Originally published on Tue August 12, 2014 7:42 am
A new pilot program in Louisiana aims to get locally grown food into school cafeterias.
The Harvest of the Month project seeks one school in central Louisiana to participate in the grant.
The goal is to increase access to local produce in schools, encourage students to make healthy food choices, and deliver a curriculum that informs students where their food comes from in support of the local foods movement, according to John Dean, regional food systems planner at the Central Louisiana Economic Development Alliance.
When it's unbearably hot in Louisiana, there's not much you can do to beat the heat. Take a tip from the guests on this week's Louisiana Eats!: cool down with a brew or leave town for a couple of weeks.
Michel Nischan, Toby Rodriguez and Brian Kyzar are all men with grand ambitions. Even though they work in different parts of the country, they each plan to bring about changes within their niche of the food industry.
Then we'll speak with Toby Rodriguez and Brian Kyzar as they prepare for a pop-up dinner on Frenchmen Street. They're joining us to talk about reviving the Cajun traditions that were on the verge of extinction as little as five years ago.
Plus, Dr. Gourmet returns and Poppy shares a recipe for fried shrimp heads: don't let them go to waste!
Two restaurants with deep menus of traditional Chinese flavors seem to be hiding in plain sight directly across from each other along one of the area's busiest boulevards.
The sound of broiled oysters sizzling in their shells is a familiar one in southeast Louisiana, and it will always turn heads. But it wasn't just the sound effects or wafting smell of garlic that captured our attention as a waitress crossed the dining room with one particular order.
The nonprofit Kids Rethink New Orleans Schools has held a youth-led press conference every summer since 2006. Middle- and high-school students talk about their concerns and priorities for the city. The group's mission is training young people to be thoughtful and capable leaders by transforming the education system.
Thursday, for the first time, the students of Rethink will call for a citywide youth day of action.
An exploration of a new po-boy shop with some different ideas for New Orleans' favorite sandwich, and some po-boy wine pairings too.
No matter what goes into it, the key to a po-boy is always the bread. That's the crucial difference that manifests from one po-boy shop to the next around New Orleans. And it’s the X-factor that has frustrated so many attempts to faithfully recreate a po-boy very far outside the 504 area code.