Poppy Tooker http://wwno.org en A Salute To The James Beard Awards http://wwno.org/post/salute-james-beard-awards <p></p><p><span style="line-height: 1.5;">Every year The James Beard Awards are bestowed on the most talented individuals in the professional food industry.</span></p> Fri, 27 Jun 2014 20:30:00 +0000 Poppy Tooker 63440 at http://wwno.org Cultural Tourism At Its Finest: Food Studies In New Orleans http://wwno.org/post/cultural-tourism-its-finest-food-studies-new-orleans <p></p><p><span style="line-height: 1.5;">Using food as a way to understand the world is something your parents probably never studied in college, but it’s has become a popular discipline in the past decade. Each year, professor Meryl Rosofsky brings students from <a href="http://steinhardt.nyu.edu/nutrition/food/ma/" target="_blank">NYU’s food studies program</a> to New Orleans for a week-long cultural immersion. We join them at Dooky Chase to hear if their preconceptions of New Orleans are being shed.</span></p><p>We’ll also visit the <a href="http://www.steamboatwarehouse.com/menu" target="_blank">Steamboat Warehouse </a>in St. Landry Parish, take a cooking class with <a href="https://twitter.com/KyanDouglas">Kyan Douglas</a>, and <a href="http://nolavie.com/food-porn-friday-the-brilliance-of-leftovers-32820/" target="_blank">make leftovers with Scott Gold </a>and his enormous jar of kimchi.&nbsp;</p><p> Fri, 20 Jun 2014 23:02:28 +0000 Poppy Tooker 62990 at http://wwno.org Summertime Fun: Hot Dogs, Picnics And Kids http://wwno.org/post/summertime-fun-hot-dogs-picnics-and-kids <p></p><p></p><p><span style="line-height: 1.5;">As temperatures rise around Louisiana it's become perfectly clear that summer is here. So this week on <em>Louisiana Eats!</em> we're talking about traditional summertime foods, giving you advice for picnics, and hearing how to keep your kids entertained during the hottest part of the year.</span></p><p> Sat, 14 Jun 2014 18:15:00 +0000 Poppy Tooker 43411 at http://wwno.org Turning It Around With Food: Triumph Kitchen In Baton Rouge http://wwno.org/post/turning-it-around-food-triumph-kitchen-baton-rouge <p></p><p></p><p><span style="line-height: 1.5;">In Baton Rouge, teenagers looking to turn their lives around are <a href="http://www.triumphkitchen.org/about.html" target="_blank">getting involved with Triumph Kitchen</a>. &nbsp;Directors Chris and Sommer Wadsworth join us to share Triumph’s story and then we’ll turn to New Orleans to hear how <a href="http://libertyskitchen.org/youth-development-training/" target="_blank">Liberty’s Kitchen, a local non-profit, is doing similar work.</a></span></p><p>Then we’ll be joined by <em>Louisiana Eats!</em> <a href="http://www.drgourmet.com/recipes/#.U5J49vldVio" target="_blank">regulars Dr. Gourmet </a>and Ryan Hughes to hear what they’ve got in store for the summer. Ryan’s traveling to Russia to feed a festival of people and Dr. Gourmet’s ready to share his tips about combating heart disease. Plus, Cory Bahr gives us the scoop about <a href="http://www.opentable.com/restaurant-cotton-reservations-monroe?rid=85258&amp;restref=85258" target="_blank">his fine-dining restaurant in Monroe</a>.</p><p><span style="color: rgb(51, 51, 51); font-family: Georgia, Times, serif; font-size: 15px; line-height: 22px;">And don’t forget to&nbsp;</span><a href="mailto:love@palacecafe.com?subject=Love%20at%20Tales" style="margin: 0px; padding: 0px; border: 0px; font-size: 15px; vertical-align: baseline; color: rgb(12, 76, 162); font-family: Georgia, Times, serif; line-height: 22px;">send in your personal stories</a><span style="color: rgb(51, 51, 51); font-family: Georgia, Times, serif; font-size: 15px; line-height: 22px;">&nbsp;about finding love at Tales of the Cocktail.