WHERE Y'AT - August Issue - SAINTS PREVIEW

SAINTS PREVIEW ISSUE p. 6

August 2020 | WhereYat.com

CONTENTS August 2020 Publisher/Editor-in-Chief: Josh Danzig Creative Director: Matthew Desotell Executive Editor: Kathy Bradshaw

Features

Food & Drink

Movie Editors: David Vicari & Fritz Esker Contributing Writers: Emily Hingle, Kathy Bradshaw, Phil LaMancusa, Debbie Lindsey, Kim Ranjbar, Burke Bischoff, Steven Melendez, Kimmie Tubre, Julie Mitchell, Carolyn Heneghan, Eliana Blum

Saints Preview

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$20 & Under

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Zach Strief Interview

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Restaurant Guide

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Hometown Honey

Director of Sales: Stephen Romero

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Top NOLA Art Galleries

Cover Photo: QB Taysom Hill by Mike Trummel

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New Orleans Pests

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Pontchartrain Beach

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Photographers & Designers: Gus Escanelle, Kathy Bradshaw, Kimmie Tubre, Emily Hingle, Victoria Conway, Kyla Veal Interns: Graham Andreae, John Glover, McKenna Smith, Sofia Gomez Alonso, Caroline Hebert, Clara Lacey, Bianca Soto, Amanda Gomez, Kyla Martinez

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Columns

Logo © 2020 All rights reserved Bruce Betzer, Legal Counsel: (504) 304-9952 Where Y’at Magazine 5500 Prytania St., #133 New Orleans, LA 70115 (504) 891-0144 info@whereyat.com WhereYat.com

Letter from the Publisher Who Dat! Training camp has started, and Saints football is back. While it remains to be seen whether there will be fans in the stands, in his Saints preview, Andrew Alexander predicts that the Saints will be playing in Super Bowl LV. Zach Strief has gone from offensive tackle to the broadcast booth and the brewery. Andrew Alexander chats with the Saints Hall of Famer about the upcoming season, life behind the mic, and more.

One thing that can still be enjoyed during the pandemic is fine artwork. Eliana Blum shares six top galleries whose masterpieces provide an escape from everyday worries.

Visit WhereYat.com to vote in our Best of the Big Easy contest. Exercise your right to vote for the best in shopping, dining, and more; results will be printed in our September issue.

–Josh Danzig, Publisher

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OVER THE HUMP:

The Saints Seek Super Bowl After a Trio of Postseason Heartbreaks

by Andrew Alexander

It’s another case of déjà vu for the New Orleans Saints.

Heading into this season, the Saints are once again the defending NFC South Champions and owners of a heartbreaking playoff loss at the hands of the Minnesota Vikings. For three seasons, the Saints have been the cream of the crop in the NFC, with a combined regular-season record of 37-11 and three straight division titles, but they have failed to reach the franchise’s second Super Bowl.

As quarterback Drew Brees enters his 20th season, it is fair to wonder how much the star veteran has left in the tank. Fortunately, Brees is surrounded by one of his deepest and most talented supporting casts in franchise history, which is important, considering sixtime Super Bowl champion Tom Brady joined the NFC South in the offseason as the new quarterback of the Tampa Bay Buccaneers. The Brees vs. Brady matchup in Week 1 cannot get here soon enough.

Offense The Saints return many of the playmakers who have made its offense one of the most dangerous and unpredictable in the league, including wide receiver Michael Thomas, running back Alvin Kamara, and tight end Jared Cook. Plus, the addition of former ProBowler Emmanuel Sanders should give the receiving corps a boost.

One of the most versatile weapons at Brees’s disposal is do-it-all player Taysom Hill.

Listed as the third-string quarterback on the team depth chart, Hill has a unique skillset that has endeared him to the Who Dat faithful. The black and gold folk hero can run, pass, catch, block, and tackle, embracing a spirit of humility to help fill whatever role is necessary to further the team’s success.

Hill’s wild-card round performance against the Vikings was one of the few bright spots for the Saints in the tough playoff loss, during which he amassed 50 yards passing, 50 yards rushing, 25 yards receiving, and a touchdown. The former BYU quarterback scored eight total touchdowns, including seven touchdown catches last season, and could be featured even more in this year’s offense.

With an abundance of weapons for Brees to work with and a stout offensive line to protect him, the 41-year-old quarterback should have no problems getting New Orleans’s offense humming again.

Defense A major key to the franchise’s resurgence the past three years has been the significant improvements to the defense. Once a liability for the Saints, that side of the ball is now

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Saints Preview Issue | Where Y'at Magazine

loaded with talent.

Star defensive end Cam Jordan is coming off a career year with 15.5 sacks, and if defensive linemen Marcus Davenport and Sheldon Rankins are fully healthy, the Saints could have another fearsome pass-rushing unit.

The heart and soul of the Saints defense is All-Pro linebacker Demario Davis. The threedown linebacker will be joined by two Saints recovering from injuries: Alex Anzalone and Kiko Alonso, the latter of whom suffered his third torn ACL during the playoff loss to Minnesota.

In the secondary, the Saints have one of the top cornerback tandems in the league.

Marshon Lattimore has locked down opposing receivers in New Orleans for three seasons, while Janoris Jenkins returns after being claimed off waivers by the team in mid-December.

If the injured Saints return to form, this has the potential to be one of the nastiest units in the league.

Special Teams Rookie Deonte Harris was an unexpected burst of energy last season in the return game. The undrafted free agent finished the season as the NFL leader in punt returns, combined returns, and punt-return yards. Harris earned All-Pro honors and was one of a handful of players in the NFL to have a punt-return touchdown last season.

In the kicking game, Pro-Bowler Wil Lutz returns after one of his best seasons. Lutz connected on nearly 89 percent of his field goals last year, while missing just one of his 49 PATs.

Prediction The Saints have the talent, depth, and motivation to exorcise their postseason demons and make it to Super Bowl LV in Tampa. Their worst enemy in the playoffs may be themselves, and if that’s the case, can the Saints get over the hump and hoist the Lombardi Trophy again? New Orleans: 13-3, NFC South Champions, Super Bowl LV

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WhereYat.com | August 2020

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SAINTS 2020 SEASON SCHEDULE Regular Season Sunday

Sept

Tampa Bay Buccaneers

3:25 PM

FOX

Monday

Sept

at Las Vegas Raiders

7:15 PM

ESPN

Sunday

Sept

Green Bay Packers

7:20 PM

NBC

Sunday

Oct

at Detroit Lions

12:00PM

FOX

Oct

at Los Angeles Chargers

7:15 PM

ESPN

Sept

Bye Week

Sunday

Oct

Carolina Panthers

12:00 PM

FOX

Sunday

Nov

at Chicago Bears

3:25 PM

FOX

Sunday

Nov

at Tampa Bay Buccaneers

7:20 PM

NBC

Sunday

Nov

San Francisco 49ers

3:25 PM

FOX

Sunday

Nov

Atlanta Falcons

12:00 PM

FOX

Sunday

Nov

at Denver Broncos

3:05 PM

FOX

Sunday

Dec

at Atlanta Falcons

12:00 PM

FOX

Sunday

Dec

at Philadelphia Eagles

3:25 PM

FOX

Sunday

Dec

Kansas City Chiefs

3:25 PM

CBS

Friday

Dec

Minnesota Vikings

3:30 PM

FOX/NFLN/ AMAZON

Sunday

Jan

at Carolina Panthers

12:00 PM

FOX

Monday

13

21

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FROM BLOCKING TO BEERS AND BROADCASTING:

Zach Strief is Dominating Life After Football

By Andrew Alexander

As fans, we root for them every Sunday. Those fearless, faceless gladiators that take the field each week to do battle on the gridiron. They throw, they catch, they tackle, and they block for your star quarterback—sometimes for over a decade.

Such is the life of an NFL lineman. There is no glory, few endorsements, and a massive heaping of humility. The offensive linemen are the true heroes of the football team, especially in New Orleans, where star quarterback Drew Brees has enjoyed 14 successful seasons—remaining mostly upright—largely because of the men in the trenches.

One of the stalwarts of that line for more than 10 years was Zach Strief, the six-footseven seventh-round pick out of Northwestern. Strief enjoyed a successful career on the field and has become a staple in the community since hanging up his cleats.

