BayouLife Magazine August 2019 by BayouLife Magazine

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AUGUST 2019

22 / DORM ROOM MAKEOVER Taylor Bennett and Lindsey Lowe Teamed Up with Local Retailers for this Dorm Room Makeover 42 / WALL GREENS FARM Matthew Scott Wall Partakes In An Intimate and Care-Filled Growing Process 105 / OH THE PASTABILITIES From Penne To Spaghetti, The Possibilities Are Endless When It Comes To Pasta Dishes 114 / BEST BURGERS These Perfect Patties Are Piled With Delicious Ingredients From Fried Mac N’ Cheese To Pickled Jalepeños 122 / BAYOU ARTIST Ashley Greer, This Month’s Bayou Artist, Attributes Love As A Key Ingredient In Her Creative Process

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136 / ONE SMART COOKIE Becky Hoychick Describes How She Turned Her Favorite Past-Time Into A Full-Fledged Cookie-Baking Business

158 / BAYOU BEATS Cold Canyons Is A Collection Of Talent Asserting Who They Are Through Alternive Rock Originals And Covers

/ BAYOU EATS A P R I L 2 0 1 8164 Southern Mixing Pot Taps into the

144 / TACOS South-Of-The-Border Classics And Gourmet Bites Are On The Menu Of Three Of Our Favorite Northeast Louisiana Restaurants

Mixed Medley of the Louisiana People and Culture by Way of Their Playful and Savory Dishes

152 / HAUTE POTATO Nothing Pleases A Crowd Like A Delicious Dish Of Potatoes – Fried Or Baked, These Spuds Are SpecTubular

170 / LEAVING A LEGACY BayouIcon Bennie Evans, Jr.’s Innovative Spirit Leads Evans Oil Company Toward the Future

154 / FARMER’S MARKET BOARD A Collection of the Freshest Produce From The Local Farmer’s Market, This Board Combines All Of Our Favorite Summer Bounty

182 / FASHION This Month’s Fashion Features Back to School Essentials

BayouLife

HIS MONTH IS DEFINITELY

one of our favorite issues of the year – The Food Issue. My staff hovers in the back waiting for us to finish shooting so they can sample the delectable goodies that get delivered to our office. This month we teamed up with some of our favorite restaurants for four beautiful pictorial spreads. Our styling genius, Taylor Bennett, teamed up with Kelly Moore Clark to shoot our Tacos, Pasta, Haute Potatoes and Burger spread. Get your mouth-watering fix on pages 105-109, 114-117, 144-145 and 152. Trent and I were lucky enough to have a couple of fantastic wedding showers (almost two decades ago), and for one of these guests were invited to leave a recipe. This simple thought ended up being one of our most cherished gifts. Food preparation is a way of life here – in the cities or along the bayous – and preparing it for those we love brings joy. Georgiann Potts talks to several home chefs about heirloom recipes, iron treasures, and family meals. A special thanks to our “star chefs” for providing, making and sharing their favorite recipes. See them on pages 88-95. If you haven’t been to Southern Mixing Pot, you are missing out. Trey Brown, “passionate owner” and chef, taps into the mixed medley of the Louisiana people and culture by way of his playful and savory dishes. Whether it’s soul food with a Creole twist or a classic dish with a Cajun touch, Brown is mixing well-known flavors and, in a way, teaching us about the beauty of embracing differences. Read about it on pages 164-167. If you are lucky enough to know Becky Hoychick, you know that she is a kind, beautiful and compassionate person. My girls absolutely love her and would probably swap me for Becky any day of the week. What you may not know about this hard-working mama is that she makes the best homemade cookies around. Victoria Arnold met up with Becky to talk about the inspiration and drive behind Becky’s Homemade Cookie Dough. Read about it on page 136. There’s no denying that I eat at for His temple family foods more than I eat at my own house. I recently asked owner, Dana Milford, who she thought would be a good feature for the food issue and she directed me to Matthew Scott Wall. Matthew is the owner of Wall Green Farm & Seed. This small urban farm in Northeast Louisiana isn’t just specializing

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1201 Royal Avenue Monroe, LA 71201 Phone 318.855.3185

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PUBLISHER & OWNER Cassie Livingston cassie@bayoulifemag.com COPY EDITOR Cindy Foust

in microgreen production, it’s perfecting the art of doing small things in a great way. See his story on page 42 With school starting in just a few weeks, we reached out to boutiques to see what the latest trends were for backto-school. Model Brooke Thomas, Meka Bennett Reliford and Kelly Moore Clark set the curve with fall’s fashionable looks. See it on page 182. We had a big ‘oops’ last month in our Bayou Buzz awards. A huge apology to those in our Home Accessory category whose listing was cut off. The winner was Paul Michael Company and finalists were Walsworth & Company and Three Threads. It’s hard to believe that in a few weeks we’ll be starting school. Enjoy the last moments of summer with your kids. I know I’ll be cramming in every activity I can think of until the day school starts. Don’t read this magazine on an empty stomach unless you want to punish yourself. We hope you enjoy this issue of BayouLife Magazine. And, as always, please shop local. Support the businesses here that support our community. Thanks for reading!

Cassie

GRAPHIC DESIGNER Meagan Russell meagan@bayoulifemag.com ADVERTISING MANAGER Ashley Hubenthal ashley@bayoulifemag.com ADVERTISING SALES EXECUTIVE Amanda Singley amanda@bayoulifemag.com ADVERTISING SALES EXECUTIVE Katelyn Tolbert katelyn@bayoulifemag.com ART DIRECTOR Taylor Bennett CONTRIBUTING WRITERS Victoria Arnold Brandi Chambless Dan Chason Kenny Covington Shannon Dahlum Jan Daniels Lou Davenport Dr. David D Finley Cindy Gist Foust Lori French Kerry Heafner April Clark Honaker Val Irion Paul Lipe

Erin Love Meredith McKinnie Dr. Timothy Mickel Glenn Miers Guy Miller Evelyn O’Neal Dr. J Preston Parry Kay Rector Cathi French-Roberts Delia Simpson Beatrice A. Tatem Vanelis Rivera Judy Wagoner

CONTRIBUTING PHOTOGRAPHERS Andrew Bailey Kelly Moore Clark Jamie Dahlum Prajal Prasai ON THE COVER The Food Issue Flour lettering by Meagan Russell Stying by Taylor Bennett Photography by Kelly Moore Clark

Thank you so much to my friends and family that surprised me with TWO 40th birthday parties, and for everyone who reached out. It was definitely one to remember!

BayouLife Magazine is published and distributed by Redbird Publishing, LLC. Circulation: 14,000 copies monthly. Postal subscriptions ($30) can be ordered online at www.bayoulifemag. com. BayouLife Magazine is not responsible for unsolicited photographs, manuscripts or other materials. Reproduction of contents without express written permission is prohibited.

Stu f f ed Bell Pepp ers Ingredients: 6-8 Large Bell Peppers 1 pkg Mexican Cornbread Mix 1 lb. Ground Beef Salt and pepper to taste 10 Season Blend 1-2 tbsp Jalapeño Peppers, chopped (opt.) 2c Beef Broth Sharp Cheddar Cheese

recipe by Evelyn O’Neal and photo by Kelly Moore Clark

Bake cornbread according to package directions. Cut tops off of peppers and remove seeds. Place peppers in large pan and cover with water. Bring to boil and boil about 3 minutes Drain and place in ice water to cool. Invert peppers on paper towel to dry. Cook ground beef, season blend, salt and pepper, and jalapeño pepper until meat is no longer pink. Drain. Stir in beef broth and simmer about 10 minutes. Remove from heat. Crumble cornbread into meat mixture until moisture is taken up but not dry. Add more broth or water if needed. Mix well with no lumps of cornbread Fill pepper and bake 350 degree - 25-30 minutes. Sprinkle cheese on top the last few minutes of baking.

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Washington Wine and Spirits Pairing Wines to Your Tastes

AIRING WINES AND FOOD IS OFTEN SUBJECTIVE AND debated. Fortunately, we no longer abide by rules such as “You can only drink white wine with fish, or you should only have a bold cabernet with steak.” Do you find yourself confused with how to pair certain flavors and elements of a dish with wine? You might be trying to pair a nice wine with chicken but you are pairing it with so much more. It will have beautiful seasonings, or a nice sauce drizzled on top of it, and most likely a lovely side to complete the meal. There are many things to think about when pairing wine with your dish, but in the end, you choose which element stands out the most to you, and then match the wine for pairing. Here are some amazing food and wine pairings perfect for fall that might surprise you!

POL CLEMENT BLANC DE BLANCS BRUT AND FRIED CHICKEN Have you ever enjoyed a nice chilled bottle of champagne or sparkling wine with some delicious fried chicken? There’s more to the combination than the novelty of high-brow drinking with low-brow dining. This wine acts as a natural palate cleanser so each bite tastes just like it’s the first bite. The beautiful acidity plays very well with chicken grease, and the sensational effervescence amplifies the crispy effects of the skin and coating. Those bready, toasted notes that come through when you smell and taste this wine happen to align perfectly with the crunchy, golden goodness of your favorite fried chicken. So pour up some bubbles and get your fingers greasy! We have a feeling you won’t regret it. MARQUES DE CACERES RIOJA CRIANZA AND GRILLED PORK CHOPS The red wines of Spain’s most famous region always create an autumnal mood with their aromas of dried red fruits, refined oak, and dusty leather. They say “what grows together, goes together.” Pork is perfect for a robust Rioja! The complexity of the wine’s dark berries on the nose and palate offer a compelling and indulgent contrast to the spicy, charred flavors. It’s an opposites attract kind of meal. The refreshing amount of acidity with a hint of oak help elevate the texture and complement your pork chops beautifully. Try some crispy Brussels sprouts with balsamic and honey to bring everything together. Enjoy! MIGRATION 2015 CHARDONNAY AND SALMON FILETS Coming from the finest, cool climate wine growing region of Russian River Valley, Migration Chardonnay brings a lot to the table. It’s packed with lush fruit, bright acidity, and impeccably balanced oak. Layers of ocean fog cool the vines grown in the famous Goldridge sandy loam soils. This vibrant and sophisticated chardonnay combines floral aromatics with enticing lemon custard and stone fruit flavors. A nice salmon filet is a friend of chardonnay. Toss a few on the grill and finish with a little butter and a bright splash of 10 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

lemon. They pair beautifully together. It is simple perfection! DAOU RESERVE CABERNET SAUVIGNON 2016 AND BEEF BRISKET WITH WILD MUSHROOMS While inky in the glass, this structured and rich cabernet offers an intense dark fruit aroma along with hints of pepper and concentrated oak notes. On the palate there is a blanket of black cherry and dark chocolate and a subtle yet sensational hint of smokiness. Red wines taste great with beef because of the interplay between the tannins in the wine and the proteins in the meat. The robust tannins, herbal notes and earthiness of this wine works beautifully with the rich, sensational flavors that brisket always brings to the table. This tannic cabernet after a delicious, savory bite of brisket, will give you a mouthwatering sensation! SAXON BROWN FIGHTING BROTHERS ZINFANDEL AND TACO LETTUCE WRAPS We have had the honor of meeting Mr. Jeff Gaffner, owner and wine maker of Saxon Brown Wines. He has blown us away with this zinfandel. From the beautiful Sonoma Valley, this zinfandel is complex and blends perfectly with the mixture of bold flavors and textures of taco lettuce wraps. The dense chocolatey core and the dark red berry flavors of this extremely well made wine complement every element of this entree. Whether you load it with pico de gallo, sour cream, etc, this wine wraps around every element of your dish and treats every bite like it is the first. Don’t be afraid to pile on the flavors! This zin can take it. It’s subtle sweet yet spicy flavors help you appreciate the bold spice of your tacos without being too overwhelming. A perfect pair for the autumn days to come! Come by the shop to purchase the Doe’s Eat Place uncooked steaks and Twice Baked Potatoes here at Washington Wine and Spirits. We have plenty of recommendations on wine to pair with your steaks as well as any other meal you might be planning. You can call us at (318) 816-5067 and we will have your steaks wrapped up and ready to go or just stop on by the shop and check out our amazing selection of wines, beers and spirits to pair perfectly with your fresh cut of steak. We thank you for all of your continued support for Doe’s Eat Place and Washington Wine and Spirits. We are open Monday-Thursday from 10:00 am to 9:00 pm and Fridays and Saturdays from 10:00 am-10:00 pm. 6 oz Filet - $9.75 14 oz Bone-In Filet - $39.99 20 oz Ribeye - $21.24 1.5 lb T-Bone - $20.99 2.5 lb Porterhouse - $39.98

10 oz Filet - $16.24 1.5 lb Bone In Strip - $20.99 2 lb Bone In Ribeye - $35.98 2 lb T-Bone - $27.98 3 lb Porterhouse - $47.97

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Confidence and Satisfaction The Woman’s Clinic Offers Expanded Services For Women’s Health and Beauty

OW OFTEN DOES A “WHAT IF” phrase cross your mind? “What if I was a size smaller, I could fit into that dress?” “What if I felt as good in all my pants as I do in my favorite pair?” These are questions we’ve all asked ourselves at one time or another. Confidence and lifestyle satisfaction play a big role in the care and well-being of today’s woman. At The Woman’s Clinic, our mission is to provide total care for today’s woman. In fulfilling that mission, we want to provide services that let us ask our patients these questions: “What if you could wear confidence?;” “What if the fitting room was where everything fit?;” “What if your all your pants were your good butt pants?” Over the last few months we’ve begun to provide types of services that answer these questions. We’ve seen confidence and satisfaction grow in our patients. We’re even more excited about the future of this than we were when we began. So, let’s take a moment and run through what we have to offer. In a recent survey of American women, 70% worry about developing a tummy bulge. 81% are concerned about maintaining their body shape and 45% are afraid cellulite will remain a concern. To address this, we will be offering a non-invasive body contouring product called Velashape. VelaShape III™ technology combines infrared light and bipolar radio frequency. This type of system stimulates the growth of new and better collagen and elastin. Velashape has been clinically proven to work on a variety of different treatments including: • Cellulite Reduction • Body Contouring

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• Shrinking of Fat Cells • Skin Tightening In clinical trials, the body contouring power of Velashape led to a reduction of one whole dress size after treatment. Each treatment lasts about fifteen minutes and most patients describe the treatment as feeling like a warm massage. For many women, skin imperfections can impact self-confidence. We also know women considering facial rejuvenation procedures are inhibited by high cost, pain, downtime and side effects. We found that Sublative and Sublime skin treatments are an ideal solution. Sublative treatments improve the superficial imperfections of skin’s tone and texture by precisely directing bi-polar radio frequency into the skin. Healthy skin around the treated area accelerates the healing process of the skin and new collagen and skin cells are produced. Sublime treatments improve facial contour and overall skin quality by heating dermal tissue with combined bi-polar radio frequency and light energy, stimulating collagen production. Both treatments have been clinically proven to treat the following: • Stretch marks • Acne scaring • Reducing fine lines and wrinkles • Eye rejuvenation These treatments provide the results you desire without the worry of more invasive procedures. They penetrate more deeply than creams and peels and address your skin’s overall tone and texture more effectively than injectables. And while results with more invasive procedures may be dramatic, few are

willing to incur the cost, risk, or downtime. No woman wants to lack confidence with intimacy. It is an important part of everyone’s satisfaction with life. To help with this, we will offer an in-office non-surgical treatment that uses laser energy in gynecological applications called CO2RE Intima. CO2RE Intima is a medical laser that delivers controlled C02 energy to the tissue improving skin tone, texture and appearance. Among its many uses it has been proven to treat the following: • Mild to moderate urinary incontinence • Help correct post-child birth and menopausal changes • Non-hormonal treatment for dryness • Improved confidence with intimacy We know the thought of laser treatments in such a personal area may give some women pause. CO2RE Intima is FDA approved for a range of gynecological uses and patients experience mild to no discomfort with little downtime. If you would like to hear more about any of these options, please give us a call at (318)388-4030 to schedule a consultation. You can also visit us online at thewomansclinic. net and request a consultation. Be sure to like us on Facebook and Instagram for the latest updates and information from The Woman’s Clinic, too. Pictured Above – Bottom Row: Dr. Erin Gullatt, Dr. Sara Klug, Dr. Dawn Pennebaker, Dr. Adrienne Williams; Top Row: Dr. Amber Shemwell, Dr. Jason Wilson, Dr. David Bryan, Dr. Terry Tugwell, Dr. Won Lee, Dr. Laura Petty

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Know Before You Show Today’s Ideal Kitchen from the Experts BY BRANDI CHAMBLESS

You can’t cook without music and wine.—Ileta Rutherford

In the ever-evolving lifestyle of modern day Americans, who best to dream big kitchen dreams than the experts who preview hundreds of kitchens in their daily business? As the lifestyle of the American family has changed, so goes the kitchen, the gathering place of the home. When asked about the kitchens that have most inspired them, the John Rea Realty professionals of the Monroe, Louisiana boutique firm had insight to share from a unique perspective. Pudding Young, one of John Rea’s top kitchen experts had this to say, “I have really seen a transformation of homes from galley kitchens to the open, multi-cook family kitchens.” While previewing property, most agents agree that the thought is always there of how to open up spaces that were originally designed when the ultimate goal was to create efficient kitchen space consistent with a lifestyle of the traditional one cook family. Trends in some downtown spaces may still lean a little retro in favor of a galley, but typically only if there simply isn’t enough space under roof to create a multi-cook concept. Also changing is the use of go-to gray as a neutral. While combined with clean lines and no clutter, gray is still a popular and safe choice for whiting out a kitchen, many homeowners are going bold with color as an investment in backsplash and cabinetry. Aleta Eley, a John Rea agent and professional stager, sidelines with her design business MarketFair Staging. “We are seeing more shades of blue, aqua, and true green than we have in the past.” Monroe designer Chris Allums agrees. “For the kitchen, marble is a timeless classic but we are seeing a trend to venture out with bolder patterns and colors such as royal blue and a fresh deep green.” The bold colors and open designs of today’s kitchens invite guests to enter the workspace of the master chef and participate, letting down their guard a bit to engage in casual conversation that will eventually draw out and refresh the soul. Imagine a large island with prep sink equipped with cozy stools in a well lit area that includes both recessed lighting and interesting 14 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

fixtures. “One plus,” says agent Mark Phelps, “is designing a kitchen with tons of windows that welcomes natural light.” Take into account a large pantry with spice racks, wine racks, and a wine fridge close enough to a six burner commercial grade gas cook top with griddle, pot filler, and instant hot water and this is a great set-up for enjoying the nest. Just as many homes are now featuring two master bedrooms, many kitchens are getting smarter about including two refrigerators, two dishwashers, two retractable garbage cans, and dual convection ovens side by side instead of one on top of the other. While the fruit bowl is still a must and the deep freezer is king, sinks have gone deeper with higher faucets. Another way kitchens have gone smart is through home technology. “Alexa, play Baby Shark! Alexa, what time is it? Alexa, will it rain today?” These are just some of the discussions that might occur in the modern kitchen. “Google Home is becoming common to most kitchens and is helpful for tracking down recipes, cooking videos, even creating your grocery list. You can use it to broadcast messages like ‘dinner is ready’ to other Google devices in the home,” says John Rea agent, Clark Smith. “My ideal kitchen would also include plenty of outlets with a discreet charging station for digital devices.” There are many options that are ever evolving in the technology race, but the real question is whether or not your kitchen should be a tech-free zone. This is the place where families can unplug together and get back to not only making and eating dinner together, but working on a daunting project such as rolling out a pie crust from grandma’s family recipe. When in it’s proper place, a smart kitchen can be a huge benefit. “Nothing boosts a home like the outdoor kitchen,” Smith and Phelps added. “Centered around the flat-screen display, every man loves to cook in an outdoor kitchen with fryer, gas and charcoal grill, and plenty of cool beverages in the nearby fridge.” According to the John Rea experts, this is a Louisiana way of life. For more information, contact Ileta Rutherford (318) 366-6091, Featured kitchen, 3500 Lake Desiard, MLS 188092

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Crafty Combinations Our Favorite Local Beer and Food Pairings

BY DELIA SIMPSON, CRAFT BRAND MANAGER, CHOICE BRANDS, INC.

ROM OLD STANDARDS TO INNOVATIVE NEWCOMERS, Monroe’s food scene is better than it has ever been. We picked some of our favorite local dishes and paired them up with delicious draft beers for the perfect combo on your next evening out. Enoch’s Pub and Grill is famous for their burgers, so it was a natural choice. And since it’s an Irish Pub, how could you not choose the Full Irish Breakfast Burger? Piled high with ham, bacon, cheddar, sautéed mushrooms, and grilled tomato and then finished decadently with a fried egg. Pair this bad boy with a perfectly poured pint of Guinness for the ultimate experience from Monroe’s own Irish Pub with a Louisiana attitude. Walk Ons is a Louisiana based chain (Drew Brees, enough said) that is definitely a great place to catch a game, but they’ve got some pretty great food too. What says Louisiana more than Voodoo Shrimp? Char-grilled jumbo gulf shrimp stuffed with cream cheese, pickled jalapeños, wrapped in bacon and glazed with sweet chili are served with corn grits and garlic bread. Pair this dynamo of a dish with a hoppy Lagunitas IPA to balance the spiciness. Restaurant Cotton is located in one of the oldest buildings in Downtown Monroe. It is rich with history and boasts two upstairs bars with their own unique menus. Campfire Redfish is a must. Seasoned pan roasted gulf redfish with a stacked potato cake and choice of side salad will delight your senses. Take it over the top with a pint of Abita Andygator. The slightly sweet flavor and fruit aroma complement seafood beautifully. Parish Restaurant is a newcomer to the downtown scene, but you’ll recognize a lot of the faces. Cory Bahr has had plenty of national acclaim yet continues to show the love locally with his innovative and seasonally changing menus. Cornmeal Dusted Oysters are the perfect beginning to any meal. Fried to a crispy perfection and served with Old Bay Aioli, Damn Fine Hot Sauce (Chef Cory’s own concoction), and lemon. These beauties will make your mouth sing when paired with another local favorite, Flying Tiger IPA. The citrus, hoppy effervescence will cut through and cleanse your palate with each sip, readying you for that next perfect bite.

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Trapp’s is the perfect place to grab a bite and a beer while enjoying the majesty of the Ouachita River. Joey Trappey shares many family recipes with this menu. Mom Bourque’s Seafood Nachos are not to be missed. Fresh made to order chips are piled high with fresh onion, tomatoes, jalapeños, fried crawfish tails, grilled shrimp, and covered with white queso dip. Sip on a crisp, cold Blue Moon garnished with an orange slice. Breathe in the bright citrus aroma and take in the scenery. Warehouse No 1 Restaurant has been serving authentic Louisiana cuisine in its beautiful riverfront setting since 1980. It is a Monroe staple. It makes sense that they have a dish called the Ouachita River Special. Southern fried catfish, jumbo shrimp, and gulf oysters are served with cocktail and tartar sauces. Pair this dish with a Yuengling Lager draft. Yuengling is America’s oldest brewery and still family owned after 190 years. These timeless classics will always go well together. The combination of beer and pizza is a no-brainer. Frank’s Pizza is another relative newcomer to our area. They are serving up Neapolitan contemporary cuisine with a contemporary flare. The Desperate Housewife is a pizza topped with roasted chicken, mozzarella, chili flakes, artichokes, sautéed baby spinach, crispy pancetta, grape tomatoes, basil pesto, garlic, Pecorino-Romano, ricotta, and finished with pine nuts. Go full Italian with a pint of Peroni. Like Frank’s pizza, the iconic Italian beer is mad with the finest Italian ingredients. This delivers a crisp and refreshing taste with a delicate balance of bitterness, citrus, and spicy aromatic notes that finishes clean. Be sure to like Choice Brands on Facebook and follow us on Twitter and Instagram to keep up with local happenings and new product releases. In addition, you’ll find links to beer related articles, fun recipes, and much more! Find us at facebook.com/choicebrands, twitter.com/choicebrandsinc, and instagram.com/choicebrands.

The Power of Starting Over Renew You

BY BEATRICE TATEM, PH.D., LPC-S, NCC, ACS

HERE ARE TIMES WHEN THE OCCURRENCES IN LIFE give us reasons to start over and at the same time provide us with opportunities to make change and renew ourselves. Sometimes we have to start over due to circumstances we are facing and yet there are other times when we elect to start over. For some, starting over means rebounding from a negative situation, undoing wrongs, correcting mistakes, bouncing back from setbacks and overcoming adversity. Some fight the notion of starting over because it means having to make up for lost time, catching up to be where they think they should already be. Others resist starting over due to fear of failure while others proactively start over to move their lives in a new direction. Starting over affects us physically, financially, socially and emotionally. Whereas, the thought of starting over can be scary, the transformative power of starting over after stumbling is empowering. Starting over is not necessarily a result of failure, nor does it always represent mistakes, but can reflect overcoming and perfecting, the desire to regrow, to implement what has been learned and experienced and to be even better. Starting over is a way to renew yourself, to evolve, to redefine as well as refine who you are, it is a journey towards moving forward and a new opportunity to build what you want. Starting over is a newly discovered perspective which comes as a result of looking within. Part of our starting over resides in our attitude towards change and our perception of starting over. In therapy, the power of starting over is frequently discussed. Often transformational and life altering events are shared. For example: life after the death of a love one; returning to school; last child leaving home; regrouping after a job reassignment; relocating after a natural disaster; surviving a life threatening illness; reentering civilian life after deployment; or transitioning from a stayat-home mom to work outside the home. Whether itâ&#x20AC;&#x2122;s following the break-up of a relationship, the end of a career, an unexpected move, or a situation we have not prepared for, it takes courage, awareness, fortitude, mental and physical strength, energy and confidence to start over and to keep trying. I remind clients that the decision to start over is a choice, their choice, and in life we always have a choice. Life teaches us, new beginnings often come as a result of what was one time thought to be disappointing; hurtful times often prove to be helpful 18 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

times; challenging times result in growth. The power to start over is often hidden in the unsuspected and difficult endings we experience in life. As a result of starting over many approach new situations with refreshed ideas, with a greater awareness of their potential and with a strength they often did not have the first time. Starting over is powerful and there is power in starting over. When starting over practice self-care; avoid being hard on yourself, after all, there is a reason you are having and/or wanting to start over. Be mindful that choosing to start over is different from having to start over. For example, choosing to relocate for a career change can be a choice, relocating for work as result of a natural disaster is a have-to. Starting over can be represented in moves we make. In May of this year, I moved into my new building (see pg 85). Deciding to start over can be full of challenge, so -celebrate the mental strength and fortitude it takes for you to start over. Starting over means exploring new opportunities; it is never too late to start over, go for it. Recognize, the positive aspects of starting over; a fresh start can make a difference in your life. When starting over particularly due to adversity identify your base of support, perhaps it is your family, your friends, and communicate to those you trust what you need to start over. Value you, envision the success you seek and deserve and be willing to start over to face the bigger, bolder challenges that lie ahead. Second time around is better than the first time; approach the need to start over boldly, with gusto and confidence. Starting over allows us to reinvent ourselves, to expand ourselves, to be creative. Starting anew can be freeing, it means moving away from the things that hold us back. Whether it is your career or personal initiatives, the price of being stuck due to the fear of change or for the sake of comfort when you need to start over can be costly. Learn to roll with it, rock with it, lean with it, but do not get stuck in itâ&#x20AC;Ś appreciate the power of starting over. For more information on counseling and outreach services contact Dr. Beatrice A. Tatem at Wellness Initiatives, LLC 2485 Tower Drive, Suite 10, Monroe, La 71201. 318-410-1555 or at btatem.bt @gmail.com.

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Alumni Spotlight ULM Alumnus: Chris Brown

GRADUATE OF WEST MONROE HIGH SCHOOL IN 2004, Chris Brown thought it best to stay close to home for college. He knew ULM could offer him a quality education at an affordable price. Chris worked full-time at Basic TV & Appliance throughout his tenure at ULM. In lieu of a fraternity, Chris had a job. He handled sales and management positions, and what he learned most was that a desk job didn’t fulfill him. He majored in Accounting, knowing it was one of the certainties in life. He took the practical approach. He needed 150 credit hours, and after amassing 118, he knew he didn’t want to just sit behind that desk. He liked interacting with people and wanted to incorporate more of that into his skill set. So he decided to double major, accounting and marketing, where he could combine his people skills and his numbers’ acumen. Time for campus activities was limited, but Chris did find inspiration in his superiors on campus. Dr. Dorothy Davis, an Associate Professor of Accounting, made an impact on Chris. He describes her as a “ball of energy, who pushed us to be better than we were.” The classes were tough, and Chris was someone to whom schooling had come easy. At this point, he had a choice; He could “roll over or see this through.” Davis also served as his advisor, and insisted, “You’re too smart not to get it.” He took the challenge, sometimes taking the class more than once, until he got it. Dr. Bill McConkey, since retired, was Chris’ marketing professor. “A cool cat and old school sales guy,” McConkey had a way of just talking in a relaxed manner. Students so enjoyed listening to him, they often forgot they were learning. Outside the classroom, Chris took advantage of his resources on campus. Brenda Allen served as the Director of Career Connections and helped Chris get his first mortgage job. Chris attended ULM during a season of change, the transition of the mascot. He witnessed the implosion of Olin Hall and the closing of the old WigWam. He was part of the student body that made determinations about the future of their campus. While it was hard to see the end of the NLU name, the new housing facilities and revitalization of campus was exciting. He learned to accept change as part of life, one of the lessons college often forces on students. He graduated twice, first in the fall of 2008 in marketing, then again in Spring 2009 in accounting. He ended up doing more than he initially planned, and all while balancing adult responsibilities. During his final semester, he took an internship at Graphic Packaging in the finance department, before accepting a permanent position at Coast Professional in 2010. He began as the financial controller, then advanced to managing a client services team, and then running an operations’ teams. He has grown along with the 20 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

company, and is currently the Vice President of Operations for Coast Professional. A podcast venture called 2DudesRadio with his best friend Kevo eventually turned into an ongoing business venture. 2Dudes’ Brew & Que grew from a weekend catering company to a food truck service, and since December of 2018, a brick and mortar establishment at 436 Desiard in Downtown Monroe. While the restaurant itself is new, Chris and Kevo hope to evolve into a community staple for the area. Their goal is for patrons to feel like members of the family, regardless of who they are or where they come from. 2Dude’s is a place where everyone matters. On the weekends and some weeknights, Chris, alongside his business partner Kevo, is able to mingle with the people, his true love, combining business with his passion for barbecue. Chris will marry Lindsey this fall, and the couple has a four-year-old son Griffin. ULM taught Chris about handling multiple responsibilities at once. He does wish he would have soaked in the college experience more, recognizing in hindsight that the chances to slow down and enjoy the experience come less often now. He encourages students to “get uncomfortable somewhere.” Find a class or organization completely outside your wheelhouse. It makes you grow as an individual. Figure out what you really like while you have time. The degree opens the door, but the life skills acquired along the way help ensure success. College is like the real world; one has to make his own way. Chris has been a Lifetime Member of the ULM Alumni Association since 2016. “As a community, providing support to the university should be top priority and I would encourage all alumni to join because it is a way to give back to the university while enjoying tremendous benefits,” said Chris Brown. “The relationships that 2Dudes has gained and developed because of involvement in the alumni association has been invaluable!” The ULM Alumni Association reaches, connects and celebrates alumni and friends to build lifelong relationships, and commit to the university’s missions of academic freedom, scholarship, diversity, excellence, integrity and service. We represent alumni who honor the traditions of our university and who share a sense of achievement and pride. We create a network of professionals, establish scholarships and advocate for our University through community engagement. Members of the Alumni Association support countless initiatives, and annual memberships are just $35. To learn more or to become a member, please visit our new alumni network at ulm.edu/alumni.

Before

Dorm Makeover Ready to make your college dorm room feel like your cozy new home? Taylor Bennett and Lindsey Lowe teamed up with local retailers to transform this space from drab to fab. P H O T O G R A P H Y B Y K E L LY M O O R E C L A R K T H A N K S T O U N I V E R S I T Y O F L O U I S I A N A AT M O N R O E

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Layer Your Bedding

Your bed is your biggest statement piece. Make it the highlight of your room by adding layered comforters, blankets and pillows. Use a color palette that you can build the rest of your dorm room décor around.

Your Collection

Whether you collect hats or butterflies, choose a wall to display your favorite things. It’s important to surround yourself with items you love – especially when you are far from home.

Art Installation

Choose a wall to make your focus wall and create your own art installation. We used brightly-hued pages from our favorite publications and secured it on the wall with decorative washi tape. It’s an easy solution for décor that can be removed and changed.

Add Rugs

Add a sense of texture to your dorm room by layering colorful rugs in your space. Whether your pacing the floor before a big test, or getting up early in the morning, rugs will instantly add warmth and comfort.

Add Greenery

Instantly add color and liven up a space by adding greenery. We recommend choosing faux plants since they require no maintenance. But, if you want a houseplant to keep you company, choose a succulent that requires little care.

Light It Up

Most dorms have little natural light, cringe-worthy fluorescent bulbs and dark wood furniture filling the space. Flip the switch on drab spaces by adding floor lighting, small lamps or string lights.

SOURCES FOR DORM ROOM MAKEOVER: Faux snake plant on desk, woven house shoes, small artwork above bench, terra cotta knot (accessory on desk), jewelry on hand (accessory on desk) - AVAILABLE AT THREE THREADS; Large wicker chair, macramé light fixture, woven bench, colorful rug (under the bed) - AVAILABLE AT PAUL MICHAEL CO.; Grey throw blanket (on bed), silk pillows, linen Euros, velvet and metallic pillow (on bed) floral rug (under bench), - AVAILABLE AT WALSWORTH & COMPANY; gold metal chair, Lucite and metal side table, gold floor lamp, abstract art (on desk), floor pouf, pink bedding AVAILABLE AT SLEEPY HOLLOW FURNITURE & MATTRESS; Emily Pullin artwork (behind record player), wooden beads, books, Mongolian lamb pillow AVAILABLE AT MATERIAL THINGS 24 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

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Bayou Pages

NIGHTSTANDS & COFFEE TABLES The Woman in the Window by A.J. Finn REVIEW BY MEREDITH MCKINNIE

“I have a feeling that inside you somewhere, there’s something nobody knows about.” Finn’s psychological thriller takes readers into the educated, yet obsessive mind of Dr. Anna Fox suffering from agoraphobia, having not left her home for almost a year. She lives each day through the lens of a Nikon camera, watching the comings and goings of her neighbors, detailing their habits and heartbreaks alongside the classic movies she plays on repeat for company. Anna becomes particularly obsessed with the Russells who just moved in across the way, the seemingly ideal family with secrets exposed through Anna’s camera lens. Chapters and sentences are brief, quickening the pace for the reader. The shortness of each day represented in each chapter showcases the emptiness of a recluse’s existence. Spiraling in a world of prescription medication and merlot, Anna struggles between the real and the imaginary, believing herself above the consequences of alcohol and medication. The reader must rely on an unreliable narrator and the scrutiny of those who enter her world. We want to trust the woman whose title gives her credibility. In describing her own disease, she says, “the sufferer seeks an environment she can control...Agoraphobia hasn’t ravaged my life so much as become it.” She doesn’t apologize for her condition or try to hide it, instead embracing it as part of her life. Her comfort with her condition makes the reader more at ease, and thus

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her version of events more acceptable. A.J. Finn is a pen name for Dan Mallory. Written from a woman’s perspective, I was surprised to find out the author is a male, as he writes a woman’s story eloquently and as if he’s lived the life of one. Through her camera, Anna describes her neighbor, a “genuine redhead, with grass-green eyes and an archipelago of tiny moles trailing across her back.” The author uses terms for description I’ve rarely read, yet so accurately describes the vision that I feel as if I’m looking through Anna’s Nikon. The backdrop of film noirs constantly on repeat, Anna will often justify her thoughts, responding to the characters in the movies, using quotes from scenes to justify her actions. Finn’s ability to weave the plot of the story through the dialogue of an Alfred Hitchcock film, then the words of Jimmy Stewart, enrich the narrative, layering the imaginary elements, building the case against his protagonist. Finn describes the novel as a coupling of, “psychological acuity with cracking narrative pace.” One chapter becomes twenty as Anna’s dark world comes into focus. An eeriness unsettles us as we delve into this woman’s condition and its circumstances. The Woman in the Window is a major motion picture releasing October 4, starring Amy Adams, Julianne Moore, and Gary Oldman. This leaves us just enough time to digest the narrative before seeing its depiction on screen.

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Bayou Pages

NIGHTSTANDS & COFFEE TABLES Where’d You Go, Bernadette by Maria Semple REVIEW BY MEREDITH MCKINNIE “No matter what people say about Mom now, she sure knew how to make life funny.” Bernadette Fox is a creative, eccentric woman, who’s wealth allows her the freedom to be a little crazy. She obsesses over fishing vests with numerous compartments to hide gadgets she insists on carrying; she complains about Seattle’s layout and the incompetence of its drivers with wild intensity; hires a personal assistant in India via the Internet to avoid everyday tasks; and meticulously plans a family trip to Antarctica, all the while looking for a reason not to go. She remains lovable through her interactions with her teenage daughter Bee, whom she refuses to shelter from the truth and loves with everything she has. Bernadette tells her, “I need you to know how hard it is for me...the banality of life.” It is through her relationship with Bee that readers fall in love with and care about the whereabouts of Bernadette. The nontraditional format of the novel is an adjustment. Narrated by Bee, we meet Bernadette through her daughter’s eyes. She connects with her mother through The Beatles, explaining Bernadette’s actions through lyrics and song titles, showcasing an intuitive child wise beyond her years. She speaks of her mother in past tense, with a willingness to overlook her flaws and embrace her quirkiness as realness. Bee’s recounts instances leading up to Bernadette’s disappearance, interrupted by email and letter correspondence between other private school moms, school administrators, and Bernadette’s own requests of her Internet personal assistant. Readers follow the trail amassed by Bee to locate

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her missing mother, who vanished out the bathroom window when her husband had a social worker inquire about her mental health. It’s hard to ignore the “offness,” so to speak, of Bernadette’s actions. Her husband’s big important job at Microsoft requires him to be away from the house most of the time, and the traditional role of mother caring for daughter becomes reversed. The family has become so accustomed to the chaos of their isolated existence that they don’t recognize their own environment disintegrating. Elgin, the husband, describes their home: “Leaks had become holes in the roof; windows with small cracks had become cardboard-and-duct-tape panels. Once a week, the gardener weed-whacked under the rugs. Our home was literally returning to the earth.” Bernadette often pontificates the Seattle locals, those born and who refuse to leave the city, citing the “water and mountains” as all one needs. The Foxes are outsiders, constantly reminded of their otherness, judged and juried by their wealth and refusal to conform, and all spearheaded and highlighted by the antics of Bernadette. As readers, we begin to adjust to the craziness of Bernadette’s life, like witnessing an animal trapped in a cage, rooting for its escape, then rooting for Bee to find Bernadette, whose primary virtue is that she seems to get what most humans don’t about life. Semple’s writing is full laugh-out-loud humor where the weirdo in all of us can find refuge. The major motion picture starring Cate Blanchett, Kristen Wiig, and Billy Crudup will be released August 16th of this year.

photo by: Hannah Whittington Cowart

Helping People Find Home Mark Sisk Helps You List It, Sell It and Move On!

UMMER TIME IS HERE AND TEMPERATURES AREN’T THE only thing that is up. The housing market is red hot! I’ve got several qualified buyers just waiting for the right home to become available. NOW is the time to get the house on the market! To get your home “show ready” here’s a list of DIY projects that could significantly improve the appeal of your home. Smaller rooms can be difficult to decorate, because if you don’t know a few important tricks, the space can end up feeling a little claustrophobic. Here’s how you can keep a room feeling airy and spacious, even if it’s just a small office or laundry room. BREATHING ROOM Your first inclination might be to arrange all your furniture flush against the walls. Though this may add a little extra room to move through the room, it’ll make everything feel more crowded and congested. Instead, try arranging items at an angle, or pulling them six inches away from the wall. MIRRORS AND STRATEGIC COLORS Dark paint will make the room feel smaller. Instead, opt for whites, light grays, and other light colors. A well-placed mirror will also expand the room’s appearance. Just think of the times you’ve been in a restaurant and a mirror made the space look twice as large. MULTI-PURPOSE ITEMS Look for storage everywhere—you can keep books and DVDs inside an ottoman, or store blankets in a bench or hollow coffee table. If you don’t have room for a dining table, you can invest in a coffee table with a pop-up section. RAISE YOUR WINDOW TREATMENTS It’s common to hang your curtain rods just a few inches above your windows, but to make the ceilings appear taller, you can hang them just a few inches below the ceiling. It can have a dramatic effect. SWAP OUT THE SOFA The sofa is likely the biggest, most unwieldy item in your living room. What if you swapped it out for a smaller couch or a pair of comfortable

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chairs? You won’t lose much in functional seating, but you’ll gain some precious space and room for foot traffic. BAD LIGHTING Have you ever seen the episode of Seinfeld where Jerry’s date looked different depending on where they went to dinner? It was the lighting. I know you may feel that your “daylight” white light bulbs help to reduce fatigue, but it’s very harsh lighting. Soft warm lights always have a cozy, inviting vibe. I’ve lost count of the number of listings I’ve had to replace the lightbulbs! Some things are better left to the professionals. No matter how handy you are, I would not advise tampering with electrical, plumbing or other systems that require a licensed professional. Which brings me to my next point, use the services of an experienced realtor and a full service professional real estate firm. I have systems in place to address both common and not so common issues that arise when selling a home. My extensive network of licensed contractors are on speed dial when a home inspector comes in and finds a laundry list of items to repair. My knowledge of the local market is invaluable to circumvent problems like having a low appraisal. My contacts with local title companies are essential when dealing with a title issue you never knew about. These problems only come into play after you get a buyer on the hook. My marketing strategies and systems are proven effective time and time again. You can’t sell the home if nobody sees it, or worse, if buyers see it and are turned off by a bad impression. I showcase your home in its best light and ensure maximum exposure in today’s digital age. I am consistently ranked among the top of all realtors in Northeast Louisiana according to the Northeast Louisiana Association of Realtors. This is no accident. My 12 years experience as a realtor and my strong desire to exceed clients’ expectations have made my clients’ real estate transactions smooth and pleasurable. I’m extremely grateful for the growing number of clients who entrust me with their real estate needs and I also look forward to serving you. MARK SISK - REALTOR ® Real Estate Advisor

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What is an Orthodontist? DIYorthodontics.com Might Not be the Best Way to that Great Smile

The path to become an orthodontist: 1. College ˇ 2. Dental School ˇ 3. Accredited 2-3 Year Orthodontic Residency Program ˇ

HOW LONG DOES TREATMENT TAKE? As the saying “Rome wasn’t built in a day” goes, it is a reminder of the time needed to create something great. Treatment can be as simple as a few clear aligners over a few weeks; however, overall treatment time depends on the severity of both your tooth and jaw problems. Our team has the skills and tools to deliver a healthy, beautiful smile in the least amount of time. But it does take TIME. There are no “quick” fixes for some teeth and bite problems, but it is worth it at the end of treatment with our office to be able to show off that new and improved great smile!

