1 00:00:07,480 --> 00:00:10,440 Speaker 1: We want you to come over. We want you to experience, 2 00:00:10,520 --> 00:00:12,479 Speaker 1: want you to tell stories, have more. If you come over, 3 00:00:13,520 --> 00:00:15,560 Speaker 1: come on down like what you see you have to do. 4 00:00:15,800 --> 00:00:19,880 Speaker 1: Stay hello, and welcome to Savor. I'm Annies and I'm 5 00:00:19,960 --> 00:00:24,280 Speaker 1: Lauren Vogelbaum. And today we're saying farewell to New Orleans 6 00:00:25,200 --> 00:00:27,560 Speaker 1: kind of. I mean, you'll still be hearing some bonus 7 00:00:27,640 --> 00:00:29,880 Speaker 1: content of the next few weeks because we interviewed so 8 00:00:29,920 --> 00:00:32,639 Speaker 1: many lovely people and we would like to share those 9 00:00:32,680 --> 00:00:38,360 Speaker 1: interviews in their entirety. Yes, yes, they're lightly edited entirety, yes, 10 00:00:39,159 --> 00:00:42,959 Speaker 1: but yeah, our mini series Alas is coming to an end, 11 00:00:43,320 --> 00:00:46,120 Speaker 1: so we're going to do a proper send off around 12 00:00:46,240 --> 00:00:49,040 Speaker 1: up if you will. Yes, just in case listening to 13 00:00:49,040 --> 00:00:51,360 Speaker 1: whole interviews is not your thing. We're going to share 14 00:00:51,920 --> 00:00:54,320 Speaker 1: some of this great material that we got that, in 15 00:00:54,400 --> 00:00:58,200 Speaker 1: true New Orleans fashion, didn't necessarily fit neatly into any 16 00:00:58,240 --> 00:01:01,160 Speaker 1: one category that we've talked about so far. Yeah, we 17 00:01:01,200 --> 00:01:05,200 Speaker 1: really ran the gambit. We got some science, entertainment, go, 18 00:01:06,800 --> 00:01:10,120 Speaker 1: we had that ghost a lot of ghost yes, yeah, 19 00:01:10,160 --> 00:01:11,840 Speaker 1: so we thought we'd share some of that with you. 20 00:01:11,880 --> 00:01:14,160 Speaker 1: Starting with something we ran into a lot, which is 21 00:01:14,200 --> 00:01:18,840 Speaker 1: this connection between food and entertainment, particularly music, along with 22 00:01:18,920 --> 00:01:22,800 Speaker 1: hospitality and performative culture. Because, as we mentioned in our 23 00:01:22,880 --> 00:01:26,000 Speaker 1: Overview of New Orleans episode, New Orleans is kind of 24 00:01:26,000 --> 00:01:28,160 Speaker 1: a big tourist town. Yeah, you might have heard that 25 00:01:28,200 --> 00:01:32,679 Speaker 1: about it, maybe recently with Marty Gros something, but it 26 00:01:32,800 --> 00:01:36,440 Speaker 1: is something that locals lean into. Um, they're excited to 27 00:01:36,560 --> 00:01:39,400 Speaker 1: share their culture. The quote that you heard from the 28 00:01:39,400 --> 00:01:42,480 Speaker 1: top was Isaac troops over at Troops Metery and Troops 29 00:01:42,520 --> 00:01:46,679 Speaker 1: Meterary South. It is a performance, but it's a performance 30 00:01:46,760 --> 00:01:50,120 Speaker 1: that people there deeply believe in and and do want 31 00:01:50,320 --> 00:01:53,920 Speaker 1: to share with people. Elizabeth Pierce, the New Orleans drink 32 00:01:53,960 --> 00:01:56,560 Speaker 1: historian and founder of Drink and Learn, spoke to this 33 00:01:57,200 --> 00:02:00,320 Speaker 1: how you do a thing that is an intro world 34 00:02:00,360 --> 00:02:03,680 Speaker 1: part of your culture, and you know what it means 35 00:02:03,840 --> 00:02:07,160 Speaker 1: in here, and you do it for people who say 36 00:02:07,400 --> 00:02:12,400 Speaker 1: that's pretty and it means nothing. It's like no, and 37 00:02:12,520 --> 00:02:16,440 Speaker 1: you get like this little But we have second lines here, 38 00:02:17,639 --> 00:02:22,639 Speaker 1: so many wedding second lines, and all these people are 39 00:02:22,639 --> 00:02:25,320 Speaker 1: going around and they know how to dance because they're 40 00:02:25,360 --> 00:02:28,040 Speaker 1: self conscious because they're like I'm in a parade and 41 00:02:28,080 --> 00:02:30,360 Speaker 1: everyone is staring and maybe I should dance. I don't 42 00:02:30,360 --> 00:02:34,040 Speaker 1: know that is not how second lines happen in other neighborhoods. 43 00:02:34,680 --> 00:02:37,280 Speaker 1: But do I feel like, no second lines unless you 44 00:02:37,320 --> 00:02:40,200 Speaker 1: are a real New Orleanans No pay the musicians, pay 45 00:02:40,240 --> 00:02:43,840 Speaker 1: the cops. Everybody's broke, you know. You know musicians are 46 00:02:43,880 --> 00:02:47,040 Speaker 1: often broke, and so are as those are a police force. 47 00:02:47,639 --> 00:02:52,840 Speaker 1: You know, Like, it'd be great if if the wedding 48 00:02:52,880 --> 00:02:57,600 Speaker 1: planner who's like putting this together, could say, Hey, this 49 00:02:57,680 --> 00:02:59,720 Speaker 1: is what this means, this is the origin of this 50 00:02:59,760 --> 00:03:03,519 Speaker 1: thing you're doing. But I've also come to a place 51 00:03:03,560 --> 00:03:06,880 Speaker 1: a piece with this because do you know why we 52 00:03:06,960 --> 00:03:09,520 Speaker 1: feed each other cake at a wedding? Why why the 53 00:03:09,520 --> 00:03:13,680 Speaker 1: brideing room feed each other? No, and we all do it, 54 00:03:13,840 --> 00:03:15,880 Speaker 1: and so you'll have sweet words in your mouth. You 55 00:03:15,960 --> 00:03:18,400 Speaker 1: start your marriage with with sweetness in your mouth. Have 56 00:03:18,440 --> 00:03:22,639 Speaker 1: sweet works, right, We just do these things and and 57 00:03:22,680 --> 00:03:24,760 Speaker 1: it's like, oh that sounds that sounds good. I want 58 00:03:24,760 --> 00:03:28,720 Speaker 1: to parade. Yes, the people of New Orleans aren't you 59 00:03:28,880 --> 00:03:32,840 Speaker 1: to share their culture, but they are also extremely protective 60 00:03:32,880 --> 00:03:36,120 Speaker 1: of it. Oh yeah, yeah, it's what was behind the 61 00:03:36,280 --> 00:03:41,600 Speaker 1: Disney Gumboker fuffle. We mentioned pepper bow in New Orleans 62 00:03:41,680 --> 00:03:44,720 Speaker 1: Food and Water attorney put it this way. If you 63 00:03:44,720 --> 00:03:47,880 Speaker 1: don't use it, he lose it. And to be very 64 00:03:47,920 --> 00:03:51,200 Speaker 1: crass about the whole situation, if you allow your culture 65 00:03:51,280 --> 00:03:53,920 Speaker 1: to dissipate because you think something else is more interesting, 66 00:03:54,320 --> 00:03:57,160 Speaker 1: then it really leaves the door open for someone else 67 00:03:57,160 --> 00:03:58,840 Speaker 1: to come in and to tell you what it is. 68 00:04:00,280 --> 00:04:02,960 Speaker 1: One part of that culture that we were curious about 69 00:04:03,160 --> 00:04:06,680 Speaker 1: was music and how food and music and particularly jazz 70 00:04:06,720 --> 00:04:10,240 Speaker 1: of course, um interact in the city. Here's Dickie Brennan, 71 00:04:10,480 --> 00:04:13,800 Speaker 1: whose family collectively owns and operates thirteen restaurants in New Orleans. 