Louisiana Eats! http://wrkf.org en Can A Week-Long Trip Mint New Ambassadors To New Orleans? http://wrkf.org/post/can-week-long-trip-mint-new-ambassadors-new-orleans <img class="wysiwyg-asset-image-wrapper wide" data-caption="Each spring, students in NYU&apos;s Food Studies program visit Louisiana to learn about the state&apos;s unique cultural identity." data-attribution="Credit Meryl Rosofosky" typeof="foaf:Image" src="http://mediad.publicbroadcasting.net/p/wwno/files/styles/placed_wide/public/201406/Mail_Attachment_0.jpeg" alt="" /><a href="http://cpa.ds.npr.org/wwno/audio/2014/06/A_NYU_Food_Students_naked_0.mp3" class="asset-audio">Click here to listen to an audio montage.</a>Students at NYU's Food Studies program are studying to be professionals in al Tue, 24 Jun 2014 21:40:55 +0000 Thomas Walsh 28478 at http://wrkf.org Can A Week-Long Trip Mint New Ambassadors To New Orleans? Cultural Tourism At Its Finest: Food Studies In New Orleans http://wrkf.org/post/cultural-tourism-its-finest-food-studies-new-orleans <img class="wysiwyg-asset-image-wrapper wide" data-caption="Professor Meryl Rosofsky, left, connects her students with authentic Louisiana experiences so that their visit here isn&#039;t isolated to the French Quarter and other tourist traps. " data-attribution="Credit Meryl Rosofosky" typeof="foaf:Image" src="http://mediad.publicbroadcasting.net/p/wwno/files/styles/placed_wide/public/201406/Mail_Attachment_6.jpeg" alt="" /><a href="http://cpa.ds.npr.org/wwno/audio/2014/06/Eats_062114_1.mp3" class="asset-audio">Click here to listen to this week&#039;s show. </a><p><span style="line-height: 1.5;">Using food as a way to understand the world is something your parents probably never studied in college, but it’s has become a popular discipline in the past decade. Each year, professor Meryl Rosofsky brings students from <a href="http://steinhardt.nyu.edu/nutrition/food/ma/" target="_blank">NYU’s food studies program</a> to New Orleans for a week-long cultural immersion. We join them at Dooky Chase to hear if their preconceptions of New Orleans are being shed.</span><p>We’ll also visit the <a href="http://www.steamboatwarehouse.com/menu" target="_blank">Steamboat Warehouse </a>in St. Landry Parish, take a cooking class with <a href="https://twitter.com/KyanDouglas">Kyan Douglas</a>, and <a href="http://nolavie.com/food-porn-friday-the-brilliance-of-leftovers-32820/" target="_blank">make leftovers with Scott Gold </a>and his enormous jar of kimchi.&#160;<p> Sat, 21 Jun 2014 21:39:48 +0000 Poppy Tooker 28477 at http://wrkf.org Cultural Tourism At Its Finest: Food Studies In New Orleans Summertime Fun: Hot Dogs, Picnics And Kids http://wrkf.org/post/summertime-fun-hot-dogs-picnics-and-kids <img class="wysiwyg-asset-image-wrapper wide" data-caption="The growing popularity of Louisiana&#039;s gourmet sausage vendors has helped catapult the local hot dog scene into the national dialogue. " data-attribution="Credit Wikipedia/Creative Commons" typeof="foaf:Image" src="http://mediad.publicbroadcasting.net/p/wwno/files/styles/placed_wide/public/201309/Hot_dogs_with_mustard_relish_and_cheese_sauce.jpg" alt="" /><p><a href="http://cpa.ds.npr.org/wwno/audio/2014/06/Eats_090713.mp3" class="asset-audio">Click here to listen to this week&#039;s show.</a><p><span style="line-height: 1.5;">As temperatures rise around Louisiana it's become perfectly clear that summer is here. So this week on <em>Louisiana Eats!</em> we're talking about traditional summertime foods, giving you advice for picnics, and hearing how to keep your kids entertained during the hottest part of the year.</span><p> Sat, 14 Jun 2014 21:37:30 +0000 Poppy Tooker 28476 at http://wrkf.org Summertime Fun: Hot Dogs, Picnics And Kids Turning It Around With Food: Triumph Kitchen In Baton Rouge http://wrkf.org/post/turning-it-around-food-triumph-kitchen-baton-rouge <img class="wysiwyg-asset-image-wrapper wide" data-caption="In order to help fiance Triumph Kitchen, directors Chris and Sommer Wadsworth have sold local businesses wall space and commissioned young artists to paint them." data-attribution="Credit Thomas Walsh" typeof="foaf:Image" src="http://mediad.publicbroadcasting.net/p/wwno/files/styles/placed_wide/public/201406/Triumph_Kitchen_-_Chris_%26_Summer.JPG" alt="" /><p><a href="http://cpa.ds.npr.org/wwno/audio/2014/06/Eats_060714.mp3" class="asset-audio">Click here to listen to this week&#039;s show.