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THE

Defender Picks

 

Jeudi

November 27th

Opening Day at the Track

Fair Grounds, 11a.m.

Celebrate turkey day with a $29.99 buffet at the Grandstand and 10 thoroughbred races

 

Bayou Classic Smoke-Free Thanksgiving Day Parade

Superdome, 3:30-6p.m.

Starting at the dome the parade marches all the way to the French Market sponsored by #SmokeFreeNOLA

 

Thanksgiving: Dine-In or Pre-Order Take-Out!

The Country Club, 11a.m.-7p.m.

Full course family-sized options made to order hot and fresh on turkey day

 

Micah McKee and the Little Maker

Blue Nile, 7p.m.

Folksy local singer-songwriter

 

Turkey Day Race

Tad Gormley Stadium, 8:30 p.m.

107th Annual five mile & half mile races benefitting Spina Bifida

 

Celebration in the Oaks

City Park, Open thru Jan 3

View the magical display of lights by foot or by train

 

Thanksgiving Throwdown 

Howlin’ Wolf, 10p.m.

Free Comedy Gumbeaux show (8:30p.m.) followed by Rebirth Brass Band and Glen David Andrews ($15)

 

Thanksgiving Zydeco with Geno Delafose & French Rockin Boogie

Rock ‘N’ Bowl, 8:30

Celebrate why you’re thankful for Louisiana roots with nouveau zydeco from da bayou

 

Reggae Night with DJ T-ROY

Blue Nile, 11p.m.

Roots reggae with local dreaded DJ

 

The Soul Rebels

Le Bon Temps Roule, 11p.m.

Brass heros take on their regular gig this Thanksgiving

 

DJ MUSA

Siberia, 10p.m.

Celebrate Black Thursday on St. Claude with local spinner

 

Vendredi

November 28th

The New Orleans Suspects feat. Paul Barrere of Little Feat

Tipitina’s, 10p.m.

Also with special guests Ed Volker (The Radiators) and John “Papa” Gros

 

Tank and the Bangas “Stone Soul Picnic”

Chickie Wah Wah, 10p.m.

Rhythmic soul and spoken word from locally formed group led by singer Tarriona Ball

 

Grayson Capps

Carrollton Station, 10p.m.

Raw bayou blues done right + Lauren Murphy; $2 Rolling Rock

 

Luke Winslow King w/SamDoores (The Deslondes/Hurray for the Riff Raff)

d.b.a., 10p.m.

Fresh Americana from Nola rooted musicians $10

 

Kermit Ruffins & The BBQ Swingers

Blue Nile, 7p.m.

Friday nights with Kermit on Frenchmen ($10)

 

Brass-A-Holics vs. Mainline

Blue Nile, 11p.m.

Dueling brass

 

DJ Black Pearl

Blue Nile Balcony Room, 1a.m.

Two nights of EDM from the princess of Indian dj’s

 

Teairra Mari: All Black Affair

House of Blues, 11p.m.

Presented by Tscolee & Loft 360 Society she's sung w/ Gucci Mane & Soulja Boy

 

Lalah Hathaway, Najee, Anthony David

Saenger Theatre, 7:30p.m.

Grammy-winning singer brings soul to the Saenger

 

Bayou Classic Golf Tournament

Joe Bartholomew Golf Course (Pontchartrain Park), 10a.m.

Test your driving and putting skills in this bonafide local tournament

 

Career & College Fair

Hyatt Regency Hotel, 10a.m.-3p.m.

Part of Bayou Classic’s events helping companies and graduates connect

 

Battle of the Bands And Greek Show

Superdome, 6p.m.

A decades long rivalry features a battle of school marching bands in preparation for tomorrow’s big game

 

Marc Broussard

Southport Music Hall, 8p.m.

Son of Boogie King’s Ted Broussard this cajun’s voice is full of well-placed soul

 

Black Friday Fiasco

Banks St. Bar, 10p.m.-3a.m.

