Gambit: July 14, 2020

July 14-20, 2020 Volume 41 // Number 26

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CONTENTS

JULY 14 -20, 2020 VOLUME 41 | NUMBER 26 NEWS

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AMERICA’S ROCKET FACTORY

Rockets for missions to the Moon and Mars are being built at NASA’s Michoud facility in New Orleans East.

STAFF

Publisher | JEANNE EXNICIOS FOSTER

EDITORIAL (504) 483-3105// response@gambitweekly.com Editor | JOHN STANTON Political Editor | CLANCY DUBOS Arts & Entertainment Editor | WILL COVIELLO

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(504) 483-3150 [sstein@gambitweekly.com]

Contributing Writers | IAN MCNULTY

Pre-Press Coordinator | JASON WHITTAKER

BUSINESS & OPERATIONS Billing Inquiries 1 (225) 388-0185

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Staff Writers | JAKE CLAPP, SARAH RAVITS

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Gambit (ISSN 1089-3520) is published weekly by Capital City Press, LLC, 840 St. Charles Ave., New Orleans, LA 70130. (504) 4865900. We cannot be held responsible for the return of unsolicited manuscripts even if accompanied by a SASE. All material published in Gambit is copyrighted: Copyright 2020 Capital City Press, LLC. All rights reserved.

In orbit

Story time THE MOTH STORY SLAM RETURNS Tuesday as a virtual event, and viewers can sign up to share their own five-minute stories about cohabitation, during the pandemic or otherwise. The winner will be determined by viewer votes. Sign up is at 7:15 Tuesday; stories start at 7:30p.m. Tickets ($10) are available on www.themoth.org.

Michot’s Melody Makers launch sophomore release ‘Cosmic Cajuns from Saturn’ July 17

Back to school

BY JAKE CLAPP

PUNK ROCKERS THE RAMONES star as themselves in the 1979 rock music-filled, trashy teen comedy “Rock ’n’ Roll High School.” A domineering new principle tries to crush the student body’s rolling rebellion, while Riff Randall (played

by PJ Soles) wants to have The Ramones perform her song at the school. The film’s 40th anniversary release hits the screen at Zeitgeist Theatre & Lounge on Friday, July 17. www.zeitgeistnola.org.

MICHOT’S MELODY MAKERS on its

debut album, “Blood Moon,” looked back to early 20th century, fiddledriven Cajun music for inspiration and then pushed straight into the future.

The band, led by Lost Bayou Ramblers’ Louis Michot, rooted songs like “TwoStep de Ste Marie” and “La Lune Este Croche” in recognizable folk traditions, then added layers of reverb, effects and electronic drums. “Dans le Pins,” the Melody Makers’ interpretation of the standard “In the Pines,” is a mournful waltz full of atmosphere driven by production.

For its second album release, the fittingly titled “Cosmic Cajuns from Saturn,” Michot’s Melody Makers added an audience and went further in bridging the past and future. “Cosmic Cajuns from Saturn” was recorded live on a night in December at Saturn Bar. The record is out July 17 through Michot’s Nouveau Electric Records.

The eight tracks on “Cosmic Cajuns” — none of which appear on “Blood Moon” — are an interesting mix, from the more lightly effects-laden “T’as Vole Mon Traineau” to the song “Blood Moon,” an avant-garde ode to the Red River and Bayou Noire. The album demonstrates a Michot’s Melody Makers set can be both danceable and experimental.

“If we go play a show in Abbeville, outside, and it’s nothing but older people, we’re just playing two-steps and waltzes and we’re not playing very loud,” says Mark Bingham, electric guitarist for the Melody Makers and “Cosmic Cajuns” producer. “Or we play the Saturn Bar and everyone’s going berserk and there’s 50 people dancing, squished into that space. We have the ability to be a non-cosmic Cajun band for sure, but it really depends on where you are and what you’re doing and who you’re playing for.”

The first few years of Michot’s Melody Makers had a more fluid lineup of musicians. “Cosmic Cajuns” features what’s become the band’s steady group: Bingham, Michot, on fiddle and vocals, bassist and t’fer (basically a Cajun triangle) player Bryan Webre

MICHOT’S MELODY MAKERS MORE ABOUT MICHOT’S MELODY MAKERS CAN BE FOUND AT MICHOTSMELODYMAKERS. BANDCAMP.COM. “COSMIC CAJUNS FROM SATURN” IS OUT JULY 17 ON NOUVEAU ELECTRIC RECORDS. and drummer Kirkland Middleton. Chris Bloch recorded the album.

Bingham as a producer and engineer has worked with Dr. John, Allen Toussaint and Rebirth Brass Band as well as Elvis Costello and R.E.M. But Michot’s Melody Makers is the first band he’s joined in more than 30 years.

“I’d been working with the Lost Bayou Ramblers and Louis on solo things and with Kirkland and Brian. They were playing one day as the Melody Makers and I just went and sat in and it was like, ‘Whoa.’ That was it,” Bingham says from his studio in Henderson. Bingham operated New Orleans’ Boiler Room studio in the 1990s and then Piety Street Recording until 2013.

“I don’t know where all of the ‘cosmic’ stuff came from,” he says. “I think it’s because — well, it’s stretched out.

It’s different than most of the stuff around [Acadiana]. Which, Cajun music originally was pretty stretched out and wasn’t so formalized. I think in the ‘60s

P R OV I D E D B Y Z AC K S M I T H P H OTO G R A P H Y

Michot’s Melody Makers features, from left, Mark Bingham, Louis Michot, Kirkland Middleton and Bryan Webre.

and ‘70s, Cajun music became the domain of folklorists. So then the Cajun world got divided into two camps: the bands that played for local people and the bands that went to play the Newport Folk Festival and toured. …

I don’t know if what we’re doing is all that different. It just rocks a little harder. It’s a little more stretched out.”

A lot of Michot Melody Makers’ live shows are based around feeling and staying in the moment, Bingham says.

He follows Michot’s lead and creates space for the other musicians.

“We start wigging out at the start of a song and play for a while and see where it goes. And then suddenly Louis comes in with a tune,” Bingham says. “We get to improvise every night. I wasn’t in a band for 30 years, because I couldn’t stand just going up there and regurgitating the same things. I’ve gotten the chance in my life to do music constantly and have fun.”

P H OTO B Y S O P H I A G E R M E R

King’s day LITTLE FREDDIE KING got his start on a home-made cigar box guitar while growing up in Mississippi. The king of gutbucket blues has come a long way, and he celebrates his 80th birthday at one of his usual haunts, BJ’s Lounge. The party is a virtual featuring his full band. The live-streaming event begins at 7 p.m. Sunday, July 19. Find the link on www.facebook.com/ little.f.king.

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N E W

O R L E A N S

N E W S

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Test shortages, new restrictions on bars, and we have a new editor

# The Count

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The number of citations issued over July 4 weekend, despite more than 1,000 complaints received by local officials regarding violations of emergency rules put in place to reduce the spread of COVID-19.

Southern University has cre-

ated its own THC medical cannabis products, the first historically Black university in the country to do so.

The Southern University Agricultural Research and Extension Center and its partner Ilera Holistic Healthcare launched the brand, AYO, earlier this month and currently offers the tincture only in Louisiana. Southern and Ilera also have a line of hempderived tinctures, which the university is branding as ALAFIA, which means “Inner Peace” in Yoruba.

P H OTO B Y I A N M C N U LT Y/ T H E T I M E S - P I C AY U N E / N E W O R L E A N S A DVO C AT E

The Magazine Street restaurant Gris Gris closed just days after reopening for dine-in service on July 1.

Tulane University received a

$1 million gift in order to create a fund for Emerging Research in Infectious Disease. The donation came from an anonymous donor, identified only as a Tulane alum in a press release. The fund, Tulane says, will be used to support the university’s research in infectious disease, especially in the search for COVID-19 treatment and a vaccine.

The Louisiana Department of Wildlife and Fisheries

has a policy of killing large alligators found in urban areas — rather than relocating them. WLF agents followed that policy on July 3 when they killed an 11-foot gator wandering alongside a floodwall in Lakeview, triggering a social media storm and raising questions as to why the department didn’t just relocate the creature. The agency says such gators are too large and may be too accustomed to humans to be relocated, but that notion rings hollow in light of the fact that southeast Louisiana has plenty of remote swampland within 40 minutes of Lakeview.

TEST SHORTAGES, NEW LIMITS ON BARS AND RESTAURANTS ADD TO COVID CONFUSION CITY OFFICIALS HAVE ALREADY STARTED SCALING BACK the reopening of New Orleans’ economy, and more restrictions could be on the way because too many folks can’t be bothered to follow the rules.

Mayor LaToya Cantrell last week placed new restrictions on bars and restaurants after a Fourth of July weekend that saw 2,200 complaints about COVID-19 control violations in Orleans and Jefferson parishes combined — though for reasons unknown, officials in both parishes didn’t ticket anyone, according to the Times-Picayune/New Orleans Advocate.

“My frustration is as much if not more with the selfish, unsafe, pennywise-pound-foolish assholes who aren’t respecting guidelines, as it is with the city’s lack of enforcement,” the clearly exasperated general manager of Bar Tonique Mark Schettler said in a Facebook post following Cantrell’s rollback of seating limits.

His frustration is shared by others in the industry, including a number of neighborhood bar and restaurant operators who had decided staying open wasn’t worth it even before Cantrell’s latest announcement.

Under the new rules patrons can only be served at tables or outside, which will hit smaller bars like Tonique especially hard. Other indoor gatherings, such as weddings, funerals and birthday parties, whether at private residences or event venues, are restricted to 25 people.

Outdoor gatherings are capped at 100 and require a safety officer to be on site for every 50 people attending. Those changes came before Friday, when the city reported 132 new cases and the state reported it’s highest one day increase since April 2nd.

Cantrell acknowledged that while bar owners have largely “tried hard” to enforce city restrictions such as masking, limiting occupancy and physical distancing, the new rules address increasing community spread of the virus linked to bars and uncontrolled gatherings.

“This is a concession that is a step in the right direction,” she said.

“We are going to be as helpful as possible to help our restaurants and bars continue to operate.”

Other pandemic-related changes could be on the way: With cases once again spiking, so too are the number of people looking for tests.

