It's New Orleans: Louisiana Eats

On this week s show, we indulge our sweet tooth with the help of several influential dessert makers. We begin with Anne Byrn, also known as "The Cake Mix Doctor," whose book American Cake takes readers back to the origins of baking in America. From birthday to wedding cake, Anne has the history behind each delicious layer. Then we get a crash course in the art of sugar blowing and sculpting with Sidney Galpern at the New Orleans Glassworks and Printmaking Studio. There, we encounter Chef Tory McPhail of Commander s Palace, who, along with a group of other prominent chefs, is about to learn the art of creating sugar sculptures. Next, we tour the workshop at Acalli Chocolate, New Orleans only bean to bar chocolate maker. Acalli s owner, Carol Morse, launched her chocolate bars at the 2015 Good Food Awards in San Francisco, taking home an award before they were available anywhere for sale In Carol s West Bank kitchen, we get to learn about her bean to bar process. Back in the city, we stop by La Rivi re Confiser

Darkness falls across the land, and Halloween is close at hand. This week, we re getting into the spooky spirit by touring some of Louisiana s most paranormal locales. We ll begin at the center of New Orleans supernatural history, the French Quarter. Lisa Blount of Antoine s Restaurant gives us a tour of their ghostliest sites. From there, we journey up to Mamou, Louisiana to visit the Hotel Cazan. During our stay, we discover the mysteries of Mamou and encounter some of the Hotel s unearthly residents. Next, we summon a different kind of spirit a spicy liquor called Ghost Tequila. Richard Pomes, the mastermind behind the launch of Fireball Whiskey, shares the latest on this tantalizing tequila. Then, we meet Janie Boisclair, whose experiences channeling recipes from the beyond have earned her the moniker of clairvoyant gourmet. And we learn about the chilling history of cannibalism. Zoologist and author Bill Schutt s new book chronicles a truly humanist cuisine. Something wicked this way comes on this week s

On this week s show, we travel to Greenville, Mississippi for their annual Delta Hot Tamale Festival. We begin by speaking with author Julia Reed, who participates as the festival s official Pizzazz Consultant. Julia s writing has graced the pages of Newsweek, The Wall Street Journal, Vogue Magazine and Garden and Gun. She shares memories of the very first Hot Tamale Festival and the significance of the hot tamale in the Mississippi Delta. Leading off the festival, Julia facilitates a conversation for the Literary Culinary Mash Up, featuring some of our favorite chefs and writers. Roy Blount, Jr., Calvin Trillin, and Chef Allison Vines Rushing discuss stories about and around the Southern table. We also 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. After spending an afternoon sampling the many varieties of tamales, we meet one of the festival s founders a hot tamamma named Anne Martin, whose book offers a h

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. Then, we head up River Road to LaPlace to see just what Chef Jarred Zeringue's got smoking at Wayne Jacob's Smokehouse, a beloved institution on the Cajun Coast. We tour the generations-old business famous for its

Whether it "ain t der no more" or it s a holiday tradition, iconic brands have a particular staying power over New Orleanians. We love the foods and flavors of nostalgia. On this week s show, we look back at some favorite brands of the past, and celebrate others that are still thriving For over 100 years, Chisesi Brothers southern style smoked meat products have been staples in homes, grocery stores and restaurants throughout New Orleans. Fourth and fifth generation owners give us a tour of their company and fill us in on the remarkable story of Chisesi Brothers Meats.. Do you remember Dixie Beer Thanks to the Benson family of Saints football fame, the classic New Orleans beer is back. We sit down with Ben Hales at Saints headquarters to learn more about what Dixie signified in the past and what it means today. Next, we dig into the Monday red beans tradition with Vince Hayward of Camellia Beans. He gives us a tour of Camellia s new exhibit at the Southern Food and Beverage Museum and offers us a unique persp

