Poppy Tooker

On this week's show, we look back on bygone New Orleans businesses that "ain't dere no more," but continue to hold a place in the city’s collective heart. We begin with Bryan Batt and Katy Danos, authors of Pontchartrain Beach: A Family Affair. Founded by Bryan’s grandfather Harry Batt in 1928, the amusement park was a summer destination for 55 years.

Change is constant, but that doesn’t make it easy. On this week's show, we meet some individuals who have transformed their lives or business.

On this week's show, we look at family businesses that have been finding success through five generations. We begin with Swiss Confectionery, a New Orleans bakeshop that’s been in operation for almost a century. Their custom-made delicacies are fixtures at New Orleans weddings, birthdays, and other celebrations.

Every July, thousands of visitors from all over the world beat a path to steamy New Orleans for the annual Tales of the Cocktail. As Tales kicks off its 17th year, we look at how the organization evolved recently under new leadership and has a whole new mission.

On this week's show, we look at cookbooks as a cultural artifact and biographical portrait. We begin at Kitchen Witch, a store in New Orleans specializing in rare and used cookbooks. With their shop scheduled to close soon, owners Debbie Lindsey and Philipe LaMancusa look back on two decades of business—and some of their biggest sellers.

Coffee, tea, kombucha? What's brewing in your neck of the woods? On this week's Louisiana Eats, we're examining the brewing process from all sides.

This week, we mark the passing of New Orleans icon, and our dear friend, Leah Chase, who died Saturday, June 1 at the age of 96. We spend the hour honoring Leah's talent and achievements and the legacy she leaves behind.

On this week’s Louisiana Eats we’re taking a vacation with some of our favorite people from the food and drinks world.

Louisiana Eats ventures from land to sea to learn where our food comes from and meet the people responsible for bringing the bounty to our table.

The origins of food and spirits are usually not well known and can sometimes be hard to track down.  After all, how do you figure out where something that’s been around for centuries originated? On this week’s show we’ll speak with several culinary historians about the history of some fabulous foods, and some spirits too.