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Lagniappe

 
THE

Defender Picks

 

Lundi

November 24th

 

George Packer (with James Carville) - The Unwinding

Octavia Books, 5p.m.

Carville introduces Packer’s book that details modern American democracy through the lives of several Americans

 

Tai Chi/Chi Kung

NOMA, 6p.m.

In collaboration with East Jeff Wellness Center, try your luck at the art of Chi

 

Saints vs Baltimore Ravens

Superdome, 7:30p.m.

Once upon a midnight dreary, Who Dats pondered, weak and weary, of forgotten victory; nevermore, nevermore they moaned carrying their Saints to the winning end zone

 

1815-A Bicentennial Moment-2015

Sweet Lorraine’s, 6p.m-Midnight

Fund raising event for the Historic Treme Collection with music by famed “Drummer Boy” Jordan Bankston and more

 

Helen Gillet

Bacchanal Monday Night Series

New Orleans cellist soothes those Monday blues with her Acadian croons

 

Blue Monday ft. Travis “Trumpet Black” Hill & Heart Attacks

Ooh Poo Pah Doo Bar

With James Andrews & Friends

 

Higher Heights Reggae Band

Blue Nile, 9p.m.

Local rasta tributers spread one love for Nola

 

South Jones

Banks St. Bar, 9p.m.

Come early for red beans & rice

 

Antique Booty Music

Gasa Gasa, 9p.m.

Antique booty music with Sasha Masakowski

 

Glen David Andrews

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

Native son sets d.b.a. on fire after the Saints game with his mighty trombone and nola funk

 

The Genial Orleanians

The Neutral Ground, 10p.m.

Sweet N’awlins blues and brass 

 

Smoky Blues Jam

BMC, 10p.m. 

Hit up the edge of the Quarters for some Monday night blues jammin’

 

Super Jam

Cafe Negril, 9:30

Monday’s never disappoint your dancin’ shoes for this one of a kind jamcase of local talent complete with live band

 

Future Punx with SSTR

Circle Bar, 10p.m.

Broolyn’s preeminent Post-Wave ensemble + fiddle and guitar duo Local Honey

 

Mardi

November 25th

Crescent City Farmers Market

Broadway St, 9a.m.-1p.m.

Uptown edition of the city's prime local market

 

Treme Brass Band

d.b.a., 9p.m.

Traditional New Orleans brass music straight from Cool Uncle Lionel and Benny Jones

 

Jon Roniger

The Little Gem Saloon, 5p.m.

With songs like “Redneck Riviera” Roniger blends jazz, blues and folk sounds with a southern twang

 

Rebirth Brass Band

The Maple Leaf, 10:30p.m.

The OG’s of the New Orleans brass band movement

 

Open Ears Music Series ftg The Kirk Nasty

Blue Nile Balcony Room, 10:30p.m.

Do you know where your ears are? Organized by Jeff Albert with various performances

 

Meschiya Lake & the Little Big Horns

Spotted Cat, 6.p.m.

Jazz singer with a vintage twist

 

Progression Music Series ft. Merrily and the Poison Orchard & The Humble Kid

Gasa Gasa, 9p.m.

Every Tuesday celebrate the contemporary music scene of Nola  

 

Jazz & Poetry

Sweet Lorraine’s, 8:30p.m.

Open mic slam hosted by African-American Shakespear; open to singers, poets, musicians

 

Kermit Ruffins & The BBQ Swingers

Bullet’s Sports Bar, 7p.m.

See Kermit at home in the 7th Ward and get to bed early

Mercredi

November 26th

Mistress Kali’s Cabinet of Curiosities

Siberia, 6-9p.m.

Free monthly show featuring vaudeville and sideshow acts

 

Hump Day SIN

The Country Club, 10a.m.

Half off pool admission for service industry employees; bring proof (bar card or check stub)!

 

Shot & Haircut

Circle Bar, $20

Punk thrash London rockers, the Noise Complaints, play at 10p.m.

 

The Tin Men

d.b.a., 7p.m.

Sousaphone, washboard and guitar trio hit the stage prior to the Wolfman

 

Water Wolfman Washington & The Roadmasters

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

Teeth pickin’ local guitarist appears on Frenchmen for his weekly show; $5 at the door

 

Frank Warren: The World of Post Secret

Garden District Book Shop, 6-7:30p.m.

Enter a world of strangers’ secrets as author discusses this collection from the award-winning PostSecret blog

 

Lagniappe Brass Band

Blue Nile, 11p.m.

Six horns and a whole lotta sweaty funk

 

Food for Thought

Institute of Food Technologists Returns to NOLA



Food science is a sweeping field. The term encompasses everything about food and all the decisions that go into the process of making food including the price, packaging, nutrition, methods of growth, sell-by dates, and color and tasteSaturday (June 21st) through Tuesday (June 24th) the World’s Largest Food Science Forum and Expo comes to New Orleans where bringing over 18,000 of the world’s top food science and technology professionals about the latest trends, technologies and ingredients in the field.

 

“Food Science started in the early 1900s, before we had food safety laws but we had food and safety concerns,” says Institute of Food Technologists (IFT) President Janet E Collins, RD, PhD.

 

The IFT was founded in 1939, and Food Science became popularized as a study in the 1940s. As hosts to the New Orleans Expo, the IFT is celebrating their 75th anniversary. In honor of this, the convention will have a special “innovation center” featuring the sessions led by food science visionaries who will discuss how food science and technology could impact our food supply for the next 25 years.

 

“Every year we see a variety of new technologies. There are all kinds of new equipment that are able to produce new shapes and colors, new flavors, lower fat, more vitamins and nutrition. There are also tasting opportunities with new flavors of Kiwis, Melons and more,” says Collins.

 

The Expo brings together thousands of Food Techies from over a hundred different countries representing different professionals from academia, government and industry.

 

The event is also a trendsetter in food. A lot of new products are being shown at the expo and Food Techies are known to get creative. “Tabasco was showcasing its products in a bunch of different ways, one of which was Tabasco on vanilla ice cream. This was a number of years ago before ice creams were even thinking of salted caramels, lavenders or cheesecake,” says Collins.

 

The organization will also be hosting a food drive to benefit second harvest food bank. Feeding Tomorrow, a foundation of IFT, will sponsor a 5K Fun Run and Walk and proceeds from that will go toward the scholarships of students pursuing food science degrees.

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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