Poppy Tooker

In her book, To Boldly Grow, author Tamar Haspel uses the term "first-hand food" to describe anything you get with your own two hands – meals we grow, fish, hunt, or even forage. According to the Washington Post food columnist, growing and sourcing your own food just makes it taste better. On this week's show, we're getting our hands dirty and meeting some people who are taking a do-it-yourself approach to food.We begin with Tamar, whose book chronicles the adventures of her and her husband as they go about raising livestock, growing vegetables, and even hunting their own meat. Recounting tales of their successes and failures, Tamar fills the pages with practical tips and hard-won wisdom for those looking to cultivate their own food.Then, we hear from fifth-generation chicken keeper, Lisa Steele, whose blog Fresh Eggs Daily inspired her book of the same name. Lisa shares her story as well as some egg-centric tips and tricks.Finally, we explore one of the South's favorite backyard crops – the mirliton. After our mirlitons drowned in Hurricane Katrina, they were saved from extinction thanks to the efforts of Dr. Lance Hill. We get an update from the good doctor and learn how mirliton lovers from across the globe have connected through his website, Mirliton.org, resulting in the world's largest collection of mirliton recipes.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

It's no secret that Louisiana culture and cuisine have broad national and even international appeal. This week, we look at some local companies that have successfully leveraged a love for Louisiana to expand their operations across the state and beyond.

Agriculture can be a tough business. To quote Will Rogers, "The farmer has to be an optimist, or he wouldn't still be a farmer." On this week's show, we meet three optimists who are revitalizing rural lands and redefining what it means to be a farmer.

It's Carnival time in Louisiana and we're ready for the party! On this week's show, we bring you an only-in-New-Orleans story that involves family, loyalty, and king cakes. We discuss a locally-made king cake that's a delicious collision of two cultures. And we learn about the evolution of the Rex Organization as it moves its official reviewing stands to Napoleon Avenue.

In his 1975 book, Cooking as Therapy, Louisiana-born doctor Louis Parrish offered some advice for those who felt their lives were in a perpetual state of chaos: "Reorient yourself toward better organization by starting in the kitchen. . . . If you can organize your kitchen you can at least start to organize your life." On this week’s show, we explore all the benefits that come from organizing your kitchen – from clearing clutter to finding lost treasures.

New Orleans has often been referred to as the northernmost city in the Caribbean. On this week's show, we examine Caribbean culture and cuisine and their influence on both Louisiana and the entire world. This week, we sit down with St. Lucia native Chef Nina Compton and the world's first global ambassador for the category of rum, Ian Burrell.

Louisianans are blessed with restaurants that have been dining destinations for generations. So whenever a culinary institution announces an ownership change, we tend to get nervous. On this week's show, we explore three restaurants that have changed hands, but whose owners have worked hard to preserve their traditions.

Anyone who has ever been employed in the hospitality industry knows what a challenge this kind of work can be to one's mental health. The combination of dealing with demanding customers while attempting to carry out multiple tasks all at once can wear out even the best workers. This week, we hear from two doctors who know a thing or two about taking proper care of oneself and avoiding mental meltdowns.

This edition of Louisiana Eats takes a look back at the year that was 2025 – and there’s plenty to celebrate! First, we hear from mixologist extraordinaire, Chris Hannah. His Jewel of the South tavern, named one the 50 best bars in the world in 2025, serves as both a center of cocktail innovation, and an homage to Crescent City highball history.

On December 18th, the great chef, author, and culinary educator Jacques Pépin turns 90 years old. This week, Louisiana Eats celebrates by bringing you our interview with Jacques as he shares stories from his childhood, his education in New York, and the importance of giving back.We're also joined by Jacques' daughter Claudine Pépin and son-in-law Rollie Wesen, who joined the French chef in creating the Jacques Pépin Foundation in 2016. They explain the impetus behind the project, and we learn how their 90/90 Dinner Series has served as both a birthday celebration and fundraiser to empower communities through culinary education.In November, Dickie Brennan hosted one of those celebratory dinners at his newest event space, The Josephine in New Orleans. Dickie joins us in the studio to talk about the star-studded dinner, which featured the culinary talents of Susan Spicer, Frank Brigtsen, Michel Nischan and Dickie himself.Finally, we speak with Chef Michel Nischan, a founding board member of the Jacques Pépin Foundation, who shares the scoop on how the organization is working to develop the next generation of restaurant professionals.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.