[225] May 2020 by Baton Rouge Business Report

MAY 2020 • FREE GREAT OUTDOORS 25 COOKING WITH KIDS 65 THE ARTS GO ONLINE 75

225BATONROUGE .COM

Restaurants

fight to survive Faced with a pandemic, the dining industry rallies to stay open—and to keep feeding the community

Goodwood Grill was one of the many restaurants open for takeout and delivery during the stay-athome order.

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• Additional revisions must be requested and may be subject to production fees. Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER • ANY TYPOS This ad design © Louisiana Business, Inc. 2020. All rights reserved. Phone 225-928-1700 • Fax 225-926-1329

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Find your way home.

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UPFRONT //

To all our readers, clients and community AS A LOCAL, home-grown business for 38 years, we LOVE our community. We have been

through a lot together during that time—facing the challenges of hurricanes and historic floods— but we got through them TOGETHER by helping our neighbors. It’s what makes our city special. We face a new challenge with the coronavirus (COVID-19), but as with past challenges, we are committed to locking arms with you and overcoming this, too. You are a valued partner, and we always want to serve and help our city thrive. Like many of you, we are looking after families at home and our families at work, as well. We hope your company and co-workers remain safe and healthy and free from the effects of the virus. That is the top priority. We also know that, as is the case with other small businesses, we are committed to continue each day to serve our customers—both readers and companies. We have the technology to connect with both, easily and safely. At times like these, trusted information is critical and in high demand. Situations change quickly, and people want to know the facts. We are proud that our community trusts us. In addition, we know local businesses need your continued support to stay open now and for the future. We want a STRONG community, and we will always do our part in giving back and leading the way.

JULIO MELARA

To our loyal clients and customers, thank you for your continued support. We stand ready with great products, readers, ideas and our heartfelt commitment to help you get through this and grow again. We are not certain what the next few weeks or months will hold. But we do know we are in this together and are committed to a STRONG AND HEALTHY BATON ROUGE. On behalf of our team at Business Report, 225, inRegister, 10/12 Industry Report and Daily Report, thank you for your partnership. We pray for continued safety and good health for all. Sincerely,

JULIO MELARA

ROLFE McCOLLISTER

President & CEO

Chairman

[225] May 2020 | 225batonrouge.com

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[225] January 2018

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CONTENTS //

Features 20 How farmers and arts markets are regrouping during coronavirus 57 All about the dried floral trend—and complementary fashions 65 Ways to get the kids more involved in the kitchen 75 What local arts groups are doing to connect virtually And much more …

Departments 14 What’s Up 25 Our City 33 I Am 225 36 Cover Story 57 Style 65 Taste 75 Culture 82 Calendar

ON THE COVER

Still serving

25 COLLIN RICHIE

WHEN RESTAURANTS WERE ordered to shutter their dining rooms in mid-March, we knew we needed to document how Baton Rouge’s food world was rapidly changing. The 225 team contacted restaurant and bar owners, chefs, bartenders, farmers and other food workers to learn how the coronavirus outbreak was affecting their businesses. Staff photographer Collin Richie took his camera around town to capture it all—from a socially acceptable distance, of course. On our cover is Nick Haghighi, owner of Goodwood Grill, which stayed open for takeout and delivery during the crisis. Turn to page 36 to read the cover story.

[225] May 2020 | 225batonrouge.com

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Issue Date: Nov. Ad proof #1

â&#x20AC;˘ Please respond by e-mail or fax with your approval or minor revisions. â&#x20AC;˘ AD WILL RUN AS IS unless revision requests are received within 24 hours. â&#x20AC;˘ Additional revisions must be requested and may be subject to production fees. Carefully check this ad for: CORRECT ADDRESS â&#x20AC;˘ CORRECT PHONE NUMBER â&#x20AC;˘ ANY TYPOS This ad design ÂŠ Louisiana Business, Inc. 2017. All rights reserved. Phone 225-928-1700 â&#x20AC;˘ Fax 225-926-1329

A S K T H E S TA FF

Letâ&#x20AC;&#x2122;s spread some local love! What are your personal favorite businesses to support? Publisher: JulioÂ Melara

EDITORIAL

225.925.8710 RotoRooterBR.com LMP: 5430

â&#x20AC;&#x153;Since Iâ&#x20AC;&#x2122;ve been going casual lately, haha, it makes me realize how much I love Timâ&#x20AC;&#x2122;s Garage and its selection of the softest, coolest T-shirts ever.â&#x20AC;? â&#x20AC;&#x201D;Maggie Heyn Richardson

EditorialÂ director: PennyÂ Font Editor: JenniferÂ Tormo ManagingÂ editor: BenjaminÂ Leger StaffÂ writer: CyntheaÂ Corfah DigitalÂ contentÂ editor: MarkÂ Clements StaffÂ photographer: CollinÂ Richie ContributingÂ writers: Brittney Forbes, Hannah Michel, AprilÂ CapochinoÂ Myers, TraceyÂ Koch, ElleÂ Marie, KaylaÂ Randall, MaggieÂ HeynÂ Richardson, StephanieÂ Riegel ContributingÂ photographers: Catrice Coleman, Gabrielle Feld, SeanÂ Gasser, JordanÂ Hefler, AndreaÂ Matherne, KristinÂ Selle, AmyÂ Shutt, HaskellÂ Whittington

â&#x20AC;&#x153;When Iâ&#x20AC;&#x2122;m in an antiquing/thrifting moodâ&#x20AC;&#x201D;which is alwaysâ&#x20AC;&#x201D;I find myself at The Pink Elephant Antiques, imagining how to furnish the midcentury-mod home of my dreams.â&#x20AC;? â&#x20AC;&#x201D;Benjamin Leger

ADVERTISING

SalesÂ director: ErinÂ Palmintier-Pou AccountÂ executives: JeffreyÂ Beck, MannyÂ Fajardo, AndrĂŠÂ HellicksonÂ Savoie, JamieÂ Hernandez, BrookeÂ Motto AdvertisingÂ coordinator: DevynÂ MacDonald

CORPOR ATE MEDIA

Editor: LisaÂ Tramontana Content strategist: AllysonÂ Guay

MARKETING

ChiefÂ marketingÂ officer: ElizabethÂ McCollisterÂ Hebert MarketingÂ &Â eventsÂ assistant: TaylorÂ Floyd Events: AbbyÂ Hamilton CommunityÂ liaison: JeanneÂ McCollisterÂ McNeil

ADMINISTR ATION

Journey LIFE IS A

E N J OY

â&#x20AC;&#x153;I always do my grocery shopping at Reeves Market. My family has been shopping there since I was 9 years old. And Iâ&#x20AC;&#x2122;m a lot older now, so thatâ&#x20AC;&#x2122;s a LONG time. â&#x20AC;&#x153; â&#x20AC;&#x201D;Jamie Hernandez

đ&#x;&#x2DC;&#x201A;

Assistant businessÂ manager: TiffanyÂ Durocher Digital manager: JamesÂ Hume BusinessÂ associate: KirstenÂ Milano OfficeÂ coordinator: TaraÂ Lane Receptionist: CathyÂ Brown

â&#x20AC;&#x153;Govâ&#x20AC;&#x2122;t Taco has my heart, and I really canâ&#x20AC;&#x2122;t wait for its new shop to open this year. #InTacosWeTrust.â&#x20AC;? â&#x20AC;&#x201D;Taylor Floyd

PRODUCTION/DESIGN

ProductionÂ director: MelanieÂ Samaha ArtÂ director: HoaÂ Vu GraphicÂ designers: MelindaÂ Gonzalez, EmilyÂ Witt

AUDIENCE DEVELOPMENT

AudienceÂ developmentÂ director: KatelynÂ Oglesby AudienceÂ developmentÂ coordinator: IvanaÂ Oubre AÂ publicationÂ ofÂ LouisianaÂ BusinessÂ Inc. Chairman: RolfeÂ H.Â McCollisterÂ Jr. PresidentÂ andÂ CEO: JulioÂ Melara 9029Â JeffersonÂ Highway, SuiteÂ 300 BatonÂ Rouge, LAÂ 70809 225-214-5225â&#x20AC;&#x201A; â&#x20AC;˘â&#x20AC;&#x201A; FAXÂ 225-926-1329 225batonrouge.com

visitiberville.com â&#x20AC;˘ (877) 310-8874

10â&#x20AC;&#x192;

ÂŠCopyright 2020 by Louisiana Business Incorporated. All rights reserved by LBI. Reproduction in whole or in part without permission is strictly prohibited. Business address: 9029 Jefferson Highway, Baton Rouge, LA 70809. Telephone (225) 214-5225. 225 Magazine cannot be responsible for the return of unsolicited materialâ&#x20AC;&#x201D;manuscripts or photographsâ&#x20AC;&#x201D;with or without the inclusion of a stamped, self-addressed return envelope. Information in this publication is gathered from sources considered to be reliable, but the accuracy and completeness of the information cannot be guaranteed.

[225] May 2020â&#x20AC;&#x201A; |â&#x20AC;&#x201A; 225batonrouge.com

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F E E D B AC K / / W H AT ’ S O N L I N E / /

Audience Development Director Katelyn Oglesby, Digital Content Editor Mark Clements and Graphic Designer Melinda Gonzalez did “takeovers” of 225’s Instagram.

42,662

Restaurant resource WHEN THE STATE announced that restaurants would have to close their dining rooms for public health reasons during the COVID-19 pandemic, it was quite a blow to the industry. Fortunately, local restaurants were quick to pivot to takeout and delivery models that kept serving Baton Rouge all the delicious dishes we love. At 225, we were eager to help get the word out with an online resource that tracked the Capital Region restaurants, cafes and caterers still

Number of pageviews on the restaurant guide just 3.5 weeks after it was first published.

STOCK IMAGE

225’s editorial team had regular Zoom meetings as we worked on stories.

operating despite the dining out ban. We categorized the businesses by neighborhood to make it easier for readers to pick up lunch or dinner and support their favorites without having to drive too far. And we updated the list daily at 225batonrouge.com. Thanks to all the readers and restaurant owners who kept us informed and sent tips! We received countless emails, and the story was shared on Facebook more than 60 times.

Behind the scenes

The stay-at-home order had all of us at 225 working from home for several weeks while still publishing content online and in the May issue. We shared some of our experiences in social media posts. Follow along on Instagram at @225batonrouge.

Mental snacks

DI GI TS

225 PUBLISHER Julio Melara is known within our offices and around the community for sharing motivational quotes. When the stay-at-home order was enacted, he took to video and started sharing his encouraging thoughts daily on 225’s social media accounts. Check them out if you’re in need of a morale boost to start your day.

Number of voters who participated in the 2020 Best of 225 awards online voting process. Even though voting mostly took place during the coronavirus pandemic, it was our second highest amount of voters ever in 15 years of Best of 225 voting.

8,650

CONNECT WITH US facebook.com/225magazine

twitter.com/225batonrouge

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youtube.com/225magazine

We see extraordinary courage. We see a culture of resilience. We’ll make it through the tough times, we always do. And Blue Cross will always be here to support you. 01MK7309 04/20

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225batonrouge.com | [225] May 2020

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Pinnacle Exterior Construction specializes in building luxury outdoor living environments including outdoor kitchens, pools, pergolas, fireplaces, patios, landscapes, fences, bulkheads, retaining walls and more.

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May

Fantasy world

Local visual artist Antoine Mitchell captivates readers in Afro-fantasy comic book series ‘Sankofa’s Eymbrace’

Antoine Mitchell is a local artist and comic book creator.

PHOTOS BY COLLIN RICHIE

in March race was released years. Sa nkofa’s Ey mb for it on ed rk ell wo 2019 after Mitch

ANTOINE MITCHELL lives and breathes comic books. The Baton Rouge artist’s vibrant, Afrofantasy comics feature a colorful array of black supernatural characters. “Comic books and I have a symbiotic relationship,” Mitchell says. “They’ve always been a part of my life.” Growing up, the Louisiana native would flip through comics like X-Men and dream of one day reading stories about characters of color. In 2005, he decided to write the story he’d been waiting for. He began his own comic book series, Sankofa’s Eymbrace, with all-black characters. The first volume of Sankofa’s Eymbrace was released in March 2019 after years of research and concept development. Mitchell combined his love for African art, folklore, history and mythology to create a vivid world inspired by different African cultures. The Afro-fantasy love story follows two main characters as they embark on an adventure through an imaginary world known as ImBalynce. “I used to spend so much energy trying to teach people with a lot of social commentary in my art,” Mitchell says. “Now, I’m doing it in a different way. The messages are not so in-your-face. The art pulls you in, and you can decide how to interpret it.” Even his non-comic artwork looks like scenes from epic sci-fi thrillers. Some of his paintings include a striking portrait of Michelle Obama interpreted as Storm from X-Men and a radiant scene with a larger-than-life black woman laying beside Egyptian pyramids while holding Earth in the palm of her hand. The 38-year-old has showcased his work at local libraries, Southern University, the Baton Rouge Arts Market and the Wizard World Comic Con in New Orleans. This year, he plans to continue expanding the Sankofa’s Eymbrace community by working on the comic’s second volume, creating interactive ways on social media to discuss the story and sharing his work at local events. “I want people to know that black people are more than sports and music,” he says. “Through my work, I want to inspire kids that grew up just like me— uninterested in sports and looked at as weird—to embrace their imagination.” sankofaseymbrace.com

—CYNTHEA CORFAH

[225] May 2020 | 225batonrouge.com

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W H AT ’ S U P / /

The

soundtrack to my life

So fresh, so clean

Being stuck at home made us wonder: What’s on everyone’s playlist? IF YOU COULD create a tracklist of songs that best represent you, what songs would you pick? Are you a mix of Lil Boosie’s “Wipe Me Down” and Sia’s “Chandelier,” or is your personality best represented by some classic rock and R&B? You’re the DJ, and we’re the audience. Write down your favorite songs on 225’s fill-in-the-blank playlist. Once it’s complete, cut it out, hang it at your workspace, or save it for a rainy day. You never know when you’ll be in the mood for an at-home dance party set to your personalized album.

