Archive for feed the first

900 Bags of Potato Chips Tossed to the Feed the First Initiative by Zapp’s

Posted in Featured, HISTORY with tags , , , , , , , , , on February 23, 2017 by katrinafilm

900 Bags of Potato Chips Tossed to the Feed the First Initiative by Zapp’s


click on any photo for a larger view
Faubourg St. John gets Zapped

For the 8th year, the Faubourg St. John Neighborhood Association (FSJNA) will feed officers at the First District Police Station during Mardi Gras weekend from Saturday through Fat Tuesday. During that time, the officers all work 16 hour shifts to cover the parade routes and patrol our district.

We provide a hot breakfast and lunch along with snacks and soft drinks as a show of support to let them know it’s not just them against the world out there over that weekend (and all the time). This year, we will also provide pizza for the night shift so that they can feel the love too.

Zapp's headquarters in Gramercy, LA

Today, Zapp’s Potato Chips donated 900 bags of their wildly popular chips to the Feed the First initiative. It’s donations like this and the many donations from generous neighbors that make this program possible. Many thanks to Zapp’s Potato Chips for their generous donation and kind hospitality at their plant in Gramercy, Louisiana.

Generous Zapp's

article below from WGNO.com

“We like to call ourselves the ‘Little Old Potato Chip Company’ in Gramercy and we joke with people that we’re smaller than some people think we are, larger than other people think we are,” says Richard Gaudry, Vice President of Sales.

“A lot of the equipment we have is state-of-the-art, in some cases we were the first or second people in this country to have a certain piece of equipment,” says Gaudry.

Whats makes this salty, sometimes spicy snack we all love so unique is the variety of flavors. Voodoo has been the most popular chip since it was released. The name itself shows off the fun, quirky personality of Zapp’s Potato Chips.

“We want something that reflects the area here, the spiciness the depth of flavors,” says Gaudry.

“When you’re happy you eat snacks, when you’re sad you eat snacks, when you’re bored you eat snacks, when you’re excited you eat snacks… it’s a good program!”

For more information visit: http://www.zapps.com

Article below by Glen Abbott at NOLA.com

Here in the Big Easy, it’s all about the spice. From po-boys to potato chips, the proper seasoning is essential. So little wonder that our favorite chip comes in a variety of tastebud-tantalizing flavors, with imaginative names like Spicy Cajun Crawtator, Voodoo, and Cajun Dill Gator-Tators – along with the old standbys like Regular, Jalapeno, Salt and Vinegar, and Mesquite Bar-B-Que, among others.

“New Orleans is probably our largest market,” Rod Olson, president of Zapp’s Potato Chips, tells me. “We sell more chips in the French Quarter than Frito-Lay does. Po-boys and Zapp’s go together; muffalettas at Central Grocery and Zapp’s go together.”

Zapp’s processes about 120,000 pounds of spuds and fries them in nearly 8,000 pounds of a peanut oil blend each day. The potatoes are sliced thicker than most chips and go right into the fryer.

“The key to that is you load all these wet potato slices [into the fryer] in less than a minute,” according to Olson. “That drops the temperature of the oil, and it’s that temperature drop that creates the curl, the crunch, and the flavor is basically from the peanut oil blend.”

The result?

“It’s the best-tasting chip made,” Olson claims. “And that’s the mouthfeel and the taste that derives from the peanut oil. And then the seasonings on them, none of them are cheap. They’re selected because they taste good, and as much as possible we try to have interesting flavor combinations.”

Ron Zappe founded Zapp’s Chips in 1985 after his oil-field equipment business tanked, along with the price of crude oil in the early ‘80s. He converted an empty car dealership in St. James Parish into a chippery, installing two small fryers and a packaging machine in the former showroom. Ron passed away in 2010, and Rod Olson – who started with the company its first year as the New Orleans distributor – became president.

At the beginning, Zapp’s produced only regular and jalapeno-flavored chips, but before long, Ron Zappe developed a recipe with spices reminiscent of a crawfish boil. He called the new flavor Spicy Cajun Crawtator, and today it’s one of the company’s best-selling varieties.

Over the years, the company has added flavors, some more popular than others.

“We did a Key Lime flavor … that was one of our most limited editions,” says Olson. “And twice we’ve done pizza flavors that just haven’t taken.”

But the company still gets requests for past favorites like Honey Mustard, Bacon and Cheddar, and even Sizzling Steak. And the newest limited edition – Baby Back Rib (!) – will be hitting store shelves this week.

