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.
Read More
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.
Read More
On this week's show, just in time for the Fourth of July, we're celebrating the good old-fashioned American barbecue and the even older tradition of curing meat for preservation and eating.
We begin with Rien Fertel, author of The One True Barbecue, who demystifies the role of the pit master in the tradition of whole hog barbecue in Tennessee and the Eastern Carolinas. Rien’s exhaustive research led him to some of the smokiest and most storied barbecue shacks in America. But you may want to keep your distance, if those pigs catch on fire, it won't just be the fireworks exploding!
On this week’s show, we’re inviting you to a midsummer barbecue for the ages! We’re traveling through country pithouses and urban kitchens in search of the best whole hog barbecue.
We begin with Rien Fertel, author of The One True Barbecue, who demystifies the role of the pitmaster in the tradition of whole hog barbecue in Tennessee and the Eastern Carolinas.Rien’s exhaustive research led him to some of the smokiest and most storied barbecue shacks in America.
Read More