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Saturday, March 25, 2017
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Friends of LPB Sustaining Member - Monthly Giving

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Enjoy the convenience of monthly giving with your ongoing gift of $5 or more by credit card or automatic withdrawal. You will receive Visions, our monthly program guide, and the Friends of LPB Membercard.
Click here to learn more of the LPB Sustaining Member!

Burden Museum and Gardens - $25

In the center of the busiest corridor of one of Louisiana’s largest cities lie hundreds of acres of fields, forests and remnants of a lifestyle from an earlier century. LPB, the Burden Foundation, LSU and the LSU AgCenter present Burden Museum & Gardens: A Family’s Gift. This program takes us on a journey that begins in the 1800’s where we meet the family whose heirs would eventually make an extraordinary gift for future generations.

A Summer of Birds DVD - $25

A Summer of Birds is an LPB documentary that details a relatively unknown chapter in the life of the renowned naturalist painter John James Audubon.

Based on the acclaimed book A Summer of Birds: John James Audubon at Oakley House by Baton Rouge Advocate columnist Danny Heitman, the program chronicles the summer of 1821 which he spent in Louisiana at the Oakley Plantation in West Feliciana Parish.

Emmy Award-winning actress Sela Ward narrates the program, which features an original musical score by Suncoast Emmy winner Mike Esneault.

Vintage LPB T-Shirt - $10.00 plus $5 s/h

Size
In celebration of LPB’s 40th anniversary, you can now own a piece of history!
This super soft vintage t-shirt features one of LPB’s original logos. This one-of-a-kind t-shirt is available in both men’s and women’s cuts – medium through extra-large.
T-shirts are available for a $10 contribution plus $5 shipping and handling. Get your exclusive LPB vintage t-shirt today!

Friends of LPB Basic Membership - 45

When you make an investment in LPB, you're supporting quality educational programming. You'll receive Visions, LPB's monthly program guide, and the bi-monthly Louisiana Life magazine, for a full year with any donation of $45 or more. Invest now!
Click here to become a member today!

Friends of LPB PerksConnect - 75

For a donation of $75 or more, you'll receive the LPB PerksConnect good for 2-for-1 dining and more.
Click here to get the LPB PerksConnect!

LPB Kids Club - 60

For $60, you can light up the lives of up to 4 children with memberships in the LPB Kids Club. Their name will be listed on air during their birthday month, listed on the website and will receive VIP access at all Kids’ events.
Click here to join the LPB Kids Club!

Atchafalaya Houseboat Book - $23

Gwen Roland's memoir about her life on a houseboat in the Atchafalaya Basin in the 1970s. The book was featured on National Public Radio's All Things Considered and was the basis for the LPB documentary.


The ABC’s of French - $25.00

The ABC's of French consists of three animated programs designed to supplement existing French instruction for grades 4-6. Psycho-linguistic research shows conclusively that children under the age of twelve tend to learn a foreign language more easily from visual and verbal cues. The use of animated video to provide basic concepts makes foreign lanugage learning more effective and more fun.

The ABC’s of Spanish - $25.00

The ABC's of Spanish consists of three animated programs designed to supplement existing Spanish instruction for grades 4-6. Psycho-linguistic research shows conclusively that children under the age of twelve tend to learn a foreign language more easily from visual and verbal cues. The use of animated video to provide basic concepts makes foreign lanugage learning more effective and more fun.

After The Hunt - 101 Creole-Braised Wood Duck/Grande View Lodge DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

In this episode Chef Folse highlights Teal and Wood Duck, two of the most highly prized game ducks for cooking in Louisiana. He prepares a mouthwatering favorite, Smoked Teal and Andouille Gumbo, then travels to Grand View Lodge where he delights viewers with Creole-Braised Wood Duck.

Chef Folse also discusses the Duck Stamp, required by all duck hunters, and Ducks Unlimited, and how both programs benefit wetlands and wildlife conservation.

After The Hunt - 102 Cajun-Fried Alligator Tail/LaBranche DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Chef Folse entices viewers with a variety of tasty dishes made from the Alligator that includes a sizzling hot Alligator Sauce Piquante, and a platter of golden brown perfection, Cajun-Fried Alligator.

The Alligator was close to extinction in 1967, but by 1987, conservation efforts had them thriving. With continued management the Alligator can be hunted without danger to their population.

