GoNOLA TV Presents: Hansen’s Sno-Bliz

May 23 2011

National attention

Aug 02 2009

In the past week, Hansen’s has been in 3 major newspapers / magazines.

First, Hansen’s was listed as the New Orleans location in USA Today’s “10 great places to eat regionally, eat well.”

The “eat + run” section of August issue of Every Day with Rachel Ray magazine, focused on shaved ice. Hansen’s was one of four in the country that were listed.

Finally, the Los Angeles Times author Kathy Price-Robinson did “A search for New Orleans’ best snowball“. In my opinion, she wrote one of the most lovely descriptions of what it is like to visit Hansen’s:

“As I watch the creation of my snowball, I feel as though I’m in Ashley’s kitchen. She layers the snow and syrup, one after another, snow then syrup, snow then syrup, in a leisurely manner. She isn’t so much cycling through the customers as she is honoring her grandparents. What that means, though, is slow service… . [The] wedding cake does not disappoint. It tastes like cake and frosting in a cup and the snow is soft, light and irresistible. It could well be the finest human-made snow on the planet. It’s perfect, really.”

Roadfood at Hansen’s

May 31 2009

Roadfood menuLast month the Louisiana Roadfood Festival tour stopped by Hansen’s for some snoballs on their way out to the bayou.

This is what Bruce Bilmes and Sue Boyle had to say about it on the Roadfood Digest blog:

This is New Orleans, good people, so Stephen added a Roadfood lagniappe to the trip: on the way, the buses stopped at Hansen’s Sno-Bliz! … There were three flavors available for Roadfooders: Satsuma, Strawberry (?), and Nectar. Did we hear somebody say that Nectar was some sort of citrus/vanilla combo? Satsuma was a tart orange flavor that Sue and Bruce tried and found extremely refreshing. The others were said to be sweeter. You could have had yours with some sweetened condensed milk on top too, if you wished. We wished!

Kiki Maraschino at Here, Eat This:

At Sno Bliz they layer ice and syrup to make sure the ice is fully saturated. When I asked the difference between a snowball and a snow bliz, they said, “well, it is our brand name.” They also have a flavor called “bliz” that most people liken to tart strawberry. I love that they have a size called “baby duper”.

Other posts about the stop can be found at Eating in Translation and The Jetsetting Fool Cooks (and Eats!).

Hansen’s Featured on AG Minute

May 23 2009

TWILA TV’s Lauren Thom explores the history of an iconic icy New Orleans treat on the Louisiana Farm Bureau’s AG Minute.

Times-Picayune article

May 19 2009

The Times-Picayune ran an article earlier this month about how during the winter months Ernest Hansen’s machine got a much needed overhaul. Now it shines like new and is ready to make snoballs for you.

Online Exhibit Receiving Attention

Aug 11 2008

Since the launch of the Online Exhibit last week, snobliz.com has been noticed by local news sources.

Today an article came out in the Times-Picayune called Hansen’s Sno-Blog.

Last week, the Blog of New Orleans (part of the Gambit) made a post about the website and online exhibit.

Robbery at Hansen’s

Jul 01 2008

Hansen’s was robbed last Friday at closing time. You can read details about it in the Times-Picayune article “Coldblooded character sticks up snowball stand”. Everyone is fine, just a little shaken.

Sno-Bliz gets blogged

Jun 30 2008

Here are some posts about Hansen’s Sno-Bliz from the past two months or so:

In Praise of the Sno-Ball by Edward Branley

New Thing #86: Josiah’s Own by Lauren Elizabeth

Picture Perfect…Summertime Fun by Tallulah

Southern Belly: Hansen’s Sno Bliz in New Orleans by John T. Edge, posted by Ed Levine

NOLA Travelogue: Parasol’s and Hansen’s Sno-Bliz by Pontchartrain Pete

Taste of New Orleans by Thy Tran

Who Dat?! A Wedding in New Orleans… by Keri Doolittle

What A Weekend by Miss Dante’

Nectar Cream Video

Apr 06 2008

I was browsing the internet for Hansen’s Sno-Bliz and I found this really touching video by Derek Toten from the Digital Storytelling Workshop hosted by Tulane Universiy, March 17-19, 2008.

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