The Orleans Parish Communication Department’s 311 call center received 91 reports of large gatherings, according to Mayor LaToya Cantrell’s office on July 8.

The Times-Picayune/New Orleans Advocate reported that The New Orleans Police Department and members of the new compliance task force visited about 250 sites, issuing just five warnings. Meanwhile, the Louisiana Department of Health linked bars and other uncontrolled social gatherings to recent infection spikes, which led to Cantrell’s apologetic but necessary decision to place further restrictions on both.

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Every day last week, free community test sites maxed out on their availability within minutes of opening — if not before.

If the need for tests continues to outstrip supplies, the city may return to its policy of prioritizing vulnerable populations and people with severe symptoms. “I’m hopeful we won’t get there, but we are discussing what that would look like,” New Orleans Health Director Dr. Jennifer Avegno said July 8.

Nevertheless, Avegno said, the city remains committed to widespread testing. “We think — and the public health experts agree — that’s the best approach,” she continued. “But we are having discussions about a situation in which we might have to put conditions back on who can get tested.”

A new partnership might help ease the pressure: Avegno and Cantrell are currently working to set up another test site at a location that remained undisclosed as of press time.

Meanwhile, Avegno suggested New Orleanians who can’t get tested should assume they and everyone they interact with are already infected with the virus and follow mitigation measures such as wearing masks, physically distancing and frequently washing hands.

— SARAH RAVITS

JOURNALIST JOHN STANTON HIRED AS GAMBIT’S NEW EDITOR

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Veteran national journalist John Stanton has joined the Gambit staff as its new editor, publisher Jeanne Exnicios Foster announced Tuesday. Stanton, who most recently worked for BuzzFeed News, succeeds former editors Kandace Power Graves, who retired from the paper in June, and Kevin Allman, who left New Orleans to take care of family in September 2019.

“I’ve read Gambit for years, and it’s without a doubt an institution in New Orleans,” Stanton says.

“For decades its writers have helped shed light on official corruption, document the lives of our citizens, and celebrate the music, food, and art that makes our community so unique among the world’s great cities.”

As a New Orleans-based senior national correspondent for BuzzFeed News until 2019, Stanton’s coverage regularly focused on policing, immigration issues, sex workers and drug addiction. In 2015, he opened BuzzFeed’s Washington, D.C., bureau, and in 2018, developed and appeared in “Follow This,” a docuseries by BuzzFeed News and Netflix. Stanton moved to New Orleans in 2016.

Stanton’s journalistic chops include reporting for Capitol Hill publications Roll Call and National Journal. His recent freelance work, often covering New Orleans, Mexico and border communities, has appeared in national outlets such as Slate, Rolling Stone and The Daily Beast.

Stanton also is the cofounder of the Save Journalism Project, an initiative to educate the public about the financial crisis facing the news industry and to advocate for journalists’ rights.

“I am delighted to welcome John to the Gambit team,” Foster says.

“As our new editor, I know John will lead New Orleans’ alternative-weekly into our 40th year of publishing with fresh ideas and a bold voice; while preserving our values of providing the community with serious journalism and editorial standards that Gambit has always been known for. John will not only articulate Gambit’s editorial vision for the future, he will lead a newsroom of talented journalists and freelancers who are passionate about providing our community with local food, arts, entertainment and political news across all of our platforms.”

As he takes the reins of Gambit, Stanton notes that New Orleans is facing a difficult time, amid the COVID-19 pandemic and longstanding issues of poverty, police violence and neglect for vulnerable populations, Stanton says.

“Over the last few months alone we’ve lost many leading cultural icons either to COVID-19 or the inextricable march of time, and the future of our restaurants, our music, and our neighborhoods is far from certain,” he says. “But even with all that, there is so much to be hopeful for in our community.

“A new generation of political activists has emerged, led by Black men, women and trans people who are challenging old notions of power. Young chefs are making their own marks not only on what we eat, but where — and how — we eat it. New musicians, artists, and writers are joining our standard bearers and will help lead our community into the streets and the future.

“What that future will look like is still being shaped, and lord knows I have no idea how that will shake out. But those are the stories [Gambit] will tell. We will strive everyday to inform our neighbors, to hold power to account, to celebrate our heritage, and lift up our culture as it moves into this new era. — STAFF REPORT

9

COMMENTARY

GIVEN NEW ORLEANS’ STATUS as one of the world’s culinary capitals, it’s been no surprise to see local chefs and food-related businesses working to help feed food-insecure residents during the COVID-19 pandemic. This is New Orleans at its best.

But while those were mostly small-scale operations, a group of chefs and city officials have begun thinking bigger, launching the COVID-19 Meal Assistance Program earlier this month. The ambitious, $18-million pilot program — a collaborative effort between the city, Chef’s Brigade, Revolution Foods, the New Orleans Culinary & Hospitality Institute, local food delivery startup d’Livery NOLA, FEMA and others — aims to provide free meals to tens of thousands of people by the end of July.

Here’s how it works: participating restaurants cook large batches of food using their staff and facilities, NOCHI manages and coordinates food storage, and d’Livery will do, well, the delivering. If all goes according to plan, the program could serve up to 1.8 million meals.

Those eligible for the program include seniors, people with special medical needs or high-risk health conditions (COVID-19 or those exposed to it), homeless people and children under age 18. Persons who receive other food-related government assistance, are ineligible — but sponsors hope to expand the program after this initial phase to bring more people to the table.

On the one hand it represents the very best of our community: it harnesses the talents and workforce of local restaurants; and it could potentially provide healthy, delicious food to tens of thousands of New Orleanians in need.

By putting to work local kitchens and delivery drivers, it’ll end up keeping most of the money in the city — and in the pockets of these small businesses and their employees. The restaurant industry has been hit particularly hard, and as we’ve seen this week with establishments that had tried reopening once again shutting their doors, even partial easing of economic restrictions aren’t enough to sustain most businesses.

We hope the program could be just the sort of evidence officials need to begin exploring other ways to create short-term jobs programs that provide vital services to our community by tapping into the talents and resources of other sectors of the economy.

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P H OTO B Y G E T T Y I M AG E S

All that said, we have some concerns. The program’s rollout has been underwhelming. The city announced it only a few days before it was set to begin, and despite extensive coverage in the media, signups could use a boost. Capping the program’s life to one month — even if it’s extended — means any kinks in the system will have to be sorted out on the fly. Limiting the deliveries to people who do not already receive federal food assistance — a rule imposed by FEMA — makes little sense, particularly for families with children who typically get school lunches.

The lack of up front transparency about how the money will be spent is also troubling. While there’s been no hint of impropriety, $18 million is a lot of money, and New Orleanians have a right to know where it’s being spent, and we’ve seen in the past how relief money can get mismanaged, even by the most well intentioned.

That’s not to say the program isn’t a good idea. We know nobody’s coming to help us but us, so local control is welcome. Even if this program only delivers on a fraction of its promise, it’ll mean many more New Orleanians don’t go hungry.

We encourage all eligible residents to sign up — which can be done by calling 311 or by visiting nola311.org/ service-request.

We hope city officials will expand this program — and expand their thinking to identify other projects that will fill needs and get people back to work. Just do a better job of rolling it out next time.

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It’s time to take Lee Sheng’s masking rule seriously I GOT A CALL THIS PAST/LAST WEEK FROM A METAIRIE RESIDENT who

had had enough. “I just left the Walgreens on West Esplanade Avenue at Clearview, and the store refused to do anything about people who weren’t wearing masks,” the caller said. “I shop there for my mother, who’s in her 90s and needs her meds, and I really don’t appreciate the store’s lax attitude about customers who don’t wear masks.”

The caller said the store’s assistant manager told her that “corporate” had instructed Walgreens employees not to expel unmasked customers — and not to refuse to serve those without masks — despite local emergency proclamations requiring as much.

“That should especially apply to a pharmacy,” the caller said.

Here’s the real kicker: Walgreen’s website trumpets the national chain’s commitment to fighting the COVID-19 pandemic.

“As a global, pharmacy-led health care company,” Walgreen’s online declaration begins, “we are closely monitoring the pandemic of COVID-19, working in real time to ensure the safety and wellbeing of our colleagues, patients and customers around the world.”

Really? How does Walgreens “work in real time” to keep people safe when it doesn’t enforce local emergency orders requiring masks?

Jefferson Parish President Cynthia Lee Sheng shares my caller’s frustration.

After several weeks of spiking COVID-19 cases in Jefferson (which has surpassed New Orleans as the state’s most infected parish), Lee Sheng on June 29 issued an emergency proclamation requiring people to wear masks inside all businesses and public places, effective July 1.

Lee Sheng’s biggest challenge has been enforcement. Sheriff Joe Lopinto says he doesn’t have the resources to send officers into every establishment that allows patrons inside without masks. Instead, he says, his office refers 9-1-1 calls about noncompliance to the administration’s “quality of life” officers, who visit errant establishments in response to citizen complaints.

“Do I wish people would wear masks? Yes,” said Lopinto, who is diabetic and wears a mask himself whenever he goes into a store.

P H OTO B Y C H R I S G R A N G E R | T H E T I M E S - P I C AY U N E / N E W O R L E A N S A DVO C AT E

Jefferson Parish President Cynthia Lee Sheng announced stricter coronavirus mask-wearing rules on June 29 with Dr. Joseph Kanter, the assistant state health officer with the Louisiana Department of Health.

“Should they follow the advice of medical professionals? Yes. But this is a medical issue, not a law enforcement issue.” Lopinto, however warned deputies will respond to calls if unmasked customers refuse to leave stores or otherwise cause a disturbance.

Lee Sheng said her administration has received more than 2,000 complaints from citizens about stores not enforcing her emergency proclamation — “and some stores have multiple complaints.”

In response, quality of life officers from the parish’s Department of Property Maintenance and Zoning visit the worst offenders and try to “educate” them — at first.

“We’ve given notices to about 36 businesses,” Lee Sheng said. “Some are being visited for a second time.

If we don’t get compliance, we will be issuing summonses.”

Lee Sheng added that the parish doesn’t have a firm policy in terms of how many visits it takes to issue a misdemeanor summons. “We’re trying to educate businesses and citizens first — for now,” she said. “If we see a really egregious violation we will act faster, potentially even on the first visit.”

