The Food Story Behind Tiana’s Bayou Adventure Ride at Disney World. | Eater
"Opening June 28 at Walt Disney World (and arriving later this year at Disneyland), this reimagined log-flume attraction combines magical-realism animation with a culinary-forward backstory: set after The Princess and the Frog, the royal restaurateur expands her dream into a boutique farm and employee-owned co-op that grows peppers and purple pod beans and produces jarred vinegar peppers, garlic salt, and pecan oil. The queue doubles as a working front office and kitchen, filled with framed commendations, family mementos, and scenes of beignet preparation, while the ride itself is a lively, critter-filled voyage—frogs and animals beat bottle-cap bongos, fireflies dance to Afro-Cuban rhythms, and a mid-ride fantasia of giant mushrooms and frog musicians leads into a raucous Mardi Gras finale and a classic 50-foot drop. The attraction foregrounds the benefits of collective ownership and positions a Black culinary entrepreneur at its center, channels the spirit of celebrated Creole chefs, and even pumps the scent of honey-slathered beignets into the final scene (a sensory touch critics note should be matched by selling the pastries at the ride exit rather than an outlying outpost)." - Carlye Wisel
