This series celebrates the multicultural influences on Louisiana's cuisine in colorful and informative sequences filmed in picturesque locales and in cooking segments taped before a live studio audience.
http://www.lpb.org/programs/tasteofla/ourfoodheritage/
Episode # 1106
Chef Folse explores the contributions of Louisiana's unlikely pioneers: the missionaries, priests and nuns. Sister Joan Marie Aycock introduces us to a bit of Louisiana's early "morality" and the contributions of the Ursuline nuns. Chef Folse visits with Tommy Adkins as he demonstrates French bread making on the Louisiana frontier. Celeste Veillon and musicians from the Baton Rouge Symphony Orchestra perform religious pieces appropriate to Louisiana's French colonial period.
Sunday, April 07, 2013
Length : 26 min
MPT2
Episode # 1107
Dr. Carl Brasseaux and Mary Anne Pecot de Boisblanc tell the tragic tale of Louisiana's Acadians or "Cajuns." Following intense hardship, expulsion from Nova Scotia, murder, and exploitation, the Acadians were welcomed to Louisiana's shores. Chef Folse joins Buddy Bailey and Lucien "Troop" Perkins at the annual Boucherie as they create andouille sausage, a Cajun delicacy. The Larry Miller band performs Cajun favorites.
Sunday, April 14, 2013
Length : 26 min
MPT2
Episode # 1108
Join Dr. Carl Brasseaux, Brenda Trahan and Jane Bulliard as they explore the arrival of the first Acadians on Louisiana soil. Cracklins, a common Cajun snack, are made by Prince Davis, who also introduces us to the "Cadillac of cracklins." Johnette Downing entertains with fun Cajun songs, especially for kids.
Sunday, April 21, 2013
Length : 26 min
MPT2
Episode # 1001
Today's guest is Carol Benoit who brings her mother's recipe for Shrimp Spaghetti. Her recipe calls for pancake mix instead of flour for the roux. During a tour of her home, she shows Chef Folse her collection of coffee pots and cookbooks, numbering over four thousand! Chef John Folse prepares the recipe using fresh shrimp, fat free and low sodium ingredients.
Wednesday, April 24, 2013
Length : 26 min
MPT2
Episode # 1002
Marjorie Domangue of Bayou Black, Louisiana shares her family's recipe for Vegetable Beef Soup. John prepares the dish with fat free margarine, fresh vegetables and low - fat cuts of meat. Musical guest Black Guidry sings his 'Cajun original tune "Cajun Man.
Thursday, April 25, 2013
Length : 26 min
MPT2
Episode # 1003
Bobbie Lee Belanger of Houma, La. prepares her old family recipe for Shrimp Sauce Cauliflower.
Friday, April 26, 2013
Length : 26 min
MPT2
Episode # 1109
Spain was one of the first countries to explore the New World and was responsible for Louisiana's system of laws, the architecture of the "French" quarter and the food markets of New Orleans. Dr. Paul E. Hoffman introduces us to early Spanish Louisiana. Chef Folse along with Tee Wayne Abshire and Ricky Breaux demonstrate how to make jambalaya, one of Louisiana's most common dishes, which was inspired by Spanish paella. Neil and Donna Wilkinson perform traditional music from the Spanish colonial period.
Sunday, April 28, 2013
Length : 26 min
MPT2
Episode # 1004
Sunday Morning Chicken Fricassee tops the menu when Chef Folse welcomes Melba Matherne of Houma, La.
Tuesday, April 30, 2013
Length : 26 min
MPT2
Episode # 1005
Chef Folse travels to Napoleonville where Diane Politz prepares Stuffed Eggplant in Italian Gravy. John joins her big Italian family for a family feast and discusses the role of Italians in Louisiana culture. John then uses fresh eggplant and low-sodium tomato sauce to make his version of this classic dish in his home kitchen.
Wednesday, May 01, 2013
Length : 26 min
MPT2
Episode # 1006
Carol Leblanc prepares her grandmother's recipe for Chicken, Sausage and File Gumbo and shows her collection of antique furniture. Musical guests are Anne Savoy and the Magnolia Sisters, including Christine Balfa. They play songs from their CD, "Evangeline Made", recently featured in the film, "The Gumbo Ya-Ya Sisterhood".
Thursday, May 02, 2013
Length : 26 min
MPT2
Episode # 1007
Cherie Zeringue of Thibodeaux, La. prepares her recipe for Oeufs Aux Lait (Egg Custard). John recreates the dish with low-fat ingredients without losing any of the flavor of the original.