72 00:04:14,360 --> 00:04:16,520 Speaker 1: I mean, we always say cooking with jazz. I mean, 73 00:04:16,920 --> 00:04:20,040 Speaker 1: you know, our our seasonings here. I mean we use 74 00:04:20,080 --> 00:04:22,880 Speaker 1: a blend of seasons, you know, and it's to really 75 00:04:23,080 --> 00:04:28,000 Speaker 1: enhance the flavors. Takes something makes it blossom. So I mean, 76 00:04:28,080 --> 00:04:31,280 Speaker 1: it's like making the music. It's definitely a great correlation 77 00:04:31,360 --> 00:04:35,960 Speaker 1: between making music and making food. I mean, that's you know, 78 00:04:36,160 --> 00:04:38,640 Speaker 1: in a city like New Orleans is probably great. I mean, 79 00:04:38,720 --> 00:04:41,320 Speaker 1: my god, we created to jazz. Prior to jazz, you 80 00:04:41,400 --> 00:04:43,960 Speaker 1: had old world music. If I've played a certain way, 81 00:04:44,000 --> 00:04:46,600 Speaker 1: I mean, would happen New Orleans. Look how it's change 82 00:04:47,600 --> 00:04:52,280 Speaker 1: the world. Liz Williams of the Southern Food and Beverage 83 00:04:52,320 --> 00:04:55,040 Speaker 1: Museum in New Orleans, and brysoned Downham, beverage director at 84 00:04:55,040 --> 00:04:59,800 Speaker 1: Toops Restaurants, echoed the sentiment, I think that musicians and 85 00:05:00,040 --> 00:05:03,159 Speaker 1: this town cook. At the end of the end of November, 86 00:05:03,320 --> 00:05:08,600 Speaker 1: there's actually a conference in town that's all about improvisation 87 00:05:08,760 --> 00:05:14,799 Speaker 1: and they cover music, food, writing, theater, all sorts of things. 88 00:05:15,279 --> 00:05:18,640 Speaker 1: And uh so they talk about how the city is 89 00:05:18,680 --> 00:05:23,159 Speaker 1: full of the improvisation and that people seem quite willing 90 00:05:23,240 --> 00:05:26,560 Speaker 1: to do that. So to say that there's a connection 91 00:05:26,560 --> 00:05:30,320 Speaker 1: between food and music, not only that there's a connection 92 00:05:30,360 --> 00:05:33,159 Speaker 1: between all of the arts I think um in this 93 00:05:33,360 --> 00:05:37,160 Speaker 1: town and all kinds of cultural things. But you know, 94 00:05:38,240 --> 00:05:42,640 Speaker 1: our musicians are often out there grilling something that they're 95 00:05:42,640 --> 00:05:46,400 Speaker 1: going to serve while they're playing later, you know, and 96 00:05:46,600 --> 00:05:50,520 Speaker 1: that kind of thing. And magazines that are about music 97 00:05:50,680 --> 00:05:55,920 Speaker 1: always have recipes of some musicians in that particular issue 98 00:05:56,080 --> 00:06:01,279 Speaker 1: or whatever. So there's definitely an understanding that these things 99 00:06:01,320 --> 00:06:06,280 Speaker 1: are connected. But and I think that there's a transmission 100 00:06:06,560 --> 00:06:10,520 Speaker 1: of the music and of food also, which is similar, 101 00:06:10,839 --> 00:06:16,239 Speaker 1: so that as people mix to make music together, they're 102 00:06:16,279 --> 00:06:19,800 Speaker 1: also transmitting their ideas about food and all that kind 103 00:06:19,839 --> 00:06:22,560 Speaker 1: of thing in the same way. So I think all 104 00:06:22,600 --> 00:06:27,480 Speaker 1: of that is um related. The bar of the bar 105 00:06:27,600 --> 00:06:31,479 Speaker 1: food culture is still alive. You know. There are plenty 106 00:06:31,480 --> 00:06:34,760 Speaker 1: of places you could go early to get a drink, 107 00:06:35,800 --> 00:06:39,800 Speaker 1: a little spread of food complimentary cooked by either the 108 00:06:39,880 --> 00:06:42,760 Speaker 1: musicians that are performing at night, or the bartenders or 109 00:06:42,800 --> 00:06:46,640 Speaker 1: our owners or sometimes just regulars, and you go and 110 00:06:46,680 --> 00:06:49,520 Speaker 1: you listen to music, and you eat and you come together. 111 00:06:50,760 --> 00:06:56,480 Speaker 1: So the musicians, definitely, the food and drinking music all 112 00:06:56,560 --> 00:07:02,359 Speaker 1: comes together. It's it's hard to overstate how much of 113 00:07:02,400 --> 00:07:05,120 Speaker 1: a part of the culture it is there as opposed 114 00:07:05,160 --> 00:07:08,520 Speaker 1: to I mean, nowhere else that I've ever been has 115 00:07:08,560 --> 00:07:10,800 Speaker 1: just the number of restaurants with the house bands that 116 00:07:10,840 --> 00:07:14,600 Speaker 1: are playing, and it's it adds an air of festivity 117 00:07:14,920 --> 00:07:18,560 Speaker 1: everywhere that you go. We spoke with historian Eric seyferth 118 00:07:18,680 --> 00:07:22,119 Speaker 1: Over at the Historic New Orleans Collection about this music 119 00:07:22,160 --> 00:07:24,840 Speaker 1: scene in New Orleans. Man. I mean, if you go, 120 00:07:25,080 --> 00:07:28,720 Speaker 1: if you go on look up what shows are playing 121 00:07:28,960 --> 00:07:31,280 Speaker 1: on a Wednesday night in this city, which is of 122 00:07:31,360 --> 00:07:34,080 Speaker 1: less than four thousand people, you won't. I mean, the 123 00:07:34,160 --> 00:07:37,520 Speaker 1: number of shows is astounding. Multiple shows at at one 124 00:07:37,600 --> 00:07:41,120 Speaker 1: venue in a night on Wednesday night there's probably uh 125 00:07:41,240 --> 00:07:43,960 Speaker 1: forty different listings. It's not even including all the music. 126 00:07:44,000 --> 00:07:47,200 Speaker 1: I just don't know that there's another place that has 127 00:07:47,280 --> 00:07:49,640 Speaker 1: so much. And then if you look at how New 128 00:07:49,760 --> 00:07:53,360 Speaker 1: Orleans has impacted American music. You talk about, I've said, 129 00:07:53,600 --> 00:07:57,680 Speaker 1: developing jazz, you talk about our role in the development 130 00:07:57,720 --> 00:08:01,880 Speaker 1: of rock and roll, since we love some good word play. 131 00:08:01,960 --> 00:08:06,440 Speaker 1: If you haven't been able to discern that one thing 132 00:08:06,600 --> 00:08:09,560 Speaker 1: Eric told us before we move on, you've heard of 133 00:08:09,600 --> 00:08:13,320 Speaker 1: Louis Armstrong, right, yeah, yeah, And if you haven't get 134 00:08:13,360 --> 00:08:18,840 Speaker 1: on that listeners. But in the meantime, Louis Armstrong is 135 00:08:18,880 --> 00:08:23,080 Speaker 1: famous for signing off all his letters red beans and 136 00:08:23,160 --> 00:08:26,920 Speaker 1: ricely yours, we are arms Strong, which is, you know, 137 00:08:27,360 --> 00:08:32,720 Speaker 1: it's cheesy, but it's you know, you read his his letters, 138 00:08:32,760 --> 00:08:36,120 Speaker 1: they're all kind of in that mode. Um, they're very 139 00:08:36,559 --> 00:08:39,720 Speaker 1: jovial or I don't even know if that's the right word, 140 00:08:39,760 --> 00:08:43,320 Speaker 1: but yeah, red beans and rice ly yours. Something else 141 00:08:43,360 --> 00:08:45,760 Speaker 1: we wanted to touch on that. I think it's lost 142 00:08:45,800 --> 00:08:48,720 Speaker 1: a lot when people think about food is the science 143 00:08:48,840 --> 00:08:52,280 Speaker 1: involves every time you make a souffle, you are conducting 144 00:08:52,320 --> 00:08:57,560 Speaker 1: a science experiment. Lord knows, I am oh very experimental 145 00:08:57,600 --> 00:09:02,240 Speaker 1: there exactly know the The science of food is one 146 00:09:02,280 --> 00:09:04,680 Speaker 1: of our favorite things to talk about on this show because, 147 00:09:05,000 --> 00:09:09,080 Speaker 1: oh it's weird and wonderful. Several of our interviewees came 148 00:09:09,240 --> 00:09:12,880 Speaker 1: from a science background, and we're drawn to food specifically 149 00:09:12,920 --> 00:09:17,160 