Green Minute
3:32 pm
Fri August 9, 2013

A New Restaurant Group = Green Cuisine

Christal White from the Green Project delivers The Green Minute.

New Orleans is a city that has long been known for its amazing cuisine, but not exactly for being the most green. Our recipe for success is delicious, but lacks some very important: environmentally responsible ingredients. Well, leave it to LifeCity to tweak the recipe.

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4:25 pm
Thu August 8, 2013

Where Y'Eat: Bakeries On The Rise In New Orleans

Loaves hot from the oven at the new Uptown bakery Breads on Oak.
Ian McNulty

A surge in small bakeries around New Orleans signals a revival for local baking traditions in more ways than one.

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4:28 pm
Thu August 1, 2013

Where Y’Eat: Riding The (Roast Beef) Gravy Train

The roast beef po-boy at Bear's, only one of several possible vehicles for "debris."
Ian McNulty

Are the skills required to handle a roast beef po-boy passed down the family line? And when are New Orleans kids old enough to manage their own? These are some of the questions that come up when considering one of the city's classic sandwiches.

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Hubig's Pies
4:46 am
Sat July 27, 2013

Pie-Deprived New Orleans Roots For Bakery, A Year After Fire

Jill Pasquarella (right) pours powdered sugar on Brandon Connelly, who dressed as a baker from Hubig's Pies, during Mardi Gras in New Orleans in February.
Chris Granger The Times-Picayune/Landov

Originally published on Sat July 27, 2013 11:59 am

Almost any kind of comeback gets New Orleans excited, since the city lost so much in the flood after Hurricane Katrina. That goes especially for food.

One year ago Saturday, New Orleans lost a beloved brand when Hubig's pie bakery burned to the ground. The hand-held, fruit-filled crescents, fried golden-brown, had been delivered fresh to more than 1,000 local stores each morning.

Pie fans have come out in droves to support the company. But it takes more than T-shirts and fond memories to restart a business from scratch.

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4:26 pm
Thu July 25, 2013

Where Y'Eat: A New Approach At Vietnamese Cafés

"Bacos," or steamed buns fashioned like tacos, at Ba Chi Canteen.
Ian McNulty

As the noodle house staples of pho, spring rolls and banh mi proliferate around New Orleans, some new Vietnamese restaurants are standing apart with a more contemporary taste.

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Louisiana Eats!
5:00 am
Thu July 25, 2013

A Show Full Of Folksy Southern Storytellers

After a year's worth of ups and downs, Hubig's Pies has found a new place to call home.
Credit Catherine Threlkeld/The Times-Picayune

Click here to listen to this week's show.

On this week's show we're hosting a southern comedian, a southern business, and a southern chef.

Listeners may have seen Jeff Foxworthy hosting The American Baking Competition, but his connection to food runs deeper than some might expect. Jeff joins Poppy to discuss his relationship with food using his signature redneck humor.

It's been a long road of recovery for Drew Ramsey and the Hubig's Pie factory, but a year's worth of planning has found the business a new home. Drew's back to tell us the story.

Finally, Jarred Zeringue of Eat New Orleans discusses the family recipes that inspire his cooking.

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7:32 am
Sat July 20, 2013

Southern Peas-A Summer Delight

Originally published on Fri August 2, 2013 1:37 pm

Keep your garden productive through the dog days of summer.  The southern pea is a delicious summer vegetable that can take the Louisiana heat.

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8:46 pm
Thu July 18, 2013

The Language Of New Orleans In One Word: Gumbo

Lead in text: 
Marco Werman, the host of PRI's The World, was recently in New Orleans and filed this report on the intricate history of that most signature Louisiana dish: gumbo.
You might have heard me mention that I recently spent some time in New Orleans, as a guest of public radio station WWNO. And one of the things that struck me about the "Big Easy" is the language of the place. It's a reflection of the diversity and wild history of the city.
4:23 pm
Thu July 18, 2013

Where Y'Eat: Crafting A Cocktail Capital

Craft cocktails, and a whole industry behind them, are shaking things up at New Orleans bars and restaurants.
Ian McNulty

It’s one of those New Orleans clichés that just happens to be true: when we get together to eat in this town, the conversation reliably steers to the last meal we had or the next one we’re already anticipating. But this week that routine might be changed up a bit to focus more on the last and next cocktail and the places to find them.

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Music Inside Out with Gwen Thompkins
1:00 pm
Thu July 18, 2013

The Food & Music Of Louisiana

Credit Jamallac / Flickr

Food may be the most popular subject on the planet. In fact, scientists have long said that men and women think about food more often than almost anything else: more often than global warming or world peace, more than super heroes, more often, even, than sex.

We can't beat those odds, so this week on Music Inside Out we make a grocery list and dedicate the show to Louisiana songs about food.

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