Our Writers and Columnists

Lisa M. Airey, CWE

Lisa is a certified wine educator, an International Bordeaux Educator, Burgundy Ambassador for North America and certified wine judge. She is current Education Director for the French Wine Society in Washington, D.C.

Marcelle Bienvenu's You're Invited

Marcelle Bienvenu shares tips for entertaining from how to throw a crawfish boil to hosting brunch. In addition to operating her namesake restaurant, Chez Marcelle, she has written a food column since 1984, is the author of several of her own cookbooks and has co-authored three of Emeril Lagasse's cookbooks.

Holly Clegg's Trim & Terrific©

A column offering lighter fare by Holly Clegg, author of the best-selling Trim & Terrificseries. She has also made appearances onFox & Friends and NBC Weekend Today Show. For more recipes and information, visit Holly's Web site: www.HollyClegg.com.

Frank Davis' Cuisine Afield and Afloat

How to catch and prepare the freshest of Louisiana's bounty by Frank Davis, host of WWL-TV's morning cooking show, evening fishing tips and Naturally N'Awlins segments. He also has his own line of cookbooks and seasoning blends. Browse his products at  www.FrankDavis.com.

Spillin' the Beans by Paul A. Greenberg

All the food and restaurant gossip you crave by Louisiana writer Paul Greenberg, whose work has also appeared in regional and national publications and Web sites, includingPeople magazine, the Dallas Morning News,The Times-Picayune and America Online. Go to www.GreenbergWrites.com for more information.

HERBS by Sarah Liberta

Sarah Liberta, Director of Education for Chef John Folse & Company, shares her herbal knowledge. She is owner of HERBS by Sarah, coordinator of White Oak Plantation's Tomato & Herb Fest, and has her own line of Bread and Spread Mixes available on her Web site: www.HerbsBySarah.com.

Poppy Tooker's Louisiana Slow Life

Culinary activist Poppy Tooker, writes about indigenous Louisiana products. She is the founder and leader of New Orlean's chapter of the international Slow Food movement and the Louisiana cooking specialist at The Savvy Gourmet, a cooking school and culinary emporium.