Food

Food
12:00 am
Wed May 6, 2015

Inside the factory farm, where 97% of U.S. pigs are raised

pelcinary / Flickr

While doing research for his book Pig Tales, author Barry Estabrook visited a farmer in Iowa who raised 150,000 pigs a year. What he saw at this factory farm -- the way 97 percent of pigs in the U.S. are raised -- is a far cry from Old MacDonald's.

"[The pigs] never see the light of day," he says. "They never set foot on anything but a bare, hard floor. They breathe that poisoned air 24/7."

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Louisiana Eats!
3:30 pm
Fri May 1, 2015

Reopening St. Roch Market: An Interview With Mayor Mitch Landrieu

Poppy Tooker and Mayor Mitch Landrieu
Credit Chris Kehoe

The recently renovated St. Roch Market was vandalized Thursday evening, with the front and side walls covered in paint and several windows broken, according to WDSU.com.

St. Roch Market is one of the last of the original city markets that formerly dotted New Orleans' cityscape. Built in 1875, the landmark has just recently been reopened to the public.

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Food
4:34 pm
Thu April 30, 2015

Where Y'Eat: As Hospitals Rise, So Do Appetites

A grilled cheese with sausage and a cup of gumbo for dipping at the Big Cheezy, near Tulane and Broad in New Orleans.
Ian McNulty


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Louisiana Eats!
3:10 am
Sat April 25, 2015

Louisiana Eats! Takes A Virtual Tour Of France

This week, Louisiana Eats takes a virtual tour of France, beginning with a discussion about connecting the future and the past with Mayor Mitch Landrieu at the newly-renovated St. Roch Market.
Credit Poppy Tooker

On this week's Louisiana Eats!, we take a virtual trip to Paris. Our first stop is a rendezvous with New Orleans Mayor Mitch Landrieu at the St. Roch Market – a place where charcuterie, crepes and cheeses are served – much like in a Parisian marché.

St. Roch is the last of the original city markets that formally dotted New Orleans' cityscape. Built in 1875, this landmark has recently been renovated and restored to its former glory.

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Food
12:00 am
Fri April 24, 2015

Growing pea shoots, step by step

One of the easiest plants to grow inside are pea shoots, which are really just the first stage of growth of the pea plant. You won't get the sweet peas as a result, but you'll have plenty of that summer taste, even in the middle of winter, because the edible stems and leaves are packed with flavor, tasting far more intense than any supermarket peas.

Also, pea shoots have plenty of nutritional clout as well: vitamin A, C, and folic acid, mainly. It has seven times more vitamin C than blueberries, and boasts beta-carotenoids and antioxidants.

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Food
12:00 am
Fri April 24, 2015

How to grow microgreens, sprouts and shoots on your kitchen counter

Crystal Liepa

No matter what time of year it is, Elizabeth Millard always has fresh vegetables. The author of Indoor Kitchen Gardening grows everything from carrots to kale inside. She explains how to grow microgreens, sprouts and shoots on your kitchen counter. [Find Millard's step-by-step guide to growing pea shoots here.]

Microgreens

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Food
12:00 am
Fri April 24, 2015

Traveling and teaching fermentation workshops from a converted school bus

Edsel L / Flickr

In 2013, Tara Whitsitt converted a school bus into the fermentation lab and workspace Fermentation on Wheels. Since then, she has traveled more than 12,000 miles across the country, teaching fermentation workshops from that bus.

David Leite: You call it Fermentation on Wheels, and I call it your Fermentation Nation tour. Can you explain what that is?

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Food
4:35 pm
Thu April 23, 2015

Where Y'Eat: To Celebrate Spring, Bring On The Boil

As crawfish season peaks, so do the occassions that draw people together in southeast Louisiana.
Ian McNulty

There are lots of ways to prepare crawfish, but it’s the boil that brings out their best qualities, and these are not limited to flavor. Served in massive quantities, dumped upon a table where friends and strangers feast alongside each other, crawfish are the ultimate social food. And as it happens, the annual crawfish mania across this state hits its stride just when Louisiana itself is at its most social.

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Food
2:40 pm
Mon April 20, 2015

Appetite For Gulf Seafood Is Back, But The Crabs And Oysters Aren't

Blue crabs brought back to Tony Goutierrez's dock in Hopedale, La. For the past few years, his traps have been coming up empty. "It's sad to see it go, but it's going — this way of life is going to disappear," he says.
Laine Kaplan-Levenson for NPR

Originally published on Thu April 23, 2015 12:55 pm

In 2010, just after the BP oil well in the Gulf of Mexico exploded, seafood restaurants were bombarded with questions from concerned diners: "How bad is the spill?" "Is this from the Gulf?" "Is it safe?" Demand for Gulf seafood tanked.

"You have to remember, that was literally weeks and months on end when you could turn on the TV at any time of day and see an oil well leaking unabatedly into the Gulf of Mexico," says Brett Anderson, feature food writer for Nola.com.

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Louisiana Eats!
11:30 am
Sat April 18, 2015

Seafood Innovation After The BP Spill

Shrimp boats docked in Venice, Louisiana.
Credit finchlake2000 / Flickr

On this week’s Louisiana Eats!, we’re remembering the devastation of the BP oil spill, which took place five years ago this week. Six weeks after the spill, we produced our very first episode of Louisiana Eats!, and there was no way we could ignore the disaster that was unfolding in the Gulf.

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