Giulia Rozzi | 1 year ago | Comments (0)
New Orleans is filled with big crowds and nearly full hotels proving the recession can't keep true Mardi Gras fans away.
And if Mardi Gras is doing great things for New Orleans tourism industry, just imagine what it does for the bead industry? According to Jaunted.com the goodies tossed from Mardi Gras floats rack up millions of dollars in sales each year, with individual float riders each disbursing nearly a thousand dollars worth of stuff. I wonder how much trash Mardi Gras beads create? (and I don't just mean the topless kind, eh oh!) So if you're out on Bourbon Street flashing your fanciness for plastic pieces, takepart and send your beads to the Arc of Greater New Orleans chapter (this group helps parents and their children affected by mental retardation and related developmental disabilities) and they'll resell them with profits going to eco-activism.
Adriana Dunn | 1 year ago | Comments (3)
It's that time of year: Mardi Gras. It may just be the best party in the good ol' US of A. And while we're glad the beads will be flying and booze will be flowing, we want to take a look at some of the stories of recovery, of desperation, of unity and of community. Monday we'll have a piece on The Field of Dreams in the 9th Ward, Tuesday a piece from Mark Newberg focused on policy, and Wednesday a look at what's happening in Galveston, the tiny Texan island devastated by Hurricane Ike.
We also wanted to highlight a several of our previous posts in anticipation of Fat Tuesday:
Come back early next week and check out our original pieces on the stories we think matter in the Gulf Coast region. 'Til then, enjoy the weekend.
Danny Jensen | 1 year ago | Comments (0)
Mardi Gras preparations are well under way in New Orleans for this weekend's festivities, and you can join the celebration with Cooking Up a Storm, a collection of recipes lost and found after Hurricane Katrina. I love the flavors of New Orleans and this cookbook is a beautiful way to commemorate things that were lost in the storm, and the spirit of the city that endures. The recipes were gathered by Judy Walker, food editor for The Times-Picayune of New Orleans, from newspaper archives, chefs, and readers. For Mardi Gras, Walker recommended Baked Grits and Milk Punch, which sound amazing, but I'm sure anything from the collection (especially ones that involve oysters, I love oysters!) would be a delicious way to celebrate Fat Tuesday.
takepart by supporting the Edible Schoolyard of New Orleans.