</a><p><span style="line-height: 1.5;">In Baton Rouge, teenagers looking to turn their lives around are <a href="http://www.triumphkitchen.org/about.html" target="_blank">getting involved with Triumph Kitchen</a>. &#160;Directors Chris and Sommer Wadsworth join us to share Triumph’s story and then we’ll turn to New Orleans to hear how <a href="http://libertyskitchen.org/youth-development-training/" target="_blank">Liberty’s Kitchen, a local non-profit, is doing similar work.</a></span><p>Then we’ll be joined by <em>Louisiana Eats!</em> <a href="http://www.drgourmet.com/recipes/#.U5J49vldVio" target="_blank">regulars Dr. Gourmet </a>and Ryan Hughes to hear what they’ve got in store for the summer. Ryan’s traveling to Russia to feed a festival of people and Dr. Gourmet’s ready to share his tips about combating heart disease. Plus, Cory Bahr gives us the scoop about <a href="http://www.opentable.com/restaurant-cotton-reservations-monroe?rid=85258&restref=85258" target="_blank">his fine-dining restaurant in Monroe</a>.<p><span style="color: rgb(51, 51, 51); font-family: Georgia, Times, serif; font-size: 15px; line-height: 22px;">And don’t forget to&#160;</span><a href="mailto:love@palacecafe.com?subject=Love%20at%20Tales" style="margin: 0px; padding: 0px; border: 0px; font-size: 15px; vertical-align: baseline; color: rgb(12, 76, 162); font-family: Georgia, Times, serif; line-height: 22px;">send in your personal stories</a><span style="color: rgb(51, 51, 51); font-family: Georgia, Times, serif; font-size: 15px; line-height: 22px;">&#160;about finding love at Tales of the Cocktail.</span><p> Sat, 07 Jun 2014 16:03:31 +0000 Poppy Tooker 27849 at http://wrkf.org Turning It Around With Food: Triumph Kitchen In Baton Rouge A Taste Of Home: Finding Cultural Identity At The Table http://wrkf.org/post/taste-home-finding-cultural-identity-table <img class="wysiwyg-asset-image-wrapper wide" data-caption="A nine year old Polish boy shucks oysters in 1911. Sat, 31 May 2014 16:05:42 +0000 Poppy Tooker 27850 at http://wrkf.org A Taste Of Home: Finding Cultural Identity At The Table Need A Drink? Raise Your Glass To American Craft Beer Week http://wrkf.org/post/need-drink-raise-your-glass-american-craft-beer-week <img class="wysiwyg-asset-image-wrapper wide" data-caption="Tin Roof Brewing Company&#039;s William McGeeHee has plans of building a tap room at his brewery in Baton Rouge, where he&#039;ll be able to serve specialty-crafted, small-batch beers to guests. " data-attribution="Credit Thomas Walsh" typeof="foaf:Image" src="http://mediad.publicbroadcasting.net/p/wwno/files/styles/placed_wide/public/201405/William_McGeHee_%40_Tin_Roof.JPG" alt="" /><a href="http://cpa.ds.npr.org/wwno/audio/2014/05/Eats_051014.mp3" class="asset-audio">Need A Drink? Raise Your Glass To American Craft Beer Week</a><p><span style="line-height: 1.5;">On this week's edition of </span><em style="line-height: 1.5;">Louisiana Eats!</em><span style="line-height: 1.5;"> we raise a glass to American Craft Beer Week with brewers, bar owners, and innovators in the </span>microbrewing<span style="line-height: 1.5;"> industry.</span><p>We were lucky enough to snag craft beer pioneer <a href="http://www.amazon.com/The-Craft-Beer-Revolution-Microbrewers/dp/1137278765" target="_blank">Steve Hindy of Brooklyn Brewery</a> for a conversation about the history of craft beer and where it’s going next.<p>We’ll also visit a local breweries when we speak with William McGee of <a href="http://www.tinroofbeer.com/our-story/" target="_blank">Tin Roof Brewing Company</a> in Baton Rouge and Kirk Coco at <a href="http://www.tinroofbeer.com/our-story/" target="_blank">NOLA Brewing Company</a>. And we top it off with a chat at <a href="http://theavenuepub.com/beer-spirits/" target="_blank">The Avenue Pub</a> with Polly Watts about her predictions for craft brewing in Louisiana. Sat, 10 May 2014 17:21:52 +0000 Poppy Tooker 26457 at http://wrkf.org Need A Drink? Raise Your Glass To American Craft Beer Week The Ebb And Flow Of Louisiana Seafood http://wrkf.org/post/ebb-and-flow-louisiana-seafood <img class="wysiwyg-asset-image-wrapper wide" data-caption="Scientists and writers have speculated that Louisiana&apos;s bounty of redfish, shrimp, crab, and other seafood could be jeopardized in the changing global landscape. " data-attribution="" typeof="foaf:Image" src="http://wwno.org/sites/wwno/files/styles/placed_wide/public/201405/Louisiana_Redfish_LAAngler.jpg" alt="" /><a href="http://cpa.ds.npr.org/wwno/audio/2014/05/Eats_050314.mp3" class="asset-audio">Click here to listen to this week&#039;s show.