Almost any kind of comeback gets New Orleans excited, since the city lost so much in the flood after Hurricane Katrina. That goes especially for food.
One year ago Saturday, New Orleans lost a beloved brand when Hubig's pie bakery burned to the ground. The hand-held, fruit-filled crescents, fried golden-brown, had been delivered fresh to more than 1,000 local stores each morning.
Pie fans have come out in droves to support the company. But it takes more than T-shirts and fond memories to restart a business from scratch.
On this week's Louisiana Eats! we'll celebrate Thanksgiving by speaking with expert chefs, roasters, and bakers. First, Molly Stevens provides us with tricks of the trade for roasting everything from vegetables to seafood. Then, Chef Chris DeBarr and Lee Stafford collaborate to serve a Thanksgiving meal made entirely from local foods available at the time of Louisiana's settlement. Plus, Poppy teaches us how to deep-fry a turkey and Kate McDermott shares tips for baking pies.
Communications Strategist, Stafford Kendall, says you have to eat pie to design a proper street sign. Kendall, who is the principal and co-founder of Baton Rouge-based Covalent Logic, says she and her employees get the creative juices flowing by eating pie. WRKF's Tegan Wendland had a conversation with Kendall about the value of creative thinking for design.