And Zapp’s is currently phasing in packaging with styling cues emphasizing its Crescent City connection. The updated design features a French Quarter-style signpost, with the package’s distinctive bright, vertical stripes embedded with a subtle fleur-de-lis design. The new tagline reads, “New Orleans Kettle Style.”

Take my advice, and get thee to a chippery. Zapp’s doesn’t offer public factory tours, but you can buy the chips throughout Louisiana, and in Texas, Mississippi, Alabama and the Florida panhandle, as well as online and through mail order.

Or head to a parade this Carnival season — Zapp’s chips joined the list of edible throws in 1991, when the Krewe of Mid-City first tossed them in 1-ounce bags stamps with the krewe’s name. Other krewes have joined suit, and Zapp’s makes purple-and-gold bags for the season.

Rod Olson’s advice?

“Buy more chips!” he says cheerfully. “We’ll make more; it’s Mardi Gras!”

Many thanks to Zapp’s Potato Chips for their generous donation of 900 bags of chips to the Feed the First initiative

Faubourg St. John to FEED THE FIRST During Mardi Gras

Posted in CRIME, Featured, HISTORY with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 5, 2016 by katrinafilm


Faubourg St. John will again “FEED THE FIRST” during Mardi Gras weekend.  Our First District Officers work 12 hour shifts during this time and are very appreciative of the fresh breakfast and lunches we provide.

If you’re available to help FEED THE FIRST, please write to info@fsjna.org

Can’t donate your time?

Faubourg St. John is a 501c3 non-profit
Donations are tax deductible

Donations are always welcome in any amount.
Please mail checks made out to the Faubourg St. John Neighborhood Association to:

Faubourg St. John Neighborhood Association
P.O. Box 19101
New Orleans, LA 70179

Thank you!

photos below by Charlie London

The officers of NOPD’s 1st District are very grateful for the support from neighborhood organizations and the Deutsches Haus

Heartfelt thanks to all those who donate each year
FEED THE FIRST is not possible without your support!

Linda Landesberg, Brenda London, Charlotte Pipes, Ronnie Brink, Bonnie Lee, Mona McMahon, Diane Angelico, Charlie London along with Joe & Doranel Stephany and  Deutsches Haus  have worked hard this year to make the annual Feed the First program work!   Your support is much appreciated.
 

 

article below by Alicia Serrano of the Mid-City Messenger

Feed-the-1st-banner

The Faubourg St. John Neighborhood Association is hosting its annual “Feed the First” event this Mardi Gras weekend.

Faubourg St. John provides a hot breakfast and lunch to the First District NOPD officers working during the Mardi Gras weekend, with shifts that can last up to 12 hours.

“You can’t believe how satisfying it is to see these poor officers come in from their shifts and we feed them and everybody’s in a much better mood,” Linda Landesberg, head of Faubourg St. John Neighborhood Association events, said at last month’s meeting.

According to Landesberg, the association will provide breakfast and lunch for about 80 officers for four days at the First District station. Bagged lunches are also provided for officers along the parade route as well.

“There is a group of us that go and we actually bring a hot breakfast and serve our First District NOPD on Saturday, Sunday and Tuesday and we also do two hot lunches for them on Saturday afternoon and on Monday afternoon,” Landesberg said.

This year, Faubourg St. John will partner with Deutches Haus, Parkway Bakery, Terrenova’s and The Ruby Slipper for breakfast and lunch food items.

Landesberg said the event normally costs the association about $1500 to get, prepare and serve the food. At the meeting, she described the hard work that goes into making the officers’ healthy breakfasts and snacks, with association members starting preparation at 4 a.m.

“We have a great time doing it, but we’re pretty exhausted afterwards,” she said. “It’s a really nice community event and the officers are happy.”

To read about one of the previous Feed the First events click here and to donate or find out how to volunteer for the event email info@fsjna.org.

Faubourg St. John FEEDS THE FIRST During Mardi Gras

Posted in CRIME, Featured, HISTORY with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , on February 5, 2016 by katrinafilm

FeedFirst2016officers

 

Hans Ganthier, the new Commander of NOPD’s First District, is all smiles during the FEED THE FIRST event. photo by Brenda London

Hans Ganthier is the new Commander of NOPD’s First District. photo by Brenda London

Faubourg St. John and Deutsches Haus once again joined forces to “FEED THE FIRST” during Mardi Gras weekend.  Our First District Officers work 12 hour shifts during this time and are very appreciative of the fresh breakfast and lunches we provide.

Can’t donate your time?