Friday, May 03, 2013
Length : 26 min
MPT2
Episode # 1110
In the 1700s, the Spanish border was just six miles from the French fort at Natchitoches. Fort Los Adaes became a Spanish stronghold, greatly influencing the culture and cuisine of northwest Louisiana. Ray Berthelot and Corneil Cox explore this intriguing Spanish story. Chef Folse visits Marie Roque, a Creole from Cane River, for a lesson in traditional meat pie making. Neil and Donna Wilkinson perform traditional music from the Spanish colonial period.
Sunday, May 05, 2013
Length : 26 min
MPT2
Episode # 1008
A special Sweet Potato Cake recipe is prepared by Darlene Foret of Raceland, La. John tours Foret's family farm where Darlene's daughters show off their prize cattle and pigs. John makes the dish with low-fat, sugar substitute ingredients and fresh sweet potatoes.
Tuesday, May 07, 2013
Length : 26 min
MPT2
Episode # 1009
Guest Martha Butler of Houma, La. prepares her favorite family recipe for Cajun-Style Chicken and Eggplant Casserole along with spicy cornbread.
Wednesday, May 08, 2013
Length : 26 min
MPT2
Episode # 1010
Marie Orgeron, prepares a Pecan Pie recipe that has been handed down for decades at Sacred Heart of Grand Coteau, a private girls school near Lafayette, La.
Thursday, May 09, 2013
Length : 26 min
MPT2
Episode # 1011
Lafayette, La. native Brenda Martin prepares an old recipes for Cous Cous, a kind of cereal pudding made from fried corn meal.
Friday, May 10, 2013
Length : 26 min
MPT2
Episode # 1111
Hurricane Katrina focused attention on Louisiana's St. Bernard Parish, home of the resilient, proud and hopeful Islenos descendants. Dorothy Benge introduces us to these wonderful people and the unique heritage of these Canary Islanders. Chef Folse visits Rhonda Gautier in Natchitoches, La. as she prepares the tamale, a great food contribution of the Spanish. Neil and Donna Wilkinson perform traditional music from the Spanish colonial period.
Sunday, May 12, 2013
Length : 26 min
MPT2
Episode # 1012
Don Duplechan of Oberlin, La. prepares his family recipe for Sauce Picquante.
Tuesday, May 14, 2013
Length : 26 min
MPT2
Episode # 1013
Pasta company owners Maryann and Buster Fresina of Baton Rouge take Chef Folse on a tour of their company. Mrs. Fresina makes Mama Fresina's Lasagna. John Folse prepares the dish in his studio kitchen, using low fat cheeses, meats and lots of olive oil!
Wednesday, May 15, 2013
Length : 26 min
MPT2
Episode # 1014
Luke Lupari's Shrimp Salad is prepared by Frank Russo of Morgan City, La., the center of Louisiana's seafood industry. Using Frank's basic recipe, Chef Folse prepares a healthier version of the dish with low sodium and low-fat ingredients.
Thursday, May 16, 2013
Length : 26 min
MPT2
Episode # 1015
Noted cardiologist Dr. Craig Walker of Houma, La. joins Chef Folse in the kitchen to cook Grilled Fish and discuss the health consequences of rich Louisiana dishes.
Friday, May 17, 2013
Length : 26 min
MPT2
Episode # 1112
While the Africans contributed to the agriculture of the state, they certainly left their mark on the cuisine of Louisiana as well. Dr. Gwendolyn Midlo Hall, an authority on the African-American experience, introduces us to these ingenious culinarians by tracing their heritage from Africa to the cane fields, cotton patches and kitchens of South Louisiana. Chef Folse joins Chef Don Mastroni and Pearlie Jefferson at the Old Coffee Pot in New Orleans to make rice, or "calla" cakes, a favorite snack of New Orleanians. Judy Whitney Davis performs fabulous "spirituals" or "corn ditties."
Sunday, May 19, 2013
Length : 26 min
MPT2
Episode # 1016
Chef Folse travels to the home of Florence and Tony Gravois in Des Allemands, La. who bake Petite Gateaux (Christmas Tea Cookies).
Tuesday, May 21, 2013
Length : 26 min
MPT2
Episode # 1017
Professional hunting guide Captain Sammy Faulk of Lake Charles, La. and his father bring their recipe for Baked Goose Holly Beach, a traditional Holiday meal. Chef Folse also tours the marsh with Capt. Faulk and joins a duck hunt with hunters from the Grosse Savante Lodge.
