Michael Mizell-Nelson

This month, as Louisiana Eats marks our 15th anniversary, we're relishing the opportunity to bring you some favorite moments from our archives. We begin with our 2011 interview with the late civil rights activist, Dr. Rudy Lombard. He talks about his role in the 1960 McCrory's lunch counter sit-in and what motivated him to write his seminal 1978 book, "Creole Feast."Then, we revisit our 2011 tribute to one of the chefs featured in that tome: Clarence "Buster" Holmes. British jazz drummer Barry Martyn and Chef Susan Spicer both share memories of their friend and mentor.Next, we hear again from the late Michael Mizell-Nelson, who spent his career studying the experience of working-class New Orleans. We bring you the second half of our streetcar ride with Michael in 2010, as he shares the history of public transportation during the era of Jim Crow.To end our show, we spotlight our 2011 conversation with local icon Mildred Covert, who taught the world how to cook Creole and Cajun while keeping kosher.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

We've dug through our archives to bring you some of our favorite moments over the past decade and a half, with an emphasis on Louisiana culture and cuisine. The very first episode of Louisiana Eats broadcast on June 9, 2010. That year also marked the 125th anniversary of New Orleans' streetcar line. We look back at our very first field piece, when we took a streetcar ride with the late, great historian Michael Mizell-Nelson.Then, we revisit our conversation with Priestess Miriam Chamani, who presides over North Rampart Street's Voodoo Spiritual Temple.Next, we return to Pascal's Manale's oyster bar for a once-in-a-lifetime shucking experience with celebrity oyster shucker "Uptown T" Thomas Stewart, before wild man Joey Fonseca takes us on a virtual alligator hunt.Finally, we rediscover our 2014 field trip to Great Raft Brewing in Shreveport, where we learn all about what makes the flavor profile of craft beer in the Shreveport-Bossier area distinctive.For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

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http://stream.publicbroadcasting.net/production/mp3/wwno/local-wwno-952803.mp3Shrimp CreoleFrom Woodstoves to Microwaves2 tablespoons cooking oil1 large…

http://stream.publicbroadcasting.net/production/mp3/wwno/local-wwno-925269.mp3Host Poppy Tooker interviews UNO history professor Michael Mizell-Nelson to…