4320 http://www.rmpbs.org/content/index.cfm/program/16648 en-us © 2009 Rocky Mountain PBS http://www.rmpbs.org/resources/files/programs/100x100/16648.jpg http://www.rmpbs.org/content/index.cfm/program/16648 100 100 http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss Sat, 19 Dec 09 09:00:00 -0700 http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss Sat, 19 Dec 09 15:00:00 -0700 http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss Sat, 19 Dec 09 21:00:00 -0700 http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss Sun, 20 Dec 09 03:00:00 -0700 http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss Fri, 25 Dec 09 09:00:00 -0700 http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss Fri, 25 Dec 09 15:00:00 -0700 http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss Fri, 25 Dec 09 21:00:00 -0700 http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss http://www.rmpbs.org/content/index.cfm/program/16648-1126/rss Sat, 26 Dec 09 03:00:00 -0700 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." http://www.rmpbs.org/content/index.cfm/program/16648-1113/rss http://www.rmpbs.org/content/index.cfm/program/16648-1113/rss Sat, 26 Dec 09 04:30:00 -0700 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. http://www.rmpbs.org/content/index.cfm/program/16648-1114/rss http://www.rmpbs.org/content/index.cfm/program/16648-1114/rss Sat, 26 Dec 09 05:30:00 -0700 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." http://www.rmpbs.org/content/index.cfm/program/16648-1112/rss http://www.rmpbs.org/content/index.cfm/program/16648-1112/rss Sat, 26 Dec 09 07:00:00 -0700 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." http://www.rmpbs.org/content/index.cfm/program/16648-1113/rss http://www.rmpbs.org/content/index.cfm/program/16648-1113/rss Sat, 26 Dec 09 10:30:00 -0700 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. http://www.rmpbs.org/content/index.cfm/program/16648-1114/rss http://www.rmpbs.org/content/index.cfm/program/16648-1114/rss Sat, 26 Dec 09 11:30:00 -0700 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." http://www.rmpbs.org/content/index.cfm/program/16648-1112/rss http://www.rmpbs.org/content/index.cfm/program/16648-1112/rss Sat, 26 Dec 09 13:00:00 -0700 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." http://www.rmpbs.org/content/index.cfm/program/16648-1113/rss http://www.rmpbs.org/content/index.cfm/program/16648-1113/rss Sat, 26 Dec 09 16:30:00 -0700