From blocking to brewing and mauling to microphones, Strief has transitioned into an ambitious businessman and broadcaster, ready to leave his mark on New Orleans for years to come.

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Uncertainty and Anxiety After being drafted in the seventh round in 2006, Strief was apprehensive about coming to the city following the devastation of Hurricane Katrina.

With so much unknown by those outside of the Gulf South region about day-to-day life in New Orleans, Strief had plenty of anxieties coming to the city, including worries about where he would live. When he finally arrived for the first time, Strief says his concerns were not alleviated in any way.

“My first impression was cars on top of strip shopping centers and exits closed,” Strief explains. “New Orleans East was still completely destroyed.”

To make matters worse, Strief had some trepidation about joining a franchise with such a lackluster history of only five playoff appearances in nearly four decades. The team was coming off a 3-13 record during the Katrina season and was in the midst of a five-year playoff drought.

Even after his first training camp, Strief says he still held slim NFL career expectations.

“It took me a long time to develop into a player that could play at this level,” Strief says. “My expectation was one, two years, maybe practice squad, maybe get on the active roster a little bit. It was certainly not that it was going to turn into what it ultimately did.”

Unprecedented Success Neither Strief nor anyone else with a pulse could have predicted the 2006 season would mark the beginning of a golden era for the franchise and the beginning of a 12year NFL career protecting one of the greatest quarterbacks in league history.

During his career, the Saints won four division titles, made the playoffs six times, and won the franchise’s first Super Bowl during the 2009 season.

For an organization mired in mediocrity (or worse) for most of its existence, signing Drew Brees to play quarterback is the greatest free-agent signing in NFL history, according to Strief, at a time when the city needed a jolt of positivity, resilience, and hope.

“It’s been a very special marriage over the last 14 years, for the city and Drew and [head coach] Sean [Payton] all to come together when the city needed them most,” Strief says. “The organization has been fundamentally changed over the last 14 years since Sean has been here, and I think Drew is the single largest part of that.”

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Beers and Broadcasting While football is still a major part of his life as a broadcaster, these days, Strief also devotes some of his time to beer, and lots of it, as part of the ownership group of Port Orleans Brewing Co. in Uptown New Orleans.

“It doesn’t take long to look at me to know that I’ve been drinking [craft beer] for a long time,” Strief says.

Within the craft brewing community of New Orleans, Strief rediscovered the thing he missed most about football: the camaraderie of the locker room.

“It very quickly became my next team,” Strief says.

Amid the adversity of the COVID-19 pandemic, Strief’s team stepped up in a big way by helping to raise thousands of dollars to feed out-of-work and ill people in the city.

With the help of Drew Brees, several Saints players, Louisiana-based rock band Better Than Ezra, and countless donations from private groups and citizens, Port Orleans was able to provide over 100,000 meals via food trucks at hospitals, grocery boxes for people returning from the hospital, and hot meals at the brewery for nearly two months.

“At a time that was really bad, what I think I’m proudest of with the whole thing is that the entire company was able to find ways to help the community at a time when we, ourselves, were struggling,” Strief says with pride.

During uncertain times, Strief is also gearing up for his third season as the voice of the New Orleans Saints.

Strief had no plans to become a broadcaster after football, but he bucked an industry trend, transitioning from player to play-by-play announcer, a role not typically filled by former athletes.

“I don’t know that I deserved to get it, but I immediately understood the gravity of it, the importance of the role, and what it meant to a lot of people, even as a player,” Strief says.

Strief’s biggest Saints memories are to the soundtrack of legendary Saints play-byplay announcer Jim Henderson’s voice, and he hopes to evoke those same emotions and memories among the next generation of fans and players.

“What I’d love is to turn around in 30 years and have people respect what I do like they respect Jim today,” Strief says. “For some kid who is growing up today to think, in another 30 years, ‘I’ve always listened to Zach.’ That really would be the most special.”

With any luck, Strief will have his “Pigs have flown! Hell has frozen over!” moment sooner rather than later. Saints fans everywhere can raise a Riverfront Lager to that.

Read full interview at Whereyat.com.

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HONEY-DO LIST: What Your Hometown Honey Can Do for You

By Steven Melendez

When you think of sweeteners produced in Louisiana, your thoughts might first go to cane sugar. But if you’re looking for an alternative, you could try one that’s even cultivated right in New Orleans: local honey.

The bee-made food is a tasty alternative to sugar, jellies, and syrups for snacking or cooking, and buying honey produced locally helps keep money in the local economy. It also helps support local agriculture and projects that rely on the sweet substance as an income stream.

Capstone, a nonprofit that builds food-growing community gardens in the Lower Ninth Ward, started cultivating beehives as a way to ensure its plants get pollinated, said founder David Young.

“A lot of people don’t realize that Katrina destroyed wildlife as well as property and human life, and so one of the things that was pretty much decimated in the area was honeybees,” Young said.

The group started with just one hive and now has about 30, with honey sales funding approximately one-third of the organization’s activities. The honey is available at a few locations throughout the area, including The Coffee House (7265 St. Claude Ave.) in Arabi, Urban Roots Garden Center (2375 Tchoupitoulas St.) Uptown, or the New Orleans Food Co-Op (2372 St. Claude Capstone Ave.) in the Marigny.

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Saints Preview Issue | Where Y'at Magazine

Another option commonly found at the Food Co-Op is jarred honey from St. Rose’s Happy Hen Farm, where the husband-and-wife team of Matias Raygoza and Kathia Duran also raise free-range chickens for eggs. A few years ago, Duran said, a man visited the farm asking if he could place some beehives there, and Raygoza quickly got into raising bees of his own.

“One thing I can tell you about beekeepers: They get really obsessed with it,” Duran said.

You can also often pick up honey at the various locations of the Crescent City Farmer’s Market, where beekeeper Gerard Burg sells what his bees produce at three hive sites between the towns of Independence and Amite. “A bee’s range is about three miles from where the hives are,” he explained.

Other local bee products are available, too: Adam Strain said fans of his Let It Bee Apiary have bought lip balm and candles made from wax from his bees. People who want those or his honey, which is also available at Stein’s Deli (2207 Magazine St.), can make purchase arrangements through his Instagram account at @letitbeenola.

Some allergy sufferers swear by honey produced nearby—Young suggests 25 miles is about the limit—saying that a regular taste of the local product helps keep away coughs and runny noses.

The theory is that small doses of pollen found in the honey help immune systems get used to being exposed without overreacting.

Honey is also said to have antimicrobial properties—it doesn’t easily spoil and, historically, has even been used topically to treat wounds and skin conditions like eczema. The CDC recommends it not Let It Bee be given to infants under one year old because of a risk of bacterial infections.

What types of flowers bees visit on their foraging trips unsurprisingly has an effect on the color and flavor of the honey. Manuka honey, primarily produced in New Zealand from bees that pollinate the namesake Manuka tree, is prized throughout the world for its flavor and purported medicinal properties. Locally, Northshore beekeeper Adrian Juttner, who offers honey at Rose Garden Center in Marrero and a grocery store in Abita Springs, keeps bees near his chestnut grove near Poplarville, Mississippi. The honey from those bees has a distinctive “burnt sienna” color, he said, and a somewhat bitter flavor that’s beloved by some buyers.

“It’s for aficionados,” he said. “People who appreciate, for example, truffles and appreciate real Russian caviar—the real hard-to-get stuff.”

Shae Thomas, who keeps two hives of bees at her home in Gentilly Woods (in accordance with city safety rules), said her honey often has a lemony flavor from citrus trees in her yard. The honey is available at her website shaeshea.com, along with beeswax candles and lip balm.

Producers say their honey varies from season to season, since their bees are feasting on different flowers throughout the year. That’s not the only factor that affects honey: Many beekeepers say that there are differences based on whether honey is filtered to remove solids, whether it’s pasteurized or otherwise heated, and when it’s extracted from the hive.

“One little detail is that he usually harvests the honey when it’s a full moon because that’s when the honey is denser,” Duran said of her husband. “If you harvest the honey before that, it’s very liquid.”

