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What is "real" Louisiana cooking? There's Creole, there's Cajun, and what’s the difference anyway? However you define it, for many of us, it's simply what your mama used to make that made you feel loved. On this week's show, we meet three Louisiana authors whose cookbooks help tell the authentic story of our state's distinctive cuisine.First, we hear from Eric Cook, the executive chef and owner of two distinguished New Orleans restaurants: Gris-Gris and St. John. Eric talks about the evolution of our traditional local fare – many examples of which can be found in his cookbook, Modern Creole: A Taste of New Orleans Culture and Cuisine. Eric shares his secrets to success with dishes such as crab and shrimp stew, wild duck cassoulet, and even his mama's chicken and dumplings.Next, we welcome food writer and culinary historian Marcelle Bienvenu, who has reported on Cajun and Creole cooking for half a century. She shares her expert knowledge and talks about the fifth edition of her classic cookbook, Who's Your Mama, Are You Catholic, and Can You Make a Roux?Finally, for 125 years, Vaucresson Sausage Company has produced its beloved brand in New Orleans' Seventh Ward. In her debut cookbook, Creole Made Easy, co-owner Julie Vaucresson shares recipes and stories both from her illustrious family of origin and the family she married into.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Today on Louisiana Considered, we hear what happened during the state legislature’s special tax session. We also discuss advice for holiday cooking and how to reduce the environmental impacts of our diets, just in time for the holiday season.

Today on Louisiana Considered, we break down the largest tax reform effort the state has seen in years. We also learn about efforts to curb homelessness and hunger ahead of the Thanksgiving season, and learn about agriculture loans for the state’s youth.

The fascinating food business is so multifaceted that it's always changing and evolving. On this week’s show, we look at how delicious new products make it from concept to dinner table and how one simple product turned ordinary folks into food celebrities.We begin with actor Harry Hamlin and his niece, veteran food-industry leader Renee Guilbault. They tell us how serving lunch to some famous TV housewives led them to host the AMC cooking show, In the Kitchen with Harry Hamlin. We also learn about their innovative new enterprise, Harry's Famous Pasta Sauce.Next, Pepper Baumer of Crystal Hot Sauce and Ti Martin from Commander's Palace recount the Cinderella story of leftover pepper pulp's transformation into a hot new condiment – a smash of a mash called Crystal Pepper Pulp.Remember the chicken sandwich wars that pitted fast-food chains against each other? This year, the Louisiana Fried Chicken Sandwich Challenge set out to show that the best chicken sandwich in America was actually created in a home cook’s kitchen. We learn about the event and meet the national winner, Mindea Pituk.Finally, we chat with Samantha Stein and Dan Trahant of Reily Foods, the company behind Blue Plate Mayonnaise. We learn how they set out to create a new twist on two southern sauces – tartar and cocktail.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This Continuum presents a recording of a New Orleans Musica da Camera concert featuring music of saints named in the streets and locations in New Orleans.

In this Continuum, presents a recording of a New Orleans Musica da Camera concert featuring music of saints named in the streets and locations in New Orleans.

This week on Le Show, News of the Godly, News of the Atom, It’s a Smart World, Land of 4,000 Princes, Apologies of the week, original song selections, and so much more!

Today on Louisiana Considered, we learn about a concert to raise money for instruments for students. We also hear why Louisiana sports teams are all underperforming, and learn why Cancer Alley activists are pushing back against a grain elevator project.

Today on Louisiana Considered, the Marigny Opera Ballet kicks off the season with two original contemporary dances. Plus we hear from Louisiana jockey and recent inductee into the Louisiana Sports Hall of Fame, Ray Sibille.

Continuum celebrates the season with early Christmas music with connections to the New Orleans Musica da Camera.