It was the deadliest string of shark attacks the world has ever seen. In 2011, sharks in Réunion, a beautiful island, way out in the Indian Ocean started biting people way more than ever before and with lunatic violence. The epidemic forced local surfers, politicians, and business owners into a proxy war with ocean lovers and conservationists worldwide, where long simmering tensions boiled over. Réunion: Shark Attacks in Paradise is the story of what happened on this beautiful island, and t ...
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The Creole African Connection
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Manage episode 400168021 series 86915
Content provided by Poppy Tooker. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Poppy Tooker or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Historically, when people consider the roots of classic Creole food, the French are given most of the credit. But lately there has been increasing focus on the African hand that stirred those pots. New Orleans has been blessed in recent years with an influx of young African chefs and restaurateurs who have been busy shedding new light on where our food really came from. On this week's show, we honor those ancestors with the help of New Orleans’ new African culinary guard. From Addis NOLA, we hear from Dr. Biruk Alemayehu and Prince Lobo, the mother-and-son team bringing their authentic Ethiopian dining experience to historic Bayou Road. That includes injera bread and honey wine that have been served in the Horn of Africa for thousands of years. Then, West African chef Fanta Tambajang recounts the journey from her home in Gambia to her French Quarter restaurant Bennachin. You may already know and love her classic jama jama and fried plantains from the Jazz Fest where Fanta has been a sensation for decades. Finally, Queen Ndir describes the genesis of her popular Central City eatery, Ndindy African Cuisine, where the primarily Senegalese menu also features dishes from Ghana, Nigeria, and even Jamaica. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
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401 episodes
MP3•Episode home
Manage episode 400168021 series 86915
Content provided by Poppy Tooker. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Poppy Tooker or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Historically, when people consider the roots of classic Creole food, the French are given most of the credit. But lately there has been increasing focus on the African hand that stirred those pots. New Orleans has been blessed in recent years with an influx of young African chefs and restaurateurs who have been busy shedding new light on where our food really came from. On this week's show, we honor those ancestors with the help of New Orleans’ new African culinary guard. From Addis NOLA, we hear from Dr. Biruk Alemayehu and Prince Lobo, the mother-and-son team bringing their authentic Ethiopian dining experience to historic Bayou Road. That includes injera bread and honey wine that have been served in the Horn of Africa for thousands of years. Then, West African chef Fanta Tambajang recounts the journey from her home in Gambia to her French Quarter restaurant Bennachin. You may already know and love her classic jama jama and fried plantains from the Jazz Fest where Fanta has been a sensation for decades. Finally, Queen Ndir describes the genesis of her popular Central City eatery, Ndindy African Cuisine, where the primarily Senegalese menu also features dishes from Ghana, Nigeria, and even Jamaica. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
…
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401 episodes
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