Rp magazine fall 2016

River Parishes Magazine c'est la vie • Ali Vicknair promotes veterans outreach • West Bank Strong: Lamore Boudoin

A special publication of L'OBSERVATEUR

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Fall 2016 Edition

RIVER PARISHES MAGAZINE

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As fall season and cooler weather approaches, we look forward to showcasing St. John the Baptist Parish and all it has to offer. Our culture, diversity, and heritage are integral components of the community, while Andouille dishes, seafood and Friday night football bring families and fans together to root for their favorite teams.

St. John the Baptist Parish is located on the east and the west banks of the Mississippi River and is home to some 43,000 residents living in Edgard, Garyville, Mount Airy, LaPlace, Lucy, Pleasure Bend, Reserve, and Wallace. Uniquely positioned between New Orleans and Baton Rouge, our culture provides tourists world-wide with a change of scenery and a chance to take in the beauty of our homes, churches, and historical plantations.

Working with our partners, the Port of South Louisiana, the River Parishes Tourist Commission, the River Region Chamber of Commerce, Greater New Orleans, Inc., and our neighboring parishes, we offer great food, fun and an abundance of outdoor activities. St. John the Baptist continues to invest millions of dollars in its infrastructure, facilities and recreational outlets Parishwide.

While miles of trails are available for walking and biking, our boat launches provide access to beautiful rivers and lakes. Plantations and swamp tours are available on both sides of the river.

Located in LaPlace, the St. John Center Soundstage serves as Hollywood South to the film industry. Housing many filmmakers and TV producers, with the most recent being the Oprah Winfrey TV series entitled “Queen Sugar”, the center caters to the needs of major motion pictures and television series. It is equipped with 26,000 square feet of sound stage, catering, dressing room and green room facilities. Each year on the third weekend in October, the Thomas F. Daley Memorial Park on Highway 51 plays host to local residents and visitors from around the state for the Annual Andouille Festival. This year, the 43rd annual festival highlights St. John’s own staple – the delicious and decadent Andouille sausage. Andouille is a true representation of the nationalities that settled in the region and we are proud that its original homeland flavor has been sustained.

Today, Andouille is widely cherished by all who call St. John home and those from around the country who have fallen in love with this unique taste. The festival offers a great time filled with entertainment, food and rides for all ages. In recent years, a second line parade, Andouille eating contest, car show, 5K run and Jazz Brunch have been added to the merriment. Please join us October 14-16 for a Smokin’ Good Time! Visit www.andouillefestival.com for more information.

– Natalie Robottom St. John the Baptist Parish President RIVER PARISHES MAGAZINE

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Table of Contents Vicknair shows veteran appreciation ---------- 5 7 Questions with Lamore Boudoin ----------- 10 Craig Perrier serves in Cajun Navy ------------ 14 Eliminate health risks with grilling ------------- 18 Meet Louisiana’s National Guard dentist --- 20 Folse eats from ‘God’s grocery store’ ------- 22 It makes sense to bike to Disney World ---- 26 Dining -------------------------------------------- 28 Parting Shots: Milestone Moments ------------ 31

River Parishes Magazine, C’EST LA VIE Publisher/Editor ~ Stephen Hemelt Advertising ~ Christine Browning • Tiffany Victor • Constance Woods Contributing Writers ~ Pamela Folse • Stephen Hemelt • Lori Lyons • Joseph Paul Graphic Designer ~ Christine Browning • Candace Hemelt 116 Newspaper Dr., LaPlace, LA 70068 • 985-652-9545

Ali Vicknair stands in front of the Bingo board at Southeast Louisiana War Veterans Home in Reserve. Ali is cofounder of V.E.T.S., Volunteers Embracing True Soldiers, which is an outreach group that celebrates Veterans through action.

ACTION AFTER INSPIRATION

I

Ali Vicknair, 17, guided by faith, veterans love

t started as a simple high school assignment with general themes of America and veterans.

Yet, it struck a cord with Ali Vicknair.

What could local students do to show their appreciation for Veterans?

Ali, in class at Riverside Academy in Reserve at the time, turned to classmate James Perilloux Jr. to discuss an idea.

She wanted to organize trips to visit veterans at Southeast Louisiana War

Veterans Home to show support for the men and women who had served in protection of the United States of America.

“James and I have always had a mutual passion for visiting the Reserve Veterans Home, and when I presented him with my idea, he agreed that it could become something great,” Ali said.

Ali, of Garyville, soon gathered the support of her parents, Wayne and Jenni Vicknair, as well as the Riverside Academy faculty.

An assignment requiring each student to create something that may better the community served to inspire Ali that her goal of reaching out to Veterans was part of a larger plan.

James and Ali created V.E.T.S., standing for Volunteers Embracing True Soldiers, with a goal to meet monthly at the Veterans Home, throw Bingo parties and provide personal interaction.

V.E.T.S. hopes to up their outreach by sponsoring a drive-in movie for veterans, “featuring the movies they

RIVER PARISHES MAGAZINE

Ali Vicknair visits recently with Willie Klibert at Southeast Louisiana War Veterans Home in Reserve.

Teen Sugar Queen Ali Vicknair walks the stage with her crown during the August 2016 pageant. (Candace Hemelt/RIVER PARISHES MAGAZINE)

1465 Hwy 44 River Rd. • Reserve, LA 6 ~ RIVER PARISHES MAGAZINE

used to bring their first crush to back then,” Ali, 17, said.

James and Ali calculated the approximate cost of each monthly trip and determined $2,000 was needed to fund the organization’s yearly effort.

After three days of presentations to local businesses, the goal was reached.

“James and I noticed a lack of youth evolvement, and we aspire to make our local organization, one day, go nationwide,” Ali said.

Two months after V.E.T.S. was created, Ali and James we were invited to attend an American Legion meeting.

“Little did we know that the conference was for us, and we were awarded the American Legion Helper Award for Louisiana and were shocked to receive the American Legion Good Deed Award for the nation,” Ali said.

