What makes a food distinctly American? This week, Louisiana Eats explores that topic by serving a heaping helping of Americana – in decidedly Southern-sized portions. First, we sit down with native son, Burke Bischoff, whose paperback Po'Boy, tells the story of the classic New Orleans poor boy sandwich – its delicious and endless varieties, the real secret of the dish, and what it has to do with a 1929 streetcar strike. Next, we speak with Ty Matejowsky, author of Smothered and Covered: Waffle House and the Southern Imaginary. The anthropologist makes his argument that the ubiquitous 24-7 roadside diner serves as a microcosm of Southern culture. Finally, author Rien Fertel demystifies the role of the pitmaster in the tradition of whole hog barbecue in Tennessee and the Eastern Carolinas. Rien's exhaustive research led him to some of the smokiest and most storied barbecue shacks in America. His experience is chronicled in his book, The One True Barbecue. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The stock market crash of 1929 marked the end of the Roaring Twenties and the beginning of the Great Depression. Fortunes were lost, unemployment skyrocketed, and food was often scarce. This week, we take a look at some of the ingenuity and heroics that kept people fed. First, we hear from Lance Zaal, the newest owner of the historic Lalaurie Mansion, perhaps best known as the most haunted house in New Orleans' French Quarter. But Lance has uncovered a little-known part of the site's history. Before the turn of the 20th century and through the Great Depression, it was owned by William Warrington, a philanthropist who turned the building into a community center that fed and housed those in need. Equipped with photos and documents he's dug up, Lance paints for us a very different picture of 1140 Royal Street. During those lean years of the Depression, struggling households would often save costs by limiting their food budgets. Food writer Anne Byrn explains how mayonnaise became an essential home staple. Along the way, we also learn about some of the recipes folks used to stretch their meals and ingredients as much as possible. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

From soybeans grown in our northern parishes to shrimp caught off our southern shores, Louisiana is truly the most delicious state in the union. But due to a growing list of obstacles such as climate change, tariffs, and the proliferation of cheap, imported goods, times are tough right now for our farmers and fishermen. Which is why it's more important than ever to get behind the delicious ingredients that come from our state. On this week's show, we celebrate food cultivated right here in Louisiana. We begin with Jady Regard, owner and "Chief Nut Officer" of Cane River Pecan Company. What started out as a small pecan shop in downtown Natchitoches has grown into a nationwide resource for pecan gifts of all kinds. Jady tells us about the family business and his effort to make the pecan America's national nut. Next, we visit visit Chef Marcus Jacobs at Porgy's, a dock-to-plate seafood market in Mid-City New Orleans. Marcus and his partners are on a mission to bring awareness and change to the struggling Louisiana seafood industry by only sourcing locally. That also includes introducing locals to the treasure trove of lesser-known fish species caught in the Gulf of Mexico. Finally, we get an up close look at Louisiana's rice production with expert Steve Linscombe. Steve currently serves as director of the Rice Foundation, but for most of his career, he was instrumental in innovating Louisiana's rice varieties and cultivation. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Folks are familiar with New Orleans' home-grown Creole and Cajun cuisines. But the Crescent City is also the perfect place to taste the diverse and vibrant flavors coming out of Latin America. This week, we pay tribute to chefs who are bringing Latin American fare to local tables. First, we sit down with Ana Castro. In January, Ana was named a semi-finalist for the 2026 James Beard award for Best Chef: South. Ana explains the path she took before she and her sister Lydia opened her much-lauded contemporary Mexican seafood restaurant, Acamaya. Then, we visit father-son duo Carlos and Will Avelar at their family business, Mawi Tortilleria. Will was a rising star in the culinary world when he and his father decided to join forces to provide fresh, authentic corn tortillas to the community. Finally, we hear from Carlos Sanchez, owner of Tournesol Café and Bakery, who spends his days in downtown Covington creating the delicious breads and pastries of his native El Salvador. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

March 19th might be just another day in other parts of the United States, but here in New Orleans, it's a day when revelers take to the streets in honor of the Feast of St. Joseph. The tradition of food altars dedicated to Jesus' foster father came to the Crescent City in the late 1800s with immigrants from Sicily, where Joseph is the patron saint. What was called Mi-Carême (or Mid-Lent by the Creoles) was a day when fasting was suspended and festivities abounded. On this week's show, we explore the holiday and join in on the celebration. Tony Marino's family were faithful followers of St. Joseph, and today, he keeps the tradition alive at his Bourbon Street home in New Orleans' French Quarter. We sit down with Tony to hear what it takes to pull off his annual street party, complete with altars and a life-sized statue of St. Joseph. Then, Arthur Brocato, third generation of Angelo Brocato's Ice Cream and Confectionary, joins us to share his family's history and explain the special role Brocato's has played in the St. Joseph's Day celebration. Founded in the French Quarter in 1905, the gelateria and pasticceria continues those traditions today on Carrollton Avenue in Mid-City. Finally, historian Laura Guccione joins us to reveal what she's discovered about the fancy dress balls that were once part of the St. Joseph tradition and to explain the mystical tie between the feast day and the Mardi Gras Indians. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In her book, To Boldly Grow, author Tamar Haspel uses the term "first-hand food" to describe anything you get with your own two hands – meals we grow, fish, hunt, or even forage. According to the Washington Post food columnist, growing and sourcing your own food just makes it taste better. On this week's show, we're getting our hands dirty and meeting some people who are taking a do-it-yourself approach to food. We begin with Tamar, whose book chronicles the adventures of her and her husband as they go about raising livestock, growing vegetables, and even hunting their own meat. Recounting tales of their successes and failures, Tamar fills the pages with practical tips and hard-won wisdom for those looking to cultivate their own food. Then, we hear from fifth-generation chicken keeper, Lisa Steele, whose blog Fresh Eggs Daily inspired her book of the same name. Lisa shares her story as well as some egg-centric tips and tricks. Finally, we explore one of the South's favorite backyard crops – the mirliton. After our mirlitons drowned in Hurricane Katrina, they were saved from extinction thanks to the efforts of Dr. Lance Hill. We get an update from the good doctor and learn how mirliton lovers from across the globe have connected through his website, Mirliton.org, resulting in the world's largest collection of mirliton recipes. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.