PoV (April 2015)

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4 POINT OF VUE OUR VUE APRIL 2015

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TABLE OF CONTENTS APRIL 2015 • VOLUME 9 • ISSUE 4

LOCAL VUE 56 OH SNAP

Another Day Done

58 SHAKIN’ UP THE INFORMATION AGE

Community Librarian Jennifer Hamilton

64 WHO AM I?

Courtesy of Premier OB-GYN

65 FITLIFE 78 TELL ME WHY

84

Answers to life’s most perplexing questions

80 SPRING FASHION PRE-VUE

Styles for the season

84 HOMEWARD BOUND

HOMEWARD BOUND

John “Mack” McSweeney’s racing team

27 I THEE WED

20 SERVING UP A SIDE OF CULTURE

United Houma Nation shares traditional cuisine with the community

24 TIMEOUT

Pass the Beans

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28 All the Details

30 5 Reasons a Wedding Planner Can Save Your Day

32 I Do on the Bayou

40 The How-To Guide for Getting Married

42 Marriage Must-Haves

44 CHATEAU CHIC

Home tour

54 UNDER THE SCOPE

Driving by Old Buildings: Part 1

ABOUT THE COVER

John “Mack” McSweeney and Maxine care for one of their favorite flyers JO ANN LEBOEUF

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TABLE OF CONTENTS APRIL 2015 • VOLUME 9 • ISSUE 4

OUR VUE

YOUR VUE

11 10 EDITOR’S NOTE

POV PICKS

Reflection

26 Tracy Wisehart-Plaisance

11 N UMEROLOGY

What’s your number?

12 THAT’S WHAT HE SAID

Like a Rolling Stone

Fine Art 52 Limitless Outfitters

Peeps Marshmallow

Snowball, Shower Steamers 62 What a Life!

14 14 IN TERVUE

18 THE FOODIE CONNECTION

Say what?

16 THE OBSERVER

Pickling a Peck of Green Beans

The Car Wash Omen

EXPERT VUE

REAR VUE

88 88 LIVING WELL

91 A VUE FROM THE VINE

89 CHECK IT OUT

92 BON APPÉTIT

Fiber in Isolation “The Dolls”

90 BEHIND THE BREW

A Toast to Beer

POVHOUMA.COM

View back issues, Web-only content and a full distribution list. SCAN HERE:

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Lighten Up

Shrimp & Okra Gumbo with Oyster Dirty Rice

94 UNDERGROUND SOUND

Luke James, Rhiannon Giddens, Leon Bridges

96 96 SMARTY PANTS

For when your thinking cap fails

98 BON ÉTOFFE

Let Them Eat Cake

100 REN DEZVOUS

Where you need to be around town

102 SCENE IN

Look at ol’ so ’n’ so!

104 ADVERTISERS’ INDEX

The who and the where

105 LOOK TWICE PUZZLE

Sponsored by Synergy Bank

106 THE FINAL COUNTDOWN

7 Details About Grant You May Have Missed

NEWSLETTERS

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EDITOR’S NOTE MELISSA DUET

S

pring has finally arrived and I think I speak for most in saying that I am thrilled to feel the first bit of warm breeze blowing across the bayous of south Louisiana. Warmer temperatures mean getting outdoors to experience all the wonderful events this area has to offer and making a few memories along the way.

One of those events, just an hour ’s drive from Houma, is Jazz Fest and a group of locals, United Houma Nation, are setting up their annual booth inside the Louisiana Folklife Village to serve some traditional Native American eats and share their heritage with fest-goers, as Treasurer John Silver explains on page 20. With only-in-the-Big Easy brass sounds filling the April air, the organization’s delicious fry bread is a not-to-miss addition to the soul-changing experience.

While you are out and about exploring the community, you might also run into Terrebonne Parish Library System Community Librarian Jennifer Hamilton, recently honored for her work in connecting the system’s vast resources to any and everyone with a thirst for knowledge. Read more about this mover and shaker on page 58.

For John “Mack” McSweeney and his wife, Mary, getting outdoors is already part of the couple’s daily routine as they care for nearly 200 homing pigeons and prime a lucky 38 for Mack’s race team.

These pigeons aren’t your typical, run-of-the-mill park birds either.

Turn to page 84 to learn more about how Mack gets his flying fleet prepared to make the return trip home in record time.

PoV is also excited to introduce our first bridal special section to the community. Filled with tips from experts, the information you need to know to make it official and big day inspiration from local vendors, this project has truly been a labor of love for the staff

27 and we hope brides-to-be find the section, starting on page 27, helpful in planning unforgettable spring or summer nuptials.

There’s always something going on in this neck of the woods and spring is the ideal time to get out there and see what your community has to offer. Hop in the car for a spin around town, sign up for a 5K to see the sights in a new way or strike up a conversation with your neighbors at the local farmers market. You never know what you might learn.

Don’t forget to send your photos to EDITOR@RUSHING-MEDIA.COM to show off all the exciting things you discover during your community adventures. POV

Melissa Duet typically favors winter months, but is looking forward to breaking out her favorite pair of flip-flops and taking a s oll around town.

EDITOR@RUSHI N G-MEDIA.COM

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NUMEROLOGY

Brian Rushing PUBLISHER

1

52

The number of months columnist Jaime Dishman (and the rest of Terrebonne Parish) must lament the temporary closure of Chik-fil-A

Miles Paddle Bayou Lafourche participants will travel during the weekend trip.

1933

38

The year we met the now-famous Budweiser mascots, the Clysdale Horses.