After The Hunt - 103 Pan Fried Quail/Covey Rise DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Chef Folse prepares a delectable Roasted Quail smothered in a succulent Fig & Garlic Sauce. He also prepares an appetizing Pan Fried Quail with a savory Cream Sauce, and Quail Stuffed with Oysters and Andouille.

A visit to Covey Rise Hunting & Lodging enlightens viewers on how managed game preserves can benefit the birds, the hunters, and the table.

After The Hunt - 104 Louisiana Mallards/Canard Sauvage DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

One of the most interesting techniques used by hunters in the pursuit of wild game is the art of calling. Chef Folse explores the history of bird calls as he prepares Duck & Turnip Stew - a rich dark roux base, chopped onions, garlic, and a generous amount of turnips, cooked down until tender and delicious. Then viewers are taken to Canard Sauvage Hunting Lodge where Chef Folse prepares Louisiana Mallards in Mandarin Glaze. He wraps up with magnificent Roasted Mallards stuffed with apples, onions, and garlic, oven roasted and basted in an Apple and Bourbon sauce.

After The Hunt - 105 Medallions of Venison/Giles Island DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Chef Folse creates delectably tender Sausage-stuffed Venison Hearts braised with garlic, onion, and celery. Then viewers are taken to Giles Island, a private reserve near Natchez, where Medallions of Venison is prepared in Kumquat Glaze - sautéed with shallots, herbs, a splash of red wine, and kumquat jam. Chef Folse concludes by mixing cuts of venison with stock and a medley of seasonal vegetables for a soothing Venison and Vegetable Soup.

Giles Island is a 9200 acre island in the Mississippi River near Natchez. Since 1992 it has been a meticulously managed private game reserve that produces some of the finest game available in the country.

After The Hunt - 106 Teal Duck/Buckley’s Camp DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Chef Folse prepares Braised Duck in Thai Red Curry, then travels to Buckley’s Camp near White Castle to create a luscious stuffed teal simmered in red wine and duck stock. He concludes with a tasty camp stew of ducks cooked with canned soups and veggies found in any camp pantry.

Viewers are also taken on a tour of Grosse Savanne, a palatial lodge in Cameron Parish on the Gulf of Mexico, where the owners have studied the surrounding habitat for many years and are completely dedicated to coastal preservation and restoration of the marsh and it's wildlife. They enthusiastically share their knowledge so that others can learn to appreciate and safeguard this treasured way of life.

After The Hunt - 107 Spit Roasted Squab/Destrehan Plantation DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Chef Folse explains the influence of hunting on the arts of the renaissance and baroque periods. The recipes include game not indigenous to Louisiana, but raised here domestically to provide a ready supply of these delicious birds.

Chef Folse prepares a savory dish of Chucker, a small member of the Partridge family, simmered in red wine with rosemary, carrots, mushrooms, onions, and peppers. Next he creates Spit-Roasted Squab at Destrehan Plantation. The birds are stuffed with fresh herbs, and slowing turned over the fire until roasted to perfection.

Finally, Chef Folse serves an Asian stir-fry wrapped in lettuce leaves. Boneless, sliced Squab, quickly browns in sesame oil while mushrooms, water chestnuts, bamboo shoots, red bell pepper, and oyster sauce are added to complete the dish.

After The Hunt - 108 Smothered Rabbit with Mushrooms/New Hope Plantation DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Chef Folse provides viewers with a look at the art of Falconry. This intriguing method of hunting small game is regulated by the Louisiana Department of Wildlife and Fisheries, which provides licensing and permits for some 100 falconers in the state.

The first recipe featured is Breaded Rabbit Mullinex. This crispy pan-fried rabbit skillfully seasoned with basil, thyme, tarragon and garlic powder. New Hope Plantation sets the stage for Smothered Rabbit with Mushrooms. The rabbit is quickly browned, then onions, celery, bell pepper, garlic and tomatoes are incorporated. Mushrooms, rabbit stock and bay leaves complete the mixture and is slowly simmered until tender and delicious. Chef Folse concludes with an all-time camp favorite, Rabbit, Oyster, and Andouille Gumbo. The dark chocolate-colored roux is joined by okra, onion, celery, bell pepper, garlic and bay leaves. The rabbit and andouille are added and cooked thoroughly. Oysters finish off the dish.

After The Hunt - 109 Roasted Wild Turkey with Stuffing/Giles Island DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.
The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Chef Folse introduces the viewer to the art of Taxidermy where the quality of the finished piece depends on not only the skill of the taxidermist, but also the hunter's treatment of the animal in the field. Whether you are a hobbyist or a professional, anyone practicing taxidermy is required to have a Federal Migratory Bird Permit.