Speaker 1: because of the science and technology involved. Take Ashley McMillan, 150 00:09:17,400 --> 00:09:20,600 Speaker 1: the executive pastry chef at New Orleans Dessert Boutique. Sure, 151 00:09:21,280 --> 00:09:23,760 Speaker 1: I was a biology major but also a chemistry major, 152 00:09:23,840 --> 00:09:26,040 Speaker 1: So I think that's what attracted me more to sweets 153 00:09:26,080 --> 00:09:28,840 Speaker 1: than anything else. I have been in the savory field 154 00:09:28,880 --> 00:09:31,920 Speaker 1: I actually had experienced in both my career split it's 155 00:09:31,960 --> 00:09:35,320 Speaker 1: just with pastries. It's it's more tedious, and I enjoy that. 156 00:09:35,920 --> 00:09:39,200 Speaker 1: The payoffs figger for me. And we are the only 157 00:09:39,200 --> 00:09:41,920 Speaker 1: ones who think the science gets lost to rocket scientists 158 00:09:42,040 --> 00:09:46,400 Speaker 1: and barbecue pittmaster. Dr Howard Conners agrees, like we were 159 00:09:46,400 --> 00:09:49,640 Speaker 1: talking about brianding grits, nobody would think there's a friction 160 00:09:50,480 --> 00:09:56,040 Speaker 1: factor of friction in making grits or heat dissipation or viscosity. 161 00:09:56,240 --> 00:09:59,960 Speaker 1: We're thinking about barbecue sauces, or thinking about thermo dynamic 162 00:10:00,720 --> 00:10:04,400 Speaker 1: with using the pit versus occasion microwave, the cocachina or 163 00:10:04,400 --> 00:10:08,239 Speaker 1: something like. So there's a lot of science and technology 164 00:10:08,320 --> 00:10:10,840 Speaker 1: involved in the cooking process. And I have learned that 165 00:10:11,400 --> 00:10:13,080 Speaker 1: when I was growing some of these restaurants and they 166 00:10:13,080 --> 00:10:17,880 Speaker 1: started using the induction burners, Like that's really fascinating to 167 00:10:17,920 --> 00:10:20,679 Speaker 1: me as a person of a science, I wouldn't be 168 00:10:20,720 --> 00:10:23,160 Speaker 1: a rocket scientists without growing on the farm because I've 169 00:10:23,160 --> 00:10:28,640 Speaker 1: seen the real applications of science and technology and engineering 170 00:10:29,160 --> 00:10:31,839 Speaker 1: and mathematics on the farm. For instance, let me give 171 00:10:31,840 --> 00:10:36,400 Speaker 1: you example, we were trying to put up this barn 172 00:10:37,679 --> 00:10:40,720 Speaker 1: and as an engineer you have you can have like cables, 173 00:10:40,760 --> 00:10:42,920 Speaker 1: and you're trying to use cables to help pull something 174 00:10:43,040 --> 00:10:46,559 Speaker 1: up and support things temporarily until you get amounted securely, 175 00:10:47,200 --> 00:10:50,000 Speaker 1: and we use a lot of engineering principles to help 176 00:10:50,080 --> 00:10:52,520 Speaker 1: get that. I guess you're said that being in place 177 00:10:53,400 --> 00:10:57,160 Speaker 1: seeing things like that early on, or understanding about Furti Lizars. 178 00:10:57,280 --> 00:10:59,679 Speaker 1: You're seeing like Furti Lisar. They say, oh, what is 179 00:10:59,679 --> 00:11:02,680 Speaker 1: the t in tin ten? Like what is that deck 180 00:11:02,720 --> 00:11:06,599 Speaker 1: in the science cash when they're talk about nitrogen or 181 00:11:06,720 --> 00:11:10,160 Speaker 1: posphorus and potassium. But people on the farm might said 182 00:11:10,160 --> 00:11:15,080 Speaker 1: it was called soda or liquid soda and harmonia. But 183 00:11:15,160 --> 00:11:20,480 Speaker 1: that's all it was also how Ared engineered a barbecue 184 00:11:20,520 --> 00:11:24,640 Speaker 1: pit large enough for an entire cow, like whole cow barbecue, 185 00:11:24,679 --> 00:11:29,040 Speaker 1: like whole hog barbecue, but with a cow. He engineered it. Yeah, 186 00:11:29,240 --> 00:11:34,240 Speaker 1: um yeah. The entire interview forthcoming soon, hopefully fascinating, but 187 00:11:34,360 --> 00:11:38,199 Speaker 1: in the meantime to the nonscience part of our episode Ghosts. 188 00:11:39,480 --> 00:11:41,920 Speaker 1: But first a quick break for a word from our sponsor, 189 00:11:51,320 --> 00:11:54,480 Speaker 1: and we're back. Thank you sponsor, Yes, thank you, And 190 00:11:54,520 --> 00:11:58,880 Speaker 1: we're back with ghosts. As your listeners probably know, we 191 00:11:59,280 --> 00:12:03,240 Speaker 1: love stories here on Saber. There isn't a place much 192 00:12:03,280 --> 00:12:06,760 Speaker 1: better for a good ghost story than New Orleans, certainly 193 00:12:06,800 --> 00:12:09,240 Speaker 1: not in the United States. They they they've got that 194 00:12:09,280 --> 00:12:11,960 Speaker 1: old thing kind of kind of unlock. Yes, they do. 195 00:12:12,840 --> 00:12:15,160 Speaker 1: We spoke about our love of ghost stories in studio 196 00:12:15,160 --> 00:12:20,840 Speaker 1: when we got back. We like to tell ghost stories, um, 197 00:12:20,880 --> 00:12:24,000 Speaker 1: and we told a bunch on the way back from Asheville. 198 00:12:25,000 --> 00:12:28,040 Speaker 1: In every ghost story we started with, well I don't 199 00:12:28,080 --> 00:12:32,480 Speaker 1: believe in ghosts, but and I find that a lot 200 00:12:32,480 --> 00:12:35,679 Speaker 1: of people we asked would say something similar like, well, 201 00:12:35,679 --> 00:12:39,000 Speaker 1: I don't believe in ghosts, but here are five ghost stories. Also, 202 00:12:39,200 --> 00:12:41,440 Speaker 1: since we're on Mike, we're recording t M t M 203 00:12:41,480 --> 00:12:43,960 Speaker 1: t M. I don't believe in ghosts, but because that's 204 00:12:43,960 --> 00:12:51,960 Speaker 1: a great property that we will probably develop that. Yes, yes, 205 00:12:53,400 --> 00:12:56,960 Speaker 1: we definitely should. Don't steal that. Listeners, we are trusting you. 206 00:12:57,080 --> 00:13:01,320 Speaker 1: We are. If you're thinking, what does this have to 207 00:13:01,320 --> 00:13:05,000 Speaker 1: do with food? Uh, isn't this a food show? Why? Yes? 208 00:13:05,400 --> 00:13:10,320 Speaker 1: And yes, but ghosts come in restaurants and sometimes even 209 00:13:10,320 --> 00:13:14,280 Speaker 1: in habit food items themselves. I know I was there, 210 00:13:14,360 --> 00:13:18,880 Speaker 1: but still you heard one of these stories from Katie Casparian, 211 00:13:19,080 --> 00:13:21,439 Speaker 1: one of the proprietors of Our Nose restaurant, in Our 212 00:13:21,640 --> 00:13:24,560 Speaker 1: Kincake and Marti Gras episode. Um, but that was just 213 00:13:24,760 --> 00:13:29,120 Speaker 1: one of the three stories that she shared. Ah, here 214 00:13:29,120 --> 00:13:33,160 Speaker 1: she is, here she is. Here's the thing about the ghosts. 