Twenty years ago, on August 29th, 2005, Hurricane Katrina violently swept through New Orleans. The storm and subsequent levee failures brought chaos and devastation to the city and surrounding areas. On this week's show, as we mark two decades since Katrina, we explore how New Orleans residents and businesses were able to respond quickly and creatively to rebuild our city. We begin with Richard McCarthy, co-founder and former executive director of Market Umbrella – and its flagship, the Crescent City Farmers Market. Richard and host Poppy Tooker reflect on their experiences during those uncertain days following the storm and the grassroots effort that led to the market reopening just ten weeks later. Next, we turn to the late New Orleans icon Leah Chase. We revisit inspirational conversations we had with the beloved chef at Dooky Chase Restaurant about the unexpected gifts of Katrina. Finally, as Natco Food Service celebrates its centennial this year, we learn about one of the most difficult chapters in its history. Family proprietors Anne Babin and her brother John Lalla tell us the story of what happened at their meat-filled facility in the hurricane's aftermath and how the company bounced back. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Every Labor Day weekend, tens of thousands of members of the LGBTQ community from around the world gather in New Orleans for the five-day party known as Southern Decadence. To celebrate, this week, we bring you stories of culinarians expressing queerness through food. First, we hear from John Birdsall, author of "What Is Queer Food? How We Served a Revolution." He tells us about the often-unknown gay influence on modern American cuisine and some of the hidden heroes who have contributed so much to how and what we eat. And, perhaps most importantly, he answers the titular question of his book. Then, we catch up with our New Orleans friends, Kitten N' Lou. You may know them as the couple who put on spectacular shows that combine drag, dance, burlesque, and a theater. By day, they're the owners of Chance In Hell SnoBalls in the New Orleans' Bywater neighborhood. We visit the dynamic duo, who have moved their operation from a front porch pandemic project to a popular brick-and-mortar shop. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In 1946, a New Orleans bar owner named Owen Brennan opened Brennan's Vieux Carré on Bourbon Street. Fresh out of high school, his sister Ella became his de facto manager there. Just before Owen's untimely death a few years later, plans were in place to move the restaurant to Royal Street, where the Brennan family dynasty truly began. Today, Brennan's Restaurant on Royal Street is grander than ever – all thanks to the loving care of Owen and Ella's nephew, Ralph Brennan. Named one of the 20 most influential restaurant people in the country by Restaurant Business Magazine, Ralph runs some of the city's finest dining destinations. There's Ralph's on the Park, Red Fish Grill, the Napoleon House and Café NOMA, just to name a few. On this week's show, we sit down with Ralph Brennan himself to discuss his life in food. Then, we speak with Braithe Tidwell, the corporate beverage director for the Ralph Brennan Restaurant Group. Braithe helped the wine program at Brennan's regain its status on the Wine Spectator Grand Award-winning list. Most recently, Braithe collaborated with Piper Heidsieck to create a bespoke Brennan's champagne. Next, we learn about Brennan's annual tradition of hosting the "Slowest Second Line on Earth," complete with ten terrific turtles and a rapping judge. Finally, we step inside Brennan's kitchen for an unforgettable breakfast. For their poached eggs alone, the restaurant goes through over half a million eggs each year. Executive Chef Ryan Hacker shows us how his team perfectly poaches hundreds of eggs at a time to feed crowds of hungry morning diners. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The origins of our food and foodways are usually not well known and can sometimes be hard to track down. After all, how do you figure out the origins of something that’s been around for centuries? On this week’s show, we learn the history behind dishes that define our American cuisine and the traditions surrounding them. We begin with Dr. David Shields of the University of South Carolina. His book, "The Culinarians" explores the lives and careers of those who had a hand in creating the first age of American fine dining. Then, we find out whether whiskey is bourbon or bourbon whiskey? We’re joined by author and spirits historian Fred Minnick. He answers that question for us as well as who really taught Jack Daniel to distill. Next, we speak with Gabrielle Langholtz, author of "America: The Cookbook." Gabrielle’s encyclopedic tome explores our nation’s identity through the immigrant stories and recipes that created American food as we know it. Finally, we learn the history of Chinese restaurants in the U.S. with U.C. Irvine professor, Yong Chen. Chen's book, "Chop Suey, USA," follows the history of Chinese cuisine in America – from the first four restaurants in California during the Gold Rush, to the nearly 50 thousand Chinese restaurants found across the country today. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Summers in Louisiana tend to linger longer than elsewhere in the U.S., and for many locals, the heat is a perfect excuse to skip town for more exotic destinations. But for those of us who plan to stick around, there are plenty of ways to take a vacation without needing to pack a bag. On this week's show, we travel virtually to the French Riviera with New Orleans chef Samuel Peery. Finding inspiration from coastal brasseries in French cities like Nice and Marseille, Sam has created a menu at the Kimpton Hotel's King Brasserie that offers a taste of the Côte d'Azur only half a mile from the Mississippi River. Over at The Bell, a British-inspired pub in New Orleans' Mid-City neighborhood, locals can stop in for an ale or lager served in imperial pints – or dine in a room decked in tartan fabrics, dark woods, and Union Jack flags. Owner Andrew Bell tells us how he went from a career in professional soccer to become a British publican in the Pelican State. Finally, we get a behind-the-scenes look at Exhibition Hub's newest immersive exhibit in New Orleans. Titanic: An Immersive Voyage takes visitors back to 1912 to experience the ship as a passenger on its ill-fated maiden voyage. Executive producer John Zaller tells us about the exhibition and the important role food played on the luxury liner. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Although South Louisiana does not provide the easiest growing conditions, when fueled by passion and obsession, it's amazing what can be done. On this week's show, we introduce you to some real alternative thinkers who are successfully cultivating the unusual and the exotic. We begin with a trip to the SG Tiki Farm just across the state line in Pearlington, Mississippi. There, Chef Ernie Foundas grows exotic fruits and vegetables used in the dishes he serves at his restaurant in New Orleans' Bywater neighborhood, Suis Generis. With a passion for sustainability, both Ernie and his partner Adrienne Bell use every scrap of food to achieve a zero-waste model in their restaurant. Then, we head down to New Orleans' Lower Ninth Ward to meet bamboo guru Mark Sanders – founder of Ninth Ward Nursery. He tells the story of turning his bamboo obsession into a business. Finally, get ready to see bamboo on your dinner plate. We chat with Kay Koppedrayer, author of Cooking With Bamboo, who shares how she came to make bamboo part of her family's diet and how you can do the same. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.