food

Where Y'Eat
4:14 pm
Thu April 26, 2012

Where Y'Eat: Eating by the Numbers at Jazz Fest

The cochon de lait po-boy at Jazz Fest.
Ian McNulty

What happens when your top Jazz Fest picks are on the plate instead of on stage? One hungry fest fan finds out.

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Louisiana Eats!
5:46 pm
Wed April 25, 2012

Makin' Groceries Since 1922

Langenstein's Uptown Grocery Store.

H.D. Lanaux talks about how his family's business, Langenstein's Grocery, has provided service to New Orleans for decades. Plus, jewelry designer Thomas Mann discusses how food inspires his techno-romantic creations.

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The Salt
12:02 pm
Wed April 25, 2012

Mad Cow Disease: What You Need To Know Now

Cattle feeding practices have been changed in an effort to halt the spread of mad cow disease.
iStockphoto.com

Originally published on Thu April 26, 2012 9:29 am

Mad cow disease has been detected in a cow in California, the first time since 2006 that the deadly disease has surfaced in the U.S.

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Food
1:30 pm
Sat April 21, 2012

Earth Day Composting

Your best crops may spring up from your backyard compost.
CCFM

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.

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Food
4:14 pm
Thu April 19, 2012

Where Y'Eat: Boiling on the Best Bank

Shrimp and crawfish share the paper at Sal's Seafood.
Ian McNulty WWNO

A visit to one West Bank seafood specialist can feel like a mini road trip out to crawfish-producing Cajun country.

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Louisiana Eats!
5:52 pm
Wed April 18, 2012

Canvases & Crabs

One of Gustav Blache's painting on display at the New Orleans Museum of Art.

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.

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The Salt
10:52 am
Wed April 18, 2012

Plan To Slaughter Horses For Human Consumption Is Met With Distaste

No, that's not beef — it's horse meat, at a butcher shop in France. Horse remains a popular food in many countries, but often makes Americans squeamish.
Christophe Simon AFP/Getty Images

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.

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Food
1:15 pm
Sat April 14, 2012

Wild Foods

Wild mulberries.
CCFM

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.

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Marketplace Money
8:00 am
Sat April 14, 2012

Bringing fresh food to everyone in New Orleans

Actor Wendell Pierce is working to bring his own chain of grocery stores to food deserts in New Orleans.
Justin Sullivan Getty Images

You loved him as Detective William "Bunk" Moreland on "The Wire." You may also know him as the trombone-playing Antoine Batiste from HBO's "Treme."

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Korean Food
4:06 pm
Thu April 12, 2012

Where Y'Eat: Where Kimchi Is King

The Korean flavors are fresh, bold and entirely vegan at the Wandering Buddha.
Ian McNulty WWNO

The barroom setting and vegan approach is a little unorthodox, but the Korean flavors at the Wandering Buddha are easy to love.

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