Faubourg St. John

is a 501c3 non-profit
Donations are tax deductible

Donations are always welcome in any amount.
Please mail checks made out to the Faubourg St. John Neighborhood Association to:

Faubourg St. John Neighborhood Association
P.O. Box 19101
New Orleans, LA 70179

Thank you!

The officers of NOPD’s 1st District are very grateful for the support from neighborhood organizationsand the Deutsches Haus. 

Faubourg St. John and Deutsches Haus teamed up once again to provide meals for 1st District NOPD officers during Mardi Gras.Faubourg St. John and Deutsches Haus teamed up once again to provide meals for 1st District NOPD officers during Mardi Gras.Heartfelt thanks to all those who donate each year

FEED THE FIRST is not possible without your support!

FeedFirst2016gLinda Landesberg, Brenda London, Charlotte Pipes, Ronnie and Ayse Brink, Mona McMahon, Diane Angelico, Charlie London along with Joe & Doranel Stephany and  Deutsches Haus have worked hard each year to make the annual Feed the First program work!   Your support is much appreciated.

article below by Alicia Serrano of the Mid-City Messenger

FeedFirst2016b

The Faubourg St. John Neighborhood Association is hosted its annual “Feed the First” event Mardi Gras weekend.

Brenda London, Leslie Capo and Ayse Brink prepare fresh fruit salad for the officers.At left, Brenda London, Leslie Capo and Ayse Brink prepare fresh fruit salad for the officers. photo by Diane Angelico

Faubourg St. John provides a hot breakfast and lunch to the First District NOPD officers working during the Mardi Gras weekend, with shifts that can last up to 12 hours.

FeedFirst2016a“You can’t believe how satisfying it is to see these poor officers come in from their shifts and we feed them and everybody’s in a much better mood,” Linda Landesberg, head of Faubourg St. John Neighborhood Association events, said at last month’s meeting. According to Landesberg, the association will provide breakfast and lunch for about 80 officers for four days at the First District station. Bagged lunches are also provided for officers along the parade route as well.

“There is a group of us that go and we actually bring a hot breakfast and serve our First District NOPD on Saturday, Sunday and Tuesday and we also do two hot lunches for them on Saturday afternoon and on Monday afternoon,” Landesberg said.

FeedFirst2016kThis year, Faubourg St. John will partner with Deutches Haus, Parkway Bakery, Terrenova’s, The Ruby Slipper and the Fair Grounds Racecourse and Slots for breakfast and lunch food items.

Landesberg said the event normally costs the association about $1500 to get, prepare and serve the food. At the meeting, she described the hard work that goes into making the officers’ healthy breakfasts and snacks, with association members starting preparation at 4 a.m.

“We have a great time doing it, but we’re pretty exhausted afterwards,” she said. “It’s a really nice community event and the officers are happy.”

To read about one of the previous Feed the First events click here and to donate or find out how to volunteer for the event email info@fsjna.org.

photos below by Diane Angelico:

Joe Stephany and Charlotte Pipes working hard in the kitchen at Deutsches Haus.

Joe Stephany and Charlotte Pipes working hard in the kitchen at Deutsches Haus.

Ronnie Brink serving up coffee to the volunteers in the kitchen at Deutsches Haus.

Ronnie Brink serving up coffee to the volunteers in the kitchen at Deutsches Haus.

 

FEED the FIRST

Posted in Featured with tags , , , , , , , , , , , , , , , , , , , , , on February 21, 2012 by katrinafilm

photos below by Charlie London



Deutsches Haus Helps Feed the First!

photos below by Joe

The officers of NOPD’s 1st District are very grateful for the support from neighborhood organizations and the Deutsches Haus.

Charlotte Pipes and Brenda London load up lunches for the 2nd Annual Feed the First!

Linda Landesberg, Susan Roth, Bonnie Lee, Mona McMahon, Pat O’Brien, Diane Angelico, Jim Danner, Charlie London and Deutsches Haus also made the 2nd Annual Feed the First program work!



Happy Mardi Gras!

Faubourg St. John will again “Feed the 1st District” during Mardi Gras weekend.

Our First District Officers work 12 hour shifts during this time and are very appreciative of the fresh breakfast and lunches we provide.

We’re very fortunate that The Deutsches Haus is helping us this year with use of their kitchen and food preparation, but we need you! We could still use some volunteers to help prepare and deliver food on Saturday and Sunday!

If you’re available to help please write to outreach@fsjna.org We’re especially in need of help Saturday morning between 7:30 to 11 am. Can’t donate your time? Please support this worthy cause, donations are always welcome in any amount.

Thanks for your consideration. This program has been personally rewarding and if you participate I promise you’ll be glad you did!