Keeping bees isn’t always easy. News reports have been filled with accounts Shae Shea of bee colony collapses and dwindling populations, thanks to everything from pesticides to bee parasites. Local honey honchos say Louisiana is no exception. Spraying is commonplace to kill mosquitos, and warm winters mean parasites can survive from year to year. The high humidity also makes it critical to keep honey in sealed containers once it’s extracted, said Juttner, since honey will naturally absorb water from the air. But while times can be hard, Juttner, who is largely retired from running a tree service, said he plans to stick with cultivating the honeybees he’s been working with for decades.

"It doesn't matter whether I make a little more or a little less on them," Juttner said, simply happy to be working with his bees full-time, as he loves to do. "I guess we're living the good life, really."

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WhereYat.com | August 2020

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1325 ANNUNCIATION ST.

STATE OF THE ARTS: Six Top Art Galleries in New Orleans

By Eliana Blum

The galleries of New Orleans bring vibrancy to the city. Whether tucked away on Magazine Street, in the French Quarter, or in the Arts District, the variety of styles and media connect viewers to regional and international works. If you’re unsure of where to start exploring, the six galleries below leave visitors captivated.

1. Terrance Osborne Gallery Terrance Osborne’s work speaks to the brightest parts of the city. As a New Orleans native, Osborne paints works that depict NOLA trademarks: Creole cottages, jazz instruments, and streetcars. But it is the warmth behind the palette that conveys his electrifying emotions. “I try to capture the culture that underlines the city,” says Osborne. “When you look at my work, it’s almost like I am a producer of the culture, rather than an artist who mimics the culture.”

The gallery itself creates a bodily experience that stimulates all five senses: The air smells of lavender, Rebirth Brass Band plays in the background, a thick rug sits on the floor, and candy bowls are readily available to complement the art. The innate joy is contagious and a critical part of visitors’ experiences. 3029 Magazine St., (504) 232-7530, terranceosborne.com 2. Ashley Longshore Walking into Longshore’s gallery can make any adult feel like a kid in a candy store. The sizeable paintings and sculptures coated in glitter will make you feel small by comparison.

Most of the hanging artwork portrays sassy phrases, such as, “Feminism is a Real Panty Dropper.” Often, the words are painted across faces of politicians or celebrities, including Ruth Bader Ginsburg and Barack Obama. Even when Longshore is not physically present, her poignant personality is always evident.

Before leaving the gallery, make sure to peek into the back room, where artists finalize Longshore’s paintings. The walls stacked from floor to ceiling with glitter and jewels—instruments to make the pieces even more radiant—are as breathtaking as the finished artwork itself. 4537 Magazine St., (504) 333-6951, ashleylongshore.com 3. Stella Jones Gallery Nearly 25 years old, the Stella Jones Gallery has always been devoted to showing and celebrating black artists.

Although the gallery displays work from all over the country, Stella Jones has curated a space that puts the Southern context at the forefront of her audience’s mind. Recently, the gallery has shifted to exhibit works by local and contemporary artists.

Patrick Waldemar is opening a show, Courtyards of New Orleans, in August. Although the exhibition was made last year, Waldemar has adjusted the show in order to address the current political climate. According to Stella Jones, Waldemar is now exploring the idea of “an untold and painful story behind the most beautiful facades.” 201 St. Charles Ave. #132, (504) 568-9050, stellajonesgallery.com

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Saints Preview Issue | Where Y'at Magazine

4. George Rodrigue Nestled in the French Quarter sits one of the most famous New Orleans galleries. When walking in, you will immediately notice dogs of various shapes, sizes, and colors. Rodrigue, born in Louisiana, is best known for his Blue Dog series. Following his death in 2013, the gallery continues to show his most popular paintings, including his works depicting the Louisiana landscape and Cajun culture. The George Rodrigue gallery rotates his collection of paintings yearround so that there is always new artwork to view. 730 Royal St., (504) 581-4244, georgerodrigue.com 5. Caliche and Pao Nearby, Caliche and Pao’s gallery bleeds color from the artwork that they have been co-painting for over 20 years.

Pao, initially from Uruguay, explains that their paintings mimic the way that the couple sees their surroundings. “We see the city with bright colors,” he says. “When you see our canvases, you feel happy.”

The Caliche and Pao Gallery displays work from all over the world, but the majority of the paintings are their own. Both artists work together to make each piece; the combination of their techniques makes their work unique and powerful.

Aside from the bright colors, Caliche and Pao use the texture of their materials to create depth within their work. The thick and heavy application of paint on canvas makes the viewer feel grounded and peaceful. 312 Royal St., (504) 588-2846, calicheandpao.com 6. Jonathan Ferrara Gallery Located in the center of the Arts District, the Jonathan Ferrara Gallery focuses primarily on international art.

Matthew Showman, partner and director of the gallery, specified that the artists featured there stray from the norm: “We are interested in sharing artists that are a little off-trend or a little ahead of trend,” he says.

In September, the annual show “No Dead Artist” will open. After 24 years, this exhibition is older than the gallery itself. “[The show] is always diverse because it’s an international call for artists, where there is no theme,” says Showman. The winner will be awarded his or her own solo exhibition at the gallery the following year.

Like other galleries on Julia Street, the Jonathan Ferrara Gallery will be unable to participate in White Linen Night this year. However, the nearby galleries are planning for a daytime event: White Linen Light. Showman invites visitors to stop by, with a white mask, to view the art safely. Plans for the modified event are not yet finalized, but the Arts District website will post information once logistics are clear. 400A Julia St., (504) 5225471, jonathanferraragallery.com

$20 & UNDER: Thinking Inside the Box

By Kim Ranjbar

Like other service-oriented businesses, the restaurant industry has been slammed pretty hard due to the pandemic and resulting shutdowns. Though we inch ever closer to Phase Three, new breakouts and bad actors have business-owners struggling daily with the decision to allow dine-in, to offer only takeout and delivery, or to close their doors altogether. Even at 50-percent capacity, eateries still aren't pulling in enough to get out of the red.

Some places are able to remain closed, holding their breath till “things get back to normal.” Others are wading their way through the rigors of new regulations, opening for dine-in, takeout, and delivery. Then there are a few inspired entrepreneurs who are thinking “inside

Instead of focusing solely on how to sell the experience they offered before the pandemic, some restaurants and cafés are taking advantage of their unique connections to farmers, fishermen, and artisanal local producers to offer mini farmers markets, where customers can box it up and take it all home. Not only are restaurants offering a physical space for these folks to sell their goods, they are, in a very real sense, offering customers the ingredients they need to recreate the restaurant experience in their own kitchens—or inspiration to come up with something completely different.

Thalia, the neighborhood restaurant that opened in the LGD last August, has been killing it with their weekly mini farmers market. Judging from the lines around the block, folks from all over the city have been flocking to the Saturday Thalia Market for blueberries from the Northshore from @2sistersberryfarm, hand-packed pints of cool, creamy bliss from @lucybooneicecream (her Northshore honey and brownie peanut butter flavors are guaranteed to delight), and small-batch kombucha and pickled goods from Ether Pickles & Ferments (@etherpicklesandferments). Fresh produce is also available from Paradigm Gardens or Laketilly Acres (or both). Viola's Heritage Breads (@viola_heritage_breads) is slinging baked goods, from rolls to cornbread and cookies, and, most recently, there are gorgeous Georgia peaches from The Peach Pelican. This weekly bounty is garnished with fresh pasta and other prepared goods from Thalia herself (a.k.a. Kristen Essig, Ana Castro, and team), plus locally made gifts from The GOOD Shop and handmade cloth masks from @muchgoodco.

Over on Broad Street at Coffee Science, purveyor Tom Oliver has taken the café to a whole new stratosphere, featuring an option to make groceries online. Through coffeesciencenola.com, customers can order a box of farm-fresh produce from Covey Rise in Husser, Louisiana; micro-greens from urban grower Laketilly Acres; or whole chickens and eggs from Greener Pastures out of Singer, Louisiana. Your dairy needs are covered with milk, yogurt, and Creole cream cheese from Mauthe's Progress Milk Barn in McComb, and why not throw in a jar of fig and lemon preserves created by Jamboree

Carrollton Market Jams (@jamboreejams) and a bar of dark milk chocolate from Piety & Desire, made right here in New Orleans? They also offer quarts of house-made gumbo, Bolognese, and etouffée. Oh, and by the way, Coffee Science also sells coffee! Add a pound of their special “Feed the Secondline” blend (part of the proceeds goes to the Krewe of Red Beans) to the cart, or 64 ounces of cold brew, and you're done. Best part? If you live in the area, you can have all this delivered right to your door.