Shop handcrafted soap from these Baton Rouge businesses

COURTESY SO YAYA SKINCARE

SINCE THE coronavirus outbreak, people have taken hand washing more seriously than ever. This spring, grocery store shelves were emptied of necessities like soap, hand sanitizer and (the unforgettably popular) toilet paper. When larger companies were sold out, small businesses kept the community’s hands clean. Spread love, not germs, by supporting these local makers that produce handcrafted soap.

Beautiful Butterfly Luxurious Essentials and Handcrafted Gifts 7707 Bluebonnet Blvd., Suite A150 | bble1.com Breedlove Beauty Co | online only | breedlovebeautyco.com

Cypress Hemp | online only | cypresshemp.com Smell Goodies | 12520 Perkins Road, #107 | praguemarket.com

WINNERS ANIMATED ART BALLOON DECOR AND ENTERTAINMENT, a Denham Springs balloon decor and face painting company, sprinkled joy outside local hospitals during the coronavirus crisis. Throughout April, the balloon business traveled around town to create balloon displays outside hospital buildings to honor health care professionals for their tireless work. animatedart.us

COURTESY TABITHA MILLER

UR T

ESY M

ADELINE

ELLIS

MIMOSA HANDCRAFTED, a Baton Rouge jewelry business, released a new ring that helps feed health workers. When customers purchase a “hug ring,” part of the proceeds are donated to The Baton Rouge Emergency Aid Coalition’s #ScrubGrub effort. The fundraiser collaborates with local businesses to provide the fresh meals. mimosahandcrafted.com

10 We want to see your soundtrack! Tag us on Instagram at @225batonrouge and/or by using #My225Soundtrack.

225batonrouge.com | [225] May 2020

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W H AT ’ S U P / /

W H AT ’ S N E W

Buzz feed

By Hannah Michel BATON ROUGE NATIVE Gary Stewart’s book The Most Dangerous Animal of All has been converted into a four-part docuseries. The book and docuseries detail Stewart’s life and why he believes his father, Earl Van Best Jr., is the infamous Zodiac Killer. The series premiered on FX in early March and is available to stream on Hulu. fxnetworks.com

We’ll miss you, White Star Baton Rougeans went into collective shock last month when White Star Market permanently closed. “Based on the COVID-19 pandemic,” announced White Star owner Clark Gaines, “we could no longer operate our food hall at Square 46, nor could our vendors sustain themselves.” The closure came mere weeks before White Star’s two-year anniversary. The food hall was frequently cited as an example of Mid City’s momentum. Vendors often said it provided a testing ground for new concepts. Several former vendors went on to open standalone spaces around Baton Rouge, including Chow Yum Phat and Counterspace BR, which opened their new spaces last year, and the upcoming Gov’t Taco and Rêve Coffee Roasters. whitestarmarket.com

101,000

KRISTIN SELLE

RAEGAN LABAT

Sugarfield Spirits hand sanitizer

Sanitation stations WHILE THE COVID-19 outbreak shut down taprooms and bars at area distilleries and breweries, many found ways to continue serving the community. Gonzales distillery Sugarfield Spirits made hand sanitizer from its corn whiskey. It was distributed for free to local daycares, hospitals and the sheriff’s department, as well as to the public. Baton Rouge distillery Three Roll Estate began selling 55-gallon drums of hand sanitizer to companies who needed it for their essential employees. Find the distilleries on Facebook

THE NUMBER OF unemployed people in Louisiana in 2019, according to the U.S. Bureau of Labor Statistics. The state’s average unemployment rate was 4.8%, slightly down from 4.9% in 2018. This number is likely to grow in 2020. As the COVID-19 pandemic battered the U.S. economy this spring, unemployment rates rose to 216,000 in early April. bls.gov

Out of this world WHILE PREPPING FOR her goal of being the first human on Mars, Baton Rouge native Alyssa Carson has her sights set on another first: introducing the world to spacetravel luggage. The 18-year-old Florida Tech student is working with Berlin’s Horizn Studios to design the Horizn ONE luggage line. The line is estimated to be released around 2030, which happens to be the same year NASA looks to begin human missions to Mars. Find Carson on Instagram at @nasablueberry

NEW TO TOWN CATRICE CO LEMAN

Many restaurants have opened in the Capital City recently. Here are some new places to try.

STO

CATRICE COLEMAN

Motza’s Pizza Pub

While restaurants grappled with whether to stay open during the coronavirus outbreak, this new eatery prepped for its April debut. Taking over the former Mellow Mushroom space near LSU, Motza’s serves pizzas, stuffed burgers and gourmet hot dogs. motzaspizzapub.com

Chicken Salad Chick

Chicken Salad Chick off Burbank and West Lee drives opened in late February. It is Baton Rouge’s first location of the national chain known for 12 flavors of chicken salad. chickensaladchick.com

Zero Degrees

The Asian-Hispanic fusion chain restaurant opened in early January just outside LSU’s North Gates, serving sweet and spicy mangonadas, elotes and garlic butter popcorn chicken. zerodegreescompany.com

N CARS

ESY BE

COURT

Strong showing BATON ROUGE RANKED second in 2019 for strong economic development project performances among mid-sized metros (200,000 to 1 million people), according to Site Selection Magazine. Its Governor’s Cup Rankings rate economic development per capita based on projects that create at least 20 new jobs, take up at least 20,000 square feet of new building space or receive a capital investment of at least $1 million. Baton Rouge was topped only by Dayton, Ohio. siteselection.com

[225] May 2020 | 225batonrouge.com

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Issue Date: May Ad proof #1

• Please respond by e-mail or fax with your approval or minor revisions. • AD WILL RUN AS IS unless revision requests are received within 24 hours. • Additional revisions must be requested and may be subject to production fees. Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER • ANY TYPOS This ad design © Louisiana Business, Inc. 2020. All rights reserved. Phone 225-928-1700 • Fax 225-926-1329

THE CAT’S OUT OF THE BAG... “

It’s been 7,534 days since Karen has left my house. The peaceful naps I once enjoyed in blissful silence are now interupted by dreadul songs about tigers and the smell of Karen’s dry shampoo has infiltrated every pillow in sight. I do not understand the meaning of this appalling behavior. If only she would come to her senses and perhaps treat me to a spa day at Cat Care Center. Unlike her, I find it necessary to have clean fur, my nails trimmed, and a lot of personal space. If I must continue to live this way, rest assured I will show no mercy on any cup of coffee I find on my counters.

― SIR CHESTER MCFLUFFLES

”

CAT ONLY VETERINARY HOSPITAL AND BOARDING RESORT 12018 Perkins Rd, Suite A 225.228.1039

CATCARECENTER.COM

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W H AT ’ S U P / /

225 PEOPLE

Events around town Life before social distancing: Here’s how ’225’ photographers captured some of the 2020 Mardi Gras parade season

RANDY FROST, EMMA COLLINS and SHANNON COLLINS at the Krewe of Artemis parade in downtown Baton Rouge Feb. 14

Issue Date: May Ad proof #1

PRESLEY MAYO, DEREK MAYO and OWEN ALLEN at the Krewe of Artemis parade

STEVEN and AMY SCHACHTERLE at the Krewe of Artemis parade

PHOTOS BY KRISTIN SELLE AND CATRICE COLEMAN

DENEEN RICHARD and ANN MILLER at the Krewe of Artemis parade

CELEBRATE MOTHER’S DAY AND THE GRADUATES BY EXPERIENCING

Real Traditional Family Dining at home!

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[225] May 2020 | 225batonrouge.com

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W H AT ’ S U P / / The KREWE OF ORION parade rolls in downtown Baton Rouge Feb. 15.

The BATON ROUGE BEIGNYAYS dance in the Krewe of Orion parade. The KREWE MYSTIQUE DE LA CAPITALE parade rolls in downtown Baton Rouge Feb. 15.

The BIG EASY PEDAL PARTY rolls in the Krewe of Southdowns Mardi Gras parade. Feb. 21.

The KREWE OF YAZOO marches in the Krewe of Southdowns Mardi Gras parade.

Make your backyard

the destination

this summer!

MAINTENANCE | CONSTRUCTION

FMMLA.COM 225.910.8757 225batonrouge.com | [225] May 2020

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W H AT ’ S U P / /

Market days

—BRITTNEY FORBES

Ralph Cryer of Cryer’s Family Produce at The Market at the Oasis

There are also a number of plant sellers at The Market at the Oasis.

PHOTOS BY KRISTIN SELLE

NOTHING WOULD STOP Charbel Harb from launching his farmers and art market in Shenandoah. Not even the coronavirus. The 2.7-acre Market at the Oasis was set for a March 7 launch. It would be timed perfectly for the start of Baton Rouge’s mild spring weather. What Harb didn’t expect was that the market’s first month would also fall in the midst of a global pandemic. Opening day—which was still prior to the announcement of Louisiana’s first case of COVID-19—drew about 1,200 patrons. Harb says the event, staged in his former garden store and plant nursery Harb’s Oasis, was so packed it reminded him of a department store during the busy shopping season. By the next weekend, though, Gov. John Bel Edwards was gearing up to announce the March 16 stay-athome order, and attendance numbers dropped to 200. But Harb saw a need for the market to stay open in a modified form, with limited vendors selling only perishable food and plants. The market carried on with increased safety measures, including drive-thru access as well as a walk-up format with taped lines reminding customers and vendors about social distancing. Before the Coursey Boulevard market opened, nearby residents would have to travel to downtown or Mid City for their market needs. Harb hoped to provide those in southeast Baton Rouge and neighboring Prairieville and Denham Springs with easier access to fresh produce and maker goods—as well as provide vendors a place to showcase their products. “All of these young entrepreneurs, each one has an idea,” Harb says. “They all needed venues; they all needed exposure.” He’s referring to the market’s farmers, but also to the eager entrepreneurs who will sell soap, jewelry, toys and other goods when the market returns to its full format. With 180 regular vendors, he says each has already grown its client pool. After Harb’s Oasis permanently closed this past winter, Harb began transforming it into this new market. He remodeled the old building into different sections, marking rooms and vendor spaces off using blue tape. “What makes this [market] unique is there’s vendors inside, as well as vendors outside,” he says. The market is also in the process of creating a community garden, with plans to donate some of its produce to charity. Even though the market got off to a tough start, Harb is grateful it was able to serve the community and says he is optimistic about its future. “One day,” he says, “I would really like to see this becoming the community market, where 15 to 20 vendors would end up owning the whole property.” Find The Market at The Oasis on Facebook

Art and food markets continue to pop up around Baton Rouge, and the latest looks to bring fresh art and produce to a new neighborhood

Jot & Tittle Farms at The Market at the Oasis

Kayeli Watts and Grady Watts of Jot & Tittle farms at The Market at the Oasis

MORE MARKETS Red Stick Farmers Market: Pick up farm-fresh produce for all those at-home cooking experiments at this locally sourced, year-round market. Patrons can enjoy products from more than 50 farmers selling produce, meats, breads, pastries, plants and dairy products. Watch for the Baton Rouge Arts Market, which pops up here on the first Saturday of every month. Thursdays, 8 a.m.-noon, at 6400 Perkins Road; Saturdays, 8 a.m.-noon, at Fifth and Main streets

Culture Makers Market: This outdoor market puts a spotlight on diversity, celebrating people of color’s food, drinks and music. The last Sunday of every month, 4-8 p.m., at 450 Oklahoma St.

Scotland Saturdays: Every month, artisans, makers and businesses come together in north Baton Rouge to show off their locally produced goods. Last Saturday of each month at 8418 Scotland Ave.

Mid City Makers Market: Head over to the heart of Mid City for some laid-back shopping with some hip local makers. One evening per month at 541 S. Eugene St.

Baton Rouge Arts Market at Arc Baton Rouge: This musicand food-filled market helps local artists sell their artwork directly to the public. Every third Saturday most months, 10 a.m.-2 p.m., at 12616 Jefferson Highway

Editor’s note: As of press time, the reopening dates for most of the above markets had not yet been announced. The Red Stick Farmers Market remained open throughout the coronavirus outbreak but with a modified drive-thru format. Follow the markets on social media for the most up-to-date information.

[225] May 2020 | 225batonrouge.com

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W H AT ’ S U P / /

Tip it forward! We were inspired by the virtual tip jar that Emergent Method started last month for more than 600 local service industry workers. So, we’re dedicating this month’s Your Flavor to some of those workers. Feel free to share some love on their Venmo pages—included below—and find the full spreadsheet of workers at tipitforward.co.

YOUR FLAVOR

Baton Rouge hangout or event you miss most

Favorite place to take a walk

Meal you love to make at home

The Radio Bar

The Garden District, seeing all the trees and the flowers blooming

Red beans. I’ve been doing a lot of comfort food—basically anything you can put over rice.

Molly Rivers

Server, Elsie’s Plate & Pie 28 @Molly-Rivers-1

Joey Frampton

Server, Cocha and 3Tails Wine & Cheese 27 @JoeyFrampton

Michael Tank

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Raquel Valverde Server, BLDG 5 26 @ms_muertos

MAINTENANCE | CONSTRUCTION

St. Patrick’s Day. That was something we were all looking forward to.

I run a music venue and miss putting together live shows.

Practice with the Red Stick Roller Derby

LSU lakes

Grocery item you never want to run out of

I’ve been getting into making pizzas.

