Podcasts about rien fertel

With a unique history reaching back centuries, Louisiana is a state that lends itself to storytelling. On this week's show, we're joined by two historians to get the true stories behind some common myths and misconceptions. And sandwiched between them, we speak with two authors of historical fiction whose books make our state's past come alive. We begin with journalist and food historian Lolis Eric Elie, who talks about the true origins of New Orleans' Creole food, and the often-overlooked African contributions. Next, we speak with Elisa Speranza, author of "The Italian Prisoner." Elisa was inspired to write her debut novel after hearing stories of Italian POWs housed in New Orleans during World War II. After Italy switched sides in 1943, these former enemies became part of the American war effort and the city's makeup. Then, legendary Louisiana storyteller Glen Pitre joins us. He reveals the role that food plays in his historical novel, "Advice for the Wicked,” which takes place in Southern Louisiana at the turn of the 20th century. Finally, we hear the surprising true story behind New Orleans' classic confection, the praline, from culinary historian Rien Fertel. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

With a unique history reaching back centuries, Louisiana is a state that lends itself to storytelling. On this week's show, we're joined by two historians to get the true stories behind some common myths and misconceptions. And sandwiched between them, we speak with two authors of historical fiction whose books make our state's past come alive. We begin with journalist and food historian Lolis Eric Elie, who talks about the true origins of New Orleans' Creole food, and the often-overlooked African contributions. Next, we speak with Elisa Speranza, author of "The Italian Prisoner." Elisa was inspired to write her debut novel after hearing stories of Italian POWs housed in New Orleans during World War II. After Italy switched sides in 1943, these former enemies became part of the American war effort and the city's makeup. Then, legendary Louisiana storyteller Glen Pitre joins us. He reveals the role that food plays in his historical novel, "Advice for the Wicked,” which takes place in Southern Louisiana at the turn of the 20th century. Finally, we hear the surprising true story behind New Orleans' classic confection, the praline, from culinary historian Rien Fertel. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

620. Part 2 of our conversation with Rien Fertel. “I'm a Louisiana-born and based writer and teacher. My most recent book, out September 2022, is Brown Pelican, a human history of the very best bird. I've penned three earlier books. The Drive-By Truckers' Southern Rock Opera, #133 in Bloomsbury's 33 1/3 series, about a road trip based on a recent classic album about a road trip. The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog,a personal/historical reflection on race, labor, and foodways in the Deep South, came out in 2016 from Simon & Schuster's Touchstone imprint. My first book, Imagining the Creole City, an intellectual and literary study of a circle of writers in nineteenth-century New Orleans, arrived in 2014.” Now available: Liberty in Louisiana: A Comedy. The oldest play about Louisiana, author James Workman wrote it as a celebration of the Louisiana Purchase. Now it is back in print for the first time in 221 years. Order your copy today! This week in Louisiana history. April 5, 1893. First electric railway car runs in Baton Rouge. This week in New Orleans history. April 6, 1914. Duck chosen over frog. In 1914, the Daily Picayune and the Times-Democrat newspapers merged and published both banners across the tops of pages. Ashton Phelps took the reigns as president of what would become The Times-Picayune. The Times-Democrat's duck mascot  appeared on the front page on April 6, 1914, taking the place of the Picayune's frog mascot, which first appeared twenty years earlier, on January 13, 1894. This week in Louisiana. April 11-13, 2025 Ponchatoula Strawberry Festival Ponchatoula Memorial Park 301 North 6th St. Ponchatoula, LA strawberryfest@bellsouth.net 800.917.7045 Website Strawberry Capital of the World Since 1972, the Ponchatoula Strawberry Festival has attracted visitors from near and far to celebrate our local strawberry farmers, non-profits, and our special community, flourishing into the largest free harvest festival in the state of Louisiana. Join us for three days filled with time-honored traditions, amazing food and drinks, live music, rides, and loads of family fun! Postcards from Louisiana. Louisiana Book Festival Band. Listen on Apple Podcasts. Listen on audible. Listen on Spotify. Listen on TuneIn. Listen on iHeartRadio. The Louisiana Anthology Home Page. Like us on Facebook. 