215 00:13:33,920 --> 00:13:36,760 Speaker 1: So I'm not you know, I'm not like a huge 216 00:13:36,920 --> 00:13:39,520 Speaker 1: believer in all of it, but I you know, or 217 00:13:39,559 --> 00:13:41,840 Speaker 1: as my brother says, I don't want to be proven wrong, 218 00:13:42,120 --> 00:13:45,800 Speaker 1: and I agree with that. I have felt some weird 219 00:13:45,920 --> 00:13:51,320 Speaker 1: things myself personally. Um, some like a brush of cold 220 00:13:51,360 --> 00:13:56,160 Speaker 1: air in an otherwise not cold space. Um, you know 221 00:13:56,200 --> 00:13:58,920 Speaker 1: where that you have that hair raising kind of you. 222 00:13:59,240 --> 00:14:03,559 Speaker 1: That's definitely happened. Certainly people have said that they cited 223 00:14:03,679 --> 00:14:07,040 Speaker 1: something you know, we have a couple of stories that 224 00:14:07,080 --> 00:14:10,360 Speaker 1: we always go to that people have that's happened that 225 00:14:10,480 --> 00:14:16,640 Speaker 1: people have shared. Story number one. You know, we still, 226 00:14:16,880 --> 00:14:19,960 Speaker 1: um we do an inventory. We do it every month 227 00:14:20,120 --> 00:14:25,000 Speaker 1: like most restaurants do. And this was the inventory on 228 00:14:25,720 --> 00:14:28,920 Speaker 1: near Zeve. And it happened at the time that our 229 00:14:29,200 --> 00:14:32,400 Speaker 1: accountant was coming to just do some like spot checking. 230 00:14:32,920 --> 00:14:35,440 Speaker 1: And he's an accountant, so he is no sense of humor, 231 00:14:35,600 --> 00:14:39,400 Speaker 1: and he's very straight laced and he's just very accountant like. 232 00:14:40,200 --> 00:14:43,360 Speaker 1: And he swears, and he's still an accountant, and he's 233 00:14:43,400 --> 00:14:46,840 Speaker 1: also a family friend. So this so and he swears 234 00:14:46,960 --> 00:14:49,720 Speaker 1: that he was actually in the other bar, the Richelou bar, 235 00:14:50,680 --> 00:14:55,160 Speaker 1: and there was something that like a glass on the 236 00:14:55,200 --> 00:14:58,920 Speaker 1: table that on the bar top brother that resembled, you 237 00:14:58,960 --> 00:15:00,680 Speaker 1: know something. It was like a brown spirits. It kind 238 00:15:00,680 --> 00:15:02,440 Speaker 1: of looks like a sas rack or you know whatever. 239 00:15:02,480 --> 00:15:05,640 Speaker 1: It was something, and it was sort of half full, 240 00:15:06,480 --> 00:15:10,960 Speaker 1: and he was, you know, spot checking some counts. And 241 00:15:11,600 --> 00:15:14,000 Speaker 1: thirty minutes later he looks back and he says he 242 00:15:14,080 --> 00:15:16,320 Speaker 1: was the only one in there and the whole thing, 243 00:15:16,440 --> 00:15:18,960 Speaker 1: like all of the spirit is gone. So the glasses 244 00:15:19,120 --> 00:15:23,400 Speaker 1: totally empty, and he had that same like hair raising 245 00:15:23,680 --> 00:15:27,280 Speaker 1: I'm getting out of here situation as story number one. 246 00:15:28,200 --> 00:15:32,960 Speaker 1: That's always go to. She shared story number two in 247 00:15:33,000 --> 00:15:37,720 Speaker 1: that Mardi Grass episode post credits. Yeah, so if you 248 00:15:37,760 --> 00:15:41,040 Speaker 1: didn't hear it, then you're gonna you're you've got some homework. 249 00:15:41,160 --> 00:15:46,160 Speaker 1: We call it Marvel post credit scene. K, that's exactly 250 00:15:46,160 --> 00:15:50,280 Speaker 1: what we are. Um, but yes, here, here's the third. Story. 251 00:15:50,360 --> 00:15:52,720 Speaker 1: Number three is that there's a party. And this was 252 00:15:52,760 --> 00:15:55,840 Speaker 1: just a couple of years ago. They were having cocktails 253 00:15:55,840 --> 00:15:57,840 Speaker 1: in one space and then moving on to another space 254 00:15:58,000 --> 00:16:01,840 Speaker 1: to have a seated dinner. And I was downstairs and 255 00:16:02,000 --> 00:16:05,000 Speaker 1: one of the captain of the of the party came 256 00:16:05,040 --> 00:16:07,520 Speaker 1: down and this would be an odd thing for him 257 00:16:07,560 --> 00:16:11,760 Speaker 1: to come and like seek me out. So he was, um, 258 00:16:11,840 --> 00:16:14,040 Speaker 1: he looked kind of like a little frazzled. He's like, 259 00:16:14,080 --> 00:16:18,120 Speaker 1: we have a guess who's very upset. Of course, I'm like, okay, well, 260 00:16:18,160 --> 00:16:21,520 Speaker 1: what's the problem. That they've taken a picture? And it 261 00:16:21,640 --> 00:16:24,880 Speaker 1: was still digital camera so this was long ago, but 262 00:16:24,960 --> 00:16:27,600 Speaker 1: not that long ago, right, so it wasn't on an iPhone, 263 00:16:27,640 --> 00:16:29,760 Speaker 1: but you know where digital cameras were still a thing, 264 00:16:30,120 --> 00:16:33,240 Speaker 1: and so they've taken a picture, you know, like as 265 00:16:33,280 --> 00:16:35,200 Speaker 1: you all would, the three of you, I would take 266 00:16:35,200 --> 00:16:37,120 Speaker 1: a picture of you all, just like a candid kind 267 00:16:37,160 --> 00:16:39,240 Speaker 1: of photo. So she goes back and she looks at 268 00:16:39,240 --> 00:16:44,040 Speaker 1: the photo and there's a bust of so so just 269 00:16:44,160 --> 00:16:49,480 Speaker 1: a bust next to them, and it looks like almost 270 00:16:49,520 --> 00:16:51,800 Speaker 1: like an old waiter. So it's a tuxedo, like you 271 00:16:51,840 --> 00:16:54,080 Speaker 1: can tell this kind of a tuxedo. You you can't 272 00:16:54,080 --> 00:16:58,000 Speaker 1: see any waist down um, and he looks like, you know, 273 00:16:58,240 --> 00:17:01,960 Speaker 1: I don't know, nineteen twenties is looking but like a 274 00:17:02,120 --> 00:17:06,040 Speaker 1: bust and faint, but you can see it, you can 275 00:17:06,080 --> 00:17:09,400 Speaker 1: make it out. And so this woman is like freaking 276 00:17:09,480 --> 00:17:14,400 Speaker 1: out once, silly kind of situation, and I just you know, 277 00:17:14,800 --> 00:17:18,000 Speaker 1: we just had a calmer down and just say it's friendly. 278 00:17:18,080 --> 00:17:21,400 Speaker 1: Don't worry. But I saw it too. It was amazing. 279 00:17:21,880 --> 00:17:25,800 Speaker 1: It was amazing. So stuff like that. They're here, I'm sure, 280 00:17:26,119 --> 00:17:34,440 Speaker 1: but they're nice. Nobody's died from them or anything. Our 281 00:17:34,480 --> 00:17:38,000 Speaker 1: next tale comes from Christopher Horner, general manager at the 282 00:17:38,040 --> 00:17:40,000 Speaker 1: Bomb Bay Club, a cocktail lounge in the heart of 283 00:17:40,000 --> 00:17:44,800 Speaker 1: the French Quarter. And this ghost has a pamphlet about 284 00:17:44,800 --> 00:17:47,400 Speaker 1: her in the restaurant. If you go there, you can yeah, 285 00:17:47,680 --> 00:17:50,840 Speaker 1: pick one up for yourself. You'll have a ghost here, Yes, 286 00:17:50,840 --> 00:17:54,480 Speaker 1: we do. You can you tell us about the ghost? Wow? Yeah, 287 00:17:54,800 --> 00:17:59,800 Speaker 1: I can. Um. The booth right behind you, it's actually 288 00:18:00,000 --> 00:18:05,080 Speaker 1: behind you, is where she hangs out. It's a woman, 289 00:18:05,600 --> 00:18:12,880 Speaker 1: and she is um supposed to be a former madam, 290 00:18:12,960 --> 00:18:16,960 Speaker 1: and because this area of town at one time, uh 291 00:18:17,840 --> 00:18:23,040 Speaker 1: entertained those folks, and uh, she is supposed to be 292 00:18:23,160 --> 00:18:29,440 Speaker 1: very protective of women. And I think she's a um 293 00:18:30,160 --> 00:18:32,960 Speaker 1: I think they call a passive ghost. She's not mean 294 00:18:33,119 --> 00:18:36,720 Speaker 1: or anything like that, unless you have a gentleman who 295 00:18:36,800 --> 00:18:41,080 Speaker 1: is being rude to a lady. And there's been stories 296 00:18:41,119 --> 00:18:43,800 Speaker 1: where drinks have fallen on the guys, and and and 297 00:18:43,960 --> 00:18:47,040 Speaker 1: and that type of thing. I think we've all had 298 00:18:47,480 --> 00:18:50,800 Speaker 1: points where we thought we saw her. I saw her 299 00:18:50,840 --> 00:18:54,399 Speaker 1: walking through here one day, um in the blue dress. 