Food

On this week's show, we meet fathers and sons who are working together to make business work across generations. We begin with Baumer Foods, the third-generation company that makes Crystal Hot Sauce. Al Jr. and his son "Pepper" explain how in their family business, there are no shortcuts to the top.

Then, we visit father-son duo Carlos and Will Avelar at their family business, Mawi Tortilleria in Metairie. Will was a rising star in the culinary world when he and his father decided to join forces to provide fresh, authentic corn tortillas to the New Orleans community.

Ian McNulty

Café Porche & Snowbar is a small, low key Central City spot with good Creole flavors and a modern feel. People come for breakfast meetings, roll in for brunch or head over from the CBD for lunch. Kids stop by after school for snowballs from a stand built like a pint-sized fairy cottage trimmed in gingerbread and stocked with nectar.

On this week's show, we're celebrating the 4th of July holiday by savoring the remarkable diversity that shapes America's food culture.

A Carla Hall 4th of July

Jul 3, 2020

This week, Francis spends the hour with the irrepressible Carla Hall. Carla is a chef, author of Carla Hall's Soul Food, a judge on Netflix’s new series Crazy Delicious, a motivational speaker, and a restaurateur, but at her very core she is still a cook.

Fried catfish at Barrow's Catfish is based on the family recipe from Barrow's Shady Inn.
Ian McNulty

Old family recipes endure in New Orleans, and one has carried on for generations from the old Barrow’s Shady Inn to the modern Barrow‘s Catfish. These days, it’s also part of an encouraging success story amid the coronavirus crisis.

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