Louisiana Eats!

Wednesdays at 1:00 p.m. and Saturdays at 11 a.m.

Louisiana Eats! is a radio show for people who cook and people who love to eat well — all with a Louisiana point of view and Poppy’s distinctive Louisiana voice.

In each program listeners join Poppy as she meets people who produce, cook, and eat the foods we enjoy and treasure — exploring kitchens and stores, farms and waterways where favorite foods are produced and prepared. And because Louisianans love all kinds of food, Poppy won’t limit herself to shrimp creole and hot sauce!

Connect with the show on Facebook and on Twitter.

Major Support for Louisiana Eats! comes from: 

Zatarain's, Popeyes Louisiana Kitchen and Rouses Supermarkets.

With additional support from:

Dickie Brennan Family of Restaurants, LCI Workers' Comp and Leitz-Eagan Funeral Home.

Genre: 
Composer ID: 
5187f96ce1c817b26f41488d|5187f939e1c817b26f414881

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Found Recipes
4:41 pm
Thu April 17, 2014

Consider The Can: An Unlikely Twist On A Louisiana Dish

iStockphoto

Originally published on Thu April 17, 2014 7:06 pm

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.

Poppy Tooker, host of New Orleans Public Radio's Louisiana Eats, is no stranger to dinner table traditions — even if her favorite was a year-round affair. When Tooker was a child, her great-grandmother was still cooking, and her go-to side dish was something that, at first glance, might sound pretty typical: peas.

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Louisiana Eats!
5:00 am
Sat April 12, 2014

Crawfish & Barbecue: Staples At Spring Gatherings

Credit Inna Astakhova / Shutterstock

    

Click here to listen to this week's show.

Getting together with family and friends is something Louisianians do best and in springtime, the weather's just right for barbecues and crawfish boils. This week on Louisiana Eats! we're going around the state to investigate two primary foods that feed the masses this time of year.

Sam Irwin grew up in crawfish country, so his fascination with our state's freshwater crustacean seems natural. Sam's the first of many guests to discuss the crawfish, as well as Chris Jay and Scott Gold, who join the conversation with their own advice about the mudbug.

Then we'll turn to members of the Southern Foodways Alliance for some insights into barbecue. Chef Drew Robinson talks about running a barbecue joint with over 30 locations, and John T. Edge discusses the peace-making capabilities of a great smoked pig.  

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Louisiana Eats!
5:00 am
Sat March 29, 2014

Creativity Doesn't Come Overnight: Culinary Mentorships

Whether they attend culinary school or gain an apprenticeship, the finest chefs are students forever looking to sharpen their culinary skills.
Credit Wikipedia/Maggie Black's The Medieval Cookbook

Click here to listen to this week's show.

Among the many professions that require an ongoing sense of inquiry and creativity is a chef. On this week's Louisiana Eats! we'll hear about the illustrious career of Jacquy Pfeiffer,a pastry chef who's helped found The French Pastry School in Chicago and has also been the subject of a documentary by D.A. Pennebaker.

Then we're joined by the Nola Pie Guy, a graduate of The French Pastry School, to hear how his education prepared him for a life in pastry.

And finally we'll hear how Syrena Johnson keeps her ambitions in fine-dining afloat by mentoring with A-list chefs around New Orleans. 

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Louisiana Eats!
5:00 am
Sat March 22, 2014

Come Celebrate Women's History Month With Innovators In Food

Women gather together in the name of food in 1917. The first International Women's Day occurred in 1911 and has become a month-long historical appreciation.
Credit U.S. National Archives and Records Administration

March is Women's History Month in the United States and the United Kingdom. To honor the month-long event, this week on Louisiana Eats! we'll speak with some of our favorite ladies in the Louisiana food scene.

Julia Reed joins us for a reflection on her life in the Mississippi Delta and why New Orleans is so dear to her heart. We'll also speak with the co-founder of the Red Stick Market in Baton Rouge and hear how Linda Green helped unit a Korean soup with a New Orleans cultural celebration.

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Louisiana Eats!
5:00 am
Fri March 21, 2014

NOCCA's Culinary Arts Program Serves Up 'The Dish That Makes A Difference'

This year's competitors: Chefs Quanna Bourgeois, Landry Duchane and Arieanna McKnight.
Credit NOCCA Institute

Each year NOCCA’s culinary arts program invites restaurateurs, chefs and media representatives to attend a cook off between three culinary students. It's for The Dish That Makes a Difference, a friendly competition that places the winning dish in more than a dozen restaurants around town.

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Louisiana Eats!
12:03 am
Sat March 8, 2014

From The Newsroom To The Classroom: Food Media & Food Studies

Over the course of the past 20 years media coverage of food has expanded into a plethora of beats.
Credit Jessica Spengler / Flickr

Over the past twenty years, conversations about food have entered mainstream American culture. On this week's Louisiana Eats! we'll hear how food has grown in the newsrooms and classrooms of American society with food writer Brett Anderson and professor Elizabeth Engelhardt.

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Found Recipes
5:14 pm
Thu February 27, 2014

In The Land Of Floats And Beads, You'd Better Bring Deviled Eggs

At Mardi Gras, cup dispensers wear a little extra flair. Pictured in the top left corner is your future milk punch container — temporarily airborne.
Chris Graythen Getty Images

Originally published on Thu February 27, 2014 6:57 pm

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. When partying in New Orleans starts as early as dawn, a good breakfast is crucial.

And don't forget, Poppy Tooker adds: "This is the one city in America where breakfast drinking is totally socially acceptable." Why let such a splendid opportunity go to waste?

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Louisiana Eats!
12:30 am
Sat February 22, 2014

Mardi Gras Celebrations Around Louisiana

No matter where they are, Louisianans love a celebration.
Credit Brian Lin / Flickr

Click here to listen to this week's show.

We're getting ready for da Mardi Gras! This week on Louisiana Eats! we'll hear about New Orleans' Mardi Gras traditions from Errol Laborde, and speak with experts from Lafayette about their food customs and celebrations. Plus, we visit Cake Café for a peek at how they make their famous King Cake. 

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Louisiana Eats!
11:45 pm
Sun February 9, 2014

Finding New Ways To Stay Healthy And Boost Energy

Raw Republic wants to offer cleaner, healthier ways of living for the New Orleans food community. Their new business specializes is cold-pressed juices, tonics and smoothies.
Credit Thomas Walsh

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 Louisiana Eats! we'll speak from the owners of a new wellness boutique in New Orleans to hear about the foods and philosophies that guide their approach to living well. 

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Louisiana Eats!
2:04 pm
Fri January 24, 2014

Good Eggs: Web-Based Aggregator Expands Its Brick & Mortar Operation

The new Good Eggs warehouse located on Tchoupitoulas Street is the nucleus of their operation. Vendors drop off their products, which are then separated into individual orders and shipped out to pick up spots around New Orleans.
Credit Joe Shriner

Good Eggs New Orleans is connecting farmers, value-added products, and consumers together in a single system. On this week's Louisiana Eats! 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.

We'll also turn to Chef Ryan Hughes for cooking tips about bottarga: a cured strip of roe sacks used for finishing salads, pastas and  pizzas.

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