Get out your corkscrews On this week s show, we re talking with vintners and wine stewards to better understand the world of fermented grapes. We ll begin with Duane and Susan Hoff, two Minnesota natives who founded Fantesca Estate and Winery after helping to get their family s electronics business off the ground a company now known as Best Buy. Next, Richard Betts demystifies the sometimes daunting world of wine. He s an author, winemaker, and master sommelier who emphasizes "wine as a grocery, not a luxury." Then, we turn to the topic of wine cocktails with master sommelier Rob Bigelow of Sainte Michelle Wine Estates. Rob specializes in creating festive cocktails that incorporate fine wines and unexpected flourishes. We also meet California vintner Andrew Quady, who has named several of his wines after classical myths centered on temptation and ecstasy. And we conclude with Chef Daniel Bruce, who tells us of his fascinating culinary journey. Along the way, Daniel revolutionized the Boston Harbor Hotel s res

On this week s show, we re looking at the role fishing plays in the lives of some of the greatest chefs in the South. We begin with Susan Schadt, author of Reel Masters. Susan went fishing and caught portraits of eight renowned chefs who treasure the sport. Next, we send you a postcard from Susan s book launch event, where chefs and guests gathered together to enjoy incredible seafood dishes. We speak to several of the chefs at the book launch, including John Besh, John Currence, and Kelly English. Finally, we meetPeter Kaminsky, who authored the foreword to Susan s book. Peter is a writer, food critic, and film producer whose first love is fly fishing. Peter s interest in fishing has over the years become something of an accidental triumph, propelling him to the vanguard of gourmet food criticism. We ve gone fishing on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. Pickled ShrimpServes 10 This recipe requires high quality wild shrimp. Of course, I pr

On this week s show, we re going back to school for no ordinary education. We begin with Chef Jeremiah Tower, whose book, Table Manners, offers a 21st century guide to being a better host and guest. Jeremiah s lessons on etiquette and "techiquette" come from a decades long career owning and operating restaurants from California to Hong Kong. Then, we meet some of the students of Big Class, a literacy program in New Orleans that uses food as an entry point for creative writing projects. In 2018, they will become part of the 826 National network, founded by author Dave Eggers. We also take an in depth look at the New Orleans Center for Creative Arts NOCCA and their flourishing Culinary Arts division the only chef s training program offered at the high school level in the nation. The program s inception was due, in no small part, to Chef Emeril Lagasse. We meet Emeril on NOCCA s campus for the backstory. After hearing so much about the program, we get to see it in action with Dana Tuohy, Culinary Department Chai

On this week s show, we re embarking on a virtual trip around the world from Louisiana to China to Israel and beyond We begin with a journey through modern China with Audra Ang, who uncovered the country s soul by researching its food. Audra is a curator at the Museum of Chinese in America, which is located in New York s Chinatown. Then, journalist Andrew Lawler answers the eternal question why did the chicken cross the world in his exploration of the chicken s migratory history. Andrew contends that the chicken has played a quintessential role in the development of human civilization. Next, we go globe trotting with Zdenek Kastanek. He s a self styled "spirits evangelist" for Proof and Company, an elite distribution business that is helping to shape the pre eminent cocktail bars of Singapore. Zdenek describes his experiences working in some of the world s most glamorous watering holes. Finally, we hear about a New Orleans themed bar in an unexpected locale Tel Aviv. Oron Lerner, who owns the French 57, discu

On this week s show, we meet some individuals who are doing their part to make the world a better place through food. We begin with the remarkable story of JoAnn Clevenger of the Upperline Restaurant. While she is known first and foremost for her beloved restaurant, JoAnn has taken on many different endeavors over the years, all with the unifying purpose of bringing people together. Several contemporary health problems originate from eating foods with artificial preservatives and additives. We speak with a group of "spice health heroes" who are working to combat these ailments by harnessing the power of spices Dr. Geeta Maker Clark, Dr. Linda Shiue, and author Natasha MacAller. We also learn about the connection between digestive health and mental health from Dr. John J. Hutchings, who practices both GI medicine and psychiatry in the New Orleans area. Finally, we ll meet Father Bill Dailey of the Congregation of Holy Cross, who enlightens us about the connection between spirituality and spirits. We re restori