Down on Jefferson Highway, the folks at Hippie Kitchen have taken a somewhat different tack with their restaurant market's offerings. All of the “grocery” items are made in-house, with ingredients sourced from everyone in the community. Herbs from neighborhood gardens are used almost as much as the vegetables ordered from Louisiana Fresh or the meats from Eunice Superette. Hippie Kitchen's executive chef and founder Harveen Khera leans towards vegan- and vegetarian-friendly foods, from her multi-grained bread and focaccia to apple butter, ketchup, and hummus, but certainly doesn't shy away from smoked and pulled pork, organic chicken salad, or cured salmon. Essentially deconstructing their menu, the neighborhood restaurant offers a large, rotating menu of sauces, curries, salads, prepared veggies, and baked goods, including their own pizza dough. Don't forget to get in on some of Khera's ice cream, such as mango coconut, vanilla cardamom, and “adult” flavors like mint vodka chip.

Since the shutdowns began, chef/owner Jason Goodenough at Carrollton Market has persevered, selling swoon-worthy family meals for curbside pick-up—everything from fried chicken and dirty rice to lamb souvlaki and shrimp pad thai. In late May, when restrictions began to lift, the Riverbend restaurant opened for dine-in, with Friday- and Saturday-night prix-fixe tasting menus, and then, in early June, Carrollton Market kicked off its first, well, market. Along with heat-and-serve, grab-and-go, and ready-to-cook (like those crazy-big cinnamon rolls!) items for curbside, Goodenough was now offering pantry items, such as daily selections from St. James Cheese Co., Benton's Bacon by the half pound, Covey Rise local raw honey, Orleans Coffee Cold Brew, and fresh baguettes from Mayhew Bakery.

WhereYat.com | August 2020

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RESTAURANT GUIDE American Daisy Dukes offers authentic Southern dining in a relaxed atmosphere. They have a casual vibe and deliver consistent quality. You can find them at locations throughout the city, should you need to make a pit stop during your day to refuel for breakfast, lunch, or dinner. Multiple Locations, daisydukesrestaurant.com

Willie Mae's is a quintessential Southern restaurant.

Fried chicken and mashed potatoes? You bet! They also offer dishes closer to home, such as gumbo.

Go to drink or to enjoy their famous food. There’s now another location at Pythian Market, with all the same chicken you love. Multiple locations, WillieMaesNola.com

Asian The Duke's legend lies in their food, and their fried mac and cheese and burgers are definitely legendary. In addition to burgers, they also serve salads, pasta, hot dogs, and fried dessert. Fried bread pudding, anyone? Anything fried ought to be tried. 2740 Severn Ave., Metairie, 353-4227, thedukemetairie.com

Gattuso's will satisfy your hunger, whether you’re craving soft-shell crab or salmon salad. They also offer gumbo and appetizers that can sate your appetite before you dig into delectable entrees.

Gattuso’s always makes you feel like you’re at home with their friendly service. 435 Huey P. Long Ave., Gretna, 504-368-1114, gattusos.net

Lakeview Harbor, “home of Lakeview’s original burger,” offers salads, steaks, po-boys, wraps, pizza, seafood, and so much more. They have daily specials, including red beans with smoked sausage on Mondays and chicken-fried steak or meatstuffed bell peppers on Tuesdays. They even serve breakfast. 8550 Pontchartrain Blvd., 504-4864887, lakeviewharbor.us

Liberty Cheesesteaks boasts some of the best cheesesteaks this side of Philadelphia, but their menu doesn’t stop at cheesesteaks. They also offer signature hoagies and subs. Stop by their drive-thru, if you’re on-the-go, or sit down to a meal and catch a game on TV. 5041 Freret St., 504-875-4447, LibertyCheesesteaks.com

Please U Restaurant puts out traditional Louisiana food with love. Started by Greek restaurateurs in 1946, this family business has become an institution on the Avenue. They’re open from 7 a.m. until 3 p.m., so hit them up for a breakfast or lunch to remember. 1751 St. Charles Ave., 525-9131, pleaseunola.com

Green Tea is a family-owned restaurant that aims to serve delicious, healthy, and affordable Chinese cuisine. They do takeout and delivery, so you can satisfy your Chinese-food cravings at home. Try their “GT Way,” where you can create your own dishes by selecting your choice of meat, a vegetable, and a sauce. 3001 Napoleon Ave., 504-899-8005, greenteanola.com

Mikimoto is sure to please any sushi-lover with its tempura, sesame chicken, tuna tartar, and, of course, sushi. The Crescent City Roll has crab, crawfish, shrimp, and avocado, and they offer rice-less rolls for those going Keto. For something different, try the wasabi mussels. 3301 S. Carrollton Ave., 504-4881881, mikimotosushi.com

MoPho is located near City Park and offers Vietnamese dishes with a Cajun twist. Chef Michael Gulotta brings it all together, making MoPho what it is: a super spot for people who want great cocktails, fabulous pho, and cozy patio seating. 514 City Park Ave., 482-6845, mophonola.com

Bars With Great Food Copper Vine Winepub is a classy, welcoming establishment known for its nature-filled courtyard, wine on tap, and delicious bites. Their crab deviled eggs, crawfish beignets, and frozen sangria are guest favorites. Copper Vine also sells sangria kits, so you can make some at home. 1001 Poydras St., 504-2089535, coppervinewine.com

Orleans Grapevine is a wine bar and bistro located in the heart of the French Quarter. Featuring one of the city’s best wine lists as well as the popular Bacon Happy Hour, this is a great spot for a date or gettogether with friends. 720 Orleans St., 523-1930, orleansgrapevine.com

Nirvana Rivershack Tavern is a popular spot, boasting an impressive selection of beer and delicious food to boot. They also have an exterior that’s fit for a postcard. Known for their fantastic burgers and wonderful daily specials, Rivershack offers great food to go. 3449 River Rd., Jefferson, 834-4938, 504834-4938, rivershacktavern.com

Sala, located at the Lakefront, offers brunch and dinner with style. Try one of their small plates, such as the duck empanadas, or something more substantial, like the vegan pasta or fish tacos.

Their cocktail menu is impressive, and they offer bottomless mimosas at brunch. 124 Lake Marina Ave., 513-2670, salanola.com

Cafés

Indian

Bearcat Cafe features both healthy and hearty options and is known as one of the best brunch spots in town. Visit them for breakfast or lunch, with comfortable patio seating, fantastic cocktails, and their special Alinea coffee. The “Shrimp Daddy Burrito” is not to be missed. 2521 Jena St., 504-3099011 bearcatcafe.com

Nirvana offers some of the city’s best Indian food out of the Touro neighborhood. Their space includes a unique ambience, with Hindu-inspired art lining the walls, and outdoor patio seating. You’d be wise to come around midday especially, as they’re known for their lunch buffet. 4308 Magazine St., 894-9797, insidenirvana.com

Café 615 (Home of Da Wabbit) is a special Westbank spot that you don’t want to miss. Founded in 1948, this café has served authentic Creole dishes—ranging from turtle soup to crawfish queso—to generations of families. They also have cocktails and draft beer. 615 Kepler St., Gretna, 504-365-1225, Cafe615.com

Taj Majal has been serving fine Indian cuisine in Metairie for almost 40 years. Signature dishes include their macchi tikka, a seasonal fish selection marinated and roasted, and their chicken pakoras—fried tenders dipped in a lentil butter. The portions are ginormous, so come hungry! 923 Metairie Rd., Metairie, 8366859, tajnola.com

Café Navarre is a laid-back café boasting a delectable menu that keeps bringing customers back. They have a spacious porch, which is a big draw on weekends.

The “Home of the Froscrew,” their famous frozen screwdriver cocktail, Café Navarre can deliver cheesy pizza or a thick, juicy burger. 800 Navarre Ave., 4838828, cafenavarre.com

Caffe! Caffe! warrants their name’s enthusiasm. Their multiple locations are renowned for both their coffee and their dining options. They offer made-fromscratch options, from breakfast sandwiches to fresh juices. Caffe! Caffe! has a number of creative salad and sandwich options as well as their soup du jour.

