Donald Link decided that pursuing a finance degree at LSU wasn't his style, so he opted for a life in the kitchen instead. He's done well for himself: in the past seven years the Link Restaurant Group has won five James Beard Awards.
At one point during his cooking career, Donald Link's co-workers nicknamed him "Hot Shot." Was it deserved? That depends on who you ask. Donald shares his side of the story with us in a revealing interview that takes you from the rock and roll kitchens of San Francisco to his award-winning restaurants in New Orleans.
When Bill Cosby announced his return to television this past week, we were delighted to share our exclusive interview with this comedy legend. Bill talks about his fondness for gumbo, some backstage shenanigans from a local crew, and reflections from the Civil Rights era.
With so much dissenting information over dietary choices, it's tough to know which regime is right for you. We're not choosing sides, but in the next hour on Louisiana Eats! we'll speak with experts who know where they firmly stand.
Nina Teicholz spent nine years researching The Big Fat Surprise, which advocates a diet of meat, cheese, dairy and eggs. Not your style? Stick around for Wynnie Stine's reflections on The Moosewood Collective, an innovative restaurant built on 60's idealism.
The Food Bank of Central Louisiana will be cooking up ratatouille for its first demonstration in the Nutrition on Wheels or N.O.W. truck that is set to roll into the town of Oberlin in Allen parish on Wednesday.
The grant-funded N.O.W. truck is equipped with a full kitchen. It will park in small central Louisiana towns this fall with staff demonstrating healthy cooking techniques, according to Food Bank of Central Louisiana executive director Jayne Wright-Velez.
Originally published on Tue August 12, 2014 7:42 am
A new pilot program in Louisiana aims to get locally grown food into school cafeterias.
The Harvest of the Month project seeks one school in central Louisiana to participate in the grant.
The goal is to increase access to local produce in schools, encourage students to make healthy food choices, and deliver a curriculum that informs students where their food comes from in support of the local foods movement, according to John Dean, regional food systems planner at the Central Louisiana Economic Development Alliance.