Vandals damage City Park’s Storyland, Carousel Garden, write racial slurs on rides

Surveillance cameras captured images of the vandals in the act.

NEW ORLEANS — Vandals broke into City Park’s Storyland and Carousel Gardens, breaking windows, damaging the carousel, and writing racial slurs on the rides.

Photos from City Park show broken glass, graffiti and tails ripped from carousel horses. Officials say it also looks like someone stabbed the antique band organ and one of the carousel horses with a screwdriver.

The racially-charged graffiti includes the N-word and the phrase “Hitler Salute.”

Images of the two vandals were captured by security cameras set up after their first break-in. City Park officials say the names “Alex” and “Justin A” were written on items in the park and shoe prints were left on the carousel doors where they were kicked in.

City Park’s Storyland received a big renovation in 2019, adding new exhibits. The carousel is more than a century old and is on the National Register of Historic Places by the United States Department of the Interior.

“This hurts my heart. The Carousel and Storyland are such traditional iconic parts of the Park. The Carousel is over 100 years old. To have them survive Katrina only to then be disrespected in this way is a true travesty. The people of New Orleans love City Park and we’re so grateful to them. It’s sad to see a few people destroy so much,” says Bob Becker, City Park CEO.

City Park is offering a $1,000 reward for information that leads to the arrest and conviction of the perpetrators. Anyone with information is encouraged to contact City Park Chief Operations Officer, Rob DeViney at 504-419-2832.

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Plant Nation Rides the Ghost-Kitchen Wave

While dine-in options might permanently suffer from the coronavirus pandemic, the ghost-kitchen trend has sprung to life. This is hardly news for food platform C3, which had already championed off-premises concepts before the pandemic. Virtual brand Plant Nation is only the latest addition to the company’s ghost-kitchen artillery, this time targeting regular consumers of the plant-based segment.

C3 conceptualized the idea for Plant Nation last year, but chief culinary officer Martin Heierling says it wasn’t supposed to launch until later in 2020. When the pandemic highlighted such strong demand for healthy delivery options, the brand went online two months earlier than scheduled.

“As soon as [the country] shut down, we really went to work instead of not knowing what to do,” Heierling says. “People right now want healthy options. We must make this available to them.”

The brand started operating out of ghost kitchens on the West Coast, where a high demand for plant-based products already existed. And while early sales confirmed the popularity of vegan and strictly plant-based choices, Heierling didn’t want to label Plant Nation under umbrella terms like “vegan” or “vegetarian,” which carry a stigma for some.

“When you call a vegan out, you just lost the interest of a lot of people that would’ve actually entertained [getting the food],” Heierling says. “When I eat this, it doesn’t matter whether it is vegan or not.”

He is instead interested in forming Plant Nation around tenets of wellness and sustainability, down to its eco-friendly packaging.

The brand’s holistic identity starts from its plant-based menu. It sells tried-and-true bowls and salads to satisfy the quintessential green eater, but it’s less-orthodox options are also grabbing attention. Customers can order plant-based sandwiches and pizza, with pasta offerings on the horizon.

Pizza is perhaps the biggest stronghold for Plant Nation; Heierling calls it the “anchor.” One of its top sellers is the Toscana, a plant-based pizza topped with mozzarella, shiitake mushrooms, and heavy helpings of Impossible Meat. Heierling considers the Toscana’s positive reception a feat, as it demonstrates that consumers can enjoy meat pizzas without the meat.

“From the menu perspective, the pizza segment was a big one, because it’s the easiest introduction to show the brand and then go like, ‘Hey, we’ve got more,’” Heierling says.

But where Plant Nation diverges from other like-minded companies is its flexibility. The brand offers additions like cheese, fish, and chicken if customers choose. These “flexitarian” options cast a wider net, appealing to family-sized groups with the opportunity to eat plant-based in a flexible manner.

Plant Nation prepares its food out of 18 ghost kitchens, mostly concentrated around Los Angeles and San Francisco; C3 has 67 ghost kitchens in total. But Heierling is aware of the different expansion considerations ghost kitchens have compared to your typical brick-and-mortar.

Plant Nation

FOUNDER: Sam Nazarian





“With this model, you can’t just do one-offs because it doesn’t lend itself for oversight and quality assurance,” Heierling says.

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