WHAT TYPES OF TREATMENT DO YOU OFFER? Not only do we provide full orthodontic treatment with either traditional or ceramic tooth colored braces, but we also provide Invisalign for both Children and Adults of all ages.

SO WHY CHOOSE TURPIN ORTHODONTICS? Not only are both orthodontists members of the American Association of Orthodontists and graduates of LSU orthodontics 2 year orthodontic residency program, but they have also over 37 years of combined practice experience. Dr. Melannie Turpin is a 2nd generation Board Certified orthodontist by the American Board of Orthodontics and has been continuously carrying on the family business started by Dr. Hoye Grafton, since 1966. She is proud to be the first female to ever practice orthodontics in all of North Louisiana, since 2001. She has 4 children, all who attend Cedar Creek School, and treats all of her patients like they are her own family. Dr. Corbin Turpin is a 1st generation orthodontist and also Board Certified. He has been in practice since 2000 and loves his profession, patients and their families. We feel our Team at Turpin Orthodontics is truly the friendliest and best at what they do. Feel free to go check out our awesome online reviews! We offer the most advanced technology for treatment, including digital 3D x-rays if needed, digital “goo-free” 3D scanning of teeth for optimum patient comfort, and can utilize our in office 3D model printer and digital lab to fabricate any needed appliances or retainers directly from your digital scan. This eliminates the need for any old fashioned and sometimes uncomfortable impressions. Our team is efficient and on time, and if we have all of your correct insurance information, and you or your child are up to date with all dental work, then in some cases, we can start treatment the SAME DAY as your complimentary exam. Getting started with braces or clear aligners has never been easier! Come experience Turpin Orthodontics for all your orthodontic needs. Call for a complimentary consultation today! 318-699-9699.

RTHODONTISTS ARE SPECIALISTS IN MOVING teeth and aligning jaws. All orthodontists are dentists first. Out of 100 dental school graduates, only six go on to become orthodontists.

There are three steps in an orthodontist’s education: college, dental school and orthodontic residency program. It can take 10 or more years of education after high school to become an orthodontist. After completing college requirements, the prospective orthodontist attends dental school. Upon graduation, the future orthodontist must be accepted as a student in an accredited orthodontic residency program, then successfully complete a minimum of two academic years of study. The orthodontic student learns the skills required to manage tooth movement (orthodontics) and guide facial development (dentofacial orthopedics). Only those who have successfully completed this formal education may call themselves “orthodontists.” Orthodontists limit their scope of work to orthodontics only. Orthodontists are uniquely qualified in the diagnosis, prevention and treatment of orthodontic problems. They dedicate their professional lives to creating healthy, beautiful smiles in children, teens and adults. Well-aligned teeth are more than attractive: they make it possible to bite, chew and speak effectively. Orthodontic care is often part of a comprehensive oral health plan. Orthodontists use a variety of “appliances,” including braces, clear aligner trays and retainers, to move teeth or hold them in their new positions. Because of orthodontists’ advanced education and clinical experience, they have the knowledge and skills necessary to recommend the best kind of appliance to meet every individual patient’s treatment goals. Only orthodontists are eligible for membership in the American Association of Orthodontists.

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BayouTrends

Take a walk on the wild side and be adventurous with these jungle inspired items from our favorite local retailers. From furniture to accessories, these products are fierce.

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1. CA R A ’S BOU T IQU E 2 . H E RR IN GS T ON E’ S 3. MA TER IA L TH IN GS 4. W A SH IN GTON W IN E AND SPI RI TS 5 . F IE S T A N U T R IT ION C E NTER 6. A R ON ’ S PH A R MA C Y 7. PETA LS A N D PEA R LS 8 . H E RR IN GS T ON E ’ S 9 . SLEEPY H OLLOW 10. SIMMON S’ SPOR TIN G GOOD S

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JGS Catholic School Every Gift Matters Annual Fund Appeal

WHAT IS THE JGS SCHOOL ANNUAL FUND? The Jesus the Good Shepherd School Annual Fund is an organized effort on the part of the school to establish one major fundraising campaign that lasts throughout the year. An annual fund is meant to produce better results than many small fundraisers and streamline fundraising efforts for non-profit organizations like JGS School. Traditionally, most established non-profit institutions have strong annual funds to supplement their operating budget. WHAT IS OUR ANNUAL GOAL AND HOW WILL THE FUND BE DISTRIBUTED? Our annual fund appeal will remain at $80,000 for the 2019/20 school year. The goal of the JGS Annual Fund is to develop a loyal constituency of annual donors, in order to maintain and improve the overall operations of Jesus the Good Shepherd Catholic School. Revenue from the JGS Annual Fund helps support the operating budget of the school and helps to bridge an approximate $1,900 tuition gap. Collected funds are distributed between operating budget expenses such as, but not limited to, tuition assistance, teacher retention/benefits and capital improvements. Capital improvements during the 2018/19 school year included new bleachers, additional laptop carts, new smartboards and a new 32 camera indoor/outdoor security system. It is our hope that this year’s JGS School Annual Fund appeal will be equally successful. WHAT IS A TUITION GAP? A tuition gap is the difference between the actual cost of educating a child and the price a school charges for tuition. Our goal at JGS is to keep our Catholic school affordable and accessible for all families who chose to attend. For this reason, we work diligently through fundraising and careful budgeting to avoid large tuition hikes. The tuition gap currently at JGS School is approximately $1,900 per student. This is where you, our loyal supporters and alumni, are so important to the longevity and prosperity of our school. Thanks to each of you, who continue to annually support JGS School, we can continue to provide an enriched and academically challenging Catholic education to our students.

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HOW CAN I MAKE A DONATION? There are several options available to support the JGS School Annual Fund including cash, check, bank debit/draft, company matching and online donation through WeShare. The Weshare online donation site can be accessed at https://jesusgoodshepherd.weshareonline.org. Annual Fund donations can be made all at once through cash, check, bank debit or online giving or over the course of the school year. JGS Annual Fund donations are 100% tax deductible. For example, a donation of $30 per month over a 10-month period will add up to a total of $300. Donations may also be made through employee matching gifts. Therefore, if an employee donates a gift of $500, the employer/company will match $500 through a one-to-one matching fund program. Donors who are interested in this form of donation should contact their personnel offices for more information. Each donation makes a difference in our ability to reach our annual fund goal. WHY SUPPORT THE JGS SCHOOL ANNUAL FUND? By supporting the JGS School Annual Fund, you will be actively participating in the advancement of our school’s mission and vision for the future. All children deserve a safe and challenging environment to learn and grow and Jesus the Good Shepherd Catholic School has made this possible for over 50 years. On this month’s JGS ad you will find a detachable donation card that may be returned to the school office with your annual fund donation. We ask that you prayerfully consider contributing to the JGS School Annual Fund and to the betterment of our future. We recognize that a donation of any size is a personal decision, so please know that your generosity, in any form, is always meaningful and genuinely appreciated and we thank you in advance for your investment in the mission and future of Jesus the Good Shepherd Catholic School. Families interested in finding out more about Jesus the Good Shepherd Catholic School are encouraged to visit our website, www.jesusgoodshepherd. org, and Facebook page or contact the school office directly at 318-325-8569 to schedule a tour with our principal, Mrs. Lisa Patrick. Tours are given every Tuesday at 9:00 a.m. and by appointment. Follow us on Facebook, Instagram and Twitter.

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Introducing 18/Eleven Bldg. 1811 Auburn Avenue, Monroe, LA

HE BUILDING WAS ORIGINALLY BUILT IN 1959 FOR Tony and Joe David Cascio and named the Paragon Supper Club. The Club was a lounge and dining room and had a large ballroom for dances, weddings, banquets and parties. Along with musicians they had for the events they also hosted comedians and dinner theatre. There was even a health club with steam rooms. The building changed to just the Paragon Club and then to Embers during the 60s and 70s. The property was sold in 1973 and continued on as restaurant and event center. It was bought by Troy & Nichols in 1977 for their real estate mortgage loan office, along with other tenants, and maintained a restaurant on 19th Street, Monroe’s Restaurant. The property was then sold in 1985, to a construction and investment company. Through the years, the building has been renovated and kept as diverse tenant groups included: a technical college, banks, the school board, real estate companies, and various office businesses. In 2003, Perry Development bought the property and has continued to update the building inside and out. With the help of NAI Faulk & Foster Real Estate they have kept great tenants over the years. The building is 30,000 SF, and recently the entire outside of the building was updated including new entranceways, landscaping, paint, and parking lot overlaid and striped. The inside has also received a modern make over, with the most noticeable being in the 5,500 SF available office space and the large conference room. Tony Littleton and Tish Miller came up with the new showy exterior. Dustin Gibbs designed the new look of the interior spaces, he brought together a multitude of great styles, and was there to help along the way. Carey Anderson came up with the great landscape colors and layout. Robbie Smith oversaw the ideas and designs and brought everything together. He was always there to answer questions and easy to work with. Tish Miller brought suites to life with some awesome paintings from Robin Hamaker and Sallie Anzelmo, along with furniture & accessories from Walsworth & Company, Pallete House, Hidden Finds. Vintage furniture from the owners was used to complete the space. The furniture and artwork are available to be leased with the space or purchased from the artists and stores. The space is designed to be leased as a whole or broken down into various sized suites ranging from 2,200 SF to an executive office. The suites come furnished, partially-furnished, or unfurnished depending 38 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

on the needs of the tenant. The lease is full service including janitorial services and on site management. The suites have fob locks to be able to gain entry to your space with ease 24/7. The building also has an employee lounge and three different sized conference rooms available to tenants. The newly opened Char 19 Restaurant is located in the building, along with INFIT gym to burn off the great food. CONSTRUCTION DESIGN AND ARCHITECTURE: • Robbie Smith Resco Company • Tish Miller design • Dustin Gibbs - Architecture + • Tony Littleton – Taylor Wallace Designs • Carey Anderson at Green Horizon ART BY: • Robin Hamaker Art & Design • Sallie Bynum Anzelmo – Three Threads FURNITURE AND ACCESSORIES FROM: • Walsworth & Company • Palette House • Hidden Finds The furniture and artwork is either available to be leased with the space or purchased from the artist and store. Please contact NAI Faulk & Foster for more information. NAI Faulk & Foster has been a leading commercial and industrial real estate brokerage firm in Northeast Louisiana since 1945. As an NAI Global member, we give local-market leading insights combined with access to the single largest, most powerful network of owner-operated commercial real estate firms with 7,000 brokers in 400 local offices across 55 countries – all actively managed to perform for you.

Faulk & Foster 1811 Auburn Avenue Monroe LA 71201 Tel (318) 807-4666

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Pure Gold Contract for Change Anheuser-Busch Takes One Step Closer to Achieving 2025 U.S. Sustainability Goals

HIS MONTH, MICHELOB ULTRA PURE GOLD, THE FIRST national beer brand to be USDA-certified organic, launched a new initiative called ‘Contract for Change’ that supports American barley farmers who want to transition conventional fields to try organic production for the first time. The brand, alongside expert agronomists, will provide assistance to farmers as they navigate the costly and time-consuming steps required to grow certified organic crops. As the demand for organic barley increases, the ‘Contract for Change’ program aims to enable the entire organic industry. To make the switch to organic, farms must undergo a threeyear transition period with uncertain future markets, which can be expensive and therefore prohibits many farmers from making the switch. Michelob ULTRA will sign long-term, full-rotation contracts to purchase the barley grown from the beginning of the transition period through the first year of organic production. Pure Gold will purchase transitional barley at a premium price, supporting farmers during the transition window. In addition, farmers participating in ‘Contract for Change’ will benefit from the ability to sell organic crops other than barley that are grown in the rotation. “A quality beer starts with the farmers dedicated to producing the best ingredients,” said Azania Andrews, Vice President of Michelob ULTRA. “We are proud to support the expansion of the organic grains industry by enabling farmers who want to make the transition to produce organic.” Tied to Anheuser-Busch’s Better World efforts, the new initiative is another step toward the company achieving its ambitious 2025 U.S. Sustainability Goals, one of which focuses on Smart Agriculture and financial empowerment across the company’s 1,000 direct contract barley, rice, and hops farmers. With the success of Pure Gold, Michelob ULTRA recognizes the importance of making organic ingredients more accessible, and this starts with supporting farmers in local communities across the country. “I want to congratulate Anheuser-Busch for their innovative Michelob ULTRA ‘Contract for Change’. The contract is a welcomed opportunity for American barley farmers to diversify and capture extra value for their production,” said Buzz Mattelin, President of the National Barley Growers Association. “The purchase guarantees and transitional premiums will aid growers if they choose to transition toward organic production.”

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For more information on Michelob ULTRA’s commitment to farmers and ‘Contract for Change’, visit MichelobULTRA.com or follow the brand on Facebook, Twitter and Instagram @MichelobULTRA. ABOUT MICHELOB ULTRA Introduced in 2002, Michelob ULTRA is currently the fastest growing beer brand in the United States by share. With just 95 calories, 2.6 carbs and no artificial flavors or colors, it is a superior light beer that celebrates the active, balanced lifestyle of its drinkers that includes both fitness and fun. Michelob ULTRA’s choice of grains and extended mashing process leads to its refreshing taste and fewer carbohydrates. It is brewed with the finest barley malt, rice, all-imported hops and a pure-cultured yeast strain, all of which reflect Anheuser-Busch’s commitment to brewing quality. Introduced in 2018, Michelob ULTRA Pure Gold is an organic light lager with organic ingredients sourced from the finest farms. At just 85 calories, 2.6 carbs and a superior golden taste, Michelob ULTRA Pure Gold is the first organic beer from a national brewer. Best of all, the light and fruity taste is fairly guilt-free—Michelob Ultra Infusions Lime & Prickly Pear Cactus has just 95 calories. It feels fair to assume any forthcoming Infusions beers will also have similarly low caloric numbers. Michelob Ultra made the Infusions line as an answer to fans asking for “the taste of real exotic fruits in a light beer.” According to a statement from Michelob Ultra, “Now you can have a delicious flavored beer and eat your cake, too (after your spin class).” For more information, visit www.michelobultra.com Locally, Marsala Beverage employs about 100 full-time employees. Marsala Beverage, LP is the largest malt beverage, wine/spirits and non-alcoholic distributor in Northeast Louisiana. Their success is based on the fact that they never lose sight of delivering what is really important – quality products, timely service and a genuine concern for our customers’ needs. Annually, they deliver over 2.4 million cases of beverages to over 700 retail accounts. Please find us at www.marsalabeverage.com or follow us on social media: Facebook: Marsala Beverage Twitter: @marsalabeverage1 Instagram: @marsalabeverage

MATTHEW SCOTT WALL PARTAKES IN AN INTIMATE AND CARE-FILLED GROWING PROCESS, ONE WITH A PARTICULAR ATTENTION TO ENVIRONMENTAL RESPONSIBILITY AND CONSERVANCY.

Naturally Grown Article by VANELIS RIVERA

Photographs by PRAJAL PRASAI

“Grandpa said he bought it for five-thousand dollars,” states twenty-eight year old Matthew Scott Wall, owner and grower of Wall Greens Farm & Seed. He’s referring to ten acres of land in the middle of hilly Calhoun, Louisiana that his grandparents still own from buying in the seventies as a weekend get-away. The carved out patch of land is more of a hideaway, fenced by thick towering trees and accentuated by a still pond at the foot of the hill. At its prime, the Wall’s former camping ground was grazed by cows, horses, and featured a vegetable garden (a substantial piece of land that awaits re-tilling). Currently, it’s Matthew’s operation headquarters. Although Matthew’s grandparents haven’t touched the land in nearly three years, they’ve only recently relinquished some power to the place. He keeps getting more keys, he laughs. But it seems that his grandparents recognize the massive potential in Matthew’s microendeavor, and local food establishments are following suite. This small urban farm in Northeast Louisiana isn’t just specializing in microgreen production, it’s perfecting the art of doing small things in a great way. Even for someone who grew up farming, driving tractors to make rows, planting peas and butter beans, and learning woodworking from his grandfather, venturing into microgreen growing is still a stray from the usual. But all roots must grow somewhere, and Matthew’s began as a busboy at former sushi restaurant Samurai. He was just seventeen when he was moved up from “cleaning people’s throw-up out of urinals” to learning the more respectable and artistic skill of creating sushi. His life course quickly changed as a sushi chef. He worked daily with fresh vegetables and learning how to pick the freshest tuna for customers. “I never 44 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

even had sushi before I started there,” he says. He was hooked the moment he tried tuna that was less than twenty-four hours out of the water. “It just kind of melts in your mouth,” he recalls. Five years at the restaurant, his perks included free sushi and exposure to new ingredients, one of which was radish sprouts. It didn’t take long for him to grow microgreens himself, adding them to smoothies and salads; after all, he’s had his own garden since the age of eighteen. His first microgreens started out in his kitchen. He used small trays for each variety and would throw them into his smoothies (seeds and all). At the time, he wasn’t as informed on the full process of growing microgreens, and now, he makes it a point to shake the seeds off of the sprouts before cutting. Aquaponics was another early venture. His first goal was to have tilapia, but he needed to have a larger infrastructure than he was able to have at the time. The aquaponics still runs in the form of medium-sized fish tanks, but he just grows a little lettuce for personal use. By that time, Matthew had already sowed the seeds of possibility concerning

his business, and in 2014 he bought his LLC. His first business purchase was bees. He turned to these pollinators after hearing that local honey was “the way to go” to ease sinus issues. When he learned that his local bee seller had an apiary, he bought some bees from him and began the beekeeping production. But even with a growing hive, he knew it would take a while to commercialize his farm. “Bees aren’t really a way to make money at first,” he says. Even now, he only has eight hives, while it takes twenty-five for marketing. Between the beekeeping and microgreen growing, he learned from online seminars the commerciability of the miniature plants. Once you find your clients and get the investment of building, lights, and air conditioning, “not much else goes into them except seeds, soil, and water,” he says. He’s been growing greens for commercial use since March. The first client he reached out to was For His Temple Foods, restaurantgrocery store hybrid focused on preparing and serving healthy, nutrient-dense, greattasting food. When the owner agreed, he sold her all the greens he had. It was as easy as that. If you’ve never heard of microgreens, it may be hard to envision what they are exactly. “I kind of think of it as the veal of plants,” says Matthew humorously. “It’s the young tender version, before they can grow legs.” In other words, the small version of a regular plant. There are a few delineations for young vegetable greens. Sprouts are the youngest, having no leaves and with the shortest growing cycle. Microgreens are second, characterized by the first few leaves that emerge seven to twenty-one days after germination. Following are mini greens, baby greens, and finally the full-grown greens. You’ve probably seen them as a garnish for a variety of meals, and if you brush them to the side of your plate, you’re missing out on a punch of nutrients. Microgreens have about four times the nutritional value than their adult counterparts. Some may pack even more heat, like the red cabbage microgreen, which is forty times more nutritious than a grown radish. “It’s tender and it’s better for you,” informs Matthew. Since May of this year, Matthew has been growing tray-fulls of these powerful three to four inch stalks in a 20 ft. by 10 ft. shed out in his family’s land. The bare-bones set up is emphasized only by shelves, lights, fans, and air purifiers. He has yet to get organic certified through Certified Naturally Grown, but his methods are currently all organic. Though the growing process is just as lax as the set up, the attention to detail is optimal for guaranteeing a safe food product. His first step is to weigh the heirloom seeds he gets from True Leaf Market. (He’ll be switching

to all organic once he gets certified). By hand, he sprinkles them onto a 10 in. by 20 in. tray filled with coconut coir—a natural fibre extracted from coconut husks, also known as coconut fibre. This material is renewable and organic, a personal value he strives to incorporate wherever he can. Some seed holes can contain bacteria or fungi, so in order to sanitize the seeds, Matthew sprays them with diluted food-grade three percent hydrogen peroxide. Filtered water is then sprinkled over the seeds. Three trays are stacked: one underneath the seed tray for drainage and one over it to weigh the seeds and help them evenly form a connection with the soil. “It helps get them a good start,” Matthew says. In an almost poetic stride, the seedlings stay in the dark for three days (as part of the sprouting process). When it’s time, they begin reaching for the light in an almost desperate effort (the weighted tray their first obstacle coming into the world) until they burst open with incredulous fury for life, so much so that they end up raising the top tray. At that point, they are still yellow, but once they’re put under the shop lights, photosynthesis flushes them with green. They begin to shed their seed shell at around three to four inches, with Matthew sometimes expediting the process by brushing the leafy

tops of the sprouts. Ready for packaging at this point, they get cut close to the foot of their delicate stalk, placed in a drying station to remove any additional moisture from their last round of watering, and then packaged in a plant material container that looks and feels deceptively like plastic but is one hundred percent compostable. It’s such a thoughtful and unexpected effort that once the For His Temple Foods team got wind of it, they started buying the containers from Matthew as well as his microgreens. Matthew currently grows four varieties of microgreens—broccoli, radish, sunflower, and kale—that can come from a variety of seeds from different plants like arugula, celery, beets, and spinach. Matthew wants to try as many varieties as he can, currently setting his sights on basil and cilantro for the near future. While already expanding and gaining notable traction with local food vendors with only a handful of crops, his aspirations reach so much further than just grass roots. Just like his sprouts, he’s yearning for the highest light source. He plans to set up a road-side farm stand, purchase several plots of land for farming, and even have a microgreen food truck which will allow him to sell his microgreens right out of his trays, the freshest you can get them.

“Microgreens are a gateway crop,” he says, recognizing that thanks to them, he’s learned crucial facets of the germination process. This type of understanding is what allows him to partake in an intimate and carefilled growing process, one with a particular attention to environmental responsibility and conservancy. He strives to live in a symbiotic relationship with all the variables of nature from the biochemistry of the soil to the complex forms further up the list. “When people say pick yourself up by your boot straps they never mention that you have to get boots first, lace them up, then wear them in first,” he says. As a grower, he has encountered many obstacles and knows that more await in the distance, but like nature has taught him over and over again, all that is required for his success is his ability to keep growing. Wall Greens Farm & Seed microgreens can be purchased at For His Temple Foods and Fiesta Nutrition. Visit their website (http://www.wallgreens.farm/) or follow the company on Instagram (@wall.greens) and Facebook to learn about their custom woodworking, honey bee removal/relocation services, and beekeeping hardware products for sale.

“I kind of think of it as the veal of plants,” says Matthew humorously. “It’s the young tender version, before they can grow legs.”

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And the Beat Goes On… Totally Tumbling Celebrates 16 Years

OTALLY TUMBLING IN WEST MONROE IS ROLLING INTO year 16… and gearing up for their BIGGEST year yet. “It’s hard to believe we started in a 1,000 square foot space,” said Denaira Johnston, owner. “And now we are preparing to start construction on this area’s largest Allstar and Tumbling facility.” Denaira told her husband a few years ago that 119 Julia Street in West Monroe, right off Cypress Street, Totally Tumbling’s current location, would be their forever “gym home,” but they have outgrown the space and she couldn’t see themselves slowing down. “I want our classes and our AllStars to have their own space. After adding five teams to our program, I knew it was time to move to something bigger with more room so we can continue to grow.” The new expanded location will open in 2020 and will have plenty of room for all levels of tumbling and cheer so that Totally Tumbling can continue to train some of the best athletes around! Join Totally Tumbling this September at 119 Julia Street as they start up a new fall semester with classes, birthday parties and field trips. They are also preparing for their Allstars 2020 - 2021 season. Totally Tumbling offers tumbling classes for three year olds and up. They keep their classes over staffed and always moving. “I feel the constant hands on coaching and repetition is what keeps our kids progressing,” said Denaira. Their tumbling classes are geared towards kids wanting to prepare for school cheer, and for kids that know flipping is super cool. The crew at Totally Tumbling has three components to their core mission: • Coaching consistency and confidence • Promoting a positive atmosphere regardless of environment • Striving for skills through compassion and patience for every child. They hold true to these beliefs and practice them every day. They belief this is what makes them successful and see results. The fall session for Totally Tumbling begins September 3rd and goes through December 19th. These classes include Beginners Tumbling, Intermediate Tumbling, Advanced Tumbling I, Advanced Tumbling II, Advanced III and Intermediate and Advanced Cheer. Classes are for ages three and up and take place on Monday, Tuesday and Thursday each week. They cost $55 per month and there is a $50 registration fee per family. Now is the time to enroll! You can do so by calling 318-3298244 or stopping by the gym to sign up. 46 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

Totally Tumbling recently announced that they would host birthday parties and field trips and they have been quite the hit since! They offer four types of two hour parties: • Gym Time with Fun and Games • Nerf War • Indoor Dry Slide • Outdoor Water Slide. When you have a party at Totally Tumbling, they take all the hassle out of planning a party. You just bring the cake and goodies and they do all the work. You don’t even have to clean up! Field trips are another new hit. Local schools, day cares, home school associations, mothers groups and more can bring kids for a fun filled gym play time. This is a great way to socialize and get some energy out! Totally Tumbling is in their 10th year of All-Stars with five competitive teams with levels from 1 to 4 and ages 5 to 18. Try outs are held each April. They are currently preparing for the All-Star year, but always open for new students to practice with the teams to prepare for future completion. Totally Tumbling has even more planned in the fall. They are also planning on having fall Saturday and will have tumble clinics with dates released soon. These clinics will target back handsprings, tucks, layouts and fulls and every level is welcome. If you child is interested in private lessons, Totally Tumbling can help with that too. Both Denaira and Jay “Heavy” Willis” offer private tumbling lessons for all ages. And Heavy offers co-ed stunting lessons at any level, the perfect way to get your cheerleader some extra training to perfect those stunts. But the kids aren’t the only ones having fun. Totally Tumbling is excited to announce adult stretching and core classes beginning in September. This is a fun way to have fun while working out, so grab your girls and sign up. Be sure to follow Totally Tumbling on Facebook and Instagram to stay up to date on everything they do. You can find results of their competitions and see the hard work their athletes are doing. Plus, keep an eye on new construction on their “forever gym home” located at 1800 Cypress St. West Monroe. They can’t wait to grow the Totally Tumbling family in the new gym in 2020.

#totallytumblingiswhereitsat

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ar t i cle b y K en ny C o vin g to n

FISHING

With Kenny

Shallow Bass in Summer Heat

n fishing circles I am known as a mudder. Regardless of the time of year I try to find and fish for shallow water bass. My logic has always been no matter the lake or water clarity there is always fish to be caught in shallow water. Even in the dead August heat of the summer, in the shallowest of water, bass once they are located, can be caught. In our region it isn’t unusual for water temperatures to get into the high 90’s, but the thing to remember is that fish are products of their environment. Extreme water temperatures doesn’t bother the bass and other game fish because they are used to it. Another thing to point out is that in the hottest parts of summer the oxygen content is usually much better in extremely shallow water than it is out in the deeper depths. The three keys to fishing shallow bass in extremely warm water are: baitfish, available cover, and lure selection. All three play a major role and are equal in the total equation. Bass are opportunistic in their feeding habits and tend to feed when they can get full without exerting a lot of energy. They love shade, comfort and an easy meal. The first thing I will look for is an area that has signs of baitfish. Schools of shad that move along the surface are easily noticeable but also I try to find signs of small bream holding along any wood or grass cover. Both bream and shad as well as crawfish are easy prey and are usually in abundance in two foot of water or less. As we mentioned before the oxygen content is better in these shallower areas so the food chain follows suit. Now that I have identified our food sources, what types or areas and cover are available for the bass to use? If grass is the main cover source that can be your best area. Grass fish are usually easier to pattern and will be dependable throughout the rest of the year. You will have to pay attention to the subtle areas in the grass where you get your bites because in a big grass flat they will congregate in smaller

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areas. Also pay extra attention to the type of grass or combination of grass where a fish was caught. Wood cover is always good but I have found that logs are bass magnets, especially when fishing a river or bayou type of water system. Logs, even in extremely shallow water offer a bass everything he needs to survive. He can hide right beside the main truck, he can suspend underneath it if possible or they can relate to the ends of logs, especially if they lay in deeper water. To a bass that is used to living in and around a log in a foot of water, the end of a log that is found in two foot of water is considered a deep sanctuary and a bass will relate to it just as they would a drop off in a regular lake. One thing to always remember when fishing shallow in the heat of the summer is that you can never fish too shallow. If you have an abundance of baitfish and cover, don’t believe the water isn’t deep enough or is too shallow. I have caught fish so shallow when they struck my lure the water would muddy up from their movements. The more off color the water you are fishing the shallower the fish tend to be. Lure selection and presentation is the last part of the equation and can be the trickiest element. Hot water bass can be picky so the size, shape and color of your lures is important. One of the rules I have always followed is to use smaller spinnerbaits, crankbaits, soft plastics, and topwaters this time of year. The larger versions still catch fish but I have more luck by scaling down. The fish are finicky and don’t want to exert much energy so smaller lures and casting accuracy is critical to late summer success. For a spinnerbait, my first choice is a 1/8th ounce single willow leaf version. Usually the shad are small and I want to mimic what the bass are feeding on. My second choice would be a ¼ ounce double willow leaf version. Even in muddiest of water both lures will catch fish. I don’t get too picky on color as I usually stay with chartreuse/ white. My crankbait is almost always a smaller squarebill. The 1.0 or 1.5 versions tend to work better because I am trying to keep my bait as close to the size of the baitfish the bass are feeding on. I think color is really a matter of personal choice but chartreuse/black is probably the best all round color for our area fisheries. This time of year is an excellent time to use the crappie style of crankbait such as a Norman Tiny N. These small crankbaits are deadly! When choosing a soft plastic I have found, day in and day out, a Zoom Baby Brush Hog is hard to beat. A watermelon/red with the tails dyed in chartreuse is arguably the best choice when targeting hot water shallow bass. The brush hog is a perfect imitation of the bream that the bass feed on and may be the best choice for targeting bigger fish. Make sure when flipping/pitching to make sure you lure lands as close to the target as possible. The less effort it takes for a bass to strike the better your odds will be of getting a strike. No fishermen’s day would be complete without throwing a topwater and this time of year is no exception. A small ¼ ounce buzzbait would be my first choice. Color doesn’t matter as long as it is black or white. This lure will allow you to cover water and pin point the areas that hold concentrations of fish. Once these areas are found then you can slow down and work through them more thoroughly. Well, it looks like we have run out of space once again. I sure hope we have been able to give you some information that will put more bass in your boat and make your next fishing trip more enjoyable. Remember to use a lot of sunscreen and drink a lot of water every time you are on the water and don’t forget to catch one for me.

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THE BEST KITCHEN ORGANIZING IDEAS

by ERIN SHARPLIN LOVE | erinlove@panachebyerin.com

hen it comes to organizing a kitchen, I am all about creating a system that is easy, yet fun and inspiring. For me, there is nothing less inspiring than a cluttered pantry, disorganized drawers, an over-stuffed refrigerator, and/or a cabinet full of unused cookbooks. Getting organized isn’t just about stuffing items in a bin and sticking a label on the front. Instead, it is about styling your way through a kitchen that will work for you and your family. There is no reason you shouldn’t create beauty in every area of your home. Let me show you how: 1. Organize your fridge by placing items in clear bins. You can find these in all sizes and shapes, and some even stack so you can utilize all the vertical space efficiently. If possible, each bin should be exclusive to like items such as only condiments, only cheeses, only fresh veggies, and so on. I even take eggs out of their store containers and put them in clear egg bins. Trust me, your fridge will look like a work of art when you have made this change. 2. Purchase a rolling bin or two to place on the floor. As in a closet, I don’t like to put things on the floor unless they are in or on a storage piece. I use these bins to house bags of chips, canned vegetables that don’t need refrigeration, and anything else that is bulky and takes up a lot of room on a shelf. Tip – I find great rolling bins and carts on Zulily. 50 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

3. Put candy in an actual candy jar. I love to take candy out of its package (if it is individually wrapped) and put it in glass candy jars. It looks so good sitting on a shelf in your pantry or even on your kitchen counter. 4. Place your bread in a bread box. Bread boxes come in many different options and will add instant style to your pantry or countertop. If you want your bread to last longer, look for one that states it is for that purpose because a lot of the bread boxes on the market now are purely decorative. 5. Utilize ALL vertical space. Check your cabinets and pantry for useful space. There is usually plenty of hidden storage space that is simply going unused. For instance, use the inside of a door by hanging hooks or an over-the-door organizer. Hang hooks on the back wall of a cabinet, and hang measuring spoons and cups. Hang a hook on the inside of a cabinet door for your pot holder. Place a magnetic strip down the side of the wall in your pantry, purchase bag clips with a magnet, and hang bags of chips, spice packets, and anything else small. 6. Use a Lazy Susan in every area of your kitchen. Find a pretty decorative one to set on your table or countertop for storage. I love putting one next to a stove and placing a most-loved cookbook, utensils, or a candle on it. Place several in your pantry for jelly jars, extra condiments, spices, and so much more.

Place one under you kitchen sink to house the dishwashing liquid and sponges, for instance. 7. Use trays in lower cabinets. If you have cabinets that do not have pull-out drawers, I recommend simulating the effect by using trays. Now all of the items in the back of that cabinet can be easily retrieved just by pulling out the tray. 8. Clean out your fridge before you shop. This may be the best piece of advice in this whole article! I suggest clearing the fridge of any expired or spoiled items before you go to the grocery store. While you are at it, reorganize the space so it is super easy to put things away when you return. 9. Don’t forget to place some of your favorite items in the kitchen. When I organize for a client, I also do what I call “styling.” Styling means that I am simply adding decorative pieces that will bring beauty and whimsy to the space. A kitchen shouldn’t be just utilitarian. It should be inspiring and comfortable. Add plants, candles, pictures, books, and anything else that you love and want to have close to you. The most fun part about organizing is that as you try my ideas, you will be inspired and your own ideas will take shape. So… if you come up with a cool, new way to organize something, please share it with me.

THE SISTERHOOD CEILING

article by Morgan Patrick Morgan and Richard G. Shrubb, Ph.D.

he Glass Ceiling metaphor was coined by Marilyn Loden in 1978 to describe invisible barriers through which women can see advancement opportunities but cannot reach them. A parallel phenomenon called the Glass Escalator was coined by Christine Williams in 1992 to describe how men were selected or fast tracked for advancement, but by contrast, women who wanted to advance in leadership experienced barricades within four workforce fields that were otherwise dominated by women: nursing, education, social work, and librarianship. This is the part where women typically discuss the “good ole’ boy” network, double standards for women, and unfair genderbased challenges. While these observations are in many cases true, what about how women treat each other? Are women also contributing to glass ceilings and hard climbs? Are women selfexcluding from leadership opportunities? Are women contributing to the exclusion of other women, particularly when competition among women is present? The answer to these questions is yes. So much so that the phenomenon has a name. It’s called the Sisterhood Ceiling, coined by John Bingham in 2016. Through the results of research conducted by a woman named Dr. Sunny Lee, women were asked whether they perceived symptoms of women exhibiting behaviors that would impede another woman’s rise to leadership or would make her leadership experience difficult. The stories and experiences they shared are compelling: reprimands and exclusion for breaking ranks, jealousy, expectations of perfection, heightened competition, and overpersonalization in the form of feeling that every woman’s success is a sign that “I” am not as good. Furthermore, Dr. Lee’s research revealed that these particular symptoms were not present in male-to-male relational scenarios or male-to-female relational scenarios, just female-tofemale relational scenarios.

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Considering that one of us coauthoring this article is a woman and the other is a man, we cannot help but include our own anecdotal experiences. Our conversations lead us to speculate that women tend to offer support and protection to each other, but along the lines of “no such thing as a free lunch,” group membership always has a behavioral expectation. While not overly generalizable, our discussions speculate that women tend to help other women who are downand-out or who share a positional sameness. These are good things, but following the reasoning of Bingham’s Sisterhood Ceiling and Dr. Lee’s research, this may cause feelings of resentment toward group members who received assistance in the past but are now potentially rising above the group or exhibiting behavioral traits that create an unbalanced equilibrium within the group dynamic. Conversely, we speculate that men tend to perceive each other as being on their own no matter what the circumstance, good or bad, so there are few behavioral expectations placed upon the resulting success or failure of each individual man’s behavior. Because of the heightened attention gender equity is getting in media outlets these days, the speculation of the Sisterhood Ceiling deserves more study now more than ever. Morgan Patrick Morgan is pursuing her Doctor of Education at Louisiana Tech University, and Richard Shrubb is her dissertation committee chair. Stay tuned for their findings.

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Cathi French Roberts & Lori French

re there certain accessories or furniture items in your home or wardrobe that for some reason you just cannot part with? Maybe you have thought of gifting them (or even just tossing them), but something pulls at you to just keep for a little while longer. Even with all the Marie Kondo information that encourages all of us to scale and pare down, there are just certain things that we all continue to hold onto in our lives. Beyond the sentimental value, many times these material objects are so beautiful and skillfully made that we just want to enjoy them a bit longer.

DISMERO Made in Italy Founded in 1987, Dismero is an Italian brand that specializes in “chic casual” sportswear. In addition to women’s clothing, the brand has a line of accessories as well as a home collection.

BOOK SUGGESTION Venezia In Maschera Venezia in Maschera translates to “Venice in Masks.” Browse through this photographic book of masked Venetians.

W Saponifocio Artigianale Fiorentino Luxury Bar Soap Lusksus soap with aroma that arouses senses and is hand-made according to the tradition of Italian craftsmen. The highest quality, original stamping is made with attention to the smallest details, and the art of hand packaging act as a sophisticated gift.

hether it be home décor, food or fashion, the Made in Italy stamp of authenticity still offers substance. With certain guidelines on products claiming this status, it ultimately is specific values, customs and quality that we as consumers expect with a luxury product. Many smaller companies survive with this prestigious indicator as this is their niche in the global massive market of our consumer “throw away” mentality. For most items, Made in Italy indicates a product that offers a value and tradition that other products are unable to match. There are several notable influential designers that continue to insist that their products meet the prestigious Made in Italy label. It is becoming more and more expensive to operate within these guidelines. When quality over quantity is desired from a luxury product (be it hand soap or designer custom furniture), the consumer can expect a certain level of product integrity. We all have our opinions and requirements of what justifies substantial or important hand-crafted or quality-controlled products. There is so much competition with a wide array of amazing choices! However, with regards to the Made in Italy designation, it is still worthy of recognition in the luxury market. For all us who appreciate the extra steps in creating beautiful keepsakes, a label cannot ever indicate its value in our hearts and eyes. But if you want to know that something has met a certain standard of excellence, a vast array of products can be enjoyed and used – no matter how big or small!

FOR YOUR OWN FRENCH TWIST CONSULTATION, CALL CATHI AND LORI AT 318-355-3041 54 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

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Downtown Freezes Over This August at Chillfest

HIS YEAR, AUGUST FREEZES OVER IN DOWNTOWN Monroe, LA. We’re forecasting a cold snap on Saturday, August 24th. Welcome to ChillFest, the coolest event in Northeast Louisiana. ChillFest is your one-stop location for frozen drinks, snow flurries, and winter-themed sports. This event is something your whole family will enjoy. There are two sports we’ll be hosting at ChillFest this year. First Frost, a Freeze Tag tournament will take place from 10am-1pm at Palace Park. Get ready to relive your childhood recess dreams from winters past. The next event of the snow day is Human Curling-your typical bonspiel except featuring a waterslide, a target, and people as the rocks. What’s not to love? Register your team quickly, as we will only be accepting 8 teams for each tournament. Sign up for our Freeze Tag tournament, or join the cool running for our curling event. With snow flurries throughout, you’ll forget that it’s the dead of summer. The day finishes with a concert by The Cleverlys at Monroe’s newest addition, The Hub. The Cleverlys are a one-of-a-kind comedy/music blend coming from the remote part of the Ozark Mountains, near Cane Spur, Arkansas. Digger Cleverly, along with his nephews Ricky Lloyd, Sock, DVD and Cub, make up The Cleverlys. They have traveled the globe, if the globe only consisted of the United States, performing at music venues and some of the nation’s largest festivals like Stagecoach, Telluride, CMA Music Fest and even the Grand Ole Opry. The New York Times wrote, “If Earl Scruggs, Dolly Parton, and Spinal Tap spawned a litter of puppies, it would be the Cleverlys.” Don’t be fooled by this faux-family band – they are all accomplished musicians putting their unique bluegrass spin on cover songs from any genre. The Cleverlys’ set list includes genius arrangements of tunes like Psy’s “Gangnam Style,” a medley of Blackstreet’s “No Diggity,” and Flo Rida’s “Low” that recently went viral on Facebook, with over 11 million views from a local TV appearance. Think we can get them to cover Vanilla Ice? Be there to find out! Tickets go on sale June 10th! The Hub is a new 10,000 sq. ft entertainment and music hall and Monroe’s newest rave. They have completely transformed an

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old white warehouse on Washington Street by keeping the original industrial look but spicing it up by adding a little bit of glam to it. This new music hall will also be home to a coffee shop, outdoor amphitheater and rooftop patio. What is there not to love about this event? It is definitely an event won’t want to miss out on. CHILLFEST is from 10 a.m.-5 p.m. at the corner of Desiard Street and N. 3rd Street. The doors open at The Hub at 6 PM for the Cleverlys concert. Tickets for CHILLFEST became available on June 10th. A general event ticket will be $5. Admission to The Cleverlys will be $15, if purchased before August 24th, and admission includes CHILLFEST. This event is being coordinated by Discover Monroe-West Monroe. The frozen drink options will range from snow cones to daiquiris to ice cream. Snow flurries can be expected along with the ice and winter theme. A kids’ area will have inflatables, and a Makers’ Fair will feature local artisans. A Freeze Tag tournament will take place from 10 a.m. - 1 p.m., and a Curling Competition (or a bonspiel) sweeps through the rest of the event from 1 p.m. - 5 p.m. Sign ups for teams will be available on June 1st. For more information, visit monroe-westmonroe.org/chillfest or follow the MWMCVB on social media as Discover Monroe-West Monroe. For general questions, contact Jerrica Bennett at jbennett@ monroe-westmonroe.org. If interested in being a vendor at this event, contact Amy Keifenheim at akeifenheim@monroe-westmonroe.org or 318-387-5691.

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And The Winner Is...

