It's New Orleans: Louisiana Eats

On this week s show, we voyage to the Land of the Midnight Sun and explore Nordic culinary traditions. To begin our journey, we visit with Chef Magnus Nilsson, the genius behind F viken, a world renowned restaurant in a far flung farming region of Sweden. Magnus has taken on the whole of Scandinavia and beyond in his newly released Nordic Cookbook, an enormous tome that illustrates the way Nordic food traditions emerged from the cold, harsh climate of Northern Europe. We then hear from culinary academic and nordophile Darra Goldstein, for whom the icy climes of the Nordic region represent warmth and comfort. Darra s close ties to Norse culture inspired her to write about the diverse food that comes from what she calls "a region of extremes" in her latest book, Fire and Ice Classic Nordic Cooking. Next, we discuss Sweden s most celebrated export, Absolut Vodka. Carefully hand crafted and distilled using a secret 100 year old recipe, Absolut Vodka is much more than what appears in those sleek blue bottles. We s

It s that magical time of year in New Orleans when cocktailians and spirits experts from around the world come together in the blazing heat for the world s pre eminent cocktail festival, Tales of the Cocktail. On this week s show, we re giving you an insider s view into the Crescent City s most spirited gathering. We begin with Kate Gerwin, the first American and first woman to win the Bols Around The World championship in bartending. Kate discusses her career owning and operating award winning establishments, and the story behind Girls With Bols, her game changing mentorship program for female bartenders. Then, we take a virtual trip through the highball bars of Japan with Gardner Dunn of Suntory Whisky, who explains Suntory s vivid history and the inventive drinking culture in Japan. Next, we learn about one family s spirits legacy from Leonardo Vena of Lucano 1894. Leonardo s family has been making their amaro, an Italian herbal liqueur, from a secret recipe for over a century. We also get a lesson in arti

On this week s show, we re inviting you to a midsummer barbecue for the ages We re traveling through country pithouses and urban kitchens in search of the best whole hog barbecue. We begin with Rien Fertel, author of The One True Barbecue, who demystifies the role of the pitmaster 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. Then, we visit Michael Gulotta at Mopho in Mid City, as he prepares for his weekly whole hog celebration. Out on the restaurant s patio is a huge fire pit where Michael roasts a whole hog on a spit, suspended over an open flame. We join him at the smoky pit and then in the kitchen to see just how he goes the whole hog. Finally, Nathanial Zimet, chef at Boucherie, shares his obsession for the meticulous process of deconstructing a whole hog, and shows us how his restaurant lives up to its name We re makin bacon and so much more on this week s Louisiana E

On this week s show, we set out to prove that oysters can and should be enjoyed year round. We re going behind the scenes to get a better understanding of how those salty bivalves go from farm to table. We begin with Tolar Nolley, founder of the Oyster Company of Virginia, who s working to mitigate the loss of Chesapeake Bay s indigenous oysters. Tolar teach us about his conservation programs and their impacts on the industry. Then, we travel to Grand Isle and meet the Guerreros family of Caminada Bay Premium Oyster Company. Owner Marcos Guerrero and his son Boris welcome us aboard their compact bay boat for a morning out on the water to learn the process of oyster farming Louisiana style. Next, we head to the Desire Oyster Bar on Bourbon Street for the New Orleans Oyster Festival s shucking competition, where shuckers enjoy the limelight as they vie for the winning title. After the festival crowns its champion oyster shucker, Jay Gallet of Superior Seafood, we visit the New Orleans local who won the day. Jay

From the height of its popularity in the 19th century to its modern revival, absinthe has a long and storied reputation. On this week s show, we learn all about the formerly illicit elixir and those whose ongoing fascination with the spirit has helped transform the discourse and regulations here in the United States. Before false scientific claims and anti absinthe hysteria lead to it to being banned for almost a century, Pernod Fils was the most celebrated commercial producer of absinthe. We speak with Anne Louise Marquis, former Pernod brand ambassador, about the history of the preferred drink among artists, writers, and bohemians. Then, we turn to Ted Breaux, environmental chemist turned absinthe distiller from New Orleans, who explains his pivotal role in the legalization of absinthe in the United States by challenging misconceptions with scientific evidence and a dogged perseverance. Next, we visit Atelier Vie, a New Orleans based distillery that is reviving the absinthe tradition for a new generation of

