From sourcing their groceries to composting kitchen waste and everything in between, more New Orleans restaurants are getting serious about going green, and new resources are emerging to help them do more.
There’s more green at some New Orleans restaurants these days, and it’s not just kale and spinach. I’m talking about green sustainability and the energy-efficient and eco-friendly steps more restaurants around the city are taking to get there.
This week on Out to Lunch, we wonder: what kind of business person looks at the New Orleans landscape and decides we need more booze? Kirk Coco from NOLA Brewing and Jedd Haas from Atelier Vie, that's who.
Getting around New Orleans can be tricky. Whether they have a car, ride a bike, or use public transportation, Crescent City commuters face unique obstacles — from potholes to parades.
WWNO’s Listening Post collected audio from its recording locations at Norman Mayer Library in Gentilly and HeadQuarters Barbershop on Broad Street, as well as the Mirliton festival in the Bywater and the bus stop at the corner of Tulane and Loyola. The Listening Post asked people these questions: