Food

A Carla Hall 4th of July

By The Splendid Table • 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.

Where Y’Eat: At Barrow’s Catfish, a Classic New Orleans Dish Recast for the Times

By • Jul 2, 2020
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.

Food and Race Through the Lens of History

By • Jun 27, 2020

As in cities worldwide, the streets of New Orleans have come alive this spring with protests, marches, and rallies for racial justice. The Crescent City has long been a hotbed for activism and played an important role in civil rights era organizing that helped put an end to Jim Crow. This week, we take a look at the legacy of the segregated South through stories about the intersections of food, race, and labor over the past century.

Click Here To Listen To This Week's Show:  https://omny.fm/shows/its-new-orleans-louisiana-eats/food-and-race-through-the-lens-of-history

Where Y’Eat: To Sustain Black-Owned Community Space Backatown, Food Steps Forward

By • Jun 25, 2020
Ian McNulty

You’ve had BBQ shrimp six ways to Sunday. How about BBQ crawfish? Served over grits, buttery, boldly spicy, just a bit sweet, it's a signature flavor at Backatown Coffee Parlour. It’s also part of an effort to sustain a singular black-owned community space through the coronavirus crisis so that it can return to its original purpose, one badly in need now.

Iconic Culinary Legends

By Reggie Morris • Jun 20, 2020

What does it take to make a name for yourself in the restaurant business? You need nerves of steel, the heart of a hero, and maybe you have to be a little bit crazy. This week we’re visiting with chefs and restauranteurs who are legends in the business.

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