300 00:18:54,400 --> 00:18:57,560 Speaker 1: I'll never forget it. And I was doing one here. 301 00:18:59,680 --> 00:19:02,359 Speaker 1: We got little stories here that we've we've had and 302 00:19:02,400 --> 00:19:06,360 Speaker 1: we've seen the candle on the table was blown out 303 00:19:06,440 --> 00:19:08,760 Speaker 1: and all the table candles were blown out and came 304 00:19:08,800 --> 00:19:10,919 Speaker 1: out here and that candles led again, you know for 305 00:19:10,960 --> 00:19:13,800 Speaker 1: some reason, you know, just those little things like that. 306 00:19:14,440 --> 00:19:17,760 Speaker 1: This whole city has got so many great haunted stories 307 00:19:17,800 --> 00:19:23,240 Speaker 1: and everything. That's why cemetery tours are here. I was 308 00:19:23,280 --> 00:19:28,160 Speaker 1: standing right over there by the bar, and um, when 309 00:19:28,480 --> 00:19:31,679 Speaker 1: we're talking to the bartenders, and employees were talking to 310 00:19:31,680 --> 00:19:36,160 Speaker 1: the bartenders. Uh. The other employees walking behind you always 311 00:19:36,200 --> 00:19:37,600 Speaker 1: put their hand on you, just to let you know 312 00:19:37,680 --> 00:19:39,800 Speaker 1: they're behind you because they got a tray or something. 313 00:19:40,000 --> 00:19:42,199 Speaker 1: And one day I had that hand put on me 314 00:19:42,240 --> 00:19:43,760 Speaker 1: and kind of pushed a little bit. So I pushed 315 00:19:44,119 --> 00:19:46,240 Speaker 1: forward so they can get by. Turnround. There's no one 316 00:19:46,240 --> 00:19:50,639 Speaker 1: there at all. And uh. And and it's so funny 317 00:19:50,720 --> 00:19:53,600 Speaker 1: because it came from right from that move. I felt it. 318 00:19:53,560 --> 00:19:59,960 Speaker 1: It came right from that book. I know. Um, we've 319 00:20:00,240 --> 00:20:04,600 Speaker 1: we've had propose little wits that's like that. Oh that's 320 00:20:04,600 --> 00:20:10,960 Speaker 1: so great. Um, I'm just genuinely delighted by that. Her name, 321 00:20:11,000 --> 00:20:15,440 Speaker 1: by the way, didn't to mention that good. Yeah, yeah, 322 00:20:15,640 --> 00:20:18,399 Speaker 1: we can make sure she gets proper to. Don't want 323 00:20:18,400 --> 00:20:22,000 Speaker 1: to make Sophie and great a Nope, nope, because we 324 00:20:22,040 --> 00:20:27,720 Speaker 1: don't believe in ghosts. But I take the risk. Yeah. 325 00:20:27,800 --> 00:20:29,960 Speaker 1: We went on one of those cemetery tours of St. 326 00:20:29,960 --> 00:20:33,600 Speaker 1: Louis Number one, the final resting place of Marie Lavaux 327 00:20:33,880 --> 00:20:38,840 Speaker 1: and Nicholas Cage if he ever dies, If he ever dies, 328 00:20:39,280 --> 00:20:42,360 Speaker 1: it's part of the part and parcel. Yes. Uh. One 329 00:20:42,400 --> 00:20:44,040 Speaker 1: thing that we do want to make clear here in 330 00:20:44,080 --> 00:20:48,200 Speaker 1: the middle of this our ghost story SEGMENTUM, is that like, like, 331 00:20:48,720 --> 00:20:51,200 Speaker 1: we do love this kind of thing, but we are 332 00:20:51,760 --> 00:20:56,119 Speaker 1: food podcast professionals, um semi professionals anyway, Like like, we 333 00:20:56,160 --> 00:20:59,119 Speaker 1: didn't go into every interview going like, hey, y'all tell 334 00:20:59,200 --> 00:21:02,040 Speaker 1: us your ghost story is your New Orleans. Um. But 335 00:21:03,440 --> 00:21:06,720 Speaker 1: the ghost stories came to us, they did, and we 336 00:21:06,800 --> 00:21:10,720 Speaker 1: only started asking the question after one of our interviewees 337 00:21:11,040 --> 00:21:14,880 Speaker 1: surprised us with one. In the middle of the interview. 338 00:21:15,320 --> 00:21:18,639 Speaker 1: Amy Sin's, the chef and owner of Langoa, which is 339 00:21:18,680 --> 00:21:22,639 Speaker 1: a food entertainment company, presented us with a ghost during 340 00:21:22,680 --> 00:21:25,800 Speaker 1: the interview. Um, okay, we we spoke a little bit 341 00:21:25,800 --> 00:21:28,160 Speaker 1: about it in the studio with Dylan. When we got back, 342 00:21:30,960 --> 00:21:36,400 Speaker 1: she produced the spaghetti ghost. That's one of my favorite 343 00:21:36,440 --> 00:21:40,200 Speaker 1: parts of any interview we've ever done. She just comes out, 344 00:21:40,640 --> 00:21:46,040 Speaker 1: puts on the table in front of us spaghetti inside 345 00:21:46,160 --> 00:21:50,520 Speaker 1: like a tupperware. Um. And and and this is I 346 00:21:50,600 --> 00:21:52,760 Speaker 1: mean she stops the interview. She goes, oh, hold on, 347 00:21:53,240 --> 00:21:55,760 Speaker 1: let me get something. I'll be right back, and she 348 00:21:55,880 --> 00:22:00,280 Speaker 1: produces this packaged and by spaghetti, I mean, you know, 349 00:22:00,320 --> 00:22:04,480 Speaker 1: just like a pack of noodles, dry dry noodles in 350 00:22:04,480 --> 00:22:07,640 Speaker 1: the package and yeah, inside this tupperware, and it has 351 00:22:07,720 --> 00:22:12,520 Speaker 1: this painter's tape on the tupperware um that says, oh goodness, 352 00:22:12,560 --> 00:22:15,240 Speaker 1: let me find me, let me find my picture, so 353 00:22:15,320 --> 00:22:17,879 Speaker 1: I don't miss quote. We don't want to make a 354 00:22:17,920 --> 00:22:22,000 Speaker 1: quote the spaghetti ghost. Never miss quote the tupperware. M hm, 355 00:22:22,200 --> 00:22:24,200 Speaker 1: he travels. I don't want to get on his pad side. No, 356 00:22:24,359 --> 00:22:29,080 Speaker 1: that's right. It says we love, we heart Mr Ferrara, 357 00:22:29,840 --> 00:22:32,159 Speaker 1: and then the second piece of tape says cheers to 358 00:22:32,200 --> 00:22:35,520 Speaker 1: our good luck ghost and has a smiley face. So 359 00:22:35,600 --> 00:22:39,680 Speaker 1: we had questions, as you probably do. She answered all 360 00:22:39,720 --> 00:22:43,640 Speaker 1: of them. She did. She had quite the story. I mean, 361 00:22:43,680 --> 00:22:47,280 Speaker 1: I never imagined we would I have a spaghetti ghost 362 00:22:47,280 --> 00:22:49,560 Speaker 1: come up in an interview. I I never predicted it. 363 00:22:50,359 --> 00:22:54,160 Speaker 1: And yet and yet, and I mean from there on out, 364 00:22:54,160 --> 00:22:56,320 Speaker 1: it was just like, well, we have to ask everyone 365 00:22:56,600 --> 00:23:07,640 Speaker 1: ghosts exactly see professionals. But okay, okay, okay, let's get 366 00:23:07,640 --> 00:23:13,160 Speaker 1: to the story of Mr. From Amy sense. I'm distracted 367 00:23:13,160 --> 00:23:18,280 Speaker 1: by the spaghetti ghost, could you so, I will be 368 00:23:18,320 --> 00:23:21,560 Speaker 1: more than happy to introduce you to please please. So 369 00:23:21,920 --> 00:23:26,040 Speaker 1: the building that we're in UM is from eighteen fifty 370 00:23:26,560 --> 00:23:30,160 Speaker 1: and whenever I was renovating it, I felt like there 371 00:23:30,240 --> 00:23:32,800 Speaker 1: was a ghost here, like to the point that I 372 00:23:32,840 --> 00:23:35,840 Speaker 1: would come in and say good morning. Because if you 373 00:23:35,920 --> 00:23:38,920 Speaker 1: