Better news: Hansen&185;s Sno-Bliz (4801 Tchoupitoulas St., 891-9788) is open for its 65th sno-ball season.
Following a two-month hiatus, Indigo (2285 Bayou Road, 947-0123) is also up and running again. Chef Jared Katz, general manager Mark Petitfils and owner Cynthia Reeves have retooled the restaurant&185;s focus and reopened with an appetizer-heavy menu and an extensive by-the-glass wine list. The combination is intended to promote long, interactive, tapas-style (though not Spanish) meals. A brief entree menu is still offered. Indigo is open for dinner Thursday through Sunday. Call the restaurant about this Wednesday&185;s wine dinner, a last-minute addition to New Orleans Wine & Food Experience activities.
A Whole Foods Market promotion encourages consumers to investigate wild Alaskan salmon, which has earned the Marine Stewardship Council&185;s (MSC) seal of approval because it comes from well-managed fisheries that maintain healthy fish stocks and preserve surrounding ecosystems. Look for the MSC seal on the salmon and other fish in Whole Foods stores this summer, as part of the &179;Fish For Our Future&178; campaign.
Salmon to the Third
Salmon is also the fish of choice at GW Fins (808 Bienville St., 581-3467) Thursday through Sunday, when an International Salmon Tasting entree ($23) will feature California ivory king salmon, Scottish salmon and Alaskan king salmon -- all with distinct preparations and side dishes.
Smokestack Lightning: A Day in the Life of Barbecue will air at 4 p.m. this Sunday on WLAE/Channel 32 (Channel 14 for cable viewers in Orleans and Jefferson parishes). The swift-paced, hour-long documentary was spawned by local writer Lolis Eric Elie&185;s poetic book on American barbecue culture, Smokestack Lightning. The program travels from the legendary Hawkins Grill in Memphis, Tenn., to whole-hog Carolina barbecue country, to barbacoa tacos in Texas.
Through June 30, proprietors Gerard and Eveline Crozier are offering diners a free token to ride the new Canal Street streetcar with the purchase of any dinner entree at Chateaubriand (310 Carrollton Ave., 207-0016).