Lee Sheng noted that she was “pleasantly surprised” to see most stores and patrons following the masking requirement when she made her own site visits. When told of my caller’s experience with Walgreens, she had a blunt reply: “National stores should follow local rules.”

Consider that your “educational” warning, Walgreens.

BLAKE PONTCHARTRAIN™ Hey Blake,

OFFICINA BERNARDI

STOREWIDE (RESTRICTIONS APPLY)

Can you provide information on Soul Bowl, held at Tulane Stadium in 1970? Who were the acts that appeared? I remember it, because the following week I went into the Air Force.

STANLEY

Dear Stanley,

Soul Bowl was an outdoor concert held at Tulane Stadium on Oct. 24, 1970. It featured an amazing lineup headlined by James Brown, Ike and Tina Turner, Isaac Hayes and Junior Walker and the All Stars. Also performing were the rock groups Pacific Gas and Electric and Rare Earth. Radio personality Larry McKinley was master of ceremonies.

Tickets were $5 in advance and $7.50 at the gate.

The concert was organized to raise money for financial aid for minority students at Tulane University.

Students on the university’s Committee on Expanding Educational Opportunity conceived of the idea, organized and staffed the event.

Members included future TimesPicayune | New Orleans Advocate reporter Bruce Eggler and future Mississippi state Sen. Grey Ferris.

“When Isaac Hayes, Ike and Tina Turner and James Brown appeared, the audience got what it came for,” wrote Richard Dennery in the Oct. 25, 1970 Times-Picayune. He reported that the crowd went wild when Hayes appeared, wearing a floppy hat, shaggy vest, cape and white fur boots. He was accompanied by members of the New Orleans Philharmonic Symphony Orchestra

P H OTO B Y M I C H A E L P. S M I T H / P R OV I D E D B Y T H E H I S TO R I C N E W O R L E A N S C O LL E C T I O N

Ike and Tina Turner performed at the Soul Bowl concert at Tulane Stadium in 1970.

for his 18-minute version of “By the Time I Get to Phoenix.”

“But then James Brown came to center stage, driven onto the field while surrounded by student marshals and police,” Dennery reported.

“Once he got there, he sang for an hour, arousing among his audience strong emotions.”

The New York Times pegged the crowd at 25,000 and quoted Eggler as saying proceeds were between $10,000 and $20,000.

In another article, student body president Ralph Wafer and Tulane board members Harry B. Kelleher and Edmund McIlhenny blamed a lack of widespread support for the event. “The primarily [B]lack audience was attracted by the soul music, they said, but there was basically little student support and little attendance by members of the white community,” The Times-Picayune reported. The following year, the Tulane board of trustees decided against holding a second Soul Bowl.

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BLAKEVIEW DID YOU KNOW A NEW ORLEANS NATIVE once hosted NBC’s “Meet the Press,” served as Washington editor for the “Today” show and D.C. bureau chief for NBC News? He was Bill Monroe, born July 17, 1920 — 100 years ago this week.

Monroe, a Fortier High School and Tulane University graduate, broke into journalism as a wire service reporter, later becoming news director for WNOE-AM and associate editor of The New Orleans Item. In 1954, Monroe was hired as news director at WDSU-TV, the city’s first television station. “Nobody in those days had done any television,” Monroe later said.

“Television was brand new. So I took over the job of news director of a new television station, without any television experience.”

He began building WDSU’s newsroom by hiring seasoned print and radio journalists. Monroe himself is remembered for writing and delivering editorials strongly advocating the integration of New Orleans public schools.

After seven years at Channel 6, Monroe left to become Washington bureau chief for NBC News. He served as the executive producer and moderator of “Meet the Press” from 1975 to 1984. When he left NBC he became editor of the Washington Journalism Review, now the American Journalism Review, and later the ombudsman for Stars and Stripes, the military newspaper. Monroe died in 2011.

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Rockets built at NASA’s Michoud facility in New Orleans East will take astronauts to the Moon and Mars

P H OTO P R OV I D E D

BY NASA /MAF

This artist’s rendering shows the Orion spacecraft on the Space Launch System rocket.

BY MATT HAINES

T

“THIS IS AS EXCITING A TIME FOR SPACE EXPLORATION as we’ve

seen in decades,” says Robert Champion, director of NASA’s Michoud Assembly Facility (MAF) in New Orleans East.

More than 10 million people tuned in as NASA and SpaceX teamed up to launch astronauts Bob Behnken and Doug Hurley, a Tulane University alum, to the International Space Station on May 30. It was the first time since 2011 that America sent astronauts into Earth’s orbit in its own spacecraft and from U.S. soil.

Simultaneously, companies including Elon Musk’s SpaceX, Richard Branson’s Virgin Galactic and Jeff Bezos’ Blue Origin are each working with NASA to open Earth’s orbit to adventurous tourists. (A 10-day trip to the International Space Station is $55 million.) Perhaps most exciting, though, is what NASA is eyeing beyond Earth’s orbit.

NASA and its private partner companies, such as Boeing and Lockheed Martin, have been working for more than a decade on a program that will send astronauts back to the Moon and — after that — Mars. In 2019, they gave that program a name: Artemis — named after the goddess of the Moon and the twin sister of Apollo.

Tens of thousands of employees around the country are working on realizing these missions, but few New Orleanians realize our city is playing an essential role in America’s return to outer space.

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Amanda Gertjejansen is a Boeing senior production manager.

P H OTO B Y S B S E I P E L / N A S A / M A F

P H OTO B Y S B S E I P E L / N A S A / M A F

Robert Champion is the director of NASA’s Michoud Assembly Facility

Byron Williams is an engineering manager who oversees moving rockets to the Pegasus barge.

“When people think of NASA, they think of the (Lyndon B.) Johnson Space Center in Houston or the launches from the Kennedy Space Center in Florida,” Champion says. “But they don’t realize we couldn’t have gone to the Moon in the 1960s without New Orleans.

We couldn’t have constructed the International Space Station without New Orleans. And NASA’s Artemis missions certainly won’t be possible without New Orleans.”

The first of those missions (Artemis I) is expected to launch late next year and will test an uncrewed spacecraft as it circles the Moon and returns to Earth.

Artemis II will accomplish a similar objective with humans aboard, while Artemis III in 2024 will return man (and deliver the first woman) to the lunar surface in 50 years.

The structure of the spacecraft that will carry those astronauts on the days-long mission to the Moon (and eventually on the months-long trip to Mars) is built in New Orleans, as is nearly all of the enormous rocket — the most powerful in history — that will launch them from Earth.

“The large majority of what you’ll see on launch day was built in New Orleans,” Champion says.

gram in the 1960s. Today they are responsible for producing the Space Launch System (SLS) “core stage,” which — at 212 feet — is the tallest and most powerful rocket stage in the world.

A “stage” refers to a section of a rocket that has its own engines and propellant. Boeing’s extraordinary core stage will burn for the first eight minutes of each Artemis mission, propelling the spacecraft from the Kennedy Space Center up to Earth’s orbit.

Amanda Gertjejansen is the Boeing senior production manager overseeing the assembly of that rocket. Born and raised in Gentilly, she has worked for Boeing at Michoud since 2013 — in SLS’s early days and long before the program’s hardware production had begun.

“Before we could build the rocket, we had to build the tools that would build that rocket,” she says. “Before we could build the tools, we had to rebuild sections of the facility to our specifications.”

Gertjejansen says that facility is one of the main reasons New Orleans has figured so prominently in the exploration of space.

The Michoud Assembly Facility is nearly 20 years older than NASA. It was constructed during World War II on the site of Antoine

America’s Rocket Factory Boeing began designing rockets at MAF during the Apollo pro-

15 Michoud’s 19th-century sugar plantation and refinery, and two smokestacks from the era still stand on site today.

The factory was created to build planes during World War II, and then Patton and Sherman tanks during the Korean War. When the war ended in 1953, the federal government was left paying to maintain a massive-but-unused facility.

That changed when the Soviet Union launched Sputnik in 1957, beginning the Space Race.

“We were way behind the Russians and Dr. [Wernher] von Braun was looking for a place to build a big rocket to help us catch up,” Champion says, referring to the first director of NASA’s Marshall Space Flight Center. “NASA was new and he encouraged the agency to take a look at Michoud.”

NASA wanted to build a 363foot Saturn V rocket but struggled to find a facility large enough to construct the rocket’s massive and complex core stage. That is, until they found Michoud.

MAF has 43 acres of environmentally controlled space under a single roof (the size of 31 football fields), making it one of the largest manufacturing plants in the world.

“Our plant is a quarter-mile long, and we can take hardware from one end to the other on a crane without ever having to set it down,” Champion says. “There aren’t many other places that can handle the Saturn V or the SLS core stages, which is why NASA calls us ‘America’s Rocket Factory.’ ”

Sea to space The Apollo program ended in 1972, after landing 12 Americans on the moon. Next, NASA focused on

“

When people think of NASA, they think of the (Lyndon B.) Johnson Space Center in Houston or the launches from the Kennedy Space Center in Florida. But they don’t realize we couldn’t have gone to the Moon in the 1960s without New Orleans.

— ROBERT CHAMPION, DIRECTOR OF NASA’S MICHOUD ASSEMBLY FACILITY (MAF) IN NEW ORLEANS EAST

the Space Shuttle program, which featured the first reusable rocket boosters and reusable crewed space vehicle.

A primary objective of the program was to build a permanent space station that would orbit Earth, now known as the International Space Station. Launching a vehicle with the ability to carry a substantial amount of building material (and return with other cargo) would require a powerful rocket, and only America’s Rocket Factory had that kind of capability.

During the nearly 40 years of the Space Shuttle program, Michoud built 135 tanks — each 154-feet tall — even larger than the core stage of Apollo’s Saturn V. That’s another reason Michoud is so valuable.

“You can’t transport rockets this large on highways,” says Byron Williams, a logistics engineering manager who graduated from Xavier University. He is responsible for the team that transports large equipment on NASA’s Pegasus barge to NASA sites such as (John C.) Stennis Space Center for testing, or Kennedy for launches. “One of MAF’s biggest advantages is that it sits beside deep water.”

