COVID-19 Crisis: Service Workers and Food Delivery At a Distance

On this week’s show, we learn what some local activists, restaurateurs, and food producers are doing to try to stay viable while keeping everyone safe as the novel coronavirus pandemic affects virtually every aspect of the food industry.

We begin with Mark Schettler, manager of Bar Tonique and vocal advocate for New Orleans’ service workers. When all bars were ordered closed at midnight on Monday, March 16th, Mark switched into activist mode. We hear how hospitality industry workers are dealing with the crisis following the shuttering of businesses and learn how you can help.

Then, we’ll learn about an innovative new online system recently put into place at the Pythian Market – a popular food hall in downtown New Orleans – where you can get anything available from any vendor in one consolidated order delivered to your home. And Beth James of James Farms in Prarie Ronde, Louisiana joins us to talk about their decision to offer live crawfish delivery in Acadiana.

For more of all things Louisiana Eats, be sure to visit us at

Poppy’s Clams and Spaghetti

Serves 4

2 tablespoons olive oil

2 – 6.5 oz. cans of minced clams, with the juice

3 cloves of garlic, minced

salt & freshly ground black pepper to taste

2 teaspoons fresh, chopped, flat leaf Italian parsley

1 tablespoon butter

4 tablespoons grated parmesan or romano cheese

½ lb of spaghetti, cooked

In a sauté pan, combine the olive oil, the entire contents of two cans of minced clams, 3 finely minced cloves of garlic, salt and pepper. Bring it all to a boil and cook until the mixture reduces by half.  Remove from the heat and mix in the parsley then whisk in the butter to thicken and enrich the sauce.  Pour the sauce over cooked spaghetti and toss in the cheese. Serve immediately.