Encouraging Academic Achievement and Exemplary Citizenship

EVILLE HIGH SCHOOL IS A WINNER! NHS SUCCEEDS for her students, faculty and alumni. NAFA (The Neville Alumni & Friends Association) was organized to enhance the success of NHS. We are focused on the continued optimum achievement of NHS. We promote academics principally, but do not overlook the importance of all related activities. We promote winners through our Excellence Banquet when we honor the Top Twenty Tigers of each graduating class and their teachers. The Top Twenty places are coveted honors for our graduating seniors. The banquet also honors our educators as each of the top students choose “the teacher” who has impacted their education the most. An award is presented each year to a nominated educator at Neville who gives the “extra” effort for his/her students. The Ouida McGee Educator Excellence Award is presented each year in the cash amount of $5,000 donated by our gracious benefactors and NAFA. This year’s winner, Mr. Karari Hanks, is pictured on the following page. The Top Twenty Tigers are also pictured on the following page. They are (in alphabetical order): Olivia Boardman, Isabella Bolayon, Ralph Brockman, Chapal Davis, Dustee Matthews, Emma Semmes, Laura Lynn Fincher, David Owen Gregg, Sara Katherine Gregory, Taylor Grace Harris, Andrew Judd, Oladapo Lapite, Maisy Liles, Olive Nolan, Reagan Read, Amanda Shelby, Terry Tugwell, Cameron Van, Gordon Willson and Sahar Yusuf. NAFA also continues to encourage academic achievement and exemplary citizenship through the presentation of 30 scholarships and awards each May. The “winners” of the 2019 scholarships are also pictured on the following page. They are: The Trey Altick Scholarship – Sally Grace Cagle, The Charlotte Bolton Scholarship – Taylor Grace Harris, The Ruple-Brown Scholarships – La’Kamion Franklin & Emma Semmes, The Jimmy “Chick” Childress Scholarship – Gordon Willson, The Courtney Kenney Award – Olivia Boardman, The Scotty Danile Scholarship – David Owen Gregg, The Davidson Family Award – Ashja Mitchell, The Jo Ann Davis Award – La’Kamion Franklin, The Fred Golson Scholarship – Gordon Willson, The Brian Gregory Award – Isabella Bolyaon, The James Machine Works Scholarship – Amanda Shelby, The Jane Whittington Memorial Scholarship Contest - #1 Isabella Bolayon & #2 Cameron Van, The Hershal McConathy Scholarship – Madison Hicks, The Andrea & Wally McMakin Scholarships – Dustee Matthews & Sara Kate Gregory, The Joyce Mehl Scholarship – De’Monie Terrell Nelson, The NAFA Scholarships – Elise Burch, Terry Tugwell, Maggie Sharp & Mary Madeline Sitton, The Roosevelt Rankins Scholarship – Jada Owens, The Scalia Family Award – Margaret Ellis Goff, The Scott Foundation 58 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

Scholarship – Amiya Dawson, The Thomas Stephens Scholarship – Mary Kathryn Breard, The Mark Lane Williams Memorial Scholarship – Destinee Modicue, The 1976 Memorial Scholarship – Kurt Olinde, Jr., The Mary Helen Cagle Scholarship – Laura Lynn Fincher, The McDade Tiger Award – Maise Liles. An off shoot of NAFA has been formed specifically to enhance the Arts at Neville. We have purchased new instruments for the band, supplies for the Art Dept., sent the choir to festival, bought four mics for the auditorium and established a fund to be used as needed in the arts. For information on becoming a NArts member, contact the NAFA office. The Tiger Scramble Golf Tournament has been held 24 years. This fabulous event supports the Ruple/Brown Scholarship Fund which proudly presented for the first time two four-year scholarships this May. The tournament is a wonderful occasion for alumni and friends of Neville to come together and have a great time while also supporting this awesome cause! Next years’ event will be a special celebration as the 25th and will honor the original founder and promoter of the scholarship fund, Mr. Pat Anderson and his committee. NAFA is also responsible for the landscaping and the sidewalks that have enhanced the traditional beauty of our school. (Neville was designated “the most beautiful public high school in Louisiana by Architectural Digest in 2017.) We are taking donations for stones to be placed in the newest sidewalk on the east side of the school. The stones are $50 each and can be engraved for $1/digit. Contact the NAFA office to get your stone and have your own “piece of the Rock of Neville.” NAFA also keeps the records of all the alumni of Neville High School and aids the classes in planning and having their reunions each year. Tigers love to come together and reminisce about their time as Neville Tigers while in school. This fall on the weekend of September 13 & 14, 2019, the Bengal Belles will celebrate 50 years of “high kicks!” Sign up today at www.nevillealumni.org (click on “events”). To join NAFA, go online at www.nevillealumni.org and click on membership or call the NAFA office at 318-387-5700. The WINNER is not only Neville High School, but the entire community it serves. The BIG WINNER is Monroe, LA! The 2019-2020 Officers are Dwayne Ludley, Class of 1991, President, Richard Paylor, Class of 1975, President Elect, Jay Traylor, Class of 1980, Past President, Caron McPherson, Friend, Recording Secretary, Jeff Laudenheimer, Class of 1998, Treasurer, Bill Willson, Class of 1981, Parliamentarian and Dana Tucker Jefferson, Class of 1966, Executive Director.

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BAYOU O U TDO O R S

A RIVER RUNS THROUGH IT BY DAN CHASON

hen I was younger, I never understood why older people were in bed by 8:30 and up at the crack of dawn. Now that I’m officially there, I fully understand it. I have tried many times to “sleep in” but I find that when the morning sunlight comes through my window, I need to get up. My back hurts. My hips hurt. My knees hurt and it just takes a minute to gather up and get going. This ritual is very noticeable at my deer camp. Everyone (younger folk) is up before the crack of dawn, shaking off hangovers or the fact they stayed up too late. My son-in-

watching as the artist with the rod paints his picture. In my mind, that preacher is my dad and that older brother is my older brother, Steve and the angler is me. My dad always had compliments for us. He was a giving and nurturing parent who always had time to shoot hoops and go fishing (and play paper ball). But the one thing that always made me smile was the look on his face when he went fishing with me. I always said, “The Lord blessed me with a few things. I am a good husband. I am a better Dad and a great grandfather. But I pride myself in knowing that I am a dang good fisherman.” My pop and my

and I miss them terribly. I can see them fishing today, sharing laughs and rejoicing in the glory that someday I will enjoy. But the thing I long for is to again join them and see that look in my pop’s eye the first time I landed a bass solo. Pop was a tenacious angler and was well known for his fishing prowess on Lake Seminole in southern Georgia. I remember the times I spent with him with great joy. But no joy can touch my memories that I see in the old man’s face at the end of the movie. The thoughts of my dad, my brother and me. Just us fishing. Fishing the Tombigbee River for catfish or Spring Bayou for anything that would bite. It was always

law is fired up and looks at me crazy when I tell him “I’m not hunting.” That is because the camp is more to me than just a place to sleep, it is a ritual. As I get older, I find that piddling around the camp gives me joy. I don’t need to walk into the darkness every morning in hopes of killing a trophy. I have killed many a critter and the fact is when I see a shooter buck, the first thing that goes through my mind is “I gotta drag this thing outta here and clean it.” Don’t get me wrong; I love venison, but a couple of does a year is all I need. Let the grandkids kill the big bucks as it gives me more joy to help them harvest one than if I were the shooter. I am not a big movie buff. I have a few favorites and one always makes me very nostalgic. It always has because of the dichotomy of the movie. That movie is called “A River Runs Through It.” You see, my dad was a preacher and I have an older brother. The scene in the movie that melts me is when the father (minister) and the oldest son are watching the younger (writer) son fly fish. It is a thing of beauty. They sit up on a ridge just

dad used to say, “That boy could catch a fish in a bathtub.” I just knew at an early age that there was something there that most people didn’t have and it was encouraged and cultivated by my pop and dad but most of it came from one thing..... tenacity. I would fish anytime, anywhere and in any conditions. I remember the days when i was pursuing ducks. Getting up at 2am, being in my duck hole by 4 and hunt ’til noon. Only to leave there, report for work at 4pm and work til midnight. I was mad at them. Fishing was the same. Jon Miller and I would work at the West Monroe A&P, get off at 7 or 8pm and be in Bayou DeSiard when the sun set and fish well into the night. It was a cycle. We loved it. But as I got older, the desire didn’t change. It just evolved. I still love to hunt and fish but I decided to do it smart instead of hard. Normally I scout 90% of the time and fish or hunt 10% of the time. Call it laziness or bad knees or a bad back but I don’t see the point. When I see this movie, my mind swirls. Mainly because dad and pop are gone to heaven

a competition but usually friendly. My dad’s favorite saying which usually followed him out fishing us was pretty clear. “Boys,” he would say, ”you gotta live right to catch fish,” while he laughed and laughed. Or the days we would start to leave the house to fish and our black lab, Smokey, would follow us and swim out to the boat to join us. Daddy never scolded him, he was part of our family. The same is true today, almost 50 years later as I write this piece with my old lab, Buddy at my feet. It has come full circle. And it has because my father and grandfather planted seeds. They took the time to take me hunting and fishing and for that I am forever grateful . One day I will sit on the banks in paradise to be with the ones I love. There will be no sorrow, no pain and no grief. And like my favorite movie at the end, I will again put on a casting demonstration for the two men who molded me. I will be completely happy and at peace, because ‘A River Runs Through It.’

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B A Y O U H E A LT H

article by SHANNON DAHLUM photos by JAMIE DAHLUM

HOW TO RAMP UP YOUR METABOLISM THIS SUMMER Part Three: Building More Mitochondria

e’re nearing the end of summer unfortunately, but that also means we’re two months into our metabolism boosting program. By working on the quality of your sleep and nutrition the past two months, you’ve been enhancing the health of your mitochondria, the powerhouses in your cells that convert nutrients into chemical energy. Healthy mitochondria means that nutrients (including stored body fat) are more efficiently turned into fuel for your body to burn. The rate at which your mitochondria can create fuel is exactly what metabolism is. More efficient mitochondria means a more efficient energy turn over and hence, a faster metabolism. There are two ways to increase your

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metabolism; optimizing the health of the mitochondria you already have, and building more mitochondria. You’ve already been enhancing the health of the mitochondria you have through sleep and nutrition, so now, you’re going to learn how to build more mitochondria through movement. More mitochondria means that more nutrients and body fat can be converted into fuel. When you think of exercise for fat loss, you probably think “cardio.” You know that to lose weight, you need to burn more calories than you consume, so your exercise consists of whatever burns the most calories, right? If you get on the elliptical machine for thirty minutes and it says you burned 200 calories, then you can assume you just burned off that 200 calorie cookie from last night. One

problem with this approach is that calorie counting is extremely inaccurate. A second problem is that the more frequently you do your steady state cardio (more than twenty minutes at a steady pace), the more efficient your body becomes at it and the less you actually burn over time. Your mitochondria reside inside most cells; some cells have several thousand mitochondria while others may not have any. The number of mitochondria present in a cell depends on how much energy that cell needs. For example, muscles expend a lot of energy, so they have a high concentration of mitochondria. On the other hand, neurons don’t require as much energy to function, so they have a much lower concentration of mitochondria. Since muscle cells have such a high concentration of mitochondria, the most

effective way to increase your metabolism and ability to lose excess fat is not to burn as many calories you can in a workout, but to work on building more muscle. Your body adapts to everything you do on a consistent basis. In terms of muscle tissue and mitochondria, you build what you need and lose what you don’t use. Your muscles can adapt to increasing demands not only by growing bigger (creating new muscle fibers), but also by creating more mitochondria within the muscle cells that are already there. Once your muscles have adapted to a training program (which takes around 6-12 weeks), no more progress will be made, so you need to change the program. The only way to continue growing and changing is to continue changing how you grow. This is called periodization and it’s a vital part of keeping your metabolism healthy and optimized. A well rounded workout program to optimize your metabolism will work not only all the muscles of your body (including your heart), but all the fibers within those muscles, too. There are two main fiber types; slow twitch, which are responsible for endurance work, and fast twitch, responsible for maximal strength. To increase the amount of muscle mass and mitochondria you have, you need to work both types of fibers. This means you need to spend some time lifting heavy weights for a low number of repetitions, moderate weights for a moderate number of reps, and light weights for a high number of reps. Keep in mind that if you’re new to training, your own bodyweight may be all the resistance you need. For your heart, be sure to get a variety of cardio that will get your heart rate up near your max for short bursts of time, and at other times raise it slightly for much longer periods of time. For the general population, the most effective resistance training programs include workouts that work the whole body three to five times per week. To be sure your entire body is being trained, simply include an upper body pulling movement (like pull-ups or bent over rows), an upper body pushing movement (pushups or military press), a squat variation (squats or lunges), and a hip hinging exercise (deadlifts or hip thrusts). For your heart, add in high intensity cardio intervals 1-2 times per week. These can be all-out bursts of running, biking, swimming, etc, from 20 seconds to 5 minutes, followed by a brief recovery, and repeated for several sets. In addition, get slow but regular movement in daily (like walking). If you’re new to resistance training, seek out a qualified personal trainer to help you set up a program that’s appropriate for you and teach you proper technique. In the mean time, here’s a basic program you can use to get you started. Be sure to change it up after 6-12 weeks. Resistance training, 3 times per week Perform 3-4 sets, 8-12 repetitions of each: Body rows Pushups Lunges (per leg) Kettlebell Swings Rest 1-2 minutes between sets High Intensity cardio, 2 times per week Perform 4-8 sets: 20 seconds of sprinting 10 seconds of walking recovery between sets Slow movement daily Walk as much as you can each day. A ten minute walk after

LUNGES

KETTLEBELL SWINGS

each meal has the added benefit of enhancing digestion and decreasing insulin. Adding a regular movement routine like this to the nutrition and sleep tips you learned in parts one and two of this series will keep your metabolism going strong! With plenty of healthy mitochondria converting your food and body fat into fuel, you’ll be able to maintain a healthy body weight without starving yourself and enduring hours of cardio. While learning to implement these new habits, it’s incredibly helpful to have a support system. Seek out like minded friends to train with and try new, healthy foods together. The health and fitness opportunities in Monroe continue growing and there are plenty of welcoming fitness communities you can get involved with. Ask around for recommendations and try a few places until you find one that’s a good fit for you. If you have questions related to this topic, or questions about another wellness topic that you’d like to see covered in a future article of Bayou Life Magazine, please email me at shannon.dahlum@gmail.com and put “Bayou Life” in the subject line. I’d love to help with your nutrition and fitness related challenges!

THE BASICS OF A METABOLISM BOOSTING TRAINING PROGRAM • Lift heavy things three to five times per week. Every 6-12 weeks, change the amount of weight you’re using and the number of reps and sets. • Do some sprint efforts one to three times per week. • Walk as much as possible every day.

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Football Injury Prevention Are You Ready For Some Football? BY VAL IRION

S THE DOG DAYS OF SUMMER COME TO A CLOSE, WE begin preparing for another school year. The hot, humid days at the pool will eventually give way to the falling leaves and crisp autumn evenings. While many may lament the fact that the summer is ending and school must begin again, one can also revel in the fact that another football season is nearing. Football has long been a popular pastime in America, especially here in the south. Generations upon generations have participated in the beloved game. Approximately 5.2 million children age 6-17 play organized youth tackle football, placing it among the most popular youth sports in the U.S. The sport has been played for many years by countless individuals; but recent studies, specifically on concussion, from the mainstream have called into question the safety of the game. This brings to light very important questions including: Is this game safe for our youth to participate; and if not, what can be done to make the game safer or prevent injuries? In order to understand how to prevent injuries, it is important to know what the most common injuries and complaints are among football players. By far, contusions, sprains of the knee, and sprains of the ankle are most common followed by general muscles strains and cramps. Overuse injuries such as low back pain and tendonitis are also common complaints. As football is in high impact sport at times, dislocations of the hip and shoulder can occur along with serious knee injuries such as an anterior cruciate ligament (ACL) tear. Heat injuries including heat exhaustion and even heat stroke are also of concern especially at the beginning of a season when the body may not be acclimated to the heat. Of growing concern are concussion injuries. While our understanding of these injuries is not complete at this time, countless hours of research are being done to recognize the immediate and long lasting effects of this type of injury. Obviously the best way to treat an injury is to never have one occur. It is imperative to appreciate steps that can be taken in all levels of football participation to prevent injury. All individuals participating in football should have a pre-season physical to determine readiness to play and also uncover any conditions that may limit participation. While getting started in participation it is important to maintain fitness over the summer prior to involvement, always maintain good warm up and stretching techniques, and stay hydrated especially in the beginning of practices. Properly fitting equipment and tackling techniques are also paramount in preventing injuries. USA football, the sport’s national governing body, has made a tremendous push in the past few years on 64 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

the injury prevention front. The website is loaded with information for parents, players, and coaches. Some of the information includes concussion awareness forums, safety and injury prevention tips, and information of safe and appropriate tackling in what is called the “Heads Up” campaign. You can visit their website at usafootball.com for information on all these topics and more. So with all this new information available regarding football injuries, the most basic question remains is this sport safe for our youth. Thankfully, it appears that the efforts of USA football in educating coaches and players have made a difference. Preliminary results of a study commissioned in 2012 following approximately 2,000 youth football participants on nearly 100 teams in 6 states show encouraging results. First year findings of nearly 60,000 individual athlete exposures revealed that greater than 90 percent of participants did not suffer an injury that restricted participation. Of the players that had an injury, contusion (bruising) and sprains were the most common with 64 percent of injured players able to return the same day. Fewer than 4 percent of athletes sustained a concussion and there were no catastrophic head or neck injuries. These studies demonstrate that the steps USA football is taking to educate players, parents, and coaches on safe practices is making a difference. As summer fades into fall, we know this signals the beginning of football season. Recent attention in the media to serious injuries that can occur during football have raised questions and concerns regarding the safety of our youth participating in this sport. While football is a contact sport and injuries can invariably occur, it is vital to recognize steps that can be taken to minimize and even prevent serious injury. Among these include proper warm ups, hydrating, proper equipment, and most importantly educating ourselves on proper techniques. As a former player and now father of three young children myself, I am encouraged by the efforts to make this great game as safe as possible for our youth. Here’s to a safe and healthy summer and happy feet! Also, if you want to look for more information about foot and ankle care and treatment, you may want to visit: http://myfootcaremd.com/ To schedule an appointment with Dr. Irion, call Orthopedic Specialists of Louisiana: 866.759.9679 or visit: orthopedicspecialistsla.com References: http://www.stopsportsinjuries.org/football-injury-prevention. aspx, http://orthoinfo.aaos.org/topic.cfm?topic=a00113, http://usafootball.com/ health-safety/injury-prevention

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What Makes #OCSStrong? Ouachita Christian School

HAT MAKES A SCHOOL strong? Beyond the brick and mortar of its buildings, what goes on within its walls provides both its foundation and growth. Ouachita Christian School provides Christian education to students in grades PreK-3 to grade 12. The strength of OCS lies in its philosophy, staff, students, and stakeholders. The mission of OCS, “Educating Youth for Time and Eternity,” is expressed in its commitment to providing instruction from a Christian worldview. Students encounter Christ not only in Bible classes provided for all grade levels but also in their academic and elective subjects. While the majority of faculty and students identify as members of the Church of Christ and Southern Baptists, we also count Presbyterians, Methodists, Pentecostals, non-denominational, Lutherans and Catholics among our community. A few important numbers also reveal this strength. For example: 100: Percentage of OCS students with access to computers. OCS is a one-to-one Chromebook school. Elementary teachers integrate the computer in their daily lessons with class sets of Chromebooks. Each student in middle and high school leases their Chromebook, used daily in virtually every class, and takes that device with them when they graduate. With most textbooks now online, installed on their Chromebooks, backpacks become lighter and learning occurs within a controlled and monitored online environment. 180: Children of alumni enrolled in 2017-2018. That’s a full 25% of our student body whose parents attended and eventually

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selected OCS to educate their own children. When 1999 alumni Mary Katherine Perry Edwards and her husband Eric chose OCS for their three children, she says, “Without hesitation, we knew Ouachita Christian would be the place where our children would obtain a solid educational foundation centered around Christ.” She identifies OCS as the place their family began, making it “only natural for our children to be part of the OCS family.” 18: Staff members who are also OCS alumni. Former physical therapist and current biology teacher and cheer coach Anissa Morris (’85) is among this 19% of staff returning to their alma mater as employees and parents. Vivid recollections of a school that served as her second home and second family drew Morris to enroll her three children. She says, “Having the privilege to teach and watch my children grow up at OCS is like coming home” and considers herself blessed to be together with her children at “this wonderful place.” 8: Former elementary or high school principals on staff. Fifth/sixth grade teacher and former principal Patty Ellerman teaches at OCS because she’s able to educate her students from a biblical worldview, instilling in them the belief that wisdom originates “in God, and with God, and from God.” She says, “This mission is what makes OCS intentionally different from other educational institutions and why it is such a vital, necessary, and integral part of our community.” 50: Percentage of teachers and staff engaged in professional development this summer. San Diego “Get Your Teach On” conference attendee and third-grade teacher Heather Hurley, mother of two OCS high schoolers, sacrifices a few days of her summer

vacation, though she doesn’t consider it as such. “We want to make sure we are doing all we can to engage students in learning, competing for their attention with so many distractions. We spent time in San Diego with some of the nation’s top educators reinforcing our idea that teacher-student relationships are the most important part of keeping students engaged.” She adds, “Of course, throwing out the worksheets and having exciting activities helps as well!” Of taking time from her summer vacation, she says, “Our staff really never takes a break; our work just changes over the summer. Our students always come first.” 97: Collective number of years our three administrators have served at OCS. This average of 32 years represents stability. When Jayme and Bobby Stokes arrived in Monroe in 1989 to begin their teaching ministry at OCS, they never dreamed they’d still be at OCS in 2018. “Raising our four children in those halls and now seeing our grandchildren filling the same desks fulfills our mission of educating for time and eternity. We have been here 29 years and see everywhere in our community OCS alumni and families are making a difference. It’s an amazing place to raise your children and know that they are reinforcing the values that you cherish. OCS has not ever been a job to me; it’s an extension of my life in serving Christ.” – Jayme Stokes, Principal If strength can be represented in numbers, these show it. Ouachita Christian School, for over 40 years is #OCSStrong.

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25% of 13- to 18-year-olds have an anxiety disorder, and just fewer than 6% have a severe anxiety disorder.

Teen Anxiety

BY THE CHILDREN’S COALITION FOR NORTHEAST LOUISIANA

nxiety is a natural human reaction that involves mind and body. It serves an important basic survival function: Anxiety is an alarm system that is activated whenever a person perceives danger or threat. When the body and mind react to danger or threat, a person feels physical sensations of anxiety — things like a faster heartbeat and breathing, tense muscles, sweaty palms, a queasy stomach, and trembling hands or legs. These sensations are part of the body’s fight-flight response. They are caused by a rush of adrenaline and other chemicals that prepare the body to make a quick getaway from danger. They can be mild or extreme. Because anxiety makes a person alert, focused, and ready to head off potential problems, a little anxiety can help us do our best in situations that involve performance. But anxiety that’s too strong can interfere with doing our best. Too much anxiety can cause people to feel overwhelmed, tongue-tied, or unable to do what they need to do. Katherine Morgan Wilson PhD, AAMFTAS, LMFT-S, LPC-S, RN has a private practice serving individuals, couples, and families at The Woman’s Clinic in Monroe, La for 17 years. In addition to her clinical practice, Katherine is

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an adjunct professor for The University of La at Monroe and LA Tech University teaching graduate and undergraduate courses in Counseling, Marriage and Family Therapy and Family and Child Studies. Katherine also provides clinical supervision to provisionally licensed counselors and therapists. Q: What are the most important thing parents and youth need to know about anxiety? A: Most teens experience some level of anxiety at times. Anxiety is a normal reaction to stress, and at times helps teens deal with tense or overwhelming situations such as public speaking, final exams, important athletic competitions, or even going out on a date can cause feelings of apprehension and uneasiness. One may experience physiological changes such as an increase in heartbeat or excessive sweating. For some teens, however, anxiety can go beyond these typical symptoms to negatively affect friendships and family relationships, participation in extracurricular activities, and even their schoolwork. When feelings of anxiety interfere with their daily life, the presence of an anxiety disorder should be considered. According to the National Institute of Mental Health, approximately

Q: Why is important for parents to talk to their children about anxiety? What is a good way to start the conversation? A: Talking and connecting with your teen promotes good mental, emotional and relational health. Promoting your teen’s mental health can promote security, selfconfidence and overall improved mood. Parents can begin the conversation by being genuinely curious and interested in what is happening in their life and creating oneon-one time together to do things they are interested in. This creates a space for your teen to talk about their feelings with you and address concerns when they arise, rather than allowing them to build up. You can also connect them to resources, family, friends, teachers, other parents, physician, therapist/ counselor that can also help. Share with your teen how being physically active with regular physical fitness and play can increase confidence, manage stress and promote good sleep. Creating and maintaining healthy eating habits and avoidance of drugs (abstaining from Substance use and abuse), alcohol, nicotine (dip, cigarettes, e-cigs, vape, juul), and caffeine also affects anxiety. Being a good role model by managing your own anxiety and stress in healthy ways says more than your words. Q: What are some of the short and long-term outcomes of not talking about anxiety? What is the worst thing that could happen? A: Short and long-term consequences of not talking about and address anxiety in teens may lead to worsening to an Anxiety Disorder, which may include: Generalized Anxiety Disorder (GAD); Obsessive Compulsive Disorder (OCD); Phobias; Social Phobia/Social Anxiety; Panic Attacks; and Posttraumatic Stress Disorder (PTSD). Persons experiencing anxiety disorder may avoid talking with others, blame themselves, fear being judged or perceived as weak, insecure or scared, and feel misunderstood or alone. These feelings and experiences of anxieties may also influence sadness and depression. Other outcomes may include failing grades, loss of friendships and change in nature of relationships with parents and family. Q: How do I know if my child has anxiety? A: Teens experience a wide variety of physical and emotional changes as they grow; an anxiety disorder can be difficult to spot. At times, signs and symptoms of anxiety may appear as usual teen’s struggles or blamed on hormones. Signs and symptoms may present as emotional changes, social changes, physical

changes, sleep disturbances, changes in school performances, and/or panic attacks. Emotional changes may be described or observed as being “wired” or “keyed up”, irritability, restless, extreme or irrational outbursts, sadness, difficulty focusing/concentrating, ongoing/ persistent worry/fear. Social changes include changes in social interaction (in person and via text/social media), isolation/withdrawing, seeking validation from inappropriate relationships, and change/decrease in extracurricular activities. Physical changes may include manifestations of anxiety appearing as headaches, gastrointestinal complaints, fatigue, and drastic changes in appetite/ eating habits, general malaise, aches and pains, sleep disturbances/ nightmares. School performances include changes in grades (typically decline), missed assignments, “and overwhelmed” with quantity or quality of schoolwork, procrastination, excuses/blame of others. Panic attack symptoms may range from mild to severe for some teens. Panic attack symptoms include elevated rapid heart rate, dizziness, shortness of breath, sweating, shaking/trembling, chest pain/tightness, feelings of impending doom/dying, feeling out of control/”going crazy”, numbness or tingling of hands/arms, derealization and/or GI disturbances.

25% of 13- to 18-yearolds have an anxiety disorder

Q: If my child has anxiety, what is the best way to get help? A: Acknowledge your teen’s fears and anxieties, let your teen know you are there for them and will support them. Avoid labels and blame. Use positive and encouraging language. As the parent, you play a significant role in helping/teaching/supporting your teen to develop the confidence to manage and overcome anxiety. If your teen appears to be struggling with anxiety that interferes with school, friendships, family relationships, or other areas of daily functioning, it’s important to get an evaluation from a physician and/or licensed mental health practitioner. Anxiety is treatable, and most teens can learn to cope with and manage their anxiety independently.

RESOURCES Anxiety Helper

Anxiety Helper is a free app that helps teens to manage their anxiety. Created by a 16-year-old software developer who wanted to create an all-in-one place to find information, resources and tools about anxiety. You can check out other mental health apps at Psyberguide, non-profit that rates the quality, credibility and privacy of apps https://psyberguide.org/apps/

Jan Daniels, Youth Development Director at the Children’s Coalition, works with middle schools in northeast Louisiana to provide the suicide prevention program Signs of Suicide (SOS) and the the program Rights, Respect and Responsibility which addresses dating violence and healthy relationships. The Coalition will be offering a series of classes this Spring for parents to learn more about the sexual health of their teens and how they can have healthy relationships. Call Jan at (318) 323-8775 or go to www. childrenscoalition.org to learn more about how you can get these programs at your child’s school. WWW.BAYOULIFEMAG.COM | AUGUST 2019 71

B AYOUKID Z

CELEBRATING SIMPLICITY You Must Do The Things You Think You Cannot Do article by Cindy G. Foust

y the time you get this month’s magazine, the summer will nearly be over and the Bayou Life community will be staring the start of school in the eyes. Gosh, that kind of sounds creepy. Let’s start over. By the time you get this month’s magazine, it will almost be time for our kids to start back to school. Better? I’m not sure if your children are excited, but my girl is. She loves to school supply shop more than anything, you know, so she can make sure her binders match her notebooks. Right? She’s totally my kid by the way. I am somewhat OCD and color code everything, especially my calendar. With different colored highlighters and different colored inks to differentiate areas of my life. SOS SOS SOS I need help, I know. And now my child is my color coding protégé…I think I owe her an apology. But here we are at the start of a new school year, a crisp, fresh new beginning. It’s a special time for my family, as my daughter is starting her last year of middle school and my son will be a junior in college. I’m trying to savor the moments, but who am I kidding? I get caught up in the hustle and bustle of life like everyone else. I try to take my own advice to “stop and smell the roses,” because I certainly suggest it enough in my columns.

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Here lately, I am making a more concerted effort, but the fact is, it’s just hard. And let me tell you what’s harder, parenting. I know, I know, I just made a huge jump from school starting to parenting, but if you read my columns often enough, you know that’s how

I roll. Or write. Or think. Gosh, this parenting thing is not for the faint of heart. It’s a roller coaster ride for sure, and you better have a good seat belt and crash helmet ready. But my parents didn’t give up and nor will we! We meaning me and my village, because that’s what it takes to raise our kids, right? And the village is widespread, not just parents, but grandparents, aunts, uncles, teachers, coaches, sponsors…it’s a circle of people who help pour into our children.

But we have to do our part at home, as well. I know for me and Scott, in the hustle and bustle I mentioned earlier, it’s easy to get so busy that we miss the forest for the trees. Meaning? Meaning that we get so caught up in work, and getting everyone shuffled from one activity to the next, working, homework, etc., are we forgetting to stop and REALLY POUR into them? At the risk of sounding like a parent who doesn’t invest in her kids lives, well, that couldn’t be further from the truth. If you ask one of them, I probably “pour” a little too much. But can you really? Is it really possible to encourage them too much? Pray for them too much? Engage with them too much? I think not. In preparing for this column, which could go a thousand different ways (and usually does), I thought a lot about the time I do, or don’t spend, encouraging my kids. How much of that did I do when they were small and more impressionable? Empower is a word that seems to have a lot of traction in society right now, so I’ll be careful not to use it too loosely, but how much time have I spent reinforcing to my kids that they can do anything they want, be anything they want? As they are college and middle school aged is it too late to start? The more reading I did, the more I realized

that it’s never too late to encourage someone to be the best they can be; to be the kindest person they can be; to be the most honest person they can be; the most compassionate, the friendliest. None of these attributes cost a penny. None of these attributes will let them down in any way…and the best part is there will always be someone watching them live out this type of character. In a world where we are consumed by social media and the fakebook way social media influencers spin their lives (there is no one that perfect without surgery at age 50, and you heard it here), I even find myself feeling self-conscious and unsure. Wait. I’m 52 years old…I know better than that. But do I? Someone is always taking a vacation I would like to take, working out more than I do, dressing better than me and my handpicked wardrobe, and I have to remind myself that my life is just as full as theirs. We just have different interests, hobbies, etc. But what about our kids? Are they being negatively influenced to think they are less than they are? That they have this point of reference, this standard that they have to live up to? And what can we do about it at home. At the risk of sounding hokey, I got to thinking about ways we could encourage

our kids that would be fun and perhaps engage the whole family. I was actually inspired last weekend when my friend Melanie helped me decorate for our friend’s birthday party and she put up these posters that said “50 things We Love About Paula” and it was really cool to take turns listing all the things we loved about her. Some funny…some serious, but it was neat to see her family and friends encourage her, love her and maybe even make a little fun of her. Best part? Super easy, all you need is a white poster board and a Sharpie. Next, do your kids take their lunch? Drive? Find you a sticky note pad and spend an hour writing inspiring quotes, scriptures, or just encouragement and putting them in places like their lunchboxes or their vehicles. Hokey? I bet you will find them hanging on their bulletin board or their bathroom mirrors. This would take just a little time and you could do them all at once. Done. And has anyone seen those cool felt boards with little white letters? Put one in a central family location and routinely change the quote. I love when Eleanor Roosevelt said “You must do the things you think you cannot do.” What a profound reminder that our kids can do anything they want, even if they think

they can’t. So, what do you think, readers? It doesn’t matter how old your children are for you to stay inserted in their lives. Are they already in college and live away from home? Send them random texts, and assure them you haven’t been drinking! Pour yourselves into your kids, and pour yourself into someone else’s. Encouragement will never fall on deaf ears, and the little time it takes to be that voice, that cheerleader will pay off in dividends in the lives of your loved ones. Cindy G. Foust is a wife, mom, author and blogger. You can find her blog at the alphabetmom.com for weekly columns about home life, parenting, small business stories and insight with a smidgen of literacy. Give her a like or follow on Facebook and Instagram.

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Beat the Heat at Spartan #FunLivesHere

ORTHEAST LOUISIANA’S NEWEST LOCATION FOR hosting birthday parties and corporate events is now open for business. Held in the newly renovated Twin City Shopping Center on Louisville, the Adventure Park boasts more than 25k sq ft and will have something for everyone and more than you could ever expect. Not just for children, this adventure park has everything from golf simulators to rock climbing walls to ziplines. So much to do and so many different attractions, you’ll have to come back another time to do it all. Looking to build some company morale? PGA endorsed golf simulators are perfect for some team building exercises. Located in a secluded section of the park are two giant aboutGOLF simulators and a conference room complete with flat screen T.V.s. The perfect way to host a fun, interactive business meeting or retreat. These simulators are fun and easy to use , they are great for team building and family entertainment. They have hundreds of top ranked courses, you have to got to believe. Spartan Adventure Park provides the very best of the best. They have two of the aboutGOLF Curved simulators, which is aboutGolf’s most versatile and dynamic simulator option. The aG Curve’s infinite possibilities in simulator width, arc length, curve depth, and peripheral view make it flexible enough to fit most spaces. aG Curve has the ultimate image size for playing golf and features Picture-In-Picture (PIP) for everyone to enjoy. 180 degrees of arch can be created in some rooms providing the industry’s most immersive simulator environment. Their AboutGolf Virtual Reality Simulators offer the best in class courses from around the world. The 3D objects which include terrain, trees and foliage will affect your gameplay just like you are on the course. With over 25 years in the golf simulation business, aboutGOLF is committed to providing an unparalleled experience. Making the best golf simulator in the world is only the beginning. AG’s team of highly skilled professionals with a wealth of industry experience support their customers from the design process through using your simulator on a daily basis. aG is passionate about golf, particularly indoor golf. It is their intention to continue to invest in that experience, making indoors

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rival the outdoor game in every way possible. With a strong commitment to research and development, they continue to invest in new technologies, add new games and courses, and develop our software. With Louisiana heat this option is an easy decision to make. Spartan Adventure Park is proud to be the first and original entertainment venue to offer the full PGA Pro Golf setup and experience to the Twin Cities. Call or go online now to book your reservation on the best Virtual Reality Golf Simulators in North Louisiana! A good indoor park is perfect for this crazy Louisiana weather and at Spartan Adventure Park there’s so much to explore, you’ll have a hard time deciding which attraction is your favorite. Here is a list of attractions they provide: • PGA endorsed golf simulators • Trampolines • Zipline • Ninja Courses • Virtual Reality Rides • Warped Walls • Rock Climbing • Dodgeball • Battle Beams • Foam Pit High Dive • 7 Party Rooms Spartan Adventure Park has something for everyone and more than you would ever expect! Make plans to come by one weekend or on your lunch break to see what all of the hype is about. Also be sure to follow Spartan Adventure Park on Facebook, Instagram and Twitter. Spartan Adventure Park 2257 Louisville Avenue Monroe, LA spartanadventurepark.com 318.460.8160 #funliveshere

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Echols for Representative

Local Businessman, Developer and Councilman Looks to Bring a Change to District 14

OREHOUSE PARISH MAY PROUDLY CLAIM MICHAEL Echols as a favorite son through birth, but Ouachita Parish has a right to claim him, too. Soon all of Louisiana may lay claim to him as he seeks to become the next State Representative from District 14. Echols has always been able to work with people from diverse backgrounds and experience, a trait he believes will serve him well in the Legislature. Echols wants to be a catalyst for change, using his long-term local and statewide relationships to leverage more success for Northeast Louisiana. Echols’ career began in banking and finance but later grew to include real estate – with a special emphasis on historic building restoration and renovation. Marrying Christie Jones was probably one of the luckiest events in Echols’ life. In Christie he found not only the love of his life, but also an amazing partner who is an ardent advocate for beautification and community revitalization. She is always willing to work by his side without hesitation, supporting his efforts. Many look to Echols’ decision to run for Monroe City Council representing District I as a real turning point. “By learning firsthand about flooding and basic services issues within our City, serving on the Council gave me the opportunity to learn more about the municipal needs of both our citizens and the business community,” Echols explains. “I also learned quickly that being responsive to my constituents was the most important part of my job. I may not have always had the answer folks wanted to hear, but I have always responded.” Echols made the decision to run for State Representative after carefully thinking through how he might serve District 14 effectively at that level. He decided that his unique set of experiences – professional and private -- would help him to make decisions in the best interest of his district. Michael has three top goals if elected. Infrastructure, economic development, and crime/security will be the hallmarks of his work in Baton Rouge. Major road issues in Morehouse Parish and massive issues surrounding flood control and mitigation are at the top of his infrastructure concerns. Helping develop State tax policies to create a business-friendly environment that will encourage economic development will go far in growing current businesses and attracting new ones to the region, Echols believes. Finally, Echols intends to give law enforcement personnel the tools that they need to address crime. 76 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

“Both lighting districts and security districts are important features that we need to work on regionally to improve our security and safety,” Echols explains. One thing that really bothers Echols is the status quo mentality that often results in Louisiana being placed at or near the top of the most undesirable lists. “If I’m honored to represent District 14 in Baton Rouge, I want to enlarge our vision as to what both District 14 and Louisiana can be. I’ll support a new constitutional convention that would bring positive tax change to our tax policies impacting both businesses and individual citizens,” Echols explains. A key part of Echols’ experience has been his work in healthcare and education, both essential to the region’s vitality. He has worked to increase the number of family practice doctors that are badly needed in our region as retirement looms for so many. These efforts, combined with helping to develop clinical research, have created new spin-off businesses that support both quality of life and economic development. As part of this effort, Echols has provided ongoing encouragement for the new Edward Via College of Osteopathic Medicine under construction now on the ULM campus. “Because of my work in healthcare and education, I have a unique perspective that will give me insight when working on policy issues in these areas,” Echols explains. “Developing sound policy is an often overlooked part of a legislator’s role. It will be a central focus of mine.” Bottom line: Why does a successful businessman with a vibrant career and a growing young family want to add public service to an already busy life? The answer is simple, really. Both Echols and Christie have two beautiful daughters who they hope will grow up in a community that will offer them excellent opportunities right here at home. They both know that too many citizens have watched their children move away in search of a better life – most never to return. Echols wants to play a major role in reversing that trend. Christie wholeheartedly supports her husband’s decision to run for the District 14 seat for the same reason. Neither of them is willing to accept the current status quo. Instead, they have a vested interest in bringing change for all of the residents in District 14. Together, they can make a real difference for District 14’s future.

Daily Press Offers Convenience and More! Locally Owned Cafe and Convenience Store Has Four Locations

AILY PRESS KNOWS THAT convenience is the key to your busy schedule, so they make it as easy as possible to grab a cup of joe or a meal on the go. Not only do they have healthy options, an expedited ordering process, and friendly service, they now have more locations to serve you! Monroe’s favorite sandwich and snack stop is now the Twin Cities’ favorite spot. With the addition of their newest location in West Monroe at the corner of 7th Street and Arkansas Road, Daily Press now has four locations of the locally owned cafe/convenience store combo concept throughout Monroe and West Monroe. Daily Press boasts a redesigned coffee shop atmosphere that’s perfect for studying, a casual catch-up with a friend, or a lunch break escape from the office. Even though you’ll want to stick around and relax, sometimes you only have a few minutes to grab a meal on the go. That’s why

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everything Daily Press makes comes out fast and fresh, and their multiple order kiosks mean you never have to wait in line. If you are in a real pinch, they offer even easier, quicker ways to order. Customers can place their order online or via their app, making getting your Daily Press fix super convenient. By texting PRESS to 33733, you can download the app, log in and order for yourself, a group of friends or co-workers. If you need that extra pick-me-up on the way to work in the morning, stop by for a cup of coffee that’s ground, pressed, and brewed to order. The touchscreen coffee bar makes ordering a snap. The fountain drinks, fresh brewed teas, and hand squeezed lemonades ensure everyone will leave happy! Caffeine not your craving? Bite into one of their hot pastries. They’re baked fresh every day and are the perfect way to start your morning off right. Favorites include muffin tops, kolaches and cinnamon rolls. You can

also custom build a breakfast burrito, bowl, sandwich, or platter with options like biscuits, English muffins, breakfast potatoes, sausage and bacon. The sandwiches from Daily Press have gained quite the following in the past few years. Their famous poboys and sandwiches include cajun turkey, smoked ham, Italian, pot roast, and sliced roast chicken, all served on your choice of delicious bread. In fact, Daily Press was recently named Best Breakfast and Best Sandwiches in the 2019 Bayou Buzz awards! You can also build a spud, soup, or salad exactly how you want from an ordering kiosk. Whether you just need to grab breakfast, lunch for the office or have a snack attack, stop by one of the four convenient locations of Daily Press.

Small Cells Big Results Nanofat

BY TIMOTHY J. MICKEL, MD, FACS - CERTIFIED, AMERICAN BOARD OF PLASTIC SURGERY

HEN I WAS IN MEDICAL school, I can remember looking at fat under the microscope and thinking that fatty tissue was pretty boring. Just a bunch of empty looking cells with thin connective tissue strands holding them together. They weren’t like brain cells, with tons of interconnections between them and interesting chemical processes going on within them, or heart muscle cells that seemed to have a life of their own, busily contracting, relaxing, contracting, in an endless cycle as long as we live. No, fat cells were lazy. Most of them parked on the front porch or the back porch of our bodies and just sat there doing nothing … or so I thought. We have learned a lot about fat in the decades since I graduated from medical school. It turns out that fat isn’t just a warehouse for excess calories, it has some important functions

– heat regulation, energy production, immune function and storage of fat-soluble vitamins to name just a few. But the really interesting thing about fatty tissue isn’t even in the fat cell itself. It’s in the thin connective tissue strands between the fat cells. This area is home to a bunch of different cell types – the most important of which are stem cells – which have a broad range of uses in regenerative medicine. Stem cells have been a hot research topic in recent years. They allegedly can do everything from regenerating organs to curing cancer to growing hair – most of which is hype. But while they may not represent a miraculous fountain of youth, stem cells definitely have regenerative properties that have piqued the interest of plastic surgeons and offer the potential for long term improvement in skin texture, skin quality and previously unsolved problems like dark circles beneath the eyes.