But this wasn’t always the case.

During the Great Depression of the 1930s, the Michoud land was owned by Col. Roch Eugene Edgar deMontluzin du Sauzay, a descendant of French aristocrats. Col. deMontluzin earned revenue from his property via various commer-

cial endeavors, including granting permission to the federal government to build the Gulf Intracoastal Waterway through the southern portion of his property. The Intracoastal Waterway provides a faster route east than the Gulf of Mexico, and if deMontluzin hadn’t allowed the use of his property, NASA likely wouldn’t be using the site today.

Responding to tragedy The Space Shuttle program ultimately achieved the objective of building the space station, but not without devastating setbacks.

On Feb. 1, 2003, the Space Shuttle Columbia broke up as it returned through Earth’s atmosphere, killing the seven astronauts on board.

NASA suspended Space Shuttle flights to investigate the disaster, and it was determined that, during liftoff, insulating foam fell from the external tank built at Michoud and caused damage to Columbia’s heat shield. MAF engineers were initially told their improper installation of the foam contributed to the failure.

“That was a really tough time,” says Jeffrey Pilet, a program management director for Lockheed Martin at MAF, originally from St. Bernard Parish. “The program was halted, the investigation went on for a very long time, and seven astronauts were dead.”

MAF worked through some difficult adjustments, and on July 26, 2005 — almost two-and-a-half years after the Columbia disaster — the Space Shuttle Discovery flew

P H OTO P R OV I D E D B Y N A S A / M A F

P H OTO B Y T Y L E R M A R T I N / N A S A / M A F

Smokestacks from the Michoud sugar plantation still stand on the site of Michoud Assembly Facility.

The completed core stage for NASA’s Space Launch System rock is moved from the Michoud Assembly Facility in New Orleans.

”

the “Return to Flight” mission. While this mission was a success, the external tank once again shed some of its foam. The program was again grounded for examination, but an additional challenge was on the way.

One month after Discovery’s launch, Hurricane Katrina hit the Gulf Coast.

Robert Champion says — against all odds — that’s when Michoud’s third major advantage shined through.

“If the pumps at Michoud stopped working, we were going to lose the Space Shuttle program,” he says, explaining that flooding would have destroyed the factory and crippled their ability to make external tanks.

“But instead of evacuating, 38 MAF employees stayed behind and kept the pump station operating.

“It’s not just that our workers have decades of experience building the world’s most powerful rockets,” he says. “They also believe in their work so deeply. They desperately want their mission to succeed.”

Those women and men braved 130 mph winds, as well as waves that topped the 19-foot levee, to pump more than one billion gallons of water out of the facility.

“Their courage reminds us that not all of NASA’s heroes fly in space,” NASA administrator Michael Griffin said when he presented those MAF employees with the agency’s Exceptional Bravery Medal.

Michoud reported that Katrina left 94% of their employees with damaged or destroyed homes, but workers pushed to make necessary improvements to the Space Shuttle program.

“A lot of us didn’t have homes to come back to and we were scattered all across the southeastern United States,” Pilet says. “It was such a painful time — but the way we pushed through it was an incredible accomplishment for our team.”

(It was later discovered that the Discovery and Columbia foam loss was not a result of faulty installation, and an apology was issued to MAF workers.)

The Space Shuttle program returned to flight the following July 4.

“It might be the proudest I’ve ever been,” says Matt Wallo from Lakeview, who is now a senior manager with Lockheed Martin at MAF. “Working through all those issues and then watching that shuttle take off from Florida on the Fourth of July... that was special.”

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With the International Space Station fully operational, NASA ended the Space Shuttle program in 2011.

However, unlike when the Apollo missions concluded, it was unclear what came next for America’s space industry.

“We had been working on the Space Shuttle external tanks for three decades,” Pilet says. For many at MAF, it was the only work they knew. “Suddenly we go from playing a key role in several launches a year to turning off most of the lights in the building.”

But Michoud wouldn’t stay down for long. As NASA set its sights on the Moon and Mars, Lockheed Martin was awarded a contract to build the Orion Multi-Purpose Crew Vehicle. Orion is a partially reusable space capsule that will sit atop the SLS rocket. After each stage of SLS fires and is discarded, it’s Orion that will carry astronauts through space.

“I love that right here in New Orleans, we’re building this exploration-class vehicle that will take humanity farther than we’ve ever been in history,” says Wallo, who now oversees Orion production at Michoud. “New Orleanians are creating things that have never been done.”

Pilet says he knew Michoud was back when preparation for SLS started in 2013.

“Now we were going to have Boeing and the world’s most powerful rocket to go with our capsule. The lights came back on.

Workers started filing back in. It was exciting.”

“I remember when we turned the lights on in those early days,” Gertjejansen says. “You’d have stray cats running all around the building because it hadn’t been used in so long.”

Since work on SLS began, Michoud’s capacity has continued to increase, and its partner companies have attracted talent from New Orleans and across the country.

Jennifer Boland-Masterson was working for Boeing in Washington state just over two years ago when she learned about the work going on at MAF. Today she’s the director of Boeing operations at Michoud.

“When Boeing gave me the opportunity to work here, I jumped at it,” she says. “You can tell people understand what they’re doing here is destined for history books. I wanted to be a part of that.”

Today, Orion and SLS aren’t all that’s going on at Michoud.

Workers at MAF are also building

the Launch Abort System that will better protect astronauts, as well as several other essential components to the Artemis mission.

Michoud teams have perfected new techniques — most recently around friction stir welding — that will transform industry around the world.

The MAF campus has 24 tenants on site, from LM Wind Power to Hope Credit Union to Ochsner Health Center, employing thousands of New Orleanians.

Ready for lift-off But 85% of the work done on site remains focused on outer space.

The first Orion capsule is ready for its Artemis I mission, and the first SLS core stage was shipped earlier this year to the Stennis Space Center. There, it’s undergoing a series of tests at the same location the Saturn V rockets were tested before they sent the first men to the Moon.

“The day our core stage left Michoud was one of the most satisfying days of my life,” BolandMasterson says. “It was the culmination of so much work by so many people.”

She’s referring to Jan. 8, when the largest component of the most powerful rocket in history made its way out of America’s Rocket Factory to the Pegasus barge.

“Of course, in true New Orleans fashion, the rocket also got a second line,” Gertjejansen says.

“We got to see off the first rocket in a decade, and LSU won a National Championship — all in one week. It was a great time to be a Louisianan.”

NASA recently announced that Lockheed Martin and Boeing have been awarded contracts for years more of production work on their respective Artemis components.

To meet the local demand for trained workers, Boeing has partnered with local higher education institutions like Nunez Community College to create an Aerospace Manufacturing program.

“I thought I’d have to leave New Orleans to get the job I wanted in a STEM field,” Gertjejansen says.

“I didn’t realize I could get the job of my dreams right here at home.”

Artemis I is scheduled to take off from Kennedy Space Station late next year. Millions of viewers will tune in across America and across the world. Champion wants many of those viewers to be New Orleanians.

“My hope is that — as that rocket rises from Earth — New Orleanians understand they are once again a part of history.”

Email dining@gambitweekly.com

Global Southern hospitality

Wine and distance THE NEW ORLEANS WINE & FOOD EXPERIENCE (www.nowfe.com)

canceled its April festival of culinary events, normally featuring samplings of hundreds of wines and pairings with food from local restaurants. But NOWFE announced a series of wine dinners at local restaurants, running from Wednesday, July 22, through Sept. 23.

The series opens July 22 at Broussard’s Restaurant and features wines from The Prisoner Wine Company.

Palace Cafe hosts a dinner with wines from France’s Champagne and Burgundy regions on Aug. 5.

Participating restaurants include GW

Vegan pop-up Global South is at Sneaky Pickle during July

BY B E T H D ’A D D O N O AIJI DASTE AND INDIGO “SOUL” MARTIN are proud to wear their poli-

tics on their plates.

Daste and Martin are the chefs behind Global South, a vegan pop-up at Sneaky Pickle during July. Their menu draws on the cuisines of equatorial countries in Africa, Asia and Latin America that make up the “global south,” as well as hefty influence from their home state, Louisiana. Think plant-meets-planet-based cuisine.

“Global south is a term that was coined in the ’60s as an alternative to the pejorative term ‘third world’ when many countries were coming out from under the colonial yoke,” Daste says.

“The centuries of dominance by a hierarchy of western countries became intolerable.”

Daste and Martin believe affecting social change can come in many forms, including educating by way of cuisine.

Daste, who is from New Orleans, and Martin, who grew up shuttling between Ville Platte and New Orleans, met while working at the Pickle. Although they each have their own catering and pop-up gigs, their collaboration as like-minded men and chefs has been a creative balm, especially during the pandemic.

Daste calls himself a “South Louisiana-phile,” an interest rooted in the many ethnicities that have called the region home. The Global South menu includes Filipino dishes, a nod to the Filipino community that called Saint Malo home along Lake Borgne. They prepare a version of the West African snack akara, a fritter made with blackeyed peas that could be considered a savory cousin to colonial Louisiana’s

calas rice fritters. There is Asian-influenced fare from Vietnam and China, a throwback to the time when New Orleans had a Chinatown on the 1100 block of Tulane Avenue, a neighborhood cleared by WPA redevelopment in 1937.

The menu changes weekly, but popular dishes like a fried oyster mushroom banh mi with kaffir lemon grass sauce and pickled vegetables and herbs is usually available. The Three Beautiful Sisters is a salad of squash, beans and corn that illustrates the Mesoamerican tradition of growing those crops together. The RBG plate — referring to the red, black and green of the Pan-African flag, is a changing dish, and recent iterations featured sesame-ginger glass noodles with oyster mushrooms, and jerk seitan with rice and peas.

Global South takes orders by text (504-323-5043) and telephone (504218-5651) and encourages customers to take food home, but there is some distanced outdoor seating available.

The weekly menu is posted on their Instagram page, @globalsouthnola.

A lifelong vegan, Daste and his eight siblings were raised in Uptown by vegan parents and grew up with a global palate.

