memoirs

Joe Shriner

Good Eggs New Orleans is connecting farmers, value-added products, and consumers together in a single system. On this week's Louisiana Eats! we'll speak with leaders of the organization's local branch to hear how their work helps reduce farm waste and keeps money circulating locally.

We'll also turn to Chef Ryan Hughes for cooking tips about bottarga: a cured strip of roe sacks used for finishing salads, pastas and  pizzas.