20 The Bayou Country Cyclists will celebrate its 20th Spring Ride & 5K on April 26.

500

Local homeschool families who could benefit f om the collaboration with the Terrebonne Parish Library System.

3

Tasty treats you can snag from the United Houma Nation booth at this year’s Jazz and Heritage Festival.

EDITORIAL

Shell Armstrong EDITOR-IN-CHIEF Melissa Duet EDITOR

CREATIVE

Gavin Stevens CREATIVE DIRECTOR Mariella Brochard GRAPHIC DESIGNER Danielle Evans GRAPHIC DESIGNER

PHOTOGRAPHY

Jessica Brenner, Jacob Jennings, Jo Ann LeBoeuf, Misty Leigh McElroy, Erica Seely

WRITERS

Dwayne Andras, Lane Bates, Jaime Dishman, John Doucet, Melissa Duet, Esther Ellis, Amanda Fidler, Dr. J. Michael Flynn, Crystal Holiday, Mandy Loescher, Naomi Magola, Debbie Melvin, Sara Patrick, Nathan Richard, Bonnie Rushing, Lacie Toups, Terry Trahan Jr., Becca Bourgeois Weingard

ADVERTISING

Marian Long SALES MANAGER Jamie Mazerac, Martha Naquin, Linda Pontiff

GENERAL MANAGER

Homing pigeons primed for John “Mack” McSweeney’s racing team.

$546 The average cost of reception guest favorite: the wedding cake.

42 Rough percent of America’s oysters that are produced in Louisiana alone, perfect for Chef Nathan Richard’s Oyster Dirty Rice on page 92. POV

Lacey LeBlanc

CUSTOMER SERVICE

Brooke Adams, Brandy O’Banion, Ashley Thibodeaux

ACCOUNTS RECEIVABLE Jessica Gifford

CONTACT

sales@rushing-media.com editor@rushing-media.com

SUBSCRIPTIONS

Point of Vue magazine is published monthly.

Subscriptions are available for $36 for 12 issues. For more information, email mail@rushing-media.com

Copyright ©2015 Rushing Media, LLC. All rights reserved. Reproduction in whole or in part of editorial and/or graphic content is strictly prohibited.

BUSINESS ADDRESS: 6160 West Park Ave., Houma, LA 70364 985.868.7515 Point of Vue magazine cannot be responsible for the return of unsolicited material such as manuscripts or photographs, with or without the inclusion of a stamped, self-addressed envelope. Information in this publication is gathered from sources considered to be reliable, but the accuracy and completeness of the information cannot be guaranteed. The opinions expressed in Point of Vue magazine are those of the authors and do not necessarily represent the opinions of Rushing Media, our employees or any of our advertisers. No employee or family member(s) of employees of Rushing Media are permitted to partake in any contests, giveaways or sweepstakes.

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THAT’S WHAT HE SAID TERRY TRAHAN JR.

Like a Rolling Stone When you got nothing, you got nothing to lose.

—BOB DYLAN

To

create a magical moment, the stars must align ... the atmosphere must be infectious ... the anticipation must be so tangible that it cuts into the soul and forces the blood to flow freely from vital fervor. It is easy to understand why magical moments are rare. It’s as if the Higher Power reserves them for those truly special times, for those times when His created humans stop and pay attention because they have no other choice.

I have waited all 26 years of my life to see the legendary Bob Dylan perform in the very same theater I happen to be in. That magical moment will take place April 29 when Dylan (as the music gods refer to him), now 73, takes the stage at the historic Saenger Theatre on Canal Street in downtown New Orleans. I will be sitting in seat 121 on row GG in the left orchestra. You can come find me, but my mind will be occupied.

Dylan performed July 26, 2011, at the UNO Lakefront Arena. I could have gone, but the stars weren’t aligned for the atmosphere to be infectious. I was waiting for that special night, that magical moment when Dylan would take the Saenger stage, his harmonica strapped to its holder, his guitar slung around his shoulder. I wasn’t sure if Dylan would live to see the iconic theater ’s rebirth, but I was a gambling man and passed on the opportunity. Nearly four years later, I’m glad I did.

Those who really know me know that I am a music junkie. I can’t play an instrument to save my life. In fact, I once purchased an African harp at Congo Square following a day at Jazz Fest and was repeatedly asked to play “something” on my way to the exit gate. I couldn’t ... so I just shrugged my shoulders and acted like an international.

But I do play a lot of music, and Dylan has an honorary spot in my vinyl collection. You see, to understand Dylan is to understand music, and since Dylan can’t be fully understood, neither can music, for music is all about open interpretation.

I am no mentalist, but I am still a gambling man ... and I’m betting the farm that a magical moment will occur when Dylan takes the stage. Will he sound like a chainsmoking warbler who blew out his voice with that last pack of Marlboro? Probably. Will his audience be able to understand a word he says? Probably not. Will the historic night be magical? Absolutely. For Dylan is to songcraft as Houdini was to illusions, and there is something magical about both. POV Terry Trahan Jr. is a freelance writer and the publications coordinator for Nicholls State University. He believes “Highway 61 Revisited” is the greatest album ever recorded and worthy of a special place in heaven.

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INTERVUE

KATIE

What was your firs e-mail address?

Marketing Coordinator

Esthetician

HEIDI

LEILAN Artist

Furniture Sales

WANDA

TIFFANY

kaytalou4422 @aol.com

heidischommer @gmail.com

leilanlafleu @gmail.com

wgonzales @charter.net

blackberryjam15 @yahoo.com

Always full

I hate having unread emails in my inbox.

Student

Speaking of e-mail, is your inbox always empty or always full?

