BayouLife Magazine August 2021 by BayouLife Magazine

BLcontents 102

114

28 / COMMON GOODS CO.

73 / A FAMILY TRADITION

42 / FARM TO TABLE

88 / SPICE IT UP

From mouth-watering hot wings to blackened catfish, your tastebuds won’t mind you turning up the heat with these spicy selections from area restaurants.

These sweet treats from local bakeries are sure to tickle your tastebuds. From cinnamon churros to delectable parfaits, These fabulous foods are sure to give you a sugar rush.

52 / INDIAN VILLAGE

102 / PRAWN STARS

149 / FASHION

Emily Allen and Kaity Gauthreaux are using their quaint, Ruston-based space to spread the message that when we break bread together around a table, “friends become family and family become friends.”

AUGUST 2021

149

This spread of delectable dishes represents Southern eating at its finest. From smothered pork chops to smoked brisket, these meals are sure to make your mouth water. William and Rebecca Cook, the owners and operators of the Indian Village Harvest Farm, believe in the mantra of “faith, family, and farming.”

70 / HOOK, LINE AND SINKER

Savor the flavors of the sea, baked, broiled or grilled. These seafood dishes from area restaurants are the catch of the day.

4 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Catfish Cabin of Monroe will celebrate 50 years of serving delicious meals. Today, the restaurant is owned and operated by the children of original owners James Russell Hearn, Sr. and his wife Norma Moore Hearn.

131 / MAGGIE JONES BOUDREAUX

It didn’t take long for Maggie Jones Boudreaux’s artistic vocabulary to begin developing. Given the fact that she grew up under the influence of both a mother and grandmother who were artists and makers.

A P R I L 2 0 1 8136 / SUGAR HIGH

Living in Louisiana means that we have a plethora of great seafood at our fingertips. These local restaurants have mastered the art of creating mouth-watering dishes that highlight one of our best resources – shrimp.

114 / THE KING OF SPRINGS

The operations of Kingsland Ranch on King Springs, the family’s one-year-old water bottle facility, is a family affair.

A lot of work deserves just as much play, especially when your having fun with this season’s fashion.

160 / SUMMER’S BOUNTY

Mother Nature gives what is needed each season. With summer comes the sweet, juicy baskets of vine ripe tomatoes in all shades, peaches, berries, melons, corn and the list goes on. Herbs grow with ferocity so that they are always abundantly available to flavor the harvest - however you choose to mix it.

BayouLife

HIS ISSUE IS ALWAYS ONE

of my favorites. The food images that are styled and shot by Kelly and Taylor are always beautiful... and appetizing. When I’m putting the magazine together, and find myself wanting to eat the pages, I know we’ve done a good job. We are so thankful to our community for supporting our local restaurants. As you look through this month’s magazine, I’d encourage you to patronize the restaurants found on the pages of BayouLife. These local owners and operators are still trying to pick up their businesses after a challenging year in the food industry, and they need your support more than ever. 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 Sugar High, Hook, Line and Sinker, Spice It Up, Prawn Stars, and Farm to Table spreads. Get your mouth-watering fix on pages 4243, 70-71, 88-89, 102-109, and 136-137. With school starting in just a few weeks, we reached out to boutiques to see what the latest trends were for back-toschool. Model Georgia Faith Hill, Meka Bennett Reliford and Kelly Moore Clark set the curve with fall’s fashionable looks. See it on page 149. On March 15, 2022, Catfish Cabin of Monroe will celebrate 50 years of serving delicious meals not only in Ouachita Parish, but also well beyond. Because of their commitment not only to their business but also to our community, Catfish Cabin of Monroe and the Hearn Family are our Bayou Icons for August. Read their article on page 73. William and Rebecca Cook, the owners and operators of the Indian

HOOK, LINE & SINKER PG 70-71

1201 Royal Avenue Monroe, LA 71201 Phone 318.855.3185

WWW.BAYOULIFEMAG.COM

PUBLISHER & OWNER Cassie Livingston cassie@bayoulifemag.com Village Harvest Farm, believe in the mantra of “faith, family, and farming.” These are not just empty words, a slogan simply meant to sound nice or sell products. The three pieces of the mantra are lived to their fullest by the Cooks. They embrace them all, hold them closely, loving them, and investing in them. Read their article on page 52. I will admit that I spend more time eating at For His Temple than I do at my own home. Dana Milford is known for making organic, gluten-free ingredients taste like you’re indulging in down-home Southern cooking at its finest. We met up with her at her new home to get the scoop on what’s in her fridge. From her favorite ingredients to her view on expiration dates, read In the Fridge on page 158-159. 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

GENERAL MANAGER Ashley Hubenthal ashley@bayoulifemag.com COPY EDITOR Cindy Foust GRAPHIC DESIGNER Meagan Russell meagan@bayoulifemag.com ADVERTISING SALES EXECUTIVES Katelyn McAllister katelyn@bayoulifemag.com Kirstie Martin kirstie@bayoulifemag.com ART DIRECTOR Taylor Bennett LEAD PHOTOGRAPHER Kelly Moore Clark CONTRIBUTING WRITERS Nils Borquist Dan Chason Kenny Covington Shannon Dahlum Lou Davenport Cindy Gist Foust Lori French Starla Gatson Kerry Heafner Heather Land Paul Lipe

Erin Love Meredith McKinnie Dr. Timothy Mickel Guy Miller Georgiann Potts Vanelis Rivera Cathi French-Roberts Delia Simpson Beatrice A. Tatem Dani Walker

CONTRIBUTING PHOTOGRAPHERS Kelly Moore Clark Andrew Bailey Heather Land

ON THE COVER Farm to Table Photography by Kelly Moore Clark BayouLife Magazine is published and distributed by Redbird Publishing, LLC. Postal subscriptions ($30) can be ordered online at www.bayoulifemag.com. BayouLife Magazine is not responsible for unsolicited photographs, manuscripts, or other materials. Opinion columns do not represent the views of the publisher. Reproduction of contents without express written permission is prohibited.

6 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Alumni Spotlight ULM Alumni: Joey Trappey

RIGINALLY FROM NEW IBERIA, LOUISIANA, JOEY Trappey thrives on competition and found his outlet in sports. At Catholic High School, he played football, basketball, and baseball and came to ULM as a walk-on recruited by ULM head football coach at the time Bobby Keasler. Joey was hungry to continue competing on the field and knew his best bet was in the primary sport, though he played ULM basketball for one year as well. He majored in marketing, having been raised by entrepreneurs. Trappey Hot Sauce is an iconic brand originally developed in New Iberia, and his father also owned an industrial uniform company in Broussard. Joey’s business-oriented ideals informed his academic decisions, as he juggled classes and athletic responsibilities. He played football for ULM for five years, after redshirting his first year and obtained a bachelor’s in marketing in four. Joey pursued a master’s in education during his last year on the team and graduated in 2007. In his final year, Joey worked as a graduate assistant for the offensive team, analyzing and breaking down film. His experience on the field and behind the scenes taught Joey communication skills that would serve him well in his future career. He learned the importance of timemanagement, that having it all at once meant dedication and sacrifice, that staying focused on goals is essential to success. The coaching staff at ULM played an integral part in Joey’s development, led by Coach Bobby Keasler, Coach Mike Collins, position coach Mike Trevathan, and later head coach Charlie Weatherby. The men took Joey under their wings, and he was awarded an athletic scholarship his junior year. In the classroom, Dr. Cole led many of Joey’s marketing classes. Cole was relatable, down-to-earth, and pro-athletics. Dr. McConkey served as Joey’s advisor, and his instruction helped students understand how marketing had changed over the years. Dr. Bruce Walker taught quantitative methods and kept the atmosphere fun and engaging. Joey is thankful for the personal relationships he was allowed to build with his professors in ULM’s smaller environment. Joey knew he was more than just a number, that his instructors valued him inside and outside of the classroom. After graduating in 2007, Joey taught 7th and 8th grade science at Ouachita Christian School and coached football and basketball. Joey admits he learned as much as he taught. He knew he wanted to become a business owner; entrepreneurship was in his blood. In 8 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

2009, Joey opened Fieldhouse, and in 2015 Trapp’s. He purchased Crawfish City in 2016 and Portico the following year. Joey entered the West Texas oilfield housing market and opened Trapp’s Broussard in 2019. With the investment of partners along the way and the benefit of his educational background, Joey has sustained financial success in a competitive market. Owning a restaurant is not for everyone, and Joey credits his phenomenal service-focused team in each of his establishments. He enjoys interacting with the public and filling economic needs in the community. Several of his staff members have been with the Trappey family business since the beginning, and they all share the same vision for combining good food with great service. As an economic influencer for this region, Joey sees first-hand ULM’s impact on the community. The constant injection of outside dollars is imperative for the sustainment and growth of Ouachita Parish. The University attracts students from outside areas, and it funnels money into our local economy. ULM’s investment in its intramural fields promotes more opportunity for tournaments, again bringing in outside money to circulate locally. The continued improvement of ULM facilities enhances the status of the university and the region. Joey encourages all local business owners and patrons to support local endeavors, and ULM is the hub of local activity. It educates the business leaders and workers that will continue to grow this community. Joey married Holly Hammock in 2008. The couple has four children: Riley (9), Ella (7), Josie (5), and Noah (1). With a full house and multiple businesses, Joey is again juggling, only this time its parental responsibility and career endeavors. The Trappeys continue to support ULM athletics and are encouraged by the program’s continued evolution. 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.

From the Farm, to Your Table Washington Wine and Spirits

HEN WE THINK ABOUT WHISKEY OR SPIRITS, WE often imagine giant stills, barrels, and tanks. While these machinations of our mind can be very accurate, we don’t normally imagine the ingredients themselves. Many of those incredible ingredients are grown very nearby where distillers and farmers work together to cultivate the best possible grains. Some distillers use specialty heirloom varietals for particular flavor. This showcases itself in the quality of the spirits we’re discussing where, much like wine, the terroir shows. Let us start with Maker’s Mark as an example. Locally grown red winter wheat is the highlight of the mashbill at Maker’s Mark and we think that shows best in Maker’s Mark Cask Strength Bourbon. The other reason for choosing to highlight the Cask Strength expression is that it has the least intervention of all. From the farm, through the still, to the barrel, and then to the bottle. No water is added. Richer and more mature than the standard offering of Maker’s Mark, it offers up rich vanilla and honeyed caramel with a long, soft finish that has a touch of spice. The red winter wheat provides a luxurious mouthfeel that drinks way easier than its proof point. If vodka is your thing, you should take a look at Absolut Elyx. This is a stellar vodka where all grains are sourced from within a 15 mile radius of the distillery from the Rabelöf Estate in Southern Sweden where they have been growing their winter wheat since the 1400s and everything is grown using sustainable farming practices. They then take these incredible grains and put them through a copper still from 1921 that is completely hand operated. Absolut refers to the mouthfeel of Elyx as liquid silk, and we agree. Mellow spice mingles with savory nuttiness and a touch of almost white chocolate. We always find this vodka to be an “Absolut” treat. For the gin enthusiasts out there check out the Botanist. This is one of our favorite gins and comes from the legendary Scottish island of Islay. The island is most famous for its Scotch whisky, such as Laphroaig and Lagavulin, and the Botanist is the first ever gin produced on the island. The uniqueness of this gin comes from the twenty-two hand foraged ingredients that can all be found on Islay, and each of those ingredients is embossed into the glass of the gorgeous bottle. A very slow distillation gives this gin an opulent nose and a delicate mouthfeel full of lemon, coriander, mint, honey, flowers and more. An amazing gin for creating superb cocktails, however it is perfect on a hot Louisiana day with simply a couple of ice cubes, tonic, and a lemon or lime wedge. Another distiller that we’d like you to know a little more about 10 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

is the Bruichladdich distillery on Islay. They use 100% Scottish barley from farms that are named on each canister that houses each bottle of Bruichladdich. They offer both peated and unpeated expressions that showcase the grains used in a variety of ways and often they will include the year of harvest as an ode to the vintage of the barley. Some of the different bottlings include Islay Barley, The Organic, Bere Barley, and Port Charlotte Islay Barley. The Organic 2010 is grown at a single estate that grows an organic “publican” barley and has been farming since 1912. This highlights the top fruit quality of the barley that shows pear, melon, and peach while the first fill bourbon casks provide vanilla fudge, rye spice, and buttery popcorn notes. Islay Barley 2011 comes from five farms on the island. They find that the Atlantic Ocean salt spray will pepper the farms that grow Oxbridge and Optic barley which provides a subtle brininess. This devoted approach to terroir creates this gem that is punctuated by flavors of toffee, spice, ginger, and tobacco aromas. Bere Barley 2010 is made using Britain’s oldest strain of barley. This strain would have been the choice of the earliest Scotch distilleries. This strain was phased out of mass production in the early 20th century in favor of higher yield varieties, but Bruichladdich has worked hard with three farms to recultivate this ancient grain. The result is a very hardy grain that took experimentation to grasp as the first production broke the mill. Once they learned to understand the unique qualities of Bere barley, they found the grain provides a rich honeyed texture to the mouthfeel with salted almond, tropical fruit, chocolate, pepper, and rounded vanilla on the finish. These expressions of the barley provenance series are all unpeated and do not have the peaty smoke notes. If you are looking for a peaty incarnation of this series, check out the Port Charlotte Islay Barley 2012. This heavily peated version uses only locally sourced barley from eight farms. Smoky peat jumps out of the glass with ginger and sea salt. The palate is full of salty peach, dark berries, chocolate, and vanilla with a long smoky finish. We also highly recommend watching “Scotch: A Golden Dream” for further learning on Scotch and Bruichladdich in particular as it and its former master distiller, Jim McEwan are discussed at length in this highly entertaining and informative documentary. We hope that you have had an amazing summer and hope that you’ll come give some of these products a try. Keep an eye and ear out for more information on our barrel selections coming throughout the year, and don’t forget about the Doe’s Eat Place of Monroe steaks for your grill. As always, thank you for letting us be your spirits guides here at Washington Wine & Spirits.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 11

Taking a Bite of Life Feeding Your Mind, Body and Soul BY BEATRICE TATEM, PH.D., LPC-S, NCC, ACS

RECENT TRIP TO NEW ORLEANS WAS FOOD FOR MY mind, body and soul both literally and figuratively. If you have ever been to New Orleans you know what I mean; one simply does not visit New Orleans without considering the wonderful delicacies to eat. The richness of the culture, the vibe of the city, and the warmth of the citizens matches the robust flavors and aromas of the food. In addition, it was “Restaurant Week“ which made dining even better. After a year and a half of social distancing, societal uncertainty, and an intense work load I knew it was time to feed my mind, body and soul. The vibrant energy of New Orleans was cautiously returning due to the social hiatus caused by COVID. Attempts to awakening the senses were successfully met by the sights and sounds of the streets once dulled by the pandemic. Jazz and Zydeco were music to the ear, smells of beignets, etouffee, gumbo, pralines and muffalettas filled the air; art in all its forms created visual backdrops for all to witness while rainbow flags were flown everywhere celebrating Pride Month. People of different backgrounds dodged the sweltering heat hungry to take their bite of life and indulge in the colorfulness of living a life that feeds the mind, body and soul. The topic of food symbolically brings my life together. It combines everything I love: family, friends, art, music, travel, education, meaningful interactions, fun times, culture, diversity and joyful memories. Food represents the different aspects of who I am and the life I have lived. I inherited my love and interest in food through family ties. I have always been one who enjoyed every aspect of food. My love for food includes food preparation and the presentation of various food selections and sharing a meal with those who I enjoy. I like shopping for various tableware, going to marketplaces, sampling recipes and watching the Food Network. I value trying cuisine of different cultures. When I travel, I look forward to experiencing new eateries and the menus offered. In my opinion, to appreciate a culture fully one must sample the local fare. In my world food has been a means of economic and educational growth. It has been a connector: evoking fond memories of the past, representing family gatherings, fellowshipping and having meaningful interactions. Taking a bite of life means to live life fully and experience life with enthusiasm. It means being present mentally, physically and soulfully in the moment in a positive manner. Feeding the mind, body and soul means different things to different people. It is important that we each know how to feed ourselves and then take the time to do so. How we each feed the soul differs and yet I am a firm believer that feeding the soul and pouring into oneself is crucial to being the best version of yourself. When you

12 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

feed yourself, you in turn are better able to feed others. There is the saying “when you feed the souls of others with love, kindness and compassion you in turn feed your soul.” Being mentally and emotionally fed can be as important as feeding the body. Food affects the way we feel and function both physically and mentally. Food is crucial for the body as well as the mind which works best when given things to ponder. Food increases our body’s strength and growth and food for the mind increases our mental stimulus for thinking. Research suggests having a balanced diet along with proper rest and exercise as significant to our overall wellness. Food is especially important because what one eats can impact ones attitude, disposition, mood, soul, energy level, and our day to day perceptions of life. For example, as with the food enthusiast who seeks new food experiences one can live life to the fullest experiencing all it has to offer or one can choose to merely go through the motions of life and just exist. We have to be mindful of who and what we “feed” off of and the impact it has on us. In essence, what we consume is not only important in terms of the food we ingest but the food we figuratively consume regarding what we think, feel and believe about ourselves and others. A recipe for feeding the mind, body and soul? Pursue with your total being what you allow your mind to consume. Digest what is being said to you and what is happening around you. Delight in feeding your mind with goodness as though you were feeding your body with a tasteful meal. Take a bite out of life and chew on the aspects positively sustaining and supporting you. Quench your thirst for knowledge with exposure. Sip away stress with a healthy fruit and vegetable smoothie. Feast on opportunity. If hungry for adventure take a chance. Devour your negative and junky thoughts with creative ideas and healthy well thought out plans. Tend to your soul as though it were a garden waiting to be planted. Stop and smell the sweet aroma of nature, it can be invigorating. Relish the slower relaxed pace of this time of the year while enjoying the sun of the summer. Savor the times you have with family and friends. Fortify yourself now so you can be ready for what is to come. Fuel your inner fire with heart healthy delicious meals. Nourish yourself, your family and your community with all that is good. When you nourish everyone with whom you interact, you nourish your whole environment. Whet your appetite for life by spicing it up with all of life’s offerings. Remember the saying “you are what you eat.“ Bon Appetite! For more information on counseling and outreach services contact Dr. Beatrice Tatem at Wellness Initiatives, LLC, 2485 Tower Drive, Suite 10 Monroe, La 71201, 318-410-1555 or at btatem.bt@gmail.com.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 13

Bayou Pages

NIGHTSTANDS & COFFEE TABLES “Salvage the Bones” by Jesmyn Ward REVIEW BY MEREDITH MCKINNIE

“I will tie the glass and stone with string, hang the shards, above my bed, so that they will flash in the dark and tell the story of Katrina, the mother that swept into the Gulf and slaughtered. She left us a dark Gulf and salt burned land. She left us to learn to crawl. She left us to salvage. Katrina is the mother we will remember until the next mother with large, merciless hands, committed to blood, comes.” Esch Batiste is a motherless child, surviving alongside three brothers, an inebriated father consumed with grief, and an approaching storm hell bent on ravaging the Gulf Coast. Saddled with maternal responsibility since her mother’s death, Esch is waged in an internal battle of womanhood, adjusting to her developing body and the attention it brings. Her brothers are consumed in their own worlds, a much different reality from their sister. Skeetah is focused on his dog fighting champion China, whom he lathers with love and care in the shed alongside the shotgun house where the Batiste family resides. Randall has his eyes set on basketball glory, and Junior hides under the porch, isolating himself from the outside world. In the poverty-stricken town of Bois Sauvage, black families lack opportunity, resources, and recognition. Regardless of circumstance, Ward creates a world where familial relationships are strong, bonds run deep, and survival is essential.

14 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

The novel is divided into 12 chapters, each representing a day leading up to and during Hurricane Katrina. In retrospect of the impact of the 2005 storm, we wince at the family’s disregard for the news warnings, also realizing that knowing everyone should leave doesn’t necessarily mean all can afford to. Esch’s father, having survived the previous once-in-a-lifetime storm Camille, is in constant preparation, ordering the children to board up the house. Lacking in authoritative control, the father is more of a loud voice than an influential presence. When the storm inevitably hits, the Batistes face rising water, torrential winds, and a community devastated once the winds die down. Ward’s description of the storm and its impact takes readers into the eye of a natural disaster while struggling to survive life on its own terms. Ward’s characters are the unseen, the rarely depicted people outside of stereotypical sideline characters. She focuses her novel inside the working-class black community, the often forgotten people in places with profound limitations, but no less forced to make a life in it. Ward speaks for her own community, a place where she still lives and remains committed to sharing untold stories. Jesmyn Ward is a critically acclaimed author. Salvage the Bones was the recipient of the National Book Award for fiction in 2011.

Bayou Pages

NIGHTSTANDS & COFFEE TABLES “Monogamy” by Sue Miller

REVIEW BY MEREDITH MCKINNIE

“She’d wanted to remember everything so she could feel him with her and be comforted by that. She’d sought those memories, they were the balm she needed. And of course they were exactly also the wounds she needed balm for.” Sue Miller writes beautifully about grief, about what happens after the one we’ve devoted our lives to leaves. Annie and Graham have the kind of relationship their friends swoon over. Graham is the larger-than-life bookstore owner in Cambridge, Massachusetts who is outgoing, loud and welcoming, the kind of man who is most at home in a crowd, who thrives on being seen and heard. Annie is the shy, soft-spoken, seemingly timid photographer who stands comfortably in her husband’s shadow, the yin to his yang. She is the kind of woman that appreciates her husband’s extroverted nature as she would rather observe a room quietly. The couple frequently host dinner parties, a necessity for Graham and the kind of evenings Annie has grown accustomed to. Miller writes, “Love isn’t just what two people have together. It’s what two people make together.” When Graham suddenly dies in his sleep, Annie is left alone for the first time in thirty years. She is forced to consider who she even is without this towering personality by her side. What should be a slow progression of grief is further complicated by the truth about their marriage. Annie is torn between loving the man she lost and hating the reality she is now forced to navigate alone. Annie 16 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

examines her relationships with their two adult children. Sarah, Annie and Graham’s only child together, lives in San Francisco and has always related more to her father, finding Annie cold and difficult. Lucas, the son from Graham’s first marriage to Frieda, has a soft spot for Annie, blaming his mother for his parent’s divorce decades prior. Graham had always kept Frieda a part of their family, an oddity that Annie, like everything else, simply grew accustomed to. When the man both women adored is now gone, the man their children idolized is no more, this oddly maintained family searches blindly for how to move forward without the light they’d always relied upon. Sue Miller explores the complexity of emotions, how one person’s perception and presence can set the narrative for so many. Is it worth it to completely lose oneself in another human being? And if so, what is one to do when that person is now gone? How does one rebuild a life one can’t imagine living alone? Am I who I thought I was or was I only truly visible through my partner’s lens? Monogamy, a New York Times Book of the Year for 2020, is told through alternating points of view from all the characters and memories from before and during Annie and Graham’s marriage. Miller questions the stories we tell ourselves, how we think things happened, and how we condition ourselves to remember selected versions of events. The death of a family member rattles the cage, and Miller explores how the dust settles around everyone left behind. Sue Miller has written 10 other bestselling novels.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 17

TABLE UP has evolved to another level of style as many interior designers have taken the opportunity to expand their visions to a signature collection. Whether linen napkins, delicate bone China plates, oversized serving pieces or horn handled cutlery, the image of their brand is literally “ready to be served.” Collector items to many, these table top beauties are often limited editions as each piece showcases that designer’s particular interior or fashion style. Investing in this facet of design is actually a clever way to update a room without having to redecorate.

table ware

Many cannot imagine dinnerware not including at least a bit of porcelain. After all, it is the basis for fine dining. Many lifestyle designers over the years have overlapped their inspirations on the runway directly to the table. Christian Dior, Ralph Lauren, Donna Karen, Tory Burch, and countless others trademarked and branded their vision for all to enjoy.

porcelain

FOR YOUR OWN FRENCH TWIST CONSULTATION, CALL CATHI AND LORI AT 318-355-3041

Art is celebrated many ways and everyday table design is no exception. The finishing of enamel over tin can include plates, cups and serving pieces and has evolved from camp site dishes to lavish entertaining. Most of these materials are oven and dishwasher safe offering a no hassle clean up.

enamel ware

One can still immerse themselves in design even if on the tightest of budgets. Paper collections, like McKenzie-Childs Festoonery, offer whimsy without the commitment. Perfectly paired for summer evenings with Willow Crossley inspired dreamy floral arrangements for those last-minute gatherings.

paper

WWW.BAYOULIFEMAG.COM | AUGUST 2021 19

Coleman Chiropractic Clinic Don’t Let Back to School Be a Pain

ITH BACK TO SCHOOL JUST AROUND THE CORNER, students are eager to get back to it… sports that is! Athletics are a great way for students to stay active. Participating in sports has been shown to help teach discipline, respect, and teamwork. Student athletes may also develop leadership skills, problem-solving techniques, and in some cases a misaligned spine. Spinal issues may even outweigh the positive perks of youth athletics as your child stumbles around in pain. Whether you’re raising a flip-turning gymnast or a body-slamming wrestler; if you’re the parent of a child who plays a less demanding sport, you’re still in the right place. Even lower-impact athletic activities, such as dance or swimming, can leave your child with aches and pains. Starting your high school or college athlete with chiropractic care early on in their sports career can relieve pain, improve recovery time and even help prevent future injuries. Dr. Brian Coleman has provided chiropractic and wellness management in the Monroe area for more than thirty years, with the practice recently expanding to welcome son, Dr. Beaux Coleman. The father and son team share the same goal, to make the world a healthier, happier place one patient at a time; and your student athlete is no exception. CHIROPRACTIC CARE OFFERS INJURY PREVENTION: Preventative chiropractic care fosters good health within the body, and can speed the injury recovery time and even prevent injuries from happening in the first place. Chiropractors understand the unique injury risks associated with various sports and create a customized treatment plan. CHIROPRACTIC CARE OFFERS NON MEDICATED PAIN RELIEF: Playing sports has physical impacts on a body. Both contact and non-contact sports can put a strain on the joints and ligaments in the body and can cause chronic pain. A chiropractor can determine injuries like improper spinal alignment and make needed adjustments to relieve the pain. With the spine back in proper alignment, the muscles no longer have to compensate for the misalignment and pressure is taken off the nerves.

20 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

CHIROPRACTIC CARE CAN IMPROVE INJURY RECOVERY: An athletic injury is often the result of forceful impacts, repetitive motions, over-training and failure to warm up properly. When the body is healing itself from a sports injury, athletes may experience spasms and inflammation which can increase the time it takes for the injury to heal. Chiropractic care doesn’t just reduce the pain associated with injury recovery, but enables the body to recover faster. Adjustments and soft tissue manipulation can help break up scar tissue to increase flexibility, elasticity, and strength throughout recovery. For athletes suffering with chronic pain from previous injuries, the clinic prides itself on offering the latest in chiropractic technology with their recent acquisition of the PiezoWave2. The Piezowave2 is a medical device that uses radio frequency to aid in the dissolution of fibrotic, or scar tissue, in a non-invasive manner. Coleman Chiropractic Clinic is currently the only location north of the 1-10 corridor utilizing this equipment. Coleman Chiropractic Clinic strives to offer patients a holistic approach to healthcare by offering chiropractic adjustments to individuals from all walks of life in a welcoming and relaxing environment. Drs. Brian and Beaux Coleman specialize in spinal adjustments and extremity manipulation for patients of all ages and abilities. Below is a testimonial from one of our student athletes, “I am a varsity basketball player at a Monroe-area high school. I began seeing Dr. Coleman last year due to recurrent pain in my feet and legs. Additionally, I now see Dr. Coleman weekly for a chiropractic adjustment to keep my hips balanced. With Dr. Coleman’s treatments I feel faster, quicker, and more agile. Most importantly, I am no longer in pain. I highly recommend Dr. Coleman to all my fellow high school athletes.” -Carson C. To learn more about the benefits of chiropractic care for high school and college athletes visit www.colemanchiropractic.net or reach them by phone at (318)388-2215. Coleman Chiropractic Clinic is conveniently located at 2501 Ferrand Street in Monroe, Louisiana. Drs. Brian and Beaux Coleman are ready to help you find optimum health. Be sure to like and follow them on Facebook @colemanchiro2501.

How to Make the Most of the Rest of Your Year by ERIN SHARPLIN LOVE | erinlove@panachebyerin.com

s it just me or has this year FLOWN by? When I think about what TASK THREE – Set affirmations for the three changes you hope I have accomplished so far, I am happy, but there are still things I to make. In other words, choose three quotes that inspire you. For want to do. With that in mind, I decided to begin a refresh so that instance – “Invent your world. Surround yourself with people, color, I can optimize my potential in work and in life. Then I thought sounds, and work that nourish you.” (Sark) I love this quote, and it you may be interested in doing the same thing and here we are. definitely reminds me each day to stay on track. Once you have chosen We are going to do this together and I cannot wait to see what you do! your three quotes, post them where you will see them often during the Let’s start with what you want to be different and what you day. I keep my quotes in my journal, in my planner, and in my car. want to stay the same. Think about that for a second. We all start the Where will you put yours? year with good intentions, but we become so busy that we become TASK FOUR – Declutter and simplify the systems and spaces that complacent toward achieving our goals. Things come up, and as it gets are overwhelming right now. This could take a bit longer than most, further and further into the year, trying to accomplish more becomes so so work on small areas as much as possible. I suggest setting a timer overwhelming we sometimes for ten minutes and working decide to leave things the only until the timer goes off. If way they are. Therein lies the you want to make fundamental secret to success – cut out the changes and improvements to overwhelm! To achieve your your life, you must make room! goals, you must break down The most important space to the steps into bite-sized chunks declutter first is your bedroom, that are easy to swallow AND as it is the place you rest and easy to achieve. You can eat an recharge. Figure out what will elephant, but only one bite at make the area more relaxing a time! and act on it today. Remember I recommend taking a few to spend only ten minutes at Let me leave you with this little tidbit: minutes at the beginning or a time on this task. You might end of each day to complete want to add a pillow topper to each task I list below. Or, if it your mattress for a more hotelsuits you better, you can take a like feel. You could also add an full day to complete each step. essential oil diffuser to your The trick is to do each one bedside table. The next area to separately and with an open tackle is your workspace. This mind. doesn’t have to be an entire TASK ONE - As with room. It can be an area where any project, the first step is you read mail and pay bills. The to analyze where you are trick is to simplify the space. If now. Grab a new notebook you have too many things to for this task. What do you look at and to touch, you will like about your present work more likely be overwhelmed, and personal life? What do and your duties will become you wish were different? For a lot less enjoyable. If this instance, I am happy with the happens, you are less likely to momentum that my business attack them. is gaining, but I want more TASK FIVE – Make a list time to get things organized of the things you will now be and operating in perfect order. I thrive on order and organization, but saying “no” to. In order to crush the end of the year, you need to make sometimes like many of us I go on auto pilot and let things slide—the time to complete these tasks. That means you will have to say “no” feeling I dislike most. to something else. What will that be? For instance, I will say “no” to Next jot down what you want to change about where you are now. unneeded meetings that last longer than they should. I will also say Choose only three things to improve, you don’t want to overwhelm “no” to wasting time on social media. How much time are you wasting yourself. on things that aren’t leading you towards your goal? Say “no” to them. TASK TWO – Again, this one applies to all projects that you begin. TASK SIX – Grab an accountability partner to keep you on track. You must envision the ending so you can figure out the steps it will take You should talk with this person at least once a week and conduct a to get there. Now you need to concentrate on what you want to be as if “check in” to see how you are doing. There is nothing like having to tell you were already there. Do not move on until you have mastered this someone you didn’t follow through to make you follow through. Try it! very important step in the process. Remember, practice makes perfect! It’s so simple it actually works!