have a ghost, you want it to like you exactly. Yeah, 374 00:23:39,040 --> 00:23:41,720 Speaker 1: be polite. Yeah, I mean the last thing you want 375 00:23:41,720 --> 00:23:43,240 Speaker 1: to do is upset the ghost. That you have to 376 00:23:43,280 --> 00:23:45,800 Speaker 1: spend every day that's a work. I mean, you're in 377 00:23:45,840 --> 00:23:50,879 Speaker 1: its house. So I did um ancestor dot com search 378 00:23:51,000 --> 00:23:53,800 Speaker 1: on the building and pulled all the census records and 379 00:23:53,800 --> 00:23:55,879 Speaker 1: I had a list of all the names of the 380 00:23:55,960 --> 00:23:58,400 Speaker 1: people who lived here. And I had a lady who 381 00:23:58,400 --> 00:24:01,720 Speaker 1: came over for brunch and she said, guess what a 382 00:24:01,920 --> 00:24:05,320 Speaker 1: president of the New Orleans per Normal Society. If you 383 00:24:05,400 --> 00:24:07,840 Speaker 1: give me the keys to your building and you agree 384 00:24:07,880 --> 00:24:10,520 Speaker 1: to not be there, I'll do a hunt. And my 385 00:24:10,600 --> 00:24:14,359 Speaker 1: husband is always like, Amy, you're crazy, Like have you 386 00:24:14,400 --> 00:24:17,000 Speaker 1: lost your minds? You just gave your keys to stranger. 387 00:24:17,960 --> 00:24:20,399 Speaker 1: Oh it is not a stranger. We had, you know, 388 00:24:20,480 --> 00:24:23,280 Speaker 1: we had brab fine, you know, and they're probably my 389 00:24:23,359 --> 00:24:27,960 Speaker 1: cousin somewhere in deep down the line, it's Louisiana. So um, 390 00:24:27,960 --> 00:24:30,080 Speaker 1: so I said, if it's not here, don't invite it. 391 00:24:30,160 --> 00:24:32,520 Speaker 1: If it's not nice, I don't want to know about it. 392 00:24:32,880 --> 00:24:35,920 Speaker 1: And then here's the list of names. And she called 393 00:24:35,960 --> 00:24:37,920 Speaker 1: me at like two thirty in the morning and said 394 00:24:38,200 --> 00:24:41,479 Speaker 1: we talked to Mr Ferrara, Like, oh my god. So 395 00:24:41,560 --> 00:24:46,040 Speaker 1: they had an audio recording clear as day. You hear say, 396 00:24:46,200 --> 00:24:48,760 Speaker 1: is that you missed her Ferraura and he's like what 397 00:24:49,080 --> 00:24:52,240 Speaker 1: he's like, you know, talking, but you can't really hear 398 00:24:52,920 --> 00:24:57,879 Speaker 1: like what he's saying because she's asking questions. So um, 399 00:24:58,080 --> 00:25:00,960 Speaker 1: turns out here ran an illegal gamp lingering out of 400 00:25:01,000 --> 00:25:04,280 Speaker 1: the building and there was a law in New Orleans 401 00:25:04,359 --> 00:25:07,520 Speaker 1: that you could not sell alcohol to women, and he 402 00:25:07,600 --> 00:25:10,720 Speaker 1: was arrested for that. So every time I opened a 403 00:25:10,720 --> 00:25:13,480 Speaker 1: bottle of wine in the building, I say cheers to 404 00:25:13,680 --> 00:25:18,159 Speaker 1: Mr Ferrara. And for about six months, my mom was 405 00:25:18,240 --> 00:25:20,200 Speaker 1: ill and I took six months off, so I kind 406 00:25:20,240 --> 00:25:24,400 Speaker 1: of I wasn't here. And because New Orleans is full 407 00:25:24,440 --> 00:25:27,840 Speaker 1: of crazy people, I got a text message from a 408 00:25:27,920 --> 00:25:32,680 Speaker 1: lady who is I affectionately called crazy because everyone else 409 00:25:32,720 --> 00:25:36,280 Speaker 1: would just say that we're crazy. But she sent me 410 00:25:36,320 --> 00:25:38,119 Speaker 1: a text and she said, you need to go to 411 00:25:38,200 --> 00:25:42,320 Speaker 1: your building. Your spirit is sad. He doesn't know where 412 00:25:42,400 --> 00:25:46,480 Speaker 1: you've been and why you left. And I'm like, oh 413 00:25:46,520 --> 00:25:48,760 Speaker 1: my God, tell the building to get in line. I 414 00:25:48,800 --> 00:25:54,040 Speaker 1: have emails, I have phone calls. So of course the 415 00:25:54,080 --> 00:25:56,720 Speaker 1: next morning I came to talk to the building and 416 00:25:56,760 --> 00:26:00,199 Speaker 1: I said, Mr Ferrara, have three choices. You can go 417 00:26:00,280 --> 00:26:04,320 Speaker 1: to the light, you can stay here. Or jokingly, I 418 00:26:04,400 --> 00:26:08,119 Speaker 1: had a pack of New Orleans made luxury and macaroni. 419 00:26:08,200 --> 00:26:11,600 Speaker 1: It's just a Sicilian brand at a spaghetti and I said, 420 00:26:11,760 --> 00:26:14,639 Speaker 1: or you can jump in this pack of spaghetti and 421 00:26:14,680 --> 00:26:16,679 Speaker 1: you could just come with me everywhere I go and 422 00:26:16,760 --> 00:26:19,800 Speaker 1: hang out. And so I go home with a pack 423 00:26:19,800 --> 00:26:22,080 Speaker 1: of spaghetti and I tell my husband and he's like, 424 00:26:22,160 --> 00:26:26,320 Speaker 1: you've lost your mind. You're nuts. He's like, you talked 425 00:26:26,400 --> 00:26:28,919 Speaker 1: to a ghost, you told it to jump in spaghetti, 426 00:26:29,160 --> 00:26:32,040 Speaker 1: and you brought the spaghetti to our house. And it's 427 00:26:32,080 --> 00:26:36,879 Speaker 1: like yes. So I started bringing the spaghetti with me everywhere, 428 00:26:37,600 --> 00:26:42,520 Speaker 1: uh to events, cooking classes, things all over town. I 429 00:26:42,520 --> 00:26:46,119 Speaker 1: had never told the lady what I did. I didn't 430 00:26:46,160 --> 00:26:49,080 Speaker 1: want her to know that. I embraced that level and 431 00:26:49,520 --> 00:26:52,679 Speaker 1: so I About a month later, she sent me a 432 00:26:52,760 --> 00:26:56,080 Speaker 1: message that said Mr ferrar is having so much fun 433 00:26:56,200 --> 00:26:59,800 Speaker 1: traveling and meeting new people. And I'm like, oh my god, 434 00:26:59,840 --> 00:27:03,680 Speaker 1: he lives in the spaghetti. So this is Mr Ferrara. 435 00:27:04,240 --> 00:27:07,679 Speaker 1: He lives in the spaghetti. My husband bought him a 436 00:27:07,880 --> 00:27:13,720 Speaker 1: protective plastic case. That's probably nothing would happen. And um, 437 00:27:13,760 --> 00:27:16,359 Speaker 1: so I bring him and my clients get to meet him. 438 00:27:16,480 --> 00:27:18,919 Speaker 1: And just recently I went to a conference and in 439 00:27:19,040 --> 00:27:21,800 Speaker 1: Portland and my chefs were like, you should bring him 440 00:27:21,800 --> 00:27:24,679 Speaker 1: on a road trip. So I threw him in my suitcase. 441 00:27:24,720 --> 00:27:26,920 Speaker 1: And when I got to the hotel he had been 442 00:27:26,960 --> 00:27:31,080 Speaker 1: inspected by T s A. So I'm sure he has 443 00:27:31,160 --> 00:27:35,480 Speaker 1: lots of stories about his travels, but unfortunately I have 444 00:27:35,560 --> 00:27:39,120 Speaker 1: not been able to hear them. Oh well, it's so 445 00:27:39,160 --> 00:27:44,840 Speaker 1: good to meet you, Mr Ferra as far as ghost 446 00:27:44,840 --> 00:27:49,399 Speaker 1: stories go, and I have heard my fair share you 447 00:27:49,440 --> 00:27:52,560 Speaker 1: are a connoisseur. Yeah I am. That is a pretty 448 00:27:52,560 --> 00:27:57,040 Speaker 1: good one. I love it. It's it's one of my 449 00:27:57,080 --> 00:28:01,199 Speaker 1: favorite things that has ever happened during an interview to 450 00:28:01,440 --> 00:28:04,239 Speaker 1: highlight of my professional career. I'm not even joking. I 451 00:28:04,320 --> 00:28:07,480 Speaker 1: love it. Um, Okay, but we we do have some 452 00:28:07,520 --> 00:28:10,800 Speaker 1: more non ghost related things for you. Um but first 453 00:28:10,960 --> 00:28:12,479 Speaker 1: we have one more quick break for a word from 454 00:28:12,480 --> 00:28:25,359 Speaker 1: our sponsor, and we're back. Thank you sponsor, Yes, thank you. 455 00:28:26,200 --> 00:28:30,040 Speaker 1: We are rather our interviewees have a few parting thoughts 456 00:28:30,240 --> 00:28:34,920 Speaker 1: before we close out here. One aspect of savers whole thesis. 