Born of necessity, melded with French tradition, Cajun food has simmered in Louisiana for more than two hundred years. Take a bite with Jean Feraca and her guest this hour on Here on Earth: Radio Without Borders.
- Wayne Curtis, freelance journalist who wrote an article about Cajun food on the Smithsonian magazine, May 2007
- , US national park ranger, a Cajun musician and a cooking aficionado
- Roberta 5/18/07: "When visiting Cajun country, the best thing a visitor can do is to stop and talk with the people who live there -- the clerk at the store, the folks at the table next to them in the restaurant, the volunteer manning the local museum. It's the best way to truly experience Cajun culture. I spent a week in the Eunice area several years ago and just by being open to these conversations wound up with invitations to Cajun music jams and a backyard crawfish boil, as well as the idea for a screenplay and several friendships I cherish to this day."