A tribute to the Ramones with sideshows by lydia Treats, Pope Matt Thomas and burlesque from Xena Zeit-Geist

 

 

Samedi

November 29th

Water Isaacson - The Innovators: How a Group of Hackers Geniuses, and Geeks Created a Digital Revolution 

Newman, 1-3p.m.

Hear author of Steve Jobs speak about pioneer of computer programming Ada Lovelace, Lord Byron’s daughter and other innovators of the digital age

 

Cedric Burnside Project ft Garry Burnside and Gravy

Tipitina’s, 10p.m.

Catch this Blues Hall of Famer uptown

 

Little Freddie King

The Beatnik, 9p.m.

Join this class act local bluesman in Central City

 

FKA Twigs

Republic, 9p.m.

The sexiest electronic R&B show you’ll probably ever go to

 

Build Your Own Bloody Mary Bar

The Country Club, 10a.m.-3p.m.

Do it how you live it + $10 bottomless Mimosas every Sat and Sun

 

DJ Black Pearl

Blue Nile Balcony Room, 1a.m.

Two nights of EDM from the princess of Indian dj’s

 

Hustle w/ DJ Soul Sister

Hi Ho Lounge, 9p.m.-1a.m.

Get ya hustle on to humble resident DJ who spins it how she lives it

 

John Boutte

d.b.a., 8p.m.

Witness local jazz vocalist’s voice floating on Frenchmen ($10)

 

Funk Monkey

d.b.a., 10p.m.

Second-line funk and dank boogaloo groove made to make ya move ya feet

 

Eric Lindell

d.b.a., 11p.m.

San Franciscan native turned Cajun sifts through elements of blues and soul $15

 

Gal Holiday and the Honky Tonk Revue

Siberia, 10p.m.

Authentic N.O. honky-tonk rockgal

 

Down

Southport Hall, 7p.m.

Philip Anselmo's local metal cult 

 

Bayou Classic

Superdome, 1:30p.m.

Rivals Southern University and Grambling State duke it out for the 41st time in this annually played game

 

Fan Fest

Champions Square, 9a.m.-1p.m.

Music outside da dome featuring 5th Ward Weebie and more

 

Costly Cuisine

You Can't Have it All: The Challenges of Eating Local



For the entire month of June, The NOLA Locavores group is running its third annual Eat Local Challenge, a 30-day call to action to New Orleanians to consume only ingredients – including oil and seasonings – that were farmed, raised or caught within 200 miles of the city. Lauren Zanolli explores the financial constraints of local eating and offers recipes for low-cost locavores. 

 

 

Today’s Ingredients:

Zucchini and Sweet Potato Bread

  • 2 cups flour
  • 1 tbsp cinnamon
  • 2 tsp grated ginger
  • ¼ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup sugar
  • ½ cup vegetable or canola oil
  • 3 eggs
  • 2 tsp vanilla
  • 1 ½ cups grated local zucchini (about 1 medium)
  • 1 ½ cups grated local sweet potato (about 1 medium)

 

Kale, Sweet Onion and Bacon salad with Acadiana Honey dressing

 

  • 1 small bunch Perilloux Farm kale (rinse and chop, discarding thick bottom part of stems)
  • ¼ sweet Louisiana onion, thinly sliced
  • 1 tsp sugar
  • 1 piece thick cut Chapapeela Farms bacon
  • 1 large Monica’s Okra World cucumber, peeled and sliced
  • 1 small handful Mississippi blueberries
  • Apple cider or red wine vinegar
  • Acadiana honey
  • Salt and pepper
  • Olive oil
  • Vegetable oil for cooking
  • ½ lb Gulf shrimp, peeled and deveined (leave heads on)
  • 3-4 large cloves of garlic, minced
  • ½ large lemon (zest and cut into large wedges)
  • 1 lb small local yellow and red creole tomatoes, quartered
  • 1 medium local zucchini, ribboned using a vegetable peeler
  • ½ medium sweet Louisiana onion
  • 1 cup Jazzmen white rice
  • 1 ½ cup water
  • Pad of butter
  • Bay leaf
  • Salt and pepper
  • Olive oil
  • Slap ya mama! Cajun seasoning

