Louisiana Eats!

Wednesdays at 1:00 p.m. and Saturdays at 11 a.m.

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!

Connect with the show on Facebook and on Twitter.

Major Support for Louisiana Eats! comes from: 

Zatarain's, Popeyes Louisiana Kitchen and Rouses Supermarkets.

With additional support from:

Dickie Brennan Family of Restaurants, LCI Workers' Comp and Leitz-Eagan Funeral Home.

Genre: 
Composer ID: 
5187f96ce1c817b26f41488d|5187f939e1c817b26f414881

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Louisiana Eats!
1:00 am
Sat April 11, 2015

Louisiana Eats! Moves To The Fabulous SoFAB

Host Poppy Tooker carries equipment into the Southern Food and Beverage Museum for the show's big move. SoFAB is now the new home of the Louisiana Eats! studios.
Credit Chris Kehoe

Big news on this week’s Louisiana Eats! We move into our new studios, located in the Southern Food and Beverage Museum on Oretha Castle Haley in Central City.

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Louisiana Eats!
11:20 am
Sat March 28, 2015

Growing Up Brennan

Lally Brennan and Ti Martin, co-proprietors of Commander's Palace.
Chris Kehoe

When Owen Brennan opened the Vieux Carré restaurant in 1946, he created a Louisiana dynasty that today numbers more than a dozen establishments run by multiple members of the Brennan’s clan. On this week’s show, we explore what it’s like to grow up Brennan.

Lally Brennan and Ti Martin share childhood memories and discuss what it’s like to be at the helm of Commander’s Palace today.

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Louisiana Eats!
9:10 pm
Fri March 20, 2015

Sweet Eats: Sugar And Honey

Spencer Marshall, beekeeping guru of Northern California, shows how he harvests honey from hives on his farm in Napa Valley.
Credit Terry McCarthy

What’s sweeter than honey? Sugar! Or is it the other way around? On this week's Louisiana Eats!, we try to answer that question as we examine the sweetest things from Louisiana, California and across the world.

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Louisiana Eats!
9:35 am
Sat March 14, 2015

These Pubs Are Homes Away From Home

The Irish Channel Parade is one of several St. Patrick's Day celebrations in Louisiana.
Credit Infrogmation of New Orleans / Flickr

This week, we are headed straight to the living room. But we don’t mean the living room in your house; we’re talking about the nearest Irish Pub! In honor of St. Patrick’s Day, Louisiana Eats! is exploring all things Irish.

Tulane History Professor and author of the new book “The Irish in New Orleans,” Laura Kelley gives us a history of Irish immigrants in the Crescent City and how they influenced Louisiana culture in some unexpected ways.

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Louisiana Eats!
11:00 pm
Fri February 27, 2015

Fun, Funky & Almost Famous

Author Jyl Benson & photographer Sam Hanna discuss the importance of collaboration and creative energy when working on "Fun, Funky and Fabulous: New Orleans' Casual Restaurant Recipes."
Credit Sandra Hanna

It's a common fact of life that there is more to people and things than meets the eye.

For example, many people know New Orleans artist Thomas Mann for his jewelry and metal sculptures, but may have been unfamiliar with his interest with food. An accomplished cook and self-styled ovo-lacto-piscean vegetarian, Thomas will get to show off his chops on Food Network's new competitive cooking show "All-Star Academy," which premieres Sunday, March 1 at 8 p.m. He gives us the scoop on his network debut and what audiences can expect to tune in to.

Louisiana Eats! roving reporter Jyl Benson is more than just a longtime contributor to our show. She's also a prolific food writer and, most recently, author of a new cookbook: "Fun, Funky and Fabulous: New Orleans' Casual Restaurant Recipes." Along with collaborator Sam Hanna, Jyl discusses how the book came together, both offering an in depth look at their approach to food photography.

Also, Chris Boucher, industrial hemp advocate, explains the benefits of Cannabis sativa, the plant often demonized as "The Devil's Weed." While hemp and marijuana are both derivatives of Cannabis sativa, hemp contains no THC, the active chemical that gets marijuana users high. Chris explains why attitudes toward hemp turned sour by the 1930s and why he believes, with new research and growing interest in the product, hemp cultivation will soon become a giant industry in the U.S.

We're taking a long look on both sides of the fence on this week's Louisiana Eats!

