Louisiana Eats! http://wwno.org en Consider The Can: An Unlikely Twist On A Louisiana Dish http://wwno.org/post/consider-can-unlikely-twist-louisiana-dish If you're under 10 years old, the ingredients to an Easter meal are probably self-evident: chocolate bunnies, jelly beans and Peeps. If you're older, the usual suspects may (or may not) be less sweet, but they're likely no less traditional.<p>Poppy Tooker, host of New Orleans Public Radio's <em>Louisiana Eats,</em> is no stranger to dinner table traditions — even if her favorite was a year-round affair. Thu, 17 Apr 2014 21:41:21 +0000 NPR Staff 58779 at http://wwno.org Crawfish & Barbecue: Staples At Spring Gatherings http://wwno.org/post/crawfish-barbecue-staples-spring-gatherings <p><span style="line-height: 1.5;">&nbsp;&nbsp;</span><span style="line-height: 1.5;">&nbsp;&nbsp;</span></p><p><span style="line-height: 1.5;">Getting together with family and friends is something </span>Louisianians<span style="line-height: 1.5;"> do best and in springtime, the weather's just right for barbecues and crawfish boils. This week on <em>Louisiana Eats!</em> we're going around the state to investigate two primary foods that feed the masses this time of year.</span></p><p>Sam Irwin grew up in crawfish country, so <a href="http://site.samirwin.net/menu.html" target="_blank">his fascination with our state's freshwater crustacean</a> seems natural. Sam's the first of many guests to discuss the crawfish, as well as <a href="http://mudbugmadness.com/festival-info/" target="_blank">Chris Jay</a> and <a href="http://nolavie.com/author/scottgold/" target="_blank">Scott Gold</a>, who join the conversation with their own advice about the mudbug.</p><p>Then we'll turn to members of <a href="http://www.southernfoodways.org/about-us/history-founders/" target="_blank">the Southern Foodways Alliance</a> for some insights into barbecue. Chef Drew Robinson talks about <a href="http://www.jimnnicks.com/community/fatback-collective/" target="_blank">running a barbecue joint with over 30 locations</a>, and John T. Edge discusses the peace-making capabilities of a great smoked pig. &nbsp;</p><p> Sat, 12 Apr 2014 10:00:00 +0000 Poppy Tooker 58362 at http://wwno.org Creativity Doesn't Come Overnight: Culinary Mentorships http://wwno.org/post/creativity-doesnt-come-overnight-culinary-mentorships <p></p><p></p><p style="line-height: 18.933332443237305px; margin-bottom: 1.35em; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Among the many professions that require an ongoing sense of inquiry and creativity is a chef. On this week's <em>Louisiana Eats!</em> we'll hear about the illustrious career of Jacquy Pfeiffer,a pastry chef who's helped found <a href="http://www.frenchpastryschool.com/content/thermohauser-chef-jacquy-pfeiffer-croissant-breads" target="_blank">The French Pastry School in Chicago</a> and has also been the subject of<a href="http://www.youtube.com/watch?v=-ANUMYH07-Q" target="_blank"> a documentary by D.A. Pennebaker</a>.</p><p style="line-height: 18.933332443237305px; margin-bottom: 1.35em; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Then we're joined by <a href="https://twitter.com/nolapieguy" target="_blank">the Nola Pie Guy</a>, a graduate of The French Pastry School, to hear how his education prepared him for a life in pastry.</p><p style="line-height: 18.933332443237305px; margin-bottom: 1.35em; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 13px;">And finally we'll hear how <a href="https://twitter.com/ChefSyrena" target="_blank">Syrena Johnson</a> keeps her ambitions in fine-dining afloat by mentoring with A-list chefs around New Orleans.&nbsp;</p><p> Sat, 29 Mar 2014 10:00:00 +0000 Poppy Tooker 57233 at http://wwno.org Come Celebrate Women's History Month With Innovators In Food http://wwno.org/post/come-celebrate-womens-history-month-innovators-food <p></p> Sat, 22 Mar 2014 10:00:00 +0000 Poppy Tooker 56760 at http://wwno.org NOCCA's Culinary Arts Program Serves Up 'The Dish That Makes A Difference' http://wwno.org/post/noccas-culinary-arts-program-serves-dish-makes-difference <p></p> Fri, 21 Mar 2014 10:00:00 +0000 Thomas Walsh 56677 at http://wwno.org From The Newsroom To The Classroom: Food Media & Food Studies http://wwno.org/post/newsroom-classroom-food-media-food-studies <p></p> Sat, 08 Mar 2014 06:03:51 +0000 Poppy Tooker 55306 at http://wwno.org In The Land Of Floats And Beads, You'd Better Bring Deviled Eggs http://wwno.org/post/land-floats-and-beads-youd-better-bring-deviled-eggs The morning of Mardi Gras calls for something a little hardier — and a little more indulgent — than your average bowl of Wheaties. After all, a long day lies ahead, thick with flying beads, outlandish parade floats and food in every form and function. Thu, 27 Feb 2014 23:14:19 +0000 Poppy Tooker & NPR Staff 54914 at http://wwno.org Mardi Gras Celebrations Around Louisiana http://wwno.org/post/mardi-gras-celebrations-around-louisiana <p></p><p></p><p><span style="line-height: 1.5;">We're getting ready for </span>da<span style="line-height: 1.5;"> Mardi Gras! This week on </span><em style="line-height: 1.5;">Louisiana Eats!</em><span style="line-height: 1.5;"> we'll hear about New Orleans' Mardi Gras traditions from Errol </span>Laborde<span style="line-height: 1.5;">, and speak with experts from Lafayette about their food customs and celebrations. Plus, we visit Cake </span>Café<span style="line-height: 1.5;"> for a peek at how they make their famous King Cake.&nbsp;</span></p><p> Sat, 22 Feb 2014 06:30:00 +0000 Poppy Tooker 54469 at http://wwno.org Finding New Ways To Stay Healthy And Boost Energy http://wwno.org/post/finding-new-ways-stay-healthy-and-boost-energy <p></p><p>Staying healthy is a challenge for us all, particularly in Louisiana, where food-obsession is a way of life. But being food-obsessed doesn't mean you have to have a penchant for heavy cream and butter. This week on <em>Louisiana Eats!</em>&nbsp;we'll speak from the owners of <a href="http://rawrepublicjuice.com/juices/" target="_blank">a new wellness boutique in New Orleans</a> to hear about the foods and philosophies that guide their approach to living well.&nbsp;</p> Mon, 10 Feb 2014 05:45:45 +0000 Poppy Tooker 53883 at http://wwno.org Good Eggs: Web-Based Aggregator Expands Its Brick & Mortar Operation http://wwno.org/post/good-eggs-web-based-aggregator-expands-its-brick-mortar-operation <p><a href="http://www.goodeggs.com/about/team/nola" style="line-height: 1.5;" target="_blank">Good Eggs New Orleans </a><span style="line-height: 1.5;">is connecting farmers, value-added products, and consumers together in a single system. On this week's <em>Louisiana Eats!</em> we'll speak with leaders of the organization's local branch to hear how their work helps reduce farm waste and keeps money circulating locally.</span></p> Fri, 24 Jan 2014 20:04:21 +0000 Poppy Tooker 52710 at http://wwno.org