</span></p><p> Sat, 07 Jun 2014 03:00:35 +0000 Poppy Tooker 62113 at http://wwno.org A Taste Of Home: Finding Cultural Identity At The Table http://wwno.org/post/taste-home-finding-cultural-identity-table <p><span style="line-height: 1.5;">Whether they’re short trips across town or long voyages across the oceans, we all take journeys. On this week’s <em>Louisiana Eats!</em> we’ll speak with writers and restaurateurs about their personal quests for cultural identity.</span></p><p>Kim Sunee’s appetites include <a href="http://kimsunee.com/video-clips/" target="_blank">travel, knowledge and food</a>. Her trip to Korea is one of the main topics she writes about in&nbsp;<em>A Mouthful of Stars</em>, which explores another dimension of Kim’s creativity: her poetry.</p> Sat, 31 May 2014 10:00:00 +0000 Poppy Tooker 61724 at http://wwno.org Need A Drink? Raise Your Glass To American Craft Beer Week http://wwno.org/post/need-drink-raise-your-glass-american-craft-beer-week <p><span style="line-height: 1.5;">On this week's edition of </span><em style="line-height: 1.5;">Louisiana Eats!</em><span style="line-height: 1.5;"> we raise a glass to American Craft Beer Week with brewers, bar owners, and innovators in the </span>microbrewing<span style="line-height: 1.5;"> industry.</span></p><p>We were lucky enough to snag craft beer pioneer <a href="http://www.amazon.com/The-Craft-Beer-Revolution-Microbrewers/dp/1137278765" target="_blank">Steve Hindy of Brooklyn Brewery</a> for a conversation about the history of craft beer and where it’s going next.</p><p>We’ll also visit a local breweries when we speak with William McGee of <a href="http://www.tinroofbeer.com/our-story/" target="_blank">Tin Roof Brewing Company</a> in Baton Rouge and Kirk Coco at <a href="http://www.tinroofbeer.com/our-story/" target="_blank">NOLA Brewing Company</a>. And we top it off with a chat at <a href="http://theavenuepub.com/beer-spirits/" target="_blank">The Avenue Pub</a> with Polly Watts about her predictions for craft brewing in Louisiana. Sat, 10 May 2014 10:00:00 +0000 Poppy Tooker 60483 at http://wwno.org The Ebb And Flow Of Louisiana Seafood http://wwno.org/post/ebb-and-flow-louisiana-seafood <p></p><p><span style="line-height: 1.5;">Fresh seafood has defined Louisiana's cuisine for centuries. We're joined by a field of experts to discuss how the our seafood catches impact us ecologically, economically and culturally.&nbsp;</span></p><p>We'll hear from <a href="http://www.fourfish.org/writingbypaulgreenberg.html" target="_blank">Paul Greenberg</a> about the environmental changes that threaten the Louisiana's shrimping industry and then pass the buck to Louis Raines, a local shrimp distributor. Gerard Marias also joins the program to share his shrimp boiling recipe and techniques.&nbsp;</p><p>Plus author <a href="http://www.markkurlansky.com/books/new.aspx" target="_blank">Mark Kurlansky</a>&nbsp;talks about the impact we're having on the wildlife in the ocean, and chef <a href="http://gwfins.com/portfolios/food-philosophy/" target="_blank">Tenney Flynn</a> explains how to treat fish with the utmost respect once you've brought it home from the grocery.</p><p> Mon, 05 May 2014 01:23:26 +0000 Poppy Tooker 60022 at http://wwno.org You Don't Have To Be Fancy: New Variations On Fish & Vietnamese Food http://wwno.org/post/you-dont-have-be-fancy-new-variations-fish-vietnamese-food <p>Fine dining restaurants are often where innovations take place in the restaurant industry, but quality food is never limited to those locations. After spending years in white tablecloth restaurants, Jeff and Michael Gulotta&nbsp;started their own place, <a href="https://twitter.com/MOPHONOLA" target="_blank">MoPho, </a>which caters to the palates and pocketbooks of their working class industry friends.&nbsp;</p> Fri, 25 Apr 2014 19:00:00 +0000 Poppy Tooker 59383 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