It's New Orleans: Louisiana Eats

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 McPha

On this week's show, we're bringing listeners along to Slow Food Nations 2018 in Denver, Colorado. The event celebrates slow and sustainable food systems through summits, workshops, and a street festival. The festival's theme for this year was Food for Change, and Slow Food USA's Executive Director Richard McCarthy was more than ready to share his thoughts with us, particularly about food's potential to be an antidote to our society's polarizations.

On this week s episode, we re diving into the tempestuous depths of global water issues. Here in Louisiana, we know quite well that living with water can be a constant struggle. Elsewhere, Americans are dealing with the opposite problem, experiencing annual droughts and wildfires that cause other serious hardships. With a look towards the future, today we re going to turn to an expert on the subject

On this week s show, we take a look at immigration and its impact on the American food landscape. We begin with Rick Bayless, whose award winning Frontera restaurants are bolstered by workers who come from immigrant backgrounds. Rick explains how many of his staff members were brought to the country as children and are now facing an uncertain future. Then, Eddie Hernandez talks about harnessing the similarities between his Mexican culinary roots and Southern ingredients. Eddie has synthesized this cultural blending in his new book, Turnip Greens and Tortillas. Next, we meet Slavica Park of Denver s Comal Heritage Food Incubator. Slavica is blazing a trail for immigrants who dream of opening their own restaurants. Her food incubator is an inspiring space devoted exclusively to women who share these aspirations. And Edward Lee joins us for a conversation about how one s own heritage can inspire new culinary forms. His singular take on Southern foodways is deeply influenced by his Korean roots. Edward is a seven

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.

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 L

As a young culinary student, Jackie Blanchard strolled the winding streets of Lag Yol, the tiny French town famous for cutlery. She passed store after store, all proudly proclaiming themselves as "Coutelier" which translates, "Knife Shop." Today, Jackie and her partner, Brandt Cox have their own Coutelier, two actually one in New Orleans Riverbend area and a new shop in Nashville, Tennessee. Despite the French name, Jackie and Brandt specialize in rare, hand forged Japanese knives. We visited her at Coutelier to learn about these highly specialized tools and just why they re so favored by chefs today.

This week s show is, in a word, sensational. Join us as we delve into the many ways that our other four senses experience food. We begin in Baton Rouge at the Louisiana Art and Science Museum. Their food photography exhibit, A Feast for the Eyes, runs the gamut from still lifes to the avant garde. And it s on view at LASM through September 16. Then, author Molly Birnbaum shares the story of losing her sense of smell, and how it forever changed her relationship with food. Next, writer Scott Gold brings us an ode to the olfactory. People from around the world know the iconic sights and gyrating sounds of New Orleans, but only the locals know it by another sense. We also speak with Chef Pinky Harris, who tells her story of becoming a chef, all while tackling the challenges that come from being legally blind from birth. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. Sandy Skoglund, Peas on a Plate, 1978. C 1978 Sandy Skoglund; Courtesy RYAN LEE Gallery, New York

In May 2018, Dickie Brennan hosted Italian butcher, Dario Cecchini at his New Orleans steakhouse and Tableau on Jackson Square for a meaty and amazing demonstration of deliciousness. Dario s visit was prompted by the hospitality he d extended to Dickie s son, Richard III, during his apprenticeship in Panzano, a little village in Italy s Chianti region. After completing the course work at the Culinary Institute of America, Richard Brennan knew he wanted to pursue the art of butchery. His CIA instructors agreed unanimously, there was only one master for Richard serve his apprenticeship with the great Dario Cecchini. In this episode of Quick Bites, Poppy joins Dario and his wife to discuss Dario s life and work in Panzano. Shen then speaks with Richard III about his apprenticeship with Dario and plans for the future

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 Caro

For spirits expert and author Noah Rothbaum, each whiskey bottle tells a story, and he s proven that idea by writing extensively on the subject. Noah is the Drink Food Senior Editor for The Daily Beast and the associate editor of the forthcoming book, The Oxford Companion to Spirits and Cocktails. In this episode of Quick Bites, Poppy invites Noah into the studio to discuss his book, The Art of American Whiskey, which uncovers American history through one hundred whiskey labels from the past one hundred years.

On this week s show, we take a deep dive into the cuisine of our friends in the animal kingdom. We begin at the Audubon Zoo, where zookeepers forge a nurturing connection with each animal they care for especially at meal time. Curators Liz Wilson and Dominique Fleitas invite us along as they make their daily rounds at the Zoo. Next, we meet a Baton Rouge based entrepreneur who s found a way to combat Louisiana s nutria problem while serving man s best friend. Hansel Harlan has developed a nutria based biscuit called Marsh Dog Treats. Then, we meet the quintessential bar dog, Louisiana Eats producer Reggie Morris s very own Whitey Bulger. Whitey s favorite watering hole is none other than Tracey s in the Irish Channel. We also meet author Brandon Schultz and his two favorite sous chefs his cat and dog. Brandon has penned two pet centered cookbooks called Cooking For Two. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

With Tales of the Cocktail 2018 right around the corner, on today s podcast, we ll meet one of the most inspirational cocktailians I ve ever encountered at Tales that s Kate Gerwin. Kate was the first American and first female Bols Around The World bartending champion. She and I discussed her illustrious career owning and operating award winning establishments, as well as her journey to become a mentor to female bartenders.