“Over time we have become more than just helpers, but have established a lifelong friendship with these brave and selfless individuals.

Right now some of the people in our group are a few of our classmates, but we are going to open up our group

“Over time we have become more than just helpers, but have established a lifelong friendship with these brave and selfless individuals.”

ALI VICKNAIR cofounder of V.E.T.S., Volunteers Embracing True Soldiers

to anyone from ninth grade to 12th grade.”

INSPIRATION Ali’s “Pops,” Robert Torres, was a Vietnam Veteran who helped spark her love for the military.

She is routinely overcome with nostalgia when thinking of the times she would sit on his lap as he watched television shows.

“I would always admire his courage and the strong man he was,” she said. “Repeatedly, I asked to hear stories of his experiences in war, but because of how much it scarred his mind, he made me wait until I

was 14 years old.

“I could not hold in the excitement for my birthday that year, but felt bittersweet when God rid my Pops of his suffering before I turned 14. I, unfortunately, never received the privilege of hearing his stories but feel as though I hear him telling me stories through the Veterans who pass on their wisdom to me.”

FAITH & WRITING Ali grew up in a religious household and remembers singing happy birthday to Jesus before receiving Christmas presents.

That faith was tested but has grown stronger in recent years.

“After losing all four of my grandfathers within a three-year period, it crushed me, but oddly enough never shook my faith,” she said. “Instead, my relationship with God was strengthened, and I can find beauty in overcoming my struggles.”

She used to feel a weight on her shoulders until the day she started to write in a journal.

At first, it was a habit, but now she has more than 30 journals filled with different topics about faith.

“There are so many ways to honor

SJBP Council Office 1805 W. Airline Hwy • LaPlace, LA 70068 985-652-1702 • www.sjbparish.com RIVER PARISHES MAGAZINE

Heather Roussel, left, was crowned the 68th St. John Sugar Queen in August, while Ali Vicknair was named the second annual Teen Sugar Queen. (Candace Hemelt/RIVER PARISHES MAGAZINE)

and worship our God, and writing is my way,” she said.

Ali has since started a Facebook page with faith-based blogging she has termed “vALIdity.”

“I was often told that my writings inspire people, but being inspired doesn’t change the world,” she said.

“What changes the world is actually doing something with the wisdom passed down to us. From there, I decided to create my Facebook page simply to reach out to people on a day-to-day basis.

“Since I write nonstop all day, I pick

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one of my topics and put it on my page each day.”

Using faith to guide her into uncomfortable situations recently resulted in Ali’s first foray into pageants — August 2016’s 68th St. John Sugar Queen and Teen Pageant, where Ali captured the teen crown.

“Being St. John Teen Sugar Queen means getting the opportunity to properly represent our lovely parish and show how much we can achieve if we first make an inner change,” she said.

“As Queen, I am striving to reform our youth and help others get involved in

V.E.T.S. Winning was not just incredible for the attention, for it amazed me because, in that moment, I knew that God was handing me an opportunity that I could take full advantage of.”

Her crown is the attention grabber, but Ali is not proud of the title, alone, “but if people must follow me during my reign, I am proud to ‘lead’ them to Jesus,” she said. “I decided to go with my heart and just follow everyone’s advice: ‘be you.’”

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RIVER PARISHES MAGAZINE

7 Questions With .... Lamore Boudoin Lamore Boudoin is a freshman at Wabash College in Crawfordsville, Ind., who excelled at West St. John High School in the classroom and athletic fields before graduating in 2016 and earning numerous scholarship offers.

He was the 2016 West St. John 12th Grade Student of the Year, who was selected Best of the Class, maintained a 4.0 grade point average and earned more than a dozen dual college-credit hours while in school at Edgard.

He was a member of the 2016 ISC all-academic scholar composite football team, boys’ basketball team and baseball team.

Lamore Boudoin, right, is joined at the 2015 West St. John High School Homecoming by his mother, Mary. Lamore is playing football this year at Wabash College.

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Wabash College is far from St. John the Baptist Parish, what did you like about it to convince you to go that far away?

Honestly, Wabash College was not in my top five colleges to choose from while entering my second semester of my senior year. One of the assistant football coaches came down to Edgard and informed me of the possibility to receive a great education while continuing my passion to play football.

He sold me on the academic side of the school by telling me that all students from Wabash College go straight into a well-paying job within six months of graduating.

The alums donate a stupendous amount of money to the school so that students can participate in many learning activities for free that would usually cost thousands of dollars at other colleges. The alumni and school is very supportive.

They help you find internships to build your resume so that when you go searching for a job, you already have the real world experience. Wabash does a lot to

West St. John High athletes Lamore Boudoin, left, and Maya Trench were honored at the school’s sports banquet for making the ISC Louisiana High School Athletic Association’s AllAcademic Scholar Athlete Composite basketball teams.

help prepare all of their students for the next chapter of their life. For me, it was never about football; it was about how will I plan my next four years to prepare for my next 40 years. “Never forget the three C’s in life: You must make a CHOICE to take a CHANCE or your life will never CHANGE.” What are you interested in pursuing academically?

Why? Since I entered high school, I have always wanted to become an engineer, so I decided to pursue computer engineering. My love for math and technology encouraged me to pursue a degree in computer engineering where I will be able to create video games, apps or any sort of programs or applications that people can use in their everyday lives.

What has been the biggest challenge about pursuing athletics on the college level?

The biggest challenge is mainly time management, along with knowing your priorities. Every day is a

long day for me because over half of my day is spent lifting weights, attending meetings, practicing, working at the library and attending class. I have to learn to use my time wisely to do homework, study or sleep instead of going to parties with my friends or playing video games at all hours of the night. I have to learn to keep my priorities in line, which are God, school and sports in that order.

What does being from the West Bank mean to you?