“I hate to say ‘ethnic’ foods, because that makes western cuisine the standard, but we ate Vietnamese and Indian food around town and went to Bennachin for West African cuisine

Chefs Aiji Daste and Indigo Martin serve vegan dishes at their Global South pop-up at Sneaky Pickle.

when it was still on Carrollton (Avenue),” Daste says.

Cooking professionally for 16 years, first in Indian restaurants in New York, then in New Orleans, Daste ran Cafe Bamboo at the Dragon’s Den and then the roving Burrito Juke Joint in Bayou St. John. He uses the Instagram feed @ suchasweetman to offer vegan sweets, another one of his ventures.

Martin started as a busboy and worked his way into the kitchen of a French Quarter restaurant. He moved to Tallahassee, Florida, to start a burger joint, but later switched to fine dining and later vegan cooking. He worked at Shaya before Sneaky Pickle. His affinity for plant-based foods started in 2013 and solidified over the years.

“I saw people in my family having so many health issues and I didn’t want to go down that road,” he says. “Improvements aren’t just physical but emotional and mental too.”

Now his sister is also a vegan and his mom is eating better, asking him for recipes. He’s run his own catering business, Indigo Soul Cuisine (@_indig0soulcuisine) for close to three years.

?

?

WHAT Global South

P H OTO B Y C H E R YL G E R B E R

Where Sneaky Pickle 4017 St. Claude Ave. (504) 218-5651; www.yousneakypickle.com

When 2 p.m.-10 p.m. WednesdaySaturday and 11 a.m. to 3 p.m. Sunday

Check it out Globally inspired vegan fare

S TA F F P H OTO B Y I A N M C N ULT Y

Palace Cafe will serve a multi-course dinner with wines from the Champagne and Burgundy regions of France.

Fins, Briquette, La Petite Grocery and others. Cakebread Cellars, Duckhorn Vineyards and Belle Glos and Quilt Wines are among the vintners. The series concludes with a dinner at Café Reconcile with liquor partner Hendricks’s Gin. More dinners scheduled in September will be announced.

Prices and starting times vary. Reservations should be made with the restaurant. — WILL COVIELLO

Back in black URBAN SOUTH BREWERY AND NOLA BREWING COMPANY released

the first locally produced Black Is Beautiful beers and more will be available this week.

Marcus Baskerville, brewer and founder of Weathered Souls Brewing in San Antonio, Texas, started the Black Is Beautiful (www.blackisbeautiful.beer) initiative in June in response to protests over police brutality. He posted online a recipe for an imperial stout, as well as artwork for labels, and invited brewers around the nation to release their own versions and donate proceeds to a local organization that promotes equality or fights racism.

PAGE 18

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NOLA Brewing (3001 Tchoupitoulas St., 504-896-9996; www. nolabrewing.com) was one of the first breweries to sign on to the cause. The brewery added chocolate from Piety and Desire Chocolates to sweeten the stout’s roasty notes. It’s available on draft at the taproom and in cans across the state. NOLA Brewing is donating proceeds to VOTE NOLA (Voice of the Experienced), an organization founded by formerly incarcerated people to work for criminal justice reform and restore the rights of formerly incarcerated people.

The Black Is Beautiful initiative lists almost 1,000 participating breweries from all 50 states and 19 countries.

There are nine participating Louisiana breweries, including seven in New Orleans, plus Gnarly Barley Brewing Co. in Hammond and Parish Brewing Co. in Broussard.

Courtyard Brewery (1160 Camp St.; www.courtyardbrewing.com) raised $1,000 for the New Orleans Musicians Clinic through its participation in a national collaboration beer project called All Together, intended to support hospitality workers. Courtyard also is making a Black Is Beautiful beer. The brew will use shredded coconut, coconut cream, coffee and possibly hazelnuts, says founder Scott Wood. It will be available on tap and in 32-ounce crowlers, and release is set for Friday, July 17.

Courtyard will donate proceeds to the Innocence Project New Orleans, which supports and advocates for innocent people wrongfully convicted.

Urban South Brewery (1645 Tchoupitoulas St., 504-267-4852; www.urbansouthbrewery.com) released its coffee and coconut milk latte-styled version on July 8. The brew is also accented with cacao. The beer is available in cans. Proceeds go to New Orleans’ Youth Empowerment Project. The brewery is open daily.

Miel Brewery & Taproom (405 Sixth St., 504-372-4260; www.mielbrewery. com) added local honey to its version, and it will be released Friday, July 17, on draft for customers in its beer garden and in 32-ounce crowlers for curbside pickup. Proceeds will support the Innocence Project New Orleans.

Zony Mash Beer Project (3940 Thalia St., 504-766-8888; www. zonymashbeer.com) worked with participants and alumni of Cafe Reconcile, which provides restaurant and hospitality training to youth. The beer incorporates ingredients from the cafe’s sweet potato crumble. It will be available in late July. Zony will offer the beer on draft at the taproom and in cans. Proceeds will benefit Cafe Reconcile.

All Relation (1401 Baronne St., 504-345-8933; www.allrelation.com) brewery is creating two versions. One is a pecan pie flavor, and the second is “banoffee,” a mix of banana,

coffee and caramel flavored beer. The Central City brewery is open daily for pickup only. The beers will be available in four packs in late July. It has not announced a beneficiary yet.

Breiux Carre (2115 Decatur St., 504304-4242; www.brieuxcarre.com) dialed back the malts for its version of Black Is Beautiful, which will be available in four-packs of cans on July 21. It also will be available on draft for visitors to its beer garden off Frenchmen Street. Proceeds will support the Innocence Project.— WILL COVIELLO

Now closed AFTER FINDING WAYS TO REOPEN OR FIGHTING TO STAY OPEN through the

coronavirus crisis, some New Orleans restaurants are now voluntarily shutting down, choosing to wait for better conditions. Operators cite concerns over spiking coronavirus cases, financial woes, hostility from some customers over face mask requirements and sheer exhaustion.

“Unfortunately, the path laid out in front of us was a lose/lose situation,” says chef Eric Cook, who closed his Magazine Street restaurant Gris Gris just days after reopening for dine-in service.

Cook initially took a cautious approach to reopening, serving takeout until finally resuming limited dining room service on July 1. On July 8, he posted a wrenching open letter to the community explaining that he had to close after an employee tested positive for COVID-19. He expressed frustration over the pressures and changing requirements the crisis has brought his industry.

“We applied for assistance in every possible way, and adhered to all guidelines provided for us to ‘open safely,’ ” he wrote. “Unfortunately those tools and guidance weren’t enough to protect everyone, so now we’re back to where we started four months ago.”

Chef Jason Goodenough has kept his Riverbend bistro Carrollton Market functioning throughout the crisis, variously offering takeout, family-style meals and, most recently, a limited seating chef’s tasting menu.

But by July he decided closing now would be a chance for both his spirits and finances to recover enough for a stronger push in the fall.

“I think my money will be better spent in September or October when there’s at least a little chance,” he says.

“Right now it feels like throwing it in the trash and lighting it on fire.”

For now, Goodenough continues to offer catering services while the restaurant is closed.

On July 8, Mayor LaToya Cantrell announced new restrictions prohibiting bar seating at both restaurants and bars. Within hours of that announcement, Irene’s Cuisine joined the list of temporarily closed restaurants.

“We were losing money through this anyway, and with this it’ll just be worse,” says chef Nicholas Scalco.

“It’s completely disheartening.” — IAN McNULTY/THE TIMES-PICAYUNE | NEW ORLEANS ADVOCATE

EAT+DRINK

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3-COURSE INTERVIEW

Adam Ritter BREWER ZONY MASH BEER PROJECT

(3940 Thalia St., 504-766-8868; www.zonymashbeer.com) recently added a small beer garden to its Central City space in what originally was the Gem Theater. It also is preparing to release a Black Is Beautiful beer made in collaboration with Cafe Reconcile to raise funds for its hospitality training program for youth. (For more on the Black Is Beautiful initiative, see Fork + Center, p. 17.) Zony Mash founder Adam Ritter spoke to Gambit about the new beer and operating the brewery during the pandemic.

How did you develop your Black Is Beautiful beer?

ADAM RITTER: We always like to try to layer things. Our banker is the treasurer at Cafe Reconcile, and he made introductions. That initiated the idea of us expanding our reach of employment, and they focus on the hospitality industry, so they liked the idea of diversifying who they partner with. We met and went over their menu, which would allow their kitchen to provide an ingredient to enhance the beer. Having lunch there, we kicked around the idea of using their sweet potato crumble. We’ll throw that into the mash tun. We ended up with a sweet potato crumble imperial stout.

They had a hand in it that way, and some of their alumni joined us for the milling process. We’ll have (the finished beer) by the end of the month.

We’re going to do a food popup with them when the beer is released. Those proceeds will go to them as well. They’re going to come help us package the beer.

Their name is on the label. It’ll be cool for their alumni to go to the grocery store and see their efforts on the shelves.

Some will be available on draft in the tasting room, but I want the majority to be available for distribution. I want people to see the efforts out there and to have their friends and family be able to purchase it.

P R OV I D E D B Y ZO N Y M A S H

Adam Ritter (left) with brewer Mitch Grittman

What have you added to the brewery space?

R: Behind the brewery, where the pumping station is, you have an area off Martin Luther King Jr. Boulevard. That’s going to be off-street parking. We’ll have a smaller beer garden where the Hubcap King used to be. There are two beer gardens. The smaller one is for adults with a little stage for duos and trios. I have a bus out there for pouring beer and concessions. There’s a large lot at 1400 S. Broad St. That’s a city-owned lot we’re leasing. That will be the family-friendly big beer garden. It’s 12,000-13,000 square feet.

How has the brewery dealt with the pandemic?

R: You’ve got to be light on your feet. It went from one day we’re a tasting room that can do cool events to wholesale-to-the-market and then we’re an online store with curbside pickup. We were fortunate that when (coronavirus) kicked up, our tanks were full. We spent as much as we could on packaging to be able to put beer in people’s hands. Our distributor is now saying it’s not taking any kegs. But we’re lucky that our wholesaler is taking all that we can package and is opening us up to all of Louisiana.

Then there was a shortage of cans.

Things changed every few weeks.

We were fortunate to be able to keep up some level of business.

