SCAN THE QR CODE TO WATCH THE VIDEO OF HER AMAZING STORY.
SHANNON
HANNEMAN, A KINDERGARTEN
TEACHER AT LSU LABORATORY SCHOOL WAS SUFFERING FROM PINCHED NERVES IN HER NECK. CONSERVATIVE THERAPY FAILED SO SHE REACHED OUT TO DR. ERIC OBERLANDER. DR. OBERLANDER PERFORMED A 45-MINUTE SURGERY TO UNPINCH HER NERVES. NOW PAIN FREE, SHANNON IS BACK IN CLASS TEACHING THE NEXT GENERATION.
Whether it’s getting back to teaching or even challenging the minds of future generations, getting pain free is the goal!
As one of the few board-certified neurosurgeons in Louisiana who has fellowship training in minimally invasive and complex spine surgery, his services are in high demand. Join the 8,000 patients that see Team Oberlander per year.
Call (225) 768-2023 to schedule your appointment.
LUNCH | MONDAY - FRIDAY | 11AM TILL 3PM
BRUNCH | AVAILABLE ON SATURDAY - SUNDAY | 11AM TILL 3PM
SEE MENU
PERSEID METEOR SHOWER
Highland Road Park Observatory
Aug. 12 | 10 p.m.-2 a.m.
SUNSHINE SOCIAL: AROUND THE WORLD
Milton J. Womack Park Ballroom
Aug. 16 | 6-9 p.m.
PLUS NIGHT Highland Road Park Observatory
Aug. 17 | 7-10 p.m.
BARINGER ART CENTER OPEN HOUSE
Baringer Art Center
Aug. 17 | 10 a.m.-1 p.m.
WONDERS OF WILDLIFE
Bluebonnet Swamp Nature Center
Aug. 17 | 9 a.m.-4 p.m.
SENIOR DAY Liberty Lagoon
Aug. 18 | 3-6 p.m.
BREC.ORg/thismonth
NATURE NIGHT HIKE + CAMPFIRE
Forest Community Park
Aug. 30 | 7-9 p.m.
10 + UNDER FUN TENNIS MIXER
Highland Road Community Park Tennis Center
Aug. 31 | 8:30 a.m.-noon
SOLAR VIEWING
Highland Road Park Observatory
Aug. 31 | noon-2 p.m.
DRUSILLA LANE PARK CLAY CENTER OPEN HOUSE
Drusilla Lane Park
Aug. 31 | 10 a.m.-1 p.m.
WE WERE GOING to miss our train. I was positive.
It was our last day of vacation in Italy, and my husband, Adam, and I were counting on a rideshare to get us to our connecting train to Rome.
But as the minutes ticked past, it became increasingly clear no driver was coming. We had less than 20 minutes to make it to the station, which was a couple miles away.
There was only one way this was happening, Adam assured me. We had to run—with all our luggage in tow.
“No way we’ll make it,” I argued. The math was simply not mathing.
If we missed this train, we’d miss the one we were supposed to take after that, too—which would mean we’d miss our flight home. We needed a hail mary.
So, we bolted toward the station. And then it started raining.
Our shoes filled with water as we pounded across the pavement, leaping over puddles. My backpack slammed against my body with each stride. My boots blistered my ankles.
It started raining harder. Each time we crossed a street, I wondered if we’d even be able to see any oncoming cars. There was barely time to pause to check on Google Maps if we were going in the right direction.
By the time we got to the platform, I could hardly breathe I was so winded. Streaks of black mascara stained my cheeks. Was that because of the rain, or had I started crying along the way?
Our socks would be dripping with water for the next several hours, shoes squishing with each step we’d take. We were freezing cold and miserable.
But somehow—miraculously—the train wasn’t there yet. We’d made it. Looking back a year later, I still don’t know how we pulled that off.
I thought back to this day when reading the stories in this year’s edition of Tiger Pride, and especially 225 Contributing Writer Mark Clements’ August cover story on LSU Quarterback Garrett Nussmeier.
In last year’s bowl game against Wisconsin, LSU was down three points. The Tigers would need to travel 98 yards for a touchdown with just over six minutes left to play. Across eight plays, Nussmeier and the team drove the ball toward the end zone. With the highest of stakes—and all of Tiger Nation counting on them—the players rallied. LSU clinched the win.
I don’t play sports, and the way that run almost killed me was a merciless reminder of my lacking athleticism.
But I do know I could never have gotten to the train station that day without the support of my own teammate. If Adam hadn’t urged us to race out the door, I probably wouldn’t have even tried.
Even the most impossible feats become more manageable with a team that believes in you.
Later that afternoon, during our train layover in Rome, we left the station for a quick bite.
And I can’t make this up: On the way back to the train, we got caught in another downpour. We had just enough time to pause under an overhang and get our bearings. We stood there for a moment—and suddenly we couldn’t stop laughing. Our socks had only just begun to dry.
We grabbed each other’s hands and dashed toward the station. I knew we’d make it this time.
Jennifer Tormo Alvarez 225 Editor-In-Chief
This issue, by the numbers
The year written on the back of a “Geaux Tigers” frontbumper license plate that Frank Carr helped produce. Now 93, Carr believes he was one of the first to dream up the “-eaux” spelling of the catchphrase. 225 Digital Staff Writer Olivia Deffes investigates on page A13
The number of siblings from the Weeks family who might ultimately play at LSU, if threestar linebacker Class of 2026 recruit Zach Weeks follows his brothers West Weeks and Whit Weeks to Baton Rouge. Read about the family on page A39
The number of milestones noted in our timeline of Tiger Stadium, which celebrates its 100th birthday this fall. 225 Managing Editor Laura Furr Mericas maps it out on page A16
Publisher: Julio Melara
Chief Content Officer: Penny Font
Editor-In-Chief: Jennifer Tormo Alvarez
Managing Editor: Laura Furr Mericas
Features Writer: Maggie Heyn Richardson
Digital Staff Writer: Olivia Deffes
Multimedia Editor: Oscar Tickle
Staff Photographer: Collin Richie
Contributing Writers: Andrew Alexander, Mark Clements, Madison Cooper, Cynthea Corfah, Jordan Iverstine, Tracey Koch, Benjamin Leger
Contributing Photographers: Ariana Allison, Sean Gasser, Jordan Hefler, Amy Shutt
Director of Consumer Sales: Michelle Lanoix
Team Leader: André Hellickson Savoie
Assistant Sales Manager: Kynley Lemoine
Multimedia Consultants:
Savannah Bankston Estes, Jamie Hernandez, Meredith LaBorde
Corporate Media Editor: Lisa Tramontana
Content Strategist: Emily Hebert
Digital Operations Manager: Devyn MacDonald
Partner Success Manager: Paul Huval
Digital Ops Assistant: Derrick Frazier
Content Creator: Erin Beene
Marketing & Events Assistant: Mallory Romanowski
ADMINISTRATION
Business Manager: Tiffany Durocher
Business Associate: Kirsten Milano
Office Coordinator: Donna Curry
Receptionist: Cathy Varnado Brown
Director of Creative Services: Amy Vandiver
Art Director: Hoa Vu
Senior Graphic Designers: Melinda Gonzalez Galjour, Emily Witt
Graphic Designers: Ellie Gray, Sidney Rosso
Managing Director: Taylor Gast
Creative Director: Tim Coles
Project Manager: Kendall Denney
Business Development Manager: Manny Fajardo
Multimedia Consultant and Content Creator: Ashleigh Ward
Audience Development Director and Digital Manager: James Hume
Audience Development Coordinator: Ivana Oubre
Audience Development Associate: Catherine Albano
Customer Experience Coordinator: Kathy Thomas
A publication of Melara Enterprises, LLC
Chairman: Julio Melara
Executive Assistant: Brooke Motto
Vice President-Sales: Elizabeth McCollister Hebert
Chief Content Officer: Penny Font
Chief Digital and Strategy Officer: Erin Pou
Chief Operating Officer: Guy Barone
Circulation/Reprints
June 2024’s most-read articles at 225batonrouge.com
Twenty in their 20s The story behind 1808, a new snoball stand on Perkins Road Did they reach their target audiences? Keith Lee’s effect on Baton Rouge restaurants 1 2 3
Re: Our First Look at Offset Smoker BBQ, which brought its Central Texas-style barbecue to Mid City in June.
“What’s even better is that this used to be a check-cashing joint. It’s so great to see the progress along Government Street lately!”
—@jchewning, via Instagram
On our restaurant review of The Planty Cafe, which serves elevated plantbased fare and monthly high teas:
“I had one of the best meals of my life at The Plantry and I cannot wait to go back again. I’ve been telling everyone how incredible everything I had was! 100/10.”
