We talked to Bobby Brocato, who wrote the book Food For Kings: Diamond Jim, A New Orleans Legend, which is a wonderful map of the influence on the New Orleans culinary landscape of the Immigrants from Sicilian in creating the hybrid "New Orleans Italian" cuisine. All the families are connected, and the book traces that history while highlighting the specific contributions to New Orleans that Brocato's grandfather, Diamond Jim Moran made at his La Louisiane. And we talked about macadamia nuts and baked oysters.

Nicole Dorignac the Grocery Goddess called in with her Thursday report on the status of grocery shopping in CoVID world. Alan called in to discuss Tom's lack of an accent. We talked barbecue and banana pudding, snack cookies like L'il. Debbie, Pecan Sandies.. And we had an assist from the Red Bean Gallery..

We didn't have our regular Wednesday call from our traveling guy Stan Meadows. He is Montana without cell service right now.  Instead, we talked about frittatas and barbershop singing.

Neil Swidler , the new Culinary Director at Felix's ( a restaurant group that had previously not had such a person) called in to talk about his plans for making the food at Felix's more inventive and fun. And gourmet, using his experience at Emeril's and Broussard's and the sadly short-lived Lucky Rooster. We had some good calls too.

We talked about eating over the weekend, and about squid.

Michael Dominici of Dom's Soul Food, a pop-up and his career change since COVID. And we talked bananas and plantains.

The Grocery Goddess calls in for her regular report. Nicole Dorignac of Dorignac's talks  about the things people grab for hurricanes. And liver cheese, of course.

Our friend and traveling man Stan Meadows called in to talk about his honorable mention for his peach butter at the Wyoming State Fair, and his lasso lessons. 

We talked about hurricanes and food preparations, and how they have changed through the years.

It was a nice surprise to hear from one of our favorite callers for the first time since the move. Mike the oenophile, checked in.