Stem cells are found in many parts of the body – most notably the bone marrow – but harvesting them from the bone marrow is difficult and painful. The stem cells present in fat can be easily harvested using liposuction. The fat is then carefully processed to destroy the fat cells but preserve the stem cells in a yellow emulsion called nanofat. Because they come from fatty tissue, these stem cells are called adipose derived stem cells (ADSC’s). Because the emulsion contains no fat cells, only stem cells, it can be injected into the dermis like a filler, to improve skin texture and quality, or just beneath the skin in the lower lid to improve dark circles beneath the eyes. Nanofat treatments, using injection techniques or microneedling, are just another example of the cutting-edge treatments that we have offered to this community for thirty years. I could give it a gimmicky name like “fountain of youth lift”, but frankly, I find that demeaning to my specialty and insulting to my patients. So, if you want a “liquid facelift,” a “lunchtime lift,” a “lifestyle lift” or a “vampire lift” whatever the heck these mean this week – you may need to look elsewhere. But if you want real treatments, with real results, backed by real science, call Mickel Plastic Surgery at 3882050 to set up a consultation. And follow us on Facebook and Instagram for more information on nanofat treatments at our office.

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If You Haven’t Seen the VUE You Haven’t Seen Natchez

ATCHEZ, MISSISSIPPI IS THE jewel of the Mississippi River. The oldest settlement on the Mississippi River is rich with history and full of character. With extravagant antebellum mansions, rich African-American heritage, Native American history, culinary deliciousness, and amazing sites, Natchez has something for everyone. For generations, the hotel upon the bluff has been the setting for Southern hospitality both big and small. In a community where legacy is valued, the places that provide the backdrop for great memories reign supreme. These are exciting times with ownership strongly tied into the community for generations. They remember their own traditions here and understands that a renewed sense of service, renovated accommodations, and fresh food and beverage offerings resonate with a large family of travelers and locals alike.

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Hotel Vue highlights its orientation to the mighty Mississippi and what this river has meant to this community. In the daylight, the endless flow of the river continues as far as the eye can see. A warm glowing sunset is witnessed at dusk from our balcony porches, river view rooms, and our newly constructed gazebo. Hotel Vue’s décor has been refreshed to intrigue all guests by looking back at Natchez’s history throughout its artwork and forward with the comfort and interest of modern accessories. Details strike a balance between the amenities of the Ascend Collection of Hotels and the uniqueness of a local bed and breakfast. Hotel Vue and the Pilot House are the perfect venue for all wedding activities: bridesmaids luncheons, rehearsal dinners, ceremonies, receptions, and wedding brunches. By offering a variety of venues

overlooking the Mississippi River to make your day not only exquisite, but picturesque. Our newly constructed outdoor gazebo on the Bluff is the perfect place to say, “I do.” After your ceremony, guests are invited to the Ballroom and The Pilot House to celebrate your vows and families uniting. Our variety of venues, hotel guest rooms, and catering options set our property apart from everywhere else in Natchez. With fresh menus, gorgeous views, comfortable rooms, your guests are sure to enjoy your special day. If you’re considering a weekend stay, meeting or convention, or celebrating your big day – consider Hotel Vue and the Pilot House, where we are able to make your dreams reality.

Material Things Celebrates Ten Years Local Shop Features Home Decor and More

AM EXCITED TO CONTINUE TO celebrate our ten year anniversary this year! We are currently offering 25% off all special ordered items. Here’s what you can expect: FABRIC, TRIM AND WALLPAPER: From Scalamandre to Fabricut and everything in between, I have access to anything you need for all of your home décor needs. In my work space/design area of the shop, I have numerous books and fabric swatches to fulfill all tastes and styles. I also offer modern, as well as the tried and true traditional wallpaper swatches and books. DRAPERY HARDWARE: Drapery hardware company selections include Antique Drapery Hardware, Paris Texas Hardware, The Finial Company, and Graber. These companies offer an endless array of styles, finishes, sizes and options that will compliment anyone’s personal décor. UPHOLSTERED FURNITURE: The

MT Company is my number one company that I order from for upholstery. They are made in High Point, NC and offer a full lineup of options and standards that you expect from American made furniture. Gabby is another upholstered line that I frequently use and they also have the same wonderful US standards. DRAPERY: Not everyone can use the standard length ready made drapery panels available online or off the shelf. This is where Material Things comes in and can measure your space, help pick your fabric and fabricate them. I also offer installation on any product that my workrooms make. RUGS: I have great options from Classic Home, Kaleen and Lili Alessandra. Classic Home and Kaleen offer several really nice basic rugs, from traditional to comtemporary. Lili Alessandra is launching a new line of rugs that are absolutely out of this world. They have a nice textured ground with a little metallic

running through to add that touch of glamour that this company is known for. BEDDING: Right now I offer Lili Alessandra as my ready made bedding line. This “touch of glamour yet practical” company has an extensive lineup of washer and dryer safe items. I am excited to acquire two new lines of bedding that are just as fantastic in style and practicality. There will be more info to come on this next month but I am excited that I will now have three totally different options to choose from. SHADES: Graber offers a shade line, Tradewinds Natural, and they are phenomenal. I have these in my home and love them. They can be unlined, privacy lined or blackout lined as well as have cord or no cord. We also offer installation on these. We are so excited to celebrate a decade of being a part of this community. Stop by and see everything we have to offer! - Joyce

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When Is It Time to See a Specialist? Positive Steps Fertility Offers Answers BY DR. J. PRESTON PARRY

T IS VERY HARD TO ADMIT YOU MAY need to switch doctors and see a specialist. In OB/GYN, you could be seeing someone who has cared for you effectively for years and possibly even delivered you. You don’t want to be insulting with so much history and proven capable care. Most physicians actually don’t take second opinions personally—sometimes people just need to hear things from someone else. There are several things to think about when balancing support from a generalist relative to a specialist: Is the condition rare? If what you have is uncommon, the specialist may know more effective approaches not typically used. For example, one manages women with irregular cycles from PCOS differently from women who have irregular cycles from stress, excessive exercise or ovarian failure. Is the condition serious? If you have a problem, where there is a limited window to get things right or the consequences of failure

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are severe (such as with a stroke or heart attack), it is more important to make sure that you are getting fast and effective care. Has previous treatment worked? So many do what they’ve always done and end up with what they’ve always gotten. It is important to know when to fold a losing hand and to be redealt a potentially better one. Are there cutting edge solutions a generalist may not have? As fertility experts, we are lucky to have technologies most don’t have access to. These include state of the art hysteroscopy equipment to understand the pelvis gently in the office and a successful lab for in vitro fertilization. Though advanced therapies aren’t the right fit for everyone, having someone who can personally offer a range of options gives flexibility and enhances counseling on why one option may be better than another. Are you getting good communication? Though some clinicians can make you feel they

have all the time in the world to talk about your health, cost pressures from insurance can result in less time with your doctor than you would like. Specialtists’ workflows are designed to better handle deep questions about their area of expertise. Talking about an issue daily makes for efficient communication in ways that are less probable if a doctor sees it only once a month. Is uncertainty causing stress? Though expert hands contribute to great outcomes, sometimes perspective is also critical. I sometimes give a talk called “Do You See What I See” where I show pictures of medical issues and ask physicians to identify pelvic disease, and they often don’t recognize what is right in front of them. Knowing that you’ve had the right evaluation and therapy can help with peace of mind. The reality is that there are many wonderful, highly effective general physicians practicing but sometimes people need an expert who does something everyday relative to once a week or month. If you experience stress through a complex or critical condition where treatment isn’t working, and you need better explanations and state of the art solutions, a specialist can be a reasonable next step. At Positive Steps Fertility, we routinely find factors others have missed and help couples that want to become parents finally have the child of their dreams.

Making the Use of Aromatherapy Simple

Fiesta Nutrition Center Announces the Addition of PRANAROM Essential Oils

IESTA NUTRITION CENTER IS proud to announce the addition of the exclusive line of PRANAROM ESSENTIAL OILS as its latest offering of premium natural products to this region. PRANAROM is a leader in providing 100% Ecocert and USDA Certified organic and pure authentic essential oils, carrier oils and hydrosols. These are valid certifications, not just marketing terms. Only a handful of companies can claim these credentials. Education about essential oils and aromatherapy is on the rise and we’re grateful for the enthusiasm of discerning customers seeking superior products. Interesting facts: • 2 000 pounds of lavender flowers = one gallon of lavender oil • 2 000 pounds of oranges = 10 gallons of orange oil

• 5.5 million roses = 1 liter of rose oil. (That’s 30 rosebuds in EACH DROP of rose oil.) The most popular wellness blends for topical application: DIGESTIVE MASSAGE TONIC Formulated to soothe abdominal tension, discomfort and occasional constipation. Noninvasive, great help for children’s tummy. SINUS FORMULA This formula can be applied to the bridge of the nose and chest to open the sinus cavity and support normal respiration. Use before bed to control snoring. Use a few drops in a netti pot. CELLULITE FORMULA Helps to support skin in need of improved circulation and lymphatic drainage when used in conjunction with a healthy diet and exercise program.

MENTAL CLARITY Use this to refresh, energize, soothe tense muscles, cool hot flashes, ease nausea or to open the lungs for deeper breathing before exercise. Also available is a selection of blends and single notes for use in a diffuser. Diffusing oils in the home, office, or car can bring benefits of calming, energizing, and defend against bacteria and germs. Fiesta invites you to come enjoy the scents and texture of the products at the display tester bar. Our staff can assist in making the use of aromatherapy very simple. Free literature and usage charts are available. “Allow things in your life which make your heart sing, feed your soul or nourish you on a daily basis.”

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Family Restaurant on the Bayou A Fresh Take On Southern Comfort Food

HE HEGWOOD FAMILY HAS their roots deep here in Monroe and are no strangers to hard work and good food. The most recent project they have embarked on, and the most exciting, is providing Monroe with a relaxing place for friends and family to visit and enjoy a meal together at Bayou Grill. Located on Bayou DeSiard, Bayou Grill is place for good food and a wonderful experience. A family business through and through, Bayou Grill has a hometown atmosphere that can’t be compared to. Jim and Renee Hegwood are the proud owners of the relatively new restaurant and have infused the business to involve the entire family. Their daughter, Courtney, has a background in the restaurant business and brought the opportunity to the family. Renee and Courtney run the day to day business but Jim, Jimbo and Charlie are the first they call when help is needed. They

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also have a great staff and even though they may not be related by blood, they are related by choice. Bayou Grill offers their patrons inhouse, made from scratch items, such as fresh cut battered fries. They cook their own roast to create delicious po-boys served with a homemade gravy that gives it that little something extra. This dish also comes with thick cut fries that are seasoned to perfection. Their seafood is battered fresh and dropped to order. The deep fried corn on the cob has a sweet and salty batter for a perfect combination of flavors and is a staple of the type of food you will find at Bayou Grill. The frog legs are a must! They also have wings and some of the best appetizers in town. It’s Louisiana cuisine at its finest. The egg rolls and the nachos are always a crowd pleaser and there is an amazing salad bar available.

Open for a little over two years, the food has kept customers coming back for more. Bayou Grill is located near ULM’s campus off DeSiard Street and has plenty of parking. Being located across the bayou from the ULM Football stadium makes this the perfect location for fall season. Catering is also available. Stop by and try something new at Bayou Grill. This is a casual, family restaurant with a spin on southern comfort food. Country, cajun and home-cooking. Bayou Grill 5120 Desiard St Monroe, Louisiana (318) 343-0055

Stepping into Wellness

Taking the Initiative Towards Your Wellness BY BEATRICE TATEM, PH.D., LPC-S, NCC, ACS

HEW! TRANSITION,TRANSITION

transition, transition, it has been several weeks since Wellness Initiatives made its initial steps towards relocating. On May 1st the doors to the new location officially opened. The results: enhanced confidentiality, an atmosphere of intimacy, an environment dedicated to mental health and outreach services and greater security. Relocating meant moving tangible items, furniture, plants, files, art, pillows along with our memories. It meant coming to grips with starting over and all the possibilities that come with moving. This move was greatly anticipated and part of a long range vision. It has meant the realization of a professional dream come true. It has been a dream of mine to provide a space where all people can feel free to enter to address their mental health concerns. Life happens and although, life may

look different for each of us and we may react differently everyoneâ&#x20AC;&#x2122;s mental health is affected by the occurrences and events life offers. I believe the clinical space is special and sacred, as it is the space where the clinical relationship is established, where people trust enough to share their stories and where emotional connections are created and/or reestablished. It is my goal to provide a space where everybody knows they have a voice and that I am here to listen, to support, to encourage and to empower; where the experience and interactions are meaningful. Deciding to work on yourself through counseling can be difficult. The therapeutic experience is emotional; a journey towards feeling free of the things that hold us back or keep us stuck. It is my hope when people enter the doors of Wellness Initiatives, they experience positive energy, comfort, optimism, respect and acceptance;

where they can find themselves. I want people old and young to feel they made the right decision to get counseling and they made the right choice to come to Wellness Initiatives. Our move to the new building is symbolic of all the promises that comes with starting over. It now houses the clinical space where our clients who are seeking change impart their feelings, thoughts, wishes, ideas and values. As we continue to settle in at 2485 Tower Drive, Suite 10 in Monroe, I encourage all to take the initiative towards mental and emotional wellness and to visit us. The door to Wellness Initiatives is always open. For more information about counseling services and outreach programming contact Dr. Beatrice Tatem at Wellness Initiatives, LLC 2485 Tower Drive, Monroe, La 71201, 318-410-1555 or at btatem.bt@gmail.com

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Unique Food Experiences Let Crumbs Cater Your Next Event

O CELEBRATE THE FOOD ISSUE, WE AT CRUMBS would like to show you what our combined time of 15 years experience in the food industry has culminated into. From our beginnings we have cultivated our knowledge of the culinary arts into a unique food experience. We strive to meet customer’s unique needs whether that it’s a simple one night dinner or a large event. Pictured are just a few of the many menu options that we personally select with each client to maximize their event experience. Shrimp and grits bites - fluffy grit cakes topped with gulf shrimp dusted with butter crumb topping finished with spicy remoulade sauce Chilled Crab Salad- jumbo lump crab, trinity, roasted red peppers served with fresh thin sliced cucumbers and garnished with dill Beef Medallions with Chimichurri - seared beef tenderloin with a 3 herb chimichurri sauce topping Berry Prosciutto Crostini - roasted blueberry, whipped ricotta shaved prosciutto, local honey, black pepper on a crusty bread. We like to make food that looks great & tastes even better. With events ranging from lunch for the office, intimate dinner parties for a small groups, or celebrating any milestone, we want to elevate your event experience with some of our favorites. Unlike other catering companies with fixed menus for events, Crumbs strives to customize by customer. The ladies encourage their customers to let them build a menu for their guests. Previous events personalized by Crumbs include: showers, weddings, birthday parties, corporate events, charity events, sorority and fraternity events, and political fundraisers. What sets Crumbs apart are the unique offerings and creations, not your typical wedding or party food. Panini bars, dessert bars, fajita bars and beignet bars are just a sample. Being on the cutting edge of trendy, the ladies have noticed a shift away from traditional buffet line receptions, with brides leaning more toward hors d’oeuvre stations and comfort foods. And while wedding cake requests may still look somewhat traditional, the crazy bursts of flavors and variety are hidden behind the icing. Grooms are also evolving, opting for pie bars in lieu of traditional groom cakes. While taste and quality ingredients are paramount in Crumbs’ success, personal service keeps customers coming back. Jodie claims everyone in Ruston has her cell number. The ladies are especially appreciative of the first customers who took a chance on them when no one knew who they were. And the ladies say it’s an honor to serve continuing customers who trust them with life’s events. Jodie and Olivia bring a fresh, new perspective on catering, consistently defining what’s trendy in North Louisiana. Never sacrificing elegance and bending to the modern trends of casual, Crumbs continues to excel in the art of culinary creation. We are currently booking weddings & events for the 2020 season. We can be found online at crumbscateringofruston.com.

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Franciscan Path of Peace Memorialize or Honor Your Loved Ones

VERYONE LOVES FLOWERS. THEY COME IN A WIDE variety of interesting shapes, vibrant colors and lilting fragrances. Perhaps that’s why we so often choose them to express our love, condolences, congratulations and a host of other emotions. If only they could last longer to help us illustrate those feelings for the ones we care about for years to come. Fortunately, there are ways we can honor our loved ones that are long-lasting. One such way is the Franciscan Path of Peace, a very special part of the St. Francis Community Health Center campus located at Tower Drive in Monroe. The Path of Peace is a tranquil, outdoor area with a meandering pathway that sits within a beautifully landscaped garden. This area is visited by more than 300 patients, family members and caregivers each day for walking, meditation, reading or prayer time. This is why we’ve chosen the Path of Peace to offer community partnership opportunities through the sponsorship of engraved bricks. What a perfect opportunity to memorialize or honor someone important in your life or to feature an engraving of a company or individual name. Proceeds support the St. Francis Medical Center Foundation, which allows St. Francis to continue caring for the most critically ill through northeast Louisiana’s only Level III NICU, Level III OB/Labor and Delivery, Level II Pediatric Intensive Care Unit (PICU) and a dedicated pediatric unit. There are two sizes of bricks available to fit your needs, an 8” x 4” for $75 (4 lines of text, 18 characters per line) or an 8” x 8” for $150 (7 lines of text, 18 characters per line). If you are interested, please call the St. Francis Foundation at (318) 966-7730 or contact Janie.Milby@fmolhs.org. OTHER WAYS TO GIVE: •G ifts: Annual and planned giving, securities, real estate and in-kind gifts •M emorials: Make a lasting tribute to remember a loved one •H onor Your Caregiver: Thank those physicians and staff who played a meaningful role in the healing of you or a loved one •E vent Sponsorships: Annual golf tournament and “2 Cars 2 Winners” raffle •T hird-Party Fundraisers: Host an event or program to benefit the Foundation • Volunteer: Assist with various events and fundraisers •D onated Items: Use your gifts and talents by making such things as baby blankets or goody baskets, donate toys for pediatric patients and the playroom or books for the NICU Library at St. Francis

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B AY O U E AT S

Labors of Love Saluting Home Cooks and Heirloom Recipes

The late Louisiana chef, Paul Prudhomme, once said, “You don’t need a silver fork to eat good food.” He was a spectacular chef and a very wise man. Fancy linens, sterling silver cutlery, fresh flowers, and candles do not make the meal – the food does. I agree with Prudhomme. Some of the finest meals I have ever enjoyed were in someone’s home, eating a home-cooked meal. Frankly, here in Louisiana it’s pretty difficult NOT to find great food being prepared in home kitchens. Food preparation is a way of life here – in the cities or along the bayous – and preparing it for those we love brings joy. a r tic le by G E O RG IAN N P OT T S h eir loom r ec i p e p h o t o g ra p hy by P R AJAL P R ASA I

Cookbooks: Blueprints of Love . . . In what I thought was a stroke of genius many years ago but later discovered was fairly commonplace, I created a cookbook of favorite family recipes for my stepson. JB was already curious about cooking and showed real promise. I bought a blank book and filled it with dishes I knew he loved. On the very first page was “Daddy Mooty’s Barbeque Sauce” – a family recipe 88 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

that originated with JB’s great grandfather when he ran a sandwich stand across from Legion Field in Alabama in the 1930’s. I was delighted not long ago to see JB refer to that recipe in a FaceBook post. He called it an “heirloom recipe” – exactly what it is! The occasion for which such cookbooks are made vary – weddings, going off to school, moving into a first apartment or home – but the sentiment is the same. Everyone needs comfort food. Niki Frank was the lucky recipient of such a cookbook from her aunt who created a binder of family recipes

from Niki’s grandmother, great aunt, and herself when Frank got married. Dannette Sager put together cookbooks for each of her daughters. They contained recipes from her, the girls’ grandmothers, aunts, and friends. Her daughters refer to them often. Sometimes that special family recipe originates from a long-lost cookbook. Loura Barr and her sister grew up loving a banana quick bread that their mother made from an old Creole New Orleans cookbook (A Book of Famous Old New Orleans Recipes Used in the South for More than 200 Years published in 1959) since the earliest days of her marriage. Barr’s sister had several of the pages from the original cookbook, but not all. In 1983, while on a trip to New Orleans, Barr found copies of the old treasure and bought one for her sister and one for herself. The late American cook Julia Child had it right: “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” Home cooked meals are often simple dishes that take little time to prepare. Our great-grandmothers invented “30 minute meals” long before these became part of our pop culture.

Iron Treasures . . . Many treasures are to be found in home kitchens, but none are as precious as iron cookware passed down through the generations. Most frequently mentioned are iron skillets, seasoned to perfection by loving cooks who appreciate their importance. Not surprisingly, fried chicken is the food most often associated with them – usually in the same sentence. Paula Walker loves the iron skillet that her grandmother handed down to her. Her fried chicken was the best Walker has ever eaten, and the recipe for it may have originated with her great-great grandmother. Becky Dance inherited the iron skillet that her mother taught her how to fry chicken in. “I was 12 at the time, and am now 62,” Dance explains. “Mama stood around the corner and told me how to cut up the chicken and fry it. She was expecting my baby sister and couldn’t stand the sight of uncooked food. You should have been a fly on the wall when she was teaching me how to cut up a chicken using words only from around that corner!” For Brittani Durand, nothing says “family”

I took a Home Economics class and would measure ingredients when I was cooking,” Sager remembers. “She loved watching me recreate what I had learned at school. She never owned measuring cups or spoons!”

Holiday Tables . . .

like her late grandmother’s Mexican cornbread baked in the cast iron skillet given to her by Grannie about five years ago. Durand is teaching her son, Tucker, to make his great-grandmother’s special dish thus continuing the tradition of “passing down.” John Jones and his siblings all agree that their mother’s pot roast is their favorite food memory. Betty Ann Jones was a bride in the 1940’s and learned to cook from relatives and out of necessity. Jones remembers that her menus were basic, but “rotated strategically” with enough leftovers to make sandwiches. Even with her recipe, the Jones children have never been able to duplicate the taste exactly. “One theory is that the magic came from her large cast iron Dutch oven with the heavy lid,” Jones says. “It looked like a skillet on steroids. When we saw it on the stovetop, we knew a fork-tender roast smothered in her awesome thick gravy was in our future!”

Cooking “By Ear” . . . Author Linda Henley understands cooking “by ear.” Henley explains it this way: “If God had intended us to follow recipes, He wouldn’t have given us grandmothers.” There likely isn’t a daughter alive who hasn’t struggled to cook a dish from random notes and comments left by great family cooks who didn’t use formal recipes. Diane Sapien loved her mother’s blackberry cobbler, but doesn’t have the exact recipe. Sheila Cannon had the same problem recreating her Grammie Evans’ banana pudding, but solved it by having her grandmother make the pudding for her. At each step, Cannon measured the amounts of each ingredient so that the family would have a written recipe. Dannette Sager laughingly remembers what happened when her grandmother saw her measuring ingredients for the first time. “My grandmother was amazed when

Traditional holidays call for traditional family dishes – and many believe that if even one anticipated dish is missing, the holiday just isn’t the same. These dishes can be main dishes or sides, but all are associated with years of memories surrounding those special times. Sally Hines still prepares a luscious multi-layered fresh coconut cake – a cake she remembers being on the table every Christmas when she was a little girl. Now in her 90’s, Hines makes the cake with the same love that her mother did before her. Carolyn Trawick shares Hines’ love for a holiday cake. Her favorite is a Lady Baltimore cake that always had a place of honor in her family’s Thanksgiving and Christmas celebrations. Served with a compote of Charlotte Rouge (a rich gelatinbased fruit mix), this dessert was a “must.” The only difference today is that her mother made the cake from scratch and today’s generation uses a white cake mix. Often favorite dishes are variations of an old staple. David Gilliland remembers his mother making a fruit, Jello, and Coca Cola dish the family called “Christmas Salad” every year. He wrote the recipe down as his mother made it so that it would be saved. Gilliland says it is always a hit, especially with those who have never tasted it before. Sweets, whether in dessert or salad form, have a prominent place during the holidays, but savory dishes – specifically fowl and cornbread dressing – reign supreme in Southern kitchens. Two cooks – one a Louisiana fellow now transplanted to the Pacific Northwest and the other, a lady who has remained right here at “home” – both sing the praises of home-cooked chicken or turkey with traditional cornbread dressing. Joe McLaughlin, now head of his own family far from his Southern roots, still maintains the food traditions that he grew up with here. “From my grandmother’s and mother’s kitchens in Louisiana to my own kitchen here in Bend, Oregon, the recipe that has survived the years (and the miles!) is Chicken and Cornbread Dressin’,” McLaughlin says. “We make lots of it every Thanksgiving and Christmas – enough to feed several families for several days. In our family, it’s not the holiday season until you can smell this dish cooking!” Alberta Green’s mother Alberta Brown (for whom Green was named) makes WWW.BAYOULIFEMAG.COM | AUGUST 2019 89

certain that everyone at her Thanksgiving table understands that her homemade Turkey and Cornbread Dressing is a gift handed down from generations of family cooks who have gone before. Brown’s mother has taught her daughter how to prepare it, just like her own mother taught her decades before. Today Alberta’s entire family cherishes not only the dish, but also the memories associated with it. These often come from the family’s annual tradition of everyone telling what they are thankful for while they eat. “It is a sight to see when we get together because of the size of our family. My parents have 9 children and 52 grandchildren, and there are even greatgrandchildren now!” Green says. “My mom learned early how to stretch meals so that everyone would have enough, and always cooked from scratch. Her secret ingredient? Love!”

Home Cooking Knows No Boundaries . . . Louisianans know that good homemade food recognizes no geographical boundaries. Instead it is truly a “gumbo” that reflects the various cultures that are found here. Mary Barrios grew up in a Latino home and learned early that Latino women love through their food. Sue Nawas learned the same thing from her grandmother in her Egyptian homeland. Uma Rangaraj also learned the universal language of “food love” within families the world over. All three ladies have learned to blend their own “favorite dishes” that were passed down to them from the older generation with new ones learned in Louisiana. Among the many delicious dishes that her mother made, Barrios’ favorite is her mom’s Mexican Hot Tamales. A time-consuming dish to make, the end result is more than worth the considerable effort. Her mother was Guatemalan but had moved to Texas so her tamales reflect that move. “My mom adapted to her environment, and her tamales adapted, too!” Barrios says. “Our food was truly multicultural.” For Nawas, thoughts of home invariably turn to a dish that could be made as a sweet (“Umm Ali”) or as a savory (“Roukak”). Both forms begin with a dough that was rolled out into very large but thin round sheets. These were cooked on mobile kerosene stoves until dry. Nawas’ grandmother would store these in large baskets, wrapping each in cheesecloth. Depending on the filling, they would become a 90 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

sweet dessert or savory dish. Nawas has the filling recipes, but sadly doesn’t know how to make the all-important dough. Rangaraj remembers that her mother’s kitchen in India was filled with cooking vessels and utensils – each designed to prepare a particular dish. Today these are only found in antique shops. Something also not found except in Tamil Brahmin kitchens any longer is “Vethakuzhambu”, a tamarind-based sauce that is a signature dish of this culture. It was originally made by her mother using berries from a common weed in South India. When the family moved to the north, the plant was not readily available so her mother substituted sweet green peas that had been introduced by the British. The dish tasted different, but was still delicious and a family favorite. “I prepare it often even though I don’t have Amma’s special stone pot,” Rangaraj says. “This sauce is not available commercially, or even in many Tamil Bramhan homes any longer. The spice mix that is the secret to the sauce is just that – a secret.”

The Future of Home Cooking . . . Anyone who has tasted a particular dish made at home and then compared it to one found in the commercial frozen food aisle knows the marked difference between the two. Those of us who belong to the generations that predated “fast food” understand the unique pleasure of sitting down to a favorite dish, lovingly prepared by a family member just for us. Even more fortunate are those among us who learned to cook from family members who took the time to teach us when we were growing up. Chef Giada De Laurentiis is an advocate of teaching children early on the joy of learning to cook for themselves and others. She believes that will lead to being comfortable in a kitchen and a lifelong love for the craft. Many professional chefs and cooks like De Laurentiis love creating new dishes through experimentation rather than following a recipe. As food show star Alton Brown famously said, “A home cook who relies too much on a recipe is sort of like a pilot who reads the plane’s instruction manual while flying.” No matter where you are, so long as there are the aromas and tastes of home cooking to be found at your table, you will always be “home”. Bon Appetit!

Mama’s Tamales

(this will make up to 100) Submitted by Mary Barrios WHAT YOU’LL NEED For Masa: 1 4.4 lb bag of Maseca: Instant corn flour mix (You can find on the Hispanic food aisle) 1 40 oz. bottle of corn oil 1 tablespoon and a half of baking powder 4 tablespoons of chicken bouillon powder 2 liters of warm water For Meat mixture: 1 lb of Guajillo Chile peppers

2 heads of garlic 1 small onion diced 1 teaspoon of oregano 5 lbs of meat of your choice (pork, beef or chicken) ¼ of a teaspoon of cumin Salt to taste 1 packet of corn husks (Soak them in hot water while you are mixing all of your ingredients to soften.) To create Masa, pour the entire bag of Maseca into a large bowl, add the baking powder, the chicken bouillion, and the oil. As you knead by hand, you will add the water

slowly (more water may be added if needed). Add the salt as you mix as you will. You will mix for about 15 minutes to create the right consistency, not too dry or too wet. The goal is to break up any clumps and for it not to be sticky. To make the meat mixture, boil the meat of your choice and chop into small pieces once it is cooked. While the meat is boiling, wash the chilies, remove the seeds and soak in hot water to tenderize them for five minutes. Put the soaked chilies, garlic, cumin, and oregano along with a cup and a half of cold water into your blender and blend. In a large pan, warm some oil and saute the meat along with finely chopped onion. After 5 minutes, you will WWW.BAYOULIFEMAG.COM | AUGUST 2019 91

Grannie’s Mexican Cornbread Submitted by Brittani Durand WHAT YOU’LL NEED 2 cups yellow cornmeal ¾ cup flour 3 eggs ¾ cup cooking oil 1 cup sour cream 1 cup cream style corn 3 teaspoons baking powder 1 teaspoon sugar 1 teaspoon salt 1 cup grated cheese 3 hot peppers Mix all ingredients together. Pour into heated iron skillet. Bake at 450 degrees until brown and cracked on top.

add the chili mixture to the meat and saute for another 5 minutes. Assemble the tamales. Remove the corn husks from the water. Spread a full tablespoon of masa onto an individual corn husk in the center (You can add more or less depending on how much masa you want) .Then add a spoonful of meat mixture to each in a line down the middle of the masa. Close the tamale by folding in the left side and then overlapping with the right side. Then fold the top end over. Tamales cook by steam so there are pots that are designed just for tamales with a steamer basket or a steamer in general. If you do not have a steamer, I was able to Google instructions on how to cook tamales that provided directions on how to steam without a basket. As you line up in the pot, put one tamale lying down in the middle and the rest line them standing up with the opening face up resting against the tamale in the center. You will work your way around until the pot is full. Cook for 1 hour 20 minutes over the stove on high. Carefully take 1 tamale out of the pot and let cool about 3 minutes. (Cover the pot and let the remaining tamales keep cooking while you taste.) Don’t try and pull the husk off before 3 minutes are up or it will stick. If the masa sticks after 3 minutes, then it’s not ready. Carefully fold and return to pot. Cook 5 minutes longer, then re-test.

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Alberta’s Homemade Turkey and Cornbread Dressing (This is a traditional Southern recipe that is made “by ear” – no serious measuring.) Submitted by Alberta Green WHAT YOU’LL NEED 5 turkey wings 2 turkey legs Seasoning to taste (salt, pepper, sage) 1 1/2 stalks celery, diced 1 whole onion, chopped 1 bell pepper, chopped Boil turkey wings and legs with seasoning – salt, pepper, sage, celery, onion, and a slice of bell pepper. When cooked, de-bone the wings and turkey legs and place meat to the side. Boil a 1/2 dozen eggs and place to the side to cool. Cook homemade cornbread and place to the side to cool. Combine meat, cornbread, diced onion, peppers, celery, the juice from the boiled turkey, and boiled eggs in a large pan. Mix thoroughly. Place in preheated oven for 45 minutes, until brown.

Brittani walks her son, Tucker, through the steps of making Grannie’s Mexican Cornbread. The original recipe was preserved and cooked in Brittani’s heirloom cast iron skillet and vintage Pyrex.

GRANNIEâ&#x20AC;&#x2122;S ME XICAN CORNBREAD

Lady Baltimore Cake with Charlotte Rouge Submitted by Carolyn Trawick WHAT YOU’LL NEED For Cake: 1 white cake made from boxed mix 1 cup raisons 1 cup chopped pecans 7-Minute Icing Pecan halves for decoration Bake a white cake following mix directions into 3 layers. Allow to cool. Mix raisons and chopped pecans into 7-Minute icing and then spread between each layer. Use remaining icing to cover the outside of the cake completely. Decorate with pecan halves. 94 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

WHAT YOU’LL NEED Charlotte Rouge: 2 boxes of red or green Jello 1 small carton whipping cream ½ cup sugar 1 teaspoon vanilla 1 small can crushed pineapple, drained 1 jar maraschino pitted cherries, drained Prepare the Jello according to box directions. Whip cream with sugar and vanilla until stiff peaks form. When Jello begins to set, stir in drained pineapple and cherries. Gently fold in the whipping cream. Let finish setting. Serve in compotes along with Lady Baltimore Cake.

Carolyn enjoys Lady Baltimore Cake and Charlotte Rouge with grandson, Carson and daughter, Ellen.

Uma’s Kerala Coconut Stew (This is a lovely soupy stew of vegetables which was a family favorite in the cold winters of Northern India, but of course is just as good at any other time of year and is very easy to prepare. The traditional pronunciation is “shtoo.“ Just say that one word and any Keralite would know it! Serves 6) Submitted by Uma Ran WHAT YOU’LL NEED Unsweetened coconut milk (1/2 can to start but save the other 1/2 can for use at end of cooking dish) Oil 2 tablespoons Spices: Cinnamon 1 inch Cloves 4 to 6 Whole black peppers 1/2 teaspoon 2 bay leaves Fennel or anise seeds, coarsely ground One large onion chopped coarsely Red chili powder 1/2 teaspoon Turmeric (a pinch) Salt 1 1/2 teaspoons -- add more to taste Garlic 4 cloves coarsely chopped Ginger root (thumb-sized) chopped (a paste of ginger and garlic would be best) Vegetables: 1 large red potato peeled and diced 6 -8 cauliflower florets 1 cup French cut beans Half a carrot sliced in thin fingers 1-2 cups green peas Vinegar 1 tablespoon Heat the oil in a deep pan and turn the flame down. Add the dry spices in the written order with fennel seeds being the last, in order to avoid burning the spices. Next add the sliced onions and stir till transparent. Next add the red chili powder stirring for a few minutes to cook out the burning smell of chili. Then add the turmeric followed by potatoes. Stir the coconut milk well and add half the can at this point with 1 cup of water. Gently turn up the heat to medium and allow the potatoes to half cook for 5 to 6 minutes. Add the carrots, green beans, and finally cauliflower and peas. There should be plenty of gravy so add more water if needed, along with a few more spoons of coconut milk. Simmer the stew for about 15 minutes with the pot lidded. Turn off the stove and add the vinegar, stir well, and put the lid back on. Serve with rice pilaf or thick wedges of buttered toast for a hearty winter meal. Boiled eggs make a good side with this. Enjoy! WWW.BAYOULIFEMAG.COM | AUGUST 2019 95

L A V E ND E R C O F F EE This coffee concoction combines our favorite CCâ&#x20AC;&#x2122;s Coffee House Espresso No. 22, lavender syrup and a dash of Baileys Irish Cream. To Make Lavender Syrup: 1/2 tsp. lavender buds 2 cups sugar 3/4 cups water Combine ingredients in a small pot on stove top. Simmer until sugar has completely dissolved. Strain buds from the syrup. P H OT O BY KEL LY M OORE C LARK

ULM Campus Clinic Kitty DeGree Speech and Hearing Center Offers Services For Adults and Children BY MARK HENDERSON

HE CLIENTS AT THE KITTY DEGREE SPEECH AND Hearing Center cover the age spectrum. Toddlers come because their speech skills are slow to develop. Seniors come to regain that which a stroke has robbed from them — their ability to speak coherently. They all come to the center at the University of Louisiana Monroe’s Sugar Hall in pursuit of a common goal – to improve communication skills. There they work with ULM Department of Speech-Language Pathology graduate students working to become speech-language pathologists. Benefits abound for students and clients alike at the Kitty DeGree Speech and Hearing Center — just one of several campus centers or clinics which are available to the community — that serve a dual purpose. Students, especially those in Health Sciences, need clinical hours before they can obtain their licenses or certifications. ULM clinics provide that opportunity for students under the tutelage of faculty members. For that to happen, however, the students need clients. Those come from the community. In many cases the clients would not be able to access help if it weren’t for ULM. Anne Marie Sisk, a speech-language pathology clinical assistant professor in the ULM College of Health Sciences who serves as director of the Kitty DeGree Center, says the most a client will pay at the center is $10 a visit. Funding for the Kitty DeGree Speech and Hearing Center, which opened in 2009, comes from the Kitty DeGree Foundation. DeGree, a philanthropist who was, during her lifetime, a major contributor to ULM and whose legacy lives on through the foundation, was diagnosed with a profound hearing loss as a young woman. She was taught to read lips by ULM speech-language pathologists. IMPROVING THE QUALITY OF LIFE At the center, much of the work involves efforts to improve speech patterns. Not all success is measured in words, though. Sisk likes to tell the story about a child with autism whose inability to communicate was frustrating a mother. The student clinician noticed something, however, that the mother was missing. “She saw that when the child saw her mother, she smiled and became more animated. You see, she was communicating with her mother, showing her how much she loved her, but it wasn’t in words. The mother had never noticed,” Sisk said. “My definition of success is when we see a systematic improvement in the quality of life. We succeed, for instance, when parents are happier,” she said. To learn more about the center or to inquire about becoming a client, call 318-342-1395 or email kdshc@ulm.edu.

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Get Smart. Eat Catfish.

Haring Celebrates National Catfish Month

OR THREE GENERATIONS, THE HARING FAMILY HAS been blessed to raise only the finest catfish. While their operation is based right here in North Louisiana in Wisner, they provide their farm raised and grain fed catfish all over the country. They are constantly working to bring the safest highest-quality catfish to plates across the United States. Each August since 1984, when President Ronald Reagan declared it as such, the nation celebrates National Catfish Month. The Catfish Institute (TCI), the marketing arm of the U.S. Farm-Raised Catfish industry, works throughout the year to promote the good work of the farmers it represents and the impact they have on local economy. “The catfish industry is fairly unique among agriculture industries with respect to its economic impact,” says Roger Barlow, TCI president and executive director of Catfish Farmers of America. “Every element of our industry has an economic return that benefits the areas where the fish are grown, as well as the entire region. The fingerlings are hatched locally; the feed is produced and fed locally; the fish are seined and hauled by rural small business owners; they are processed and packaged locally; and they are sold locally to family-owned restaurants and grocery stores, as well as shipped to larger markets across the country. This kind of economic multiplier is almost unprecedented.” Each year, the TCI names the industry’s “Catfish Farmers of the Year.” This distinction is given to a deserving producer, giving them national recognition for their contributions to the industry. Brandon Haring, of Haring Catfish was named the Catfish Farmer of the Year in 2009 and the company continues to excel and reach new heights each year. Celebrate National Catfish Month by cooking Catfish Napoleon with Fried Green Tomatoes or any of the recipes available on HaringCatfish.com. You can even order catfish to be shipped directly to your doorstep!

