It is a testament to the human spirit that there is so much going on amidst “the Situation”. Each morning we are busy at work culling through information to present it to you. And there is plenty of information. So many people around town are finding clever ways to keep their own and your spirits up during these unprecedented times. It is fun to watch, and fun to report.
The rest of the day is spent here doing podcasts since the radio show is suspended as the radio station remains a semi-ghost town. Essential personnel only, and that certainly isn’t a show about food.
But a show and articles about food are essential in a city that revolves around it. So we will continue to do this. And we are responding to the daily emails wondering about the show with our own podcasts. The podcast format will change as we shorten the segments and break them down into categories. We are on Spotify, but these will also be available through the website and the newsletter. Tom and I are taking this chance to chronicle his lifetime in food, as it so closely parallels our own city’s culinary trajectory. We will be talking a lot of reminiscences, both of Tom’s career but also the restaurants that have come and gone through it. And we want to remain a base operation for a lively food community that has come to rely on our show about nothing but food. It is an important distraction to them. We also want to remain connected to you, the food community. This connection we all have to each other will keep us anchored to something as the vagaries of the” situation” continue to rock us. We will hold on to each other.
The technology of this is rudimentary, to put it mildly. We are operating from our kitchen counter with a piece of equipment that has good sound quality but cannot properly receive calls. If you want to share what you are doing, we can take your call. At this time, if you want to be part of the show send an email to tom@nomenu.com and leave your number. We will call you back and arrange the call. Or if you just want to listen, we will be talking to some restaurateurs about their experiences. The sole focus here is keeping us connected.
I haven't left the house in two weeks. Our pick-up elf drove-thru Pardo’s last night. We got family-style ribs and chicken and macaroni and cheese and spaghetti squash. It was another lovely family meal out on the deck on the little table first inspected by our most ardent dinner guest. This new slower life allows for much togetherness, which is the silver lining to all this.
NOTE: For the most up-to-the-minute changes, follow us on Instagram @theneworleansmenu.
