John T Edge en Smokin' Hot & Smokin' Cold <p>On this week&#39;s <em>Louisiana Eats!</em>, author <a href="">John T. Edge </a>offers fresh perspectives on one of America&#39;s favorite foods: barbecue. Plus <a href="">Chef Brian Landry </a>will talk about a fancy culinary technique used in professional kitchens that you can use at home. Wed, 18 Jul 2012 17:48:05 +0000 Poppy Tooker 16016 at Overlooked Figures of the Past <p class="legacy-audio-url"> <div class="audio-container"> <div id="jp-interface-53ceda6c553a2-" class="jp-interface"> <div id="post-audio-53ceda6c553a2-" class="jp-player" jp-instance="53ceda6c553a2-"></div> <div class="jp-controls column"> <div class="jp-progress"> <div class="jp-seek-bar"> <div class="jp-play-bar"></div> </div> </div><!-- end jp-progress --> </div><!-- end jp-controls --> <div class="playpause column"> <a href="" class="jp-play">Listen</a> <a class="jp-pause"></a> </div><!-- playpause --> <div class="jp-time-holder column"> <div class="jp-custom-current-time"></div> <div class="jp-custom-duration"></div> </div><!-- jp-time-holder --> <div id="slider"></div> </div><!-- .jp-interface --> </div><!-- container --> </p> <p> On this week's episode food writer John T. Edge discusses the unsung heroes of Southern barbeque, Civil Rights activist Rudy Lombard reflects on his groundbreaking cookbook, and Eve Abrams bests the NOLA Eat Local Challenge.</p> Wed, 06 Jul 2011 23:33:56 +0000 Poppy Tooker 3101 at