Eggs and iced tea

Coffee

First thing you want to do when social distancing ends Probably have a party, as long it’s extremely safe

Just go have a drink with friends and have things be normal

One thing you’re grateful for My family doesn’t live in Louisiana, so my friends here. We’ve been bringing each other dishes, leftovers, groceries. My community. It’s cool to see how many people are helping those of us who are out of luck at the moment.

Make your backyard

the destination

I’ve been finding secret corners in my own neighborhood I didn’t know existed before all this.

I’ve been making a lot with tofu.

LSU lakes

A lot of comfort food—rice and pasta and mac and cheese

I love me some tater tots.

I want to throw a big party with as many local bands performing as possible.

I was working two jobs and was running a night venue. Finally having time off has been a slight blessing in disguise.

I just want to hug everyone.

My health and health of friends and family, plus all the solidarity we’ve seen with everyone social distancing

this summer!

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Imagine the Experience.

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Photo Credit: Taylor Oliver Photography

July

Come see the finest vehicles in the South and enjoy spectacular entertainment, food and fun at Slam’d & Cam’d, an INDOOR Car Show held in the Raising Cane’s River Center on Saturday, July 11, from 9 am - 8 pm.

Aug

20 Aug

22 Aug

25 Nov

Cody Johnson

& Friends

Baton Rouge welcomes Cody Johnson & Friends to the Raising Cane’s River Center Arena on Friday, August 21, 2020.

The Millennium Tour

Omarion and Bow Wow head to Baton Rouge with special guests Ying Yang Twins, Lloyd, Sammie, Pretty Ricky and Soulja Boy live in concert at Raising Cane’s River Center on Saturday, August 22, 2020.

Hillsong Worship Awake Tour

Joined by special guests Kari Jobe and Cody Carnes, Hillsong Worship’s tour follows the debut arrival of their full-length studio album “Awake” at No. 1 on Billboard’s Top Christian/Gospel Albums Chart. See them at the Raising Cane’s River Center on August 25.

Gabriel Iglesias Beyond the Fluffy

Iglesias is one of a handful of comedians with the distinct honor to headline and sell out the Staples Center, Madison Square Garden and the Sydney Opera House. See him at the Raising Cane’s River Center on November 15.

Host your next event at the Raising Cane’s River Center!

Whether it’s a tradeshow, speaking engagement, banquet, wedding or meeting, our facility has spaces that will be the perfect fit and our staff is dedicated to making your event spectacular. From the gorgeous views of the Riverview Room to the versatility of the meeting rooms, let us help you plan the best event for your guests.

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I N S I D E : Medical marijuana in Baton Rouge

Get out there

If you haven’t had a chance to commune with nature during the recent downtime, now’s the perfect opportunity to experience Baton Rouge’s wide open green spaces B Y B E N JA M I N LE G E R

JORDAN HEFLER / COURTESY BREC

The fishing pier at Blackwater Conservation Area

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OUR CITY //

Outside time

WHETHER YOU NEED a break from your home or want to rediscover the great outdoors after this spring’s stay-at-home order, there are plenty of spots in the Capital Region to reinvigorate you. At 225, we put together our May issue in the midst of the COVID-19 pandemic. As of press time, the stay-at-home requirements were set to end April 30, though there was potential of it lasting longer. While the order led BREC to shut down its active facilities, such as sports facilities, golf courses, playgrounds and the like, the more passive green spaces remained open. That means the places where you can take a walk, ride your bike or enjoy an outdoor lunch are still there for the taking. We thought this was a good time to revisit those spots and get a little sun and fresh air. Best of all: They are all free and open to the public. Check with the BREC website or individual facilities to confirm hours of operation. Also be advised that some may have temporarily closed restroom facilities. Stand-up paddleboarding is a popular activity at the LSU and City Park lakes.

The lakes

Walk, bike or paddle at the picturesque LSU and City Park lakes. A run around both lakes would be about 5 miles—plenty enough for avid runners to get in a good sweat. Put in a kayak or paddleboard at BREC’s Milford Wampold Memorial Park, and take in the gorgeous lakefront homes from the water. Keep it casual on May Street, where you can feed the ducks or find a spot nearby for a picnic.

Scott’s Bluff Check out the sunset from one of the best vantage points in the city. This green space on Southern University’s campus sits above the Mississippi River and offers incredible views of the barges navigating the bend in the mighty river.

Greenwood Community Park The Baton Rouge Zoo may be temporarily closed, but the park next door is a hidden gem with an 18-acre lake for paddling or just walking the trails along its edge. You can rent kayaks, canoes or paddleboards from the boathouse by calling ahead in the off-season (regular operations are June and July). There’s also a fishing pier at the far side of the lake.

Refresh yourself

Cyclists frequent the bike lanes alongside the lakes.

LSU’s Hilltop Arboretum The 18-acre lake at Greenwood makes it a haven for paddlers. Flowers in bloom at the Independence Park Botanic Garden

Highland Road Community Park Though it’s most known for its recreational facilities, this park still has plenty of green space for a picnic and a winding paved path for long walks. On the south side of the park is the first of BREC’s Blueways paddle launch project. From there, you can float down Bayou Fountain to Bayou Manchac. BREC’s Blueways project created a paddle launch at Highland Road Community Park.

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Open every day, this serene spot off Highland Road is perfect for a shady stroll among the thousands of examples of native Louisiana trees and plants. It makes a great guide for researching plants that would grow well at your own home—yet another reason to get outside.

The Botanic Garden at Independence Park Take a stroll through a 15-acre botanical garden in the heart of Mid City. Begun in 1991 and managed by the Baton Rouge Garden Club, the space is located behind the Goodwood Library at BREC’s sprawling Independence Park. Along the walking paths, you can see gardens of irises, roses, day lilies, tropical plants and even a garden meant to attract butterflies—perfect for a late spring walk.

PHOTOS BY RAEGAN LABAT, COLLIN RICHIE, JORDAN HEFLER / COURTESY BREC

BREC launched the Refresh project during the COVID-19 pandemic to provide online ways for adults and kids to learn about the outdoors, with informative videos, activity ideas, nature bingo and even meditation videos shot at Baton Rouge parks. Find out more at brec.org and at BREC’s Facebook page.

[225] May 2020 | 225batonrouge.com

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PHOTOS BY RAEGAN LABAT , COLLIN RICHIE, JORDAN HEFLER / COURTESY BREC,

OUR CITY //

Blackwater Conservation Area Just across from the Comite River Park lies another naturalized area—this one offering 57 acres of nature trails and two large fishing lakes. Once used as a dirt and gravel mine, it’s now an area for ecosystem restoration.

Walking the trails at Blackwater Conservation Area

Cyclist Israel Tilman tries out some new tricks at Comite River Park.

Mississippi River levee

Hooper Road Park and Comite River Park

A favorite activity downtown is to watch the Mississippi roll along from the levee promenade. But grab a bike and you can travel south along the riverfront all the way past LSU’s campus to BREC’s Farr Park Equestrian Center— a total of about 4 miles.

Just 3 miles apart on Hooper Road, these two parks are havens for mountain biking. You read that correctly. There are more than 10 miles of trails total between both BREC properties, meaning ample space to get dirty on the bluffs and through the woods near Comite River.

Downtown Greenway

Bayou at the back of this park on Old Jefferson Highway.

The completed North Boulevard promenade section of this path for walking and biking offers a pleasant and shady stroll past several downtown landmarks and historic homes like the Old Governor’s Mansion. End your journey with a picnic on the slope of Repentance Park.

Cohn Arboretum

Manchac Park There’s about a mile of shaded trail that skirts along Manchac

This heavily wooded area off Foster Road features 16 acres devoted to preserving native plants. You can find more than BioBlitz 300 species of goes virtual trees and plants, BREC has had to as well as a fruit postpone its annual orchard, lily BioBlitz, where pond, butterfly researchers and nagarden and ture lovers scour the bamboo grove. parish’s wild spaces to document plant and animal life. But until May 31, locals are encouraged to download a virtual BioBlitz app and photograph and record their own findings at their own pace at one of four BREC properties: Zachary Community Park, Manchac Park, Blackwater Conservation Area and Kendalwood Road Park. Find out more at brec.org.

A hiker walks through a bamboo grove at Frenchtown.

Frenchtown Road Conservation Area At 496 acres, this is BREC’s largest park and conservation area. That means plenty of hardwood forest and the most roughing-it trails you can find in the parish. There are around 3 miles of primitive trails to take you to the banks of the Comite and Amite rivers as well as a sandy beach area along the Amite. Note: Frenchtown was only open during weekdays as of press time.

The paved path atop the Mississippi River levee continues about 4 miles from downtown.

Hikers stop to admire the tall trees at Kendalwood.

Kendalwood Road Park

Scotlandville Parkway

Perkins Road Community Park

Way down Hoo Shoo Too Road, this conservation area is nestled against Manchac Bayou and offers a 1.2-mile primitive trail loop beneath pine and hardwood trees.

There are more than 6 miles of multi-use trails at this uniquely positioned park along Interstate-110 and Highway 190. Shaded by trees and connecting several neighborhoods in Scotlandville, the web of paved paths are part of the Capital Area Pathways Project.

While most of the extreme sports amenities are temporarily closed, there are still plenty of ways to break a sweat here. It’s one of the best access points for the new-ish Dawson’s Creek multi-use trail, which takes you through the park, behind Pennington Biomedical Research Center and ends about 2 miles away at Pollard Estates.

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OUR CITY //

The doctor is in

Even with no flashy medical marijuana signs, local clinics are adjusting to patient influx after last year’s state law changes

THE FIRST THING you notice when you pull up to the Medical Marijuana Clinic of Louisiana is that there’s not much to notice. Nestled off Sherwood Forest Boulevard on Bricksome Avenue, it sits across from an employment agency and an orthodontist’s office. Nearly all the buildings in this office park area look more like homes you would find in older Baton Rouge neighborhoods. The décor inside is equally simple. There are chairs and a small flatscreen TV in the waiting room. The walls are bare except for a framed medical permit from the Louisiana Medical Board certifying Dr. Victor Chou to prescribe medical marijuana. Chou’s business cards and colorful flyers are stacked in a neat pile next to the TV. The simplicity is strategic and

intentional, Chou says. “I don’t want people to get the wrong impression about medical marijuana or what we do here,” Chou says. “There are no flashy signs or medical leaf posters hanging up. We are set up like a doctor’s office, and we see this as a purely medical enterprise.” Marijuana used for medical purposes was legalized in Louisiana in 2015, but it wasn’t legally dispensed in the state until last summer. Medical marijuana laws also allow for two growers in Louisiana: Southern University and LSU. Chou, who runs the Medical Marijuana Clinic with his wife, does not dispense the drug. He consults patients and writes prescriptions for the medicine, which is then dispensed at nine pharmacies across the state,

COLLIN RICHIE

By April Capochino Myers

Dr. Victor Chou in his Sherwood Forest area office

including one in Baton Rouge. Nearly 150 doctors across the state are licensed to recommend and prescribe the drug as of press time—24 of them are in East Baton Rouge Parish. Chou, a Georgia native who has lived in Baton Rouge for 10 years, has been running the clinic for the last two years. During that time, he has seen about 700 patients. Pre-coronavirus, he consulted eight

patients per day and charges a $200 hourly consultation fee. Chou does not accept insurance—medical marijuana is not covered under insurance plans— and he doesn’t take walk-ins. He says 75% of his patients are referred to him by their primary care physicians, psychologists, neurologists and sometimes even pediatricians. “About 5% of my population is kids,” Chou says. “Parents come to

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OUR CITY //

change to expand these conditions that a lot of people suffer from,” Chou says. “We are learning a lot about patients’ needs when they come in for the consultation. This is a very individualized process.” Medical marijuana is dispensed in a liquid dose of tincture with varying levels of THC, depending on what dosage is appropriate for each patient. Chou pulls an empty white box from a drawer in his desk to show what the bottle would look like. Inside is a 1-ounce amber glass bottle with a squeeze dropper. Patients pay between $100 and $200 for the bottles, depending on the percentage of THC prescribed. While he is a firm believer that medicinal marijuana is safe and often effective in treating certain symptoms, he says it’s not a magic medicine. “Just like any other medicine, some people have no response to medicinal marijuana, some people have some response, some have a great response,” Chou says. “One misconception is that people think it will cure everything.” choumd.com

MEDICAL MARIJUANA 101 • Clinics and designated physicians can recommend the drug to patients but don’t fill prescriptions. • It is dispensed only through licensed pharmacies. • In Louisiana, medical marijuana can only be distributed in tincture form with varying levels of THC depending on the prescribed dosage. • LSU and Southern University are the only two Louisiana entities allowed to grow marijuana for medicinal purposes.

STOCK PHOTO

us when they have exhausted all other treatments for their children. This is not their first line of treatment. And I try not to promote this as a first line of treatment for anyone. Discussing medical marijuana is a comprehensive conversation.” Chou says clients would typically meet with him in his office for about 60 minutes. His office is clean and minimal, just like his waiting room. A MacBook and a printer sit on the desk and two chairs sit across from him. During the consultation, he asks patients a lot of questions, including the location and severity of their symptoms, their daily lives, their families and their past usage of marijuana. Medical marijuana can currently be prescribed to people with the following diagnosis and symptoms: cancer, HIV, AIDS, cachexia, wasting syndrome, muscular dystrophy, spasticity, multiple sclerosis, seizures, epilepsy, Crohn’s, Parkinson’s, PTSD, intractable pain, glaucoma, severe muscle spasms and autism. Chou is hoping legislation is passed to include more symptoms, like generalized anxiety disorder and panic attack symptoms. “I absolutely do believe the laws will

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YOU VOTED, AND now we’re tallying the results! The official 2020 Best of 225 Awards ballot was revealed Thursday, March 5, with a kickoff party at Rouj Creole. Guests enjoyed the entertainment provided by piano man Jordan Anderson, and devoured the complimentary Mushrooms Bienville, Oysters Bordelaise and BBQ shrimp appetizers. As the cocktails flowed and the votes rolled in, VIP guests enjoyed a special experience from City Group

HOSTED BY

Hospitality that included samplings of Rouj Creole, City Pork and City Slice’s most popular bites. If you missed the bash, don’t worry— join us at our Best of 225 Hot Off the Press event where we’ll reveal the winners of each category. Stay tuned for the details by subscribing to our 225 Dine e-newsletter at 225batonrouge.com.

