Louisiana Eats

The beignet. That simple square of fried dough is undeniably one of the Crescent City’s most famous foods. Few visitors leave town without a ceremonial dusting of powdered sugar that occurs with every beignet bite. Since the mid-nineteenth century, the ubiquitous donut has been sold from French Market stands accompanied by steaming hot cups of café au lait. Twenty-first century chefs and restaurateurs have taken that simple fried dough to new heights, filling them with ingredients both savory and sweet and featuring them on menus far from home.

We kick off this week’s show with Bob Hennessey, co-owner of Morning Call. After a two-year hiatus, the iconic shop is back in Mid-City – serving up beignets and café au lait just like it did 150 years ago.

Next we meet Jaclyn Robinson, of the Mo’Bay Beignet Company. She credits the successful launch of her Alabama business to divine inspiration.

Then, we stop by a warehouse in New Orleans East, where Gulf Coast Blenders works to provide most of the Crescent City's famed beignet locations with a dry mix specially formulated for each customer’s needs – resulting in a light, fluffy beignet that is the standard in this city.

Finally, we make our way to The Vintage, a café that has built its entire concept around beignets in both Baton Rouge and the Big Easy.

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

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.

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.

Down here in Louisiana we love any excuse for a party. Our very Catholic culture dictates that Ash Wednesday is supposed to usher in 40 days of fasting and abstaining, but thanks to a few saints whose feast days fall during that Lenten period, our party just continues.

First comes St. Patrick’s Day, when everyone's Irish for the day. Then, just two days later, on St. Joseph’s Day, it's the Italians' time to party. Tulane History Professor Laura Kelley joins us to talk about the Irish in New Orleans. And historian Laura Gucionne reveals secrets of 19th century St. Joseph Day celebrations that will shock you! The story even involves Rex, King of Carnival.

This year, before those Catholic feast days, there’s the Jewish feast of Purim – sometimes called Jewish Mardi Gras. We learn all about Purim with the help of Benay Bernstein, who provides us with an introduction to a holiday unlike any other on the Jewish calendar.

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

The old adage is that a woman's place is in the kitchen. Despite that well-worn saying, it wasn't until the second half of the 20th century that women began finding their place in the restaurant kitchen. For this week's show, we gather together a powerful group of females who are breaking barriers and setting new standards for excellence in their fields.

We begin with Nina Compton of Compére Lapin and Bywater American Bistro, the first Black female chef to receive the coveted James Beard "Best Chef" nod. She explains what it took to get there and why the Saint Lucia native chooses to call New Orleans home.

Then, we talk with hometown girl Meg Bickford, the first female to ever rise to the executive chef's position at Commander's Palace. There's an awful lot of talent and power in that tiny little frame.

Finally, we meet new restaurateur, Betty Sun of Lotus, who celebrates powerful women from the menu to the décor of her tiny little sushi spot in New Orleans' Lakeview neighborhood.

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

John Kennedy Toole's novel A Confederacy of Dunces is internationally revered for having captured the essence and eccentricity of New Orleans — and for introducing readers to its larger-than-life protagonist, Ignatius J. Reilly. On this week's show, we take a culinary look between the pages of the book that was posthumously awarded the Pulitzer Prize for fiction in 1981.

We begin with Spud McConnell, well known for his portrayal of Ignatius on stage. The Gonzales-born actor has become so recognized for his embodiment of the role, that the statue of the portly protagonist, which is located on a sidewalk in front of the old D.H. Holmes building on Canal Street, was modeled after him.

Then, we speak with Cynthia LeJeune Nobles, who examined food as a character in the novel, compiling recipes for her gastronomical homage to Ignatius, A Confederacy of Dunces Cookbook. Cynthia spent 18 months engrossed in the novel, and like Spud, developed a personal relationship with Ignatius and his world — jelly doughnuts and all.

Finally, we wash it all down with Ignatius's favorite local soft drink: Dr. Nut. Having disappeared from grocery shelves decades ago, the beverage is as enigmatic as Ignatius himself. Designer Phillip Collier, the author of Making New Orleans, sheds some light on the mysterious Dr. Nut and provides us with an alcoholic version that he believes closely resembles the original recipe.

From there, we venture through the streets of the French Quarter to a Lucky Dog hot dog cart, which served as the setting for one of the most memorable — and gluttonous — moments in the novel. Lucky Dog's owner, Jerry Strahan, is the author of Managing Ignatius: The Lunacy of Lucky Dogs and Life in the Quarter. He discusses his iconic business and its legendary employees.

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

Mardi Gras 2022 may just be the year of the king cake – at least on Louisiana Eats it is! A few weeks back, we devoted an entire episode to the topic. This week, we're back for seconds!

We begin with Patrick Bordnick. Like Pavlov’s dog before them, Patrick's three canine companions have been conditioned to salivate whenever they encounter king cake. Nearly every day from Twelfth Night to Mardi Gras, Patrick and his pups sample a new one and rate it. Patrick then posts their conclusions on his Instagram page, where the whole family enjoys a following.

Then, we hear more from Matt Haines, author of "The Big Book of King Cake." We explore the countless varieties of king cakes from across the state, and the bakers behind each innovation.

Finally, we meet king cake baker extraordinaire Dominique Rizzo of Celtica Bakery. Like his popular baguettes and croissants, Dominique's authentic French galette des rois is a game changer in New Orleans.

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

Racism in many forms has played an outsized and unfortunate role in Louisiana history. But throughout that history there have been strong, brave leaders who have worked to right the wrongs of the past. On this week's show we introduce you to pioneers past and present who have made a difference.

We begin with the newest crusader, Touré Folkes of Turning Tables. Touré is working tirelessly to bring diversity to New Orleans' bar scene by providing Black professionals with training, mentorship, and the resources they need to access real opportunity.

Then we hear from food writer Todd Price about the dearth of Black chefs in New Orleans today, something that has changed radically since Rudy Lombard's seminal 1978 book that pulled back the curtain on the Black restaurant cooks largely responsible for Creole cuisine as we know it today.

Finally, we sit down with Vance Vaucresson whose father Sonny fought racism and won in the 1960s with his Bourbon Street Vaucresson Creole Café. Today, Vance is preparing to open a new iteration of the family business in New Orleans' Seventh Ward where it all started three generations ago.

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

There’s a lot brewing in Louisiana today. On this week’s show, meet the innovators, the brewers, and the mixologists who are making that magic happen. We begin with the newest – Wetlands Sake. That favorite drink of Japan is now being made right here in our state using Louisiana rice. Founders Nan Wallis and Lindsey Beard give us a tour of the first sake brewery in the Bayou State.

Then we meet PJ Coffee’s founder, Phyllis Jordan, who brewed up a revolution when she first began serving cold brewed iced coffee in New Orleans in the 1980s.

We also hear from David Blossman, president of the Abita Brewing Company, the first craft brewery in our state.

Finally, we speak with Steve Hindy, co-founder of Brooklyn Brewery and author of The Craft Beer Revolution, where he explores the history of craft beers and what it means to be a craft brewer.

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