Chef Folse is cooking what he considers the most flavorful wild game available in Louisiana turkey. First prepared at the Roosevelt Hotel in New Orleans, Chef Folse re-creates Turkey & Oyster Poulette. Peppers, onions, celery, and garlic are sautéed in butter, and then mushrooms, dried thyme and bay leaves are added. Flour is stirred in, and the oysters, cooked turkey and ham are added to the pot. The dish is finished with heavy cream and white wine, and is ladled over French bread with slices of ham. Heading to Giles Island, Chef Folse creates a fabulous crawfish cornbread stuffing and oven-roasts a twenty pound wild turkey. The feast concludes with a Turkey Mole. The Mole consists of turkey stock, chilies, cloves, cinnamon, cilantro, raisins and chocolate blended in a processor until smooth and silky. Diced turkey is added to the spicy sauce and simmered. This tasty combination is served folded in soft, warm, flour tortillas.

After The Hunt - 110 Frog Legs Provencale/Henderson Swamp DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

From the ancient Aztecs to as far as Eastern Europe, frog legs have been eaten for centuries. Though no longer farmed for consumption, Rayne, Louisiana, the Frog Capital of the World, once supplied the tables of some of the finest restaurants in New York. Today's supply comes from the swamp where hunting is legal ten months of the year, and a regular fishing license is all that is required.

After The Hunt - 111 Goose Cacciatore/White Lake Lodge DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

A gun dog is a hunter's best friend. It is believed that tamed wolves were the first animals to aid man in the hunt, and the hunting dogs of today have been developed into a truly diverse group. The retriever (a type of gun dog) is especially conditioned for goose hunting and a welcomed companion and game fetcher.

After The Hunt - 112 Turtle Soup/Commander’s Palace DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Chef Folse prepares Snapping Turtle - a rare delicacy that boasts seven different flavors of meat. The first recipe, Turtle Sauce Patot (with potatoes) begins with a dark roux, and then the meat is added. Onions, celery, peppers, garlic and potatoes are incorporated along with turtle stock. Finally, fresh eggs are broken directly into the stew and served over French bread. Chef Folse then travels to Commander's Palace in New Orleans for a demonstration of their world-renowned Turtle Soup. The last dish on the menu is Turtle Lafourche. A spicy combination of turtle, rotel tomatoes and habanera peppers are stewed together in red wine and served over potato salad.

After The Hunt - 113 Grilled Beaver/Lewis & Clark DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Chef Folse cooks some of the exotic game that Louis & Clark first encountered during their Corps of Discovery journey. He begins with a Black Bear Pot Roast topped with caramelized honey and wild blueberry sauce. The roast is first marinated for two days with garlic, carrots, celery, onions and lemon juice. Garlic, bay leaves, pepper corn, juniper berries, thyme and basil are also added. Once marinated the roast is seared until golden brown. Wine, Creole seasoning and the marinating ingredients are then added and braised for three hours. It is finished off with a caramelized honey and wild blueberry sauce. Next Chef Folse heads off to Giles Island with special guest Chef Rick Tramonto where they prepare Grilled Beaver Tail. He finishes off the show with Stewed Beaver. The meat is first browned and mixed with a dark roux - then onions, celery, bell peppers, garlic, carrots and tomatoes along with squash and turnips are added to the pot. Beaver stock is incorporated and simmered to completion.

After The Hunt - 114 Dove Breast Delight/The Duck Camp DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Chef Folse prepares Dove. After rubbing salt and pepper into the dove breasts, they are browned (for that caramelized flavor) in butter-flavored oil. They are then placed in a crock pot with potatoes, carrots, onions, celery, garlic, game stock and canned cream of celery soup - and cooked for nine hours. It is ladled over grits just before serving. Chef Folse then travels to The Duck Camp in White Castle, LA where he prepares Dove Breasts Wrapped in Bacon. He finished off the show with Smothered Doves. The dove breasts are browned in a pot - then onions, celery, bell pepper, canned French onion soup, beef stock, canned mushrooms, and sherry are added. After bringing it to a rolling boil for a couple of hours - the smothered doves are served over home baked biscuits.

