Street food vendors were once common in New Orleans and across the United States.
#Chop suey house full
So she became the Yakamein Lady full time. After more than 25 years as a lunch lady, Green lost her job. When Hurricane Katrina hit in 2005, the New Orleans school system shut down. Soon, at each stop, people were asking, "Where is the Yakamein Lady?" Green figured the crowds would be hungry for her yakamein, so she bought a camp stove to keep the "juice" warm, loaded all the ingredients into her black and gray Blazer, and hit the streets. Vendors race from one stop along the parade route to another, selling hot sausage po'boys or grilled chicken. Dancing crowds fall in behind the band, forming the "second line." The men and women wave parasols and feathers, while moving to the beat of a brass band. On weekends in New Orleans, social aid and pleasure clubs, like the Black Men of Labor, the Lady Buckjumpers or the Money Wasters, take to the streets, dressed in brightly colored, matching suits. But Green found a way to take the family recipe to a wider audience. Green followed her mother's path, working as a lunch lady for the schools and selling yakamein on the side. "And when it's time for them to go home, the first thing they do is get a yakamein." "Everybody's having a good time, dancing and drinking and stuff," Green said. Next door to their house in Central City was a bar called Bean Brothers, where Green's mother started selling yakamein. Shirley, Green's mother, turned the recipe into a business. "Oh, my God, it was so good," Green said. Neighbors showed up with bowls and gathered on her porch. When Green's grandmother made yakamein, the aroma would drift down the block. Now imagine cooking on the street, where you operate on low margins, worrying about bureaucracy, weather and attracting customers every single day." Generations of yakamein makers "It's so difficult to get the bravery to set out on a journey to do anything on your own. "The impact of building a business brick-by-brick runs through nearly all our stories this season," wrote Brian McGinn, one of the show's executive producers, in an email. Other episodes this season travel to New York, Portland, Oahu, Miami and Los Angeles. The New Orleans episode of "Street Food" also visits Hansen's Sno-Bliz for sweetened shaved ice, the corner spot Frady's One Stop for po'boy sandwiches and Mais La Seafood for spicy crawfish.
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