“Without continuous personal development you are now all that you will ever become, and hell starts when the person you are meets the person you could have been.“ - Eli Cohen

22 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

AN ARMY MARCHES ON ITS STOMACH Historical Impressions

b y G u y M i l l e r, V i c e C h a i r E m e r i t u s , C h e n n a u l t Av i a t i o n a n d M i l i t a r y M u s e u m

o one is sure who really first said the title quote of this article. The quote has been attributed to both Napoleon and to Frederick the Great but it is doubtful either said those exact words. In 1858 Scottish historian Thomas Carlyle published the book “History of Friedrich the Second, Called Frederick the Great.” In his book Carlyle quotes Frederick as having said “They were stronger than Turk and Saracen, but not than Hunger and Disease. Leaders did not know then, as our little Friend at Berlin came to know, that “an Army, like a serpent, goes upon its belly.” “Life of Andrew Jackson” was published in 1860 by American biographer James Parton. Parton included a reference to remarks attributed to Frederick, Marshal de MacMahon of France and Napoleon: “An army, like a serpent, goes upon its belly,” Frederic of Prussia used to say. “Few men know,” Marshal McMahon [sic] is reported to have remarked, after one of the late Italian battles, “how important it is in war for soldiers not to be kept waiting for their rations; and what vast events depend upon an army’s not going into action before it has had its coffee.” I have read somewhere that Napoleon, on being asked what a soldier most needed in war, answered, “A full belly and a good pair of shoes.” Regardless of the quote’s origin, throughout history food was often the reason for success or failure of a military campaign. Even a brilliant strategist and tactician like Napoleon could be defeated by a lack of food. In past times armies generally relied upon finding, “appropriating” or outright stealing food along their line of march. There is evidence that Napoleon originally expected the soldiers in his Grande Armée to purchase their own provisions from local merchants. The practice of purchasing or

24 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

foraging food worked well in Western and Central Europe. This part of the world was densely populated, agriculturally rich and had a good network of roads for moving both food and armies. Napoleon’s rapid forced marches in his European campaigns had dazed and confused the Austrian and Prussian military leaders who were unable to deny food and other supplies to the French soldiers flooding into their countries. Napoleon knew the availability of food and provisioning his troops would be a major issue when he attacked Russia however. The French Army had previous experience operating in the lightly populated and underdeveloped conditions of Poland and East Prussia during the War of the Fourth Coalition in 1806–1807. Accordingly Napoleon made a concentrated effort during 1811 and the first half of 1812 to plan how his army needed to be provisioned during his invasion of the Eastern territories. Included in his planning was a study of Russian geography and the history of Charles XII’s invasion of Russia during 1708 and 1709. As a result of his research and thought, Napoleon made extensive preparations to provide for the provisioning of his army that were far greater than any he made for his previous campaigns. French-controlled Germany and Poland were organized into three administrative districts. Twenty supply train battalions were established that contained a total of 7,848 wagons capable of providing a 40-day supply for the Grande Armée and its operations. Further, a vast network of supply caches were set up in towns and cities in Poland and East Prussia during 1811 and 1812. Five separate supply lines were established from the depots near the Rhine to those in the Vistula river valley. As stated in the commonly quoted paraphrase of a viewpoint expressed by one of Napoleon’s contemporaries, Prussian Field Marshal Helmuth von Moltke, “no

battle plan ever survives contact with the enemy.” In his planning, Napoleon had failed to take into account conditions that were totally different from what he had experienced in his previous campaigns. Russia was thinly populated, much less agriculturally dense and had less available fresh water. The Russian land could not provide for the number of troops Napoleon had in his invasion army. There were also substantially fewer roads in Russia than in Central Europe and those that did exist turned to mud during the long rainy season. The lack of roads and the mud stalled the horse-drawn wagons carrying the provisions for the faster marching troops. With little food available during the hot summer march, the French soldiers stole whatever food supplies they could find in the local villages and farms but this was not enough. Often days went by where the French had no water or food. Further the horses and the troops sickened and died from waterborne diseases they got drinking from mud puddles and eating rotten food and forage. As the army moved deeper into Russia the leading troops received whatever could be provided but the troops more to the rear starved. Disease and starvation took its toll. Napoleon’s Grande Armée lost a third of its strength in the first eight weeks of the campaign and before any major battle was fought. Napoleon succeeded in reaching Moscow but the Russians refused to surrender or agree to any appeasement. After five weeks in Moscow, the exhausted and decimated French began their retreat. During the retreat, the starving troops ate anything they found edible including their remaining horses. The greatest existing army in the world was defeated. Not because they were out fought but because they didn’t have the food they needed to fight.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 25

Fishing With Kenny THE FUTURE OF FISHING article by K E N N Y C OV I NGT ON

“

There they are, right there. Two of them on the left side of that stump.” The words made me stop fishing and turn around to look at the two guys crappie fishing within talking distance of me. They were standing on the front deck of their boat, jig poles in hand, staring at a television sized graph mounted on the front of their boat. They weren’t even fishing. No sooner had they spoken the previous words, their crappie jigs hit the water and within seconds they both hooked up on nice sized white perch. Rarely while fishing a tournament, do I allow myself to get distracted by the goings on of another boat, competitor or otherwise. But this scene replayed itself out again a few minutes later and my curiosity got the best of me. I had to find out what was going on. “What are ya’ll looking at?” I inquired as they both intently looked at the oversized graph. “We are finding fish with our LiveScope” came the younger man’s reply. “If you don’t have one on your boat you can’t hardly compete in crappie tournaments. We just ease around and look for fish that we know we can catch, it takes all the guess work out of finding the fish. The guys that use LiveScope will beat you to death, especially if you don’t have one. It won’t be long and that will be the case in bass tournaments as well.” Showing my age, I then asked, “What is LiveScope?” For the next couple of minutes, the two anglers, who were in town fishing a national crappie tournament on the Ouachita River, gave me a guided tour of their electronics and how they worked. I was impressed with their knowledge and in awe of what technology was doing to my sport. In an instant, in my mind anyway, fishing had become a video game. Back in the 1970s, when I started bass fishing, I remember playing with my dad’s old box flasher whenever he would let me run the trolling motor. He never used it but I was always curious as to how it worked. “I don’t need that thing to tell me how deep the water is”, he would say, “that’s what they make fishing rods for.” To further prove his point, he would stick his rod in the water to show me how deep the water was that we happen to be fishing. My how times have changed. Then in the 1980s the first crystal graphs, or LCR’s as they were commonly known, were introduced. Then the paper graph came out, which was top of the line during that particular time. The top pros would use both units and some, like Arkansas fishing legend Larry Nixon, 26 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

staying true to his roots, still used the box flasher. Fast forward forty years and we now have “spot lock” on our trolling motors, GPS installed into even the most basic of graphs, down imaging, side imaging and the list goes on and on. By now you are probably asking yourself, “what is the point Kenny is trying to make?” Well, with all of the technological advancements, where does that take us in the sport of fishing? Where is the challenge? What are the drawbacks vs. the advantages? I have a lot of concerns, not just as a tournament angler but just as someone who loves the sport. Where does the technological landslide end? It seems every week I am asked, “when are you going to break down and buy you a LiveScope unit?” Each time I have the same response, “I’m not. I have made it this far in this sport without one, I will continue to fish the way I always have and at the end of the year see where I stand.” At first the LiveScope was more of a crappie fisherman’s dream, now slowly but surely, I am seeing my fellow competitors using it in our tournaments with success. In some tournaments, I am not getting beat by a fisherman more than I am getting beat by a competitor’s ability to use their electronics. While to some that may sound like sour grapes, it’s more of an observation to where the sport is headed. What used to take years to figure out or learn from other fishermen, is now common knowledge due to the advancement of information and technology. I learned a long time ago, catching fish is easy, it is the finding and locating the fish that is hard. But as I stated earlier, finding fish, due to technological advances, isn’t near as hard as it used to be. Side imaging allows the angler to see out both sides of his boat while he idles around potential fishing areas. This allows fishermen to pinpoint brush-piles, drop offs, or other cover or structures that in past years would go unnoticed and remain unfound. Down imaging, like side imaging, gives immediate imagery feedback of bottom contours, structure and cover in vivid detail that no one believed possible even twenty years ago. LiveScope not only allows you to see the fish you are trying to catch but you can also see the fish swimming to your bait and strike the lure. Garmin, Humminbird, Lowrance and a few other lesserknown companies, all have their hands in the technological fishing game. Video game fishing at its finest and it isn’t going away. The advances in fish finders added to the younger generation of anglers equals a talented combination. These kids today have embraced technology, and in turn, technology has made them better anglers at much younger ages. They are sound, as well as open minded, with their techniques, they have a deep passion for the sport and they aren’t scared of competition. As I stand around tournament weigh-ins I can’t help but notice who the younger guys are simply by looking at the electronics on their boats. It seems the more graphs they have, the younger they are. So where does that leave us old guys now? Well, I remain competitive by fishing my strengths while continually tweaking the things I do. I have always prided myself in staying ahead of the curve when it comes to techniques and new lures, so I’m still learning. I try to find new ideas and learn as much as I can on how to better incorporate them into my tournament techniques. They say you can’t teach an old dog new tricks but this old dog is still smart enough to know how to survive. Here is a good example that will put this article into context. Recently I fished a local circuit where the last event is a two-day tournament where each day is fished on a different lake. The angler who won the event used his Live Scope both bodies of water and won easily. I placed a distant 2nd fishing my shallow water techniques but I did win the circuits “Angler of the Year” award at the conclusion of the event. Technology may be winning more and more of the battles but, for now anyway, there are still old school ways to win the wars. Well, it looks like we have run out of space and time again for another month. I do hope we were able to share a few insights into where this great sport is headed. I do believe change can be a good thing, but that doesn’t mean everyone has to change. Catch one for me! See you next month!

B AYO U E AT S

CO M MON G O ODS

he idea of the common good has been a consistent theme in Western political philosophy since the era of the ancient Greek city-states. It calls for a deeply embedded fellowship and asserts that people can and should live their lives attuned to social relationships, particularly in the realm of politics and public service. So when Emily Allen was considering the phrase as a name for her new “toast and espresso bar,” she realized it fit perfectly with her initial call to action—to offer a place of respite where food and coffee act as tools for the community. “I love the aspect of getting to know people in the community and offering a space where people can gather and have good conversations,” she claims. Alongside business partner and coffee pro Kaity Gauthreaux, Emily is using this quaint, Ruston-based space to spread the message that when we break bread together around a table, “friends become family and family become friends.”

28 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Article by Vanelis Rivera Styling by Taylor Bennett Photos by Kelly Moore Clark

ORIGINALLY FROM MONROE, Emily moved to Ruston about ten years ago with her family. She started teaching second grade, but promptly realized it “just wasn’t the right fit.” Her husband, a regular customer at Railway Coffee, urged her to put her home baking skills to the test and apply for a job. “I was like, ‘sure, that sounds like fun.’” Baking for the coffee shop was a seamless fit, and not long after joining she was given a management position, which consequently grew her love for the craft. “Even though I no longer work at that coffee shop, the experience I gained was invaluable. There are no rose-colored glasses when it comes to owning and running a shop,” she reveals. There she met Kaity, a kindred spirit who shared her passion for quality food, friendly ambiance, and mindful service. When the company’s management changed, Emily began looking ahead, with the goal in mind of becoming her own boss. Naturally, she approached Kaity about her plan, persuading her to take over the coffee bar. It wasn’t an easy decision to make, but thoughts of sitting at a desk again for eight hours a day, staring at a computer screen ignited in them the desire to take a leap of faith. Instead of turning to bank loans as their financial stepping stone, they opted to find assistance in their community via Kickstarter, a global crowdfunding platform focused on creativity. Though they also got generous backing from their fathers, the Kickstarter campaign was slightly risky because in order to get funding from the crowdfund they needed to reach the entire amount they asked for on their profile, which totaled $20,000.00. On the platform’s due date, seemingly with a little help from providence, they exceeded their goal by $2,000.00. “I’m so glad we did this. We’re not out-of-pocket at all,” says Emily. This

off-the-beaten-path approach not only has kept them out of debt but has strengthened their business by bringing to the forefront the power of community and generosity. In that way, they managed to establish a close relationship between their business and the people they hope to serve. Officially, Common Goods Co. opened May 5th, 2020, in the midst of the pandemic, which meant they opened with a takeoutonly menu, at first. And although this was, as one customer called it, “ballsy,” it did give them a chance to refine their operation without a lot of pressure. Figuring out ways to prep food efficiently and expedite orders promptly was a cinch with a team of only five. That core would be responsible for the foundation of what has become home to a small, but motivated team that “truly thrive in that type of environment.” Their popularity is clearly a by-product of their persistence. “I would say, probably daily, like eighty percent of our customers are returning customers,” proclaims Emily, adding that Louisiana Tech is a significant part of their business. Regardless of where their clientele hails from, the staff makes sure to become acquainted with familiar faces, even if it’s just knowing whether they have kids, what their job is, or most importantly—how they take their coffee. That’s Kaity’s department, and with five years of experience in the coffee industry, customers can count on a prime brew every time. After sampling a plethora of coffees, they landed on using beans from Rhino Coffee in Shreveport. Not only was the quality up to par with their expectations, but they were excited to support a regional business. Their choice was further solidified by Rhino’s roasting team and how “sweet and knowledgeable they are,” asserts Kaity, adding, “They have continued to match their original quality and are just

LOAVES O F LOV E On their bread menu, they offer a Country Loaf (open textured loaf with a clean, simple flavor), Sandwich Loaf (sturdy loaf with a crisp crust and soft center), Baguette (thin, French-style loaf with a crisp crust), and a gluten-free loaf.

30 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

all-around our easiest partnership.” Common Goods’ coffee menu offers classic cafe options like lattes, cappuccinos, and cortados. “I’m a big fan of just black coffee,” says Kaity, “but when I do make a latte I like honey and lavender with oat milk.” Though their menu is straightforward, offering espresso options and a variety of brewing options, including Chemex, V-60, and cold brew, every few months they add “lots of fun” seasonal drinks, a result of the whole team brainstorming together and testing recipes. Their summer drink menu, which will last until August, currently lists a blueberry pancake latte (hot or iced) as well as watermelon lemonade and a tropical smoothie (pineapple, mango, banana, and coconut milk). Oh, and to circle back to Emily’s husband touting her baking skills—Common Goods brews may pull first-time customers inside, but Emily claims their bread is the star of the show that will keep them coming back. “I always said that if I ever ended up having my own place, I would want it to be a bakery with homemade artisan bread, most of which are made of sourdough,” she says. Inspired by a toast and coffee shop she visited in California, Emily endeavored to create a place that bakes

TOAST TO TH IS Their toast menu is perhaps the most frequented with six savory and sweet options that are as delicious as they are intriguing. The Breakfast Crunch is a promising start to any day with cashew butter, bananas, blueberries, and granola. Wanting more of a snack? Their Nutella + Berry is topped with the worldrenown hazelnut cocoa spread, strawberries, and coconut. Their top-selling Avocado toast is on the savory side, and it accounts for about a fifth of their monthly sales. Topped with feta, bagel seasoning, and hot sauce, Emily claims, “In a week, we probably make three hundred!”

“

I love that we work shifts just like our baristas do. We get to interact with the community that is consistently supporting us and get to set an example of how we want things done.” – KAI TY GAU T H R E AU X

IN T H E D ETAI LS With the help of a friend, Emily was able to curate a “light and airy” space that feels natural. Light wood tables are decorated with wildflowers placed in glass jars. White molded Evie chairs create a tone of modern elegance that compliments the rosemary-colored coffee bar counter. “Table together” is painted in green, lowercase letters on the main wall, while a reading nook is embellished with a brightly colored, floral mural painted by artist Rae Tedeton.

fresh loaves every day. On their bread menu, they offer a Country Loaf (open textured loaf with a clean, simple flavor), Sandwich Loaf (sturdy loaf with a crisp crust and soft center), Baguette (thin, Frenchstyle loaf with a crisp crust), and a gluten-free loaf. Four sandwich options are available between 11 AM to 2 PM and include classics like grilled cheese to more intricate flavor combinations such as brie, apricot, and bacon. Their toast menu is perhaps the most frequented with six savory and sweet options that are as delicious as they are intriguing. The Breakfast Crunch is a promising start to any day with cashew butter, bananas, blueberries, and granola. Wanting more of a snack? Their Nutella + Berry is topped with the world-renown hazelnut cocoa spread, strawberries, and coconut. Their top-selling Avocado toast is on the savory side, and it accounts for about a fifth of their monthly sales. Topped with feta, bagel seasoning, and hot sauce, Emily claims, “In a week, we probably make three hundred!” The bread items are a hard act to follow, but their sweet baked goods are up to the task, particularly their blueberry, Earl Grey vegan donut. Other delicacies are cinnamon rolls topped with homemade icing, cream cheese and blueberry cream cheese kolaches, cookies, and paleo bread (banana and blueberry). The summer menu boasts your choice of peach vanilla or cookie two-step affogato, an Italian coffeebased dessert where a scoop of ice cream is christened with a shot of hot espresso. “I’ve never gone to cooking school or anything like that. I’ve just taught myself,” admits Emily, informing she just aims to use simple ingredients and create simple presentations, which ultimately result in “really good” tasting creations. Regarding their menu, Emily says they plan to keep things relatively small, maintaining that instead of having an expansive bill of fare, she’d “rather offer ten really great things.”

The intimate menu is intentionally reflected in their warm and cozy interior. Their commercial space is perfectly situated between the north and south side of town, an area that was unfortunately hit by the tornado last spring but has made an impressive comeback, one that they are glad to take part in. With the help of a friend, Emily was able to curate a “light and airy” space that feels natural. Light wood tables are decorated with wildflowers placed in glass jars. White molded Evie chairs create a tone of modern elegance that compliments the rosemary-colored coffee bar counter. “Table together” is painted in green, lowercase letters on the main wall, while a reading nook is embellished with a brightly colored, floral mural painted by artist Rae Tedeton. The space is minimal in the best way, adding distinct details that give it character, like the wooden pegboard shelves (made by Emily’s husband), mounted brown paper roll menu, and the woven pendant light fixtures. “I honestly forget that I own this shop sometimes because Emily and I are on the front lines so often,” exclaims Kaity. Though they manage different moving parts of the business, they both have learned the power of working in partnership. “I love that we work shifts just like our baristas do. We get to interact with the community that is consistently supporting us and get to set an example of how we want things done,” she adds. Good coffee and bread may effortlessly make things better, but the Common Goods team wants to also nourish souls. After all, they believe we should all champion the common good. Common Goods Co. is located at 1007 N Trenton St, Ruston, LA. They are open Monday through Friday between 6:30 AM to 5:30 PM and Saturday from 8 AM to 2 PM. Follow them on Instagram and Facebook!

WWW.BAYOULIFEMAG.COM | AUGUST 2021 33

Bayou Pages

NIGHTSTANDS & COFFEE TABLES “The Glittering Hour” by Iona Grey REVIEW BY MEREDITH MCKINNIE

“One thing I have learned is that one must grab at the chances life offers - taste the fruit, drink the wine. At the hour of one’s death there will be no solace in knowing that one has known one’s place or lived safely.” Selina Lennox is the quintessential post-World War II socialite, haunted by the experience of the war, but relatively isolated from the struggles of the lower classes. She lives her days in a drunken haze of high-society parties and trivial conversations with like-minded peers. In her early twenties, the pressure to marry well and raise a family is intensifying as Selina resists everyone’s expectations and attempts to forge her own path. By chance encounter, Selina meets Lawrence, a painter who idolizes her and engages her mind. The twosome isolate themselves, hidden from the paparazzi cameras that stalk Selina’s every move. For the first time, Selina feels genuine attraction, absent parental negotiation or attention to societal standing. The love story evolves as a constant push-and-pull of what Selina wants, what she thinks she needs, and what Lawrence will allow. Grey writes of Lawrence: “He would remember how quickly, how casually she had dismissed the subject, and how easily he was reassured by that. And he would feel pity

34 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

for the naive fool he was then, on that night when the stars swam in puddles of molten silver and they danced in the empty streets and anything seemed possible.” The love story is told in tandem with a young girl’s story over a decade later. Alice is alone with her extended family, waiting for her mother and father to return from abroad. Grey writes with glamour and stylish commentary. She paints vivid scenes of postwar England, but a view from the terrace, far removed from the reality on the ground. The shifting narrators provide intrigue, as Selina’s story blurs into Alice’s reality. Overall, the ending is somewhat predictable and heartbreaking, but yet beautiful in the way one hopes love can be. Romance novels lovers who enjoy period pieces will appreciate this book. Grey sprinkles the tale with the magic of a love story in a time when it was harder to love without boundaries. Grey also explores the themes of loss and regret. If you long for escapism, Grey’s novel provides the luxury. “It was like being permanently in that glorious, fleeting start of the evening - the glittering hour - when the first swiftly downed cocktail drove away the demons; when her blood and her limbs loosed and everything shimmered with promise.”

WWW.BAYOULIFEMAG.COM | AUGUST 2021 35

Summertime Blues The Medical Spa by St. Francis Medical Group

S SUMMER VACATION DRAWS TO A CLOSE, WE EDGE closer to the back-to-school season and getting back into those busy school day routines! We want to help you relax and refresh before getting into the hustle and bustle of those busy schedules. During the entire month of August, we are offering 25% off our treatments and 20% off all retail products for our teachers (with teacher ID). Come in and pamper yourselves before the upcoming school year! The team at The Medical Spa is also very excited for a special event that will take place on August 12th from 2-6 p.m. We are looking forward to hosting our first Botox and Bubbles event! Gather your friends, make an appointment, and join us for an afternoon full of beauty, Botox, complimentary bubbly and so much more! Call today and make an appointment. Limited walk-in appointments will be available on August 12th. While you’re here, enjoy a free consultation to find out more about our treatment offerings and retail products. Our SkinCeuticals representative will be on site with their SkinScope Diagnostic System for a complimentary skin analysis. Some skin issues like photodamage, dehydration, pore congestion, oily skin, and uneven texture are not visible to the naked eye. The SkinScope System takes a deeper look to identify problem areas. This provides an opportunity to recommend a customizable skin care regime specific to your skin care needs! Let us help you get yourself looking and feeling refreshed! Specials and pricing for August 12th will include: • Special Botox Price of $10/unit • Purchase 1 Juvederm Syringe get $50 off OR purchase 2 syringes get $75 off each • SkinCeuticals HA Intensifier 25% off • Obagi Elastiderm Products 25% off • Complimentary Refreshments • Free Consultations Have the summer months left your skin needing some repair? The pool chemicals can leave our skin dehydrated or you may experience excess oil due to these hot days, and we have plenty to offer to get your skin back on track! From our medical grade skin care products to our skincare treatments, we can help choose the best option for you. The team at The Medical Spa have some suggestions to help you repair and correct that post-summer damage!

36 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

PRODUCT HIGHLIGHTS: The Obagi NuDerm System is designed to correct hyperpigmentation (dark spots), melasma, and transform aging skin. The system contains prescription strength 4% hydroquinone. Hydroquinone acts by inhibiting melanin production. By controlling this production, the skin becomes more evenly toned over time. This multi-step system is easy to use and available as normal-dry or normal-oily, depending on your specific skin care needs. During the month of August, purchase a NuDerm Trial Kit and you will receive a free Obagi Hydrate moisturizer! Discoloration Defense by SkinCeuticals is another great product for pigmentation concerns. Discoloration Defense is a daily-wear serum proven to help reduce appearance of discoloration, improve skin brightness, and minimize further discoloration! The serum contains tranexamic acid, kojic acid, and niacinamide, all working together to help even your skin tone. We suggest pairing this product with a Vitamin C serum and SPF. Phloretin CF is a daytime vitamin C antioxidant serum designed to provide environmental protection and diminish fine lines and discoloration while accelerating cellular turnover to improve skin texture. The serum contains phloretin, an antioxidant that protects against unwanted pigmentation production. The serum also contains 10% pure L-ascorbic acid. Vitamin C is a powerful antioxidant that provides protection against free radicals, UV rays, pollution, and other daily environmental factors that cause pre-mature aging. The final ingredient, ferulic acid, enhances the benefits of phloretin and vitamin C; all working together to provide the ultimate protection against aging and discoloration! Hyperpigmentation is a battle that many people face each summer. The increased time spent outdoors and exposure to UV rays leads to unwanted pigmentation and pre-mature aging, such as fine lines and wrinkles. By using preventative products such as a vitamin C serum and SPF you can help protect your skin and keep that youthful appearance! Be sure to come by The Medical Spa this month to take advantage of our specials, events, and to find out more about the medical grade skincare products offered here! We are in the James R. Wolff Building (also known as the P&S Building) in downtown Monroe. Our address is 312 Grammont Street Suite 406, across from St. Francis Medical Center. This location offers complimentary valet parking, privacy, and easy access for clients. Also, be certain to follow us on St. Francis Medical Center Facebook page and Instagram so you can be up to date on all the new and exciting things happening here at The Medical Spa.

Meredith’s Musings

e were assembled in a semicircle on rafts, the sun hot on our skin. Meeting for Saturday swims in my family’s pool has become a weekly ritual. The summer temps in Louisiana leave little room for any other outdoor activity apart from water submersion. My girlfriend and I were catching up on our weeks, which usually involve a lot of laughs and minor complaints. Her mother’s birthday was coming up that weekend, and she was scrambling to align her kids’ schedules to make the trek to her parent’s house for the family get-together. Her boyfriend of several years saw the familiar signs of too much stress, and thoughtfully offered to help. They agreed he could pick up the cake, a relatively simple request, but when she mentioned the details involved in choosing the cake and that it was not just an errand of retrieval, a sly smile spread across my face. I knew what was coming... a cake debacle. And

in hindsight a cake will seem trivial, but in the moments of planning, anything deviating from the expected can send southern hostesses into a tailspin. She wanted a rectangular chocolate sheet cake with white icing. He was to carry it directly from the freezer to the counter and have the decorator write “Happy Birthday, Mom.” He had no trouble selecting the cake, and placed it in the home refrigerator for my friend to see later in the day. But when she went to inspect the cake, there wasn’t much to see, as it only stretched six inches across. For her boyfriend, the size of the cake didn’t matter, and as cakes are rarely eaten in their entirety, why waste money on a larger sheet cake? But what he saw as an opportunity to purchase a more appropriate cake for the small gathering, my friend saw clearly as a smash cake, the tiny extra purchase used solely for babies and toddlers to attack with vigor from the comfort of a high chair. She couldn’t show up with a mini cake. What

38 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

A SMASHING GOOD CAKE article by MEREDI T H MCKINNIE

would her mother think? Would her dad be disappointed that it appeared she had failed to plan and rushed to buy what was left shortly before the party? And if she blamed her boyfriend, wouldn’t that be the same thing? As she is detailing the cake debacle, I notice my husband lounging on an obnoxiously large unicorn raft nearby, seeming disinterested behind his Oakley sunglasses. He was taking a well-deserved break from entertaining the kids with water guns and big cannonball splashes for most of the afternoon, but the sly smile on his lips confirmed his eavesdropping, and he couldn’t resist the urge to chime in. He didn’t text a picture of the cake before buying it? He assumed his idea of a birthday cake was the same as yours? Amateur. My husband’s deferral to what has worked for him in these matters is clearly a result of trial and error. He forgets the time he substituted an heirloom tomato for a jar of sun-dried tomatoes or bowtie pasta when I distinctly asked for penne. He now knows

the importance of sticking to the list provided by his wife, as any aversion will mean a return trip to the store. We had one mini catastrophe when I was eight months pregnant and was craving a Pepsi. He brought home a vanilla Pepsi and the pregnancy hormones erupted. He now jokingly asks if I want a Pepsi before entering a convenience store. My friend ended up buying an ice cream cake to accompany the smash cake, and the kids loved it, her mother was celebrated, and everyone survived the cake debacle. The entire episode was reduced to a funny anecdote among friends and probably a joke between the couple. I encourage more deviations from the expected, as perfectly tailored birthday cakes are rarely appreciated to the extent they’ve been planned, and smash cakes serve the present moment more effectively. What creates a pretty picture often fails to make a good story, and stories are the fabric of a summer afternoon among friends.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 39

GOT TO WEAR SHADES

L E F T T O R I G H T: These slightly-oversized ivory frames feature a metal inlay around the winegradient lens. Find these DIFF sunnies at HerringStone’s Boutique.

Picking the right sunnies is not an easy gig. Thankfully, these local retailers can throw some shade – the good kind. Find the frames for you at HerringStone’s, Hemline Monroe and Eleven 26 Boutique.

Pump up your frame game with these metal sunglasses from Eleven 26 Boutique. This iconic cat-eye shape features a tortoise shell twist.

Styled by TAYLOR BENNETT Photo by KELLY MOORE CLARK

This bold frame, which features charcoal to black lens, has a comfortable fit and leaves onlookers captivated. Find these and other KREWE sunnies at Hemline Monroe.

DOES EAT PLACE This 20-ounce ribeye from Doe’s Eat Place in Monroe is lightly seasoned and cooked to perfection.

FARM TO TA BL E This spread of delectable dishes represents Southern eating at its finest. From smothered pork chops to smoked brisket, these meals are sure to make your mouth water. Photography by KELLY MOORE CLARK Styled by TAYLOR BENNETT

RESTAURANT COTTON These deviled eggs are made from farm fresh eggs and are topped with fried chicken skins, hot sauce and housemade pickles.

FOR HIS TEMPLE Onion smothered pork cutlets from Ridgetop Farms with brown rice from Delta Blues, garlic roasted patty pan squash with eggplant tomato bake, eggplant from Delaterre Farms.

JAC’S CRAFT SMOKEHOUSE Jac’s famous sliced smoked brisket served with creamy green chili queso mac and cheese and barbeque baked beans.

NEWK’S EATERY Newk’s Favorite Salad is a delicious combination of allnatural chicken, mixed greens, gorgonzola, grapes, pecans, artichoke hearts, dried cranberries, house-made croutons and is tossed with sherry vinaigrette.

PORTICO MONROE Crispy fried chicken served with homemade macaroni and cheese and a side of southern turnip greens.

BAYOUOUTDOORS

COUNTRY COUSINS ARTICLE BY DAN CHASON

remember the first time my grandson Kade went fishing with me. The bream and chinquapin were biting good and I was hoping this 5-year old wouldn’t quit before we got a good mess. I could not have been more wrong. Kade Gibson was and is a fishing machine. I saw very early that he not only had the desire but he had the drive to stay with them. I could fill up an encyclopedia with the questions he asks when we fish. He is like a sponge and there is no quit in him. He absolutely loves to fish. Not only is he a good fisherman, the boy is a predator when it comes to hunting. He gets it naturally from his dad, Nick and like most youngsters, you will find him right there with his father from the start of season to the end. Whether it is chasing deer, ducks or small game this young man is a die hard. In his early years, he was all about trying to kill a “buck deer.” I put him in a stand with my son-in-law on a very cold afternoon hunt. I opted for another stand but told them there was a nice 8-pointer coming to the stand they were hunting every evening at dark. Sure enough, right at dark I heard a shot and the familiar bullet strike. When I got to the stand, Kade was bouncing off the walls. Laying there about 50 yards away was Kade’s first “buck deer.” A nice mature 8-pointer. When I asked Kade how he took that deer, the answer was classic Kade. The 8 year old (at the time) said, “Papaw, it was really cold. So I got down by the heater to warm up. And I thought, this would be the time to ask for help. So I closed my eyes and asked Jesus to send me a buck. I looked up and nothing. So it was getting almost dark and I got back down by the heater but this time I folded my hands and closed my eyes and said, ‘Please Jesus.... send me a buck.’ Papaw, I looked up and there he was.” I told Kade that in the future he was hunting with me. He could pray and I would hunt.

44 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

As is the case with most youngsters, they are pulled in a lot of directions. Kade is a gifted baseball and football player. For quite a while it was school ball, team ball, travel ball, tournaments and such that took much of his off time and led to a lot of missed fishing trips. That is until the bass bug bit him. Kade started asking me about bait casting reels after having his line broke and reel malfunctions with a spin cast rig. So I gathered up some gear and we practiced. He and his brother John Thomas placed targets in the yard and practiced pitching, flipping and casting. Kade stuck with it. Soon he was at my house going through tackle and with it came the thousands of questions of what to throw. The advantage we have is we live on the same private lake which is exceptional for bass fishing. Kade started with a frog and was soon sending me photos of his catch. If you are looking for Kade, just go down the banks of our lake and you will find him. He expanded his horizons and soon learned how to fish a whacky styled worm, a Texas rigged worm and his favorite top water lures. And then his luck changed. His cousin Eli and family moved next door to Kade. Eli Corley is a remarkable young man. You rarely see him locked into a video game or goofing off. Whether with one of his grandfathers or home, this young man is not afraid to work. I rarely go by his house that he isn’t on the business end of a weed eater or helping his mom straighten up outside. Our first trip together, Eli was fired up. I told him we were going after crappie and told him to leave the bass fishing gear at home. Our discussions showed me a young man who was also a student of fishing and his knowledge and ability really surprised me. I think if Eli had his choice, he would go pro tomorrow and fish for a living. He, like his cousin, is eat up with it. One day I was at the house and heard someone outside and there was Eli and Kade. They had a minnow bucket and some other gear but no rod and reels. I was a little perplexed and asked what they were planning. “Papaw, we need some shiners. We are going over to the spillway and set a trotline for catfish.” Kade was fired up as this was his first time trying this method and I loaded them up with gear and advise and off they went. It is refreshing to see young people of today that are enthused by the outdoors. These Riverfield Academy students have a bright future ahead when it comes to fishing. My advice to parents is this: Take the time to give kids the tools to pursue something they are passionate about. When a kid shows an interest in fishing, try to identify what the skill level may be and work with them. Let them run the boat. Let them make some mistakes. Kade learned not only how to run a boat, but how to launch and safely navigate a boat in various conditions. The memories you make will not only last your lifetime but carries on a rich tradition that will be here long after we are gone. I am confident that you will see the names of Kade Gibson and Eli Corley on the leader board of fishing tournaments in the coming years. I am proud to be a part of the cultivation of their talent but mostly proud they include me in their desire to be the best.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 45

R E M E M B E R AS K I N G FO R A S ECO N D C H A N C E

Despite Peter’s cowardly failure, I REMEMBER how disturbed I was Jesus, following His resurrection, when, as a high school junior, I received confronted Peter and gave him a my report card and discovered that second chance. What happened on the grade posted for me in “French” that occasion is recorded for us in the was not commensurate with my test twenty-first chapter of John’s Gospel. scores in that class. This happened Peter and several other disciples very near the end of the school year, had been fishing all night with no so there was not much time for me to success. Jesus called out from the confront my teacher and point out her shore and told them to cast their net “mistake.” When I approached her on the right side of the boat. When about my concern, she acknowledged they obeyed His instructions, the that my grades on the tests and on net was filled with so many fish that the various other assignments related the fishermen could not pull it into to her class were higher that what the boat! When that happened, John was reflected on my report card. She said to Peter, “It is the Lord!” Peter indicated that her action to lower my I WAS GIVEN A SECOND jumped in the water & headed for grade was tied with what she deemed CHANCE AND, BY GOD’S GRACE, the shore. The others followed and was my inappropriate conduct in the discovered that Jesus had prepared classroom. I will readily acknowledge I MADE THE MOST OF IT breakfast for them. It was after they that I was sort of a class clown, but had eaten that Jesus gave Peter his I did not think of my behavior was second chance. detrimental to us students learning The Lord asked the disciple, (NIV) the French language. Unfortunately, the teacher did not share my opinion – hence the lowering of my grade! “Do you truly love me more than these?” Peter replied, “Yes, Lord. You know that I love you.” Jesus said, “Feed my lambs.” Then Christ asked, So, what was I to do? I begged her for a second chance, promising that the next year “Do you truly love me?” Peter’s answer was the same: “Yes, Lord, you would reveal a different kind of student – if she would be charitable know that I love you.” Jesus said, “Take care of my sheep.” Jesus spoke and give me a higher grade, I would be the ideal student the next year. a third time to Peter, asking, “Do you love me?” Peter was hurt by this She graciously accepted my promise and elevated my grade, although and responded, “Lord, you know all things. You know that I love you.” I suspect she had some doubts about just how well I would keep my Jesus told him, “Feed my sheep.” Why was Peter hurt at this juncture? Was it because he had denied commitment! Doubtless all of us have found ourselves in situations that called the Lord three times and Jesus questioned him three times? Perhaps, but for a second chance, and I expect that we all appreciated those times I believe the answer lies elsewhere. In the first two questions, Jesus used when were given a “do-over” pass. Perhaps our greatest need for this the word for “love” that connotes a desire for the best for the one loved, expression of grace is in our dealings with the Lord. How frequently do even to the point of sacrifice on the part of the lover. Peter replied with our actions merit His displeasure, yet how often does He show us mercy a word for “love” that suggests “good” but is not nearly as strong as the word Jesus had used. In His final question, Jesus dropped down to the and give us that second chance. A prime example of how gracious our God is can be seen in His word Peter had used – did Peter love the Lord even that much? During the summer between my junior and senior years in high dealings with Peter. Peter had vowed that, though all the other disciples might desert the Lord, he would have the Lord’s back even if it meant school, I became a Christian, and I do not doubt that my new relationship death for him. But when Jesus was arrested and taken before the Jewish with the Lord was a tremendous help in keeping my promise to my authorities, Peter denied that he even knew the Lord. This must have French teacher. I was given a second chance and, by God’s grace, I made been a big disappointment to the Savior. One who had declared his the most of it. When Jesus gives us a second chance, let us make the most of it – just like Peter did! loyalty to the Lord, turned out to be spineless.

