Ian McNulty

Producer

Ian is the host of Where Y’Eat and the Community Impact series at WWNO.

Each week, Ian shares his commentary on the intriguing food culture of New Orleans and south Louisiana with WWNO’s Where Y’Eat. He also shines light on the difference that innovative nonprofits are making across the New Orleans region through WWNO’s Community Impact series, interviewing nonprofit leaders and the people they serve.  Ian first became a WWNO contributor in 2009. He is a freelance journalist and a published author. A native of Rhode Island, Ian is a graduate of Rutgers University. He has lived in New Orleans since 1999.

Paul Cheney

A spirit of competition and creative excess is helping a local charity cook-off grow bigger and better, and in ways beyond the food offerings.

Ian McNulty

Food writer Ian McNulty on a new trend coming ashore in New Orleans with drinks, food and ambiance all set to the tone of tiki.

Ian McNulty

At the intersection of St. Patrick's Day and St. Joseph's Day in New Orleans, food-centric celebrations abound, but so do some unique hazards for the unwary.


Ian McNulty

Ian McNulty

Ian McNulty

We here in Louisiana have never been bashful when expressing our feeling for oysters. We devour them fried, grilled, broiled and baked, and we ravish them raw. But look around the New Orleans restaurant scene these days and it feels like the relationship has reached a new level of affection, and even infatuation.

Ian McNulty

It sounds so fundamentally good, so easy, so natural — it’s dinner out on the town with someone special, with your sweetheart. Well, pull your head out of the clouds, lover boy, because this is no time to be getting all mushy. This is Valentine’s Day. And this is serious business.

Ian McNulty

Some of the city's old-guard restaurants hold heralded places in Carnival tradition, and king cakes have been glittering extra brightly lately as chefs and bakers around New Orleans put their own stamp on its form and flavors.   

But, when it comes to keeping people going through the long haul of Carnival, the heavy lifting often falls to much more humble fare from unsung suppliers. These are the grocery stores, the delis and the specialty caterers of New Orleans, businesses that work at fever pitch once the parade season reaches its prime time. 

Ian McNulty

Ian McNulty


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