2 U.S Farm-Raised Catfish Fillets 1 egg ½ c. buttermilk ¾ c. cornmeal ½ c. all-purpose flour 6 slices of green tomatoes, 1/4” thick

1 tsp pepper ½ tsp dried basil ½ tsp garlic powder ½ tsp cayenne pepper 1 c. vegetable oil 2 tsp salt

1. Heat oil to 350°F in a large skillet. 2. Whisk egg and buttermilk in a small bowl. In another bowl, stir together cornmeal, flour and seasonings. Dip tomato slices in egg mixture, then dredge in cornmeal mixture, shaking off excess. 3. Fry tomato slices, in batches, in hot oil for 1 minute on each side; drain on paper towels. Remove any excess oil from the pan. 4. Season catfish fillets with salt and pepper and place in the skillet. Cook for 3 minutes, flip and cook an additional 3 minutes. Remove from pan. Cut fillets in half. Place a fried tomato on the plate and top with catfish. Repeat, ending with tomato on top. Serve with a side salad and your favorite dressing. 98 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

Thurman’s Food Factory Much More Than Dessert

OR OVER FOUR DECADES THURMAN DICKEY HAS created culinary dreams and delicious desserts and has become a staple on the catering scene in Northeast Louisiana. His shop on Stubbs Avenue in Monroe is known for the plate lunch specials Monday through Friday and for having casseroles and frozen dishes readily available to pick up for a sick friend, housewarming or just a Wednesday night supper. Thurman’s freezer is full of flavor with a variety of casseroles that include creole chicken, chicken cheese spaghetti, chicken enchiladas, king ranch chicken, chicken pot pie, lasagna, Mexican casserole, spaghetti and stuffed bell peppers. Some seafood favorites include Blend of the Bayou, Seafood Spectacular, shrimp and crawfish fettuccini, jambalaya and shrimp creole. For the vegetarian lovers, there is green bean, broccoli and rice, sweet potato, macaroni and cheese and hashbrown potato. And if that doesn’t cover it all, Thurman can make other casseroles on request. With their extensive catering menu, they can take care of your special event, from beginning to end. They offer some Louisiana staples like boudin balls, shrimp dip, meat pies, marinated crab claws, jambalaya, oysters and even a roasted pig for an added flair. It isn’t a party without a dip and there are plenty to choose from at Thurman’s – crab, spinach artichoke, cheese, grits and corn, B.L.T, blackeye pea, spinach, vidala onion and seven layered Mexican dip. For the main course, you can choose from ham, beef tenderloin, ribs, brisket, turkey, Swedish meatballs, ribs, catfish and more. They also have traditional party platters with vegetables, cheeses, fruit, meat and sandwiches. Thurman’s is not lacking the sweets department either. They offer classic cake favorite flavors like white, chocolate and yellow, as well as specialty flavors like Italian Crème, Red Velvet, German Chocolate and Lemon Torte. if you want to sample some of the delicious dessert but don’t have a party on the books, you can always swing by the shop and pick up a sheet cake off the table that Thurman’s has readily available. Often you can find sweet flavors like Neiman Marcus, Earthquake, Fudge Factory, Heavenly Hash and more. On a daily basis, there are fresh cookies, breads and pastries like cupcakes, pralines, petit fours to choose from. If you are looking for more of a savory treat, there are always those delicious cheese straws! When you think of food, Thurman’s Food Factory should be your first stop – whether you just want to pick up lunch, a casserole for dinner, plan a small get together or have an extravagant event. There is no party too large or too small that Thurman’s can’t handle! WWW.BAYOULIFEMAG.COM | AUGUST 2019 99

F. CARICA THE COMMON FIG

f you’re like me, you can stake a claim at a fig tree laden with ripe fruit and just eat yourself sick! Figs are a sweet treat, right in there with local peaches and watermelons, that make the summer heat and humidity worth it. Figs have been grown on homesteads throughout the south for generations and are perhaps the most reliable fruit in Louisiana home orchards. Along with pomegranates, olives, and grapes, figs are among the world’s first cultivated fruit and are mentioned numerous times in ancient scholarly texts and scriptures. They belong to a large genus of plants (Ficus sp.) in the mulberry family (Moraceae). The familiar ficus tree (Ficus benjamina) and rubber tree plant (F. elastica) found in offices all over the ArkLaMiss are tropical cousins of the common fig (F. carica) we’re familiar with, which is native to temperate regions of the Middle East and western Asia. Botanically, figs aren’t true fruit. That is, they’re not derived from the ovary of a flower. Rather, the structure we call a fig is a cluster of inverted flowers called a “syconium.” In its native range, a tiny wasp called a fig wasp (Blastophaga psenes) enters the syconium through a pore called the “ostiole” or eye and pollinates the unisexual flowers on the inside. After pollination, the syconium swells and matures into a ripened fig. Fig wasps don’t occur in our part of the world, so we grow “parthenocarpic” varieties. That is, our fig varieties form fruit without needing pollination. Also, most of our fig varieties are “closed-eye” varieties where the ostiole is never open to the outside world. In “openeye” varieties, the ostiole opens as the fig swells and ripen allowing various tiny insects to enter and potentially cause premature fruit spoilage. Depending on variety, figs may produce two crops of fruit. The early crop is referred to as the breba crop and is produced on last year’s wood. The main crop, which

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LSU AG CENTER

we typically harvest from July to August, is produced on current-year’s growth. Figs are easy to grow because they have a low-enough chill requirement for our region and are adapted to most Louisiana soils. The planting site requires 1) six to eight hours of sunlight per day, 2) somewhat fertile soil, and 3) good drainage. A soil test prior to planting will indicate whether pH needs to be adjusted (6.0 to 6.5) and what nutrients are lacking. A layer of mulch spread around the tree four to six inches thick will help with soil moisture retention and soil temperature regulation. Figs trees can be obtained as either bare root or potted plants. If selecting a potted fig tree from a nursery or garden center, avoid purchasing a tree that is rootbound and at planting, set the tree in the hole two to four inches deeper than the top of the pot then cut them back to encourage new lateral growth for a nice, shrubby appearance and for fruit production. The planting hole should be dug twice as wide the root ball. Do not apply fertilizer at time of planting; allow trees to adapt to native soil and apply fertilizer

only annually for long term performance. Backfill with soil and water thoroughly if rain is not expected for several days. Relatively shallow root systems make fig trees prone to drought stress, so consistent watering during dry periods is recommended. There are some large, magnificent old fig trees to be seen at older home sites in our area. Fig trees are easily propagated by cuttings but can also be propagated by grafting and air layering. If rooting your own fig cuttings, the LSU Ag Center recommends using pieces of dormant wood that are anywhere from six to twelve inches long, with two-year old wood at the base. Dip the cut bases into a powdered rooting hormone (IBA) which is available at local garden centers, and either allow the pieces to callus over for one week at 50 to 60 degrees or stick directly into

A FIG CUT IN HALF

“...don’t be surprised if you find yourself competing with wildlife for the sweet fruit, and vice versa. Deer, raccoons, and opossums can’t resist them.”

medium (generic potting medium, sand, peat, perlite, etc., or some mixture thereof) that allows excess water to drain and stays moist but not saturated. Make sure at least one leaf node stays above soil level. Some varieties may take longer to root than others. Cuttings stand a better chance of rooting if misted frequently, or if rooted in an enclosed, humid environment. Cuttings are ready to transplant when they’ve developed a strong, extensive root system, and this should be done gradually by moving transplants out to shaded, then semishaded, then finally full sun areas before permanently planting. When fruit production begins in earnest, figs should be left on the tree until fully ripened. But, don’t be surprised if you find yourself competing with wildlife for the sweet fruit, and vice versa. Deer, raccoons, and opossums can’t resist them. Typically, a fully ripened fig has turned either brown, reddish brown, translucent yellow, or even blackish purple depending on variety, and will be soft to the touch. The short stem should easily detach from the tree. Don’t be surprised if a small drop of white, milky latex exudes from the tip of the fruit. It’s usually harmless but avoid contact with your eyes at all cost. The common variety in our area has several names: ‘Brown Turkey,’ ‘Eastern Brown Turkey,’ ‘Texas Everbearing,’ ‘Lee’s Perpetual,’ ‘Ramsey,’ or ‘Harrison.’ Take your pick; it’s all the same beast. Other fig varieties the LSU AgCenter suggests trying are: • ‘Alma’ is a variety developed by Texas A&M and released in 1974. Alma is a late-season variety that does not produce a breba crop. When ripe, Alma figs have a yellow or tan skin and a light tan pulp with pink undertones. Cold resistance is poor so freeze damage may be sustained during a harsh winter. • ‘Celeste’ is a popular fig in all areas of Louisiana. Celeste figs are small and, when ripe, range in color from brown to violet. Ripeness is indicated by drooping fruit. Celeste is known by other names such as ‘Celestial,’ ‘Sugar,’ ‘Small Brown,’ and ‘Blue Celeste.’ Next to ‘Brown Turkey,’ ‘Celeste’ is the most popular fig variety grown in Louisiana. • ‘Kadota’ is an Italian fig that is grown in California but makes a

good fig in Louisiana. Typically a large, yellow fig, Louisiana ‘Kadota’ specimens often have a magenta flush at the pore end. ‘Kadota’ may be recognizable by its mostly non-lobed leaves. If summers are exceptionally rainy, fruit split open and may sour. ‘Kadota’ is reported to have poor cold tolerance, but the specimen identified as ‘Kadota’ at Louisiana Purchase Gardens and Zoo has survived for many years through several very cold winters. • ‘LSU Gold’ was released in 2001and is a reliable performer in all areas of Louisiana. Fruit are similar to ‘Kadota’ in many ways. ‘LSU Gold’ is reliably cold tolerant. • ‘LSU Purple’ is a 1991 release by the LSU AgCenter. The stalk on ‘LSU Purple’ figs is about ½ inch long and skin is reddish to dark purple. Trees are vigorous growers and fruit may be produced on even juvenile specimens. ‘LSU Purple’ may produce three distinct crops in one season if conditions are right, with figs hanging on the tree until November or December. Cold winters may kill fairly young specimens back to the ground, but they rebound well enough during the season to produce a crop. I was gifted a specimen a couple years ago that I strongly suspect is ‘LSU Purple.’

For advice on how to make your garden thrive, go to the Ag Journal page at www.myarklamiss. com and submit your questions.I’ll answer them every Tuesday on Louisiana Living!

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Javi P’s Fresh Mex

Offering Fresh Flavors in the Heart of Monroe

AVI P’S OPENED IN 2018 AND CUSTOMERS throughout Northeast Louisiana have been raving about it ever since. Located at the corner of Tower Drive and Oliver Road in Monroe, Javi P’s is the brainchild of Francisco Javier Aviles and his uncle. The two have years of experience in the restaurant industry and own several El Jarrito locations in West Monroe, Farmerville and Ruston. Instead of being seated at a table and ordering food from a waiter, patrons step up to the counter and have their food made right in front of them. When customers first step in, they are greeted and can check out the different options on the menu board. First you pick whether you want a burrito, bowl, nachos, salad, quesadilla or tacos. They even have a variety of tortillas for the burritos including flour, wheat, cheddar jalapeno and spinach. Then you decide what you want to fill it with. Options include steak, chicken, carnitas, barbacoa, ground beef, chorizo, shrimp and veggies. In the coming months, Javi has plans on adding fish and tofu to that list of options. That can all be topped off with Spanish and cilantro rice, pinto, black and refried beans, lettuce, sautéed onions and peppers, cheese, fresh roasted corn and more. You can add guacamole, cheese dip or salsa to go along with your meal and top it all of with a soda, margarita or one of the 15 beers on draft. There is even an extensive salsa bar with a variety of options including homemade salsa, verde sauce, house dressing and more. And the little niños aren’t forgotten about either. There is a kids menu with options for tacos, nachos or build your own bowl, all with a drink included. And everyone enjoys complimentary chips! If you have room, you can even grab an authentic Mexican dessert – flan, arroz con leche or cinnamon rice. You can even have Javi P’s come to you with their catering option. They can set up a taco bar for your office, party or get together. You can also order Javi P’s through Waitr and have it delivered directly to your front door. Javi P’s has tables, booths and bar seating, as as additional seats outside on the front patio. With a capacity to seat around 80 people, TV’s to watch sports, a full bar and their delicious food, Javi P’s is definitely the place to go for fresh food with Mexican flair!

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Bayou Dental Group

Improve Your Appearance, Improve Your Life BY DAVID D. FINLEY, DDS, FAACD, FAGD

NY GOOD DENTIST IS INTERESTED IN SAVING ALL of your natural teeth. But natural teeth aren’t always attractive teeth. They can be crooked individually, out of alignment with each other, and discolored. That’s where I, as a cosmetic dentist, can help you get the smile of your dreams. The latest technologies in cosmetic dentistry mean that you really can enjoy your life more fully and have the smile of your dreams. If your teeth are less-than-ideal and causing you pain, discomfort, or embarrassment, then now is the time to find a cosmetic dentist to help you solve your problems. We have seen patient after patient returned to a full and happy life no longer selfconscious about their smile, no longer hiding their mouth at any opportunity, no longer letting their teeth hold them back from the life they want to lead! And now, you can join them! WHAT WE CAN DO FOR YOU Here is what you will receive when you see a cosmetic dentist: ● Y our Dream Smile – Imagine waking up in the morning, looking in the mirror, and seeing the most beautiful smile looking right back at you! ● I mproved Self-Confidence – Flashing your gorgeous smile will make you feel incredible and more confident. ● R educed Risk of Future Problems – With a small correction to your teeth now, you could save having to deal with far more serious problems in the future. This is the time to sort out any issues that you might have, no matter how small and seemingly insignificant they may be. I take a patient’s smile very seriously and consider myself an intricate planner. I also involve the patient in the process every step of the way. On any given smile creation case, we’ll take photographs and then create a wax model to show exactly what your smile will look like after treatment. As an added bonus, you should know that I’ve been creating smiles for more than 30 years and have taken hundreds of hours in continuing education. I take pride in my work in the office and with the American Academy of Cosmetic Dentistry, where I am the 61st accredited Fellow. My office has won the annual smile competition at the American Academy of Cosmetic Dentistry several years in a row with our restorative and cosmetic dental solutions. TRUST A DENTIST WITH YOUR TEETH WHITENING Many people are tempted to try do-it-yourself teeth whitening. Professional teeth whitening will work faster and protect sensitive gums and tooth-root surfaces better than over-the-counter whitening products. Having an oral exam before you begin any whitening process is an important first step, as we want to make sure your tooth discoloration is not the result of a dental condition in need of treatment. We offer ZOOM! whitening and Professional Tray Whitening in our office. WWW.BAYOULIFEMAG.COM | AUGUST 2019 103

Historical Impressions

ALIQUAM CIBI

he regular readers of my articles (I’m pretty sure I can count on at least my wife and the publisher of this fine magazine; after that- eh?) know that my usual modus operandi is to provide some facts or historical background to a chosen topic. But it’s summer, many people are away on vacation and only interested in lighthearted frivolity and I have some critical personal priorities taking up almost all of the time I have to spare right now.Maybe it’s time for just silly fun. When I saw that this issue of BayouLife was going to focus on food I immediately went to my archives to see if I had anything fun relating to food. And since I do represent the Chennault Aviation and Military Museum, it would of course be nice if there was at least some tenuous tie to the military in my words- like maybe to an army. Army (noun) - är-mē Defined as the complete military organization of a nation for land warfare according to Merriam Webster. (Was Merriam the wife of Daniel? Seems plausible...) There were several “armies” of note in ancient times- the Akkadians of the 24th-22nd century BC, the Hittites of 16001178 BC, the Assyrians of 900-612 BC, the Sycthians of the 7th3rd century BC, and the Parthians of 247-224 BC just to name a few (five actually). But these “armies” were mostly tribesmen warriors beholding to a specific ruler instead of to an actual nation. Even the vaunted Spartans (9th to 2nd century BC), while troops of a “nation,” were still troops under the king du jour and were not usually numerous enough to be called an “army.” Maybe a “battalion” or a “regiment.” Macedonia - now THEY had a army. Alexander’s army varied from 32 to 47 thousand men during his campaigns. But still- its was Alexander’s. Once he died, the “army” dissolved into competing factions. The first “army” to really be an army of a nation-state instead of that of a specific ruler was the army of Rome. Ah! I have an entire list of humorous sayings in Latin from my time working closely with members of the legal profession (at billable hours to my former employer of course). Latin was the lingua franca of the troops assembled from across the Roman Republic (510-27 BC) and Roman Empire (27 BC to technically May 29, 1453- not a good day to be a Roman). So here are some amusing sayings in Latin that are related to food. As you dine out while on vacation this month (or at your favorite Monroe hangout for that matter), feel free to borrow these choice gems to add sparkle to your discussions with the waiter or with your table companions.

L AT I N P H R A S E S F O R Y O U R F E A S T S ▪ Aio, quantitas magna frumentorum est - Yes, that is a very large amount of corn ▪ Cave cibum, valde malus est - Beware the food, it is very bad ▪ Bovina Sancta! - Holy cow! ▪ Canis meus id comedit - My dog ate it ▪ Caro putridas es! - You’re dead meat ▪ Carpe Cerevisi - Seize the beer! ▪ Cogito sumere potum alterum - I think I’ll have another drink ▪ Crapulam terriblem habeo - I have a terrible hangover ▪ Da mihi sis bubulae frustrum assae, solana tuberosa in modo gallico fricta, ac quassum lactatum coagulatum crassum - Give me a hamburger, french fries, and a thick shake 104 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

▪ Da mihi sis cerevisiam dilutam - I’ll have a light beer ▪ Da mihi sis crustum Etruscum cum omnibus in eo - I’ll have a pizza with everything on it ▪ De gustibus non est disputandum - There’s no accounting for taste ▪ Fac me cocleario vomere! - Gag me with a spoon! ▪ Farrago fatigans! - Thuffering thuccotash! ▪ Furnulum pani nolo - I don’t want a toaster ▪ Hocine bibo aut in eum digitos insero? - Do I drink this or stick my fingers in it? ▪ In dentibus anticis frustrum magnum spiniciae habes - You have a big piece of spinach in your front teeth ▪ Machina improba! Vel mihi ede potum vel mihi redde nummos meos! You infernal machine! Give me a beverage or give me my money back! ▪ Mater tua criceta fuit, et pater tuo redoluit bacarum sambucus - Your mother was a hamster and your father smelt of elderberries ▪ Omnes lagani pistrinae gelate male sapiunt - All frozen pizzas taste lousy ▪ Osculare pultem meam! - Kiss my grits! ▪ Purgamentum init, exit purgamentum - Garbage in, garbage out ▪ Quod foetet? - What’s that bad smell? ▪ Re vera, potas bene - Say, you sure are drinking a lot ▪ Res melius evinissent cum coca - Things go better with Coke ▪ Sic friatur crustum dulce - That’s the way the cookie crumbles ▪ Sum, ergo edo - I am, therefore I eat ▪ Te audire non possum. Musa sapientum fixa est in aure - I can’t hear you. I have a banana in my ear ▪ Vinum bellum iucunumque est, sed animo corporeque caret - It’s a nice little wine, but it lacks character and depth

I hope you enjoyed this mid-summer sojourn through the corridors of historical humor. We will return to our regularly scheduled program next month. And while you are taking some time away from work and school, go with your family or friends to the Chennault Museum. You will be glad you did.

BY GUY MILLER Vice Chair-Chennault Aviation and Military Museum

lettering by Meagan Russell s t y l e d b y Ta y l o r B e n n e t t photography by Kelly Moore Clark

From penne to spaghetti, the possibilities are endless when it comes to pasta dishes. These local eateries serve up comfort and delectability with each noodle.

Pasta

Small shell macaroni noodle with diced celery, onion, bell pepper, olives, shredded carrots, and boiled eggs tossed in an aioli with fresh cracked pepper.

Thurmanâ&#x20AC;&#x2122;s Food Factory MACARONI SAL AD

D escrip t i o ns a r e c lo c k w ise f r o m t o p

Linguine tossed in light citrus-garlic butter with sautĂŠed artichokes and mushrooms, with tomatoes, scallions and parmesan cheese.

Warehouse No. 1 Restaurant PA STA SCAMPI

Organic chicken zucchini and tomatoes from Inglewood Farms, mushrooms, kale from Pateo Feo Farm, stewed and seasoned, served over Fusili brown rice pasta.

For His Temple Family Foods GARDEN CHICKEN PA STA

Chicken breast seasoned and grilled with homemade blackening seasoning, with a cheese Alfredo sauce on top of penne noodles, topped with freshly grated parmesan cheese and a side of garlic bread.

Waterfront Grill BL ACKENED CHICKEN ALFREDO

Cajun Alfredo sauce and topped with Cajun dusted blue crab meat, crawfish and shrimp, with fresh bell peppers, onions, garlic and freshly graded parmesan on a bed of fettuccine noodles.

Bountiful Foods Catering MARDI GRA S SE AFOOD PA STA

D escrip t i o ns a r e c lo c k w ise f r o m t o p

Angel hair pasta with mushrooms, onions, tomatoes, olives and bell pepper topped with Parmesan cheese. Can also be topped with your choice of chicken or shrimp.

Trio’s Dining TRIO’S PA STA

Fettuccini tossed with house-made mushroom, red pepper, green onion cream sauce. Add grilled chicken breast and toasted bread.

Portico Restaurant & Bar PORTICO PA STA

Sautéed chicken toassed in a heavy cream, parmesan cheese and tomato sauce with olives, spinach, cherry tomatoes served over angel hair pasta and topped with mozzarella cheese.

The Pilot House at Hotel Vue GARLIC TOMATO CHICKEN PA STA

A True Hometown Restaurant Bayou Dining

ACK-TO-SCHOOL AND IT’S TIME to get ready to kick off football season. Waterfront Grill is the restaurant on the bayou and the perfect place to cheer on the Warhawks! For over 20 years, this local restaurant is not only one of Monroe Louisiana’s favorite places to dine but it has also become apart of this wonderful community. Every aspect of the restaurant is infused with a sense of community and hometown pride. The walls are adored with ULM memorabilia, large windows on the back wall provide views of the patio overlooking the bayou, and the cuisine itself is a statement of Louisiana. Somehow this unique restaurant has the obtained qualities of a high-end restaurant with fine dining while remaining a family restaurant and sports bar. Waterfront Grill is truly one-of-a-kind and exudes a sense

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of community in the atmosphere as soon as you walk through the door. It truly is an experience. With a casual setting on Bayou DeSiard and a menu featuring the highest quality steaks and assortment of savory seafood dishes, it’s not hard to see why Waterfront Grill has lasted so long. The Weems family has mastered the grill and has created a special niche that customers, whether they be a local resident or passerby, find delectable. Something for everyone, Waterfront Grill has perfected the art of the grill. Stop by for lunch as they now have daily lunch specials. A few of their favorite lunch dished include: Pawpaw’s Beef Tips and the Bacon Cheddar Burger. Check their facebook page for daily posts about the specials they have for the day. Waterfront Grill has evolved over the years, and will continue to evolve to ensure

that this family restaurant remains a local favorite. Providing gluten free options, Waterfront strives to accommodate to each and every one of their customers. Every aspect of the restaurant is infused with a sense of Louisiana culture and southern hospitality. So from watching the game with your friends, to a romantic dinner with a loved one, Waterfront Grill has been, and will be, the best local food on the bayou. You can find them next to ULM’s campus at 5201 DeSiard St., open 11AM-9PM Monday-Saturday. For reservations or advanced orders call 318345-0064. The Waterfront Grill also provides Catering Services. Reservations recommended.

2 Cars 2 Winners Buy a ticket, Save a life

ALKING INTO ST. FRANCIS Medical Center’s Level III Neonatal Intensive Care Unit (NICU) for the first time can have a profound effect on you. The lights are low because the babies can’t tolerate the brightness, lifesaving equipment surrounds them, some of it with alarms going off, and dedicated physicians, nurses and therapists are laser-focused on their tiny patients. Move a bit closer to the isolette and the brevity of what you’re seeing clearly comes into focus and it hits you with all the force of a tidal wave. This incredibly tiny, helpless soul who is so new to this world is fighting hard to survive. It’s a lot to take in to say the very least. Imagine if that baby was yours. Helplessness. Despair. Gripping fear. Tiffany Jones doesn’t have to imagine. She experienced it first hand when little Deanna was born. Fortunately, she had all of the lifesaving resources of the St. Francis NICU on her side

and today is a happy, healthy baby with an infectious laugh and a smile that lights up the room. When asked what having the region’s only Level III NICU services available meant to her, Tiffany stated, “It meant everything to me because without the services, I wouldn’t have my baby. I feel like it’s a blessing, definitely. I feel God is in this place.” Since 2012, the St. Francis Medical Center Foundation has been dedicated to the mission of caring for those most in need, in particular women and children. We are privileged to care for more than 4,000 newborns, mothers, babies and pediatric patients annually through northeast Louisiana’s only Level III NICU, Level III OB/Labor and Delivery, Level II Pediatric Intensive Care Unit (PICU) and a dedicated pediatric unit. We could not do this without the overwhelming generosity of our community, business partners and individual

donors. Funds raised through events such as our 2 Cars 2 Winners Raffle, which runs August 21—November 5, have provided state-of-theart equipment, advanced technology, new programs and education, and much needed hospital expansions. Every raffle ticket purchased is a lifesaving gift that allows us to continue caring for the most critically ill and without your support, vital technology and specialized services are at risk. Be a life saver and purchase your ticket today! Pictured above is Tiffany and Deanna Jones. When you purchase a raffle ticket, the proceeds benefit the St. Francis NICU, PICU and pediatric critical care services helping children like Deanna have a chance at life. On August 21 go to stfran.com and purchase your tickets!

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Simply Lou SUCH A LIFE article by Lou Davenport YOU CAME HERE WITH MY BEST FRIEND JIM, AND I’M TRYING TO STEAL YOU FROM HIM

ur BayouLife issue this month is the “Food Issue.” But “Dr. John” died June 6, 2019 and I knew what I wanted to write about. So, I thought about it until I came up with “Dr. John” was like gumbo. A really good one, too. His “roux” was strong and brown, cooked slowly and constantly stirred. Throw in a little of this and a little of that, some holy trinity, chicken, sausage and any kind of seafood you have. Don’t forget to sprinkle a little “file” on the top. So, using a “Mac-ism,” I’d say this is my “opinionation” of the good doctor. He was born Jonathan Malcolm Rebennack in New Orleans on November 20, 1941. You most likely knew him as “Dr. John,” one of Louisisana’s true treasures and one who “used his immeasurable talent and eccentric vibe” to spread the New Orleans vibe world wide. Dr. John said, “the best thing you can be like in music is to be yourself.” He certainly was. Truly original, there isn’t anybody that can close to being like him. “Mac” must have had nine lives and this past June 6th, the Good Doctor lost his last one to a heart attack. He had some health problems in the past few years, including getting a pacemaker, but he kept on going, or “rambulatin’” as he might say. He had a lot 112 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

of “Mac-isms” that he used by just breaking up the English language to suit himself! “Yeah you right!” Life for him was not always easy and it was a long time before he earned the recognition and respect he deserved. He started playing the guitar early at age 17. His dad owned a small engine repair shop and record store. Both his parents encouraged his love of music because to tell the truth, young “Mac” was a “handful.” His heroin addiction began when he was only 13. He skipped school all the time and then to everyone’s surprise he got into “Jesuit High School.” That didn’t last long, because he skipped so much he got kicked out. He was free to run the streets now being a part-time guitar player in some of the local bands that played a lot of school dances. He was learning from some of the best New Orleans musicians around and also writing songs. But, he was also taking herion, and selling it as well. He even acted as a pimp for a while and all kinds of sordid “trickerations.” The cops had his number even though he thought he was too smart to get caught. But, he was arrested and sent to a drug rehab in Fort Worth. He said he didn’t care, it was “three hots and a cot.” While there he earned a certificate in being a janitor and also earned his GED. He was there three years and when it neared his release date, a letter arrived from the State of Louisiana. It stated that he was not to return to Louisiana ever.

They didn’t care what he did, just don’t come back to Louisiana. Those three years worked wonders since it helped him stay clean for the rest of his life, with a few slips along the way. He didn’t drink or smoke weed. He did like his little cigarillos though! Two things that turned his life in a different and better direction happened before his arrest. He was trying to take up for a friend who had gotten into a bar room fight and was being “pistol whipped. Mac jumped in to try to wrestle the gun away and it went off. One of his fingers got shot off too! Luckily the finger was sewn back on but he never played the guitar the same so he swapped to piano. And not being able to go back to Louisiana kept him clean and sober and he credits Narcotics Anonymous, too. But, the best part of these trials was the real beginning of the “Dr. John” we all knew. When he got to California he joined up with Harold Battiste, another New Orleans musician who was tired of the way DA Jim Garrison had shut down so many of the businesses that gave the musicians work. He took “Mac” in and got him session work with Phil Specter (Mac was not impressed with his “Wall of Sound”) or Sony Bono. He would take any session work he could get and was finally playing with the famous back up group, “The Wrecking Crew.” “Mac worked with several different groups, Frank Zappa, Iron Butterfly, and several more but, their way of working wasn’t “Mac’s.” He had a bad time in California. After several more rough times trying to please writers, producers, arrangers and artists, even trying to start his own publishing company, he had had enough. He headed for Miami. It was about this time 1968, he began to work on his stage personae and new stage act. He borrowed from the Mardi Gras Indian tribes (he considered them his “podnuhs”) and bought some of their old costumes, gathered up lots of Voodoo accountrements and got himself a cane which he adorned with more voodoo “gris gris.” They cut the album, “Gris Gris” and Ahmet Ertegan asked how he was gonna “sell this Cajun crap?” But he was fooled and Dr. John caught on and won his first Grammy for the album. There’s some really “creepy cool” songs on that album and especially, “Gris Gris.” The use of an oboe woven through that song was pure genius. As “Mac” began to study about Voodoo, he read about a famous witch doctor and Voodoo priest who was revered by the older people of New Orleans. He used different names, “Voodoo John,” and sometimes “Dr, John.” He claimed to be a prince of Senegal but was captured in Cuba and left to be a sailor. And he married a woman named Pauline Rebenneck. Concidence? Maybe.

They settled in New Orleans and he became a legend. But alas, he and Pauline were arrested for running a brothel and having a Voodoo operation. So, how could “Mac” turn down that famous name? The “Dr. John Band and the Night Trippers” became their name and they used all the old time “show-biz”“funk-nology” they could think of. He even owned a real skull for awhile who he named “Prince.” He had it on stage with candles and all kinds of gris gris. He also threw glitter on the audience! Fast forward a few years, “Mac” had made it back to New Orleans, the city he dearly loved and yearned for. The band members may change but they were still known as” Dr. John and the Night Trippers.” His record catalog is immeasurable just like his talent. It is said that he “changed the sound of New Orleans. “He’s been called the “high priest of funk and a lifelong ambassador of the gritty, glittery New Orleans groove.” Here is just a sampling of some of his accomplishments: • Honorory Doctrate of Music from Tulane University, given by the Dahli Llama • He had a Muppet made in his image, “Dr. Teeth” • The music fesitival named”Bonaroo” was named for his album “Desitively Bonaroo” • He grew up in Louis Armstrong’s neighborhood • He made a commercial for “Popeye’s” Fried Chicken...love that chicken from Popeyes! • He wrote “Right Place, Wrong Time” with some help from friends. Bob Dyland gave him the first line, “I’m in the right trip, but the wrong car.” Bette Midler gave him “My head’s in a bad place. I don’t know what it’s there for.” • He wrote the best and my favorite line from some old Ninth Ward slang.” I need a little bit of brain-salad surgery!” • He was a 6 time Grammy winner • He sang at the White House and one of the Super Bowls • Although he got out of rehab for heroin addiction, he went back a few more times until he finally overcame his addiction • He was a member of the Rock and Roll Hall of Fame “Mac” left us with a lot of “Mac-isms” that was his own way of speaking the English language. - GONNA TAKE YOU DOWN TO THE CREMATION STATION - WHAT THAT IS? - WHERE YAT? -CHARACTER - CONFUSEMENT - HER ICANE - WHATSONEVER - PODNUH - OPINIONATION - JOCKOMO (JESTER IN AN OLD MYTH) - MARYGERANIUM (WEED) - BUSINESSFIED - REMEMBERATIONS

Needless to say, many loved Dr. John. It is said he was a humble man but also a very giving gentleman. His last Jazz Fest was in 2019 and thereafter he stayed close to his home in Mandeville until he died quietly in his sleep June 7th. I think the whole state mourned. He and his own idiosyncratic style and sound, the gravelly growl, the sly deceptively leisurely phrasing and the original hipster embodied New Orleans and it’s music. Definitely “What a Life!” “If I ain’t havin’ fun with music, my life ain’t fun.” Mac Rebenneck aka Dr. John. Want to know more? Read Under a Hoodoo Moon autobiography of Mac Rebennack.

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N GROW

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â&#x20AC;&#x2122;S NEWK Y R E T EA

These mouth-watering burgers from local eateries are the best in the bayou. These perfect patties are piled with delicious ingredients from fried mac n’ cheese to pickled jalepeños. s ty l ing by TAY LOR B EN N E TT pho to g raphy by KELLY M OORE CL A RK

MIRO’S

BAYO U

GRILL

GROWN & GRAZED F a r m e r ’s M a r k e t B u r g e r Butter roasted Chanterelle mushrooms, Smith Family Farms beef burger on toasted Kaiser Roll with Estes Farms lettuce and tomato.

MIRO’S Hawaiian Burger Bacon, Pepper Jack cheese, grilled pineapple, homemade jalapeño jam, lettuce, tomato on a toasted bun with fleur de lis imprint.

N E W K ’ S E AT E R Y N e w k ’s “ Q ” S l i d e r s Freshly grilled chicken, shredded and mixed with melted Ammerländer Swiss cheese, Newk’s signature white BBQ sauce and crumbled bacon. Served warmed rolls, house-made coleslaw and dill pickle chips.

B AY O U G R I L L The Hurt Attack A delicious beef burger topped with a perfectly cooked fried egg, crispy bacon, lettuce, tomatoes, pickles and onions on a toasted bun.

D AW G H O U S E S P O R T S G R I L L

RILL FIELDHOUSE BAR & G

Smokey Mountain Burger Pepper Jack cheese, lettuce, mayo, bacon, jalapeños and BBQ Sauce on a jalapeño bun.

The Patty Melt Fried jalapeños, bacon, pepper jack cheese, fried onion strings, boom boom sauce, all served on Texas toast.

D A I LY P R E S S Pimento Cheese B u r g e r Angus beef patty, scoop of pimento cheese, cheddar cheese, bacon, lettuce, tomato and red onion on a ciabatta bun.

M I S S K AY â&#x20AC;&#x2122; S S W E E TS & E ATS

Steakhouse Burger Louisiana Wagyu beef, grilled homemade mac nâ&#x20AC;&#x2122; cheese, crispy bacon on a toasted gourmet potato bun.

Miss Kay’s Sweets and Eats

Local Restaurant Features Tasty Treats and Catering Options

ISS KAY’S SWEETS & EATS ON Trenton St. in West Monroe has all the lunch and goodies you crave! Come by for a coffee or espresso, breakfast, lunch, sweets or gelato. Hours are Monday 11-3 and Tuesday through Saturday 8-6. BURGERS & LUNCH Our customers tell us that our burger is the best in town! We serve a 100% fresh 1/3 lb beef patty that’s hand pressed and cooked to order on an old-fashioned flattop griddle. Try our newest burger offering, American Wagyu burgers that are made from specialty, locally sourced beef. We offer a variety of delicious, interesting burgers that are sure to please, along with the classic cheeseburger on a sesame bun. Every month we feature a new Burger of the Month that is hand-crafted and made to enjoy. Give us a call today to see what flavors we’re featuring.

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GELATO We also make our own in-house gelato. Gelato is the Italian version of ice cream, which is made with milk instead of heavy cream. It’s lower in fat and higher in flavor. It’s served softer than ice cream to give it a smooth quality not found in American style ice creams. Our pastry chef was trained by a Roman gelato maker straight from Italy. We offer traditional flavors like Milk & Honey, Stracciatella (chocolate flake), Strawberry Sorbetto, Birthday Cake, Chocolate Banana, Nutella and many more. Try a Coke float, a brownie or carmelita a la mode with any flavor we have in stock. Popular in Italy is the Affogato, which is your choice of gelato with a shot of hot espresso poured over the top to give it that kick your afternoon needs. CATERING Let us cater to you! Enjoy your guests and your party while we do all the hard work. If

you have a vision, we will make it come true. Our menu offers traditional Louisiana fare like gumbo, jambalaya, crawfish, fried shrimp, po boys, shrimp and grits and more. We also specialize in continental fare such as cheesy chicken spaghetti, chicken cordon bleu, oven roasted pork loin, ribs, burgers, sandwiches and so much more. We can cater breakfast, lunch, dinner or hors d’oeuvres for any number of occasions, be it a wedding reception, an office meeting, a church group, baby shower, family reunion or birthday party. We love our community in Ouachita Parish and we’re happy to offer you the best food and services we are able to provide. Thank you for your support and patronage of our family and business.

Using Infrared Light to Tighten Your Skin Step into the Light BY JUDY WAGONER

HILE THE FOUNTAIN OF youth is still a myth, we may be closer to finding it than ever before, and we’re not talking about Botox or Restylane. Infrared Light Therapy for wrinkles and loose skin, can help reduce the signs of aging and give you a youthful, healthy glow. Many people regard loose and sagging skin – as one of the “MOST DISLIKED” signs of aging. Our new Clareon Infrared Skin Tightening Laser is a non-invasive process that visibly tightens loose skin on the face, neck, arms, abdomen, knees and just about anywhere on the body. This patented, cutting-edge, Krypton Light Technology delivers a beam of highintensity infrared light pulses, that deeply penetrate the skin. The light heats up the water content of your skin deep in the dermis, which stimulates the body’s own natural healing process to produce fresh, new collagen. It also causes the skin to contract and tighten immediately and continue tightening over

several months. Collagen is a connective tissue that gives skin its elasticity. It’s critical for skin health. It literally holds us together, and the more you can produce naturally, the better for your skin, joints, and general appearance. The procedure is painless and there is no downtime. Most patients report a fresher, less ‘tired’ appearance, especially noticing improvements in the upper cheeks, nasolabial folds, marionette lines, jawline, superficial wrinkles, lifted brows, and overall face contour. It’s also very effective in treating small areas of loose flabby skin on the abdomen, arms, bat wings, buttocks, and knees. For maximal results, three to five treatments are recommended, spaced three to four weeks apart. This allows for more complete formation of new collagen through the body’s natural wound healing response. Most patients return for a yearly touch-up… or as needed. It can be performed as a stand alone procedure or immediately after Dermapen

Microneedling, IPL, Shockwave treatment, or other aesthetic procedures to enhance results. Treatments take anywhere from 15-60 minutes, depending on the size of the treatment area. Infrared light is experienced by us as heat and is the invisible part of the sun’s light spectrum. It’s the heat you feel when you get in a hot car. It’s the warmth you feel on your skin when you relax on the beach. Infrared rays are so safe that they’re used to warm babies in the NICU. Infrared light penetrates deeper into your body than any other light, all the way to the inner layers of your skin, your muscles, nerves, and bones. If you are over 30 years old and are concerned about less supple, sagging skin on your face or body, you may be a suitable candidate for Infrared Skin Tightening. To schedule a free consultation or an appointment, call 318-361-9066. For more information, visit our website at www.professionallaser.com.

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What Summer Brings

Simmons’ Sporting Goods Presents 2019 Tent Sale BY GLENN MIERS

HERE ARE A FEW THINGS FOLKS around the bayou country of Northeast Louisiana can count on in July and August every year. All-star baseball tournaments, blistering heat and of course; the big Simmons Sporting Goods Tent Sale. For those guys that live for hunting season and haven’t pursued their favorite game in several months, it’s a welcome event that allows them to stock up and capitalize on some real deals. The 2019 Tent Sale marks 34 years Simmons has put stakes in the ground and put some incredible values under the tents. The local retail giant has evolved quite a bit over time to offer more than 50,000 products in many of the areas one would expect, and according to management, some of the best prices seen in more than 20 years. “A lot has changed in our business since 1983, not the least of which is how people buy,” says Lindsey Simmons, COO at Simmons Sporting Goods. “The evolution of

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buying online has probably been the biggest adjustment. We’ve seen where other family owned stores like ours have downsized or even closed in recent years because they couldn’t adapt to include an online presence. We started our website about 18 years ago, and now it enhances our Tent Sale and other annual sales because we are able to post an interactive sales flyer directly on the site for shoppers to browse and click.” Everyone who’s ever thought about enjoying the great outdoors knows the Tent Sale is coming due to all the advertising, but the most recognizable clue is always the Simmons Tent Sale flyer about 300,000 shoppers will find in their mailbox. It’s a 48-page full color circular that illustrates hundreds of the latest products and brands outdoorsmen want. During the sale, that begins July 24th and lasts through August 11th, look for great prices and selection on brands like Patagonia, Southern Marsh, The North Face, Birkenstock,

Turnrows, and more. There will definitely be summer wear available in brands like Huk, Columbia, Drake Fishing and Banded. Some of the new performance garments and lighter materials make for true style and comfort to go casual or venture out on the lake. Fill a buggy with the unique product offerings and take advantage of one caveat that no retailer of their kind offers throughout the year, 24 months no interest financing. It’s as easy as filling out an application. Get approved on the spot, pick out what you want, and take two years to pay for it with no interest. Simmons says, “same as cash.” Of course, some really special closeouts can be had on the hunting gear those outdoorsmen covet every year, but Simmons has more than that. Ladies will be very impressed with the boutique of women’s dresses, casual wear, jewelry and footwear found right up front. And really, once the vacations are over and the ball tournaments are won, there’s no better way to end the summer than the Simmons Sporting Goods Tent Sale. Simmons Sporting Goods would like to say Thank You to the readers who voted Simmons as the area’s Best Sporting Goods store for the 2019 Bayou Buzz Award!

Miro’s Offers Burgers, Brunch and More! Local Restaurant Located Along the Ouachita River

OCATED ON THE BANKS OF THE Ouachita River in the heart of downtown Monroe, Miro’s has quickly become a favorite in the Twin Cities. It is on Walnut Street just before the Endom Bridge and owned by Roy Arthur and Lindsay Leavitt. The menu features a variety of hamburgers, sandwiches, wraps, wings and more. Before you even dig in to the entrees, there are plenty of appetizers to choose from. A customer favorite is the totchos, tater tots piled high with grilled chicken, jalapenos, pico de gallo, cheddar cheese, queso, sour cream and guacamole. Other appetizers include fried zucchini, cheese fries, fried green tomatoes, hummus, chips and the floating tray, with assorted cheeses and meats. There are several burgers with creative names that play off the very nearby river and railroad track. These include the River Burger, Conductor and Caboose. Must tries include the Debris, a burger with pepper jack cheese and covered in roast beef debris, grilled onions and

mushrooms and the Hawaiian burger which features a slice of fresh pineapple. Each burger is stamped with their signature fleur de lis, giving it a special touch. There is a 2 for 1 burger special on Thursdays from 5-9. On the lighter side, there are wraps including grilled chicken, veggie, pimento cheese, turkey avocado and more. One of the dishes that has everyone in town talking is the Muffaletta. This 9 inch round sandwich features Leidenheimer bread and in house olive mix and rivals anything you will find down south. The menu continues with wings and tenders with five different sauces to choose from. You can enjoy 69� wings on Wednesdays from 5-9. Pizzas are also popular, from Muffaletta to Margherita. Miro’s offers a salad bar with over 20 ingredients to make the perfect salad, both during lunch and dinner. If you have room for dessert, you will love the wild blueberry flapjack cake. Miro’s offers a full bar with drinks to enjoy while taking in the scenery. Be sure to

grab a Mule, an Old Fashioned, Mojito or Spicy Margarita. On Sundays, Miro’s has one of the best brunch menus in town! Fried Green Tomatoes topped with crab meat and Tabasco hollandaise is a delicious appetizer to start your brunch off right. Then there’s the Morning Barge Burger, Boudin Omelet, Chicken and Waffles, a Loaded Biscuit and more to choose from on the entree menu. And what is brunch without a little hair of the dog? You can enjoy Bloody Marys for $6 and bottomless mimosas for $10. Miro’s is open Tuesday through Sunday and offers offsite catering, perfect for offices, parties and special events. They also offer an event room, perfect for meetings, receptions and parties. Stop by Miro’s for lunch, dinner or Sunday brunch, sit along the banks of the river and enjoy what everyone is talking about!