Zucchini Ribbons with Lemony Shrimp, Sweet Onions and Creole Tomato Sauce over Rice

(makes 2 servings)

  •  
  • ½ lb Gulf shrimp, peeled and deveined (leave heads on)
  • 3-4 large cloves of garlic, minced
  • ½ large lemon (zest and cut into large wedges)
  • 1 lb small local yellow and red creole tomatoes, quartered
  • 1 medium local zucchini, ribboned using a vegetable peeler
  • ½ medium sweet Louisiana onion
  • 1 cup Jazzmen white rice
  • 1 ½ cup water
  • Pad of butter
  • Bay leaf
  • Salt and pepper
  • Olive oil
  • Slap ya mama! Cajun seasoning

I started the challenge Tuesday morning with a visit to one of the Crescent City Farmer’s Market’s weekly gatherings, conveniently located near my house at 200 Broadway Street Uptown. The entrance to the market is a cheery site. You’re greeted by tables full of budding herbs, multi-colored chalkboard signs listing what’s on offer, and rows of white tents shading each farmers’ fresh-picked goods.  Running in the middle of the day, from 9am to 1pm, this market’s customers are mainly college students, young moms and probably other lazy writers like myself. 

 

I had no real purchasing strategy, a mistake I would later learn to correct. Instead I figured I would just scan the market and see what’s cheap and looks good. The bargain hoarder in me immediately snapped up the amazing deals at Monica’s Okra World stand. Three for $1 jumbo cucumbers!  Two for $1 large pattypan squash! And yes, I need that 2 lb basket of zucchini for $1! Between Monica’s squash-a-palooza and the other fantastic vendors, I ended up leaving with what felt like 15 pounds of vegetables strapped to my back and jutting out of my bike basket – all for under $10. As I trudged home in the thick heat, I developed a newfound sympathy for those mules that work on South American jungle farms.

 

It was only after I got home and unloaded my haul that I realized I didn’t actually have enough ingredients for a full meal. Storm clouds clearly rolling in, I begrudgingly got back on my bike and set out for the one-two punch combo of Whole Foods and Rouse’s to stock up on food staples.

 

My first stop was the Tchoupitoulas branch of Rouse’s, a New Orleans-based grocery store chain with a long-standing emphasis on supporting local vendors and communities. “Buy Local!” signs scattered the aisles, pointing customers to Louisiana-made goods. Their selection for local vegetables was meager – a few boxes of zucchinis and tomatoes. But I was able to stock up on po’ boy bread and Mississippi blueberries on sale, along with proteins for the week, including locally-caught shrimp and sausage and bacon from Amite, Louisiana, thanks to a new partnership between Rouse’s and a small pork and duck producer called Chappapeela Farms. I also made sure to grab the usual suspects like garlic and lemons (not local).

 

Next up was Whole Foods aka “Whole Paycheck,” a chain I like to hate on as regularly as I shop there. Any store that has a refrigerated case of $4 kombucha at the front door can’t help but feel a little snobby. But if you know where to look there are good deals to be had. Plus I’ll go anywhere for free cheese samples.

 

Unable to find locally produced dairy within my price range at the farmer’s market, the best I could do in this department was goat cheese from a farm in Austin ($8.99/lb), and Whole Foods’ 365 brand eggs, also from Austin ($1.49 for a six-pack). At over 500 miles from New Orleans, Austin might barely qualify as “local-ish,” but at least its closer than Wisconsin. The store’s bulk section is also great if you need to just buy a little flour or grain at a time.

 

Just one day into the challenge, I quickly learned that no single grocery store or market – at least that I had found – was able to offer everything I usually cook with at reasonable prices. In order to be a budget locavore, flexibility is key – you never know exactly what will be available at a market, and you might need to make a few stops in order to fill up your pantry without breaking the bank. The current reality is that some things, like flour or sugar, are very hard to find from local producers at grocery store-comparable prices.

