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Hooks, Lies & Alibis with Chef John Folse -  105 Bass/Crappie DVD - $25.00

Episode 105 - Bass/Crappie - Toledo Bend Reservoir
In this episode, John takes to world famous Toledo Bend Reservoir to tangle with hard-fighting large mouth bass and the delicious white perch, locally called crappie. Local chef and restaurant owner, Randy Ziegler whips up a mouth-watering Herb-Baked Bass on the pier. John meets local bass legend Harold Allen who talks about his time as a fishing rodeo champion. John cooks Pancake Battered Bass on the dock with Jerry “JT” Thompson, who with his wife own Living The Dream charters at Toledo Bend. Later John shows JT how to turn the white perch (crappie) into a tasty fish burger. The JT, his wife and friends join John to celebrate the day with a Dock Rocker; better hold on with two hands if you’re an amateur.

Hooks, Lies & Alibis with Chef John Folse -  104 Shrimp DVD - $25.00

Episode 104 - Catfish - Lake Des Allemand
In this episode, John travels to Lake Des Allemand, east of New Orleans where we learn the methods of catching catfish from German descendants. John’s nephew Jay and his daughter Allie, teach John the hoop net method of catching fish and then have a good old fashion catfish fry. Back on the White Oaks Dock, John’s guest is Don Dubuc, famous local outdoorsman and host of a TV and radio show for the last 20 years. Don and John create a tasty catfish Black Pot Courtboillon then make a local fishing camp favorite with Catfish & Shrimp over Grits. And they finish the evening with a nice Barracuda with a smaller bite that the notorious fish of the same name.

Hooks, Lies & Alibis with Chef John Folse -  103 Redfish/Snapper DVD - $25.00

Episode 103 - Redfish/Snapper - Caminada Pass
In this episode, John explains the different varieties of tasty gulf fish species we have off our coast. John introduces to local seafood experts from Tommy Vidrine, champion gulf fisherman, who specializes in catching Speckle Trout… to Leah Chase, famous Creole Chef from New Orleans, who describes how Creoles used Red Snapper to adorn their holiday table. John cooks a tasty Red Snapper Mardis Gras Style with good friend Buckley Kesler. Back on John’s White Oaks landing dock, he cooks Redfish with Captain Ryan Lambert, who owns a fishing and hunting lodge in Buras, LA. Then John makes a Creole Boulliabaisee with LA outdoors writer and host of his own outdoor show. Then John and both his guest relax with a little Southern Hospitality sipping a Caribbean Sunset on the dock at White Oaks.

Hooks, Lies & Alibis with Chef John Folse -  102 Shrimp DVD - $25.00

Episode 102 - Tilapia - Scott, LA
In this episode, John Folse travels to Scott, in south central Louisiana, and learns about all natural aqua farming of Tilapia. Brian Gotreaux and his family raise tilapia without the aid of any chemicals which they say gives their product a fresh, natural taste. Utilizing the farm-raised tilapia, John cooks with EBR Diosce Bishop Robert Muench and makes two tasty dishes. In their first recipe together, John shows the Bishop how to steam tilapia with an Asian flavor. And later, the two make Storm Night Soup; a perfect spring evening dish. And, John recounts his trip to Israel and roasting Tilapia on the shores of the Sea of Galilee.

Hooks, Lies & Alibis with Chef John Folse -  101 Crabs DVD - $25.00

Episode 101 - Crabs - Louisa, LA
John visits St. Mary’s Seafood & Marina. He makes Fried Soft-Shelled Crab Po Boys with Frank Randol of Lafayette, owner of Randol’s Restaurant. John and Chris Lusk, Executive Chef from Café Revolution in New Orleans, make Ultimate Crab Cakes and French Fried Frog Legs. Plus John mixes a drink called the Havana Cooler.

Louisiana Public Square - Single Episode - $25

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Alive! In America’s Delta: Black Bear Comeback DVD - $25.00

By the early 1990s, there were estimated to be fewer than 300 Louisiana black bears left in the world. More than 80% of their bottomland forest habitat had been lost, converted to agriculture and destroyed for development. Habitat fragmentation, human disturbance and over hunting decimated populations once abundant throughout Louisiana, Southern Mississippi and Eastern Texas.

One of sixteen subspecies of American black bear, these shy but curious creatures were immortalized as the inspiration for the “Teddy Bear” during an infamous bear hunt in the early 1900’s. Today, thanks to an aggressive, broad-based effort to reestablish this endangered animal and restore its habitat through improved land management, high-tech monitoring and public education, the Louisiana black bear is on its way to being removed from protected status.

Find out why this bear has captured America’s imagination and adoration for more than a century, and the lengths some will go to save them.

The Vietnam War: Louisiana Stories DVD - $25

In the 1960’s and 70’s thousands of Louisianans in uniform entered a world of combat in a war that divided our nation. When it was over, some 58,000 Americans were killed and among those were almost one-thousand of our own.

And now, nearly 50 years later, Louisiana’s Vietnam War veterans have come to tell the stories of where and how they served.

An Evening at The Governor’s Mansion: A Christmas Celebration with Paul Groves DVD - $25

Governor John Bel Edwards and the First Lady host a joyful Christmas celebration with Metropolitan Opera star Paul Groves, accompanied by New York City Opera tenor and LSU Kirkpatrick Professor Emeritus Robert Grayson. Hear Christmas classics including “White Christmas,” “I'll Be Home for Christmas,” “O Holy Night,” “Silver Bells,” “Silent Night,” and many more.


A Louisiana Christmas Journey DVD - $25

Emmy-winning producer Charlie Whinham hit the road in December to spotlight some of the Bayou State’s time-honored holiday events and traditions, some dating back two centuries ago.

The program includes visits to the Festival of Lights celebration in Natchitoches, the Christmas Eve bonfires in St. James Parish, Christmas at the Acadian Village in Lafayette and the LSU Rural Life Museum in Baton Rouge and a stop at the American Rose Society’s Roseland in Shreveport.

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