Food

Red beans and rice at Dunbar's Creole Cuisine in New Orleans.
Ian McNulty

I looked into the pot of Monday red beans simmering on my stove and felt a twinge of envy. There they were, hundreds of them, all clustered together. The beans had more company than I’ve seen in weeks. Maybe it’s silly to envy your own supper, but I miss the closeness of a New Orleans crowd.

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NOEL KING, HOST:

A New Orleans institution is closing. K-Paul's Louisiana Kitchen was a temple of Cajun cooking, but after COVID closures and restrictions, it won't reopen. Ian McNulty is on the line with me. He covers New Orleans dining and food culture. Good morning.

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.

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