—@madelineberteau, via Instagram
About our roundup of pet-friendly eateries and bars around town:
“Great article, but it would be good to add which places have fully covered patios or allow dogs indoors with the AC. I say this because of how hot and unbearable Louisiana can be.”
—Bobbie Barth, via email
Comments and analytics are from June 1-30, 2024. They have been lightly edited for clarity and brevity.
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BY MAGGIE HEYN RICHARDSON
MANY REMEMBER THE heated debates that centered around improving BREC’s Baton Rouge Zoo. Should it be rebuilt from scratch in the southeast part of the parish? Or should the zoo be improved in its original Baker location and better integrated with popular Greenwood Community Park next door?
The latter strategy was chosen in 2018, and this month, Phase One of the zoo’s improvements is officially complete.
The project included 12 new buildings and renovations to 11 exhibits, the most showy of which are new giraffe and pygmy hippo enclosures with better conditions for animals and more engaging viewing for visitors. Phase One changes also include the reopening of the Cypress Bayou Railroad and a new zoo entrance, says Director Jim Fleshman.
DIGITS
“One of the biggest changes is the orientation of how people come through the front entrance because it’s going to seem like the back,” Fleshman says.
$55 million
Total investment in the Greenwood Park Master Plan, which includes the revitalization of BREC's Baton Rouge Zoo
200,000
Estimated visitors per year to the zoo
The new zoo entrance is located within Greenwood Community Park off Highway 19 rather than on Thomas Road. The change reinforces the zoo and park as a synthesized site where visitors can enjoy a range of experiences.
Upon entering, guests will see the new giraffe enclosure, home to the breeding male, Rowan; the adult female, Rosie; and their calf, Reign. So far, the giraffes have been hesitant to leave their indoor stall for the new grassy expanse, but Fleshman says that’s normal.
“It’s a work in progress,” he says. “Being a species that’s predated (or hunted), anything that’s changed, they get very curious and cautious.”
Still, visitors can now feed the giraffes leaves of lettuce from an elevated boardwalk inside the enclosure with the purchase of an extra ticket—an interactive trend that’s become popular at zoos around the country.
The pygmy hippos exhibit has also seen significant improvements. Previously, the animals were in two modest concrete pools. Now, they frolic in a larger water feature with a glass wall, enabling visitors to watch them swim. Colobus monkeys are also part of the exhibit, with additional primates to join soon, Fleshman says. This demonstrates the zoo’s new organizing principle of grouping animals by geography rather than taxonomy.
“This allows you to see what a real West African river habitat might look like,” he says. brzoo.org
Compiled by Jordan Iverstine
THE PATIO TEX-MEX FUSION, the new resident of the former Velvet Cactus space on Old Hammond Highway, seeks to elevate the standard Tex-Mex restaurant experience with international flavor combinations and trendy decor. Opened in June, owners Tien Le, Michael Tran, and Ton and Sonnie Suansawang are bringing their knowledge from their other restaurants (Umami Japanese Bistro and Geisha, Sushi With a Flair) to the venture. Asian influences dot the menu in dishes like The Tuna Tostadas, which use sashimi-grade tuna, and the Thai-inspired Lettuce Wrap Tacos. Tex-Mex staples, like cheese-smothered enchiladas and sizzling fajitas, plus a Mexican-style burger known as The Patio Torta, are also on the menu. The team worked with Brandy Salbador to decorate the space with vibrant teals and pinks, a mural and lantern lights. thepatiotexmexfusion.com
Make it a double
NEW INTIMATE CRAFT cocktail bar Second Story soft-opened on the second floor of Boudreaux & Thibodeaux’s former downtown digs on July 4. It’s the first of two concepts owners David Facey, who launched the app Bar Pals and the now-closed Dead Poet bar, and Echo Tango founder Tommy Talley aim to open this summer on Third Street. Next, the duo is planning a ground-floor “luxury night club” called Violet below Second Story in the space formerly occupied by Piccadilly Cafeteria. Find it on Instagram at @secondstorybar
A NEW PIZZA parlor has popped up in the Perkins Road Overpass District. Run by culinary entrepreneur Danny Willson, Var’s Pizza opened in July in the former location of Unleaded BBQ and is leaning into grunge-era vibes. Diners can expect traditional pizzas as well as creative flavor combos, like the fig-covered Mary-Mary or the taco-style Julio. Wilson says he hopes the spacious outdoor patio and playground will appeal to neighborhood families, while the late-night crowd is also a target market. Var’s will stay open until 3 a.m. on Saturdays, with plans to add other late nights. It will also offer a new drive-thru window. Find it on Instagram at @varspizza
“I think we tripled or quadrupled the kind of volume that we would usually get on a weekday. ... Making those kinds of numbers on Wednesdays and Thursdays is completely new for us.”
—Kristen Abshire, owner of Fork N Spoon, on the aftermath of TikTok sensation Keith Lee’s visit to and review of her restaurant. The MMA-fighter-turned-celeb-food-critic visited several other restaurants during his tour of the area: KOK Wings & Things, The Bayou Affect, Smoke Bayou and Dr. FeelGood, plus Fantasy Tacos in Gretna. Follow him on TikTok at @keith_lee125
20,000
HOMES AND BUSINESSES that could be powered daily by the new $160 million Amite Solar Energy Center in Tangipahoa Parish. The solar farm was made possible by a 2021 agreement between DEMCO and NextEra Energy. It is expected to begin producing power in April 2025 and will generate millions in revenue for the parish. demco.org and nexteraenergyresources.com
Come meet animals from around the globe at BREC’s Baton Rouge Zoo or meet Louisiana-native species at the Bluebonnet Swamp! Take a gallop around BREC’s Farr Park to see beautiful Louisiana scenery or drop by the Highland Road Observatory for a glimpse of a world beyond!
Baton Rouge Zoo 225-775-3877 brzoo.org
Bluebonnet Swamp Nature Center 225-757-8905 brec.org/swamp
Farr Park Equestrian Center 225-769-7805 brec.org/farr
Highland Road Park Observatory 225-768-9948 hrpo.lsu.edu
Achieve new heights at BREC’s Perkins Road Extreme Sports Park, experience pure aquatic adventure at Liberty Lagoon Water Park or explore the outdoors through our trails, boat launches or golf courses!
Perkins Road Extreme Sports Park
225-766-9039 brec.org/extremesports
Liberty Lagoon
225-923-3202 libertylagoon.com
BREC Greenways + Boat Launches
225-272-9200 brec.org/trails
BREC Golf Courses
225-272-9200 golf.brec.org
Visit one of the nation’s longest-standing artist cooperative galleries, take a trip back in time at Magnolia Mound, the oldest surviving structure in East Baton Rouge Parish, experience something brand new like one of our shows at Independence Park Theatre or inspire young minds through play at Knock Knock Children’s Museum.
The Baton Rouge Gallery [A BREC PARTNER]
225-383-1470 batonrougegallery.org
Magnolia Mound
225-343-4955 brec.org/magnoliamound
Independence Park Theatre + Cultural Center
225-216-0660 theparktheatre.com
Knock Knock Children’s Museum [A BREC PARTNER]
225-388-3090 knockknockmuseum.org
SPONSORED BY:
Transitioning from summer vacation to back-to-school can be challenging for children and families alike. However, with thoughtful preparation and proactive steps, this transition can be much smoother and less stressful for everyone, says I CARE Specialist Mamie Hall-Landry. Below, she shares some tips to reduce stress and set a positive tone for the academic year ahead.
IMPLEMENT A SCHEDULE: Begin the preparation process by establishing a daily routine at least two to three weeks before the start of school. This helps children adjust to earlier bedtimes and wake up times, ensuring they are wellrested and alert for the school day ahead. Also consider limiting screen time in the weeks leading up to the start of the school year to prepare them, because once students are back in the classroom, they won’t have access to their devices during school hours.
CREATE A CHECKLIST: Compile a checklist of school supplies, uniforms and any required paperwork. Most schools have this information available online. This proactive approach
prevents last-minute rushes and ensures students have everything they need on their first day back.
ENCOURAGE SELF-CARE: Parents play a crucial role in modeling self-care behaviors for their children. Emphasize the importance of adequate sleep, balanced nutrition and regular exercise. When children see that their parents are prioritizing self-care, they are more likely to follow suit. Hall-Landry says she knows it’s difficult for parents to carve time out of their already busy days. “Even if they give themselves 15 to 30 minutes a day to just decompress – to read a book, go for a walk or take a hot bath – they need to take care of themselves,” she says. “We always say the adults have to be okay for the kids to be okay.”
