On this week's show, we explore the intersections between hunting, gathering, fishing, and our changing environment. We begin at the Best of Bycatch dinner at the Southern Food & Beverage Museum, where a highly invasive fish is on the menu: the Asian Carp.Read More
A growing trend in the craft cocktail movement has bartenders mixing drinks with little to no alcohol, shifting their focus to flavor. On this week's show, we'll explore the new wave of non-alcoholic craft drinks, starting with cocktail vanguards Don Lee and Bobby Murphy, who experiment with non-alcoholic ingredients at the New York City establishment Existing Conditions.Read More
There’s nothing like a cup of good, hot coffee. On this week's show, we look at the art of the coffee bean in our state and beyond.
We begin with a local favorite—PJ’s Coffee—which Phyllis Jordan founded 40 years ago. Phyllis reflects on the early years, when she became the first commercial iced coffee purveyor in New Orleans.Read More
On this week’s show, we indulge our sweet tooth with the help of some influential dessert makers.
We visit the Swiss Confectionery, a family-run bakeshop that’s been in business in New Orleans for almost a century. Their custom-made delicacies are fixtures at New Orleans weddings, birthdays, and other celebrations.
This week, we learn the health benefits of paying closer attention to what we consume and our emotional well-being.
We begin with Dr. Ronald D. Siegel, Assistant Professor of Psychology at Harvard Medical School. A long-time student of mindfulness meditation, he explains the psychology of happiness, and why humans use food and drink as a pathway to achieve it.
On this week's show, we'll explore the immense influence that Italian foodways had on the development of New Orleans cuisine. We'll time travel through the years of the family-operated Uptown gem, Pascal's Manale. This history, which is now immortalized in Poppy's new book, The Pascal's Manale Cookbook, focuses on two Sicilian immigrant families, the Manales and the Radostas, forebearers of today's Defelice clan, who continue the Manale tradition today. Three generations of family share their stories with us.Read More
To tell a truly engaging story, you have to dig deep beneath the surface. When it comes to radio storytelling, Davia Nelson and Nikki Silva, also known as the Kitchen Sisters, are masters. Through projects like Lost and Found Sound and Hidden World of Girls, the independent producers tell stories for NPR and online "from the flip side of history."
On this week's show, we take a journey in sound with these two radio luminaries, discuss their amazing trajectory on NPR, and learn how they came to uncover Hidden Kitchens, their duPont-Columbia and James Beard Award-winning radio series.Read More
On this week’s show, we’re sharing untold stories of lives spent in service.
We begin with a tour of the Kemper-Williams Residence at the Historic New Orleans Collection with decorative arts curator Lydia Blackmore, who conducted exhaustive research on the individuals who worked for the Williams family.
On this week’s show, we take an in-depth look the evolution of restaurant dining in the America and speak with the co-owner of one the nation's top restaurants.
We begin by exploring two centuries of historical and cultural changes with acclaimed Yale historian Paul Freedman. His book Ten Restaurants That Changed America weaves together culinary and social history, from the innovators of roadside dining to the vanguards of haute cuisine.
On this week’s show, we’re celebrating all things pescatarian across Louisiana. To begin, we travel from Port Sulphur to Barataria Bay for a taste of authentic Louisiana seafood with the Landry family of Don’s Seafood. The Landrys host us at their fishing camp and share stories that have been passed down through the generations.Read More
On this week’s show, we follow three chefs on their journeys from cooks to culinary entrepreneurs.
We begin with New Orleans chef Alon Shaya, who recently launched a new company, Pomegranate Hospitality. Alon describes his path, starting from unassuming culinary origins in Philadelphia, to his tenure at Domenica, and finally, to the evolving theory of Diasporic foodways that underlies his two new modern Israeli restaurants, Saba and Safta.Read More
The suicide of Anthony Bourdain in June sent shock waves through the world, but especially the industry he loved. Since then, the conversation about mental health in the hospitality community has come into sharp focus. On this week's show, we speak with individuals close to the issue who gathered in New Orleans in July as part of Tales of the Cocktail's new Beyond The Bar initiative. Intended to help the hospitality industry take care of its own, Beyond the Bar offered compelling seminars on wellness and recovery.Read More
Behind every great restaurant is a great chef. But that chef would be nothing without the scores of people in the front and the back of the house who turn a meal into a memorable experience. On this week's show, we get to know two unsung heroes of hospitality in New Orleans.Read More
On this week's show, we're bringing listeners along to Slow Food Nations 2018 in Denver, Colorado. The event celebrates slow and sustainable food systems through summits, workshops, and a street festival.
The festival’s theme for this year was Food for Change, and Slow Food USA’s Executive Director Richard McCarthy was more than ready to share his thoughts with us, particularly about food’s potential to be an antidote to our society’s polarizations.
Next, we meet Paolo di Croce. Paolo’s been involved with Slow Food since the late ‘90s, and starting in 2005, as Secretary of Slow Food International’s Board of Directors. He joins us to discuss the international scope of Slow Food’s work.
Professor Raj Patel describes his observations about the festival and how small-scale organizing can help bring about a more fair and equitable food system.
We also learn about Mexico’s chapter of Slow Food from founder Alfonso Rocha. Alfonso is passionate about protecting traditional Mexican foodways and the people who bring it to the table.
On this week’s show, we take a look at immigration and its impact on the American food landscape.
We begin with Rick Bayless, whose award-winning Frontera restaurants are bolstered by workers who come from immigrant backgrounds. Rick explains how many of his staff members were brought to the country as children and are now facing an uncertain future.
On this week's show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie’s son, Richard Brennan III, who served as Dario’s apprentice in Italy.
Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy's Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship.Read More
On this week's show, we're traveling through Acadiana to explore traditional and contemporary Cajun foodways. We begin with George Graham, who shares his obsession through stories of cooking in the region through his nationally recognized blog and book, Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana.
This week’s show is, in a word, sensational. Join us as we delve into the many ways that our other four senses experience food.
We begin in Baton Rouge at the Louisiana Art & Science Museum. Their food photography exhibit, A Feast for the Eyes, runs the gamut from still lifes to the avant-garde. And it’s on view at LASM through September 16.Read More