[1] In 2014 Martin started preparing food in pop up locations in Louisiana.
[2] During this period Martin charged a flat fee and people came in to eat, listen to music, and interact with other diners.
[4] In 2020 Martin changed how her restaurant served meals in response to limitations imposed by the city of New Orleans during the COVID-19 pandemic.
[3] In her writing Martin shares stories of food and cooking, recipes, and details on the challenges for the community that lives in coastal Louisiana.
[3] In 2022 and 2023 Martin was a semifinalist south region as best chef for the James Beard Foundation Award.