Poppy Tooker

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.

Poppy provides weekly restaurant commentary on, “Steppin’ Out” (WYES TV). Her book, The Crescent City Farmers Market Cookbook received a Tabasco cookbook award and was named “Cookbook of the Year” by New Orleans Magazine.She was recognized by the Times-Picayune as a “Hero of the Storm” for her work reviving New Orleans restaurants and food providers following Hurricane Katrina. The International Association of Cooking Professionals recognized Poppy’s rebuilding efforts at their annual conference in April 2008, with their first ever, Community Service Award.

For over 25 years, Poppy’s cooking classes have centered on history and tradition as well as the food science behind her preparation.

Delve into the supernatural on this week's Louisiana Eats! We're speaking with Manbo Sallie Ann Glassman about the role food plays in ceremonial vodou. Listen closely and the spirit will move you.

Spirits also leave behind their recipes, according to Mary Ann Winkowski. She's been able to speak with ghosts since her childhood and know several reasons why they stick around. And death has visited the Hermann-Grima House in the French Quarter; we'll take a took to learn about the customs of a 19th century funeral and the importance of food on All Saints Day. 

If all of this is too spooky for you, stick around for a light-hearted chat with Clare Crespo for ways to spruce up your Halloween holiday. 

On this week's Louisiana Eats! we speak with Adrian Miller about his new book, Soul Food: The Surprising Story of an American Cuisine, a self described love-letter to African-American cooks. Adrain traces the history of this particular cuisine and theorizes why it might be in jeopardy.

And for years the Amazonian rainforest has been in jeopardy. We hear from Louisiana native and ethno-botanist Dr. Mark Plotkin about the way it shapes our Louisiana table. Plus, Ryan Hughes also joins the program to discuss an exotic fruit he's just started working with: Dragon Fruit.

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