It's New Orleans: Louisiana Eats

The humble little honey bee is one of the most important players in our ecosystem. On this week's show, we circle the globe in pursuit of a honey of a tale. We begin right here in our own backyard at the Audubon Zoo. While more exotic creatures may be what draw the crowds, both native and European honey bees can be found bumbling around the zoo's grounds. Curator Dominique Fleitas gives us a tour of the Pollinator Garden and shows us the hives she helps maintain in the Louisiana Swamp Exhibit.

The humble little honey bee is one of the most important players in our ecosystem. On this week's show, we circle the globe in pursuit of a honey of a tale. We begin right here in our own backyard at the Audubon Zoo. While more exotic creatures may be what draw the crowds, both native and European honey bees can be found bumbling around the zoo's grounds. Curator Dominique Fleitas gives us a tour of the Pollinator Garden and shows us the hives she helps maintain in the Louisiana Swamp Exhibit.

David Blossman is a man ahead of his time. Long before it was legal for him to drink, David was experimenting with home brewing, making small batches of beer as a hobby. At 17 years old, he invested his teenage savings into what would become the Abita Brewing Company. Over 30 years later, he's now the president.

David Blossman is a man ahead of his time. Long before it was legal for him to drink, David was experimenting with home brewing, making small batches of beer as a hobby. At 17 years old, he invested his teenage savings into what would become the Abita Brewing Company. Over 30 years later, he's now the president.

John Kennedy Toole's novel A Confederacy of Dunces is internationally revered for having captured the essence and eccentricity of New Orleans - and for introducing readers to its larger-than-life protagonist, Ignatius J. Reilly. On this week's show, we take a culinary look between the pages of the book that, 37 years ago, was posthumously awarded the Pulitzer Prize for fiction. We begin with Spud McConnell, well known for his portrayal of Ignatius on stage.

John Kennedy Toole's novel A Confederacy of Dunces is internationally revered for having captured the essence and eccentricity of New Orleans - and for introducing readers to its larger-than-life protagonist, Ignatius J. Reilly. On this week's show, we take a culinary look between the pages of the book that, 37 years ago, was posthumously awarded the Pulitzer Prize for fiction. We begin with Spud McConnell, well known for his portrayal of Ignatius on stage.

On this week's show, we speak with three James Beard Award-winners to explore the history and culture of African American cooking and learn how African flavors are inspiring new dishes today. We begin with soul food scholar Adrian Miller, who describes his book, Soul Food: The Surprising Story of an American Cuisine, as love-letter to African-American cooks. Since it was first published in 2013, the book has gone on to receive numerous accolades and was awarded a James Beard for reference and scholarship. Within its pages, Adrian presents a refreshing look at one of America's oldest and most mythologized cuisines. From mac and cheese to red drink, he uncovers the history of soul food and what it means for African American culture and identity.

On this week's show, we speak with three James Beard Award-winners to explore the history and culture of African American cooking and learn how African flavors are inspiring new dishes today. We begin with soul food scholar Adrian Miller, who describes his book, Soul Food: The Surprising Story of an American Cuisine, as love-letter to African-American cooks. Since it was first published in 2013, the book has gone on to receive numerous accolades and was awarded a James Beard for reference and scholarship. Within its pages, Adrian presents a refreshing look at one of America's oldest and most mythologized cuisines. From mac and cheese to red drink, he uncovers the history of soul food and what it means for African American culture and identity.

Whether your dietary concerns are based on weight loss, muscle gain, or heart health, there's so much information and professional advice out there that it's hard to know who to believe or what to eat. On this week's show, we hear from the experts on everything from the current diet du jour, keto, to omega-3 supplements. Internal medicine physician Mignonne Mary of the Remedy Room explains why she has been teaching keto since she first began her practice, and why she believes combining the diet with intermittent fasting may help reduce inflammation in the body.

Whether your dietary concerns are based on weight loss, muscle gain, or heart health, there's so much information and professional advice out there that it's hard to know who to believe or what to eat. On this week's show, we hear from the experts on everything from the current diet du jour, keto, to omega-3 supplements. Internal medicine physician Mignonne Mary of the Remedy Room explains why she has been teaching keto since she first began her practice, and why she believes combining the diet with intermittent fasting may help reduce inflammation in the body.

Reality food TV may be a boon for networks, but what happens to local chefs and restaurants after the cameras stop rolling? On this week's Louisiana Eats, we talk to people who have participated in food TV in its various forms, with varying results. We begin with Helen Freund, restaurant critic and dining editor at Gambit. Earlier this year, she wrote a front-page article about the positive and negative effects food TV hosts like Gordon Ramsey and Guy Fieri have had on local restaurants. Helen fills us in on what she uncovered. Then, we hear from Ragnar Karlsson, whose restaurant, the Trolley Stop Cafe, was featured in the season premiere of "Gordon Ramsey's 24 Hours to Hell and Back." Ragnar's plan was to give his family restaurant a much needed boost, but was it worth it? He explains how excruciating the experience could be and explains how unreal reality TV can be. Finally, Chef Isaac Toups joins us. From his rise to fame on Top Chef to his new series for the Food Network, food TV has been very good to Isaac. Louisiana Eats had the great fortune of chronicling his experiences before, during, and a year after his Top Chef debut. Isaac tells us all about his celebrity transition. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Reality food TV may be a boon for networks, but what happens to local chefs and restaurants after the cameras stop rolling? On this week's Louisiana Eats, we talk to people who have participated in food TV in its various forms, with varying results. We begin with Helen Freund, restaurant critic and dining editor at Gambit. Earlier this year, she wrote a front-page article about the positive and negative effects food TV hosts like Gordon Ramsey and Guy Fieri have had on local restaurants. Helen fills us in on what she uncovered. Then, we hear from Ragnar Karlsson, whose restaurant, the Trolley Stop Cafe, was featured in the season premiere of "Gordon Ramsey's 24 Hours to Hell and Back." Ragnar's plan was to give his family restaurant a much needed boost, but was it worth it? He explains how excruciating the experience could be and explains how unreal reality TV can be. Finally, Chef Isaac Toups joins us. From his rise to fame on Top Chef to his new series for the Food Network, food TV has been very good to Isaac. Louisiana Eats had the great fortune of chronicling his experiences before, during, and a year after his Top Chef debut. Isaac tells us all about his celebrity transition. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's show, we meet some people who are working hard to make your weekend brunch an unforgettable experience. We begin with Jennifer Weishaupt, founder and CEO of the Ruby Slipper Restaurant Group. The Ruby Slipper Caf? has prospered and multiplied in a way that Jennifer and her husband Eric could never have anticipated when they opened their very first Mid City location in 2008. She tells us about her ever-expanding breakfast and brunch empire, now serving hungry diners in locations across four states.

