He flew crabs across the country, built dance floors people would tear up with crowbars, and kept Cajun culture loud when it would have been easier to let it fade. We’re on location at Mulate’s with the legend Frank Randol, following the threads that connect Randol's Restaurant, Breaux Bridge, Lafayette Louisiana food, and the stubborn pride of Acadiana.

We talk through Frank’s family history and the weight that comes with land, legacy, and community expectations. He shares why “saving” places like this is never just business, it is about preserving Cajun music, local stories, and the kind of nights where kids learn to dance beside their parents. Along the way, we get honest about loss, military service during the draft, and the way faith, family, and friends become a compass when life forces a pivot.

Then the stories turn wild in the best South Louisiana way: the crabbing boom, building a seafood operation, and the logistics of moving fresh Louisiana seafood to markets that could not get it any other way. Frank breaks down how the “Louisiana Crab Special” worked, including the now-iconic moment of balancing a plane with thousands of pounds of crabs. We also dig into how Randall’s grew from a simple need into a cultural landmark, plus the Cajun Fest push to put Acadiana on the national stage.

Hit play, then subscribe, share this with a friend who loves Cajun food and culture, and leave us a review with the local spot you never want to lose.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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He moved to Lafayette because he looked at a US map and thought he was landing near the Bahamas. That one mistake turned into Poseidon, one of the most beloved Greek and Mediterranean restaurants in Lafayette, Louisiana and a place where generations celebrate birthdays, lunches, and late-night stories.

We sit down with Aristos of Poseidon to hear how he came from the island of Cyprus, studied at USL, and built a restaurant around family recipes, Greek hospitality, and relentless attention to detail. We talk about the culture shock of Holly Beach, why philoxenia (welcoming strangers) feels so at home in Cajun country, and how a “meal” becomes an experience when you slow down and share the table.

Then we get into what serious restaurant ownership really looks like: shopping for fresh ingredients every morning, training a team to hit the same standard every day, and keeping regulars happy while still having fun with off-menu specials like slow-cooked lamb kleftiko and other chef-driven cravings. Aristos also shares his straight talk on COVID, staffing, and why being boldly yourself on social media can be the best marketing a local restaurant has.

If you love Lafayette food, authentic Greek cooking, and behind-the-scenes stories from a real kitchen, this one’s for you. Subscribe on Apple, Spotify, and YouTube, share with a foodie friend, and leave a review so more people can find the show.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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Ronald McDonald showed up at Mark Krampe’s birthday parties at home and that’s only the beginning of how unusual his food story gets.

We sit down with Mark to talk about growing up in Lafayette inside a family that helped bring McDonald’s to the area, where procedure, cleanliness, and consistency weren’t buzzwords, they were daily life. That early training shaped how he sees restaurants now: strong systems, clear standards, and a team culture that protects the guest experience. Mark shares what it was like having a perfectionist father who secret-shopped his own stores, and how those expectations followed him into every kitchen he’s led.

Then the path swerves. Mark opens up about getting sent away to boarding school, the early anger, and the unexpected gift of structure, leadership, and exposure to different cultures and cuisines. From there we follow him to Austin, where the restaurant scene and the grind of learning technique pushed him toward culinary school. He also talks candidly about being attacked by a pit bull, the recovery, and how that reset clarified what he wanted to do with his life.

Coming back to Lafayette, Mark chooses creativity over corporate comfort and helps build what becomes Social, while partnering to support and modernize local institutions like Pete’s, Tap Room, and Marcello’s. We get into what hospitality really means, how to build a management bench, and the dishes that keep people coming back, from brick oven chicken with sweet tea brine to biscuits that have evolved over the years.

Subscribe on Apple, Spotify, and YouTube, then share this one with a food lover and leave a review so more people can find the Foodies of Lafayette Podcast.

The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Ounce of Hope, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!

learn more: foodiesoflafayette.com

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YouTube