Rudy Lombard

Louisiana Eats!
2:15 am
Sat May 9, 2015

Bringing Racial Justice To The Table

Hoeing Young Cotton between 1865 and 1895 - albumen stereograph photoprints mounted on board by Samuel Tobias Blessing.
Credit Courtesy of The Historic New Orleans Collection

This episode of Louisiana Eats! examines African-American culinary life and culture in slavery times and today. Historic New Orleans Collection curator Erin Greenwald gives us a private tour of Purchased Lives: New Orleans and the Domestic Slave Trade, 1808–1865, an exhibit that examines the domestic slave trade in America. Solomon Northup, the free man of color who wrote the memoir "Twelve Years A Slave," comes to life with some amazing documents that shed light on his true story.

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Louisiana Eats!
1:00 am
Sat April 11, 2015

Louisiana Eats! Moves To The Fabulous SoFAB

Host Poppy Tooker carries equipment into the Southern Food and Beverage Museum for the show's big move. SoFAB is now the new home of the Louisiana Eats! studios.
Credit Chris Kehoe

Big news on this week’s Louisiana Eats! We move into our new studios, located in the Southern Food and Beverage Museum on Oretha Castle Haley in Central City.

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Louisiana Eats!
6:30 pm
Wed February 22, 2012

Tribute to Black History Month

Lawyer Rudy Lombard discusses his involvement with the Civil Rights Movement, while Dr. Jessica Harris leads you through a history of African-American foodstuffs. Plus homemaker Billie Carpenter.

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Louisiana Eats!
6:33 pm
Wed July 6, 2011

Overlooked Figures of the Past

Food writer John T. Edge

Stuffed Shrimp (Serves 6)

Stuffing:
3 Tablespoons butter
2 green onions, thinly sliced
1 celery rib, finely chopped
3 Tablespoons onion, finely chopped
1 Tablespoon parsley, finely chopped
1/2 loaf French bread
1 lb. fresh claw crabmeat
4 cups plain, dry bread crumbs
2 eggs
Salt and pepper to taste

Shrimp:
3 pounds fresh shrimp (about 36)
Salt and pepper
2 cups flour
1 egg
1 cup milk
Oil for frying

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Louisiana Eats!
6:01 pm
Wed April 20, 2011

Dooky Chase Traditions - Past and Present

Chef Leah Chase

Fried Chicken a la Leah Chase

Serves 4 - 6

1 whole chicken, cut into pieces
Salt and pepper
Flour
Oil for deep frying

Rinse the chicken piece thoroughly and pat dry. Liberally season the chicken with salt and pepper, then dredge in all-purpose flour. Heat the oil to 350 degrees and add the chicken to the hot oil making sure not to crowd the pot with too many pieces at one time. Set a timer for 20 minutes and when the timer rings, remove the chicken from the oil and drain on a rack. Serve immediately.

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