Multiple Locations, 504-885-4845, CaffeCaffe.com

Carmo boasts flavors “from Southeast Asia to West Africa, the Caribbean, South America, and beyond.”

Don’t leave without trying one of their fantastic cocktails or fresh tropical juices. They provide a comfortable atmosphere and amazing food. Their cheese-topped Armenian breads are worth the trip alone. 527 Julia St., 504-875-4132, CafeCarmo.com

Caffe! Caffe!

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Riccobono’s Panola Street Cafe is open from Thursday to Sunday every week for breakfast, lunch, and brunch, serving breakfast staples. They have threeegg omelet options, multiple sorts of Eggs Benedict, and pancakes and Belgian waffles. Too decadent? Opt for the egg white plate or oatmeal bowl. 898 Baronne St, 504-302-1302, panolastreetcafe.com

Italian Andrea's is a lovable Italian spot. Their congenial chef Andrea will steal your heart and then your stomach.

Whether you seek authentic Northern or Continental Italian cuisine, you’ll have a wonderful meal. Grab a drink before you dine in their lounge, which features live music. 3100 19th St., Metairie, 504-834-8583, andreasrestaurant.com

Josephine Estelle, run by James Beard Awardwinners, blends Italian cooking with flavors of the American South. They feature both fried chicken with an Italian twist and rigatoni on the same menu. This restaurant offers the best of both worlds: truly fine dining and reasonable prices. 600 Carondelet St., 930-3070, josephineestelle.com

Venezia has served traditional Italian cuisine “with New Orleans flair” since 1957, including their great pizzas. Get your pie topped with crawfish! Come for their chicken marsala or their veal spinach cannelloni, but don’t leave until you’ve tried their cheesecake.

Now open for lunch on Saturday. N. Carrollton Ave., 488-7991, venezianeworleans.net

Mexican Carreta's Grill has been serving quality Mexican food for two decades. They have fajitas, tacos, quesadillas, enchiladas, and more. Try a mango or

strawberry margarita with chips and fresh guacamole or a giant burrito. They bring a festive ambience to the table, and offer excellent take out, all at frugal prices. Multiple locations, 504-899-8005, carretasgrillrestaurant.com

Chilango’s has labored to be “not your typical Mexican joint.” They incorporate influences from South and Central America, as well as Europe.

Chilango’s relies on authentic ingredients, such as corn, beans, meats, dairy products, and herbs and spices. Don’t miss Ribeye Thursdays, with steak dinners for just $9.75. 1506 S. Carrollton Ave., 766-9949, chilangosnola.com

MIddle Eastern Lebanon’s Cafe offers traditional dishes, including homemade hummus and the best kabobs. They have beautiful murals lining the walls. Order one of their lunch plates, which come with hummus, salad, and pita. This spot combines the hospitality of a family-owned restaurant with affordable prices. 3001 Napoleon Ave., 504-899-8005, greenteanola.com

New Orleans Cuisine Chef Ron’s Gumbo Stop is an award-winning gumbo shop, known for its low-key atmosphere and delicious food. They feature genuine Louisiana-style cooking.

Sit down for their Mumbo Gumbo, boudin balls, or oyster po-boy. Chef Ron’s is a great portrait of local cooking. 2309 N. Causeway Blvd., Metairie, 835-2022, gumbostop.com

Liberty's Kitchen is a NOLA original with a bent toward social justice and a to-die-for menu. Their mission is to provide opportunity to underprivileged youth and young adults alike. Their organization focuses on investing in such individuals while offering top-notch food at the same time. Multiple locations, 822-4011, libertyskitchen.org

New Orleans Creole Cookery meshes together ambience and cuisine. They offer both a stylish interior as well as a spacious patio area, complete with hanging light fixtures and a fountain. Their menu includes highlights such as “gumbo three different ways” and six unique styles of Hurricane cocktail. 508 Toulouse St., 524-9632, neworleanscreolecookery.com

Neyow’s Creole Café is a black-owned business in Mid-City that serves a lean menu of Creole food.

Neyow’s has different specials every day, such as Cornish hen or BBQ shrimp, as well as everyday salads, pasta, po-boys, and more. Sit inside or try their outdoor patio seating. 3332 Bienville St., 827-5474, neyows.com

Parkway Bakery has been around since 1911 and has earned its status as a classic. They bring in people from all around the city and beyond with their famous po-boys, such as the alligator smoked sausage and “surf & turf” varieties. They also have a full bar with drink specials. 538 Hagan Ave., 482-3047, parkwaypoorboys.com

Poppas Seafood & Deli has been serving the 9th Ward for 25 years. They combine traditional, Southern, and New Orleans food into one hard-to-forget blend. They’ve got fried chicken, spaghetti and meatballs, and beans and greens. The crawfish pies, bread pudding, and gumbo also get rave reviews. 3311 N. Galvez St., 947-3373

Short Stop Poboys offers a menu of delicious sandwiches for you to enjoy, in six-inch, nine-inch, or massive 14-inch king-size options. Choose from meatball, seafood, french fries, and so much more. Can’t decide? Short Stop will let you go half-and-half with many of their po-boy fillings.

119 Transcontinental Dr., Metairie, 885-4572, shortstoppoboysno.com

Seafood Mardi Gras Zone is a veritable hodgepodge of choice, with restaurant-style food selections, organic groceries, and (as if that weren’t enough) Mardi Gras knickknacks.

Where else can you get beads, masks, and delectable pizza all in a one-stop shop? Talk about two birds, one stone. 2706 Royal St., 947-8787, mardigraszone.com

Briquette is located in a former molasses refinery with an open kitchen, an 18-foot seafood display, and a large bar area. This restaurant has a first-rate atmosphere to match its excellent food. You can’t go wrong with the Louisiana redfish or the Snapper Pontchartrain. 701 S. Peters St., 302-7496, briquette-nola.com

Melba's Poboys is a place of plenty. They’ve got poboys, from the guilty-pleasure french-fry po-boy to a more traditional, shrimp po-boy. They have plate lunches, wings, must-have sides, and frozen daiquiris.

Melba’s motto is “Eat at Melba’s, pray before eating, and love New Orleans.” 1525 Elysian Fields Ave., 2677765, melbas.com

Tito’s Ceviche & Pisco brings Peruvian flavors to seafood, including its eponymous ceviche. Tito’s has a number of grab-and-go options available, but advanced reservations are encouraged for on-site dining. They also offer a number of other plates, such as the duck confit with a beer glaze. 5015 Magazine St., 267-7612, titoscevichepisco.com

Briquette WhereYat.com | August 2020

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PEST-CASE SCENARIOS: Bugs and Rodents in New Orleans [Part 1]

by Kathy Bradshaw

If you live in or near New Orleans, you’ve likely experienced one or more of these things: •You stumble to the kitchen to prepare your morning coffee, only to discover a half-eaten package of blueberry Pop-Tarts and a trail of tiny droppings across your counter, which almost seem to form an outline of Trump’s face.

•You sleep on the couch to avoid the creepy crawly things you’re sure are in your bed.

•Coming home after dark, you blindly step on a giant roach, and, along with the pop heard around the world that still echoes in your ears, you can’t get the sticky bug mire off your favorite shoes.

•You watch your cat transform into a feline yoga master or a kitty contortionist from scratching at all those hard-to-reach fleas.

•You’re minding your own business watching Netflix one night when, suddenly, swarming termites start charging, kamikaze-style, towards the glow emanating from your television.

If the bugs in your house have watched more episodes of Tiger King than you have, or you have the feeling that you’re never truly home alone, never fear. You’re in good company— literally. Most of us regularly share our homes and our city with roaches, rodents, bedbugs, fleas, termites, or all of the above. Pests in the Big Easy are no joke. In fact, New Orleans is kind of like Disneyland for vermin. The infrastructure, conditions, and terrain all combine to make this a regular pest’s paradise—a bug’s happiest place on earth.

Joe Martin, specialist and entomologist (aka bug whisperer) with Terminix Pest Control, explains, “Everywhere has a pest problem, but New Orleans is such a major pest city because these buildings were built a long time ago, so you have a lot of cracks and crevices.