Now (the city is) walking back (restrictions), with tables only and no sitting at the bar. We’re trying to do our best so folks feel comfortable. — WILL COVIELLO

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Contact Will Coviello wcoviello@gambitweekly.com 504-483-3106 | FAX: 504-483-3159 C O M P L E T E L I S T I N G S AT W W W. B E S T O F N E W O R L E A N S . C O M Out 2 Eat is an index of Gambit contract advertisers. Unless noted, addresses are in New Orleans and all accept credit cards. Updates: email willc@gambitweekly.com or call (504) 483-3106.

B — breakfast L — lunch D — dinner late — late 24H — 24 hours

$ — average dinner entrée under $10 $$ — $11 to $20 $$$ — $21 or more

Notice: Due to COVID-19, dining at restaurants is impacted, with limited indoor seating and other recommended restrictions. All information is subject to change.

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ABBOTT’S FROZEN CUSTARD IS HIRING! We are looking for team members and managers to be a part of the historic French Quarter grand opening.

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BYWATER Luna Libre — 3600 St. Claude Ave., (504) 237-1284 — Carnitas made with pork from Shank Charcuterie and citrus from Ben & Ben Becnel farm fills a taco topped with onion and cilantro. The menu combines Tex-Mex and dishes from Louisiana and Arkansas. Curbside pickup is available. B Sat-Sun. $

CBD 14 Parishes — Pythian Market, 234 Loyola Ave.; www.14parishes.com — Jamaican-style jerk chicken is served with two sides such as plantains, jasmine rice, cabbage or rice and peas. Delivery available. Curbside pickup and delivery available. L and D daily. $$ Eat Well — Pythian Market, 234 Loyola Ave.; www.pythianmarket.com — Phoritto is a spinach tortilla filled with brisket, chicken or tofu, plus bean sprouts, jalapenos, onions and basil and is served with a cup of broth. Curbside pickup and delivery available. L and D daily. $ Kais — Pythian Market, 234 Loyola Ave., (941) 481-9599; www.pythianmarket. com — A Sunshine bowl includes salmon, corn, mango, green onions, edamame, pickled ginger, ponzu spicy mayonnaise, cilantro, masago and nori strips. Curbside pickup and delivery available. L and D daily. $$ La Cocinita — Pythian Market, 234 Loyola Ave., (504) 309-5344; www.lacochinitafoodtruck.com — La Llanera is an arepa stuffed with carne asada, guasacasa, pico de gallo, grilled queso fresco and salsa verde. Curbside pickup and delivery available. B, L and D daily. $ Meribo Pizza — Pythian Market, 234 Loyola Ave., (504) 481-9599; www. meribopizza.com — A Meridionale pie is topped with pulled pork, chilies, ricotta, mozzarella, collard greens and red sauce. Delivery available. L and D daily. $$ Willie Mae’s — Pythian Market, 234 Loyola Ave.; www.williemaesnola.com — The Creole soul food restaurant is known for its fried chicken, red beans and more. Takeout available. L and D Mon-Sat. $

CARROLLTON/UNIVERSITY NEIGHBORHOODS

“Best New York Deli in New Orleans” 3519 SEVERN 888-2010 WWW.KOSHERCAJUN.COM

Mikimoto — 3301 S. Carrollton Ave., (504) 488-1881; www.mikimotosushi. com — Sushi choices include new and old favorites, both raw and cooked. The South Carrollton roll includes tuna tataki, avocado and snow crab. Takeout and delivery available. L Sun-Fri, D daily. $$

Pyramids Cafe — 3151 Calhoun St., (504) 861-9602 — Diners will find Mediterranean cuisine featuring such favorites as shawarma prepared on a rotisserie. Takeout and delivery available. L, D daily. $$

CITYWIDE Breaux Mart — Citywide; www. breauxmart.com — The deli counter’s changing specials include dishes such as baked catfish and red beans and rice. L, D daily. $

FAUBOURG MARIGNY Kebab — 2315 St. Claude Ave., (504) 383-4328; www.kebabnola.com — The sandwich shop offers doner kebabs and Belgian fries. A falafel sandwich comes with pickled cucumbers, arugula, spinach, red onions, beets, hummus and Spanish garlic sauce. No reservations. Takeout and delivery available Thu-Mon. $

HARAHAN/JEFFERSON/ RIVER RIDGE The Rivershack Tavern — 3449 River Road, (504) 834-4938; www.therivershacktavern.com — This bar and music spot offers a menu of burgers, sandwiches and changing lunch specials. Curbside pickup and delivery available. L, D daily. $ Theo’s Neighborhood Pizza — 1212 S. Clearview Parkway, Elmwood, (504) 7333803; www.theospizza.com — There is a wide variety of specialty pies and diners can build their own from the selection of more than two-dozen toppings. The menu also includes salads and sandwiches. Curbside pickup and delivery available. L, D Tue-Sat. $

LAKEVIEW Lakeview Brew Coffee Cafe — 5606 Canal Blvd., (504) 483-7001; www.lakeviewbrew.com — This casual cafe offers gourmet coffees and a wide range of pastries and desserts baked in house, plus a menu of specialty sandwiches and salads. For breakfast, an omelet is filled with marinated mushrooms, bacon, spinach and goat cheese. Tuna salad or chicken salad avocado melts are topped with melted Monterey Jack and shredded Parmesan cheeses. Takeout, curbside pickup and delivery are available. B, L daily, D Mon-Sat, brunch Sat-Sun. $ Lotus Bistro — 203 W. Harrison Ave., (504) 533-9879; www.lotusbistronola.com — A Mineko Iwasaki roll includes spicy snow crab, tuna, avocado and cucum-

ber topped with salmon, chef’s sauce, masago, green onion and tempura crunchy flakes. The menu also includes bento box lunches, teriyaki dishes, fried rice and more. Takeout and delivery are available. L and D Tue-Sun. $$

METAIRIE Andrea’s Restaurant — 3100 N. 19th St., Metairie, (504) 834-8583; www.andreasrestaurant.com — Chef/owner Andrea Apuzzo’s specialties include speckled trout royale which is topped with lump crabmeat and lemon-cream sauce.

Capelli D’Andrea combines house-made angel hair pasta and smoked salmon in light cream sauce. Curbside pickup and delivery are available. L, D daily, brunch Sun. $$$ Kosher Cajun New York Deli & Grocery — 3519 Severn Ave., Metairie, (504) 8882010; www.koshercajun.com — This New York-style deli specializes in sandwiches, including corned beef and pastrami that come from the Bronx. Takeout available.

L Sun-Thu, D Mon-Thu. $ Mark Twain’s Pizza Landing — 2035 Metairie Road, Metairie, (504) 832-8032; www.marktwainpizza.com — Mark Twain’s serves salads, po-boys and pies like the Italian pizza with salami, tomato, artichoke, sausage and basil. Takeout and curbside pickup are available. L TueSat, D Tue-Sun. $ Theo’s Neighborhood Pizza — 2125 Veterans Memorial Blvd., Metairie, (504) 510-4282; www.theospizza.com — See Harahan/Jefferson section for restaurant description. $

MID-CITY/TREME Angelo Brocato’s — 214 N. Carrollton Ave., (504) 486-1465; www.angelobrocatoicecream.com — This sweet shop serves its own gelato, spumoni, Italian ice, cannolis, fig cookies and other treats. Window and curbside pickup. L, D Wed-Sun. $ Brown Butter Southern Kitchen & Bar — 231 N. Carrollton Ave., Suite C, (504) 609-3871; www.brownbutterrestaurant. com — Sample items have included smoked brisket served with smoked apple barbecue sauce, Alabama white barbecue sauce, smoked heirloom beans and vinegar slaw. A Brunch burger features a brisket and short rib patty topped with bacon, brie, a fried egg, onion jam and arugula on a brioche bun.

Takeout, curbside pickup and delivery are available. $$ Doson Noodle House — 135 N. Carrollton Ave., (504) 309-7283; www.facebook. com/dosonnoodlehouse — Bun thit is Vietnamese-style grilled pork with cucumber, onions, lettuce, mint, cilantro and fish sauce served over rice or vermicelli. The menu includes rice and vermicelli dishes, pho, spring rolls and more.

Takeout, curbside pickup and delivery are available. $$ Five Happiness — 3511 S. Carrollton Ave., (504) 482-3935; www.fivehappiness.com — The large menu at Five Happiness offers a range of dishes from wonton soup to sizzling seafood combinations served on a hot plate to sizzling Go-Ba to lo mein dishes. Takeout and delivery available. $$ Katie’s Restaurant — 3701 Iberville St., (504) 488-6582; www.katiesinmidcity.com — Favorites at this Mid-City restaurant include the Cajun Cuban with roasted pork, grilled ham, cheese and pickles pressed on buttered bread. The Boudreaux pizza is topped with cochon de lait, spinach, red onions, roasted garlic, scallions and olive oil. There also are salads, burgers and Italian dishes.

Takeout, curbside pickup and delivery available. L and D Tue-Sun. $$ Nonna Mia — 3125 Esplanade Ave., (504) 948-1717; www.nonnamianola.com — A Divine Portobello appetizer includes

OUT TO EAT

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LOWEST PRICES ... Always!

NORTHSHORE Theo’s Neighborhood Pizza — 70488 Highway 21, Covington, (985) 234-9420; www.theospizza.com — See Harahan/ Jefferson section for restaurant description. $

UPTOWN Joey K’s — 3001 Magazine St., (504) 891-0997; www.joeyksrestaurant.com ­— This casual eatery serves fried seafood platters, salads, sandwiches and Creole favorites such as red beans and rice.

Daily specials include braised lamb shank, lima beans with a ham hock and chicken fried steak served with macaroni and cheese. Takeout and delivery available. $$ Theo’s Neighborhood Pizza — 4218 Magazine St., (504) 894-8554; www. theospizza.com — See Harahan/Jefferson section for restaurant description. $

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WAREHOUSE DISTRICT Carmo — 527 Julia St., (504) 8754132; www.cafecarmo.com — Carmo salad includes smoked ham, avocado, pineapple, almonds, cashews, raisins, cucumber, green pepper, rice, lettuce, cilantro and citrus mango vinaigrette.

