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Rank #119 in Food category

Arts
Food

Its New Orleans: Louisiana Eats

Updated about 1 month ago

Rank #119 in Food category

Arts
Food
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On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!

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On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!

iTunes Ratings

33 Ratings
Average Ratings
26
5
1
0
1

Do Listen!

By MSKTX - Mar 09 2019
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This is a very informative and entertaining podcast. Many insightful journeys and curious discoveries about the Crescent City. Highly recommend.

We LOVE Ms. Poppy & her adventures in her hometown!🥰🥰🥰🥰🥰🥰🥰🥰

By The 🐿 - Dec 31 2018
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Happy New Years Poppy!

iTunes Ratings

33 Ratings
Average Ratings
26
5
1
0
1

Do Listen!

By MSKTX - Mar 09 2019
Read more
This is a very informative and entertaining podcast. Many insightful journeys and curious discoveries about the Crescent City. Highly recommend.

We LOVE Ms. Poppy & her adventures in her hometown!🥰🥰🥰🥰🥰🥰🥰🥰

By The 🐿 - Dec 31 2018
Read more
Happy New Years Poppy!
Cover image of Its New Orleans: Louisiana Eats

Its New Orleans: Louisiana Eats

Latest release on Jul 04, 2020

The Best Episodes Ranked Using User Listens

Updated by OwlTail about 1 month ago

Rank #1: Stories From The Back Of The House - Louisiana Eats - It's New Orleans

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Behind 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. We begin with the remarkable story of Chef Serigne Mbaye, a 24 year old Senior Line Cook at Commander s Palace. Though he was born in New York City, at the age of five, Serigne was sent to boarding school in Senegal where he endured almost ten years of abuse, starvation, and other harsh treatment. Upon returning to New York at 14, Serigne began high school unable to speak English, all while living on his own and supporting himself by working two jobs. He shares tales of his personal journey forged by hard work and a drive to understand his culinary roots. Then, we meet two people instrumental in Serigne s arrival in New Orleans Cliff Hall, co owner of New Orleans Fish House, and Serigne s boss, Commander s Palace executive chef Tory McPhail. Cliff tells us about his chance conversation with Serigne in an African airport, and Tory takes us into the kitchen for a snapshot of how personal and professional attitudes on the job have impacted Serigne s success. Finally, we get to know Sterling Constant, waiter at Antoine s Restaurant, on the heels of a major milestone. 2017 marks Sterling s 50th year in service at Antoine s, which makes him the restaurant s longest serving employee. Over the years, Sterling has waited on the likes of Bob Hope, Jackie Gleason, and former governor Edwin Edwards. As he explains, if you happen to get him as your waiter today, you can expect the same great level of hospitality they received. Antoine s CEO Rick Blount joins the conversation as the two discuss Sterling s remarkable career. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Sep 01 2018

50mins

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Rank #2: The Brennan's Legacy - Louisiana Eats - It's New Orleans

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Boasting its iconic pink fa ade in the French Quarter, Brennan s Restaurant has been a New Orleans landmark since 1946. On this week s show, we celebrate the venerable establishment, beginning with a conversation with co owner Ralph Brennan. Ralph Brennan had five restaurants in his portfolio when he learned the flagship Royal Street Brennan s was in danger of passing outside of the family. Ralph tells the inside story of the steps he took to ensure that didn t happen, and shares some personal tales of first dates that included champagne fueled carriage rides through the French Quarter. Then, we hear about Brennan s tiniest courtyard residents a bevy of tranquil turtles. Simone Rathe s tricentennial take on these legendary terrapins is now immortalized in a new children s book, A Topsy Turvy History of New Orleans and Ten Tiny Turtles. Next, hospitality tech entrepreneur Damian Mogavero explains the importance of raw data in managing a Brennan s enterprise. Damian has been able to use his dual passions for dining and data to create a system for "new garde restaurateurs," a story now chronicled in his book, The Underground Culinary Tour. Lastly, we put Damian s system to the test by checking in with one of his New Orleans case studies, the Ralph Brennan Restaurant Group. Executive Vice President Charlee Williamson does the numbers with us. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Mar 24 2018

50mins

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Rank #3: Home Cooking: Black Pots & Beyond - Louisiana Eats - It's New Orleans