ar t i c le b y PAUL L I PE 46 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

o p in io n e x p re s s e d is t h a t o f t h e w r it e r

WWW.BAYOULIFEMAG.COM | AUGUST 2021 47

Hope Still Prevails A Community Rallies Together in the Face of Adversity

F WE’VE LEARNED ANYTHING OVER THE PAST YEAR, IT’S this: Hope is powerful. Quickly and without warning, our communities faced challenges that none of us could have foreseen. Quarantines, back-to-back hurricanes, a nation deeply divided by tragic events, adapting to school, work, and relationships in a virtual world, and navigating all of this while enduring a constant fear of the unknown. It was enough to buckle the knees of even the strongest among us, and yet, hope prevailed. It was the thing that helped us hold on. It promised us that when we were down, someone would be there to lift us up. At The Center for Children and Families, we committed to being that someone for nearly 4,000 children across Louisiana and Mississippi last year. From our Court Appointed Special Advocates (CASA) program to our Therapeutic Services Division or the Children’s Advocacy Center, each of our programs share a common mission: to promote safe, healthy environments through advocacy, counseling, education, and prevention. These are the things we do for every life we touch: We Show Up: A CASA volunteer shows up for a child in foster care who has been through countless homes and schools, letting that child know that their voice matters. A family therapist shows up for a family in crisis, to be a listening ear and begin the healing process. A forensic interviewer will show up to give a child a much-needed safe place to tell their story just once without having to continually relive a traumatic event. When no one else will, we show up. We See Value: When a child is treated as precious, full of potential and valuable, it is powerful. We communicate the worth of each person. A Family Support Specialist sees the value of a troubled teen as they help them find a purpose and future. A Forensic Interviewer honors the worth of each victim of sexual abuse as they hear their stories and help them heal. We Offer Hope: At the core of every interaction we have with clients, is an offering of hope. A family therapist offers the hope that change is possible. A CASA volunteer offers the hope of a safe, permanent home for a child. The CAC offers the hope that victims will be heard so that justice can be served. We cannot do it alone. Hope comes from a community ready to help. Over the course of the pandemic, we saw a steady increase in

48 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

requests for these services from our community partners. Despite statewide stay-home orders, we were committed to maintaining 100 percent operations— because abandoning families during their time of need was simply not an option. And most importantly, when we reached out for support, our communities rallied around us because they believed in the work we do and our ability to accomplish it. As we come to the close of the first year of our Be the Hope campaign, we find ourselves incredibly grateful to each individual, business owner, and organization who joined us in the mission of offering hope to children and families who were hurting in our area. We are proud to say that our inaugural Be the Hope campaign raised over $40,000 for families in need. That’s over 400 children who were able to begin services with our agency this year; 400 lives changed by donors who shared our mission to be the hope for families who desperately needed a safe, healthy environment. Without fail, community has shown their support for our work with local children and families time and time again. Looking ahead to community still picking up the pieces from a collective trauma, we are inviting you once again to enable us to come alongside these families. Our 2021/22 fundraising goal is to raise $50,000 to ensure that 500 more children will receive a first time visit from a CASA Volunteer, an assessment to begin healing through Therapeutic Services, or supportive care for victims of abuse at the CAC. And for our staff and volunteers, that’s 500 more opportunities to Be the Hope in a child’s story. For a commitment of as little as eight dollars a month, you can join our efforts to show up, see value, and offer hope to every family who needs our services. Your donation will go so much further than just a onetime gift. We believe that through this mission, not just one family, but generations to come will be impacted by the work being done today. Families will be healed, schools will be safer, and communities will thrive — all because we are in this battle together. This is the power of hope in people united around a common goal. It gives us strength and makes us unshakeable in the face of adversity. At The Center for Children and Families, we will never stop delivering hope to the places that need it the most. We know that we cannot do it alone. And thanks to you, we won’t have to. Please join us on our mission today.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 49

The Fish House Once You Try Us… You’ll Be Hooked

WNED AND OPERATED BY HUSBAND AND WIFE TEAM, Brad and Cherri Elias, The Fish House of Sterlington, has been serving up southern comfort staples since 2008. While the duo may have started the business it has grown into a full-fledged family affair. Their eldest daughter Carli recently joined the ranks full time after resigning from teaching and marrying Lewis Hubbard, IV last August. Even their two younger children have grown up immersed in the business, as 21 year-old Carson, a senior at Louisiana Tech as well as 10 year-old Raylee, who has been known to put her name into the system, type in orders, seat customers, and clean tables. In addition to the Elias family, The Fish House includes many original staff members; it’s a running joke among the staff, that there should be a “wall of degrees” because few servers or employees ever want to leave once they join the family! The business grew out of an idea Brad had while working as a grocery sales representative, servicing local restaurants. While making a loop next to Sterlington High School, he noticed a commercial space under construction. After getting the “inside scoop” on its prospective use, he pitched the idea of opening a restaurant to his wife, Cherri an Oak Grove native. Eager to relocate to the expanding town the Elias’s made the move to Sterlington! Interestingly enough, the original plan for the restaurant had little to do with fish. Brad originally wanted to start a crawfish place, which would allow him to keep his day job while maintaining the restaurant seasonally. However, the building owners wanted a restaurant that could stay open year-round, so catfish was added to the menu and The Fish House was in business. Boasting a diverse menu, the team at The Fish House promises, there is something for everyone. From appetizers such as the legendary fried green beans to their Craw Daddy’s Crawfish Tails or their hand breaded onion rings, your taste buds will thank you. Looking for something with some cajun flair and spice, the chicken and sausage gumbo or Cajun style boiled shrimp is sure to hit the spot. Select from your choice of po’boys, salads, and sandwiches featuring chicken, shrimp, crawfish, or catfish. And come crawfish season, you guessed it, The Fish House is sure to be your one stop shop. For those seeking out less surf and more turf, their menu includes handcut 12oz ribeye steaks, that many of their regulars have compared to high end steakhouses in the Monroe area. In addition their burgers are all freshly processed ground chuck, handpattied and served on your 50 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

choice of bun. These two items have become such popular menu items, Cherri jokingly asks herself whether they own a burger and steak joint or a fish house. In the area for lunch? The Fish House offers daily lunch specials served from 11 AM-2 PM. Enjoy beef tips and rice on Tuesday, chicken, and dumplings on Wednesday, fried or grilled pork chops on Thursday, and bone in fried chicken on Friday, each coming with 2 sides and a drink. Our recommendation for a drink is the sweet tea, or as Carli refers to it, syrup in a cup. Speaking of drinks, for those in the over 21 crowd, be sure to check out their beer, wine, and cocktail menu, especially the Margaritas and Bloody Mary. The Elias’s credit the growth of the restaurant to their customers. Their regulars are a testament to the restaurant trifecta-- location, food, and service. With customers traveling from all walks of life, and they come in dirty from the ball field, worn out from fishing or hunting, styling camouflage, or dressed up in work clothes, The Fish House is a ‘one size fits all’ deal and you’ll be welcomed with open arms. The Fish House truly is a business by families, for families, with a bounce house just outside for the littles when its sunny to special holiday visits from St. Nick, the Elias’s have take family friendly to a whole other level. The Fish House has been host to many gender reveals, birthdays, graduation parties, and engagement parties. Though ultimately a place of fun for employees and customers alike, The Fish House family has had their share of hard times. 2020 proving to be a difficult year, especially for those in the restaurant industry. COVID-19 shuttering many businesses, fortunately for the Elias family and the people of Sterlington, The Fish House persevered. Cherri and several of the workers shared this sentiment, “That was when we truly understood the amount of support we had coming from the community. There were constant lines of cars waiting to come through our drivethru. It was incredible.” The community support did not go unnoticed and the Elias’s send their deepest thank you’s to those who did and continue to dine with them. The Fish House has become a Sterlington staple, and the Elias’s have created lightning in a bottle, creating a welcoming space that functions more like a community center than a restaurant. Stop in, because once you try them you are sure to be hooked. Located in 8823 US 165 #6, Monroe, LA, The Fish House is open Tuesday to Saturday between 11 AM to 9 PM. Stop by and check out their daily specials and be sure to follow on Facebook for more updates.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 51

FAMILY FAITH FARMING

ARTICLE BY NILS BORQUIST PHOTOGRAPHY BY KELLY MOORE CLARK

“ AGRICULTURE IS OUR WISEST PURSUIT BECAUSE IT WILL IN THE END CONTRIBUTE MOST TO REAL WEALTH, GOOD MORALS, AND HAPPINESS.” – THOMAS JEFFERSON

William and Rebecca Cook, the owners and operators of the Indian Village Harvest Farm, believe in the mantra of “faith, family, and farming.” These are not just empty words, a slogan simply meant to sound nice or sell products. The three pieces of the mantra are lived to their fullest by the Cooks. They embrace them all, hold them closely, loving them, and investing in them. Like the many delicious fruits and vegetables they carefully grow, they understand that all three parts resemble seeds that can be planted, tended, and can blossom into beautiful bounties to be enjoyed by everyone in their lives and community.

Cooks decided to take a chance on making the farm an even bigger hile the Indian Village Harvest Farm has existed priority in their lives. In order to do that, they knew they had to go all in its current incarnate for around four years, the in on the farm, pushing all their chips on the table and shooting for Cooks have actually run the farm for close to 25 the moon. Fortunately, the gamble has paid off, not only for them but years. In truth, though, they both have farming also for every person who has had the fortune of visiting their farm roots that run even deeper, extending over many generations. Rebecca grew up on the very farm she calls home today, and partaking of the fruits of their labor. a special area of fertile soil that has been a cherished part of her Just over four years ago, the Cooks resolved to sell their home in order to move permanently onto the farm, a move that would also family for more than 150 years. During the decades her grandfather require that a new home be built on the oversaw the farm, peaches were the property. Knowing that the only way sole crop cultivated, grown, and sold. William and Rebecca value their customers, to develop the farm into something When he retired, Rebecca’s father took the reins, continuing the tradition that could reach across the state and their visitors, and the overall local support. of expert peach growing for many beyond, enticing new customers They treasure their community, their and visitors from all over the region, years thereafter. Sadly, he passed calling, and the good fortune they’ve had to was to make the farm an even bigger away in 1997, at which point William priority in their lives, they jumped at and Rebecca made the decision to grow a family on a family farm. begin farming on part of the existing the opportunity. Even though at the family property. Initially, they lived time William worked in the pipeline industry and Rebecca was a full-time nurse, they thought it was the in a home off the property, building a family and working at their best decision. Although difficult at first, the move proved to be the respective jobs while also watching over and maintaining the right choice, as when COVID hit the area in 2019-2020, many pipeline peach trees, a grueling schedule that required tremendous focus, operations were shut down indefinitely. While Rebecca continues as a time management, and dedication in order to keep things running. Eventually, though, after 20 years of that precarious balancing act, the nurse, though she does spend a great amount of time in farming and

54 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

selling operations as well, William decided to devote himself entirely to the farm. Even during his time pipelining, William would take produce to sell at Farmer’s Markets around the area and also participated in “truck farming,” a term used for setting up travelling roadside stands. After COVID, he continues to truck farm, often spending several days a week driving around the state and even into Arkansas to sell the farm’s harvest. Additionally, expansion naturally followed, with the Cooks building their own Farmer’s Market on the farm grounds as well as desiring to branch out into growing fruits and vegetables beyond the peaches they were already so well known for. Having preserved the established success of peach growing and selling, the Cooks branched out and began devoting space on the farm for planting tomatoes, squash, cucumbers, corn, peas, and watermelon, all crops that have developed into favorites for visitors. However, alongside the longstanding success of their sweet peaches, their most highly demanded produce is undoubtedly strawberries. As a commercially recognized strawberry grower in Northeast Louisiana, the Cook family has taken great pride in their ability to produce stunning strawberries year after year. Although unsure of how prosperous strawberry production would be, their sales have exploded, rivalling that of the beloved peach. Customers have to be watchful of the various seasons the different fruits and vegetables are available, though, in order to purchase the items at the best time. For the Cook Farm, peaches are usually available from mid-May through mid-August, and the strawberries often come from mid-April through mid-June, although this year has seen the plants producing into July, an unexpected treat for summer visitors. Along with the expanding menu of fruits and vegetables, the farm has proven to be a fertile grounds for Zinnia flowers. Visitors to the farm are encouraged to pick some of the colorful blossoms to take home. Pumpkins have also become a favorite during the fall COOKIN’ UP BUSINESS Rebecca grew up on the very farm she calls home today, a special area of fertile soil that has been a cherished part of her family for more than 150 years. During the decades her grandfather oversaw the farm, peaches were the sole crop cultivated, grown, and sold. When he retired, Rebecca’s father took the reins, continuing the tradition of expert peach growing for many years thereafter. Sadly, he passed away in 1997, at which point William and Rebecca made the decision to begin farming on part of the existing family property.

B AYO U P R O F I L E

PRO D U C E PI CKI N ’ Beyond the delectable fruits and vegetable favorites, the additions of homemade lemonade and ice cream have brought visitors from miles around. Not only is the fresh produce a draw, but every weekend, farm-goers can come and enjoy UPICK, the chance to head into the strawberry patch and pick their own berries.

56 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

months. After the enormous yield of the spring and summer, the Cooks get a brief break during the middle of August, but pumpkin season rolls around soon thereafter. This season lasts into early November and the burgeoning winter, a time when the family gets to take an extended breather and begin preparing for the next planting period. In the past four years, not only have the Cooks expanded their farm in terms of the produce grown, they have also implemented a number of special treats for visitors as well as regular events and special events. Beyond the delectable fruits and vegetable favorites, the additions of homemade lemonade and ice cream have brought visitors from miles around. Specifically, the strawberry and peach ice cream, according to William, has emerged as the reason for many visits over the past couple of years. Every weekend, farm-goers can come and enjoy UPICK, the chance to head into the strawberry patch and pick their own berries. UPICK is a tremendous draw for the Cooks as it is not uncommon to have around 500 people show up on any given Saturday to hit the fields. Another regular event is what William and Rebecca have dubbed the “Educational Hayride,” a truly instructive interaction for kids wanting to learn more about farming. On the hayride, kids load up and are driven around the farm where they can help with feeding animals and be taught about the upkeep and care of livestock. The children also visit a garden area to plant seeds, water sprouts, and receive teaching about how to farm or even cultivate their own home gardens. Parents may also get involved by reserving time for birthday parties, and schools are encouraged to bring classes to the farm for field trips, both special events that are becoming more common by the year. One last hope for a future feature of the farm, is the construction of a music venue so that annual events may be held on the grounds. Even with all the Cooks do and provide their community and the region as a whole, they remain conscious of at least three other important details. First, they have decided that affordability is

paramount in order to get families to come out and enjoy the farm. Admitting that they themselves know what it’s like to grow up in lower income households and the difficulties for parents to give their children fun and memorable experiences, the Cooks made it free for kids to come and have fun on their playground, and even the hayrides are supremely affordable at $1.50 per kid. The second important aspect is to support local businesses through buying their products or providing a place for local products to be sold. William stated that after the push in the early 2000’s for the “buy local” agenda, the farm saw a marked increase in visitors. Another boost, interestingly enough, came from COVID, which seemed to prompt people to become more interested in personal health and knowing where their food comes from and how fresh it is. To support other farmers who live nearby, the Cooks encourage them to bring their produce to sell at their on-grounds Farmer’s Market at no cost. The third detail they’ve considered is employing local youth to work in the summers. Such opportunities teach young adults the value of hard work, accountability, and the process of growing food. William said that he loves giving the kids the chance to work there, and even though it’s difficult work, especially in the summer heat, they seem to enjoy the job and the same youngsters come back every year. William and Rebecca value their customers, their visitors, and the overall local support. They treasure their community, their calling, and the good fortune they’ve had to grow a family on a family farm. They have been and continue to invest in and build a legacy for their children, stating that they “have hopes to pass the farm down to their children one day and that the children keep it going with the same values and principles that they built it on” and that “it be carried on for generations.” For the Cooks, everything comes back around to “faith, family, and farming.” They respect the earth, treat it with love, and appreciate the life it provides for them and those around them, and their joy in providing nourishment for visitors only continues to grow with each passing day.

FUN FOR FAMILIES Admitting that they themselves know what it’s like to grow up in lower income households and the difficulties for parents to give their children fun and memorable experiences, the Cooks made it free for kids to come and have fun on their playground, and even the hayrides are supremely affordable at $1.50 per kid.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 57

BAYOUTRENDS

ELEVEN26 BOUTIQUE

HERRINGSTONE’S

PALETTE HOUSE + PLUME

MATERIAL THINGS

WASHINGTON WINE & SPIRITS

BACK-TO-SCHOOLPICKS

Back to school isn’t just for eager students! Parents and teachers can gear up for the new semester thanks to these unique finds from local retailers. 58 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

REVIVAL DESIGN & CONSIGN

HEMLINE MONROE

Bayou Buzzworthy Flying Heart Brewery and Pub in West Monroe celebrated their grand opening with a party in downtown West Monroe Saturday, July 3rd. The festivities included food and drink provided by the brewery as well as performances by local artists, Cal Presley Band, Josh Love, Schaefer Mueller and Cowboy Mouth. The evening was capped off with a 4th of July firework show on full display. Flying Heart is located at 204 Commerce Street just off Antique Alley in downtown West Monroe and serves craft brews, food, and cocktails.

This summer, Louisiana Tech University is moving towards a more inclusive and accessible campus for its students, alumni, and members of the Ruston community by installing new walkways across campus. “Many students and alumni face the challenge of a seen or unseen disability, and these projects can have a positive long-term impact on all our students’ time on campus, “ says Stacy Gilbert.

The Fashion of Ruston has a new owner! Katie Bonnette will be taking over bringing with her 11+ years of experience. Her excitement and energy is sure to take The Fashion of Ruston to new heights and we are so excited for this new chapter for both Kelly Hogan and Katie.

The beloved Frank & Janie’s Seafood has recently opened its doors in Ruston, Louisiana! Frank and Janie’s has an open patio with live music and fun atmosphere, great for the whole family. Check out their Facebook page to keep up with who is playing on the patio and take a peek at their amazing menu.

XTND is Monroe’s newest fashion boutique who recently celebrated their grand opening with “Project X: Day Party with DJ Noodlez” at The Concession Stand. The team behind XTND also recently held a ribbon cutting ceremony with the Monroe Chamber of Commerce. Located in downtown Monroe on Desiard, the boutique provides one of kind pieces with limited quantities of each piece to ensure each and every piece is as unique as you are.

Brookshire Grocery Co. opened the area’s first Spring Market store in Sterlington. “We are very excited to open a Spring Market store in Sterlington which gives us an opportunity to further serve our Louisiana neighbors,” said Brad Brookshire, chairman and CEO for Brookshire Grocery Co. The store hosted a Ribbon Cutting event on Wednesday July 28th, as well as a gift bag grab event on July 30th where the first 150 shoppers received a free gift bag with samples of brand items. The store is located at 1320 HWY 2, Sterlington, LA, 71280. 60 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

IN THE GARDEN A

s this is the food issue for 2021, it seems appropriate to discuss one of the world’s most important food crops. This is, of course, the plant Zea mays, what we know as corn or maise. This and several other members of the grass family (Poaceae) were among the first plants domesticated from wild ancestors specifically for human use and have become the foundations of human diets the world over. Corn is the most widely cultivated crop on earth and is perhaps the most versatile. In addition to being grown and turned into various products for human consumption, corn is grown for livestock feed, ethanol, and bioplastics. The husks and stalks are used to make paper and cobs are used to make charcoal and industrial solvents. Corn has deep roots that help soils stay friable. It seems no part of the plant is wasted. In 2020, the United States produced 14.2 billion bushels of corn, up 4% from 2019, and yielded 172 bushels per acre. Corn was domesticated in southern Mexico, in the area spanning the states of Jalisco, Guerrero, and Puebla, approximately 10,000 years before present. Its origins are traceable to this day. Native grasses, called teosintes, were first domesticated to eventually form modern corn and still occur in the region although their populations are threatened. At first glance, it may be difficult for the casual observer to see how plants like Zea mays ssp. parviglumis and Z. diploperennis, both pictured, could have led to the development of modern corn. Indeed, teosintes look more like Johnsongrass (Sorghum halopense), which we consider a noxious weed. They are highly tillered or branched grasses that produce multiple, tiny ears each with a single row of hard, dark brown seeds that are readily dispersed when the ear dries out, a far cry from what we know as modern corn. But, we have to consider that the process of domesticating teosintes and breeding modern corn, born out of necessity as humans transitioned from a hunting/gathering way of life to an agrarian lifestyle, was painstakingly slow, taking thousands of years. As humans migrated north and south out of southern Mexico, seeds went with them and by 800 A.D., corn was the most widely grown crop in what would become the United States, where all six types

62 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

< Yellow Creole, a flint corn (Z. mays var. indurata) was traditionally used in Louisiana for grits and cornmeal from 1800 to the mid-1950s.

Three Louisiana heirloom corns. Clockwise from bottom left: Pigott’s Red Shoepeg, Arlie O’Bryant’s Yellow Shoepeg, and Blue Grain Rogers.

Yellow Creole corn growing at Louisiana Purchase Gardens and Zoo.

^ Two of the teosintes thought to be involved in corn evolution: Zea mays ssp. parviglumis (L) and Z. diploperennis (R).

In 2020, the United States produced 14.2 billion bushels of corn, up 4% from 2019, and yielded 172 bushels per acre.

of corn (sweet, dent, flint, popcorn, flour corn, and pod corn) were grown by Native Americans. Later, Europeans facilitated corn’s spread over Europe and Asia. High levels of genetic variability in local populations facilitated corn’s relatively easy adaptation to local environments leading to the formation of landraces, or locally adapted populations in a specific area. Through selection, crossbreeding, and inbreeding, cultivars or varieties were developed from landraces leading to the incredible diversity we still find today in corn varieties. Yellow Creole is a flint corn thought to be derived from a landrace of the West Indies called Coastal Tropical Flint. According to the Slow Food Foundation, Yellow Creole may predate the arrival of Europeans in the Gulf region, so this corn has a long history in Louisiana. It was the corn traditionally used for yellow grits and a Cajun dish called “cush cush.” By the 1830s, it had spread into the interior portions of Louisiana and parts of Arkansas. Yellow Creole was trialed with thirty-five other varieties in Ouachita Parish at the North Louisiana Experiment Station (Calhoun Research Station) in 1901, where it yielded 27.7 bushels per acre. By the 1970s, modern hybrid corn varieties had replaced Yellow Creole, as with just about all other open-pollinated varieties and landraces, rendering it functionally extinct.

An effort is underway to get Yellow Creole back into circulation. I am growing some at the zoo this year from seeds I obtained from USDA. Here’s hoping for a good seed crop. Several other heirloom corns have been discovered in Louisiana, a testament to corn’s high levels of genetic diversity. Legendary seed saver John Coykendall has made annual trips to Washington Parish for the last forty years and has uncovered two shoepeg type corns grown by the Pigott and O’Bryant families for generations. More locally, a corn known as Blue Grain Rogers has been located separately in Lincoln and Winn Parishes. One grower believes it to be a cross between Calhoun Red Cob and another unknown variety. Whatever its true origin, the cornmeal produced from it is bound to be a spectacle given the color variety in the kernels. All of these heirloom variety corns offer something different in terms of both color and the range of flavors available in the kitchen.

For advice on how to make your garden thrive, click on the Louisiana Living link under News at www.myarklamiss.com and submit your questions. I’ll answer them every Tuesday on Louisiana Living! WWW.BAYOULIFEMAG.COM | AUGUST 2021 63

There’s a New Doc in Town Meet Jeffrey Pearson, MD

ORN AND RAISED IN SHREVEPORT, DR. PEARSON IS excited to come home to the Ark-La-Tex to begin practice at Orthopedic Specialists of Louisiana. Dr. Pearson completed his medical school training at LSUHS-Shreveport; his orthopedic surgery residency at the University of Alabama-Birmingham; and his hip and knee arthroplasty fellowship at Southern Joint Replacement Institute in Nashville, Tennessee. We recently asked Dr. Pearson some key questions about medicine/orthopedics, coming home and going into practice… here’s what he had to say… OSL - Did you always have an interest in medicine? Did you know you wanted to be a doctor early in life? After medical school, what prompted you to choose an orthopedic residency? You chose a total joint- knee and hip… why? JP - I have had an interest in medicine and orthopedics since high school. Like so many others, high school sports injuries introduced me to the field and to medicine in general. I was actually introduced to several of my partners at OSL 10-20 years ago through family friends and this being such a small town. I loved orthopedics and specifically total joint replacement because of the immediate way you can change someone’s life. There is an instant, dramatic change in a patient’s quality of life after a joint replacement. This is a life changing event for them, and I find it very satisfying to be a part of a team that can help these patients in such a big way. OSL - You and your wife are both from Shreveport and have two small children and a baby on the way? JP - Correct. My wife, Laura, and I were both born and raised in Shreveport. We have been dating since high school; we both went to C.E. Byrd High School. We dated 6 years long-distance before I proposed, then moved to Birmingham shortly after we got married. We have a 2-year-old son, a 1-year-old son, and our third baby is due in September.” OSL-Why did you decide to return to Shreveport? JP - So many things come to mind. It’s home. It’s where family is. I have always loved Shreveport. To have friends and family around you to help raise your family is a wonderful thing. I love walking into Superior Grill and seeing someone I know, bumping into someone at Franks or Brookshires. I grew up water skiing on the Red River and 64 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Lake Bisteneau. Having had the opportunity to live in other cities, you realize what is important, it’s family. OSL-What is your patient care philosophy? What do you want your patients to walk away knowing? JP - My philosophy is to put the patient first. Take care of them. My main objective when I meet and talk with patients is to educate them, to give them the knowledge. Total joint replacement is a huge decision, and a decision that patients are becoming more and more selective about. Patients are doing their research on doctors and hospitals and making an informed decision. It’s my job to educate patients on their disease process, on their options and on what to expect from a surgery should they decide to have one. Once the patient has the information, the decision is theirs. It’s my job to teach… that’s what doctor means after all. OSL-What do you consider to be the greatest evolution in orthopedics/ adult reconstruction/knee and hip in the last 5-10 years? JP - Great question. In hip/knee reconstruction in the last 10 years, it is the peri-operative care. The surgery itself hasn’t changed tons. Our implants and materials have improved some, but not drastically. The biggest change has been the way we care for the patients before and after surgery. Techniques for pain control, post-op physical therapy protocols, how we handle and improve blood loss, all these things have dramatically changed total joint arthroplasty compared to 15-20 years ago. OSL-What are your hobbies? Do you enjoy any sports? JP - Before residency I would have said tailgating, duck hunting, fly fishing, tennis, cooking. Having kids changes that. Now I love spending time with my boys. I try to take care of myself, so my body will let me stay active when I’m older. I jog and cycle fairly frequently. I love the mountains and will always enjoy fly fishing in the mountains with my brother. I love to cook as well. I’m a LSU football fan and love seeing the Tigers play on Saturday nights. Jeffrey Pearson, MD is an orthopedic surgeon specializing in reconstructive hip and knee surgery. He is currently accepting new patients and accepts most insurance plans. To schedule an appointment with Dr. Pearson, please contact Orthopedic Specialists of Louisiana at (866)759.9679 or orthopedicspecialistsla.com

The Inaugural Angel’s Gala

On Saturday, June 26th, the inaugural Angel’s Gala was held in downtown Monroe at The Hub. The event was a fundraiser to raise awareness for pregnancy and infant loss and improve bereavement care in Northeast Louisiana. The event was hosted by Kila Gonzales with I will Carry You and Maranda Salters with the Zoey Renee Project, with the goal of raising money to purchase four caring cradles for area hospitals. Kila started I Will Carry You, a non-profit organization that offers birth and bereavement doula services to families facing pregnancy and infant loss, after losing a baby of her own. The Zoey Renee Project was founded after Maranda lost her baby to SIDS, and now provides Owlet monitors to local families. In addition to hearing from local families affected by this loss, patrons participated in a dessert auction from local bakeries. By the end of the night, the goal was met and enough money was raised for caring cradles, a device that cools a baby’s body after they have passed away, offering a more dignified, comfortable way for parents and families to spend time with the baby. The group looks forward to hosting the gala again next year, and raising even more money and awareness for infant loss. Save the date for next year’s event - April 2nd, 2022!

On the BayouScene

1 Greg and Kelli Manley 2 Riley McEachern, Krystine Poindexter and Tamara Johnston 3 Tyler and Krystal Farnell, Sara and Varun Chauhan 4 Natalie Boggs and Bethany Wilson 5 Josh and Jan Strickland, Erin Love, Brandi and Chris Thomas 6 Austin and Mary Jans, Jennifer and Kevin Miller 7 Kila and Cesar Gonzales 8 Danny and Amber Boyd, Amy and Tyler Idom 9 Jenny Remsburg, Tinker VanZile, Erin Sharplin and Amy Sherman 10 Nathan Robinson, Maranda Salters, Ragan Boyer and William “Ty” Salters 11 Amanda Lyons and Greg Andrews 12 April Bagby, Erin Love, Kila Gonzales, Maranda Salters, Courtney Reynaud and Shady Honoker

11 66 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Mighty Swell Spiked Seltzer with an Austin Attitude

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

IGHTY SWELL WAS FOUNDED IN 2016 BY THE CREATORS of Deep Eddy Vodka and Waterloo Sparkling Water and is the only independent brand to be included in the top fifteen spiked seltzer brands in the United States. Based in Austin, Texas it is driven by a small, motley group of dreamers and doers who instigate, cherish, and celebrate spontaneous moments. Mighty Swell Spiked Seltzers are crafted with pure and natural ingredients; nothing artificial or unpronounceable. Each can packs a juicy punch of flavor meant to chill and enjoy, whenever and wherever. While still relatively new to the game, Mighty Swell has won a slew of accolades from both industry and non-industry publications. Convenience Store News panelists voted Cherry Lime number one in its flavored malt beverage category for best new products of 2020. Men’s Health picked Watermelon Mint as the number one overall in its Hard Seltzer Awards of 2021. The Austin Business Journal named Mighty Swell one of its Fast 50 companies of 2020. Forbes Magazine hailed Mighty Swell as being “outstanding in their category.” Most recently, the 2021 Microliquor Awards crowned Mighty Swell Grapefruit with its highest honor, the Triple Gold. The buzz is real. Mighty Swell sets itself apart by using natural white grape juice and was the first in the category to do so. It delivers a refreshing fruitforward beverage that is low in calories and sugar. The white grape juice lends a subtle mouthfeel and texture to the body of the drink without overpowering the other fruit flavors. Mighty Swell is certified gluten free, vegan friendly, and certified kosher. Mighty Swell never uses artificial flavors, added sugars, high-fructose corn syrup or sodium benzoate. Each twelve ounce can clocks in at one hundred calories, three grams carbohydrates, and five percent ABV (Alcohol by Volume). Available locally in two variety packs, Original Variety Pack and Tropic Variety Pack, there are eight fabulously fruity flavors to choose from. ORIGINAL VARIETY PACK Cherry Lime: Fresh-picked cherries and a squeeze of zesty lime go rogue to create a spiked seltzer fill of flavor and retro style. Blackberry: Discover a burst of ripe blackberry flavor that’s instantly refreshing and lives for every moment. Watermelon Mint: A mouthwatering fusion of crisp watermelon and fresh mint that packs a juicy kick to keep the good 68 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

vibes flowing. Peach: Orchard-fresh peaches and light botanicals come together perfectly to fuel whatever comes your way. TROPIC VARIETY PACK Grapefruit: A punch of grapefruit flavor delivers citrus zip, a clean finish, and the promise of good times ahead. Pineapple: Set sail to island time with a fusion of sweet and tart pineapple brimming with sundrenched flavor. Blood Orange: Orange like richness that collides with hints of dark berries for a bold twist on a savory blood orange. Mango Raspberry: A juicy surge of tart raspberries and ripe mangoes that instantly takes you into vacation mode. For more information on flavors, visit mightyswell.com. You can also find information on giveaways as well as an accompanying cocktail recipe for each flavor. Below are a couple of our favorites. MIGHTY BLACKBERRY COLLINS Ingredients: ▫ 4oz Mighty Swell Blackberry ▫ Lemon Wedge ▫ 2 oz Lemonade ▫ Ice ▫ 1 oz Gin Steps: In a tall glass, combine Mighty Swell, gin and lemonade over ice. Stir well and garnish with lemon wedge. MIGHTY BOURBON SMASH Ingredients: ▫ 1 Mighty Swell Peach Seltzer ▫ 2-3 Sprigs of fresh mint ▫ 1.5 oz Bourbon ▫ Ice ▫ 3-4 Chunks of fresh peach Steps: Muddle fresh peach and mint in a tumbler. Add ice, bourbon, and Mighty Swell Peach Seltzer. Garnish with mint and fresh peach. Be sure to like Choice Brands on Facebook and follow us on Twitter and Instagram to keep up with new product releases. Feel free to message us for information on where to find your favorite brands. Find us at facebook.com/ choicebrands, twitter.com/choicebrandsinc, and instagram.com/choicebrands.