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BAYOU R T I S T ASHLEY GREER, T H I S M O N T H â&#x20AC;&#x2122; S B AY O U A R T I S T, AT T R I B U T E S LOVE AS A KE Y INGREDIENT IN HER C R E AT I V E P R O C E S S . article by April Clark Honaker photos by Kelly Moore Clark

ike many who are born to be artists, Ashley Greer was often discouraged. “I’ve had a lot of people tell me to drop art,” she said. They would encourage her to instead pursue a more “practical” career, like law or medicine. Although she’s gone through periods where she says her creative energy has been blocked, Ashley has never wavered from pursuing her true purpose, which is to create. According to Ashley, art has been the one constant in her life. “It’s been the most loyal thing,” she said. “It always shows up for me.” Even during the roughest patches in her life when she’s felt stifled creatively, she’s always received some form of reassurance that she was on the right path. “Just when I think things are crumbling or falling apart,” she said, “the universe always gives me these beautiful gems along the way, and it’s really a journey of trust. Sometimes I feel like I’m walking blindfolded or walking through a cloud, but I just keep going.” Ashley’s journey as an artist has taken her all over the country, but north Louisiana is home. Ashley was born in El Dorado, Arkansas, but her family moved to Dubach, Louisiana, when she was a baby. As a child Ashley was super shy, but art gave her a voice, even at a very young age. “Instead of speaking my emotions, I would draw them,” she said, “and I would paint what was in front of me but in more vibrant colors.” At age 4 or 5, Ashley won her first art contest. It was sponsored by the National Wild Turkey Federation and came with some cool prizes—a ribbon, a t-shirt, and some other goodies. When Ashley received her awards in the mail, she was ecstatic. “I thought, ‘This is awesome, and I wanna keep doing it,’” she said. But Ashley has never painted purely for the recognition. “Art was an escape but also a healing experience,” she said. As a child, her family endured some hardships, including her parents’ divorce, but art was an outlet for her

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during those times, and it helped her cope. “I was the creator of this whole other universe, and I could make anything happen there,” she said. According to Ashley, drawing and painting have always helped her manifest positive things into her reality. Early on, it was not only evident that Ashley loved making art. She was also talented, and that talent did not go unnoticed by her art teacher at Hico Elementary School. Ms. Deason referred Ashley to be tested for the gifted and talented art program, and she qualified, which allowed her to work on projects and receive more intense instruction with Gaile Clary two times a week. Throughout elementary and junior high school, Ashley continued to grow and learn as an artist. Then, when she started her sophomore year at Ruston High School, she met Charlie Meeds. Meeds was hard on Ashley. She said he would constantly tap her shoulder while she worked and tell her to loosen up. He would impress upon his students that energy flows from the shoulder, not from the wrist or elbow, and he believed that energy was the source of life in any work of art. Ashley learned a lot from Meeds about composition and flow. During the summer after her junior year of high school, she took the initiative to apply some of what she learned on her own and hone her skills. She started painting, and it was like she suddenly knew what she was meant to do. “I painted and painted and painted,” she said. “It was like someone twisted the knob on a faucet, and I couldn’t stop.” When the summer was over and she brought the work to show it to Meeds, he was taken aback. He said, “Did you really do this?” In that moment, he was both surprised and affirmed. He said to Ashley, “I knew it! That’s why I was so hard on you!” During her senior year of high school, Ashley started painting commissions, and they kept her very busy. Before long, she experienced her first serious creative block. “I was painting too much, and I wasn’t painting my vision

“FALLING IN LOVE”

“LOVE IS ALIVE”

anymore,” she said. She felt blocked for over a year, but the experience was definitely a lesson in selfcare, and she realized that she couldn’t give all of her time away but had to keep some for herself. She had to devote some of it to her own creative vision. Although she’s experienced other creative blocks since then, she’s better at working through them now. On most days, painting is like working out. She feels compelled to do it, but it energizes her and makes her happy. As she said, “It’s therapeutic.” After high school, Ashley took a year off to paint and save money. She then spent three years in California—two and a half in San Francisco and six months in Oakland. During that time, she studied at both the Art Institute of California and City College of San Francisco. However, it was really expensive, and Ashley eventually decided that she could be successful as an artist on her own, so she decided to move back home. After the bustle and grind of the concrete jungle, she was eager for a more peaceful environment. “I felt that I could set up a great space and have time to let my creative energy flow,” she said. Since moving home, Ashley said the paintings have just flowed out of her, and it’s proven to be one of the best decisions she’s ever made.

Despite the fact that California was not a longterm fit for Ashley, being there changed her. She saw many different types of art and considers San Francisco itself an art school. Being there broadened not only her skill set, but also her way of thinking. She came back to Louisiana more confident in who she is and ready to boldly embrace what her imagination invents. Within six months of moving back, Ashley had created enough new work that she was ready to make the kind of connections that would help her grow the business side of her work. One of the first connections she made was with the Champs Sports Bar and Restaurant in Ruston. Although the owner wasn’t interested in buying work for the restaurant, he offered to host an exhibition. Ashley was so eager to get started that she gave herself only three days to get the exhibition up and promote the reception. The show featured her work as well as the work of two student artists. Even with such a tight timeline, they were able to bring in 60 people, sell some work, and make some more great connections.

“CROWN CHAKR A”

“KADEE’S OCEAN”

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t the Champs exhibition, Judi Null of Ruston Artisans became interested in Ashley and her work. Soon after, the two met to discuss an opportunity for Ashley to use a loft studio in the gallery in exchange for some marketing and other work. The serendipity was uncanny because Ashley had been hoping for a studio space just like the one Judi offered her. When the two agreed and Judi handed Ashley the key, she immediately noticed the swirling Milky Way printed on the side and said, “The stars felt like they aligned in that moment.” Ashley’s studio is still located inside Ruston Artisans today, and Judi has been a great mentor for business matters and for helping Ashley discover who she is as an artist. “She has just been the biggest blessing over the past couple of years of my life,” Ashley said. On August 11, 2018, Ashley did a live painting while her friend singer-songwriter Grant Terry performed. The event was called “Music in Color,” and it was such a hit that Ashley has been traveling around the country painting while Grant performs on his tour. They’ve been to Nashville, Chicago, Brooklynn, and other major cities. Before meeting Grant, Ashley didn’t have many artist friends. He changed that for her. “He took me under his wing, and was like, ‘This is the artist life,’ and it was so free, and the people he introduced me to were so creative,” she said. “That helped me so much. It definitely gave me more life.” Although Ashley isn’t traveling with Grant as much now, she’s definitely staying busy. Recently, she’s taken on some mural projects locally and beyond. One of those projects is a Ruston Strong mural across from the Dixie Center for the Arts that will honor the mother and son who were victims of the tornado that swept through the town in late April. It will also depict the aftermath of the tornado and how it brought everyone together. In addition to this project, Ashley has been painting murals in local businesses, including Paradigm Gym and Karl Malone’s 5.11 Tactical store. The mural in 5.11 features an American flag, the seals

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of our different branches of military service, and the state flag. The plan is to paint similar murals in all of Malone’s 5.11 stores over the next five years, with her next stop being Little Rock, Arkansas. For Malone, the murals are a way to honor, remember, and thank our servicemen and women. For Ashley, the feeling is mutual. When she’s painting the murals, she’s always thinking about their meaning and about our American soldiers. When she was painting the mural in the store in Metairie, the energy was especially intense. After finishing the seals and the American flag, she took a step back, thanked God, and decided to take a break. When she got in her car and turned it on, the clock said 5:11, which she thought was a neat coincidence, but nothing could have prepared her for what happened next. As she was backing out of the parking lot, she noticed something fly out of the sky and land beside her car. It was a bald eagle! “I just couldn’t believe that it landed by my car,” she said. “It was magical. They’re so rare.” This moment was one of those beautiful gems that has always reassured her that she is on the right path. “Being able to connect with that animal was one of the most beautiful experiences,” she said. “I love when magical, beautiful experiences like that happen after you’ve given something.” Ashley has dedicated her life to creating images and stories that build people up and spread positivity. Although she often paints from imagination and dreams, most of her paintings involve a spiritual story or something related to health. Of course, when she is working with other people the focus is slightly different. She aims to give life to their vision. Regardless of the circumstances, Ashley said love is a key ingredient to her creative process, and without it, her creativity is blocked. Fortunately, love is inherent to much of what she does. “What fuels me,” she said, “is that I would love to inspire younger artists.” She also wants to pass along some of the lessons she’s learned along the way. “The most important lesson I’ve learned,” she said, “is to follow your heart. You’ve got to follow your own arrow, your own GPS.”

for His temple family foods Offering Local, Organic and Gluten Free

OR HIS TEMPLE FAMILY FOODS IS COMMITTED TO providing fresh, organic and gluten free food to the Twin Cities. Monday through Friday, owner Dana Milford, serves up daily lunches like Tuscan Shrimp over Sweet Potato Hash, Onion Smothered Steak with String Beans and Roasted Beets, Mississippi Roast with mashed potatoes and butter beans and Spinach Artichoke Flatbread, just to name a few examples. Her shop, located in the heart of downtown West Monroe, also has grocery items so you can stock your pantry, as well as meals and casseroles in the freezer. The idea of serving locally produced, organic meats and produce may seem like a hard concept to execute but Dana has a passion for providing just that. And it is definitely working! For His temple family food celebrates itâ&#x20AC;&#x2122;s 4th anniversary on September 3rd, proof that the community wants to eat locally sourced and healthy food! Another way Dana shares her passion about food is hosting Farm to Table dinners. In the past, they have had themes like Italian, International, Louisiana Cajun and more. The next dinner is scheduled for August 24th at the home of Michael and Christie Echols. You can also mark your calendar for October 5th when they will host an Oktoberfest/German dinner to go along with the North Delta Food & Wine Festival. Dinners are $75 per person and are BYOB. You can get more information and purchase tickets at forhistemple.com. Dana is passionate about providing more than just food, though. She wants to share knowledge as well. For His temple also hosts monthly workshops where participants can come in and learn about a variety of topics. Recently, they hosted an herbal workshop and a micro greens workshop, learning from local growers and how to incorporate their harvest into meals. In August, they will host a Kombucha workshop, where Shanna Brown will share how to brew Kombucha at home and everyone will go home with a SCOBY. This class is $40 and you can sign up on their website. They will also share upcoming workshops on their Facebook page! For His temple incorporates seasonal vegetables from local farms into their meals each week. Some examples include micro greens from Wall Greens Farm & Seed, okra from Lissy Compton and Compton Farms and blueberries from Brown Family Blueberry Farm, all located in West Monroe. You can also sign up to get organic veggies each week that you can incorporate into dishes at home. By texting ORGANIC to 57711, you will receive a text each Friday telling you what that weekâ&#x20AC;&#x2122;s available vegetables are. You place your order by Sunday at 5 p.m. and it will be ready for pick up the following Tuesday. This is just another way that Dana promotes local sustainability, providing fresh vegetables to the community and supporting local farmers at the same time. Fall is just around the corner and that means soup will be on at for His temple. There will be a soup of the week available during the cold weather months, the perfect way to warm up. You can always sign up for the for His temple newsletter on their website to stay up to date with their menus, workshops, dinners and more!

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Local KD Chapter Honored at National Convention Tech Chapter is Sorority’s Most Outstanding for the Biennium

APPA DELTA’S 63RD BIENNIAL National Convention was held June 27th30th in Dallas, Texas, with a record 1,100 members attending. Alpha Chi chapter at Louisiana Tech University was represented by its delegate, chapter president Claudia Kemper of Shreveport, and by five other members of its chapter council; Abby Mandrell, Ruston, was the Chapter Advisory Board representative. Joanna Franklin, Rayville, chapter president, represented Delta Zeta chapter at the University of Louisiana-Monroe as its delegate. Also attending was Corre Stegall of Choudrant, former National President and current Senior Panhellenic Specialist for the sorority. The highest honor an undergraduate member of the sorority can receive is the Corre Anding Stegall Collegiate Leadership Award that is based on high academic performance and exemplary leadership within the chapter, on campus, and in the community. Twenty-two collegians of 168 chapters nationwide received

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the honor. Claudia Kemper of Shreveport, president of Tech’s chapter, and Madison Brewton of Ruston, vice president-operations of Tech’s chapter, were recipients of this coveted award; each received a $3,000 scholarship and a beautiful medallion signifying her distinction. The Kappa Delta Foundation awarded more than $190,500 in scholarships for the year; Anna Morris, a recent Tech graduate entering medical school, received the Alpha Chi Graduate Scholarship, and Makenzie Compton, a current Tech student and chapter member, received the Mary Atkins Hanna Scholarship. The Awards Dinner saw the chapters at Tech and ULM recognized for their accomplishments. ULM’s Delta Zeta chapter of Kappa Delta received awards for top magazine sales volume and academic excellence. Tech’s KD chapter received the top award for community visibility, the top award for panhellenic leadership, the academic excellence award, and the top award for excellence in academic programming in recognition of 29 consecutive

quarters of leading all Greek chapters at Tech in scholarship. The sorority awards the exclusive Merit Chapter distinction to the top 10% of its chapters; from that group, the winner of the sorority’s highest chapter honor, the National Council Award, is determined. Alpha Chi Chapter at Louisiana Tech received the honor for the biennium as the sorority’s most outstanding chapter in every area of operation. This marks the fourth time the chapter has received the award, and no other chapter in the sorority has earned the award four times, dating back to its inception in 1963 Kappa Delta Sorority is a national organization for women with more than 272,000 members, 168 collegiate chapters nationwide, and 224 active alumnae chapters. Membership recruitment activities for all sororities at ULM and Louisiana Tech take place in late August and early September. For information, please contact the Panhellenic Office at each university.

Fieldhouse Bar and Grill

Local Restaurant Offers Fantastic Food and Local Flavor

HE FIELDHOUSE BAR AND GRILL is the brainchild of a member of an old Louisiana family. Restaurant entrepreneur Joey Trappey grew up in Cajun Country as a part of the legendary Trappey’s foods dynasty. As a result, Joey was no stranger to good eating or good business.After graduating from high school, Joey made his way to north Louisiana to attend the University of Louisiana at Monroe. While at ULM, Joey was very active in the sports program playing both football and basketball. Monroe began to feel like home. Once he graduated from ULM with his MBA, Joey saw an overwhelming need for a family-friendly, casual eatery near campus where locals could enjoy affordable, quality food and drinks. “Before the Fieldhouse, there was really nowhere like it to go after the game to carry on the celebration. I saw a need for a place that had great food and great service where people could be comfortable. So at age

26, I started a restaurant,” he explains. After investigating possible franchises, Joey didn’t feel like any were a fit with his vision, so he dipped back into his food background, and The Fieldhouse was born. Due to the location’s proximity to campus and Trappey’s background on the football field and basketball court, the sports theme was an obvious choice. Giant screens adorn the walls of the eatery and are tuned to various sporting events. The laid-back establishment offers two dining rooms and a prominent bar area with a suitable selection of draft and bottled beers, wine and mixed drinks. However, it is the allstar menu that keeps patrons coming back. The most popular entree is the signature Fieldhouse burger. Although there are several other burgers to choose from that include distinctive toppings, the tried and true version remains the best seller since the restaurant doors first opened. The burger includes American cheese, mayonnaise, lettuce, tomato, onions and

pickle. You can make it your own by choosing from a wheat, jalapeño or soft pretzel bun. The po-boys are another classic favorite and feature Leidenheimer French bread straight from New Orleans. And their wings never disappoint! “Our wings are the largest size available here,” said Joey. “It means a lot to provide our customers with a quality product for a good price. There is never a substitute for quality.” The menu also includes appealing appetizers like mozzarella sticks, eggrolls, fried pickles, fried okra, boudin balls, meat pies and more. There’s sandwiches, salads, quesadillas as well so everyone can find something they like. With seven 42-inch televisions, three 13-inch personal booth tvs and an 8-foot projection screen, you won’t miss any of the action with football season just around the corner! Part sports bar, part family restaurant, The Fieldhouse is all southern hospitality, fantastic food, and local flavor.

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THE NOTE

Meredith’s Musings For Fable |

By Meredith McKinnie

Three weeks from your arrival, we are anxious, waiting... but this time, we are ready.

My dearest Fable, you surprised us. Your father and I had discussed another child, but you insisted on coming earlier than we planned. And we’re planners. May you continue to surprise us, for life is best lived on the wings of spontaneity. You will inevitably grow up in your sister’s shadow, the two of you being less than two years apart. May you dare to step out of it, forge your own way, make your own rules. Remind us daily of your individuality. Never let us forget you are your own person. Make your own sunshine. Some days it refuses to emerge from the clouds. Learn to make your own light and share it with others lost in the darkness. Don’t let others define who you are, for they’ll try. They’ll tell you your way is wrong, that this way is more accepted. Many conform out of fear. The path less traveled, often less accepted, leads to enlightenment. Listen, but make your own judgments. Again, seek the light. Be skeptical of the skeptics. They often find gratification in the judgment of others’ choices. Be bold in your decisions, embrace your mistakes. Remember you had the courage to make them. When in doubt, follow your instincts. That voice that radiates from deep inside knows you best, has your best interest at heart. Trust it, give her a name, be nice to her, for she is you.

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Pay attention to the moments as they happen, to the small blessings that populate each day. Never forget that to breathe is a blessing, to witness beauty is a blessing, to be in the presence of others is a blessing. Make the most of the blessings, for as long as it takes, as often as it takes. The more weighted the world becomes, the harder it gets to recognize the blessings. And with time comes knowledge, and inevitably comes weight. The hard truths become apparent, the injustices impossible to ignore, the innocence of childhood inevitably fades away with experience. Never lose the childlike impulse to explore, to crave newness, to turn the leaf over and examine the other side. Seek out the children, for they seek the joy. Simplicity is often the purest path forward. Don’t let situations become complicated for the sake of complication. When you don’t have an answer, wait until you do. When we don’t know how to act, it’s often because it’s not the right time. Wait until it is. You’ll know. Challenges help us grow. They try our patience and build character. They will find you. When you face them, it’s not about winning, but always about growing. And the growth often emerges from failure. Be thankful when it arrives, for now you’ll know better. Pressure will come at you from all angles, from society, from your peers, and regretfully, from us, your parents, who should know better. For we are all flawed. Resist the urge to react to pressure. Tell

us when you need space or time or a break from it all. It’s okay to step away from pressure, to remove yourself from stress, regardless of the source. You must always advocate for you. Seek truth from unconventional sources. Never rely on someone’s title for assurance. Often the real truth comes from those unburdened with the public’s adoration. Those who don’t need gratification, who don’t seek the spotlight, often tend to wander into it. Chase your dreams, but not just to be labeled a dreamer. Avoid the mirrors, for the outside is a distraction from the truth. You’re beautiful when you feel beautiful, when you show people beauty through your actions. No girl ever felt complete confidence from her looks; if so, we wouldn’t see so many pretty girls crying. Society will constantly tell her she should, but it was never about the shape of her hips or the lines of her face. True beauty is within, and you can’t see inside yourself with a mirror. Feed the light inside; it will radiate the rest. Independence is essential, and not to dismiss the kindness of others, but not to rely on it. A woman must always have the ability to take care of herself. Find your means of self-care, hold it tight, and use it often. You are not helpless. Don’t pretend to be. The world is big and bold and will humble you. You will need humbling. Travel often, get lost in the woods, marinate in the uncomfortable, dine with those different. Go as often as possible, for movement, a change of place and space reinvigorates the soul, reminds us we are alive. To live out loud, you have to first live. And that requires sacrifice and change and discomfort. Welcome it all. It will chisel you to the core, and what’s left will be more pure, unfiltered, and more alive than you ever dreamed possible.

Read every word you can, every version you can. Never assert a position until you understand the opposition. Walk in someone’s else’s shoes, or at the very least, listen to those who have. Never preach from a place of privilege; you only look smaller. Recognize your place in the world, and how privileged you are to be here. Don’t look down on those with less; they’re closer to the earth, and often closer to the truth. Listen to them. Their experience in an unkind world gives them a knowledge we’ll only read about and pretend to understand. Choose kindness above all else. Give of yourself to others, but make sure you have something left to give. You must take care of yourself first. Women are said to be nurturers, sometimes to a fault. They give so much they lose themselves in the process. Don’t get lost, for then you will be helpless. You are and will always be your strongest advocate. Time and experience will shape your perspective, hardship will broaden your scope, and love will fill your soul. Collect it all, the tears, the smiles, the broken hearts, the aha moments, and the days the sun agrees to shine upon you. These are my wishes for you, and should you find another way, well then, my darling, you’ve already found the truth all on your own.

With love and respect, Mom

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Portico Bar & Grill in Monroe Local Restaurant Introduces New Menu Items

OR OVER A DECADE, PORTICO BAR and Grill has been a staple in Monroe and the place to go before or after a football game, grab drinks after work or just relax on the patio. Owners Joey Trappey, Roy Arthur and Lindsey Leavitt are excited to announce new items to the menu. Some new favorites include mini muffulettas with creole mustard, Voodooo nachos and wings. Throughout the week, Portico offers specials that are a perfect for meeting up with friends. Monday is $10 single topping large pizza and $2 Buds, Tuesday is $2 off all tacos and $5 margaritas, Wednesday is 2-for-1 Burger Night and Thursday is Ladies Night and a bottomless wine special. Sunday has become a new favorite with steak night at Portico. Portico has expanded their burger options to include a Big Mac and Cheese Burger with three 4 oz. patties with swiss, pepper jack, American cheese, topped with

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house made mac and cheese and the Big Kahuna with lettuce, tomato, Canadian bacon, grilled pineapple and teriyaki BBQ sauce. Po-boy selections include roast beef, catfish, shrimp, fried oyster and philly to choose from. Sandwich selections include Cornbeef Melt, Southern BLT, Honey Chicken and more. Other favorite entrees include Grilled Chicken Kabobs, Low Country Shrimp, Cajun Catfish, Lemon Pepper Shrimp and Redfish, just to name a few. There’s also lighter fare like the Mandarin Spring Salad, Strawberry Spinach Salad, Asiago Caesar Salad and a Chef Salad. Depending on if you want to share, you can choose from a 7 inch or 14 inch brick oven pizza. Varieties include all meat, garden, sierra chicken alfredo and margherita, as well as speciality flavors like spinach, jalapeño popper and cheeseburger. Portico continues to offer daily lunch specials Monday through Friday, as well

as their ever-popular Sunday brunch with bottomless mimosas. Brunch is every Sunday from 11 a.m. - 2 p.m. and features crab cakes, steak and eggs, southern chicken and biscuits, French toast, pancakes and more. With eight 65” televisions, it is the perfect place to watch any game. Plus, there are 17 beers on tap, eight of which are local Louisiana beers! Portico has also added a frozen drink machine to offer margaritas and daiquiris. Happy Hour is from 3 p.m. to 7 p.m. and is always a favorite at Portico. Specials include $1.50 off draft beers and $1 off bottle beers. And with fall just around the corner, the Portico patio is the perfect place to enjoy the new menu items, drink specials and hear local music. So stop by Portico on Tower Drive in Monroe and try some of your favorite dishes while you catch up with old friends!

Giving Back to St. Jude’s Little Shop with a Big Purpose

OB AND VALERIE OWEN’S SON, BRECK, WAS diagnosed with Acute Lymphoblastic Leukemia just shy of his 2nd Birthday. As they walked the halls of St Jude Children’s Research Hospital, pulling their son in a little red wagon, Valerie felt a sense of urgency to do something, so she began writing and jotting down words, scriptures, and short thoughts that she felt would make a difference and encourage their family and others during there journey during these tough times. Rob and Valerie’s mission is to give back to a hospital that has saved their son’s life. That’s when Breck + Vale Clothing Co was created. Valerie was 34 weeks pregnant at the time of Breck’s diagnosis and they gave birth to their beautiful daughter, Vale Catherine Owens in Memphis, TN. On the day Breck was receiving his first round of high dose chemo, their beloved daughter came into the world. “To be feeling pure joy of seeing our daughter for the first time, while also feeling pain that I’m leaving behind my son during a time of need at the same time, is something only one would understand if you’ve lived it.” “My job, and God’s calling, is to raise money so that no Mom or Dad has to go through what we’ve seen and experienced.” 100% of every penny donated to St Jude, will go towards saving a child’s life. Rob and Valerie are living proof of that, and they have now made it their duty to give back and make a difference in the lives of the other

sick children. Breck + Vale Clothing Company was created to teach their children to never give up, and that life is full of adversity and challenges. Valerie says, “It’s our job to keep fighting with appreciation for each day with grace and love for Christ.” She has made it a point to make sure that a portion of each shirt from Breck + Vale Clothing Co. will be donated at the end of the year to St Jude Children’s Research Hospital. We love everything about this beautiful family and the impact they have made in both the St. Judes community and our own beloved community. Make sure to follow their instagram and facebook for more information about Breck + Vale Clothing Co., and visit their website to check out their cute shirts. Here are a few things their customers had to say: “These are beautiful designs on quality materials . These shirts are made from pure love and devotion to St Jude Children Hospital in Memphis, TN.”- Cathy H. “Top quality unique products offered at a great price! They have a heart for our community and a portion of all sales benefit St. Jude! No better way to spend your money!”- Amy P.

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From Mexico to Monroe An Authentic Mexican Experience

ELIEVED TO DATE BACK TO THE 18th century, the origin of the taco is unclear but it has made it’s way into our culture and our everyday lives and we couldn’t be happier. The traditional taco was said to be started in the silver mines of Mexico served to the working class, as it was an easy way to roll up food in a corn tortilla and be on your way. Wives of the workers would wrap their husbands food in tortillas and thus, tacos were born. Authentic Mexican tacos are very different then what most Americans are used to. They start with corn tortillas, not flour. American tacos usually involve hard taco shells, while authentic Mexican taco shells are soft. Authentic Mexican tacos are topped with fresh cilantro and finely diced white onion. Now you can experience these tacos, a real Mexican experience, and so much more in Downtown Monroe. Taco Street is open and

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serving up this true Mexican dish with a bit of culture on the side. Inspired by the Mexican street markets, Taco Street wants to infuse the rich culture not only into their menu but into the atmosphere. Their mission is to bring to Monroe the real Mexican street taco experience and authenticity is what they are trying to bring to the table. Their recipes come straight from the streets of Monterrey, Nuevo Leon Mexico. Tacos de Bistek (chopped Steak) and the Tacos de Trompo (marinated pork) were the first to appear on the Taco Street menu. They quickly have become a crowd favorite and it’s not hard to see why. The pork meat is marinated overnight with cumin, oregano, paprika, lime, onions, and chilies making for a perfect blend of traditional Mexican flavors. Served with of course diced white onions and fresh cilantro on a warmed corn tortilla. Ever had Mexican Street Corn? Just as it’s

made in the streets of Mexico, Taco Street has brought this treat to downtown Monroe. With homemade chili lime sauce, queso fresco and mayo all perfectly combined on a corn on the cob. Try it once with a Mexican coke or Fanta in a glass bottle and you’ll be hooked. They have new things coming to the menu often, you don’t want to miss out. The newest item in store is the Birria Tacos. Made of Birria (beef) top with chopped onion, cheese and cilantro in-between two warmed tortillas. AMAZING! Making this restaurant outside with simply a single taco stand really creates a fun and exciting way to dine. Bright and colorful with umbrella and picnic tables, Taco Street has a fun and cultural atmosphere. It is a fun and kid-friendly place to eat for either lunch or dinner. Stop by and immerse yourself into these traditional recipes.

Custom Carpets and Interiors

Providing Northeast Louisiana with Quality Flooring

USTOM CARPETS AND INTERIORS has been providing Northeast Louisiana homes and businesses with quality products that include carpet, hardwood, laminate, vinyl and tile along with a team that will help you create a beautiful, custom space. Whether it’s new construction, a small upgrade or large remodel of your existing space, Custom Carpets and Interiors can help bring your ideas and dreams to life all while working with your style and budget needs. Now that you’ve decided to start a new project, you might be wondering where to start. Following these easy steps and working with our team will ensure your project will be a smooth, fun and exciting process from start to finish. HOW TO START A NEW PROJECT: 1. Find your style inspiration. What common style are you drawn to? Modern, Farmhouse, Traditional, Transitional? Just knowing which style, you relate to the most will

be helpful since they each vary. Whichever you choose, you now have a starting point. 2. Assess your space. Take an objective look at your space, your motivations and your vision. Think about why you’re starting the project. Is it a necessary upgrade or aesthetic change? Think about how you use the space in your everyday life. Consider how much time you have for upkeep and maintenance. Then consider the physical aspects of your space. Consider how your space will work with the rest of your home. 3. Selection. Now onto our favorite step— choosing your material! Using what you have learned from exploring your inspiration and assessing your space, you are now ready for the fun part. Size. Consider both the size of your space and the size of your tile. Large tiles open up a space and make it feel more modern because of fewer grout joints. A smaller tile, like a mosaic, will work perfectly in a small area because of the scale. Based on the measurements, we will recommend a tile that is

suited to the size of your space. 4. Finishing touches. Now that your project is almost done, it’s important to not forget about the finishing touches that will complete your design. For example, is your tile floor up against another type of flooring? Transition pieces, like thresholds, created with trim tiles, help smoothly and beautifully go from one material to another. Similarly, your look will be elevated when you layer trim pieces into your design. It is the finishing touch that will ultimately take the design to another level. The single most important part of your project is to make it your own. This can be done with flooring and backsplash selections, paint and décor accessories. By following these simple steps and working with our team, your home or business will be inviting and stylish for years to come. Call us today at 318-323-6094 to get your project started.

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ONE SMART COOKIE

Becky Hoychick Describes How She Turned Her Favorite Past-Time Into a Full-Fledged Cookie-Baking Business article by VICTORIA ARNOLD photography by PRAJAL PRASAI

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here’s nothing as heartwarming or welcoming like the scent of fresh-baked cookies, and Becky Hoychick, the mind behind Becky’s Homemade Cookie Dough, agrees. Becky’s mouth-watering cookies have been putting smiles on peoples’ faces for several years, to which Hoychick explains, “I love baking them and giving them to others. It makes me happy to see the joy it gives to people when they get a cookie. As a teenager, I began baking for friends, neighbors and pastors, and just for fun with my friends. For parties or get-togethers, cookies have always been my thing.” Nowadays, this favorite hobby has become a successful, full-time business for Hoychick, allowing her to do what she loves for a living. For Hoychick, baking was a passion that began early on in childhood. “I have many memories of baking with my mother at home,” she said. Thanks to their time spent together in the kitchen, Hoychick’s skills were developed at a young age. Often, the pair would bake things like cakes, muffins, and other foods, but cookies always held a special place in young Hoychick’s heart.

“I remember being around 5 years old when I began helping my mother make homemade cookies, and we always made them completely from scratch,” said Hoychick. “We made different varieties, but our staple was the traditional chocolate chip. It was everyone’s favorite--and it was always our go-to. My mother taught me to bring them to neighbors and friends who were sick, lonely, or just needed a ‘pick-me-up’.” As she grew older, baking cookies also assisted in unexpected areas of Hoychick’s life. She was able to use her enjoyment of baking to learn other skill sets. “Measuring out the ingredients to make cookies and other desserts as a child actually assisted with my education, especially math. It helped me learn things like adding and subtracting fractions and converting units of measurement from one form to another.” Her passion continued on throughout her childhood and into her adult years as well. Hoychick, a Baton Rouge native, attended Louisiana State University. Her mathematic skills acquired from baking carried on into her higher education, as Hoychick pursued and obtained an engineering degree from LSU. After she graduated

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from school and began working in the engineering field, her hobby of baking continued on. Despite her years in school, however, Hoychick’s love for baking cookies always kept reappearing as one of her deepest passions. “I remember that I had a technical writing class where we had to write a ‘how-to’ instruction paper, and I did my assignment on how to make homemade, made-from-scratch chocolate cookies.” After her graduation in 1997, Hoychick relocated to Rayville, LA, where she continued to bake as a hobby. It wasn’t until 2010 when she first had the idea to take the chance of turning her hobby into a full-fledged business. Becky remembers scanning through the a local paper and seeing an advertisement for Sister Shubert’s Rolls. “They’re frozen rolls that you can cook in the oven, and they’re SO good,” Hoychick described. “I remember looking at that advertisement and imagining myself doing something like that. I had this image of me holding a pan of homemade cookies that I had made and giving them to people to enjoy.” It was this image that introduced the idea of opening a cookie-baking business. “When I saw that ad it was a moment in time I will never forget,” Hoychick recalled. While her inspiration was sparked, Hoychick kept her ideas quiet for the rest of that year. “I began to have this nudge in my heart that we would have a business one day. In my mind I was thinking it would be my husband who would start a business.” It wasn’t until January of 2010 when the idea to start a business began to take off. Hoychick realized that she could turn her hobby into an opportunity to make money, and make others happy as well.

“After much prayer I realized it was actually myself who would start a business, and that would be selling cookie dough.” However, the road to accomplish this wasn’t always a smooth one. “I had NO idea how to begin a business,” she said. “This was certainly a perfect fit for me, but a business was never on my radar, except for that one time seeing an ad for Shubert’s Frozen rolls.” Thankfully, she received some helpful advice from her brother-in-law and the Small Business Development Department at University of Louisiana at Monroe, and this aided her through the start-up process. After that, Becky’s Homemade Cookie Dough was established. Once the technical and legal affairs were handled, Hoychick made sure to implement her new business with all of the qualities and passion that began her love for baking cookies in the first place. She began making the cookies the best way she knew—straight from her mother’s cherished recipes. “I used her recipe as the foundation for my cookies. I just had to tweak it a little bit.” This tweaking of the recipes allowed for different cookie flavor combinations. The three tasty flavors that Hoychick offers are Double Chocolate Chunk, White and Chocolate Chip Pecan, and Cranberry and White Chip Walnut. With multiple options to choose from, like the classic chocolate chip or the unique twist of cranberry and white chocolate, there’s an option for everyone. Explaining the different tastes each cookie provides, Hoychick described: “Double Chocolate Chunk is our most loved cookie. Who can turn down a buttery chocolate chunk chocked full of flavor? Our White Chocolate Pecan is our most indulgent cookie,

“I remember being around 5 years old when I began helping my mother make homemade cookies, and we always made them completely from scratch. My mother taught me to bring them to neighbors and friends who were sick, lonely, or just needed a ‘pick-me-up’.” ~ Becky Hoychick

with the delicious contrast of white and semi-sweet chocolate along As far as future plans are concerned, she has no plans of slowing with the crunch of pecans. Cranberry and White Chip Walnut is a down any time soon. Currently, her cookie sales are purchased by the flavor that some people are hesitant to try, but often for those who try dozen, normally selling several dozen at a time. Hoychick is hopeful it, it becomes their favorite cookie! It’s a combination of sweet white that as her business continues to grow, she will be able to provide her chocolate with a touch of tartness from the cranberry, as well as the sweet treats to more customers in the future, particularly wishing to satisfaction of biting into crunchy chunks of walnuts.” expand more into more restaurants. The main component that sets these delicious sweets apart from Reflecting on her current progress so far, Hoychick recalled: “In bigger-brand cookies is the homemade cookie dough, made up of college, I earned an engineering degree and worked in that capacity rich ingredients like real butter and pure vanilla. Unlike for a few years. I resigned when my first child was bigger brand cookie distributors who use lower-priced, born to be a stay-at-home mom. I envisioned that lower quality ingredients like shortening, Hoychick’s being my path for the rest of my life, but God had cookies consist of real butter, creating a richer flavor and other plans. Step by step, as I grew in my faith, I Becky’s Homemade a higher quality cookie. “Using real butter is definitely began to see what I was being called to do. I now Cookie Dough is a bit of an expense, but the rewards it provides are have three teenagers, and as they are growing more available: outstanding,” says Hoychick. “The shortening that’s independent, I have that extra time now to grow my often found in cookies made by large corporations often business.” FOX’S PIZZA lack flavor and richness due to the lesser quality of the With the extra time on her hands, Hoychick also BURGER GRIND ingredient.” made sure to incorporate her mother’s beloved START MART Shortening, and other ingredients found in most tradition into her own children’s lives. “I taught my bigger brand cookies can overall be very unhealthy children when they were young to make homemade to most consumers. Some of these other ingredients cookies as well. They always helped in the kitchen include palm oil, high fructose corn syrup, artificial when I was baking. I even taught them fractions flavoring, hydrogenated oils, and added sugars. While many popular with measuring, just like my mother did with me.” supermarket cookies will satisfy any sweet tooth, the harm they can As Hoychick plans to use that time to increase her business, her cause outweigh any possible health benefits they may provide. That’s cookies will continue to spread smiles to all who enjoy them. why homemade cookies, like Becky’s, are a cleaner and even more “From my heart to yours, I hope you enjoy our cookies!” says satisfying option to cure your cookie cravings. Hoychick. Right now, Hoychick’s treats are curing the cravings of different restaurants and schools. “My cookies are currently in Fox’s Pizza, For information on Becky’s Cookie Dough or to order some of these Burger Grind, Start Mart, and different schools.” Hoychick also takes scrumptious sweets for yourself or a loved one, please visit beckyscookiedough. order for personal uses too, such as holiday parties or teacher gifts. com.

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Heard Freighthouse Food Park Located in Historic Downtown Ruston

RAVING CRAFT AND CREATIVITY? HEARD Freighthouse Food Park is home to three local, independent, food trailers: Grown and Grazed, YOLO Nitro Ice Dreamery, and Bad Wolf BBQ. Comfort foods of incredible quality is what you‘ll find at each of these venues; from scratch-made buttermilk biscuits, locally sourced beef burgers and liquid nitrogen ice cream creations to Texasstyle smoked brisket and more. Each menu features fresh, local, seasonal ingredients, to create delicious food that you know, with a twist. SUPPORTING LOCAL Building local networks is the key to success at Heard Freighthouse Food Park. Committing our owners to the use of locally grown, raised or produced ingredients is what sets us apart. Through our connections with the Ruston Farmers Market, we are able to insure that our owners have access to high quality ingredients to work into their menus. Building this kind of small food network has a bigger impact than just on flavor. By encouraging our owners to spend their dollars locally we have a direct impact on the local economy. FOSTERING SMALL BUSINESS Business incubators are a great way to encourage small business development. At Heard Freighthouse Food Park we achieve that goal by providing a low cost, low risk entry point into the food and hospitality business and in doing so we create a secondary market for local growers, farmers and producers. More small business means a more stable local economy for our small historic downtown. SUPPORTING HISTORIC DOWNTOWN RUSTON We are fortunate enough to be located in the heart of Historic Downtown Ruston, with access to Railroad Park, Ruston Farmers Market, and Ruston’s great walkable Mainstreet Community partners. Mayor Ronny Walker’s Moving Ruston Forward initiatives have created some great new opportunities for Historic Downtown Ruston. We have embraced one those initiatives and have declared Heard Freighthouse Food Park to be a recyclable/re-use only and styrofoam free facility. A future expansion of the park, to begin in fall 2019, will include seven total food truck spots and a historic architectural restoration of the Raymond Heard Wholesale Grocery Co. Warehouse No.2 building into full service restaurant space. OUTDOOR, KID AND DOG FRIENDLY What else can we say? The whole family is welcome, even the furry ones. Our facility is outdoors, we have great covered picnic tables and plenty of space. Our tables even feature leash tethers and there are water bowls to keep your furry family members hydrated. You might even see a train.

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2019 Music Lineup Highland Jazz and Blues Festival

SEPTEMBER 14TH The 16th annual Highland Jazz & Blues Festival presented by Lagniappe P.R.I.M.E., LLC. will be held Saturday, September 14, 2019 in Shreveport’s Historic Highland neighborhood at Columbia Park. With music and fun for everyone, the festival will include 9 bands playing from 11:00 am until 6:00 pm on two stages. This FREE music festival is a gift to the community from the Highland Area Partnership. Miller Lite Pavilion Stage 12:00 pm – Buddy Flett 1:15 pm – Margie Perez 2:30 pm – Shreveport Second Line Brass Band 3:15 pm - Ouro Boar 4:45 pm – Big Sam’s Funky Nation BOM Gazebo Stage 11:15 am – The Brothers Band 12:45 pm – Jimmy Wooten 2:15 pm – Max Dab 3:45 pm – Logan and the Legendaries In addition to the music, there will be more than 70 food and art vendors onsite and a Kid’s Zone, sponsored by Lang Orthodontics with multiple activities planned throughout the afternoon. Be sure to bring your favorite furry friend to the Dog Area Sponsored by Raising Cane’s where you’ll find water stations, treats, nail trims, and more. There will be a FREE shuttle provided by iShuttle. Launched in 2003, the Highland Jazz & Blues Festival has grown from a handful of bands and a crowd of 500 to 1,000 attendees to a gathering that includes two stages, ten bands, posters, food and art sales, t-shirts, and 10,000 music fans in the Highland area’s beautiful Columbia Park. The annual event is organized as a gift to the community from the Highland Area Partnership and proceeds raised are used to bring the festival back the following year. They are dedicated to being a positive force in the growth of Shreveport’s historic Highland neighborhood. Through the festival, they will continue to attract thousands of people into Highland who might otherwise never consider visiting the neighborhood. In addition to bringing people in, the festival creates free and positive press for the Highland neighborhood.

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Tasty Treats at Butter

Local Bakery Offers Everything Except Gluten

NLESS YOU HAVE BEEN LIVING UNDER A SOCIAL media rock, you have probably seen the creative confections from Butter Bakery shared across Facebook and Instagram. From a Peaches & Cream Cake with homemade peach compote with mascarpone frosting and brown sugar crumble to a Cotton Candy Cupcake with vanilla cake with cotton candy flavored buttercream and topped with a puff of cotton candy, these tasty treats have mouths watering across the Twin Cities. Not only are they delicious, but they are gluten free! Butter Bakery, locally owned and operated by Charity and Adam Jones, is a completely gluten free bakery and coffee shop serving breakfast and lunch every week day. Located in the Vantage Tower building in the heart of downtown Monroe, the bakery always has a case full of gluten free goodness like cookies, monkey bread, brownies, eclairs and more. Each morning they offer breakfast items like muffins, pop-tarts, cinnamon rolls, greek yogurt, granola and grit bowls and lunch rotates with items like sandwiches, crepes, nachos, loaded fries, chicken and waffles and tacos. “We are excited to start offering a variety of bread like french, rosemary focaccia and honey loaf that people can purchase to take home,” said Charity. With fall just around the corner, Charity is ready to celebrate her favorite season with plenty of fall food. “In the fall, we do soups for lunch and will start to have our pumpkin spice and Vietnamese coffee as well,” Charity said. “Fall is also pie season and we will have 4” personal pies available throughout the week.” Flavors include pumpkin, pecan, key lime and banana caramel just to name a few. You can also order a full size 9” pie for any special occasion you have, or just because! Butter will also have gluten free pie crusts available for purchase so you can create your own gluten free goodness at home. The fall also brings tailgating season, parties and get togethers and Butter can provide sweet trays, cakes, petit fours, cookies, pies and more to feed your team, family and friends! Butter Bakery is proud to carry Railway Coffee from Ruston for all of their coffee drinks. They offer a variety of speciality coffees like their iced caramel latte. Some of the syrups are even made in house, giving the drinks a rich and flavorful taste. They also offer teas like their Iced Russian Tea, with hints of cinnamon and cloves. Be sure to follow Butter on Instagram and Facebook so you can stay up to date with their daily sweet treats and lunch specials. When you see something that makes you drool, you can swing by the Vantage Tower and park in one of their designated 30 minute parking spots right outside the door. You can even get them delivered straight to your door from Waitr today and also by GrubHub coming this fall!