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In Louisiana, home cooking requires a lot of artisanal skill. Whether it's spending hours in the kitchen laboring over a pastry or hours alongside a black pot perfecting a roux, the Pelican State's best foods are often labors of love. That's what we'll discover as we tour the state for our latest edition of Louisiana Eats In Shreveport we'll meet with Scott Roebuck and Lizz Bowen, owners of Sevendipity, an up and coming restaurant in the Highlands neighborhood. We'll learn how Scott's self taught cooking technique led him to create Louisana's answer to the cronut. We'll also meet dozens of talented chefs at the Blackpot Festival and Cookoff held annually in Lafayette's Acadian Village. This gathering of south Louisiana musicians and cooks draws in more and more attendees each year with its come one, come all hospitality and generosity of spirit. We'll hear how community outweighed all the competition at this year's cook off. And stir your appetite for roux, rice, and gumbo with author Stanley Dry. From North to South, we've got a real taste of the state.

Jan 30 2015

50mins

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Rank #4: Listening To The Flip Side Of History - Louisiana Eats - It's New Orleans

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To 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. As we hear the Kitchen Sisters stories, we also delve into a sampling of their soundscape, from their early days at KUSP, Santa Cruz s community radio station, to some of their favorite Hidden Kitchen visions. With their help, we ll even hear from heavyweight champion George Foreman about his famous grill a tool used in many marginalized communities. Then, we speak with an emerging kitchen sister in her own right, historic gastronomist Sarah Lohman. Her new book Eight Flavors The Untold Story of American Cuisine offers an in depth look at influentialingredients Americans use every day. Hunting through historical documents, Sarah uncovered the unique individuals behind each flavor, and shares tales of how these unsung heroes forever changed the American culinary landscape. And finally, we ll meet one of New Orleans most distinctive TV commercial personalities, Al Scramuzza of Seafood City. Al s comical and campy TV ads dominated the airwaves for decades. But even before he was a household name, Al was combining his acumen for business and marketing to turn a profit and to help catalyze the crawfish craze in the second half of the twentieth century. We re meeting fascinating characters and those who tell their stories on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Oct 13 2018

50mins

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Rank #5: Not Your Typical Cup of Joe - Louisiana Eats - It's New Orleans

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There s nothing like a cup of good, hot coffee. On this week s show, we look at the art of the coffee bean in our state and beyond. We begin with a local favorite PJ s Coffee which Phyllis Jordan founded 40 years ago. Phyllis reflects on the early years, when she became the first commercial iced coffee purveyor in New Orleans. Then, we visit the coffee capital of the world Seattle where baristas grind out cutting edge coffee drinks for both connoisseurs and regular Joes. Next, we meet a local coffee vanguard, Geoffrey Meeker of French Truck Coffee. It took only one cup of coffee from San Francisco to inspire him to begin roasting in small batches. Today, French Truck Coffee is ubiquitous and beloved across the Metro Area. From there, we take a day trip to Natchez to visit Dub Rogers at Steampunk Coffee Roasters. Dub describes how he s transformed the city s coffee and live music scene in this Mississippi destination. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Nov 24 2018

50mins

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Rank #6: Louisiana Eats!: To Ignatius With Love - A Culinary Tribute to 'A Confederacy of Dunces' - Louisiana Eats - It's New Orleans

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John 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, 35 years ago, was posthumously awarded the Pulitzer Prize for fiction. We begin with Spud McConnell, well known for his portrayal of Ignatius on stage. The Gonzales born actor has become so recognized for his embodiment of the role, that the statue of the portly protagonist, which is located on a sidewalk in front of the old D.H. Holmes building on Canal Street, was modeled after him. Then, we speak with Cynthia LeJeune Nobles, who examines food as a character in the novel, compiling recipes for her gastronomical homage to Ignatius, A Confederacy of Dunces Cookbook. Cynthia spent 18 months engrossed in the novel, and much like Spud, developed a personal relationship with Ignatius and his world, jelly doughnuts and all.Finally, we wash it all down with Ignatius s favorite local soft drink Dr. Nut Having disappeared from grocery shelves decades ago, Dr. Nut is as enigmatic as Ignatius himself. Designer Phillip Collier, author of Making New Orleans, sheds some light on the mysterious Dr. Nut and provides us with an alcoholic version that he believes closely resembles the original recipe.From there, we venture through the streets of the French Quarter to a Lucky Dog hot dog cart, which served as the setting for one of the most memorable and gluttonous moments in the novel. Lucky Dog s owner, Jerry Strahan, is the author of Managing Ignatius The Lunacy of Lucky Dogs and Life in the Quarter, and he discusses his iconic business and its legendary employees. Fortuna s wheel is spinning upward on this week s Louisiana Eats "Hard" Dr. Nut Recipe Combine 4 ounces of Amaretto and 2 ounces of regular Dr. Pepper and pour over ice. But don t forget to watch your pyloric valve

