Foodies of Lafayette: The Podcast
Welcome to the official podcast of Foodies of Lafayette—where flavor meets community! Hosted by founder Heidi McDonald and partner Jason Stoner, each episode brings you inside the kitchens, stories, and lives of the people who make Lafayette’s culinary scene unforgettable. From behind-the-scenes chats with local chefs and restaurant owners to stories of food-driven charity, culture, and celebration, this is where Acadiana's food spirit comes to life—one delicious conversation at a time.
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🎙️ 37: How Joey’s Became Lafayette’s Go-To Market For Dinner, Catering, And Comfort Food
April 8, 2026 · Season 2, Episode 12
Eight hundred pounds of lasagna doesn’t happen by accident. We sit down with Joey Beyt of Joey’s, a literal Lafayette icon, to hear how a small, family-built meat market turns into what we love calling the city’s “auxiliary kitchen” a place where you can grab prime steaks, sushi-grade seafood, scratch-made soups and gumbos, and a freezer full of comfort food that saves your weeknight dinner. Joey walks us back to opening day, the early hustle, and the hands-on training that shaped his obsession with quality and consistency.
We talk about what makes Joey’s feel like five businesses inside one: a meat and seafood department, deli lunches, prepared foods, catering, plus wine and spirits. Joey shares how the menu grows over time through experimentation and customer demand, from pot pies and stuffed bell peppers to a Mexican lasagna-style casserole, plus the behind-the-scenes reality of food trends like turducken, the rising cost of shipping, and why some products disappear even when you think they’re winners.
Then the story takes a turn into local legend: the move into a building with a surprising past, a massive renovation, and the safe that still hasn’t been opened after 30 years. Along the way, we dig into what keeps a food business alive for decades: long-tenured staff, tight standards, honest feedback from customers, and a genuine love of feeding people. If you care about Lafayette food, Cajun comfort classics, catering in Acadiana, or building a small business that lasts, you’ll get plenty to take with you. Subscribe, share this with a fellow food lover, and leave us a review so more people can find the show.
The podcast was made possible through partnerships with Rouses Markets, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!
Thanks to our great partners:
🎙️ 36: Inside Nash’s – Scratch Italian Cooking In A 1908 Louisiana Home
April 1, 2026 · Season 2, Episode 11
A chef who learned by sanding beer boxes, waxing banquet-room floors, and listening to Creole cooks all day doesn’t need a flashy origin story. He needs consistency, standards, and a dining room full of regulars who keep coming back. From inside Nash’s Restaurant in Broussard, Louisiana, we sit down with Nash and Jenny Vereca to unpack how a family legacy in New Orleans becomes a long-running Acadiana favorite set in a stunning 1908 historic home that still has a few “spirit” stories floating around.
Nash walks us through his earliest lessons at Frank’s Steakhouse, why he still chases small improvements even when guests already love a dish, and how scratch cooking shapes everything from sauces to dressings. Jenny shares her own crash course in food service and logistics, from supplying offshore rigs to getting thrown into high-volume New Orleans ball catering where “make 1,500 sandwiches” is treated like a casual request. Along the way, we talk restaurant management fundamentals, hiring for personality, and building a menu that respects Italian roots while meeting Louisiana seafood expectations.
We also get honest about what longevity really costs: soft openings, marketing misfires, being on site constantly, and surviving hurricanes, oilfield downturns, COVID, and inflation without losing heart. If you care about Lafayette and Broussard restaurants, local food culture, and what real hospitality looks like when nobody is watching, this conversation delivers.
Subscribe on Apple, Spotify, and YouTube, then share this with a friend who loves a great date-night meal and leave us a review so more people can find the show.
The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!
Thanks to our great partners:
🎙️ 35: How A Sicilian Family Built Lafayette’s First Pizza Tradition
March 25, 2026 · Season 2, Episode 10
Lafayette didn’t always know what pizza was, and Alesi’s Pizza helped change that. We sit down with the family behind one of the oldest Italian restaurants in Lafayette, Louisiana, to follow a story that starts in Sicily, passes through Ellis Island, and lands in Acadiana in the most unexpected way: a WWII posting at an old Army air base and a chance meeting with a “little Cajun girl” at a downtown lunch counter. The result is a restaurant legacy that’s about more than food—it’s about how families put down roots and how communities adopt new traditions.
We talk about the early days when locals asked what fruit went in a “pizza pie,” and how Alesi’s eased Lafayette into Italian food by starting with diner staples and slowly clipping on the Italian menu. You’ll hear why the pizza became the anchor, why fresh dough and fresh sauce still happen daily, and how a simple crust-and-sauce combo can outlast every trend. Along the way, we get into the Johnson Street move, the iconic neon sign, the mid-century feel, and the behind-the-counter moments like learning to toss dough and earning your way up through the unglamorous jobs.
The conversation also gets real about the restaurant business today: the nights, weekends, holidays, and the feeling of never being fully off. With Alesi’s nearing 70 years, we discuss why selling the business is on the table as an option, what kind of reaction that sparked across Lafayette, and the advice they’d give anyone dreaming of opening a restaurant in Cajun country. If you care about Lafayette food culture, family-owned restaurants, and the history behind the best pizza in Lafayette, this one’s for you.