Wednesday, May 22, 2013
Length : 26 min
MPT2
Episode # 1018
Glenda Daigle of Paincourtville, La. prepares Glenda's Apple Roasted Duck. John also tours Glenda's herb garden and the mini-farm, complete with exotic goats and chicken. Chef Folse prepares the duck, extracting much of the fat and sodium from the dish. Side dishes include fresh vegetables and a vanilla Ba-Ba Cake, with a perfect meringue.
Thursday, May 23, 2013
Length : 26 min
MPT2
Episode # 1019
Grandma Breaux's Succotash Soup is prepared by June Breaux Greene. She and John take a tour of a vegetable market where they discuss all the fresh vegetables available in South Louisiana for this rich, spicy soup.
Friday, May 24, 2013
Length : 26 min
MPT2
Episode # 1113
Foods such as yams, red beans, rice, melons, okra and eggplant are indigenous to West Africa, the ancestral homeland of most of Louisiana's African-Americans. Dr. Gwendolyn Midlo Hall and Professor Eileen Julian give audiences an insight on the roots of much of Louisiana's African-American cuisine. Chef Leah Chase gives Chef Folse a lesson on making Gumbo Des Herbes, a traditional Holy Thursday dish. Judy Whitney Davis entertains the audience with "songs from the big house and songs from the field."
Sunday, May 26, 2013
Length : 26 min
MPT2
Episode # 1020
Judy Guidry of Grand Isle, La. prepares her family recipe for Broccoli with Dijon Vinaigrette. She also shows John family photos from the early part of the century on Grand Isle complete with wooden boats and bathing beauties. Chef Folse prepares the dish with fresh broccoli and a low-fat dressing.
Tuesday, May 28, 2013
Length : 26 min
MPT2
Episode # 1021
Nutritionist Dr. Jocinda Bonzillan from Nicholls State University in Thibodeaux, La. discusses the need for heart healthy recipes that still have the flavor of many classic Cajun dishes.
Wednesday, May 29, 2013
Length : 26 min
MPT2
Episode # 1022
Martha Longman of Dulac, La. cooks Barbecued Shrimp Longman. Her brother, Brad, takes viewers on a tour of his seventy-five foot shrimp boat, named "Cool Change."
Thursday, May 30, 2013
Length : 26 min
MPT2
Episode # 1023
Agnes Wyatt prepares Grandpa Porche's Potato and Ham Soup. Chef Folse makes the dish in his studio kitchen with low-fat, low-sodium ingredients.
Friday, May 31, 2013
Length : 26 min
MPT2
Episode # 1114
Louisiana is home to many famous African-Americans. Tiwanna Simpson introduces us to "King" Oliver, Mahalia Jackson, Fats Domino and Louis Armstrong. In West Africa, chicken was a festive dish served to honored guests. Ann Green and Chef Folse make Guinea Hen Gumbo, a prized entree for the Sunday dinner table in Louisiana. Eric Baskin performs pieces immortalized by famous African-Americans.
Sunday, June 02, 2013
Length : 26 min
MPT2
Episode # 1024
Nora Dejoie of New Orleans shows her unusual recipe for Vegetable Jambalaya. Chef Folse visits her classic shotgun-style home near the French Quarter. Musical guest is Lillian Boutte, who sings "Do You Know What It Means to Miss New Orleans?" and closes the show with a rousing version of "When the Saint's Go Marching In".
Tuesday, June 04, 2013
Length : 26 min
MPT2
Episode # 1025
Sharon Jesowshek, who works behind the scenes to help John prepare some of the dishes for the series, prepares her own recipe for Hog's Head Cheese. She and John visit the herb garden behind her beautiful log cabin home, where they make the fresh Hog's Head Cheese.
Wednesday, June 05, 2013
Length : 26 min
MPT2
Episode # 1026
Guest Doug Guerin whips up a batch of Uncle Bro's Cajun-Style Stuffed Merliton. He and John Folse tour his home and collection of cooking devices; homemade smokers, sausage makers, and even a vertical barbecue pit that can cook sixty chickens at once!
Thursday, June 06, 2013
Length : 26 min
MPT2
Episode # 1101
At the time Ramses II was ruling Egypt, Moses was leading the Israelites from bondage and the Phoenicians were trading along the Mediterranean, Native Americans were thriving at Poverty Point in northeastern Louisiana. Jon Gibson, an expert on the Poverty Point settlement, introduces us to this unique civilization. David Griffing of Poverty Point explains how these early Americans were ingenious in their "hot rock" cooking and demonstrates how to prepare steamed fish. Donna Pierite performs Native American songs during the show.