After The Hunt - 115 Roast of Wild Boar/Cochon de Lait Festival DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Chef Folse begins with spice-rubbed tenderloin of boar - that is basted with fresh peach BBQ sauce, then grilled to perfection. Next, he travels to White Oak Plantation for a demonstration of the "Cajun Microwave." The wooden box is heated with charcoal. Then the meat is injected and rubbed with spices, placed on a bed of root vegetables, and lowered into the box where it roasts until crisp and tender. Chef Folse closes the show with Wild Boar Chops. The chops are marinated for 24 hours in red wine, peppers, onions, celery and garlic, then pan fried in bacon fat. The leftover marinade and stock are added and the dish is finished in the oven.

After The Hunt - 116 Speckle Belly Goose Casserole/Oak Grove DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Chef Folse prepares Speckled Belly Geese. The first recipe is Asian Barbecued Goose Kebabs - a tribute to the Asian culture in Louisiana. A combination of hoisin, plum and black bean sauces, minced garlic and ginger is painted on the kebabs with a brush made of lemon grass - then grilled for 7-8 minutes. Next he travels to Canard Sauvage Hunting Lodge - right in the heart of Louisiana's rice country. On the menu is Ground Goose - browned and flavored with the trinity and served in a rice casserole. The final recipe is Roasted Goose with Dark Cherries. The goose is first braised. After browning in a dark roux, the dish is flavored with onions, celery, bell pepper, garlic, brown sugar, cinnamon and dark cherries plus stock. The entire dish braises for at least two hours and served atop some great Louisiana rice.

After The Hunt - 117 Rattlesnake/Wildewood Resort DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

This episode begins with Raccoon Sauce Piquante. The meat is boiled until tender, deboned, then added to a rich dark roux filled with onions, celery, peppers and garlic. Beef stock is incorporated and the dish is simmered for 30 minutes. Chef Folse then travels to Wildwood Resort on Toledo Bend Lake to sample Fried Rattlesnake. The meat is dredged in seasoned flour, fried to a crisp, golden brown, and served with a dipping sauce. The final recipe is Smothered Nutria. A light brown roux kicks-off the dish. The meat is then added - along with onions, celery, peppers and mushrooms. Beef stock joins the pot and a thick, hearty sauce forms to serve over pasta or rice.

After The Hunt - 118 Baked Goose/Building a Pirogue DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

After The Hunt - 119 Smothered Squirrel/Lockport Boat Museum DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

After The Hunt - 120 Venison Rolled Roast/Guns DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

After The Hunt - 121 Venison Sauce Piquant/Hunting DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Venison Sauce Piquant/Hunting Castles & Camps

After The Hunt - 122 Smoked Duck Ham/Decoys & Carvers DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Smoked Duck Ham/Decoys & Carvers

After The Hunt - 123 Woodcock & Snipe Pate/Grand Slam Hunting DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Woodcock & Snipe Pate/Grand Slam Hunting

After The Hunt - 124 Roasted Leg of Venison Bayou Blue/Knives DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Roasted Leg of Venison Bayou Blue/Knives

After The Hunt - 125 Roasted Pheasant with Red Cabbage/Camouflage DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Roasted Pheasant with Red Cabbage/Camouflage Clothing

After The Hunt - 126 Marinated & Smoked Wild Hog/Sources of Wild Game DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Marinated & Smoked Wild Hog/Sources of Wild Game

After The Hunt - 127 Christmas (Special) DVD - $25.00

Find out why Louisiana is truly a Sportsman's Paradise when world-renowned Cajun and Creole Chef John Folse heads to the woods as he and LPB launch the A Taste of Louisiana with Chef John Folse & Company series called After the Hunt.

The wild game recipes featured in the 26-part series are taken from Folse's popular After the Hunt cookbook. The field segments include visits to hunting camps and outdoor locations in Donaldsonville, Galliano, Houma, LaBranche, Lake Charles, St. Martinville, New Iberia, Vidalia and White Castle.

Chef Folse starts off this holiday special with Roasted Wild Boar Ham. It is stuffed with garlic and onions, browned to perfection and finished in a hot oven with root vegetables. Then at the Rural Life Museum in Baton Rouge, Chef Folse prepares 'Possum and Taters. This surprisingly delicate white meat is beautifully browned, then roasted with sweet potatoes, brown sugar, bacon and cayenne. He concludes the evening with a very traditional Christmas Roasted Speckle-bellied Goose. The bird is generously seasoned with salt and pepper, stuffed with vegetables and smoked meats, then braised in red wine before finishing in the oven.

