Adrian Miller

Culinary historian, historical interpreter, and Judaic studies teacher Michael W. Twitty.
Ted Conference / Flickr

On this week’s show, we speak with three James Beard Award-winners to explore the history and culture of African American cooking and learn how African flavors are inspiring new dishes today.

Library of Congress

On this week’s show, we’re sharing untold stories of lives spent in service. 

 

We begin with a tour of the Kemper-Williams Residence at the Historic New Orleans Collection with decorative arts curator Lydia Blackmore, who conducted exhaustive research on the individuals who worked for the Williams family.

 Civil Rights activists sit in protest at Woolworth’s lunch counter in Durham, North Carolina, February 10, 1960.
Courtesy of the State Archives of North Carolina / State Archives of North Carolina

The South has a rich and varied food history, but too often it's reduced to stereotype. On this week's show, we explore the influence of the South on America’s culinary identity, and the central role African-American and immigrant cooks played in its formation. 

Paul Goyette / Wikipedia

Every holiday has its own of traditions, and New Year's Day is no exception. On this week's Louisiana Eats! we'll hear about a bowl of hoppin' john made with the freshest ingredients, the superstitions behind black-eyed peas, and a roasted cabbage beyond your wildest dreams.

Jennifer Woodard Maderazo / Creative Commons

On this week's Louisiana Eats! we speak with Adrian Miller about his new book, Soul Food: The Surprising Story of an American Cuisine, a self described love-letter to African-American cooks. Adrain traces the history of this particular cuisine and theorizes why it might be in jeopardy.

And for years the Amazonian rainforest has been in jeopardy. We hear from Louisiana native and ethno-botanist Dr. Mark Plotkin about the way it shapes our Louisiana table. Plus, Ryan Hughes also joins the program to discuss an exotic fruit he's just started working with: Dragon Fruit.