<p>Tom and Mary Ann talk to Michael DePaolo from Pythian Market about a group of food stalls transforming into a major catering operation, feeding hundreds (fun tidbit: Meribo Pizza can crank out 50 pizzas in 15 minutes in their 800-degree oven) And Alan from Seattle checks in from his isolation.</p>

Tom and Mary Ann talk to Michael DePaolo from Pythian Market about a group of food stalls transforming into a major catering operation, feeding hundreds (fun tidbit: Meribo Pizza can crank out 50 pizzas in 15 minutes in their 800-degree oven) And Alan from Seattle checks in from his isolation.

The Times Episode 5

Programs about food and cooking have been on the air since radio’s earliest days. But The Food Show With Tom Fitzmorris is an anomaly, occupying more hours of prime airtime every week than any other show about taste in the history of the medium. It’s the longest-running talk show of any kind in New Orleans. Twenty-five years, three hours every weekday, same station, same host, same food-and-drink-only concept.

The main ingredient in the Food Show’s recipe is, of course, the New Orleans food culture.

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Food

Programs about food and cooking have been on the air since radio’s earliest days. But The Food Show With Tom Fitzmorris is an anomaly, occupying more hours of prime airtime every week than any other show about taste in the history of the medium. It’s the longest-running talk show of any kind in New Orleans. Twenty-five years, three hours every weekday, same station, same host, same food-and-drink-only concept. The main ingredient in the Food Show’s recipe is, of course, the New Orleans food culture.

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The Times Episode 5

The Times Episode 5