Acadiana, like most of Louisiana south of I-10, is a mix of the ancient and the brand-new. And while the march of time, and the disappearing coast, threaten to change everything, some young people are using music and food to keep traditions alive.
Building a cookbook is a lot of work. From recipe testing to photography sessions to finalized editing, the process can be grueling. On this week's Louisiana Eats! we'll hear how it gets done, from beginning to end, from a group of authors and photographers.
There is nothing seasonal about weinerschnitzel or sauerkraut. But dine around New Orleans during October and you might think otherwise as these traditional German dishes are trotted around for Oktoberfest celebrations.
However, now that it’s November, and all the costume lederhosen and plastic beer steins have been stowed for the year and the last refrains of the chicken dance song are finally receding, local diners with a taste for traditional Bavarian cooking still have options.
Chef John Besh's Cooking from the Heart documents his journey through the domestic and European kitchens that have influenced his palette and cooking style. This week on Louisiana Eats! we'll cook a dish with John at Restaurant August and then join him in the dining room for a conversation about his career.
Delve into the supernatural on this week's Louisiana Eats! We're speaking with Manbo Sallie Ann Glassman about the role food plays in ceremonial vodou. Listen closely and the spirit will move you.
Spirits also leave behind their recipes, according to Mary Ann Winkowski. She's been able to speak with ghosts since her childhood and know several reasons why they stick around. And death has visited the Hermann-Grima House in the French Quarter; we'll take a took to learn about the customs of a 19th century funeral and the importance of food on All Saints Day.
If all of this is too spooky for you, stick around for a light-hearted chat with Clare Crespo for ways to spruce up your Halloween holiday.
Drew Ramsey, the high priest of Hubig's, is facing his century-old company's challenge of rebuilding after a devastating fire destroyed Hubig's factory. Rod Olsen, the titan of tortillas, jumped ship from Zapp's to launch Hola Nola Foods, Louisiana's first and only tortilla maker.
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On this week's Louisiana Eats! we speak with Adrian Miller about his new book,Soul Food: The Surprising Story of an American Cuisine,a self described love-letter to African-American cooks. Adrain traces the history of this particular cuisine and theorizes why it might be in jeopardy.
And for years the Amazonian rainforest has been in jeopardy. We hear from Louisiana native and ethno-botanist Dr. Mark Plotkin about the way it shapes our Louisiana table. Plus, Ryan Hughes also joins the program to discuss an exotic fruit he's just started working with: Dragon Fruit.