Subscribe on Apple, Spotify, and YouTube, then share the episode with a friend and leave a review so more people can find the stories behind our local legends.
The podcast was made possible through partnerships with Rouses Markets, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!
Thanks to our great partners:
🎙️ 34: Poupart’s – A Lafayette Bakery Legacy
March 18, 2026 · Season 2, Episode 9
A great bakery doesn’t just sell pastries—it keeps a city’s memories warm, one loaf at a time. We’re sitting down at Sunday Soda Fountain with Patrick Poupart, the next-generation baker behind Poupart’s Bakery in Lafayette, Louisiana, to dig into how a true French bakery took root here and why people still drive in from out of town with an ice chest to stock up.
Patrick shares the family story that begins in France with the Compagnons du Devoir and leads to Poupart’s opening its doors in 1965. We talk about growing up above the shop, learning the craft young, and returning from baking school in France with a deeper understanding of fermentation, sourdough, and why bread is truly alive.
We also get practical—Poupart’s American king cake versus French king cake, what sets French pastries apart, and how the bakery has expanded into sandwiches, soups, freezer meals, and large-scale catering. Along the way, Patrick shares a mindset we need more of in Lafayette’s food scene: collaboration over competition, and a willingness to share knowledge to elevate everyone.
If you care about local businesses, Cajun and Creole food culture, and the craft behind French baking in Louisiana, this episode is for you. Subscribe on Apple, Spotify, or YouTube, share it with a friend who loves king cake, and leave a review with your go-to Poupart’s order.
The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen.
Thanks to our great partners:
🎙️ 33: From Insurance To Café Sydnie Mae – Community, Cuisine, And Comebacks
March 24, 2026 · Season 2, Episode 8
What if your second act became your town’s heartbeat? We sit down with Café Sydnie Mae’s David Puckett to trace a late-career leap from insurance to the line, and how that jump—grounded in family, faith, and fierce hospitality—turned a 100-year-old Breaux Bridge building into a community hub for food, music, and art.
David shares the moment his daughter needed a kidney and he became her donor, the decades he and Cheryl have poured into LOPA’s lifesaving mission, and why the restaurant hosts an annual night that brings donor families, recipients, and clinicians to the same table.
We dig into the nuts and bolts behind the warmth: mentorship, culture, and the operational discipline that makes generosity sustainable. In the kitchen, CIA-trained Chef Kim Newsham leads a team balancing consistency with creativity through dishes that reflect both technique and Acadiana soul.
If you’re hungry for a masterclass in hospitality, resilient operations, and community building—this conversation delivers.
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🎙️ 32: From Roofing To Boudin – How Kartchner's Built A Cajun Powerhouse
March 17, 2026 · Season 2, Episode 7
The smell of fried ribs hits first, then the line of boudin links, and finally the feeling that you’ve stepped into a modern Cajun country store where everything just works. We sat down with Doug Miller to unpack how Kartchner's grew from a bold bet in Scott, Louisiana, into a thriving, multi-location market without sacrificing flavor, warmth, or control.
Doug shares how a handshake beneath an oak tree with Willie and Ginger set the foundation for a perfect split of strengths—food craft on one side, construction and business systems on the other. That partnership powers a consistent experience across stores, anchored by centralized production in Scott and a curated retail approach that favors 200+ Cajun staples.
We also dig into the people engine behind the food. Doug looks for team members who care, trains for service that feels neighborly, and invests in benefits and clear growth paths. The result shows up at the window and on the plate—smiles, speed, and the same Kartchner's taste no matter which door you walk through.
If you love Cajun food stories, business lessons, and the craft behind boudin and fried ribs, this episode delivers.
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🎙️ 31: From Dishwasher To 17 Restaurants – Nidal Balbeisi’s Journey
March 10, 2026 · Season 2, Episode 6
What makes a restaurant unforgettable isn’t the plate—it’s the person who serves it. We sit down with Nidal Balbeisi—founder behind Zeus, Agave, Baba Kebab, and more—to unpack how people-first hospitality, relentless presence, and creative fusion built some of Acadiana’s most-loved dining rooms.
Nidal takes us from Kuwait to LSU, through his first shifts as a dishwasher assistant, and into the front-of-house lessons that shaped everything to come. He explains why a Bud Light tastes better when the server knows your name, how forgiveness grows from genuine connection, and why every role—from dishwasher to manager—has equal weight in the guest experience. His love letter to Lafayette shines through: the culture, the warmth, and the community that turned a career into a calling.
We explore Agave’s Cajun-Mex philosophy, including a seafood-forward menu, an award-winning burger crowned with house seafood sauce, and the quiet brilliance of “Mama” and kitchen collaborators who anchor the flavors. Then we step into Baba Kebab, where handmade bread, flame, and family recipes yield standouts like the “red velvet” chicken and richly sauced grape leaves. Nidal shares the hard-won story of opening Zeus on Pinhook at 27—borrowing cash for the register, skipping a salary for a year, and setting simple daily targets that transformed a dream into a thriving brand.