May 05 2018

50mins

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Rank #7: Any Way You Slice It - Louisiana Eats - It's New Orleans

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On this week s show, we meet the great Dario Cecchini, a world renowned Italian butcher. Dickie Brennan invited the Cecchini family to New Orleans earlier this year to return the exceptional hospitality Dario had extended to Dickie s son, Richard Brennan III, who served as Dario s apprentice in Italy. Dario and his wife, Kim, join us in the studio to talk about their life and work in Panzano, a little village in Italy s Chianti region. Then, we hear from Richard Brennan III about his extraordinary apprenticeship. Next, we revisit our 2015 trip to Paris, when Paris By Mouth s Jennifer Greco introduced us to a charming charcuterie in the Marais called Caract re de Cochon, a play on words that means "pigheaded." Then, we meet a local knife enthusiast, Jackie Blanchard. Jackie and her partner Brandt Cox specialize in rare, hand forged Japanese knives at their Riverbend shop, Coutelier. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Dec 22 2018

50mins

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Rank #8: What's The Buzz? - Louisiana Eats - It's New Orleans

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The humble little honey bee is one of the most important players in our ecosystem. On this week's show, we circle the globe in pursuit of a honey of a tale. We begin right here in our own backyard at the Audubon Zoo. While more exotic creatures may be what draw the crowds, both native and European honey bees can be found bumbling around the zoo's grounds. Curator Dominique Fleitas gives us a tour of the Pollinator Garden and shows us the hives she helps maintain in the Louisiana Swamp Exhibit.

Oct 05 2019

50mins

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Rank #9: April Fools

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This week, Louisiana Eats revisits more cheerful times, with a lighthearted episode from our archives—our April Fool’s Day show from 2017. It’s irreverent. It’s playful. It’s a month
late—and it’s one of our favorites. One of the stories is a joke, but the rest are so wild, you may not be able to separate the fact from the fiction!

We begin with zoologist and author Bill Schutt, who wrote a book focused on the most taboo of topics: cannibalism. Bill gives us the full story on a truly humanist cuisine.

Next, Chef Isaac Toups tells us a seemingly tall tale about high-speed game hunting in Mississippi.

Then, we meet Janie Boisclair, whose experiences channeling recipes from the beyond have earned her the moniker of clairvoyant gourmet.

We also share a magical encounter with Josh Beckerman, a New York-based blogger, comedian, and self-proclaimed foodie magician. Josh shows off his slight of hand and we find ourselves spellbound.

Finally, we speak with Kevin Allman, who was then the editor of Gambit. Kevin tells us about one of the newest, trendiest restaurants in the Bywater that you’ve probably never heard of.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Apr 25 2020

50mins

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Rank #10: Louisiana Eats: Ten Restaurants, Four Seasons - Louisiana Eats - It's New Orleans

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On 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 Paul Freedman s short list is New York s Four Seasons Restaurant, which for decades was arguably the most expensive and exclusive eatery in all of the Big Apple. We speak with the restaurant s co owner Julian Niccolini, who played an enormous role in making that a reality. Julian shares stories about the original Four Seasons before it closed its doors in 2016, and shares his plan for reopening in a different location on Park Avenue.We ll also speak with Jim Heimann, Executive Editor for publishing house TASCHEN America, whose book Menu Design in America traces the evolution of dining culture through the development of the bill of fare.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Sep 29 2018

50mins

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Rank #11: A Shot of History Mixed With Inspiration at Tales - Louisiana Eats - It's New Orleans

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It s July in New Orleans, which means two things scorching temperatures and the hottest event in the spirits world Tales of the Cocktail On this week s show, we look at the annual summertime conference that brings the international cocktail scene to the Crescent City. We begin with Maggie Campbell, head distiller at Privateer Rum, a historic rum company in a seaside New England town. A kind of privateer in her own right, Maggie describes how she s working to make her industry more inclusive. Then, New York Times cocktail writer Robert Simonson discusses the role New Orleans has played in the decline and revival of craft cocktails. He also tell us about his acclaimed book, The Old Fashioned, which is devoted exclusively to the lore and legacy of an iconic drink. After meeting an outside observer of the cocktail industry, we now turn to an industry insider a brand ambassador. Charlotte Voisey of William Grant and Sons fills us in on the globe trotting life of a brand ambassador. Finally, we belly up to the Carousel Bar at the Hotel Monteleone, the epicenter of Tales activities every year. Marvin Allen has tended bar at the Carousel Bar for over 15 years. In that time he s watched the American cocktail enter the mainstream. Marvin has advice about mixing drinks and shares some stories about the lively characters of the French Quarter. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Jul 21 2018

