theme, and it's based on something that is uniquely Southern, ... Shreveport is right in the middle of the chicken-fried steak Southern belt and Creole cooking. So I've blended the two together. |
I'm just happy to go and show people what we do in Shreveport, |
It was great as a life exper-ience rather than a football one, |
The food and the plating will be pretty meticulous, ... It's one of those things where no expense is spared. |
We didn't agree on terms in the end and I'd been here since I was nine years old and just felt it was time to move on, |
We've got a couple of old heads in Andy Duncan and Mark Peters, but I'm probably the next oldest player, so there's some responsibility there, |
Wireless technology is not the technology of the future, it is the technology of the present. If we don't bring technology to rural areas, they won't advance. |