Chef John D. Folse’s After the Hunt - Louisiana’s Authoritative Collection of Wild Game & Game Fish - $60.00

After the Hunt, Chef John D. Folse's eighth cookbook, explores man's hunting history from cave man through American colonization. Travel through time as ancient man learns to create tools, nets and traps for hunting then, cultivates a gluttonous taste for wild game delicacies and grand game banquets that continue for days. From China to Egypt from Greece to Rome, the hunt was a revered sport that prepared men for war. Visit game parks of the noblemen and review the hunting privileges that were reserved for the aristocracy alone. Through Medieval Europe to the Renaissance the hunt was immortalized in paintings, tapestries, china, furniture, symphonies and song. With every page the reader comes to understand that man's love affair with hunting is not just about the kill, but about the pursuit of an ancient, innate treasure. Conquer the wilds of North America with early colonists and travel down the Mississippi River to the "Land of Louis" for a glimpse into Louisiana's magnificent hunting camps. After the Hunt is a compilation of countless historical images, dazzling color and tantalizing food photography that pays proper homage to Louisiana as Sportsman's Paradise and to the hunter of yesterday, today and tomorrow. More than 500 unique game and game fish recipes are included in this 870-page tome. Whether you're cooking wild boar or woodcock, squirrel or squab, teal or tuna, you'll find a unique recipe in the pages of After the Hunt. Tallyho!

** additional shipping charges apply **

Against the Tide: The Story of Cajun People in Louisiana - $25.00

The epic story of one of the most celebrated and misunderstood ethnic communities in North America. Ravaged by religious wars, French peasant farmers left western France in the 17th century to establish a new homeland in the wilderness of what is today Nova Scotia. After a brutal deportation by the British, the ancestors of Cajun people were able to end their exile and reunite their families in Louisiana.

Aillet House: A Window to Our Past - $25.00

Join a group of dedicated preservationists as they endeavor to save the Aillet House, an important example of a small Creole plantation. Watch as the house is being moved to its new location on the grounds of the West Baton Rouge Museum and returned to its former glory.

Ain’t A That Good News: The Fisk Jubilee Singers in Concert - $25.00

In 1871, George L. White, the treasurer of Fisk University, heard a choir of nine young Black people from the struggling college for children of freed slaves. They set out on an uncertain journey to raise funds for the struggling Fisk school in Nashville, Tennessee. This group travelled around the United States and throughout Europe performing Negro spirituals. To everyone's surprise, the singers were successful in their endeavors. These young people were the first to be known as the "Fisk University Jubilee Singers." For over 125 years the Jubilee Singers have brought the rich, diverse, and painful heritage of the Negro spiritual to the world stage. In the process, they saved Fisk University and established the Negro spiritual as a rich historical art form.

Alive! In America’s Delta: Alligator: King of the Bayou DVD - $25.00

The American alligator is the largest reptile in North America and Louisiana has millions of them – from the coastal parishes to the Arkansas state line. They are so plentiful that they’re hunted for their meat and hides. But for a period of time, beginning in the early 1960s, Louisiana’s alligator population was in steep decline. Since then, Louisiana has instituted one of the world's most successful wildlife conservation projects to help ensure the alligator’s survival. Since 1985, some 300,000 gators have multiplied to nearly 3 million today.

Witness first-hand how this keystone species – and cultural icon – was brought back to viability using a combination of biological science and marketplace economics.

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.

Alive! In America’s Delta: Delta Guardians DVD - $25.00

See the wide range of skills used to police and prosecute poachers, educate people about water and firearm safety, and manage and protect seafood and wildlife populations and their habitats. Follow these protectors of America’s delta deep into the swamps, forests marshes and coastal waters of Louisiana’s wetlands. Witness tireless and heroic efforts to protect Louisiana’s natural resources and the people who use them for recreation or commercial gain.

Alive! In America’s Delta: Endangered in the Gulf DVD - $25.00

The shallow and deep sea habitats of the northern Gulf of Mexico are extraordinarily rich and diverse. But some marine mammal and bird species in this region are in danger of being lost forever. Birds such as the piping plover and the least tern face tremendous threats. Five of the world’s seven species of sea turtles rely on habitat in the Gulf of Mexico and three are close to extinction. Other Gulf marine species like the West Indian manatee, the Gulf sturgeon, and sperm and right whales are also endangered. Many Gulf mammals, such as dolphins, need special protection and monitoring to remain healthy.

Find out how cutting edge technology is being used to monitor and protect these species and see just how successful these efforts can be. A symbol of hope is the brown pelican, Louisiana’s state bird. Once decimated by the pesticide DDT, it was first declared endangered in 1970. But, thanks to aggressive conservation efforts now employed across the Gulf coast zone, the iconic bird thrives on the Gulf Coast.

