Hey Turds! We are so excited about this issue of the Polished Turd! There has been a lot of excitement over here at Liberty. In the grand tradition of life in New Orleans (well, life in general) we have seen our ups and downs, but we are constantly learning and growing as a team. Hannah has been with us for more than 6 months. Her talent and care for our customers is so incredible to see; we’re just so proud of her accomplishments in this short time with us.
Before we move onto gripes, gratitude, and other news, we want to take a moment for some acknowledgements. First, Tye Anderson for being the first artist in Liberty Barbers history to sell all their work in our shop! We know that your support meant the world to him. We also wouldn’t be able to announce all the exciting news in this issue without recognizing the contributions of Mel Cabrera and Sarah Santiago.
Mel is the bright and bubbly manager from Satsuma Café. Had she not stepped up to support Liberty last year, we never would have found Hannah. Mel, we appreciate everything you did to keep Liberty going during a tough time of transition.
If you have been following us and visiting regularly, then Sarah needs no introduction. Even though she has decided to move on from Liberty, we would be remiss to overlook the value and energy she added to our team. From her beautiful artwork to her master craftsmanship as a barber, her contributions were a large part of our successful first quarter!
As always, thank you for being a loyal part of our community. Some days are harder than others, and we are thrilled that we get to navigate this journey with our friends and family. We sincerely love you all.
-C&J
MARCH MADNESS…turns out that March is not only about basketball. A fun fact about Liberty Barbers is that March tends to be our busiest month of the year. We are very excited to say that March 2023 was no exception, as it was our best month on record! This is very encouraging as we approach our 5th anniversary (more about that in a minute).
FRENCH QUARTER UPDATE…we’re really enjoying the build out of the new pop up at the Deurty Boys Gallery. For those who did not hear, the gallery suffered a bit of a setback after being broken into and vandalized at the end of March. So many friends and family have been asking how to show their support. If you haven’t checked out the space yet, we highly encourage you to come on down and buy local art! We’re going to resume services the Sunday after Easter…so continue to follow us on social media to stay up to date on the latest and greatest.
5 YEAR ANNIVERSARY…did you know that Liberty Barbers opened on May 15, 2018?From the bottom of our hearts, thank you for all the love and support over the years. It feels incredible to build a business, but more importantly, to build a community. We can’t wait to see what the next 5 years bring!
INFO & TIPS… during our busy season, which is now through commencement, please plan ahead! Chris and Hannah are both booking up fast so please don’t wait until the last minute. Got an important event coming up? Book your haircut now! We’re also closed April 26th – April 29th for vacation!
EMPLOYEE OF THE MONTH… if you thought it was Hannah…you would be wrong. Moxie is and always will be the Liberty Barbers Employee of the Month! #getusedtoit #moxiestyle
GRIPES & GRATITUDES… I’d like to express my gratitude to the chef at Robert’s (Carrollton & Claiborne) hot bar. This hot bar is consistently good. It serves the community hot and delicious food; food that’s as simple as it is excellent. I use this hot bar as a replacement for take-out. The options on the bar are not particularly exotic, but they are exactly what I want to eat when I roll up to the supermarket. Highlights include the fried catfish and fried chicken. The meatloaf is also exactly what you want in meatloaf. I would also like to add that the bread pudding served at the bar is the best in New Orleans. I am aware of the scope of my statement, but it is seriously this good. I would recommend this dessert to anyone. And this actually leads me to the only minor gripe in this month’s issue. Far too often, bread pudding is either an afterthought or overly complicated. Simplicity really makes it for me. Thank you, Chef at Robert’s hot bar for getting it right. You are a standard bearer for all take-out places.