457 00:28:35,280 --> 00:28:37,960 Speaker 1: What we're all about is how food and drink brings 458 00:28:37,960 --> 00:28:41,120 Speaker 1: people together. And for me personally, I couldn't have asked 459 00:28:41,160 --> 00:28:43,920 Speaker 1: for a better city to exemplify that than New Orleans. 460 00:28:43,920 --> 00:28:46,200 Speaker 1: And that's not saying such a city doesn't exist, oh sure, 461 00:28:46,520 --> 00:28:50,000 Speaker 1: or at least one that couldn't compete with New Orleans doesn't. 462 00:28:50,520 --> 00:28:54,440 Speaker 1: But New Orleans would be hard to beat. The generational restaurants, 463 00:28:54,520 --> 00:28:59,360 Speaker 1: the community events and festivals, festivals upon festivals, the neighborhoods. 464 00:28:59,480 --> 00:29:02,560 Speaker 1: Food is communal and shared in a way I personally 465 00:29:02,800 --> 00:29:05,320 Speaker 1: rarely have ever experienced in my small town or now 466 00:29:05,360 --> 00:29:09,840 Speaker 1: in my big city. Here's Bryson and Isaac again everyone 467 00:29:09,840 --> 00:29:12,480 Speaker 1: in New Orleans. I think it's a socialite and we 468 00:29:12,880 --> 00:29:15,560 Speaker 1: all care about each other and care about the community. 469 00:29:16,280 --> 00:29:20,480 Speaker 1: And you know it's men. We're not so insular as 470 00:29:20,520 --> 00:29:24,920 Speaker 1: like familiar group of familiar words. Um, like little blocks 471 00:29:25,440 --> 00:29:29,440 Speaker 1: will get together and support each other as families and friends. 472 00:29:30,120 --> 00:29:32,960 Speaker 1: And I just haven't seen that really in many of 473 00:29:32,960 --> 00:29:37,640 Speaker 1: the other places that I've lived. People neighborhoods meet something here, 474 00:29:38,440 --> 00:29:42,000 Speaker 1: they really do. That's the bill place a big wolf. 475 00:29:43,480 --> 00:29:45,600 Speaker 1: And if we don't have family us, we make reservations. 476 00:29:45,640 --> 00:29:51,880 Speaker 1: That's right, whether it's restaurants or just entire neighborhood blocks. 477 00:29:52,040 --> 00:29:54,920 Speaker 1: Food is a huge part of the sense of community. 478 00:29:55,400 --> 00:29:57,880 Speaker 1: More than one person we talked to brought up crawfish 479 00:29:57,920 --> 00:30:00,160 Speaker 1: boils um, you know, the big social act to be 480 00:30:00,400 --> 00:30:03,560 Speaker 1: with food and drink at the center. I love a 481 00:30:03,560 --> 00:30:08,440 Speaker 1: good profits boiled. Even though I am awful at eating profits. 482 00:30:08,560 --> 00:30:11,480 Speaker 1: I always injure myself I do too. There will be blood, 483 00:30:11,480 --> 00:30:14,800 Speaker 1: I always, I say. One of our interviewees described it 484 00:30:14,880 --> 00:30:18,560 Speaker 1: as kind of a race. Or take this description from 485 00:30:18,600 --> 00:30:21,760 Speaker 1: Isaac Can imagine this. You're in your shorts, you have 486 00:30:21,840 --> 00:30:23,880 Speaker 1: beer hand in your hand, you have a hat, You're 487 00:30:23,920 --> 00:30:26,400 Speaker 1: boiling sixty pounds of crawl fish in a big giant pot. 488 00:30:26,680 --> 00:30:30,160 Speaker 1: As children running around, there's uncle's telling jokes, there's women gossiping, 489 00:30:30,560 --> 00:30:34,240 Speaker 1: there's naughty games being played. I'm sorry, they're inappropriately dangerous 490 00:30:34,240 --> 00:30:38,560 Speaker 1: games being played, um, lies told, probably some music playing. 491 00:30:38,640 --> 00:30:40,840 Speaker 1: It's a gathering of people and I think that's what 492 00:30:41,320 --> 00:30:45,480 Speaker 1: New Orleans and South Louisiana embraces a lot, the community gathering, 493 00:30:45,640 --> 00:30:48,280 Speaker 1: having a good time, having the journey, cutting up a 494 00:30:48,280 --> 00:30:52,080 Speaker 1: little bit, and not taking the self too seriously. On 495 00:30:52,080 --> 00:30:54,280 Speaker 1: one of the first lift rides we took into the 496 00:30:54,280 --> 00:30:57,080 Speaker 1: French Quarter, the lift driver pulled up next to someone 497 00:30:57,120 --> 00:30:59,560 Speaker 1: and I thought there was about to be like an altercation, Yeah, 498 00:30:59,600 --> 00:31:01,200 Speaker 1: because the way that he rolled down the window and 499 00:31:01,240 --> 00:31:05,600 Speaker 1: he was like hey hey. But then what he said was, 500 00:31:06,560 --> 00:31:08,720 Speaker 1: why aren't you at the restaurant? How is the new 501 00:31:08,720 --> 00:31:13,760 Speaker 1: opening going? Like everyone we spoke to had food recommendations, 502 00:31:14,080 --> 00:31:18,160 Speaker 1: um and they were almost all different, which was a 503 00:31:18,160 --> 00:31:23,080 Speaker 1: wonderful problem we had to tackle five days, all these recommendations. 504 00:31:23,280 --> 00:31:27,320 Speaker 1: Where do we eat? Amy spoke to this, Yeah, food 505 00:31:27,440 --> 00:31:30,520 Speaker 1: is our life. It is pretty much all we talk 506 00:31:30,600 --> 00:31:32,640 Speaker 1: about and the one thing that you have in common 507 00:31:32,680 --> 00:31:36,400 Speaker 1: with everybody you meet because everybody has to eat, so 508 00:31:36,520 --> 00:31:39,200 Speaker 1: you can always find common ground whether you agree on 509 00:31:39,240 --> 00:31:42,120 Speaker 1: anything or not, you can agree that you have to eat. 510 00:31:42,720 --> 00:31:46,280 Speaker 1: And uh So, growing up in South Louisiana, everything revolved 511 00:31:46,320 --> 00:31:52,480 Speaker 1: around food. Every special occasion every Sunday dinner, and it 512 00:31:52,560 --> 00:31:55,840 Speaker 1: was all about bringing people to the table, friends, family, 513 00:31:56,240 --> 00:32:01,520 Speaker 1: and eating. I can relate so much. I spend an 514 00:32:01,520 --> 00:32:03,880 Speaker 1: embarrassing amount of my time thinking about food, and not 515 00:32:03,960 --> 00:32:06,440 Speaker 1: just because I worked on this podcast. A lot of 516 00:32:06,440 --> 00:32:10,240 Speaker 1: people do. I mean, especially in cities that are blessed 517 00:32:10,240 --> 00:32:13,040 Speaker 1: with amazing food scenes like like New Orleans. Um. And 518 00:32:13,520 --> 00:32:16,120 Speaker 1: a part of it has to do with a thread 519 00:32:16,160 --> 00:32:19,960 Speaker 1: that's been throughout these these episodes, these dishes that are 520 00:32:20,000 --> 00:32:25,520 Speaker 1: now celebrated that rows out of necessity and community. Here's 521 00:32:25,520 --> 00:32:31,360 Speaker 1: pepper again. And we've always been a city that, for 522 00:32:31,520 --> 00:32:34,800 Speaker 1: better or for worse, that we are all about talking 523 00:32:34,800 --> 00:32:37,560 Speaker 1: about food, just like you long