More behind the stories
Homemade charcuterie boards make the perfect appetizer to entertain guests, and making one is much easier than you might think! To make a successful board, focus on 3 things: variety, taste, and texture. In this installment of Field to Feast, TWILA's Jennifer Finley takes us to Circle M Farms in Franklinton, where goat cheese is on the menu for this delicious charcuterie board!
Read MoreBaton Rouge, La.— The Louisiana Farm Bureau Federation is engaging the Louisiana Farm Bureau Foundation Disaster Relief Fund for the second time in as many years in response to damage caused by Hurricane Ida. Ida tied as the strongest storm to ever make landfall in Louisiana.
Read MoreThe Louisiana Ag in the Classroom named Lisa Wiggins of Natchitoches Parish the 2021 Teacher of the Year, her second time winning the award. The award recognizes a Louisiana teacher for achievements and efforts in teaching students the importance of agriculture. Wiggins is the school librarian at Northwestern State Elementary Lab School in Natchitoches, LA where she teaches English language arts, science and reading to her K-5th grade students using literacy gardens she built more than a decade ago.
Read MoreWhere's the best place to buy the best beef in your area? Your local rancher of course! In this week's Field to Feast, Jennifer Finley takes us to Wooldridge Cattle Company in Caddo Parish, to grill up a delicious New York Strip steak!
Read MoreIn this week’s Field to Feast, TWILA’s Jennifer Finley teams up with Jay Ducote to dig up some fresh veggies at Fullness Farm in Baton Rouge. From there, they make a stop at Iverstine Farms Butcher to pick out a great cut of meat for Jay D’s #Beef Fajitas with Roasted Beets and Pickled Carrots. Is it lunch time yet?!
Read MoreIn this edition of Field to Feast, TWILA’s Jennifer Finley introduces us to artist Leslie Charleville, who travels the state chasing alligators with a bucket of paint and canvas. Leslie uses gyotaku, an ancient Japanese practice of ink and canvas impressions that result in richly textured prints of fresh fish and alligators. From there, Jennifer and Chef Yvette Bonnano head to the kitchen to make a savory dish of grits and gator grillades!
Read MoreWhat happens when you combine fresh, Louisiana beef with locally sourced spices from Red Stick Spice Company??? TWILA's Jennifer Finley has the answer in this week's spicy version of Field to Feast!
Read MoreMark your calendars for the 2nd Annual “Party at the Red Barn”, presented by the Vermilion Parish Farm Bureau YF&R Committee to be held on Saturday, May 8, 2021 benefiting the Vermilion Parish Dwayne Zaunbrecher Scholarship, the Louisiana Farm Bureau Foundation Linda and Wayne Zaunbrecher Scholarship, Louisiana Ag In the Classroom Foundation and the Vermilion Parish YF&R Committee. Louisiana Farm Bureau’s Ag in the Classroom and scholarship programs are the most vital agricultural resources available to our youth.
Read MoreIt is prime-time crawfish season, which means there's no better time to perfect your recipe for your own backyard boil. But what if you don't even have a starting place? That's the case for TWILA’s Karl Wiggers. This week, he heads to the heart of crawfish country to find someone to show him the ropes and boil up a pot of fresh Louisiana crawfish.
Read MoreSpring is here, and there's no better way to celebrate than with some fresh, Louisiana seafood! In this edition of Field to Feast, Jennifer Finley takes us to Tony's Seafood to find all you need for a crawfish boil, fresh fish for the grill, or today's special -- Louisiana shrimp.
Read MoreThere’s no two ways about it: oysters are a permanent fixture on any Valentine’s Day menu. In this month's Field to Feast, TWILA's Jennifer Finley hits the water with Tesvich Oyster Tours to harvest a batch, just in time for this #Valentine's weekend!
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