Peggy Scott Laborde

Susan Larson sits down with Judy Walker to discuss food scholarship and memoirs.

This week on Inside the Arts, conversation with internationally acclaimed concert pianist Awadagin Pratt. Plus, we recall memories of Audubon Park with WYES-TV's Peggy Scott Laborde.

And we round out with cream of the crop photos from the collection of the New Orleans Museum of Art.

Inside the Arts — Tuesdays at 1 p.m. and Thursdays at 8:35 a.m.

Cheese Pumpkin Jam (Yields approximately 3 cups)

1 small cheese pumpkin (or other dense variety)
6 cups sugar
8 cups water

Peel the pumpkin, scoop out the seeds and the stringy membrane that holds them in. Cut into 1 inch sized cubes. In a large, heavy pot add 1 cups of sugar and 2 cups of water for each 4 cups of pumpkin. When the sugar is dissolved, add the pumpkin, bring to a boil and then reduce to a low simmer. Cook uncovered until the liquid has dissolved and the pumpkin is reduced to jam.