You have a lot of restaurants, a lot of trash. You’re right by the river, and they like moist areas.

It’s hot outside. They have water, they have food, they have shelter. It’s the perfect habitat.”

If you really want to know what’s eating you, read on.

Eating You Out of House and Home: Termites In New Orleans, there are three things that are certain: death, taxes, and termites.

Termites are bad here. If the cloud of bugs hovering around the streetlight in the Walmart parking lot or your porch floodlight isn’t enough of an indication, and even if you’re one of the lucky ones who can’t put your foot through your floorboards, the facts still prove it. We have a termite problem in this town.

There are two main types of termites in New Orleans: drywood termites and Formosan termites. As the name suggests, drywood termites live in (and eat) dry wood, but they are much scarcer and wussier than Formosan termites. Formosan termites, on the other hand, are the majority of the termites that you’ll encounter, and they’re the ones you really need to worry about. Considered “subterranean,” wood-hungry Formosan termites are supposed to live underground, yet they are perfectly happy to migrate to your living room walls, even if you happen to live on the top floor and stories above ground-level.

On an aggressor level, the difference between Formosan and drywood termites is kind of like the difference between going to war with Russia and Iceland. Formosan termites are more prevalent, invasive, destructive, and problematic than any other form of termite out there. Although they prefer to feast on the soft part of wood, known as cellulose—their “filet mignon,” as Martin puts it—they have been known to chew through wire and gnaw through PVC pipe. And they dig tunnels the length of a football field or longer.

“Formosan subterranean termites are defined as the most destructive subterranean termites in the world, wherever they occur,” says Martin. “It was estimated that New Orleans would have $300 million worth of damages [from these termites] annually.”

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These destroyers have massive colonies and far outnumber their less common and more easy-going drywood cousins. Martin explains that a single building in New Orleans could be infested with as many as 60 million Formosans at a time. That’s approximately the entire population of Italy.

Hiding out in shipping crates arriving at the port of New Orleans, Formosan termites came over from the Pacific during World War II. And, like so many visitors to the city, they liked it here so much that they decided to stay. Fast-forward many decades now, and these termite transplants are taking over the city.

Yes, New Orleans is in the top five on a lot of lists: best food city, most haunted city, best city for tourism. But, hands down, New Orleans wins the undisputed number-one prize as the most termite-infested locale.

“A couple of cities may compete with us, but New Orleans possibly has the worst Formosan termite problem in the world,” Martin says. “The New Orleans Mosquito and Termite Control Board estimated that about 30 to 50 percent of trees in New Orleans are infested with termites.” It’s so bad here that, according to Terminix, it’s not a question of if, but when you, too, will end up with your wooden siding and rafters serving as a termite hors d’oeuvre.

“If you were in a room, and you said, ‘Raise your hand if you know someone who’s had termite damage in their house,’ I’d be willing to bet that the majority, if not all the people in the room, would raise their hands,” Martin says.

House-Swarming Parties According to Martin, prime termite swarming season begins around Mother’s Day and starts to taper off at the end of June. So, come May, just as you are honoring Mom with mimosas at Sunday brunch, the termites pay their respects as well by choosing then to start coming out of the woodwork.

Martin explains that it takes five to seven years for a colony of termites to be healthy and well-established enough to swarm. But once they get to that point, and if the conditions are favorable, the happy worker termites will receive a signal to sprout wings and fly away from the nest en masse. These throngs of flying termites are called swarmers or, officially, alates. They leave the colony behind and go in search of a mate to hook up with and start a new colony, flying towards the light in an instinctual pattern known as the Light Compass Reaction.

“When those termites swarm, 50 percent of them are male, and 50 percent of them are female,” says Martin. “So it’s a little dance party around the light.”

A short-lived party at that—it’s really their last hurrah, the termites’ last tango. Almost every one of those swarmers you see fluttering around your floor lamp will drop their wings in a matter of hours and shrivel up and die in a day or less, leaving wings and dead termite debris strewn throughout your house, which, like glitter after Mardi Gras, you’ll still find lingering around months later. The queen termite, on the other hand, can live for several years, which would make her approximately 187 in termite years.

Crawling All Over Each Other: Roaches The nauseating creature crawling up your wall, scampering out from under the sink, or hanging out in your Cheetos bag is likely either an American cockroach—that behemoth bug that nightmares are made of, which we refer to as a palmetto bug—or a German cockroach.

Martin explains that American cockroaches live outside, in woodpiles or mulch, and usually come inside only for a meal or some moisture. That’s why you often see them under the dishwasher or around plumbing, where dampness collects. They also fly.

American roaches, or palmetto bugs, produce egg sacks known as oothecas, with approximately 10 to 15 eggs in each sack.

These roaches are rather prolific, with a procreation rate that puts bunnies to shame and makes TLC’s Duggar family seem, well, sterile: “They can produce 22 egg sacks in their lifetime,” Martin says. “That’s over 336 baby roaches.”

German cockroaches are smaller and live inside, “in restaurants or people’s kitchens,” says Martin. “Those are the types of roaches you may see in your pantry or your refrigerator and in small cracks and crevices.”

Roaches feed on “organic matter,” which could be your leftover Chinese takeout or the grease dried onto the stove. They also eat wood, because, in the most disturbing family tree since the Gambinos, roaches are actually the ancestors of termites. And as if the grossout factor on these bugs isn’t already high enough, if roaches can’t make a buffet out of your edible castoffs, they’ll eat each other’s poop just to stay alive.

Everyone in New Orleans has had their fair share of roaches, but if your home environment feels like you took a page out of Kafka’s Metamorphosis, try not to take it personally. Martin says that even the cleanest of tenants can still end up with resident roaches, since they often stow away in boxes, bags, or other packaging that we all bring home. But, he assures us, keeping your place tidy and free of crumbs and crud is still a sure way to starve them out and reduce a roach problem. He also recommends roach baits.

“Roaches are destructive. They carry pathogens. Having roaches is not good. And yeah, they’re gross,” says Martin. “I mean, I like bugs, but I would think that the average person probably doesn’t want a roach crawling on them. Especially the ones that fly.”

Stay tuned for the upcoming second installment of “Pest-Case Scenarios,” in a later issue, where you can read about rodents, bedbugs, and fleas.

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STREET DATE: AUGUST 25 WhereYat.com | August 2020

21

AT PONTCHARTRAIN BEACH

by Emily Hingle

Visiting the shore of Lake Pontchartrain in Orleans and Jefferson Parishes today, you’d never know that the rather sparse shore used to be teeming with restaurants, resorts, nightclubs, lake houses, drag bars, and even large-scale amusements for decades upon decades. Increasing amounts of pollution due to all of this human activity, as well as routine storm devastation, washed away most of the businesses that lined the lake, leaving just a handful of restaurants, boat houses, and marinas in the West End area.

One of the most beloved attractions of the lake was Pontchartrain Beach: a full-fledged amusement park that defined a generation of New Orleanians. You can probably catch one of the Pontchartrain Beach babies quietly singing the tune of the cherished park’s theme song every once in a while. This bygone amusement park no longer exists, but its memory lives on strongly.

Pontchartrain Beach actually existed before it was built on the lakeshore. In the book Pontchartrain Beach: A Family Affair, co-written by Katy Danos and Bryan Batt, a native New Orleanian and renowned actor on stage and screen, the humbler beginnings of the amusement park are explained thoroughly. Batt wrote, “My father’s father was an iceman, and he overcameth. As the story goes, my grandfather was in his horse-drawn carriage, delivering ice from his family’s business to the stately mansions along St. Charles Avenue, when he noticed, across the neutral ground, a speeding Model T truck carrying a refrigerator. He instinctively thought, ‘I’ve got to get out of this business.’ Over the years, I’m sure some poetic license has been taken with the tale, but the outcome was just that; The iceman became a showman, and what a showman he was. He dreamed of New Orleans having a real family amusement park, and Pontchartrain Beach was born.”