The West Bank is a very small but powerful community who knows how to stay together and committed to one goal, which is to improve our community day by day. Being from the West Bank means that I am from a very special place. We excel at everything and anything we do and we always support one another. West St. John High is Top 5 in the nation amongst the best small schools. We are great at everything we do. As they say, the West bank is the BEST bank.

RIVER PARISHES MAGAZINE

How important has a supportive and involved family been for your early success?

An involved family is highly important in today’s society for early educational success. My family is not only supportive but they are my motivation. My family constantly expects the best out of me. Even when I came home with a B on a progress report, my parents would scold me for doing so. They harassed my every day to stay on top of my grades. They, along with my siblings and cousins, are the reason for where I am today.

If you could only listen to one artist before a sports event to get pumped up to, who would it be and why?

I would listen to Dwayne Michael Carter Jr. (Lil Wayne). Lil Wayne is one of the best rappers to ever live.

He influenced the styles and flows of many artists. He is a lyrical phenom and doesn’t

even write down lyrics. His lyrics and music just gets me so pumped because he raps about what is real while adding in rhymes that contribute to what he is trying to say.

He relays many messages throughout his songs about many different things.

If you could have dinner with any three people, dead or alive, what are y’all eating and who is at the table?

If I could have dinner with three people dead or alive, I would have dinner with Martin Luther King Jr., LeBron James and Aubrey Graham (Drake). We would all be eating my favorite Cajun food and favorite meal. We all would be eating gumbo as the appetizer while our main course would be rice dressing, fried catfish, peas and potato salad.

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CAJUN UBER: CRAIG PERRI

A

‘This time I felt like I was in a p

s the deluge fell on the areas around Baton Rouge and Ascension Parish in August, Craig Perrier watched his TV. He saw the muddy waters rise, saw the residents struggle to escape and he was reminded of Hurricane Katrina.

“I saw all the people on their roofs during Katrina and I remembered how helpless I felt,” said Perrier, a shop teacher and assistant football coach at Destrehan High School. “This time I felt like I was in a position to do something to help.”

Perrier knew a couple of local boaters who had decided to do what they could, hitching up their own personal boats and heading into the area to rescue flood victims. The next day he joined them, along with a hundred or more guys with boats from across the state and even beyond.

For the next three days, Perrier used a flat-bottomed boat to ferry more than 100 men, women, children, dogs and even a pair of parrots to dry ground. He was one of the many volunteers who have since been dubbed the “Cajun Navy,” which has garnered nationwide attention.

Actually, “Cajun Uber” is a more apt description. The group used a smartphone app called Zello, which works like a walkie-talkie, to communicate with one another and a GPS app called Glimpse, to keep tabs on their locations. Meanwhile, there were people on comput-

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IER PILOTS FLOOD RESCUE

position to do something to help’

Water rises to just underneath the Episcopal High School scoreboard, left, in Baton Rouge following heavy rain in August, which prompted Craig Perrier, top, to take his own boat in a resident-based rescue effort dubbed the ‘Cajun Navy.’ At right, three locals ride out of flood inundated neighborhoods on Perrier’s boat.

ers who were fielding posts on social media directing them to neighborhoods and specific addresses.

“Whoever was the closest to that address would go,” Perrier said. “They would call us and say, ‘Hey, we’ve got a lady at this address.’

Then you would call in and say, ‘All right. I’ll go.’”

Perrier did go. Many, many times, launching from the nearest dry spot in a street to fight rising waters, swift currents and unseen underwater obstacles.

“Sometimes it seemed like white water rafting out there,” he said. “The underwater mailboxes were the worst.”

While boating near Episcopal School in Baton Rouge, he saw water up to the scoreboard. Then he hit something. When he turned around to look, he realized it was the metal bleachers on the football field.

“That’s how high the water was there,” he said.

For the most part, the group worked in cooperation with local law enforcement personnel and the National Guard, but Perrier said they did occasionally encounter one who refused to let them through.

“That was frustrating,” he said.

St. John the Baptist Parish Sheriff Mike Tregre, who sent several of his deputies to neighboring parishes to assist with rescues, gave praise to the citizen brigade.

“I wish I could throw them all a big party,” he said.

“Those guys were great.

They came out there on their own to rescue people.”

Perrier said some folks had

RIVER PARISHES MAGAZINE

Craig Perrier shows the smartphone app Zello, which works like a walkie-talkie, that many members of the ‘Cajun Navy’ used to communicate with one another, while also utilizing a GPS app called Glimpse, to keep tabs on their locations. Also shown on this page are pictures Perrier snapped during the rescue efforts.

to be persuaded to get into the boats while others were packed and ready.

“It was like they were waiting for a bus or something,” he said.

Others, he said, refused to leave.

“Those are the ones that haunt you,” he said. “I remember an old couple that had oxygen tanks on. They would not leave. They were like, ‘we have half a tank of oxygen.’ We told them they might be here a week. I don’t know what happened to them. I know that the area we were in, they found

16 ~ RIVER PARISHES MAGAZINE

a dead body. I don’t know if it was a person we talked to that didn’t want to leave or what.”

Perrier, once a standout football and baseball player at Destrehan in the 1990s and now a teacher and coach at the school, has since regaled his coworkers and students with stories of his adventure. He told them about seeing the air conditioning units still running under the water, the cows standing like statues with just their heads above water and the emu one

guy brought out with him on a boat.

He also has reflected.

“People talk about being in the Army, being in the Navy and the bond that they have,” he said. “I knew maybe half of these guys; less than that, really. And the bond I have with these guys is stronger than with any team I ever played for. I’d go again in a heartbeat.”

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By following a few tips, you can have a meal that has the great flavor of the grill with fewer health risks.

Eliminate health risks with grilling

A

s the summer heat draws to a close and outdoor temperatures grow more bearable, countless residents in the River Parishes will be heading to their backyards to kick off the fall’s football grilling season.

But before the first burger, kabob or salmon steak hits the grill, experts at the University of North Carolina Lineberger Comprehensive Cancer Center are offering a few healthy — and tasty — grilling tips.