GET INVOLVED IN SCHOOL ACTIVITIES: Attend back-to-school nights and orientations to familiarize both parents and students with teachers, classrooms and school policies. Joining the PTO also provides an opportunity to become more engaged and informed. “Volunteer whenever possible,” Hall-Landry says, “and be available when the school calls. If your work schedule
doesn’t allow you to take calls during the work day, most teachers are okay with taking after-hours calls.”
BECOME YOUR CHILD’S ADVOCATE: As you make yourself visible on campus, speak up for your child if you see an issue that needs attention and be willing to offer possible solutions. It’s also important to teach your child that it’s okay to speak up for themselves and how to do so appropriately, she says.
By implementing these practical tips, families can ensure a successful transition from summer break to start off the school year.
The I CARE Prevention Program offers drug, alcohol and violence prevention support and resources for families and schools within the Baton Rouge community. The program focuses on educating and empowering youth to make healthy choices, and its specialists provide crisis intervention, prevention workshops, and grief and trauma recovery support. Resources are available both in person and online.
Find out more about the I CARE Prevention Program at icare.ebrschools.org.
How Baton Rouge Community College and its new athletic director are making a name for its programs through sports
BY ANDREW ALEXANDER
WE LOVE YOU, TWO.
THANK YOU BATON ROUGE FOR NAMING US 225’S BEST OYSTERS TWO YEARS IN A ROW!
BROCK KANTROW took over as the athletic director of Baton Rouge Community College two years ago with an ambitious vision: To create a championship athletics department.
He views athletics as the front porch of BRCC, the first impression an onlooker has of the institution. To be an attractive front porch that leads people to want to learn more, Kantrow says the athletics program needs to be successful.
“People want to watch successful teams,” Kantrow says. “It’s important for us to be competitive, not only in Louisiana but also nationally, to bring that spotlight and shine it on BRCC.”
A former assistant basketball coach at Tulane University and University of Miami, Kantrow has employed a three-pronged approach to establish his vision. His plan centers around investing in BRCC’s facilities and infrastructure, hiring excellent coaches to oversee the teams, and finding high-quality studentathletes to proudly represent the college both on and off the field.
The Bears’ athletic department is comprised of four sports–baseball, softball, and men’s and women’s basketball–and Kantrow has hired head coaches in three of the four during his tenure.
The most recent hire is Head Baseball Coach Brandon Schmidt, who joined BRCC from Hendrix College in June.
Another hire, Mark Suire, has already elevated BRCC’s softball team’s standing, winning a program-record 24 games in his second season.
“Brock’s vision was that we would be the flagship junior college in the state of Louisiana,” Suire explains. “We both have the vision that we want our softball program to have regional and national relevance.”
Kantrow has also enlisted the aid of two former NCAA and SEC championship-winning coaches to assist his burgeoning athletics program. Former LSU skipper Paul Mainieri served as a special advisor to the baseball squad before he was hired as South Carolina’s new head baseball coach this summer.
BRCC Athletics has welcomed three new head coaches in the last two years. They join 15-year BRCC
veteran Paula Lee, who leads the women’s basketball team. Here’s who to know.
Previously coached seven All-Conference pitchers at Hendrix College in Conway, Arkansas, as pitching coach and recruiting coordinator
Previously served as the head coach at LSU-Eunice, where he led the team to four Louisiana Community College Athletic Conference titles
Former head coach at Centenary College of Louisiana and Hendrix College. Also coached football, boys’ basketball and baseball at Catholic High School in Baton Rouge
Longtime former LSU Head Basketball Coach John Brady, who guided the Tigers to a 2006 SEC championship title and Final Four appearance, continues to serve as an assistant to BRCC Head Men's Basketball Coach Byron Starks.
“People thought I was hiring a guy just for a name,” Kantrow says. “He is 100% invested in this program. He’s at practice every day when he’s not calling LSU games. To think that I have a Final Four coach out there acting as an assistant coach for a junior college basketball team in Baton Rouge is mind-blowing.”
Brady, who also serves as the analyst for the LSU men’s basketball radio broadcasts, shares years of coaching wisdom and strategy with Starks and his players. He takes a hands-on approach to his role, joining the team on the court to teach defensive principles.
During games, however, he sits behind the bench, observing the play and occasionally whispering advice to Starks.
“I’m just there to supplement with anything I see that maybe he doesn’t see, to enhance winning,” Brady says. “That’s my role.”
Brady points out there was no connection between LSU and BRCC Athletics, much less the basketball programs, when he was the Tigers’ head coach.
Meanwhile, Starks’ team won the program’s first conference championship since 2017 and won a road playoff game this season. Kantrow says milestones like this increase the visibility of both the athletic department and the college.
“We’re finally eking our way into the Baton Rouge athletic world,” Kantrow says. “Last basketball season I turned on the news and I saw LSU highlights, Southern highlights and BRCC highlights. That’s moving the needle.” brccathletics.com
BRCC launched The Bears Athletic Booster Club this year to support its teams. Learn more at brccf.org/babc
THE 2024 SEASON is Terrence Graves’ first official as Southern University’s head football coach, but the upbeat 55-year-old is no stranger to the Jaguar Nation.
Serving as Southern’s interim head coach during last year’s 50th Anniversary Bayou Classic, he led the Jags to a 27-22 victory over Grambling State University. And back in the mid’90s, Graves began a 15-year tenure under storied Southern head football coach Pete Richardson, a man he considers an honorary father.
Athletics have been a big part of Graves’ life since childhood. A Norfolk, Virginia, native and the eighth of nine children, he embraced a range of sports—football, soccer, baseball, basketball, volleyball and swimming. Football would become his main pursuit, earning him a scholarship to play at Wake Forest in 1989. But the team wasn’t the right fit, prompting a transfer the following season to Winston-Salem State, where Richardson was then head coach.
Sadness struck during Graves’ sophomore year. His dad was diagnosed with cancer.
“My father met Coach Richardson at the championship game, and I didn’t know it until years later, but he told Coach he didn’t know how much time he had left. And he said, ‘Take care of my baby boy,’” Graves says. “It was
“To have the opportunity to come back to where I grew up professionally and lead this program, words can’t describe that feeling.”
almost like a relay race. He passed the baton to Coach Richardson.”
After graduating, Graves hoped to be picked up by an NFL or Canadian Football League team. It didn’t work out. Richardson, by then at Southern, encouraged him to enter coaching. He recruited Graves to Baton Rouge in 1994, kicking off what would become a 32-year career that has included stints at Norfolk State, Mississippi Valley State and Grambling State.
Ebullient and approachable, Graves has a reputation for being a player’s coach. And while discipline is his professional watchword, he’s also known for being accessible.
“They know that I’m fair, and I’m transparent,” he says. “You have to find out who a player is to meet them where they are and help them go from being young men to men.” gojagsports.com
—MAGGIE HEYN RICHARDSON
Nearly 200,000 votes were cast to decide the 2024 Best of 255 Awards. To celebrate the winners, 225 Magazine threw the Best of 225 Awards Party on June 27 at The Queen Casino Baton Rouge! Congratulations to all of this year’s winners and runners up, and thank you to the 225 fans who joined us to party with the best. Attendees wore their best Royal-inspired outfits and enjoyed tastings from 1717 Kitchen + Cocktails, Shaq’s Big Chicken, and 3 Woks Noodle Bar, as well as coffee and cookies from Capitol Coffee. VIP guests enjoyed a gorgeous spread prepared by the 1717 Loft Award-Winning Chef, Kevin Foyle. Pants Party took the stage playing a variety of hits as guests flipped through the pages of 225 Magazine’s hottest issue of the year to discover the 2024 Best of 225 winners. Thank you again to everyone who celebrated the Best of 225 issue! To stay up to date with 225 events, announcements and more, subscribe to 225 Daily at 225batonrouge.com.
SPECIAL THANKS TO OUR SPONOSRS:
Where LSU Football stands in the 2024 preseason rankings, according to both the AP Top 25 and AFCA Coaches Poll.
Can Garrett Nussmeier lead LSU to the newly reformatted 12-team playoffs? All aboard the Nuss Bus.
THE LANDSCAPE OF collegiate athletics has become a completely different animal since the introduction of the NCAA transfer portal in 2018.
A huge chunk of both individual and team accolades in recent years have been highlighted by standout performances from a transfer athlete, particularly in the world of college football.
LSU has certainly seen its fair share of transfer portal successes, headlined by Joe Burrow and Jayden Daniels.
