Ian McNulty

Producer

Ian covers food culture and dining in New Orleans through his weekly commentary series Where Y’Eat. 

Ian is also a staff writer for the daily newspaper the New Orleans Advocate, covering the culture, personality and trends behind the city’s famous dining scene.

He is the author of two books - “Louisiana Rambles: Exploring America’s Cajun and Creole Heartland,” a travel narrative about south Louisiana culture, and “A Season of Night: New Orleans Life After Katrina,” an account of the first months in the city after Hurricane Katrina.

He has been a contributor to WWNO since 2009.

Ian McNulty

A category of café I call "Viet Orleanian" are run by Vietnamese people, specialize in New Orleans staples and, increasingly, are started to weave a little of their own native flavors into the mix too.

The Lenten fish fry is a sign of the season in south Louisiana that brings more than flavor to the table.
Ian McNulty

Each Friday during Lent, churches around New Orleans are transformed into bustling community cafeterias, full of people, suffused with the aroma of frying fish and driven by the pulse of deep tradition.

Representing a sector with some 19,000 organizations across the state, the Louisiana Association of Nonprofit Organizations is helping them tell their stories and use their resources most effectively.

Ian McNulty / WWNO

Traditional Turkish food finds a nontraditional setting along rejuvenating St. Claude Avenue inside the multi-modal Healing Center.

GNOF

On the water, commercial fishermen are accustomed to being self sufficient and independent. But the nonprofit Coastal Communities Consulting helps build the sustainability of these businesses dockside, in the world of loans, taxes, tuition and ever-changing seafood prices.

How one nonprofit helps early- and mid-career educators build professional leadership skills that go beyond classroom instruction.

Ian McNulty / WWNO

Long a symbol of post-Katrina defiance, the refurbished sign at vintage burger joint kindles the past and points to the future.

With its annual Water Challenge, the Idea Village is trying to turn one of the region's most pressing issues into an economic engine. 

Ian McNulty / WWNO

As turkeys were prepared in countless New Orleans kitchens this past holiday season, in the Cuban kitchen at the back of the Mid-City corner grocery Regla Store, attention turned to roasted pork legs.

Fish Tales at Kanno

Feb 3, 2012
Ian McNulty / WWNO

Along the diverse, densely-packed blocks of Fat City you’ll find a creative Japanese chef crafting exquisite compositions.

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