The Mississippi River remains high as floodwater makes its way south from the Midwest. The Army Corps of Engineers is inspecting the levees daily for problems like leaks. The Corps started inspecting the river about two weeks ago, as the water began to rise. Employees drive or walk along the levees twice a week between Baton Rouge and Venice. That’s something they do automatically when the river reaches 11 feet at the Carrollton gauge in New Orleans -- 11 feet above sea level. The Corps calls...
ALL THINGS NEW ORLEANS
On this week's edition of All Things New Orleans , we discuss the restoration of a historic downtown building. Green Coast Principal and Co-Founder Will Bradshaw shares a bit of the history and redevelopment ideas for the multi-use Pythian Building in downtown New Orleans. Then, Jessica Rosgaard discusses prison reform legislation with The Advocate's Stephanie Grace. And, New Orleans Funk Master, Jon Cleary talks about new projects, his love for the city and more!
Remember when President Trump allegedly leaking classified information to the Russians was dominating news coverage? You'd be forgiven if you only vaguely remembered that, because it was so long ago — Monday, a lifetime in Trump-era news terms. Take a look at what else happened this week Monday
" Reports: Trump Gave Classified Info To Russians During White House Visit " Tuesday:
" Sources: Trump Asked Comey To Shut Down Flynn Investigation "
" Israel Said to Be Source of...
FOOD & DINING
On this week’s show, we’re traveling from Lafitte bayous to French Quarter kitchens for a look at Louisiana’s Catch and Cook Program . Under Catch and Cook, charter fishing groups can bring their catch to a participating restaurant, where the chef will prepare their fresh-caught fish to order. We begin by angling on the water with Dickie Brennan, Executive Chef Gus Martin, and Captain Theophile Bourgeouis. Theophile, a lifelong Louisiana fisherman, navigates the waters and leads us to a successful catch. Then, we follow our fish to the kitchen of Tableau , where Dickie Brennan’s team of chefs prepare the evening's dinner.