A single question from a ten-year-old—“When do I get to play baseball?”—set off a chain reaction that reshaped a community. We trace that spark to the creation of the Dreams Foundation, the launch of a USDA-inspected meat pie factory employing adults with special needs, and the next leap: transforming the beloved Shade Tree Cafe into Dreams Shade Tree Cafe, a living, working space where inclusion isn’t just promised, it’s visible.

We talk with Danielle and Chef Brandon about building programs that grow with people: starting with adaptive sports, expanding to theater and camps, then answering the call for meaningful work. Inside the kitchen, routine becomes empowerment. Teammates learn dough-making, sanitation, and station flow; quality stays high while the pace stays human. The pies—flaky dough made fresh daily—show up across Lafayette through local partners, blending flavor and purpose. The menu ranges from taco and pulled pork to spinach artichoke and chicken Alfredo, with a playful promise: you dream it, we stuff it.

The new campus plan brings the mission into full view. The cafe continues service and catering with an open kitchen window so guests can watch the crew at work. The historic house hosts showers and intimate weddings. The grounds will add four accessible homes for adults with special needs and a 3,000-square-foot activity space. Accessibility upgrades, a shaded AC-cooled seating area, and a produce garden sustain both comfort and craft. Recipes from Lonnie carry forward, local support stays strong, and every paycheck tells a story: belonging, pride, and possibility.

If you believe food can build futures, this conversation will feed your heart. Subscribe, share with a friend who loves local impact, and leave a review to help more people find these stories.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

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Two local legends sit down to prove that community isn’t a slogan—it’s a system you build. Seth from Logic Refrigeration and HVAC shares the raw arc from a 2005 crash and fentanyl patches to recovery, responsibility, and a trade that keeps restaurants—and families—fed. When he spotted a tired residential fridge serving the neighborhood, he rebuilt and donated a double commercial unit, then pledged maintenance so the Lafayette Community Fridge stays cold, safe, and reliable.

Across the table, Robin—owner of McMillan’s Pub and founder of Roses Angels—walks us through her joyful logistics of care. She buys year-round, matches kids to wish lists, and transforms her bar into Santa’s workshop for hundreds of children across Acadiana. When the fridge runs light, neighbors step inside and leave with cereal, mac-and-cheese, and a little guidance. Coat racks, homeless care bags, and church partnerships show how small actions compound when space and heart are shared.

We unpack the hidden infrastructure behind food access—walk-in coolers, ice machines, hood exhaust, espresso units—and why clean, well-maintained equipment lowers waste and lifts food safety. You’ll hear how trusted kitchens like Lanyos and Metcalf’s crews model systems, leadership, and pride that ripple into community projects. The throughline is clear: recovery finds traction in responsibility; generosity scales with simple processes; and local businesses can be engines of dignity when they choose people over profit.

Subscribe for more stories where flavor meets community, share this with a friend who believes in practical kindness, and leave a review to help others find Lafayette’s playbook for feeding hope.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

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What if generosity came with a playbook—and a production schedule? We sit with John Williams to unpack how a single act of service can turn into a system that feeds thousands, mentors creatives, and restores dignity for elders and families across Acadiana.

John shares the roots of Blue Monday, a mission that began by supporting aging musicians and evolved into hands-on mentorship for younger artists—forming LLCs, understanding write-offs, and treating creativity like a business. From there we dive into Community Thanksgiving, a one-morning operation that now delivers 5,000 plated meals by noon. You’ll hear how spreadsheets, sous vide turkey, and a lively assembly line transformed a backyard cookout into a regional network, with families adopting the project as their annual tradition.

We also explore Quality of Life Services (QLS), John’s “life care concierge” built to keep elders independent with first-class support. Real stories bring it to life: road-tripping to LSU baseball, solving accessibility on the fly, and creating true peace of mind for adult children. That same spirit powers Bell’s Tower, a day space for people living with dementia that blends gardens, music, and family participation to spark lucid moments that matter. For creatives, the Lending Closet replaces “exposure” with tangible credits—gas cards, essentials, even studio time—so musicians can say yes to community gigs without paying the price at home. And because movement is medicine, we talk about Rocksteady Boxing, a non-contact program helping people with Parkinson’s rebuild neural pathways, expanded through partnerships and trust.