Always full

Empty

I am pretty good at organizing the most important correspondence.

What movie line are you always quoting?

“Here’s looking at you, kid.”

“I’m right on top of that, Rose.”

“You ain’t gotta lie, Craig,” or “Drink your juice, Shelby.”

“Go ahead, make my day.”

“Bring your own Merlot.”

A remote control car and Reese’s Peanut Butter Eggs

Chocolate bunny

A $100 bill

Money

Sidewalk Chalk

Sarcasm

Preparation

“I am a jack of all trades, but a master of none.”

Shopping

Planning parties

Who would be your ultimate celebrity wedding guest?

Michael Bolton

Blake Shelton

Lionel Richie

Kevin Costner

Beyoncé

If you could speak any other language fluentl , which language would you choose?

Italian

Italian

Cajun French

French

German

Best thing you’ve ever found in your Easter basket?

I am the master of ____________?

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THE OBSERVER JAIME DISHMAN

The Car Wash Omen I

should have known better.

Even my husband questioned my decision-making process.

“So, you’re going to take all the kids after school to the car wash?

Even though it’s been raining all day and it is going to continue to rain?”

I was committed and couldn’t back down at this point.

“I am,” I said.

Last month was our 12-year anniversary, and if there’s anything he knows after a dozen years with me, it’s to not question those two words when said in a certain tone of voice.

My “I am” stands for “I’m going to do it. So don’t ask any more questions, because the more you question my sanity, the firmer I will be in my decision.”

So it’s 4 p.m., and the kids and I are going through the car wash on Martin Luther King Jr. Boulevard. And before you hate on paying for a car wash, it’s $5 for crying out loud. You can pay more, but after trying the $5, $10 and even the $12 option, I have decided that I’m a $5 car wash kind of girl. We miss the tri-color foaming soap, but sometimes sacrifices have to be made in order to meet a budget.

But back on track ...

It’s raining. I’m running my car through the car wash. But it’s not the wash I’m worried about. It’s about accessing the vacuum cleaners at the end, and the fact that when the car wash isn’t crowded, we can actually use four hoses at a time, all reaching inside the vehicle.

Ya’ll. Four industrial-strength vacuums being operated at once inside my vehicle is a very good feeling. Especially when three are being operated by kids who made the mess they are cleaning.

Though I’m not much for luck or bad omens, I maybe shouldn’t have washed my car in the rain. Because what came next wasn’t even worth the perfectly vacuumed floors of my minivan.

Like any good mom, I took the kids to Chick-fil-A afterward.

Because it was raining (I’m pretty sure I mentioned that already) and because .... well, it’s Chick-fil-A. My list of reasons for going there is varied and includes, but is not limited to: I’m hungry, we’re near it, the kids can play there, I like the music, we’re meeting friends there, or I have a free coffee coupon (which totally justifies the multiple kids meals I have to purchase when I go).

On this night, we walked in (OK, the kids ran while I walked behind trying to pretend that I was just the nanny). They ran in so fast, they didn’t notice the sign. But I stopped to read. As all good nannies do.

This Chick-fil-A will be closed for a kitchen remodel for a month, not reopening until the end of April.

A month without Chick-fil-A? I sometimes barely make it through Sundays without Chick-fil-A. And some of you are rolling your eyes while reading this, thinking, “Can you quit being all dramatic and write something important, moving or that will make me think this world is not all bad?”

No. Chick-fil- is closed right now. I’m sorry. No nuggets or wa fries. And forget the free ice cream when you turn in the kid’s meal toy after you’re done eating. If you didn’t know that trick, stop reading right now and drive to the nearest Chick-fil-A (there’s one in Metairie — you’re welcome).

I have no idea why I’m so emotionally attached to a restaurant. It’s ridiculous. I can admit the irrationality of my feelings, but I’m not changing.

My husband and daughter have been on daddy-daughter dates there, we’ve gone to craft events, and the soundproof playroom is a mom’s best friend. Once, after a morning at storytime at the library, years ago, I brought three of my then-toddlers to Chick-fil-A. I juggled one on my hip, tried not to lose the other two, and reached into my purse, only to realize I had forgotten my wallet. My heart dropped, imagining the drama of pulling three disappointed kids out of their favorite restaurant. Tears, meltdowns and possible screaming. Until the manager quietly walked over after realizing I had forgotten my wallet, and said “Enjoy your lunch, ma’am. It’s on us.” There are good days and there are great days. That one was great.

So dear Chick-fil-A of Houma, please be on time with your remodel. Because summer is coming. And I need access to the sound-proof playroom. Where your kids wave at you from the other side but you can’t hear a word they’re saying. It’s a beautiful thing. POV

Jaime Dishman doesn’t just feed her kids Chick-fil-A. But if that was an option, she woul probably consider it.

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THE FOODIE CONNECTION BECCA BOURGEOIS WEINGARD

Pickling a Peck of Green Beans P

aulie Pepper picked a peck of pickled green beans. If Paulie Pepper picked a peck of pickled green beans, can I have them with my Bloody Mary? Or rather, my husband, Matt’s Bloody Mary? I can’t hang with slurpin’ on that t-juice.

I prefer to dip ‘em in there like salsa. Everybody wins.

Some folks have offered their firstborn for these beans.

Friends, you keep your offspring. I have a deep fryer in my home and I’m not ready to turn the fry basket into a crib just yet. I also don’t know what we’ll tell them when they’re older.

“Sorry, sweetheart, you were traded for a jar of pickled green beans and forced to live in a deep fryer. But good news! You’re really a witch and we are your muggle parents!!”