PHOTOS BY CATRICE COLEMAN

MUSIC BY JORDAN ANDERSON

Want to see more photos from Hot Off the Press? Check out the full album at 225batonrouge.com/photos.

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AHEAD

ON AN INCREDIBLE JOURNEY. Weâ&#x20AC;&#x2122;ve brought the wildlife of the world to Baton Rouge for 50 years. Please join us on our Facebook page for virtual Zoo adventures daily, and zoom ahead with us into a future filled with education, conservation and fun for all!

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YEARS & COUNTING BRZOO.ORG

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I AM 225 //

Adriana

Carrier SHE IS A portrait photographer, but Adriana Carrier doesn’t just take photos. She helps boost her clients’ confidence. Carrier’s subjects range from children to families, but women hold a special place in her heart. It’s her mission to make them feel empowered in front of the lens. At her studio in Central, her subjects are draped in goddess-like gowns, their eyes bright and focused. Making everyday women feel like superstars is Carrier’s specialty. It’s why in March 2017, she started The Self-Esteem Sessions, a challenge to photograph 1,000 girls ages 7 to 14 to help elevate their self-esteem. Clients get to pose for photos that show off their individual styles and personalities. Carrier aims to complete the project within 10 years, photographing at least two girls a week. As Carrier’s business grew, she found a new niche: capturing professional women of Baton Rouge. In January 2019, she launched The Boss Babes of BR, a project centered around photographing women in different industries. In these photos, she asks the women to swap work attire for their favorite ball gown or outfit that makes them feel the most confident. The experience is not only inspiring for clients but Carrier, too. When the statewide stay-at-home order was enacted this March, Carrier began teaching online photography tutorials and participating in a nationwide movement called the Front Steps Project, taking photos of families in front of their home in exchange for the family purchasing a gift card to a local business. Carrier and other local photographers use the hashtag #TheFrontPorchProjectBR to support businesses during the trying times. Whether photographing teen girls or families, Carrier’s objective is the same: to have her clients leave feeling better than they came. adrianaportraits.com

COLLIN RICHIE

—CYNTHEA CORFAH

“The sad thing is a lot of girls often hear they’re not pretty enough. If you’re comparing yourself to the women in the magazines, that’s not a fair comparison at all. There are 20 to 30 people behind the scenes orchestrating those photos. I want to show them that you can have that type of shoot and look just as good as anyone on the magazine covers.” 225batonrouge.com | [225] May 2020

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' r s e D h t o ay M TREAT MOM TO MASON'S SUNDAY, MAY 10 • 9AM-3PM

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C OV E R S T ORY

COLLIN RICHIE

The Bullfish Bar and Kitchen chef Angel Lombrage was one of many restaurant owners who stayed open for takeout and delivery during the shutdown.

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C OV E R S T ORY

Restaurants

fight to survive Faced with a pandemic, the dining industry rallies to stay open—and to keep feeding the community BY CYNT H EA CO R FA H , MAG G IE HE Y N RI CHARDS ON, H A NNA H MICH EL A ND JENNIFER TORMO

MORE TO LOVE

COLLIN RICHIE

The restaurants mentioned in our cover story represent just a small slice of those that kept serving during the coronavirus outbreak. During the stay-athome order, the 225 Dine staff maintained a list of restaurants open for takeout and delivery. We counted nearly 300 restaurants open during that time. For a look at the list, visit 225batonrouge. com/food.

RESTAURANT DINING ROOMS were eerily empty. For weeks, they were roped off. Chairs were stacked on tables, lights were dimmed, and liquor bottles collected dust. But back of the house, kitchens still glowed. Small crews kept cooking, kept serving. In the beginning, the decision to stay open for takeout and delivery seemed to be about restaurant owners keeping their businesses alive. But as Louisiana’s stay-at-home order dragged on and COVID-19 cases climbed, that decision grew into something more. Restaurants made meals for health care workers and those in need. Competitors became collaborators, fighting not just to keep their own eateries afloat, but to keep their neighbors open, too. Chefs who flexed their creativity with plating found ways to make food in styrofoam boxes interesting. Cooks and servers hopped on bikes, going beyond their job descriptions to deliver meals. And they all risked their own health to give the rest of us the tiniest sense of comfort in one of the strangest, darkest times we can remember. The Baton Rouge dining scene has really hit its stride the past few years. The cool new openings and delicious flavors have made us all proud to live here. But the culinary industry has never made us prouder than it has over the past few weeks. Restaurants spread love when we needed it most. Now, as they face reopening in such uncertain economic times, let’s all do our part to show them that love back.

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C OV E R S T ORY

March 20 Rocca implemented an in-house delivery service and program to keep its employees at work.

Doe’s Eat Place

Signed, sealed and DELIVERED APPS LIKE WAITR and Uber Eats have always offered convenience. But this spring, they became a necessity like never before. As restaurants faced increasingly thinner margins, though, they scrambled for new ways to generate income. Not wanting to lose money to delivery services’ built-in fees, some developed their own delivery systems on the fly. In some cases, this meant restaurant owners, cooks or waitstaff climbing into cars or onto bikes to personally hand deliver meals. Mid City’s Rocca Pizzeria launched “Operation Employ” on March 20, keeping demand up with a running $10 pizza special—and keeping workers busy with a new in-house delivery service. Regular staff members became drivers, ushering pizzas and garlic knots around town. The response was so great, Rocca ran out of pizza dough multiple nights during the initiative. Doe’s Eat Place also began in-house delivery to Mid City, Garden District and Southdowns. Local franchise owner Scott Overby, his business partner or whichever employees were working that day handled deliveries. Minimum orders of $25 for lunch and $50 for dinner, plus a $5 surcharge on all deliveries, ensured Doe’s would make enough money to cover the cost of food and paying its employees. Other restaurants like Good Eats Kitchen were already delivering meals on prescheduled days prior to the coronavirus outbreak. But the outbreak pushed it to ramp up the delivery schedule as well as waive its delivery fees—which owners saw as a courtesy to the community. —H.M.

Good Eats Kitchen

PHOTOS BY RAEGAN LABAT, GABRIELLE FELD AND COLLIN RICHIE

Searching for ways to keep getting food to customers stuck at home, some restaurants launched in-house delivery

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C OV E R S T ORY

March 17

COLLIN RICHIE

Anne Milneck, center, streamed her first online cooking class at Red Stick Spice Co. the same day restaurants were forced to close dining rooms.

The digital age

How Baton Rouge food companies used technology to maintain business in a rapidly changing world IT WAS ST. Patrick’s Day when the statewide shutdown of bars and restaurants began. Anne Milneck remembers it vividly because it was the same day she went from teaching cooking classes in rooms full of people to filming classes on Facebook Live from her home kitchen. Though she’d had a previously planned private event that night, Milneck recognized that it was just as important for a food shop to practice social distancing as it was for restaurants. She canceled all her events and began rethinking her retail strategy. For the Red Stick Spice Co. owner, filming videos was never a top priority. She was camera shy and preferred interacting with her students in-person. But on this day, she didn’t even flinch when her social media manager asked her to get in front of the camera. “This is what the world needs right now,” Milneck says. “Let’s not even think about making this transition to a

transaction at the cash register. That’s not even a part of the conversation.” During the passing weeks of uncertainty, more businesses began stepping outside of their comfort zone, finding new ways to market and—most of all—stay connected with their customers. This was the new normal for many local businesses. They were challenged to think outside the box to generate new revenue with what they had readily available: technology. With the help of apps like Instagram and Facebook and easy-to-shop websites, businesses maintained communication with customers and promoted and sold products in new ways. Red Stick Spice Co. started taking more online orders, revamped the website with virtual cooking classes and recipes, and collaborated with electronic bike-sharing company Gotcha so staff could deliver spices on bikes to nearby neighborhoods. “This is more content than we have

generated in years,” Milneck says. “We just want to keep moving forward. Our thoughts were, let’s just do what we know and put it out to the world.” The Overpass Merchant was one of many restaurants that pivoted to social media during the shutdown. The Perkins Road eatery hosted a contactless crawfish boil, released family meal package deals and promoted daily specials using close-up shots of enticing dishes. Before White Star Market permanently closed in late March, plant-based vendor The Dish relied heavily on social media to share its menu, updated hours and to-go options. In February, the restaurant had made a serendipitous move to launch its own app, where customers could view the menu and place orders for pick-up at the market. Little did co-owners Jessica Kisling and Domini Bradford know then

how useful it would be when they’d switch over to a takeout-only format in mid-March. They also, of course, never dreamed they’d have to shut their booth down so soon, as the quickly spreading virus made it difficult for White Star and its vendors to sustain themselves financially. The future may be foggy for now, but the co-owners plan to use the downtime for recipe development and finding a new location—and they won’t soon forget the power of technology in a world where anything can happen. “Technology is everything,” Milneck says. “As a business owner, you have to ask yourself, ‘What’s already here that we can really make use of?’ And it always comes down to technology.” —C.C.

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C OV E R S T ORY

March 18

PHOTOS BY COLLIN RICHIE

Less than 48 hours after dining rooms were shut down, Curbside’s food truck was making the rounds in residential neighborhoods around town.

On the road again Food trucks shifted back into gear, this time heading to new territory: residential neighborhoods

THE STAY-AT-HOME ORDER drove Curbside founder Nick Hufft to return to his roots: He brought back the food truck that first introduced Curbside’s food to the community years ago. Hufft was still an LSU student when he launched the food truck in 2010. This time, taking it to the streets allowed patrons to enjoy Hufft’s signature pub grub just a few steps from home. “We put the word out right after we found out [about the dine-in restrictions] and immediately got requests from 80 or 90 people on social media,” Hufft says. Curbside’s permanent Government Street location remained open for pickup, while the food truck scheduled regular stops in subdivisions across Baton Rouge. Hufft and his team made it to Westminster/Pine Park, Jamestown, Bluebonnet and Highland and other parts of town, each time coloring chalk lines to establish safe social distancing between customers. A mobile truck presence has also helped other restaurants such as Cou-Yon’s, which got its signature pit barbecue into the hands of quarantined fans across the Capital Region. The Port Allen restaurant kicked into to-go order mode but also developed a plan for using its growing fleet of food trucks, including one that had previously been parked daily on the LSU campus. With face-to-face classes canceled in midMarch, Cou-Yon’s LSU truck quickly began making rounds through neighborhoods by Cou-Yon’s request. “Our biggest goal has been to keep our employees working, and this is one of the ways we can do it,” says owner Paul Mladenka. As of late March, Cou-Yon’s second truck was soon scheduled to be placed permanently in the Acadian Perkins Plaza shopping center parking lot—a serendipitous move that was in the works before the COVID-19 pandemic hit. Cou-Yon’s spent 2019 looking to expand the restaurant’s footprint into Baton Rouge, but had opted for food trucks in fixed locations rather than a new freestanding restaurant. Cou-Yon’s is also planning a third truck for the Bluebonnet/ Burbank area sometime this spring. “That decision couldn’t have come at a better time,” Mladenka says. “We feel incredibly blessed.”

Curbside

—M.H.R.

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#WeGotYou www.MyLocalAFS.com

#SupermarketSuperheroes

“Dedicated to the Support and Success of the Independent Retail Grocer.” 42

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C OV E R S T ORY

March 19

Galen Iverstine and the Iverstine Farms team launched a gift card scavenger hunt. They partnered with other local restaurants to “hide” an Iverstine gift card that would be given to a customer of the restaurant’s choosing.

Made with LOVE How Baton Rouge restaurants and businesses teamed up to help each other

THE STAY-AT-HOME ORDER closed nearly 1,600 Baton Rouge restaurant dining rooms this spring, according to Mayor Sharon Weston Broome. The closures impacted about 30,000 employees. But that didn’t stop the city from moving forward. Baton Rougeans are like magnets—we stick together. The people of the Capital Region have always proven resilient and eager to help each other through tough times, and what we saw during the coronavirus outbreak was no different. Local restaurants and organizations came together to raise awareness and funds for restaurants and servers. Here are ways they supported each other during the shutdown. —C.C.

