Louisiana Eats: Hospitality's Black History Toasts The Future
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.