Jennifer Spring, an oncology dietitian at UNC Lineberger, says while grilling imparts great flavor, research has found it can also produce chemicals linked to cancer.

“Grilling is a wonderful way to prepare foods, and it is truly part of the American identity,” Spring said. “By following a few tips, you can have a

18 ~ RIVER PARISHES MAGAZINE

meal that has the great flavor of the grill with fewer health risks.

Grilling meats over high heat can create molecules called polycyclic aromatic hydrocarbons and heterocyclic amines that can damage a person’s DNA and increase their risk of developing cancer.

PAHs can form when fat and juice drippings from meat come in contact with intense heat sources, like charcoal or gas flames, producing smoke containing PAHs that coat the meat.

HCAs are created when any meat is cooked at a high temperature. Charred or well-done meats have higher levels of HCAs. But don’t despair, Spring says there are a variety of steps people can take to reduce cancer risks when grilling and still enjoy the flavors of fall: Five Tips for Healthier Grilling Marinate – Soaking meats in a citrus-

or dark beer-based marinade before grilling can reduce PAHs while also imparting good flavors. Also, thin marinades are less likely to burn than thick marinades.

Go lean — Removing excess fat, or using lean cuts of meat, reduces the amount of drippings the meat releases when cooking.

Also, use aluminum foil or a grill pan to collect drippings.

Partially cook meats before grilling — Ribs can be parboiled or parbaked in the oven to reduce the time they are in direct contact with high heat.

Don’t char meats – Keep a water spray bottle close at hand to control flame flare-ups.

Think vegetables and fruits — Grilled vegetables and fruits do not produce PAHs and HCAs, and they provide powerful antioxidants that can protect against harmful carcinogens.

Easy grilling marinade recipe: INGREDIENTS 1 c. dark beer ½ c. olive oil 1 Tbs. Dijon mustard ¼ c. lemon or lime juice ½ tsp. garlic powder or 2 cloves minced garlic 1 Tbs. finely minced onion or shallot ½-1 tsp. each: dried oregano, thyme, basil 1 tsp. salt ½ tsp. pepper

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Mix ingredients together in a bowl large enough to hold the meat.

Place meat in the marinade so that it coats all sides.

Cover the bowl and refrigerate for at least four hours.

Marinating overnight is fine (and will give the meat more flavor).

Remove meat from the refrigerator and gently shake off excess marinade before placing the meat on the grill.

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OUR STATE’S NATIONAL GUARD DENTIST

Dr. Richard Owens leads Owens Family Dental Care in Destrehan.

Owens oversees effort serving 10,000 soldiers

D

entist Dr. Richard Owens is no stranger to helping folks in St. Charles Parish and beyond.

Since 1983, he’s run his family dental practice in Destrehan, Owens Family Dental Care, so when he saw a need for Louisiana’s

20 ~ RIVER PARISHES MAGAZINE

soldiers, he stepped up.

In 2012, the Army National Guard had no dentist within its medical command, and the position had been vacant for three years.

“My son was at dental school at the time, and he mentioned those facts to me,” Owens said. “I knew it was a

pressing need, so we worked to create some standard operating procedures because they were contracting out so many services that it needed some structure.”

Owens, who served in the Air Force in the late 1970s, signed on with the Army National Guard in February 2012

Pictured from left are Dr. Reid Owens, Dr. Richard Owens and his wife, Sandy Owens.

and was commissioned as a Lieutenant Colonel Dental Officer.

“I just wanted to help get their dental program going again,” he said. “With all military branches, they are trying to make everyone deployable, so they need to be mentally and dentally healthy to be deployable for a year.

We try to at least get them dentally healthy enough that they can deploy for a year with no pain.”

Louisiana has about 10,000 National Guard soldiers, and the medical command sees between 600 to 800 soldiers one weekend a month at different locations throughout the state.

“It wasn’t easy in the beginning,” Owens said. “It was tough, but it’s been a good thing. It’s an enjoyable thing. We’ve worked very hard to make things as positive for the soldiers as possible.”

From 2012 to mid-2013, Owens ran the program by himself before other dental officers came on board. Now, there are 11 military dental officers in the state, and the medical unit is almost fully staffed.

At the monthly screenings, dental officers conduct annual visits includ-

ing x-rays and examinations, and if any issues arise, they contract dental treatment with Logistics Health Incorporated, which conducts extractions, root canals, fillings, restorations or any other major services.

As the dental command has filled out, Owens was promoted to State Dental Officer, which allows him to assign tasks for the state’s growing junior dental officers.

“We’re doing pretty well right now,” he said. “I’m just trying to keep going and getting everybody at least deployable. It’s been a big accomplishment for us to have the dental staff almost fully filled. We do a lot for the soldiers to get them as healthy as we can so when the need is there, they are ready to be deployed.”

Owens was also recently named President of the New Orleans Dental Association after serving on the board for the past four years.

Owens credits his son, Reid, who graduated from LSU Dental School in 2014, with planting the seeds to get the program back up and running.

Reid, who joined the National Guard in 2010, has had several members of

his dentistry class join the medical command’s ranks.

“It’s good to be part of something bigger than yourself,” he said.

“We’re trying to help about 10,000 soldiers who protect this country. It feels good to give back to the community and to the soldiers who give us so much.”

With Louisiana’s soldiers in good hands, the New Orleans Dental Association is also working to help civilians as the Louisiana Mission of Mercy is coming at the Alario Center in Westwego on Sept. 30 and Oct. 1.

More than 1,500 patients will receive free treatment.

In 2015, 185 volunteer dentists performed more than $1.3 million of free dentistry “We’ve been involved with it since 2013, and it’s really something that is great for the public,” Richard said.

“We deliver quality dental care to the under-served population of Louisiana thanks to our dental team members and other volunteers at this clinic.”