50mins

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Rank #12: From The Newsroom To The Classroom: Food Media & Food Studies - Louisiana Eats - It's New Orleans

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Over the past twenty years, conversations about food have entered mainstream American culture. On this week s Louisiana Eats we ll hear how food has grown in the newsrooms and classrooms of American society with food writer Brett Anderson andprofessor Elizabeth Engelhardt. Plus, Zester Daily s Corie Brown and CNN s Kat Kinsmen drop by with their insider perspectives on food media.

Mar 08 2014

50mins

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Rank #13: Collection Or Obsession: Louisiana Eats Explores The World of Culinary Collecting - Louisiana Eats - It's New Orleans

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On this week s show, we spend a day in the life of Louisiana s most fascinating culinary collectors. We begin in the French Quarter at Lucullus Antiques, where owner Patrick Dunne takes us into the mind of a collector and describes his favorite hidden gems of the culinary collecting world. Then, we take a visit to Kitchen Witch, a shop of books for cooks. When Philippe LaMancusa began his career in the restaurant industry back in the Sixties, he quickly learned that the more cookbooks he collected, the more culinary experience he could gain. With 10,000 books now in their collection, Philippe and his partner Debbie Lindsey have found a new home for their books and other collectibles in the Seventh Ward. We also have a conversation with Ray and B.J. Bordelon, whose extensive collection of absinthe antiques and accouterments is on display at the Southern Food and Beverage Museum. The Bordelon brothers give us some insight into their obsession and show us some unique relics that make up the exhibit. Finally, we arrive at the collection to end all collections Ed Piglia s warehouse in Kenner. For the past 30 years, Ed has been collecting New Orleans memorabilia of all kinds, where each turn brings another blast from the past. We re delving into obsession and collection on this week s Louisiana Eats

May 19 2018

50mins

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Rank #14: Quick Bites: Abita Beer Salutes New Orleans’ Tricentennial - Louisiana Eats - It's New Orleans

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Abita Beer President David Blossman has always been a man ahead of his time. Long before it was legal for him to drink, David was experimenting with home brewing, making small batches of beer as a hobby. At 17 years old, he invested his teenage savings into what would become the Abita Brewing Company. Over 30 years later, he s the top dog On this Louisiana Eats Quick Bite, we speak with David about Abita s pioneering role in the craft beer movement, their relationship with the community, and a special tricentennial tribute to New Orleans, Maison Blanc. Abita s 2018 limited edition release was crafted to celebrate New Orleans 300th birthday. "Maison Blanc has the mild, dry flavor you seek in your favorite house white wine, with the delicious crisp characteristics of Savignon blanc grapes. Maison Blanc combines the best of both worlds to be enjoyed by beer and wine lovers alike. Have you ever cooked with beer In 2008, Marcelle Bienvenu wrote the Abita Beer Louisiana True Cookbook and Poppy was among the contributors. Her Creole Carbonnades, transforms a Belgian classic into a Louisiana original. The book is available on the Abita Beer site, but here s Poppy s recipe CREOLE CARBONNADES Serves 6 8 2 lbs beef stew meat 1 2 cup flour 1 2 cup oil 2 thinly sliced onions 2 tablespoons demi glace or the commercial products Marmite or Bovril 2 bottles Abita Turbodog 8 10 rounds of stale french bread 1 2 cup Creole mustard Salt and pepper to taste 4 Idaho potatoes, cut into 1 2 inch cubes and parboiled until tender Heat oil in a Dutch oven. Season the flour with salt and pepper. Dredge the stew meat in the flour and brown in the Dutch oven in single layers. Reserve the browned meat. Reduce the heat and add the sliced onions to the pan. Stirring frequently, cook the onions until translucent. Add browned beef, the beer and the demi glace or other beef extract. Bring to a simmer and cook together gently for 40 minutes, adding more beer or water if needed. Spread the Creole mustard on the french bread slices and place on top of the stew. Cover and continue to cook until the bread breaks down to make the thick gravy. Serve with the boiled potatoes.