Cyrus J. Vance

Joins Lousiana Delta Community College

OUISIANA DELTA COMMUNITY COLLEGE (LDCC) is excited to announce that Cyrus J. Vance will join LDCC as the new Executive Director of Enrollment Management. Born in the small Mississippi Delta town of Sunflower, Vance is a southern native. He’s been married to Gwenessa Vance for twenty-six years. They have two children. The oldest, Gwynnedra, is an elementary school teacher, and their son, Isaiah, is a college freshman. “I am honored to join the staff at Louisiana Delta Community College and consider it a great privilege to serve at one of the best community colleges in the nation. I am excited to work with Chancellor Esters, the faculty and staff, and the enrollment management team to build on the college’s strong traditions at this time of innovation and change in higher education,” says Vance. Currently, Vance serves as the director of student services at the University of Arkansas at Monticello. He is currently pursuing an Ed.D. in community college leadership at Morgan State University. Vance served as a law enforcement officer before pursuing a career in education. Having served as a patrolman, patrol sergeant, and investigator with the Greenville Police Department in Greenville, Mississippi, and for the Attorney General’s Office for the State of Mississippi, Vance saw the need for more males in education. He began to make a difference in the most meaningful way he could contribute. He became one. Vance earned a bachelor’s in elementary education from Delta State University, a master’s in school counseling from Delta State University, and an educational specialist in educational leadership from Arkansas State University. With budgetary responsibilities, Vance has twenty-nine years of combined management experience in higher education and local and state government. “Mr. Vance brings a wealth of professional knowledge to the college, but equally important, he brings life experiences that will help shape the culture of the college,” shares Randy Esters, chancellor at LDCC. Vance’s first day will be August 2, 2021, just ahead of the fall semester. “We are so excited to welcome Cyrus and Gwenessa to the LDCC family and Louisiana,” says Esters. Louisiana Delta Community College awards associate degrees, technical diplomas, and certificates. A host of transfer courses and programs are available for viewing via the LDCC website at www. ladelta.edu. In addition to college courses and programs, LDCC also boasts a Center for Adult Development where students can prepare to test for their high school equivalency, take college prep classes, and English as a Second Language courses. LDCC is enrolling for the fall semester at all eight campuses: Bastrop, Jonesboro, Lake Providence, Monroe, Ruston, Tallulah, West Monroe, and Winnsboro. WWW.BAYOULIFEMAG.COM | AUGUST 2021 69

S AVO R T H E F L AVO R S O F T H E S E A , B A K E D, B R O I L E D O R G R I L L E D. T H E S E S E A F O O D D I S H E S F R O M A R E A RESTAURANTS ARE THE CATCH OF THE DAY PHOTOGRAPHY BY KELLY MOORE CLARK STYLED BY TAYLOR BENNETT

CLOCKWISE FROM TOP LEFT ///////////////////////// CLAWDADDY’S CRAWFISH AND OYSTER BAR Ice cold raw gulf oysters are served alongside Clawdaddy’s scrumptious chargrilled oysters with garlic butter and herbs.

FIESTA LINDA These traditional shrimp street tacos are dressed with onions and cilantro and served on a flour or corn tortilla and topped with avocado sauce.

EL PASO The Camarones Al Mojo De Ajo features fresh shrimp slowly simmered in special spices and garlic sauce and served with Mexican rice, steamed vegetables and garlic bread.

TRIO’S DINING This scrumptious seafood dish features grilled swordfish served over pineapple rice and blistered shishito peppers and topped with a delicious mango chimichurri and fresh crabmeat.

72 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

BAYOU ICONS

A Family Tradition

A R T I C L E BY G E O R G I A N N P OT T S A N D P H OTO S BY K E L LY M O O R E C L A R K

n March 15, 2022, Catfish Cabin of Monroe will celebrate 50 years of serving delicious meals not only in Ouachita Parish, but also well beyond. Because of their commitment not only to their business but also to our community, Catfish Cabin of Monroe and the Hearn Family are our Bayou Icons for August. Today Catfish Cabin customers are to be found throughout north Louisiana, south Arkansas, and western Mississippi. Catering with onsite cooking available proved to be an excellent addition to their tableside offerings. It was added in 1988 when Graphic Packaging placed an order for Plant #70. Since then, they have catered events large and small, offering delicious food and personal service to groups of up to 1,300 people. The restaurant’s motto -- “Monroe Landmark & Hearn Family Tradition” – is an understatement. The restaurant is absolutely both a landmark and a family affair. Today Catfish Cabin of Monroe is owned and operated by Russell Hearn, Jr., Patricia Hearn Tolar, and David Hearn – the children of original owners James Russell Hearn Sr. and his wife Norma Moore Hearn. T h e O r ig in a l Fi s h C a m p But the story of the Hearn family tradition of family and good food begins much longer ago than 50 years. To understand the Catfish Cabin story best, one has to go back to 1937 to a family home and fishing camp located on the banks of the Tombigbee River in Lavaca, Alabama. Charles Agnew Ezell, James’s first cousin, and his family lived in an old log cabin that had served as a trading post during the Civil War. Many believe that the original dogtrot log structure was built by a French fur trader. According to the family, Charles worked with his father as commercial fishermen on the river. When his family outgrew the two-room dogtrot, Charles kept the cabin as a hunting club. When his hunting club members needed a meal, Charles began frying catfish and hush puppies for the members. Word got around and his reputation for providing good food led to Charles opening Ezell’s Fish Camp restaurant in the late 1940’s. The business grew with people traveling from miles around to eat at Charles’s fish camp on the river. This original catfish cabin by the river was to be the beginning of a family food dynasty that by the mid-1960’s had spanned well over a dozen successful family-operated franchise restaurants in Albertville, Birmingham, Phenix City, Gadsden, Mobile, and Tuscaloosa, WWW.BAYOULIFEMAG.COM | AUGUST 2021 73

BAYOU ICONS

Alabama; Memphis, Tennessee; Columbus, Georgia; and Boyle, Hattiesburg, Jackson, Meridian, Taylorville, and Waynesboro, Mississippi; Pensacola, Florida; Dallas, Texas; and Oklahoma City, Oklahoma. Each would be named “Catfish Cabin” and all would use the same menus and recipes that originated at Ezell’s Fish Camp, and would recreate the rustic décor that had helped make Ezell’s such a success. t was the economic boom in the United States after WWII that increased the demand for drive-in restaurants, according to Russell. A new industry -- catfish farming -- “took off” in the south where the large freshwater ponds were well-suited to growing catfish. “Soon, fried catfish filets were in big demand across the US,” Russell says. “Farm-raised catfish is very delicious!”

M o nro e, L o ui si a n a , Fa mily’s B eg inning James Hearn, Sr. was born in Ward, Alabama, the youngest of 6. His father was an attorney (and classmate of Hugo Black, U.S. Supreme Court Justice), a farmer, and owner of Hearn Country Store. After graduating from Ward High School, he was introduced by friends to Norma Moore. She was born in Union, Mississippi, one of 6. Her father was a machinist and gun smith. She graduated from Union High School. Three years after they met, James and Norma were married. He earned a BS degree in Business Administration from the University of Southern Mississippi. During this time, their first child, Russell, Jr. was born. After earning his degree, James, Sr. enlisted in the U.S. Army during the Korean Conflict. He was stationed in Germany and had his young family with him there. When they returned to the states, the family returned to York, Alabama, where their second child and only daughter, Patricia, was born. Both Catfish Cabin of Monroe founders acquired valuable work experience before they embarked on a franchise of their own. James, Sr. worked in medical sales, and Norma worked in retail sales management with Bill’s Dollar Stores. In 1959, the family moved to New Orleans, Louisiana, where their third child, David, was born. After several years, the family moved first to Baton Rouge and then to Opelousas as James’s job required. Norma continued to work as the store manager of a Bill’s Dollar Store in Opelousas. When their children were 18, 15, and 11 years old, James and Norma decided to make a personal dream come true by opening their own Catfish Cabin franchise. The two considered possible locations in Texas, Louisiana, and Mississippi, but Monroe’s geographic location became the deciding factor. “My parents thought that Monroe would be ideal because I-20 was a heavily traveled, east-west corridor across north Louisiana,” Russell explains. “They were right.” Luckily, the iconic Rendezvous Drive-In Restaurant (a very successful family-owned and operated restaurant founded by the Pappas family in the late 1930’s) was available for lease from the Johnson/Pappas family. The building continues to be leased today. In mid-March 1972, Catfish Cabin of Monroe opened its doors for business at 1400 Louisville Avenue. 74 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Each sibling found different career paths but all eventually led back to Catfish Cabin. For all three, as Russell explains, “Continuing the legacy of our parents is our most rewarding professional accomplishment.”

G ro w ing Up a He a r n For Russell, Patricia, and David, childhood memories center on family gatherings and learning the value of working hard. Russell and Patricia remember visiting cousins and grandparents in Mississippi and Alabama on holidays and during family vacations. “We shared lots of good food and slept on pallets with cousins and friends,” Patricia recalls. For David, it was a family trip to Washington D.C. to learn about the history of this great country that stands out the most. The Hearn family gatherings were -- according to Russell, Patricia, and David -- always large and fun. “Christmas was the best, because somehow Santa always showed up even though we weren’t in Louisiana. The men and boys would hunt, and the women and girls cooked. It was a very special time,” they say. Russell admits that both of their parents were good cooks, but their mother was actually the best. She prepared many memorable dishes, and her fried chicken with vegetables from their dad’s big garden was delicious. The family favorite, however, is their mom’s chicken and rice casserole which they still prepare today along with other of her best recipes. Not surprisingly, the siblings are all excellent cooks, too. Russel learned to cook at Catfish Cabin, taught by two sisters – Hazel Bell and Evelyn Spencer – who retired after 40 years at the restaurant. David learned to fry catfish

B AYO U I C O N S

when he was 12, cooking with Charles Ezell, the catfish cabin patriarch. Patricia remembers learning to cook at home with her “Easy Bake Oven” that Santa had brought her. The Hearn family home epitomized “togetherness” in all of the best ways. The parents and their children worked together, ate together, talked together, and watched television together. “Our parents taught good Christian values, provided us with a loving home, and instilled in us a family orientation for the rest of our lives,” Patricia says. C a re e r Path s All three Hearn siblings started working early. Russell mowed yards, and later worked in Bill’s Dollar Store doing stock work, moving lay-a-way packages, making change as a cashier, and learning how to give good service to both management and the customers. Patricia began working as a Christmas package wrapper in an Opelousas department store. At 15, she started working in Catfish Cabin doing whatever her parents asked her to do. She learned from them to always do her best and to respect people. David began working at Catfish Cabin when he was 12. He bussed tables, washed dishes – whatever his dad asked him to do. “All of the duties prepared me to understand all the jobs that have to be performed in the business,” David says. Each sibling found different career paths but all eventually led back to Catfish Cabin. For all three, as Russell explains, “. . . continuing the legacy of our parents is our most rewarding professional accomplishment.” Russell credits his early work experience before and during his Catfish Cabin days with preparing him for the daily challenges that restaurant operations bring. “The most important lessons I learned were the significance of hard work, self-discipline, self-reliance, organization, and customer and employee relations skills – including respect and appreciation for every customer,” Russell says. David began working at Catfish Cabin at an early age, but later worked in a food distribution warehouse and in outside contract sales before coming “home” to the family business. He credits these experiences with teaching him to work hard, persevere, and to organize carefully. “All of these experiences taught me the necessary skills for working and communicating with customers, employees, vendors, contractors, business owners, and people at all levels in our community,” David explains. For Patricia, her time at Catfish Cabin developed in her a passion for taking excellent care of her customers. She made a point to know them personally, and through her they got to know Patricia and the Hearn family. “Today, the grandchildren and great-grandchildren of many of our earliest customers still patronize Catfish Cabin,” Patricia says. “We consider our patron customers to be part of our family!” Patricia’s work at Catfish Cabin was interrupted when she married John Tolar (who she met at Catfish Cabin) and they moved to Chattanooga, Tennessee. She worked for Bank of America there as a teller, teller trainer, and administrative assistant in private banking. When John retired, they moved home to Monroe. She 76 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Before he knew it, in 1980, Catfish Cabin expanded when the adjacent old Rendezvous Lounge was converted into two dining rooms. This brought seating capacity to 450. Today the restaurant has 5 dining rooms serving families, clubs and organizations, and special events.

together. Although all were taller than 6’7”, they sat together -- in one booth! One of the restaurant’s patrons, a 100-year-old lady, celebrated her birthday over a meal there every six months until she passed away at 104. Two anniversaries hold very special memories. One was the 25th anniversary of Catfish Cabin, and the other marked the 50th wedding anniversary of their parents, James and Norma. Their mother passed away shortly after, and their father some years later. There are more than a few unusual experiences that come along over time in the restaurant business. One of the most memorable was recently shared by David. It seems that the Monroe City Police Swat Team took a lunch break at Catfish Cabin while they were doing a routine training drill. They ordered lunch in the Cypress Room after parking their armored vehicles in the parking lot. Just as their meal was being brought to table, the team received an emergency call from the 911 dispatcher advising them that the bank in OIB Plaza across the street was experiencing automatic weapon fire and under terrorist attack. The team grabbed bullet proof vests, automatic weapons, and helmets and rushed to their vehicles with sirens blaring. The story has a happy ending – for some, at least. Patricia’s husband, John Tolar, was the OIB bank security officer. He quickly discovered that a young visiting bank auditor had heard what he thought was machine gun fire, barricaded himself in an office, and called 911. The SWAT team surrounded the bank, only to discover several roofers with nail guns attaching metal flashing on the roof. The crisis was a false alarm. “The SWAT team returned to Catfish Cabin and finished their lunch,” David explains. “This is just one more reason why we are so grateful to the police and all first responders for what they do for our community.” worked at Catfish Cabin for several years, and then spent nearly a decade working at the University of Louisiana at Monroe (ULM) in the Office of Public Relations and the Office of Admissions. Although she enjoyed her work at ULM very much, she cites her work with family at Catfish Cabin with the employees and loyal customers as her greatest professional reward. C at f i s h C a b in o f M o nro e Ev olv e s In 1980, Catfish Cabin expanded when the adjacent old Rendezvous Lounge was converted into two dining rooms. This brought seating capacity to 450. Today the restaurant has 5 dining rooms serving families, clubs and organizations, and special events. The original menu has changed very little over time. At one time, steaks were offered but they were dropped from the menu. Outstanding hamburger steaks remain, however, offering a delicious beef option. Several new salads have been added, and in a tip-of-thehat to health considerations, some healthy meal options have been added. The bestselling item on the menu is – no surprise here – catfish. One favorite is their “thin and crispy” catfish fillet option. When asked where that special item originated, Russell explained that it was added after customers began asking for it after having enjoyed it at Middendorf’s restaurant in south Louisiana. Customers have made other requests over the years, but the family tradition of serving catfish and seafood remains predominant. Special Memories Over 50 years, any business will accumulate special memories. Catfish Cabin is no exception. For Mother’s Day 1987, they ran an ad offering a FREE meal that day to all mothers. On another memorable day, four NBA players from the Monroe area came in for a meal

S p e c i a l C h a ll e nge s As with every other business, Catfish Cabin has had to deal with special challenges. With the sudden appearance of a worldwide epidemic, every sibling had to work together to adjust Catfish Cabin to the new reality that COVID created. Patience was perhaps the most important response as each sibling and their employees sought ways to keep the business open and their food available to the public. In what felt like a throwback to the distant past, tableside service was transformed back into drive-in service as the crew learned how to run a curbside business. The first few weeks were the most difficult as everyone associated with Catfish Cabin had to adapt. “When you lose 60% of your revenue in three months’ time, it’s really tough,” Russell explains. “The PPP money helped to pull us through.” Brother David agrees, “The pandemic taught us that change is going to happen, and we need to be able to adapt to that change,” he says. “A challenge was – and still is – acquiring products (much like we experienced during the British Petroleum oil spill in the Gulf that made it hard to get seafood). We definitely worried a lot until we figured out a survival strategy for Catfish Cabin.” Anyone who has been around the restaurant business knows something of the long hours that are required to make a success of it. When asked recently to talk about the amount of “work” necessary to make a good business an excellent one, all three siblings agreed -- the hours are long, and working with split schedules just complicates things. Balancing work time and family time has always been both difficult and necessary. Russell, Patricia, and David and their spouses together have 7 children and 11 grandchildren. As one would expect, through the years there have been many activities that the children and now WWW.BAYOULIFEMAG.COM | AUGUST 2021 77

the grandchildren have been involved in. Although they tried, there were still times when the siblings couldn’t be two places at once. Staying involved in family activities while working in a demanding career, according to Russell, was one of the hardest parts of his job. For example, while he managed to attend things his children were in, he was unable to coach – a personal disappointment. David and Patricia agreed, adding that all of them tried not to neglect their families. Fin ding Tim e to G iv e B a c k Even though they were balancing family and career, all three Hearns have found ways to give back to the community that made them feel welcome and who have kept their Catfish Cabin dishing out fried catfish and warm, personal greetings all these years. Their choices of places to volunteer their services reflect both their love for the local community and for their industry. Russell has served on the ULM Athletic Foundation Board of Directors and received the Slim Scoggin Award for Service there. He also serves as a deacon at Parkview Baptist Church. Patricia has also been involved in the community, but often in a behind-the-scenes sort of way. She served on a variety of service committees during her time at ULM including one that helped plan former president Nick Bruno’s Investiture as incoming president. She especially enjoyed being invited on stage to accept a plaque for Catfish Cabin, which was recognized at the 2021 Miss Louisiana Pageant for its sponsorship of the Miss Louisiana Pageant for the past 40 years. Their father was active in the Louisiana Restaurant Association and was one of the founders of the LRA-SIF (Self-Insured Fund), a fund that is still in place today. David followed his dad in this work, and served the LRA from 2000-2018 in a variety of positions including state chairman of the board in 2013. In 2018, he was inducted into the Hall of Fame and was named Humanitarian of the Year by Louisiana Cookin’ Magazine. Catfish Cabin has been a member of the Monroe Chamber of Commerce for 40 years. W h at ’s Ne xt? Although none of the siblings are ready to retire just yet, all of them have some idea what they would do if the business didn’t keep them occupied. All of them had early career dreams – Russell always wanted to work in the restaurant business, Patricia thought that becoming a dental hygienist would be an interesting career, and David had thoughts of becoming a police officer. Today, they are grateful for the lives they have lived and for the business that each learned “from bussing tables on up” at Catfish Cabin. Still, retirement will someday come. All three want to spend more time with their families, but there are other dreams as well. Russell hopes to one day play 18 holes of golf at Pebble Beach, followed by dinner at sunset with his wife and golfing buddies. Patricia wants to spend time at home in her yard or boating on the Ouachita with John. David has a slightly different -- though definitely specific -goal. He wants to be sitting in his deer stand on a cool day with 35 degree temperatures and no wind, watching several large bucks in front of him. Who will take over Catfish Cabin when the siblings are finished? That’s a question that has yet to be even thought about. Several of the children work at the restaurant, and others pitch in especially for large catered events. All are too young yet to really tell which ones might want to take over operational duties. One thing is certain – whoever does will understand from example the importance of good food, served with an appreciative smile. For 84 years, some member of the family has been frying catfish and hushpuppies for their family, friends, and customers. It is hard to imagine that ever stopping. Here’s to the next 50 years, Catfish Cabin of Monroe! 78 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

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 Haring Family invites you to celebrate National Catfish Month by cooking some of their favorite recipes like New Orleans Style Barbequed Catfish and Catfish with Pesto Cream Sauce, which are listed below. You can also check out many other recipes from the Catfish Institute, available on HaringCatfish.com. You can even order catfish to be shipped directly to your doorstep! New Orleans Style Barbecued Catfish

▫4U .S. Farm-Raised Catfish fillets or steaks, quartered ▫ 3 sticks butter, cubed ▫ ½ cup Worcestershire sauce

▫ 2 lemons, juiced ▫ 4-5 Bay leaves ▫ Rosemary sprigs

Preheat oven to 350˚ F. Place the butter in a large microwave-safe bowl, and microwave until melted. Add remaining ingredients to the butter; stir to combine. Arrange catfish in a casserole dish, and pour butter sauce over the catfish. Bake for 20 minutes. Serve with French bread for dipping. Catfish with Pesto Cream Sauce

▫ 2 U.S. Farm-Raised Catfish fillets ▫ 1 teaspoon vegetable oil ▫ Salt and pepper to taste

▫ 3.5 ounces pesto sauce ▫ 1 cup heavy cream ▫ 3 cups cooked pasta

Heat a large nonstick skillet over medium-high heat. Coat the catfish lightly with oil, and season with salt and pepper. Pan sear the fillets for 3 minutes per side. Remove fish and set aside. Reduce heat to medium low. Add pesto sauce and cook for 1 minute. Add cream and bring to a simmer. Add cooked pasta and catfish to sauce. Serve and garnish with fresh basil.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 79

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 upon request. With their extensive catering menu, Thurman’s 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

80 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

pea, spinach, vidala onion and 7-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 in 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 desserts 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 and 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!

Cool Sculpting

Non-Surgical Removal of Unwanted Fat TIMOTHY J. MICKEL, MD, FACS, CERTIFIED, AMERICAN BOARD OF PLASTIC SURGERY

Go raise the banners high in air, And spread the tidings round! Let drums and trumpets boom and blare, For I have lost a pound! - Dorothy Parker F DOROTHY PARKER, THE POET laureate of witty verse were alive today she could have celebrated the loss of inches of fat not just pounds. Fat removal using liposuction has been a body-contouring mainstay for decades. In trained hands, liposuction has gotten safer, more consistent and less physically demanding on patient and surgeon than ever before. So, all things considered, my bias as a board certified plastic surgeon is that the best and most powerful option for fat removal and body contouring is liposuction with or without the surgical removal of saggy skin. However, I am also a realist, and my observation over the past decade or so is that patients want less invasive procedures, preferably done in the office, with lower cost and little or no downtime. About ten years ago, the FDA cleared a new

technique called CoolSculpting that gently chills the fat layer and has been clinically proven to reduce localized bulges of unwanted fat, without needles, without incisions and most importantly without downtime. If you think this sounds too good to be true you’re not alone. So did I – until I tried it myself. I went back to work immediately after the procedure, went to a function that evening and swam half a mile the next day! CoolSculpting uses an ingenious concept called cryolipolysis developed by researchers at Harvard Medical School. The device delivers precise, even cooling to the fat layer causing fat cells to rupture and slowly release their contents. The fatty material is picked up by the lymphatic system and processed just like a piece of cheesecake or a Krispy Kreme donut. Studies of hundreds of patients who have undergone CoolSculpting treatments have shown no significant increase in serum cholesterol or lipid levels. Improvement is gradual and progressive, peaking at three months. Patients in the initial studies experienced a 20-25% reduction in the

thickness of the fat in the area treated as measured by ultrasound. The procedure is repeated at four to six week intervals. We have found that three treatments of each area are usually needed for optimal results. With the new CoolSculpting Elite system the treatment cycle takes about 35 minutes and two areas can be treated at one time – so treating both love handles takes about 40 minutes. No sedation is needed, no compression garments are necessary after the treatments and you can literally return to your normal activities, including exercise, immediately. Of course the procedure is not for everyone. If you are morbidly obese, you need bariatric surgery. If you are moderately obese, you need a disciplined program of diet and exercise and may eventually require liposuction and surgical body contouring for an optimal result. But if you are reasonably fit, close to your ideal weight, yet in spite of Body Pump, Spin Classes and half marathons still have localized areas of unwanted fat, then CoolSculpting may be right for you. If Dorothy Parker were still here she might write: Go, raise the banners high in air, I’m happy to the bone, Let drums and trumpets boom and blare, For I have froze my pone! We were proud to be the first plastic surgery practice in the region to offer this exciting technology, and our experience with hundreds of patients has been very encouraging. It was the first – and still the best – way to non-surgically remove unwanted fat. Call Mickel Plastic Surgery at (318) 388-2050 and schedule a consultation to see if CoolSculpting is right for you.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 81

Destination Downtown An Adventure Benefiting ARCO

RE YOU OBSESSED WITH ESCAPE ROOMS? HAVE YOU ever wanted to participate in The Amazing Race? Are you a SUPER SLEUTH? Or do you just want to have a good time with friends after being so fun-limited for the past year? If so, ARCO has just the event for you! DESTINATION DOWNTOWN An Adventure for ARCO, is an exciting event guaranteed to challenge the skills of the most avid clue finder! This unique and quirky scavenger hunt is unlike anything the Twin Cities has ever seen. It isn’t just about figuring out where you are going or retrieving an item once you arrive at said destination, it is also about deciphering clues that puzzle and challenge the physical abilities and mental acuities of an entire group, a Team, if you will, as they accumulate prize winning points! Yes, this adventure is a competitive team contest with PRIZES! This adventurous late summer event brings team building to a new level – or it is a perfect way for friends to get together for something a little different. Each team will have a captain who will be given a “clue sheet” ahead of time so that team members can do a little (but not too much) forward sleuthing and on-line research. Planned for downtown Monroe, the clue route will include many fun stops all along the way. Teams will race to be the first to solve the problems and arrive at the final destination to claim the winners’ prizes. A WINNING EVENT! Beyond the prizes. • As we emerge from the grips of COVID-19, this event brings an excellent opportunity to get reacquainted with the idea of having fun with friends and co-workers – together! • This out-of-the-box fun brings teams from many interests together for a single event that addresses something of importance to the community at large – the well-being of those with developmental disabilities served by ARCO. As ARCO continues its mission to support individuals with developmental disabilities to live fully within their communities, this fundraiser will assist with the day-to-day service needs and supports. SEPTEMBER WILL COME QUICKLY. Now is the perfect time to make this a part of your plans! To learn more about sponsoring this event or signing up as a team, please contact Deidra Adair at 318-372-4496 or dadair@arcomonroe.org.

82 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Give Your Skin A Vacation New Treatments Can Erase Sun Damage

OW THAT SUMMER IS NEARING AN END, YOU HAVE recovered from fun in the sun, but has your skin? After spending the past few months at the ballpark, at the beach and at the pool, you may look in the mirror and notice fine lines, wrinkles or even brown spots. You can thank the sun for that, but you don’t have to live with them. Experts recommend that we spend 10 to 30 minutes a day in the sun to get our daily dose of vitamin D. The amount of time you spend in the sun should be determined by your skin type. If you have fair skin, you should spend less time in direct sunlight. Vitamin D regulates the immune system and keeps skin from prematurely aging. However, spending too much time in the sun can have a detrimental effect on your skin. The immediate impact of spending too much time in the sun is a sunburn. Over time, exposure to the sun can cause damage. The sun’s ultraviolet rays penetrate our skin, damaging the elastic fibers that keep our skin firm and causing wrinkles to develop. The sun is also responsible for the brown spots you’ll find on your face, hands and other areas of skin that are exposed to the sun. They’re more commonly referred to as age or liver spots. Over-the-counter skin creams can only do so much. Most of those creams just moisturize your skin, which will make it appear more supple and healthy. You have to go much deeper to repair skin damage. At Louisiana Center for Women’s Health, we offer two noninvasive

treatments for fine lines, wrinkles, skin discoloration and sun damage. HydraFacial is a 30-minute treatment that provides instant and longlasting results. It cleanses, peels and hydrates your skin. The treatment exfoliates your face and removes debris from your pores. Your skin is nourished with moisturizers and creams that protect your skin and maximize your natural glow. In addition to the glow, patients notice more elasticity and firmness in their skin. Halo Hybrid Fractional Laser works to erase fine lines and reverse skin discoloration and damage. This cutting-edge technology stimulates new collagen. The laser treatment requires minimal recovery time. You’re normally ready for makeup the next day. We also carry the entire line of SkinCeuticals, featuring serums, antioxidants, anti-aging creams, cleansers, exfoliators and more. These products are backed by science and the company continues to pioneer next generation products that will optimize the health and beauty of the skin. We can customize a skin care regimine that is just right for your skin, concern and needs. At Louisiana Center for Women’s Health, we understand the choices you have when it comes to skincare. Our team of medical experts will guide you through the process. We offer the most advanced technology at prices well-below what others charge. Give us a call today at (318) 387-3113 to learn more about our special End-of-Summer prices.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 83

Wild and Whimsy Designs In the Summertime

HE DOG DAYS OF SUMMER ARE UPON US AS THE solar heatwave ascends on the south. On these hot August nights, humidity makes us feel as if we are serving out a life sentence in a jungle. Fiercely fighting off the monstrous mosquitoes in our outdoor refuges could at least be down in a bit of luxury. As we try to make the best of the heat, it is refreshing to have pops of color in our outdoor living spaces. These spaces have become the common hangouts for us after a year of lock down. They become an extension of our inhabited spaces that give us extra room to breathe and enjoy nature as we move forward into fall. They have become the dining spaces to gather with friends for grilling and cocktails. They replace the outdoor arenas to catch your favorite football game. They have become the safety zones in a world of uncertainty. These spaces need that extra push from drab to fab. Adding that extra punch is easily achieved with accessories. From an interesting tchotchke to throw pillows with pops of color, you can connect the outdoor living spaces to mesh with the interior of our homes. Artwork from local and regional artists makes a great statement.

84 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Revival is excited to have the addition of limited prints of original works by the talented Jay Davis. Native birds and blossoms to our Louisiana will make the perfect enhancement to your walls. Some of our favorites are the spoon bills, blue herons and spider lilies. We also are excited about the beautiful tapestry pillows from Belgium feather safari life and other animals. Our favorites are the anthropomorphic tigers, monkeys, and zebras wearing fashions of eras past. After many delays, Revival is slowly developing our outdoor space Avante’ Garde’n. We are taking a portion of our showroom to bring this vision to life until we can expand to our 2,000 sq ft patio area under construction soon. Come explore all our new arrivals and treasures from Arkansas, Louisiana, Mississippi, Texas and beyond. Revival is located at 300 Walnut Street in Historic Downtown Monroe. Our hours of operation are Tuesday- Saturday 11am- 5pm. Our transformed temporary outdoor space opens in September on our mezzanine level. Come visit North Louisiana’s premier interior consignment showroom and see what is sizzling in design at Revival now all you cool cats and kittens.

Your Hometown Urologist Robert D. Marx, M.D., Your Hometown Urologist

O YOU EVER LEAK WHEN YOU laugh, walk or even cough? If so, you are not alone. For many women and men, stress incontinence is holding them back. Stress incontinence is defined as leakage that occurs as a result of coughing, exercising or sneezing. While many chalk this up to as the result of age, child bearing or strenuous exercise, stress incontinence is the result of damage to the urethral ligaments and truthfully can affect all individuals. While more common among females, stress incontinence can occur in both genders. However, stress incontinence in men is usually secondary to prostate cancer surgery. Unlike individuals suffering from urge incontinence, stress incontinence does not affect the bladder’s ability to empty or its storage capacity. Stress incontinence is involuntary and occurs when internal forces apply additional pressure to the bladder neck. A minimally invasive procedure done in the office might be all you need. Urethral bulking helps strengthen your urethral sphincter. This

is very similar to Restylane injections used in cosmetic surgery. In some instances, female bladder incontinence is severe and doesn’t respond to non-invasive treatments. In these cases, Dr. Marx may recommend bladder suspension surgery. This procedure can be performed through an incision in the vagina without any abdominal incisions. Each procedure involves pulling the bladder neck back into place and securing it with a sling so that it stays put. All material used is organic so there is no mesh to erode. Success rates for bladder suspension surgery are high often depending on a patient’s medical history or other medical conditions. To maximize the effectiveness of post-op results, be sure to discuss your lifestyle, limitations and any concerns you may have with Dr. Marx prior to surgery. Urge incontinence occurs when the urge to urinate occurs and the patient is unable to inhibit urination. It is most common with

aging. Treatments include oral medications, behavior modification as well as InterStim which is sacral neural modulation. This is also known as a bladder pacemaker and is now MRI compatible. This is a therapy that has been available for 20+ years and Dr. Marx has at least 15 years experience with this device. An InterStim trial can be done in the office, allowing the patient to try the device before having it implanted. Robert D. Marx, M.D. is your hometown, board certified urologist. Born and raised in Monroe, Louisiana. He graduated from NLU, now ULM, and graduated from medical school and completed his residency at LSU Shreveport. Dr. Marx has traveled extensively working with the leaders of the field in order to keep up with the latest and most successful techniques in incontinence. He has been specializing in this field for over thirty years and conveniently operates at Glenwood, Monroe Surgical and P&S. Robert D. Marx, M.D. and his staff are here to help our community members suffering from these conditions find relief. Whatever level of severity your problem is, Robert D. Marx, M.D. and his dedicated staff are ready to assist you. Dr. Marx prides himself on the personal attention he provides each patient. He understands that this is a sensitive subject and Dr. Marx has decades of experience providing careful, appropriate treatment to put you at ease.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 85

Alex Latin Restaurant

A Familiar Face Opens New Restaurant

HILE YOU MAY NOT HAVE been able to travel in the past year, you can always visit a culinary destination when you eat at Alex Latin Restaurant. You will instantly be transported to the tropics! Alex Cruz has opened Alex Latin Restaurant and Cafeteria in the heart of West Monroe, making popular Honduran dishes even more convenient. Alex and his mother opened Latin Food in 2012 and now Alex has opened Alex Latin Restaurant with the same dishes everyone in Northeast Louisiana has grown to love in the past eight years. The dishes boast hints of Alex’s home country, full of flavor and well herbed. “It’s tropical food, much different from Mexico. It’s not spicy. The spicy is on the side,” Cruz says. Try one of their meat dishes—perhaps a flank steak or a grilled pork chop—and you’ll understand just what he means by tropical. A subtle citrus permeates almost every dish. And he offers up one other key fact about the food that will prepare you

86 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

for the experience. “The food is fresh. Every product, fresh.” The Honduran breakfast is still around and still a favorite. The plate features fluffy scrambled eggs, a side of fried black beans, strip steak, fresh avocado, cheese and plantains, all served with homemade tortillas. Another authentic and fresh dish the pupusas, a beloved Honduran dish made of thick corn tortilla and stuffed with a savory filling. You can even get a somewhat sampler platter with the Pupusas al Gusto, a trio where you can choose from black beans, pork, chicken and cheese. The Chicken and Shrimp platter is perfect for lunch of dinner, featuring seasoned, grilled chicken and butterflied and grilled jumbo shrimp. Other house specialties include tacos, fish filets and fried chicken. There is also quite the selection of sandwiches, burgers and salads. And of course there is everyone’s favorite - the coffee! In fact, Alex Latin Food recently received the top award in 2021 Bayou Buzz

Awards for best coffee! A rich, robust Pilan bean is espresso ground, that is then steamed in the espresso machine. Separately, a slightly sweetened whole milk is also steamed. After the espresso and milk are prepared, equal portions are blended into the cup and topped with a splash of foam. Strong, rich, and just slightly sweet, the coffee is the ideal companion to any meal. In addition to the house cup, Cruz also makes traditional espresso, both sweet and dry, and its tiny companion, a straight Cuban espresso served in a sipping cup no bigger than a thimble. Whether you are looking for a hearty breakfast, a tasty lunch or a filling dinner, Alex Latin Food is now open! You can find them on North 7th Street in West Monroe, near just down the street from West Monroe High School. Stop by and say hello to Alex and the entire friendly staff who are happy to serve you!