Burrow, an Ohio State transfer, cemented his legacy in Baton Rouge in 2019 by bringing home the school’s first Heisman Trophy in 60 years, along with the Tigers’ first national title since 2007.
In the wake of Burrow’s brilliance, Daniels didn’t skip a beat, becoming the only player in FBS history to pass for more than 12,000 yards and rush for 3,000-plus yards in his career. The Arizona State transfer won a slew of awards last year—including the Heisman—and helped LSU return to its winning ways with back-to-back 10-win seasons.
That sets the stage for the next man in line.
Except this time, the Tigers are looking local for their new star signal-caller in junior Garrett Nussmeier.
The Lake Charles native has been waiting in the wings since enrolling at LSU in 2021. And he feels that this fall will finally be his time to shine.
“(LSU) is the place I was supposed to be,” Nussmeier shared this summer at the Manning Passing Academy in Thibodaux. “I’ve been excited for this (opportunity) since I got to school. Staying at LSU and being where I felt like I needed to be— God had me here for a reason. A lot of times in life, you want things right then and (there). Of course, I wanted that, but it was a huge thing for me to grow and learn from it.”
Nussmeier has gotten glimpses of the limelight the past three seasons, but he’s had to learn to practice patience along the way.
It hasn’t necessarily been easy for him, but through his faith, his family and his love of football, he feels more ready than ever to take over the Tigers.
“I’m so excited,” Nussmeier said. “This offseason it’s just different. It feels different around the building. We have even more of a mindset that it’s time for us to handle what we need to handle.”
The sport will undergo another momentous change this fall. For the first time, the College Football Playoff expands from four teams to 12. With more room in the playoff conversation—and rival Alabama in the midst of a rebuilding year—the 12th ranked Tigers know they have a shot at the playoffs.
Nussmeier, for one, is aware the bar is set high and is optimistic this group can meet expectations.
“Ten wins isn’t good enough anymore,” Nussmeier said. “We continue to get better and mesh and grow into fall camp. It’s gonna be really fun.”
The four-team College Football Playoff is history for now. Starting this winter, 12 teams will fight their way to the national championship.
5
Highest ranked conference champions will receive bids
7
Top-ranked teams will fill the remaining slots
Seeds 1-4 will have a bye in the first round, while Seeds 5-12 compete. The higher-ranked teams will host these games, with the winners moving on to face Seeds 1-4 in New Year’s Six bowl games. The semifinals and the national championship will follow.
SOURCE: ESPN
THE NUSSMEIER NAME isn’t an unfamiliar one in these parts.
His dad, Doug, was a fourth-round draft pick of the New Orleans Saints in 1994, where he spent the first four years of his NFL career.
He has also been a longstanding and wellrespected coach since hanging up his cleats in 2000. He’s made prominent stops at Alabama, Florida and four different NFL teams. Today, he’s the Philadelphia Eagles’ quarterbacks coach.
So it’s no surprise Garrett shot up the high school recruiting charts and earned his first scholarship offer as a sophomore in 2018 from his eventual home in Baton Rouge.
He quickly became one of the hottest names in recruiting circles, finishing as a four-star prospect and a consensus top 20 quarterback in the country after leading Marcus High School in Flower Mound, Texas, to a 9-0 season as a senior.
As a true freshman at LSU, Nussmeier played mostly in mop-up duty, appearing in four games, which still allowed him to earn a redshirt season in 2021.
“I got a touch of (the action) my freshman year, and then it was taken away,” he said. “I’ve just been itching to get it back ever since. It was tough. But I think my relationship with God was a difference maker—just trusting his plan because his timing is always right.”
Developing that strong faith foundation has been a pivotal piece of Nussmeier’s journey.
Like most talented young quarterbacks— especially in the world of NIL deals and free transfers—waiting for a turn can be difficult.
What if the opportunity never comes? What if another player transfers in to take your spot?
They’re fair questions to ask, but ones that Nussmeier tried to set aside while he placed his trust in his spirituality to lead him where he needed to be.
“With what I went through the last couple years … my relationship with God kind of grew a
“Ten wins isn’t good enough anymore. ... We continue to get better and mesh and grow.”
—LSU
Quarterback Garrett Nussmeier on the season ahead
Nussmeier prepped for each game in the 2023 season as if he were the starter, and he learned by watching Heisman Trophy winner Jayden Daniels all season long. Here’s a reminder of Daniels’ record-crushing college career stats, across his 55 games at Arizona State and LSU.
12,749
Passing yards +
3,307
Rushing yards, an FBS record
79
8
"I appreciate him a lot. I’m grateful for the time we had together.”
—Garrett Nussmeier, on his relationship with former teammate and Heisman Trophy winner Jayden Daniels
lot,” Nussmeier said. “I feel like I always had a strong relationship with God and strong faith … but I had to learn to trust him and his plan and to understand that his timing is always right. I just keep my head down, work and trust in his timing and his plan.”
Nussmeier’s game time steadily increased each of the next two seasons.
As a redshirt freshman, he appeared in seven games, throwing for 800 yards, five touchdowns and four interceptions playing behind Daniels.
Nussmeier also played in seven games last season but added a first career start to his budding resume.
Daniels and a handful of other contributors had opted out of the ReliaQuest Bowl to either preserve their draft stock or to enter the transfer portal and move to another school.
So Nussmeier and the majority of the 2024 offensive starters carried the load—giving Tiger fans a sneak peak into what may be in store this fall.
With its groundbreaking in March, the Our Lady of the Lake Health Interdisciplinary Science Building at LSU will prepare the next generation of doctors, engineers, scientists and technologists to lead the future of vital industries in Louisiana like healthcare and energy. It’s just another way we’re moving Louisiana forward as Championship Health Partners.
ololrmc.com
Aaron Anderson, Chris Hilton Jr. and Shelton Sampson.
entire nation in total offense, scoring offense and passing efficiency, setting multiple records along the way.
No one is expecting Nussmeier to repeat that kind of production, but the young gunslinger gave plenty of reason for excitement in his lone start under center.
That day, Nussmeier not only completed 31 of his 45 throws for 395 yards and three touchdowns, but he stepped up in the biggest moments when his team needed him the most.
And in post-game interviews, Nussmeier shared how it felt to be congratulated by Daniels this time.
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“I appreciate our relationship a lot,” Nussmeier said. “It was like roles reversed. I’m used to giving him a high five after he just made a Heisman statement, or
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something like that. So it was cool. I appreciate him a lot. I’m grateful for the time we had together.”
Now, with Nussmeier leading the offense, the whole unit is nicknamed the “Nuss Bus.” And this fall, the quarterback will look to Hilton and the offense’s many other weapons to help get the Tigers rolling again.
Hilton, a former Zachary High star, finished the bowl game with three catches for 56 yards and a touchdown to go along with Lacy’s six catches for 95 yards.
“Coming into the bowl game, I knew that I had to prove myself,” Hilton says. “And when those opportunities came, I made them. I’m just glad God was able to put me in that position.”
Tailbacks Josh Williams and Kaleb Jackson combined
for 14 carries, 66 yards and a touchdown, running behind an offensive line anchored by tackles Will Campbell and Emery Jones Jr.
All of those names (and many more) are returning this fall to assist Nussmeier, who has continued to impress this offseason.
The “Nuss Bus” Nussmeier has been nicknamed “Nuss” by his teammates, and when he’s driving the offense at quarterback, the whole unit is called the “Nuss Bus.”
MON: 11AM-9PM TUES-THURS: 11AM-10PM FRI: 11AM-11PM SAT: 10AM-11PM SUN: 10AM-9PM Issue Date: AUG 2024 Ad proof #2
”Garrett Nussmeier was the guy that just jumped out. ... His arm talent is real.”
—CBS
Sports College Football Analyst
Taylor McHargue, in a recap of the Manning Passing Academy
“Garrett Nussmeier was the guy that just jumped out,” CBS Sports College Football Analyst Taylor McHargue said in a recap of the Manning Passing Academy. “(He made) all of the throws. He was a guy you knew obviously had a lot of arm talent and strength, but there was one right out of the gate where he threw that field comeback. Anyone that’s played the position knows that’s one of the hardest throws in college football. He rips it to that sideline and from there, every one of his throws certainly looked to me like somebody (LSU fans) should be excited about because his arm talent is real.”
Needless to say, LSU is lucky Nussmeier stuck around.
In the wild, wild west of college football, he could have easily jumped ship at the handful of offers he would have inevitably gotten had he entered the transfer portal.
Collegiate athletics is certainly a different animal. But in 2024, it just might be a Tiger.