— By Joseph Paul

RIVER PARISHES MAGAZINE

‘God’s grocery store’ Vacherie’s Lester Folse embraces life from the land

N

Lester Folse of Vacherie holds one of the smaller female loggerhead turtles that he is keeping in his home pond. He hopes to eventually return to the swamps as many turtles as he has harvested in his lifetime.

22 ~ RIVER PARISHES MAGAZINE

atural food resources are all around us for those who know the land and care to look. Some make use of the land to plant trees and plants that grow to provide fruits and vegetables — enough to feed their families, friends and neighbors.

Lester Folse of Vacherie says he shops regularly at “God’s grocery store” and enjoys finding or growing much of what his family eats. Raised going to the swamps and riding the canals with his father, Lester “Shine” Folse, who died of a heart attack in 1985 at 49, the younger Lester has learned to identify food sources most people would pass by.

“People remember these things, but don’t practice them, or they don’t know when they’re in season,” Lester said.

Many will remember eating wild thistle or “chadron” as it is known by the locals, but few will actually stop along the highway to break one of the reeds. He recently went to the waterways to harvest pops — the fruit of passion flower plants he earlier saw growing there. He brought home a box of the seed pods that are popped open and enjoyed.

Lester has turned his family’s enjoyment of wild mushrooms into a home project.

Abalone, oyster or tree mushrooms, or champignons as he calls them, are mild flavored and got their name for their oyster-shaped caps. They grow mostly on dead wood logs or sick or dying trees. After harvesting them from marshes for years, Lester recently defied local critics and those who

said these mushrooms could never be grown in a controlled environment.

For his experiment, he suspended five logs in a plastic tank filled about one-third of the way with regular rainwater. It took a while, but his project has been quite successful.

He also enjoys growing cayenne peppers, both red and green, which he dehydrates and grinds into his favorite food seasoning. He’s the second generation of his family to cut fresh green jalapeno peppers over his food. The third generation is already developing a taste for extra seasoning.

In addition to the peppers and tomatoes he grows in his garden, he also has a persimmon tree and grows pears, grapes, cactus and spearmint. He turns tomatoes into catsup, tomato sauce and salsa.

His passion now is to return to the wild as many alligator snapping turtles as he has taken.

“There comes a point in your life where you change from always taking from the swamp to doing what you can to give back,” Lester said. “I estimated that I caught 64 alligator snapping turtles. My goal now is to replace them because the species is struggling.”

A vat with logs suspended over water is pictured. Lester Folse has defied the skeptics who told him he could never grow wild oyster mushrooms in a controlled environment. He has already cut the wild mushrooms from these logs.

RIVER PARISHES MAGAZINE

Lester has found the chances of survival for the young turtles is slim in the wild.

They face threats from high water, insects and predators. Thus the survival rate is only about two percent.

To make the return, he developed a pond in his yard in which he placed two males and four female turtles in hopes of producing more. He feeds them food scraps, vegetables and fruit.

They also eat fish and snails from the pond.

Two of the turtles weigh about 75 pounds and the largest weighs approximately 135 pounds. The first time the female laid eggs in the water and the second time the water flooded the nest, ruining his hopes for survival.

Since that time he learned how to put the eggs in sand. After 90 days, 35 of 41 eggs hatched. The baby turtles are now growing in the controlled environment of a tank.

Lester hopes to grow the turtles from their current palm-size to about 6 inches in diameter before releasing them to the wild. He expects that process to take about three years to complete.

He and others who are doing their

part to bring the turtles back to the region have formed a social media conservation movement, Bayou Loggerhead Group, where they share failures and successes.

OFF THE LAND Lester and his wife Sherry are not embarrassed or hesitant to admit how much they like to eat nutria. Eaten in his family for generations, Lester has made sausage, andouille, ground meat, chili and more with nutria meat.

Once he made a full nutria meal, which he served to his friends at a camp. Many of them admitted how much they enjoyed the meal, at least until he told them the main ingredient.

His food preservation techniques include hydration and jarring. He has dehydrated tomatoes, figs and lots and lots of meat. He has jarred pepper jellies, tomatoes, salsa, corn macque choux, boiled locust seeds, another swamp treasure and much more. He has also mastered his paternal grandmother’s tradition of jarring okra.

Much of what Lester knows about jarring was learned from his maternal grandmother Adele S. Becnel. She

taught him how to put whatever you are preserving, while still hot, into clean jars.

Instead of putting the lids on the jars and boiling to seal, he now microwaves the open jar for a minute or two then puts on the lid. Cover the jars with a towel and you will soon hear them popping as they seal.

Lester also hopes to teach these methods to his children, as well as how to boucherie or process a pig. His next intention is to open a smoke house to sell his jerky, hams, sausages and other specialties.

“I was always interested and involved in things of nature,” Lester concluded. “I grew up going to the woods with Daddy. What’s sad is that Daddy, Memere and Pepere all left too early. Some people don’t know how lucky they are to have parents and grandparents who are at home and they can see every day. I’m asking God to let me live long enough to enjoy my grandchildren and teach them a little of what I know.”

— By Pamela Folse

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RIVER PARISHES MAGAZINE

HOW TO ... Make your vacation memorable

C

Chad Weidert and his wife Susan stand outside the Magic Kingdom castle after Chad biked to Disney World.

Chad Weidert closes out the ride.

had Weidert was in a poor place following the 2015 Labor Day holiday.

A recreational bike rider and Gramercy resident, Weidert suffered serious injuries during a collision with the back of an 18-wheeler.

Laid up for months following the wreck, Weidert knew he needed to plan something special to get back on the pedals. His 50th birthday, Father’s Day and Disney World provided the perfect opportunity.

Fast forward to June of 2016 and the plan was in motion.

Chad and his wife Susan celebrated their daughter Emily’s 18th birthday June 18 at Outback in Gonzales. The event also doubled as a combination Father’s Day dinner.

Chad and Susan set out the next day for Disney World, with Susan dropping him off at the Florida state line around 7 a.m. Chad was going to bike the rest of the way.