</a><p><span style="line-height: 1.5;">Fresh seafood has defined Louisiana's cuisine for centuries. We're joined by a field of experts to discuss how the our seafood catches impact us ecologically, economically and culturally.&#160;</span><p>We'll hear from <a href="http://www.fourfish.org/writingbypaulgreenberg.html" target="_blank">Paul Greenberg</a> about the environmental changes that threaten the Louisiana's shrimping industry and then pass the buck to Louis Raines, a local shrimp distributor. Gerard Marias also joins the program to share his shrimp boiling recipe and techniques.&#160;<p>Plus author <a href="http://www.markkurlansky.com/books/new.aspx" target="_blank">Mark Kurlansky</a>&#160;talks about the impact we're having on the wildlife in the ocean, and chef <a href="http://gwfins.com/portfolios/food-philosophy/" target="_blank">Tenney Flynn</a> explains how to treat fish with the utmost respect once you've brought it home from the grocery.<p> Sat, 03 May 2014 17:25:18 +0000 Poppy Tooker 26458 at http://wrkf.org The Ebb And Flow Of Louisiana Seafood You Don't Have To Be Fancy: New Variations On Fish & Vietnamese Food http://wrkf.org/post/you-dont-have-be-fancy-new-variations-fish-vietnamese-food <a href="http://cpa.ds.npr.org/wwno/audio/2014/04/Eats_042614.mp3" class="asset-audio">Click here to listen to this week&#039;s show.</a><img class="wysiwyg-asset-image-wrapper wide" data-caption="Ryan Prewitt uses Uruguayan cooking techniques to prepare seared, grilled and smoked fish at Peche Seafood Grill in New Orleans." data-attribution="Credit Ed Lallo / Newsroom Ink" typeof="foaf:Image" src="http://mediad.publicbroadcasting.net/p/wwno/files/styles/placed_wide/public/201404/Peche_Ed_Lallo_Newsroom_Ink.jpg" alt="" /><p>Fine dining restaurants are often where innovations take place in the Fri, 25 Apr 2014 19:48:00 +0000 Poppy Tooker 25739 at http://wrkf.org You Don't Have To Be Fancy: New Variations On Fish & Vietnamese Food Consider The Can: An Unlikely Twist On A Louisiana Dish http://wrkf.org/post/consider-can-unlikely-twist-louisiana-dish If you're under 10 years old, the ingredients to an Easter meal are probably self-evident: chocolate bunnies, jelly beans and Peeps. If you're older, the usual suspects may (or may not) be less sweet, but they're likely no less traditional.<p>Poppy Tooker, host of New Orleans Public Radio's <em>Louisiana Eats,</em> is no stranger to dinner table traditions — even if her favorite was a year-round affair. Sat, 19 Apr 2014 13:42:03 +0000 Poppy Tooker 25428 at http://wrkf.org Consider The Can: An Unlikely Twist On A Louisiana Dish Crawfish & Barbecue: Staples At Spring Gatherings http://wrkf.org/post/crawfish-barbecue-staples-spring-gatherings <img class="wysiwyg-asset-image-wrapper wide" data-caption="" data-attribution="Credit Inna Astakhova / Shutterstock" typeof="foaf:Image" src="http://mediad.publicbroadcasting.net/p/wwno/files/styles/placed_wide/public/201404/crawfish.jpg" alt="" /><p><span style="line-height: 1.5;">&#160;&#160;</span><span style="line-height: 1.5;">&#160;&#160;</span><a href="http://cpa.ds.npr.org/wwno/audio/2014/04/Eats_041214.mp3" class="asset-audio">Click here to listen to this week&#039;s show. </a><p><span style="line-height: 1.5;">Getting together with family and friends is something </span>Louisianians<span style="line-height: 1.5;"> do best and in springtime, the weather's just right for barbecues and crawfish boils. This week on <em>Louisiana Eats!</em> we're going around the state to investigate two primary foods that feed the masses this time of year.</span><p>Sam Irwin grew up in crawfish country, so <a href="http://site.samirwin.net/menu.html" target="_blank">his fascination with our state's freshwater crustacean</a> seems natural. Sam's the first of many guests to discuss the crawfish, as well as <a href="http://mudbugmadness.com/festival-info/" target="_blank">Chris Jay</a> and <a href="http://nolavie.com/author/scottgold/" target="_blank">Scott Gold</a>, who join the conversation with their own advice about the mudbug.<p>Then we'll turn to members of <a href="http://www.southernfoodways.org/about-us/history-founders/" target="_blank">the Southern Foodways Alliance</a> for some insights into barbecue. Chef Drew Robinson talks about <a href="http://www.jimnnicks.com/community/fatback-collective/" target="_blank">running a barbecue joint with over 30 locations</a>, and John T. Edge discusses the peace-making capabilities of a great smoked pig. &#160;<p> Sat, 12 Apr 2014 13:19:06 +0000 Poppy Tooker 25104 at http://wrkf.org Crawfish & Barbecue: Staples At Spring Gatherings