The menu includes dishes inspired by many tropical cuisines. Takeout and delivery are available. Mon-Sat. $$ Provisions Grab-n-Go Marketplace — Higgins Hotel, 500 Andrew Higgins Blvd., (504) 528-1941; www.higgingshotelnola. com — The coffeeshop serves salads, sandwiches, pastries and more. Takeout available. Service daily. $

WEST BANK Mosca’s — 4137 Hwy. 90 W., Westwego, (504) 436-8950; www.moscasrestaurant.com — This family-style eatery has changed little since opening in 1946.

Popular dishes include shrimp Mosca, chicken a la grande and baked oysters Mosca, made with breadcrumps and Italian seasonings. Curbside pickup available. D Wed-Sat. Cash only. $$$ Specialty Italian Bistro — 2330 Belle Chasse Hwy., Gretna, (504) 391-1090; www.specialtyitalianbistro.com — The menu combines Old World Italian favorites and pizza. Chicken piccata is a paneed chicken breast topped with lemon-caper piccata sauce served with angel hair pasta, salad and garlic cheese bread. Takeout and delivery available. Service daily. $$

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chicken breast, spinach in creamy red pepper sauce and crostini. The menu also includes salads, sandwiches, pasta, pizza and more. Curbside pickup and delivery are available. Service daily. $$ Theo’s Neighborhood Pizza — 4024 Canal St., (504) 302-1133; www.theospizza.com — See Harahan/Jefferson section for restaurant description. $ Willie Mae’s Scotch House — 2401 St. Ann St., (504) 822-9503; www.williemaesnola.com — This neighborhood restaurant is known for its wet-battered fried chicken. Green beans come with rice and gravy. There’s bread pudding for dessert. No reservations. L Mon-Fri. $$

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» Sherrie Sherrin » Sidney Levin » Sonia Gasparini

» Tracey Collins » Tracy Centanni

» Stephanie Kleehammer

» Tracy Jenkins

» Stephanie McShane

» Veronica Bird

» Jonah Seligman

» Kipp Rhoads

» Madelyn Corkern

» Nick Mauer

» Rita Amedee

» James Jang

» Joy Braud Sims

» Kris Shull

» Malain Collins

» Nicole Boyer

» Robert Gramenz

» Sue Southon

» James Morris

» Juan Barreto

» Kristen Schorp

» Malia Hamilton

» Norah Friar

» Robert Lecher

» Suri Duitch

» Everett Bonner

» James Robertson

» Juli Miller Hart

» Kristina Teran

» Margo Moss

» Pamela Theriot

» Robert Levy

» Susan Bledsoe

» Wanda Jenkins

» Demetric Mercadel

» Frenchie Kessler

» Jamiles Lartey

» Julia Barecki

» Kristy Saunders

» Marie-Claire Serou

» Pat Macaluso

» Robert Monk

» Tara Hernandez

» Cecile Castello

» Denise Templeton

» Fritz Westenberger

» Jeanne Foster

» Julie Gernhauser

» Krystan Hosking

» Marisa Naquin

» Patricia Podell

» Robin Johnstone

» Teagan Connors

» Will McCrary

» April Babin

» Celeste Gauthier

» Diana Shaw

» Gail Richardson

» Jeanne McGlory

» Julie Graybill

» Kyuwon Kim

» Mark Romig

» Patricia Ravits

» Roger & Barbara Stetter

» Teddy Lopez

» April Sanchez

» Chanel Salzer

» Dina Zeevi

» George Kulman

» Jennifer Adams

» Justine Morgan

» Laney Blakemore

» Marlane Drake

» Patrick Carson

» Rose Dobrez

» Terry Ryder

» William Triplett

» Aran Donovan

» Charles Chester, MD

» Donna DeHoog

» Georgie and Roger Smith

» Jennifer Cuddihy

» Kandace Graves

» Laren Holzer

» Mary Adams

» Patrick Landry

» Ryan Smith

» Therese Duke

» Zac Zelazny

» Dawn Ofodile

» Erin Luetkemeier

» Carol Senft

» Dayna Ann GesslerPoitevent

» Ernestine WashingtonHarris

» Annie Johnson

» Caroline Ross

» Deborah Augustine Elam

» Antha Hugel

» Cassie Lentz

» Anthony Bentley

» James Furlow

opt-Ad A NO NEWS IS BAD NEWS

Gambit reports on the city we love, connects you to New Orleans, and covers the issues that matter —all for free.

By becoming a Gambit Member, you are showing your support for local journalism and helping us continue our mission (you will receive some great perks too!)

BESTOFNEWORLEANS.COM/MEMBER

April 28, 2020 Volume 41 // Number 15

PRESENTED BY

March 17-23, 2020 11 Volume 41 // Number

For more information visit

BESTOFNEWORLEANS.COM/SHOPSMALL *PLEASE NOTE THAT THIS DOES NOT CONSTITUTE A CHARITABLE DONATION AND DOES NOT QUALIFY FOR A TAX DEDUCTION.

» Virginia Kamath » Walter Leger, Jr.

» William King

From Magazine Street to Metairie Road, independently-owned shops and restaurants help our region thrive. As we all face the economic disruptions wrought by COVID-19, we at Gambit want to do our part by offering a new way to support local businesses.

“Adopt A Small Business” is an initiative designed to promote locally-owned businesses AND support local journalism.

Help your favorite local businesses advertise — in Gambit at very reduced rates — so they can let customers know they’re open.

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PRESENTED BY

From Magazine Street to Metairie Road, independently-owned shops and restaurants help our region thrive. As we all face the economic disruptions wrought by COVID-19, we at Gambit want to do our part by offering a new way to support local businesses.

ADOPTED BY MARGO AND CLANCY DUBOS

“Adopt A Small Business” is an initiative designed to promote locally-owned businesses AND support local journalism. Help your favorite local businesses advertise — in Gambit at very reduced rates — so they can let customers know they’re still open, even if at reduced levels, and keeping people employed.

Crises often bring out the best in people. Helping one another is as much a part of New Orleans’ culture as food, music, and art.

$125 adoption • Receive (1) 1/8 page ad to give to your favorite small business.

VALUE: $438

$200 adoption

$350 adoption

• Receive (2) 1/8 page ads to give to two of your favorite small businesses.

• Receive a free Gambit tote bag

• Receive (3) 1/8 page ads to give to three favorite small businesses.

• Receive a free Gambit tote bag • Receive a $10 gift card to Coast Roast Coffee.

VALUE: $886

VALUE: $1,334

For more information visit bestofneworleans.com/shopsmall *PLEASE NOTE THAT THIS DOES NOT CONSTITUTE A CHARITABLE DONATION AND DOES NOT QUALIFY FOR A TAX DEDUCTION.

MUSIC

“April” and “In One Place”

Maya Stone (Self-released) On July 1, Maya Stone released “April,” a quiet four-track EP of soft, patient indie folk. Stone’s charming, dusky voice — used in a way that makes the listener want to lean in just a little closer to hear just a little more — blends in with simple fingerpicked acoustic guitar, short piano runs, occasionally a vibraphone and vocal harmonies. The album’s opener, “Ill Content,” pulled me in and I was hooked by the next track, a sweet, pensive song called “Washed Up.” “April” comes on the heels of Stone’s “In One Place,” a sixsong EP the singer-songwriter released at the end of May. “In One Place” leans more into a dreamy indie rock style as Stone projects her vocals, exploring her range more, and builds on electric guitars and light reverb and adds bass and drums. The two releases complement and contrast well together and are an excellent first showing for the musician.

— JAKE CLAPP

“The Proper Years”

“Unanimous Sources” Jeff Albert (Breakfast for Dinner Records) Trombonist Jeff Albert formed his Unanimous Sources jazz ensemble in 2018 as a way to “scratch” a few musical itches, he says. He was “imagining a trio focused on improvising, a groove focused band, and a larger group” that would permit ensemble arranging. He ended up in a band with drummer Simon Lott, alto saxophonist Brad Walker, trumpeter Cyrus Nabipoor, baritone saxophonist Dan Oestreicher and bassist Jesse Morrow — a lineup able to do anything. The first, self-titled “Unanimous Sources” record was released in June on Breakfast for Dinner Records.

The album’s seven tracks were recorded live during various performances at the Hi-Ho Lounge and a night at Chicago’s Instigation Festival. Saxophonists Mai Sugimoto and Nick Ellman and trumpeter Steve Lands also feature on the record. — JAKE CLAPP

Bill Kirchen (The Last Music Co.) Bill Kirchen earned the title “Titan of the Telecaster” for the rich tone he got out of the guitar, but he’s acquired a host of nicknames and helped spawn several musical niches in his five-decade career.

He entered the folk music scene in high school in Michigan before he decamped for California with his band Commander Cody and His Lost Planet Airmen, which gave rise to “outlaw country.” He steered P R OV I D E D his mix of country, honky tonk and rockabilly into what he dubbed dieselbilly when he churned out trucker tunes, and he also is a forerunner of Americana. The latest release of his music is “The Proper Years,” a collection from three albums: “Hammer of the HonkyTonk Gods” (another one of his nicknames), “Word to the Wise” and “Seeds and Stems.” The 34 tracks are heavy on honky-tonking and dieselbilly, with guest appearances by Nick Lowe, Elvis Costello and others mixed in. He turns up the twang and his snarky humor on “Get a Little Goner,” singing, “If you think I want you back, you couldn’t be wronger/ Go on, get a little goner.” His trucker song “Mama Hated Diesels” is more comically tragic.

Kirchen and Costello dip into fuzzy indie rock on “Man in the Bottom of the Well,” and one-hit-wonder Maria Muldaur (“Midnight at the Oasis”) joins him on the duet, “Ain’t Got Time for the Blues.” Kirchen laments being jilted on the sweet and bluesy country tune “Down to Seeds and Stems Again.” And to show-off his guitar skills, he name-checks a litany of blues, rock ’n’ roll and old-school R&B stars with riffs from their signature tunes on the album’s version of “Hot Rod Lincoln,” a Charlie Ryan song popularized by Kirchen’s Commander Cody band. His self-deprecating humor is as charming as his guitarwork throughout the collection. — WILL COVIELLO

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High stakes

BY WILL COVIELLO IN JANUARY, THE LAS VEGAS TOURISM AUTHORITY AND ITS MARKETING COMPANY ANNOUNCED the city would

Coming Jul y 28th!

