‘Riding Shotgun’ Reddit Series Rolls Into New Orleans

When last we posted about Zach Anner, it was to inform you that he and reddit had partnered up to launch an online series called “Riding Shotgun.” The premise is simple, albeit it a great example of next-gen multi-media. Zach, who has cerebral palsy and is confined to a wheelchair, travels to various domestic destinations and participates in activities, all culled from and selected by vote by reddit users.

If this sounds warped, it’s only because that’s how Zach rolls (pun intended). He’s handsome, funny, charming, and by his own admission, has lousy luck with women. The latest episode takes place in New Orleans. Zach and his crew visit legendary restaurant Antoine’s, and then go honky-tonkin’ at Tulane University dive The Boot. Check it out, below.


The New New Orleans: Life Takes A New Direction After Katrina

Until Hurricane Sandy slammed into New York and New Jersey in October, New Orleans was perhaps the biggest urban natural disaster story the country had ever seen. Seven years after Hurricane Katrina, the city has gotten back on its feet, regrouping after the storm of a lifetime.

Now, New Orleans isn’t just rebuilding what it was before. It’s beginning to move forward. Across, the city, new people, places and points of view are adding flavors to an already rich gumbo. People who weren’t in New Orleans before Katrina are helping to craft the city’s future. And places that have been derelict since the storm, and even before it, are coming back to life.

This New New Orleans has many of the elements of other successful cities. It’s attracting entrepreneurs, through the same kind of incubators you find in Silicon Valley. Young professionals, like the Emerging Philanthropists of New Orleans, a grassroots giving circle, are contributing money and time. Big name companies, like General Electric, are making investments and creating jobs.

But the most visible evidence of the New New Orleans is in the city’s food industry, which has doubled in size since before Katrina, and which has broken away from some of the traditions of the past. If New Orleans once rested on its food laurels, as critic Alan Richman proclaimed a year after the storm, it’s not doing so any longer.

“The best thing that happened with that experience, with Katrina, was that it forced people who were on their knees to come back and compete,” says restaurant owner and entrepreneur Joel Dondis (above).

“Whoever came back was going to get better. The beauty is what you see today.”

%Gallery-170745%Before Katrina, it might have been hard to conceive that New Orleans would have a new burger joint visited by star chefs in a neighborhood previously deemed unsafe. Or, in a city where supermarkets were the only place to buy meat, that MBAs from Tulane University would open a butcher shop.

No one could have imagine gumbo and music festivals and a concert series in a downtown park that nobody used. But all that’s happened in just the past weeks and months.

The New New Orleans is not without its obstacles. The French Quarter and much of the Central Business District are a construction zone, with the city scurrying to build a street car spur and make other improvements before the 2013 Super Bowl.

Crime remains high, and unwary tourists can get robbed at ATMs or rolled by unsavory characters late at night if they don’t have their wits about them (as can happen anywhere). Almost every neighborhood is still rebuilding in some fashion, and streets can be shut and rerouted on a daily basis with little explanation.

But the new New Orleaneans are pushing forward, anyway, and many of them are building on the city’s past as they create new opportunities.

Joel Dondis has been a part of the New Orleans culinary scene for a generation, but since the storm, he has pressed forward with new ventures in desserts, fine dining and casual meals.
One of his post-Katrina restaurants, Grand Isle, named for the island at Louisiana’s tip, sits squarely in a tourist zone, flanked by the convention center on one side, Harrah’s Casino on another, and faces a courtyard where visitors in name tags stroll in the noonday sun.

Inside, Grand Isle is the epitome of the expansive seafood restaurants you find on any shore, with tile floors, wood trim, big windows, and waiters bustling with platters of shellfish and pints of beer.

But Grand Isle didn’t exist before Katrina, Dondis explains, gesturing around the room. “This was a parking garage.” He built the place from scratch, drawing on the Gulf Coast tradition for ocean fishing and shellfish gathering, and it’s now part of a restaurant organization with five businesses and 400 employees.

