Louisiana Eats

What does family mean to you? For the folks on this week's show, when it comes to food, family means everything. NOCCA Culinary Arts student and Chopped Junior champion Retiba Hagazzi is a perfect example of that. The bright, ambitious teenager learned how to love people through food from her father, Khalid. They share that love with the world every time their food truck, Sittoo's Kitchen pulls up. They join us in the studio to share their story.

Jarred Zeringue of Wayne Jacob's Smokehouse perpetuates generational old food love at the LaPlace landmark. When the Vacherie-born chef acquired the business in 2016, he made sure to keep the Jacob's family recipes authentic, in part because of the vital role they played in his own family’s food traditions. We talk with him about the smokehouse and his new book, Southern and Smoked: Cajun Cooking through the Seasons.

Finally, we speak with keepers of the Poor Boy flame, John and his son Jason Gendusa. The Gendusa family bakery has been inextricably tied to that famous New Orleans sandwich since 1929. We’re celebrating their bakery's centennial by hearing the story of how it all began.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week’s show, we speak with three James Beard Award-winners to explore the history and culture of African American cooking and learn how African flavors are inspiring new dishes today.

 We begin with soul food scholar Adrian Miller, who describes his book, Soul Food: The Surprising Story of an American Cuisine, as love-letter to African-American cooks. Since it was first published in 2013, the book has gone on to receive numerous accolades and was awarded a James Beard for reference and scholarship. Within its pages, Adrian presents a refreshing look at one of America’s oldest and most mythologized cuisines. From mac and cheese to red drink, he uncovers the history of soul food and what it means for African American culture and identity.

 Next, we hear from Michael W. Twitty. He's a writer, culinary historian, and historical interpreter who explores food through his many identities. He’s an African American whose interest in Jewish culture led him to convert to Judaism in his early 20s.

Michael illustrates for us the connections between African and Judaic food traditions and a cross-cultural spirit he describes as “Kosher soul.”

Finally, author and food activist Bryant Terry discusses the inspiration behind his book, Afro-Vegan. Bryant draws from the diverse flavors of the African diaspora, interpreting them in new and healthy ways.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

How do you create a life's legacy? If you've ever had a bite of Chef Frank

Brigtsen's authentic Creole cooking, you've tasted it. From 1978 through

the early ’80s, Chef Frank earned his culinary stripes in the kitchens of

Commander's Palace and K-Paul's, working under the watchful eye of Paul

Prudhomme. Building on those years of apprenticeship, in 1986, he opened

Brigtsen's Restaurant to local and national critical acclaim. The legendary

New Orleans chef joins us to look back at his 50-year career in

hospitality.

On this week's show, we explore backyards, balconies, and rooftops where folks are cultivating their own food. We begin with Big Okra. That’s the name that gardener Jack Sweeney has given to his over 15-foot okra plant towering over his New Orleans backyard. We visit Jack and the Okra Stalk on site – but what made it grow so tall? Was it the seeds that spawned this Guinness World Records-worthy plant? We hear from the man who gave him those seeds: Jack's dad Neil, a Baton Rouge attorney who keeps his own garden behind his office.

Then, we speak with Tamar Haspel, author of To Boldly Grow. The new book chronicles Tamar and her husband's adventures as they adopt a more active approach to their diet – raising livestock, growing vegetables, and even hunting their own meat. Recounting tales of their successes and failures, Tamar fills the pages with practical tips and hard-won wisdom for those looking to cultivate their own food.

Finally, we explore one of the South's favorite backyard crops – the mirliton – a local favorite that was on the verge of extinction at the start of the 21st century but is now making a comeback thanks largely to the efforts of Dr. Lance Hill. We hear from the good doctor before exploring the pronunciation of the iconic squash with David Hubbell.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

According to Matthew Raiford, when it comes to American haute cuisine, one need look no further than the South. On this week's show, we explore the possibilities of Southern cuisine with celebrated authors and chefs – beginning with Matthew Raiford. The self-described CheFarmer is spreading the good word of his Gullah Geechee heritage through a new book, Bress 'n' Nyam.

Then, culinary superstar Sean Brock joins us to discuss his award-winning tome, "South." In the book, Sean breaks down the essential elements of Southern cuisine, from corn bread to shrimp and grits, highlighting regional differences in certain dishes.

We also speak with author Ronni Lundy, who helps us break through some of the myths surrounding the isolated Appalachian region. Ronni discusses the intrinsic link between Southern Appalachians and their victuals.

Finally, we sit down with Edward Lee. Raised in Brooklyn to Korean parents, the celebrity chef found his soul in Kentucky. In his book, "Buttermilk Graffiti," Edward shares stories of his personal journey to discover America’s new melting pot cuisine in the south.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Peanut butter and jelly. Onions, bell peppers, and celery. The food world

is filled with dynamic duos and terrific trios. On this week's show, we

meet spouses, siblings, and close friends whose bonds have been deeped by

their love of food, drink, and music.

St. Tammany Parish is filled with family owned and family focused businesses, which exactly describes Restaurant Cote and the Maple Room in Olde Towne Slidell. Chef Jeremy Reilly and his wife Allysa opened their family business almost ten years ago and while growing the restaurant, grew their own family as well, adding two children to the Reilly family mix. Chef Jeremy’s food has deep roots in traditional French cuisine with distinctively Louisiana accents. The Maple Room and Restaurant Cote are favorite gathering places for parade watching or any special activity centered in Olde Towne Slidell. From August 1st through September 15th Restaurant Cote offers a special Tammany Taste of Summer menu featuring a three-course dinner for Two, priced at just $39.99 with delicious choices like Shrimp with a Cognac Cream Reduction, Louisiana Frog Legs Bordelaise, Blackened Drum with a Southern Pecan Beurre Blanc and everyone’s favorite Bananas Foster Bread Pudding for dessert.Over fifty St. Tammany businesses are participating this year delivering delicious deals on dining, hotel stays, exciting attractions and more. With your Tammany Taste of Summer pass, every time you check in at a participating establishment you get closer to winning. The first 150 people to redeem at 5 or more businesses wins a coaster set from local artist, Christina Pappion - and there’s a grand prize for the top summer pass participant. One lucky winner will choose from a boat tour on the Tchfuncte River or dinner for four at a participating Tammany Taste of Summer restaurant. To learn more and sign up for your own pass visit www.tammanytaste.com.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In today's fast-paced world, where virtually every recipe can be conjured up by doing a quick search online, do cookbooks really matter? After hearing this week's show, we think you'll join us in a resounding yes. Cookbooks teach us techniques and introduce us to new ingredients and cultures. They expand our palates and remind us of old-fashioned ways of doing things – ways that can evoke memories of our long-lost loved ones.

On this week's show, we meet Mason Hereford of Turkey and the Wolf and Molly's Rise and Shine. This relative newcomer has caused quite a stir here in New Orleans, serving formerly mundane items like a fried bologna sandwich, and transforming them into works of art. That's just one of the reasons Bon Appétit named Turkey and the Wolf America’s best new restaurant in 2017.

Mason has become a fixture in national culinary headlines, but his most recent story had nothing to do with his kitchen. He tells us the story of how the first print run of his debut cookbook ended up at the bottom of the Atlantic Ocean.

Then, we hear from fifth-generation chicken keeper, Lisa Steele, whose blog "Fresh Eggs Daily" inspired her new book of the same name. Lisa shares her story as well as some egg-centric tips and tricks.

Finally, we speak with David B. Hazelwood, who, along with David G. Smith, authored Cooking Southern: Recipes and Their History. At 586 pages thick, the new tome compiles over 1,800 historic recipes going back generations.

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.