As a former Louisiana Secretary of State, Insurance Commissioner and State Senator, Jim Brown has had to cross many rivers including the Mississippi, Atchafalaya, the Red and the Pearl. In his retirement, Brown has had the chance to wade in the Jordan River.

Brown joins Louisiana Life Executive Editor Errol Laborde to talk about his new book, “Jesus, Jews, Jihad and Me: My Jerusalem Journey.” He visited the holy land last year, a region known for the wisdom of the prophets but where he also learned and sensed something was wrong. The day after he left, the war began.

“Down the River” is more than a variant of a poker game. For the writer it can be a stream for words; for the adventurer it can be a highway past great cities and alongside bountiful wetlands. Boyce Upholt, a prolific author who describes himself as a “nature critic” talks to Louisiana Life Executive Editor Errol Laborde, along with Producer Kelly Massicot, about his new book, “The Great River: The Making and Unmaking of the Mississippi.” The greatest of all the continent’s rivers, the Mississippi River provides life for much of the country’s central section. It is also a source of wealth and concerns; particularly monitoring its levees as well as assuring that the stream does not wander off course. The book includes stories of canoeing down river; the area’s blues heritage; and the challenge of keeping the river environmentally sound. Meanwhile, “ol’ man river he just keeps rollin’ along.”

As a chef, Eric Cook is known for having lots of spice and flavor in his creations. The same can be said about his conversations. Cook – who owns Gris-Gris restaurant on Magazine Street in New Orleans’ Garden District, as well as restaurant Saint John located along the streetcar line on St. Charles Avenue near Lafayette Square – has had plenty in the oven lately. That includes relocating Saint John from its original French Quarter location and putting together a book, “Modern Creole: A Taste of New Orleans Culture and Cuisine.” In an information-rich podcast, Cook talks to Louisiana Life Executive Editor Errol Laborde, along with Producer Kelly Massicot, about the joys of fishing; the challenges of the restaurant business; the wonders of oysters; why pompano is so special; and how to make “red gravy.” As for his new book, he explains his interpretation of “Modern Creole.”

We know this for sure: It will have a good mix of culture and cuisine.