Edible New Orleans Winter 2011 : Page 3

new orleans PUBLISHER edible John Burns, Jr. EDITOR GRIST FOR THE MILL When I got back to New Orleans after a Thanksgiving break spent in New York, I learned that a surprising spectacle had taken place in my absence: The vivacious downtown street vendor known as Holly Tamale had performed a one-woman burlesque show at a new music venue on St. Claude Avenue. During this event, Holly's tamale cart—a colorful box hitched onto a tricycle—had been situated onstage as a prop; Holly had popped out from it like Marilyn Monroe from a birthday cake, wiggling to a tamale-themed tune. Her outfit? A two-piece getup fashioned only from cornhusks. This was street food colliding with the late-night music scene in ways even New Orleans' most devoted partiers could not have foreseen. It would be an exaggeration to say that this issue of Edible is about the intersection be-tween tamales and burlesque. But Holly Tamale's dramatic flair is just one example of how food overlaps with performance in this season's batch of local food tales. In "Guns and Gumbo," you'll hear how a Japanese artist is bringing his food-centered photo/conceptual art project to New Orleans for the Prospect 2.0 biennial. In "From Buttermilk to the Big Screen," you'll hear the story behind local baker Dwight Henry's starring role in an upcoming feature-length film. Even where show biz isn't involved, the folks featured in this quarter's magazine are com-bining food with a host of interesting events and activities. Our School at Blair Grocery is using its growing sprouts business to empower and educate young people in the Lower Ninth Ward. A doctor in Central City is supplying a new restaurant on Magazine Street with honey from the beehives he keeps in his backyard. And a winery on the Northshore is attracting oenophiles and music lovers alike by holding an outdoor concert series on Saturday evenings when the weather is warm. These are stories about how food is used as an avenue to creativ-ity, performance, education, and entertainment. Read this issue and you will want to go out to eat—there are several new, one-of-a-kind restaurants featured in these pages. But read some more and you might also want to hear music, visit a museum, go to the movies or, hey, maybe even catch a burlesque show with your next batch of tamales. But before you delve into these stories, I need to share an exciting piece of news from the Edible team. As of this quarter, Edible New Orleans is transitioning to new ownership. John Burns, Jr., the inspiring force behind Jack & Jake's Local and Organic Market and other great food projects in the city, is taking over as the magazine's new publisher. He brings to Edible his background as an ambitious entrepreneur and a tireless advocate of local food reform. John and I are very pleased to be working together as a publisher-editor team; under his direction, we look forward to seeing the magazine grow over the next few quarters. It’s an exciting time for the magazine. Thanks so much for reading! Sincerely, Rachel Arons ASSISTANT EDITORS Jacob McKean Josephine Novak PHOTO EDITOR Andy Cook WEB EDITOR Vincent Rossmeier DESIGN Melissa Petersen CONTRIBUTORS Jennifer Bentley • Rachel Dainer-Best Matt Davis • Rien T. Fertel Megan Hill • Rush Jagoe Derek Lintern • Nathan C. Martin Abby Miller • Kate Mooney Akasha Rabut • David Ramsey Jessica Williams • Liz Williams CONTACT Edible New Orleans 8300 Earhart Blvd. New Orleans, LA 70118 504-390-9460 info@edibleneworleans.com www.edibleneworleans.com ADVERTISE sales@edibleneworleans.com Jakob Rosenzweig 205-394-5349 Edible New Orleans is published four times per year. Subscription rate is $28 annually. No part of this publication may be used without writ-ten permission from the publisher. © 2010 Rachel Arons, Editor Read our blog at edibleneworleans.com! Fan us on Facebook Contains 30% post consumer waste. Follow us on Twitter www.edibleneworleans.com 3

GRIST FOR THE MILL

When I got back to New Orleans after a Thanksgiving break spent in New York, I learned that a surprising spectacle had taken place in my absence: The vivacious downtown street vendor known as Holly Tamale had performed a one-woman burlesque show at a new music venue on St. Claude Avenue. During this event, Holly's tamale cart–a colorful box hitched onto a tricycle–had been situated onstage as a prop; Holly had popped out from it like Marilyn Monroe from a birthday cake, wiggling to a tamale-themed tune. Her outfit? A two-piece getup fashioned only from cornhusks. This was street food colliding with the late-night music scene in ways even New Orleans' most devoted partiers could not have foreseen. It would be an exaggeration to say that this issue of Edible is about the intersection between tamales and burlesque. But Holly Tamale's dramatic flair is just one example of how food overlaps with performance in this season's batch of local food tales. In "Guns and Gumbo," you'll hear how a Japanese artist is bringing his food-centered photo/conceptual art project to New Orleans for the Prospect 2.0 biennial. In "From Buttermilk to the Big Screen," you'll hear the story behind local baker Dwight Henry's starring role in an upcoming feature-length film. Even where show biz isn't involved, the folks featured in this quarter's magazine are combining food with a host of interesting events and activities. Our School at Blair Grocery is using its growing sprouts business to empower and educate young people in the Lower Ninth Ward. A doctor in Central City is supplying a new restaurant on Magazine Street with honey from the beehives he keeps in his backyard. And a winery on the Northshore is attracting oenophiles and music lovers alike by holding an outdoor concert series on Saturday evenings when the weather is warm. These are stories about how food is used as an avenue to creativity, performance, education, and entertainment. Read this issue and you will want to go out to eat–there are several new, one-of-a-kind restaurants featured in these pages. But read some more and you might also want to hear music, visit a museum, go to the movies or, hey, maybe even catch a burlesque show with your next batch of tamales. But before you delve into these stories, I need to share an exciting piece of news from the Edible team. As of this quarter, Edible New Orleans is transitioning to new ownership. John Burns, Jr., the inspiring force behind Jack & Jake's Local and Organic Market and other great food projects in the city, is taking over as the magazine's new publisher. He brings to Edible his background as an ambitious entrepreneur and a tireless advocate of local food reform. John and I are very pleased to be working together as a publisher-editor team; under his direction, we look forward to seeing the magazine grow over the next few quarters. It's an exciting time for the magazine. Thanks so much for reading! Sincerely, Rachel Arons, Editor

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