Louisiana Fish Fry
Popeyes Louisiana Kitchen
Dorignac’s Food Center
Blue Plate Mayo
Rouses Markets
L.H. Hayward & Company
Halloween is once again upon us, which means it's time to indulge our fascination with the mysterious, the macabre, and the world beyond the grave! On this week's show, we delve into the stories, traditions, and history that give Louisiana its enduring interest in the supernatural.
Read MoreFlour, butter, yeast, and sugar are all simple ingredients, but together they can produce extraordinary things. This week, we look at baking from the neighborhood bakery to the home kitchen. We catch up with the owners of Ayu Bakehouse, speak with Bywater Bakery's Chaya Conrad, and learn about German baking traditions with author Heidrun Metzler.
Read MoreFood can tell us a lot about where we come from – and sometimes, about how we misunderstand one another. On this week's show, we look at what happens when food crosses borders, cultures, and identities. Guests include London-based writer, poet, and academic Anna Sulan Masing and Chef David Schuttenberg, co-owner of two popular Chinese restaurants in Charleston, South Carolina.
Read MoreNew Orleans is one of the oldest cities in America, but its acclaimed cuisine is hardly stuck in the past. Today, the local food scene is bolder, more diverse, and more inventive than ever. That's what food writer Beth D'Addono discovered when researching her latest publication, City Eats: New Orleans. Beth joins us to discuss the city's talented new guard of chefs and restaurateurs. We also dig into two restaurants featured in Beth's book: Addis Nola and GW Fins.
Read MoreFood has a way of carrying a place with it. A recipe can preserve a memory. A bottle of wine can carry a taste of home across an ocean. This week, we explore the food of the eastern Mediterranean – from Cyprus and Greece to Lebanon – and the stories that come with it.
Read MoreThe more you learn how to perceive something, the more there is to experience. Just ask any sommelier. For them, what was once simply "wine" became acidity, tannin, texture, aroma, balance, and finish. The wine hasn't changed – they just learned to better appreciate what was there all along. This week, we explore how we can improve our enjoyment of food and drink by learning to taste with intention.
Read MoreThe Slow Food movement sprang to life 40 years ago, when the first McDonald's in Italy was set to open at the foot of the Spanish Steps in Rome. Founder Carlo Petrini was so horrified by this fast food invasion that he began Slow Food to combat the effects of homogenization and to preserve and celebrate the flavors of regional cuisine. This week, we speak with people who are working to further Slow Food's mission to educate, inspire, and mobilize people toward good, clean, fair food.
Read MoreEvery Labor Day weekend, tens of thousands of members of the LGBTQ community from around the world gather in New Orleans for the five-day party known as Southern Decadence. To celebrate, this week, we bring you stories of culinarians expressing queerness through food.
Read MoreChef Edgar "Dook" Chase IV, grandson of Louisiana legend Leah Chase, is star of the brand-new WYES cooking series, "Dook Chase: A Chef’s Journey." Each episode takes viewers on a food tour of New Orleans, as Dook meets with chefs, restaurateurs, and local culinary talent. On this week's show, we sit down with Chef Dook and speak with two guests featured on his show about their chef journeys.
Read MoreOn this week's show, we explore international food icons with humble roots that began right here in the Crescent City. We begin with writer and philanthropist Randy Fertel, who shares stories of his mother, Ruth U. Fertel. She founded Ruth's Chris Steakhouse, now a worldwide establishment, in New Orleans. We also learn about the late Al Copeland, who built a global fast-food empire with his spicy Popeyes Fried Chicken.
Read MoreHere in Louisiana, intergenerational cooking is a way of life. Who doesn't treasure their great grandmother's gumbo recipe or still use their mom's roasting pan? This week, we talk with Chef Nini Nguyen and Sarah Ahn, two women of East Asian heritage whose families and cultures share that motherly love expressed through food.
Read MoreFrench culture has always influenced our Louisiana traditions, especially when it comes to food. This week, Louisiana Eats explores that culture – from Parisians' love of chocolate to French porcelain used by princes, dukes, and kings at Versailles.
Read MoreIn the late 1800s, industrialization carried the United States into a new era – one of great wealth and elaborate lifestyles for those at the top. It was frequent New Orleans visitor Mark Twain who coined the term the "Gilded Age," which would later be associated with this time of conspicuous consumption. This week, we take a look at the glorious food at the center of it all.
Read MoreOn this week's show, we trace the rich history and flavors of coffee and tea in Louisiana and beyond. Historian RL Reeves Jr. tells us about the historical origins of Luzianne, a New Orleans purveyor of tea and coffee since 1902. Then, we head to The English Tea Room & Eatery in Covington, where Jan and Tim Lantrip host us for a traditional afternoon tea. Finally, Suzanne Stone and David Feldman share what they learned while researching their book, New Orleans Coffee: A Rich History.
Read MoreOn this week's show, we meet social media stars who have successfully gone from viral sensations to published authors. Guests include Nashville-based musician and TikTok star Hannah Dasher, New Orleans chef Toya Boudy, and social media sensation Ralph the Baker.
Read MoreOn this week's show, we virtually wander the hollers and ridges of Appalachia and beyond, uncovering a wild pantry surrounding us. Guests include forager and chef Susi Gott Séguret from the Appalachian Mountains of North Carolina and Ronni Lundy, author of Victuals: An Appalachian Journey.
Read MoreOn this week's show, we meet inventors and pioneers who have changed the way we eat. We begin with Louisiana Pepper Exchange's founder and CEO Chris White. We also learn about Dr. Calvin Lamborn, known as the Father of the Sugar Snap Pea, and Leon Godchaux, Louisiana's own titan of the sugar industry in the 19th century
Read MoreIn her book, To Boldly Grow, author Tamar Haspel uses the term "first-hand food" to describe anything you get with your own two hands – meals we grow, fish, hunt, or even forage. According to the Washington Post food columnist, growing and sourcing your own food just makes it taste better. On this week's show, we're getting our hands dirty and meeting some people who are taking a do-it-yourself approach to food.
Read MoreAgriculture can be a tough business. To quote Will Rogers, "The farmer has to be an optimist, or he wouldn't still be a farmer." On this week's show, we meet three optimists who are revitalizing rural lands and redefining what it means to be a farmer.
Read MoreMany of us toy with the idea of committing our life stories to pen and paper. If you're a regular listener to Louisiana Eats, or simply another food obsessed Louisianan, odds are your biography may well take the form of food memoir. This week, we hear from a trio of writers who have been there and done that.
Read More