Take Time to Care for You At The Woman’s Clinic

VERY WOMAN HAS THEIR OWN version of a “typical” week. Women are dominating careers, caring for children, leading Bible studies, running a household, studying for a degree - the list goes on and on. The one thing we all have in common is we are always on the go; we’re busy taking care of all the important people in our lives. But do you take the time to care for you? I’m not talking about a mani-pedi or dinner with the girls, although those things are good for the soul! True self care is making sure you will be around to conquer your tomorrow. I know… an annual Well Woman exam often makes you feel nervous or uncomfortable, especially if it is your first one. But just imagine catching cervical cancer early, detecting HPV before its cancer, or discovering a breast lump before a mastectomy becomes necessary! Your Well Woman exam is the only way to detect early stages of cervical cancer, and it is the first line of defense against female reproductive diseases. This is why it is so critical to schedule

your annual exam. Your first Well Woman exam should be scheduled when you become sexually active or when you turn 21. Of course, you should schedule an appointment with your gynecologist if you experience any menstrual irregularities or pelvic pain before then. While it is normal to be nervous or indifferent about an annual exam, it is not okay to delay scheduling your appointment. Knowing what to expect is the best way to prepare yourself for this visit. When you schedule a Well Woman exam at The Woman’s Clinic, it will start out like any other healthcare visit - with paperwork! The difference is The Woman’s Clinic will send you a link to complete all of your paperwork ahead of time via text and email, allowing you to fill everything out while still on the go. Once you check-in to your appointment a nurse will take your blood pressure, weight, discuss your personal and family medical history, and any current problems you may be experiencing. Next comes your physical exam, which

may include a breast and pelvic exam. In the exam room you will change into a “lovely” medical gown. Your provider will talk with you about any concerns or symptoms you may be having and perform a breast exam to check for lumps or irregularities. Finally comes the dreaded pelvic exam. Though, uncomfortable, it is essential to the early detection of cancers, inflammation, and sexually transmitted infections. Women 21 and older should get a pelvic exam once per year. If you are under the age of 21, you should get a pelvic exam if you experience menstrual irregularities, vaginal discharge, or pelvic pain. During the pelvic exam, your provider may perform a pap smear, which helps to detect early forms of cervical cancer. A pap smear should not be painful, but you will likely feel a brief pinching sensation. Your provider will determine the frequency in which you need a pap smear based on your personal health and medical history. I know that anxious “ugh” feeling about an annual Well Woman exam, especially if it is your first. That is why The Woman’s Clinic tries to make your Well Woman exam comfortable and easy, so they can detect irregularities and concerns as early as possible. Schedule your annual Well Woman exam today, either by calling the office at (318) 388-4030 or by requesting an appointment on your patient portal account.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 87

From mouth-watering hot wings to blackened catfish, your tastebuds won’t mind you turning up the heat with these spicy selections from area restaurants.

Spice It Up

These ground beef tacos bring the heat. These classic spicy tacos are made with lettuce, tomato, sour cream and hot sauce.

SPICY TACOS

WARHAWK ALL-PRO WINGS

Spice things up with these delicious chicken wings tossed in buffalo sauce. There’s nothing small or subtle about these all-star wings.

Taco Bandido

Fieldhouse Bar & Grill

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

Woodfire pizza topped with buffalo sauce, grilled chicken, mozzarella and provolone blend, with red onions and banana peppers.

NOBODY CALLS ME CHICKEN

Revival Pizza Co.

This taco trio features our favorite things: shrimp, beef and fish. Served with moro rice, this flavorful combination sizzles the tastebuds.

TACO TRIO

Alex Latin Restaurant

This spicy pimento cheese ball is coated in crushed pecans and crispy bacon and served with Ritz crackers.

SPICY PIMENTO CHEESE BALL

Chicken Salad Chick

This blackened catfish gets kicked up a notch when served over a bed of delicious chicken and sausage jambalaya. It’s a Louisiana staple at its best.

BLACKENED CATFISH

Underdogs Grill & Chill

El Paso Mexican Grill

Authentic Mexican Cuisine and Experience

AJITAS, CHECK. MARGARITAS, CHECK. LIVE MUSIC, CHECK. When choosing the perfect restaurant for date night, girl’s night, or Taco Tuesday, we know there are several factors to consider, and El Paso Mexican Grill checks all of the boxes. Located just off Highway 165 in North Monroe, El Paso Mexican Grill provides diners with an authentic vibe, colorful decor, and a welcoming atmosphere. Offering an expansive indoor dining area perfect for large groups or gatherings. Looking for something more private? Enjoy dinner with a view and dine on our outdoor patio overlooking the Bayou, featuring live local musicians throughout the year. Serving up dishes for every palate, our chefs have put years of experience into making sure that your meal is one to remember. Our refried beans are made from scratch every day, the traditional Mexican way. Our salsa and pico de gallo are made fresh daily. Not only is our guacamole made fresh in house, was can also prepare it right at your table! Crafted from the freshest ingredients and made fresh daily, our menu covers traditional Mexican cuisine, with specialties like our mouth-watering Fajitas, served in a sizzling skillet loaded with beef, chicken or shrimp, or the Camarones al mojo de ago, a traditional shrimp dish, featured in this month’s food issue. We offer Tex-Mex favorites as well as vegetarian options.

90 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

For the over 21 crowd, unwind and beat the Louisiana heat with an ice-cold beer or house margarita. Recently voted a BayouBuzz finalist for best margarita. Come try one today, serving up happy hour specials from 3 PM to 8 PM daily with 2-for-1 margaritas. Craving something sweet? Treat yourself to something from our dessert menu, we recommend the Banana Cheesecake Chimichanga; a rich and creamy banana cheesecake stuffed into a pastry shell, fried to golden perfection then topped with cinnamon sugar and whipped cream. Served warm with a scoop of ice cream, it’s sure to hit the spot. Looking for your next lunch spot? Stop in and select something for our lunch menu served fresh daily from 11 AM - 3 PM Check out what our customers have to say about us: “As soon as we walked in we were greeted with a smile and seated. Our waiter was very courteous and attentive. Our food and drinks were delicious and fresh! We will be back soon.” - Chris M. Come see what all the buzz is about. Located at 3211 Sterlington Road in Monroe. The staff at El Paso are waiting to share the experience with you. Open Sunday- Thursday 11 AM - 10 PM and Friday- Saturday 11 AM -11 PM.

Give Your Beauty A Boost Gain Your Confidence Back at DermaMediQ

F YOU HAVE SPENT THE LAST FEW MONTHS AT THE pool or at the lake and spent more time worrying about covering up than enjoying time with friends and family, DermaMediQ has the solution. “Often times, women worry about what their body looks like in shorts or in a swimsuit,” said Dr. Soma-Fakhre. “They don’t even get in pictures with their kids because they aren’t happy with the way their body looks.” Now is the time to stop worrying about those problem areas. DermaMediQ proudly offers a variety of services including BodyTite, Emsculpt, Lumecca and Morpheus8 that address these areas, giving your self confidence back. Plus, the coming months are the perfect time to plan these procedures since you can cover up with leggings, sweaters and pants. EMSCULPT Emsculpt is intended for improvement of abdominal tone, strengthening of the abdominal muscles, development of firmer abdomen. Strengthening, toning and firming of buttocks, thighs, and calves. Improvement of muscle tone and firmness, for strengthening muscles in arms. The best part is there is no anesthesia or down time. BODYTITE Body Tire is a minimally-invasive device for body contouring delivering results previously only achieved through excisional procedures. BodyTite is powered by directional radio frequencies resulting in three-dimensional tissue remodeling through fat coagulation and volumetric heating. The coagulation of fat using radio frequency induced heat results in radio-frequency assisted lipolysis. MORPHEUS8 Morpheus8 is a novel technology that lets you discover new depths. It is the first and only full-body fractional technology adjusted for subdermal tissue remodeling, dermal treatment and epidermal resurfacing. Morpheus8 is the deepest lift technology with penetration up to 4000 microns. Morpheus8 is perfect for tightening specific problem areas on the body but also great for treating acne on the face. Some of the key benefits include minimal scarring and downtime and a good option for younger patients not yet ready for a facelift. LUMECCA Lumecca is the most powerful intense pulsed light to treat pigmented and vascular lesions. After just one use, patients notice significant improvements in the complexion and clarity of the skin Lumecca operates using photothermolysis, which provides a photo facial through the delivery of a comfortable light treatment. Lumecaa is great to treat age spots, vascular lesions such spider veins, redness, freckles and sun damage. No matter your age or issue you want to address, Dr. SowmaFakhre and the staff at DermaMediQ can help you achieve your beauty goals and truly put your best face forward. Call the helpful staff today to schedule an appointment or consultation to start your journey to becoming a more confident and better you. WWW.BAYOULIFEMAG.COM | AUGUST 2021 91

Clawdaddy’s Open in Monroe New Restaurant Serving More than Just Crawfish

HEN LUKE PARRISH RETURNED home to North Louisiana after being gone for many years, he had no intention of returning to the restaurant business. He had been there, done that… and done it well. He had opened a successful crawfish restaurant in East Texas, almost by happenstance. Luke worked in IT and found himself in a small town in Texas, doing what any good Louisiana boy would do - hosting a crawfish boil. “I had boiled crawfish just for our neighbors and someone drove by and asked if they could buy our crawfish,” explains Luke. “I told them they weren’t for sale but it got me thinking. The next weekend I boiled 100 pounds of crawfish and sold them in 5 pound bags and sold out in five minutes. The next weekend, I did 500 pounds and sold all of those as well. So I decided this could be something.” Luke found a piece of property and set up shop with all the money he had to his name. He set up picnic tables and string lights, hung up a banner and was ready to open. The pop up

92 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

restaurant sold out night one and continued to do so night after night. Luke’s dream became so successful that he sold it to a group of investors and opened a 680-seat restaurant, selling mudbugs and more. Like many people, the last year caused a change in focus and what was really important. Luke made his way back to North Louisiana to spend more time with his family. He was content with hunting and fishing and enjoying a slower pace of life in Sportsman’s Paradise. One day, a friend told him about an empty restaurant space that would be great for his crawfish concept that had done so well in Texas. He was hesitant, not wanting to start over, but once he saw the space, he knew exactly what he wanted to do. Clawdaddy’s is located on Hwy 165, just north of Monroe, inside The Fishing Camp convenience store. The space was pretty much move in ready and Luke was ready to roll, taking advantage of the crawfish season. Clawdaddy’s opened on May 6th and people came from miles around to get the perfectly

boiled bugs. However, Luke knew that the end of the season was quickly approaching and needed something to get him by during the off season. He had always like the idea of having a charbroiled oyster station, offering both delicious oysters and energy! There were naysayers that said people didn’t care about oysters and it wouldn’t work. The first week, Luke ordered 15 cases of oysters for a total of 1500 oysters…and sold out in one night. They scrambled and got some more in the middle of the night, confirming that Luke knew - this was a concept that worked and people wanted it! In just the few months Clawdaddy’s has been open, they are already becoming popular for not only their food, but their hospitality! “We pride ourselves on providing quality products in a good atmosphere,” said Luke. “We already have regulars that our staff know by name and they come in on a weekly basis!” Since Luke and his team want to focus on quality, they have a focused menu with appetizers of boudin balls, links and egg rolls. There’s boiled shrimp and snow crab as well as fried fish, shrimp and oysters. They recently added a Debris Po-Boy that will give any New Orleans restaurant a run for their money. And of course, oysters. You can get those raw on their special flaked ice or charbroiled with butter, garlic and herbs. No matter what you try, you can rest assured it will be fresh, delicious and served with a smile!

Healthy Eating

Helpful tips for Losing COVID Weight

ECENTLY A STUDY PUBLISHED IN JAMA found that Americans gained an average of 1.5 to 2.0 pounds per month during the pandemic. The American Psychological Association survey found that it affected 42% of US adults who reported undesirable weight gain. Due to the stressful and sedentary nature of life during the coronavirus pandemic both exercise and eating routines were disrupted. Researchers also found that working from home accounted for a 27% decrease in steps that would have been taken at work. Stress and depression increase a hormone called cortisol, which leads to increased appetite, fluid retention and abdominal visceral fat. Focus on getting back to eating healthy, regular exercise, increasing daily steps, and seeing your provider for a wellness checkup. The main goal is to maintain good health. To lose the unwanted added weight focus on portions and the plate method of filling the plate half full of the low calorie,

low carbohydrate vegetables listed below, and limit salad dressing to 2 tablespoons. Asparagus, broccoli, avocado, brussels sprouts, cabbage, cauliflower, celery, eggplant, green beans, greens or any kind, peppers, mushrooms, okra, onions, squash both yellow and green, tomatoes, turnips, cucumbers, radishes, and salad greens. Allow one fourth of the plate for protein (approximately four ounces) and one fourth of the plate for a starch. Focus on whole grains for starches to fill one fourth of the plate. Remember whole grains do not allow you to eat more. A small baked sweet or regular potato (6 ounces, keeping in mind when eating out the potato is around 12 – 13 ounces), field peas, butter beans, dried cooked beans, brown rice, English peas or approximately ¾ C. to 1 C. Choose healthy fats, but in limited quantities. Each tablespoon of fat, which is butter or an oil, is 100 calories. There are other programs on the market if

an individual needs supervision. At St. Francis Medical Group we offer a program called Ideal Protein. It is a program that optimizes fat loss through nutritional ketosis. There are three phases to this program. PHASE I Eat three Ideal Protein foods per day with a focus on lean protein and low carbohydrate vegetables. This phase is followed until ideal weight loss goal is reached. PHASE II Support to learn how to manage hunger and stabilize weight loss. PHASE III Maintenance support for 12 months to prevent regaining the weight. For more information call Kyla at (318) 9662001.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 93

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 melt-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 $10 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 po-boy bread, they

94 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

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!

No Longer Burdened

Jeremy Sheds 162 Pounds in One Year

OR MOST OF HIS LIFE, JEREMY Wheat woke up each morning knowing his excess weight would shape his day. “Before doing anything, I had to ensure my weight would allow me to do it — even simple things like where I sat in church. A few years ago, I took my son to an Atlanta Braves game, but I couldn’t fit in my assigned seat. I had to ask the staff if they had anything wider. They moved our entire family to a handicapped seating area,” he said. These experiences caused the West Monroe native a significant amount of anguish. In addition to anxiety medication, he was prescribed several other obesity-related medications, including one to treat high blood pressure. The father of three said, “There were so many moments that I experienced shame and sadness. I decided to move forward with weight loss surgery when my oldest son was upset that I wouldn’t ride on a jet ski with him. Everything in me was screaming to ride with

BEFORE

AFTER

him, but I knew that I was physically unable. So I had to endure his disappointment.” His life changed in August of 2020. Dr. Walter Sartor, a bariatric surgeon at The Surgery Clinic of Northeast Louisiana, performed the gastric sleeve surgery on Jeremy. Since that time, the now 33-year-old has lost 162 pounds, and the only medication he takes is for his allergies. “I have so much more energy; I’m able to play with my kids a lot more. It’s almost daily that I notice I’m doing things I couldn’t have done a year ago, like flying without a seatbelt extender and not checking the weight limit on chairs before I sit. And yes, I can now ride jet skis with my son when he asks! I know things like this will continue to surprise me as I realize how much my weight and size have deterred me.” Jeremy, an IT professional, had once experienced a shopping trip in which nothing in the store fit him. However, a shopping excursion after the surgery is something he will never forget.

“I picked the biggest pants I could find on the shelf. But, to my surprise, they were too big for me,” Jeremy said. “In that moment, I was more than excited to buy new clothes; I was moved that I could buy new clothes.” His relationship with food has changed, too. “I’m continuing to lose weight by being intentional in my food choices. I use the smallest plate, and I always start my meal with protein.” Jeremy said he would “absolutely recommend Dr. Sartor.” “Not only did the procedure go off without a hitch, but the care from Dr. Sartor and his staff have been incomparable. In addition, Marci Parker, the dietician, has kept in touch with me and made herself available to me after-hours,” Jeremy said. “I wasn’t feeling well for a brief time because I was dehydrated. Dr. Sartor called me to make sure I was okay and to see if I needed anything. He called me from his cell phone on his day off because he genuinely cared.” Now, Jeremy’s life is filled with possibilities—not limitations. “I feel like every day presents me with an opportunity to do something that my previous weight prevented me from trying. My weight is no longer the deciding factor in what I say or do.”

WWW.BAYOULIFEMAG.COM | AUGUST 2021 95

for His temple Family Foods Offering Local, Organic and Gluten Free

OR HIS TEMPLE FAMILY FOODS IS PROUD TO BE ONE of the only places in Northeast Louisiana where you can find fresh, locally grown, organic meat and produce, food, pantry items and more. On Tuesday through Friday, you will find owner Dana Milford either in the back preparing lunch for the day or at the counter checking out some of her regular customers who know just where to come for their dairy free or gluten free favs. for His temple offers daily lunch specials like Smothered Steak, Swedish Meatballs, Burrito Bowls, Moo Shu Pork, Shrimp and Grits, Chicken Marsala and more. The restaurant and market is located in the heart of downtown West Monroe, just steps away from Trenton Street. The idea of serving locally produced, organic meats and vegetables may seem difficult, but that is Dana’s passion and she has been successfully doing so for the past six years. Next month marks for His temple’s sixth anniversary, which just affirms what Dana already knew - this community wants to eat from locally sourced and healthy food. After working for years in corporate America, Dana had a complete career change. She started cooking and experimenting by using fresh food, herbs and vegetables, and originally started for His temple as a place where people could pick up food for the week. The interest grew and she expanded and started offering daily lunches. Soon after, she stocked freezers with casseroles, meals and more. Naturally, the marketplace was born since people were coming from all over Northeast Louisiana, looking for healthier options. Since then, for His temple has become a staple in the community. Providing food isn’t all that Dana is passionate about…she loves to share knowledge as well. And she has done so with her workshops, meet ups and social media videos. In the past, Dana has hosted workshops about using local herbs, working with microgreens, how to brew Kombucha and more. Dana is proud to host the local chapter for the Weston A. Price Foundation, a non-profit foundation whose goal is to disseminate the research of nutrition pioneer Dr. Weston Price. The foundation is dedicated to restoring nutrient-dense foods to the human diet through education, research and activism. for His temple will host meetings this fall, where like minded people can get together, discuss local and regional issues and be in community together. Dana also plans to bring back her Farm to Table meals, where you can both learn about food from local farms, but also taste them! Be sure to follow their facebook page to see what all for His temple has planned in the coming months! for His temple incorporates seasonal vegetables from local farms into their meals each week, as well as offers them in the marketplace. Some examples include chicken and pork from Mahaffey Farms in Haughton, pork from Ridge Top Farms in West Monroe, Beef from LaDelle Farms in Coushatta, produce from Delaterrre Farms in Eros, micro greens from Wall Greens Farm and Seed in West Monroe and Honey from D’s Bees in Swartz. Fall is just around the corner and that means soup will be on the menu at for His temple. There will be a soup of the week available during the cold weather months, the perfect way to warm up. And its never too early to be thinking about the holidays. You can order your gluten free and/or dairy free holiday casseroles, so you can celebrate the season without sacrificing! Be sure to sign up for the for His temple newsletter on their website to stay up to date with their menus, workshops dinners and more!

96 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Custom Design Center Helps You Through the Design Process

USTOM DESIGN CENTER IS ONE OF THE LARGEST flooring, countertop and lighting showrooms in Northeast Louisiana and serves as a one stop shop for all of your construction, remodeling and commercial building needs. Owners and operating partners Mary Francis and AJ Siggers pride themselves on not only their extensive selection but their customer service. They offer one on one customer service, helping customers through the entire process from start to finish. Recently, Custom Design Center added Shawn Brazzell to their team. Shawn is a local interior designer with years of experience and a construction and landscape design background. She has worked as a freelance designer for many years and was often in Custom Design Center with clients choosing finishes for projects, so it was a natural fit. Now their in-house designer, Shawn has become a staple in the showroom, offering her expertise and knowledge for customers. “When a customer comes in with their house plans, I am able to sit down and look at their plans,” said Shawn. “I go through each room and we pick out surfaces - bathroom tile, shower tile, floors, countertops and more. And since we have more than just tile and flooring, I can also assist in selecting lighting, hardware and finishes.” Shawn and the team at Custom Design Center have a unique program that can measure the square footage of the surface, ensuring that your quote is accurate and you know what to expect. Another benefit of working with both Shawn and Custom Design Center is the way in which they communicate with your contractor. They keep notes on how the tile needs to be laid, the color of the grout and more, making sure that the job goes smoothly and seamlessly. You don’t have to be building a new home from the ground up. “We can help with renovation projects as well,” said Shawn. “We can show you how to refresh and give you ideas on new trends to update the space.” If you have a space, room or bigger project that you want done, now is the time to do so and plan to ensure that it is ready by the holiday season. While it may be August, you will be setting the Thanksgiving table and putting up the Christmas tree before you know. “The holidays can be busy and you want everything to be done by that time so we can start planning your projects now,” said Shawn. Often times when people start planning a project or building a house, they turn to Pinterest, putting together boards of different ideas they like, but not necessarily knowing how to piece it all together. Well Custom Design Center has taken the guess work out of that too! They have created design boards that are available in the showroom, allowing you to see how different selections work together. They have a variety of styles from trendy to traditional and modern to new age. “Our design boards can really give people a broader view of the design concept, allowing them to see how all of the materials are being used together,” said Shawn. “It can show them how different textures, shapes and more can work together. People are really visual and this is just another way we work to serve our customers!” Custom Design Center offers a variety of flooring choices such as carpet, hardwood, tile, natural stone, luxury vinyl plank and custom area rugs They are also pleased to offer countertops, cabinet hardware, lighting and fans. If you are remodeling or building your dream home, they invite you to come in and let their experts guide you through the process!

WWW.BAYOULIFEMAG.COM | AUGUST 2021 97

Miro’s - A Staple in DoMo Local Restaurant Located Along the Ouachita

OCATED ON THE BANKS OF THE OUACHITA RIVER IN the heart of downtown Monroe, the patio at Miro’s has always been a favorite. Now that the weather will be cooling off, the patio at Miro’s will be THE place to be! If you are sitting outside on the patio or at the bar, you will have a great view of the Endom Bridge over the river. And, that is where some of the menu inspiration comes from, with items like the River Burger, Morning Barge, Conductor and Caboose sandwiches. You can even get a $1 Fireball shot when the train comes by. For appetizers, there is fried eggplant, zucchini and fried green tomatoes, homemade fried cheese and hot spinach and artichoke dip, in addition to the already popular totchos, hummus, pickle fries and shrimp skewers. They have also added boiled shrimp and chargrilled oysters to the menu. You can get oysters by either the half dozen or by the dozen. Burgers are made from 8 ounces of fresh Certified Angus beef and come with homemade fries or mac and cheese. In addition to classic hamburger options, there are also unique flavors like the Hawaiian that includes bacon, pepper jack cheese, grilled pineapple and jalapeño jam. Each burger comes on a delicious brioche bun, giving it a fresh flavor. Other sandwich selections include grilled chicken, pimento cheese, turkey avocado and club. And you don’t have to worry about traveling to New Orleans to get an authentic muffaletta sandwich. Miro’s has one with 9 inch round Leidenheimer bread, piled high with salami, ham, provolone cheese and in-house olive mix. The menu continues with wings and tenders with five different sauces to choose from. Pizzas are also popular, from Muffaletta to Margherita. Po-boys include fried and grilled shrimp, catfish, meatball, chicken parmesan and more. There are several salad options like the Southwest Cobb, the Marinated Skirt Steak and the Greek Salmon, all delicious and nutritious. There are fresh Louisiana local favs like the boiled shrimp and char-grilled oysters. And to finish off your meal, Miro’s has decadent desserts. There’s wild blueberry flapjack cake, chocolate fudgy wudgy cake and the Grand Slam, loaded with Snickers, brownies, peanuts and caramel on a chocolate cookie crust. On Sundays, Miro’s has one of the best brunch menus in town. And what is brunch without a little hair of the dog? You can enjoy Bloody Marys for $6 and bottomless mimosas for $15, with eight different flavors like pineapple, pear, honeysuckle and more. Now that live music is back, Miro’s is the place in town to catch some of the best musicians Northeast Louisiana has to offer. And if you want to hop on the stage and perform yourself, check out their karaoke night! Miro’s is open Tuesday through Saturday for lunch and dinner and on Sundays, brunch is served from 10:30 AM to 2 PM, while the bar is open until 3 PM. Stop by Miro’s for lunch, dinner or Sunday brunch, while taking in beautiful scenery and enjoying great food!

98 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

What We Do

There is more than enough food in America to feed every man, woman and child, yet here in Northeast Louisiana, over 64,000 people struggle with hunger. The Food Bank is the largest hunger-relief organization in Northeast Louisiana, providing over 7.1 million meals to those facing hunger in 12 parishes. This impact is made possible through the generosity of our supporters, volunteers, food donors and community distribution partners. At the Food Bank of Northeast Louisiana, we believe no one should go hungry.

Our Programs

Partner Agencies The Food Bank of Northeast Louisiana distributes food to over 60 non-profit community partner agencies that operate local pantries, soup kitchens, shelters and other hunger relief programs. These agencies are located in neighborhoods throughout 12 parishes in Northeast Louisiana and serve low income people in need of food assistance. Senior Program

This program helps over 1,400 low-income senior citizens, aged 60 and older, stretch their food budgets by providing them with supplemental food each month. Seniors living on fixed incomes often have to choose between covering the cost of life-saving medications and buying the food they need to stay healthy.

BackPack Program

The BackPack Program provides children with nutritious and easy-to-prepare food to take home on weekends and school vacations when other resources are not available. We currently provide Backpacks for 800 students every week at 20 Ouachita and Lincoln Parish schools.

Kid’s Cabinet

The Kid’s Cabinet School Pantry program distributes food right on school grounds—a readily accessible source of food assistance for low-income students and their families. Currently the program serves 3,000 children who attend 8 schools in Madison, East Carroll, and Union parishes.

How to Help Donate Money

For every $10 donated, we are able to provide 55 meals to those in need. Your contribution will make a real difference in the lives of hungry people living in Northeast Louisiana. Donate by mail or on our website. Donate food, organize or participate in a food drive at your school, workplace, or civic club. Visit our website for a list of most needed items and tips for planning a successful food drive.

Donate Your Time

The Food Bank could not be successful without the many wonderful volunteers that pack food for our Senior and BackPack programs, assist with office work and help at events. Call our volunteer coordinator or visit our website to learn more.

Open a Community Feeding Program If your church or non-profit agency would like to have a food pantry or a community meal program, we’d love to talk with you. We have information on our website that you can review to learn more, or please call 318-322-3567. Attend One of Our Events

We have events throughout the year to help raise awareness and funds for our mission. Visit our website or Facebook page for a list of upcoming events. FEEDING OUR COMMUNITY. FIGHTING HUNGER.

Neville Alumni and Friends Association Neville Community is Thankful for All NAFA Brings

EAR MONROE COMMUNITY, as summer winds down and we gear up for the start of a new school year, I can’t help but reflect on a few thoughts from our journey through the uncharted waters that last year brought. It is no secret that students, teachers, parents, staff and school leadership faced significant challenges navigating the school year during a global pandemic. Even our most seasoned teachers had to learn new ways to plan, adjust, communicate, mentor, and teach as we learned much about ourselves during these unprecedented times. Our students were faced with tremendous challenges in learning from the countless number of changes that came their way seemingly on a weekly basis. Through it all, let me say how proud I am of our Neville faculty, staff, and especially our resilient students as we strove to WIN every day through this unique time together. We will

100 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

take the lessons learned from our successes and setbacks into this new school year and improve our craft of educating students. We look forward to the kickoff of a new school year and all the possibilities that it brings! We are thankful for our NAFA organization and all it brings to our Neville community. A great example are the NAFA scholarships totaling over $60,000 given to Tiger seniors each spring. Through an application process and committee vote, deserving seniors are awarded scholarships that help them begin their college careers. The class of 2021 endured like none other through the challenging conclusion of their high school career and many deserving seniors were awarded scholarships. We are proud of this class, their dedication, their accomplishments, and certainly for their resiliency. We wish them the best and look forward to seeing their future successes!

We also appreciate the work of the Bill Ruple/Charlie Brown scholarship golf committee as they put together another outstanding Tiger Scramble tournament held at Frenchman Bend’s golf course on June 18, 2021. The proceeds from this tournament go to fund a four year scholarship to two deserving students each year. WIN TODAY!

Mickey McCarty Principal Neville High School

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 food 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 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 and quesadillas, 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.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 101

B AY O U E AT S

PR AWN S TA R S LIVING IN LOUISIANA ME ANS THAT WE HAVE A PLETHOR A OF GRE AT SE AFOOD AT OUR FINGERTIPS. THESE LOCAL RESTAUR ANTS HAVE MASTERED THE ART OF CRE ATING MOUTH WATERING DISHES THAT HIGHLIGHT ONE OF OUR BEST RESOURCES – SHRIMP. St yled by TAYLOR BENNET T Photography by KELLY MOORE CL ARK

THUR MAN ’S FO O D FAC TO RY

Thurman dishes the goods with this m a n g o g u a c o m o l e a n d b l a c ke n e d s h r i m p .

T H E P L AT T E R

T h i s p l a t t e r o f p e r f e c t l y c o o ke d shrimp kabobs and corn on the cob is a f a v o r t i e a t T h e P l a t t e r.

PLANTER’S GASTROPUB

These shrimp wraps are made from fresh gulf shrimp with jalapeños, cream cheese and cheddar wrapped in bacon and ser ved with honey mustard.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 105

N E W K’ S E AT E R Y

This shrimp poboy is on per fec tly toas ted bread with olive oil, s e a s o n e d s h r i m p, r o m a i n e, tomatoes, pickles, red onions and cock tail sauce.

MIRO’S

These mouth-watering jumbo b o i l e d s h r i m p a r e to p p e d w i t h a n herb but ter sauce and are available b y t h e 1/ 2 p o u n d o r p o u n d .

TRAPP’S

M o m B o u r q u e ’s S e a f o o d N a c h o s are made -to - order chips piled high a n d t o p p e d w i t h o n i o n , to m a to e s , jalapeños, fried craw fish tails, grilled shrimp and covered with the best white queso dip on this side of the Mississippi.

IRON CACTUS

The scrumptious shrimp tacos a r e w r a p p e d i n c o r n to r t i l l a s a n d t o p p e d w i t h p i c o d e g a l l o, let tuce and drizzled with jalapeño cilantro ranch.

The Platter & Sugar Bakery

Two Local Businesses Helping You Celebrate

HE PLATTER HAS BEEN A FAVORITE IN THE TWIN Cities for a year now, and combined with its sister company, Sugar Bakery, they have quickly become a staple at hundreds of celebrations. No matter the occasion or the size, The Platter can help you celebrate in style. You have seen their platters, charcuterie boards and grazing tables at birthday parties, anniversaries, weddings, receptions and more while Sugar Bakery has created cakes, cookies, cupcakes, macaroons and more. The Platter can customize a variety of platters from breakfast themed from donuts to bacon to dessert themed with chocolates and treats. Other favorites include All The Berries, Angel Platter, Bloody Mary Platter, just to name a few. Of course, they offer a classic charcuterie board with meats and cheeses. Sugar Bakery offers cakes, pies, cupcakes, gourmet brownies, dipped strawberries and more. This month also marks the return of the school season. Whether you are planning one last simple backyard bash or a big celebration with friends and family to mark the end of summer, The Platter and Sugar Bakery can accommodate. Plus, for large parties, they can deliver and set up, making it a stress free celebration. Whether you are planning a backyard BBQ or a summer swim party, The Platter and Sugar Bakery can provide the necessary food. A fun dish to add to a swim party is strawberry kabobs, with strawberries, marshmallows and chocolate. These make for a great treat that can be eaten on the go during a backyard bash. If you want to plan a slumber party or movie night with the kids before their nights are filled with homework, a movie night box from The Platter is a must. You can get one for each of your guests and they are filled with popcorn, pretzels, candy, fruit, marshmallows…whatever you want! And you can even enjoy The Platter and Sugar Bakery when you are on the road. You can order ahead of time to take trays, platters and boxes with you to the lake or ballpark, so you can kick back and enjoy as soon as you arrive! The best kind of celebration is love! The Platter has catered many engagement parties, bachelorette bashes and of course, weddings! If you are looking to add a special touch to your wedding shower or reception, find out what all The Platter can do. Something that has become talk of the town is their grazing tables. This is where an entire table is covered in cheeses, fruit, nuts, meat, condiments, crackers and more….they can customize to any flavor or preference. Guests will be talking about this presentation long after the happy couple make their exit. Whether you are planning a special date night, a backyard BBQ or a dream wedding, The Platter and Sugar Bakery can help make your celebration the best one yet. Be sure to follow them on Facebook and Instagram to see everything they have to offer and get some ideas of your own. They are located in their new location at 120 Blanchard Street in West Monroe, right near Hobby Lobby. You can visit with the owner, Jodi White, or any of the helpful staff who can help you plan your next get together, event or celebration!