Wonders of Wildlife AUG. 17
Learn more about the amazing wildlife right in your backyard!
Nature Night Hike + Campfire AUG. 30 + SEPT 13
Come explore our trails at night and enjoy a gooey s’more!
Ride & Roll SEPT. 14
Grab your bikes and boards and get to ready to roll!
The Great Pumpkin Dash OCT. 5
We’re dashing through the fall at this new 5K Race!
For more awesome events this season visit...
Swamp Haunted Hikes OCT. 11 + 18 + 25
Enjoy our not-so-spooky festivities at the swamp!
Geaux Fish! Catfish Rodeo OCT. 12
Bring on the competition and fish with the whole family!
Roller Jam OCT. 19
Grab your skates, it’s time for roller jam with the fam!
Reindog Run DEC. 14
Bring your puppy pals out to this holiday fun run!
Local stylist Emily Underhill’s personal clothing collection is a treasure trove of designer fashion
SOME PEOPLE CRAM their clothing into one closet. Emily Underhill spreads her wardrobe across four. Yes, every closet in her condo is filled with apparel.
As a collector who loves all forms of fashion, she needs the room to ensure she has ’fits for any vibe and occasion. Multiple spaces allow Underhill to visualize all of her pieces for outfit planning. She uses one for formal wear and one each for costume pieces, everyday favorites and casual-comfy.
“I see myself as a bit of a style chameleon,” she says. “One day, I may look like a preppy East Coaststyle. Then the next day, someone who hangs out in the desert and goes to too many music festivals.”
As a child, Underhill says she always adored playing dress up. That passion for fashion only intensified when she became a private school kid forced to wear the same uniform five days a week. The days when she had freedom to pick her outfits turned into opportunities for looks with fullfledged creative expression.
Today, about 70% of the pieces she owns are vintage or secondhand. She hunts for unique clothing and accessories wherever she goes, but her favorite local spots are estate sales, The Purple Cow and Time Warp. Underhill has her own luxury showroom, Silibi Vintage, where clients can shop all of her fabulous finds by appointment. Silibi Vintage’s collection has housed everything from ’80s Valentino skirt suits to glimmering Gucci watches.
“It’s really difficult for me to buy new pieces paying full retail off the rack,” Underhill, 28, says. “Unless it’s the essentials that need replacing a lot, like socks, tank tops, or if it’s a piece from a designer or artist that is really something special.”
One of those recent special purchases was a pink sweatshirt adorned with sequin gingerbread houses from Baton Rouge brand Queen of Sparkles.
Underhill also bought a new pair of Louboutins while living in New York and working on her bachelor’s degree at the Fashion Institute of Technology. But the
nude pumps hang on her wall like an art piece and have never been worn. That’s because they were signed by Christian Louboutin himself. It’s the only reason she’d justify marking up the ruby soles.
“My roommates and I, at the time, all went to Bergdorf,” she remembers. “We all ended up getting the cheapest new pair of Louboutins that we could get because, obviously, the man’s not going to sign a dirty shoe. He autographed (them there) for us, and I got to sit down and talk with him.”
Of course, Underhill has a plethora of accessories she does wear. Headbands, hair clips,
scrunchies and statement jewelry are go-tos. A fresh red manicure complements almost any outfit. She polishes her nails herself. Fashion has spilled over into Underhill’s professional life, too. She has worked as an international shopping guide at cruises’ port stops and even had her own line, Tidal Clothing, while she was a student at St. Joseph’s Academy. These days, she keeps up with Silibi Vintage, works part-time doing custom suit fittings at Pearce Bespoke and dabbles in styling for music videos and TV shows. She’s even been in front of the camera herself for some acting roles.
No, Underhill doesn’t have a second fridge in her kitchen. It’s the Samsung Bespoke AirDresser, a futuristic machine she purchased during a Black Friday sale. The appliance can sanitize, deodorize and refresh clothing without a trip to the dry cleaner. With delicate vintage pieces in her showroom and personal closet, Underhill says it has totally paid for itself over time. And, yes, she lets friends and family use it to freshen up their pieces, too.
Underhill’s aesthetic is hard to pinpoint. Call it eclectic and versatile. It’s a culmination of thrifty finds, vintage gems and intentional investments. Each piece, no matter the price or designer, holds a special place in her heart and closets. Browse her wardrobe and find a custom Pearce Bespoke navy, pinstripe suit—or a “Free Boosie” T-shirt. Her most cherished pieces are her staple flair leggings from Walmart and her ultimate vintage score, a 1994 pink tweed, fourpiece suit by Chanel.
Talk about a woman who can do both. Find her on Instagram at @emilynunderhill
A new socially conscious shop and eatery has arrived in downtown Denham Springs
By Maggie Heyn Richardson // Photos by Ariana Allison
GRAB AN ICE cream or share a charcuterie board. Listen to live acoustic music over a glass of wine. Pick up a socially conscious gift made by a woman in need.
This unexpectedly varied lineup of eats, drinks and retail items comprises The Mustard Seed Creamery, which opened last month in Denham Springs.
Once home to an antique mall, the cheery, expansive space has been reimagined as an eatery and gift shop featuring ice cream, small plates and goods sourced by organizations that support vulnerable women, say founders Tim and Tasha Levert. The two also work in ministry.
“We want to be a blessing to the community,” Tasha says.
Stocking local products and working with regional vendors
is a priority. Eight flavors of ice cream are sourced from New Orleans Ice Cream Company. The root beer used in root beer floats is made down the street at Le Chien Brewing Company. Many retail items are provided by The Hope Shop, a Baton Rouge retailer that sources goods from micro-enterprises in the developing world.
Sustainability is also a goal, demonstrated by compostable straws made from sugarcane byproducts as well as biodegradable utensils, plates and cups.
The Leverts and their three young adult daughters began work on the project last year, closing on the building in June, and bootstrapping the transformation. Tim, also an English teacher at Live Oak High School, handled most of the work himself, replacing an aging
“We want to be a blessing to the community.”
Tasha Levert, who co-founded The Mustard Seed Creamery with her husband, Tim.
popcorn ceiling with crisp, white beadboard, and building a large service counter trimmed with white and gold quartz and detailed cabinetry. He and his family also rehabilitated the adjacent alleyway, removing trash and debris and creating an attractive outdoor patio with several picnic tables.
Southern-inspired tapas, including crostini with caramelized onions and balsamic reduction, caprese salad, charcuterie and hummus topped with Central Grocery & Deli olive salad and served with pita or sliced cucumbers.
A stage of sorts toward the front of the space accommodates live music from local acts, and possibly, the Leverts themselves.
The entire family is musical— with 21-year-old daughter, Zoe, a standout. She competed on The Voice earlier this year and made it to the top 12 working with celebrity judge John Legend.
neon wall that reads, “Do love today.”
“We thought if people are going to take pictures in front of our neon wall to post, we wanted it to have this message, rather than just the name of our store,” she says.
Other touches reveal the couple’s community commitment. Both men’s and women’s restrooms have changing tables for parents who come in with small children. They also feature signage that reads, “You’re a good dad” or “You’re a good mom.”
Another detail is hand-painted gold veining that covers cracks in the buffed concrete floor.
• On the racks: Tees, jewelry, gifts, coffee and small home goods, much of it provided by The Hope Shop.
• On the menu: Ice cream, floats, drip coffee, wine and sharable Southern-inspired tapas
Find it at 111 N. Range Ave. in the
Tim and Tasha are also the founders of The Mustard Seed Church, a grassroots ministry that is part of The Ecclesia Network of churches. Beginning in August, the church will hold services in the creamery space on Sunday mornings.
Issue Date: July 2024 Ad proof #4
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Throughout the restaurant, stately chairs surround sturdy wood-topped tables, inviting patrons to stay for a scoop, a glass of wine or a full nosh.
The menu features sharable
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Tasha says that the shop’s design is infused with intentionality, starting with a
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“We painted the cracks because we love the idea of kintsugi,” Tasha says, referring to the Japanese practice of repairing broken pottery with gold-tinged lacquer. “We welcome the idea that people may come with their brokenness. When you bring brokenness in here, we paint it gold.” Find it on Facebook
Table Story returns Game-day grilling to-go
The Saint Restaurant at the St. Francisville Inn is worthy of a getaway in its own right
BY BENJAMIN LEGER // PHOTOS BY COLLIN RICHIE
About 225’s food critic: Benjamin Leger previously served as managing editor for 225 and was the editor of its Taste section from 2012 to 2021, editing, writing and steering the direction of its food coverage in print and online. He is passionate about all things food and food journalism, and has written about the greater Baton Rouge area’s cuisine and culture for nearly two decades.
louisianahospitalitygroup.com/ the-saint-restaurant
5720 Commerce St., St. Francisville
Lunch: Wednesday-Saturday, 11 a.m.-2 p.m.;
Sunday, 11 a.m.–3 p.m.
