Play Live Radio
Next Up:
0:00
0:00
Available On Air Stations
LA_Eats_WEB_0.png
Louisiana Eats!
Saturdays at 3 p.m. and Mondays at 8 p.m.

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!

Latest Episodes
  • After a year’s delay, the Summer Olympic Games are officially underway. Over 11,000 athletes from 205 countries are gathered in Tokyo, looking to bring home the gold in everything from archery to water polo. On this week's show, we raise a glass to intercontinental camaraderie by tasting five exotic spirits produced across the globe.
  • From cuccidati to olive salad to St. Joseph Day altars, Sicilan foodways and traditions have had an immense influence on our state's cuisine and culture. On this week’s show, we talk with Louisiana natives who share a deep love and respect for their Sicilian heritage.We begin with Grace and Tony Mandina, whose family-run restaurant on the West Bank, Tony Mandina’s, has been welcoming guests in true Old World style for nearly 40 years. Those Mandinas are one in a million – good, hardworking folks for whom la familia always comes first.
  • According to ancient Chinese legend, the discovery of tea was made in 2737 BC by Emperor Shen Nung while he was sitting under a tree as his servant boiled water. When some leaves of the tree fell into the water and the emperor consumed the accidental infusion, the course of hot beverages changed forever.The emperor was seated under a Camellia sinensis – the same plant where most teas are still derived from today. And believe it or not, Southern Mississippi appears to be an ideal environment for Camellia sinensis cultivation. On this week's show, we take you straight to the tea farm to meet adventurous farmers Donald Van De Werken and Jeff Brown of Pearl River Tea Company.
  • On this week's show, we take a journey into the Ice Cream Underground to uncover the magicians taking America's favorite dessert to new heights right here in Louisiana. We begin with Sam Caruso, who has overcome a host of challenges to find a sweet opportunity with Laozi Ice Cream.
  • The old adage is that a woman's place is in the kitchen. Despite that well-worn saying, it wasn't until the second half of the 20th century that women began finding their place in the restaurant kitchen. For this week's show, we gather together a powerful group of females who are breaking barriers and setting new standards for excellence in their fields.
  • Louisiana Eats: Drag Yourself To Brunch
  • The beignet. That simple square of fried dough is undeniably one of the Crescent City’s most famous foods. Few visitors leave town without a ceremonial dusting of powdered sugar that occurs with every beignet bite. Since the mid-nineteenth century, the ubiquitous donut has been sold from French Market stands accompanied by steaming hot cups of café au lait. Twenty-first century chefs and restaurateurs have taken that simple fried dough to new heights, filling them with ingredients both savory and sweet and featuring them on menus far from home.
  • It's graduation time in Louisiana and the horizons are wide for this year's culinary students. The New Orleans Career Center is celebrating the first graduating class of their Hospitality, Restaurant, and Tourism Academy – and Louisiana Eats is joining in.We begin with Chef Alon Shaya, whose foundation plays an integral part in the new trade school. Alon knows firsthand how a single teacher can change the direction of a student's life and he's committed to giving the same opportunities to today's youth that he benefited from as a troubled teen.
  • Building a cookbook is a lot of work. From recipe testing to photography sessions to finalized editing – the process can be grueling. On this week's show, we hear how it gets done from beginning to end and meet some authors who fell in love with cookbooks at an early age.
  • Children's picture books often contain stories that grown ups can benefit from too. That's certainly true of Andrea Wang's new picture book, Watercress, an autobiographical tale of a child of immigrants discovering and connecting with her heritage. With illustrations by Jason Chin, Watercress takes taste memories to new highs and lows as Andrea recalls a moment in her childhood when her family foraged for the perennial plant on the roadsides of her rural Ohio home.