Louisiana Eats http://wwno.org en 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 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 From The Newsroom To The Classroom: Food Media & Food Studies http://wwno.org/post/newsroom-classroom-food-media-food-studies <p></p> Sat, 08 Mar 2014 06:03:51 +0000 Poppy Tooker 55306 at http://wwno.org In The Land Of Floats And Beads, You'd Better Bring Deviled Eggs http://wwno.org/post/land-floats-and-beads-youd-better-bring-deviled-eggs 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. Thu, 27 Feb 2014 23:14:19 +0000 Poppy Tooker & NPR Staff 54914 at http://wwno.org Mardi Gras Celebrations Around Louisiana http://wwno.org/post/mardi-gras-celebrations-around-louisiana <p></p><p></p><p><span style="line-height: 1.5;">We're getting ready for </span>da<span style="line-height: 1.5;"> Mardi Gras! This week on </span><em style="line-height: 1.5;">Louisiana Eats!</em><span style="line-height: 1.5;"> we'll hear about New Orleans' Mardi Gras traditions from Errol </span>Laborde<span style="line-height: 1.5;">, and speak with experts from Lafayette about their food customs and celebrations. Plus, we visit Cake </span>Café<span style="line-height: 1.5;"> for a peek at how they make their famous King Cake.&nbsp;</span></p><p> Sat, 22 Feb 2014 06:30:00 +0000 Poppy Tooker 54469 at http://wwno.org Finding New Ways To Stay Healthy And Boost Energy http://wwno.org/post/finding-new-ways-stay-healthy-and-boost-energy <p></p><p>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 <em>Louisiana Eats!</em>&nbsp;we'll speak from the owners of <a href="http://rawrepublicjuice.com/juices/" target="_blank">a new wellness boutique in New Orleans</a> to hear about the foods and philosophies that guide their approach to living well.&nbsp;</p> Mon, 10 Feb 2014 05:45:45 +0000 Poppy Tooker 53883 at http://wwno.org Good Eggs: Web-Based Aggregator Expands Its Brick & Mortar Operation http://wwno.org/post/good-eggs-web-based-aggregator-expands-its-brick-mortar-operation <p><a href="http://www.goodeggs.com/about/team/nola" style="line-height: 1.5;" target="_blank">Good Eggs New Orleans </a><span style="line-height: 1.5;">is connecting farmers, value-added products, and consumers together in a single system. On this week's <em>Louisiana Eats!</em> 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.</span></p> Fri, 24 Jan 2014 20:04:21 +0000 Poppy Tooker 52710 at http://wwno.org Louisiana Eats! Celebrates The International Year Of Family Farming http://wwno.org/post/louisiana-eats-celebrates-international-year-family-farming <p><span style="font-size: 10pt; font-family: Arial, Helvetica, sans-serif; line-height: 16.413331985473633px;">The United Nations' Food and Agriculture Organization declared that 2014 is the International Year of Family Farming. Sat, 11 Jan 2014 03:00:00 +0000 Poppy Tooker 51778 at http://wwno.org Traditional Dishes Served At The New Year's Table http://wwno.org/post/traditional-dishes-served-new-years-table <p><span style="line-height: 1.5;">Every holiday has its own of traditions, and New Year's Day is no exception. On this week's <em>Louisiana Eats!</em> we'll hear about a bowl of&nbsp;</span>hoppin<span style="line-height: 1.5;">' john made with the freshest ingredients, the superstitions behind black-eyed peas, and a roasted cabbage beyond your wildest dreams.</span></p> Fri, 03 Jan 2014 18:03:26 +0000 Poppy Tooker 51376 at http://wwno.org Brett on the Paper and Linda on the Tube http://wwno.org/post/brett-paper-and-linda-tube <p><span style="color: rgb(51, 51, 51); font-family: Arial,Helvetica,sans-serif; font-size: 9pt;">On this week's <em>Louisiana Eats!</em>,&nbsp;we'll hear from Brett Anderson about his career as a food critic in New Orleans&nbsp;and what he's&nbsp;experienced at <a href="http://www.nola.com/t-p/"><em>The Times-Picayune </em></a>since&nbsp;it announced cutbacks earlier this summer. Then we'll speak with chef<a href="http://neworleanssoulfood.com/"> Linda Green&nbsp;</a>about her victorious battle on the Food Network's<em> Chopped</em>.</span> Wed, 01 Aug 2012 13:00:00 +0000 Poppy Tooker 16878 at http://wwno.org