New Orleans is obsessed with food and music, but how often do they share equal billing under the same roof here? We've scouted some new and old favorite options, from barbecue with blues to contemporary jazz with Creole flavors.
Fresh seafood has defined Louisiana's cuisine for centuries. We're joined by a field of experts to discuss how the our seafood catches impact us ecologically, economically and culturally.
We'll hear from Paul Greenberg about the environmental changes that threaten the Louisiana's shrimping industry and then pass the buck to Louis Raines, a local shrimp distributor. Gerard Marias also joins the program to share his shrimp boiling recipe and techniques.
Plus author Mark Kurlansky talks about the impact we're having on the wildlife in the ocean, and chef Tenney Flynn explains how to treat fish with the utmost respect once you've brought it home from the grocery.
Sure there’s the music line-up at the New Orleans Jazz and Heritage Festival this weekend. But for some, the most important notes are savory, sweet or tart.
Each one of the food and drink booths at the festival is a stage all its own — with long hours of preparation and hard work to put on a good show. We looked behind the scenes at one staple item of Jazz Fest: Joyce's Lemonade.
The Sterling Farms grocery store in Marrero co-owned by actor Wendell Pierce is closing just one year after opening, the Times-Picayune reports.
Best-known for his roles in the cable TV series The Wire and Treme, Pierce has said that one of his most important goals with opening the market was to place fresh produce in urban “food deserts” where it was not otherwise available.
First Lady Michelle Obama had visited the store last July after making an address in New Orleans on nutrition and obesity.
The enterprising neighbors and opportune eats in the colorful neighborhood around the New Orleans Jazz & Heritage Festival make for an appetizing scene before or after the show.
Everyone knows you should be ready to eat during a day at Jazz Fest. But no one says you have to show up starving. And on the way back out, I’ve found it’s a good idea to have a little room in the tank too, to be ready for opportune eats.
Fine dining restaurants are often where innovations take place in the restaurant industry, but quality food is never limited to those locations. After spending years in white tablecloth restaurants, Jeff and Michael Gulotta started their own place, MoPho, which caters to the palates and pocketbooks of their working class industry friends.
Just as some fans of Jazz Fest plan their days to make the most of all the music available, the food obsessed must make their town blueprint the handle the cornucopia of Louisiana flavors around the event.