Hm…OK, maybe we will take your kids.

This recipe is so easy and doesn’t require processing. Just sort, pour, cool, seal and refrigerate!

Thai Chile Refrigerator Pickled Green Beans

STEP 1. SORT. Slice the thai chiles in half lengthwise. Thinly slice lemongrass and smash the garlic. De-stem the green beans and divide all of it evenly among five pint-sized canning jars.

Thoroughly scrub green beans and remove stems from the ends to make them fit into the pints. In a 4-5 quart stainless steel, enamel or non-stick heavy pot, combine the water, rice vinegar, sugar, white vinegar and salt. Bring mixture to boil, stirring to dissolve sugar.

Pack green beans loosely into five hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 4 Thai chile halves, 1 clove garlic and 1/5 of lemongrass to each jar. Pour hot vinegar mixture over the mixture, maintaining the 1/2-inch headspace.

Cool for 30 minutes; pat it and mark it with a “B” then put in the fridge for another whole week!

Chill for at least a week before serving, or just eat some crunchy beans if you can’t wait. I’ll leave that call to you.

Store in the refrigerator for up to a month. POV

STEP 2. POUR. Mix vinegar, rice vinegar, sugar and salt together in a saucepan, bring to a boil until the sugar dissolves, pour into stuffed jars.

STEP 3. COOL. Bro. STEP 4. SEAL. After cooling for 30 minutes, lid the jars!

STEP 5. CHILL. Leave them in the fridge for a week, unless

you want crunchy green beans. We won’t judge that for two seconds.

WHAT YOU’LL NEED 2 lbs. to 2 1/4 lbs. fresh green beans 2 1/2 cups of water 2 1/2 cups rice vinegar 1 cup sugar 1 cup white vinegar 1 t. kosher salt 10 fresh Thai chile peppers, halved lengthwise 5 cloves garlic, smashed 5 stalks lemongrass, thinly sliced (optional)

HOW TO MAKE IT

A catfish out of bayou wate , Becca Weingard shares adventures and recipes from her Cajun/ Italian kitchen in Washington, D.C. on her blog:

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SERVING UP A SIDE OF CULTURE SARA PATRICK

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LOUISIANA IS KNOWN FOR BEING A RICH MELTING POT OF CULTURES, WITH NEW ORLEANS BEING THE EPICENTER OF IT ALL. FOOD, MUSIC AND CULTURE COLLIDE AT THE JAZZ AND HERITAGE FESTIVAL IN NEW ORLEANS, AND THE STATE-RECOGNIZED UNITED HOUMA NATION HAS BEEN ADDING TRADITIONAL NATIVE AMERICAN FOOD TO THE MIX FOR MANY YEARS. “Jazz Fest is this place where you have all of this different, rich and unique food that’s only found in south Louisiana,” John Silver, treasurer of United Houma Nation, says. “We love to eat, and we love to make people happy.

We think food is a way to make people happy, so for us, to put a smile on someone’s face, you can’t do better than that.”

According to Silver, Native Americans have been involved in Jazz Fest since its start in 1970. In the past, United Houma Nation has sent crafters and artisans to sell their products at the festival. This year, the tribe will be selling fry bread, macque choux corn dishes and Indian tacos for the 16th year in a row at Jazz Fest. Fry bread has been a staple in the tribe’s culture for more than 100 years.

United Houma Nation was originally located in central Louisiana, where the boundary between the Houmas and Bayougoulas tribes was Baton Rouge. As the French moved in, the Houmas began moving further south until they

reached the coast. Again, the tribe faced hard times when President Andrew Jackson signed the Indian Removal Act in 1830, which forced many tribes to relocate to the west.

According to John, it was around the time of the Indian Removal Act that the tribe began creating and relying on fry bread for sustenance. Fry bread was served for any meal of the day. The dough is traditionally made out of self-rising flour, water and sugar and then deep-fried.

“You have thousands of fry bread recipes.

As many families as we have, that’s how many recipes,” John says. “Just like gumbo, each family has their different little twist they put on it. Same thing with our fry bread. Each family puts a little different twist on the bread.”

For Jazz Fest, the tribe uses a slightly more complex complex fry bread recipe that mixes self-rising flour, eggs, vanilla and milk. Then the bread dough is deep-fried in canola oil until lightly golden brown. Several toppings POVHOUMA.COM 21

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are offered including honey and powdered sugar, which can make the fry bread taste sweeter, similar to a beignet.

“I think it’s unique. You look at south Louisiana, and you have a blending of all the cultures that come together that give south Louisiana its notoriety in food,” John says. “You have the African culture, the Cajun culture, the Creole, NativeAmerican and at Jazz Fest, you can sample all of the blending of the different cultures.”

Traditional fry bread is stuffed with meat sauce, beans and other toppings to create Indian tacos, but there are many ways to dress the dish.

“It’s actually a fundraiser for the tribe,” John says. “It’s a lot of tribal members and friends of the tribe that help us actually man the booth. It takes about 25 volunteers a day to man the booth. We sometimes have a waiting list of people wanting to come help us with Jazz Fest.

Our people look forward to this.”

The booth is located in the same space as past years between the Congo and the Fais Do Do stages in the Louisiana Folklife Village. John says many people

MEET UP WITH THE UNITED HOUMA NATION MEMBERS TO TASTE FRY BREAD AND THEIR OTHER DELICIOUS OFFERINGS AT THIS YEAR’S JAZZ FEST, WHICH RUNS APRIL 24 - 26 & APRIL 30 - MAY 3. stop by to learn more about and offer support to the nationallyknown tribe.

