Metropolis to make use of Mardi Gras-style pickup for trash beginning Friday

“There’s no magic wand that can solve this overnight,” said Cantrell. “If there was one, I would have waved him.”

The city of New Orleans will add a Mardi Gras-style garbage collection process to try to get rid of some of the trash that is piling up, rotting and stinking in several neighborhoods of the city, some of which have not seen garbage collection since before Hurricane Ida.

Mayor LaToya Cantrell and the CAO of Infrastructure Ramsey Green said 10 vehicles from the city, along with heavy equipment and a police presence, would be dumped to pick up loads of rotting rubbish. She called it “Operation Mardi Gras”.

The municipal Department of Sanitation, Parks and Parkways, Public Works, the S&WB, the Orléans Parish Sheriff’s Office, the RTA, and the airport will all mobilize heavy equipment to traverse all of the city’s streets and remove any bags currently on the street.

The operation begins Friday and involves workers loading the bags into dump trucks and front loaders and taking the garbage to a landfill.

“We don’t do this voluntarily, but out of necessity,” said Green.

“There’s no magic wand that can solve this overnight,” said Cantrell. “If there was one, I would have waved him.”

Green emphasized that the city crews would not pick up the city’s 95-gallon containers, but rather the additional garbage bags that were placed next to the containers because the containers were mostly full.

The 95-gallon containers will continue to be on the list of regular garbage collection providers.

The city crews handle solid food waste rather than fallen branches and storm debris, which is another function but not as big a health issue as rotting food, diapers, and other household trash.

“This is a temporary solution as we are moving towards a more permanent solution,” said Ramsey Green, the city’s chief administrative officer for infrastructure.

The garbage disposal problem, especially given the contents of many fridges and freezers thrown out before and after Hurricane Ida, has begun to rot and attract rodents and flies.

Mayor Cantrell said the city’s garbage disposal companies had to expect a 3-5 times workload after the storm, with only about 25 percent of their normal workforce.

In addition to the city’s collection efforts, they have 4 trucks from Ramelli Waste picking up parts of Algiers and Mid-City that they have designated as Zone 1 had a response from a supplier with 20 trucks but there are concerns that the company is trucks has but not enough workers.

Cantrell said IV garbage trucks, who also help with the collection, are working with Metro for their normal routes.

Self garbage dump

Cantrell also brought up their Elysian Fields Transfer Station landfill, which was criticized by local residents who complained that they were asked to dispose of their own household garbage while paying someone else to do it.

Cantrell said it was only an option for people who asked for an option. She said 200 vehicles used the construction site during the half day of operation on Wednesday and another 600 dumped garbage there on Thursday.

“You don’t have to, but if you want, the option is there.”

Cantrell also said the city is considering recognizing residents who went without garbage collection for weeks before Hurricane Ida and after the storm. She said she was also considering legally repeating the city’s garbage deal.

“That is absolutely on the table. I think we have to get it out, ”she said. “We have to pick up our rubbish.”

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Jack DaVia makes Detroit-style pizza at Dough-City pizza inside Mardi Gras Zone | Food and drinks | Gambit Weekly

Chef Jack DaVia moved from Detroit to New Orleans six years ago to join the local restaurant industry and has worked at MoPho, Paladar 511, Gianna, and Palm & Pine. During the pandemic, he launched the Dough Town pizza as a pop-up and recently moved it to a regular spot in the Mardi Gras zone in Marigny. It focuses on Detroit-style pizza, a variation on Sicilian pies with crispy, thick crusts – often in square pans – and he makes everything but the hot peppers in the house.

Gambit: What is Detroit Style Pizza?

Jack DaVia: Detroit style pizza is something I grew up with in the Detroit area. It came from 1946 at Buddy’s Rendezvous – a popular Detroit-style pizza place. The original owner’s wife was a Sicilian. She missed the Sicilian style pizza, which wasn’t really available back then. The pans originally used were oil pans for line work on motor vehicles. They baked the pizzas in it. They make Detroit style pizza pans, but that blue steel is still in use.

It’s everywhere (in Detroit). When I moved to college in Baltimore, I ordered a pizza and said, “You didn’t ask if I wanted to be round or square? What are they bringing me? “And I think someone said,” What do you mean square? “

Gambit: how do you do it?

DaVia: They use a higher moisture content in the dough, so it’s similar to making focaccia. Mine is on the fried side. I use a little better olive oil. I completely dip the dough balls in the olive oil and let it rise. I go for three textures: A really hard crunch on the bottom where the batter is like fried. Soft in the middle and then along the edge where the cheese is squeezed out is this lovely crust – a chewy, crispy bite on the end.

First you put the cheese down. In Detroit, they use brick cheese from Wisconsin. But here I’m using a mix of low moisture mozzarella and minster, which is a common variation on Detroit pizza. In some places, put all the toppings down and the sauce on top. I think it works better to have the toppings on top of the sauce.

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Gambit: How did you develop Dough-Town?

DaVia: The pop-up started from experimentation during lockdown. I cooked at a restaurant in the French Quarter, Palm & Pine. I decided to take some time off as a precaution and started to cook a lot at home. I had toyed with making (Detroit pizza) at home, but the preparation is quite unique. Can’t say the first one came out great, but through constant tweaking it ended up with something I thought, “Maybe I can serve this at a pop-up.” I worked as a server at Manolito before the pandemic. I reached out to them because they were making pop-ups.

I literally started the pop-up from an Amazon credit card. I bought these little pans and they were awful – all of my pizza crusts at Manolito were sticky. So I made these pans my signs. I sprayed the letters on the back and bought nicer pans.

From there I made a quick detour to the Okay Bar. Then I went to Zony Mash (Beer Project) and it went well, so I was there for several months until I found a semi-permanent spot in the Mardi Gras zone. Got a good deal on a Blodgett pizza oven. There’s a perfect hooded spot for that in the Mardi Gras Zone.

Keeping up with everything and making sure everything is (high) quality is my main focus. I make a special cake every week. It’s a growing thing. It’s a lot of hard work, but it’s worth it. – GETS COVIELLO

For more information, visit Dough Town website.

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