On this week s show, we explore the thriving craft beer scene, which takes us from Louisiana to Europe and many places in between.Locally, the undisputed leader of the craft beer revolution is Polly Watts, owner of the Avenue Pub. We have a conversation with Polly and her team, who recently returned from work outing…

On this week s show, we re taking a look at the coffee and tea scene across Louisiana. We begin with Geoffrey Meeker, owner of French Truck Coffee. It took only one cup of coffee from San Francisco to inspire him to become a New Orleans coffee purveyor. Now, Geoffrey and his team are at…

Here s some copy and links. You might want to make sure the pieces match the final cut of the show, as I haven t heard the very final version On this week s show, we re celebrating the tricentennial of Natchez, Mississippi. We ll visit our neighbors across the river and learn how residents…

On this week s show, we voyage to the Land of the Midnight Sun and explore Nordic culinary traditions. To begin our journey, we visit with Chef Magnus Nilsson, the genius behind F viken, a world renowned restaurant in a far flung farming region of Sweden. Magnus has taken on the whole of Scandinavia and…

It s that magical time of year in New Orleans when cocktailians and spirits experts from around the world come together in the blazing heat for the world s pre eminent cocktail festival, Tales of the Cocktail. On this week s show, we re giving you an insider s view into the Crescent City s…

On this week s show, we re inviting you to a midsummer barbecue for the ages We re traveling through country pithouses and urban kitchens in search of the best whole hog barbecue. We begin with Rien Fertel, author of The One True Barbecue, who demystifies the role of the pitmaster in the tradition of…

On this week s show, we set out to prove that oysters can and should be enjoyed year round. We re going behind the scenes to get a better understanding of how those salty bivalves go from farm to table. We begin with Tolar Nolley, founder of the Oyster Company of Virginia, who s working…

On this week s show, we set out to prove that oysters can and should be enjoyed year round. We re going behind the scenes to get a better understanding of how those salty bivalves go from farm to table. We begin with Tolar Nolley, founder of the Oyster Company of Virginia, who s working…

From the height of its popularity in the 19th century to its modern revival, absinthe has a long and storied reputation. On this week s show, we learn all about the formerly illicit elixir and those whose ongoing fascination with the spirit has helped transform the discourse and regulations here in the United States. Before…

The Louisiana restaurant scene has never been hotter. On this week s show, we re touring some special eateries that should be on your radar. We begin with best buds Aaron S nchez and John Besh, who reveal the genesis of their collaboration Johnny S nchez, a restaurant that combines their names and individual culinary…