Louisiana Eats

The origins of food and spirits are usually not well known and can sometimes be hard to track down.  After all, how do you figure out where something that’s been around for centuries originated? On this week’s show we’ll speak with several culinary historians about the history of some fabulous foods, and some spirits too.

We begin with author and historical gastronomist Sarah Lohman.  Her book, 8 Flavors:  The Untold Story of American Cuisine recognizes the relationship between the eight flavors  she considers the foundation of American cuisine.  She shares a tale of how a slave named Edward Albius changed the world by learning to pollinate vanilla, a plant native to Mexico, outside of its native environment.

Next, David Shields joins us in studio to discuss his book, The Culinarians:  Lives And Careers From The First Age Of American Fine Dining.  David shares a story about how back in the 1890’s Madame Begue created the butcher’s breakfast. 

Then, we find out whether whiskey is bourbon or bourbon whiskey?  We’re joined by author and spirits historian Fred Minnick. He answers that question for us as well as who really taught Jack Daniel to distill.

Finally, food author Rien Fertel joins us with the history of that New Orleans staple the praline. 

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

Back in the early days of television, the Public Broadcasting System blazed the trail in the genre of food TV with the one and only Julia Child, whose series, The French Chef, changed the way Americans cook and eat.

On this week’s show, we sit down with PBS's newest sensation, Chef Kevin Belton, whose fourth series, Kevin Belton's Cooking Louisiana, is being aired in homes across the nation. Kevin shares what he learned while shooting his latest venture, which features food from across our delectable state.

Then, we revisit our conversation with the late Terry Flettrich Rohe, a pioneer of New Orleans radio and television. Those who grew up in the Crescent City in the 1950s may remember Terry as "Mrs. Muffin" on a WDSU-TV daily children's program that she hosted for almost a decade. She was also the producer and host of Midday, one of the network's most popular programs.

We also speak with chef and TV personality Carla Hall. She was featured in two seasons of Top Chef before she became co-host of ABC’s Emmy award-winning series, The Chew. Her guiding philosophy is to always cook with love. We discuss her newest book, Carla Hall’s Soul Food, and learn about a concept she calls, “Biscuit Time.”

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

There’s no getting around it – August is HOT down here in Louisiana, so we thought a virtual vacation in Scandinavia just might provide a little chill. We begin with chef and restaurateur Marcus Samuelsson. His Scandinavian connection is that although Ethiopian born – he was raised by adoptive parents in Sweden, giving him an unusual world view. The James Beard Award-winner and Top Chef master is also author of the bestselling memoir, Yes, Chef.

We sit down for an extended visit with Marcus, as he shares the story of his remarkable journey from his childhood in Ethiopia and Sweden to international renown.

Then, we speak with Swedish Chef Magnus Nilsson, who showcases the diversity of Scandinavian cuisine in his enormous tome, The Nordic Cookbook.

After our adventure with Magnus, our Nordic food investigation concludes with the great culinary academic, Darra Goldstein whose cookbook, Fire and Ice examines this region of extremes.

So sit down and chill down – there’s plenty of aquavit to go around - on this week’s Louisiana Eats!

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

After a few glorious months where it looked as if the worst of the pandemic was behind us, a new surge of Covid-19 is now bearing down on Louisiana with a vengeance. A new enemy variant called Delta is coming after us - and this time, it’s after our children. With cases projected to peak sometime between September and November, elected officials and business leaders are weighing new measures to stem the outbreak. On this episode of Louisiana Eats we look back to how life was in the spring of 2020 and then fast forward to the current Covid situation in Louisiana.

Medical reporter, Dr. Corey Hebert tells us how the Covid game has changed and what the situation is for our children today. Then, Amanda Toups of Toups Meatery joins us to talk about her family’s recent trip to France and how she’s struggling to keep her children safe after returning to New Orleans, the Covid hot spot she calls home.

Finally, we have a quick word with Laveau Contraire, Drag Queen Story Hour Queen extraordinaire with a special message for her littlest friends about keeping safe. We’re all together in this, on this week’s Louisiana Eats!

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

From cakes to croissants to pralines – Louisiana has an affection for confection. This week, we satiate our sweet tooth with the help of some delightful dessert makers.

We begin by getting a crash-course in the art of sugar blowing and sculpting with Sidney Galpern at the New Orleans Glassworks and Printmaking Studio. There, we encounter Chef Tory McPhail, who, along with a group of other prominent chefs, is there to learn the art of creating sugar sculptures.

