On this week’s show, we visit the Historic New Orleans Collection’s new expansion at 520 Royal Street, the first to house the city’s only continuing exhibit about our most famous neighborhood, the French Quarter.
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We begin by remembering our favorite New Orleans cookbook nook, Kitchen Witch, which sadly closed earlier this year after 20 years in business. Like so many independent bookstores, this local gem was squeezed from multiple directions, including online retail and technology.
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The great food writer M.F.K. Fisher once said that writing about food is writing about love. On this week's show, we explore culinary memoirs that reveal how our heart strings are connected to our taste buds.
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On this week's show, we remember New Orleans culinary dynamo Carl Schaubhut, whose life was cut tragically short on September 9, 2019 at the age of 37 following a five-year battle with cancer. We begin by revisiting our 2017 conversation with Carl, where he tells us about his electrifying career that included opening two critically acclaimed restaurants DTB in New Orleans and Bacobar in Covington.
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The 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.
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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.
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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.
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There's a little something spooky in the air because it’s that time of year again! On this year’s special Halloween edition of Louisiana Eats, we’re getting up close and personal with some ghostly friends and the places they haunt. We begin with a visit with our resident medium, Debbie Duvall who recently put host Poppy Tooker in touch with Tujague’s famous cross-dressing ghost, Julian Eltinge—but not after giving her the fright of her life!
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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.
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On this week’s show, we speak with three James Beard Award-winners to explore the history and culture of African American cooking and learn how African flavors are inspiring new dishes today.
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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.
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Reality food TV may be a boon for networks, but what happens to local chefs and restaurants after the cameras stop rolling? On this week's Louisiana Eats, we talk to people who have participated in food TV in its various forms, with varying results.
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On this week's show, we meet some people who are working hard to make your weekend brunch an unforgettable experience. We begin with Jennifer Weishaupt, founder and CEO of the Ruby Slipper Restaurant Group. The Ruby Slipper Café has prospered and multiplied in a way that Jennifer and her husband Eric could never have anticipated when they opened their very first Mid City location in 2008. She tells us about her ever-expanding breakfast and brunch empire, now serving hungry diners in locations across four states.
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On this week's show, we visit the Historic New Orleans Collection’s new expansion at 520 Royal Street, the first to house the city’s only continuing exhibit about our most famous neighborhood, the French Quarter.
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On 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.
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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.
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Change is constant, but that doesn’t make it easy. On this week's show, we meet some individuals who have transformed their lives or business.
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On this week's show, we look at family businesses that have been finding success through five generations. We begin with Swiss Confectionery, a New Orleans bakeshop that’s been in operation for almost a century. Their custom-made delicacies are fixtures at New Orleans weddings, birthdays, and other celebrations.
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Every July, thousands of visitors from all over the world beat a path to steamy New Orleans for the annual Tales of the Cocktail. As Tales kicks off its 17th year, we look at how the organization evolved recently under new leadership and has a whole new mission.
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Americans waste 373 million pounds of food each day. That’s a pound per person. On this week’s show, we’re talking trash in a productive way, of course. We meet a few individuals who are working to tackle the widespread problem of food and water waste.
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