Louisiana Public Broadcasting’s series with Chef John Folse is called A Taste of Louisiana with Chef John Folse & Company: Our Food Heritage and is the eleventh collaboration between LPB and the internationally renowned Cajun and Creole Chef.
All of the previous series have aired on public television stations around the country. The series is the companion to Folse’s best-selling cookbook, The Encyclopedia of Cajun & Creole Cuisine, already in its fourth printing in less than two years. The 841-page book took more than six years to research and write.
In the series, Chef John Folse journeys into the past to see how the groups who immigrated affected our history and our cuisine. Among the groups featured on the shows are the Africans, British, Cajuns, Creoles, French, German, Italian, Native Americans, and Spanish.
“To understand our food, you must first understand the people who settled here and why they came to Louisiana in the first place,” Chef Folse said. “From the oldest Native American settlement in North America to the German immigrants who saved New Orleans from famine, viewers will delight in Louisiana’s rich culinary past.”
The first three episodes feature the contributions of the first Louisiana residents, the Native Americans.
In addition to historical video segments that include museums, restaurants and other historical sites around the state, the shows also include cooking segments featuring Folse and his special guests and performances by some of the state’s finest musicians.
“The enthusiasm of the audience members permeated the studio kitchen and was further enhanced by the musicians who represented the various cultures,” Folse said. “Audience feedback was imperative to the cadence of the show."
The series is underwritten by the Baton Rouge Convention and Visitors Bureau, the People’s Drug Store of Houma, the Foundation for Excellence in Louisiana Public Broadcasting, and the Louisiana Department of Culture, Recreation and Tourism.
1101 Native America 1: Poverty Point
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.
1102 Native America 2: Sportsman’s Paradise
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.
1103 Native America 3: Native Plant Foods
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.
1104 France 4: New World Exploration
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.
1105 France 5: Fort St. Jean Baptiste and the Colonial Frontier
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.
1106 France 6: The Ursulines
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.
1107 Cajun 7: Expulsion from Nova Scotia
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.
1108 Cajun 8: Louisiana’s Cajuns
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.
1109 Spain 9: Spanish Rule
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.
1110 Spain 10: Fort Los Adaes
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.
1111 Spain 11: Los Islenos
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.
1112 Africa 12: African Slavery in Louisiana
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.”
1113 Africa 13: Foods of Africa
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.”
1114 Africa 14: Famous African-Americans
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 entrée for the Sunday dinner table in Louisiana. Eric Baskin performs pieces immortalized by famous African-Americans.
1115 Germany 15: German Immigration in the 1700s
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.
1116 Germany 16: The German Coast
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.
1117 Germany 17: The Germans of New Orleans, Minden and Robert’s Cove
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.
1118 England 18: English Louisiana
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.
1119 England 19: Rosedown Plantation
One of the most extravagant houses in the Old South was Rosedown Plantation in West Feliciana Parish. Mary Thompson, the great-, great-granddaughter of the builders of this home, gives us a glimpse of a lifestyle that is now “gone with the wind.” The English are notorious for mixing their liquor with sweets. Anne Butler, a seventh generation owner of Butler-Greenwood Plantation, and her cousin Bob, indulge Chef Folse’s taste buds with Whiskey Cake. Dudley Smith and Smithfield Fair perform delightful pieces representative of the British influence in Louisiana.
1120 England 20: The Battle of New Orleans
Although the American colonies declared themselves independent of Great Britain in 1776, true liberty was not achieved until 1783. But war raged again and Great Britain hoped to capture the mouth of the Mississippi River. Aly Baltrus visits with us about the Battle of New Orleans, and the victory that changed the course of American history. Chef Folse joins John Seago of Pontchartrain Vineyards in Covington, La. as they poach pears in his famous “Port of New Orleans.” Rosemary John entertains with the bagpipe, an instrument played by the British during the Battle of New Orleans.
1121 Italy 21: Italian Immigration to America
Oppression, religious freedom, heavy taxes and deplorable working conditions brought many immigrants to the New World. The Italians were no different. Disappointed and betrayed by their government, many Sicilians emigrated from the harbor of Palermo to the port of New Orleans. Joe Maselli enlightens audiences with the story of Louisiana’s Italian immigrants and their culinary contributions. One of the great food contributions of the Italians was the muffaletto. Chef Folse visits with Norma Jean Webb, of Nor-Joe Import Co. in New Orleans, as they prepare this world-famous sandwich. Bobby Lonero and the New Orleans Express entertain the audience with traditional Italian favorites.
