It’s really great to catch up with Cree LeFavour, a novelist, cookbook author, and chef who just returned from four months at the South Pole, as documented in her excellent Substack. What is it like to bake bread at elevation in the world’s largest freezer? Her story is pretty entertaining, and we hear about how the world’s harshest environment can inspire creativity in the most interesting way. We also talk about her cookbook career and some of the cool projects she is working on since returning from the Pole.  Also on the show, Aliza tells us all about her recent trip to New Orleans. Fewer oysters and more…roti! Visits include carrot yogurt at Molly’s Rise and Shine, the “White Claw of cheese” at Mister Mao 😭, the “fajita effect” (but with bananas foster) at Brennan’s, good hurricanes at Cane & Table, and the griddled biscuit at Panola Street Cafe. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.  MORE FROM CREE LAFAVOUR:My Antarctica [Substack]Private Means [Grove Atlantic] See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.