Poppy Tooker

The flavors of the Caribbean are as diverse as the islands themselves, shaped by generations of traditions and cultural influences. This week, we speak with three chefs bringing the tastes of the islands to tables across the country.We begin with Chef Rawlston Williams. Born in Kingstown in Saint Vincent and the Grenadines, Rawlston has lived in New York since 1987, achieving culinary fame with his now-closed Brooklyn restaurant, The Food Sermon. We discuss Rawlston's life in food and his first book, The Caribbean Cookbook, which takes readers through the culinary histories and traditions of 28 countries and island nations.Then, we sit down with chef and restaurateur Darian Bryan. He tells us how he went from the Jamaican countryside to snowy Buffalo, New York, and eventually the winner's circle on Season 5 of Fox's cooking competition, Next Level Chef.Finally, we speak with New Orleans' own Charly Pierre, whose cooking draws on the traditional street foods of his ancestral homeland of Haiti. Charly talks about his culinary career and his highly acclaimed Basin Street restaurant, Fritai.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

When we dine out, we might spend time choosing the right wine, but water is usually just water. What if there were more to consider? On this week's show, we discover how water can be appreciated much like wine, and what makes one glass different from another.We begin with Martin Riese, a Los Angeles-based certified water sommelier who creates elaborate water menus for fine dining restaurants. Martin has helped transform what some once dismissed as an "only-in-L.A." gimmick into a serious appreciation for water's distinctive flavors, mineral profiles, and origins. He explains how he became a water advocate and what he discovered when looking at New Orleans' tap water.Then, we learn about a funky wine spot celebrating 20 years in the Crescent City. Beth Ribblett tells the story of Swirl Wine Bar and Market, which she opened just nine months after the levee failures following Hurricane Katrina. More than just a retail shop, Swirl is a community space, offering everything from classes to collaborative dinners.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Halloween is once again upon us, which means it's time to indulge our fascination with the mysterious, the macabre, and the world beyond the grave! On this week's show, we delve into the stories, traditions, and history that give Louisiana its enduring interest in the supernatural.

Flour, butter, yeast, and sugar are all simple ingredients, but together they can produce extraordinary things. This week, we look at baking from the neighborhood bakery to the home kitchen. We catch up with the owners of Ayu Bakehouse, speak with Bywater Bakery's Chaya Conrad, and learn about German baking traditions with author Heidrun Metzler.

Food can tell us a lot about where we come from – and sometimes, about how we misunderstand one another. On this week's show, we look at what happens when food crosses borders, cultures, and identities. Guests include London-based writer, poet, and academic Anna Sulan Masing and Chef David Schuttenberg, co-owner of two popular Chinese restaurants in Charleston, South Carolina.

Food has a way of carrying a place with it. A recipe can preserve a memory. A bottle of wine can carry a taste of home across an ocean. This week, we explore the food of the eastern Mediterranean – from Cyprus and Greece to Lebanon – and the stories that come with it.

The more you learn how to perceive something, the more there is to experience. Just ask any sommelier. For them, what was once simply "wine" became acidity, tannin, texture, aroma, balance, and finish. The wine hasn't changed – they just learned to better appreciate what was there all along. This week, we explore how we can improve our enjoyment of food and drink by learning to taste with intention.

The Slow Food movement sprang to life 40 years ago, when the first McDonald's in Italy was set to open at the foot of the Spanish Steps in Rome. Founder Carlo Petrini was so horrified by this fast food invasion that he began Slow Food to combat the effects of homogenization and to preserve and celebrate the flavors of regional cuisine. This week, we speak with people who are working to further Slow Food's mission to educate, inspire, and mobilize people toward good, clean, fair food.

From north to south, Louisiana's Latin food scene has been reaching new heights over the past decade. On this week's show, we explore the rich and dynamic flavors of Latin cuisine in our state. Guests include Ana and Lydia Castro of Acamaya, Juan and Tatiana Lock of Tito's Ceviche and Pisco – both in New Orleans – and Gabriel Balderas of El Cabo Verde and Zuzul in Shreveport.

Chef Edgar "Dook" Chase IV, grandson of Louisiana legend Leah Chase, is star of the brand-new WYES cooking series, "Dook Chase: A Chef’s Journey." Each episode takes viewers on a food tour of New Orleans, as Dook meets with chefs, restaurateurs, and local culinary talent. On this week's show, we sit down with Chef Dook and speak with two guests featured on his show about their chef journeys.