The Keep BR Serving campaign On March 17, just one day after bars and restaurant dining rooms were shuttered, the Mayor’s Office and the Baton Rouge Restaurant Association launched this campaign to help restaurants pay their employees for lost tips and wages. The community was encouraged to purchase gift cards from local restaurants, with the promise that 20% of gift card sales during the dining-in shutdown would go toward employee wages. Rotolo’s owner Mitch Rotolo recruited restaurants, with the campaign quickly growing to include more than 200 businesses. Any restaurant was welcome to join. “Our restaurants are an integral part of the small business fabric of our community,” Broome says. “Our culture is rooted in food, so we needed to act quickly.” brla.gov

Better Together Baton Rouge Restaurant Coalition On March 19, Emelie Alton of Bistro Byronz and Stephen Hightower of City Pork Hospitality Group created the coalition to incentivize customers to support a variety of local restaurants during the shutdown. Customers who ordered from 10 of the participating restaurants received a $50 gift card to a restaurant of their choice, and those who ordered from all the participating restaurants received a $100 gift card. Participants included Doe’s Eat Place, Eliza Restaurant and Bar, Kalurah Street Grill, Mestizo Louisiana Mexican Cuisine, Main Squeeze Juice Co., Raising Cane’s, Soji Modern Asian and more than 20 others. Find Better Together Baton Rouge Restaurant Coalition on Facebook

Iverstine Farms’ gift card scavenger hunt Beginning March 19, Iverstine Farms dropped off $50 gift cards for its butcher shop at select local eateries like Beausoleil Restaurant & Bar, Counterspace BR and Rocca Pizzeria. Customers ordering from the selected restaurants had a chance to win an Iverstine Farms gift card. Find Iverstine Farms on Instagram at @iverstinefarms

Perkins Rowe’s Buy a Meal, Give a Meal campaign Starting March 20, meals and gift cards purchased at the mixeduse development’s participating restaurants also provided a meal to students in need. A percentage of all sales was donated to the East Baton Rouge Parish School System. Participating restaurants included Rouj Creole, Bin 77, Jinya Ramen and La Madeleine. perkinsrowe.com

COLLIN RICHIE

Restaurant fundraisers supporting those in need As COVID-19 cases climbed, we increasingly saw initiatives serving everyone from hospital staff to children home from school. Mid City Beer Garden held a seafood dinner fundraiser with part of the proceeds donated to Baton Rouge General for the purchase of hospital supplies. The Baton Rouge Emergency Aid Coalition launched #ScrubGrub to feed frontline medical staff, teaming up with local businesses and restaurants. Restaurants such as District Donuts, Burgersmith and Walk-On’s cooked meals for schoolchildren, frontline medical workers and furloughed employees. And 225 launched its own promotion, collecting donations through our 225 Best Eats platform for The Greater Baton Rouge Food Bank. A $10 donation equated to 30 meals for families in need, and we had raised more than $10,000 at press time. HANNAH MICHEL CONTRIBUTED TO THIS REPORT.

225batonrouge.com | [225] May 2020

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COLLIN RICHIE

C OV E R S T ORY

March 19

Days after Mansurs’ dining room shutdown, chef Chris Motto was the only one in the kitchen. He said he planned to keep cooking for the community unless someone forced him to go home.

The family plan With kids and parents alike home from school and work, food businesses pivoted to large meal orders as a tart and fruity spin on the Paloma, haven’t hurt either. Elsewhere, restaurants have recognized the need to create to-go items geared toward family dining. Mansurs on the Boulevard might be better known for high-end

CAMILLE DELAUNE

SUPPLYING MEALS FOR the family table has been the focus of culinary entrepreneurs Joan Chastain and Shannon Countryman for the last eight years. Their Ingle Eats online meal service provides prepared foods and DIY kits for pickup or delivery. “We’ve always been about giving our customers a needed night off, or something new to eat if they’ve lost interest in cooking,” Countryman says. “We do a lot of comfort food, as well as dishes inspired by what we read or where we go.” The coronavirus lock-in saw Ingle Eats retooling operations to accommodate more orders from supermarket-shy residents, while also making sure the staff had plenty of distance in the kitchen to create those orders. The outfit began offering daily pick-up and delivery, which formerly had taken place just weekly. “This allowed us to spread out production so that people could work safely in the kitchen, and our customers could get what they needed more frequently,” Chastain says. No surprise, patrons have been interested in comfort food, including homemade biscuit crust chicken pot pie and meat loaf. A new fleet of DIY cocktail mixer kits, such

Ingle Eats

celebratory meals. But like other restaurants, it quickly redefined itself as a to-go vendor—at least temporarily. “We thought about just closing for a while, but we wanted to be here,” says Executive Chef Chris Motto. “The situation is just heartbreaking. We’ve had some success, but nothing wild.” Rather than feature Mansurs’ entire menu, Motto pared it down to several popular options, including crab and brie soup, cedar plank redfish, Duck Mansur and two sizes of filets. He also created several “family pans,” aimed at patrons with a houseful of hungry people. Big hits have been a new seafood lasagna and the chargrilled oyster bake, a riff on the signature chargrilled oysters on the half-shell. Motto has also been making classic south Louisiana comfort foods like jambalaya, gumbo, fried shrimp and catfish. “We wanted to do things that would feed a group, including things you could eat later or put in the freezer,” Motto says. And with pickup orders able to include alcohol, customers could even buy wines from the restaurant’s ample wine list. —M.H.R.

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C OV E R S T ORY

March 31

COLLIN RICHIE

The Red Stick Farmers Market implemented a drive-thru format.

Making groceries FROM THE BAY Area to the Ozarks, and across the Southern United States, scores of farmers markets nationwide adapted to the coronavirus outbreak with drivethru formats. The Red Stick Farmers Market was an early adapter, having already deployed social distancing and other public health measures at the mid-March markets. And by the end of the month, BREADA Executive Director Copper Alvarez announced the market’s Thursday and Saturday gatherings would take place exclusively in a drive-thru format, with patrons remaining in cars while proceeding through a single lane lined with regular vendors. The change kept patrons and farmers safer, while enabling the market to get back to its roots as a community food source. “The farmers market has always been about giving the community a

place to source food,” Alvarez says. “We might have grown to be more of a total experience with events, but at our core, connecting people to fresh local foods is what we’re about.” As the virus generally disrupted regular buying patterns, farmers faced the unique problem of a potential inventory glut. They planted spring crops months ago, never expecting that the economy would be so drastically interrupted. COVID-19 or not, the harvest was coming, and they needed to be able to sell it. “Cows still have to get milked, and strawberries still have to be picked,” Alvarez says. “The farmers need opportunities to sell. They’re just as necessary to the food system during this crisis as any other food venue.” By early April, a growing list of farmers were taking pre-orders to streamline drive-thru pickup. Meanwhile, grocery

stores were figuring out their own ways to keep the in-person shopping experience safe—particularly for more seniors and individuals at greater risk for complications caused by COVID-19. Markets like Calandro’s Supermarket and Alexander’s Highland Market made schedule changes, both reserving the first shopping hour of the day for highrisk shoppers. Alexander’s offered a curbside pickup service where customers paid for orders online, and the bagged items were placed in their cars without any extra fees or upcharges. Shortened business hours at Calandro’s allowed for extra cleaning and restocking before the at-risk

KRISTIN SELLE

Farmers markets became drive-thrus, and grocery stores offered special hours for the eldery and immunocompromised

March 19 Alexander’s Highland Market began implementing new safety measures, including senior shopping hours.

shopping hour the next morning. “We view our neighborhood as our family, and family demands that we all behave as team players,” Alexander’s owner Lathan Alexander says. “Those designated hours are necessary for the safety and peace of mind of those who are most vulnerable.”

—M.H.R. AND H.M.

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Issue Date: May Ad proof #2

Dear Baton Rouge, You may have known us as ADL or Appliance Distributors. For 35 years, we’ve been a local business serving homeowners, contractors, builders and designers in south Louisiana and east Mississippi. Our name recently changed to Ferguson Kitchen and Bath Gallery, a national leader in appliances, plumbing and lighting. We’re growing, but you can be sure that our personalized service will remain the foundation of our business. If you have been an ADL customer in the past, you will still recognize our helpful sales team, knowledgeable service team and the solid local leadership that has guided us for years. What has changed is that we’re not only providing world-class appliances, but also plumbing and lighting. This new business model allows customers one-stop-shopping for plumbing, lighting and appliances in one showroom. Our new 10,000-square-foot showroom is beautiful, and we invite you to come explore. During the COVID-19 pandemic, our sales team will be working virtually, and the delivery and service team is available for customers. We stand ready to meet your needs. This isn’t the first time we have seen tough times in our community. We will support one another, and we will come out of this better than ever. Stay strong, Baton Rouge! We are resilient, we are resourceful, we are local, we are FERGUSON.

Sincerely, Chris Boyce, Branch Manager

Mary Margaret Singer, Showroom Manager

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C OV E R S T ORY

March 17

Bottoms up

After the governor announced the statewide closure of bars and dining rooms, restaurants scrambled to launch delivery and takeout systems. But bars faced a more difficult reality. At George’s Place, assistant manager Jeremy Longmire sits in the temporarily shuttered bar.

Baton Rouge bar owners talk shutdown— and keeping spirits high for the future IT FEELS LIKE just yesterday locals were sitting in groups, sipping their favorite craft beers and cocktails at The Radio Bar’s happy hour and ordering mimosas at Olive or Twist’s brunch. But this spring, the COVID-19 shutdown changed everything for the Baton Rouge bar scene. Doors closed, bartenders and servers were laid off, and regular customers were homebound indefinitely. “Most of my friends are in the service industry, and we’re all pretty much in the same exact boat: None of us are able to work,” Smiling Dog bartender Briel Edmonds says. “Without businesses having any income, they’re unable to complete payroll. So like most people, I applied for unemployment and am hoping for the best.” Though times are tough, it’s not all doom and gloom in the Capital Region. Some Baton Rouge bars that also serve food, such as MID Tap and Mid City Beer Garden, are using this time to give back to local health facilities and their staff with fundraising events. Other bars are using online platforms to raise money for their crews, creating Facebook fundraisers, GoFundMe pages and a virtual tip jar system that lets people “tip” servers and bartenders through platforms like Venmo. Every bar is affected differently by the shutdown, but one thing remains the same: Each seems to have optimism for the future. Here’s what several local bar owners and managers had to say in early April about the crisis. —C.C.

How has COVID-19 affected your business so far? George’s Place assistant manager Jeremy Longmire: “I’ve been here for 13 years, and this is the first time I’ve ever seen it close for more than two to three days at a time. We had to basically let all of our employees go. We gave them the option to still get regular pay with no tips, but bartenders don’t make that much. So most of our bartenders [chose] to go the unemployment route.” Uncle Earl’s co-owner Jordan Piazza: “The shutdown happened on the heels of the largest event of the year that we throw, the annual Earlapalooza, in conjunction with the Wearin’ of the Green parade. We had a bunch of pre-sold tickets to the event, artists lined up and vendors booked. So with us having to close, we’re having to work to try and get back all those funds that we have paid out already for this event, on top of reimbursing our customers.”

How did you and your staff stay afloat while out of work? The Radio Bar manager BJ Greenwood: “We started a fundraiser on Facebook for The Radio Bar staff so they can pay their bills, buy groceries and pay rent, because unfortunately, that stuff doesn’t stop just because you’re out of a job.” Uncle Earl’s: “We’ve still [paid] our employees even though we were not receiving income. These are tipped employees. So we went through and basically took the average of what their average paychecks have been for the last few months and [paid] them that.”

What are your plans for the future of your bar? George’s Place: “We are going to call a 2020 reset the day we open up. We’re going to have a New Year’s Eve party to restart 2020.”

The Radio Bar: “It’s kind of scary to think that all of these bars can be in different financial spots. Being shut down and not being able to sell anything is going to hurt a lot of people.” George’s Place: “I’m hoping that everyone can recover. We know the other bartenders; it’s like a little bartender family. I’m hoping that we can pull together as a community and support each other.”

COLLIN RICHIE

How do you think COVID-19 will affect the local bar industry long term?

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C OV E R S T ORY

Looking ahead March 31

With vendors and owners unable to sustain themselves financially in the pandemic, White Star Market announced its permanent closure. The colorful food hall was often cited as an exciting symbol of not just Mid City’s growth but Baton Rouge’s evolving culture at large. Its stalls were mostly occupied by budding restaurateurs and established restaurants from nearby cities, with both looking to test the Baton Rouge market. It was the local culinary industry’s first tough loss during COVID-19, but it likely won’t be the last.

What the future holds for Baton Rouge restaurants and bars is hard to pin down, as each operator wrestles with unforeseen daily challenges against an unimaginable social landscape THE IMPACT OF such extreme business interruption for restaurants can’t be underestimated, nor will we know the full brunt of it for a while, says Lisa Boudreaux-LeCoq, president of the Louisiana Restaurant Association’s Greater Baton Rouge Chapter. By March 25, the National Restaurant Association reported that 3% of operators nationwide had already permanently closed as a result of the pandemic, and another 11% believed they would close by the end of April. While some closures seem unavoidable (White Star Market reported closing permanently at the end of March), Boudreaux-LeCoq is hoping the vast majority of local operators can ride out the storm. “Restaurants and bars are the lifeblood of our community,” she says. “It’s where we get together, enjoy a meal and connect. Especially in a place like Baton Rouge, it’s where a lot of our experiences are centered.” While life may never quite be the same, Boudreaux-LeCoq predicts an enthusiastic return to events and gatherings once we get on the other side of social distancing and stay-at-home orders. In her catering business, the Gilded Artichoke, she’s seen many patrons shift weddings and other gatherings months and even a full year in advance. “It’s been heartbreaking and hard for people to have to scramble and rebook. But I think when those special occasions are finally allowed to take place, they’re going to be filled with pent-up excitement for getting together,” she says. “I think they’ll be very special.” Practically speaking, we may see new changes to the restaurant industry, Boudreaux-LeCoq says. The to-go business, which had exploded in many restaurants thanks to third-party delivery services, may become more of a robust option for operators who have already been at it, as well as others for whom this is new territory. Moreover, it’s possible restaurants will lobby the ATC to continue to allow them to provide alcohol with pickup orders—an exception the ATC has made during the pandemic to help boost sales. More restaurants have added family meals to feed housefuls of quarantined family members. Boudreaux-LeCoq says we could see more restaurants offering to-go items like this—aimed at continuing to make life easier for families, pandemic or not. “At the end of the day, people in this business are fighters,” she says. “We support each other, and we find a way to make it work when times get tough.”

COLLIN RICHIE

—M.H.R.