All 1/4 page ad sizes or larger receive a FREE Menu item photo/description feature in the issue.

RATES STARTING AT $175 • CALL NOW! Ad Director Sandy Stein 504.483.3150 or sstein@gambitweekly.com

New Orleans H O M E

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Gambit Details showcases how New Orleanians love to intersect classic style with the eclectic, while introducing our readers to some of our city’s unique retailers, designers and creators.

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$325 from Bevolo Gas & Electric Lights (521 Conti St., 504-522-9485, www.bevolo.com).

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Curves ALL ABOUT

Rounded edges take the spotlight

Beatriz Ball Vento Bloom large bowl |

Vase |

$185 from Hazelnut (5525 Magazine St., 504-891-2424, www.hazelnutneworleans.com).

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Dahlia placemats | $10.50 each from Sotre (3933 Magazine St., 504-304-9475; www.sotrecollection.com).

$174 from Little Miss Muffin (244 Metairie Road, Metairie, 504-833-6321; 766 Harrison Ave., 504-482-8200; 3307 Severn Ave., Metairie, 504-455-1444; www.shoplittlemissmuffin.com).

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Druggist eye vase |

$298 from Jonathan Adler (www.jonathanadler.com).

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ParlorMAGIC

A pair of Bywa art enthusiasts ter a former tatto turn shop into the o home of their dream s.

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By SARAH RAVITS Photo by IMOTO / Provided by JOSHUA ATTERBE RRY

SWEETEN YOUR ZOOM SPACE WITH LOCAL DÉCOR “Cebu” print | $35 from Marianne St.,

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Angeli Rodriguez, 323 N. Columbia Covington, 985-238-0842; www.marianneangelirodriguez.com).

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depths of the

Bywater Atterberry and pause to admire the home neighborof Joshua Gary Gerdes. The ble-sided Creole unmistakable yellow exterior, cottage, with its bright purple, dougreen and Gras house.” is colloquially referred to as “the Mardi Originally built in 1910, the home parlor before Gerdes served as a side is the couple’s and Atterberry purchasedtattoo as a vacation rental,personal residence; the otherit. One family, and gallery crash pad for visiting friends serves and plan to host partiesspace — where Atterberry and Gerdes next year, featuring and pop-up events in the fall, or early the local artists the walls. whose pieces adorn The decor and well-appointed furnishings of the home are eclectic and , showcasing the creativity of the owners

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Joshua Atterberry designed the wallpaper incorporate a himself, wanting tribute to the house’s to parlor. “It has history as a former a bit of a Sailor tattoo Jerry look,” Graphics printed the design. Atterberry’s he says. Opa Signs & table out of an stepfather old railroad cart, which especially built the coffee as it is located across the street suits the home, from train tracks.

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SUMMER LINENS The inviting kitchenette incorporates down-to-earth a vintage Storyville portrait and Atterberry’s furnishings own shot of nearby and local photography, including Studio Be.

Pictured on their front steps of their Atterberry had visited New Orleans colorful Bywater home, Gary Gerdes and for years, dreaming of one day moving Joshua here.

I S SU E DAT E

A D SPACE

AUG 4

JULY 24

Ad Director Sandy Stein 504.483.3150 or sstein@gambitweekly.com

tweak its longtime promotional slogan, “What happens here, stays here.” The city has used many marketing campaign concepts over decades, including “Resorts bargain of the world,” “What you want.

When you want” and “Always on the money.”

“What happens here, P R OV I D E D B Y S I N C I T Y C I N E M A stays here,” takes on a different meaning in light The Mandalay Bay Resort & Casino of Ramsey Denison’s correct multiple points of informa“Money Machine,” a documentary tion he released about the crime, about the mass shooting on Oct. 1, 2017, when a high-stakes gambler and ultimately was forced by a fired multiple automatic weapons lawsuit to release public documents into crowds at the Route 91 Harvest including footage from police body Music Festival from his suite on the cams, which showed many offi32nd floor of the Mandalay Bay cers telling others to turn off the Resort & Casino. Killing 58 people cameras. The information releases and wounding more than 400, it’s straddled his re-election campaign. the deadliest mass shooting in the A #VegasStrong campaign quickU.S. The documentary begins with ly raised more than $11 million, but the sound of machine guns blazing there was mostly confusion about and follows the city’s response, alwhether and how much money leging that the casino industry, powould support victims. A memorial lice department and politicians tried garden dedicated to the victims to bury the massacre as quickly as was built seven miles from the possible to get back to business crime scene. while slighting the victims.

The film’s brief history of Las The movie has plenty of video Vegas waxes nostalgic for an era captured on phones from the when the casinos were mob-run concert and streets during the and a gambler didn’t have to drop roughly 11-minute shooting spree. a ton of money for casinos to roll Concertgoers talk about the out complimentary hotel rooms and moments they realized what was buffets. Many Vegas residents comhappening and fled into the nearby Hooters, Tropicana and other plain about the changes wrought casinos. One victim covered in blood by global gaming and resort was told by a hotel employee that companies, such as MGM Resorts she seemed drunk and should sleep and Caesars Entertainment. They it off in her room. The film debunks begrudgingly acknowledge the some rumors generated by the house usually wins, but they don’t confusion and explores misinforlike the current owners. mation put out by police.

There’s a dark true-crime fasciNo motive has been determined nation to the documentary, but the for why a gambler who was a inclusion of COVID-19 pandemic regular at the Mandalay Bay responses reframes the question. assembled an arsenal of autoIn scenes from a dismal interview matic weapons to kill others and on CNN, Las Vegas Mayor Carolyn ultimately himself. The shooter’s Goodman tells Anderson Cooper brother is an eager interviewee that she wants the city to reopen and provides plenty of detail. though she doesn’t know how to (Their father once was on an FBI make it safe. Denison wants to most wanted list.) But Denison’s know if gambling with people’s attempt to discern a motive relies lives is business as usual. on circumstantial evidence.

“Money Machine” opens July 17 at But the film is more focused on Zeitgeist Theatre & Lounge and is business and political interests available online via a link from the that acted quickly to move past the event and possibly to exploit it. theater’s website, www.zeitgeistSheriff Joe Lombardo had to nola.org.

27

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PREMIER CROSSWORD PUZZLE SIX-T EIGHT

By Frank A. Longo 39 Patrick of “A Clockwork Orange” 41 Leave high and dry 42 — pot (sinus-cleaning device) 43 Wolfs down 46 — wheel (fair ride) 48 Final resting places 52 Cause heads to turn 56 Yule tune 57 Wheel center 58 Turn rancid 60 Norma — (film heroine) 61 Nickname for Connecticut 71 River to the Rhone 72 Senseless

73 Drop by 74 Recent times 81 Wheaton of “Stand

by Me” 82 Singer Bareilles 83 G.P. or vet 84 War god 86 Giving a rigorous tryout 97 Play a ukulele, e.g.

99 Boastful talk 100 Cigar-holding container 101 Huge, informally 104 Chucked 106 With 29-Across, neo-soul singer with four Grammys

49 Swamp 50 “Get lost!”

51 Precip-ice?

53 “Six-pack” 54 Texter’s hugs 55 Cloister sister 59 “Please reply,” in brief 61 Jeans go-with, often 62 Dog following its owner closely 63 Suffix with south 64 Co. VIPs 65 Uncle, in Argentina 66 Pol. middle-of-theroader 67 — chi 68 Little — (kids) 69 Vietnamese New Year 70 Actress Carrere 71 “— a Very Good Year” DOWN 75 Spy’s device 1 Red Scare attorney Roy 76 Capote, to his friends 2 Falco of TV 77 Courtroom promise 3 Wait patiently 78 Big whoop 4 Mayberry’s Otis, for one 79 Chris of “Sex and 5 “Rapa —” (1994 film) the City” 6 Something really easy 80 “Ac-Cent- — -Ate 7 Prize greatly the Positive” 8 Part of NCAA: Abbr.

85 Bottom line 9 — v. Wade 87 Dog with Dorothy 10 Revival skill, for short 88 “What business is — 11 Big simian yours?”

12 “Stillmatic” rapper 13 Narc, e.g.

14 Gives access 15 Outback bird 16 Symbol for written music 17 “Ad — per aspera” (Kansas’ motto) 18 Mass singers 19 Principle 24 Mutt’s sound 25 Despicable 31 Bit of crying 32 Ward of TV 33 Wilson’s predecessor 34 Weight allowance, once 35 Yesteryear 36 Brought into the world 37 Troop group 38 “The Addams Family” cousin 39 Actress Kirshner 40 Home pest 44 Cavern effect 45 Daze 47 Spanish ayes 107 What’s accurate about a situation 113 City NNE of Lake Tahoe 114 — -Z 115 Courtroom promise 116 On top of, to poets 119 It closed all 130+ of its U.S. campuses in 2016 128 Wall work 129 1973-99 Limabased carrier 130 “The Wizard of Menlo Park” 131 Conjuring aid 132 Encroach on another’s land 133 Novelist du Maurier

89 Magazine mogul Condé 90 Lillian of film 91 Grove growth 92 Give forth 93 Pitchfork part 94 Cincinnati Reds player in the Baseball Hall of Fame 95 “... or — gather” 96 Song syllable 98 Sea, to Yves 102 Avocado dip, informally 103 To boot 105 Barely passing grade 107 Prunes 108 In a snit 109 — nous 110 Sharpener of skills 111 Many mag pages 112 Schlepped 117 School on the Thames 118 Thinker Descartes 120 Kay-em link 121 Wrath 122 Bus. firms 123 Extra for an iDevice 124 Grassy area 125 Taxing org.

126 Ore- — 127 Advice tidbit

ANSWERS FOR LAST ISSUE’S PUZZLE: P 2

PUZZLES

ACROSS 1 Big name in small planes 7 Passage leading to an aural drum 15 Sign into law 20 Despicable 21 Cessation 22 Six-Day War leader Dayan 23 Starting something over, figuratively 26 Bottom line 27 “You — My Sunshine” 28 U.S. intel org.

29 See 106-Across 30 Question the Devil asks in a Kipling poem

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