“You don’t hear a lot of the Native American contribution to [Louisiana culture], but it’s there,” he says. “It’s just as strong and as prevalent as the Cajun or the African culture.”

John says the weather plays a major role in sales at the festival.

If it’s too hot, dishes such as the macque choux do not sell as well, and if it’s cooler weather, they often sell out. Either way, the organization typically finds great success in sharing its cultural fare with festival goers.

“We really do well,” Silver says. “We get a lot of good repeat customers, and we get a lot of exposure for the tribe. We can’t put a price on the untold benefits from the amount of exposure we get at Jazz Fest from having the food there.” POV

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TIMEOUT

Pass the Beans

N

ot every bean is worthy of a holiday, but we’ll get behind celebrating the multi-colored sugar bites we know as jelly beans any day. Cherry, orange, popcorn or licorice flavored ... you can snack on them all guilt-free on April 22 in celebration of the the beloved bean, brought to America for soldiers’ enjoyment during the Civil War. Here’s a few more facts about jelly beans to contemplate over a bowl of your favorite flavors...if you have enough left over from your Easter Sunday stash, that is: • Jelly beans are believed to have gotten their start as a Turkish dessert, made of soft jelly dusted with confectioner’s powder.

Some believe the beans are also descendants of Jordan almonds, a colorful wedding favor popular in France.

• The term “jelly bean” was once used to describe a man who put great effort into d essing fashionably, as characterized in F. Scott Fitzgerald’s story by the same name.

• These snacks were the first candy to be sold by weight instea of price.

• 16 billion beans, the equivalent of three laps around Earth, are manufactured exclusively for Easter each year.

• The Ronald Reagan Presidential Library in Simi Valley, California, features a portrait of the former president created from 10,000 jelly beans, his favorite candy.

• The Beatles were relentlessly pelted with the sweet snack for some time, with fans mistaking the candy for their love of jelly babies, a similar, softer snack manufactured in England.

• It takes 7-21 days to create a single tasty bean from the mixing of raw ingredients to packaging. POV 24 POINT OF VUE LOCAL VUE APRIL 2015

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POV PICKS

Tracy Wisehart-Plaisance Fine Art FACEBOOK.COM/TRACY.W.PLAISANCE

L

afourche Parish artist Tracy Wisehart-Plaisance puts her artistic touch on just about anything. From ice chests to living room walls, no surface is left untouched. The artist recently added furniture to her repertoire, painting classic New Orleans scenes onto three chairs, displayed at the New Orleans Home & Garden Show in March. POV

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HOW TO CREATE AN AFFAIR TO REMEMBER IN BAYOU COUNTRY

I Wed POVHOUMA.COM 27

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I THEE WED

All the Details THREE LOCAL COUPLES ANSWER BIG QUESTIONS ABOUT PLANNING THE PERFECT WEDDING DAY.

CARRERE PHOTOGRAPHY

CREATING MEMORIES PHOTOGRAPHY

LAUREN CARROLL PHOTOGRAPHY

KASEY & NATHAN BOUDWIN

JORDAN & BEN FAZZIO

TIFFANY & JONATHAN DUROCHER

Married Jan. 19, 2013

Married July 25, 2014

Married Jan. 3, 2015

What’s the one thing you would have done differently?

K ASEY: Hire a wedding planner, be more organized, have a binder, have a better budget ... I did it all myself and it was stressful. A planner would have made it less stressful and I could have given them ideas of what I wanted instead of me having to order everything and get it done on time.

NATHAN: Kasey did most of the planning and I guess the stress of planning caused some arguments, so I’d say try not to let that happen. Focus on the end result.

What’s the one thing you would have done differently?

JORDAN & BEN: Getting married sooner. We planned our big day for a year and a month after Ben popped the question. It helps to plan your big day about a year in advance, however, a year couldn’t pass fast enough for us. We were really anxious to be married and start the next part of our lives.

What’s the one thing you would have done differently?

TIFFANY & JONATHAN: One thing we would have done diffe ently was putting more effor into planning the timeline for the wedding morning. We had a loose timeline, but we think if the timing had been more exact, we wouldn’t have felt as rushed the morning of.

What should a couple spend the most money on and why?

K ASEY: Spend the most money on your dress because I think that’s a main part of the whole wedding. It’s important for the bride to feel pretty.

Share a piece of advice for those in the planning process.

K ASEY: Don’t fight over the st ess that it takes to plan a wedding. It’ll get done and once it’s done, it’s worth it.

NATHAN: Always remember the vows that you make. That’s the most important thing. Just make sure that no matter what arguments you go through and whatever comes your way, remember the vows and that day because that’s what will keep a marriage going.

What should a couple spend the most money on and why?

JORDAN & BEN: We spent the majority of our budget on the reception food and entertainment. It was important for our reception to serve as a celebration of the new life we were starting together. Great food is always an important part of any gathering in the South and having a live band with a brass section was one of our only requirements for the reception.

Share a piece of advice for those in the planning process.

JORDAN: Breathe and take everything in!

This time is a celebration of your love for one another.

BEN: Keep telling the bride not to stress and that it’s all going to be fine

What should a couple spend the most money on and why?

TIFFANY & JONATHAN: Hosting guests at the reception. It was very important that our guests were able to celebrate with us by having delicious food and drinks in an awesome atmosphere. If our guests wouldn’t have been happy, we wouldn’t have been happy!

Share a piece of advice for those in the planning process.

TIFFANY & JONATHAN: Try to keep things simple! A lot of times couples get caught up in stressing over intricate details that are minor ones in the long run. We tried to keep a lot of the elements simple because we didn’t want to stress over every detail going perfectly.

