It's New Orleans: Louisiana Eats

Silence of the Hams and Hogs In 2008, childhood buddies, Becker Hall and Rene Louape founded Hogs For the Cause during a casual backyard pig roast. Today, Hogs for the Cause has grown into New Orleans largest BBQ event, spanning two days with 85 teams from across the country competing for the big prize. But the real cause is pediatric brain cancer. Over the last decade Hogs has awarded 600 grants, partnering with Children s Hospital of New Orleans, Oschner, Duke and many other children s hospitals across the country to identify families in need. In this episode, we sit down with Becker to hear the story of how this worthwhile,now legendary event came to be and their plans for the future. And then we catch up with local favorites, Silence of the Hams, a Hogs team comprised of Chris Montero of the Napoleon House, Michael Brewer of Baton Rouge s City Pork, Tory McPhail of Commander s Palace, Jared Ralls and newest member, Parkway Bakery s Justin Kennedy. To increase their annual giving to the Hogs Cause, chefs C

Another Carnival season is behind us, but the Jewish festival of Purim is right around the corner. First, we learn all about Purim with the help of Benay Bernstein. She provides an introduction to this joyful day one unlike any other on the Jewish calendar. To continue, author Joan Nathan shares her knowledge of global Jewish foodways. As she tells us, the Jewish diaspora even reached the Mississippi River to Louisiana s early Jewish settlers. Next, we hear from Michael Twitty. He s a writer, culinary historian, and Judaic studies teacher who s dedicated to drawing connections between African and Judaic food traditions. We also get into the Purim spirit by talking to cocktail writer Noah Rothbaum of The Daily Beast. In a series he calls "Jews and Booze," Noah examines the role that Jews have played in popularizing distilled spirits. And we finish up with Joyce Goldstein, author of The New Mediterranean Jewish Table. Joyce discusses the diverse recipes of Sephardic Jews. For more of all things Louisiana Eats,

Donald Link Uncensored At one point during his cooking career, Donald Link s co workers nicknamed him "Hot Shot." Was it deserved That depends on who you ask. Donald shares his side of the story with us in a revealing interview that takes you from the rock and roll kitchens of San Francisco to his award winning restaurants in New Orleans, in this latest Louisiana Eats Quick Bite. Donald Link Uncensored is a Donald Link the public rarely has had a chance to hear. On the eve of the 2014 Link Restaurant Group triple win at the James Beard Awards, Donald sat down to reflect on the journey that took him from a rice growing Cajun boy to one of America s most celebrated chefs. Due to the adult content, we were only able to broadcast about half of Donald s interview, but now, Louisiana listeners can hear Donald with every frank profanity intact Due to the salty language, we ll sweeten the pot with the recipe for Granny Link s German Chocolate Cake You can find the recipe here What are you waiting for Here s a Louisia

The South has a rich and varied food history, but too often it s reduced to stereotype. On this week s show, we explore the influence of the South on America s culinary identity, and the central role African American and immigrant cooks played in its formation. We speak with John T. Edge, author of The Potlikker Papers A Food History of the Modern South. John T., who serves as director of the Southern Foodways Alliance, describes the influence of Southerners on America s culinary identity, delving into the modern intersections of race, class, gender, and ethnicity in the process. Then, self described "soul food scholar" Adrian Miller shares stories of the African American men and women who fed our First Families, from George Washington to Barack Obama. Next, we turn to the site of countless segregation battles the lunch counter. Historian Jill Cooley s book, To Live and Dine in Dixie traces the story of race and gender politics within dining spaces during the age of Jim Crow. We speak with Jill to learn about

It s Carnival time in Louisiana This week, we join revelers near and far for the biggest free party on earth. We begin with Devin De Wulf, founder of the Krewe of Red Beans. Devin gives us a behind the scenes look at how the krewe puts together their intricate bean suits to roll on Lundi Gras Day. The party continues as we meet some of New Orleans "unofficial ambassadors." Producers Joe Shriner and Sarah Holtz hit the streets of the French Quarter to speak with members of the service industry about their interactions with out of town visitors. Next, veteran thespians Bryan Batt and Tom Cianfichi share their thoughts on how to best experience and dress for Mardi Gras Day. After that, we hear about the illustrious history of Carnival from Errol Laborde. And we visit with Brewmaster Karlos Knott of Bayou Teche Brewing to learn about Mardi Gras traditions in Cajun country. Finally, Toby Rodriguez and Lucius Fontenot describe the Prairie Mardi Gras traditions that make Acadiana unique. To join the Krewe of Louisia