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C OV E R S T ORY

Why we’re staying open They come from different backgrounds, but these restaurant owners all shared a common dream: owning a restaurant. Here’s why they’re not letting it go, even in a pandemic IN T E RV IE W S B Y J E NN I F E R TO R M O / / P HOTO S BY CO L L I N R I C HI E Editor’s note: Interviews were conducted in late March and early April. They’ve been edited for clarity and brevity.

WHY I COOK Angel Lombrage, chef and co-owner of The Bullfish Bar and Kitchen “I’M FROM HAITI and grew up in Miami. I came to Louisiana 19 years ago because I understood it has the best culinary experience. It’s the perfect place to combine Caribbean and Southern cuisine. I was a part owner in VooDoo BBQ & Grill in New Orleans for years. My wife, Jasmine, and I took over ownership of The Bullfish Bar and Kitchen last year. I made the restaurant my own by making authentic Caribbean dishes: fried plantains, conch fritters, curry goat, coconut rice. We do Louisiana food, too—we serve crawfish and po-boys. We often have people from the Caribbean passing through who will stop by and say, “I can’t believe I’m eating the food from my childhood.” We had a gentleman from Puerto Rico who was visiting from Texas. He asked if we could make mofongo, and when we served it to him he was like a kid during Christmas. But we also have locals who have never traveled to the Caribbean who will say, ‘Oh, my God. I can’t believe I’ve never tried this.’ It means so much. It’s challenging right now, but we are making the best of this situation. We miss talking to guests in the dining room the most. We miss that setting, where we’re so busy and the servers are happy and the room is full of appreciation and love for the food. I don’t even think I can find the words, really.” thebullfishbar.com

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WHY I COOK Vu “Phat” Le, co-owner of Chow Yum Phat “WHENEVER I WAS asked what I wanted to be when I grew up, it was always a chef. My cousin and I used to go in the kitchen and compete to see who could make the best scrambled eggs. My family owned a convenience store, so I was always surrounded by food. But my parents were like, ‘I don’t want you to be a chef; I want something better for your life.’ Before White Star Market opened up, I was a plant safety inspector. When I heard that the new food hall still had a spot open, I jumped on the chance. I was like ‘Hey, I can do Asian food, Mexican food—I’ll do whatever you need me to do.’ So we opened Chow Yum Phat there, and the next year we were signing our lease for our brick-and-mortar location. My co-owner Jordan Ramirez and I do a little bit of everything— admin, chef, washing dishes, bussing tables. I always tell my guys that whatever we make, we have to bust people in the mouth with flavor. If we’re gonna put an ingredient on a menu description, I better taste it. The hard work, the long hours, the pain—everything is worth it when you hear someone tell you your food is bomb. In the kitchen, you can go through a multitude of emotions all in a twohour period. You’re anxious, you’re nervous, you’re frustrated, you’re overwhelmed. But at the end of service, you’re overjoyed, you’re elated. You got your butt kicked, but you made it. And right now, that’s everything we’re feeling, and more. Asking ourselves if we’re going to be able to stay open, the emotions of letting staff go, and then hearing people say, ‘Thank you guys for staying open.’ But eating is an escape for people. I think that’s why everyone that still has their doors open right now is doing this. Even if it’s just a burger or one of our ramens, that 30 minutes when you’re sitting down and eating with your significant other or family, it brings a sense of normalcy. Being able to go pick food up is a simple task that we took for granted. Now, I think everyone kind of respects the food and that experience more.” chowyumphat.com

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C OV E R S T ORY

WHY I CHOSE TO OPEN A RESTAURANT Nick Haghighi, owner of Goodwood Grill “I WAS BORN in Iran, and I was 17 when I came to America. I always wanted to open my own restaurant. I liked cooking, and I am a people person. In 2004, our property became available on Goodwood. I got the bank to finance me and bought the property. We focused on good food, good prices, good service. Sixteen years later, our customers are almost like our family. As far as the situation now, we keep the restaurant open for pickup orders simply because our employees want to work and our customers are absolutely counting on us. It’s been very rough, of course. Our business has been cut in half, and we’ve lost about half of our employees. We are in the business district, and a lot of businesses around us are closed. But we are really rewarded by our customers. Every single day, they thank us for being there for them. Salads are really our signature dishes, but I’ve noticed people are ordering more burgers since this started. It’s comfort food. Once this is all over, I believe we’re gonna be back to normal within a month, because people are just missing us so much.” goodwoodgrillbr.com

WHY I SERVE Eva Jetty, co-owner and front-of-house manager of Maison Lacour “I GREW UP all over the place—France, Africa, Thailand. I came to America when I was 24 and consider it my home. My family opened Maison Lacour French Restaurant in June of 1986, and I joined in 1990. We work very differently from other restaurants. We only have 12 tables. My husband cooks. He has one person to help him, plus a dish washer. I do the front of the house. I am my own waitress. Our customers are all friends. I share my story, and they share their stories. Whenever they go to Paris, they always come here before the trip, and this is the first place they come when they get back. It’s like coming to a special place. This is my little world right here. Our restaurant, to me, is my Louisiana. It means everything to me. At the moment, it’s very difficult. But we are here, open for takeout. Our customers are wonderful people. They’ve been very supportive, although I’ve always felt that—it’s nothing new. Now, they want to buy gift cards or bottles of wine and our house salad dressing. When they call, we will have everything ready to bring to their car. I am so thankful to have them.” maisonlacour.com

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ONE LOVE

for healthcare workers! thank you We all have a role during this time, but yours is the most important.

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thank you Cane’s crew For all you do! WE APPRECIATE YOU SERVING OUR CUSTOMERS SAFELY THROUGH OUR DRIVE THRU.

225batonrouge.com | [225] May 2020

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Your Doctor. Your Health.

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In need of a doctor? Concerned about getting out during the novel Coronavirus (COVID-19) outbreak? We’ve got you covered. Our doctors stand ready to virtually visit with patients and help you navigate your health during these challenging times.

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Issue Date: April Ad proof #2

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[225] May 2020 | 225batonrouge.com

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Amur dress, $498 From NK Boutique Dried floral headband, $55 From Baton Rouge Succulent Co. Treasure Jewels earrings, $48 Gold cuffs, $22-$24 From HerringStone’s Boutique Ice ring, $10 From NYA Accessories Rosie clutch, $28 From B’Klutched

Dried florals are catching on in Baton Rouge—and these everlasting blooms could stick around a while B Y JE N N I F E R TO R M O

PHOTO G RA P H Y: Kristin Selle STY L I N G: Elle Marie F LO R A L S + LO CATI O N : Baton Rouge Succulent Co. M O D E L : Falon Brown of The Forbes Agency HA I R : CeKeisha W illiams M A K E U P: Katrina Liza 225batonrouge.com | [225] May 2020

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STYLE //

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STYLE //

lorals? For spring? To quote The Devil Wears Prada: groundbreaking. But wait a minute. There is something different about the flowers trending lately in the fashion, design and event spheres. On a wintry Thursday at Baton Rouge Succulent Co., customers are peppering owner Rozlan Fransen with questions about how to protect the boutique’s tropical monstera houseplants, desert succulents and spidery air plants against south Louisiana’s ever-fluctuating weather. But there’s one section of the store they’ll never have to worry about: its dried floral bar. Glass vases hold an a la carte selection of everlasting grasses and buds. There’s spiky banksia in shades of turmeric and tangerine. Three different types of feathery pampas grass. Natural and bleached stalks of wheat. Fransen plucks a yellow Billy Ball stem from a vase. “These have a very Dr. Seuss-esque look to them,” she says admiringly. “They’re this perfect round, bright pop of color.” The flowers are all kind of alien. They’re a little funky and highly textural. And because many of them are large, they make comparatively affordable filler pieces for large-scale installations. Designs made of pampas plumes or palm leaves almost remind Fransen of sculptures. It’s no wonder dried arrangements are increasingly popping up at lavish weddings and in impeccably designed interiors. And unlike your Trader Joe’s fresh sunflower and tulip bouquets, these arrangements will last … well, forever. Last year, Fransen began noticing flower shops she followed in places like New York and Australia creating more dried arrangements. The social posts were what gave her one of her “craziest ideas”: adding the dried floral bar to Baton Rouge Succulent Co. So far, it’s mostly attracted younger, trend-following customers. Fransen laughs as she recalls a guy coming into the shop to pick up a Valentine’s Day bouquet of the “pre-dead stuff” his girlfriend was into. Older customers, on the other hand, will say, “Oh, is this coming back again? I used to have these all over my house.” Fransen admits these less-traditional plants probably won’t be her biggest money maker. But she can’t help but love them, anyway. They lend her limitless creativity. But they also provide opportunities to brighten someone’s day, as they did when the boutique offered delivery during the COVID-19 stay-at-home order. And Fransen proved her point about the plants’ sculptural quality when they served as backdrops to our texture-themed spring style shoot. Crepe-y palms and wispy grasses were the perfect complements to silky dresses, poofy-sleeved tops and ruched skirts. It just wouldn’t have been the same with live flowers. brsucculentco.com

Lida Kate bubble-sleeve top, $50 Lida Kate ruched skirt, $50 Chinese Laundry “Rudie” reptile-print booties, $80 Gold tube-hoop pearl-drop earrings, $28 White and gold bracelet, $45 From HerringStone’s Boutique Marbled green clutch, $30 From B’Klutched

225batonrouge.com | [225] May 2020

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• Additional r

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STYLE //

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A.L.C. Leighton one-shoulder dress, $695 From NK Boutique Luxury evil-eye chain earrings, $72 From HerringStone’s Boutique Steve Madden heels Model’s own

[225] May 2020 | 225batonrouge.com

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FELINE FENG SHUI—

5 WAYS TO MAKE YOUR HOME MORE CAT-FRIENDLY

hile many pets love their humans working from home, some may need a little space to adjust. The workday can be as long for your cat as it is for you, and their boredom is real. Be sure to pause throughout and take time to play with your cat. If you don’t want to have to hold the other end of the string toy or toss the ball, choose toys that kitty can play with alone. Never underestimate the power of an empty box or paper bag on the floor—your cat will immediately have to explore it—so you can get a little time to get some work done. The Cat Care Center takes a refreshing approach to feline health. The new facility was designed carefully and specifically for cats. Dr. Lacie Lee, DVM isn’t just a veterinarian, she also has a special interest in feline behavior. She realizes that cats’ health care should be a reflection of their special needs, so the office and examination rooms at the Cat Care Center reflect that belief. With levels for climbing, plug-in pheromones, comfy bedding and bubbling aquariums, her feline patients stay calm and comfortable. For more information, visit CatCareCenter.com, call 225.228.1039 or email help@catcarecenter.com. Dr. Lacie Lee shares some tips to help feline officemates adjust.

HAPPY CATS ARE HEALTHY CATS

1 2

SAFE SPOTS MAKE HAPPY PLACES. In a home, each cat needs their own safe resting place and they certainly have their preferences. Whether high on a perch or low in a cat cave, try providing a few comfy resting places that align with favorite sunbeams as they move through the day. These spaces will encourage more cordial feline time-sharing in the home.

SEPARATE RESOURCES TO GIVE PEACE OF MIND. Because cats are a highly solitary and territorial species, food and water stations should be spread out in socially significant areas as well as toileting, scratching, play areas, and resting spots. Placement is everything and location is paramount. Ideally, scratching posts should be placed where the cat first wakes up to stretch. Litter boxes need to be in areas where the cat hangs out instead of tucked away in a separate bedroom or laundry room. Cats are generally solitary hunters and eaters, so sharing one feeding station with multiple cats can be stressful to some and they would rather just not eat. “It is important to construct a floorplan made from observation of your cat and its preferences,” Dr. Lacie says. “There isn’t a standard here, rather one that can be adjusted between you and someone trained in feline behavior to optimize your home for a happy, secure cat. I call this Feline Feng Shui.”

4 5

LET THE PANTHER OUT. Natural-born hunters with a high prey drive, cats thrive when given the opportunity to tap into their predatory behaviors. Cats love to operate in rhythms and rituals. Hunting is one of those rituals. Provide opportunities to perform the “hunt, catch, kill, eat, groom, sleep” ritual. For indoor cats, use wands, motion mice and various other toys. You can also incorporate feeders for cats like the ones at foodpuzzlesforcats.com. Predatory behaviors are an excellent opportunity for exercise and will decrease their tendency for undesirable behaviors. Dr. Lacie’s Cat Care Center team has options for every cat.

BE PREDICTABLE. Cats enjoy a fair amount of solitude, and working from home may interrupt their “me time.” A cat’s human housemates become part of their social scent and they enjoy interactions with their humans. Spend dedicated time each day with each cat. This can be through play, petting, brushing, clicker training, fetching, etc. Respect the personality of each cat—if they need this connection in solitude with only their human, make time for them.

REWARD YOUR CAT’S SUPER SENSE OF SMELL. No harsh air fresheners or strong smells please. Instead, utilize catnip, silver vine, or others for scent stimulation. Pheromone products work well at home. Find out which ones may be best for your cats and your home by emailing help@catcarecenter.com. 225batonrouge.com | [225] May 2020

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Holly, Survivor

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DINING IN

All hands on deck It’s time to bring the family together, and what better place to start than in the kitchen? B Y T R AC E Y KO C H A N D STE P HA N I E R I E G E L // FILE P H OTO S BY AMY S HU T T

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2020

BEST of The issue you’ve been waiting for! Over 8,600 voters cast their ballots – get ready for our most anticipated issue of the year coming this July. For advertising information, contact Erin Pou at erinp@225batonrouge.com

[225] May 2020 | 225batonrouge.com

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TA ST E / /

THE PAST COUPLE of months have been quite a challenge for all of us. For families, this time has meant everyone occupying the same close quarters, and even under the best of situations too much togetherness can get a little stressful. Considering our current realities, we decided to take this month’s recipe feature in a different direction. We dug back into our archives to find recipes that could double as fun family activities with preparation requiring multiple hands. Making meal prep a part of family time is something we have done with our now-almost-grown children for years. It helps make the chore of cooking dinner easier. But we’ve also found it’s a bonding and learning experience for both parents and children.