He also opens up about Trend, his fine-dining venture years ahead of Lafayette’s curve, what he learned from a Michelin-trained chef, and why he chose vision over compromise when the concept drifted toward club culture.
If you’re a restaurateur, a home cook, or someone who returns to places that feel like family, this conversation will sharpen your sense of what truly matters: consistency, care, and teams that show up.
Enjoyed the story? Follow the show, share it with a friend who loves great hospitality, and leave a review so more food lovers can find us.
The podcast was made possible through partnerships with Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen.
Thanks to our great partners:
🎙️ 30: NuNu’s—How A Family Grocer Built Cajun Classics And Community
March 3, 2026 · Season 2, Episode 5
A lively lounge across from a canning factory turned into a grocery where regulars grabbed bread, eggs, and ketchup after a beer—and that simple pivot launched a 70-year family legacy. We sit down with Blaine and Braden Broussard of NuNu’s to unpack how a third- and fourth-generation team built a beloved Acadiana staple known for bold boudin, cracklins, plate lunches, and the kind of customer care that makes a store feel like home.
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🎙️ 29: A Sit Down With Gene Todaro and Hunter Moody of CuGino, Part Two
February 12, 2026 · Season 2, Episode 4
A house behind a tiny Lafayette restaurant once held a secret kitchen where a mother simmered sauces that would shape a city’s palate. From that backyard ingenuity to a French Quarter liquor store with the rare ability to sell both to-go and across the bar, Gene shares how grit, community, and a deep love for wine became the backbone of his restaurants.
Together we unpack why CuGino doesn’t copy Marcello’s and how a focused menu can raise consistency, speed, and flavor. Expect Roman dishes like cacio e pepe, Sicilian favorites like pasta alla Norma, and a chicken piccata that proves restraint can be a superpower.
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🎙️ 28: A Sit Down With Gene Todaro and Hunter Moody of CuGino, Part One
January 28, 2026 · Season 2, Episode 3
A stranger in a Pueblo cafe hears the name “Todaro” and replies, “Don Calogero.” In a heartbeat, Gene’s family lore tilts from mystery to revelation, and what begins as a search for relatives becomes a tour of Prohibition-era Colorado, early Las Vegas watchmen, and the way immigrant networks quietly shaped American towns. We follow that thread back to Palermo, where a boy counts 44 steps down to the markets, learns ingredients by touch, and stores away recipes he never writes—just lives.
We explore how Gene’s parents chose a different path, refusing the underworld as they rebuilt after World War II. Birthright citizenship opened the door back to the United States, and school became the anchor. Teachers stacked his schedule with math and science so language wouldn’t slow him down. Draft orders came next, but instead of Vietnam, he served as a medic at the world’s largest burn hospital—an experience that taught composure, care, and stamina. Those lessons later shaped his jump from accounting and an MBA to the relentless rhythm of a Dallas seafood restaurant.
When Lafayette called, Gene found a city rich in Cajun flavor but hungry for Italian crafted with Sicilian restraint: fresh, simple, honest. He wasn’t chasing pizza trends; he was bringing Palermo’s markets to Acadiana plates. Along the way, he reconnects dots across Texas, Louisiana, and Buffalo—relatives, rumors, and realities—without romanticizing the cost. The heart of the story is choice: which legacies to honor, which to leave behind, and how food can turn memory into a life’s work.
Join us for a gripping, generous conversation that blends family history, culinary philosophy, and the surprising ways identity is forged. If this story moved you, subscribe on Apple, Spotify, or YouTube, share it with a friend, and leave a review to help others find the show.
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🎙️ 27: Five Generations, One Oven – The Keller’s Bakery Story
December 31, 2025 · Season 2, Episode 2
A near-miss with Alexandria, a sold family farm, and a steel-framed building that became Lafayette’s unofficial compass—turn left by Keller’s. We sit down with the Keller family to trace five generations of baking craft, from French roots in the 1700s to a downtown landmark that still runs on touch, timing, and tradition. This is a story about more than pastries; it’s about a living starter that links decades, antique machines that still work daily, and a team that keeps flavor anchored to place.
We unpack the evolution of Keller’s king cakes: a century-old dough recipe, the jump from a single butter pecan Danish to cream cheese and fruit fillings, and a surge from 50 cakes in a season to as many as 15,000—without ever leaving the shop shelves overnight. You’ll hear the four-day process that makes the magic possible, why freshness wins over scale, and how a small crew of four can roll hundreds of cakes by mastering the sheeter, the proof, and the bake. Along the way, the family shares how humidity bends oatmeal cookies, why baking soda and baking powder are not interchangeable, and how technique can trump a written recipe.
We also shine a light on the people behind the pastry. One baker has stayed more than 40 years, front-of-house students learn to move a line that reaches the door, and a daughter in Houston keeps the books and jumps in every weekend of king cake season. The building itself—on Lafayette’s historic register—gets thoughtful updates while preserving its bones, reminding us that resilience is built, not bought. If you love food stories grounded in place, process, and patience, you’ll feel right at home here.
If this conversation made you hungry for more, tap follow, share with a friend who loves a good bakery story, and leave a review with your favorite king cake flavor. Your notes help us bring more local legends to the mic.