Alive! In America’s Delta: Life on the Edge DVD - $25.00

One of the most ecologically diverse regions on the planet, Louisiana is home to over 600 species of rare plants and animals and about 40% of the nation’s coastal wetlands in the lower 48 states. With a rich diversity of habitats from upland forests to the open waters of the Gulf of Mexico and everything in-between, including longleaf pine forests, cypress swamps, prairies, freshwater marsh, and sandy beaches, this region provides homes for an abundance of migratory and year-round wildlife and reptiles. Nearly 40% of the nation’s shorebirds, raptors and songbirds and 70% of ducks move through this rich coastal delta. But many species are on the edge of extinction due to loss of habitat and changes brought on by humans.

Meet a few of the many relatively unknown creatures struggling for survival like the Louisiana pine snake and the gopher tortoise, and get to know the people behind the scenes working tirelessly to save them. Discover how two of America’s most iconic species, the American bald eagle and the American alligator were brought back from the edge, and why sustainable management is essential to the future of these and countless other species. Discover how new technology and scientific understanding is helping to protect this wildlife and its critical habitat for generations to come, and how their survival is tied to our own.

Alive! In America’s Delta: The Whooping Crane’s Majestic Return DVD - $25.00

Trace the landmark effort to reintroduce the whooping crane into Louisiana’s wetlands. Seventy years ago these 5-foot tall stately birds were on the brink of extinction, with only 16 left in the world. Trek along with Louisiana Wildlife and Fisheries biologists and their partners and witness their painstaking efforts to reintroduce the whooping crane into Louisiana’s wetlands for the first time in half a century.

Follow the birds from hatchlings at a national research facility in Maryland, through the delicate dance to adapt to their new Louisiana home in a carefully constructed pen, where people in crane suits -- worn to protect the birds from human contact – oversee their historic, but fragile homecoming.

American Creole: New Orleans Reunion - $25.00

Don Vappie, an established artist in the New Orleans music scene finds his sidemen scattered by Hurricane Katrina, his flooded-out Mom sleeping on his couch, and his 8 year-old grandson clamoring to join the band. In this new co-production by Côte Blanche Productions, Milly Vappie and Vappielle, Inc. and LPB, audiences will tour the front lines of a devastated city's cultural rebirth: offstage, where race is infinitely more nuanced than black or white; backstage, where which instrument you play can be a political statement; and joyously onstage, where the only thing that matters is music, and local legends make it cook.
In the wake of the hurricane, Vappie -- musician, bandleader, Creole -- struggles to find work and his cultural identity in New Orleans. This documentary follows Don as he tries to keep his band together and bring musicians back to the city. Through his journey Don also begins to question what makes a community, and whether the culture he grew up in can survive, not just the storm, but its aftermath. Don has played with Wynton Marsalis, Beausoleil and the Preservation Hall Jazz Band, along with fronting the Creole Jazz Serenaders. Rich with music, the film features performances by numerous stars of New Orleans jazz, as well as Don's far-flung, talented family, including a cousin who wrote hits with Ray Charles, another who was band mate to Paul McCartney, and a third who recorded with Frank Sinatra, Barbra Streisand, Quincy Jones, and others.
American Creole was produced and directed by the award-winning husband-wife team of Glen Pitre and Michelle Benoit (Belizaire the Cajun, The Scoundrel's Wife).

American Requiem - $25.00

A special performance of Lake Charles composer Keith Gates "An American Requiem," recorded at the Rosa Hart Theatre of the Lake Charles Civic Center. Gates wrote "An American Requiem" in memory of the victims of the September 11th attacks. The performance included members of the McNeese State University Wind Symphony under the direction of Dr. Zane Douglass and the McNeese Chamber Singers under the direction of Dr. Darryl Jones.

American Utopia - $25.00

John Harriman envisioned a colony which offered such radical ideas as an 8-hour workday, equal education, health care, and food and shelter for all who were willing to put in an honest day's work. And while the history of utopias is usually one of naive idealism and failure, Harriman's concepts would later become standards in the American way of life. Where could such a group eventually settle and thrive? As improbable as it may seem, a small town in southwest Louisiana became their American Utopia. New Llano went on to become America's last and longest-lived socialist cooperative. This story of an American Utopia provides an example of American risk-taking, vision, grit and courage.

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