“What I recall was that there was a very strong easterly wind of about 15 mph from Sunday to Tuesday,” he said. “I was scheduled to head East along the coast for those days. That

my body to start recovering for Disney, as I wasn’t sure how I was going to be able to enjoy Disney if I was physically worn out.”

Day 6: Dunnellon to Lakeland for 39 miles.

“Susan and I spent the night with a former coworker with Shell who is now retired,” Chad said. “Famous James Delaune, as he’s called in Lakeland because of his excellent

cooking skills, provided us with a wonderful meal that evening and a place to bed down.”

Day 7: Lakeland to Disney for seven miles. “I intentionally picked a spot where I could restart my ride close to Disney,” Chad said. “I wanted to be able to get there at around 9 a.m., or so, change clothes and Susan and I hit the parks. Things went great!”

Chad Weidert’s biking path: Day 1: Florida state line to Destin for 75-mile ride. “Riding on the approximately threemile bridge over Pensacola Bay was a bit tough,” Chad said. “While the bike lane was wide, the traffic was high and there was lots of trash on the road that I had to avoid. It was at this bridge that Susan got her first taste of what my ride would entail. She was very nervous about this portion.”

Day 2: Destin to Apalachicola for a 111-mile ride. “A very long and hot day,” Chad said.

Day 3: Apalachicola to Perry for a 97-mile ride. “Leaving Apalachicola was tough — a beautiful small town with great roads, scenery, restaurants and atmosphere” Day 4: Perry to Dunnellon for a 107-mile ride. “A long, long ride filled with timber trucks that passed on side of me for what seemed to be at least every five minutes,” Chad said. “This portion was probably the scariest portion of my ride. While I did have a bike lane to ride on, it was maybe four feet wide, and the trucks sometimes came from behind awfully close to my bike path.”

Day 5: Dunnellon to Brooksville for a 52mile ride. “This is when I knew, without a doubt, I would make it to Disney,” Chad said. “I had planned to start trimming back my miles for the next few days. I wanted

26 ~ RIVER PARISHES MAGAZINE

was the toughest part of the ride — a strong head wind along with having to ride approximately 90 miles per day. At around 150 miles into the trip on the second day, I was questioning whether this was a smart thing to do!”

They arrived in Disney World on a Saturday morning, which was June 25 and Chad’s 50th birthday.

Susan checked into Disney’s Port Orleans Resort and waited for him to arrive.

“It was pretty emotional, and I was very, very glad to have made it,” Chad said.

Susan was ahead of Chad each day of the trip, making sure her husband had all the supplies, food and drink needed, staying approximately 20 miles ahead of him the whole way.

She tracked his cell phone and was able to be at places where he could pick up extra water and Gatorade. She removed the empty water bottles from his bike and

reloaded new ones.

“I would eat a handful of raisins, dried banana chips, Fig Newtons, etc. to get the needed carbs into my body,” Chad said. “I had to take in approximately 600 grams of carbs alone just for the ride portion and eat approximately 6,000 calories of food per day just to maintain.”

Chad guesses he consumed about two gallons of water and Gatorade per ride each day.

“It was also amazing that I never caught a single flat tire during the whole trip,” Chad said. “Susan and I ran a 5K run each morning before we set off for the Parks. My wife and I aren’t health freaks, per say, we just try to eat healthy and do some exercises. Maybe Disney was magical enough to give us the energy and strength to do this.”

— By Stephen Hemelt

Chad Weidert received a framed certificate and personalized medal from Mickey Mouse for his effort biking.

Coming Soon:

•Bedding Plants

•Fall Vegetables

•Loose Seeds November: Trees & Poinsettias • Shrubs and Trees • Fungicides • Softscape Mulch

• Cypress Mulch • Annuals • Loose Garden Seed

• Citrus Trees • Fertilizer • Insecticides

1501 N. AIRLINE HWY, GRAMERCY MONDAY - SATURDAY 8:30 am to 5:00 pm RIVER PARISHES MAGAZINE

Dining St. John Parish Aloisio’s Bakery 504-430-1194 • 504-858-8432 Avis 3900 Hwy 51., LaPlace 985-651-8684 Baba’s Sports Bar & Grill 509 Main Street., LaPlace 985-359-5555 Bailey’s Andouille 513 W. Airline Hwy., LaPlace 985-652-9090 Belle Terre Country Club 111 Fairway Drive, LaPlace 985-652-5000

Dragon Garden 140 Belle Terre Blvd., Ste E., LaPlace 985-652-7250

IHop 220 Belle Terre Blvd., LaPlace 985-652-4468

Dunkin Donuts 1334 W. Airline Hwy, LaPlace 985-359-9244

Jacob’s Andouille 505 W. Airline Hwy., LaPlace 985-652-9080

Donut Hole 421 W. Airline Hwy, LaPlace 985-651-4001

Kobe Japanese Steak and Sushi 506 Belle Terre Blvd., LaPlace 985-652-8880/652-8853

Pirougue’s Cafe 719 W. 10th St., Reserve 985-479-7800

El Mexicano 1036 W Airline Hwy # 123, Laplace, LA 70068 (985) 652-4250

Krystal 143 Belle Terre Blvd., LaPlace 985-651-1780

Popeye’s Fried Chicken 1603 W Airline Hwy., LaPlace 985-652-3030

El Paso Mexican Grill 1900 Hwy 51, LaPlace 985-618-3313

LaCaretta 107 Carrollwood Dr, LaPlace 985-651-9991

Raising Cane’s 123 West Airline Hwy, Laplace 985-652-4701

Mabile’s Restaurant

Best Wok Chinese Restaurant 530 Belle Terre Blvd., LaPlace 985-652-9989 Buddy B’s 2788 River Road, Garyville 985-535-3663

“Home of the Best Roast Beef in Town!”

