Foodies Of Lafayette Podcast
Podcast Description
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.
Podcast Insights
Content Themes
The podcast explores themes of local culinary culture, community initiatives, and food appreciation, with episodes highlighting the contributions of notable local chefs, stories behind charity events like the Community Fridge Project, and unique culinary experiences such as Sunday Dinner Guys pop-ups.
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.
The oldest operating rice mill in the United States is not a museum piece. It’s a working building in New Iberia, Louisiana that still hums, creaks, and ships flavor across the country. We head to Konriko Rice Mill with Mike Davis to hear how a 1912 operation survives floods, market swings, and changing grocery store economics by staying stubborn about quality and brave about change.
We get practical fast: what actually separates long grain, medium grain, and short grain rice, why Cajun kitchens love medium grain, and why restaurants often prefer parboiled rice for the steam table. Mike walks us through how rice goes from rough to brown to white, then shares the moment he realizes the “commodity” path is a race to the bottom. That sets up the bigger story of niche marketing, including the breakthrough of wild pecan rice and how a memorable name and aroma can open doors from Louisiana to major retailers.
From there, we dig into the products that surprise people: seasoning blends that travel nationwide, a naturally gluten-free production advantage, a Bay Island “secret sauce” that’s still made with serious care, and a rice flour gravy thickener that skips the cornstarch slurry and won’t clump. We also get the behind-the-scenes science on CO2-flushed packaging, oxidation, and how Konriko protects shelf life without losing what makes the product feel real.
If you love Louisiana food, Cajun culture, small business strategy, or heritage tourism, you’ll leave with ideas you can actually use. Subscribe, share this with a fellow food nerd, and leave a review so more people can find the stories that make Acadiana taste like home.
The podcast was made possible through partnerships with Rouses Supermarket,Logic Refrigeration HVAC, 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!
learn more: foodiesoflafayette.com
Disclaimer
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