3-course interview: John T. Edge

The author discusses his latest book, The Potlikker Papers: A Food History of the Modern South
John T. Edge is the director of the Southern Foodways Alliance and a James Beard Award winner. He recently released The Potlikker Papers: A Food History of the Modern South.

3-course interview: Mason Hereford of Turkey and the Wolf

The restaurant was named one of Food & Wine's best new restaurants
Chef Mason Hereford and Lauren Holton opened Turkey and the Wolf (739 Jackson Ave., 504-218-7428; www.turkeyandthewolf.com) in the Irish Channel in July 2016. Hereford was chef de cuisine at Coquette and worked at some renowned restaurants around the country before returning to New Orleans to open the sandwich shop.

3-course interview: Rebecca Wilcomb of Herbsaint

Meet the James Beard Awards’ new Best Chef: South
Rebecca Wilcomb was named Best Chef: South at the James Beard Awards in Chicago May 1. Wilcomb describes herself as an Army brat, who was born in New York and grew up in Texas, Germany and elsewhere and traveled in her mother's native Italy.

3-course interview: Tunde Wey, chef

On structural racism in restaurant culture and black visibility in the industry
Dillard University's Ray Charles Program in African-American Material Culture hosts "Invisible Chefs," a free panel discussion at 5:45 p.m. Wednesday, May 3 at Peoples Health New Orleans Jazz Market about why New Orleans has relatively few prominent black chefs.

3-course interview: Orlando Vega of Congreso Cubano

The pop-up brings Cuban food to Jazz Fest
The New Orleans Jazz and Heritage Festival features Cuba this year in its Cultural Exchange Pavilion, where the local Cuban catering and pop-up operation Congreso Cubano (www.congresocubano.com) will serve traditional dishes and offer a cooking demonstration. Owner Orlando Vega spoke to Gambit about his Cuban heritage and the roots of traditional Cuban cuisine.

3-course interview: Beth James of Prairie Ronde Rice

On milling rice on a Louisiana farm
After farming crawfish for years with her sister at their farm in Prairie Ronde, Beth James (who is married to Dave Malone, formerly of the Radiators) partnered with Rolando Sanchez to buy a rice mill. In January, the duo (pictured) began selling their brand of non-GMO, single variety rice, Prairie Ronde Rice (www.prarieronderice.com).

3-course interview: Charles Munford, farmer

Charlie’s Sausage tackles Louisiana’s wild boar problem
Mississippi-based Two Run Farm built a following connecting local farms with diners by delivering Two Run Farm meat to restaurants interested in sustainable farm-to-table methods. Six months ago, the Louisiana Department of Agriculture and Forestry (LDAF) approached company founder and president Charles Munford about the state's invasive wild boar problem, and Munford rebranded the business as Charlie's Sausage (www.tworunfarm.com), shifting the focus to producing smoked wild boar sausage.

3-course interview: barbecue master Rodney Beals

On Hogs for the Cause and popping up
Local barbecue legend Rodney Beals has been smoking for his friends and family for years. A longtime member of the Pork Funk All Stars, which participates in the barbecue fundraising festival Hogs for the Cause (www.hogsforthecause.org), Beals launching his own barbecue pop-up, Big Boyz BBQ, in April.

3-course interview: Senegalese chef Pierre Thiam

Thiam hosts a dinner March 25 at SoFAB
Senegalese chef, restaurateur and cookbook author Pierre Thiam (www.pierrethiam.com) has been touted as a West African culinary icon. He is the executive chef at acclaimed restaurant NOK by Alara in Lagos, Nigeria, and runs the catering company Pierre Thiam Catering in New York City.

3-course interview: Shane Finkelstein on Top Taco

Taco and tequila festival to benefit foster care
Shane Finkelstein owns the Mexican restaurant Nacho Mama's (1000 S. Clearview Parkway, Suite 1016, 504-255-6201; www.nachomamasmexicangrill.com) in Elmwood and organized the inaugural Top Taco New Orleans (www.toptaconola.com) festival. The taco and tequila event at Spanish Plaza March 23 is modeled on a similar festival in Denver, Colorado.

3-course interview: Christina Balzebre of Levee Baking Company

On baking workshops and the benefits of fermented bread
Christina Balzebre served as the bread manager for Link Restaurant Group for several years. Now, she runs the weekend baking pop-up Levee Baking Company (www.leveebakingcompany.tumblr.com) and works in the bread department at Willa Jean.

3-course interview: Chef Michael Nelson of GW Fins

On cutting down waste and eating "trash" fish
GW Fins executive chef Michael Nelson has been tapped to participate in the James Beard Foundation's annual Boot Camp program, where chefs from around the U.S. discuss and learn food policy and advocacy skills. This year's event focused on waste reduction.


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