619. Part 1 of our interview with Rien Fertel. “I'm a Louisiana-born and based writer and teacher. My most recent book, out September 2022, is Brown Pelican, a human history of the very best bird. I've penned three earlier books. The Drive-By Truckers' Southern Rock Opera, #133 in Bloomsbury's 33 1/3 series, about a road trip based on a recent classic album about a road trip. The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog, a personal/historical reflection on race, labor, and foodways in the Deep South, came out in 2016 from Simon & Schuster's Touchstone imprint. My first book, Imagining the Creole City, an intellectual and literary study of a circle of writers in nineteenth-century New Orleans, arrived in 2014.” Now available: Liberty in Louisiana: A Comedy. The oldest play about Louisiana, author James Workman wrote it as a celebration of the Louisiana Purchase. Now it is back in print for the first time in 221 years. Order your copy today! This week in Louisiana history. March 29, 1962. N.O. Parochial schools ordered to desegregate by Archbishop. This week in New Orleans history. Theodore "Parson" Clapp was born March 29, 1792. He pastored the First Presbyterian Church of New Orleans 1821-1856. This week in Louisiana. 9th Annual Books Along The Teche Literary Festival April 4-6, 2025 317 E. Main St. New Iberia LA 70560 (337) 369-6446 techefest@gmail.com Website Events Various venues will celebrate literature and its impact on the area's culture with storytelling, workshops, readers theatre, music, bourée lessons and tournament, bus and boat tours, a 5K run and food, food, food. Anyone who is familiar with James Lee Burke and his fictional character, detective Dave Robicheaux, knows of New Iberia and our fascinating blend of heritage, hospitality and history. Storytelling Traditions in Acadiana, Parts 1 & 2 — Exploring Fictional Genres & personal stories Divine Dirt: Inspirations, Spiritual Teachings & Gardening Tips! Destination Publication: Turning Travels into Books and Articles I've Got an Idea for a Picture Book! Now What? Dave's Haunts and Jaunts Mystery Bus Tour Postcards from Louisiana. Roz's band plays at Bamboula Listen on Apple Podcasts. Listen on audible. Listen on Spotify. Listen on TuneIn. Listen on iHeartRadio. The Louisiana Anthology Home Page. Like us on Facebook. 

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.

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.

Rien Fertel is the author of Brown Pelican and three previous books: Drive-By Truckers' Southern Rock Opera, The One True Barbecue, and Imagining the Creole City. He is currently a Visiting Professor of History at Tulane University. * Mentioned in this episode: [1:14] Rien Fertel's Brown Pelican [2:25] Fantasy Birding [2:50] eBird [9:20] Rachel Carson's Silent Spring [15:19] Elizabeth Kolbert's Under a White Sky: The Nature of the Future [15:58] Walter Anderson [17:46] Jack Davis's The Bald Eagle: The Improbable Journey of America's Bird

Love songs make the world go round. But why? And what can we learn from their history? School of Liberal Arts professor Rien Fertel discusses why romance music (and icons like Taylor Swift) matter to the human experience.

Welcome to Episode 66 of the podcast! Original Air Date: October 23, 2019 The Eat More Barbecue Podcast is a proud part of the Alberta Podcast Network, powered by ATB. Be sure to visit www.seatgiant.ca for tickets to all the hottest sporting events, concerts and theatre. Use the code ‘APN' at checkout and save 5% off your purchase while helping out the Alberta Podcast Network. Visit the Canadian BBQ Society website at www.cbbqs.ca for a full calendar of events, team info and results from past competitions. I'm excited to be acting as emcee for the 2 And Out CFL Podcast live event coming up in Calgary during Grey Cup week. The event is happening Thursday, November 21st at 2:30pm at Booker's BBQ Grill & Crabshack and is officially sold out. I do have a couple of tickets that I'll be giving away, so stay tuned to the podcast and my social media in coming weeks. You can also contact Booker's directly to book a table for your group. I'm joined on the show this week by Peter Zukiwski of Pitt County BBQ in Edmonton, AB. Peter is currently doing whole hog barbecue catering for private events & functions. You can find them online at www.pittcountybbq.com and on Instagram @pittcountybbq Ayden, North Carolina is located in Pitt County and is home to Skylight Inn and Sam Jones BBQ. This is where the name of Peter's company came from. The book that Peter got his inspiration from is The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole Hog by Rien Fertel. Check it out, it is a great read! This episode of The Eat More Barbecue Podcast is brought to you in part by the Alberta Forest Products Association, visit www.loveabforests.ca for more details. Check out the Alberta BBQ Trail at www.eatmorebarbecue.ca/alberta-bbq-trail and follow on Twitter @bbq_trail or Instagram at albertabbqtrail. Visit the website for a region by region listing of Alberta BBQ restaurants, and use the hashtag #albertabbqtrail on your social media posts. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Eat More Barbecue can be found at www.eatmorebarbecue.ca, on Facebook & Instagram at eat_more_barbecue and on Twitter @eatmorebarbecue. My email is eatmorebarbecue@gmail.com Thanks for listening. Please subscribe, rate and review. This podcast is a www.EatMoreBarbecue.ca production.