Nothing about the wedding planning process ever goes exactly as planned. POV

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5

Reasons

A WEDDING PLANNER CAN SAVE YOUR DAY

KAYLA JACKSON OF MOONLIGHT & LACE WEDDINGS AND EVENTS

Can turn your ideas into a cohesive look Many times I have brides come to me and show me several pictures that look different. I know firsthand that girls love everything pretty, but it is important to establish a cohesive look so that your wedding design will flow. A planner can help you turn ideas into one theme using a vision board.

Your planner can also sit down with you to draw out floor plans so you can agree upon it beforehand.

Your personal agenda created

1

It’s easy to forget little details and even big ones when you have so much going on. Things can begin to blend together and it is not unusual for a bride to miss an appointment. As a planner, it is my job to keep clients on track and ensure that you have a personal reminder when it comes to appointments and meetings. It’s nice to depend on your wedding planner and to be worry-free so that you can enjoy all the events.

Will keep you on budget

2 3 4

One thing I’ve learned in this field is that weddings can add up quickly and brides can find themselves in a bind if they aren’t careful. Your planner has tactics that can help you as far as where your money should be spent. No matter the budget, every bride can have her dream wedding.

We’ve got connections

Your planner has worked years to establish relationships with vendors and people they trust. Your planner is confident the referrals are the best for the job. Your planner should also be affiliated with an association or organization through which they are accredited.

Allows you to enjoy your day and not stress it away

Many couples take care of fina details while they should be enjoying one of the biggest days of their lives. Your planner is there to take the stress o of the couple and their families.

Your planner will take care of the hustle and bustle while the couple and guests enjoy the day just like it’s supposed to be! POV

5

For more on Kayla’s services, head over to

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On Your Big Day

Sponsored by

LAUREN

MARIELLA

LAUREN

HALEY

LAURA

Diamond pendant necklace

My mawmaw's bouquet

My grandmother's ring

An old photograph of my grandmother hanging from my flower

My great-grandmother's rosary woven in my bouquet

The ring: your pick or complete surprise?

Both! He had a good idea of which ring was my favorite

Both! I showed him what I liked, and he customized it!

Total surprise

My pick

Total surprise ... He chose the diamond and setting!

Wedding planner or not?

No wedding planner!

I did have a wedding coordinator on the big day though!

I did everything myself

Absolutely!

I planned everything

No wedding planner

Perfect number in your bridal party?

Four

Three

Two

25, couldn't leave anyone out

There is no perfect number

Heels ... then flats

Heels for the ceremony and flat for the reception!

Flats

Heels for the ceremony but bridal Volatiles for the reception

What was your something old?

What was on your feet? Heels, flats or boots

Heels

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I Do

on the Bayou

THE VINTAGE COMPANY

W

hen a bride ponders her wedding day, she’s swarmed with lots of things to consider — where to get married ... which photographer to hire ... which dress to choose? Details such as floral arrangements, stationary, favors and table decor also can’t be overlooked. There are so many decisions that go into making the big day perfect! In the quest to have this perfect day, many brides go to great lengths to create the ceremony and reception of their dreams. Where do you start?

Your hometown can be the perfect backdrop to bring all your special details together. The kind of wedding where Maw-Maw and Paw-Paw can sit comfortably, where guests eat gumbo as an appetizer, and perhaps dance to one of their favorite Cajun songs. There is something very special about getting married in your hometown — surrounded by those who mean the most to you.

This wedding inspiration shoot was created to show local couples the perfect wedding day can be created right here. You can have a beautiful and memorable Southern wedding right here in southeast Louisiana — pecan pralines and pies included. Every bride wants her wedding day to be perfect, so ... where will you say I do?

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Vendors EVENT VENUE

RENTALS & STYLING

Grand Bayou Noir 985.804.0303

The Vintage Company 985.860.2160

PHOTOGRAPHY

BRIDAL ATTIRE

Jessica Brenner Photography 985.859.7866

Something Blue Bridal 985.876.0398

WEDDING PLANNING

MENSWEAR

Southern Belle Events LLC 504.416.5929

Earl Williams 985.868.1505

FLORAL

JEWELRY

Designs by Connie 985.859.1166

Fakier Jewelers 985.876.6200

CAKE & FAVORS

HAIR & MAKEUP

Chez Cake Bakery 985.262.4246

Fringe Benefits Salo 985.688.1305

CALLIGRAPHER Gina Cox 985.851.3371 36 POINT OF VUE LOCAL VUE APRIL 2015

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The How-To Guide for Getting Married WHAT TO KNOW, WHERE TO BE AND HOW TO MAKE PLANNING THE BIG DAY STRESS-FREE

Knowing the Options

Attending a bridal expo affords you the opportunity to talk to virtually any vendor in one space. Bringing along a trusted source like your mom or maid of honor can help you narrow down your picks, and it gives you an excuse to get together. Printing your name, address and contact information on clear labels can also help speed up the process when it comes to signing booth contact sheets and entering giveaways.