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🎙️ 26: From Freetown Roots To A City Favorite – How Taco Sisters Built Community With Smoke, Spice, And Care
December 24, 2025 · Season 2, Episode 1
A small Freetown counter, a line out the door, and a brisket burrito people plan their day around—this is how Taco Sisters built a loyal following without losing their soul. We sit down with Lynn Jenkins to unpack the real story behind a 17-year run marked by steady quality, creative specials, and a culture that turns first jobs into careers.
Lynn takes us back to 407 Johnston Street where Katie and Molly set the standard: simple, fresh ingredients handled with care. That foundation became the North Star as the team moved into a quirky former Burger King, added seating, and kept the drive-thru humming. We get nerdy about process, from a smoked shrimp routine timed down to the minute and rotated pans for even flavor, to a bright, no-fuss chimichurri that proves fresh herbs and lime beat complicated tricks. If you’ve ever wondered why some plates taste “right” every time, this conversation makes the invisible visible.
We also explore what makes the operation resilient: John Jenkins’ knack for spotting and growing talent, low staff turnover, and a kitchen that experiments wisely. Monthly specials like birria burritos and bánh mì nachos light up feeds, while core favorites stay untouched. Beyond the menu, Taco Sisters shows up for Lafayette, coordinating the smoking and carving of hundreds of turkeys for Community Thanksgiving so thousands can share a hot meal. And there’s more on the horizon—an expansion search focused on the right drive-thru spot, plus a menu refresh that keeps customization while adding standout signature items.
Hungry for the craft behind your favorite order and the community that keeps it thriving? Hit follow, share with a friend who loves Lafayette food stories, and leave a review to help more listeners find us.
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🎙️ 25: From Lab Coat To Line Cook – They Built a Community Steakhouse One Cut At A Time
December 17, 2025 · Season 1, Episode 25
A legendary steakhouse doesn’t need hype when the grill speaks for itself. We sit down with Phoebe and Clint Moe of A-Bears to unpack how a small, historic spot in the Nunez community keeps winning hearts: fresh-cut ribeyes every day, a ribeye-based grind that turns hamburger steaks and rice dressing into must-orders, and a consistency you can taste from first bite to last.
We explore the restaurant’s roots—from Chauvin to “Gulous” to A-Bears—and the delicate art of evolving a menu without losing the soul. Clint shares why he refuses pre-cut beef and how that anchors their quality. Weekly specials emerge from Sunday musings, with hits like seafood enchiladas and deep-fried pork chops with bacon white gravy.
Phoebe shares how they transformed the old banquet room into the Blue Room cocktail bar, turning long waits into part of the experience. From fig martinis to their house “Motini” and a rimmed Bloody Mary mix, the drinks have their own following. They even bottle their seasoning blend in-house—with future plans for expansion.
If you care about steakhouse craft, small-town hospitality, and how tradition can grow without breaking, this episode is for you. Subscribe, share it with a friend, and leave a review so more listeners find their way to Nunez.
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🎙️ 24: Inside Catholic Charities – From Hot Meals To Housing Plans
December 10, 2025 · Season 1, Episode 24
Catholic Charities of Acadiana invites us behind the curtain at St. Joseph Diner, the Stella Maris hygiene center, and FoodNet—where feeding the hungry, offering showers, and building housing plans are part of a single vision: serve people with dignity.
Whether it’s repurposing buffet food for the Lafayette Community Fridge, launching Mercy Market, or disaster response, this episode proves that when systems align with compassion, mercy scales. Join a breakfast shift, pack a seven-day bag, or swing a hammer—Acadiana’s mission starts with you.
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🎙️ 23: Iconic Lafayette Restaurant—Lagneaux’s Seafood! A Chat with Toby Lagneaux
December 3, 2025 · Season 1, Episode 23
A meat market where farmers waited for their cuts with po-boys. A fire that leveled the building—and friends who rebuilt it in weeks. A buffet born in a recession that saved a family restaurant and turned it into a Lafayette staple. We sat down with Toby from Lagneaux's Seafood to tell the full story: grit, community, and a kitchen that still tastes every dish before it reaches your plate.
We walk through the roots, from slaughterhouse days in 1965 to today’s bustling dining room that still lives by the motto “come as you are and bring the kids.” Toby opens up about family roles across generations, the lessons learned running tickets for quarters as a kid, and the customer-first energy modeled by his grandparents. You’ll hear how Lagneaux's navigated the oil crash by launching an affordable, abundant buffet and how local sourcing—Louisiana shrimp and crawfish from their own ponds—keeps the menu honest and fresh.
The conversation shifts from legacy to impact with a candid look at staffing, retention, and the quiet leadership practices that create decades-long careers. We also explore a model for food recovery that works: boxing balanced meals from the buffet at close and distributing them via the Lafayette Community Fridge. That effort has delivered roughly 5,000 meals since late spring, sparked more weekend stocking by neighbors, and started a wider conversation about reducing food waste safely and effectively. Along the way, Toby shares a goat story, hard lessons from changing regulations, and why staying present on the line still matters.
If you love stories about local food, family businesses, and practical generosity, this one will stick with you. Hit follow, share it with a friend who cares about community, and leave a quick review to help more listeners find Foodies of Lafayette.
