Between 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 explore the intersections between hunting, gathering, fishing, and our changing environment. We begin at the Best of Bycatch event – a lighthearted competition hosted by the Southern Food & Beverage Museum back in 2017 – where a highly invasive fish is on the menu: the Asian Carp. Coastal scientist Alisha Renfro talks about how these newest invaders are wreaking havoc on our state's aquatic ecosystems, and Chef Philippe Parola of the Silverfin Group shares his Can't Beat 'Em, Eat 'Em solution.
Read MoreBack in the early days of television, the Public Broadcasting System blazed the trail in the genre of food TV with the one and only Julia Child, whose series, The French Chef, changed the way Americans cook and eat.
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 MoreAfter a few glorious months where it looked as if the worst of the pandemic was behind us, a new surge of Covid-19 is now bearing down on Louisiana with a vengeance. A new enemy variant called Delta is coming after us - and this time, it’s after our children. With cases projected to peak sometime between September and November, elected officials and business leaders are weighing new measures to stem the outbreak. On this episode of Louisiana Eats! we look back to how life was in the spring of 2020 and then fast forward to the current Covid situation in Louisiana.
Read MoreMichael Gottlieb, of Tchefuncte’s and The Anchor in Madisonville began his culinary journey the day he was born.
Read MoreAfter a year’s delay, the Summer Olympic Games are officially underway. Over 11,000 athletes from 205 countries are gathered in Tokyo, looking to bring home the gold in everything from archery to water polo. On this week's show, we raise a glass to intercontinental camaraderie by tasting five exotic spirits produced across the globe.
Read MoreOn this week’s podcast, we meet Gulf Coast Blenders customer, Jaclyn Robinson. To say divinity played a part in the birth of Mo’ Bay beignet company is an understatement. Mo’Bay’s founder, Jaclyn Robinson’s faith led her to open a beignet café that she’d never considered an option before.
Read MoreFrom cuccidati to olive salad to St. Joseph Day altars, Sicilian foodways and traditions have had an immense influence on our state's cuisine and culture. On this week’s show, we talk with Louisiana natives who share a deep love and respect for their Sicilian heritage.
Read MoreAccording to ancient Chinese legend, the discovery of tea was made in 2737 BC by Emperor Shen Nung while he was sitting under a tree as his servant boiled water. When some leaves of the tree fell into the water and the emperor consumed the accidental infusion, the course of hot beverages changed forever.
Read MoreHow many varieties of bitters are stocked in your bar? Once upon a time, there were only two choices – our beloved, local Peychaud bitters and Angostura – originally crafted in Angostura, Venezuela. Today, there are literally hundreds of varieties – a dizzying selection to say the least.
Read MoreOn this week’s podcast we speak with the proprietor of a local beignet bistro, Bernard Stolberg. His charming little Garden District shop on Magazine Street between harmony and 8th has become quite popular with the locals and tourists alike for its fabulous beignets, and full bar.
Read MoreOn this week's show, we take a journey into the Ice Cream Underground to uncover the magicians taking America's favorite dessert to new heights right here in Louisiana. We begin with Sam Caruso, who has overcome a host of challenges to find a sweet opportunity with Laozi Ice Cream.
Read MoreThe old adage is that a woman's place is in the kitchen. Despite that well-worn saying, it wasn't until the second half of the 20th century that women began finding their place in the restaurant kitchen. For this week's show, we gather together a powerful group of females who are breaking barriers and setting new standards for excellence in their fields.
Read MoreJust across Lake Pontchartrain, in the quaint little downtown of Covington there’s a charming yellow cottage filled with English tradition and taste. That’s the English Tea Room, established in 2002 by Jan and Tim Lantrip. Guests of the establishment experience one of the finest High Teas to be found anywhere on this side of the pond! When we sat down with Jan and Tim, we knew we were in for a spot of tea – but had no idea of the wealth of knowledge about to be served up with it!
Read MoreOn Thursday, Juneteenth was designated as a federal holiday to commemorate the effective end of slavery in the United States, just days before the June 19 anniversary. This week, to mark the occasion, we revisit our 2016 trip to the Whitney Plantation, the only plantation museum in Louisiana that focuses entirely on the lives of enslaved people.
Read MoreOver the last several years, the dining category of breakfast and brunch have simply exploded across the nation. On this week's show, we’re looking at the popular weekend ritual in New Orleans and beyond.
Read MoreThe beignet. That simple square of fried dough is undeniably one of the Crescent City’s most famous foods. Few visitors leave town without a ceremonial dusting of powdered sugar that occurs with every beignet bite. Since the mid-nineteenth century, the ubiquitous donut has been sold from French Market stands accompanied by steaming hot cups of café au lait. Twenty-first century chefs and restaurateurs have taken that simple fried dough to new heights, filling them with ingredients both savory and sweet and featuring them on menus far from home.
Read MoreIt's graduation time in Louisiana and the horizons are wide for this year's culinary students. The New Orleans Career Center is celebrating the first graduating class of their Hospitality, Restaurant, and Tourism Academy – and Louisiana Eats is joining in.
Read MoreBuilding a cookbook is a lot of work. From recipe testing to photography sessions to finalized editing – the process can be grueling. On this week's show, we hear how it gets done from beginning to end and meet some authors who fell in love with cookbooks at an early age.
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