Dinner: Monday-Saturday, 5-9 p.m.
Brunch: Sunday, 11 a.m.-2 p.m.
THE DRAW OF a St. Francisville weekend has become more and more enticing in recent years. Gone are the sleepy vibes, the usual antique shops and a few standby restaurant options. Now, the diverse and upscale shopping, elevated food and seemingly endless calendar of events, markets and festivals make it a chic getaway destination.
One of the hottest spots for a meal is The Saint Restaurant in The St. Francisville Inn. This historic 1890s home set on a gorgeous and shady property in the middle of town has long been a local hangout and boutique hotel.
New owners Brandon Branch and Jim Johnston debuted an extensive and stylish redo of the property in 2019 that included the introduction of The Saint Restaurant and Bar, which these days is buzzing most nights with well-dressed patrons and regulars who know the staff by name. On weekends, you’ll definitely need a reservation. We didn’t want to take any chances, even for a midweek dinner, and made reservations several days ahead of time.
That afforded us a prime table in the emerald green former porchturned-Sun-Room overlooking a lovely courtyard.
With glasses of wine and cocktails in hand, we launched into
THE BASICS: When the St. Francisville Inn finished its major renovation in 2019, it also overhauled The Saint Restaurant. Executive Chef Jaime Hernandez is now at the helm and has developed an upscale menu inspired by his Creole heritage, locally sourced ingredients and seasonal dishes.
Situated in several rooms on the first floor of this historic home, the restaurant’s footprint includes the adjoining The Saint Bar, which bills itself as the area’s only craft cocktail bar.
WHAT’S A MUST: The burrata appetizer with heirloom tomatoes and shaved truffles is a decadent introduction. Another starter, the Jumbo Lump Crab Cake is slim on the breading, helping the luscious crabmeat shine in a beurre blanc sauce. Of the entrees, the Pork Chop and the Coriander Crusted Scallops are standouts for their quality meats and supporting ingredients, like corn and crawfish risotto and squash and eggplant ratatouille. Don’t miss dessert, including the light and sweet White Chocolate Bread Pudding.
Executive Chef Jaime Hernandez’s small but thoughtful menu. First up was a burrata appetizer with heirloom tomatoes, black truffle and a basil vinaigrette. I’m used to other restaurants using truffle oil, but this is one of few dishes I’ve found in the Capital Region with shaved truffles. It offered a deep and pungent flavor to mix with the creamy burrata. The huge chunks of heirloom tomatoes were bright green and peachy in color.
My only complaint was that the “toast” for this appetizer was four airy baguette slices that essentially amounted to a couple of thin crackers. Thankfully, upon the dish’s arrival, our server assured us she could bring more toast, and the slices were necessary to scoop up every bite of this delicious appetizer.
appreciated over bigger chunks) and a lovely sherry flavor.
For one of our entrees, we went with Coriander Crusted Scallops. Plump scallops were nestled atop a sweet corn and crawfish tail risotto that was oh-so-creamy and laced with chili oil and a buttery sauce. I lapped it up. The scallops were fresh and juicy, and seared slightly on top with a liberal layering of crushed coriander. But that seemed to be the only seasoning, and I had to shake some salt on top to impart a little more flavor to the buttery scallops.
Issue Date: Mar2024 Ad proof #1
The other entree was the Pork Chop, which sat on a mound of yellow squash and eggplant ratatouille as well as canestri pasta (a cross between large elbow pasta and ridged penne). The pork chop was a huge, thick cut cooked perfectly with a well-seasoned crust. The al dente pasta and flavorful vegetables added lovely and filling bites in between the robust meat.
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Our server also told us about the soup of the day, Turtle Soup. I immediately jumped at that option. A simple and unadorned bowl of the red-brown soup featured finely chopped turtle meat (much
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Our server had us swooning when she listed the dessert
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options, and we ultimately landed on the White Chocolate Bread Pudding after much debate. Luscious yet not too sweet, soft and not too dense, this was one of the best bread puddings I’ve had in a while. It sat in a pool of white chocolate sauce and was topped with a jammy blueberry compote and whipped cream.
There was just enough for everyone to have a taste and feel satisfied rather than regretting the choice.
And truly, there were no regrets in our dinner at The Saint, nor any regrets about making the drive out to St. Francisville on a weeknight. The vibe of the entire property welcomes you to linger—to stay a little longer and take it all in. That feeling was aided by the impeccable waitstaff.
Our server, Angelia, made the experience all the better with her friendly demeanor and attention to detail. Her photo is prominently displayed in the entry hall as the restaurant’s employee of the year, and it doesn’t seem like she’ll lose that title anytime soon.
We wanted to stay longer, to have another glass of wine and stroll the grounds or meander around the creaking wood floors
into the property’s classy bar, jealous of the visitors who could relax for the rest of the evening in the well-appointed spaces and then head up to their rooms for the night.
It made me want to plan out a long weekend in St. Francisville soon. Of course, that would include at least one, if not two, stops at The Saint to make the experience extra special.
By Olivia Deffes
DINNER AND A SHOW? How about dinner and a story? A multicourse meal is meeting meaningful conversation at a revived local dinner concept, Table Story. The events, held almost every month, aim to give chefs and restaurant owners a voice while connecting the community through food.
Laura Siu-Nguyen dreamed up the dinner series in 2019 with dinners at places like Chow Yum (at the time Chow Yum Phat) and El Tio Taquería. Siu-Nguyen had organized another at Overpass Merchant before the pandemic thwarted her plans.
Shawn Cao and Riley Dunaway of Oni Onigiri, and Michelle Huynh of Em’s Bakery.
Siu-Nguyen says her original goal for the series remains: To showcase hidden culinary gems with offmenu dishes.
“I want to make sure that we bring spotlights to the businesses that are really small or they want to grow and bring more people over,” she says. “I think that this is a really good way for the community to learn about their stories, and also try new dishes.”
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The concept went on hiatus, but returned May 29 at Chai ThaiLao. It popped up again in July at CounterspaceBR in Mid City with a collaborative menu from former Chow Yum partner Vu “Phat” Le, Kimberly Szuszka of Okki Tokki,
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Siu-Nguyen knew from her experience as a waitress in college that most diners would try something new if they were told a little more about it. She remembers hearing bickering in the kitchen when chefs would debate if patrons would understand a potential new dish. She says she helped sell a lot
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of Schezwan chicken dishes after informing her tables about where it came from and the effect of the spice on the taste buds.
“People just want to be informed about what they eat,” she says today.
At Table Story's first event since the pandemic at Chai Thai-Lao,
tables were decorated with place settings, banana leaves and cards with conversation prompts for about 40 guests squeezed into the small Jefferson Highway eatery.
Siu-Nguyen assigned the seats to ensure that strangers sat next to each other to enjoy the meal.
“Table Story is meant to be an opportunity for people to connect,” she says. “Everybody has something in common here. You have a menu. You’re all eating the same thing. Let’s start conversations, and let’s have connections.”
Each Table Story event features five courses, usually with appetizers, palate cleansers, entrees and desserts. Before each course is served, Siu-Nguyen’s husband Kenny Nguyen asks restaurant owners or employees to share more about the dish, like how it is prepared and why it was chosen for the event.
The event at Chai Thai-Lao began with servers and Nguyen washing attendees’ hands, a part of Thai and Laotian culture. Plates arrived soon after, holding items like a stuffed chicken wing that had been carefully deboned, a one-bite Thai salad and a tapioca pudding dessert topped with mango and coconut cream.
“For Kit (KeophommavongBradford) and her mom (Nang Keophommavong), curating the menu was the most fun thing. I told her, ‘The sky’s the limit. Put the menu that you have been wanting to do,’” Siu-Nguyen says. “I want to challenge the chef to have fun and to really bring who they are.”
Chai Thai-Lao’s motherdaughter duo certainly achieved this with their main course, a Pad Ped with fried soft-shell crab. The labor-of-love dish is something that Kit and her siblings adore from their childhood, but will probably never make the menu.
The July event was slightly
different than others in the past. Instead of tasting multiple courses from one eatery, ticket holders were able to indulge in five dishes from the local businesses.
Siu-Nguyen hopes to keep the series going with more dinners planned through the end of the year. She says Table Story will continue with intimate gatherings of about 40 to 50 people, but she hopes to tack on multiple dinners per location next year so that more people can get in on the experience.