Friday, June 07, 2013
Length : 26 min
MPT2
Episode # 1115
John Law, a Scottish financier, lured Germans to Louisiana with a propaganda campaign entitled "The Magnificent Country of Louisiana." When the Germans finally arrived after suffering grueling circumstances, they became fabulous farmers and saved the city of New Orleans from famine... twice. Glenn Falgoust enlightens us with the story of Louisiana's German ancestors. Chef Folse visits Henryk Orlik, a German beer maker, at his Heiner Brau brewery in Covington, La. for a quick lesson in beer making. Julie Council and band members perform traditional German music.
Sunday, June 09, 2013
Length : 26 min
MPT2
Episode # 1102
Before agriculture, hunting and fishing were the primary food sources for the Native American tribes of Louisiana. While they hunted deer, game birds and small animals, they also enjoyed a bountiful harvest of fish and shellfish. David Griffing, a Louisiana park ranger and Native American expert, gives us insight on our first Americans. Bertney Langley and his mother, Loris, of the Coushatta tribe, demonstrate how to make fry bread, a traditional Native American food. Hazel Dardar performs Native American songs during the show.
Tuesday, June 11, 2013
Length : 26 min
MPT2
Episode # 1103
The Lower Mississippi Valley provided over 250 natural herbs for the Native Americans. Kim Hollier and Dr. Charles M. Allen of the Louisiana State Arboretum in Ville Platte give us a firsthand look at these wild edibles. Dr. Alma Blanchard, a "traiteur," explains the art of this alternative medicine practice and even treats Chef Folse for an old injury. Hazel Dardar performs Native American songs during the show.
Wednesday, June 12, 2013
Length : 26 min
MPT2
Episode # 1104
The 17th century ushered in history's Era of Colonization. New places grew across the landscape: New Spain, New France, New England and New Scotland. But, exploration was tough business. Whoever controlled the new land also controlled the riches within it. Chef Folse introduces us to some of Louisiana's most famous, and infamous, pioneers. The boucherie, or hog killing, is one of the most celebrated events in Louisiana. Chef Folse visits with his brother Jerry, Buddy Bailey and Lucien "Troop" Perkins as they demonstrate how to make red boudin. Neil and Donna Wilkinson perform traditional music from the French colonial period.
Thursday, June 13, 2013
Length : 26 min
MPT2
Episode # 1105
Early settlers faced many hardships in taming Louisiana's wilderness. There were no formal communities or laws, food was scarce and there were very few women. Chef Folse visits with Rick Seale at Fort St. Jean Baptiste in Natchitoches about life on the Louisiana frontier. Then, Darren Vermillion demonstrates how to make corn and venison stew. Neil and Donna Wilkinson perform traditional music from the French colonial period.
Friday, June 14, 2013
Length : 26 min
MPT2
Episode # 1116
The first Germans to arrive in Louisiana settled in the River Parishes on the outskirts of New Orleans. Glenn Falgoust shares the story of what has come to be known in Louisiana as the German Coast. Like many other cultures, the Germans celebrated the boucherie, or hog butchering. Chef Folse joins his brothers and a few good friends to celebrate this tradition. Bob Cheney, a one-man-show, plays traditional German songs on his accordion.
Sunday, June 16, 2013
Length : 26 min
MPT2
Episode # 1106
Chef Folse explores the contributions of Louisiana's unlikely pioneers: the missionaries, priests and nuns. Sister Joan Marie Aycock introduces us to a bit of Louisiana's early "morality" and the contributions of the Ursuline nuns. Chef Folse visits with Tommy Adkins as he demonstrates French bread making on the Louisiana frontier. Celeste Veillon and musicians from the Baton Rouge Symphony Orchestra perform religious pieces appropriate to Louisiana's French colonial period.
Tuesday, June 18, 2013
Length : 26 min
MPT2
Episode # 1107
Dr. Carl Brasseaux and Mary Anne Pecot de Boisblanc tell the tragic tale of Louisiana's Acadians or "Cajuns." Following intense hardship, expulsion from Nova Scotia, murder, and exploitation, the Acadians were welcomed to Louisiana's shores. Chef Folse joins Buddy Bailey and Lucien "Troop" Perkins at the annual Boucherie as they create andouille sausage, a Cajun delicacy. The Larry Miller band performs Cajun favorites.
