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Louisiana Coastal Cooking
Pollinators and the Urban Forest
Season 1
Episode 108
This time on Louisiana Coastal Cooking we visit Houma to learn how pollinators are connected to our daily lives, from the food we eat, to the ecosystems that we depend on in the urban forest habitats of our cities. We’ll sample two dishes that reflect how plants sustain our cultural heritage - Curried Pumpkin and Corn Bisque with Crawfish and Andouille, and Satsuma and Rosemary Olive Oil Cake.
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26:46
State Seafood Cook-Off, Smoked Catfish Dip, Redfish on the Half Shell, and Red Snapper Tempura Fry.
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26:46
Crab Stuffed Ravioli, Pointe-au-Chien Tribe Pot Fried Crabs, and Soft Shell Crab Breakfast Toast.
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26:46
Cajun Music Session, Game Bird Pepper Poppers, and St. James Carrots and Andouille with Dirty Rice.
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26:46
Cypress tree monitoring, Roasted Quails with Figs and Garlic Sauce, and Blackened Gator Tacos.
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26:46
Bayou shrimp boat visit and shrimp boil, Jumbo Shrimp with Coconut and Greens and Crawfish Bisque.
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26:46
Oyster shell recycling, Point-au-Chien Tribe Pot Fried Shrimp, Carmo Shrimp and Vegetable Tacos.
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26:46
Grand Isle off-bottom oysters, Oysters with Bayou Verde Mignonette, and Peche Fried Oyster Salad
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26:46
Oyster industry, Drago’s Charbroiled Oysters, Pascal’s Manale Oyster Bar and seafood dressing.
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26:46
Crowd favorite Creole White Beans and Shrimp, Smoked Hog Sandwiches with Slaw, and Couchon de Lait.
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26:46
Kayak fishing contest, Spahr’s Tuna Sliders, and Jamaican Escovitch Fish with Rice and Beans.
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26:46
Alligator Gar Ball Stew, Redfish Veracruzana alla Ferrara, and John Folse’s Baked Goose Holly Beach.
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26:46
Shrimp and Grits, Nikkei Style Ceviche and GW Fins Swordfish Chop with Black Garlic Bordelaise.