Then, the Cake Mix Doctor is in the house. Anne Byrn's book American Cake takes readers back to the origins of baking in America. From birthday cakes to wedding cakes, Anne has the history behind each delicious layer.

Finally, we travel to Emma’s Famous Pralines in Slidell, where Emma Giron has devoted much of her life to the emblematic Louisiana treat.

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

Michael Gottlieb, of Tchefuncte’s and The Anchor in Madisonville began his culinary journey the day he was born. 

His family bakery, Gottlieb’s was established in 1884 making him a 5th generation baker at birth. Gottlieb’s of Savannah, GA was famous for many things, including being the bakery that first baked cookies for the Girl Scouts of America. In January of 2021 Michael and his brother made the difficult decision to finally shutter the family bakery and move on to other culinary ventures.

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

After a year’s delay, the Summer Olympic Games are officially underway. Over 11,000 athletes from 205 countries are gathered in Tokyo, looking to bring home the gold in everything from archery to water polo. On this week's show, we raise a glass to intercontinental camaraderie by tasting five exotic spirits produced across the globe.

 We begin our celebration the way they do in China, with a baijiu toast. American expat Derek Sandhaus introduces us to this ancient Chinese liquor, which has recently been gaining popularity in the West.

Then we hear about a popular herbal digestive in the Czech Republic called Becherovka. Brand ambassador George Nemec joins us to talk about how the beverage is made and how it's used in his homeland.

Next, Count Eduardo Branca tells us the story of Fernet Branca. His family's distillery, Fratelli Branca, was established in 1845 – but before it was sold as a spirit, it was used as a cure-all to treat cholera.

We also take a virtual trip to Peru to meet celebrity distiller Johnny Schuler, who tells the legend of pisco and his distillery, Pisco Portón. This Peruvian brandy dates back to the conquistadors of 16th century Cuzco.

Finally, we speak with Jesse Falowitz, an American distiller living in Japan. Jesse is one of the founders of Mizu Shochu. He recalls how he and his Japanese counterparts rediscovered an ancient liqueur called shochu, which is now entering a modern market.

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

On this week’s podcast, we meet Gulf Coast Blenders customer, Jaclyn Robinson. To say divinity played a part in the birth of Mo’ Bay beignet company is an understatement. Mo’Bay’s founder, Jaclyn Robinson’s faith led her to open a beignet café that she’d never considered an option before. Her own five children were big fans of her beignets, which she served with her own homemade syrups instead of traditional powdered sugar. But a sign from God gave her the inspiration bring her beignets to the world. With two Alabama locations and a diehard following, I couldn’t wait to hear the full story from Alabama’s number one beignet ambassador about how Gulf Coast Blenders contributed to her success.

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

From cuccidati to olive salad to St. Joseph Day altars, Sicilan foodways and traditions have had an immense influence on our state's cuisine and culture. On this week’s show, we talk with Louisiana natives who share a deep love and respect for their Sicilian heritage.

We begin with Grace and Tony Mandina, whose family-run restaurant on the West Bank, Tony Mandina’s, has been welcoming guests in true Old World style for nearly 40 years. Those Mandinas are one in a million – good, hardworking folks for whom la familia always comes first.

Then, we hear from New Orleans food historian Laura Guccione, whose family hails from Alia, Sicily. With her background in botany, Laura has long been fascinated by a local fruit tree, often referred to as the Japanese plum, which proliferates wildly on the island of Sicily. Her linguistic look at the fruit can be found on New Orleans Historical.

Finally, we sit down with Sal Impastato of the renowned Napoleon House clan. Sal tells us the story of the business that was family-owned and -operated for almost a century, before he handed over the keys to Ralph Brennan in 2015.

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

According to ancient Chinese legend, the discovery of tea was made in 2737 BC by Emperor Shen Nung while he was sitting under a tree as his servant boiled water. When some leaves of the tree fell into the water and the emperor consumed the accidental infusion, the course of hot beverages changed forever.

The emperor was seated under a Camellia sinensis – the same plant where most teas are still derived from today. And believe it or not, Southern Mississippi appears to be an ideal environment for Camellia sinensis cultivation. On this week's show, we take you straight to the tea farm to meet adventurous farmers Donald Van De Werken and Jeff Brown of Pearl River Tea Company.

Then, we travel to The English Tea Room in Covington, Louisiana where Jan and Tim Lantrip entertain us at a high tea while expounding on the many varieties of tea and how they can improve your health.

Finally, we visit Tru, New Orleans's very own Teach Witch, in her mystical tea wagon for a gypsy caravan-style tea experience.

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