On this week s show, just in time for the Fourth of July, we re celebrating the good old fashioned American barbecue and the even older tradition of curing meat for preservation and eating.We begin with Rien Fertel, author of The One True Barbecue, who demystifies the role of the pit master 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. But you may want to keep your distance, if those pigs catch on fire, it won t just be the fireworks exploding In terms of popularity, menu items like Andouille and Prosciutto are hotter than a firecracker these days. For a better understanding of preserved meats, we speak with Jeff Roberts, educator and author of Salted and Cured Savoring the Culture, Heritage, and Flavor of America s Preserved Meats. Jeff tells us about the role curing played in humanity s survival and how a new generation of chefs are keeping the tradition alive. Finally, we join Nathanial Zimet in his kitchen at Boucherie, where he shares his obsession for the meticulous process of deconstructing a whole hog, showing us how his restaurant lives up to its name We re partying with a pig on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

...in which Rex and Paul talk about barbecue, Rien Fertel, the Arkansas Literary Festival, Ruth's Chris Steakhouse, the concept of whole hog barbecue, buffalo ribs (a form of fish), catfish (a slice of pork), attendant confusion about that, Craig's at DeValls Bluff, famous pie lady Mary Thomas, Lena's fried pies, the White Pig Inn, Caddo Valley, the Pig Pit, Mrs. Jack Frost, Burge's in Little Rock, Lewisville, Prescott, Southern Arkansas University in Magnolia, Maxine's, the White House in Camden, El Dorado, the Smithsonian's Museum on Main Street program, the Lassis Inn in Little Rock, Central Fish Market in Pine Bluff, Greider Field, Saracen Lake, Ruby Jones, the Produce Shed, the Bulldog in Bald Knob, strawberry shortcake, Shane Broadway, Whole Hog Barbecue, the Dixie Pig in Blytheville, hot sauce, chicken livers, Doe's Eat Place, and Bill Bryson.

New Orleans musician Jake Hammer McGregor fights a never ending battle with Irish cage fighter Connor McGregor. Not literally, but for recognition. Try Googling McGregor and you ll see what Jake s up against.Jake and his bass player in the eponymous band McGregor demonstrate why Connor ought to be scared, at least of pursuing a music career. If you ve never heard Jake s music you ve just made a discovery for which you ll be ever grateful. These guys Jake and bass player Sam Ferguson have got it. Sophie Lafayette materialized out of the internet in Dar es Salaam Tanzania where she has been a fan of New Orleans and a long time Happy Hour listener and materialized at our table at Wayfare. Finally realizing a lifelong dream, Sophie made it through living in New Zealand, the UK, Norway and Tanzania before making it to Freret Street in New Orleans. While she s here, Sophie s shaking things up though not in the way most new arrivals do. Sophie is an international political activist working on behalf of folks she calls "stakeholders." For many years Rien Fertel was literally a steak holder. He was a busboy at his grandmother Ruth s famous steakhouse, Ruth s Chris. Rien, or if you prefer, "Dr. Fertel," has graduated from steaks to barbecue, having just made himself heartily sick of hogs by spending years chronicling their incineration at the hands of a nationwide string of Carolina wanna bes bringing the ancient and venerated methods of Southern sweat barbecue to cooler climes of America. Andrew Duhon continues his streak of writing beautiful new songs and we continue being lucky enough to be his sounding board. See what you think of this one, "Gone So Long." If you happen to be looking for a classic barroom conversation that traverses everything from long distance love to the consideration of what makes us love certian music, to hog heaven, you found it. Photos at Wayfare by Alison Moon. See omnystudio.com/listener for privacy information.

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 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. Then, we visit Michael Gulotta at Mopho in Mid City, as he prepares for his weekly whole hog celebration. Out on the restaurant s patio is a huge fire pit where Michael roasts a whole hog on a spit, suspended over an open flame. We join him at the smoky pit and then in the kitchen to see just how he goes the whole hog. Finally, Nathanial Zimet, chef at Boucherie, shares his obsession for the meticulous process of deconstructing a whole hog, and shows us how his restaurant lives up to its name We re makin bacon and so much more on this week s Louisiana Eats

"There's a responsibility any historian has to history: you have to get it right.” Rien Fertel is a historian and author originally from Lafayette, LA. In 2012, he hit the road with photographer Denny Culbert to capture the essence of BBQ in the south . Now, he’s turned that research into a new book, recently released by Simon + Schuster, called  “The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook The WHole Hog.”  Rien’s work has also been featured in Saveur Magazine, Southern Living and The Local Palate, among others. Our conversation kind of hops around, from Rien’s time growing up in the kitchens of Louisiana, to why he attended grad school and why an unlikely contender is his favorite food city.  Full show notes available: andreawien.com/rien-fertel

