Tradition Begs For Evolution: Changing Federal Policy & Reviving Local Customs

WWNO - New Orleans Public Radio | By Poppy Tooker

Published August 2, 2014 at 5:00 AM CDT

Michel Nischan speaks with a group of New Orleans food enthusiasts at Tableau earlier this summer. His involvement in food policy has shifted how federal dollars are used to combat poverty.

MichelNischan, Toby Rodriguez and BrianKyzar are all men with grand ambitions. Even though they work in different parts of the country, they each plan to bring about changes within their niche of the food industry.

Michel's been in the game for over 35 years. Among the many jobs he's had, Michel's done farm work, cooked in a kitchen, and opened a restaurant with Paul Newman. Now he's focused on changing food policy on the federal level. We hope you'll be as inspired by Michel as we have.

Then we'll speak with Toby Rodriguez and Brian Kyzar as they prepare for a pop-up dinner on Frenchmen Street. They're joining us to talk about reviving the Cajun traditions that were on the verge of extinction as little as five years ago.

Plus, Dr. Gourmet returns and Poppy shares a recipe for fried shrimp heads: don't let them go to waste!

Shrimp Spiders (Serves 4)

24 large shrimp heads

Flour

Salt

Pepper

1 cup milk

1 egg

Hot sauce

Zatarain’s Fish Fry

Oil for frying

Pull the top shell off of the shrimp heads. Season flour with salt and pepper. Roll heads in seasoned flour. Make an egg wash by mixing milk, egg and hot sauce together. Dip each floured shrimp head in egg wash then roll in fish fry. Heat oil to 360 degrees. Drop shrimp heads into the hot oil and fry for 3 – 4 minutes, until browned and crunchy. Salt lightly and serve hot.

Brian Kyzar prepares food a pop-up event held at Three Muses earlier this year.