Traditionally, the concept of sustainability referred to making enough money to keep a restaurant, or any business, up and running. In recent years, however, the term has expanded to take into account maintaining the environment that provides the raw materials businesses use. This is especially true for restaurants – businesses that would simply not exist if the supply of meat, fish, and plant-based food were not sustained. On this week's show, we hear from two chefs and a farmer who are doing their part to provide for their customers, while finding ways to live in harmony with the planet.

A Cure For What Ails You

In many places, the cocktail hour is an honored – even sacred – tradition. And in few places is that more true than New Orleans. On this week's show, we explore the fascinating evolution of cocktail culture in the Big Easy – its past, present and future.

Food Fathers of Invention

On this week's show, we meet inventors and pioneers who have changed the way we eat. We begin with the Bayou State's spiciest new business, Louisiana Pepper Exchange. Founder and CEO Chris White shares the story of the amazing engineering feat he accomplished and how it led to the launch of his company.

Big Chefs On Small Screens

On this week's show, we meet New Orleans chefs who have stepped into the spotlight. We begin with Anh Luu. In January, the whole country got to know Chef Anh when she was featured on the eighth season of the Emmy Award-winning Netflix series, Queer Eye. We also have an extended conversation with New Orleans chef and YouTube star Toya Boudy, whose first cookbook is Cooking for the Culture: Recipes and Stories from the Streets of New Orleans to the Table.

Straighten Up & Fly Right

While most of the country makes New Year's resolutions that kick in right after January 1st, in Louisiana, there tends to be a slight postponement. That's because Carnival Season, a time of indulgence, kicks off on January 6th with the astounding king cake eating and cocktail drinking that comes with it. So, our resolutions about healthy living and sobriety tend to wait until Ash Wednesday – the day after Mardi Gras. This week, we hear from experts about the merits of clean living.

Americana, With A Southern Accent

What makes a food distinctly American? This week, Louisiana Eats explores that topic by serving a heaping helping of Americana – in decidedly Southern-sized portions. We sit down with native son, Burke Bischoff, whose paperback Po'Boy, tells the story of the classic New Orleans poor boy sandwich. We also speak with anthropologist Ty Matejowsky, author of Smothered and Covered: Waffle House and the Southern Imaginary.

Book, Dining, Drink, Food, History, RestaurantPoppy TookerJanuary 20, 2024Burke Bischoff, Poor Boy, Ty Matejowsky, Waffle House, Rien Fertel, BarbecueComment

Relationships, With Food

For foodies and food lovers, eating is more than just a daily necessity – it's an all-consuming passion. While this can be mostly a good thing, the long term effects of food obsession can have their drawbacks. Nationally prominent comedian and actor Dan Ahdoot knows these downsides all too well. In his debut memoir, Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live, Dan examines his emotional relationship with food starting from childhood, and provides both an honest and comedic look at where that has gotten him.

Spirits For The Season

December is upon us, and we're making merry this festive season by discovering new mixed drinks and getting the stories behind some iconic cocktails.

Eat It To Save It

In our increasingly fast-paced world, traditional foods and foodways often have trouble competing with speed and convenience. But never fear. All over the planet there are people working to save the superior flavor, nutrition, and cultural significance of heritage foods. On this week's show, we introduce you to some of our greatest heritage food warriors.

Bottoms Up Japanese Style

Japan may once have seemed like a world away, but the most delicious elements of Japanese food and drink culture have become increasingly embedded in our American psyche. On this week's show, we celebrate the complexity and craftsmanship of Japanese drinking culture.

Food Origins & Evolution

The way we eat and talk about food is linked to our individual and collective identities. On this week's show, we look at the origins of some of our favorite foods and common misconceptions about them. We speak with journalist and food historian Lolis Eric Elie, author Anya von Bremzen, and playwright and stage director Eva Doumbia.

Life On The River's Edge

Between the levee and the Mississippi River is the batture – a lively slip of wilderness that a tiny community calls home. There's batture land right here in the midst of metropolitan New Orleans – but unless you're lucky enough to know a batture dweller, there's a good chance you weren't aware of one of the city’s most unconventional neighborhoods.

A Family Affair

Southeast Louisiana is home to an unusually wide range of family owned and operated restaurants, shops, and companies. Some have just started, while a surprising number of them are generations old. On this week's show, we look at three different flavors of family businesses in the greater New Orleans area.

An Acadiana Road Show

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.

Louisiana Eats! 2021 Year In Review

This edition of Louisiana Eats! takes a look back at the year that was 2021 – its challenges and its losses. Many restaurants and bars have closed their doors in the last two years, but when JoAnn Clevenger announced that New Orleans' beloved Upperline Restaurant would not reopen after initially closing due to the pandemic in March 2020, the entire city reeled with the news. We revisit our conversation with JoAnn from 2016.

Taste Memories from the Marigny

On this week's show, we meet some folks who have moved on to new adventures in their lives.

Books, Bands & Bon Vivants

If you’ve ever had an encounter with a celebrity, you know you can dine out on that story for a long time. On this week's show, we hear from notable writers and chefs in their own right, whose brushes with fame come with a host of tales.

Life on the River's Edge

Between the levee and the Mississippi River is the batture – a lively slip of wilderness that a tiny community calls home. There's batture land right here in the midst of metropolitan New Orleans – but unless you're lucky enough to know a batture dweller, there's a good chance you weren't aware of one of the city’s most unconventional neighborhoods.

Book, Food, RestaurantPoppy TookerSeptember 18, 2021Macon Fry, Dickie Brennan, Oliver Houch, Poppy Tooker, Louisiana EatsComment

Culinary Historians

The origins of food and spirits are usually not well known and can sometimes be hard to track down. After all, how do you figure out where something that’s been around for centuries originated? On this week’s show we’ll speak with several culinary historians about the history of some fabulous foods, and some spirits too.

Scandinavian Chill Down

There’s no getting around it – August is HOT down here in Louisiana, so we thought a virtual vacation in Scandinavia just might provide a little chill. We begin with chef and restaurateur Marcus Samuelsson. His Scandinavian connection is that although Ethiopian born – he was raised by adoptive parents in Sweden, giving him an unusual world view. The James Beard Award-winner and Top Chef master is also author of the bestselling memoir, Yes, Chef.

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