On this episode, we meet the Chisesi s, a New Orleans family who, for five generations have been one of the South s favorite meat purveyors. Philip Chisesi, the octogenarian patriarch who still runs the company today, tells the story of how their business grew from selling live chickens in the French Market to the state of the art production facility on Jefferson Highway today. We tour the facility with Nicholas, Philip s son and learn just what makes their ham so special. Looking for the perfect side dish to serve with your Chisesi ham Poppy shares the recipe for her grandmother s rich, creamy scalloped potatoes. Louisiana Eats celebrates the Tricentennial of New Orleans with this special tribute to Chisesi s Pride.

This week, we learn the health benefits of paying closer attention to what we consume and our emotional well being. We begin with Dr. Ronald D. Siegel, Assistant Professor of Psychology at Harvard Medical School. A long time student of mindfulness meditation, he explains the psychology of happiness, and why humans use food and drink as a pathway to achieve it. Dr. John J. Hutchings is a doctor of both psychiatry and gastroenterology in the New Orleans area. He shares his unique perspective on the connection between digestive health and mental health.Then, we speak with a group of "spice health heroes" who are working to combat health problems by harnessing the power of spices Dr. Geeta Maker Clark, Dr. Linda Shiue, and author Natasha MacAller. Finally, if you ve driven around New Orleans lately, you may have spotted a mobile clinic called The Remedy Room, which specializes in administering infusion therapy to aid in rehydration and detoxification. Founder Dr. Mignonne Mary explains that there s more to what t

On this episode, we make a close study of the relationship between red beans and Mardi Gras. The day before Fat Tuesday is known as Lundi Gras, or Fat Monday. Over decade ago, New Orleans newcomer, Devin De Wulf made his first Mardi Gras costume, entirely decorated with dried red beans. His costume got such a great reaction that he decided to create his own parade the Krewe of Red Beans. We ll get the behind the scenes story on everything from beaning the suits to where to find the krewe on Lundi Gras day. Poppy Tooker shares the lowdown on how to cook the perfect pot of Camellia beans before the parade passes by and tells the tale of farmers who use Camellia red beans for seed Getting ready for Mardi Gras or need a little Mardi Gras in your life anytime of year Don t miss this Quick Bite of Louisiana Eats Thanks To Our Sponsors

On this week s show, we voyage around the world in search of extraordinary and diasporic flavors. First, author and food activist Bryant Terry discusses the inspiration behind his book, Afro Vegan. Bryant draws from the diverse flavors of the African Diaspora, interpreting them in new and healthy ways. Next, we meet food columnist Kim Sun e, an adoptee who was born in South Korea. We hear about her memoir, A Mouthful of Stars, which explores the intersections between food, memory, and poetic expression. Then, we head from south to north to the Land of the Midnight Sun and explore Nordic culinary traditions with Chef Magnus Nilsson. Artful and unusual recipes have emerged from this far flung region many of which inform Magnus s cooking at his restaurant, F viken, which is located in a remote area of Sweden. And we return stateside to learn about Chef Rick Bayless s contemporary interpretations of traditional Mexican cuisine at Frontera Restaurants in Chicago. For more of all things Louisiana Eats, be sure to v

Editor s note this episode contains accounts of sexual assault. On this week s show, we take a look at sexual harassment and abuse in the restaurant industry. We speak with service industry leader Tyler Chauvin, who has confronted sexual harassment directly over the course of her career. Now the general manager at Tr o in New Orleans, Tyler has become an unapologetic voice for change, advocating the need to challenge industry norms. Then, we hear from Brett Anderson of The Times Picayune and NOLA.com who made national headlines with his expos on the culture of sexual misconduct in the Besh Restaurant Group. Brett describes his investigation, which encompassed conversations with dozens of women who went on record with allegations of widespread sexual abuse in restaurants throughout New Orleans. Long before the MeToo movement became mainstream, organizations across the world have been working to confront the endemic problem of sexual abuse. We hear a presentation from one such group, Alteristic. In 2017, Alteri