If you’ve been looking for a practical way to give back—logistics, funding, volunteering, mentoring—this conversation hands you several. Visit loveofpeople.org to volunteer for Community Thanksgiving, donate, or join the Taco Sisters $10 raffle. If this episode moved you, subscribe, share it with a friend, and leave a review to help more neighbors plug into the work.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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Some stories start with a blaze. Ours starts on a flight deck where everything can kill you, detours through a firehouse kitchen where dinner stops for a six‑car pileup, and lands in a barn with cameras rolling and a nation watching. Meet Captain Colby, a Lafayette firefighter who found his voice by cooking for his crew, then won PBS’s Great American Recipe while staying true to the bold, honest flavors of South Louisiana.

We walk through the moments that shaped him: discovering aircraft firefighting in the Navy, learning to cook for chiefs who expected perfection, and building a firehouse culture where rookies chop, veterans season, and everybody eats. Colby breaks down sticky chicken the way a pro dismantles a fire—methodical, patient, and all about heat control. He explains why mustard is his secret weapon, how a pinch of sugar deepens a gravy without turning it sweet, and why a slow roux like Tony’s makes meatball stew that stops conversations. It’s a masterclass in practical Cajun cooking, built for busy kitchens and real life.

Then we go wider. Colby reveals what a TV food competition really feels like: the repetition, the isolation, and the surprise of facing Filipino, Thai, Puerto Rican, and Bangladeshi flavors that test your confidence and sharpen your craft. He shares the win and the friendships, plus the business journey that followed—designing a seasoning that balances salt, pepper, and mustard notes; crafting a barbecue rub with clean, unprocessed sugar; and earning shelf space at NuNu’s and Super One by inviting corporate to the firehouse and letting hospitality do the selling. We also spotlight Colorado Springs, where a 25‑gallon pot of jambalaya feeds hundreds during the Fallen Firefighters Memorial, turning comfort food into a living tribute.

If you’re here for food, you’ll leave with techniques and a shopping list. If you’re here for heart, you’ll find a story about service, family, and the kind of community that forms around a hot pot and a shared table. Listen now, subscribe on Apple, Spotify, or YouTube, and tell us your go‑to comfort dish—are you team gumbo, meatball stew, or sticky chicken?

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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The best restaurants don’t just feed people—they hold a city together. We sit down with two Lafayette legends to trace a journey that runs from counting change in a small-town Dairy Queen and running honky-tonk nightclubs to stewarding a beloved diner that locals treat like a second home. Along the way, we talk about the hospitality gene, why you don’t fix what isn’t broken, and how rigorous systems—daily walkthroughs, tasting the hot line, light bulbs and fan direction included—create the space for real human care.

We share the day the new owner walked in without keys and met a young host calmly opening the safe, and how that early trust turned into decades of mentorship and, eventually, ownership. You’ll hear how staff longevity became the norm, why being fully staffed through tough years is about belonging more than benefits, and how managers are grown by giving them real responsibility, not just titles. We also explore the moments that define a community hub: a running joke turned Sunday ritual with a faux flower, a neighbor from the NICU offered quiet support and a remembered order, and the pride of a teammate like Aaron Christopher Tate—who showed up to his second interview in a suit and never looked back.

There’s local color, too: the diner’s mascot “Pelvis,” a pelican dreamed up by muralist Robert Dafford for a community arts fundraiser and adopted as a symbol of playful roots. And yes, we talk food—from the “Jimmy Scram” to meatloaf and blackened catfish salad—because comfort done right is part of the promise. If you care about restaurant culture, employee retention, inclusive hiring, and the kind of guest experience that turns tables of two into tables of six, this story will resonate. Subscribe, share with a friend who loves great hospitality, and leave a review telling us the small detail that made you a regular somewhere.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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A plate lunch can carry a city’s memory, and at Laura’s Too that memory starts with roux, water, and the kind of gravy that makes rice feel inevitable. We sit down with Madonna “Miss Laura” Broussard to trace a family story that began in a house at 918 Voris—part kitchen, part juke joint—and grew into a Lafayette landmark without trading soul for polish. From the day platters became plate lunches to the fire that forced a reset, from Wednesday‑only turkey wings to making them a daily ritual, this is the inside look at how tradition evolves when the community decides what stays.

