New Orleans has been around for over 300 years. From almost the very beginning, bar rooms have been an integral part of our social life. There are French works of art depicting bar scenes as early as the mid 1800’s.

Starting in the 1970’s, photographers like Mike Smith and Lee Crum started celebrating the exteriors of barrooms, along with other street scenes, finding an almost romantic beauty in depicting decadence and decay in black & white.

The next iteration of uniquely New Orleans artistic reverence for our bar rooms comes from a company called We Might Be On Fire, a creation of textile manufacturer Shaun Watson.

Among Shaun’s collection of rugs, knitwear and pillows with bold prints that include alligators, birds, and flowers, there’s a collection of blankets that feature the exteriors of bar rooms. These aren’t artistic impressions or airbrushed glow-ups, they’re true-to-life, blanket-sized depictions of the outsides of bars, like Snake ‘n Jakes, F&M’s, Pal’s Lounge, The Saturn Bar, Buffa’s, Big Daddy’s, and many more.

Talking of barrooms, whomever keeps records of these things maintains we’re drinking less alcohol these days. Maybe they don't include New Orleans in the collection of this data: W\we’re without a doubt one of the most alcohol-centric cities in the US, if not the world.

You might think that in 300 years of drinking we’ve created every variety of alcohol known to man. Well, Paul Kelly has added one more chapter to the story of local booze brands by creating vodka using Louisiana sweet potatoes and cane sugar.

Paul distills his distinct sweet potato vodka at his distillery in Bogalusa. With the label Paul Kelly Vodka, it’s available at over 60 stores across the state, including Total Wine, Rouse’s, and a wide range of bars and restaurants.

Every evening, as the sun goes down in New Orleans, we’re faced with a decision. Do we stay home tonight? Or do we go out? If you decide to go out, there are a lot of places you can try Paul Kelly Sweet Potato Vodka. If you stay in, you can make a Paul Kelly Sweet Potato Vodka drink at home and curl up with a good book under your We Might Be On Fire blanket that features your favorite local bar. Is that the most New Orleans sign-off sentence in the history of radio? It might be.

Out to Lunch was recorded live over lunch at Columns in Uptown New Orleans. You can find photos from this show by Jill Lafleur at itsneworleans.com.

New Orleans has been around for over 300 years. From almost the very beginning, bar rooms have been an integral part of our social life. There are French works of art depicting bar scenes as early as the mid 1800&rsquo;s.
Starting in the 1970&rsquo;s, photographers like <a href="https://hnoc.org/research-collections/collection-highlights/michael-p-smith-collection">Mike Smith</a> and<a href="https://www.leecrum.com/lecrumgallery2"> Lee Crum</a> started celebrating the exteriors of barrooms, along with other street scenes, finding an almost romantic beauty in depicting decadence and decay in black &amp; white.
The next iteration of uniquely New Orleans artistic reverence for our bar rooms comes from a company called <a href="https://www.wemightbeonfire.net/">We Might Be On Fire</a>, a&nbsp;creation of textile manufacturer Shaun Watson.
Among Shaun&rsquo;s collection of rugs, knitwear and pillows with bold prints that include alligators, birds, and flowers, there&rsquo;s a collection of blankets that feature the exteriors of bar rooms. These aren&rsquo;t artistic impressions or airbrushed glow-ups, they&rsquo;re true-to-life, blanket-sized depictions of the outsides of bars, like Snake &lsquo;n Jakes, F&amp;M&rsquo;s, Pal&rsquo;s Lounge, The Saturn Bar, Buffa&rsquo;s, Big Daddy&rsquo;s, and many more.
Talking of barrooms, whomever keeps records of these things maintains we&rsquo;re drinking less alcohol these days. Maybe they don't include New Orleans in the collection of this data: W\we&rsquo;re without a doubt one of the most alcohol-centric cities in the US, if not the world.
You might think that in 300 years of drinking we&rsquo;ve created every variety of alcohol known to man. Well, Paul Kelly has added one more chapter to the story of local booze brands by creating vodka using Louisiana sweet potatoes and cane sugar.
Paul distills his distinct sweet potato vodka at his distillery in Bogalusa. With the label <a href="https://paulkellyvodka.com/">Paul Kelly Vodka</a>, it&rsquo;s available at over 60 stores across the state, including Total Wine, Rouse&rsquo;s, and a wide range of bars and restaurants.
Every evening, as the sun goes down in New Orleans, we&rsquo;re faced with a decision. Do we stay home tonight? Or do we go out? If you decide to go out, there are a lot of places you can try Paul Kelly Sweet Potato Vodka. If you stay in, you can make a Paul Kelly Sweet Potato Vodka drink at home and curl up with a good book under your We Might Be On Fire blanket that features your favorite local bar. Is that the most New Orleans sign-off sentence in the history of radio? It might be.
Out to Lunch was recorded live over lunch at&nbsp;<a href="https://thecolumns.com/">Columns in Uptown New Orleans</a>. You can find photos from this show by&nbsp;<a href="https://www.lafleurphoto.com/">Jill Lafleur</a> at itsneworleans.com.

OUT TO LUNCH finds economist and Tulane finance professor Peter Ricchiuti conducting business New Orleans style: over lunch at Columns in Uptown New Olreans. In his 15th year in the host seat, Ricchiuti’s learned but uniquely NOLA informal perspective has established Out to Lunch as the voice of Crescent City business. You can also hear the show on WWNO 89.9FM.

OUT TO LUNCH finds economist and Tulane finance professor Peter Ricchiuti conducting business New Orleans style: over lunch at Columns in Uptown New Olreans. In his 15th year in the host seat, Ricchiuti&rsquo;s learned but uniquely NOLA informal perspective has established Out to Lunch as the voice of Crescent City business. You can also hear the show on WWNO 89.9FM.

Tulane finance professor Peter Ricchiuti conducting business New Orleans style: over lunch at Commander's Palace restaurant.

It's New Orleans: Out to Lunch

OUT TO LUNCH finds the country's most entertaining finance professor Peter Ricchiuti conducting business New Orleans style: over lunch. Each week Peter invites guests from the New Orleans business world to join him for a midday bite. CEO's, startups, managers, musicians, biomed needle-movers, tech success stories and entrepreneurs of all stripes put aside the elevator pitch and talking points and actually enjoy themselves. It's business, New Orleans style. 
You can also hear the show on WWNO 89.9FM.

OUT TO LUNCH finds the country's most entertaining finance professor <a href="https://freeman.tulane.edu/faculty-research/finance/peter-ricchiuti">Peter Ricchiuti </a>conducting business New Orleans style: over lunch. Each week Peter invites guests from the New Orleans business world to join him for a midday bite. CEO's, startups, managers, musicians, biomed needle-movers, tech success stories and entrepreneurs of all stripes put aside the elevator pitch and talking points and actually enjoy themselves. It's business, New Orleans style. You can also hear the show on <a href="https://www.wwno.org/show/out-to-lunch">WWNO 89.9FM</a>.