July 10, 2001

Paul Prudhomme, chef, talks about Cajun and Creole food, chilis, and cutting the fat from dishes. He'll tell us about his roots, and how Louisiana cooking has changed throughout history. His book is "Louisiana Tastes: Exciting Flavors From The State That Cooks."

Randy Wells is a conservation biologist who has researched bottlenose dolphins. He'll tell us about their mating habits, how they interact with humans, and their intelligence. He talks about why he became interested in dolphins, and the similiarites and differences among dolphin species.