food

Chris Jay, bartender Aulden Morgan and Poppy Tooker sample the Carolina Reaper-infused vodka at Zocolo Neighborhood Eatery in Shreveport.
Joe Shriner

It's the holiday season in Louisiana—a time to eat, drink and be merry!

On this week's Louisiana Eats! we're getting ready for the season by planning the ultimate holiday cocktail party. Master mixologist Adam Seger tells us about his craft of pairing cocktails with art and culinary innovations. We also get a chance to taste his newest creation Balsam Amaro — a versatile vermouth unlike any you've ever had.

Wind-power trees, part of many installations at COP21 in Paris.
Tegan Wendland / WWNO

In Paris, international climate change negotiations continue. Drafts of the negotiating text are circulating, as the delegates meet in working groups behind closed doors. Meanwhile governments and agencies are releasing new reports and studies to highlight the serious impact of climate change. That includes new information on how climate change affects basic human survival through food production.

Roux Carre, a new food court from a local nonprofit in Central City.
Ian McNulty

In its natural habitat of shopping malls and concourses, the food court is set up for convenience and speed, offering a spread of ready options.

Transport the idea of a food court to a particular New Orleans neighborhood in the midst of change, however, and put a nonprofit business development group in charge, and you have something different. In the case of Roux Carre, it’s a food court designed to help aspiring entrepreneurs take a step up in the burgeoning business of New Orleans dining.

Joyce N. Boghosian / The White House

Leah Chase: say the name and New Orleanians know exactly who you’re talking about. She’s a great chef, a civil rights activist, and an avid art collector. And it’s not a stretch to say that – to some people – she’s the maternal figure of the city. On this edition of Nola Life Stories, Leah Chase, in her own words.  

This interview was conducted by Mark Cave for the Historic New Orleans Collection.

We've got a veritable cornucopia of Thanksgiving stories to share on this week's Louisiana Eats!
vxla / Flickr

This week on Louisiana Eats!, we gather around the table to delve into Thanksgiving traditions old and new. We hear about an unlikely culinary partnership between cookbook author Brandon Schultz and his cat, Lucy Schultz-Osenlund, who collaborated on a cookbook called Cooking for Two: Your Cat & You, a collection of recipes that will appeal to both man and man's best feline friend. Brandon tells us how he and Lucy celebrate something we're calling Catsgiving.

Grilled shrimp with crunchy vegetables makes for a modern po-boy from Killer PoBoys in the French Quarter
Ian McNulty

To have great po-boys, you need someone who can make the bread just right. You need someone with a good line on affordable, high-quality seafood and someone with no fear about perhaps applying too much roast beef gravy. The other essential ingredient is the customer with a local palate, the customer who will disregard national ad campaigns and coupons and bypass a rogue's gallery of fast food brands to get to a respectable po-boy shop.

Two marine biologists working triangular cages used in raising the baby oysters, known as spat.
Poppy Tooker

On this week's Louisiana Eats! we venture down to Grand Isle to explore the current state of Louisiana's shellfish industry.

Chet Overall / It's New Orleans

There’s an old saying about how to be successful in business - “Build a better mousetrap.” Meaning find a product everybody wants and do it better.

Peter's guests on Out to Lunch today have come up with new variations of products that enjoy massive worldwide popularity. Soft drinks and coffee.

Louisiana Sea Grant College Program at Louisiana State University

The state is bringing back its program to test fish for mercury, a heavy metal that is dangerous for human consumption. The program will be back up and running in January.

The Louisiana Department of Environmental Quality scaled back the program in 2008, when it ran out of funding.

Mercury comes from burning coal and other industrial activities. It gets into the air and then settles in streams and other waters, where fish absorb it.

Restaurants near the Lafitte Greenway are seeing a different kind of customer since the bike path opened. Po-boy purveyor Parkway Tavern & Bakery is one of them.
Ian McNulty

Look around the streets of New Orleans these days and it's impossible to miss that more people are traversing the city on bicycles.

Some restaurants and bars are noticing too, and nowhere more than a part of Mid-City that's becoming a crossroads of bike paths, a destination for in-town outings and, on nice days, a hub for people making the rounds by pedal power.

Pages