On this week s show, we take a sonic journey through Appalachia to explore the history and legacy of its unique foodways. We begin with Troy Ball, whose hobby as a moonshiner became a means of helping her family survive financial ruin. Troy s memoir, Pure Heart, tells a very personal story of raising two special needs sons while becoming the first legal female moonshiner in Southern history. In the heart of Kentucky, there is no drink more synonymous with the region than bourbon whiskey. To demystify this Appalachian spirit, we turn to an expert on the matter, author and historian Fred Minnick. We also speak with author Ronni Lundy, who helps us break through some of the myths surrounding the isolated Appalachian region. Ronni discusses the intrinsic link between Southern Appalachians and their victuals. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Join us this week as we celebrate the 95th birthday of a New Orleans icon, our dear friend, Leah Chase. We ll spend the hour honoring Leah s talent and achievements as the undisputed Queen of Creole Cooking.We begin on a special day we spent with Leah in 2012, when Mayor Mitch Landrieu s office kicked off Carnival season at Gallier Hall with king cake and a lovely surprise for Leah.From there, we look back on Leah s early life in Madisonville, Louisiana. Leah describes what it was like to grow up on a strawberry farm as the eldest of eleven children.We continue with a piece from NOLA Life Stories, in which Leah recounts her first experiences working in a caf in the French Quarter, as told to Mark Cave of the Historic New Orleans Collection.Next, we arrive at a turning point in Leah s life the moment she met big band leader Edgar "Dooky" Chase, Jr. Following their marriage, Leah went to work at Dooky s, her in laws simple sandwich shop in the Treme. As she began to serve Creole classics like gumbo and Chicken

As 2017 comes to an end, we take a look back at some of our favorite Louisiana Eats moments from the past year. First, we speak with Lior Lev Sercarz, a chef, spice blender, and owner of La Bo te in New York City. Lior discusses his career s trajectory from sergeant of the Israeli army to spice master, and explains why he believes both home cooks and professional chefs will benefit from delving into spices. Next, Top Chef star Isaac Toups tells us a seemingly tall tale about high speed game hunting. We also revisit our trip to the Delta Hot Tamale Festival in Greenville, Mississippi. We meet several vendors involved in the hot tamale cook off, including Larry Harmon, who welcomes us to his award winning, family run Hot Tamale Heaven. Then just in time for New Year s resolutions our house band, Johnny Sketch and the Dirty Notes, stops by to discuss their new, healthier diet. Earlier this year, they wrapped up a recording session for their newest album, Sketch. And Jeremiah Tower talks about his groundbreaking

This week, we re sharing portraits of two chef artists, tracing their paths from cradle to culinary greatness. First, we hear from James Beard Award winning chef John Currence, whose upbringing in New Orleans has informed his illustrious restaurant career based in Oxford, Mississippi. John describes the through lines of his craft, which includes a strong sense of place and a healthy dose of humility.In the second half of the show, we speak with Carl Schaubhut, who was just named "Chef of the Year" by the 2017 New Orleans Eater Awards. Carl is the chef and co owner of DTB New Orleans and Bacobar in Covington. He takes us through the ups and downs of his electrifying career.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week s show, we re traveling from Lafitte bayous to French Quarter kitchens for a look at Louisiana s Catch and Cook Program. Under Catch and Cook, charter fishing groups can bring their catch to a participating restaurant, where the chef will prepare their fresh caught fish to order. We begin by angling on the water with Dickie Brennan, Executive Chef Gus Martin, and Captain Theophile Bourgeouis. Theophile, a lifelong Louisiana fisherman, navigates the waters and leads us to a successful catch. Then, we follow our fish to the kitchen of Tableau, where Dickie Brennan s team of chefs prepare the evening s dinner. Next, we visit with Captain Lance Nacio, who shares his firsthand account of the impacts of land loss, oil spills, and storms on our coastline. Lance tells us the ways in which he s confronting the many environmental setbacks that beset our Gulf fisherman. Then, Lance Nacio and Darin Nesbit teach us about the potential of bycatch for the future of the fishing industry in Louisiana. Once known