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Back to School Check-Up Send Your Child Off to School with a Healthy Smile

OUR CHILD MAY BE READY FOR THE NEW SCHOOL year with the latest wardrobe, school supplies, and sports gear but does your child have a healthy mouth and the tools he or she will need to maintain it? Routine physical examinations, including hearing and vision tests, help ensure that students are in good health before school begins. When scheduling healthcare appointments, don’t overlook a dental check-up for your child. According to the American Dental Association, a dental examination is as important as immunizations and booster shots and should be a regular part of back-to-school preparations. More than one-half of all children ages 5 to 9 years have at least once cavity or filing. A painful tooth or chronic dental problem can lead to difficulty in eating, speaking, playing and learning as well as several hours of missed school. Routine dental examinations uncover problems that can be treated in the early stages, when damage is minimal and restorations may be small. Besides routine dental exams, there are additional things you can do to ensure your child’s mouth is healthy. HOW TO HELP YOUR CHILD HAVE A HEALTHY SMILE: Dental Sealants: Dental Sealants are a great option for keeping teeth healthy. A sealant is a plastic material that the dentist applies to the chewing surfaces of the back teeth (the premolars and molars). Sealants form a barrier that protects teeth from plaque, a sticky film of acid-producing bacteria. Fluoride: Research has shown that fluoride not only reduces cavities in children and adults, it also helps repair the early stages of tooth decay even before the decay is visible. Fluoride is obtained in two forms: topical and systemic. Topical fluoride may be found in toothpastes, mouth-rinses and fluoride applied in the dental office. Systemic fluoride are those that are ingested. They include fluoridated water and dietary fluoride supplements in the form of tablets, drops or lozenges. Our local water does not contain fluoride, so many children are often prescribed fluoride supplements to aid in tooth development and cavity control. Regular brushing and Flossing: The American Dental Association recommends replacing your toothbrush every three to four months, or sooner if the bristles are worn. A worn toothbrush cannot do a thorough job of cleaning teeth. Children may be capable of bushing their teeth by the age of 7, but may need supervision brushing until age 10 or 11 years old. However, flossing is a more difficult skill to master. Floss your child’s teeth until around age 10. Healthy lunches and snacks: Make sure to include healthy lunch items and snacks in your child’s lunchbox. Milk, cheese, raw vegetables, yogurt and fruit are great options. Cut back on sugary foods and soft drinks. If you and your children are looking for a dental home, we would love for you to join our family. Dr. Jan Bagwell and Dr. Jessica Johnston are North Louisiana’s only mother-daughter dental team. Their office is located right next to Sterlington High School on 165 North and offers patients complete general and cosmetic dental treatments.

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JAVI Pâ&#x20AC;&#x2122;S

TACOS YOUR WAY Fresh-Mex tacos filled with pinto beans, black beans, steak and sautĂŠed onions and bell peppers wrapped in corn and flour tortillas.

South-of-the-border classics and gourmet bites are on the menu of four of our favorite Northeast Louisiana restaurants. From waffle shells to homemade corn tortillas, they have a wrap on these mouth-watering morsels. photography by Kelly Moore Clark

BUTTER BAKERY

WAF F L E CO NE TACO Ground beef taco with green chilis, shredded lettuce, avocados, onions and salsa sour cream served in a waffle cone shell.

GOOD EARTH JUICE & SALAD BAR

ST R E ET TACOS Salsa and smoked pepper organic shredded chicken on a bed of melted mozzarella, topped with fresh cilantro served on pressed corn tortillas and served with a seasonal side salad. (Located inside Fiesta Nutrition Center)

TACO STREET

TACOS D E TR OMPO Authentic Mexican tacos made with marinated pork, grilled onions, fresh cilantro and cheese; served on top of warm toasted corn tortillas.

The Louisiana Art and Folk Festival Mark Your Calendar For October 12th

ACK FOR ITS 64TH YEAR, THE Louisiana Art and Folk Festival welcomes everyone to experience regional art, folklife demonstrations, great live music, amazing food, and so much more. Join us October 12th from 10am – 4pm in historic Columbia, Louisiana as Main Street transforms into the oldest Art and Folk Festival in the State! Live music provided by Sam and Smoke, the Caldwell Community Choir, Steve Cagle and the Smackwater Band, Brian Martin, the best of Elvis by Todd Martin, and more! Fantastic fun for the whole family awaits you at this year’s festival including kids area with petting zoo, train rides, and a lifetime of memories. You won’t want to miss a single moment at the 64th annual Louisiana Art and Folk Festival! Car show sponsored by Caldwell Bank. The Festival invites all regional artists to showcase their wares – interested

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artists and vendors are encouraged submit their applications quickly space is limited. More information can found online at artandfolkfestival.org

to as be or

facebook: https://www.facebook.com/ LouisianaArtandFolkFestival. The Louisiana Art and Folk Festival strives to bring about an appreciation of the arts and an awareness of our folk heritage. For over 60 years the Louisiana Art and Folk Festival, its friends and community supporters have been driven to maintain the vision of Mrs. Jennie Reynolds at the first Caldwell Parish Library Art Festival in 1955. The Schepis Museum and the Art and Folk Festival welcome artists to request more information anytime – our normal hours are Mon-Sat 10-5, closed for special events and holidays. With each new year, we strive to make the festival better. That can only happen with generous sponsors from our community. Individuals and businesses are encouraged to contribute. If you or someone you know would like to become a sponsor of the festival please contact us!

Cajun Flavor on the Ouachita

Trapp’s Features Authentic Food in an Amazing Atmosphere

HEN IT COMES TO CAJUN FOOD, IT’S HARD TO FIND anything better than the Trappey brand. The Trappey name has been synonymous with Cajun food and Louisiana for over a century, 118 years to be exact. When looking for that taste of south Louisiana, there is no denying that the perfect place to go in North Louisiana is sitting right on the banks of the beautiful Ouachita River. The menu features a variety of south Louisiana dishes, including some of owner Joey Trappey’s very own family recipes. To start, the appetizer menu features mouth-watering Fried Cheese Ravioli that melts-in-your-mouth and is topped with Trapp’s popular Crawfish Marlee sauce. The seafood nachos are a must with fresh made to order chips piled high, topped with fresh onion, tomatoes, fried crawfish tails, grilled shrimp and covered with the best white queso dip on this side of the Mississippi River. Creole crawfish pies, fried pickles, crab cakes and boudin bites round out the options for appetizers. There are daily lunch options during the week for only $7.99 including Ella’s Sunset Salad on Tuesdays, Trapp’s Cheeseburger on Wednesday, Nonk’s Jambalaya on Thursday and Trapp’s Red Beans and Rice on Fridays. You can always depend on Trapp’s to have the best poboys, whether it is shrimp, crawfish or catfish, you have the option of fried, grilled or blackened. Served on a New Orleans style poboy bread, they

are dressed with lettuce, tomato and housemade remoulade. Trapp’s offers a Spud Menu on the dinner menu that features five different options including a Cajun Grilled Chicken Spud, a Cheeseburger Spud, a Boudin Spud with chopped boudin topped with Crawfish Marlee and Étouffeé Spud topped with crawfish étouffeé and green onions. The grilled menu features a smothered catfish with crawfish étouffeé, pork chops and blackened tuna, just to name a few items. Tuesday nights are Steak Night with two 12 oz. ribeyes, two salads, two drinks and two sides for just $35. On Wednesdays, its Burger Night with 2 Burgers, sides and drinks for just $12. And on Thursdays, Trapp’s offers bottomless wine night. If the food isn’t enough to get you there, Trapp’s has plenty of music and entertainment as well with live local music on the patio. Trapp’s is one of the best family friendly restaurants around, serving fresh seafood for lunch and dinner, along the banks of the gorgeous Ouachita River. Make sure to stop by and see them today at 113 South Riverfront in West Monroe, at the foot at the Endom Bridge, find them on Facebook or call 318.855.6428. You can even get Trapp’s delivered straight to your door with by ordering through Chef Taxi! Whether you dine in or carry out, Trapp’s is certainly going to pass a good time!

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Game Day Food

A Staple in the Ruston Community

OOTBALL SEASON IS ALMOST UPON US. SCHOOL spirit is in the air with the buzz and excitement of fall and football right around the corner. The Dawg House Sports Grill is a local favorite hot spot that has the perfect atmosphere for game day. Before, after, or during the game, this restaurant is the best place to pregame, watch the game, and party after the win! Located in the heart of Ruston right next to Tech’s campus and a short drive from all of Tech’s sporting venues, The Dawg House has an ideal location and atmosphere for making memories and gathering with friends and family. Presenting not only a meal but an experience, they serve lunch and dinner and are open until 2am on the weekends for the night crowd. A family friendly restaurant by day and college bar by night, The Dawg House has become a Louisiana Tech tradition. From orientation to graduation and beyond, this little grill has become a right of passage to so many and continues to bring people together. No matter how far away Tech alumni move when they come back to visit their old college stomping grounds you know The Dawg House Sports Grill will be at the top of their list of places to visit. The Dawg House first opened its doors over 20 years and they have never looked back. Creating memories and amazing food that locals will never forget, they know that as long as they are making good food, the crowds will keep coming. One of the reasons people keep coming back for more is their burger selection. With seven different speciality burgers to choose from, they have a burger for everyone. The Claude’s Burger, with melted pepper jack cheese, bacon and jalapeños has to be the most popular dish they have on the menu. Served with seasoned steak fries, you can’t go wrong with this choice. Burgers may be a community favorite but that doesn’t stop the rest of the menu from being equally amazing. They have wings, quesadillas, sandwiches, nachos and more. The Buffalo Chicken Quesadillas are a fun twist. They take the fried “paw claws” chicken strips, dress them with wing sauce, and serve them in a white, wheat, or jalapeño cheese flour tortilla. Something for everyone can be found on their two page menu. The Dawg House Sports Grill has you covered for any occassion. Whether you’re looking for a quick bite for lunch or a relaxing dinner, The Dawg House’s friendly staff is here for you. On game day, let them be your tailgating headquarters. With delicious food, awesome beer selection, and plenty of big screen TV’s, you won’t find a better game day hangout. One visit and you will know that “You are in The Dawg House!”

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Join Our Dance Family

DBK Dance and Performing Arts Kicks Off 2019-2020 Dance Season

E INVITE YOU TO BECOME PART OF OUR DANCE family as we begin our 2019-2020 Dance Season! Become a strong dancer, get in shape, or just have fun! We have a variety of classes and levels for everyone. For over four decades, DBK has shared their passion for dance and the arts in our community. Well recognized for teaching students to use their talents to give back to those less fortunate is evident in their contribution to so many local charities and events. Many young people have entered the doors of the studio with dreams of becoming a dancer. What they take with them is so much more! Few students may become professional dancers; however, the benefits of their training reach far beyond the dance world. In today’s society of instant gratification and tremendous peer pressure, there are few activities that provide a place where students can express themselves creatively and artistically. Like an artist or musician, dancers patiently build their technique and skills upon a foundation that has been established for generations. The arts allow for deep self expression from the heart. This helps students develop characteristics such as empathy and compassion for others. Performing arts develop reasoning and creative thinking as well as motivation, concentration, and teamwork. Research shows that training in the arts leads to better overall development and higher student achievement. The DBK Staff are as much mentors as teachers. Each student receives instruction from teachers that share their passion for dance as well as the joy of seeing each student reach their full potential. Strong work ethics, self-discipline, respect for self and others are all taught in a loving family environment. Our curriculum offers a wide variety of styles and levels which include classical ballet, tap, jazz, lyrical, contemporary, hip hop , and tumbling. “ DANCE FROM THE HEART AND GIVE GOD THE GLORY!” is the core of our DBK Family. With this foundation, the students that grow with us become more than dancers. They become successful, beautiful human beings. We invite you to our Open House on August 8th and 9th between 11:00 am - 6:00 pm to tour our studio and meet the staff. DanceWearhouse will be in the studio during this time allowing you the convenience of purchasing supplies as you register. For complete detailed information please visit us online at dbourgdance.com You may also follow us on Facebook or Instagram.

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40 Years of Serving Our Community More Than Just A Catering Service

OUNTIFUL FOODS CATERING has been providing fabulous food, professional staffing, and full service planning to our community since 1979. Their specialties include Southern American and Cajun flavors with only the freshest of ingredients. Owner, Gail Elkin and her team work with you to create the event of your dreams. Bountiful Foods Catering strives to perfect every little detail in their food, preparation and presentation. They look forward to the opporunity to being a part of your next special event. On their menu you will find a selection of hot, small plate appertizers, gourmet dips and soups, cold selection and a carving station with carver. The menu includes breakfast, lunch and dinner buffets and even a pre-plated selection. Desserts and wedding cakes are also available.

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Bountiful Foods Catering offers more than just tasty food to impress your guests. From small office meetings to large weddings and fundraisers, their catering team has the culinary skills, experience, and tools to serve you and your guests. They know the demands placed upon event planning, professionals and organizations. Their goal is to insist your special event is perfect down to the last detail. Whether you are planning a wedding to remember, celebration with friends, or a holiday party let Bountiful Foods Catering provide the professional staff and planning services that you are looking for Experience a warm southern tradition with them. • Banquets. • Corporate Parties. • Conventions. • Wedding Receptions. • Wedding & Specialty Cakes.

After your guests have gone, they can clean up as well. Call to learn about customized menu options to fit your style. Bountiful Foods Catering looks forward to hearing from you! A local family business, Bountiful Foods Catering has been apart of this community for 40 years and would love to help make your event perfect. They are located in the heart of Monroe at 1807 Pine St. Call (318) 325-0062 to book your date! Visit their website www. bountifulfoodscatering.com or their Facebook page for their full menu and services!

What is a Doctor of Internal Medicine? Citizens Medical Center

“AN INTERNAL MEDICINE physician, or internist, is a doctor that specializes in the diagnosis and treatment of diseases that affect internal organs, including the heart, kidney, liver and lungs. We manage diseases of these and other organs, and are acutely aware of how these organs interact,” said Dr. Kurt Olinde, Internal Medicine Physician with Columbia Medical, an affiliation of Citizens Medical Center. “For example,” he continues, “there are complex issues that need to be assessed, and there are needed internal medicine management interventions for many people who suffer diabetes and other co-existent conditions, such as hypertension and elevated cholesterol. My patients tend to have complicated health issues with disorders of several organs,” the physician said. “An internist’s role is to manage these diseases with dietary modification, exercise and physical activity, and oftentimes medication. An internal medicine physician keeps a close eye on a patient’s body systems, and is the

primary physician who manages chronic illnesses, sometimes in collaboration with other organ system specialists.” “As an internal medicine physician, I treat only adult patients age 18 or older, but tend to come in contact with an older population. People often seek me out when they learn they have a chronic disease,” the physician commented. As we age, chronic diseases tend to cause various symptoms, so many patients of internists tend to be in the geriatric population. Many patients of internists struggle with diseases including diabetes, COPD, hypertension, elevated cholesterol, heart disease, kidney issues, endocrine issues, blood disorders and even infectious diseases. To explain further, Internal Medicine physicians, or internists, are specialists who have broad expertise in human disease management and clinical experience to diagnose, treat, and take compassionate care of adults’ medical health. They are well trained in the diagnosis of medical problems, in the

ongoing care of chronic illnesses, and in caring for patients with more than one disease. Internal Medicine services can include: • comprehensive physical exams • preventive, wellness screenings & immunizations • treatment of both simple & complex medical problems • chronic disease management • collaboration with specialists • pre-operative & post-operative care. Some of the conditions that are diagnosed and treated by Internal Medicine physicians are: • Respiratory infection • Hypothyroidism • Asthma • Influenza • Bronchitis • Menopause • Chest pain • Migraine • Fatigue • Osteoarthritis • High cholesterol • Osteoporosis • Hypertension • Pneumonia. With over 30 years of experience practicing medicine, Dr. Kurt Olinde welcomes new and former patients to the Columbia Medical office, an affiliation of Citizens Medical Center. His practice, along with Dr. Floyd Jones, Family Medicine, is located at 7937 Hwy. 165 in Columbia, LA, adjacent to the north end of the hospital, and appointments can be made by calling 318-649-2621. The Columbia Medical office is open Monday-Friday, 8:00 AM – 5:00 PM.

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HAUT E POTA T O

FOR HIS TEMPLE Organic Purple Sweet Potato Fries, tossed in avocado oil, seasoned with salt, pepper and garlic and roasted.

Nothing pleases a crowd like a delicious dish of potatoes – fried or baked, these spuds are spec-tubular. PHOTO BY KELLY MOORE CLARK DOE’S EAT

WASHINGTON WINE & SPIRITS

TRAPP’S

DOE’S EAT PLACE:

Creamy potato au gratin topped with fresh chives.

WASHINGTON WINE:

Twice baked potato with melted butter, shredded cheese, sour cream and topped with fresh chives. TRAPPS:

Seafood Nacho Spud features grilled shrimp, fried crawfish, diced tomato, purple onion, jalapeños and queso.

PLACE

Support The Wellspring

Trinity Diamonds Direct Presents Bowl & Bling

AKE PLANS NOW TO ATTEND THE WELLSPRING’S 2nd Annual Bowl & Bling presented by Trinity Diamonds Direct Saturday, August 17th from 7 – 10 p.m. at Bayou Bowl. Bowl & Bling is an easy and fun adult only outing where it is not your skill that counts – it’s YOU! Come join the fun as we throw strikes, spares, and more than a few gutterballs as we raise money for one of Northeast Louisiana’s oldest and most effective non-profits. Enjoy unlimited bowling in the black lights while listening to a variety of great music by DJ TBayB. We’ll have some delicious food thanks to Fieldhouse Bar & Grill and drinks from Marsala Beverage. Each team can have up to six people and the cost is $100 per person, which includes bowling, food, drinks and shoe rental. You can register as a team or individually at wellspringofnela.org/ bowlandbling or by calling (318) 651-9314. Be sure to check out our amazing raffle prizes including a seven night stay at The Beach Club in Fort Morgan, AL, a seven night North Carolina mountain home getaway, a golf package, and MORE! Visit wellspringofnela.org/bowlandbling to get your raffle tickets today. Drawings will take place the night of the event, but you do not have to be present to win. All proceeds benefit The Wellspring. Since 1931, The Wellspring has served as a community leader in bringing people and partners together to address some of the greatest challenges of our time: violence, homelessness, sexual assault, poverty, mental illness and children facing adversity. The Wellspring also serves as our region’s only accredited Sexual Assault Center, and the lead agency in the Family Justice Center of Ouachita Parish. Come join the FUN and partner with The Wellspring to change our community, one life at a time! Thank you to our Sponsors! THE PERFECT GAME: • Trinity Diamond Direct LUCKY STRIKE: • Anonymous SPARE: • Ashley & Dom Peré • Jim Taylor Chevrolet/Buick SPLIT: • Anonymous • Drax Biomass • Entergy • Estates by RC • Infinet Technologies • Origin Bank • St. Francis Medical Center • The Thomas H. & Mayme P. Scott Foundation As a 501(3)(c) charitable not for profit corporation, your donation is tax deductible to the fullest extent allowed by law. WWW.BAYOULIFEMAG.COM | AUGUST 2019 153

F AR M E R’S M AR K E T B OA R D There is nothing we like as much as a well-crafted entertainment board. The ingredients are delicious, have vibrant and contrasting colors, different shapes and textures, and all pair well together. This board combines all of our favorite summer bounty, from succulent strawberries to vine-ripened tomatoes, it’s a collec tion of the freshest produce from the local farmer’s market. PHOTO BY KELLY MOORE CLARK

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A Beacon of Southern Hospitality Warehouse No. 1 Restaurant

ESTLED ALONG THE PICTURESQUE OUACHITA River, Warehouse No. 1 Restaurant has been a beacon of Southern hospitality and a source for savory dining for nearly four decades. Started in 1980, the restaurant arose from the vision of Frances Mason in a corrugated tin warehouse that was used for storing cotton bales over 100 years ago. Mason had the desire to transform the building into a thriving seafood restaurant, and today her vision lives on. Many locals who have grown up in our region have fond memories of special occasions celebrated at the Warehouse No. 1. Romantic dates, birthdays, rehearsal dinners and prom night meals have all been etched into our thoughts at the heavy wooden tables, inviting bar area and spacious, airy back porch with its relaxing river view. Warehouse No. 1 Restaurant has endeared itself to us throughout time for many reasons, but now more than ever, what is most memorable at this establishment is the exquisite fare it offers. Steaks and seafood remain popular dinner choices at the Warehouse No. 1. Steaks like the Peppercorn Filet, a filet mignon coated in cracked black peppercorns and topped with a velvety red wine reduction, and the hand-cut ribeye are grilled expertly each

and every time. But true to tradition, seafood steals the spotlight. The Redfish Supreme is a standout that is not to be missed. The chef backs his gorgeous, well-seasoned redfish filets and tops them generously with sautéed crawfish, jumbo shrimp, lump crabmeat, mushrooms and a creamy Dijon sauce that complements the various and tender snapper. Whatever you do, leave room for a sweet ending to your meal. From their delightfully rich and vanilla-infused Crème Brûlée to the fantastic bread pudding – the desserts are sinfully decadent. It takes a special restaurant to remain relevant and successful in a small town, but it takes a truly impressive dining establishment to reach the iconic status that the Warehouse No. 1 has managed to achieve. Whether it’s the loyal patrons or dedicated staff, this restaurant has survived a flood and fire and each time come back better than before. With a new renovation and an enticing menu, Warehouse No. 1 Restaurant will continue to impress diners as long as the river runs.

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I REMEMBER how delicious my mother ’s chocolate pie was a r t i cl e by PAUL L I PE

I REMEMBER how delicious my mother’s chocolate pie was! that some of you who know me pretty well are shaking your heads She could cook lots of tasty dishes, but I believe her chocolate pie in disbelief, thinking, “It is not gonna happen.” Such doubts are justified because, for years, it has been my stood out as her best. And what a delight it was to be the only child intention to rid myself of those extra, unwanted pounds. Regrettably, around when it came time to lick the pot the “filling” was cooked. I was not only blessed to have a mother who could cook so well, those intentions have not been accompanied with any degree of but when I got married, it was to a young lady who also knew her consistent effort – my waist measurement has remained the same way around the kitchen. God is good! And would you believe that for many years -- whatever pounds I may have lost have been too one of her favorite efforts, when wearing an apron, is – you guessed quickly “found.” So, what do you think – is there even a sliver of it -- chocolate pie! How fortunate can a fellow be? But wait! It gets hope that I will experience dieting success? Well, I am sure that, if I am to accomplish my goal of shedding even better, for now that our children have left the nest, there is no those extra, aggravating pounds, I shall need some help – and lots longer any argument about who gets to lick the pan. There is, however, a problem with being around such good of it. Perhaps I should enroll my wife as an aide in my pursuit of cooks. The delectable dishes they prepare are often loaded with victory. Since we have children and grandchildren who enjoy her calories, and I am not one whose powers of resistance are present cooking, there is no way possible that I can convince her to quit in any helpful measure. The result is that I, who once was called a preparing such delectable dishes; but maybe I can encourage her to tell me, “Hands off! That is NOT for “flat belly,” now am better and more you!” When she speaks in that tone accurately described by leaving the of voice, I get the message. “l” out of the word “flat.” In addition to my spouse, maybe However, I am not ready for total I can enroll some of you readers to be despair. Something happened lately partners in this endeavor. If I have a that has given me a spark of hope small army of individuals who hold relative to the measurement of my me accountable by asking, “How is mid-section. Our oldest grandchild, your weight-loss program going?,” I Trey, is a recent graduate of Ole might be induced to put forth more Miss. While matriculating at that effort. prestigious institution, he watched On a more serious note, I expect as the numbers on his bathroom scale that I will need some divine help. gradually increased until there was After all, He did say, “Without Me, more of him than pleased his selfyou can do nothing.” Obviously, image. “without” Him I have not made He decided to take corrective “THERE IS, HOWEVER, A any progress in losing weight. I’ve measures, and by exercising PROBLEM WITH BEING AROUND depended on Him for grace in so considerable discipline, he is trim SUCH GOOD COOKS...” many other situations, so perhaps and in the best physical shape of his there is grace for this need, too. life. So, if he can do it, why can’t So, with the help of my wife, some friends, and the Lord, I might I? It is evident – at least to those of us who succumb to the surprise us all by “trimming up” a little by the time of year when we enticement of calorie-laden dishes – that there is more to shedding “trim” the Christmas tree – that gives me about four months to do those unwanted pounds than just hoping that it happens. It does some work. Whatever happens, I hope each of you enjoys this month’s not, it will not, happen without sacrificial effort. Wishing does not cause unwanted pounds to disappear. Unfortunately, to this “food issue;” just be careful that you don’t enjoy the food too much. point in time, I have done more wishing than I have demonstrating Happy (and healthy) eating! discipline. But I do plan to show more restraint – soon. I am afraid 156 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

Withstanding the Test of Time Trio’s Has Something For Everyone

WENTY-FOUR YEARS AGO, THE JOHNSON FAMILY HAD an idea to start a little dive restaurant, and the opportunity arose with the combination of their property and the little filling station next door. When the restaurant was opened, there was no question that the fare would have a distinct Mediterranean influence considering Jenifer came from strong Greek heritage. For two decades, locals have flocked to Trio’s for great company and delicious food. Trio’s has proven itself to withstand the test of time. Like a bottle of the finest wine, it just gets better in time. Making sure to keep up with the modern way of doing things while keeping it fresh, fun and inviting. Located at 2219 Forsythe Ave. Monroe, LA 71201, Trio’s prides themselves on their “Fine Dining” experience with top of the line steaks and gourmet specials. They also have a fantastic bar that serves beer, mixed drinks, wine, champagne to go along with any cocktail style. We also have a bottomless champagne brunch on Sundays from 11-3. Our menu features seafood, steaks, pizza, pasta and more. Swing by the restaurant for a quick cocktail and appetizers from our dine-in menu. You can sip on a Bloody Mary, enjoy a good single malt, or just throw back a couple of brews at the bar while catching up on the sports action from around the world on one of the big screens over the bar.

Or if an intimate dinner is more to your liking, nestle into a booth in the corner, huddle around the candles, and split a bottle of wine with the one you love while you wait for our cooked-perfect Certified Black Angus Filet. Pair it with our house french fries or a slow-baked, loaded baked potato. But make sure you save room for dessert, because after your meal, you won’t want to miss our cheesecake. Made with the perfect blend of ingredients, this dessert is sure to satisfy your sweet tooth. Our house made bread pudding with bourbon caramel sauce is also a great option. The only thing you’ll regret after dessert is that there’s not another spoonful on the plate. Here are a few things their customers had to say:

“Sunday brunch was delicious!! Chicken and waffles were spot on. Considering the large crowd today the wait staff was busy but still managed to accommodate - Clesi N everyone.” “I love the high quality of service, the amazing recipes, the cleanliness of the restaurant and the wonderful atmosphere. My daughter and I had date night there today. We had an awesome night. We were able to talk without interruptions, but our waitress was still attentive & our glasses were always full. We weren’t rushed out of the door when we were done. Our waitress even took pics for us. Absolutely best place to eat, - Beth T. hands down!”

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ARTICLE BY VANELIS RIVERA PORTRAIT BY IVY BRIGHTWELL FRENCH PERFORMANCE PHOTOS BY ANDREW BAILEY

COLD CANYONS IS A COLLECTION OF TALENT A S S E R T I N G W H O T H E Y A R E T H R O U G H A LT E R N I V E ROCK ORIGINALS AND COVERS. THEIR ENERGY LEVEL IS LIKE SMOKE IN THE ROOM—CONCURRENT ENERGY CURLS AND EXPANDS, SONG AFTER SONG, LIKE HUNGRY GHOSTS. “Naming a song is hard,” explains Caleb Wilt, frontman and rhythm guitarist of Ruston based band Cold Canyons, “but naming a band is excessively hard.” At first, it was just a random name that sounded cool. The attributions were simple. When you think of cold, you think of the color blue (high marks for alliteration). When you think blue, you think blue skies, like the expanse that you can see from canyons. Blue also ties to the genre that heavily influenced their sound or at least three quarters of it, according to Wilt. But if you’ve ever paid attention to the blue of the sky, you know it comes in a gradient of hues, ever-changing, which mimicked the progression of the band. “It’s one of those things that took a while before feeling what the name was,” says Wilt, explaining that over time what began as cool-sounding words shifted into their identity. Since their first show last December at Sundown Tavern in Ruston, this collection of talent from different bands has been asserting who they are through alternative rock originals and covers; ones you’ve never heard live but will be glad to do so, especially from a band delivering echoey and chill tunes. Like a few North Louisiana bands, Sundown Tavern is one of the revolving doors of this band. “Every first show I’ve had with a band has been at Sundown,” reveals Colby Rushing, the band’s drummer. The first time he went on stage at Sundown was at a John Simoneaux Memorial jam (also known as “Johnny Jam,” held to commemorate the beloved local up-and-coming guitarist) that his uncle organized. At those Sundown gigs, he would often steal his uncle’s beers even though he was under the drinking age and didn’t enjoy the taste at the time. Wilt also played at some John Simoneaux jams. Also too young for the bar area at merely thirteen years old, he would hide in the kitchen until his set. Albeit exposed at a young age to the roistering revelry of the bar scene, it’s not what these young musicians were immediately drawn to. Rushing was inspired by his uncle who played the Ruston music scene since the seventies and the fellowship he witnessed in music.

round 2014, Wilt had formed Chief and the Hounds and invited Rushing to join him as a drummer. The band had a good run, touring for about four years, but they came to a rough end when some band members wanting to move on. Crushed, Wilt took a two year hiatus from music after that. Enter the outsider of the band, literally and figuratively, bassist Christian “Shoepic” Hanna from New Orleans. Hanna relocated to Ruston after Katrina hit, where he met Wilt and Rushing between junior high and high school, even performing at an eighth grade talent show with Wilt. “Everyone is nuts in high school, but I never had any problems with Caleb,” mentions Hanna, adding, “You don’t have that with a lot of people.” Hanna had his own share of disappointing band experiences, and after a dissolution, he also decided to take a break from the scene. As a major horror movie fanatic, he delved into composing ambient sounds that fit the genre, composing a few albums during the time. Occasionally, Hanna would reach out to Wilt to ask, “When we gonna do a band again?” It was one of those things said in passing, half-serious and halfjoking, and Wilt seemingly received it as just that, until one day Hanna caught Wilt at a moment in his life when he was open to change. That same day, Wilt gathered a few guys and formed Cold Canyons. That’s the first time Hanna met the prolific guitarist Landon Treadway, also affectionately known as “the golden boy genius on guitar” by Rushing who continues with, “He could outplay any guitar player I’ve ever met. He’s an old soul behind young fingers.” Hanna seconds this with, “He’s an effortless guitar player.” Wilt’s main passion is writing. “We started the band just to write music and put music out,” he says, mentioning that live shows are not their top priority. As long as he’s writing, recording, and playing (his self-proclaimed “happy place”), he doesn’t need to dive for gigs. “That’s where I get fulfillment of music from,” he clarifies. So at the beginning of last year, “Boom! We started writing immediately,” he adds. The writing process is a combination of Treadway’s “tasty licks” and everyone else spinning off of his guitar combos, then Wilt writes the lyrics on his own. Mostly taking a freestyle approach to his writing, Wilt’s lyrics often go where they want on their own will, never pointing in one particular direction. “I don’t like to say what my lyrics are about. I want my songs to be true to the listener,” he says.

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Musically, they fall under the indie rock/ alternative rock genre, but Wilt adds that there’s a touch of songwriter to their approach, each song maintaining a particular feeling. The more Wilt performs their songs, the more he understands what the song can be about. He feeds off of that revelatory aspect because it allows him to interpret his own music. In “These Ghosts,” he’s discovered the ambient apocalyptic vibes that emanate from a story about a person haunted by someone that still exists—I didn’t deserve it/ I guess karma finally found a way to you. The originals can easily be confused as autobiographical, but Wilt claims he’s writing the lyrics as he would write a short story. Even in “Walk Away” where he’s writing as a partner who has betrayed his significant other, but keeps getting taken back, the lyrics can take on deviating forms— Sticks and stones may break my bones/ With every word you say/ Changes me, makes me bleed. “It’s [songwriting] the only way I truly feel understood,” Wilt says. As far as sound, it’s blues structurally and in chord progression, explains Rushing, adding, “But there’s some grit to it like dammit you’re gonna listen.” As the one who leans to classic style of the bunch, his love for drums stems from their technicality. His versatile drum influencers like John Bottom from Led Zeppelin and Steward Copeland from

Sting and The Police peaks through his own shuffles in the band. Even Hanna, the classic rock and roll guy who only listens to eightiesstyle music like Whitesnake, Night Ranger, and Sammy Hagar, has been able to challenge himself and adapt to holding down a solid rhythm spearheaded by the “riff masters,” i.e. Wilt and Treadway. An ever-changing sound is indicated in the three singles they’ve released on Spotify, which are all recorded in Wilt’s personal studio. Their sound ranges from Alabama Shakes to straight rock, Wilt says. “Paranoid,” the furthest from their style, is a wild song reminiscent of the Killers, while their most popular original, “Walk Away,” is a ballad that Hanna considers “wrote itself” after they kept mounting on a strong riff. Their next single that will be released soon, “This Aint Me,” is structured identically to any blues song from the twenties to fifties, says Rushing about their favorite original to date, declaring, “It’s the three-four. It’s the waltz.” The band is releasing singles in increments, but they have an album’s worth of material recorded, not to mention the wide array of covers they delve into when performing live. “We love some Jet,” says Rushing, but his favorite cover they perform is “Figure It Out” by Royal Blood. “It has that rock out in the end where I have to go wide open,” he enthuses. “It’s got attitude. It’s got

funk. It’s got stank.” There’s no particular aesthetic the band strives to mimic or present. They are as much a mishmash as their sound. “It’s more attitude vibe, which is just natural,” says Wilt, who stands out in stature with a cool side part comb-over, even once having styled a gunslinger beard and mustache. The rest of his bandmates are a bit more subdued: Rushing often sports graphic tees, Treadeway’s groovy long hair is hard to miss, and Hanna is more of a black tee, jeans, and flannel type of guy. “I still feel like I’m gonna puke before going on stage,” says Rushing proudly. “I don’t want to be so comfortable that I get relaxed in what I’ve been doing,” he adds. His nerves keep him on point and focused, a reminder to him that worrying is merely fuel for doing your best. In a few respects, the band is just getting started, but they’re not novices, especially when performing. Their energy live is like smoke in the room—concurrent energy curls and expands, song after song, like hungry ghosts. “I knew we would be peanut butter and jelly,” says Hanna about his bandmates. Follow Cold Canyons on Instagram and Facebook to learn when their next single will be released and to keep up with upcoming local performances.

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B AYO U B U Z Z WO RT H Y HERRINGSTONE’S OPENS FIFTH LOCATION

Herringstones is opening their fifth location in Baton Rouge! The new store is located at 7474 Corporate Blvd., in the heart of the capital city. They are celebrating with a grand opening on August 1st with live music, food, drinks, fashion and fun. Debbie Herrington and Cindy Stone opened the women’s boutique in Monroe in 1989. With a great deal of hard work, years of constantly targeting new trends, and seeking out the best brands and merchandise, Cindy and Debbie’s dream took off beyond the Twin Cities and HerringStone’s became a household name for women’s wardrobes across north Louisiana. They now have locations in Lafayette, Youngsville and Houma, as well. The brand lives on with daughters, Hannah Herrington Lavergne and Haley Herrington, following in the family footsteps.

DOWNTOWN OFFICE RIBBON CUTTING Tuesday July 9th, friends, customers and employees gathered for Will Stor and Avery Suites ribbon cutting and Open House that took place at their new downtown office on the corner of North 5th and Pine street.

CENTURY NEXT CELEBRATES 114 YEARS On Monday July 8th, all of Century Next’s employees from both Monroe and Ruston locations gathered at their offices and celebrated the birthday of the bank. This birthday will make 114 years of amazing service to the our beloved community. Employees celebrated with delicious cake, hot coffee and a whole lot of fun. We appreciate everything they have done for the community and look forward to celebrating many more birthdays in the future.

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Barry O. White Endowed Scholarship Established

Barry and Denita White Establish Scholarship for Risk Management and Insurage Program

ARRY AND DENITA WHITE OF WEST Monroe have established the Barry O. White Endowed Scholarship for $25,000 for the Risk Management and Insurance Program of the College of Business and Social Sciences at the University of Louisiana Monroe. The Whites owned White & Robertson Insurance Agency for many years. In 2014 it was sold to Lincoln Agency Insurance Company, where Barry White works today. By creating this scholarship, the Whites combined their support of the Risk Management Insurance Program and West Monroe High School, as the scholarship will be awarded to a West Monroe High School graduate enrolled in RMI at ULM. Barry White, a 40-year veteran of the insurance industry, sees unlimited opportunities for young people who go into the field. According to White, each year there are more than 68,000 job openings in insurance, primarily due to retirements.

The Barry O. White Endowed Scholarship was announced Thursday at the University of Louisiana Monroe. From left are, Dr. Alberto Ruiz, Vice President of Academic Affairs, Barry and Denita White, Dr. Christine Berry, director of the Risk Management and Insurance Program, Dr. Ron Berry, Dean of the College of Business and Social Sciences and Shelby Ainsworth, principal of West Monroe High School. Emerald McIntyre/ULM Photo Services

“We felt like that we should give something back to the community, to ULM and to West Monroe High School,” White said at a check presentation Thursday. “Insurance companies are contacting Dr. Christine Berry literally on a daily basis wanting to recruit her students that are in the Risk Management Insurance Program.” The scholarship recipient will be selected by the ULM Foundation Scholarship Committee. The first scholarship will be awarded in Fall 2020. Click here for information about the Risk Management and Insurance Program. To learn about the Barry O. White Endowed Scholarship, contact Dr. Christine Berry, cberry@ulm.edu.

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TR E Y BR OWN, PASSIONATE OWNER AND CHEF OF THE SOUTHERN MIXING POT

Southern Mixing Pot taps into the mixed medley of the Louisiana people and culture by way of their playful and savory dishes.

BAYOU

EATS

Southern Mixing Pot article by VANELIS RIVERA photography by ANDREW BAILEY

Culture visibly influences life in every conceivable way, and in Louisiana, the busiest intersection of our vastly blended culture is the kitchen. Though Creole and Cajun dishes are uniquely delectable, Spanish, French, African, and Native American touches distinctly stew in these food pathways. Whether culture is emblazoned in our skintone, accent, or mannerisms, all that matters when it comes to Louisiana cuisine is how much soul is whipped, fried, or baked into its preparation and if it’s slap ya mama good. Trey Brown, “passionate owner” and chef of the Southern Mixing Pot, taps into the mixed medley of the Louisiana people and culture by way of his playful and savory dishes. Whether it’s soul food with a Creole twist or a classic dish with a Cajun touch, Brown is mixing wellknown flavors and, in a way, teaching us about the beauty of embracing differences. Passion for food came in the form of his mother’s cooking and the attempt to mimic what she would craft. Even when his mother worked long hours, Brown and his four siblings always had a hearty breakfast in the morning and a tasty and fulfilling meal for supper. He attributes his culinary career beginning in the eighties when, as a “latchkey kid” at eleven years old, he prepared his first dish: baking biscuits from scratch by using the instructions on the back of a baking powder can. His fascination with cooking shows along with delving into every box and can recipe he could find lead him to start cooking meals for his friends during his teenage years. That quickly turned into preparing meals for family gatherings. “The big thing to my fascination was trying to see if I can make it [food] different or better,” Brown says. He kept trying different variations of recipes, which was heightened by his travels. “I’m well traveled and I’m a big foodie. I’m always sampling cuisines, thinking of how I can add a Louisiana, Cajun, or Creole kick to it,” enthuses Brown. Drawing inspiration from food he tasted from restaurants around the country has widened his palate and his culinary creative space. Even though his upbringing landed him with a “life-long passion” to please people via food, the Monroe native ended up pursuing construction at Louisiana Tech University and the University of Louisiana at Monroe. As a postgrad, he began

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his first business (which he still has), Affordable Remodeling, a construction company that prides itself in turning out amazing projects. A natural entrepreneur, the restaurant business didn’t stray far from what he was naturally good at: “I wanted to deal with the public in a different aspect that wasn’t construction and in a milder manner. What better way than to do that than by putting a plate in front of them?” Brown took official ownership of his first culinary endeavor, Bobo’s Sports Bar and Grill, in 2015, but he dreamed of a New Orleans-style turn of the century space for his soul-rich dishes. He found this “down home feel” in his current Graden District location and opened up Southern Mixing Pot in September of 2017. If you’ve ever driven through the intricate maze-like grid of Monroe’s Garden District, you know that architectural details and attentive garden touches take the exterior of a bungalowesque home from muted to charming. Imagine that said home was, in fact, a restaurant. That’s the first impression you’ll get from Southern Mixing Pot. On Bres Avenue, between third and fourth street, the restaurant space merits a double-take. Teal and baby blue columns emphasize a delightful craftsman-style cottage exterior that contrasts nicely with a ruby-red door. Dining in this former home makes for a relaxed and cozy eating environment, especially the conservatory style sunroom turned dining area. If that popular space is filled, other options include sitting close to the white wood and brick fireplace or the once living room, now made dining hall, whimsically marked marked by a wide, white wood bordered entryway. Minimally decorated, the restaurant uses the simplicity of the building’s architecture and boldness of its dishes as the perfect balance to a dine-in experience that captures the nostalgically attractive, genteel era. Brown’s homegrown cooking skills were learned in his mother’s kitchen, and he brings it to the restaurant. “Our entire menu has Louisiana favorites and originals. And we just try to do them differently,” explains Brown. There are a few “first taste” items that shouldn’t be missed. The Urban Tacos—fried chicken, fried shrimp, fried catfish, or grilled steak with lettuce, tomatoes, and shredded cheese with a special sauce—are a sure way to get acquainted one of Brown’s favorite in-house condiments. Another sauce-centered appetizer is the Mardi Gras Shrimp, a simple dish with fried shrimp infused with herbs, bell peppers, and jalapenos. Their entrées abound, but if you want to dive right into what customers have been raving about on Yelp and Facebook, you’ll skip on over to the “Favorites” section of the menu. It’s not a Louisiana menu without the good ‘ol southern cuisine of shrimp and grits. The Southern Mixing Pot version is as picturesque as it is delicious. Here, blackened shrimp, andouille sausage, and bacon are centered in a generous portion of cheesy grits. Their best selling item, the Jazzy Potato, has been said to induce a bout of jazz dancing GARDEN DISTRICT upon completion. It’s a hefty dish LOCATION of parmesan mashed potatoes On Bres Avenue, between with an assortment of blackened third and fourth street, the shrimp, grilled blackened chicken, restaurant space merits a and applewood-smoked bacon double-take. Teal and baby blue columns emphasize a held together by a blend of six delightful craftsman-style kinds of cheese and a velvety cottage exterior that contrasts house-made cheese sauce, then it’s nicely with a ruby-red door. topped with sautéed bell peppers Dining in this former home and green onions. Following the makes for a relaxed and cozy same concept, Boujie Bayou is the eating environment, especially seafood version, using blackened the conservatory style sunroom catfish and topped with crawfish turned dining area.

