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Tagged: Jyl Benson

Louisiana Eats!
2:11 pm
Fri May 31, 2013

Natural Food Advocates Share Their Tips For Healthy Living

Credit Chiot's Run/flickr
Eliminating processed food from your diet does not mean you have to compromise flavor. For example, fried sage can bring a new dimension to some of your favorite dishes.
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Click here to listen to this week's show.

We're cutting out processed foods on this week's Louisiana Eats! First we'll speak with Loretta Barrett Oden about the pragmatic culinary heritage of her Native American people. Then Penelope Dane joins the conversation to talk about gluten-free living. Finally, we'll wrap things up with a conversation about the different vegan dining experiences across the country.

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Louisiana Eats
3:32 pm
Thu December 20, 2012

Christmas Treats & Trips

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Since opening in 2007, Sucre Sweet Boutiques and Confection Studio has become a popular destination for New Orleanians.
Over the course of many years, Chef Tariq Hanna has cultivated international relationships that have allowed him to create his own chocolate.
Fireworks, southern hospitality, and even snow are all a part of Natchitoches' Festival of Lights celebration.
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Join us as we celebrate Christmas on Louisiana Eats! Tariq Hanna of Sucre discusses a recent trip to Switzerland that resulted in his own customized chocolate. Then, after we travel to Natchitoches for the Christmas Festival of Lights, historian Rien Fertel tells us forgotten stories about the praline.

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Louisiana Eats!
2:05 pm
Wed October 10, 2012

A Documentary from the East, a Spirit from the South, and a Cookbook from the Past

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Adam Seger has helped innovate the American bar scene by showcasing fresh ingredients in many of his cocktails.
Pho, a popular Vietnamese noodle soup, is usually served with beef or chicken.
Food historian Rien Fertel chows down on Louisiana's local heritage.
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On this edition of Louisiana Eats! food writer Suzanne Pfefferle talks about making her first documentary, Vietnamese Cuisine in New Orleans. Then bartender Adam Seger discusses his Southern Louisiana roots, and historian Rien Fertel reveals secrets from The Picayune's Creole Cook Book.

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