On this week s show, we re sharing stories from modern day hunters and gatherers. We begin on the forest floor with Danlyn Brennan, who has spent her life foraging wild edibles. Her passion for wild craft is clear yet complicated by a desire to keep her methods and locations hidden. Author Susan Schadt discusses her book Wild Abundance, which explores Southern hunting tradition through a blend of photography, stories, and recipes. Then, we travel to the island of Kauai and meet James Sarme, a fisherman who casts about the traditional Hawaiian way. We also attend a wild boar cook off in Violet, Louisiana, where we speak with 18 year old hunter Meagan Dragon. Meagan is one half of a father daughter hunting team with her dad, Darryl Dragon. Finally, Emily Degan shares the story behind her women s hunting apparel company, St. Hugh. Emily is working to remedy the lack of clothing offerings for female hunters. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

December is upon us, and we re gearing up for the holiday revelry by learning tricks of the trade from a few remarkable cocktailians. We begin with David Wondrich, one of the world s leading experts on the cocktail. He tell us about the early days of the craft cocktail revolution. Next, we mix it up with the bar crew at Zocolo Neighborhood Eatery and Drinkery in Shreveport. Bartender Aulden Morgan has been transforming the cocktail menu into one of the most unique in the region offering drinks with fresh and local juices and a diverse array of infused liquors. Then, we meet Charleston based Renaissance man, Scott Blackwell. Scott is a baker, a coffee roaster, a restaurateur, and most recently, the master distiller at High Wire Distilling Company. And we talk with a man who s got whiskey in his blood Bulleit Bourbon founder Tom Bulleit. He explains what propelled him to bite the bullet and pursue a full time career in whiskey. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week s show, we re celebrating peas on earth.We meet farmers, distillers, and plant breeders who are pioneers in their fields. We begin with Ben Branson, founder of Seedlip a distillery producing non alcoholic spirits using peas grown on his 300 year old family farm in Northern England.Then, we learn about Dr. Calvin Lamborn, known as the Father of the Sugar Snap Pea. We speak with his son, Rod Lamborn, who is a cinematographer working hard to preserve his father s legacy. We also meet distiller Jeff Quint, whose family tree can be traced back nine generations to the Mosel River Valley in Germany. He now uses his vast stores of corn to produce award winning bourbons in Swisher, Iowa.Finally, we learn about a very happy marriage between dairy farming and distilling. Paul Archie tell us about how he and his farmer friend Jason Barber were inspired to experiment with cow s milk to make a totally unexpected beverage a whey based vodka. They call it Black Cow Pure Milk Vodka.For more of all things Louisian

On this week s show, we meet some mad scientists of the culinary world and uncover some of the greatest technical secrets of the kitchen and bar. We begin with culinary inventor Dave Arnold at New York s former Booker and Dax, whose collaborations with Chef Wylie Dufresne have resulted in magical molecular gastronomy. He tells us about some of his wildest experiments in the kitchen. Then, we visit with food scientist and scholar Harold McGee, whose 1984 culinary tome On Food and Cooking remains a kitchen classic more than three decades after it s original publication. Harold demystifies food chemistry and discusses the science of some household staples. Next, we join New Orleans chef and culinary chemist Phillip Lopez in the science lab he calls a kitchen to learn how he blends physics and chemistry to create experimental menus. And we ll speak with Ted Breaux about how he channeled his training as an environmental chemist to begin distilling absinthe in New Orleans, eventually helping to legalize it national

On this week s show, we take a look at invasive species in our region and meet some people who live by the motto if you can t beat em, eat em. We begin at the Best of Bycatch dinner at the Southern Food and Beverage Museum, where a highly invasive fish is on the menu the Asian Carp. The event s expert attendees show us the culinary and economic benefits of incorporating Asian Carp into the seafood market. Next, we catch up with Chef Tenney Flynn, who has a "license to kill" invasive species, after which he cooks them up in his kitchen Tenney tell us about his wide range of experiences, from hunting lionfish to serving raccoon and possum to Dr. John. Then, we meet Hansel Harlan of Marsh Dog Treats, the Baton Rouge based company producing all natural dog biscuits made from nutria meat. And Mississippi stockman Justin Pitts discusses the invasive presence of wolves and bears on his pastures, a counterpoint that complicates the conservation debate throughout the country. For more of all things Louisiana Eats, be