110 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Taco Bandido

Local Owners Serve Fresh Food

ARLIER THIS YEAR, TYLER MOSES AND JACK HOLMES officially became the new owners of both the Monroe and West Monroe locations of Taco Bandido. The historical local establishment has long been known for their delicious menu items and they certainly aren’t looking to mess up a good thing. They have kept the recipes that the Twin Cities have come to know and love and continue to use fresh, in-house ingredients. They also continue to employee workers that have been there for years, like Pinky, who is celebrating four decades at the restaurant. While Jack and Tyler have toyed around with the idea of expanding the menu in the coming months, you can still find crispy and soft tacos, nachos, enchiladas, quesadillas, fajitas, taco salads, burritos, taco burgers and more. “We know that the food is good and it works so we aren’t changing that!” said Tyler. “We have even tried to figure out what is the most popular item…and it is all of it! I think everyone has their favorite items that they order regularly and we don’t want to mess with that.” However, there is one item that might be at the top of a lot of people’s list - the margarita. You can can grab a 12 oz., 20 oz., 32 oz. or even by the gallon through the drive-thru to head to your own fiesta with friends and family. Just in the six months or so Jack and Tyler have owned Taco Bandido, they have already given back to the community, something that is very important to them. They continue to sponsor local baseball teams and have given back to local non-profit organizations, like MedCamps. They recently celebrated a grand re-opening with the Monroe Chamber of Commerce at the Forsythe Avenue location and gave back a portion of the proceeds that day to the non-profit organization providing residential camping experience free of charge to children living with special needs. They also held a community wide contest to name the rabbit mascot that everyone has known for years. He is officially known as “Queso the Kid” and the person that submitted the winning entry will receive free tacos for a year! Jack and Tyler look forward to continuing to serve the community and plans to work with St. Jude’s, Camp Quality and Shriners Hospital as well. Taco Bandido currently has two convenient locations - Forsythe Avenue in Monroe and Cypress Street in West Monroe. Both dining rooms are now open, as well as the convenient drive-thrus. Stop by either location and check out the new items like steak, while still enjoying your favorite stand-by order, and say hello to the new owners. Both Tyler and Jack look forward to serving their community with the food everyone has loved for years and continuing the tradition of Taco Bandido! WWW.BAYOULIFEMAG.COM | AUGUST 2021 111

La Havana Cafe Offers Unique Latin Flavor

A HAVANA LATIN CAFE HAS BEEN OPENED JUST A FEW months but is quickly becoming a favorite in the Twin Cities. The locally owned restaurant and cafe is located just off of ULM’s campus on Desiard Street, inside El Azteca, and has a menu like no other. They are the only place you can find crepes and they have both savory and sweet. The term crepe comes from the latin word “crispus” which means curled. It is similar to a very thin pancake and made from flour, water and salt. Havana has a special tool that scrapes the batter into a round and flat layer and then they fill it with a variety of ingredients and roll it up. Savory options include smoked sausage and grilled chicken florentine, bacon jalapeño grilled cheese and pepperoni pizza. For the sweet tooth, they have strawberry cheesecake, banana hazelnut, banana PB&J and a signature deluxe crepe that has banana, strawberry, pecans, Nutella, sweet cream and powdered sugar. Whether you are popping in for breakfast or lunch, you can grab a delicious bagel, choosing from either smoked salmon and a grown up pizza bagel. La Havana also offers the traditional Cuban sandwich with carnitas, ham, pepper jack, cheddar, dijon, mayo and pickles. You can keep it simple with a BLT, with crispy bacon, lettuce, fresh tomato, chipotle mayo and salt and pepper. If you have room for dessert, La Havana has several options. A favorite is the stuffed concho, which is like a mashup of a Mexican pan dulce and strawberry shortcake. A pastry is stuffed with strawberries, whipped cream, pecans, sweetened condensed milk and sprinkles. They also have traditional churros, a type of fried dough. You can choose from simple with cinnamon and sugar to loaded with ice cream, chocolate syrup, sweetened condensed milk and sprinkled with pecans. They even offer fruit cups with tropical fruit like mango, dragonfruit and more. If you need a pick-me-up, La Havana Cafe has just what you are looking for! They offer traditional cuban coffee which is richer and stronger. They can even add sweetened milk for a con leche vibe. Other coffee options include Horchata, Americano and Keto, all of which can be served hot or cold. Tea and juice options include Agua Fresca, Strawberry and Cream, Agua de Horchata, Tamarindo, Jamaica, Strawberry, Pina and Raspberry Colados, so there are plenty of options. Since La Havana Cafe is located near ULM’s campus, they offer free WiFi and are looking forward to meeting the new Warhawk students this fall. You can sit in the cafe to study, or relocate your working from home location. There’s also outdoor seating that you can enjoy when the weather cools off. If you can’t make it to the restaurant, you can get it delivered directly to you since they are available on both Door Dash and Waitr. If you have a meeting, party or looking to feed a large group, you can order ahead and they can accommodate! La Havana is open Monday through Friday from 7 a.m. to 6 p.m., on Saturdays from 8 a.m. to 5 p.m. and from 9 a.m. to 3 p.m. on Sundays. Be sure to follow La Havana Cafe on Facebook to see pictures of their delicious cuisine and keep up with what they have to offer!

112 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

JAC’s Craft Smokehouse Locally Owned Family Restaurant

T ALL STARTED WITH A SAUCE.TRACY CARTER HAD ALWAYS loved to grill and couldn’t find the right salsa. He looked and looked to no avail. So he finally decided to just make his own. And it was good. After submitting it to amateur competitions and winning overall best product, he went on to start his own line of sauces and seasonings in 2005. With over 42 national awards and BBQ competitors using his seasonings, his company was successful. In 2017, Tracy opened his own food truck - JAC’s Tailgaters - so the masses could try what he had to offer. And the masses came back for more. So much so that Tracy and his wife Kristi opened their brick and mortar restaurant in the heart of historic downtown West Monroe. Since opening in November of 2020, the pair has become a staple in the community. Starters include pimento cheese with seasoned crackers, fried Brussels sprouts, fried pork skins and nachos featuring house fried tortilla chips. Their handheld selections are full of savory sandwiches like pulled pork, brisket and club. Fast favorites are the brisket melt with their famous chopped brisket, brown sugar caramelized onions and melted pepper jack cheese served on toasted rye bread with horseradish aioli for dipping and the Bayou Cuban with pulled pork, smoked ham and melted Havarti cheese, served on lightly toasted New Orleans style po-boy bread, slathered with their award-winning mustard sauce and topped with pickles. Plus, there’s burgers that are all made in house with 100% ground brisket trimmings. You can try what everyone is talking about - the meat! There are meat plates where you can choose from one, two or three and create your own culinary combo from sliced and chopped brisket, meatloaf, smoked bologna, pulled pork, smoked chicken, smoked ham, smoked turkey breast and plain or jalapeño cheese sausage. All plates come with your option of a side of baked beans, cole slaw, mac and cheese, loaded baked potato salad, green beans or a side salad. Their meats are all available by the pound if you would like to preorder for your gatherings and special events! If you want something on the lighter side, grab a club salad, smokehouse salad or the smoked chicken salad. For a richer taste, try to the Mac Attack, a creamy green chili quest mac and cheese, topped with your choice of pulled pork or chopped brisket, dressed with their award winning sweet or spicy BBQ sauce and a sprinkle of crushed in-house fried pork skins. Tracy and his crew are always experimenting with new recipes and offering specials like their smoked tri-tip topped with fresh chimichurri, served with roasted potatoes, onions and peppers, a brisket po-boy, meatloaf sandwich and more! They recently introduced steak night on Saturdays, where you can place your order for a perfectly cooked ribeye steak paired with a baked potato, side and a salad. No matter what you try, you will taste the passion that goes into what JAC’s does everyday. They focus on quality ingredients and products, offering traditional recipes and elevating them. They use the best of the best - from their prime grade beef and heritage pork to their in house made sausage. JAC’s is open for lunch and dinner, Tuesday through Saturday. Be sure to follow their Facebook page to see everything they have to offer! And stop by JAC’s Smokehouse to say hello to Tracy, Kristi and their amazing team! You can enjoy more than their delicious hand crafted food, but also sit on the dog friendly patio, enjoy live music and the views of historic downtown West Monroe! WWW.BAYOULIFEMAG.COM | AUGUST 2021 113

bayou profile

The King of Springs Before Jay Yates, COO of King Springs, toured me through his family’s one-year-old water bottling facility, he wanted me to see the land. “Alright, so this is one of our largest hay meadows.” As I rode shotgun in his pickup, he pointed to lush green fields spreading to a far-reaching horizon that met a bright blue sky peaking through layers of clouds. “There’s never been cattle on this side of the property.” That’s why we chose to use the springs over here,” he continued, only to get abruptly interrupted by his front wheel aggressively jolting into a deep rut. “Sorry about that. Grass gets so high you can’t see the ground.” He laughed, “Pray for my truck.” Most of the vegetation was overgrown, proof that not many tread through this remote location. He pointed to thick woods explaining that a system of creeks run between. “There’s waterfalls back there.” We passed two visible springs in that area, and though other springs remained unseen, they produce anywhere from fifteen to twenty gallons of natural spring water a minute from deep underground. It bubbles out from the ground and looks like “water from the Caribbean” because of a thick layer of sand at that depth that acts as a natural filter. Driving through the ranch-side of the land, Jay passed an incredible spring-fed pond. “That water has been there for 150 years. Back in those woods there’s a wagon trail,” he mentions, noting that the pond was a pit stop for weary travelers and their horses. VA N EL I S R I V ER A

114 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

K E L LY M O O R E C L A R K

A FAMILY AFFAIR The operations of Kingsland Ranch on King Springs is a family affair. Pictured at left are David King, GM of Kingsland Ranch, Dr. Terry King, and Jay Yates, COO of King Springs.

didn’t expect the first 30 minutes of the interview to be in a truck passing through family homes and pastures replete with resting cattle and their playful calves. But then it dawned on me that King Springs isn’t merely about pure Louisiana water; it’s a story about the region, its history, and the rewards of turning 75 acres into 850 acres. Kingsland Ranch is owned by Nancy and Dr. Terry King, a pediatric heart specialist who purchased his first tract of land in 1979. The ranch has had a long history of producing high quality products starting with registered Red Brangus cattle, high protein hay, and even dirt. The vast number of natural springs is due to the ranch sitting on six aquifers. The Kingsland team spent a few years looking into how they could use that magnificent natural resource, then four years ago they partnered with the University of Louisiana at Monroe to move their water project forward by way of Dr. John Sutherlin, Chief Innovation and Research Officer. Due to his extensive background in groundwater he acted as consultant throughout the project, helping the team plan for the necessary equipment. They invested in top of the line, state-of-the-art equipment that was made-in-America. The initial stages of the project were substantial and very involved. Though the water directly from the ground was clear

116 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

and cold to the touch, it still needed to be tested. King Springs water has a naturally low level of total dissolved solids. TDS is a measure of the total amount of substances contained in the liquid, and King Springs is naturally filtered and very pure. They had a hydrogeologist complete a comprehensive study to prove sustainability in the water source. Wells were drilled at the appropriate depth and then scientifically matched to the spring water that flows at the surface. This proved that the spring water and well water were from the same source. The two permanent wells they used were stress tested and recharged almost immediately, ensuring that there will be plenty of King Springs Water for years to come. The King Springs multi-step bottling process starts from the ground and makes its way into a 6000 square foot production plant (with room for expansion) that was converted from an old open air barn. The water gets pumped directly into the building to be stored in two 3000-gallon tanks and then runs through their three-step purification process. The bottling stage begins with, of course, the bottles, which start off as “pre-form” plastic (21.5 grams of PET Plastic). From there, the containers are blown into their shape via high pressure air compressors and a stainless steel mold which gives the bottles their signature diamond design at the top and bottom of the bottle. They get cleaned, filled with water in a

B AYO U P R O F I L E

“It’s a real legacy project for Kingsland Ranch, to keep it as an entity going forward for generations.” separate process, then pass through the label application stage, which leads them down to the shrink wrapping machine, which uses heat to seal the packaging plastic. Ultimately, the operation can produce about 2,000 bottles an hour, while their five and three gallon machines can generate approximately 160 jugs an hour. Jay’s market research showed that not only are people tired of tap water and the contaminants it contains, they also want to drink from bottles that don’t spill water every time they’re opened. King Springs

bottles are not only sturdy, but sleek. Jay recruited the artistry of Jason Byron Nelson who helped him complete the final design on the logo and label. Currently, the facility runs 12-ounce and 16.9-ounce bottles packaged as 12 and 18 packs. They have found that the 12-ounce bottles are popular because they are easier to finish than larger bottles, and in that way are less wasteful. Clearly, King Springs is more than just another bottled water, primarily because water is bottled at the source. The result of their process is a perfectly balanced, crisp-tasting water with a balanced pH between 7-7.4. King Springs production line also has the capability to do small batch bottling of juices and other sports waters, which they plan to distribute themselves and produce for other companies. Private label bottles are also available for your business or event so you can drink a great tasting water with your company’s logo on it. King Springs bottles have been in retail circulation since the company’s launch in October of last year. The Northeast Louisiana community can now taste purified Louisiana spring water in the Now Save stores including Tiger Market and other convenience stations as well as Mac’s Fresh Market and Calhoun Grocery. They’ll also be available at Brookshire’s in the next few weeks. King Springs home and office delivery service is steadily growing with plenty of happy NELA customers. For an affordable price, interested parties can have their five or three gallon water jugs delivered to their home or office, as well as cases of 12oz and 16.9oz bottles. An added perk is that the large jugs get reused on average 150 times. “That’s why we have the whole system to rinse them out, so every time you put an empty bottle in there, it rinses it and sanitizes it,” says Jay pointing to yet another metallic monstrosity whose nozzles, valves and hoses work in unison for multi-faceted purposes. “Even for me still, to this day, it blows my mind that water can come out of the ground in Louisiana,” exclaims Jay, who admitted that his association to 118 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

THE PROCESS The King Springs multi-step bottling process starts from the ground and makes its way into a 6000 square foot production plant (with room for expansion) that was converted from an old open air barn. The water gets pumped directly into the building to be stored in two 3000-gallon tanks and then gets run through their three-step purification process.

water in the area was the brown, muddy water of the bayou. “I’ve never really seen much water that wasn’t muddy.” For many, it is astonishing to think that the region has such a pristine resource so readily available. King Springs recognizes its unique position in the area and for that reason is committed to conserving North Louisiana’s natural beauty. Their facility recycles every possible component of their production process and they encourage the public to always recycle their King Springs bottles. Additionally, any water waste produced in the production is used for irrigation of the meadows surrounding the facility. In the beginning of the project Jay had fifty possible names for the bottled water before ending up with the “basic, easy answer.” The choice wasn’t merely practical, but one that holds to what Dr. Terry King began forty-two years ago when he looked out at the rolling hills and vast valleys situated in western Ouachita Parish and made a home that turned into a namesake. “The whole point is to do this for my stepfather,” says Jay, expanding with, “It’s a real legacy project for Kingsland Ranch, to keep it as an entity going forward for generations.” Visit the King Springs website (https://www.kingspringsla.com) and follow them on social media for more information and call them at 318-396-1047 for details on their delivery options. WWW.BAYOULIFEMAG.COM | AUGUST 2021 119

A healthy breakfast should consist of carbohydrates, protein, and fat to provide children with the energy needed to sustain them throughout their morning activities. It is important to ensure that the sugar content in their breakfast is kept at a minimum. Some easy and healthy, low sugar breakfast options for children include things like oatmeal with peanut butter and a banana, low sugar whole-grain cereal with strawberries, eggs with wholegrain toast, and almond butter. The addition of a lowersugar yogurt is a great way to ensure your child consumes protein.

Nutritional Importance BY THE CHILDREN’S COALITION FOR NORTHEAST LOUISIANA

husband, Wade, our two children, Celia (1) ou have heard it since grade and Preston (2), and our two dogs, Riley and school: Breakfast is the Roux. most important meal of the day. But with a morning of Q: Why is breakfast an important part of a competing priorities, snooze child’s morning routine? buttons and questionable appetites, it A: Breakfast is an is easy to skip breakfast. And too many children and important part of a child’s adolescents regularly miss morning routine because it provides them with the energy the morning meal. Teens need needed to begin their day extra nutrients to support with their best foot forward. bone growth, hormonal Children who eat a wellchanges, and organ and tissue balanced breakfast better focus development. Though it may on learning, problem-solving, take time. Helping our teen eat a nutritious breakfast and playing. Their memories are also sharper because they today will build healthy eating absorb information mindfully habits that last a lifetime. without the distraction of Dani Walker EdD, is DANI WALKER hunger. Breakfast is vital to Director for Medical Education school-aged children because it maximizes at VCOM Louisiana. I work with OMS I & their performance in the educational setting. II Medical Students navigating through the Research shows that children who consume osteopathic medical school curriculum. My research focus is on nutrition and education, a well-rounded breakfast regularly maintain more specifically the correlation between a healthy BMI, are healthier mentally, and perform better educationally than those those and academic performance. I reside who do not. in the Garden District of Monroe with my 120 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Q: Does eating breakfast affect my teens health? A: Eating a healthy breakfast has the same positive effect on teens that it does on children and even adults. As your children grow into teenagers, they gain more independence in all aspects of life and their meal choices are no different. For this reason, it is vital to sustain and model healthy breakfast habits throughout your life because of the impact that we have on their choices. Whether we believe so or not, our children observe and model our behaviors from infancy to adulthood. We must create a healthy and nutritional environment in our homes regarding eating breakfast and making healthy choices throughout the day. We want to discuss healthy eating in a positive light and make it the “cool” thing to do. Especially when our children grow into teenagers and are faced with all of the social and emotional changes that occur to them during this time in their lives. Q: Does it matter what my teen eats for breakfast (protein shake vs dinner for breakfast)? A: It does matter what your teen eats for breakfast, but the guidelines remain the same as those recommended for children. Your teen will need carbohydrates, protein, and healthy fats to ensure that they are sustained throughout their morning activities. Q: How can I continue to encourage my child to eat breakfast? A: The best way to encourage your child to eat breakfast is to lead by example. If you begin your day with a healthy, wellrounded breakfast, chances are that they will follow your lead. It is also important to discuss the importance and benefits of breakfast with them. Some steps that you can take to promote these habits in yourself, and your child are to take the time to prepare something healthy that you and your children can enjoy as a family. If you

are like me and run low on time in the rush of the morning routine, you can try preparing smoothies with healthy ingredients such as fruit, spinach, low sugar yogurt, and milk. This is a great way to ensure that your child is consuming vital nutrients even if they do not want to sit down for a meal. The important thing to remember in any case is that eating breakfast is the most important part. If your child will not eat the healthiest option, develop a compromise that still ensures that they are putting something in their stomach even if it may not be the healthiest of options. If I am being completely honest, my two-year-old eats a whole-grain waffle and an apple sauce pouch most mornings.

“Research shows that children who consume a wellrounded breakfast regularly maintain a healthy BMI, are healthier mentally, and perform better educationally than those who do not.”

Q: What if your child refuses to eat breakfast? A: If your child refuses to eat breakfast, there are a few different things that you can do. Offering a smoothie is a super quick and easy option to pack all the needed nutrients into a quick meal that they can consume on the way to school. If they reject the idea of a smoothie, you could try to offer a yogurt pouch with a piece of fruit. Involving them in choosing their breakfast option is a great way to encourage them to eat a healthy breakfast that they will enjoy. I always encourage talking with your children about their breakfast choices. As parents, we can open a conversation to help them better understand why it is important to eat and to eat a healthy breakfast. Beginning this conversation with our children early in life begins the foundation that encourages a healthy relationship with food that they will take with them for the rest of their life.

RESOURCES Child Mind Institute Child Mind Institute (https://childmind. org) is a free website dedicated to transforming the lives of children and families. They work to provide the ability to support children when they need it the most. There is information provided for parents, children, and educators to help

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 abstinence-plus program Rights, Respect and Responsibility. 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 2021 121

Underdogs in West Monroe

New Local Restaurant Serves Local Flavor

NDERDOGS IS A LOCALLY OWNED RESTAURANT THAT features a mash up of Louisiana and traditional sports bar food. After opening in May of this year, Underdogs is quickly becoming a favorite of foodies across the Twin Cities. Appetizer options include classics like wings, mini taco nachos, buffalo chicken dip, egg rolls, mini meat pies, spicy corn nuggets and an assortment of fried platters like pickles, cheese sticks and green tomatoes. Then there’s some Louisiana Lagniappe like gator bites and crawfish taters with bacon and jalapeños. The burgers at Underdogs are fresh patties made by hand with Angus beef. They even have a black bean patty option for vegetarians. Their signature burger is the grand slam, featuring three 4 oz. beef patties with pepper jack, American and Swiss cheese, homered with crawfish tails, underdog cheese and jalapeños on a brioche bun. You can also get creative and build your own! Sandwich options include buffalo chicken, zydeco, sweet honey chicken and pulled pork. Grab a classic poboy with fried oysters, catfish, ribeye, chicken or roast beef. Everyone is talking about the David and Goliath - a poboy stacked with shrimp, alligator sausage, lettuce, tomato and remoulade. More local flavor is apparent in the Louisiana Bowls which include beef tips, blackened catfish and blackened shrimp. You can keep it simple with boiled seafood items like shrimp and crab legs. Paying homage to the restaurant’s namesake, there is some dog options of course! The underdog hot dog is served on a pretzel bun and can be bacon wrapped and topped with chili and cheese. There’s also the D-Batter Foot Long Corn Dog! The menu rounds out with quesadillas, salads and a kid menu. Their dessert menu has some fun fare like funnel cakes, bread pudding, brownie cheesecake and Oreo cookie cake. Underdogs is owned by Lindsay Leavitt while Kim Stokes oversees the operations as the General Manager. Lindsay and Kim both have extensive backgrounds and experiences in the food service industry. They worked together in the past and both liked the restaurant location on Constitution Drive in Monroe. While it was taken at the time, Lindsay always said he would love to open a restaurant in that space if the opportunity came up. As fate would have it, the spot did become available and everything fell into place. They worked together, along with Lindsay’s wife Stacey, to paint and renovate and get everything ready for the restaurant to officially open on May 4th of this year. And while there is no specific theme, they want to focus on offering good food in an inviting atmosphere. They even support local businesses by sourcing their chicken from a local business, getting vegetables from Robertson Produce, even using a local barbecue sauce. There are 15 TVs around the restaurant, as well as projector and outside dining, making it the perfect place to gather before or after a game. Underdogs goal is to provide a place for the community and they want to give back at the same time. They are passionate about supporting local pet organizations like PAWS, local schools, biker groups and look forward to giving back to them. Underdogs is excited to introduce their happy hour this month! Stop by Monday through Friday from 2 p.m. to 6 p.m. and take advantage of specials on beer, wine and mixed drinks. They are open Tuesday, Wednesday and Thursday from 11 a.m. to 9 p.m., Friday and Saturday from 11 a.m. to 10 p.m. and Sundays from 11 a.m. to 9 p.m. Visit one of the newest restaurants in town where you can try some of your classic favorites with some Louisiana Lagniappe!

122 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Linda Lavender School of Dance Bringing the Joy of Dance to Dancers of All Ages

T LINDA LAVENDER SCHOOL OF DANCE, THE JOY of dance can be seen in the faces of young dancers through their jubilant smiles and excited squeals. No matter the age of the dancer, it is important to the staff at LLSD for each student to find dance to be a joyful experience. “The staff at LLSD is passionate about filling our dancer’s hearts with the love of dance. We feel so blessed to be able to share our passion with young dancers everyday,” says Linda Lou Bourland, who has been teaching dance for over 35 years. For over 60 years, the staff at LLSD has nurtured this passion and worked tirelessly to instill the love of dance in the lives of each of our students. Dance provides a life enhancing experience and is a wonderful outlet that not only utilizes creativity and talent, but also teaches discipline. At Linda Lavender School of Dance, we are committed to providing a positive and productive learning environment, and most importantly, creating an atmosphere that provides a joyful experience. LLSD provides professional dance training for all students, from beginner to advanced, child to adult. Our classes include ballet, tap, jazz, hip hop, contemporary and pointe and start at age two-and-a-half. Linda Lavender School of Dance is proud to be the home of the Twin City Ballet Company. Owner and operator of one of the largest dance schools in the Ark-La-Miss, Linda Ford has been Artistic Director of Twin City Ballet Company for more than 35 years. Online registration is now open through our Parent Portal at LindaLavenderSchoolOfDance.com. In-Studio Registration will be held Saturday, August 7th from 10:00 a.m. to 4:00 p.m. at both studio locations. This is the perfect time for new students to come and meet our staff and tour our studios.The Monroe studio is located at 2907 DeSoto and the West Monroe studio is located at 651 Commercial Parkway. Classes will begin Tuesday, September 7th. For more information, give us a call at 318.361.0391 (Monroe) or 318.325.7179 (West Monroe), or check us out online at facebook.com/ LindaLavenderSchoolOfDance. Be sure to follow us on Social Media for fun Registration giveaways and more! For a complete list of classes for our 2021-22 Dance Season, visit www.lindalavenderschoolofdance. com. Dance is for everyone and everyone is welcome!

WWW.BAYOULIFEMAG.COM | AUGUST 2021 123

Portico Monroe

Local Restaurant is a Favorite for Everyone

ORTICO RESTAURANT HAS BEEN THE PLACE TO GO IN Monroe for before or after a football game, happy hour, family celebrations, get togethers and more and the tradition continues today. This month marks the return of high school football and Portico is the prefect place to meet up before or after the game. And now that the weather will be cooling off soon, the patio will be the place to be. In addition to high school football, Portico can be a destination before or after ULM games, or you can grab a seat at the bar for NFL games on Sunday. When it comes to food, you can choose from appealing appetizers like crab cakes and fried green tomatoes, nachos, mini panini muffalettas and sesame crusted tuna. Their enticing entrees include low country shrimp, citrus salmon, redfish, Caribbean mahi and tacos. Their burger options are bountiful and include their classic Portico burger, jalapeño cream cheese, bbq bacon, blue guacamole and more! Sandwich options are po-boys, corn beef melt, brisket, BLT and more. Portico offers plenty of pizzas that include spinach, garden, chicken alfredo, margherita and cheeseburger. If you would like something on the lighter side, there are plenty of soups and salads to choose from. Portico has daily lunch specials that include a side salad and drink. On Mondays they have Beef Tips with rice or mashed potatoes, cornbread and a side salad; Tuesday is Hamburger Steak with rice

124 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

and lima beans; Wednesday is everyone’s favorite, fried chicken and cornbread with mac-n-cheese and turnip greens; Thursday is country fried steak or chicken and toast with lima beans, mashed potatoes and gravy; and Friday is crawfish etoufee. All of these are offered weekdays from 11 a.m. to 2 p.m. and are just $11.99. They also offer dinner specials from 5 p.m. to 9 p.m. On Mondays, it is Man Day where you can get wings, any large pizza and a pitcher of domestic beer for $20. Then there is Taco and Tito Tuesdays with $2 pork tacos, 2-for1 house margaritas and Modelo Draft and $5 single and $10 double Titos. On Wednesdays, you can get anything on a bun two for one, and celebrate Ladies Night on Thursday with $12 bottomless house wine, $5 Mules, house margaritas, cosmos and bloody marys. Portico has the best seat on gameday with eight 65” televisions. You can pick from wings, a large single topping pizza and domestic draft pitcher during all college and NFL games. Portico is proudly locally owned and operated by partners Joey Trappey, Arthur Roy and Lindsay Leavitt. Stop by and say hello to them, as well as old and new friends!

A Desirable Central Location Is Important Residents Feel More Secure Being Near Health Care Services

OR THE BEST IN GRACIOUS assisted living, take a closer look at The Gardens at Georgia Tucker. Situated in Monroe’s Garden District, the historical building and surroundings lend themselves to a feeling of being at home for many of our residents, while having easily accessible medical services. The comments from our residents echo similar sentiments when thinking about life at Georgia Tucker … “I am very pleased to be here. We have so many things that we do. And it’s just enjoyable that we visit, and we’re able to talk. I love living at Georgia Tucker,” says Mary Lou. Julia states, “I feel safe here. It’s a great place to live and be comfortable. I love the people here.” Jerri adds, “I always have friends around me. I’m not by myself for days like I was at home and there’s always friends. It feels like a blessing, and I really appreciate that.”

Betty elaborates by exclaiming, “They’re always free to talk to you and help you with anything that you might need. I like the friendliness of the people, and the place seems to be full of life always!” Perhaps, resident Tom sums it up with, “I’m one of the happiest, if not the happiest, guys that ever came in this place. I have so much to be thankful for here.” Many longtime residents have been part of this community since its opening in 2018, and they continue to enjoy each other’s company during activities and visiting. The open atrium area in the center of Phase I is the favorite gathering space that’s easily accessible from their apartments. There are one-bedroom & two-bedroom apartments in both Phase I and the soonto-open Phase II buildings, as well as onebedroom apartments in the Phase II Memory Care building. The Memory Care services include all the expected amenities along with an

individualized plan of care to maximize quality of life for your loved one. Full accreditation and a certified staff ensure proper attention for residents in this building. Reservations and lease deposits are being accepted now for the Phase II assisted living and memory care apartments. All assisted living apartments include a flatmounted cable TV, a personal refrigerator & microwave oven, WiFi connections, and a spacious bathroom. Please call 318-538-0040 to schedule a tour appointment. The administration staff couldn’t be more proud of the offerings, and will be happy to show you around, answer any questions, and provide leasing information for you or for a loved one. Meanwhile, visit GeorgiaTucker.com for more details and to view floor plans.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 125

B AYO U H E A LTH BY S HAN N O N DAH LU M

Your Digestive Problem May Actually Be an Awareness Problem

ave you ever struggled to enjoy yourself because you were worried about how you looked? How many pool parties or evenings out have you dodged simply because you felt self conscious, or even ashamed, about your appearance? Have you ever refused to take your shirt off at the beach because you hated how you looked in your swimsuit? Poor body image is an epidemic in our society and no one is immune to it. The ways we attempt to fix the problem are only making matters worse. I love food. Clearly I’m not the only one who does, or there wouldn’t be a whole issue (my favorite one) of BayouLife Magazine dedicated to it every August. Just looking at the photos in these pages of the steak from Doe’s, Dana’s pork cutlets from For His Temple, the sweets, the shrimp…. has my stomach churning. But if you’re one

126 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

of the many people (one in four, actually) who suffer from indigestion, a completely pleasurable eating experience can quickly turn into misery. Sometimes, digestive distress can be triggered by what you eat, but often, the issue is simply related to how you eat. The digestive process begins before you even take your first bite of food. It’s triggered not by your stomach, but by your head, simply from the awareness that food is coming. Just thinking about food, then seeing, smelling, tasting and chewing, triggers the secretion of saliva, gastric acid, digestive enzymes, and the increase of blood flow to the digestive organs. This first phase of digestion is called the cephalic phase digestive response (CPDR) and it’s responsible for as much as 30-40% of your total digestive action. Cephalic literally translates to “of the head.” Have you ever

felt your mouth begin to salivate just from the thought of food alone? This is because of CPDR. Your brain is tuned in to food, so it begins to prepare your digestive system to receive it. If you tend to eat while distracted by other activities or stimulation of some sort, the CPDR likely isn’t being triggered. When your brain is focused on anything other than the food that your body is about to receive, it doesn’t know to trigger the flow of digestive juices and enzymes. Without bringing your awareness to the meal you’re eating, you completely miss this entire first phase of digestion. This means that when you eat your lunch while working, snack in front of the TV, scarf breakfast while running out the door or driving down the road, etc, your digestive function is likely only working at 60-70% of it’s efficiency. Without the proper release of saliva,

gastric acid, digestive enzymes, and blood flow to your digestive organs, food is digested at a slower rate. Some sources blame a slow rate of food breakdown in the stomach for an increase in intra-abdominal pressure, which leads to acid reflux. Low levels of stomach acid can also contribute to an imbalance of gut bacteria, which is important for healthy digestion, as well. Not only can these issues be the cause of uncomfortable symptoms of indigestion, but they can also prevent you from being able to assimilate and absorb the nutrients from your food. In one study, a group of test subjects consumed a mineral drink in a relaxed state, and absorption of sodium and chloride in the small intestine were measured. Every participant assimilated 100% of those minerals. The same test subjects then consumed the same mineral drink while being given a dichotomous listening task. This is where two people were talking to them at the same time about different things, and they had to try to pay attention to what each was saying. You know when you’re speaking on the phone with someone and your child is demanding your attention at the same time? It’s just like that. But for this experiment, one person was speaking into each test subject’s left ear about intergalactic space travel while another person was talking into their right ear about the joys of financial planning. They consumed the mineral drink while listening to the speakers, and again, mineral absorption was measured. This time, they all showed a complete shutdown of sodium and chloride assimilation that lasted up to a full hour after the task was completed. The simple act of attending to two other stimuli while consuming the drink dropped their capacity to absorb the nutrients from 100% to 0%. Another study that demonstrates the importance of awareness while eating was performed on Italian university students. Using electrogastrographic (EGG) methods, researchers determined each student’s digestive activity before and while viewing a short film.

A snack eaten before viewing the film stimulated normal digestive contractions. During the movie, however, EGG rates dropped, indicating a decrease in gut motility, lower enzymatic output, and inefficient digestion. This implies that you likely suffer the same drop in digestive efficiency when you eat while watching TV or scrolling through social media. In the same way you don’t absorb information you’ve read while your mind is wandering to something else, your body doesn’t effectively absorb the nutrients you consume when your mind is wandering to anything other than the food you’re eating. Your brain and body not only hunger to fill your belly with food, but to completely be immersed in the experience of food. All human beings are emotional eaters, and are brilliantly designed to receive pleasure through eating. If you didn’t feel a positive physiological response from eating, you wouldn’t be driven to eat, and our entire species would probably be long gone by now. The experience of pleasure through eating serves not only to inspire you to eat, but it also shuts off the stress response in your nervous system. When you eat in a state of stress, digestive function diminishes in exactly the same way as when you eat without awareness. This means the pleasure you experience from food actually triggers healthy digestive function, as well. If you find yourself constantly reaching for the antacid medications after a meal, pay attention to how you’re eating. Slow down, be sure to sit at a table, and enjoy your meal with all of your senses. Be physically and mentally present with your food. There are so many delicious food options in our area covered in this magazine, and I hope you try them all! When you do, though, make an effort to get every bit of pleasure out of eating them that you can. Not only to maximize your enjoyment, but to optimize your ability to digest them efficiently and comfortably.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 127

Fiesta Linda

For a Little Spice in Your Life

EEKING OUT AN AUTHENTIC Mexican dining experience? Look no further than Sterlington hot spot, Fiesta Linda. With walls adorned with beautiful hand painted murals and brightly colored carved chairs; the decor and atmosphere are sure to give you a taste of Mexico, right in your own backyard. What started as a small family owned restaurant in Crossett, Arkansas, Fiesta Linda, named partly in honor of their aunt’s business in Mexico, has quickly grown to include four locations peppered along southern Arkansas and northern Louisiana border. The team behind Fiesta Linda is the Gonzalez family, comprised of 5 brothers operating the various locations. Youngest brother Samuel, or Sammy for short, is the face behind the Sterlington location. As the youngest of seven, Sammy’s decision to enter the food industry was heavily shaped by his

128 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

older brothers involvement in the restaurant business, watching his older brothers success, led Sammy to pursue a career in the food industry as well. When asked to describe their menu, Sammy described it as the perfect group dining experience, stating there is a dish for everyone. Featuring a mixture of American dishes such as the Jerry Burger, named after one of Sammy’s older brothers, and features two premium patties topped with grilled onions, mushrooms, Monterey Jack cheese, garnished with lettuce, tomato, pickles and avocado slices. Then there are more traditional dishes such as their street tacos, available in chicken, el pastor, carnitas, steak, brisket or shrimp, which is featured in this months issue. Their menu even contains a few customer inspired dishes such as the Miranda, a concoction of rice, queso and fajita chicken, which was ultimately named after a customer who requested the dish

often. All of their menu items are made fresh daily, from the salsa to the guacamole. All of their menu items are crafted from family owned recipes. For those wanting to enjoy a beer or margarita with their meal, Fiesta Linda offers a full bar serving draft favorites such as Miller, Modelo Especial, Blue Moon, Bud Light and Michelob. For those who enjoy bottled options, they also offer Dos Equis, Modelo, Tecate, Corona with Lime. Looking for a something stronger? Check out their margaritas, offering flavors such as mango, peach, pomegranate, summer favorite watermelon lemonade and their most popular, lime, which is available frozen or on the rocks. When you need a little spice in your life, come try out the extensive menu at Fiesta Linda, located at 8649 US-165 #10, Monroe, LA, and reach them by phone at 318-598-8023. Dine in or drive-thru service is available.