The Louisiana restaurant scene has never been hotter. On this week s show, we re touring some special eateries that should be on your radar. We begin with best buds Aaron S nchez and John Besh, who reveal the genesis of their collaboration Johnny S nchez, a restaurant that combines their names and individual culinary sensibilities. Next, we have a conversation with Chef Alon Shaya, the 2016 winner of the James Beard Award for best new restaurant. We learn how his culinary talent and strong rooted sense of Israeli cuisine led him to open Shaya, which features a menu that transforms the many flavors of the Hebrew diaspora that now converge in present day Israel. Then, we join roving reporter Chris Jay on a trip to Marilynn s Place, a popular casual dining restaurant in Shreveport, where you never know when a party will spontaneously break out. Finally, we take a tour of the Bywater neighborhood in New Orleans, a hot new restaurant destination where ambitious young entrepreneurs are making a huge mark on the cul

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

On this week s show, we take a journey in sound with two radio luminaries, Davia Nelson and Nikki Silva, also known as the Kitchen Sisters. Davia and Nikki visit our kitchen at the Southern Food and Beverage Museum to discuss their amazing trajectory on NPR as well as how they came to uncover Hidden Kitchens, their duPont Columbia Award winning 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. Our conversation with the Kitchen Sisters inspired us to explore a hidden kitchen in our own backyard, so we spend a day with two communities in New Orleans who come together through food. One is a set of volunteers from Trinity Episcopal Church, the Loaves and Fishes team, who prepare and deliver meals. The other

For some, the beginning of summer in Louisiana means oppressive heat and thick humidity. For others, it means backyard barbecues and ice cold cocktails On this week s Louisiana Eats , we bask in the sunshine as we look at locally produced rum, outdoor grilling, and the recent resurgence of interest Tiki cocktails. We begin with a tour the Old New Orleans Rum Distillery where artist James Michalopoulos has been using Louisiana sugarcane to handcraft small batches of rum since 1995. We explore the facility, formerly a 150 year old cotton warehouse, and sample their three signature rums. Then, we speak with pitmaster and food writer Colleen Rush, who has been setting the world of backyard barbeque on fire. Along with co author Gary Wiviott, the Louisiana native has created a comprehensive guide to barbecue and charcoal cooking techniques in their latest book, Low and Slow 2 The Art of Barbecue, Smoke Roasting, and Basic Curing. Finally, Jeff "Beachbum" Berry and Chef Chris Shortall of Latitude 29 explain why Tik

On this week s show, we re traveling to three continents for a fresh look at business innovation. We begin here in the U.S. with Cheryl Bachelder, President and CEO of Popeyes Louisiana Kitchen and author of Dare To Serve How to Drive Superior Results by Serving Others. Cheryl s vision of servant leadership helped to create an amazing turnaround in the company s success. Then we have a conversation with Ryan Chetiyawardana, more easily known as Mr. Lyan. In addition to a number of awards he s received over the past several years, Mr. Lyan was named the International Bartender of the Year in 2015 at Tales of the Cocktail. His London bar, the White Lyan, is the first in the world to use no perishables at all no fruit, no ice and consequently, no waste. Then, we speak with Mikey Enright, award winning proprietor of The Barber Shop in Sydney, Australia. With haircuts in the front and an expansive cocktail lounge in the back, Mikey s blurring the lines between barber and bartender It s all vocations and innovation

On this week s show, we go back to school for no ordinary education. We 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. It wasn t until recently that the culinary arts discipline was added to the Institute s curriculum. The program s inception was due, in no small part, to Chef Emeril Lagasse. For the behind the scenes story of how the program got its start, we meet Emeril at Press Street Station on NOCCA s campus. Then, we walk over to the campus office of the NOCCA Institute s Executive Director, Sally Perry, who shares her insight into the conservatory s culinary program and the relationship between its students, their mentors and the community. After hearing so much about the program, we get to see it in action with Dana Tuohy, Culinary Department Chair, at the school s teaching kitchen. Next, we step outside to Press Street Gardens, an urban farm and outdoo