Pasta party Fresh, homemade pasta takes just a few minutes to assemble, and the result is well worth the effort

Basic pasta dough

Use this simple recipe as the starter for our two fresh pasta dishes.

2 cups all-purpose flour ¼ teaspoon salt 2 eggs, slightly beaten 1 tablespoon olive oil 2 to 4 tablespoons water

1. Sift the flour and salt together and

place into the bowl of a mixer. Place the dough attachment onto the mixer.

2. Use your fingers to make a well in the middle of the flour. Pour in the eggs.

3. Turn the mixer on low and add the

olive oil. As the dough begins to mix and come together, add the water, one tablespoon at a time, until the dough forms a ball and begins to pull away from the sides of the bowl.

4. Bring the speed up to medium, and continue mixing for 3 to 4 minutes or until the dough ball is smooth and everything is well incorporated. 5. Remove the dough from the mixer and wrap in plastic wrap. Allow the dough to rest before working with it.

Fresh Ribbon Pasta with Roasted Red Pepper Pesto

This pesto sauce is a great alternative to basil pesto and is a bit heartier. The smoky hint of the roasted red peppers along with the salty bite of the cheese made this our new favorite go-to sauce. It’s delicious as a topping for fresh pasta.

Servings: Pesto makes 1 pint; pasta makes 6 servings FOR THE PESTO: 2 cloves garlic ¼ cup slivered toasted almonds ½ teaspoon salt ¼ teaspoon crushed red pepper flakes ½ cup olive oil 1 12- to 15-ounce jar roasted red peppers packed in oil 1 cup Parmesan cheese

1. In a food processor, combine the

garlic, almonds, salt and red pepper flakes. Begin pureeing. With the machine running, pour in half the oil until a paste forms.

2. Turn off the processor, scrape down

the sides and add the roasted red peppers. Turn the food processor back on and continue pureeing until smooth.

3. Turn off the processor again, and pour

in the remaining oil and Parmesan cheese. Pulse a couple of times to blend. Pour the pesto into an airtight container. It will keep in the refrigerator for up to 1 week.

TO PREPARE THE PASTA:

1. Divide the pasta dough into 4 pieces. Set your pasta machine on the thickest setting. Dust 1 piece of the dough with a little flour and begin rolling it through the machine into a sheet. Continue rolling out the dough, reducing the thickness level on the machine as you go.

2. Once you have reached your de-

sired thickness, run the sheet through the attachment side to cut the pasta into ribbons. Sprinkle the pasta with a little flour to prevent it from sticking together. Place it on a baking sheet in a thin layer until you are ready to cook.

3. To cook, bring a large pot of water

to a rolling boil. Add a teaspoon of salt.

4. Drop in the fresh pasta. Stir to prevent sticking. Boil the pasta 3 to 5 minutes or until it is just tender. Drain well. Immediately toss the warm pasta in your favorite sauce or pesto, and serve.

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TA ST E / /

Tips for cooking with kids 1. Plan recipes in advance: Look for dishes

you feel comfortable making and your kids will most want to eat. Create a base selection while still giving the kids some responsibility in making the final decision. Make sure the directions are easy to follow and age appropriate. Also provide enough tasks to keep the kids interested but not too in-depth that they mentally check out.

2. Take a pantry inventory: Check to see which ingredients you have on hand. Also confirm that you have all the proper tools and equipment to pull off your recipe.

3. Realize cooking with kids may take

more time than you expect: Give yourself a little extra cushion. This will help you stay relaxed and not feel rushed.

4. Prep is key: Read through the recipe with your kids to make sure they understand the directions. Confirm that everyone is wearing an apron or something that can get dirty … because they will. Talk to them about proper hygiene, hand washing when handling raw meat, and keeping the workspace clean. 5. Be safe when choosing

cooking equipment: Use discretion, as the maturity level of the child will dictate what to use. All children should be supervised when handling sharp knives and utensils. With the younger kids, stick to tasks like measuring and stirring. If the child is using a step stool, make sure it is level, sturdy and slip-free.

6. Establish rules about

Spinach Ravioli The method for making these raviolis is pretty simple, and leads to a stuffed pasta just like the pros do it. The spinach filling is creamy and salty, adding delectable heft to this dish.

Servings: 6 12 ounces fresh baby spinach 2 tablespoons olive oil 1 tablespoon chopped shallots 1 clove minced garlic ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon dried herbs 1 cup ricotta cheese 1 cup Parmesan cheese 1 egg, beaten TO MAKE THE FILLING: 1. In a food processor, coarsely chop the spinach.

2. In a large skillet, heat the olive oil on medium. Sauté the shallots and garlic for 1 minute.

3. Add the chopped spinach, salt, pepper and dried herbs. Cook until all the liquid has evaporated. Turn off the heat.

4. Fold in the ricotta and Parmesan until the mixture is combined and creamy. 5. Fold in the beaten egg. Allow the mixture to cool

the stove top and oven: Avoid serious burns by keeping boiling pots on the back burners, and always turn the handles inward to avoid them from getting knocked over. Always use clean and dry pot holders when handling hot pots and pans.

TO FILL RAVIOLIS: 1. Cut the pasta dough into eighths. Follow the directions on a pasta machine to roll out the dough into 15- to 16-inch long sheets that are about 5 inches wide. (This should make 6 raviolis per sheet.) Lay the sheets on a flat surface dusted with flour. Place a damp towel over the pasta sheets to keep them from drying out.

7. Clean as you go: Cooking can get

2. Leaving a 1½-inch outer border and working so that

8. Use this time as a learning tool: Ask

there is an inch between each mound of filling, place 6 even teaspoons of spinach filling in a row down the middle of the dough. Brush a little warm water around each mound. Lay a second sheet of rolled-out pasta on top.

3. Gently press around each ravioli to get rid of any excess

air. Then use a sharp knife or a pastry cutter to cut out 2-by2-inch raviolis.

4. Sprinkle a little flour on a baking sheet and place the

raviolis in a single layer until you are ready to cook. Continue the steps until you have used all the pasta sheets and filling. You should end up with 36-40 ravioli.

5. To cook the ravioli, bring a large pot of water to a rolling

boil. Add a teaspoon of salt to the boiling water and drop in the raviolis.

6. Stir to prevent sticking and cook for 3-5 minutes or until

the raviolis begin to float to the top. Drain well and toss with your favorite warmed red sauce.

These recipes originally appeared in the August 2017 issue of 225.

messy, so keep the broom and mop handy, along with nontoxic cleaner and paper towels.

T D

them to identify the tablespoon versus teaspoon or locate different measurements on the measuring cup. It’s a great opportunity to work on reading and math skills.

9. Expand their palates: Cooking taps into all your senses. Let your kids feel some of the ingredients with their hands, and smell and taste the different spices. This will teach them about flavors and textures—and help them form better eating habits and become more adventurous eaters. 10. Keep it fun: Remember that the way

to keep kids interested is to make it fun and relaxed. The skills you are passing down are life lessons, and the memories you make will last a lifetime!–

completely before filling the raviolis.

[225] May 2020 | 225batonrouge.com

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MON – SUN: 11:00AM – 9:00PM 225.456.5392

250 W LEE DR, BATON ROUGE, LA 70808

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TA ST E / /

Crawfish tamales Get everyone involved in the process of making this unique and tasty meal

These might seem a bit unusual, but they are a lot of fun to make when you have plenty of hands to help you cook! The filling can be made a day in advance. The corn flour used to make the masa and dried cornhusks are easy to find in local supermarkets on the Hispanic or Latin American aisle. You can also use parchment paper, and the result is every bit as delicious. Double the tamale recipe and freeze half to steam another time.

Servings: Yields 24-30 tamales FOR THE CRAWFISH FILLING: ¼ cup vegetable oil ½ cup chopped onion ½ cup chopped red or yellow bell pepper ¼ cup chopped jalapeńo pepper 2 tablespoons flour 1 pound crawfish tails (with the fat) 1 can chopped green chilies ¼ cup water 1 teaspoon salt 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon hot sauce ½ teaspoon garlic powder

1. In a skillet, heat the vegetable oil. Sauté the onions,

bell peppers and jalapeńo over medium-high heat for 3-4 minutes.

2. Add in the flour. Continue to sauté for an additional 2-3 minutes.

3. Fold in the crawfish tails, chopped green chilies and water. Stir until everything is incorporated.

4. Add in the rest of the ingredients. Reduce the heat to medium low.

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TA ST E / /

5. Allow the mixture to come up to a

simmer, stirring to prevent it from sticking.

6. Simmer for a couple of minutes, or until crawfish are cooked through.

7. Remove the filling from the heat. Allow it to cool while you make the masa.

FOR THE MASA: 4 cups corn flour or corn masa flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon ground cumin ½ teaspoon chili powder 11⁄3 cups vegetable shortening 2 cups low-sodium chicken broth, vegetable broth or water 1 (6-ounce) bag of dried cornhusks

1. In a large mixing bowl, sift together the flour, baking powder, salt and seasonings until well blended.

2. Using a pastry cutter or a fork, cut the shortening into the dry ingredients until the mixture looks like wet sand.

TO ASSEMBLE AND COOK THE TAMALES:

1. One hour before you are going to

assemble the tamales, bring a large pot of water to a boil.

2. Once the water is boiling, turn off

the heat and place the dried cornhusks into the boiling water. Allow the cornhusks to soak for 1 hour or until they are quite soft and pliable.

3. To set up your assembly line, drain

the cornhusks and pat them dry. Have kitchen twine and a pair of scissors ready along with the prepared masa and filling.

4. Select the larger cornhusks to work with, and note that you can put two until a dough is formed and is about the smaller husks together to form one big consistency of peanut butter. one. A husk about 12 inches long is 4. Cover the dough and allow it to rest needed to make a 6-inch tamale. Lay until the crawfish filling is cool enough to the husk smooth side down and place Issue Date: May Ad proof #1 handle. (Both the filling and masa may be about a tablespoon of the masa near • Please by e-mail or fax with your approval or minor revisions. made a respond day in advance). • AD WILL RUN AS IS unless revision requests are received within 24 hours. • Additional revisions must be requested and may be subject to production fees. 3. Using a wooden spoon, stir in the broth

8. Fold up the narrow end over the

the top or the wider end of the husk. (Make sure to spread the masa, leaving 2 inches from the top and 3-4 inches from the bottom of the narrow end.)

5. Press the masa down one-fourth inch thick all the way to the edge nearest you into a 6-by-6-inch square. (There will be an inch or so of the husk left uncovered, which will leave you plenty of room to roll the tamale).

6. Spoon in a little of the crawfish

mixture into a strip down the middle of the masa, leaving a border of the masa on all sides.

7. Fold the tamale up like a taco so the

filling is covered by the masa. Begin to roll the tamale tightly, gently squeezing as you go until the tamale is completely rolled up.

seam followed by the wider or top end. Lay the tamale down and tie it in the middle with a piece of kitchen twine. Place the rolled tamale into a steamer basket or colander and repeat the previous steps to roll your next tamale.

9. To finish the tamales, place the

steamer basket or colander into a large pasta pot or steam cooker. Pour enough water into the pot to cover the bottom of the pot but not high enough to reach the basket itself.

10. Cover the pot and bring the water

to a boil. Steam the tamales 35-45 minutes or until the masa is set but not too dry.

This recipe originally appeared in the March 2013 issue of 225.

FULL SIZE KITCHENS FOR dreams OF ALL SIZES

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AD V E RT I SE ME N T

Dudley DeBosier recognizes those who

4LA oRight4

TEKOAH BOATNER Tekoah Boatner is a fully engaged mother, wife, and daughter with a passion for helping others. This passion began when she was young. She helped her parents at church and volunteered with the Salvation Army, where her mother was the Executive Director. The same passion has made her a leader in the multi-disciplinary system. Tekoah has fifteen years of experience in the non-profit sector. Her life’s work is driven by her captivation by the complexities of the human spirit. She considers it a privilege to journey with someone as they navigate challenging times. She works to help people see the opportunities through the trauma they have experienced. Tekoah is the Executive Director of Youth Oasis in Baton Rouge. Youth Oasis is an outreach service agency that

provides housing and resources to youth experiencing the trauma of family separation and homelessness. In addition to housing, Youth Oasis also provides services such as counseling, GED assistance, career training, and independent living skills. The goal is to help suffering youth navigate through challenging times so they can recognize hopeful opportunities. For more information, visit www. youthoasis.org or call (225) 343-6300. In the future, Tekoah plans to continue leading the youth in Baton Rouge. She believes the continuous success of Youth Oasis is a living example of the collaborative nature of Baton Rouge citizens. She is proud of the work she has been able to accomplish.

Do you know someone “doing right?” Submit their name to promos@dudleydebosier.com

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AD V E RT I SE ME N T

MAKING A

Difference

DUDLEY DEBOSIER SCHOLARSHIP PROGRAM Each year, Dudley DeBosier awards $10,000 in scholarships to graduating high school seniors. Eight winners will receive a $1,000 scholarship for their written essay describing a time they faced and overcame adversity to get where they are now. One winner will receive a $2,000 scholarship for submitting a Public Service Announcement video he or she created on the topics of either “Drunk Driving,” “Texting While Driving” or “Distracted Driving.” The scholarship program is open to all Louisiana high school seniors who will graduate this school year and are attending a college or university within one year of graduation. Dudley DeBosier understands that with all the uncertainty this

Responsible Attorneys

year, many graduating seniors may find it more difficult than ever to afford college, but Dudley DeBosier is here for you. Education is the foundation to create individual and community-wide success, and Dudley DeBosier wants to help more students realize and achieve the dream of attending college. Scholarship applications are due on May 15, 2020. For more information and to download the scholarship application, please visit Dudley DeBosier at DudleyDeBosier.com/scholarship

444-4444

1075 GOVERNMENT STREET BATON ROUGE, LA 70802 WWW.DUDLEYDEBOSIER.COM

CHAD DUDLEY | STEVEN DEBOSIER | JAMES PELTIER, JR.