Jeff Leaumont State Farm

Celebrating 10 Years of Being a Good Neighbor

Jeff Leaumont

EFF LEAUMONT STATE FARM INSURANCE AGENCY is proud to call Monroe, LA home for the past 10 years. Since opening our doors in July of 2011, we have strived to not only provide excellent customer service but also invest in the growth and development of the beautiful community of Ouachita Parish. My State Farm career began 16 years ago in my hometown of Alexandria, LA. Greg Baker a well-respected State Farm agent there hired me following time spent chasing my childhood dream of playing professional baseball. Greg mentored me and instilled a strong work ethic and knowledge of the variety of insurance and financial products State Farm has to offer. I sharpened my business acumen with Greg’s guidance and learned the importance of being involved with and helping strengthen the local community. In 2011 when I was awarded the State Farm agency opportunity here in Monroe I was thrilled. At that time, I knew very little about Northeast Louisiana. From day one the community of Monroe embraced me, and my family and we have all grown to love this area and feel proud to call Monroe home. Over the years we have enjoyed the many local parks, the Ouachita River, the amazing restaurants and being involved with various youth sports organizations and community outreach. We have made priceless memories at Jesus the Good Shepherd Church and School as well as St. Frederick’s High School. I have had the honor of serving on the ULM Athletic Board and our Warhawks future looks bright on all fronts. The Jeff Leaumont State Farm team has 30 years of combined State Farm Insurance experience. We provide our clients with insurance and financial services and are here to help life go right. The team’s expertise and compassion for helping our clients is second to none. We have recently remodeled and updated our office and invite you to please stop by any time to say hello. I am sincerely grateful for the ongoing community support, and my family and I deeply cherish the strong bonds we have formed with our friends and clients alike. THANK YOU, Monroe, for trusting Jeff Leaumont State Farm over these past 10 years. We look forward to serving this great community for many years to come.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 129

Girls Just Want to Have Fun On Thursday, June 24, Sleepy Hollow hosted a “Girls Just Want to Have Fun” event. The local store opened up their patio and patrons enjoyed food, fun and the musical sounds of Robert Wright. Guests mixed and mingled while enjoying wine, cheese, fruit, chicken salad and more. There were exclusive deals and discounts during the event as well. Sleepy Hollow is a third generation, family-owned business. It was founded by Ron Scott and his daughter Jo Tiffany Faulk took on management of the business in 2010. They offer a variety of name brand furniture like Bassett, Casa Fiora, Uttermost, Lane Venture, Polywood and Ashley as well as mattresses from Tempur-Pedic, Stearns and Foster, Sealy, Serta, Simmons Beautyrest and more.

On the BayouScene

1 Meg Keene and Shelia Kaye Downhour 2 Donna Miller, Jo Tiffany Faulk and Ann Stockton 3 Kim Fowler and Kayla Christesen 4 Janssen Peck, Debbie Cummins and Heather Beck 5 Krista Jones and Marilyn Finch 6 Sonya Riggs and April Lingenfelder 7 Amy Keifenheim, Lila Strode, Jo Tiffany Faulk and Jarrad Faulk 8 Lila Strode, Johnna Van and Renee Arrington

130 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

bayou artist

Maggie Jones Boudreaux It didn’t take long for Maggie Jones Boudreaux’s artistic vocabulary to begin developing. Given the fact that she grew up under the influence of both a mother and grandmother who were artists and makers, the Ruston native’s appreciation for art likely started blossoming before she even realized it was happening. S TA R L A G AT S O N

K E L LY M O O R E C L A R K

“As a child, I was exposed to lots of art, and my mom was always dabbling in different areas,” Boudreaux says, reflecting on the role art played in her childhood. “It was kind of a way of life, just what I did on the weekends of Sunday afternoons; I was in the studio with my mom.”

132 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

espite being so deeply immersed in art in her youth, both through the influence of her family and their connections to local and out-of-state artists, Boudreaux decided after high school that it wouldn’t be her artistic vocabulary that would carry her into a career. Instead, she would rely on her writing vocabulary to make a living, which is why she enrolled in Louisiana Tech University as a journalism major. Her time in the journalism department didn’t last long, though. The then-college student went on a university-sanctioned trip to Rome, and she says the minute her eyes floated to the ceiling of the Sistine Chapel, chills covered her entire body. Seeing Michelangelo’s famous work for herself was enough to convince Boudreaux that she needed to change her major to the subject she’d been informally studying for years: art. “I had always wanted to do it from the beginning,” she says of her major change. “But I thought, ‘Well, artists don’t make any money.” She laughs before adding, “Not that writers do, so I don’t know why I thought that.” Boudreaux returned to the United States and switched her field of study to visual art. But she wouldn’t pursue this path at Louisiana Tech. Instead, she transferred to Austin Community College in Texas, believing she had to leave Lincoln parish to see the world. While attending college out of state may not have been the grand adventure she had in mind at the time, the art department at her Austin school would certainly change her life. There, Boudreaux established a firm foundation for the rest of her art education, which would bode well for her when she transferred to Southwest Texas State University and later, after a hiatus from college, back to Louisiana Tech. After withdrawing from Southwest Texas State for personal reasons, Boudreaux moved out west and stayed there for a while before returning to Ruston to finish her degree. Coming back was difficult, she says, but the decision to finish her education in the same place it began years earlier would quickly prove to be one of the biggest blessings of Boudreaux’s art career. “I had some of the best professors that I’ve ever had in my life, and I would not be who I am as an artist today if God and life had not pushed me back here,” Boudreaux declares of Louisiana Tech’s art department. “I got to study under Ed Pinkston, Charlie Meades, Peter Jones — they were the Ruston Rat Pack.”

Each of these educators played major roles in the eager artist’s development, and with their guidance, Boudreaux graduated with a Bachelor of Fine Arts degree in painting and drawing with an emphasis on printmaking. Then, with a degree in hand and valuable trade knowledge in her mind, she headed back to the western United States, where she would stay for the next 15 years or so. But again, this move was just temporary — Boudreaux would yet again return to the south. “The art scene out there is not what we have in Ruston, and I think that did pull me home a little bit,” she explains of her time in Colorado, Montana, and California and her decision to leave the region. She believes the northeast Louisiana town has a community like no other and states, “It’s a great place to be an artist. It truly is.” And being an artist is precisely what Boudreaux has done since returning to the Bayou State — that, and helping a new generation of creators do the same. She earned a Master’s degree in education and headed from the studio to the classroom, where she would work as a teacher for the state’s talented art program for over a decade. “I always felt like painting was my passion, but teaching was my purpose,” she says. “That was how I could make the world a better place: believing individually in each kid.” Teaching the next generation of artists fed her soul, Boudreaux explains, and despite having been in the classroom for so long, she would have been happy to continue teaching and mentoring for a few more years. Life had other things in store for her, however, and due to unforeseen circumstances, the talented art teacher made the difficult decision to leave the classroom. “It was gut-wrenching. I felt like I’d lost my purpose in a way.” Though leaving the classroom wasn’t easy, Boudreaux believes it was the right choice to make, explaining, “I miss it, but I’m very much into following the path that the universe and God put in front of you. And you go for it; you don’t fight it.” The path that God and the universe have put Boudreaux on has led her to paint full-time, and as opportunities and jobs come her way each day, she becomes more and more convinced she is exactly where she is supposed to be. “I’ve never allowed myself to just paint, and that’s pretty special. Now, I’m putting my faith in that,” she says. “I can still make a difference in this world; it just might be in another way.” Currently, Boudreaux makes a difference in the world mostly through commissions, and while some artists would feel creatively stifled by constantly

WWW.BAYOULIFEMAG.COM | AUGUST 2021 133

B AYO U A R T I S T

ENVIRONMENT OF INSPIRATION “Why would you not let the environment of people’s home and their souls and their personality come into the work? I find that to be the most beautiful thing; I’m not really matching the sofa, but people’s homes are a reflection of who they are and their space, and who they are collectively as a family. Every time I do a commission in which I let the client’s environment inspire the piece of artwork, I grow as an artist.” 134 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

having to create for others rather than themselves, she feels the opposite; Boudreaux loves being inspired by others’ input, personalities, and preferences. “It really kind of drives me crazy when I hear a collector or another artist say, ‘Oh, don’t do art that goes with the sofa!’” she says. “Why would you not let the environment of people’s home and their souls and their personality come into the work? I find that to be the most beautiful thing; I’m not really matching the sofa, but people’s homes are a reflection of who they are and their space, and who they are collectively as a family. Every time I do a commission in which I let the client’s environment inspire the piece of artwork, I grow as an artist.” Boudreaux not only lets herself be inspired by the clients’ environments but by their input, as well. “When I go on a job, I ask every family member — and it’s usually the kids that inspire me the most — ‘What’s your favorite color? What do you want this painting to feel like?’ [The art] is a conglomeration of the people that live in the house; it’s the heartbeat, the soul.” The artist loves the challenge of commissions and the growth that comes from completing them, but Boudreaux acknowledges she can’t do them nonstop. She is an artist, after all, and creating work for herself is a big part of that. The pieces she paints for herself are often scenes inspired by vacation, water, land, and sea. “You’ll see a lot of my paintings are named like Bon Voyage or The Great Escape. I love to travel, and I love this earth, and I’m inspired by nature. Greens and blues, those are my soul colors.” In addition to travel scenes, Boudreaux also finds herself returning to two major series of paintings. The first, which was originally called On the Line, began with a strong horizontal line and was based on the artist’s love of the outdoors. Now, this body of work has evolved; the landscapes she paints aren’t merely random scenes in nature, but depictions of the places she would go to talk to God and connect to the universe. She says the series’ name has even changed — “I call it Between the Light and Me.”

The second series to which the artist often adds is more complex, but it can best be described as portraits of souls. The paintings within this collection mimic Boudreaux’s ponderings on community and connection: how do we end up where we are? How do we end up within our families, towns, and communities? The series called Compositions from Above was born after a particularly difficult time in Boudreaux’s life and is her attempt at capturing the beauty of love and connection. These paintings depict people and their souls as colorful, blocky shapes. “I know it’s funny to say that blocks of shapes are portraits, but they are to me,” she explains. This series also reflects her belief that nothing is a coincidence, not even how we are arranged on this planet. Boudreaux’s belief that everything happens for a reason is a big part of the optimistic outlook she hopes to convey through her work. “I think everybody’s freaked out right now thinking, ‘What’s the world coming to?’” she says. “But I seriously believe we’re growing from this. We’re all going to become bigger and better people; you always do through hardship.” We’re getting better. That is the message the artist hopes to convey through her work, and though she says she’s not sure if she’s reached that goal yet, she will continue to create until she does. “In the end, if somebody can see that by looking at one of my pieces, that would be the icing on the cake.” According to her artist statement, artistic expression is the most natural way for her to communicate with the world around her, and she says she is grateful and honored that people include her work — her responses to her environments and the universe — in their personal collections. If you’d like to know more about Maggie Jones Boudreaux, purchase one of her paintings, or rent a piece of her work, visit her website: www.maggiejonesboudreauxart.com.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 135

SUGAR HIGH

THESE SWEET TREATS FROM LOCAL BAKERIES WILL TICKLE YOUR TASTEBUDS. FROM CINNAMON CHURROS TO DELECTABLE PARFAITS, THESE FABULOUS FOODS ARE SURE TO GIVE YOU A SUGAR RUSH. PHOTOGRAPHY BY KELLY MOORE CLARK STYLED BY TAYLOR BENNETT

CC’S COFFEE HOUSE Baked fresh every day, this fluffy, buttery croissant is filled with a a decadent chocolate hazelnut spread and topped with dark chocolate shavings.

THURMAN’S FOOD FACTORY This trio of parfaits from Thurman’s features some of our favorite flavor combinations: Orea dirt pudding parfait, lemon blueberry and strawberry shortcake top the list.

SUGAR BAKERY This adorable almond-flavored No. 7 cake is decorated with birthday cake flavored macarons, strawberry cake balls and a variety of pink florals.

LA HAVANA CAFÉ These scrumptious churros are made from fried dough coated in cinnamon and sugar and topped with crushed nuts. A delicious chocolate sauce is drizzled over the top.

SMALLCAKES CUPCAKERY AND CREAMERY Smallcakes is known for their wide variety of delicious cupcake flavors and ice cream. The blueberry cheesecake cupcake is a specialty cupcake that is among one of the favorites.

St. Francis Medical Group Welcomes Dr. David Tran To the St. Francis Podiatry Clinic

ankle arthroscopy, sports medicine, and minimally T. FRANCIS MEDICAL GROUP WELCOMES invasive surgery. He is a member of the American College David Tran, DPM, AACFAS to its team of providers. of Foot and Ankle Surgeons, the Louisiana Podiatric Dr. Tran specializes in Podiatric Surgery and the Medical Association, and the American Podiatric Medical diagnosis and treatment of the foot and ankle. He joins an Association. experienced team of highly trained experts at St. Francis St. Francis Podiatry Clinic is located in the St. Francis Medical Group who are consistently recognized for Community Health Center at 2600 Tower Drive, Suite 215 compassionate care, clinical expertise and quality. in Monroe, Louisiana. Learn more about services offered Dr. Tran is originally a native of Pittsburgh, and schedule an appointment here or call (318) 966-6480. Pennsylvania. He completed his undergraduate studies at Mount Aloysius College in Cresson, Pennsylvania ABOUT ST. FRANCIS MEDICAL GROUP and is a graduate of the Kent State University College DR.TRAN With over 70 healthcare providers offering care of Podiatric Medicine, just outside Cleveland, Ohio. He through 20 clinic locations and a hospitalist program, St. completed a three-year surgical residency at Mercy St. Vincent Medical Center, a level one academic trauma center in Toledo, Francis Medical Group is one of the area’s largest physician networks and is backed by the resources of St. Francis Medical Center. In addition Ohio. Dr. Tran is board qualified in both foot and ankle surgery to primary care, this experienced group of providers specializes in by the American Board of Foot and Ankle Surgery. Dr. Tran has diagnosis and treatment of a broad range of illnesses and complex extensive training in the non-operative and operative management medical problems. For more information visit the St. Francis Medical of all conditions affecting the foot and ankle. He has comprehensive Center at stfran.com. surgical training in the treatment of foot and ankle trauma, diabetic limb salvage, complex deformity reconstruction of the forefoot and hindfoot, total ankle joint replacement (TAR), revisional surgery,

138 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Let’s Bowl and Bling To Support The Wellspring

AKE PLANS NOW TO ATTEND THE WELLSPRING BOWL & Bling presented by Trinity Diamonds Direct Friday, August 20 from 7-10 p.m. at Bayou Bowl. Bowl & Bling is a 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 gutter balls to 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. You will enjoy delicious food from Trapp’s and drinks from Marsala Beverage. Each team can have up to six people on it. $100 per person includes bowling, food, drinks and shoe rental. You can register as a team or individually at wellspringofnela.org/bowlandbling or by calling (318) 323-1505. $50 tickets are available for non-bowlers who just want to enjoy the food and fun. Sponsorship opportunities are still available so contact The Wellspring for more information. Be sure to check out our amazing raffle prizes including a beach vacation, five night stay at Lake Bruin, dinner and lodging at Champions Bistro and Lodge, golf packages, 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: • Serv Pro/318 Construction Spare: • Ashley & Dom Pere’ • Entergy • Graphic Packaging • Jim Taylor Auto-Group • Origin Bank • Paramount Healthcare • Vanguard Realty

Split: • Century Next Bank • Copeland Electric • Cross Keys Bank • Estates by RC • Franklin Parish Sheriff’s Office • Judy & Charles Bell • JVA Trucking • Mutual of America • St. Francis Medical Center 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 2021 139

B AYOUKID Z

Fun at the Farmer’s Market Immerse Yourself in Our Local Culture article by Cindy G. Foust

nd just like that… it’s August. A month that represents many things, particularly the end of summer and the start of the new school year. Oh. And my birthday. It’s funny, even after the rather challenging first part of the year that I had, I still don’t feel my age. And I certainly don’t act it; just ask my children who routinely walk in the kitchen where good food is cooking and their mom is break dancing. Just kidding… but I am usually dancing to some Bee Gees. Or Hall and Oats. Anyway, August at BayouLife also includes the food issue, which if I am totally honest, and I always try to be, is my jam. Just editing the pages of this month’s magazine fill my heart with joy and song... all the beautiful pictures make it a culinary adventure making me want to rush out to the featured restaurants. I’ve been tweaking my diet as of late… just something I have become more convicted of over the last year, so the featured dishes this month that include the fruits and vegetables are really like Eutopia. I have encouraged my readers over the years, in fact as recently as last month, to get in the kitchen with your children. To me, as hokey as it may sound, the kitchen is truly the heart of the home. How so? My son paid me a compliment of the highest nature recently when he said, “I love opening the door to our house and the first thing I smell is dinner. I don’t even care what it is, I just love the smell of our house.” Okay…some of you may be thinking I need to lay off the Little House on the Prairie, but those kinds of comments give me chills. And motivate me to always have something really special going for dinner. Well, at least one night a week, anyway. 140 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

I’ve also written for years about my love for cooking and that I am constantly researching new recipes. That’s kind of my hobby, since I don’t really do anything else. Plus, I love opening my kitchen to those that I love the most. My son, has fallen into a sort of culinary abyss with me and Scott, and I love that even more. He has also gotten into the habit of researching and studying recipes and actually does some grocery shopping for us. Which is why we have four different cabinets for spices! That we use once. But grocery shopping is something that we also love to do, especially this time of year at the Farmer’s Market, and last Saturday was the day. Listen, readers, this is a perfect outing for you and your kids and even though I was by myself most of the time, it was so much fun. The first thing we have to consider is that we are supporting local businesses, even if they are seasonal. I wish the Farmer’s Market was open year round, but hey, what can we grow during the Snowcopolypse? Ice cubes? But right now, in the heart of the summer, you can get some treasures and on Saturday, I got very caught up in the experience. For instance, I started at the Monroe Farmer’s Market and the minute you get out of the car, you are met with warm wishes and fanfare. Honestly, they couldn’t do enough for me, and even offered to wash my red potatoes, that clearly had just come out of the ground! There’s something really earthy and real about the whole farm to table mindset. It’s just clean eating. I also left with the best cantaloupe I’ve ever eaten…and that’s a high mark!

My next stop was the West Monroe Farmer’s Market and since I haven’t been this year yet, I was pleasantly surprised at the number and variety of vendors that were there. My favorite was this little Zig Zigler salesgirl who hit me up immediately for homemade cookie dough. Here’s how her sales pitch went: Me: What you selling today? Her: Homemade cookie dough. Me: Really? Like I don’t have to make it up? I just scoop it out and bake? Her: Yes mam… and if you buy it from me, I get to go on vacation. This is our vacation fund. Me: Ring it up, sister. So cute and fun! I also bought some very good marinara sauce for spaghetti or Eggplant Parmesan. I was able to taste it from her samples and it was so delicious… like with fresh ingredients and oh so yummy. I turned my back and found someone literally unloading blueberries that they had just picked. So sweet and so full of flavor. I’m going to be brilliant from all that brain food. Then there was the “bread lady” who has the best honey oat loaf I’ve ever eaten. Her tomato basil loaf was a close second but the petit fours stole the show. Yes, the hustle and bustle at the Farmer’s Market made me feel close to my community again. Seeing people you know, listening to conversations with vendors who can tell you

right when the produce was picked…kids running around… eating samples of different products… I felt sort of normal again. And we all had a collective sigh of relief. My favorite part was the lady dancing to Phil Collins “Something Happened on the Way to Heaven,” in the parking lot, like she was at a concert. She was happy and she made me happy. I really think we are all so “happy” to just be out basking in the warmth of our community that a day at the Farmer’s Market seems like a vacation. And my fun didn’t stop there. I scooped up my daughter and my niece and went on an “adventure” to Indian Village Farm… and you can scoop up your children and do the same. Quaint. Country. Refreshing. All of these describe this experience and because we are featuring them this month, I don’t really consider this an advertisement for them. I consider it encouragement to take your kids to the country. The homemade peach ice cream gets a high recommendation, as does the okra and squash and cherry tomatoes. Your kids can play on the playground “while you shop” and visit with the pet goats. I personally think they need a pet donkey, too, but hey, I’m just partial to donkeys. And they didn’t ask me what

animals I thought they should have at their petting zoo. All in all, it was a great day to be out exploring, on an adventure and I would encourage you to do the same! It’s a great way to support our local farmers, get your kids out of the house and a chance to buy some really special food to prepare for your family. It’s a win-win…especially when you get your dinner prepared that night and it just happens to be mashed potatoes, butterbeans, squash and onions and fresh tomatoes. Is your mouth watering yet? If so, then grab those kids and go, readers, and thank me later. It’s a wonderful season of the year and it passes so quickly. Because before you know it, we will be staring the holidays in the face and pulling out the Christmas trees…and the dog days of summer will be by us again. But while it’s here, immerse yourself in our local culture and enjoy all the wonderful culinary offerings we are so fortunate to have. 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.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 141

SIMPLY LOU HOT FUN IN THE SUMMERTIME article and illustration by LOU DAVE NPORT

s I write this, the temperature is 91 with a heat index of 103 degrees. There’s a possibility of evening thunderstorms, which seems to be the same forecast every day in July. When it does rain, the humidity is so high, you can hardly breathe. But, there’s something interesting about living in this climate. The State of Louisiana seems to breed creativity in music, art and especially food! We have food like no other state in the country. So, I decided to find out more about some of our most famous foods, since this is BayouLife’s “food issue.” There’s so many foods that Louisiana is famous for, I had to narrow it down. So, I decided to find out about hot sauces and spices. And what I found was there’s several hot sauces, as well as seasonings, that all came from people that used some creativity and ended up building very successful businesses. We’ve all heard of Tabasco sauce, it’s known around the world. The company, located on Avery Island, was started by Edmund McIlhenny in 1868. According to their website, “Avery Island is a natural paradise in southern Louisiana” and it certainly had the right soil and humidity to grow the famous peppers that are used to make Tabasco sauce. McIlhenny developed the recipe after he was given some capsicum frutescens seeds that

142 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

had come from Mexico or Central America. Since he was an avid gardener and food lover, he planted them, nurtured the plants and was delighted with the spicy taste of the peppers. He decided he’d made a pepper sauce with them! The same recipe is still used to make Tabasco and it has been passed down generation to generation. Also, the pepper seeds are still cultivated the same and a small red stick, “le petite baton rouge,” is used to measure just the right “redness” of the peppers. They still use the sticks today. His first commercial crop yielded 658 bottles that he offered to local grocers around the Gulf Coast and New Orleans, for a dollar a bottle, wholesale. He labeled them “Tabasco” and the first small cologne type bottles were fitted with a “shaker filament” that kept the user from pouring out too much of the sauce, since it doesn’t take but a few sprinkles to give the flavor to most any dish. Those first bottles were also sealed with green wax! Later, the wax was changed to the green label that we all know today. Mcllhenny patented his recipe in 1868 and in 1870, Tabasco sauce began it’s journey to “set the world on fire.” The sauce has been used in soldier’s rations and on restaurant tables all over the world. It’s even been labeled in 36 languages and dialects, truly making it the most famous hot sauce in the world.

How’s that for an idea that started with a special, small pepper seed? I took the tour of the Tabasco production facility years ago and it is quite interesting. They grind the peppers into a mash that they store and age in white oak barrels for about three years. Then the mash is mixed with distilled vinegar and bottled and labeled. There’s a restaurant and gift shop as well. But, the prettiest part is what the Mcllhenny’s have made into a garden for native animals. I actually saw an alligator! It’s well worth the trip! Another noteworthy hot sauce from Louisiana is “Crystal Hot Sauce.” It tastes different from Tabasco since it uses ground cayenne peppers. In 1923, Alvin Baumar came to New Orleans and met his future wife. Her father wanted to help the young man start a business, so he loaned him the money to buy a sno-ball syrup production company called, “Mill’s Fruit Products” that was located on Tchoupitoulas Street. While Baumar was moving into the building, he found a recipe for “Crystal Pure Hot Sauce” in a drawer. That stroke of luck turned out to be a recipe for success! Renamed Baumer Foods, Inc., the company quickly grew and had to move to a larger production plant on Tulane Avenue in mid-city. During World War II, Baumer also manufactured jellies and preserves that were enjoyed by US troops as part of their combat rations. Pretty sweet! In 2005, Hurricane Katrina destroyed the 75-year old production facility, resulting in a move to a new, state-of-the-art home in Reserve, Louisiana. A replica of the beloved sign was placed at the site of the old facility to honor the indestructible spirit of New Orleans. Baumer and Co. is a third generation family owned and operated business. Today, Alvin Jr. works alongside his son, Alvin “Pepper” Baumer III. “Pepper” got his nickname from his maternal grandmother, Dottie Brennan, who was once one of the proprietors of “The Commander’s Palace” restaurant. South Louisiana doesn’t have the entire market on hot sauces. Right here in North Louisiana we have a growing company that makes a hot sauce called, “Panola Gourmet Pepper Sauce.” Located in Lake Providence in 1983, Panola has gone through a lot of adversity, but, it’s proven it’s got what it takes to “run with the big boys.” On their website, they describe the company as “a pack of pepper pickers.” Grady Brown founded the company and their first bottle of “Panola Gourmet Pepper Sauce” appeared in 1983. In 1987, an electrical fire burned down the first pepper house that was in an old farm house. Not known to be a “quitter,” the pepper house was moved and production continued. But, in 2001, a second fire destroyed the whole plant.

By 2002, the plant was back producing its hot sauce and has been ever since. For his perseverance, Grady Brown was awarded the Small Business Award of Louisiana in 2003. In 2006, Brown was awarded the United States Commerce Department’s Export Achievement Award and he was honored as their Businessman of the Year. Grady Brown’s daughter and son-in-law, Mike Coullard moved to Lake Providence to learn the business and in 2013, Mike Coullard was named President and CEO of Panola Pepper Corporation. Right now, Panola Pepper offers not only their gourmet hot sauce, but, worcheshire and barbecue sauces. There is also pickled garlic, jalapeno stuffed olives, spicy, sweet jalapeno peppers, lemon pepper and blackened fish seasoning and a very good Bloody Mary Mix. Now for those spices! I really like the story of Tony Chacerie and his famous “Chacerie’s Seasoning.” In his early days, Tony showed a natural talent and imagination that earned him a reputation as a chef. He eventually became known as “The Old Master” of fine Cajun cuisine. He had a hunting and fishing camp down in the Atchafalaya River swamp near Opelousas. That camp became a legendary haven for visiting gourmets and he entertained visiting dignitaries as well as common folks. In 1970, Tony retired but didn’t slow down. He published a cookbook, “The Cajun Country Cookbook,” where he included his recipe for his favorite home made blend of spices. Its popularity exploded and in 1972, Tony started to manufacture of his famous “Tony’s Creole Seasoning.” Tony and his recipes have been featured in the food pages of many newspapers and magazines. In March, 1995, he was honored by being the first inductee to The Louisiana Chef’s Hall of Fame. He died just 1 week later, just shy of his 95th birthday. Another seasoning, “Slap Yo Mama” was started by TW and Jen Walter. They owned a grocery story with a deli and were not quite satisfied with the seasoning they were using. So, they came up with

their own recipe and soon, customers loved it so much, they wanted to buy it. “Slap Yo Mama,” another family owned company, in Ville Platte, Louisiana, started production of their famous spice in 2001 which also features sauces and mixes. They, too, decided to compile a cookbook that included many stories and family recipes called, “Growing Up Cajun.” Jen, the matriarch of the family even gives tips in preparing many of their favorite dishes. The rest is history and it all started because they “wanted to make a seasoning to make food taste better.” The company is still run by their sons and continues to grow. “Slap Yo Mama” has some of the most dedicated fans in the south and southeast. “Zatarain’s” has an interesting history. Started 125 years ago in New Orleans, it was started by Emile Zatarain. He opened a grocery story and introduced “Papoose Root Beer Extract,” in 1889. He succeeded when he carbonated the extract and sold it in barrels to local restaurants and markets. He added a creole mustard and the recipe remains unchanged. The boiling spice is a pickling spice that uses mustard seeds. A fish fry was added during the 60’s that uses corn flour instead of corn meal. Soon the company grew so much and offered 200 different items, Emil sold the business and the name was changed to “Zatarain’s.” Since then, it has been bought by different companies through the years. Just lately McCormick, the spice giant, bought the company for $18 million and plans to keep manufacturing the original 200 products that will stay in the Greta facility. All the frozen products will be made in Sparks, Maryland. We truly live in an amazing state with so many distinct cultures. Originally colonized by France and settled by African, Spanish, Caribbean people, Irish, and Scotch, we really are a melting pot or I’d go so far as describing us as “a gumbo” of everything. I know for me, I don’t think I’d live anywhere else.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 143

144 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Kirby Rambin In the midst of guitar wielding, drum stickladen, bass picking, piano playing, and horn blowing musicians in any given local performance, it’s easy to spot the six foot, curlyhaired player with a fiddle resting on his left collar bone while his right hand gently clasps a bow. According to Kirby Rambin, his interest in the instrument surprisingly originated with the Disney channel. As a child, he was able to access the network on a free preview weekend. He was drawn to a showing of the Youth Symphony Orchestra performing at the Hollywood Bowl. “They were interviewing those kids about how they practice, and when they practice, you know. I started thinking to myself, I can do that,” Kirby recalls. That led to him asking for a violin for Christmas when he was nine, and though his mother looked at him like he was “a little crazy,” that was the beginning of his journey as a fiddler.

