From Paddy to Plate: Journey of America's Oldest Rice Mill

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Embark on an auditory journey to the vibrant heart of Cajun country as we sit down with Mike Davis, the passionate president of Conrad Rice Mill, and explore a story steeped in history and flavor. Mike's personal tale of acquiring America's oldest operating rice mill, with nothing but determination and the support of two backers, is as rich and textured as the medium grain rice his mill produces. Our conversation meanders through the milling process from paddy to plate, unraveling why rice isn't just a side dish in Cajun cuisine but the very soul of Southern cooking.
Cook up a storm with us as we discuss Conrad Rice Company's innovative expansion, from the deeply aromatic wild pecan rice inspired by French Indochina to a potential for a grain bin-turned-restaurant. We share a home favorite, the verdant green rice, and how the company embraced change to grow from a local enterprise to a specialty food brand reaching across state lines. Plus, don't miss the story behind the Creole Cuban sandwich that's adding a new twist to classic flavors, proof of the company's unwavering spirit and adaptability in the face of an ever-evolving market.
Finally, take a detour with us along Louisiana's Boudin Trail, where we uncover the everyday essence of Cajun life, far from the jazz-filled streets of New Orleans. From the mysterious swamps of the Atchafalaya Basin to the familial anecdotes of our first visit to this lush state, we savor every moment. Join us as we taste our way through Louisiana's culinary riches, experiencing the culture, people, and stories that simmer beneath the surface of this unique American region.

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Capítulos

1. From Paddy to Plate: Journey of America's Oldest Rice Mill (00:00:00)

2. Rice Milling and Cajun Cuisine (00:00:06)

3. Cajun Creole Rice and Business Expansion (00:12:49)

4. ConRinco Products and Interview Highlights (00:19:22)

5. Exploring Louisiana's Boudin Trail (00:28:12)