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Issue Date: May Ad proof #2

History Happens Here. Travel back in time and experience the lifestyle and culture of Louisiana in the 18th & 19th century. See 32 buildings spread out over 25 acres with priceless artifacts from days gone by.

The LSU Rural Life Museum will be closed to the general public for visits and events until further n o t i c e . W e l o o k f o rwa r d t o r e o p e n i n g s o o n a n d a p p r e c i at e yo u r c o n t i n u e d pat i e n c e a n d s u p p o rt d u r i n g t h i s t i m e . F o r u p d at e s , p l e a s e c h e c k our website and social media channels.

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CULTURE I N S I D E : Chloe Marie is up next Artwork from Baton Rouge Gallery’s “The Flat Curve Gallery”

Creative outlets How local arts organizations found ways to virtually connect with their audiences while staying home B Y B E N JA M I N LE G E R

WHILE THE COVID-19 pandemic forced us to disconnect socially, it also created more opportunities for people to connect online. The situation presented a unique challenge for arts organizations. They tend to rely on in-person experiences where audiences can see, hear and interact with art and performances. That’s hard to replicate online. But it should come as no surprise that creative people will still find creative solutions when performances and exhibitions get canceled. “Those of us who work in the arts talk about the power of art and creativity to make people’s lives better, and here we are with a situation where that’s magnified greatly,” says Jason Andreasen, executive director of Baton Rouge Gallery. Read on for examples of how these organizations have used an online art showcase and other ways to connect with the community virtually. ARTWORK BY (CLOCKWISE FROM TOP LEFT): AVA G., D TAG, EVA L., THURSTON L., MARISA S. WHITE, LOGAN S., THOMAS WIMBERLY. IMAGES COURTESY BATON ROUGE GALLERY

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C U LT U R E / /

Going virtual

IMAGES COURTESY BATON ROUGE GALLERY

Other Capital City arts organizations and creatives that made inventive use of staying at home Theatre Baton Rouge

Artwork by Sarah Gardner

Artwork by Katie K. Artwork by Jonah K.

Baton Rouge Ballet Theatre

ART

The organization’s Dancers’ Workshop normally serves as a feeder school to cultivate talented ballet dancers. The workshop quickly moved training online for its students and company members, hosting free classes for them through the Zoom app. batonrougeballet.org

Baton Rouge Gallery’s ‘The Flat Curve Gallery’ WHEN BATON ROUGE Gallery temporarily closed its space at BREC’s City Park, the staff decided to launch an online exhibition not just of work from its 60 professional artist members—but from budding artists across the city. “We didn’t feel good about just throwing up our hands and saying, ‘We’re closed.’ We wanted to still be of service to the community,” says Executive Director Jason Andreasen. “A lot of people are at home with all of this unplanned downtime. And they might still want to create something, and they still want to share it.” “The Flat Curve Gallery” is open to submissions from anyone in the community—adult or child. They can upload images of their work for free as long as it was created after March 13. And since its launch, the virtual gallery has received nearly 350 submissions. Sketches, black and white photos, watercolors, digital art, chalk art, doodles and arts and crafts

have all graced Baton Rouge Gallery’s website and social media. That includes 2-year-old aspiring artists side by side with professionals whose work has appeared in major museums. Since that overwhelming response, the gallery started a twice-a-week Facebook Live series that highlights and interviews participating artists. The gallery had to prematurely close its March exhibition and cancel its annual juried exhibition of high school artists, which usually falls in April. But Andreasen says the Flat Curve Gallery has been a testament to how the community appreciates local arts groups. “We’re encouraging people to continue to support those arts organizations in town,” he says, “and remember that when things got dark, you were able to turn to the arts. I hope that people will remember that when we get through this.” batonrougegallery.org

LATCo Comedy

The improv and experimental theater organization found new ways to get the laughs going. The group hosted free virtual improv “jam sessions” on Zoom open to anyone regardless of improv background. latcocomedy.com

Louisiana Art & Science Museum The downtown museum is giving children a way to express themselves creatively at home with the launch of an online museum. There, visitors can find downloadable coloring pages inspired by its exhibitions. It’s also posted virtual experiences of its popular children’s activities, such as the Traveling Trunk Show. virtual-lasm.org

MUSIC

Rep Cap

Baton Rouge Symphony Orchestra’s mini concerts

Mary Ellen Slayter, CEO of the local content marketing business, is a big supporter of local music. So she and the Rep Cap team launched a weekly Facebook Live series, “Remote Talent,” with area musicians performing a virtual set. A plus for musicians: Rep Cap is paying the bands their regular performance fee. Find Rep Cap on Facebook

Members of Baton Rouge Symphony perform from home as part of a social media concert series.

FROM THE FAC

EBOOK EVENTS

Christian Youth Theater Baton Rouge

IMAGES TAKEN

THE ORCHESTRA’S springtime calendar was packed with performances as well as a farewell to its retiring longtime music director and conductor Timothy Muffitt. But with the season postponed and a stay-at-home order in place, it was impossible for musicians to perform together. So the orchestra started sharing solo concerts on Facebook, featuring its cellists, violinists, pianists and even a percussionist on the marimba. Executive Director Eric Marshall got in on the fun, too, showcasing his opera background as he sang a number from the musical Camelot. “Live collaboration in symphony is really difficult to do digitally,” Marshall says. “But to have some music going on at this time is important for all of us.” The orchestra was gearing up to announce its upcoming season and launch fundraising campaigns. But fortunately, the summer is typically when the orchestra takes a hiatus, and the staff will have a chance to regroup. And its performers still get to flex their musical muscles from home with the video series. “We can’t last this way forever,” Marshall says, “but we are in good shape to weather this storm.” brso.org

Everyone loves a little competition. The longtime theater organization was inspired by March Madness to develop a bracket of its own: “Quarantunes.” Participating performers were drawn at random to compete in a head-to-head battle with a musical number of their choice on Facebook. Viewers made donations to the theater in exchange for a vote for their favorites. See TBR’s Facebook page for the videos

The local youth theater company moved all its spring acting, improv, dance and voice classes online. The CYT crew also posted fun activities for kids on Facebook and Instagram. cytbatonrouge.org

The Arts Council of Greater Baton Rouge

The Arts Council kept arts education going by sharing resources on Facebook. It also partnered with the Louisiana Division of the Arts to survey local artists about how they’ve been impacted. On Instagram, the Arts Council encouraged people to make a 15- to 30-second video washing their hands along to their favorite song. artsbr.org Editor’s note: These are highlights and not meant to be a comprehensive list.

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Playmakers’ Todd Henry and friends participate in the “Playmakers Live” online series.

T H E AT E R

Playmakers of Baton Rouge goes live online THEATER IS ALL about the excitement of a live stage show. But in response to COVID-19, Playmakers Executive Director Todd Henry started going live on Facebook from his home. As part of the series “Playmakers Live,” Henry welcomes guests remotely for a variety show, talk show and musical theater showcase all in one. “It’s a great way for our alumni, our kids or anyone who wants to come on and tell a story, sing a song, give acting lessons or dance lessons,” Henry says. “And even with all these productions [from other arts organizations] that had to close down, if they want to come and perform a song they didn’t get to do, they can do that, too.”

Playmakers caters to young actors and audiences, and was gearing up for its summer musical School of Rock in May. That’s been put on hold, and so has its biggest financial endeavor each year, summer acting classes. “Everything is paused right now but not all of our bills are, and that’s the reality of it,” Henry says. “We’ve had a pretty great year so far, but that will only go so far.” In the meantime, Henry and the Playmakers crew are keeping spirits up and kids entertained online. “We’re trying to stay as positive we can,” Henry says. “I’ve gotten so many emails from parents saying how great it was for their kids to see us on their computer screen.” playmakers.org

ARTS BEST BETS ALL MONTH: Celebrate the works of two local artistic powerhouses, mixed media artist Randell Henry and the late Louisiana sculptor Frank Hayden, at the Louisiana Art & Science Museum. Henry’s exhibition, “Soulful Journey,” continues until June 28. The Hayden exhibition “Lift Every Voice,” continues until October. lasm.org

MUSIC BEST BETS Frank Hayden’s “Head of Oliver Pollock”

COURTESY LASM

IMAGE TAKEN FROM FACEBOOK LIVE

The events below were still scheduled as of press time in mid-April. However, due to the COVID-19 pandemic, check with the venues and organizations for the latest info as some dates may change.

MAY 9: If you’re a sucker for sub pop, check out Philadelphia rock band Man Man as it takes the stage at Mid City Ballroom. midcityballroom.com

ALL MONTH: Commemorating the LSU Museum of Art’s 15-year anniversary at the Shaw Center for the Arts, it’s celebrating art collecting in Baton Rouge. “Living with Art: Selections from Baton Rouge Collections” showcases works from nine private collections. It continues until June 14. lsumoa.org MAY 2: In need of locally created art or even handmade jewelry? Spend the morning at the monthly Baton Rouge Arts Market, held in conjunction with the Saturday Red Stick Farmers Market between Fifth and Main streets downtown, 8 a.m.-noon. artsbr.org MAY 3: Baton Rouge Gallery’s Sundays@4 series presents Louisiana poet John Warner Smith discussing his four collections of poetry. batonrougegallery.org UNTIL MAY 17: Can’t go to outerspace anytime soon? Head over the Louisiana Art & Science Museum for “Astral Visions” to see how local astrophotographer Connor Matherne used high-tech equipment to capture the beauty of galaxies and nebulae. lasm.org MAY 30: Support local artists and creative businesses as N The Art Space hosts its 2020 Art Event, with open studios, live music, food and more. ntheartspace.net

MAY 1: The Spanish Moon is presenting Shreveport natives Seratones at Mid City Ballroom, bringing Southern musicality combined with garage rock. midcityballroom.com

MAY 16: Check out Florida natives Jesse Harman, Jack Studer, AJ Fox and Spooky Fidler as they come together as the West King String Band, performing at Dyson House Listening Room’s show at Zeeland Street Market. dysonhouselr.com MAY 23: Be entertained by Casey Kelly and Leslie Ellis as they perform at the Red Dragon Listening Room with opener Ganey Arsement. Find the event on Facebook MAY 30: Baton Rouge rock band Orange Joe is planning a farewell show with special guests Neutral Snap at the Varsity Theatre. varsitytheatre.com

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C U LT U R E / /

UP N E X T

Renaissance woman

Meet Chloé Marie: the Baton Rouge actress, songwriter and Alabaster Stag frontwoman By Cynthea Corfah // Photos by Collin Richie

WHETHER SHE’S PERFORMING alone or with a group, Chloé Marie Johnson knows how to captivate an audience. When she performs with her funky, neo-soul band Alabaster Stag, she’s lively, fun and magnetic. She glides across the stage, connecting with her bandmates like family. Her stage presence has the same effect in theater. She has performed in several Theatre Baton Rouge productions, including the more recent productions of Hair, Little Shop of Horrors and Newsies. She embraces each role as a new persona, with a passion and confidence that makes each performance memorable. Johnson loves what she does. You can tell by her infectious smile when she talks about her craft. “I’m working on so many different things, but I really wouldn’t have it any other way,” she says. “I am in the best position that I’ve ever been career-wise.” The Baton Rouge entertainer wears many hats. She is a singer, songwriter, actress and a prep cook at Elsie’s Plate & Pie. She spends most of her days mixing fillings and prepping pies for the oven, while her nights are often spent on stage practicing or performing. Johnson’s sound as the singer for Alabaster Stag is smooth, sultry and refined. It can fit in with the indie music scene while remaining eccentric and commanding enough to complement R&B, soul and funk songs. In solo singles she released in 2019—“Water Sign” and “Blue”—she shows off a unique, alternative indie

sound that displays her wide melodic range and soothing vocals. It’s a dreamy contrast to the upbeat, R&B songs she makes with her bandmates. Alabaster Stag has performed locally at venues from Baton Rouge Gallery to The Varsity since the band formed in 2016. In 2017, the band opened at Spanish Moon for the Grammy Award-winning New Orleans group Tank and the Bangas. It has also taken the stage at local festivals like Baton Rouge Blues Festival, North Gate Music and Arts Fest and White Light Night. Since the government-mandated ban on social gatherings, much of the events she would’ve been involved in this spring and summer have been put on pause. Johnson and her bandmates plan to use the downtime to work on their debut album to be released later this year. Music has always been a part of her life. She started playing the violin and cello in third grade and joined a choir in middle school. Growing up, she loved musicals like Chicago and The Color Purple. Now, she gets to take the stage in some of those memorable productions. Johnson has been cast in Summer Lyric Theatre’s production of Legally Blonde, which is set for June 18-21 in New Orleans. She is also performing at Theatre Baton Rouge’s Summer Auction Gala in July. “As long as I can make my schedule work with being in a band and also doing theater, I will definitely make it work,” Johnson says. “I don’t see myself doing one without the other, and they both help me in so many different ways.” instagram. com/chloebandita Editor’s note: Up Next is an occasional 225 series highlighting up-and-coming young artists, musicians and creatives in Baton Rouge.

“I’m working on so many different things, but I really wouldn’t have it any other way,” says singer and actress Chloe Marie.

Johnson writes songs for herself as well as for her band Alabaster Stag.

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