Louisiana Eats!
5:01 pm
Fri February 20, 2015

Tet Festival Offers 3 Days Of Delicious Vietnamese Cuisine

Pho, a Vietnamese noodle soup, is one of a variety of dishes that will be available at this weekend's Tet festival.
Credit snowpea&bokchoi / Flickr

Vietnamese New Year was officially Thursday, but the festivities in New Orleans East have just started. The largest of these events is a three-day Tet festival hosted by Mary Queen of Vietnam Church (14001 Dwyer Blvd.) beginning Friday, February 20 at 6:30 p.m.

Drawing in thousands of locals and visitors from across the region, the neighborhood festival features live music, dancing, fireworks and, of course, exceptional Vietnamese cuisine. Food writer Ian McNulty gives Poppy the scoop on what dishes to sample this weekend and why you should arrive with an empty stomach.

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Louisiana Eats!
1:30 pm
Wed February 18, 2015

Louisiana Eats! Celebrates The Lunar New Year

The Lunar New Year is February 19, with celebrations continuing through the weekend.
Credit Kenny Louie / Flickr

Mardi Gras may be over, but festivities for the Lunar New Year have just begun! On this week's Louisiana Eats!, we celebrate the Year of the Goat the way they do in China, with a baijiu toast, courtesy of baijiu enthusiast Derek Sandhaus. Derek explains to us the story behind the ancient Chinese liquor and its recent emergence in the West.

Then we'll check in with our roving reporter Ian McNulty about this weekend's Tet Festival at Mary Queen of Vietnam in New Orleans East. Gabriella Gershonson of Every Day With Rachel Ray shows us how to host a dim sum brunch. Finally, John Georges, Master Distiller of Angostura Rum, gives us a look at how they ferment, distil and age their famous liquor.

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Louisiana Eats!
4:00 pm
Tue February 10, 2015

It's Carnival Time On Louisiana Eats!

Carnival traditions may vary across the state, but all Louisianians love a celebration.
Credit Poppy Tooker

It's Carnival time in Louisiana! We'll take you into the secret realm of some of New Orleans' oldest Mardi Gras krewes by visiting Antoine's and Tujague's Restaurants. Antoine's fifth-generation proprietor Rick Blount gives us a tour of the Rex Room, the Proteus Room, the Twelfth Night Room, and the Hermes Bar. Then, Mark Latter of Tujague's shows us the infamous Krewe d'Etat Room, a place of rollicking misbehavior.

In sharp contrast to elaborate parades and krewes of New Orleans, Mardi Gras in Cajun Country is altogether different. From Lafayette, Toby Rodriguez and Lucius Fontenot talk to us about the prairie Mardi Gras traditions that make Acadiana unique.

Also, Robin Young, host of NPR's Here & Now, turns the tables on Poppy with an interview about Mardi Gras food. There's more to it than just King Cake!

Allons au Mardi Gras!

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Food
2:07 pm
Mon February 9, 2015

Getting Ready For Mardi Gras

King cakes are a popular Mardi Gras / Carnival tradition. (Eric Wagner/Flickr)

Originally published on Mon February 9, 2015 2:48 pm

King Cakes, fancy balls and brandymilk punch are some of the staples of Mardi Gras season in New Orleans. Poppy Tooker, a native New Orleanian and host of the public radio program Louisiana Eats!, explains the traditions to Here & Now’s Robin Young. She also shares this recipe for Milk Punch:

Milk Punch

Serves 6.

Ingredients:

1 cup (8 oz.) brandy or bourbon

1/2 cup cream

2 cups whole milk

1/4 teaspoon vanilla

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Louisiana Eats!
12:50 pm
Fri January 30, 2015

Home Cooking: Black Pots & Beyond

Ryan Trahan of Dark Roux in Lafayette prepares cracklings at the Blackpot Festival & Cookoff.
Christina Walsh

In Louisiana, home cooking requires a lot of artisanal skill. Whether it’s spending hours in the kitchen laboring over a pastry or hours alongside a black pot perfecting a roux, the Pelican State’s best foods are often labors of love. That’s what we’ll discover as we tour the state for our latest edition of Louisiana Eats!

In Shreveport we’ll meet with Scott Roebuck and Lizz Bowen, owners of Sevendipity, an up and coming restaurant in the Highlands neighborhood. We’ll learn how Scott’s self-taught cooking technique led him to create Louisana’s answer to the cronut.

We’ll also meet dozens of talented chefs at the Blackpot Festival & Cookoff held annually in Lafayette’s Acadian Village. This gathering of south Louisiana musicians and cooks draws in more and more attendees each year with its come-one, come-all hospitality and generosity of spirit. We’ll hear how community outweighed all the competition at this year’s cook off. And stir your appetite for roux, rice, and gumbo with author Stanley Dry. From North to South, we’ve got a real taste of the state.

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