It's New Orleans: Out To Lunch

You can break everything in the world down to the cellular level. Cells create energy. And energy is what runs you, me, and every contraption we've built, from cell phones to the world wide web. When energy ebbs, things get bad. Have you ever had your cell service go out on your phone? Or, personally, have you felt so worn out during the middle of the afternoon that you don't know how you're going to make it to the end of the day? Peter Ricchiuti's guests on this edition of Out to Lunch are solving both these problems. Chris Mangum's company, Servato, specializes in keeping the battery power turned on for cell towers, and other parts of the telecommunications industry. Carol Morse's company, Acalli Chocolate, takes cacao beans from Peru and Mexico, and, in a workshop in Gretna, makes high-end chocolate that is sold all over the US. Photos over lunch at Commander's Palace by Jill Lafleur. Photo of Alison making chocolate: Erin Krall