Search results for

In today's fast-paced world, where virtually every recipe can be conjured up by doing a quick search online, do cookbooks really matter? After hearing this week's show, we think you'll join us in a resounding yes. Cookbooks teach us techniques and introduce us to new ingredients and cultures. They expand our palates and remind us of old-fashioned ways of doing things – ways that can evoke memories of our long lost loved ones.On this week's show, we meet Mason Hereford of Turkey and the Wolf and Molly's Rise and Shine. This relative newcomer has caused quite a stir here in New Orleans, serving formerly mundane items like a fried bologna sandwich, and transforming them into works of art. That's just one of the reasons Bon Appétit named Turkey and the Wolf America’s best new restaurant in 2017.Mason has become a fixture in national culinary headlines, but his most recent story had nothing to do with his kitchen. He tells us the story of how the first print run of his debut cookbook ended up at the bottom of the Atlantic Ocean.Then, we hear from fifth-generation chicken keeper, Lisa Steele, whose blog "Fresh Eggs Daily" inspired her new book of the same name. Lisa shares her story as well as some egg-centric tips and tricks.Finally, we speak with David B. Hazelwood, who, along with David G. Smith, authored Cooking Southern: Recipes and Their History. At 586 pages thick, the new tome compiles over 1,800 historic recipes going back generations.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week on Le Show, Harry Shearer reads the News of Microplastics, The Apologies of the Week, News of Inspectors General, News of the Atom, News of the Godly, News of the Warm, and more!

This Continuum presents early dance music by two early music ensembles, the New York Pro Musica and the New York Renaissance Band.

Today on Louisiana Considered, we learn the city of New Orleans has recently lifted its vaccine mandate for public spaces. And, we hear about a new program in East Baton Rouge Parish that will require high school students to take at least one advanced level class per year.

Today on Louisiana Considered, New Orleans City Council Member Joe Giarrusso tells us why he has proposed freezing over $10 million dollars from the city’s public works budget. We also hear the latest news from the state legislative session and learn about a new study on the deadliness of hurricanes.

Today on Louisiana Considered, we hear why protestors at the state capitol are pushing back against some of the new proposed congressional maps. And, we learn about Orleans Parish School Board’s search for a new superintendent of schools.

Today on Louisiana Considered, we discuss Black baseball players, teams and promoters in Louisiana. And, we learn how schools are better preparing for hurricanes and other natural disasters.

Today on Louisiana Considered, we learn how the Jazz and Heritage Foundation is gearing up for the upcoming fest. We also learn how bygone Louisiana laws are still impacting inmates, and talk to Baton Rouge runner Julia Hawkins on her 106th birthday.

Mona Lisa Saloy is a folklorist, poet, professor, and in 2021 was named Louisiana Poet Laureate. Her poems document and celebrate Creole culture in New Orleans, food, language, music, and more. She's written about sidewalk songs, jump-rope rhymes, hand-clap games, and the Black oral tradition of toasting. Mona Lisa's poetry grew from her youth in New Orleans' Seventh Ward, where music was a major part of life.

Racism in many forms has played an outsized and unfortunate role in Louisiana history. But throughout that history there have been strong, brave leaders who have worked to right the wrongs of the past. On this week's show we introduce you to pioneers past and present who have made a difference.We begin with the newest crusader, Touré Folkes of Turning Tables. Touré is working tirelessly to bring diversity to New Orleans' bar scene by providing Black professionals with training, mentorship, and the resources they need to access real opportunity.Then we hear from food writer Todd Price about the dearth of Black chefs in New Orleans today, something that has changed radically since Rudy Lombard's seminal 1978 book that pulled back the curtain on the Black restaurant cooks largely responsible for Creole cuisine as we know it today.Finally, we sit down with Vance Vaucresson whose father Sonny fought racism and won in the 1960s with his Bourbon Street Vaucresson Creole Café. Today, Vance is preparing to open a new iteration of the family business in New Orleans' Seventh Ward where it all started three generations ago.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.