Poppy Tooker

Host of Louisiana Eats!

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.

Poppy provides weekly restaurant commentary on, “Steppin’ Out” (WYES TV). Her book, The Crescent City Farmers Market Cookbook received a Tabasco cookbook award and was named “Cookbook of the Year” by New Orleans Magazine.She was recognized by the Times-Picayune as a “Hero of the Storm” for her work reviving New Orleans restaurants and food providers following Hurricane Katrina. The International Association of Cooking Professionals recognized Poppy’s rebuilding efforts at their annual conference in April 2008, with their first ever, Community Service Award.

For over 25 years, Poppy’s cooking classes have centered on history and tradition as well as the food science behind her preparation.

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Louisiana Eats!
6:18 pm
Wed January 11, 2012

The Family, the Land, and the Tradition

Poppy speaks with Brazilian-born Ana Riehlmann about self-publishing her cookbook, traces Gulf Coast history with Felder Rushing, and learns about a contest taking place during Carnival season.

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Louisiana Eats!

Louisiana Eats! is a radio show for people who cook and people who love to eat well — all with a Louisiana point of view and Poppy’s distinctive Louisiana voice.

In each program listeners join Poppy as she meets people who produce, cook, and eat the foods we enjoy and treasure — exploring kitchens and stores, farms and waterways where favorite foods are produced and prepared. And because Louisianans love all kinds of food, Poppy won’t limit herself to shrimp creole and hot sauce!

Louisiana Eats!
4:37 pm
Wed January 4, 2012

Shaping Up and Slimming Down

Kitchen Commando Jodi Brown.

Everyone's doing their best to make changes as we rollover into a new year. We'll hear from Jodi Brown about indulging your way to good health, and from Second Harvest's Tony Biggs about value-shopping at the market.

Jodi Brown's Crazy Chocolate Clusters

Yield 2 dozen

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Louisiana Eats!
5:52 pm
Wed December 28, 2011

Year In Review

Get ready for the New Year on this week's special edition of Louisiana Eats! Join us as we talk with an award-winning author, an international hot dog legend, and a tag team of Cajuns preserving their heritage with the ultimate pairing of beer and rock 'n roll.

Louisiana Eats!
6:02 pm
Wed December 21, 2011

Holiday Edition

Alon Shaya's Chanukah Donuts

Serves 6 people

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Louisiana Eats!
7:02 pm
Wed December 14, 2011

Happy Table and Festive Wine

Mobile native Eugene Walter.

On this jolly edition of Louisiana Eats!, Poppy discusses the obscure, yet larger-than-life story of Eugene Walter. Then we'll get advice from W.I.N.O.'s Bryan Burkey about selecting wine for your gift-giving holiday celebration.

Champagne Mustard

Yield: 3 cups

1 1/3 cups Coleman's dry mustard
2 cups sugar
1 1/3 cups champagne (Regina white wine) vinegar
6 eggs

Mix together dry ingredients. Add vinegar. Mix in eggs one at a time and continue beating in a double boiler until thick.

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Louisiana Eats!
12:25 pm
Wed December 7, 2011

Expanding Organizations

On this week's edition of Louisiana Eats!, Poppy speaks with restaurateur John Currence about his latest collaboration with the Manning family, and then chats with the President & CEO of 2nd Harvest Food Bank about their initiatives around Louisiana.   

Sweet and Spicy Pecans

Yield: 1 cup

1 cup pecans
1 tablespoon butter
2 teaspoons worcestershire sauce
2 tablespoons sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

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Louisiana Eats!
12:26 pm
Wed November 30, 2011

Joel Salatin Says, "Folks, This Ain't Normal!"

Farmer Joel Salatin

Joel Salatin of Virginia's Polyface Farm discusses his radical farming philosophies.

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Louisiana Eats!
1:38 pm
Wed November 23, 2011

Thanksgiving Edition

Pie baker Kate McDermott.
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Louisiana Eats!
1:40 pm
Wed November 16, 2011

Fine Design

SEAFOOD GUMBO

1/2 CUP OIL
1 CUP FLOUR
4 GUMBO CRABS
2 LBS. SHRIMP
1 ONION, CHOPPED
1 BELL PEPPER, CHOPPED
3 STALKS CELERY, CHOPPED
2 LBS. OKRA, SLICED 1/4"
OIL FOR FRYING OKRA
1 - 1 LB. CAN CRUSHED TOMATOES
1 GALLON SHRIMP STOCK
1 CLOVE GARLIC
2 T THYME
1 BAY LEAF
1 BUNCH GREEN ONIONS
CRYSTAL HOT SAUCE TO TASTE

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