Apr 04 2018

44mins

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Rank #15: Cooking Up Some Science, With An Educational Side

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Is a career in food the right choice for you? On this week’s show, we’re exploring culinary careers from all angles. We begin by looking at two educational food programs in New Orleans. First, we’ll meet members of the New Orleans Culinary and Hospitality Institute’s first graduating class along with their instructor, Chef Alison Vines-Rushing. NOCHI offers a fast track into professional kitchens, awarding a professional degree in just 100 days.

Then, we’ll explore food science careers with Professor Darryl Holiday at the University of Holy Cross. The small Marianite college created their food science program four years ago, and offers a bachelor of science degree in food science, food business, and culinology.

Finally, we’ll see food science in action when we learn all about an amazing
new discovery – a molecule known as Reb M that is about to revolutionize the sweetener world under the trade name Amyris.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Nov 09 2019

50mins

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Rank #16: Quick Bites: "Hi, Anxiety!” Kat Kinsman Explores Chefs With Issues - Louisiana Eats - It's New Orleans

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Kat Kinsman believes that "An Awkward Conversation Won t Kill You". In fact, often, it may actually save your life. Since the suicide of Kat s friend and associate, Anthony Bourdain, the conversation about mental health and substance abuse in the hospitality industry has come into sharp focus. After all, it s the hospitality industry that takes care of everyone else while no one is taking care of them. Often, with little access to health care, long hours and never ending lists of demands, Anxiety and depression are rampant. Some self medicate, some isolate as they enter what s become known as the "Empty Hour" that time after a shift, when the party often ill advisedly ramps up just as the scary feelings roll in. I first met Kat when she headed CNN.com s food centric site, Eatocracy, where her work garnered a James Beard nomination and where in 2014, she was first encouraged to write a blog about her own life long struggle with anxiety. That blog eventually became a very personal, very brave book Hi, Anxiety Life With a Bad Case of Nerves. Today, as senior food and drinks editor at Extra Crispy, Kat continues to report on the industry she loves while bravely tackling the mental health crisis that recently has come so sharply into focus. Kat s created an online forum for the industry, Chefs With Issues, that today, is both a web site and an active, closed group on Facebook. Since Anthony Bourdain s suicide, Kat has been travelling the country, creating safe spaces for open, raw and thoughtful conversations about the industry s mental health and substance abuse issues and how to find a better way forward. Kat was in New Orleans recently as part of the new Beyond The Bar initiative from Tales of the Cocktail, an entire new division dedicated to the health and wellness of the cocktail community. While she was in town, we had the chance to sit down together with for a frank and honest conversation about her recent work. There is help, 24 hours a day, no matter where you are.Call 1 800 273 TALK. When talking isn t possible, text the Crisis Text Line at 741741 to reach out. If you found this Louisiana Eats Quick Bites podcast helpful, stay tuned for an upcoming Louisiana Eats broadcast, where we will continue to explore the industry s issue with mental health and what the possible solutions could be. Subscribe to our podcast to be sure you won t miss it. Kat Kinsman believes that "An Awkward Conversation Won t Kill You". In fact, often, it may actually save your life. Since the suicide of Kat s friend and associate, Anthony Bourdain, the conversation about mental health and substance abuse in the hospitality industry has come into sharp focus. After all, it s the hospitality industry that takes care of everyone else while no one is taking care of them. Often, with little access to health care, long hours and never ending lists of demands, anxiety and depression are rampant. Some self medicate, some isolate as they enter what s become known as the "Empty Hour" that time after a shift, when the party often ill advisedly ramps up just as the scary feelings roll in. I first met Kat when she headed CNN.com s food centric site, Eatocracy, where her work garnered a James Beard nomination and where in 2014, she was first encouraged to write a blog about her own life long struggle with anxiety. That blog eventually became a very personal, very brave book Hi, Anxiety Life With a Bad Case of Nerves. Today, as senior food and drinks editor at Extra Crispy, Kat continues to report on the industry she loves while bravely tackling the mental health crisis that recently has come so sharply into focus. Kat s created an online forum for the industry, Chefs With Issues, that today, is both a web site and an active, closed group on Facebook. Since Anthony Bourdain s suicide, Kat has been travelling the country, creating safe spaces for open, raw and thoughtful conversations about the industry s mental health and substance abuse issues and how to find a better way forward. Kat was in New Orleans recently as part of the new Beyond The Bar initiative from Tales of the Cocktail, an entire new division dedicated to the health and wellness of the cocktail community. While she was in town, we had the chance to sit down together with for a frank and honest conversation about her recent work. There is help, 24 hours a day, no matter where you are. Call 1 800 273 TALK. When talking isn t possible, text the Crisis Text Line at 741741 to reach out. HYPERLINKS If you found this Louisiana Eats Quick Bites podcast helpful, stay tuned for an upcoming Louisiana Eats broadcast, where we will continue to explore the industry s issue with mental health and what the possible solutions could be. Subscribe to our podcast to be sure you won t miss it.