Restaurant & Bar, Seafood Market & Catering

985-651-2893

1124 W. Airline Hwy. • LaPlace, LA 70068

Cajun Grill 135 Belle Terre Blvd., LaPlace 985-359-4745

Ruby Garden Chinese Restaurant 3101 U.S. 51, LaPlace 985-653-8700

Mama Jo’s 2917 Hwy 51, Ste A., LaPlace 985-224-2666

Sicily’s 214 Belle Terre Blvd., LaPlace 985-652-7010

LaPlace Frostop 411 Airline Hwy., LaPlace 985-652-6361

McDonalds •4297 U.S. Hwy. 51, LaPlace 985-652-5171 •1608 W. Airline Hwy, LaPlace 985-652-2600 •5387 W Airline, Hwy, Garyville

Gator’s Den Old Highway 51 South, Manchac 985-386-7902

New Orleans Hamburger and Seafood Co. 1338 W. Airline Hwy., Ste. 7A, LaPlace 985-653-6731

Subway •357 Belle Terre Blvd., LaPlace 985-652-8700 •1616 W. Airline Hwy., LaPlace 985-652-4822 •2701 W. Airline Hwy., LaPlace •1900 Hwy. 51, Ste. B, LaPlace 985-479-7827 985-652-9699

Hibachi Supreme Grill 1721 W. Airline Highway, LaPlace 985-652-5233

Napoleon’s Bakery 532 Belle Terre Blvd., LaPlace 985-652-9549

Chinese King 1036 W. Airline Hwy., LaPlace 985-651-7888

Frisco Deli 1113 W Airline Hwy, Laplace, LA 70068 (985) 651-7745

1468 River Rd. • Reserve, LA

Rotolo’s Pizzera •406 Belle Terre Blvd., LaPlace 985-359-1032 •3503 W. Airline Hwy., Ste. B, Reserve 985-536-3503

Sam’s Southern Eatery 1173 E. Airline Hwy., LaPlace 985-359-1677

Frenier Landing 113 Dottie Lane, LaPlace 985-224-2178

Chung’s Heavenly Sweets 607 Belle Terre Blvd., LaPlace 985-359-7987

PJ’s Coffee 1808 W. Airline Hwy., LaPlace 985-764-7573

Madea’s Kitchen 975 Cambridge Dr., Ste. B, LaPlace 985-359-1929

Chili’s Grill & Bar 1820 W. Airline Hwy., LaPlace 985-652-1227

Church’s Chicken 1601 W Airline Hwy, LaPlace 985-652-2089

• Fresh Po-Boys • Seafood Muffaletta • Finger Sandwiches • Vegetable Trays • Plate Lunches • Italian Muffaletta

Pier 51 Seafood Restaurant & Oyster Bar 3017 U.S. 51, LaPlace 985-651-0300

Huddle House 4325 Hwy. 51, LaPlace 985-651-1800

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Petra 10363 W. Airline Hwy, LaPlace 985-359-8888

Turn Arounds 1107 E. Airline Hwy., LaPlace 985-224-2818 Waffle House 4304 Hwy. 51, LaPlace 985-651-6111 Wayne Jacob’s Restaurant 769 W 5th St., LaPlace 985-652-9990

St. James Parish Breon’s Frozen Yogurt 10850 Hwy. 3125, Ste. C, Gramercy 225-258-4448 Café Perique 234 East Main St., Gramercy 225-869-1774 China King 849 N. Pine St., Gramercy 225-869-2000 Chuck Lee’s Chinese Kitchen 10560 Hwy. 70 W., St. James 225-473-3050 Creole House Cafe 3409 Hwy 3125, Paulina 225-859-3333 DJ’s Grille 21060 La. Hwy. 20, Vacherie 225-265-7600 Golden Grove Restaurant 935 La. Hwy. 641, Gramercy 225-869-1212 Grand Point Truck Stop & Casino 3415 La. Hwy. 3125, Paulina 225-869-6960 Hymel’s Seafood Restaurant 8740 La. Hwy. 44, Convent 225-562-7031 Jenny’s Overstuffed Poboy & Chicken Shop 114 N. Airline Hwy., Gramercy 225-869-0899

Sandwich World Hwy. 3125, Gramercy 225-869-6060

Cajun Kitchen 13322 U.S. 90, Boutte, Ste. Q 985-785-2405

Sonic Drive In 852 N. Pine St., Gramercy 225-869-5666

Cashio’s Food Villa and Deli 13572 River Road, Destrehan 985-764-9389 Chow’s Garden 1974 Ormond Blvd., Ste. I, Destrehan 985-725-2469

Spectacular Tubers 1665 Hwy. 3125, Gramercy 225-869-5600 Subway 10850 Hwy. 3125, Gramercy Spuddy’s Cajun Foods 2644 LA-20, Vacherie, LA 70090 225-265-4013

Daddy’s Fried Chicken 15683 River Road, Hahnville 985-783-6743

Taylor’s Express Truck Stop 964 La. Hwy. 3125, Gramercy 225-869-1734

Destrehan Donuts 1974 Ormond, Ste. D, Destrehan 985-764-0050

Tod’s Catering 2180 S. Albert St., Lutcher 225-869-7000

St. Charles Parish Anita’s Smokin’ Steak Burgers 13145 U.S. 90 Ste. B, Boutte 985-785-2220 Bamboo Garden 13491 U.S. 90, Ste. 6, Boutte 985-785-9929 Bei Jing 12895 U.S. 90, Ste. D, Boutte 985-331-8885

Nobile’s Restaurant & Bar 2082 W. Main , Lutcher 225-869-8900

Breeze Cafe 124 Longview Drive, Destrehan 985-764-8800

Oak Alley Restaurant 3645 La. Hwy. 18, Vacherie 225-265-2151

Boulevard Bistro 1950 Ormond, Ste. B, Destrehan

Pizza Hut 1665 La. Hwy. 3125, Gramercy 225-869-6151 Popeye’s 982 La. Hwy. 3125, Gramercy 225-869-6060

Cucina Bon Creole At Cypress Lakes Country Club 10 Villere Dr., Destrehan 985-764-6868