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🎙️ 22: From Lafayette Roots To Netflix Lights – Nina Charles on Food, Family & Creative Grit
November 26, 2025 · Season 1, Episode 22
A backyard line so long the neighbors thought there was a funeral—that’s when Nina Charles knew it was time to buy a food truck. What started as a craving for balance in a too-sweet world became a movement powered by Mama’s pralines, crawfish boudin king cake, and Creole egg rolls that skip the cabbage and go straight for flavor.
Nina traces the journey from Lafayette’s north side to Dallas lofts and back again, where healing during COVID opened a door to bold, community-led cooking. She shares the viral moment that sparked her menu, why food is served hot even if it means a wait, and the one fryer that survived her grand opening crowd.
We explore her dessert mastery too—midnight-hued chocolate king cakes, low-sugar creations, and the topsy-turvy cake collapse that taught her to engineer with flavor. And when the cameras called, Nina said yes. Netflix’s Is It Cake and Food Network’s Halloween Baking Championship followed. She reveals what it’s really like behind the scenes—from styling shoes to signing autographs.
This episode dives deep into brand building, audience authenticity, and the balance between tradition and TikTok. If you’re rooting for small-business grit, southern flavor, and Lafayette creativity on the national stage, this one’s for you.
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🎙️ 21: Cooking Traditional Corn Maque Choux with Al Leblanc of the Chitimacha Tribe of Louisiana
November 19, 2025 · Season 1, Episode 21
Al LeBlanc guides us through a traditional Chitimacha maque choux recipe while sharing powerful stories about cultural preservation, tribal governance, and food sovereignty. From corn milking to community resilience, this is more than a cooking lesson—it’s an invitation to history.
We also meet the first all-female Chitimacha council, visit the community-run Raintree Market, and hear how seeds, language, and food shape identity. Come for the ratios, stay for the roots.
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🎙️ 20: How One Child’s Question Built a Community – Dreams Foundation & Shade Tree Café
November 12, 2025 · Season 1, Episode 20
A single question from a ten-year-old—“When do I get to play baseball?”—set off a chain reaction that reshaped a community. We trace that spark to the creation of the Dreams Foundation, the launch of a USDA-inspected meat pie factory employing adults with special needs, and the next leap: transforming the beloved Shade Tree Cafe into Dreams Shade Tree Cafe, a living, working space where inclusion isn’t just promised, it’s visible.
We talk with Danielle and Chef Brandon about building programs that grow with people: starting with adaptive sports, expanding to theater and camps, then answering the call for meaningful work. Inside the kitchen, routine becomes empowerment. Teammates learn dough-making, sanitation, and station flow; quality stays high while the pace stays human. The pies—flaky dough made fresh daily—show up across Lafayette through local partners, blending flavor and purpose. The menu ranges from taco and pulled pork to spinach artichoke and chicken Alfredo, with a playful promise: you dream it, we stuff it.
The new campus plan brings the mission into full view. The cafe continues service and catering with an open kitchen window so guests can watch the crew at work. The historic house hosts showers and intimate weddings. The grounds will add four accessible homes for adults with special needs and a 3,000-square-foot activity space. Accessibility upgrades, a shaded AC-cooled seating area, and a produce garden sustain both comfort and craft. Recipes from Lonnie carry forward, local support stays strong, and every paycheck tells a story: belonging, pride, and possibility.
If you believe food can build futures, this conversation will feed your heart. Subscribe, share with a friend who loves local impact, and leave a review to help more people find these stories.
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🎙️ 19: How One Act of Service Became a Movement – John Williams on Feeding, Mentoring & Caring for Acadiana
November 5, 2025 · Season 1, Episode 19
What if generosity came with a playbook—and a production schedule? We sit with John Williams to unpack how a single act of service can turn into a system that feeds thousands, mentors creatives, and restores dignity for elders and families across Acadiana.
John shares the roots of Blue Monday, a mission that began by supporting aging musicians and evolved into hands-on mentorship for younger artists—forming LLCs, understanding write-offs, and treating creativity like a business. From there we dive into Community Thanksgiving, a one-morning operation that now delivers 5,000 plated meals by noon. You’ll hear how spreadsheets, sous vide turkey, and a lively assembly line transformed a backyard cookout into a regional network, with families adopting the project as their annual tradition.
We also explore Quality of Life Services (QLS), John’s “life care concierge” built to keep elders independent with first-class support. Real stories bring it to life: road-tripping to LSU baseball, solving accessibility on the fly, and creating true peace of mind for adult children. That same spirit powers Bell’s Tower, a day space for people living with dementia that blends gardens, music, and family participation to spark lucid moments that matter.
For creatives, the Lending Closet replaces “exposure” with tangible credits—gas cards, essentials, even studio time—so musicians can say yes to community gigs without paying the price at home. And because movement is medicine, we talk about Rocksteady Boxing, a non-contact program helping people with Parkinson’s rebuild neural pathways, expanded through partnerships and trust.
If you’ve been looking for a practical way to give back—logistics, funding, volunteering, mentoring—this conversation hands you several. Visit loveofpeople.org to volunteer for Community Thanksgiving, donate, or join the Taco Sisters $10 raffle.