 

At any rate, after two rounds of schlepping groceries in the heat I had enough food booty stockpiled to start cooking, local-style.

 

Today's Recipes: 

Breakfast: Sweet Potato & Zucchini Bread, cost per serving: $.42 

  • Set oven to 350?. Butter and flour a 9” loaf pan. Grate zucchini on largest slots of grater. Set in colander and let drain. Grate sweet potato and set aside.
  • Sift first five ingredients into a medium bowl. Set aside. Beat sugar, oil, eggs and vanilla with a whisk until blended. Squeeze water out of grated zucchini and place in egg mixture. Add sweet potato and mix. Slowly add flour mixture and blend thoroughly. Add to prepared pan and put in pre-heated oven. Bake for about 1hr and 20 minutes, or until knife comes out clean. 

Lunch: Kale and Bacon Salad, Side Bread, cost per serving: $4.04

  • Heat pan over high heat, add sliced onions, stirring constantly. Cook for a few minutes until onions start to brown, lowering the heat if needed so they don’t burn. Remove from pan when browned.
  • Add more oil if needed and put bacon in pan. Cook on both sides until browned and remove from pan. Chop when cook enough to handle.
  • Add all ingredients in a bowl and top with dressing. Serve with a chunk of po’ boy bread.
  • Dressing: Add vinegar, honey, pinch salt and pepper in small bowl. Add oil and whisk to blend (use a 3:1 ratio for oil to vinegar). Adjust proportions and seasoning to taste.

Dinner: Lemony Shrimp and Creole Tomato Over Rice, cost per serving: $2.80       

  • Place shrimp and about one clove minced garlic in a small bowl. Top with olive oil, salt and pepper to taste and a squeeze of lemon. Let marinate. Slice the zucchini lengthwise using the vegetable peeler to make “ribbons.” Set in a colander and top with some salt; let drain. Place rice, water, butter and bay leaf in small saucepan. Heat into boiling then reduce heat; simmer for 20 minutes.
  • Heat large pan over medium heat and add enough olive oil to cover the pan. Place 1-2 cloves’ worth of minced garlic in pan and stir until fragrant (1-2 minutes). Add half of the tomatoes and some salt to taste; let simmer for a few minute. When most of the tomatoes are mostly dissolved add the rest of the tomatoes and let simmer for a few minutes more. Set aside. Reheat the pan on high and add olive oil. Throw in the onions and cook until a little browned. Turn the heat down to medium and toss in the rest of the garlic, followed shortly by the drained zucchini ribbons; salt to taste. Sautee for a few minutes, until zucchini is just about tender. Add the onion/ribbon mixture to the tomato sauce. Turn the heat up and add the shrimp. Flip after 1-3 minutes or when the shrimp is pink on one side. Add the tomato and zucchini mixture into the pan and simmer until shrimp is pink. Finish with lemon zest and another squeeze of lemon, if you like. Optional: top with Slap Ya Mama! for a little spice.
  • Save squash and rice leftovers for the next day: Heat in microwave and add egg, goat cheese, sausage or anything else you like!

 

Correction-6:45pm. The Lemony Shrimp Recipe is $2.80 per serving, not $7.28

 

The opinions contained in this column belong to Lauren Zanolli alone, and do not represent the views of the NOLA Defender Editorial Board.

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Contributors:

Dead Huey Long, Emma Boyce, Elizabeth Davas, Ian Hoch, Lindsay Mack, Anna Gaca, Jason Raymond, Lee Matalone, Phil Yiannopoulos, Joe Shriner, Chris Staudinger, Chef Anthony Scanio, Tierney Monaghan, Stacy Coco, Rob Ingraham,

Staff Writers

Cheryl Castjohn, Sam Nelson

Art Listings

Cheryl Castjohn

Photographers

Brandon Roberts, Rachel June, Daniel Paschall

Film Critic

Jason Raymond

Puzzler

Paolo Roy

Art Director:

Michael Weber, B.A.

Editor:

B. E. Mintz

Published Daily by

Minced Media, Inc.

Editor Emeritus



Stephen Babcock