On this week's show, we meet some people who are working hard to make your weekend brunch an unforgettable experience. We begin with Jennifer Weishaupt, founder and CEO of the Ruby Slipper Restaurant Group. The Ruby Slipper Caf? has prospered and multiplied in a way that Jennifer and her husband Eric could never have anticipated when they opened their very first Mid City location in 2008. She tells us about her ever-expanding breakfast and brunch empire, now serving hungry diners in locations across four states.

On this week's show, we visit the Historic New Orleans Collection's new expansion at 520 Royal Street, the first to house the city's only continuing exhibit about our most famous neighborhood, the French Quarter. John Lawrence, Director of Museum Programs at the HNOC shows us the renovated Seignouret-Brulatour House and galleries, which paint a portrait of the Vieux Carr?, framed by topics like transportation, communications, and commerce.

On this week's show, we visit the Historic New Orleans Collection's new expansion at 520 Royal Street, the first to house the city's only continuing exhibit about our most famous neighborhood, the French Quarter. John Lawrence, Director of Museum Programs at the HNOC shows us the renovated Seignouret-Brulatour House and galleries, which paint a portrait of the Vieux Carr?, framed by topics like transportation, communications, and commerce.

On this week's show, we visit the Historic New Orleans Collection's new expansion at 520 Royal Street, the first to house the city's only continuing exhibit about our most famous neighborhood, the French Quarter. John Lawrence, Director of Museum Programs at the HNOC shows us the renovated Seignouret-Brulatour House and galleries, which paint a portrait of the Vieux Carr?, framed by topics like transportation, communications, and commerce.

On this week's show, we visit the Historic New Orleans Collection's new expansion at 520 Royal Street, the first to house the city's only continuing exhibit about our most famous neighborhood, the French Quarter. John Lawrence, Director of Museum Programs at the HNOC shows us the renovated Seignouret-Brulatour House and galleries, which paint a portrait of the Vieux Carr?, framed by topics like transportation, communications, and commerce.

On this week's show, we're traveling through Acadiana to explore traditional and contemporary Cajun foodways. We begin with George Graham, who shares his obsession through stories of cooking in the region through his nationally recognized blog and book, Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana. Then, we head up River Road to LaPlace to see just what Chef Jarred Zeringue's got smoking at Wayne Jacob's Smokehouse, a beloved institution on the Cajun Coast. We tour the generations-old business famous for its Andouille sausage, and learn about their newly added offerings - from fresh eggs to smoked hogshead cheese and dry roux!And when it comes to touring from coast to coast, musician Leroy Thomas, also known as "the Jewel of the Bayou" makes sure his band, the Zydeco RoadRunners, and his audience, are well fed with home-cooked meals. We speak to Leroy backstage at a recent Thursday night at New Orleans' Rock 'N' Bowl. Finally, we wind through the back roads of Cajun country with Alex Cook, an expert on out-of-the-way, unusual places to experience the very best of Louisiana cuisine. He shares some of his favorites featured in his book, Seat Yourself: The Best of South Louisiana's Local Diners, Lunch Houses, and Roadside Stops. Allons ? l'Acadie, ch?res! For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's show, we're traveling through Acadiana to explore traditional and contemporary Cajun foodways. We begin with George Graham, who shares his obsession through stories of cooking in the region through his nationally recognized blog and book, Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana. Then, we head up River Road to LaPlace to see just what Chef Jarred Zeringue's got smoking at Wayne Jacob's Smokehouse, a beloved institution on the Cajun Coast. We tour the generations-old business famous for its Andouille sausage, and learn about their newly added offerings - from fresh eggs to smoked hogshead cheese and dry roux!And when it comes to touring from coast to coast, musician Leroy Thomas, also known as "the Jewel of the Bayou" makes sure his band, the Zydeco RoadRunners, and his audience, are well fed with home-cooked meals. We speak to Leroy backstage at a recent Thursday night at New Orleans' Rock 'N' Bowl. Finally, we wind through the back roads of Cajun country with Alex Cook, an expert on out-of-the-way, unusual places to experience the very best of Louisiana cuisine. He shares some of his favorites featured in his book, Seat Yourself: The Best of South Louisiana's Local Diners, Lunch Houses, and Roadside Stops. Allons ? l'Acadie, ch?res! For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.