Madonna pulls back the curtain on what makes Laura’s Too work: a family‑run kitchen where recipes are protected by trust, a line that turns strangers into tablemates, and portions that honor the way her grandmother fed people—big, generous, and meant to last. She shares the 10‑minute scramble before Anthony Bourdain walked in, the advice he left behind (“don’t change this”), and the choice to stay rooted on the north side rather than chase expansion. Along the way, we visit Parks, Louisiana, where black pots and pepper fields shaped her palate, and we hear how a village of cousins, teachers, and friends revived the business in 1999 when it nearly sank.

You’ll hear secrets that aren’t really secrets—keep the catfish lightly coated, taste the gravy first thing every morning—and a clear vision for legacy as the fourth generation steps forward. If you care about Cajun food, Lafayette restaurants, plate lunch culture, or how local institutions survive without losing themselves, this conversation will hit home. Listen, share with a friend who loves rice and gravy, and leave a review to help more food lovers find these stories. Subscribe for more conversations where flavor meets community.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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The best meals in Lafayette don’t need a spotlight—they’ve had one for 90 years. We sit with Jesse Guidry, VP of Communications at Lafayette Travel and the engine behind EatLafayette, to unpack what makes this place so magnetic: kitchens that taste like memory, music that stays within reach, and a community that shows up when it counts. Jesse shares how a nonprofit mindset and a love for the offbeat shaped fresh ways to support local restaurants, from food trails that actually move people to new spots, to a year-round strategy that meets diners where they are.

We explore how resilience forged Lafayette’s culture—how mismatched histories blended into something durable and welcoming, how you can learn more over a bowl of gumbo than a plaque, and why access matters when a festival musician steps offstage to help you fix a fiddle riff in the jam tent. Along the way, we talk Blackpot cook-offs, the arc from filming six gumbo styles to winning with first-time jambalaya, and the delight of making matzo ball soup for a local fundraiser—because honoring this place means recognizing every thread in the weave.

Then we get practical. Jesse walks us through EatLafayette’s pivot from a packed summer kickoff to a smarter, 12-month approach that pairs with existing festivals and youth sports, drives “butts in seats,” and celebrates historic restaurants without exhausting their teams. We dig into the Po’ Boy Trail and Boudin Trail—why they’re more than lists, how they teach taste, and how they make it easy to try somewhere new. Finally, we preview the new EatLafayette app: clean menus, real hours, live music via Lafayette Weekly, trail maps, and the Flavor Quest that rewards exploration with local gift cards.

If you care about eating well and keeping dollars close to home, this one’s for you. Hit play, pick a trail, and tell us your favorite po’ boy or boudin shop. Subscribe, share with a friend who loves food travel, and leave a review so more folks can find the flavor.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

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A missing bag of buns turned into a signature dish and, eventually, a brand. We sit down with Lafayette’s own Shane Vallot to unpack how a walk-on center who almost quit transformed pressure into momentum—first on the field at UL, then in the kitchen with a quesadilla-burger that sold 75 out of his backyard in an hour. From there, the playbook expanded: a no-loan opening with five dollars left in the account, a sold-out first weekend, late-night prep, and a loyalty to freshness that meant shutting down rather than serving something subpar.

The conversation moves from grit to growth. We chart the leap from catering into Shane’s Quesadilla Burgers, the decision to name the concept after what only he could own, and the launch of the Loaded Mac Bar near campus—where you can build your own bowl with mac, baked potatoes, nachos, or grilled cheese as a base. Think brisket, pulled pork, chicken, corn, tomatoes, pineapple, and sauces ranging from crawfish cheese to Alfredo and marinara. Students pack the line; TikTok spreads the visuals; and the surprise MVP emerges: baked potatoes outselling mac. We get tactical on learning curves, from perfecting potato prep to staffing, pacing, and managing sellouts with transparency.

