Boucherie

Life in the food biz is often regarded as glamorous and exciting, but in reality, it's a hard life – exemplified by long hours and frequent financial challenges. For many, it's the only life imaginable. On this week's show, we speak with Chef Nathianial Zimet, owner of Boucherie and Bourrée in New Orleans, and Drew Ramsey, whose family has run Hubig's for three generations. Both tell us their tales of tragedy to triumph.

One problem the Feed the Second Line program hopes to solve is creating a space for residents to seek refuge when the city’s power grid fails.

On this week's show, just in time for the Fourth of July, we're celebrating the good old-fashioned American barbecue and the even older tradition of…