Dressing for the Occasion

Spring is upon us and with that comes the beautifully crafted gowns bridal dreams are made of. The season lands right before arguably the most popular month to tie the knot, June, meaning racks of new frocks designed specifically for warmer temperatures. Something Blue Bridal says these trends are perfect for the occasion:

Upcoming Affairs BRIDAL WORLD ON THE LAKE

Pontchartrain Center, Kenner April 9

TRI-PARISH BRIDAL SHOW

The Dansereau House, Thibodaux May 17

THE BATON ROUGE BRIDAL SHOW

Baton Rouge River Center, Baton Rouge July 26

LACE

classic & romantic

MERMAID

ultra-flatterin

HIGH NECKLINES unique & dramatic

Let’s Get Away

Planning your escape after the big day is a top-priority for many couples. Getaways that allow newlyweds to live a fantasy, at least for a week or two, rank among the most popular. Here are the top honeymoon spots for area couples, according to Ambassador Travel:

- DOMINICAN REPUBLIC - THE BAHAMAS

- WALT DISNEY WORLD - ST. LUCIA

- RIVERA MAYA

The Logistics PERMITS If you’re set on taking engagement pictures in a well-known area, ask the site’s manager if there are any stipulations.

Southern Blooms

April showers bring budding blossoms in every fairytale-esque hue imaginable.

Just For You Flower & Gift Shoppe recommends hydrangeas, ranunculus and peonies for upcoming nuptials. All create that classic, elegant feel.

MARRIAGE LICENSE You may obtain a marriage license at any parish clerk’s office in Louisiana for an in-state wedding. Licenses are valid for 30 days. After the nuptials, call the clerk’s office to ensure your officiant returned signed documentation.

CHANGING YOUR NAME Start at the Social Security Administration office, as you’ll likely need a new Social Security card to change your name on other records. POV

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Marriage Must-Haves

Wedding Cakes CANNATA’S CREATIVE CATERING & EVENT SOLUTIONS

First Look CRYSTAL SANDERSON PHOTOGRAPHY

985-873-9119 EventSolutions@cannatas.com Baked fresh to order with one-of-a-kind designs and only the highest quality ingredients, Cannata’s wedding cakes are a must-have for your big day. We also offer a variety of services ranging f om decorations to food to make any wedding an event to remember.

?

985.876.0121 crystalsanderson.com

Private Bridal Room THE FOUNDRY ON THE BAYOU

foundryonthebayou2014@gmail.com Luxury and old world charm come together at the Foundry on the Bayou.

One of the many features we offer is private room for the bride and groom to freshen up before making their first gran appearance as husband and wife.

Capture the moment when forever begins.

The split second a bride and groom firs lay eyes on each other makes for an unforgettable photo.

Certified Wedding Coordinators

Wedding Cakes

THE CYPRESS COLUMNS

SARAH’S MEDITERRANEAN CUISINE

985.580.1500 cypresscolumns.com

A frequently asked question by many of our clients is, “Is the certified weddin coordinator an additional cost?” At The Cypress Columns, we offer aff dable wedding packages to suit any budget and our expert coordinators are included in the price of each package, making us the ideal choice for a stress-free wedding day.

Let us take care of every detail so you can enjoy this memorable time.

985.223.9991 sarahsmediterraneancuisine.com

Tuxedos NORMAN’S TUXEDOS 985.876.3921 normanstux.com

Norman’s carries an extensive collection of formal shoes to coordinate with its stylish tuxedos. Black, white, brown, wingtip and a variety of other popular colors are available.

Transport your wedding guests to the Holy Land at Sarah’s Mediterranean Cuisine with an unbeatable exotic atmosphere and delectable menu items. In addition to the traditional fare, owner Sarah Rimawi also serves freshly-baked wedding cakes to reflect the style of each brid and groom. From tiered to classic fruitfilled cakes, each bite will hav your guests coming back for more.

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CHATEAU CHIC BONNIE RUSHING ERICA SEELY

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A

B

F

eaturing the original bricks, archways and concrete flooring, The Foundry on the Bayou pays homage to its history while looking forward to an exciting future. Locally owned and under new management, this 15,000-square-foot facility has undergone a refining and beautifying project. It will soon reveal new venues including a 4,000-square-foot hall for hosting private events and The Fountain Lounge and Patio, located upstairs overlooking the bayou. The Barcade, located downstairs, will remain as a casual gathering place at night and will continue to serve lunch.

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C Before opening it’s doors as The Foundry in July 2011, the facility was home to a wholesale grocery store, a night club, a chemical company and an iron-work facility, where it’s namesake originated from. While the building has transformed many times over the years, the industrial architectural elements have been preserved and have now become features. Exposed bricks, beams and rafters add character and beauty to the space.

D

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E F

When developing this most recent adaptation to the facility, an independent consultant was brought in to conceptualize the plan with the owners. Now near completion, The Foundry Hall will feature an exposed beam, full-service bar, fireplace, stage, dance floor and a VIP room with a staircase entrance. The Fountain Lounge and Patio will feature an elegant atmosphere where local musical talent will entertain while guests enjoy ordering drinks and food from a small plates menu prepared by Chef Dean Gehbauer, former owner of The Half Shell.

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G H

While enjoying the beautiful architecture of the space inside or the natural beauty of Bayou Lafourche from the patio upstairs, Linden Crochet, event coordinator says, “The Foundry is a place for everyone.” POV

A Exterior B Bar C Barcade D Libations E The Foundry Hall F Beer List G Barcade H Rendering of the Fountain Lounge and Patio

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POV PICKS

Limitless Outfi ters LIMITLESSOUTFITTERS.COM

A

pparel for outdoorsmen and women is a booming business but local names make the gear much more authentic. Limitless Outfitters, brought to you

by Jovi Theriot, Robert Vegas and Seth Terrebonne, offer shirts and hats in virtually any color combination and the Limitless social media pages have become a forum for fisherman, hunters and the like to show off their catches of the day while wearing the apparel.

