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!
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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Louisiana Eats!
6:31 pm
Fri January 16, 2015

Why Are These Beverage Craftsmen Concerned With Water Conservation?

Bruce Cakebread, left, of Napa Valley's Cakebread Cellars has faced a terrible drought for the past four years. He's partnered with other family wineries and UC Davis to help develop water conversation programs.
Terry McCarthy

Water conservation and ecology are at the utmost concern to beverage makers like Great Raft Brewery and Cakebread Cellars. Andrew Nations has gone to great lengths to figure out ways to change the taste profile of Shreveport's water, and Bruce Cakebread has helped organize a group of winemakers to ensure that their family businesses will survive the ongoing drought in California. We'll join each of them on site as they focus their attention towards these environmental issues.

And once you hear Molly Kimball's advice about the benefits of a daily glass of wine, you'll be glad these beverage makers are so disciplined. New research suggests that a little alcohol is great for a healthy heart: a perfect pairing, if you will. Should that not be enough for a perfect pairing, then turn to Scott Gold for his take on what makes a bowl of chili great, a great companion on a cold winter night. 

Plus food writer Jason Wilson joins the show and Poppy shares her recipe for Coq Au Vin.

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Louisiana Eats!
10:30 am
Mon January 12, 2015

How Three Foodies Stay At The Top Of Their Field

Graison Gill makes the final touches to a batch of epis before they're baked at 550 degrees. These loaves are cut with scissors so they resemble a stalk of wheat.
Thomas Walsh

For the past twenty years Dana Cowin has been Food & Wine's editor in chief, but has keep a secret from her readers. Despite being surrounded by food nearly every single day, she never learned how to cook. But with the help of her friends, many of them famous celebrity chefs, Dana has mastered her mistakes in the kitchen and learned some invaluable life skills along the way. 

We're also joined by Tony Abu-Ganim, one of the world's leading mixologists. He's seen the profession go from being a secondary job to a respected career during his 30 years behind the bar and joins us to talk about the hardships he's encountered along that journey.

And for a set of bakers with roughly five years of experience on their hands, the crew at Bellegarde Bakery is making quite a name for themselves. We'll join Graison Gill and Brett Guadagnino at their Broadmoor bakery for an early morning baking session.  

Plus Ian McNulty and Chris Jay both join us for reports from the road

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Louisiana Eats!
2:21 am
Sun December 28, 2014

Louisiana Eats! 2014 Year In Review

National Cancer Institute

There were so many different food stories that emerged this past year that we had a hard time narrowing them down to a single hour of programming. Whether it was the Gulotta brothers opening up their own restaurant in Mid-City or a national grocery store returning to the city, there seemed to be new food stories popping up everywhere. It wasn't just local either: one of our favorite chefs traveled to Russia and The New York Times stuck its foot in its mouth

Sadly, we also lost some very good friends of ours. Michael Mizell-Nelson and Rudy Lombard both championed Louisiana's foodways and worked hard to preserve many of our customs and traditions. We'll revisit them one as time before we turn the page to another calendar year.

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Louisiana Eats!
11:28 am
Fri December 19, 2014

Holiday 2014: When Hanukkah & Christmas Collide

Credit US Navy

  Scholar Michael Twitty says that during the holidays, "everybody's stuff is all mixed up." He speaks from experience: Michael's connected to Hanukkah, Christmas, and Kwanzaa celebrations that keep him busy this time of year. He's one of the many guests who'll sit at our table to discuss how their holiday traditions are kept alive and why food is often at the center of those traditions. 

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