The South has a rich and varied food history, but too often it s reduced to stereotype. On this week s show, we explore the influence of the South on America s culinary identity, and the central role African American and immigrant cooks played in its formation. We speak with John T. Edge, author of…

It s Carnival time in Louisiana This week, we join revelers near and far for the biggest free party on earth. We begin with Devin De Wulf, founder of the Krewe of Red Beans. Devin gives us a behind the scenes look at how the krewe puts together their intricate bean suits to roll on…

On this episode, we meet the Chisesi s, a New Orleans family who, for five generations have been one of the South s favorite meat purveyors. Philip Chisesi, the octogenarian patriarch who still runs the company today, tells the story of how their business grew from selling live chickens in the French Market to the…

On this episode, we make a close study of the relationship between red beans and Mardi Gras. The day before Fat Tuesday is known as Lundi Gras, or Fat Monday. Over decade ago, New Orleans newcomer, Devin De Wulf made his first Mardi Gras costume, entirely decorated with dried red beans. His costume got such…

On this week s show, we voyage around the world in search of extraordinary and diasporic flavors. First, 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. Next, we meet food columnist Kim…

Editor s note this episode contains accounts of sexual assault. On this week s show, we take a look at sexual harassment and abuse in the restaurant industry. We speak with service industry leader Tyler Chauvin, who has confronted sexual harassment directly over the course of her career. Now the general manager at Tr o…

Editor s note this episode contains accounts of sexual assault. On this week s show, we take a look at sexual harassment and abuse in the restaurant industry. We speak with service industry leader Tyler Chauvin, who has confronted sexual harassment directly over the course of her career. Now the general manager at Tr o…

On this week s show, we take a sonic journey through Appalachia to explore the history and legacy of its unique foodways. We begin with Troy Ball, whose hobby as a moonshiner became a means of helping her family survive financial ruin. Troy s memoir, Pure Heart, tells a very personal story of raising two…

Join us this week as we celebrate the 95th birthday of a New Orleans icon, our dear friend, Leah Chase. We ll spend the hour honoring Leah s talent and achievements as the undisputed Queen of Creole Cooking.We begin on a special day we spent with Leah in 2012, when Mayor Mitch Landrieu s office…

As 2017 comes to an end, we take a look back at some of our favorite Louisiana Eats moments from the past year. First, we speak with Lior Lev Sercarz, a chef, spice blender, and owner of La Bo te in New York City. Lior discusses his career s trajectory from sergeant of the Israeli…