With the arrival of Lent, we’re all scaling down our appetites. No more sloth, lust or gluttony. After all, less is more. And good things, they say, come in small packages.
But when it comes to food? In New Orleans? I’m not so sure.
The small-plate trend seems to be, well, mushrooming. Baru, Booty's, Dominica, Salu, Three Muses — the list goes on and on. Even the owners of Finn McCool's, that Irish bastion of barbecue and beer, are jumping on the tasting bandwagon with the new Trèo on Tulane Avenue.
Food writer Ian McNulty on two off-the-radar cafes with healthy options on the menu and social service in the business plan.
As fun as Carnival can be in New Orleans, the end of this season of parades and parties and carrying on can come as something of a relief. Whatever Lent might mean to you, the aftermath of Mardi Gras is a time to regroup and get your priorities back in focus.
These days there’s lots of talk about preparing young people for real life occupations after college. But here in New Orleans, one unusual high school is having that conversation with their students now. On this week’s Notes from New Orleans, Sharon Litwin goes to the New Orleans Military and Maritime Academy to talk with one faculty member about what’s going on there.
Revelers across the globe gathered to mark the day before Ash Wednesday, which is known by several names, such as Mardi Gras, Carnival and Fat Tuesday. While parades are the most common form of celebration, a few nations indulge in some twists.
The Carnival in Ivera, Italy, includes a large battle where participants throw oranges. Some revelers in the Carnival de Binche in Belgium dress as Gilles, wearing traditional outfits accented with ostrich feathers.
On this Fat Tuesday, the music of Mardi Gras will ring through the streets of New Orleans — during parades, at bars and from residents’ homes.
Producer and DJ George Ingmire of WWOZ in New Orleans tells Here & Now’s Jeremy Hobson two quintessential Mardi Gras songs are “Mardi Gras Mambo” by the Hawketts and “Carnival Time” by Al “Carnival Time” Johnson.
Record-breaking crowds have flocked to New Orleans for this year's Mardi Gras celebration. It's an all-consuming holiday that wouldn't be quite complete without returning from a parade with a neck draped in beads. However, many people say it's the bands that march in the parades that they enjoy most.
In Louisiana, Mardi Gras comes each year with dozens of parades filled with marching bands, colorful floats and parade-goers who scream, "Throw me something, Mister!"
That "something" the crowd wants are beads. The goal of any Mardi Gras parade is to catch as many as possible. After the revelry, people often have so many beads around their necks they can barely turn their heads.
Looking for memorable meals during Carnival in New Orleans? Food writer Ian McNulty says the answer may come courtesy of "entrepreneurial home cooking" near the parade routes.
Conventional wisdom holds that Carnival is a lousy time to go looking for the celebrated food culture of New Orleans, that the season of parades and balls and late-night parties is when our town's intense fixation on food takes a breather.
I disagree. In my experience, the focus just shifts a bit, and this new look can be rewarding and memorable in its own right.
WWNO is launching its Coastal Desk, a new intiative to cover issues vital to the resilience of Louisiana's waterfront communities. That includes hearing from you, through our Listening Post project.
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