1122 Italy 22: Italian Entrepreneurs
The Italians came to America with very few possessions, but it was not long before they were “making good” in Louisiana. Joe Maselli introduces us to these Italian truck farmers, citrus importers, grocers, restaurateurs and ultimately, entrepreneurs of Louisiana’s food industry. Chef Folse joins Phyllis Fresina, of Fresina’s Pasta Company, as she demonstrates how to make a simple, authentic Italian dish. Bobby Lonero and the New Orleans Express entertain the audience with traditional Italian favorites.
1123 Italy 23: St. Joseph’s Day Altars
Not only did the Italians bring a tremendous work ethic to Louisiana, they came with a love of family and an incredible faith. The St. Joseph Day altars are a true testament to their strong beliefs. Margo Battaglia Clement and Margaret Teeter introduce audiences to this continuing Sicilian and South Louisiana tradition. Chef Folse visits with Sandra Scalise Juneau as she prepares a fresh batch of her fabulous cuccidatta, or fig-filled cookies. Bobby Lonero and the New Orleans Express entertain the audience with traditional Italian favorites.
1124 Creoles 24: New Orleans’ Creoles
“Creole” is a word in evolution. Chef Folse considers all of our native people Creole, a mixture of the fabulous cultures that make up the Bayou State. The New Orleans Creoles were the aristocracy, the society folks of the early city. Jan Bradford of the Hermann-Grima House introduces us to these fascinating people. Because Louisianians are known both for their love of food and love of drinking, it is fitting that Kerri McCaffety, author of The Obituary Cocktail, helps Chef Folse make a batch of ratifia. Members of the Baton Rouge Symphony Orchestra play pieces representing the Creole period of early Louisiana.
1125 Creoles 25: The Creoles of Cane River
Once a forgotten people, the Creoles of Cane River, have preserved their culture through faith, tradition and an incredible family unit. The family unit is as strong today as it was when their ancestors, Marie Therese Coincoin and Claude Thomas Metoyer, were alive. Terrell Delphin and his daughter Daphne enlighten us with the story of their unique heritage just outside of Natchitoches, La. Chef Folse joins Lillie Delphin as she prepares baked cushaw, a favorite Creole dish. Willis Prudhomme entertains the Creoles of Cane River with traditional Zydeco music.
1126 German Christmas
Chef Folse celebrates a traditional German Christmas with Glenn Falgoust, Frieda Arwe and Josie Thevis as they share stories of German contributions to the cultural fabric of Louisiana. Even St. Nicholas joins in the kitchen fun. Frieda Arwe of the German-American Cultural Center in Gretna teaches Chef Folse to make a traditional German drink, Gluehwein. Julie Council and band members perform traditional German Christmas music.
A TALK WITH CHEF JOHN FOLSE
1. How is this series different from the other 10 you have done with LPB?
Through this series, “A Taste of Louisiana: Our Food Heritage,” Chef John Folse journeys into the past where seven nations blended to form the foundation of Louisiana’s Cajun and Creole Cuisine. To understand our food, you must first understand the people who settled here and why they came to Louisiana in the first place. Louisiana’s history (the cultures and the characters) unfolds through the discussion of food, favorite ingredients and treasured customs. From the oldest Native American settlement in North America to the German immigrants who saved New Orleans from famine, viewers will delight in Louisiana’s rich culinary past.
2. There is a lot of history involved in the series? What was the source for this material?
Louisiana’s libraries and archives were carefully combed in search of every snippet of food history obtainable. Nothing could have been more exhilarating than reading the journals of early explorers and the letters of Sister Marie Madeleine Hachard, who inadvertently recorded one of the best food accounts of 1700s Louisiana while writing to her father. Louisiana’s story is a riveting tale. This “Land of Louis” was not a drab regurgitation of history, but a provocative tale flavored by the nuances of the coureurs-de-bois, concubines and cassette girls.
Of particular importance in this historical food search were The Historic New Orleans Collection; Louisiana State Museum; Hill Memorial Library and Middleton Library at Louisiana State University; Howard-Tilton Memorial Library and Special Collections at Tulane University; Vorhoff Library at Newcomb College Center for Research on Women, Tulane University; and East Baton Rouge and Ascension parish libraries.