On this week s show, we venture down to Grand Isle to explore the current state of Louisiana s shellfish industry. We begin with a visit with the Guerreros family, owners of the Caminada Bay Premium Oyster Company, who are leading the way in new product with Louisiana s first farm raised oysters. Marcos and Boris Guerrero take us on their compact bay boat to give us a first hand look at their off bottom cage system method that creates an entirely new oyster that lives its life without ever touching the muddy bottom. Then, we speak to Lisa Bourassa, Research Associate and Phycologist at Louisiana Sea Grant s Grand Isle Oyster Hatchery, to learn the scientific background on these amazing shelled mollusks. Lisa walks us through the oyster research lab, where we observe each step of the delicate oyster farming operation. Next, we hear from marine biologist Rusty Gaude at Sea Grant, who has some big news surrounding the Louisiana clam, coming soon to a restaurant plate near you Finally, we head into the kitchen to

On this week s show, we journey across the state to learn about the flourishing flavors of Latin American cuisine in Louisiana. We begin with Chef Hans Limburg of Mizado Cocina, who explains the evolution of Nikkei cuisine, a fusion of ingredients and food traditions in Japan and Peru. Next, we speak with Peruvian celebrity distiller Johnny Schuler. Johnny is a Peruvian restaurateur, reality television star, and the master distiller at Pisco Porton. Thanks to Johnny and some innovative mixologists, pisco is making a big comeback in both the Southern and Northern hemispheres. Then, we head north to Shreveport s Ki Mexico. An unassuming family run restaurant that started as a salsa stand at the farmers market, Ki Mexico is now thriving in Shreveport s Broadmoor neighborhood. Co owner Rodrigo Mondragon shares with us the evolution of his family s recipes. We also visit another family run Mexican restaurant closer to home, Casa Borrega in Central City. Known for its moles, mezcals, and live music nights, Casa Bor

It s really true what they say You are what you eat and drink On this week s show, we call in the experts to learn about the effects of our eating and drinking habits on the human mind, body and spirit. To begin, we speak with our resident health and food policy expert, senior editor for The Atlantic, Corby Kummer. Corby s recent investigative reporting reveals that eating healthy fat while eliminating sugar and simple carbs could be a long term solution to the never ending debate about nutrition and weight control. 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 they do than help people recover after a long night out. We then turn to our old friend, bread or rather, an authority on bread. Brigid Meints, PhD student at Washington State University, tells us about the University s Bread Lab, which seeks

As the diplomatic thaw between the United States and Cuba continues, new opportunities for Americans to visit Cuba are opening all kinds of doors. In an incredible stroke of luck, Louisiana Eats host Poppy Tooker had the opportunity to join the Preservation Hall Jazz Band on their landmark visit to Cuba for the Havana Jazz Festival. On this week s show, Poppy shares an audio travelogue from her week long trip in the Rome of the Caribbean. We begin with a conversation with Greg Lucas, Development Director and of the Preservation Hall Foundation and Tour Manager to the Preservation Hall Jazz Band. Throughout their tremendous week in Havana, the iconic ensemble engaged in multiple education programs and neighborly activities designed to promote a meaningful exchange between two cities that share a lot of musical connections. Then, we spend a memorable evening in Central Havana at the Paladar San Crist bal with Peter Sanchez, co founder of Cuba Tours and Travel. Peter tells us about the restaurant revolution taki

