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A German Christmas

S11 E1126 / 26m 46s / TV-G
Chef John Folse celebrates a traditional German Christmas. He visits with Frieda Arwe of the German-American Cultural Center in Gretna, Suzie Lester at the Germantown Colony Museum in Minden, and Josie Thevis of the German community of Robert’s Cove to learn about the German contributions to Louisiana. Arwe also teaches Chef Folse to make a traditional German drink, Gluehwein.
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Creoles 1: New Orleans' Creoles

S11 E1124 / 26m 42s / TV-G
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.
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Italy 2: Italian Entrepreneurs

S11 E1122 / 26m 43s / TV-G
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.
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Italy 1: Italian Immigration to America

S11 E1121 / 26m 42s / TV-G
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.
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England 3: The Battle of New Orleans

S11 E1120 / 26m 42s / TV-G
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.
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England 2: Rosedown Plantation

S11 E1119 / 26m 42s / TV-G
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.
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England 1: English Louisiana

S11 E1118 / 26m 42s / TV-G
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.
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Germany 2: The German Coast

S11 E1116 / 26m 42s / TV-G
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.
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Germany 1: Immigration in the 1700s

S11 E1115 / 26m 42s / TV-G
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 performs.
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Africa 3: Famous African Americans

S11 E1114 / 26m 42s / TV-G
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 entree for the Sunday dinner table in Louisiana. Eric Baskin performs pieces immortalized by famous African-Americans.
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Africa 2: Foods of Africa

S11 E1113 / 26m 42s / TV-G
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.
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Africa 1: African Slavery in Louisiana

S11 E1112 / 26m 42s / TV-G
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.
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Spain 3: Los Islenos

S11 E1111 / 26m 42s / TV-G
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.
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Spain 2: Fort Los Adaes

S11 E1110 / 27m 5s / TV-G
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.
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Spain 1: Spanish Rule

S11 E1109 / 26m 42s / TV-G
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.
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Cajun 2: Louisiana's Cajuns

S11 E1108 / 26m 42s / TV-G
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.
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