3. What did the live audience bring to the shows?
Any actor, entertainer or celebrity chef performs better when there’s an audience to play to. The enthusiasm of the audience members permeated the studio kitchen and was further enhanced by the musicians who represented the various cultures. Audience feedback was imperative to the cadence of the show.
4. How did you select the groups that were featured on the show?
The featured guests were given the first opportunity to invite their family and friends to be in the studio audience. Then, guests were invited through radio, newspaper and LPB.
5. How many cookbooks have you written and how can people get them?
The Encyclopedia of Cajun & Creole Cuisine is the seventh cookbook of Chef John Folse. All of his books are available through local bookstores as well as online at
shopLPB.
6. Speaking of cookbooks, how long did it take you to research and write your latest book, The Encyclopedia of Cajun & Creole Cuisine?
The Encyclopedia of Cajun & Creole Cuisine was the compilation of four years of research, two years of writing and a lifetime of experience cooking and sharing Louisiana’s cuisine. A core team of 8 people worked on the project.
7. How many people on your staff does it take to do a show like this and what do they do?
There is a cadre of chefs and culinarians, carpenters, decorators, maintenance crews, producers, scriptwriters, researchers and photographers.
Chef John Folse & Company employs approximately 300 people and at least 50 percent of them participate in the production in some way. At least 20 people from the culinary and communications departments are devoted entirely to the project during taping.
8. How do you come up with new recipes?
Reading books and magazines, talking to other chefs and home cooks, traveling and a lot of R&D….which means sampling a whole lot of food!
9. What is the all-time, most requested John Folse recipe?
Probably crawfish bisque or crawfish etouffee.
Click Images for Larger Images.
CAPTION: "Chef John Folse is dishing out the gumbo during his new series of A Taste of Louisiana with Chef John Folse & Co. The series looks at the influence of the groups who immigrated to Louisiana on the state's cuisine."
Photographer: Gary Allen for Louisiana Public Broadcasting
Copyright: (c) 2007 Louisiana Educational Television Authority on behalf of Louisiana Public Broadcasting. All rights reserved.
CAPTION: "Chef John Folse enjoys a laugh with Leah Chase, the Queen of Creole Cuisine."
Photographer: Gary Allen for Louisiana Public Broadcasting
Copyright: (c) 2007 Louisiana Educational Television Authority on behalf of Louisiana Public Broadcasting. All rights reserved.
CAPTION: "Neil and Donna Wilkinson party with Chef John Folse like its 1799 in his series A Taste of Louisiana with Chef John Folse & Company: Our Food Heritage. Neil and Donna are experts on the British influence in Louisiana."
Photographer: Gary Allen for Louisiana Public Broadcasting
Copyright: (c) 2007 Louisiana Educational Television Authority on behalf of Louisiana Public Broadcasting. All rights reserved.
Executive Producer
John Folse
Executive Producer
Michaela York
Producer
Gary Allen
Videographer
Keith Crews
Director
Jodie Fontenot
Ben Williams
Audio
Chris Miranda
D Ray Washington
Bennie Robertson
Editor
Gary Allen
Graphics
Mark Carroll
Lighting
Alvin Henry
Sally Budd
Bennie Robertson
Cameras
Keith Crews
Charlie Bush
Randy Ward
Clay Fourrier
Tika Laudun
Donna LaFleur
Phillip Blucas
Allegra Yancey
Production Coordinators
Marian Lefebrve
Karen Stassi
Stacy Deville
Terri Crockett
Jeanne Farr
Tonja Normand
Diane Chamberlin
Charlene Moll
Lindsey Loftin
Website Managers
Ya-Ting Gray
Jeanne Lamy
Culinary Team
Sharon Jesowshek
Lesli Brown
Olukemi Bakare
Ashley Millet
Jackie Solomon
Tape
Todd Justice
Video
Mike McNamee
Larry Allen
Peggy Fields
Stage
Sally Budd
Truck Engineer
Larry Allen
Special Thanks
AG Food Store
Cory’s Cabinets
The Staff of Chef John Folse & Co.
Louisiana Office of State Park
Louisiana State Museums and Libraries
Promotions
Bob Neese
Margaret Schlaudecker
Bryant Langlois
Lee Barbier
LPB Senior Producer
Tika Laudun
LPB Executive Producer
Clay Fourrier
LPB President & CEO
Beth Courtney
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