Olives

Everyone knows the story of the Earl of Sandwich: keen not to interrupt a late night card game at his club, he asked for roast beef to be sliced and put between two slices of bread, to allow him to eat it with his hands without stopping his game. And lo, the sandwich was born. But perhaps less familiar to us is that 140 years later, some 4,500 miles away from the Earl’s cribbage game, another problem was being observed, and was solved in a strikingly similar way. The turn of the 20th century saw an influx of Sicilian immigrants to New Orleans; almost 300,000 arrived in the city between the 1880s and 1920s, setting up shop (literally) in the French Quarter, in an area that became known as Little Palermo.

We bums find ourselves sought after at this time of year to lend a hand with the olive harvest. So this week I’ve been standing on a tarpaulin in a sunny field combing olives off olive branches. It’s a good year for olives. The trees are laden and the work is pleasantly monotonous. The minimal level of thought needed to accomplish the task shuts down the internal Red Army choir of negative thoughts that normally drowns out the competition, offering the mind a holiday. In the mornings we combed to the sound of birds twittering in the trees; after lunch to Fip music radio, state-financed, eclectic. On Thursday the smoky-voiced French woman DJ gave a big shout-out to all you olive pickers out there.