Louisiana Eats!

Saturdays at 1pm
  • Hosted by Poppy Tooker

Louisiana Eats! is a radio show for people who cook and people who love to eat well—all with a Louisiana point of view and Poppy’s distinctive Louisiana voice.

In each program listeners join Poppy as she meets people who produce, cook, and eat the foods we enjoy and treasure—exploring kitchens and stores, farms and waterways where favorite foods are produced and prepared. And because Louisianans love all kinds of food, Poppy won’t limit herself to shrimp creole and hot sauce!

On this week's show, we meet some individuals who are doing their part to make the world a better place through food. 

 

We begin with the remarkable story of JoAnn Clevenger of the Upperline Restaurant. While she is known first and foremost for her beloved restaurant, JoAnn has taken on many different endeavors over the years, all with the unifying purpose of bringing people together.

To tell a truly engaging story, you have to dig deep beneath the surface. When it comes to radio storytelling, Davia Nelson and Nikki Silva, also known as the Kitchen Sisters, are masters. Through projects like Lost and Found Sound and Hidden World of Girls, the independent producers tell stories for NPR and online "from the flip side of history."

Louisiana Eats is on the road again, this time to Evangeline Parish, where residents show pride for their French, Cajun, and Creole heritage through their food, music, and traditions. On this week's show, we participate in the annual Le Grand Hoorah celebration, while hitting many iconic spots along the Cajun Prairie.


On this week’s show, we take a sonic journey through Appalachia to explore the history and legacy of its unique foodways.

 

We begin with Troy Ball, whose hobby as a moonshiner became a means of helping her family survive financial ruin. Troy’s memoir, Pure Heart, tells a very personal story of raising two special needs sons while becoming the first legal female moonshiner in Southern history.


It's July in New Orleans, which means two things: scorching temperatures and the hottest event in the spirits world -- Tales of the Cocktail! On this week's show, we look at the annual summertime conference that brings the international cocktail scene to the Crescent City.


On this week's show, just in time for the Fourth of July, we're celebrating the good old-fashioned American barbecue and the even older tradition of curing meat for preservation and eating.

We begin with Rien Fertel, author of The One True Barbecue, who demystifies the role of the pit master in the tradition of whole hog barbecue in Tennessee and the Eastern Carolinas. Rien’s exhaustive research led him to some of the smokiest and most storied barbecue shacks in America. But you may want to keep your distance, if those pigs catch on fire, it won't just be the fireworks exploding! 

On this week’s show, we take an in-depth look at the unlikely conservationists who work along the Mississippi River watershed.

We begin with author Miriam Horn, whose book Rancher, Farmer, Fisherman profiles five people who sustain production while preserving their environment. Miriam joins us to talk about her discovery — that there’s much more that unites Americans than divides us.

 

On this week’s show, we travel to Greenville, Mississippi for their annual Delta Hot Tamale Festival

 

We begin by speaking with author Julia Reed, who participates as the festival’s official Pizzazz Consultant. Julia’s writing has graced the pages of NewsweekThe Wall Street Journal, Vogue Magazine and Garden and Gun. She shares memories of the very first Hot Tamale Festival and the significance of the hot tamale in the Mississippi Delta.

On this week’s show, we take an in-depth look the evolution of restaurant dining in the America and speak with the co-owner of one the nation's top restaurants.

On this week's show, we hit the road to tour a variety of farms that do everything from growing fresh produce to raising colonies of honeybees. We begin with a tour of Mahaffey Farms in Princeton, Louisiana, where Evan McCommon has been converting his family's timber ranch into a biodiverse farm. The changes have been slow, but his resolve steady as the 1,100 acres change from a dense forest to an open savannah.

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