Louisiana Fish Fry
Popeyes Louisiana Kitchen
Dorignac’s Food Center
Blue Plate Mayo
Rouses Markets
L.H. Hayward & Company
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.
Read MoreJapan 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.
Read MoreThe 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.
Read MoreBetween 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.
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 recognized blog and book, Acadiana Table: Cajun and Creole Home Cooking from the heart of Louisiana.
Read MoreBetween 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.
Read MoreThe 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.
Read MoreThere’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.
Read MoreOne of the most popular forms of literature today is the memoir. These days, folks with barely three decades under their belt are writing their memoirs, but on this week's show, we hear from four wise women who relate a lifetime of memories along with valuable lessons learned in theirs.
Read MoreFood is an inspirational muse for artists of all disciplines. On this week's show, we explore the many intersections of food and art from the visual to the written word. We begin with muralist Zac Maras who recently turned the exterior of Toups Meatery on North Carrollton in New Orleans into a riotous celebration of Louisiana foods. The story behind the mural is the subject of a new documentary by filmmakers Jonathan Evans and Marian Gay. Video of the mural being made can be seen on the Louisiana Eats YouTube channel here: Mural.
Read MoreOn this week’s episode, we take a deep dive into the cuisine and culture of Asia, with an emphasis on China. We begin with Karen Christensen, founder of Berkshire Publishing who has pursued her interest in Asia through the amazing books she’s compiled. Karen shares her thoughts and experiences on all things culinary from East Asia to Afghanistan.
Read MoreFood is an inspirational muse for artists of all disciplines. On this week's show, we explore the many intersections of food and art from the visual to the written word. We begin with muralist Zac Maras who recently turned the exterior of Toups Meatery on North Carrollton in New Orleans into a riotous celebration of Louisiana foods. The story behind the mural is the subject of a new documentary by filmmakers Jonathan Evans and Marian Gay. Video of the mural being made can be seen on the Louisiana Eats YouTube channel here: Mural.
Read MoreOn this week's show, we meet food television stars from the newest to the medium's most seasoned.
Read MoreJohn Kennedy Toole's novel A Confederacy of Dunces is internationally revered for having captured the essence and eccentricity of New Orleans — and for introducing readers to its larger-than-life protagonist, Ignatius J. Reilly. On this week's show, we take a culinary look between the pages of the book that, 37 years ago, was posthumously awarded the Pulitzer Prize for fiction.
Read MoreChef Isaac Toups has long been a favorite guest on Louisiana Eats! In past episodes we’ve talked hunting rabbits and even had a front row seat on Isaac’s rendition of the Cajun Night Before Christmas!
Read MoreIt’s that haunting time of year again, when pumpkins glow and black cats screech, and you can be guaranteed we’re ghost hunting on this week’s show!
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."
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 MoreOn 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 episode, we sit down with Loyola University history professor Justin Nystrom to explore the influence that Sicilian Americans have had on New Orleans foodways. Surprisingly, that influence didn’tbegin with the heavy influx of Sicilians who populated the city in great numbers during the late 1880’s. Those rural Sicilians made their mark on the French Market and created the sandwich we know as the muffalatta. Actually, the first wave of Italian immigrants were urban dwellers who arrived on our shores in the 1830’s and became wealthy importers and restaurateurs. Who knew that Commander’s Palace was actually founded by the son of an immigrant from Ustica whose father had Americanized his surname from Camarda to Commander? Or that those same Ustican immigrants were important members of the Southern Yacht Club – taking their leisure racing sloops on Lake Pontchartrain? Not exactly the image you might have in your mind of our Sicilian immigrants.
Read MoreOn 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.
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