Two unexpectedly mobile dishes to throw on the grill this season
BY TRACEY KOCH // PHOTOS BY AMY SHUTT
AUGUST KICKS OFF one of south Louisiana’s most beloved seasons: football season. And with it comes a time-honored tradition that has become an event equal to, if not sometimes surpassing, the game itself: tailgating. Tailgating is so popular, there have truly been hundreds of articles written about it: themes for tailgating, recipes for tailgating and even the do’s and don’ts of the sport. I’ll add a few of my own tips here.
For me, the most important thing to remember when planning a tailgate is the same for planning any event: Keep it simple, and do not overthink it. Plan a menu with foods that can be prepared ahead of time, that are easy to transport and that you enjoy preparing as much as eating. Here are a couple of fun recipes that work well if you are going out to campus to tailgate or hosting a football-watching party at home. Go team!
S’mores on the Grill
Serves 1
2 (3-inch) graham cracker squares
1 large marshmallow
1 square (1.5 ounces) good- quality chocolate
1. Warm the grill to medium heat.
2. Place 1 graham cracker on a plate near the grill. Skewer a marshmallow and carefully hold it over the grill. Once the marshmallow begins to heat up, use a fork to carefully pull the marshmallow off the skewer and place it on to the graham cracker.
3. Put 1 square of chocolate on top of the warmed marshmallow and place it all back on the grill, with the bottom of the graham cracker over indirect heat.
4. Allow the indirect heat to continue to melt the marshmallow and chocolate. This will take 2 to 3 minutes.
5. Use a spatula to remove and place the s’more onto a plate. Top with the second graham cracker and enjoy— with lots of napkins.
Find recipes for these crispy homemade graham crackers and fluffy homemade marshmallows at 225batonrouge.com/recipes
S’mores on the Grill
Tailgate-friendly Barbecued Shrimp
225 is diving into Baton Rouge’s untold stories through multimedia storytelling. We’re answering questions like: Who is scuba diving in the Capital Region’s lakes and rivers? What makes Louisiana’s heritage foods so popular? Our goal is to vividly portray the food, culture and people who shape the Red Stick.
Serves 6
2 pounds jumbo (21-25 count) shrimp
2 sticks butter
4 cloves minced garlic
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
½ teaspoon Creole seasoning
¼ cup fresh lemon juice
2 teaspoons hot sauce
1 cup Worcestershire sauce
1 (16-ounce) beer
1-pound small potatoes
4 ears fresh corn
2 links smoked sausage
2 lemons, cut in half
1. Peel and devein the shrimp but leave the tails on. Place the shrimp in a zip-close bag and put them into the fridge to keep cold.
2. In a heavy sauce pot, heat the butter over medium heat until it is completely melted. Add in the garlic and saute for 20 seconds or until it has just become fragrant.
3. Add the dried thyme, oregano, red pepper flakes, Creole seasoning, lemon juice, hot sauce, and Worcestershire sauce, and reduce the heat. Pour in the beer and let the mixture simmer for 5 minutes. Turn off the heat and allow the mixture to cool. Pour the sauce into an airtight container and chill until you're ready to grill.
4. Bring a large pot of water to a boil. If the potatoes are different sizes, cut the larger ones in half to make sure they will all cook evenly. Drop the potatoes into the boiling water and blanch for 2 to 3 minutes. Drain the potatoes and allow them to cool.
5. Place the potatoes, corn, sausage and lemon halves into a large, heavy disposable aluminum baking pan. Cover and chill until you are ready to grill. All of this plus the shrimp and the sauce mixture can now be packed in an ice chest and taken out to the tailgate if desired.
6. Once you are ready to grill, preheat the grill to 400 degrees. Pour 2 cups of the sauce mixture over top of the ingredients in the aluminum pan. Toss to coat and then cover with foil. Pour the remaining sauce over the shrimp to marinate.
7. Place the covered pan onto the heated grill and close the lid. Cook this for 25 to 30 minutes and then remove the lid to stir. Pierce the potatoes with a fork to check their tenderness. If the potatoes are not tender, cover and place the pan back on the grill and cook for another 5 to 10 minutes.
8. Once the potatoes are tender, add in the shrimp. Once again, cover the pan with foil and place the pan back on the grill.
9. Close the grill lid and cook for 7 to 10 minutes or until the shrimp are pink and are cooked through. Carefully remove the pan from the grill. Remove the foil and serve.
Artist's Perspective
This month's arts events
Theatre Baton Rouge’s 79th season features familiar hits and tasty favorites
Celebrating 35 years OF SPOTLIGHTING THE VERY BEST OF BATON ROUGE.
To join this special commemorative issue, email Michelle Lanoix at michelle@225batonrouge.com
ADINER WAITRESS who finds redemption by baking pies. A waif searching for the last Golden Ticket to a famed candy factory. A conservative baker asked to make a wedding cake for her lesbian goddaughter. Those lively themes and more make their way to the stage during Theatre Baton Rouge’s rollicking 79th season, which starts this month.
“It’s got something for everyone, which is our goal,” Theatre Baton Rouge board president Beth Bordelon says. “Our audience
Theatrics doesn’t have to be confined to the stage. For this photo shoot, Eloise Market and Cakery generously provided 225 a yummy backdrop, complete with a homemade cake mocking the one in The Cake’s marquis.
Posing with the pastry is TBR board president Beth Bordelon. Also pictured are Ren Price, who will direct Charlie and the Chocolate Factory, and Waitress star Emily Bourgeois, who plays the charming pie baker, Jenna.
is 7 to 70, and we really try hard to make sure there’s something that everyone will like.”
The season kicks off on Aug. 16 with the opening of Waitress, a musical based on the charming 2007 film starring Keri Russell about a naturally talented pie baker and waitress trapped in a loveless marriage. Emily Bourgeois, an arts educator with Center Stage Performing Arts Academy, plays the lead character, Jenna. The role is her first with TBR.
“It speaks to so many women’s journeys throughout their 20s and 30s about finding love and about what ‘normal’ feels like,” Bourgeois says about the show. “And ultimately how you can find your own joy without having to go outside yourself.”
The performance is the regional premiere of Waitress. Theatre Baton Rouge is currently the only theater company to have the rights in the Gulf Coast region, Bordelon says.
Last year, the musical’s licensing company approached TBR with an opportunity to buy the rights. Bordelon says she and her fellow board members jumped at the chance.
“We’ve had a lot of organizations ask us, ‘How did you get that?’” Bordelon says. “Longevity and our reputation really helped.”
AUG. 16-SEPT. 1
Waitress
SEPT. 20-29
The Cake
OCT. 11-20
Charlie and the Chocolate Factory
NOV. 8-17
God of Carnage
DEC. 6-15
A Christmas Carol
JAN. 31-FEB. 9
Radium Girls
MARCH 7-23
Xanadu
APRIL 25-MAY 11
Cat on a Hot Tin Roof
JUNE 6-22
Fiddler on the Roof
Find tickets and info at
, catch TBR’s performance of , opening Sept. 20 in the intimate Studio Theatre. The comedic tale traces the personal evolution of Della, a North Carolina baker who must decide if love conquers biases—
Charlie and the Chocolate Factory is up next, featuring youth talent from TBR’s Young Actor’s Program. It’s directed by frequent TBR contributor and McKinley Middle Academic Magnet School drama instructor Ren Price, who says the musical tracks
Broadway version. “I saw it (then), and when I heard TBR was doing it, I said, ‘I need to be
It was pure coincidence that the first three shows of the season feature culinary themes—specifically desserts, Bordelon says. But the actors
Bourgeois says she’ll be doing a lot of on-stage mock pie baking
in Waitress, including mixing ingredients. And cast members will be eating actual food on stage during diner scenes.
“I think the props department is going to have a lot of fun,” she says.
Switching gears, God of Carnage, the story of two sets of parents who come to blows on a playground, hits the Studio Theatre stage in November. It’s followed by a holiday favorite, A Christmas Carol, on the Main Stage. Radium Girls will premiere in January 2025 and is the second show performed by the Young Actors Program.
The season will wrap up with three classics with broad appeal, Bordelon says.
There’s the ’80s favorite on rollerskates, Xanadu, and Tennessee Williams’ feisty hit Cat on a Hot Tin Roof. Finally, the season closes with the timeless Fiddler on the Roof. First staged in 1964 on Broadway, the story is centered on a poor family in pre-revolution Russia and features themes of Jewish identity and marrying for love or duty.
The shows have been in the works since last October, when they were chosen by TBR’s Play Selection Committee—after which its members were sworn to secrecy.