Buster’s Grill 10405 Airline Hwy., St. Rose 504-472-0771 Cafe Ormond 1974 Ormond Blvd., Destrehan 985-725-0741

IHOP 14099 Hwy. 90, Boutte 985-308-0013 Iron Gate 13299 U.S. 90, Boutte 985-308-0013 Jas Café 307 Paul Maillard Rd., Luling 985-785-0200

Little Tokyo 13371 U.S. 90, Ste. A, Boutte 985-331-0887 Lovecchio’s Deli 29 Apple St., Norco 985-725-5683

El Gato Negro 3001 Ormond Blvd., Ste. 1, Destrehan 985-307-0460 El Mexicano 12715 U.S. Hwy. 90, Ste. 140, Luling 985-785-7694 El Paso Mexican Grill 12895 U.S. Hwy. 90, Ste. A, Luling 985-331-1984

Mariano’s Italian Eatery 12371 Highway 90, Ste. A, Luling 985-785-7777 McDonalds 3009 Ormond Blvd., Destrehan 985-725-1021 Mizu Japanese Restaurant 12715 Hwy. 90, Ste. 190, Luling 985-785-8168

Frostop 3001 Ormond Blvd., Ste. H, Destrehan 985-725-1116 Grand Café 500 Willowdale Blvd., Luling 985-308-1640

Happy Gardens II 15264 U.S. 90, Paradis 985-785-3888

The Howling Pepper 109 St. Rose Ave., St. Rose 504-466-1944

Julie’s Restaurant 15805 River Road, Hahnville 985-783-6349

Dot’s Diner 12179 U.S. Hwy. 90, Luling 985-785-6836

Grumpy’s 14984 U.S. 90, Paradis 985-785-2083

Hong Kong 3001 Ormond Blvd., Ste. D, Destrehan 985-725-9099

Mrs. Snowman 110A Lakewood Dr., Luling 985-331-1411 Ormond Plantation Restaurant 13786 River Road, Destrehan 985-764-8544 Palmetto’s Restaurant 10405 Airline Hwy, St. Rose 504-472-0771 Pam and Dale’s 14620 River Road, Destrehan 985-764-3112

RIVER PARISHES MAGAZINE

Pizza Hut 12439 Hwy. 90, Luling 985-331-8380

Southern Latte Cafe 50 Wade St., Ste. 1, Luling 985-308-1472

P.J.’s Coffee of New Orleans 150 Ormond Center Court, Ste. T, Destrehan 985-764-7573 Popeye’s Famous Fried Chicken •116 Longivew Drive, Destrehan 985-764-1231 •13210 U.S. 90, Boutte 985-785-1377 Portside Restaurant 11698 River Road, St. Rose 504-5469-3111 –Rotolo’s Pizzeria 150 Ormond Center Court, Destrehan 985-725-2411

Sonic Drive In 12557 U.S. 90, Luling 985-331-0099 Sports Pub & Grill 3001 Ormond Blvd, #B Destrehan 985-331-0099 St. Rose Driving Range & Sports Bar 10362 Airline Dr., St. Rose 504-466-0411 St Rose Tavern 14466 River Rd, Destrehan 504-469-8864 /985-725-3133

•14130 U.S. 90, Boutte 985-785-9818 (located inside Walmart) •13001 U.S. 90, Boutte 985-331-1786 •12715 U.S. 90, Ste. 120, Luling 985-785-3999 •12609 Airline Drive, Destrehan 985-725-1108 •1955 Ormond Blvd., Destrehan 985-725-9444 •15632 River Rd., Norco 504-469-8864 Sushi Cafe 13899 River Road, Ste. A, Luling 985-308-1003 Take Away Donuts 13441 Hwy. 90, Boutte 985-785-6499

Sailfish Food and Spirits 12287 U.S. 90, Luling 985-308-0712

Sub Express 26 Apple St., Norco 985-764-9922

Taste of Tokyo 1972 Ormond Blvd., Ste. E-2, Destrehan 985-764-1818

Seafood Pot 14386 River Rd., Destrehan 985-725-0053

Subway •613 Paul Maillard Road, Ste. 200, Luling 985-331-2257

Trey Wah (Chinese) 124 Longview Drive, Destrehan 985-764-1147

Two Sisters Bakery 100 Melonie St., Ste. E, Boutte 985-308-0280 Voodoo Grill 100 James Drive East, St. Rose 504-464-1880 Waffle House 14173 U.S. 90, Boutte 985-758-6499 Waffle House 10384 E. Airline Hwy., St. Rose 504-467-1522 Wingzzz 613 Paul Maillard Road, Ste. 400, Luling 985-308-0743

L’OBSERVATUER Holiday Cookbook coming November 2016.

River Parishes Magazine A Special Publication of L’OBSERVATEUR

Advertise in our Winter issue publishing in December 30 ~ RIVER PARISHES MAGAZINE

C’EST LA VIE: Parting Shots My path has not been determined. I shall have more experiences and pass many more milestones. — Agnetha Faltskog

School Board president Keith Jones, maintenance employee Travis Cook and Superintendent Kevin George are seen at a recent St. John the Baptist Parish School Board meeting where Cook was recognized for his life-saving efforts when he jumped into Lake Pontchartrain to save a woman from drowning at the Kenner Boat Launch in June.

If you would like to submit your own ‘Parting Shots,’ send us your photographs at monique.roth@ lobservateur.com

Khailan Morris, Jay Rabalais, Caleb Landry and Jaela Sandolph learn about the equator in Justin Acosta’s fourth grade class at Lakewood Elementary.

Monsanto — R. K. Smith Middle School’s partner in education — recently presented a $15,000 donation to enhance instructional needs of all students. Pictured, from left, are Monsanto Plant Manager Enrique Wehlen, social studies department chair Mark Mulligan, counselor Carla Shelton, principal Harold Blood and Dayna Parker, Monsanto community outreach representative.

RIVER PARISHES MAGAZINE

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