Wednesday, June 19, 2013
Length : 26 min
MPT2
Episode # 1108
Join Dr. Carl Brasseaux, Brenda Trahan and Jane Bulliard as they explore the arrival of the first Acadians on Louisiana soil. Cracklins, a common Cajun snack, are made by Prince Davis, who also introduces us to the "Cadillac of cracklins." Johnette Downing entertains with fun Cajun songs, especially for kids.
Thursday, June 20, 2013
Length : 26 min
MPT2
Episode # 1109
Spain was one of the first countries to explore the New World and was responsible for Louisiana's system of laws, the architecture of the "French" quarter and the food markets of New Orleans. Dr. Paul E. Hoffman introduces us to early Spanish Louisiana. Chef Folse along with Tee Wayne Abshire and Ricky Breaux demonstrate how to make jambalaya, one of Louisiana's most common dishes, which was inspired by Spanish paella. Neil and Donna Wilkinson perform traditional music from the Spanish colonial period.
Friday, June 21, 2013
Length : 26 min
MPT2
Episode # 1117
Germans immigrated to Louisiana in three waves, settling in various areas of the state. Frieda Arwe, Susie Lester and Josie Thevis guide us through their respective German communities in New Orleans, Minden and Robert's Cove. Sauerkraut making, shredding and salting cabbages in large barrels, was common among German Coast descendents. Chef Folse joins Frieda Arwe to make a batch of this traditional dish. Bob Cheney, a one-man-show, plays traditional German songs on his accordion.
Sunday, June 23, 2013
Length : 26 min
MPT2
Episode # 1110
In the 1700s, the Spanish border was just six miles from the French fort at Natchitoches. Fort Los Adaes became a Spanish stronghold, greatly influencing the culture and cuisine of northwest Louisiana. Ray Berthelot and Corneil Cox explore this intriguing Spanish story. Chef Folse visits Marie Roque, a Creole from Cane River, for a lesson in traditional meat pie making. Neil and Donna Wilkinson perform traditional music from the Spanish colonial period.
Tuesday, June 25, 2013
Length : 26 min
MPT2
Episode # 1111
Hurricane Katrina focused attention on Louisiana's St. Bernard Parish, home of the resilient, proud and hopeful Islenos descendants. Dorothy Benge introduces us to these wonderful people and the unique heritage of these Canary Islanders. Chef Folse visits Rhonda Gautier in Natchitoches, La. as she prepares the tamale, a great food contribution of the Spanish. Neil and Donna Wilkinson perform traditional music from the Spanish colonial period.
Wednesday, June 26, 2013
Length : 26 min
MPT2
Episode # 1112
While the Africans contributed to the agriculture of the state, they certainly left their mark on the cuisine of Louisiana as well. Dr. Gwendolyn Midlo Hall, an authority on the African-American experience, introduces us to these ingenious culinarians by tracing their heritage from Africa to the cane fields, cotton patches and kitchens of South Louisiana. Chef Folse joins Chef Don Mastroni and Pearlie Jefferson at the Old Coffee Pot in New Orleans to make rice, or "calla" cakes, a favorite snack of New Orleanians. Judy Whitney Davis performs fabulous "spirituals" or "corn ditties."
Thursday, June 27, 2013
Length : 26 min
MPT2
Episode # 1113
Foods such as yams, red beans, rice, melons, okra and eggplant are indigenous to West Africa, the ancestral homeland of most of Louisiana's African-Americans. Dr. Gwendolyn Midlo Hall and Professor Eileen Julian give audiences an insight on the roots of much of Louisiana's African-American cuisine. Chef Leah Chase gives Chef Folse a lesson on making Gumbo Des Herbes, a traditional Holy Thursday dish. Judy Whitney Davis entertains the audience with "songs from the big house and songs from the field."
Friday, June 28, 2013
Length : 26 min
MPT2
Episode # 1118
Though France and Spain are known for their Louisiana colonization efforts, the English had a significant impact as well, especially in the Florida parishes. Libby Dart, a historian from St. Francisville, shares the story of Louisiana's English heritage. Jane Dunn, a forager, gives Chef Folse a lesson on wild edibles and cooks up a delicious omelet. Dudley Smith and Smithfield Fair perform delightful pieces representative of the British influence in Louisiana.
Sunday, June 30, 2013
Length : 26 min
MPT2
Previous Episodes Not Found
