The new Good Eggs warehouse located on Tchoupitoulas Street is the nucleus of their operation. Vendors drop off their products, which are then separated into individual orders and shipped out to pick up spots around New Orleans.
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.