Every four years, World Cup fans join together in the spirit of international competition. On this week s show, we raise a glass to intercontinental camaraderie by tasting five exotic spirits produced across the globe. We begin our celebration the way they do in China, with a baijiu toast. American expat Derek Sandhaus introduces us to this ancient Chinese liquor, which has recently gained popularity in the West. Then we ll hear about a popular herbal digestive in the Czech Republic Becherovka. Brand ambassador George Nemec joins us to talk about how the beverage is made and how it s used in his homeland. Next, Count Eduardo Branca tells us the story of Fernet Branca. His family s distillery, Fratelli Branca, was established in 1845 but before it was sold as a spirit, it was used as a cure all to treat cholera. We also take a virtual trip to Peru to meet celebrity distiller Johnny Schuler, who tells the legend of pisco and his distillery, Pisco Porton. This Peruvian brandy dates back to the conquistadors of 1

From the cities to the swamps, Louisiana s Cajun Country is known for its food, culture, and joie de vivre. Author and blogger George Graham calls Acadiana home, and has made it his mission to preserve and promote Cajun and Creole culture through stories and recipes. He blogs about his food adventures weekly on AcadianaTable.com and is author of the book Acadiana Table Cajun and Creole Home Cooking from the Heart of Louisiana. In this episode of Quick Bites, Poppy joins George on a virtual culinary adventure of Acadiana and learns how he came to develop such an enduring passion for Southwest Louisiana and its foodways.

On this week s show, we re celebrating the 4th of July holiday by savoring the remarkable diversity that shapes America s food culture. In her latest book, historical gastronomist Sarah Lohman identifies eight flavors that she believes form the foundation for that elusive term, "American cuisine." Sarah tells us about an edible history that goes beyond hamburgers and apple pie to delve into ingredients as diverse as sriracha and msg. Then, we speak with Gabrielle Langholtz, author of America The Cookbook. Gabrielle s tome of a cookbook spins a yarn about American identity through the immigrant stories and recipes that created American food as we know it. New Orleans natives Linda and George Meyers have taken their love of cooking and travel around the globe. The couple recalls their many adventures opening cooking schools in Italy, Mexico, and Cuba. And finally, we become "as American as apple pie" with Kate McDermott, also known as "the Piechiatrist." Kate has hosted workshops and written books on the craft

Caf Sbisa Executive Chef and Co Owner, Alfred Singleton has always had a passion for food and entrepreneurship. Born and raised in the lower Ninth Ward of New Orleans, Alfred spent nights and weekends at his family s popular sandwich shop, peeling shrimp and paying attention to the details of running a business. His career took a trajectory when he took a job as a dishwasher at Bacco. From there, he worked his way up the ranks at some of the Crescent City s best restaurants before reviving the historic French Quarter restaurant Caf Sbisa with his partner Craig Napoli in October 2017. In this episode of Quick Bites, Alfred joins Poppy in the Louisiana Eats studio to talk about his remarkable career his mentors, his management style, and how his faith and family propel him forward.

On this week s show, we discuss sustainable food policy with culinary revolutionaries from around the world. While growing up, Michel Nischan spent a lot of time on his grandfather s farm. So the thought of eating fresh food was second nature to him. Now he s focused on changing food policy on a federal level. Next, Wynnie Stein reflects on the evolution of the Moosewood Collective, a group of cooks, artists, and activists who have been making healthy food together and publishing acclaimed cookbooks in Ithaca, New York since 1973. Then, we hear from Ugandan agronomist Edward Mukiibi and Richard McCarthy of Slow Food USA. Edward leads the 10,000 Gardens in Africa Project, an effort to transform the food system in Sub Saharan Africa by re establishing community ties to the land. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

If you are a devoted foodie it s a good guess you already know who Edward Lee is. Especially if you caught his Emmy nominated season of Mind of a Chef. Born in Korea, Edward grew up in Brooklyn, but a single trip to the Kentucky Derby transformed him into a new style Southerner, one whose world includes kimchi with a side of fried boloney. We sat down in our studios with Edward when he blew through town on tour with his new book, Buttermilk Graffiti, a book that Anthony Bourdain said, "Shines a light on what it means to cook and eat American food in all its infinitely nuanced and ever evolving glory." If you enjoy this Louisiana Eats Quick Bite, visit poppytooker.com to see of a video version of Edward Lee s interview produced by Jonathan Evans.

In this special edition of Louisiana Eats, we celebrate the 151st anniversary of Juneteenth the day that commemorates the end of slavery in the United States. We take a trip to the Whitney Plantation, the only plantation museum in America that focuses entirely on slavery. The vision for the museum originated with attorney and developer John Cummings, who invested 10 million of his own dollars to help educate the public about the truths of slavery in Louisiana. The Whitney Plantation is one of three surviving Civil War era sugar plantations located in St. John the Baptist Parish along the Mississippi River. There, we join Director of Research at Whitney Dr. Ibrahima Seck, who gives us a personal tour of the property. We make our first stop at a restored nineteenth century Baptist church, where we learn about slavery as viewed through the eyes of children. Not far from the church, Dr. Seck brings us to a large monument engraved with names and information about the enslaved individuals who lived at Whitney. We a