The walls, made from cyprus wood, are decorated with stunning black and white photographs by legendary local artist Fonville Winans. Others show vintage scenes of VIPs at big game fishing clubs, beaming at their catches of giant ocean fish.

The New Orleans-dominated menu seems familiar, but the dishes have twists – the shrimp camanida po’boy has a citrus butter and Asian slaw, the blue crab claws are marinated instead of fried as they might be elsewhere on the Gulf Coast, and the gumbo has house-made andouille sausage. The chef, Mark Falgoust, also makes his own boudin, the meat and rice mixture served warm in Louisiana gas stations.

They’re making boudin, too, at Cleaver and Company, a just-opened butcher shop a few miles away in Uptown. It’s joining a growing trend across the country for high-end meat markets, supplied by local farmers, where cutting and curing takes place on the premises. All of Cleaver’s meat comes from within 200 miles of the tiny shop.

Cleaver, which opened at the end of October, had a line of customers waiting outside the door on its second Saturday in business. Simone Reggie, one of the Tulane-educated business partners, guided customers to three sheets of butcher paper taped to the wall that listed the cuts of beef and pork as well as the poultry available that day.

A delivery man brought boxes of ducks through the front door as a man at the counter gave specific instructions for how he wanted his ribs prepared: “I want a St. Louis cut, with the fly removed,” meaning the top flap of meat. Seth Hamstead, Reggie’s business partner, said he didn’t mind the instructions, because Cleaver can’t prosper without educated customers.

“People are making more of an effort to preserve the culture of New Orleans,” he said. Hampstead, who got his undergraduate degree at Tulane, worked in Chicago but chose to return to Tulane for his MBA. There, he met Reggie, who had worked for Chef John Besh as well as Cintas Corporation, and the pair concocted the idea for the butcher shop.

“You’ve had a change in the workforce. People aren’t staying in jobs 50 years any more,” Hamstead said. “They’re going off to do their own thing.”

Of course, New Orleanians love nothing more than a good party, and one sign of how far the city has come took place in November. Emeril Legasse, known as much for exclaiming “bam!” on his Food Network program as for his restaurant empire, held his second annual Boudin and Beer fundraiser on a temperate November Friday evening.

A year ago, the original Boudin and Beer attracted 1,500 people and 25 chefs from New Orleans and Mississippi, who prepared their version of boudin and served samples from individual booths. This year, the number of chefs swelled to 59, from all over the country, with beer and cocktails flowing and live music and dancing that went on into the night.

The varieties of boudin were as varied as the chefs, with grilled boudin, boudin kiev, seafood boudin, even nutria boudin prepared by New Orleans chef Susan Spicer. People crowded around Mario Batali as he cavorted with belly dancers, and laughed at the hot moves of the 610 Stompers, the area’s most popular men’s dance troupe.

The event was held in New Orleans’ warehouse district, not far from the convention center, which played such a tragic role in Katrina. But the area has rebounded to become a center for artists and museums, and restaurants like Cochon, the center of the universe for chefs who cure their own meats.

Many of those chefs ended up the next day on Freret Street, a seven-block district in the Uptown neighborhood that is filling up with bars and restaurants, creating a trendy new entertainment area miles from the Quarter, in both attitude and atmosphere. Others wound up nursing their hangovers at La Petite Grocery, another Dondis restaurant, and spooning up gelato at Sucre, his patisserie helmed by chef Tariq Hanna, which opened only months before Katrina.

After surviving four hurricanes – Ivan, Katrina, Gustav and most recently, Isaac – Dondis says he’s come up with a formula for how to get his places down to minimal loss. Sucre never lost power during Isaac, and became a kind of general store for New Orleanians, who came in as much to charge their phones and use wifi as they did for sundaes.

“Power and data connectivity,” Dondis says, have turned out to be the criteria for coming back from a storm. Throw in food, and they’re an analogy for the New New Orleans, too.