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🎙️ 18: A Firefighter Turns Viral Cook And PBS Champion While Building Community One Pot At A Time
October 29, 2025 · Season 1, Episode 18
Some stories start with a blaze. Ours starts on a flight deck where everything can kill you, detours through a firehouse kitchen where dinner stops for a six‑car pileup, and lands in a barn with cameras rolling and a nation watching. Meet Captain Coby, a Lafayette firefighter who found his voice by cooking for his crew, then won PBS’s Great American Recipe while staying true to the bold, honest flavors of South Louisiana.
We walk through the moments that shaped him: discovering aircraft firefighting in the Navy, learning to cook for chiefs who expected perfection, and building a firehouse culture where rookies chop, veterans season, and everybody eats. Coby breaks down sticky chicken the way a pro dismantles a fire—methodical, patient, and all about heat control.
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🎙️ 17: From Dairy Queen Roots to Hub City Legacy – Hospitality, Mentorship, and a Diner That Feels Like Home
October 22, 2025 · Season 1, Episode 17
The best restaurants don’t just feed people—they hold a city together. We sit down with two Lafayette legends to trace a journey that runs from counting change in a small-town Dairy Queen and running honky-tonk nightclubs to stewarding a beloved diner that locals treat like a second home.
Along the way, we talk about the hospitality gene, why you don’t fix what isn’t broken, and how rigorous systems—daily walkthroughs, tasting the hot line, light bulbs and fan direction included—create the space for real human care.
There’s local color, too: the diner’s mascot “Pelvis,” a pelican dreamed up by muralist Robert Dafford for a community arts fundraiser and adopted as a symbol of playful roots. And yes, we talk food—from the “Jimmy Scram” to meatloaf and blackened catfish salad—because comfort done right is part of the promise.
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🎙️ 16: Laura's 2 – Madonna Broussard on Family, Faith, and a Lafayette Plate Lunch Empire
October 15, 2025 · Season 1, Episode 16
A plate lunch can carry a city’s memory, and at Laura’s Too that memory starts with roux, water, and the kind of gravy that makes rice feel inevitable. We sit down with Madonna “Miss Laura” Broussard to trace a family story that began in a house at 918 Voris—part kitchen, part juke joint—and grew into a Lafayette landmark without trading soul for polish.
From Anthony Bourdain’s surprise visit to keeping secrets in the kitchen, Madonna shares how four generations of faith, food, and family turned a northside plate lunch spot into a cultural treasure. If you care about Cajun food, legacy, or the power of community, don’t miss this one.
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🎙️ 15: Local Flavor, Living History – Jesse Guidry on Lafayette’s food, music, and the stories
October 8, 2025 · Season 1, Episode 15
Jesse Guidry, VP of Communications at Lafayette Travel, shares how EatLafayette became more than a campaign—it’s a movement that drives diners, honors heritage, and keeps Lafayette food culture thriving. From Blackpot to matzo balls, he reminds us food is memory, and memory is community.
Hear how food trails and the new EatLafayette app connect people to places and flavor—year-round. We explore music, cook-offs, and what it takes to make food tourism local-first and long-lasting.
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🎙️ 14: Shane Vallot of Shane’s Famous Quesadilla Burger & Loaded Mac Bar | The Lafayette Food Phenomenon
October 1, 2025 · Season 1, Episode 14
A missing bag of buns turned into a signature dish and, eventually, a brand. Shane Vallot unpacks how a walk-on center who almost quit transformed pressure into momentum—first on the field at UL, then in the kitchen with a quesadilla-burger that sold 75 out of his backyard in an hour.
From a no-loan opening with five dollars left in the account to launching the Loaded Mac Bar, Shane’s story is about grit, creativity, and loyalty to freshness. Students pack the line, TikTok spreads the visuals, and baked potatoes surprisingly outsell mac. Upstairs, The Red Zone adds a sports lounge and bar—an air-conditioned tailgate built for game days.
Through it all, Shane’s core values steer his expansion: believe in yourself, create relentlessly from constraints, and inspire the next wave of builders. This is a roadmap for anyone chasing bold food ideas in a crowded city.
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🎙️ 13: From Grocery to Icon – The Olde Tyme Story
September 24, 2025 · Season 1, Episode 13
What begins as a birthday impulse purchase turns into a four-decade legacy of Louisiana's most beloved po'boys. Glenn Murphree transformed a tiny grocery store into the legendary Olde Tyme Grocery, home of the famous shrimp po'boy.
With his wife Cheri and children Ross and Becca, the Murphree family built a business on loyalty, family, and 100,000 pounds of Louisiana shrimp annually. Employees stay decades, customers become family, and the story even includes a marriage tying Lafayette’s po'boy royalty to New Orleans’ Parkway Bakery.
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🎙️ 12: From Culinary Competitions to Casino Cuisine – Chef Willie Gaspard's Journey
September 17, 2025 · Season 1, Episode 12
Chef Willie Gaspard sits down with Foodies of Lafayette to share the remarkable journey that led him from being one of 62 grandchildren in a food-loving Cajun family to his current role as both Executive Chef and Director of Food & Beverage at Cypress Bayou Casino.