Harry Batt Sr. was a young man working at his family’s ice-delivering company; his grandfather had built the first ice-manufacturing plant in New Orleans in 1883. He was accustomed to delivering ice blocks to the many resorts, clubs, and arcades that lined Lake Pontchartrain. When he decided to get out of the ice business because of modernization in the 1920s, he felt confident about investing in these lakeshore amusements, which always had happy customers coming in. He asked his father to sublease some concession stands and rides at the Spanish Fort amusement park, which worked well for some time and took on more and more of the park as time went on.

Batt Sr. built up his amusement park over the years, but he knew that he could capitalize even further upon the families moving into and building homes in Gentilly, a brand-new neighborhood.

He leased a large tract of land where Elysian Fields Avenue meets Lake Pontchartrain and moved his massive amusements and roller coasters to the new spot in 1939. This was the beginning of the most iconic era of the park.

The coasters and rides that populated the park are still remembered fondly by those who had the chance to ride them. Danos and Batt wrote, “Pontchartrain Beach had multiple draws—

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swimming, shows, contests—but the stunning technology, beauty, and allure of the world-class rides were undoubtedly Harry’s passion. The rides that were installed at the Beach were one or first of a kind, and they towered over others in this way. His lifelong policy of the Beach having the most modern acquisitions took him around the world in pursuit of the finest talent, artistry, and cutting-edge advances.”

Other popular attractions were the Cockeyed Circus and Laff in the Dark, which were spooky walk-through funhouses with slanted floors and mirrored walls. After some years, the two were combined to become a scary haunted house ride. Screams could also be heard coming from the riders of the Ragin’ Cajun steel coaster with a loop. Several of the Beach’s rides have been immortalized in the Endymion parade as super-floats.

To keep customers coming back who weren’t as interested in the rides, Harry booked circus acts, comedy shows, and musicians, throughout the park’s history. Danos and Batt wrote, “In 1955, the Beach hosted popular local disc-jockey Red Smith’s second annual Hillbilly Jamboree, with Elvis Presley billed as the top act, right along with the Miss Hillbilly Dumplin’ Beauty Pageant. When he returned to the Beach the next summer [after ‘Heartbreak Hotel’ was released], he was the leading figure of rock and roll, and his mere presence on the Midway sent park patrons swooning. Elvis’s two visits to the Beach are legendary in New Orleans summer history.”

By the early 1980s, the lake was incredibly polluted, and crowds were declining in the area.

Pontchartrain Beach was closed on September 23, 1983, not long before the 1984 World’s Fair came to town. The Batt family adored the World’s Fair, often looking to the international showcase for inspiration for their park, but it may have been too difficult to compete with it.

Vestiges of the old Pontchartrain Beach can still be enjoyed around town and around the Southern United States. Rides were sold to amusement parks in Gulf Shores, Alabama, and Myrtle Beach, South Carolina. The hand-painted horses from the carousel are now at the carousel in City Park.

Several generations of New Orleanians can appreciate the pain that comes from losing their beloved amusement park, where they spent so many fun-filled summer days and nights.

Pontchartrain Beach was there for the Baby Boomers and some Gen-Xers, and Six Flags (formerly Jazzland) sits decaying in New Orleans East. New Orleans feels just a little incomplete without an amusement park.

WhereYat.com | August 2020

23

Tales from the Quarter

Po-Boy Views

By Debbie Lindsey

By Phil LaMancusa

There Is Still Time to Make a Difference

La Pura Vida or Time to Go

M

ake no mistake; History will repeat itself, unless we do something to change it.

It is August, and the election is close at hand. And, right now, I am feeling a strong sense of déjà vu. It involves a conversation prior to the 2016 election.

My friend Patrick from Australia was in town, and we talked about the dastardly Donald debacle representing the Republican ticket. I laughed about the joke-of-acandidate. And, for the first time, my very gregarious, never-without-a-smile friend became deadly serious and told me that folks back home in Australia were scared.

And that they believed he would indeed win the presidency. I laughed again and said that Trump was a clown and that this never would happen. I did briefly pause to take on a serious demeanor to state that, certainly, this campaign never should have come this far, that someone as crude and amoral should never have gained this much traction. But it was so farfetched a scenario that I said with confidence, “Patrick, this will never happen.”

Then, along comes November 8: Election Night, and also my birthday, for which I was going to get the first woman president as my gift, and the returns were coming in, and … no more laughter. I thought of Patrick and his insight and how the rest of the world had viewed the lead-up to that Election Day with trepidation. So, for dinner that night, as I watched the news coverage, I began eating my words.

As of today, chances are looking much better for the Democrats to win back the White House (keeping my fingers crossed).

And, with due respect to those who felt that Trump might have been the answer to their problems and concerns, he failed you—all of you. So, he had a shot at it, and now, let’s move on. This is me trying to sound thoughtful of the voters who placed this inexperienced man in office. Okay, I tried, and that is the best you will get from me. He never, ever should have been even considered qualified to hold the most important and powerful position in the free world. And, adding to the importance of this position of authority, we should never forget that a United States president holds sway over countries not belonging to the “free world.”

No one without a grasp of Government 101 should even be allowed to run for office. And this man seems to lack even basic grammarschool knowledge of civics. However, we all assumed that he would surround himself with the best and the brightest and that what he lacked in experience could be made up for with judiciously chosen staff, advisors, and counsel.

That did not happen, and any appointee who was qualified did not last long.

I do not expect to change the heart and minds of avid Trump supporters, but I must beg everyone else to vote—to use this voting

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power with pragmatism. Sure, you might have wanted someone younger, more radical. Perhaps you preferred a woman or a candidate of color. Heck, I so wanted a candidate who would prioritize environment over all else. I sincerely believe that no matter our gender, color, sexual preference, etc., we gotta have air to breath and safe water to drink and be able to live without fear of the ground sinking faster than the oceans are rising. I guess no one candidate can be everything. But I do believe that Joe Biden will surround himself with the best and the brightest, and if we hold his feet to the fire, we can demand that all our needs be given consideration and action.

The protests have proven that change can happen, and sometimes, we simply must demand it. Now, when I say “demand,” I do not wish to be interpreted as one who condones violence, vandalism, or looting. The majority of the protesters worldwide brought to the streets, in peaceful demonstrations, their grievances and demands for change. And I am proud of those amazing people. But I am begging the protesters within our country to go a step further and get out the vote. Bring that passion and energy to the streets to recruit citizens to register to vote, to turn out the vote, and to use that power for Biden. And I urge undocumented “citizens”—yes, I say citizens because these folks not only are our neighbors, but they work and pay taxes every time they spend their hard-earned money—to participate in getting everyone they know who qualifies to vote, to vote.

And if Biden doesn’t fit the Bernie mold, or if you have a loyalty to, for example, the Socialist Democratic Party, just know that Biden is the only candidate who is in a position to beat the hell out of Trump. We need the DSA and all progressives to help us remove Trump, we need their commitment to a better country, and we need their votes to empower Biden on Election Day. In 2016, I voted for Bernie Sanders in the primary and then, with great enthusiasm, voted for Hillary in November. Trump was light years away from being a viable leader, and, certainly, he held no interest in anything progressive. Now, after the past four years, I feel that he is far more dangerous than I could have imagined. Voter apathy is just as dangerous. Let’s vote to change the course of history, before it is too late.

In order to be eligible to vote in Louisiana for a particular election, you must be registered at least 20 days prior to that election, if registering through our GeauxVote Online Registration System with a Louisiana driver's license or Louisiana special ID card, and 30 days prior to the election if registering in person or by mail. (If mailing in an application, the application or envelope must be postmarked 30 days prior to the first election in which you seek to vote.)

Saints Preview Issue | Where Y'at Magazine

T

he headline would read “New Orleans Oldest Working Pot Dealer Turns Himself In,” and, indeed, he will. Whitey Jackson, age 84, will take his walker into police headquarters and explain to the desk sergeant that he needs to make a statement to the narcotics officers, the DEA, and, especially, to detective Bobby Phelps. The sergeant will explain that Detective Phelps retired years ago and could he (the sergeant) help him (Whitey)?

“I’m here to turn myself in. I’ve been dealing in New Orleans for almost 70 years, and it’s time that you caught me. I figured that I’d tell Bobby first, as he’s the one who’s been trying to nail me. Here I am. Lock me up. What’s for dinner?”

Two smiling plainclothes cops will escort Whitey to an interrogation room and have him sit down, get him a glass of water, and, “Now, tell us: What’s this all about?”