VA N EL I S R I V ER A

ANDREW BAILEY

couple of years after Santa Claus brought Kirby his first violin, he began taking lessons from Ildiko Lusk who plays for the Monroe Symphony Orchestra. “She’s the one who taught me how to love music, and all music, you know.” By the eighth grade, he was playing in orchestras and kept at it throughout high school, which led to him landing a spot in the allstate orchestra during his last two years of high school. “That opened my eyes to what was out there,” he says. He still remembers his first solo performance. His aunt’s wedding reception was at Enoch’s Pub and Grill, and at 12 years old he dished out a few Cajun tunes in front of family and friends. While he remembers playing “horribly,” he also recalls the audience being receptive and supportive. Being asked to play at pep rallies also helped him grow confidence, and with the added encouragement from his mother and grandmother, he kept consistently practicing the instrument. “ I was kind of a troublesome child and my mom would use that as leverage to get me to do what I needed in school,” he laughs. “I guess [the fiddle] meant more to me than I realized at the time. But when you’re an angsty teenager, you don’t want to admit that you care about something.” When Kirby hit a rough spot in his young life he quit playing and practicing his instrument. At that point, he had moved to Tampa and wasn’t planning on playing any music while he was there. But, on one fortuitous night, he ran into a drummer at a karaoke bar who noticed his violin case and encouraged him to attend a blues jam at the Green Iguana Bar & Grill. There, he was able to meet a guy who used to play with Sammy Davis Jr. and Big Brother and the Holding Company, “and every player that came up there to play was in the backing band of all these big stars.” That’s the kind of boost he needed. Instantly, he was once again bonded to his craft. It reminded him of what his high school art teacher had once told him—“Art is not your thing, but you’re a creative person, and creative people have to create and if you don’t, it will make you sick.” He has come back to that mantra at different times in his life, and ultimately credits his stint in Tampa with harnessing his performance skills. “That’s when I really started getting into what I’m doing now. Playing off the page, you know.” “I still don’t really think I know what I’m doing, but also you don’t know what you don’t know, and so I didn’t know enough to know that

146 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

I should have been intimidated and nervous about playing with these guys out there in Tampa,” says Kirby. By the time that he returned to Louisiana, he had a wealth of knowledge and appreciation that allowed him to be more susceptible to growing his skills. So, while living in Baton Rouge he got exposed to Cajun music, which he put to the test once more on the Enoch’s stage when he returned home. He started playing with the likes of Billy Hicks and Jame Earl Simpson. Soon he was getting called by fellow musicians to join their shows. “Which was nice in my hometown. You know, it doesn’t happen often,” he notes. Kirby further cemented his skills by playing with local singer/ songwriter Brian Sivils, which increased his gigs to between thirty and forty a month. Noticing his calendar filling, he made the decision to go full-time. “I resolved myself, I was going to be a musician.” The struggle was real, as he had to diminish his meals, at times opting to eat one big meal a day instead of three smaller ones. When he finally got out of that hole, he landed a consistent “church gig,” spread out his performances in bars and restaurants, joined a few local bands on stage, and recently has become a member of Dead Reckoning String Band, spearheaded by Ira S. Barger. “I really enjoy being a full-time musician!” Kirby maintains that despite his over two decades of practice, the violin or fiddle (if using the more colloquial term) is a complex instrument to master. “I always tell my students, you can’t really learn how to play the fiddle until you’ve played it for a couple of years,” he says, mentioning the many foundational aspects of the stringed instrument that can’t be partially undertaken. “She’s a cruel mistress, the violin,” remarks Kirby, though admittedly his years of experience have allowed him to feel at home with the temperamental musical tool, in spite of at times losing the bow mid-performance or slipping into a rough sound. “It takes a gentle touch,” and it is also incredibly physically demanding because it entails constant wholebody movement that needs to be done in a relaxed manner. Kirby has experienced cramps and even carpal tunnel. “Even if you just have tension in your heart, it will come for you in the sounds you’re making because it is such a direct connection to your body,” he says, adding, “A lot of people don’t realize what a delicate thing it is.” Even playing the

“His high school art teacher had once told him— “Art is not your thing, but you’re a creative person, and creative people have to create and if you don’t, it will make you sick.” He has come back to that mantra at different times in his life.”

same song over again can take on subconsciously derived nuances merely based on what he may be thinking or feeling at the time. “You gotta be at peace with yourself,” he warns. “It’s a tricky thing to balance all that stuff, you know?” Considered one of the oldest and most basic instruments of roots music, for years it was the only instrument found on the frontier, and in the south was used to such an extent that accounts of fiddle contests exist as early as 1736. Though many fiddle tunes and styles arrived from Ireland and Scotland, during the 19th century there arose a considerable fiddle tradition among black communities. Blues composer WC Handy recalls his grandfather who hailed from northern Alabama playing fiddle tunes during the late 1800s. Fiddle blues eventually developed strongly and carried through into the 1930s. Most of Kirby’s style sticks to this tradition; in fact, one of the first songs that he downloaded from Napster, the file-sharing platform of the early 2000s, was “Louisiana Blues” by Muddy Waters. “It’s the same song that Jimi Hendrix got the ‘Voodoo Child’ lick from,” he adds. Already having a strong foundation of rock heroes like Fleetwood Mac, Bad Company, Black Sabbath, and Lynyrd Skynyrd, his introduction to Delta blues served to further enrich and focus his fiddle-playing. “To this day, I have yet to really have a chance to sit down and hang out with other fiddle players.” He says this almost making a commentary about the need to increase the instrument’s popularity. As one of the few publicly playing fiddle musicians in the area, he has always thought of himself as a “musical spackle” where he just fills in the holes in between lyrics, solos, and verses. “I’ll just put little one or two measure licks in there just to kind of fill it out.” He considers his role on stage with other musicians is akin to icing on a cake. The reception he has gotten from fellow players and the audience alike is that they enjoy his approach because he doesn’t take away from the main melody. He elevates what already exists with just a little bit extra from his four-stringed instrument. “You’re either adding to the picture or you’re taking away from it.” Usually, when people go out to see music they expect to see someone with an acoustic guitar, so it may be jarring to see a much smaller instrument before them. But, Kirby believes there are many different ways to play the wide array of music that is out there. “That’s what we do in Louisiana. We take what we got, and we try to do what we need to with that,” he asserts. In other words, this noteworthy player is taking an uncommon sound and bringing to local stages an opportunity to stop for a second, tune into a moment, and just listen. Follow Kirby Rambin’s music page on Facebook, as well as the Dead Reckoning String Band to find out more about their next curb-side free concerts. WWW.BAYOULIFEMAG.COM | AUGUST 2021 147

Festive Food by Iron Cactus

Locally Owned Restaurant Serves Tasty Tex-Mex

RON CACTUS HAS BEEN SERVING UP FRESH FLAVOR since 2010 when they opened their restaurant in Calhoun. Since their inception, Iron Cactus has become a local staple, known for their family friendly atmosphere that people of all ages can enjoy. Iron Cactus is locally owned by Brad and Leah Parker. They are natives of Northeast Louisiana and take pride in supporting their community, as well as offering a family friendly destination. They have children of their own that are active in local schools, organizations and sports teams, so they know the importance of supporting local! For appetizers, they offer their signature avocado dippers, as well as nachos, botanas, franchos, quesadillas and everyone’s favorite – the cactus roll – rice, beans, sour cream, guacamole, shredded cheese and your choice of beef, chicken or pork, all rolled in a flour tortilla with pork sauce or chipotle ranch. You can also pick from the standard queso or guacamole dip or branch out with loaded queso, 7-layer or chipotle black bean dip. There are plenty of lighter options with plenty of soups and salads. For salad choices there are taco, tex-mex chef, fajita steak and corn and black bean chicken salads. For entrees, there are different combinations with enchiladas, tacos, tamales, burritos and chimichagas. But these aren’t your average items. There are pulled pork tacos served with Mexican slaw, baja fresh tacos with fried catfish and shrimp tacos, piled high with fresh shrimp, pico, lettuce and jalapeno cilantro ranch. Signature entrée items include the stuffed avocado – a deep fried avocado with beef or chicken and cheese and the Mexican pizza, a 10-inch tortilla topped with beans, chips, beef or chicken, jalapenos, olives and cheese. In addition to the fajitas fresh from the grill, there is grilled shrimp, a 16 oz. ribeye, hamburgers, sandwiches and po-boys. Iron Cactus has always been a family friendly atmosphere and there is even a kids menu for the little niños. Plus, Iron Cactus offers an extensive catering menu. You can choose from enchiladas, tamales, quesadillas, burritos, cactus rolls and tacos in beef, chicken, cheese, pork, fish and shrimp. You can also select fajitas, hamburgers, Mexican cornbread, chicken tortilla soup and more! This month, Iron Cactus is excited to announce extended hours on the weekends. They plan on being open until midnight on Friday and Saturday night and will have live music on Saturdays! They will also introduce a drink menu with new drinks like mojitos, to add to their already infamous margarita offerings. Iron Cactus was recently recognized as the 2021 Bayou Buzz Winner for Best Margarita and Best Taco Joint. Stop by the locally owned restaurant and taste some of their award winning menu items!

148 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

B AYO U FA S H I O N

HEMLINE MONROE Go back-to-school in style with this fluro pink romper. The buttonup romper features an adjustable tie at the waistline to accentuate all your curves. Pair it with these classic court-inspired sneakers and this unique gold eco-friendly, handwoven backpack. Accessorize with sunglasses in classic round shape with a metal frame.

PLAY DATE

A lot of work deserves just as much play, especially when you’re having fun with this season’s fashion. PHOTOGRAPHY BY KELLY MOORE CLARK

MODEL: GEORGIA FAITH HILL AND MUAH BY MEKA BENNETT RELIFORD

ELEVEN 26 BOUTIQUE This adorable sage romper is made for fun! It features buttons on the bodice, a tiered style, and ruffle straps for an effortless look. Pair it with a simple gold necklace, a gold hammered cuff and matte gold floral earrings. Finish the look with these camo sneakers with glitter star detail.

HERRINGSTONE’S This mini dress features a lightweight and breezy woven fabric, with a multiprint made up of black leopard spots and a dainty floral print in hues of orange, yellow, and blue. This dress has a ruffle-trimmed rounded neckline, fluttery short sleeves, stretchy smocking at the yoke, and a relaxed high waist atop a flirty mini-skirt with hidden side seam pockets. Pair it with these modern Superga high-top sneakers, Kendra Scott earrings, and jelly bangles.

PALETTE HOUSE AND PLUME Constructed from super cozy cotton, this sweatshirt features a soft serene coral haze/lemon tie dye print with a ribbed crew neckline and is finished with a frayed crop hemline. Pair it with these go-to KUT “mom” jeans that feature button-front, high rise fit and deconstructed details.

Dorm Makeover Ready to make your college dorm room feel like your cozy new home? Taylor Bennett 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 THANKS TO UNIVERSITY OF LOUISIANA MONROE

154 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

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, art or vinyl records, 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 found a vintage print from Revival Deisgn & Consign and paintings from Sallie Anzelmo that added instant interest to the room and made things feel more cohesive.

Add rugs

Add a sense of texture to your dorm room by layering colorful rugs in your space. Whether you’re 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: Double painting by Sallie Anzelmo over the bed and hanging planter over the record player - AVAILABLE AT THREE THREADS; Striped linen bedding, jaguar print euro pillow on bed, bed throw with pop poms, burnt orange tassel pillow. lucite desk chair, brass desk lamp, faux Staghorn fern - AVAILABLE AT MATERIAL THINGS; large ivory decorative pillow on bed, stacked white books with black lettering in desk, cheetah print throw on chair - AVAILABLE AT PALETTE HOUSE; “You’re So Wild” horse print, sheepskin rug, faux cactus, small and large baskets at desk - AVAILABLE AT REVIVAL DESIGN & CONSIGN; multi-colored rug - AVAILABLE AT CUSTOM DESIGN CENTER WWW.BAYOULIFEMAG.COM | AUGUST 2021 155

Hooshang Khorasani

Hooshang’s Paintings in Museums in N. Dakota, Montana and Kentucky

moved into a renovated HIS SUMMER, RUSTON turn-of-the-century artist Hooshang Khorasani’s International Harvester abstract and equine paintings warehouse in downtown are in exhibitions that stretch from Fargo in 1997. North Dakota and Montana to Montana’s Paris Kentucky. Gibson Square Museum Plains Art Museum in Fargo, has also selected two of North Dakota, and Paris Gibson Hooshang’s abstracts Museum of Art in Great Falls, from his Color Storm Montana, are displaying sets of series: “Color Storm III,” his abstract works. American Hooshang Khorasani’s “Sunshine” 20-by-20 inches each. Saddlebred Museum in Lexington, was recently on display at the Beginning July Kentucky, has exhibited one of his American Saddlebred Museum in 30th and continuing running horse paintings. Kentucky. through August 30th, this Plains Art Museum chose a exhibition will feature set of two 30-by-30-inch abstracts, “Color Storm XIV,” for its Summer Gala: both an online and live auction. Paris Gibson Take Two: Déjà vu. The paintings will be Square, a treasured Great Falls’ landmark, on exhibit from July 16th through August has served as a center for learning and 13th, when a silent auction will conclude the growth for more than 100 years. The Kentucky exhibit at American festivities. The museum was founded in 1965 and Saddlebred Museum included Hooshang’s

156 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

equine work “Sunshine,” a 48-by-48-inch acrylic, in an exhibition that concluded July 17th with its Equine Art, Antique and Rare Book Auction. The museum is on the grounds of the Kentucky Horse Park, which oversees the world’s largest collection of Saddlebred artifacts and a research library of more than 3,000 volumes.

“Color Storm XIV” (top) is currently being exhibited in North Dakota, and “Color Storm III” (bottom) is at a show in Montana.

TRIO Programs: 40 Years at ULM Helping Students Educational Talent Search is the Oldest TRIO Program on Campus

ASMINE THENEKHAMSYHARATH, 21, DOES NOT KNOW the meaning of the word “quit.”In June, the Glenmora native was accepted into the University of Louisiana Monroe’s top-rated Dental Hygiene program. She will start classes in Fall 2021 as a junior. Jasmine is a first-generation college student whose parents immigrated to the United States from Laos, a tiny country in Southeast Asia. Jasmine’s father never graduated from high school, and both parents lacked insight into the many steps involved in the college application and enrollment process. TRIO PROGRAMS STEPS IN With help from TRIO Programs at ULM, grant-funded through the U.S. Department of Education to assist those from disadvantaged backgrounds, TRIO stepped in to help Jasmine navigate the enrollment process and continues to help her and many others in their college journeys. Launched in 1965, TRIO derived its name from the fact it provided aid through three federal programs — Upward Bound, Educational Talent Search, and Student Support Services — though the total number of programs has grown in subsequent years. Since 1981, ULM is home to two TRIO Programs. It started with Educational Talent Search to assist middle and high school students on the journey to achieve a higher education. Later, Student Support Services was added to help retain and guide ULM students to graduation. TRIO Programs provides additional grant-funded support for childcare assistance and mentoring. TRIO’s federal grant funding exceeds $928,000. EDUCATIONAL TALENT SEARCH: CULTIVATING A COLLEGE MINDSET Now in its 40th year at ULM, Educational Talent Search is the oldest TRIO program on campus. Over the last four decades, some 55,000 students in 16 high schools throughout Ouachita and surrounding parishes have been helped by this facet of TRIO. TRIO Executive Director Catherine Estis, Ph.D., is in her 29th year at the university. During her tenure, she’s held several positions, much of it as a field specialist working in nearby parish schools until taking over as director in 2008. Educational Talent Search targets eighth- through 12th-grade students from low-income and first-generation households in which neither parent has obtained a four-year degree, according to Estis. Students are guided to take core courses in high school and

maintaining at least a 2.5 GPA. The goal? To enroll and graduate within six years from a postsecondary school, either at ULM or another university. It is a formidable challenge. The region’s poverty level hovers around 34 percent, and high school graduation rates typically run lower than the state averages. Estis notes it takes effort to convince students from impoverished backgrounds to imagine a future brimming with possibility. “If you can get them to envision where they can be, it’s significant,” she said. WHAT IS A FIRST-GEN STUDENT? Estis and other TRIO Programs directors know a thing or two about being first-generation students. Estis’ own father was a dairy laborer, and, as one of eight children, she was the only one of her siblings to graduate college. Associate Director Debbie Upshaw, also a first-generation college graduate and ULM alumna, is fully aware that just the thought of university life can be intimidating. “They don’t have any idea where to start,” she said. “They have no clue how to afford college, what kinds of aid may be available. They don’t know how to apply for admission or how to choose a college major or how that relates to choosing a career,” Upshaw added. “They have no idea about any of that.” Often, students in targeted parish schools are without a single guidance counselor. They come from families who simply do not know how to help — whether failing to realize important application deadlines or applying for campus housing and meal plans, Upshaw said. Educational Talent Search has several interventions to address these gaps, offering career workshops, identifying potential majors with aptitude tests, campus tours, job shadowing, even STEM camps. Some 831 high school students receive assistance through the program, which has met the grant’s objectives, said Upshaw. “Our numbers are good,” she said, noting 45 percent of the students served earned a degree within six years, better than the state average of 37 percent. The national average is 46 percent. And, while many students have chosen to remain in Northeast Louisiana, others expanded their horizons. “They go all over,” Upshaw said. “One went to Harvard; one went to China … It’s so fulfilling to see the realization dawn on them what can be achieved.”

WWW.BAYOULIFEMAG.COM | AUGUST 2021 157

“A very special friend gave me this jar of homemade jam as a housewarming gift and I love it.” 158 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

WHAT’S IN THE FRIDGE Colby Mardis, owner of For His Temple Family Foods in West Monroe, talks to Cassie Livingston about her stock of refrigerator must-haves.

Photos by Kelly Moore Clark

So what’s the deal with expiration dates? Do you abide by or care? Personally, I don’t pay any attention to expiration dates on products. My Memaw and my mom taught me “if it smells good and tastes good, go for it.” I don’t focus on what a manufacturer puts on their packaging. Don’t get me wrong, things can and do go bad – or, sometimes they just taste off. But, I don’t let a package tell me when that is. What do you cook the most at home? This is really difficult. On the weekends we are big breakfast eaters – we love fresh eggs from our hens, Mahaffey Farms bacon, and sourdough toast from Scratch Bakehouse is a standard thing. It never gets old to us. For supper, I love to experiment with new recipes and sometimes will throw in our old time favorites. I just cooked a spicy pepper roast with butter beans and stewed cabbage. Yum! This weekend, I will stuff some Patty Pan squash, brine and grill some thick Mahaffey pork chops (there’s nothing better) and whatever else starts to sound good at the time! What is your favorite dish at For His Temple to cook? I truly can’t say. I really love to cook, so it’s hard to nail down one dish as my favorite. I love when my customers enjoy the food and leave satisfied. I cook some things that I don’t personally enjoy, but others do, so that makes it fun to cook. Is there an ingredient that you use a lot? Roasted garlic makes the top of the list. I roast large amounts and freeze it for quick use. Also, I make the trilogy at home and at the restaurant. It’s a time saving trick my Memaw taught me. It’s onion, celery and garlic chopped in a food processor and stored in the refrigerator for quick use. I made a video about it to help my followers save time in the kitchen. What’s your go-to snack? I love fresh fruit of all kinds - whether it’s for snacking or a fresh fruit salad. I’m also a chips and salsa fanatic. I could wipe out a bag of chips in a blink, but I try to control that. Also, a charcuterie board at home is a favorite of ours. Olli Salumeria pepperoni and salami, various Grazers cheeses, cocktail onion, pickles, Cowboy Candy (I make in batches at home, chips and crackers) – it all makes a great snack. Butter or ghee? I am a butter girl all the way. I use ghee at times, but much prefer better – from pastured cows, of course. Nothing is better on steamed veggies or smothered on a fresh piece of sourdough bread. //////////////////////////////////////////////////////////////////////////////////

in the fridge 1) “The Zydeco Creole Trinity is a salsa from South Louisiana, and I’m all about supporting local foods. It’s fresh, chunky and has just the right amount of heat for me.” 2) “The Wildbrine Sriracha is amazing. It’s a probiotic sauce with a kick. We love using it on taco salads. Not only is it super yum, but it is also good for the gut – two of my favorite things.” 3) “Elderberry is a must. It’s an herbal immune booster that we take year ‘round. By using a tablespoon every day, its keeps our immune system strong despite the time of the year. It works great if it’s a quality brand AND it’s super easy to make yourself.” 4) “Naturally Nutty Pepita Sun is a small batch brand, which I prefer over big corporate food makers. The Pepita nut butter has a touch of cinnamon and is amazing on apples, bananas or straight off the spoon.”

5) “I love a dab of jam or preserves on our weekend sourdough toast. A very special friend gave me this jar of homemade blueberry jam as a house warming gift when we moved into our new home recently. I love it.” 6) “Organic raw cheeses are the best. The flavor and texture of the Rumiana Organic Mozzarella Cheese is rich, creamy and indulgent. I love to use Rumiano and Grazers cheeses in my home cooking. Both make the best grilled cheese.” 7) Wild for Salmon spread is absolutely divine. The company uses wild caught salmon from Bristol Bay, Alaska. Nothing beats the quality and nutrition of this salmon. The spread is amazing with chips (yes, again), on crackers or stuffed in fresh jalapeños.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 159

SUMMER’S BOUNTY Mother Nature gives what is needed each season. With summer comes the sweet, juicy baskets of vine ripe tomatoes in all shades, peaches, berries, melons, corn and the list goes on. Herbs grow with ferocity so that they are always abundantly available to flavor the harvest - however you choose to mix it. This month’s bites are straight from the garden and into the kitchen for the most beautiful plates, bowls and even glasses you could feast yourself on. Forget measuring, just chop, add and try until it feeds your soul. Don’t have a garden? Don’t sweat. Check out your local farmer’s market for the next best option or simply hit up the produce in your grocery and daydream you are harvesting your own! Just know, there are no flavors like in-season and out of the ground a few steps from your door. BY HEATHER LAND

The key to a good summer cocktail is COLD INGREDIENTS. Keep a few cocktail glasses in your freezer (next to your vodka) ready to go and whenever possible, chill your other ingredients first.

NO NAMEY

cocktail

No Namey. Its the generic term I use for things that have no name but are worthy of one. One of my favorite things to do is to host and serve. I love to concoct, sip and pass it around - yes, even in the midst of chaos I share. Summer is the season of spontaneous gathering. This cocktail is spontaneity on ice. Peaches made sophisticated. Make use of the peaches so ripe you want to throw them out - they are what makes this drink sing Summer. You taste every layer of this one. It is clean, unexpected and not too sweet - unless you make it that way. Adjust each ingredient to suit you, especially the heat.

WHAT YOU NEED:

- Saucepan (optional, only if you choose to sweeten your puree) - Mason jar - Muddler (Or blocked end of any kitchen utensil works as well as a wooden spoon) - Ripe Peaches - Agave syrup (optional) - Fresh Basil - Fresh Jalapeños (seed to reduce heat or keep them if you like it hot) - Fresh lime - Sparkling Mineral Water (optional but adds crisp bite) - Vodka (optional but real dang good) - Sea salt Peel and slice peaches and puree in blender or processor. Optional: Add agave syrup to sweeten and heat over low heat in saucepan (this can be stored in mason jar in the fridge). In another mason jar, muddle fresh basil with a squeeze of lime juice and a few thin slices of jalapeño. Fill mason jar with ice and add a shot (or so) of vodka with a heaping spoon of puree, and a pinch of sea salt. SHAKE. Shake. Shake it till you make it. Pour contents of jar into cold cocktail glass. Top with a dash of mineral water - finish with quick stir.

GR EEN GODDESS toast

I’ve not figured out how to grow avocados here on the farm {yet}, but I did grow some beautiful sweet green peas. This is a Southern spin on my favorite concept - avocado toast. Fresh is its middle name. It is versatile and another unexpected summer bounty joy food. Blueberries, microgreens and cucumbers tie it all together for toast so pretty you don’t want to eat it - but you do.

WHAT YOU NEED:

- Small saucepan - One bowl - Sweet green peas - Mash sauce {here: Curried Bitchin Sauce found Locally at For His Temple} - Toasted Sourdough or bread of choice (shown here from Local Scratch Bakehouse)

- Thinly sliced cucumber - Blueberries - Fresh mint chopped (and tossed with micro greens) - Microgreens (shown here from Local WallGreens) - Flake salt In saucepan, bring peas to boil with a pinch of sea salt and then reduce heat until peas are tender. Rinse and strain in cold water. Mash peas in bowl with sauce of choice. Top toasted sourdough with mash Add cucumbers, berries and flake salt.

Tip from Heather: Make your own mash sauce with a bit of mayo, a bit of dijon, seasonings of your choice.

BRUSCHETTA I was just 15 when I went to London for the first time. London, where dinner starts no earlier than 7 PM and lasts until your eyelids get heavy. London, where you bring a bottle of wine for the host and there is always fresh bread to nibble while you sip and enjoy your meal in slow, easy layers. Food is shared in every sense of the word. Brushetta would soon become the flavor of London in my soul. It remains in my summer arsenal to this day and transports me. It is a reminder of slowing down and relishing in what is in front of me. With vine ripe tomatoes and fresh basil aplenty, this one is no doubt a summer necessity. Make it and serve immediately, or let it meld in the fridge for hours or even a few days.

WHAT YOU NEED: - Bowl - Vine ripe tomatoes - Fresh basil - Unrefined Virgin olive oil - Fresh garlic - Balsamic glaze (optional but oh, so good) - Sea and flake salt - Fresh cracked pepper - Fresh sourdough or baguette (Sourdough shown by local Scratch Bakehouse) sliced, toasted or grilled and scraped with a fresh garlic clove while its hot Dice your tomatoes and garlic. Rough chop your basil. Drizzle generously with olive oil and season with sea salt and cracked pepper. Spoon over sourdough. Drizzle with balsamic glaze and finish with flake salt. 162 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

S U M M E R minted F R Usalad IT This is the perfect example of the unexpected beauty of mixing the most unlikely of ingredients from the garden or the farmer’s market to create something lovely. In the heat of the summer, crisp, cold, cleansing and refreshing is what feeds the soul and this salad does not disappoint. Its flavor profile hits all of these notes and more. It is quick and easy and so pleasing to both the eyes and the palate, it makes for the perfect addition to any meal.

WHAT YOU NEED:

- Bowl or platter - Watermelon - Peaches - Blueberries - Fresh squeeze of citrus juice (lemon, orange) - Fresh mint (chopped or whole leaf) - Balsamic glaze - Goat cheese (fig and black pepper shown here) - Flake salt - Super thinly sliced red onion (not shown) Cube watermelon and peaches - toss with a little citrus juice. Arrange on platter and sprinkle with berries, mint and goat cheese. Drizzle with balsamic glaze. Finish with flake salt and top with onion. Trust me.

This salad was accompanied by pesto griddle roasted corn on the cob and forks for everyone.

FROZEN IN time

Be sure to lay out greens on towels to allow to dry before freezing.

Not everyone has or wants the luxury of standing over boiling pots and mason jars canning all the seemingly endless harvest of summer gardens. But it is hard to remember that one squash plant might actually suffice, or trying to resist filling up one more bucket of berries at the farm because you know it will be a year before you have them again. That is what makes the season so special. No one loves to spend money on fresh produce only to open the fridge a few days later and find it limp or spoiled. You can have it all - or a good bit of it at least. Freeze it. It’s a game changer. From fresh fruits to the greenest greens… and you don’t even have to blanch a thing. Making smoothies and stir frys that much easier. The jist of the concept is universal: FLASH FREEZE FIRST.

WHAT YOU NEED: - Your produce - any and all of it (a little here and there or a bulk Saturday abundance)

- Baking sheets - Parchment paper - Freezer safe bags or storage containers Wash, peel, slice and dice - fruits, veggies, berries, greens. Spread evenly on parchment lined baking sheets and freeze for a few hours up to a day. Store in freezer safe container of choice. Flash freezing keeps pieces separated and not frozen in a block of ice. Mix a few containers of your favorites for quick smoothie mixes - berries, peaches, strawberries, pineapple and cantaloupe. Even frozen whole kale leaves easily break like confetti for easy blending. Freeze kale, chard (chop stalks and store separately so they can be sautéed without overcooking greens) and bok choy for always available skillet tosses. Bulk garlic, peppers and veggies like squash and eggplant can be roasted with olive oil and sea salt and frozen separate or together - another easy pullout. Chop onions and bell pepper so that you always have some ready for sautes or fajitas. Fresh sourdough lasts longer if you slice it, flash it and store it, keeping it ready for quick toast in the morning. WWW.BAYOULIFEMAG.COM | AUGUST 2021 163

S T I R and FR Y sauce Summer is about late evenings outside with a final reprieve from the heat of the day. The last thing you want to do is stand in the kitchen and miss the best part of the day. Stir fry is quite frankly one of the easiest and most versatile dishes. High heat means fast food - perfect to serve outside from the skillet with a handful of bowls. Whatever is growing in the garden gets rough chopped and thrown in. Keep in mind, that you only want to layer in the veggies to avoid overcooking. Some veggies will need longer and some only need to be heated. Flavor profiles can suit your mood - simple salt and pepper, curry, or Southern Asian Fusion (as follows). Proteins and grains optional.

164 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

WHAT YOU NEED:

CLASSIC ASIAN STIR FRY SAUCE:

- Cast iron skillet (preferred) - Olive oil - Veggies - any and all {Squash, green peas, bell

- 1/3 c water - 1/3 c coconut aminos, tamari, or soy sauce - 1/4 c maple syrup - 1/4 c toasted sesame oil - 1 clove garlic, finely grated or diced - 1 1/2 tsp fresh ginger, finely grated - 1 1/2 tsp arrowroot or cornstarch - 1 tsp toasted sesame seeds (optional)

peppers, mushrooms}

- Fresh garlic - Sea salt & pepper - Proteins {grilled salmon} - Grains {Rice noodles} Heat a glug of olive oil in skillet on mediumhigh. First saute the veggies that should cook the longest {Squash until tender, bell peppers, and then mushrooms and peas}. When veggies are almost done, pour in sauce (recipe at right) to heat. Serve with or over rice noodles or rice and with any proteins you’re in the mood for.

Mix all ingredients in mason jar and shake. This makes enough to coat enough stirfry to feed 4-6 people generously. Store remainder in the fridge.

WWW.BAYOULIFEMAG.COM | AUGUST 2021 165

Marsala Beverage Company The Gold Standard Since 1925

ODELO IS OWNED BY A LARGE, NEW YORK-BASED conglomerate called Constellation Brands, making it economic step-cousins with brands like apparent competitor Corona & Pacifico. Modelo is the second most imported beer in the U.S. In 2018, we drank almost 64 million cases of the stuff. And even though Modelo came second to Corona in total consumption, Corona only had a 9 percent growth in sales from the previous year while Modelo consumption rose by 15 percent from 2017 to 2018. Both Corona and Modelo (and all Mexican beer) outpaced other countries in imported beer in 2018 and 2019. Modelo Especial is a light, crisp, pilsner-style beer. But its younger sibling, Negra Modelo, is modeled after the super-popular Munichborn dunkel style, made with roasted caramel malts and brewed longer for a slightly richer, dark-brass-colored beer. It’s also the most successful German-Mexican culinary hybrid out there. Most of us consume Modelo in decidedly non-pugnacious moods, e.g., at barbecues, lounging poolside, hiding from the sun under a schmear of zinc and a beach umbrella.

CORONA EXTRA With a refreshing, smooth taste balanced between heavier European imports and lighter domestic beer, Corona is an even-keeled cerveza with fruity-honey aromas and a touch of malt. The flavor is crisp, clean and well balanced between hops and malt. A superior taste profile from superior ingredients. CORONA LIGHT Corona Light is a pilsner-style lager with a uniquely refreshing taste—brewed for outstanding light flavor with a crisp, clean finish. Its pleasant, fruity-honey aroma and distinctive hop flavor make it a favorite of those seeking a light beer that is full of flavor. Corona Light’s naturally easy-drinking style makes it perfect for pairing with spicy and citrus-infused dishes. CORONA PREMIER Corona Premier offers the premium lowcarb, light beer experience you’ve been waiting for. Its refined, crisp taste and even-bodied feel makes it the smoothest and most drinkable Corona. With only 2.6g of carbs and 90 calories, Corona Premier is perfect for casual entertaining, sharing with guests, or rewarding yourself for a day well-lived. CORONA FAMILIAR The best beers are made to be shared. That is why Corona Familiar embraces the bright, crisp taste Corona 166 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

is known for with a slightly fuller flavor, higher ABV, and shareable 32oz packaging. With strong ties to authenticity and heritage, Corona Familiar is best served in small gatherings with close friends and family, using the tradition of sharing to create meaningful experiences. CORONA REFRESCA Corona Refresca is a premium spiked refresher that brings the taste of the tropics from Mexico to you. Available in Passionfruit Lime and Guava Lime, it is a bright, flavorful malt beverage with 4.5% ABV and natural fruit flavors. Crisp, flavorful, and never too sweet, Corona Refresca doesn’t sweep you away to the tropics, it brings the topics to you. CORONA SELTZER The #1 most refreshing beer is bringing a lighter, less filling option to the hard seltzer category. Introducing Corona Hard Seltzer, the only 0g carb, all Corona, hard seltzer. With 0g carbs, 0g sugar, 90 calories, 4.5% ABV and gluten-free, Corona Hard Seltzer is a tasty, better-for-you alcoholic beverage rooted in Corona’s chill attitude and high-end credibility. This 12-pack variety includes: Tropical Lime, Cherry, Blackberry Lime and Mango. NEGRA MODELO Negra Modelo, better known as “the cream of the beer,” is a Munich-type beer with 5.3º of alcohol that offers a balanced flavor and a delicate aroma of dark malt, caramel and hops. Today it occupies the first place in sales among dark beers in Mexico. This beer is accompanied by a bright deep amber color, which is adorned with abundant, white and compact foam. Negra Modelo was introduced in Mexico in 1925 as the dark beer called Modelo, to begin its great tradition. In 2014 it changed its image to a more sophisticated bottle but with the same content. Marsala Beverage is a local-based company that employs about 100 full-time employees, which all live and support the community of Northeast Louisiana. Each employee bases his or her success on never losing sight of delivering what is really important – quality products, timely service and a genuine concern for our customers’ needs. Please find us at www.marsalabeverage.com or follow us on social media: Facebook: Marsala Beverage Twitter : @marsalabeverag1 Instagram: @marsalabeverage

WWW.BAYOULIFEMAG.COM | AUGUST 2021 167

Calendar of Events For a full list of event happenings in Northeast Louisiana, see our website at www.bayoulifemag.com August 5 Unmask Your Style Just in time for back-to-school and fall outfits... Unmask Your Style A Charity Fashion show benefiting the Morehouse Healthcare Foundation. For more information, email brandy. jones@mghospital.com. Hours: 11 AM Cost: $25 - individuals; $175 - reserved table of 8. Venue: Bastrop Municipal Center 1901 Moeller Drive, Bastrop August 6 – August 8 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! Hours: Friday & Saturday 9 AM-5 PM, Sunday 10 AM-4 PM Cost: $5 per vehicle for the weekend Venue: 327 California Plant Rd, Dubach, LA Phone: (318) 680-1304 August 12 Downtown Rundown Join Fleet Feet at the Flying Tiger Brewery every 2nd Thursday of the month for a free 5K Fun Run/Walk! There will be drink specials from Flying Tiger Brewery and tailwind electrolyte drinks.

Hours: 6 PM – 7 PM Cost: Free to attend Venue: Flying Tiger Brewery 506 North 2nd Street, Monroe Phone: (318) 547-1738,kl

August 14 Children’s Fundays Don't miss out on this month's Children's Fundays at the Biedenharn. There will be crafts and fun for ages 3-16, so bring the kids and come enjoy the gardens. Tickets can be purchased in the Museum Store at the event! Hours: 10 AM – 12 PM Cost: $5 per child; Accompanying adults enter free. Venue: The Biedenharn Museum and Gardens of Monroe 2000 Riverside Drive, Monroe Phone: (318) 387-5281 August 14 Battle of the Badges Battle of the Badges is back on August 14th at the Monroe Civic Center! Watch as local police officers and firefighters battle it out in an amateur boxing show! Hours: 6 PM – 11 PM Venue: Monroe Civic Center 401 Lea Joyner Memorial Expressway Phone: (318) 329-2225 August 18 Northeast Louisiana Summer Film

168 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

Series: BUCKJUMPING The Northeast Louisiana Arts Council will take over Flying Tiger Brewery on August 18th for a screening of their fourth and final summer film: Buckjumping. This 70 minute documentary film follows six different New Orleans communities as they exalt in their distinct form of dance. Hours: 7 PM - Until Cost: $5 per ticket; Members enter free Venue: Flying Tiger Brewery August 20 The LACS Concert The LACS is ready to perform at Monroe! They play music with combined styles of country, southern rock, rap, and blues to form their own unique style and sound. The LACS is for anyone looking for a good time and good vibes! Hours: 9:00 PM - 12:00 AM Venue: The Hub, 201 Washington St. August 27 – August 28 Bayou Jamb Watch local high school football teams battle it out on the field at Bayou Jamb! All games will be played at ULM's Malone Stadium. Friday August 27th, 6:00 PM: Oak Grove HS vs. Jena HS 7:30 PM: Ouachita Christian School vs. Sterlington Saturday August 28th

1:00 PM Jonesboro Hodge HS vs. St. Frederick HS, 3:00 PM Franklin Parish vs. Mangham, 5:00 PM Ruston HS vs. Alexandria HS, 7:00 PM Neville vs. West Monroe. Hours: 6:00 PM - Until Cost: $12.00 at participating schools in advance $15.00 at gate Venue: ULM Malone Stadium, 514 Warhawk Way, Monroe Phone: (318) 372-1133

August 3, 7, 10, 14, 17, 21, 24, 28, 31 Ruston Farmers Market Shop, eat and support local at the Ruston Farmers Market. Choose from a wide selection of seasonal fruits and vegetables, meat, eggs, honey, jams, salsa, and other locally produced goods. Hours: Tuesdays 5 PM-7 PM, Saturdays 9 AM - 1 PM Cost: Free to attend Venue: Ruston Farmers Market, 220 E Mississippi Ave, Ruston, LA Phone: (318) 957-1305

WWW.BAYOULIFEMAG.COM | AUGUST 2021 169

170 AUGUST 2021 | WWW.BAYOULIFEMAG.COM

BayouLife Magazine August 2021

Articles inside

SUMMER’S BOUNTY

FASHION

MAGGIE JONES BOUDREAUX

PRAWN STARS

THE KING OF SPRINGS

A FAMILY TRADITION

SPICE IT UP

COMMON GOODS CO

INDIAN VILLAGE

FARM TO TABLE