Louisiana native Melissa Martin on the shrinking bayou and Cajun cuisine

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Chef Melissa Martin describes crabs as “the summer sun held together by shell and seawater.” Photo credit: Denny Culbert

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. Martin shares how to perfectly peel and eat crabs along with the process of smothering okra. She takes us into culinary traditions at her restaurant and in her book “Mosquito Supper Club.”

The cover of “Mosquito Supper Club.” Photo courtesy of Artisan



Evan Kleiman