This week's edition of Louisiana Eats! investigates health care in the restaurant industry from an insider's point of view. We'll hear about life in the kitchen and the toll it takes on the workers who prepare our food.
NEW ORLEANS - By one count there were already 65 restaurants on the three miles of Magazine Street, a major artery through this city's upscale districts. But on a recent Monday, diners were eager for No. 66. The minute the lights went on at Ivy, an autumnal little lounge with an as-seen-on-TV chef, the curious were at the door.
Commercial kitchens are the workplaces (and playgrounds) of some of the most inventive people around and they have some of the best soundtracks on the planet.
When your dinner reservation is still just a pencil mark in a ledger, long before the candles are lit, before the linen table cloths are smoothed and the cutlery is placed just so, your favorite restaurants are suffused with great music. Rock 'n' roll, gut-bucket blues, country, funk, ska, and jazz make the food taste better because the chefs are listening. And their musical taste is just as refined as any other.
Dillard University's Office of Community Relations is helping people in Gentilly stay healthy. Eve Abrams explores the university's efforts to combat obesity, poor nutrition, and bad eating habits throughout the neighborhood.
Chrisean Mitchell shows me around the community garden in back of her Gentilly school.
In honor of the incredibly rare occurrence of Thanksgiving and Hanukkah overlapping, Louisiana Eats! is building the perfect Thanksgivukkah holiday meal with caterers, cooks and bakers.
First we'll speak with Bertha Pichon, a Creole woman who's been the Kosher caterer in New Orleans for over forty years. The Kosher conversation continues with a chat about traditional Hanukkah cooking preparations with Mildred Covert.
Then we'll hear about some of Louisiana's favorite Thanksgiving dishes from Madeline Wright and the NOLA Pie Guy.
Good local meat meets local Good Eggs. Seth Hamstead from full-service butcher Cleaver & Co., and Tess Monaghan from online farmer's market Good Eggs, are leading the local revolution back to the future of good, old fashioned, locally grown, seasonal and sustainable food. And they deliver.
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.