OUT TO LUNCH finds economist and Tulane finance professor Peter Ricchiuti conducting business New Orleans style: over lunch at Commander's Palace restaurant. Each week Peter invites guests from the New Orleans business renaissance to join him. The Wall Street Journal, Forbes, and Inc magazine have all named New Orleans the best city in the USA to be an entrepreneur. Out to Lunch is the cafeteria of the new New Orleans entrepreneurial movement. You can also hear the show on WWNO 89.9FM.
Photo by Rick Lineberger
You can break everything in the world down to the cellular level. Cells create energy. And energy is what runs you, me, and every contraption we’ve built, from cell phones to the world wide web.
When energy ebbs, things get bad. Have you ever had your cell service go out on your phone? Or, personally, have you felt so worn out during the middle of the afternoon that you don’t know how you’re going to make it to the end of the day? Peter Ricchiuti's guests on this edition of Out to Lunch are solving both these problems.
Chris Mangum’s company, Servato, specializes in keeping the battery power turned on for cell towers, and other parts of the telecommunications industry.
Carol Morse’s company, Acalli Chocolate, takes cacao beans from Peru and Mexico, and, in a workshop in Gretna, makes high-end chocolate that is sold all over the US.
Photo of Alison making chocolate: Erin Krall