There are few businesses harder to succeed in than the restaurant business. On this week s show, we hear some of America s greatest success stories from the hospitality world. We begin with a conversation with Danny Meyer, founder and CEO of the Union Square Hospitality Group. Danny has won a staggering 26 James Beard awards for his family of successful businesses in New York City. He explains the importance of customer service and seeking out employees who possess what he refers to as a high "H.Q." or "hospitality quotient." Jennifer Mitchell Photography Then, we ll meet one of the folks with a very high H.Q. Thibodaux born Chef Jean Paul Bourgeois, one of Danny Meyer s executive chefs at New York s Blue Smoke and Porchlight Bar, joins us to discuss his professional journey from Louisiana to New York and the lessons learned along the way. Finally, any business that has been around since 1837 is obviously doing something right. Executive Chef Billy Oliva and Sales and Marketing Director Carin Sarafian reveal

John Kennedy Toole s novel A Confederacy of Dunces is internationally revered for having captured the essence and eccentricity of New Orleans and for introducing readers to its larger than life protagonist, Ignatius J. Reilly. On this week s show, we take a culinary look between the pages of the book that, 30 years ago, was posthumously awarded the Pulitzer Prize for fiction. We begin with Spud McConnell, well known for his portrayal of Ignatius on stage. The Gonzales born actor has become so recognized for his embodiment of the role, that the statue of the portly protagonist, which is located on a sidewalk in front of the old D.H. Holmes building on Canal Street, was modeled after him. Then, we speak with Cynthia LeJeune Nobles, who examines food as a character in the novel, compiling recipes for her gastronomical homage to Ignatius, A Confederacy of Dunces Cookbook. Cynthia spent 18 months engrossed in the novel, and much like Spud, developed a personal relationship with Ignatius and his world, jelly doughn

It s hard to believe that it has been a whole year since we moved our Louisiana Eats studio into the Southern Food and Beverage Museum. On this week s show, we celebrate this one year anniversary by meeting our neighbors in the Oretha Castle Haley Boulevard corridor in Central City. Of course, our move wouldn t have been possible if it hadn t been for the museum s intrepid director, Liz Williams. Liz joins us to reflect back on a year of fantastic exhibits and reveal what exciting expansions are on the horizon for SoFAB. Liz then takes us out of the studio and across the street to the John and Bonnie Boyd Hospitality and Culinary Library, which contains over 11,000 volumes of cookbooks, menus, pamphlets and archival documents. The library boasts the title of the South s largest culinary collection. From there, we take a walk down the block to Caf Reconcile, a community pillar with a culinary and life skills training program that has mentored young New Orleanians for 16 years. Chef Joe Smith remembers when the

From community gardens in North Louisiana to village farms in Sub Saharan Africa, local leaders are cultivating a passion for regional cuisine and sustainable agriculture. On this week s Louisiana Eats , we learn about the push for community driven food policy and meet some advocates who are inspiring people to think differently about how they eat. First, we visit Mary Dumars at Valencia Youth Garden in Shreveport s Stoner Hill neighborhood, who explains how their garden has provided a space for schoolchildren to learn how to become self sufficient. A couple miles down the Red River is Highland Community Garden. Cookie Coleman tells us about the ways they are building youth and community power through gardening education. In 2015, Minden, Louisiana native Chef Hardette Harris collaborated with local government officials to create distinctly regional dishes that became the official meal of North Louisiana. We talk to Chef Hardette about her process of putting together that meal. Then, our conversation turns gl

What turns an ordinary woman into a legend On this week s Louisiana Eats , we attempt to answer that question by taking an in depth look at four inspiring women who have conquered life s challenges and become legends in their own time. We begin with a conversation with media darling Terry Flettrich Rohe, a pioneer of New Orleans radio and television. Those who grew up in the Crescent City in the 1950s may remember Terry as "Miss Muffin" on a WDSU TV daily children s program that she hosted for almost a decade. She was also the producer and host of "Midday," one of the network s most popular programs. With her centennial approaching, Terry remembers a life well spent and relates some previously untold tales about her behind the scenes influence on the culinary world. Another New Orleans nonagenarian, Leah Chase, is a culinary giant and winner of the 2016 James Beard Lifetime Achievement Award. Leah takes us back to her childhood growing up on a strawberry farm in Madisonville, Louisiana, where she developed he