seafood http://wwno.org en 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 Where Y'Eat: How You Like 'Dem Oysters? http://wwno.org/post/where-yeat-how-you-dem-oysters <p><em>Cocktail sauce and crackers are great, but New Orleans chefs are getting more creative with how they dress up raw oysters, offering new alternatives for the beloved local bivalve.&nbsp; </em></p><p> Thu, 12 Sep 2013 21:28:00 +0000 Ian McNulty 43841 at http://wwno.org Where Y’Eat: Going Whole Hog For Whole Fish http://wwno.org/post/where-y-eat-going-whole-hog-whole-fish <p><em>Whole fish is showing up a whole lot more across New Orleans menus, and the new trend harkens back to a very old style and a deep vein of flavor. </em></p><p></p><p> Thu, 22 Aug 2013 21:25:00 +0000 Ian McNulty 42277 at http://wwno.org Recipients picked for BP tourism, seafood grants http://wwno.org/post/recipients-picked-bp-tourism-seafood-grants <p style="color: rgb(51, 51, 51); font-family: Verdana, Helvetica, Arial, sans-serif, Geneva; font-size: 11px; line-height: 15px;">More than 100 nonprofit groups and government entities have been picked to get shares of $43.7 million in BP funds to promote the Gulf Coast's tourism and seafood industries following the company's 2010 oil spill.</p> Thu, 08 Nov 2012 15:10:00 +0000 The Associated Press 23020 at http://wwno.org Where Y'Eat: Seafood, the Mexican Way http://wwno.org/post/where-yeat-seafood-mexican-way <p><em>We have a handle on good seafood here in Louisiana, but a trip to Chilangos Seafood shows the delicious variety from a different approach, and maybe even a different accent.</em></p><p> Thu, 20 Sep 2012 21:20:27 +0000 Ian McNulty 20328 at http://wwno.org Isaac hits Louisiana crabbers hard http://wwno.org/post/isaac-hits-louisiana-crabbers-hard <p style="color: rgb(51, 51, 51); font-family: Verdana, Helvetica, Arial, sans-serif, Geneva; font-size: 11px; line-height: 15px; ">A Slidell crab processor says his business is suffering because Hurricane Isaac knocked many crabbers out of action.</p> Mon, 10 Sep 2012 17:38:40 +0000 The Associated Press 19666 at http://wwno.org Where Y'Eat: Boiling on the Best Bank http://wwno.org/post/where-yeat-boiling-best-bank <p><em>A visit to one West Bank seafood specialist can feel like a mini road trip out to crawfish-producing Cajun country.</em></p><p> Thu, 19 Apr 2012 21:14:55 +0000 Ian McNulty 8935 at http://wwno.org Canvases & Crabs http://wwno.org/post/canvases-crabs <p>On this week&#39;s <em>Louisiana Eats!</em> we&#39;ll be joined&nbsp;by painter<a href="http://gustaveblache.com/"> Gustave Blache&nbsp;</a>to talk about his portraits of culinary icon Leah Chase. And then Rusty Gaude speaks&nbsp;about the new sustainable status of the Louisiana blue crab. Wed, 18 Apr 2012 22:52:39 +0000 Poppy Tooker 9010 at http://wwno.org