Familiar Voices At The Louisiana Eats! Table

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We've invited some of our favorite guests back for this week's edition of Louisiana Eats! They might have all been on the program before, but they've each got something new to bring to the table.

Environmental reporter Paul Greenberg explains why "the Dead Zone," in the Gulf of Mexico is expected to be larger than ever this summer. On a more light-hearted note, we'll be joined by Chef Tenney Flynn to discuss the strange requests he fulfills at his restaurant for some of his favorite customers.

Plus, Dr. Gourmet returns to the program for a discussion about cholesterol, Jyl Benson tells us about one of her favorite meat markets, and Ryan Hughes slices open some fragrant Australian citrus.

Know Your Fisherman: Louisiana Direct Seafood Mends A Forgotten Relationship

On this week's edition of Louisiana Eats! we hear about a new program developed by LSU that allows consumers the opportunity to buy fresh catches directly from our state's fishermen.

Then we'll visit the kitchen of GW Finns to speak with Chef Tenney Flynn about safely handling seafood before it hits the pan.

And you’ll want to hear about the secret ingredient Ryan Hughes received from one of his hip friends in California. Here’s a hint: it had to be sent through the mail in an airtight container.

A series of technological advancements in the past decade has allowed Louisiana fishermen to sell their catches directly to the public, thereby eliminating middlemen and putting more money in their pockets.

A series of technological advancements in the past decade has allowed Louisiana fishermen to sell their catches directly to the public, thereby eliminating middlemen and putting more money in their pockets.