The blistering April – yes April – sun in New Orleans is an indicator of two things: climate change and the start of festival season. In other parts of the country, warm days and cool nights and the gradual bloom of trees and flowers define spring. But in Southeast Louisiana, spring seems to supernova into summer overnight despite what the calendar claims; nothing is subtle here. And under this hot sun, one of the stalwarts of festival season, Vaucresson’s Sausage Company, led by owner Vance Vaucresson, sells its hot sausage po’ boy to legions of adoring fans. Vaucresson’s has been at the New Orleans Jazz and Heritage Festival for fifty years and is the only original vendor still there.