Then we head upstairs to The Red Zone, a sports-forward lounge perched above the quesadilla spot with projectors, TVs, a stage, DJs, and a full bar—an air-conditioned tailgate built for game days and postgame hangs. Through it all, Shane’s core values steer the expansion plan toward college markets: believe in yourself when others hesitate, create relentlessly from constraints, and inspire the next wave of builders to take smart risks while they can. If you care about food that stands out in a crowded city, or you’re looking for a candid map from idea to execution, this is a conversation you’ll feel in your gut.

If you enjoyed the story, tap follow, share this episode with a friend who loves bold food, and leave a quick review so more listeners can discover it.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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What begins as a birthday impulse purchase turns into a four-decade legacy of Louisiana's most beloved po'boys. Glenn Murphree's journey from 23-year-old entrepreneur to restaurant royalty showcases the magic that happens when passion meets opportunity.

With just $3,000 of his own savings and borrowed money from his father and the bank, Glenn acquired a tiny grocery store near the university campus, living in the back snowball stand while struggling to make ends meet. The legendary shrimp po'boy that would make Olde Tyme Grocery famous wasn't even part of the original plan – it emerged after late-night renovations with fraternity brothers who knocked down walls when nobody was watching. When faced with a business-defining choice between hamburgers and shrimp, Glenn's decision to focus on quick-cooking seafood would change Lafayette's culinary landscape forever.

Sixteen months after opening, Cheri entered the picture, hired to work in the snowball stand for what was supposed to be just one week. That temporary position blossomed into a marriage and business partnership that produced five children, all raised within the rhythms of restaurant life. Today, their children Ross and Becca continue the family legacy, having witnessed firsthand the blood, sweat, and tears that built an empire spanning multiple restaurants.

What truly sets the Murphree family's success story apart is their remarkable ability to cultivate loyalty. Employees stay for decades – one for 35 years – creating a workplace that feels more like family than business. This dedication to relationships extends to local partnerships, from sourcing bread daily from the same bakery for 40 years to using over 100,000 pounds of Louisiana shrimp annually.

The story even features a romantic twist that bridges Louisiana's po'boy royalty – Becca married Justin Kennedy, owner of New Orleans' iconic Parkway Bakery, after they met as competitors in a "Best Po'Boy" contest. It's the perfect metaphor for how food brings people together in a state where culinary tradition runs deep.

Experience the shrimp po'boy that started it all and taste forty years of perfection at Olde Tyme Grocery. Your first bite tells you everything about why some restaurants become institutions.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

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Chef Willie Gaspard sits down with Foodies of Lafayette to share the remarkable journey that led him from being one of 62 grandchildren in a food-loving Cajun family to his current role as both Executive Chef and Director of Food & Beverage at Cypress Bayou Casino.

Growing up in Delcambre, Louisiana, Willie's earliest food memories involve watching his grandfather cook 18 turkeys at once for family gatherings and his grandmother preparing gumbo in a crawfish pot in her garage. Despite making his schoolteacher mother cry when he chose culinary school over college ("She thought I was going to be an eight-dollar-an-hour cook for the rest of my life"), Willie quickly proved his talent by winning culinary competitions across the Gulf Coast.

The conversation takes listeners behind the scenes at Cypress Bayou Casino's five distinct dining venues, with special focus on the acclaimed Mr. Lester's Steakhouse. Chef Gaspard reveals the secret to their exceptional steaks: premium beef from Creekstone Farms, where cattle are grain-finished for 180 days (double the industry standard) resulting in meat that grades 60% prime compared to the typical 10%. He also shares insider information about their famous bread basket featuring six homemade varieties and how the steak trimmings from Mr. Lester's become the spectacular fajitas at their Mexican restaurant.

Throughout the episode, Chef Gaspard's passion for his craft shines through in stories about his award-winning soft-shell crab dish that dominated culinary competitions, the unique dynamics of casino restaurant management, and even the unexpected excitement of a cigar room chair catching fire. Whether you're a food enthusiast planning your next special dinner or simply appreciate the artistry behind exceptional dining experiences, this conversation offers a rare glimpse into the mind of a chef who's mastered both culinary excellence and hospitality management.

The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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