We explore American traditions in cooking: Cajun cuisine in the bayou of Louisiana, dairy restaurants of New York, tacos in Texas and California. Also, after a long battle over decriminalization, street vendors are facing new challenges with the pandemic. Finally, it’s salmon season, and fishermen are expected to have a surplus of fish, but with restaurants closed, there are concerns how to get the products onto consumer tables.
Cajun cooking, tacos, salmon
From this Episode:
Louisiana native Melissa Martin on the shrinking bayou and Cajun cuisine
Chef Melissa Martin grew up in South Louisiana among fishing villages, which are shrinking at an alarming rate due to coastal erosion and environmental disasters.
How dairy restaurants proliferated — then disappeared
Jewish dietary law requires the separation of meat and dairy, and so came the birth of delis and dairy restaurants. Cartoonist Ben Katchor illustrates the complicated...
Beloved restaurant Noriega Hotel shuts down after 89 years in Bakersfield
Basque food is simple, humble, and synonymous with family. It’s part of the fabric of Kern County. Bakersfield has a higher concentration of Basque restaurants than any...
Why Jonathan Gold loved visiting Noriega Hotel
We revisit Jonathan Gold’s 2011 visit to the recently shuttered 89-year-old Noriega Hotel. Basque favorites like sliced pickled tongue and a salad of cottage cheese with...
America’s regional tacos, from Cajun to crispy hardshell
José R. Ralat is the Taco Editor of Texas Monthly. His coveted job is to eat as many tacos as he can get his hands on. He discusses different variations across the country,...
Street vending in LA was finally decriminalized, then COVID-19 hit
There are an estimated 20,000 to 50,000 street vendors hawking their food and wares across LA. After a victory in a lengthy battle for legalization, street vendors were...