This is one of several photographs that Alexander Allison shot of the flooded conditions along the Mississippi River at the turn of the 20th century. Tulane University professor Oliver Houck used this picture on the cover of his recently released book, Down on the Batture
On this week's Louisiana Eats! we'll go Down on the Batture with Professor Oliver Houck. He'll explain the ecology of this small sliver of land, the bounty of foodstuffs found there, and the opportunities it provides for fringe living.
On this week's Louisiana Eats! we'll have an extended chat with Chef Ryan Hughes. Ryan talks with us about his transformation into a certifiable Southerner and explains the association between his new restaurant and the Southern Food & Beverage Museum.
We'll also hear how technology and food are becoming intertwined when Poppy speaks with representatives from the Gulf Seafood Trace program.
On this week's episode of Louisiana Eats!, Poppy sits down for an extended chat with Richard McCarthy, a homegrown hero who's provided leadership to the Crescent City Farmer's Market for more than fifteen years. Richard speaks about the work he's done in New Orleans and discusses his recent appointment as Slow Food USA's executive director.
Originally published on Thu February 14, 2013 12:35 pm
It's Mardi Gras, and down in New Orleans, the King Cakes, beignets and other gustatory delights are flowing freely. But if you prefer your culinary temptations with a side of history, allow me to introduce you to the calas, a Creole rice fritter with a storied past.
There is a big difference between gumbo and just any old soup. Gumbo is a full meal. It's a tradition and a philosophy. The fundamentals don't change, but the variations are endless. Our own Poppy Tooker went on CBS Sunday Morning to show Wynton Marsalis how it's done.
(CBS News) On New Orleans' Super Bowl Sunday, Wynton Marsalis brings us an essay about his home town's signature dish, as much a cultural symbol of New Orleans as the bayou or jazz: New Orleans, the Crescent City. It remains a fascinating place because of the diversity of its culture.
Originally published on Sat February 2, 2013 2:17 pm
Seven Layer Bean Dip is a staple of Super Bowl parties, but there's an inherent risk: What if you show up with a seven layer dip, and someone else brings eight layer dip? It's humiliating. Last year, we created this 32 Layer Bean Dip recipe to help you win the Dip Arms Race, once and for all.