“Well,” Whitey will say, “I’ve been to the IRS to turn myself in for tax evasion, and they said that until I prove I was actually making money, that they couldn’t charge me with having not paid taxes. What I really want to do is go to a federal facility. It’s much nicer than state, you know. I got names.”

It’s true, Whitey has been “selling vegetables” since high school, never filed taxes, made a good living, supported a couple of families and some of his friends through hard times. It was well known that if things got tough, you could always reach out to Whitey. He drank smooth gin and always tipped well but was never flashy. He used to have an old four-door white Crown Vic that he’d take on trips to Texas border towns. He said it looked so much like an undercover cop’s car that no one dared pull him over.

He especially liked Laredo and across the border in Nuevo Laredo, with its dirt streets, seedy bars, and easy women. Sometimes, he moved “freight.”

But times have gotten tough in the last dozen years, old contacts have gotten older, suppliers have become unreliable—some jailed or gone out of business. It was more difficult to get “product” across the borders, and prices increased with inflation. He could have diversified, but he was against “hard stuff,” and mind-blowing substances were iffy in quality and result. No, Mary Jane was her name, and connecting her with people was his game.

He fell on hard times. His landlord passed, and the landlord’s kids kicked him out of an apartment that he had had for 40 years, he had to sell his cameras (a dear but expensive hobby), downsize (a word he hated), and move to smaller quarters. He had no savings. He got a minimum from Social Security and qualified for Medicare and other forms of geezer “on-the-dole” incomes. He had never had an occupation other than his dealings and had no marketable skills. His health was failing, and

he had just one plan B: turn himself in and become a ward of the state.

Some friends got him into an assistedliving facility, which was a postage-size room with an alcove kitchen and a bathroom the size of a footlocker. It was vermin-infested and mildewed, but it was close to the French Quarter and fit his budget.

He wasn’t used to being broke, and he missed his old hangouts. He remembered the old days and sitting in coffee houses for hours espousing wit, witticisms, and philosophy with high like-minded miscreants.

He enjoyed opera and jazz and, for the life of him, couldn’t understand “woke” music, and he hated rock and roll. He was used to the easy life: strolling around New Orleans like a king, anticipating the arrival of “vegetables” after he retired his car, and taking his time leafing through his book of names to ascertain who had not scored for a reasonable period of time. He’d make a quick call on his burner phone and set up meets, pass a good time and a package, and head out into the humidity toward another watering hole and possibly another exchange of goods and services.

It all came to a head when he took a fall in the hallway of his facility. He hit his head, limped back to his room, and lay on the floor bleeding for almost two days, until one of his friends got worried and came to check on him. He was in the hospital for about a week and had a lot of time to think. “Time for plan B,” he decided.

Whitey made the headlines; it was a slow news week. It was a slow court week as well, and he was charged, booked, and let go on his own recognizance; he wasn’t considered a flight risk. He promised names, dates, and places around half the city, including society swells, bankers, politicos, real estate brokers, and highpriced madams. It would never come to charges, but it would make great gossip, which was something New Orleans ate for breakfast.

Then Whitey disappeared. Theories and conjectures flew. The Mob? Some guilty big shot? All anyone knew is that one night, a long black limousine pulled up outside his building, and Whitey was whisked away.

Six months later, Slick Willie showed me a copy of a photo of some old dude on a beach (skinny legs and all), with a handwritten message. Finally, news of Whitey was circulating. Slick said he got his copy from The Dodger, who got it from Princess Diana via Lady Blue, Sonny Duprey, Raspberry Mahogany, and a few dozen others. It read: “Dear folks, On the lam in the Papaya Republic with old friends. The grass certainly is greener and free. Love, W. P.S. If the phone’s not ringing, that’s me not calling.”

Best of the Big Easy Ballot Vote for your favorite in each category now at WhereYat.com!

At least 50 percent of the ballot must be completed before submitting to be counted. Voting ends August 11, 2020, at 11:59pm CST. One vote per email address. Results will be published in our September issue (on stands August 25).

BEST NIGHTLIFE: Best Dance Club: Best Dive Bar: Best Happy Hour: Best Bar for Hand-Crafted Cocktails: Best Sports Bar: Best Upscale Bar: Best Hotel Bar: Best New Bar/Club: Best LGBTQ Bar: Best Gentlemen’s Club: Best Irish Pub: Best Place to Get a Bloody Mary: Best Place to Get a Margarita: Best Place to Get a Mojito: Best Place to Drink Wine: Best Place to Drink Beer: Best Beer Selection: Best Jazz Club: Best Music Club: Best Place to Play Bar Games: Best Bar (Bywater/Marigny):

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Best of the Big Easy Ballot cont.

Best Boutique Fitness Studio: Best Golf Course: Best Bead Store: Best Bank: Best Bridal Shop: Best Car Dealership: Best Vape Shop: Best Pet Store: Best Pet Services: Best Wedding Venue: Best Kids’ Spot: Best Eyeglass Shop: Best Spa: Best Hair Salon: Best Thrift Store:

BEST DINING: Best New Restaurant: Best Daily Specials: Best Restaurant (French Quarter): Best Restaurant (Marigny/Bywater): Best Restaurant (Uptown): Best Restaurant (CBD/Warehouse District): Best Restaurant (Mid-City): Best Restaurant (Lakeview): Best Restaurant (Westbank): Best Restaurant (Metairie): Best Upscale Restaurant: Best Fast Casual Restaurant: Best Bakery: Best Deli: Best Place to Get a Salad: Best Restaurant for Dessert: Best Outdoor Dining: Best Romantic Date Spot: Best Breakfast Spot: Best Brunch Spot: Best Diner: Best CafĂŠ: Best Chinese Restaurant:

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Saints Preview Issue | Where Y'at Magazine

Best Japanese Restaurant: Best Thai Restaurant: Best Vietnamese Restaurant: Best BBQ Restaurant: Best Italian Restaurant: Best Cajun Restaurant: Best African Restaurant: Best Indian Restaurant: Best Middle Eastern Restaurant: Best Mexican Restaurant: Best French Restaurant: Best Seafood Restaurant: Best Restaurant for Boiled Seafood: Best Steakhouse: Best Creole Restaurant: Best Latin American Restaurant: Best Bar Food: Best Coffee Shop: Best Vegetarian Menu: Best Vegan Menu: Best Roast Beef Po-Boy: Best Shrimp Po-Boy: Best Oyster Po-Boy: Best Wings: Best Fried Chicken: Best Hamburger: Best Pasta: Best Sushi: Best Taco/Burrito: Best Pizza: Best Ice Cream/Gelato: Best Sno-Ball: Best King Cake:

BEST IN THE ARTS: Best Art Gallery: Best Local Artist: Best Museum:

Featuring Born Bayou Bartender Competition Winner

MIKE M AGUIRE

The Blind Tiger Restaurant & Bar

“

If I can bring some light to someone's life with

”

a delicious cocktail, I know my mother would approve.

KEEP YOUR GOOD FRIENDS BAYOU

1 1/2 oz Bayou® Single Barrel 1 oz Trincheri Dry Vermouth 1 oz Peychaud's Aperitivo 2 Dashes Peychaud's Bitters 2 Dashes Cocktail Experiment Orange Bitters Combine and stir until well chilled. Strain over one large ice cube in an Old Fashioned glass. Twist a lemon and orange peel and drop in.

To read Richard’s full story Visit GoOut365.com or find us on Facebook or Instagram @GoOut365.

Plea se Dr in k Re sp o nsib ly. © 2020 BAYOU RUM® is a registered trademark of Louisiana Spirits, LLC. Spirit of Louisiana®, America’s Rum®, the Gator and Pirogue devices are trademarks of Louisiana Spirits, LLC.

WhereYat.com | August 2020

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Anybody can open a can...

At Felipe’s, we’re not just anybody.

NO BAGS AND NO CANS. THAT’S OUR COMMITMENT TO YOU.

Felipe’s is a family-owned business based in New Orleans.

Place your order for takeout or delivery at felipestaqueria.com MID CITY

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(504) 408-2626 411 N Carrollton Ave

(504) 309-2776 6215 S Miro St

(504) 267-4406 301 N Peters St

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