NEXT: A Stroll Down Freret Street

For more on the New New Orleans, click here.

[Photo credits: Micheline Maynard]

Exhibition Examines Role Of Scientists And Doctors In Holocaust

Holocaust, eugenics
This is a poster for the Nazi eugenics program. Printed in 1936, it proclaims, “We are not alone.” The column on the left shows the countries that already had forced sterilization for certain “social undesirables.” The columns on the bottom and right show countries considering eugenics programs.

Note the American flag on the left. Various U.S. states practiced compulsory sterilization as early as 1907, when Indiana instituted sterilization of “confirmed criminals, idiots, imbeciles, and rapists.” The law was overturned in 1921, only to be replaced in 1927 with a law requiring sterilization of the “Insane, feeble minded or epileptic.” That law stayed on the books until 1974. Many states had similar laws and this “social cleansing” program heavily influenced the Nazis.

The Nazis instituted their Law for the Prevention of Hereditarily Diseased Offspring in 1933, the same year Hitler came to power. Many scientists and doctors were quick to jump onto the Nazi bandwagon and began “studies” to prove how the Germanic peoples were superior to all other races. This gave a scholarly stamp of approval to the forced sterilization, and eventual killing, of millions of Jews, Gypsies, Slavs, and physically and mentally disabled.

This unseemly link between science and the Holocaust is being examined in a new exhibition at the National WWII Museum in New Orleans. “Deadly Medicine: Creating The Master Race” brings together posters, leaflets and photos of scientific examinations to show how the scientific community became complicit in the greatest crime of the 20th century.

It also shows how these ideas were sold to the German people. One picture in a high school textbook shows a German man bent under the weight of an alcoholic and a brutish-looking man, perhaps meant to portray a mentally disabled person, with the caption, “You are sharing the load! A hereditarily ill person costs 50,000 Reichsmarks on average up to the age of sixty.”

“Deadly Medicine: Creating The Master Race” runs until October 15, 2012.

[Image courtesy Wikimedia Commons]

Win A Trip To New Orleans With Sandeman’s Summer Sangria Challenge

sangriaPort enthusiasts will be familiar with the Sandeman brand, but this summer, the distinguished producer wants you to think of their fortified wine in a new light: as a mixer. For their Sandeman Summer Sangria Challenge, participants must submit a photo and original sangria recipe that incorporates a bottle of Sandeman Founders Reserve Porto.

Anything else goes ingredient-wise, but it’s helpful to remember that true sangria is a red wine punch from Rioja, Spain. Traditionally, it combines Rioja or another varietal of regional wine with Brandy and fresh fruit. It’s hard to improve upon a classic, but in my experience, Port makes everything better.

The winner will receive a trip for two to New Orleans to attend Tales of the Cocktail – the world’s premier cocktail festival – in July. To enter, visit www.facebook.com/SandemanPorto by June 1. Recipes should yield one pitcher of sangria.

[Photo credit: Flickr user divya_]

How to Make Traditional Sangria

Video: New Orleans Time-Lapse

Nola Time Lapse” from Jeremiah Fry on Vimeo.

Why do I like time-lapse videos so much? Because they give me an opportunity to watch life in fast-forward, which is something I regularly wish I could do. Usually I want to fast-forward the bland, boring parts of my life: filling out paperwork at the DMV, waiting at an insufferably long traffic light and watching a band play live that I wish wasn’t playing live while I’m trying to catch up with an old friend. So it seems odd, perhaps, that I enjoy watching fast-forwarded snippets of beautiful landscapes and other shots taken in destinations I’d like to visit and savor in slow motion. But I can’t go everywhere and neither can you. What we can do is absorb the beauty of places from around the globe in the amount of time it takes to inflate a bag of microwave popcorn. With all of that said, enjoy this New Orleans time-lapse video. It is hard to believe that this is Jeremiah Fry‘s first attempt at creating a time-lapse video.

Visit the Haunted French Quarter in New Orleans