Thomas Walsh

Thomas Walsh is an independent radio producer for WWNO.  Each week he works to produce new editions of Louisiana Eats and All Things New Orleans, as well as Notes From New OrleansThe Farmer's Market Minute, and The Green Minute.  Outside WWNO, Thomas is a volunteer disc jockey for WTUL, where he hosts a weekly live four-hour program broadcasting twentieth century classical music. Thomas has four years experience in audio engineering, and a BA from Trinity University in San Antonio where he double majored in communications and philosophy. Someday he will give away his entire collection of Grateful Dead concerts, which has swelled to unnecessary proportions in recent years.

NPR Story
9:53 pm
Fri January 16, 2015

Why Are These Beverage Craftsmen Concerned With Water Conservation?

Bruce Cakebread, left, of Napa Valley's Cakebread Cellars has faced a terrible drought for the past four years. He's partnered with other family wineries and UC Davis to help develop water conversation programs.
Terry McCarthy

Originally published on Mon January 19, 2015 9:03 am

Water conservation and ecology are at the utmost concern to beverage makers like Great Raft Brewery and Cakebread Cellars. Andrew Nations has gone to great lengths to figure out ways to change the taste profile of Shreveport's water, and Bruce Cakebread has helped organize a group of winemakers to ensure that their family businesses will survive the ongoing drought in California. We'll join each of them on site as they focus their attention towards these environmental issues.

And once you hear Molly Kimball's advice about the benefits of a daily glass of wine, you'll be glad these beverage makers are so disciplined. New research suggests that a little alcohol is great for a healthy heart: a perfect pairing, if you will. Should that not be enough for a perfect pairing, then turn to Scott Gold for his take on what makes a bowl of chili great, a great companion on a cold winter night. 

Plus food writer Jason Wilson joins the show and Poppy shares her recipe for Coq Au Vin.

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Louisiana Eats!
4:40 pm
Tue June 24, 2014

Can A Week-Long Trip Mint New Ambassadors To New Orleans?

Each spring, students in NYU's Food Studies program visit Louisiana to learn about the state's unique cultural identity.

Originally published on Mon August 11, 2014 11:40 am

Students at NYU's Food Studies program are studying to be professionals in all walks of life, from community organizers and journalists to food-policy experts and public health workers.

The class takes a week-long trip to New Orleans each year, which is often the first time students visit the city. Their professor goes to great lengths to connect them with authentic Louisiana experiences, but is a week enough time to overcome years of media-saturated preconceptions?  

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Louisiana Eats!
2:25 pm
Sat March 15, 2014

NOCCA's Culinary Arts Program Serves Up 'The Dish That Makes A Difference'

This year's competitors: Chefs Quanna Bourgeois, Landry Duchane and Arieanna McKnight.

Originally published on Fri March 21, 2014 10:08 am

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