étouffée. It’s been described by customers as “something serious,” so if you order, make sure to put your game-face on. Another dish that’s recently taken off in popularity as of late is their Cajun Enchiladas— Cajun chicken, bell peppers, dirty rice, and pepper jack cheese served over a Cajun rice pilaf and topped with a Creole enchilada sauce. You wouldn’t expect a classic pasta dish on the menu, but when reminiscing on his mother’s cooking, Brown immediately mentioned her spaghetti and broccoli cheese casserole. The pasta dish on the restaurant’s menu is cleverly titled N.Y.M.S. (Not Your Momma’s Spaghetti)—their remix to the classic dish served with fried corn and salad—probably because it’s Brown’s momma (not your momma’s) that inspired the dish. And you can’t leave without the beignets! The Southern Mixing Pot’s deep-fried choux pastry delights are made to perfection and have even been featured on Louisiana Living, where, in about four minutes, Brown goes through his beignet process from dough to the finale of powdered sugar downpour. He’s as sociable on camera as he is in his restaurant, where he shuffles between kitchen and dining area attending to customers as he would family and friends. While the menu is set, lunch specials are frequent in the form of a tasty bisque, creative quiche, or a more intricate main dish like Brown’s latest loaded pecan-smoked turkey legs topped with a six-cheese crawfish macaroni and cheese sprinkled with applewood-smoked bacon. Southern Mixing Pot is a place of celebration. Brown marks holidays with his food, last month posting a Fourth of July special on social media that read: “If you’re having second thoughts about your

uncle’s grilling skills or still remember how un-lit lighter fluid tastes on chicken then we are here to take up the slack! We have a really good product in our grilled selections that we want to share with you.” He ends most of his posts with the hashtag “eatjazzy,” a mantra of sorts that adequately stands for his call of duty. When his food isn’t being featured in the restaurant or locally broadcasted, it’s dished out from their food trucks, sometimes parked in set locations like North 18th and West Monroe but also often spotted at most Rivermarket events. Soon one of their trucks, affectionately titled Culinary Dropout, will have it’s own webpage. “It’s going to have it’s own life,” says Brown. There’s not much care a dish needs if it tastes good, but at the Southern Mixing Pot, you eat with your eyes as much as your mouth. Brown’s plate presentations are thoughtful and often emphasize the complexity of his dishes. An attention to color and design speaks to Brown’s intention of creating blissful moments for his customers. His culinary integrity begins with his choice of ingredients and each dish’s composition—care is key! “We cook food that we eat and we treat every dish as if we are cooking it for our momma,” he says. Food that is cooked with love takes time, acknowledges Brown, which is why he aims to mix in a little love with a lot of soul in honor of what makes Louisiana great—diverse flavors and tastes. The Southern Mixing Pot is located at 401 Bres Ave, Monroe, LA 71201 and is open Tuesday through Saturday between 11AM to 8PM. Call them at (318) 582-5598 to find out about how they can cater your next event. Visit their website (southernmixingpot.com) and follow them on Facebook and Instagram to find out more about their menu and changing specials. WWW.BAYOULIFEMAG.COM | AUGUST 2019 167

Med Camps Field Day ULM and First National Bank hosted a field day for the campers from Med Camps of Louisiana. Med Camps is a local non-profit that provides residential camp experiences for children with chronic illnesses and disabilities. The campers were greeted by the ULM Football players, cheerleaders, Hawkline dancers and Ace the Warhawk. Each child was given, as a keepsake, their own special Warhawk jersey with their name on the back. They ran football drills with the players, learned cheers, took a tour of the locker room and best of all spent a day filled with smiles and laughter. The fun game day experience wrapped up at Bayou Bowl with pizza and bowling, before returning back to Camp Alabama in Choudrant.

On the BayouScene 1 Madison Ritchie, Brittany Register and Makiyah Patterson 2 Caleb Seney and Josh Perot 3 Thomas Cascio, Ace and Molly Long 4 JT Jinks, being cheered on by ULM Football Player 5 James Martin 6 Michael Ellis and Evan Beder 7M akiyah Patterson

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June Golson Eby Celebrates 100 Years On June 30, 2019 June Golson Eby celebrated her 100th birthday at the Warehouse No.1 with many of her friends and family of all ages, hosted by Lynda McGehee, Chris Eby, and Leah Stewart. June was a beauty in the 1937 Chacahoula and is the oldest living member of the Junior League of Monroe. The Warehouse was decorated with beautiful magnolias in a southern traditional style. The music of Rod Allen Payne and Lisa Spann added to the delightful atmosphere. Friends and family were anxious to personally speak with this gracious lady whose cheerful, caring, manner endears her to every age.

On the BayouScene 1 Ashley Cutler, Webb Stewart and Grace Coyne 2G ail Thompson, Cathy Thompson and Debby Edgerton 3 J une Eby and Denise Smith , Terri Luffy Arthur, Mossy Sartor Guin and Kay McDonald 4 J udy Hilton, Loretta Hudson and Paige Ensminger 5 L ionel Smith-McGehee and June Eby 6 June Eby and Lorraine BanksÂ 7C laiborne Smeltzer and Mary Sue Humble Jacka

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LEAVING A LEGACY BayouIcon Bennie Evans, Jr.â&#x20AC;&#x2122;s Innovative Spirit Leads Evans Oil Company Toward the Future By Kay Stothart Rector Photography by Kelly Moore Clark

ennie Evans, Jr. is not a man who relishes attention. Humble and unpretentious, he tends to shy away from accolades. He likens himself to the Wizard of Oz, more comfortable working behind the scenes than in the spotlight. Evans is the owner and president of Evans Oil Company, a business founded by his father, Bennie Evans, Sr., more than a half-century ago. In 1966, Evans, Sr. became a consignee for Lion Oil Company, a supplier of petroleum products out of El Dorado, Arkansas. In the beginning, Evans, Sr. and his wife Betty Jo were the company’s only employees. She handled the paperwork, acting as office manager and bookkeeper, while he sold gasoline. Evans, Jr. began working in the family’s business as a teenager, pumping gas, driving fuel trucks, repairing equipment and helping his father wherever he was needed. As an “oil jobber,” an antiquated term for marketers of petroleum, Evans Oil Company grew its business by supplying Lion products to customers across north Louisiana. Evans’ affiliation with Lion Oil ended when Lion discontinued the retail segment of its operation. Evans bought out another local petroleum company and, with that purchase, acquired the Fina brand. Marketing petroleum products for Petrofina, branded as “Fina,” Evans Oil continued to increase its customer base. From modest beginnings, the company slowly grew. “My dad started signing contracts with mom-and-pop stores out in the country all over north Louisiana,” says Evans. “He supplied fuel to people that were running their own stores, and we still do that today,” Evans says. “We have built locations and leased them to operators,” he explains. “I never have liked running convenience stores. I would rather be a partner.” The U-Pak-It chain of stores, developed by Evans, is an outgrowth of this concept. Each U-Pak-It store is independently owned and operated. As a young college student, Evans had no plans to join his father in the petroleum business. “I didn’t have the vision that my father had at that time,” Evans says. Instead, he attended Northeast Louisiana University with a view toward becoming a veterinarian. Evans laughingly recalls that organic chemistry classes and a job in a vet clinic helped alter those plans. While he had grown to hate the smell of diesel and laborious tasks like repairing gas pumps, Evans found the atmosphere of the veterinary clinic where he worked after school to be stifling. He eventually changed his college major and begin to consider the family business as a career. Evans met his wife Sharon while at NLU. By the time they were married he was actively involved in Evans Oil Company on a full time basis. Through acquisition of other petroleum companies and increased sales, the business experienced considerable growth. Evans gradually assumed more responsibility for the company’s day-to-day operations. Bennie Evans, Sr. passed away in 1992, after developing a malignant brain tumor. “When my dad passed away I wasn’t ready,” says Evans. “I was running the operations, but I wasn’t ready to be the strategic person.” “My dad was an icon, not me,” insists Evans. “He is the reason we are successful.” He describes his father as a visionary who was always looking for ways to improve service. “My father and a man named Pete Caldwell pioneered self-serve gasoline in North Louisiana,” says Evans. Before self-service fueling, retail customers bought gasoline at full-service stations manned by attendants who pumped gas into their vehicles. In 1990, just before his father’s diagnosis, Evans Oil switched from Fina to the Citgo petroleum brand. The company spent the next 15 years as a Citgo affiliate before accepting an opportunity with

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Chevron. “We still have some Citgo sites, but we’re predominately Chevron and Texaco now,” Evans says. “Ironically, we pull product in this part of the state out of a terminal that my dad and one of his business partners sold to Citgo that Chevron now operates.” Despite his humility, Evans’ own contributions to the success of his family’s business are undeniable. While overseeing the company’s operations in Louisiana, Evans held multiple national leadership positions. During his tenure as a Fina marketer, Evans served on Petrofina’s national advisory council. “I worked with George Overstreet, an economics professor at the University of Virginia, who led our group. That was a lot of fun,” Evans recalls. He served two three-year terms on Citgo’s national advisory council, acting as council chairman during both terms. After retiring as chairman of the advisory board, Evans was chosen to lead Citgo’s newly formed Image and Concepts Best Practices committee. For five years Evans chaired that committee, made up of Citgo distributors from all over the country, working to develop new marketing concepts. Evans was appointed to serve on Chevron’s advisory council after Evans Oil became a Chevron marketer. He also spent 12 years on the Louisiana Oil Marketers & Convenience Store Association’s board of directors. His leadership and involvement on the state and national level has provided growth opportunities within his own business. “We were the first company to process credit cards electronically,” says Evans, “This happened because we were able to run that pilot test with Citgo.” Evans says he has tried to follow his father’s lead in embracing innovative ideas and working to make processes more efficient. Part of the company’s expansion has come through acquisition of other companies. Large acquisitions were more difficult in the late 1970s and early 1980s, before advanced computer technology. “As we started to grow, the acquisitions were hard because of absorbing all of the data,” says Evans. “Technology wasn’t always available for data to transfer easily.” To address this problem, Evans worked with a friend who was a designer with IBM to develop an idea which eventually became Autosend. “Autosend is megahertz technology, the tones you hear on touchtone phones,” explains Evans. “We figured out how to use touchtone phones to transfer data—pump readings, tank stickings, store numbers and other information—and we wrote a program called Autosend.” To make the Autosend software program usable, Evans enlisted the help of Dr. Bob Canterbury, a professor of computer programming at NLU. Canterbury had written an accounting software program designed specifically for petroleum marketers called Complete Oil Marketers Perpetual Accounting System, or COMPAS. Canterbury was able to incorporate Autosend into his company, Applied Information Management Sciences. “It just took off,” Evans remembers. “At some point they had clients in 30 different states using Autosend.” AIMS is now run by Dr. Canterbury’s son, Robert Canterbury, and is a leading provider of accounting and inventory management software for the wholesale petroleum industry. The same innovative spirit that has made Evans Oil Company successful gave birth to the Evans family’s newest venture, Daily Press. Daily Press was created from a concept that is completely different from the typical convenience store model. “What we noticed as we were developing Daily Press is that people don’t have a lot of time, but they want quality fresh food,” Evans says. “We have four ladies working in our office that are single moms, and they will usually take their lunch hour to do errands and then bring back lunch to eat at their desks. What we came to realize

is that they so much going on after Lindsay Evans King, Jared Evans work—soccer, homework, baths and and Hallie Evans Dye—as well as that sort of thing—that they need to seven grandchildren. An eighth get errands done and grab a healthy grandchild is due to arrive in lunch in a hurry,” Evans explains. October. “We started asking women—my Jared Evans oversees marketing daughters, my wife, friends—what for both Daily Press and Evans Oil they would like.” The consensus was Company. Evans’ son-in-law Jeff that people want convenience without King handles general operations for sacrificing quality. the business. Son-in-law Andrew Dye “We set up a test center and takes care of logistics, keeping track started bringing in food brokers of liquid inventory and monitoring and food suppliers, and we traveled and dispatching Evans Oil’s trucks. all over the country studying food Jared Evans, Jeff King and Andrew products,” Evans says. “We were Dye all serve on an advisory team looking for a niche, and we wanted charged with developing the Daily to be in the food business without Press brand. selling alcohol or tobacco products.” Evans is quick to note that their Daily Press may look like a most sage advice comes from the convenience store from the outside, ladies of the family—wife Sharon, with Chevron branding and paydaughters Lindsay King and Hallie at-the-pump fueling stations. Once Dye, and daughter-in-law Lisa inside, however, customers find Evans. Evans’ sister, Suzanne Evans A rusty gas pump bearing the Lion Oil Company logo sits on the Evans’ a diverse offering of food and Underwood, who has been involved back porch. This relic, a gift from Sharon, serves as a reminder of the beverages prepared fresh with quality with the company since its inception, company’s modest beginnings. “I used to pump gas from a pump just ingredients in lieu of pre-packaged also helps with the marketing and like this one,” recalls Evans. convenience store fare. A deli counter development of Daily Press. with touch-screen ordering serves hot Evans is gradually handing the pressed sandwiches and flatbread pizza. They also offer chicken salad, reins to the family business over to the next generation, giving him fresh wraps and sandwiches, baked goods, gourmet coffees and frozen time to pursue other interests. When asked to describe his hobbies, he yogurt in a clean, brightly lit and pleasantly decorated atmosphere. rattles off a list of activities, most of which seem to benefit others as The first Daily Press location opened in 2012, at the corner of much as himself. Forsythe Extension and U.S. Highway 165 in Monroe. There are now Evans gives generously of his time and financial resources to four locations in Ouachita Parish, with plans for a massive expansion honor the veterans of World War II. “I take World War II veterans to of stores along the I-20 interstate corridor. New Orleans for a hobby,” says Evans. “I put them on a plane with In addition to national recognition as a leader in the petroleum me, we fly down, spend the day and tour the World World II Museum. marketing industry, Evans has been commended for his outstanding It’s really a hoot. I love doing it.” Evans also sponsors events at the contributions to the local community. In 2015, Evans received Chennault Aviation Museum and meets many war veterans through the Kitty DeGree Foundation Lifetime Achievement Award in the museum. Business. In association with the Monroe Chamber of Commerce, He is passionate about preserving the stories of what these this prestigious award is presented annually to an individual who veterans experienced. “This is a group of people that as young boys exemplifies excellence in business and has demonstrated outstanding were thrown onto beaches in Europe, and had to either die or fight. achievements throughout their career. Other than the Civil War, we’ve never really had a war like that,” To qualify for the Lifetime Achievement Award, recipients must Evans emphasizes. He notes that WWII veterans are dying at a rate of have 1) owned or served in a major administrative level position at a about 300 per day. Unless their narratives are recorded in some way, Ouachita Parish business for at least 20 years; 2) assisted in expansions, these stories die with them. acquisitions, and/or growth of the business resulting in new products Evans’ other hobbies include adopting retired bird dogs out of or services, increased profitability and additional employment; and 3) Kentucky and spending time at Horseshoe Lodge, which he describes showed exceptional vision and ingenuity while exhibiting outstanding as a “haven for old men and little boys.” An avid fisherman, Evans professionalism in business. also makes fishing jigs by hand, using animal hair to create colorful Over a career spanning four decades, Evans has developed Evans lures for catching white perch. Oil Company into one of Louisiana’s top fuel distributors. “Our Most mornings Evans can be found in his workshop, a converted business has grown organically, and I’m proud of that,” says Evans. greenhouse overlooking Bayou Desiard, bent over his workbench Implementing values and practices instilled by his father, Evans has carefully tying hair jigs. His workshop is strewn with brightly colored avoided debt and created financial stability for the company. “We now paint, deer pelts and horsehair, with extra workstations set up for his have 100 sites,” Evans says. “Most of our sites are not in Ouachita grandchildren who often join him there. Parish, but our epicenter is here in Monroe.” Evans’ home on the bayou is a place of respite but also a hub of “We’ve employed a lot of local people over the years,” Evans activity when the grandchildren visit. A rusty gas pump bearing the notes. “We’ve helped create a lot of small businesses, and they have Lion Oil Company logo sits on the back porch. This relic, a gift from in turn hired a lot of people to help run them.” Through creative Sharon, serves as a reminder of the company’s modest beginnings. “I problem-solving and collaboration with fellow business owners, used to pump gas from a pump just like this one,” recalls Evans. So Evans has empowered others to achieve success. much has changed since those days, but Evans feels confident that Evans Oil Company continues to be a family-run and familythe family business is in good hands and that his parents’ legacy will focused enterprise. Bennie, Jr. and Sharon have three children— succeed into the future with the next generation. 174 AUGUST 2019 | WWW.BAYOULIFEMAG.COM

Downtown Gallery Crawl

The Last Crawl of the Summer on August 1

HE LAST DOWNTOWN GALLERY Crawl of the Summer is coming up fast! On August 1st from 5-9pm, the Downtown Arts Alliance will host another fun, free party spanning across the downtown areas of both Twin Cities. Walk through nine unique art galleries, meet artists and discuss their work, enjoy refreshments, and listen to live music. Original art will be for sale, so come find a piece that speaks to you. The Rialto Gallery is located on Trenton Street in West Monroe. Making their Crawl debut, is Rialto Curator, Inique Harris, who will work alongside the new Downtown Arts Alliance President, Brooke Foy. To kick off her curator role she has prepared a solo show for the Rialto. Catch a ride on the free shuttles and make your way towards South Grand Street to check out Edges Gallery. Curator Zach Raybourn will show a passionate digital artist for the August Crawl, Anita Dredor.

Next, join the fun at The Palace Gallery on DeSiard Street. Curator Jarod Stokes is hosting the semi-annual, interactive show. You make the art, take pictures, share it with friends, and bring all your creativity to life in multiple interactive mural and canvas stations. Last but not least, we have six great galleries on Art Alley. The Arender Gallery, curated by Brad Arender, will host familiar artist and former gallery curator, Rick Sykes. Upstairs is having STEAM-y Stuff for August. Fun art activities for all ages will be provided by the Masur Museum, the Childrenâ&#x20AC;&#x2122;s Museum, Black Bayou Lake National Wildlife Refuge and more. Come create your own artwork and then hang on the gallery walls. Thanks to guest curator Victoria Smith, there will be bubbles, fun music, and something different for everyone. Next door, we are showing off in the Big Room with resident and guest artists both

artwork by Brandy Jo Williams exhibiting at Sugar Gallery

exhibiting finished work and making art while you Crawl. Sugar Galleryâ&#x20AC;&#x2122;s guest artist is Brandy Jo Williams whose acrylic and charcoal mixed media paintings include Louisiana wildlife and botanicals which capture moments of her surroundings like a visual vignette. That wraps up all nine of our outstanding shows. Be sure to visit our Crawl Companions at the merchandise booth for some Downtown Gallery Crawl swag. We are always looking for enthusiastic people to join our efforts in promoting this local event. If you are looking for a way to get involved in the community, becoming a Crawl Companion is an excellent way to support your local art scene.

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Echols Launches Campaign

A crowd of friends, family and supporters gathered the evening of May 31, 2019 at the home of Randy and Cherry Morris in Monroe to help Michael Echols launch his campaign for state representative, District 14. Guests were greeted with a colorful mix of red, white and blue decorations and “Echols” campaign signs before entering the Morris’ distinctive and fascinating bayou home. Those attending enjoyed great weather, a tour of the home and a beautiful patio setting on Bayou DeSiard. Chef Eric Johnson provided a variety of food for the crowd. Michael is a Monroe City Councilman and downtown developer. He thanked the crowd for their support and pledged to work hard, and with focus, in finding ways to gain funding in Baton Rouge to improve quality of life and infrastructure in the area and create more jobs in Ouachita and Morehouse parishes. The election will be held October 12, 2019.

On the BayouScene 1 Anya and Preston Fulco 2 J o McDonald, Judge Jimbo Stephens, Susan Jones and Charles McDonald 3 John Jones and Charlie Hegwood 4R andy Morris and Anya Fulco 5D onna and Paul Stephenson 6D onna Stephenson, Angie Robert and Aimee’ Kane 7 J ohn Jones, Michael Echols and Randy Morris 8 Christie and Michael Echols, Randy and Cherry Morris 9 Kathryn and Judge Jeff Joyce and BenMarshall 10 Paul Coburn, Michael Echols and Steve Taylor 11 Christie and Amelia Echols and Carolyn Myrick 12 Dr. George Fakhre and Dr. Saidi Fakhre 13 C harles and Jo McDonald 14 O nna Gallagher, Hope Fruge’ and Heath Lord 15 C hristie, Everly, Michael and Amelia Echols

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9 10

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Ouachita Green Awards Luncheon Ouachita Green awards luncheon was held on June 1st at CenturyLink’s headquarters in Monroe. The guest speaker was P. Allen Smith, often described as one of America’s most talented garden designers. Awards were given to community members who have made a positive impact on keeping Louisiana and the environment clean and beautiful. Recipients included Marie Knight, Waste Connections, JP Morgan Chase, Brooklyn Nolan, Deborah Evans and the Ouachita Parish Sheriff’s Office. Ouachita Green is something much more than just an idea. It is a personal pledge to preserve natural beauty, protect the environment, prevent blight, improve public lands and make the community a better place in which to live. The event was sponsored by Green Earth, Taylor Rental, PPM Consultants, Ouachita Parish Schools, First National Bank, Atmos Energy and Premier Plaza.

On the BayouScene 1 Carol-Anne Lenard and Delle Tyler 2G abe Ward and Sheri Carter 3 Carrick Inabnett and Dennis Epps 4A undi Brown, Brooklyn Nolan and Stuart Hodnett 5 I leta Rutherford, Carrick Inabnett, Kathy VanVeckhoven and Nancy Inabnett 6 Debbie Beaver and Dr. Sushma Krishnamurth 7 Selah Storm and Macy King 8C yndi Hanks, Nat Smith and Robert Ellis 9 Alberto Ruiz, Katie Dawson, Kristin Chandler and Michael Echols 10 Morgan Buxton, Jenna Smith and Janice Garrison 11 M arc Mashaw, W. Heckford, Jay Russell and David Jones 12 D avid Haynes, Johnette Mintz and Mary Knight 13 Phyllis Sampognaro and Heather Jones 14 N at Smith, Toni Bacon, Scott McDonald and Chris Windham 15 D avid Sorrell and P Allen Smith

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Love Your Community Breakfast

On the morning of June 25th John Rea Realty hosted their Love Your Community Breakfast at Louisiana Delta Community College on Millhaven Road. Community members were invited at 8am to mingle and network while Rachal Bouriaque preformed and breakfast was provided. Breakfast sponsors included Greg Manley - State Farm, Assurance Financial, Hayes Harkey Law Firm, InspectionSmith and Brooke Bagwell with emBellished Interiors. Chancellor Dennis Epps spoke about the recent developments of the college their involvement in bettering the community. Other speakers included Councilman Michael Echols, State Representative Katrina Jackson, Wade Bishop and Senator James Fannin. The Love Your Community Event is held monthly. Contact John Rea Realty for more information on upcoming events.

On the BayouScene

1 Ann Fugler and Cara Sampanero 2K aren Singley and Barbara Thomas 3 Albert Ruiz, Tom Lowe and Trina Lowe 4A manda Smith and Mike Brodtman 5 F riday Ellis, DJ Fortenberry, Greg Manley and Wade Bishop 6K ayli Bowman and Siddhi Kshirsagemar 7N atasha Jones and Johnathon Turner 8K athy VanVeckhoven and Nancy Inabnett 9P atti Morris and Michael Echols 10 J ohn Rea and Barbara Thomas 11 A udrey Harvey and Caroline Scott 12 J ennifer Lord, Kitty Fannin and Sherra Fertitta 13 Seth Hall and Joseph Lane 14 S ophie Gresh, Ellie Brown and Sarah Keaton 15 M ichael Hubbard, Brandi Chambless, Jennifer Causey and Thad Schaeffer

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01.

THE SANDAL Perfect for Louisiana weather, this flat slide features a dual strap design that connects in the center. Pair it with s classic white hi-lo tank , mineral wash pant and Stetson hat. Available at Simmonsâ&#x20AC;&#x2122; Sporting Goods.

B ACK-TO - SCH O OL ESSENTIALS SIX KEY PIECES FOR THE SEASON AVA I L A B L E AT A R E A B O U T I Q U E S MODEL BROOKE THOMAS P H O T O S B Y K E L LY M O O R E C L A R K MUAH BY MEKA BENNETT

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G A L L E R Y of H O M E S 3500 Lake Desiard Drive

1404 Emerson Street

3342 Deborah Drive

This one-of-a-kind 4 bedroom, 4.5 bath 3 car garage home on the bayou is as individual as yourself. You will love the panoramic view the moment you walk in this front door and all the entertaining areas inside and out. The home is spacious and gracious with 7,931 sqft and many features no other home has. Want a unique home? Then this is it! MLS# 188092 Ileta Rutherford, John Rea Realty, 318-388-0941

This Early Classical Revival Style home built in 1940 is located in the heart of Monroe. This home features exquisite landscaping, a pond, a gazebo, an outdoor cook area, a pool and a fenced yard with a path to a green space. There is plenty of space for each family member to have their own privacy and is a fantastic home in which to entertain family or friends. A major addition was constructed in 2006 and roof was replaced in 2017. NEW PRICE! MLS# 171973 Kathy VanVeckhoven, John Rea Realty, 318-537-3701

1910 Stuart Avenue

2602 Bramble Street

1499 Frenchman’s Bend Road

Comfort, serenity, and sophistication best describes this stunning mid-century modern home. The 5443 heated sq. ft house features 4 bedrooms and 4 1/2 bathrooms, a master suite like no other with large walk in closets, joining bathrooms and an exercise room/office overlooking pool. Other features include a media room with retractable shades , a movie screen and a state of the art kitchen with many amenities, a beautiful open dining room, large utility room, lots of storage and a special lighting system throughout the home. Resort like backyard. The natural light and sweeping views are sure to please . MLS#188851 Susie Husted Realty, 318-322-8268 or 318-366-1472.

5BR/3BA Location, elegance and style- a must see! This fabulous family home has a beautiful courtyard, pool and patio area. 14.5 ft ceilings in den with fireplace. 9 ft ceilings throughout the remainder of first floor. Very versatile floor plan. Plenty of rooms for an office and hobby room. Updated kitchen with wood flooring, pantry and large utility room. A third garage, a workshop and lots of storage. Beautiful windows, a large master bedroom with lots of closets. You will not be disappointed when you view this home. Great for entertaining. Security system and professional lighting in trees. MLS#188107 Susie Husted Realty, 366-1472 or 322-8268.

Completely remodeled 3/2 on a large bayou lot in Frenchman’s Bend. This open floor plan home has been updated with neutral paint colors throughout, new wood and tile flooring, new light fixtures, and new granite countertops! Covered patio and spacious backyard overlooking Bayou Desiard. Over 600 sqft of unfinished space above garage for possible future fourth bedroom or bonus room! Stainless oven has been ordered and is to be installed before closing. MLS#188636 $385,000 Dani Manning, Green Star Realty, 318-355-3129

381 Magnolia Street

Southern charm at its finest! This house truly has it all-Sitting on 49 secluded acres, this custom built, open floorplan 4/3 features a 20x30 in-ground pool, wood flooring, and is fully handicap accessible. Gourmet kitchen with six burner stove, large stainless refrigerator, quartz countertops, and oversized island is perfect for entertaining. Exterior amenities include pond with fishing pier, a 12x24 building with shed and 12x32 kennel, both with electricity! MLS#188628 $569,000 Dani Manning, Green Star Realty, 318-355-3129

638 Zodie Sims Road

Picture yourself winding through the woods, making your way home to your secluded estate. Enjoying company out by the pool overlooking the stocked pond. Well built home, completely remodeled to suit both modern & traditional tastes. Top-of-theline finishes throughout. Split bedroom floor plan. Large master suite overlooks the pool & pond. Spacious master bath features two large walk-in closets w/ built-in storage. High ceilings in the open kitchen/living room adjacent to the formal dining room. Over 7 acres to roam. $529,000 MLS#189096 Mark Sisk 318-801-4344

Located on the Bayou DeSiard Country Club golf course, this remodeled home features 4 bed/3 1/2 baths, 2 indoor fireplaces. 3 car garage, shop, outdoor entertaining room, iron/wood fence. Stunning master bath and closet. Large sunroom with glass windows and full view of golf course. Large rooms, walk-in closets, limestone fireplace, old oak floors. Kitchen with commercial cooktop and large breakfast room. MLS#188233 Nancy Inabnett, John Rea Realty, 318 537-2698

108 Hilton Street

Come quick to see this beautifully restored 5BR\3.5BA Garden District home. Built in 1935, this home features architectural details perfectly preserved from another era while boasting premium modern amenities. All new electrical wiring, HVAC systems, windows, digital surveillance system, and plumbing. Original wood floors beautifully refinished. Roof was replaced in 2015. Spray foam insulation in all exterior walls, underneath the home, and 18` insulation in attic along with all LED lighting and all new appliances. Entire structure was re-leveled and re-inforced. MLS#184972 Mark Sisk, RE/MAX Premier Realty, 318.801.4344

Calendar of Events For a full list of event happenings in Northeast Louisiana, see our website at www.bayoulifemag.com July 1 – August 3 Showcase: Rocky Boudreaux: One foot in the Past The Schepis Museum is pleased to present an exhibition of works featuring Rocky Boudreaux. His exhibition, "One foot in the past... a photography showcase." will run from July 1 through August 31. In "One foot in the past" Rocky showcases his extraordinary photography as presented in a diversity of developmental processes from historical processes like platinum/palladium, cyanotype, salt prints, silver gelatin all the way to modern ink jet. The Schepis Museum strives to bring about an appreciation of the arts and an awareness of local heritage as well as educating the citizenry toward preservation of the arts and our heritage though exhibits and programs. For nearly 25 years the Schepis Museum, its friends and community supporters have been driven to create a resource in the community for the showcase of the arts. Visit them anytime – their normal hours are M-Sat 10-5. More online at www.schepismuseum.com or email schepismuseum1916@ gmail.com for more information. Venue: The Schepis Museum 106 Main Street, Columbia Hours: Monday - Saturday 10AM4PM Cost: Free Phone: 318-649-9931 July 29 – August 2 Icon Painting Workshop Lynda Mitchell will be teaching a week-long Icon Painting Workshop at the Biedenharn Museum & Gardens. All materials will be provided except for a lamp - participants must bring a lamp. A priest will bless the finished works and they will be displayed at the Biedenharn during a free day in the Gardens on Saturday, August 3. Bring your own lunch - lunch will

be 1.5-2 hours each day, though you may keep painting throughout. Cost is $350 with a $100 deposit due at time of registration. Venue: Biedenharn Museum and Gardens 2006 Riverside Drive, Monroe Hours: 9:00am - 5:00pm Cost: $350, $100 due at time of registration Phone: 318-387-5281 Summer Art Camps: "Summertime Blues" with Brenda Anderson Kids will use a variety of materials to complete a variety of projects primarily using several shades of the color BLUE! Ages 9 - 12. About the Instructor: Brenda Anderson teaches Talented Art in Monroe City Schools at the Elementary level; Grades 1 - 6. Her students experiment with a variety of media as they learn about famous artists and develop unique art styles of their own. She has been teaching summer art camps at the Masur Museum of Art since 2014. If you would like to sign up online, please visit http://www.masurmuseum. org/upcoming-events. If the camp you are looking for is not listed, it is at capacity. To be on the waiting list, please contact Jenny through the information below. If you prefer not to register online, please call Jenny at (318) 329-2237 or email info@ masurmuseum.org. They also accept cash, checks, and credit cards. You can mail in your payment, drop it by the museum, or call and pay with a credit card over the phone. Venue: Masur Museum of Art 1400 South Grand, Monroe Hours: 9:30 am - 12:00 pm Cost: $85 - Museum members, $100 - non-members Phone: 318-329-2237

August 1 August 2019 Downtown Gallery Crawl Enjoy a night of art, food, music and more! Venue: Art Alley Downtown, Monroe Hours: 5:00 PM - 9:00 PM August 3-4 CA Studio presents A Doll's House A Doll's House, the classic play by Norwegian playwright Henrik Ibsen, deals with the fate of a married woman who, like other women in 1880's Norway, lacked reasonable opportunities for self-fulfillment in a male-dominated world. The play ignited controversy and caused "a storm of outrage" beyond the stage. Could this classic still be timely? Join them at the Biedenharn August 3, 4, 10, and 11 for CA Studio's presentation of Henrik Ibsen's A Doll's House. Purchase your tickets here: https://www.bmuseum. org/2019/06/18/ca-studio-presentsa-dolls-house/ Venue: Biedenharn Museum and Gardens 2006 Riverside Drive, Monroe Hours: Saturday: 7:00pm Sunday: 4:00pm Cost: $20 Phone: 318-355-8891 August 3 Summer Scanning Saturday Save precious family memories at the Ouachita Parish Public Library this summer. Bring old photographs to the Special Collections Department at the Main Branch, and they will scan the originals so you can have a digital copy. Venue: Ouachita Parish Public Library Main Branch 1800 Stubbs Avenue, Monroe Hours: 9:00 AM - 4:00 PM Cost: Free Phone: 318-327-1490

August 5-9 Summer Youth Bowling Camp Campers will learn bowling basics & scoring. Hot lunch will be served every day. House balls and shoes will be provided. Don't miss out on this fun camp! Ages 7-17. Venue: Bayou Bowl 101 Horseshoe Lake Road, Monroe Hours: 9:00 AM - 12:30 PM Cost: $85 per camper, 2 or more campers $75 per camper Phone: 318-325-2062 August 8 Beer & Bards Beer & Bards takes place on the 2nd Thursday of every month at Enoch’s Irish Cafe and Pub. It begins at roughly 7:00pm and lasts anywhere from an hour to an hour and a half. They ask for readers from all walks of life whether they be students, teachers, published authors, or just the casual connoisseur of short fiction and/or poetry from within the community, the state, or anywhere in the world! Anyone with questions or who wishes to read can reach Jack Heflin, ULM English Professor and Beer & Bards Host, by either sending a message on the Beer & Bards Facebook page or contacting him directly at heflin@ulm.edu. Venue: Enoch's Irish Pub 507 Louisville Ave, Monroe Hours: 7:00 PM - 9:00 PM Phone: 318-388-3662 August 9-11 Big Creek Trade Days Big Creek Trade Days are held monthly on the weekend before the second Monday with over 100 indoor and outdoor vendors, food trucks, and fun for all ages! Handicap accessible with scooter rentals available on-site. Load up the family and head on out! Venue: Big Creek Trade Days Grounds

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327 California Plant Rd, Dubach, LA Hours: Friday 9 AM-5 PM; Saturday 11 AM-9 PM; Sunday 10 AM-4 PM Cost: $5 per vehicle Phone: 318-680-1304 August 10 Children's Fundays at the Biedenharn Join the Biedenharn Museum and Gardens the 2nd Saturday of the Month from 10AM-12PM for their Children's Fundays at the Biedenharn! They'll have crafts and fun for ages 3-16, so bring the kids and come enjoy the gardens. Cost is $5 per child; Accompanying adults enter free. *All children MUST be accompanied by an adult* Venue: Biedenharn Museum and Gardens 2006 Riverside Drive, Monroe Hours: 10:00 AM - 2:00 PM Cost: $5 Phone: 318-387-5281 Lola Montez live at Enoch's Irish Pub & Café Nashville based Female fronted hard rock band makes its way to Monroe, LA! Theatrical, energetic, fun with a unique sound! You don't want to miss this band! To find out more about Lola Montez, visit, www. LOLAMONTEZBAND. com http://facebook.com/ lolamontezband http://instagram. com/lolamontezband http:// lolamontezband.com Venue: Enoch's Irish Pub 507 Louisville Ave, Monroe Hours: 8:00 PM Phone: 615-429-2338 August 10-11 A Doll's House presented by CA Studio A Doll's House, the classic play by Norwegian playwright Henrik Ibsen, deals with the fate of a married woman who, like other women in 1880's Norway, lacked reasonable opportunities for self-fulfillment in a male-dominated world. The play ignited controversy and caused "a storm of outrage" beyond the stage. Could this classic still be timely? Join the Biedenharn August 10th and 11th for CA Studio's presentation of

Henrik Ibsen's A Doll's House. Venue: Biedenharn Museum and Gardens 2006 Riverside Drive, Monroe Hours: 7:00 PM - 9:00 PM Phone: 318-387-5281 August 11 Crash the Wedding You're invited to enjoy the party! Start with a champagne toast as "Mr. & Mrs." enter the reception, sample great Hors d'oeuvres and cake and visit with premier wedding vendors. Plus, swag bags for first 150 brides, Grand prize with a value of over $1000 and many door prizes. So, grab your groom and wedding party and make it a fun afternoon! Follow them on Facebook at Bridal Extravaganza Venue: West Monroe Convention Center 901 Ridge Avenue, West Monroe Hours: 12:30 PM - 4:30 PM Cost: $10; children under 12 free Phone: 318-914-2026 August 15 flowra & fawna - Opening Reception with Jay N. Davis Join LEVEE GALLERY for the artist's reception of Jay Davis' exhibition: "flowra & fawna," a vivid collection of exquisitely realistic botanical images and creatures with a hint of surrealism. Davis’ work features exquisite, painterly surfaces with brilliant details of color and light. On display August 15 - September 21. Visit fb@leveegallery for gallery hours. Venue: LEVEE GALLERY 1617 N 18th St, Monroe Hours: 4-7PM Cost: Free to attend Phone: 318-537-9006 August 16 Frank Foster: Live at the Revelry of Ruston The Revelry of Ruston welcomes Frank Foster back to Ruston, LA! Save the date for a night filled with live entertainment! Must be 18+to enter. Venue: The Revelry of Ruston 2647 S Service Rd W, Ruston, LA

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Hours: 7:00 PM Cost: $15 Early Bird Sale, $20 in Advance, $30 Day of Show Phone: 318-255-1008 August 17 2nd Annual Bowl & Bling The 2nd Annual Bowl & Bling presented by Trinity Diamonds Direct will take place August 17th Bayou Bowl! You don’t want to miss out! Venue: Bayou Bowl 101 Horseshoe Lake Road, Monroe Phone: 318-325-2062 Super Saturday – August Join Children's Coalition for Northeast Louisiana for Super Saturday! They will be celebrating their youth volunteers with opportunities for service-learning hours as well as hosting activities for children. They will have playground cleanup, garden maintenance and more! As always, this event is free and open to the public! Venue: Children's Coalition for Northeast Louisiana 117 Hall Street, Monroe Hours: 9:00 AM - 12:00 PM Cost: Free Phone: 318-323-8775 Landry Vineyards Music Concert & Blanc Du Bois Harvest Celebration Smackwater plays R&B, country, classic rock and dance music. Jambalaya, cheese trays, 4 types of boudin, wine bellini's and drinks will be offered for purchase. Don't forget to bring your lawn chairs and blankets to relax on the lawn or call to reserve a table. Food and cold drinks are welcomed but please do not bring pets or outside alcohol. The tasting room will open at 11:00 AM and will carry through to the end of the concert. Don't miss out on the wagon tours that will be available through the vineyards during the concert. Ladies dress like Lucy Ball from the famous episode of Lucy stomping grapes. The top 3 ladies that are best dressed and acting like her from the episode will win a prizes. Ladies and children can stomp in the grapes. (no charge) Venue: Landry Vineyards 5699 New

Natchitoches Road, West Monroe Hours: 4:00 PM - 7:30 PM Cost: $10.00 adults young adults 1318 years $5.00 children 12 and under are free. Phone: 318-557-9051 Warhawk Rally at Antique Alley Stop by Miss Kay’s Sweets & Eats on August 17th for Warhawk Rally at Antique! Meet the 2019 ULM Football team, get autographs, and take some pictures! Venue: Miss Kay’s Sweets & Eats 401 Trenton St. West Monroe Hours: 3:00 PM – 4:00 PM Phone: 318-582-5872 Battle of the Badges 2019 Monroe City Battle of the Badges is a non-profit amateur boxing show that features policemen versus firemen from all over the south. The purpose of the Monroe City Battle of the Badges is to raise money for their selected charities. Venue: Monroe Civic Center 401 Lea Joyner Memorial Expressway, Monroe Hours: 6:00 PM Phone: 318-329-2225 August 21 Arts Council Summer Film Series: On Va Continuer On Va Continuer! is a story of passionate dedication to the preservation of Louisiana Cajun French culture and ancestral knowledge through the tale of Louis Michot, a man whose life revolves around the culture he loves so deeply. From his lively on-stage presence in his Cajun rock band Lost Bayou Ramblers, through his life on the bayous and prairies of Louisiana, to the home he built with his own hands, Louis is a modern-day champion set on breathing life into a culture’s “dying” language using $5 admission if you are not an Arts Council member. Attendees must be 21+. Venue: Flying Tiger Brewery 506 North 2nd Street, Monroe Hours: 7:00 PM Cost: $5 Phone: 318-547-1738

August 24 Bayou Black Open Rodeo Enjoy a day at the rodeo! Parade, tailgating, and more! Venue: Monroe Civic Center 401 Lea Joyner Memorial Expressway, Monroe Cost: $10 for adults, $20 at doo Phone: 318-329-2225 ChillFest This year, August freezes over in downtown Monroe, LA. With snow flurries throughout, you’ll forget that it’s the dead of summer. A concert by The Cleverlys at The Hub will begin at 6. A general event ticket will be $5. Admission to The Cleverlys will be $15, but if purchased before August 24, admission includes CHILLFEST. Inflatables will be set up for the kids and a Makers’ Fair will feature local artisans. A Freeze Tag tournament will take place from 10 AM - 1 PM, and a Curling Competition (or a bonspiel) sweeps through the rest of the event from 1 p.m. - 5 p.m. Signups for teams will became available on June 1. Venue: Downtown Monroe 100 DeSiard Street, Monroe Hours: 10:00 AM - 8:00 PM Intermediate Oil Painting for Adults No previous painting experience required. Students will learn oil painting basics including how to mix colors and using oil mediums. Each student will paint an 11"x14" oil painting of a subject of their choice. Students should bring color photos or color photocopies of a couple of ideas for subjects they would like to paint. All painting materials are supplied. Class is limited, and payment is required in advance. Jay Davis is an oil painter with ten years of experience. His work has been shown in galleries in Los Angeles, Austin, and Monroe. To register, visit http://www.masurmuseum. org/upcoming-events. If the class does not appear on the list, it is at capacity. If you would like to be on the waiting list, contact Jenny at info@masurmuseum.org or (318) 329-2237. Venue: Masur Museum of Art

1400 South Grand, Monroe Hours: 12:00 PM - 4:00 PM Cost: $50 Phone: 318-329-2237 August 24-25 Monroe City Open Championship 36 Hole Medal Play Tournament! The Monroe City Open Championship will be held August 24th & 25th at the Chennault Park & Golf Course! Venue: Chennault Park & Golf Course 8475 Millhaven Road, Monroe Hours: 9:00 AM - 2:00 PM Phone: 318-329-2454 August 29-30 Bayou Jamb 2019 Bayou Jamb began as an effort to give back to our community through sports, lifetime achievements, family involvement and fun. Approximately $2,000,000 has been given to the schools through the Bayou Jamb efforts in the past years. Enjoy two days full of high school football! Schools included: St. Frederick vs. Jonesboro-Hodge, Sterlington vs. Jena, Ouachita vs. Ruston, Franklin Parish vs. Ouachita Christian School, Mangham vs. Oak Grove, and West Venue: ULM Malone Stadium 514 Warhawk Way, Monroe Hours: 5:00 PM Thursday and Friday Phone: 318-342-1000 August 30 Ouachita Live Concert - The Wildflower Revue FREE Outdoor Live Music Event! Stop by Downtown West Monroe every Last Friday March October for a musical event! Venue: Antique Alley 100-400 blocks of Trenton Street, West Monroe Hours: 5:30 PM - 8:00 PM Cost: Free

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