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From The NY Times
 This month, New Orleans is having a party for the po’ boy.
At
the New Orleans Po-Boy Preservation Festival on Nov. 22, as brass bands
play and celebrators hoist drinks, serious-minded panelists will tell
tales of long-lost po’ boy shops. They will speak of the import of this
city’s signature sandwich, piled with roast beef and gravy or
corn-flour-breaded and fried shrimp, slathered with mayonnaise, paved
with sliced pickles and sliced tomatoes, strewn with shredded lettuce, wrapped in butcher paper.
Cooks,
from restaurants as varied as Emeril’s and Jack Dempsey’s, will fry,
stuff, dress and wrap for what is expected to be an overflow crowd.
And
in what organizers are calling a French Bread Fight, a combatant
portraying Jared Fogle, the calorie-conscious Subway pitchman, will
square off against a combatant representing John Gendusa, the baker
who, in 1929, fashioned the first modern New Orleans-style, French
bread loaf, the base on which po’ boys have since been built.
If
all goes the way it’s planned, as fragments of crust fly and a partisan
crowd shouts, Mr. Gendusa will beat Mr. Fogle with a loaf of stale
bread.
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