This week's broadcast of Radio CALS features a reading by Rien Fertel from his book, The One True Barbecue, from the Arkansas Literary Festival 2016; selections from Legacies & Lunch featuring Vivienne Lie Schiffer, who has written a book and produced a film about the experiences of Japanese Americans held in internment camps in Arkansas during WWII; an interview with Guy Lancaster, editor of the Encyclopedia of Arkansas (EOA), on the occasion of the tenth anniversary of the EOA; Bizarre Arkansas with a story about Dr. John Richard Brinkley, a notorious quack who practiced "medicine" in the 1930's in Arkansas; Chewing the Fat with Rex Nelson and Paul Austin; information about and music by Bob Dorough, a composer, lyricist, and musician from Arkansas who is best known for his jazz compositions and 1970s Schoolhouse Rock! shorts on ABC Saturday morning television; selections from Bagels & Books, a partnership between the CALS Hillary Rodham Clinton Children's Library & Learning Center and jUSt, a pending nonprofit that serves as the leadership for Global Kids Arkansas; a reading of a short story by Dave Wallis, who served as mayor of Pine Bluff and authored multiple books on Arkansas history; and an interview with Freeman McKindra, a teacher from Arkansas who has worked in community development with the Peace Corps and other groups.

On this week s episode, we celebrate Hanukkah, the festival of lights, a time when families gather to light the menorah, exchange gifts and feast on traditional foods. First, we share stories with Rabbi Ed Cohn of Temple Sinai, the spiritual leader of the largest synagogue in Louisiana. Rabbi Cohn tell us about his tenure at Temple Sinai and his favorite Hanukkah food memories. Then, we head over to the Lower 9th Ward, to the grand opening of the Sankofa Fresh Stop Market. Sankofa is a community development project that is working to provide healthy food and promote neighborhood well being in an area of New Orleans that has suffered from a lack of food resources for years. We also speak with Elizabeth Kurtz, author of Celebrate Food, Family, Shabbos, to learn more about some other kosher holiday recipes, with a different challah bread for every occasion Next, we wander through the holiday lit French Quarter to visit Leah s Pralines, a quaint family owned candy shop steeped in a delicious history. Elna Stokes and her daughter Suzie, the second and third generation operators of the business, tell us about the Johnson family s history with pralines. Finally, we hit the history books with Rien Fertel, food historian and scholar, to hear about his research on Louisiana s quintessential candy. It s the season of sweets on this week s Louisiana s Eats Elizabeth Kurtz s Spinning Dreidel Rum Punch Be careful with this one drink too much and your head will be spinning Rum is a wonderfully versatile spirit that can be mixed with just about everything and the Walder's Creamy Liqueur adds a decadent rich layer to this festive punch. What you ll need Large punch bowl 1 Bottle Ron Viejo De Caldas 3 Year Aged Rum 4 Cans Ginger Ale 4 Cups Pineapple Juice 1 Bottle Walder s Vodka and Vanilla Creamy Liqueur Plenty of Ice In a large punch bowl, combine all of the ingredients except the ice and ginger ale. Refrigerate the punch for about an hour before you re ready to serve. Then, add the ice, ginger ale and stir.

You probably have a mental image of Bourbon Street: drunken revelers, neon signs, debauchery of many kinds. Well, it once was just a residential street in the heart of the French Quarter—totally normal. No Big Ass Beers or Huge Ass Beers. How did it go from that to the temple of over indulgence that it is today? In this episode of Gravy, Rien Fertel brings us the people's history of Bourbon Street—and the story of the wickedly strong cocktail that has become one of its staples.

Welcome to OKRACAST, the podcast of the Southern Foodways Alliance! Our first stop this week: the Farmers' Market Store in Oxford, Mississippi. Short on local buttermilk or first-of-the-season corn? How about fresh goat meat or fermented black bean paste? Liz Stagg and Frank Coppola have served a diverse clientele since 2004, making the Farmers' Market Store a fixture in the town. Next, we serve up a sample of Rien Fertel's interview with Sylvester Collins, owner of Collins Dream Kitchen in Jackson, Mississippi. After countless years cooking in several Jackson-area restaurant kitchens—at times working as many shifts as two or three people—the mother of four saved enough to finance her own establishment, a small takeout joint. Twenty-seven years later, she’s in a bigger space, one with a buffet counter, dining room, and enough wall space to fill with Christian devotionals and the portraits of the men and women who guided her here. Hungry patrons will find smothered turkey necks, ham hocks, and meaty spaghetti; fried chicken, baked chicken, and cracklin’ cornbread. Now 74 years old, Ms. Collins doesn’t do much of the cooking, but she still seasons each and every plate that comes out of her Dream Kitchen. Visit www. southernfoodways.org for more.