Sunday • October 17
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A Taste of Shreveport Louisiana
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Ian and Tonya come to you live from the 25th Anniversary of the Mudbug Madness Festival in Shreveport Louisiana - one of the largest & most popular festivals celebrating Cajun culture. Find out everything you need to know about the Mudbug Madness, the culture of Shreveport, and get a sample of the Cajun Cuisine!
Episode Segments:
 
Mudbug Madness
Ian and Tonya welcome Melanie Bacon, one of the organizers of the Mudbug Madness Festival. Melanie shares the history of Mudbug Madness, how it's grown throughout the years, and some of the highlights of the festival.
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Shreveport Cuisine
Robert Shaver of Shaver's Crawfish, and David Bridges, executive Chef and Owner of Bella Fresca join Ian and Tonya to share a taste of authentic Shreveport Cuisine: the crawfish. Find out what it is, how to cook it, and the best ways to enjoy it. Plus - learn more about Robert & Chef David's signature crawfish dishes.
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Creole Culture
Panderina Soumas, owner of Soumas Heritage Creole Creations joins the program to discuss the differences between Cajun culture and Creole culture, explains why Creole culture has been able to endure, and talks about her unique gift shop.
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Louisiana's Other Side
Tara Holland and Brandy Clairborne of the Shreveport/Bossier Convention Bureau talk about their new marketing campaign designed to bring more tourism to the area, as well as some of the highlights and attractions you'll find in the Shreveport/Bossier area.
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Guest(s) Appearing on this Episode
David Bridges
David Bridges is Executive Chef and Owner of Bella Fresca Resturant in Shreveport, Louisiana. Dave Bridgesjourney for what he calls his search for The Truth led him to study cuisine in Montpelier, Vermont, where he graduated from the New England Culinary Institute in 1994. He worked at the Brass Parrot in St. Croix in the U.S.V.I., Mike's On The Avenue in New Orleans, and Criolla's in Grayton Beach, Florida before settling down in Shreveport, Louisiana, where he opened Bella Fresca Restaurant. To Dave, the search for the 'truth' means finding every facet that goes into making the perfect dish - the cooking vessel, cooking fat, seasoning, and the perfect type of flour - to optimize it but never lose its essence. This philosophy has shaped Bella Fresca Restaurant into a pantheon of artisan products that are cooked with regional traditions in a modern atmosphere.

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Panderina Soumas
Panderina D. Soumas is the eldest of four children born to Clyde A. Soumas, Sr. & Greta M. McCaleb-Soumas. Though she had the advantages and privileges of Air Force travels as a young child, she maintains today the enriched carvings in her life were solely inspired and focused by her South Louisiana Creole heritage bloodline. These ancestral legends have so enriched her life with cultural pride from stories and recipes to the many proud accomplishments throughout her family tree today. Her ancestral roots flow through the bayous of St. Francisville, Baton Rouge, New Orleans, Mandeville, LaCombe, Houma, and Bayou La Fourche Louisiana. Remembering the many ancestral connections that make up who she is today and flavoring her culture with pride and original distinctions throughout her works. Aside from her business, Soumas Heritage Creole Creations, she is the self appointed family historian, and devotes much of her time and energy to cultural and civic activities in the community. Panderina has served as a board member for the Bossier Arts Council, and has spoken at many area schools for Louisiana history day sharing the enlightening contributions of Creole culture from African-French Plantations slavery from her family history. Panderina has participated with the Shreveport Regional Arts Council with Franco `Fete' celebrations as well as the areas ArtBreak festival, sharing her talents in crafts & history.

Click here to visit her website