Food

Ian McNulty

The menu at Brigtsen’s Restaurant has always told stories. Between the brown butter, bright remoulade and smoky gumbo you can read the heritage of Louisiana food, the evolution of the modern New Orleans restaurant and friendships reaching back generations. Right now, the menu at Brigtsen‘s also tells a story of our times, all packed for takeout.

Ian McNulty

The menu at Brigtsen’s Restaurant has always told stories. Between the brown butter, bright remoulade and smoky gumbo you can read the heritage of Louisiana food, the evolution of the modern New Orleans restaurant and friendships reaching back generations. Right now, the menu at Brigtsen‘s also tells a story of our times, all packed for takeout.

On this week's show, we’ve got your full pandemic market report. We begin with Darlene Wolnik, training and technical assistance director for the national Farmers Market Coalition. She gives us an overview of how farmers markets across the country are coping with the changing landscape of Covid-19.

By Ken Hawkins via Wikimedia Commons

At various points through the coronavirus crisis, New Orleans restaurants have figured out the shift to takeout only, how to manage limited occupancy, how to operate one day at a time. Now, the question for many is simply how much longer they can hold on.  

Ian McNulty

K-Paul’s Louisiana Kitchen made enormous contributions to the restaurant world. Perhaps now, even after it has served it last blackened fish, it can add one more to the list.

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