Collection:LPB

Genre: Cooking

Place Covered: West Carroll Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2006-08-05

Duration: 00:24:20

Subjects: Folse, John D. | Cooking, American -- Louisiana style | Cooking (Frogs) | Cooking (Seafood) | Cooking (Oysters) | Native Americans | Poverty Point culture | Poverty Point State Park (La.)

Contributors:

• Folse, John Host
• York, Michaela Producer
• Allen, Gary Producer
• Gibson, Jon Guest
• LaBatt, Dennis Guest
• Griffing, David Guest
• Pierite, Donna Performer
• Pierite, Elisabeth Performer

In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from August 5, 2006, Chef John Folse focuses on the Native American influence on Louisiana cuisine. He first visits the Poverty Point State Park in West Carroll Parish and interviews Dr. Jon Gibson, an archaeologist, who discusses the history of the Poverty Point culture. In the studio kitchen, he prepares Fried Frog Legs and talks with Dr. Gibson and Dennis LaBatt and David Griffing of Poverty Point State Park. Back at Poverty Point, Griffing demonstrates how to prepare steamed fish using hot rock cooking. Back in the kitchen, Chef Folse makes Roasted Oysters with a Butter Sauce and continues talking with his guests Throughout the show, Donna Pierite and Elisabeth Pierite of the Tunica Biloxi Nation entertain the audience with live music.