how: food.

They decided to serve free sandwiches to the men on strike.

Made with a long loaf and beef slow-cooked in gravy, the Po Boy was the perfect way to help stretch the already thin dollar.

The problem was, the brothers needed a long loaf of french bread that would be easy to slice and provide many sandwiches per loaf. John Gendusa stepped up, and the french bread loaf we know and love today was born.

The New Orleans Po Boy

With their bread and meat ready, Bennie and Clovis began giving their sandwiches to the “Poor Boys” who would break from their picketing and walk into the restaurant for a much-needed mceal and break.

The strike eventually ended, but the love of Po Boys did not when the conductors went back toaccording to my taste buds) occurred sometime after 1975.

Banh Mi Sandwich

With the fall of Saigon on April 30, 1975, thousands of people fled Vietnam and sought a new home and new start. Many of whom, who had made their livings from the sea, found a waterfront climate similar to Vietnam.

South Louisiana, with its long-standing relationship with the Gulf of Mexico and a similar climate, made for the perfect new start.

Of the many culinary contributions brought by the people of Vietnam to Louisiana, the one we’re focused on today (you can count on seeing a Bo Bun Hue post in the future, Pho’s hard-drinking cousin) is the baking.

After many years under French colonial rule, baking became a central part of Vietnamese cuisine — specifically, Banh Mi, which means a