Editor's note: this episode contains accounts of sexual assault.
On this week's show, we take a look at sexual harassment and abuse in the restaurant industry.
We speak with service industry leader Tyler Chauvin, who has confronted sexual harassment directly over the course of her career. Now the general manager at Trèo in New Orleans, Tyler has become an unapologetic voice for change, advocating the need to challenge industry norms.
Read MoreChef Carl Schaubhut is a culinary dynamo. The New Orleans native behind Bacobar on the Northshore and DTB in Uptown is known for his innovative menus that marry regional and international flavors. "To say that food was part of life is a literal explanation, Carl told Louisiana Eats host Poppy Tooker. "I mean, it is life. It's every day."
Read MoreJoin us this week as we celebrate the 95th birthday of a New Orleans icon, our dear friend, Leah Chase. We'll spend the hour honoring Leah's talent and achievements as the undisputed Queen of Creole Cooking.
Read MoreAs 2017 comes to an end, we take a look back at some of our favorite Louisiana Eats moments from the past year.
First, we speak with Lior Lev Sercarz, a chef, spice blender, and owner of La Boîte in New York City. Lior discusses his career's trajectory from sergeant of the Israeli army to spice master, and explains why he believes both home cooks and professional chefs will benefit from delving into spices.
Read MoreThis week, we’re sharing portraits of two chef-artists, tracing their paths from cradle to culinary greatness.
First, we hear from James Beard Award-winning chef John Currence, whose upbringing in New Orleans has informed his illustrious restaurant career based in Oxford, Mississippi. John describes the through-lines of his craft, which includes a strong sense of place and a healthy dose of humility.
On this week's show, we’re sharing stories from modern day hunters and gatherers.
We begin on the forest floor with Danlyn Brennan, who has spent her life foraging wild edibles. Her passion for wild craft is clear yet complicated by a desire to keep her methods and locations hidden.
Read MoreDecember is upon us, and we're gearing up for the holiday revelry by learning tricks of the trade from a few remarkable cocktailians.
We begin with David Wondrich, one of the world's leading experts on the cocktail. He tell us about the early days of the craft cocktail revolution.
Read MoreOn this week's show, we're celebrating peas on earth.
We meet farmers, distillers, and plant breeders who are pioneers in their fields. We begin with Ben Branson, founder of Seedlip—a distillery producing non-alcoholic spirits using peas grown on his 300-year-old family farm in Northern England.
On this week's show, we meet some mad scientists of the culinary world and uncover some of the greatest technical secrets of the kitchen and bar. We begin with culinary inventor Dave Arnold at New York’s former Booker and Dax, whose collaborations with Chef Wylie Dufresne have resulted in magical molecular gastronomy. He tells us about some of his wildest experiments in the kitchen.
Read MoreOn this week's show, we take a look at invasive species in our region and meet some people who live by the motto: if you can’t beat ‘em, eat ‘em.
Read MoreDarkness falls across the land, and Halloween is close at hand. This week, we're getting into the spooky spirit by touring some of Louisiana’s most paranormal locales.
We’ll begin at the center of New Orleans’ supernatural history, the French Quarter. Lisa Blount of Antoine’s Restaurant gives us a tour of their ghostliest sites.
Read MoreOn 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
Read MoreWhether it “ain’t der no more” or it’s a holiday tradition, iconic brands have a particular staying power over New Orleanians. We love the foods and flavors of nostalgia. On this week’s show, we look back at some favorite brands of the past, and celebrate others that are still thriving!
Read MoreGet out your corkscrews! On this week’s show, we’re talking with vintners and wine stewards to better understand the world of fermented grapes.
Read MoreBehind 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 MoreOn this week’s show, we're going back to school for no ordinary education.
We begin with Chef Jeremiah Tower, whose book, Table Manners, offers a 21st century guide to being a better host and guest. Jeremiah’s lessons on etiquette — and “techiquette” — come from a decades-long career owning and operating restaurants from California to Hong Kong.
Read MoreOn this week's show, we're embarking on a virtual trip around the world — from Louisiana to China to Israel and beyond!
Read MoreOn this week's show, we meet some individuals who are doing their part to make the world a better place through food.
Read MoreTo 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."
Read MoreLouisiana Eats is on the road again, this time to Evangeline Parish, where residents show pride for their French, Cajun, and Creole heritage through their food, music, and traditions. On this week's show, we participate in the annual Le Grand Hoorah celebration, while hitting many iconic spots along the Cajun Prairie.
We begin in downtown Mamou, where our gracious host Valerie Cahill gives us a grand welcome at the historic Hotel Cazan. Then, we grab breakfast down the road at the charming Krazy Cajun's Cafe. Don and Judy Secia serve up stories of Mamou's annual Mardi Gras celebration with a side of calas.
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