Tomorrow is Earth Day. While I risk sounding cliché, every day should be Earth Day. Instead, we treat the planet like trash. So, what is to be done?
For those of you who are discovering the joys of growing and cooking with fresh ingredients, might composting serve as one small step towards ecological responsibility? I know that sticking out of my market bags are voluminous carrot tops and leek greens. And that’s only that which I couldn’t fit inside the bag. Sometimes, I make stock with this excess fiber. Other times, I cut and disregard.
On this week's Louisiana Eats! we'll be joined by painter Gustave Blache to talk about his portraits of culinary icon Leah Chase. And then Rusty Gaude speaks about the new sustainable status of the Louisiana blue crab.
Originally published on Wed April 18, 2012 12:25 pm
When the ban on slaughtering horses for human consumption was lifted in the U.S. last November, it was only a matter of time before someone applied to start the practice up again.
That person is Rick De Los Santos, a New Mexico rancher and owner of Valley Meat Co. If the USDA approves his application to have a former beef slaughterhouse inspected, it would allow the first slaughter of horses in the U.S. since 2007.
With spring comes wild foods that inhabit our region. Last week, I met a group of visiting culinary students from France at a market.
Mid-conversation, the group’s leader took several steps away to harvest a lone mushroom on an adjacent patch of grass. He was elated to discover this fungus, like a familiar friend. “This wild mushroom is popular in France,” he said. To prove his point, he took a bite. I chose not to remind him that dogs favor that spot for cocking their legs.
Join us on Louisiana Eats! as we host a slew of familiar voices from The Splendid Table. First, you'll hear Lynne Rossetto Kasper and producer Sally Swift talk about their seventeen-year history with the nationally syndicated radio show. Then regular guests Jane and Michael Stern join in to discuss their never-ending journey across the country.
Earlier this week, I had one of those enviable New Orleans moments. There I was: standing in a farmers market, debating with a group of market-goers as to whether Lent’s Gumbo des Herbes does or does not contain meat.