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 gastron

Louisiana Eats is on the road again, this time to Evangeline Parish, where residents show pride for their French, Cajun, and Creole heritage through their food, music, and traditions. On this week s show, we participate in the annual Le Grand Hoorah celebration, while hitting many iconic spots along the Cajun Prairie. We begin in downtown Mamou, where our gracious host Valerie Cahill gives us a grand welcome at the historic Hotel Cazan. Then, we grab breakfast down the road at the charming Krazy Cajun s Cafe. Don and Judy Secia serve up stories of Mamou s annual Mardi Gras celebration with a side of calas. Next, we cross the street to visit Mamou s world famous dancing and drinking destination, Fred s Lounge. Over spicy Bloody Mary s and cheap beer, Camille Fonteneau talks to us about the important role the local AM radio station KVPI has played in the community and in her life. On our way to La Grand Hoorah, we learn why Ville Platte holds the title of "Smoked Meat Capital of the World." We make a pit stop a

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.

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 meet Jesse Falowitz,

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

On this week s show, just in time for the Fourth of July, we re celebrating the good old fashioned American barbecue and the even older tradition of curing meat for preservation and eating.We begin with Rien Fertel, author of The One True Barbecue, who demystifies the role of the pit master in the tradition of whole hog barbecue in Tennessee and the Eastern Carolinas. Rien s exhaustive research led him to some of the smokiest and most storied barbecue shacks in America. But you may want to keep your distance, if those pigs catch on fire, it won t just be the fireworks exploding In terms of popularity, menu items like Andouille and Prosciutto are hotter than a firecracker these days. For a better understanding of preserved meats, we speak with Jeff Roberts, educator and author of Salted and Cured Savoring the Culture, Heritage, and Flavor of America s Preserved Meats. Jeff tells us about the role curing played in humanity s survival and how a new generation of chefs are keeping the tradition alive. Finally, we

On this week s show, we take an in depth look at the unlikely conservationists who work along the Mississippi River watershed. We begin with author Miriam Horn, whose book Rancher, Farmer, Fisherman profiles five people who sustain production while preserving their environment. Miriam joins us to talk about her discovery that there s much more that unites Americans than divides us. Then, we speak to a few of the conservationists featured in Miriam s book, starting with Justin Knopf. A fifth generation farmer from Kansas, Justin offers a unique perspective on sustainable farming practices along the watershed. One of the fishermen Miriam spent time with in researching her book was Lance Nacio, a Louisiana shrimper. Lance gives us his take on coastal conservation. Then, we shift to the final piece of the conservation puzzle ranching. We meet Dusty Crary, the Montana cowboy Miriam profiled in her book. And stockman Justin Pitts provides a counterpoint on conservation, particularly when it comes to wolves and bear

On this week s show, we travel to Greenville, Mississippi for their annual Delta Hot Tamale Festival. We begin by speaking with author Julia Reed, who participates as the festival s official Pizzazz Consultant. Julia s writing has graced the pages of Newsweek, The Wall Street Journal, Vogue Magazine and Garden and Gun. She shares memories of the very first Hot Tamale Festival and the significance of the hot tamale in the Mississippi Delta. Leading off the festival, Julia facilitates a conversation for the Literary Culinary Mash Up, featuring some of our favorite chefs and writers. Roy Blount, Jr., Calvin Trillin, and Chef Allison Vines Rushing discuss stories about and around the Southern table. We also 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. After spending an afternoon sampling the many varieties of tamales, we meet one of the festival s founders a hot tamamma named Anne Martin, whose book offers a h

On this week s show, we re up at the crack at dawn to examine what many consider to be the most important meal of the day breakfast. First, we speak with John Currence, the James Beard Award winning chef who has earned the title of "Big Bad Chef" at his revered restaurant, Big Bad Breakfast. John tells us tall tales from his breakfast joint in Oxford, Mississippi. Next, we experience breakfast after midnight at the 24 hour Trolley Stop Cafe, an Uptown New Orleans institution that attracts early birds and night owls alike. Then, Jennifer Weishaupt tells us the story behind her New Orleans breakfast phenomenon, The Ruby Slipper. Based on a teenage girl s reference to New Orleans as "Oz and everywhere else as just Kansas," the Ruby Slipper has since grown to include eight locations in the Gulf South with a dazzling selection of breakfast specialties and cocktails. Finally, we have breakfast in the French tradition at The Crepe Cart. A staple at New Orleans French Market, the Crepe Cart serves up authentic crepes

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