One note to be acknowledged is the perfume of New Orleans. Upon arrival people remark how there are so many scents mixing about that you can nearly feel them. The flowers and flora are rich and lively, delivering a spicy culinary delight to the olfactory bystander. Currently the palms are in seed and the juniper are ripe with berries. No wonder the air is intoxicating! Perhaps a product could be made to distribute by infusing this high fructose air syrup.

Other mention must go to the stove hood vents and oven vents of the city as they pump a viaduct of aromatic decadence. Here alone I smell fresh pizza dough, ice cream cones, and burgers flipping. In the French Quarter it is nothing that simple. In fact, the French Quarter hosts such an array of restaurants, bars, eateries, and gastrotechs that I have yet to find an attempt at categorization and qualification. They seem to escape the bold faced attempts of even Yelp and the similar. Notorioty appears to be only a dream as Emeril’s and a select few carry prestige. This is not an all encompassing statement. The reugnant funk of tourism turns the stomach of even the most seasoned clinical veteran. There is only one explanation, vomit, urine, beer, everclear, and Cajun spices. Together the mess results in a slime that covers stretches of Bourbon St and eminates on to Canal and toward The riverfront near Harrah’s. It has been my desire to select a sanitizing deodorant that atleast hints at environmentally friendly to impregnate into the pavement of these corridores. While repulsed, the nasal disruption typically is short lived and comes on like an experience of sudden nausea.

For a city this large to live up to it’s reputation of being easy, the smells are easy come and easy go.