Growing up in Delcambre, Louisiana, Willie’s earliest food memories involve watching his grandfather cook 18 turkeys at once for family gatherings and his grandmother preparing gumbo in a crawfish pot in her garage. Despite making his schoolteacher mother cry when he chose culinary school over college (“She thought I was going to be an eight-dollar-an-hour cook for the rest of my life”), Willie quickly proved his talent by winning culinary competitions across the Gulf Coast.
Chef Gaspard takes listeners behind the scenes at Cypress Bayou Casino’s five dining venues—especially the acclaimed Mr. Lester’s Steakhouse. Learn about their Creekstone Farms beef, famous bread basket, and how steak trimmings become fajitas at the casino’s Mexican restaurant. From award-winning soft-shell crab to a cigar room chair catching fire, this episode blends excellence with colorful stories from a life of hospitality.
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🎙️ 11: The Heart of Mel's Diner – A Lafayette Legacy
September 10, 2025 · Season 1, Episode 11
Shelly Bond, second-generation owner of the iconic Mel's Diner, takes us on a heartwarming journey through Lafayette's restaurant history beginning with a Pit Grill in 1962. From arcade game memories to the beloved pancake poster, Shelly shares what makes Mel's a family legacy spanning three generations.
After a fire during COVID and a two-year rebuild, the diner's triumphant reopening reminded Lafayette just how much this place means to the community. Her son Carson is now general manager, carrying the torch with pride.
Whether it’s gumbo after a Mardi Gras ball or perfect pancakes after a night out, Mel’s is open 24/7, 364 days a year—serving love, scratch-made comfort food, and a whole lot of heart.
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🎙️ 10: From School Cafeteria to Lafayette Food Icon – Ruby Sharlow's Journey
September 3, 2025 · Season 1, Episode 10
Ruby Sharlow's inspiring journey from Church Point to Lafayette culinary legend begins at age 54, when she opens her first restaurant after transforming school cafeteria food for years. Within two years, she’s running three beloved restaurants built on authentic Cajun cooking and family support.
Her son Tim now continues the legacy at Tim's Kitchen, serving the same soulful dishes and honoring his mother’s belief: "Love what you do, stay genuine, and keep God in your life."
Ask for Ruby’s cookbook when you visit!
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🎙️ 9: The Charles Goodson Legacy – From Bartender to Restaurant Empire
August 27, 2025 · Season 1, Episode 9
What happens when an engineering student realizes he's better at managing bars than studying equations? Charles Goodson's remarkable journey from college dropout to restaurant legend reveals the unexpected paths that passion can carve through life.
Goodson takes us back to 1967 when he first stepped behind the bar at The Keg, setting in motion a career that would transform Lafayette's culinary landscape. He shares how his struggle through engineering courses led to a thriving career in hospitality: "I started going to school less and working more."
Discover the origin stories behind Café Vermilionville and Charley G's, including the bold move to open during Lafayette's oil bust. He reveals the philosophy that kept his restaurants thriving: "A well-run and managed facility will always win."
With reflections on gumbo, crab cakes, and the chefs behind them, Goodson emphasizes why he believes hospitality can’t be taught—but must be lived. He also shares how founding Eat Lafayette helped local restaurants survive seasonal slowdowns.
Now part of Southern Hospitality Kitchens with his daughters, Goodson embodies a full-circle journey—from bartender to culinary elder statesman.
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🎙️ 8: The Girouard Legacy – Ton's Restaurant
August 20, 2025 · Season 1, Episode 8
Holly Girouard shares the story of Ton's Restaurant, a 60-year Cajun culinary legacy. From her grandparents’ humble beginnings in 1963 to a vibrant downtown revival, Ton’s serves family-style hospitality with every plate.
Signature dishes like their original burger and gumbo—now made in 40-gallon batches by her partner, musician Roddy Romero—connect generations of customers to Acadiana’s soul. The newest location honors the past while introducing fresh juices and vegan options.
“We’ll mom you,” Holly explains, embracing every guest as family. Their eggs are farm-raised, and nothing leaves the kitchen that isn’t served to loved ones. This love-infused hospitality defines Ton’s as more than a restaurant—it’s a second home.
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🎙️ 7: What Happens When A Crawfish Farmer Opens a Restaurant – The Cajun Table
August 13, 2025 · Season 1, Episode 7
From harvesting crawfish at dawn to crafting secret seasoning blends, the team behind The Cajun Table embodies the soul of Acadiana's food culture. This candid conversation with Sean, Lauren, and Kyle reveals the remarkable journey from backyard crawfish boils on Azalea Street to building one of Lafayette's most beloved restaurants.
Sean Suire's day begins at 4:30 AM during crawfish season, harvesting approximately 1,500 traps over six to seven hours from 350 acres of family land—a tradition spanning four generations. This commitment to freshness means the crawfish served at Cajun Table were swimming in the pond that very morning. Their proprietary seasoning has remained unchanged for a decade and is now available for retail purchase.