ago, okay, anybody, you 524 00:32:37,560 --> 00:32:40,600 Speaker 1: can stop anybody and you have a long conversation about food. 525 00:32:41,280 --> 00:32:44,440 Speaker 1: We talk about what you're eating for dinner over lunch, 526 00:32:44,880 --> 00:32:48,600 Speaker 1: where you talk about where you where you got the best, 527 00:32:48,720 --> 00:32:50,960 Speaker 1: the best that you've ever had of the same thing 528 00:32:50,960 --> 00:32:53,680 Speaker 1: while you're eating it. Because that's just it's very much 529 00:32:53,680 --> 00:32:57,560 Speaker 1: a part of who we are. So I think that, honestly, Um, 530 00:32:57,600 --> 00:33:00,360 Speaker 1: that sense of community came from not having and when 531 00:33:00,400 --> 00:33:02,280 Speaker 1: you don't you don't have, and I don't have. We 532 00:33:02,400 --> 00:33:06,080 Speaker 1: pulled together and we can make we can make stone soup, 533 00:33:07,680 --> 00:33:10,120 Speaker 1: and that community and the role of food plays in 534 00:33:10,160 --> 00:33:14,280 Speaker 1: bringing us together and starting conversations is important to all 535 00:33:14,360 --> 00:33:17,000 Speaker 1: of us. According to Howard, you can see that really 536 00:33:17,000 --> 00:33:21,200 Speaker 1: play out in the South, even though no matter how 537 00:33:21,240 --> 00:33:26,520 Speaker 1: divide the South was in terms of food, like people 538 00:33:26,520 --> 00:33:31,040 Speaker 1: will cross over. You will find instances where if food 539 00:33:31,040 --> 00:33:33,920 Speaker 1: would bring people together. I think that's something I think 540 00:33:34,040 --> 00:33:37,280 Speaker 1: is unique about the South. Well, food brings people together everywhere, 541 00:33:37,320 --> 00:33:41,440 Speaker 1: but the South, with his dark history of slavery, food 542 00:33:41,440 --> 00:33:44,600 Speaker 1: has a It has the ability to bring people together 543 00:33:44,600 --> 00:33:48,200 Speaker 1: to have a conversation, and hopefully those conversations will help 544 00:33:48,280 --> 00:33:51,200 Speaker 1: to make the South better, make it more one unit. 545 00:33:52,040 --> 00:33:54,680 Speaker 1: They can help people understand people differences. Is also there 546 00:33:55,360 --> 00:34:01,600 Speaker 1: the similarities. We'll leave the closing quote to me. And 547 00:34:02,400 --> 00:34:07,040 Speaker 1: there's something about the city that just embraces you, and 548 00:34:07,120 --> 00:34:10,400 Speaker 1: when you embrace it back, you can't leave. And I 549 00:34:10,520 --> 00:34:13,040 Speaker 1: tell people from out of town, if this is your 550 00:34:13,120 --> 00:34:16,280 Speaker 1: third visit, I have a guy because you're probably looking 551 00:34:16,320 --> 00:34:19,439 Speaker 1: for real estate because New Orleans has called you. And 552 00:34:20,280 --> 00:34:25,359 Speaker 1: there's something about the total dysfunction of this city that 553 00:34:25,520 --> 00:34:29,399 Speaker 1: is charming and you just can't get away from it. 554 00:34:32,320 --> 00:34:35,160 Speaker 1: So we come to the conclusion of our New Orleans 555 00:34:35,200 --> 00:34:38,840 Speaker 1: mini series. We're kind of because again, lots of bonus 556 00:34:38,880 --> 00:34:42,960 Speaker 1: content forthcoming. Hopefully we'll make it back one day because 557 00:34:43,000 --> 00:34:45,480 Speaker 1: there are so many topics loft to uncover, and so 558 00:34:45,480 --> 00:34:47,080 Speaker 1: many things that we didn't get to eat. So many 559 00:34:47,080 --> 00:34:49,120 Speaker 1: people we didn't get to talk to you. Oh goodness, yeah, 560 00:34:49,160 --> 00:34:52,640 Speaker 1: that oyster guy, the oyster the one that got away. 561 00:34:53,600 --> 00:34:56,760 Speaker 1: But in the meantime, you can contact us via email 562 00:34:56,800 --> 00:34:59,640 Speaker 1: at Hello at saberpod dot com. Tell us where we 563 00:34:59,640 --> 00:35:04,719 Speaker 1: should go experience as we speak, the powers at your fingertips. 564 00:35:05,400 --> 00:35:07,520 Speaker 1: You can also find us on social media. We are 565 00:35:07,560 --> 00:35:11,600 Speaker 1: on Twitter, Instagram, and Facebook at savor Pod. We do 566 00:35:11,719 --> 00:35:13,880 Speaker 1: hope to hear from you. Thank you so much to 567 00:35:13,920 --> 00:35:17,080 Speaker 1: our super producers Dylan Fagan and Andrew Howard, our executive 568 00:35:17,080 --> 00:35:21,360 Speaker 1: producer Christopher Hasiotis, and all of our wonderful interviewees. Also, 569 00:35:21,440 --> 00:35:22,960 Speaker 1: thank you to the people who put us in touch 570 00:35:23,000 --> 00:35:26,840 Speaker 1: with those folks, Wesley Jansen, Sandy Gomez, Laura Noel, Lauren 571 00:35:26,880 --> 00:35:30,240 Speaker 1: Bush Singer, and Annabelle Mendez. Thank you to you for listening, 572 00:35:30,239 --> 00:35:31,879 Speaker 1: and we hope that lots more good things are coming 573 00:35:31,880 --> 00:35:42,400 Speaker 1: your way. I believe, but it's also where Nicholas cages 574 00:35:43,080 --> 00:35:47,040 Speaker 1: future resting places if he ever dies, if he ever dies, 575 00:35:47,120 --> 00:35:49,279 Speaker 1: he ever dies. My favorite part of this so it's 576 00:35:49,320 --> 00:35:53,160 Speaker 1: a big pyramid, right. My favorite part is according to 577 00:35:53,239 --> 00:36:01,759 Speaker 1: this tour, he was inspired during National Treasure and I 578 00:36:01,960 --> 00:36:03,880 Speaker 1: R S took two of his houses, but they couldn't 579 00:36:03,920 --> 00:36:07,640 Speaker 1: take the tune. It's still legally his and it's covered 580 00:36:07,680 --> 00:36:13,880 Speaker 1: in kisses. They have the private from his cold dead hand, 581 00:36:13,920 --> 00:36:16,680 Speaker 1: some coulted hands. We had a lot of ideas for 582 00:36:16,800 --> 00:36:20,400 Speaker 1: Nick Cage movies, like replacing Obi One with Nicholas Cage. 583 00:36:21,120 --> 00:36:27,400 Speaker 1: Somebody do that please, I mean, the opportunities are endless, 584 00:36:29,440 --> 00:36:34,799 Speaker 1: and yeah, let's walking around all going on. We had 585 00:36:34,800 --> 00:36:37,960 Speaker 1: a lot of great ideas. We did Nicholas Cage. If 586 00:36:37,960 --> 00:36:40,719 Speaker 1: you're listening, I mean, you can have these for free. 587 00:36:40,960 --> 00:36:43,400 Speaker 1: Yeah yeah, this is our gift to you for giving 588 00:36:43,440 --> 00:36:46,720 Speaker 1: us so many gifts. You have you have indeed yeah 589 00:36:47,160 --> 00:36:50,279 Speaker 1: um he He used to own the Madame LaLaurie House, 590 00:36:50,320 --> 00:36:52,799 Speaker 1: which is one of the most haunted buildings in New 591 00:36:52,880 --> 00:36:55,919 Speaker 1: Orleans and night it is American Horse Store number three. 592 00:36:55,960 --> 00:36:58,960 Speaker 1: Season three, one of the seasons we went with Kathy Baits. 593 00:36:59,160 --> 00:37:02,600 Speaker 1: But yes, there us came and took that from him. 594 00:37:02,840 --> 00:37:05,359 Speaker 1: I can't remember. There was a really funny joke set 595 00:37:05,440 --> 00:37:07,200 Speaker 1: up to that, but I don't remember what it is. 596 00:37:07,320 --> 00:37:11,960 Speaker 1: It was like my higher power came in, took Nicolas 597 00:37:12,000 --> 00:37:14,840 Speaker 1: Cage's houses, the iris, the IRUs,