Tagged: food

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.

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

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.

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.