What began as a food truck in 2015 evolved into a full restaurant in 2017, where authentic Cajun culture thrives in every detail. From crawfish cages that belonged to Sean's grandfather to national recognition from CBS News and Emeril Lagasse, their journey is nothing short of inspiring.
Menu favorites like Nonk's Funky Potatoes and their unique post-boil seasoning technique show how Cajun Table turns innovation into tradition. The team shares stories of staff culture, their family-oriented hiring process, and what it takes to build a true community-focused eatery.
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🎙️ 6: From Pot Washer to Community Pillar – The Story of Ema Haq
August 6, 2025 · Season 1, Episode 6
What happens when a young engineering student from Bangladesh finds himself washing pots in a university cafeteria in Louisiana? For Ema Haq, it became the first step in an extraordinary journey that would transform him into one of Lafayette's most beloved restaurateurs and community leaders.
"I didn't even know how to cook rice," Ema laughs. Yet this mechanical engineer would go on to win 30+ culinary awards, operate multiple restaurants, and build a food distribution empire—while working full-time in engineering.
Ema’s Thanksgiving tradition has grown from 160 meals to feeding over 1,500 people annually. His commitment to giving back is rooted in gratitude, faith, and community.
He partners with local schools to reward improvement and believes in building a better America through small, consistent acts of love and generosity.
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🎙️ 5: A Calling in the Kitchen – Kent Zerangue & Food With Love
July 28, 2025 · Season 1, Episode 5
Kent Zerangue didn't set out to run a nonprofit serving hundreds of hospice patients. After 31 years at Altria, retirement plans changed when his father's hospice journey inspired him to ask: "What if we just cook food and give it away?"
That spark became Food With Love, a ministry cooking 800 meals a week for 140 families. Volunteers, prayer, and dishes like Adeline's Loaded Baked Potato Soup feed more than bellies—they open hearts.
Kent’s purpose-built kitchen is fueled by faith, community donations, and a calling to serve. “The food is just a way to get in the door,” he says. His book "Holy Moments on the Journey Home" captures the impact of this sacred work.
Want to help? Volunteer via Facebook or buy the book—every dollar supports this mission.
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🎙️ 4: Sullivan Zant's Journey Through Louisiana's Food Scene
July 21, 2025 · Season 1, Episode 4
Sullivan Zant's journey from reluctant cook to culinary leader began at Coyote Blues, where a missed server opportunity landed him in the kitchen—and changed his life. At Vestal, his wood hearth is more than a tool—it’s a calling. With a background in education, Sullivan runs his kitchen like a classroom, having built a culture of respect, passion, and mentorship.
His accolades and humble philosophy remind us that success is forged in fire—and fueled by heart.
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🎙️ 3: Gas Station Gourmet with Al Hebert
July 14, 2025 · Season 1, Episode 3
What do spatchcocked turkeys, UFO encounters, and gas station sweet potato soufflé have in common? They're all part of Al Hebert's extraordinary life story. Known across America as the Gas Station Gourmet, Al has spent 14 years uncovering culinary treasures hiding behind fuel pumps, documenting his discoveries for the National Association of Convenience Stores magazine.
Before becoming a celebrated food explorer, Al served as a sheriff's deputy and transitioned to healthcare education before launching his media career. His discovery of a gas station that smelled like “your grandmother's kitchen on Sunday afternoon” inspired a lifetime of exploration.
He shares his favorite finds—from seafood at Port Quick Shop to Cornish game hen in Noonday—and created the Gas Station Vacation Map to help others find hidden gems.
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🎙️ 2: From Pizza Parlor to Cajun Empire – The Tim Metcalf Story
July 7, 2025 · Season 1, Episode 2
Tim Metcalf's remarkable journey from the son of an Idaho potato farmer to Lafayette restaurant mogul reads like a Hollywood script, complete with a recent crocodile hunting accident in Africa that left him with a torn quad tendon. Yet this injury hasn't slowed the unstoppable force behind Deano's Pizza, Prejean's, Marcello's, and other beloved local establishments.
The Metcalf family legacy began in 1971 when Tim's father relocated to Lafayette, where Tim quickly adapted and began working in the family business by age thirteen. Today, four generations of Metcalfs remain actively involved—a rarity in any industry.
Tim helped innovate Cajun toppings during the oil crisis, and his philosophy of property ownership has allowed him to thrive even in tough times. He's deeply involved in the community through Dustin Poirier's Good Fight Foundation and hosts Business of Bourbon tastings at Marcello’s Wine Shop.
Visit any of Tim's restaurants to experience what happens when flavor truly meets community.
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🎙️ 1: Flavor Meets Community – The Foodies of Lafayette Story
July 2, 2025 · Season 1, Episode 1
Join Heidi McDonald and Jason Stoner as they reveal the remarkable journey of Foodies of Lafayette from a simple idea to a thriving community. Discover the origin story behind the Facebook group, their Culinary Excellence Awards, Community Fridge, and more.
🎙️ Trailer: Foodies of Lafayette – Food, Community, Connection
June 19, 2025 · Trailer
Heidi McDonald and Jason Stoner launch the Foodies of Lafayette Podcast, teasing upcoming guests and sharing their mission to spotlight Acadiana’s food stories.
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