Louisiana Eats!

Saturdays at 1 p.m.
  • 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!

With so much dissenting information over dietary choices, it's tough to know which regime is right for you. We're not choosing sides, but in the next hour on Louisiana Eats! we'll speak with experts who know where they firmly stand.

Nina Teicholz spent nine years researching The Big Fat Surprise, which advocates a diet of meat, cheese, dairy and eggs. Not your style? Stick around for Wynnie Stine's reflections on The Moosewood Collective, an innovative restaurant built on 60's idealism. 

We'll also visit Veggie Fest in New Orleans, screen The 100 Foot Journey, and confront stress eating with nutritionist Molly Kimball

There's no shortage of bars in New Orleans, but if you're looking to get a specialty craft beer the The Avenue Pub should be among the first places you go.

When it's unbearably hot in Louisiana, there's not much you can do to beat the heat. Take a tip from the guests on this week's Louisiana Eats!: cool down with a brew or leave town for a couple of weeks.

Michel Nischan, Toby Rodriguez and Brian Kyzar 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!

Michel Nischan grew up spending time on his grandfather’s farm, so the thought of eating fresh food was second nature to him.

As he got older, he worked in kitchens and found out most of his customers weren’t too keen on the idea. He had to lie to them about where he was getting their food. 

The LSU AgCenter fosters agricultural, engineering and scientific programs across the state. On this week's Louisiana Eats!, we go across the state to hear how Ag agent Grace Peterson is connecting Shreveport residents with regional food.

We'll also cultivate tomatoes with Bobby Fletcher near the Mississippi River and float downstream with Dr. John Bell to learn how the Louisiana oyster can help rebuild coastal wetlands. We travel from the Gulf of Mexico to Shreveport's urban farms on this week's Louisiana Eats!

Celebrating The Frozen Daiquiri

Jul 16, 2014

The annual Tales of the Cocktail event is currently underway in New Orleans, celebrating the city's contribution as birthplace of the American cocktail and the culture that has grown out of it. But there is one mixed drink you can get almost anywhere in Louisiana that has spawned a very different kind of culture.

Despite Louisiana’s scorching temperatures in July, thousands of visitors beat a path to New Orleans in search of a cold cocktail at the annual Tales of the Cocktail event. On this week’s show we’ll hear from the founder of the conference, get a dose of history from the King of Cocktails, and hear how a smear campaign kept absinthe out of our liquor cabinets for 100 years. Break out the ice, the bar’s open on this week’s Louisiana Eats!


Every year, the James Beard Foundation recognizes cherished local food businesses distinguished by their timeless appeal. This year, the America's Classic honor was awarded to Hansen's Sno-Bliz, the place where the unique style of the New Orleans sno-ball was invented.Click here to listen to Scott Gold's take on the iconic Sno-Bliz.

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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