Aug 08 2018

21mins

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Rank #17: Consider The Bean

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This week, we shine a spotlight the humble yet mighty bean. We begin with its role as cultural icon–celebrated each Lundi Gras at the Red Beans Parade. When Devin De Wulf founded the Krewe of Red Beans over a decade ago, he had no idea he was creating a Lundi Gras tradition that would develop a cult following. The annual parade has gotten so popular that three bean parades will be marching this year. Devin joins us to discuss the krewe’s expansion from a Lundi Gras marching parade to a year-round institution.

Next, we talk beans with a host of international food leaders at Slow Food Nations in Denver, Colorado. We explore the connection between seeds and beans with seed farmer, Evan Gregoire. Celebrity chef Rick Bayless reflects on the cultural connections to be found in a pot of beans. Academic and activist Raj Patel explains how beans can restore ecological systems for more sustainable agriculture. We also sit down with Richard McCarthy, who tells us how beans connect to Slow Food USA’s mission to provide good, clean, and fair food for all.

Finally, we sample some red beans and rice with longtime vendors Judy Burks and Morris Douglas. Judy's Red Beans booth has been woven into the very fabric of Jazz Fest over the 40 years that she's been stirring the pot at the Fairgrounds.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Feb 08 2020

50mins

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Rank #18: SoFab, So good

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Since 2015, Louisiana Eats has called the Southern Food and Beverage Museum home. Now in its eleventh year, SoFAB showcases culinary highlights of 15 Southern states and Washington D.C. It's more than just a museum, though. It’s also an active part of New Orleans' food and beverage world, with a state-of-the-art kitchen where cooking classes are regularly held and budding entrepreneurs try their hand at launching new food businesses.

On this week's show, we introduce you to SoFAB's new President and CEO, Brent Rosen, who took over after founder Liz Williams stepped down earlier this year. He tells us about his favorite exhibits and what plans he has for the institution.

Then, we speak with cocktail expert Chris McMillian of Revel Cafe and Bar. He's one of the founders of the Museum of the American Cocktail, an exhibit located within SoFAB that celebrates the history and evolution of the iconic drink.

Next, we dig into the Monday red beans tradition with Vince Hayward of Camellia Beans. He gives us a tour of Camellia’s exhibit at SoFAB and offers us a unique perspective on his family business.

Finally, we step outside our studio door to meet Ica Crawford. She's the founder of GroNola and recipient of the Paul McIlhenney Grant, giving her a year-long residency in SoFAB's kitchen free of charge. She tells us how she's helping to connect farmers and consumers in New Orleans.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Nov 02 2019

50mins

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Rank #19: Ain't Dere No More

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On this week's show, we look back on bygone New Orleans businesses that "ain't dere no more," but continue to hold a place in the city’s collective heart. We begin with Bryan Batt and Katy Danos, authors of Pontchartrain Beach: A Family Affair. Founded by Bryan’s grandfather Harry Batt in 1928, the amusement park was a summer destination for 55 years.

Then, we learn about Schwegmann Brothers’ Giant Super Market and the grocer who revolutionized the way New Orleanians make groceries. David Cappello discusses his biography of John G. Schwegmann, a complex figure whose influence extended far beyond the checkout aisle.

Finally, we revisit Hubig’s Pies, the beloved New Orleans treat that has been missing from the scene since a tragic fire in 2012. With the news that Hubig’s Pies will be back on store shelves soon, we reached back into our archives to find interviews we did with owner Drew Ramsey both before and after the blaze.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Dec 14 2019

50mins

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Rank #20: Keto, Carbs & Cocktails - Louisiana Eats - It's New Orleans

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Whether your dietary concerns are based on weight loss, muscle gain, or heart health, there's so much information and professional advice out there that it's hard to know who to believe or what to eat. On this week's show, we hear from the experts on everything from the current diet du jour, keto, to omega-3 supplements.
Internal medicine physician Mignonne Mary of the Remedy Room explains why she has been teaching keto since she first began her practice, and why she believes combining the diet with intermittent fasting may help reduce inflammation in the body.

Sep 14 2019

50mins

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