Bordelon says TBR is already thinking about what its 80th season slate will look like.
“It’ll be a mix of old and new,” she says. “Including shows that were really important to TBR’s past.”
Join us for an unforgettable evening where hundreds of supporters come together to savor signature bites from local chefs, all while contributing to a cause. Indulge in abundant food, enjoy flowing drinks, and make a difference by supporting the fight to defEAT domestic violence!
THURSDAY August 29th, 2024 6:00-9:00pm
By Cynthea Corfah
“American Nomads” is like a game of I Spy, with hidden symbols and messages thoughtfully sprinkled throughout.
The 55-by34-inch oil and iron painting on wood sheds light on Louisiana culture and history, poverty, redlining, wealth inequality and cultural appropriation.
It’s literally and figuratively a layered piece depicting a Black brother and sister standing in front of a New Orleans home with skyscrapers, billion-dollar businesses and a mantra of “laissez les bon temps rouler” towering in the background.
Weary calls this 2024 work a modernized spin on Grant Wood’s 1930 painting “American Gothic.” And this Arts Council of Greater Baton Rouge artist-in-residence’s thought-provoking symbolism takes portraiture to new heights.
“I use rust and copper as a metaphor for the decay of people. It’s like my gothic theme. They are products of their environment. You walk around Louisiana. You see it. Everything is rusted. In the painting, people are in the back celebrating while people are suffering,” he says.
As a Crescent City native, the self-taught artist is often inspired by his hometown, his surroundings and the issues Black people face in the
This work is part of a series he is developing to discuss the lack of access to affordable and fair housing, education, healthcare, criminal
To illustrate the subject of housing, “American Nomads” takes the viewer to Weary’s grandmother’s house on Flood Street in New Orleans, where she would help family members who needed a meal or place to stay.
The man in the painting has a plane ticket from New Orleans to Houston in the front pocket of his suit jacket.
“Black Americans have a very powerful and unique story in human history. And that's inspirational because it has so many glimmers of hope. There is always something to paint. There's always something to draw from. I never find myself empty-headed when it comes to inspiration.”
“The story I would like to tell for this piece is about a brother and sister who own the family home behind them,” Weary explains. “They help people get rest and food by opening their home to the community. That’s what it’s about. What are you contributing to the overall neighborhood?”
The piece began with a photo Weary captured of a brother and sister he met in downtown Baton Rouge and then painted in front of a New Orleans-inspired background. The siblings’ skin is being swallowed up with a turquoise and blue layer.
Weary typically uses oil paint, iron, copper, charcoal and acrylic paint to create his works on wooden panels.
This hints at where the 36-yearold artist evacuated in his senior year of high school after Hurricane Katrina, which displaced 1.5 million people. These are the types of issues that keep him up at night, Weary says.
But his lucid dreams are fuel to create paintings that capture emotions, rich colors and relatable muses.
In a fast-paced age, Weary’s work locks in the viewer’s gaze, encouraging them to uncover the stories inscribed into the painting.
He documents the African American experience—and depicts everyday people of color as works of art themselves. mikewearyart.com
Another school year has begun! In these pages, local schools focus on their approach to learning, what makes them unique, and important dates and details for students and parents. Here’s hoping your back-to-school experience is a great one!
SPONSORED BY:
AUG. 3
Live in the moment and try out improv with an interactive class at Boomerang Comedy Theater. The Hey Bestie! Friendly Improv Workshop allows new and seasoned comedians to make friends and improve their skills with short-form games. boomerangcomedy.com
Compiled by Olivia Deffes
AUG. 10
Varsity Theatre welcomes Journey fans with “Open Arms” for a tribute concert by Rock Show NOLA. Sing along to the rock band’s biggest hits like “Don’t Stop Believin',” “Faithfully” and more. varsitytheatre.com
AUG. 14+15
Calling all classical music lovers and members of the BeyHive! Baton Rouge Symphony blends Queen Bey’s discography with Beethoven’s compositions for an intimate concert by
AUG. 30
AUG. 14
New Orleans native PJ Morton is taking his Cape Town to Cairo tour to Baton Rouge for a show at the Raising Cane’s River Center. The Grammy Awardwinning artist will take the stage with Afro Orleans along with special guest The Cavemen. raisingcanesrivercenter.com
AUG. 29
Looking for a mix of country, folk, blues and Americana? Hear all these genres and a little more when artists from the Black Opry take the stage at Manship Theatre for the Black Opry Revue. This versatile and diverse group will play a curated mix of music while sprinkling in some stories in between. manshiptheatre.org
Backstreet’s back and *NSYNC, too. Joey Fatone and AJ McLean are bringing boy band realness to L’Auberge Casino & Hotel for an “unforgettable night.” The duo is joining forces to perform the groups’ most popular tunes, dance and share never-before-heard stories. lbatonrouge.com
Compiled by Olivia Deffes
A TASTE OF THE RED STICK
Calling all foodies and food truck fans! Local culinary vendors and food trucks are putting it into park off of Choctaw Drive for the Red Stick Flavor Festival. Sample dishes while enjoying live music and other activities at this family-friendly event. redstickflavorfest.com
GRAB YE POPCORN
The Baton Rouge Irish Film Festival returns to Manship Theatre with two days of movie-watching. Ticket holders will be able to enjoy Irish documentaries, full-length features and wee short films without having to travel to the Emerald Isle. batonrougeirishfilmfestival.com
AUG. 7–11: NOLA Pickle Fest, nolapicklefest.com
AUG. 10: Red Dress Run, neworleanshash.com/reddressrun
AUG. 31: Sugar Bowl Country Kickoff, allstatesugarbowl.org 3+4
LET IT ROCK
Gemstones, fossils and geodes. Oh my! The Baton Rouge Gem and Mineral Society’s annual show will feature glimmering rocks, minerals and fine jewelry at the Lamar-Dixon Expo Center. Shop from vendors or battle it out via auctions for other dazzling finds. brgemandmineral.org 23
WINE AND DINE
Grab a glass and work up your appetite. You’ll need both to enjoy the Baton Rouge Epicurean Society’s Fête Rouge. This food and wine celebration raises funds for childhood nutrition initiatives and will feature bites from over 20 local restaurants along with awardwinning sips. bresbr.org
ALL MONTH
Sharpen your kitchen skills with hands-on cooking classes hosted at Red Stick Spice Co. Learn cooking tips and tricks from chefs and experts, like how to can jams and jellies, craft a tasty flatbread and more. redstickspice.com
AUG. 3
Things are going to get saucy in Donaldsonville for Wing Fest. Roll up your sleeves and get ready to dig into fried, naked and sauce-slathered flats and drums cooked up for the festival’s competition. visitlasweetspot.com/ events/wing-fest
AUG. 10
Earn your green thumb through the Baton Rouge Botanic Garden Foundation’s Garden Discoveries session at the Main Library at Goodwood. Following the lesson, attendees can take a tour of the Baton Rouge Botanic Gardens next door at BREC’s Independence Park. ebrpl.com/events
AUG. 24 + 25
Forget Fido! At HERPS Baton Rouge Exotic Reptile and Pet Show, it’s all about insects, amphibians, feeders and other unique animals. Witness live demonstrations, participate in educational talks or purchase an exotic pet to take home. herpshow.net
MORE EVENTS
Subscribe to our newsletter 225 Daily for our twice-weekly roundups of events. 225batonrouge. com/225daily
AUG. 14–18: Delcambre Shrimp Festival, shrimpfestival.net
AUG. 29–SEPT. 2: Louisiana Shrimp and Petroleum Festival, shrimpandpetroleum.org
AUG. 31: Lafayette Reggae & Cultural Festival, Find it on Facebook
In every issue of 225, you’ll find a free print on this page. FRAMED celebrates life and art in Baton Rouge, each one featuring a local photographer, place or graphic designer. Cut it out to hang in your cubicle, or frame it for your home gallery wall. Show us where you hang them by tagging them on social media with #225prints.
’ / jordanhefler.com GET FEATURED We love spotlighting local photographers, artists and designers for this page! Shoot us an email at editor@225batonrouge.com to chat about being featured.
The Library brings value to your small business or non-profit by helping you find the tools and resources to keep it moving forward. Stop by one of our locations, search our digital library, call a librarian, or even text our team with your top challenges and questions.
Advanced spine care changes lives, and our doctors deliver the deep expertise and innovative technologies to help you get there. Enjoy life again with help from a range of effective treatment options, from simple pain management therapies to ultra-minimally invasive spine surgery.
If a life free from back pain is what you’re after, request an appointment today.