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.