Peeps Marshmallow Snowball FRAN’S SNOWBALL STAND, 302 BUQUET ST., HOUMA

W

e’re fans of anything seasonal and this Easter-themed South Louisiana favorite fits the bill. Bursting with the familiar sugary-sweet flavors of the candy chicks and bunnies that line the grocery store shelves, this snack is the perfect way to welcome springtime to the community.

Shower Steamers GINGER & BEE, HOUMA, 985.402.1660

R

elaxing has never been easier with these steamers from the newly-opened bath and body-care shop.

Hanging inside your shower, these steamers create your own personal fragrant sanctuary to soothe both the skin and the soul. POV

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UNDER THE SCOPE JOHN DOUCET

Driving by Old Buildings: Part 1 D

riving down to my hometown one recent morning, I noticed along the highway a particular building that I remember from my childhood. It was never a fancy building, and it’s in disrepair now. It was built in wood with an oddly pitched roof and oddly oriented sideways to the highway.

Don’t worry: On a quiet morning at driving 45 mph, it’s safe to notice such details.

Nowadays, the building houses a boat company office. Before then, I remember that it served as a fishing hardware store, a fried chicken place, a donut shop and a grocery store. I’ve never set foot inside the building during its many incarnations, but I remember it and all the different signs that hung above its glass doors.

Driving the trip, I noticed hundreds of examples of buildings that have been repurposed for one or a succession of new businesses. So, I made a few notes.

Remember barbershops? Many were small white buildings with a hipped roof, and outside the front door there was a pole spiraling red, white and blue stripes. You know what else spirals in red, white and blue? A coconut snoball with cherry and blueberry syrup. And you know what else fits inside a small white building with hipped roof? A common, post-Supercuts repurposing of small barbershops is snoball shops. I’m not sure if today’s snoball clientele realizes what used to go on behind those sliding glass windows, but I sure hope the building was vacuumed before the ice machine and sticky syrup dispensers arrived.

Not all buildings are such perfect matches, but, some are adaptable — like gas stations. As gas companies came and went over the decades, they’ve left behind buildings of one fundamental design: a flat-roofed box containing a shop-like room and restroom beside large garages with a large awning where the filling pumps are located. Remove the pumps and you may find a convenience store, florist or even a private home complete with covered parking right in front of the door.

Perhaps the most culturally important repurposing of a gas station on the bayou is a fresh seafood stand. For us bayou folk, that’s simply a different type of fuel.

Some buildings really don’t adapt well to repurposing. For instance, if you build a mini-storage, your family is likely

going to be in the mini-storage business for a long time. Motels have a similar room-size limitation: Even worse, you might imagine that an old motel might make a nice office suite, but no one really wants to relocate there with the reasonable imagination of what went on in those rooms. Likewise, a meat market also has difficulty adapting after those seasonings and other carnivore delights have lingered for a while with the thermostat shut off.

Perhaps the most problematic buildings for repurposing are Pizza Huts. Even when the red roof tiles, trapezoidal gable and booths have been removed, it’s rare to find a business that has successfully moved into an old Hut. Maybe after a few memories zip by and a little saliva gets sipped back, people just can’t bring themselves to buy antiques, insurance or tattoos from a place where they once ate pepperoni and cheese.

I guess it’s not so unusual for buildings to find new occupants once the usefulness of their original purpose has passed.

The old Houston Astrodome is still standing for some future purpose, but voters can’t figure out what to do with it. Even the historic abbey and monastery atop Mont St.-Michel, the World Heritage site off the coast of Normandy, was used as a prison between the reigns of Louis XI and Napoleon III. But, as history has come to know, those two French dudes in general had really bad ideas.

Some French dudes, however, have great ideas, and their buildings could never serve a different purpose. Like the world-renowned Dufrene’s Bakery in Golden Meadow.

Although the building has been slowly demolished over the last 20 years, drivers-by can still see that long airplane hangar roof and remnants of the red-brick storefront. At any hour for about 60 years, even if the temperature was below zero (and it never was), you could always roll down your window to catch a car full of the aroma of baking bread. Driving at 30 mph, it was quite safe to do that. POV

John Doucet is the dean of the College of Arts and Sciences at Nicholls State University. He’s the guy idling outside your business, pondering the infrastructure’s next life.

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OH SNAP Another Day Done The sun sets over the Warren J. Harang Municipal Auditorium walking trail.

MISTY LEIGH MCELROY

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MELISSA DUET JO ANN LEBOEUF

TERREBONNE PARISH LIBRARY SYSTEM

TITLE DATE DUE

SHAKIN’ UP THE INFORMATION AGE RETURNED

Libraries as we know it – those institutions of knowledge often considered exclusive for research – are finding new life in the hands of innovative librarians like Jennifer Hamilton.

As community librarian for the Terrebonne Parish Library System, Jennifer has the opportunity to get out into the community, spread the word about all that the system has to offer and learn first-hand what residents want from their local information center.

Her community efforts and involvement in interlibrary programs geared toward teens and other groups, recently garnered recognition in the 2015 Movers & Shakers issue of trade publication Library Journal. The honor recognizes 50 individuals from across the country

who are changing the way people think about libraries while cultivating in them a desire to learn and be curious about virtually anything.

PoV caught up with Jennifer to learn more about what it takes to be a community leader.

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What can community members come to you for at the library?

Well, they won’t have to come to me. My job is to be out in the community finding them. The Terrebonne Parish Library has always been very strong in terms of outreach services ... My position is to serve all the people who may not be going to library at this point. They may think libraries are just a bunch of print books and they are an e-book reader, so why should they go to the library? They may not realize that we have an extraordinarily broad e-book collection and they can check them out from their living room or office. They may be a student who needs homework help but its 9 p.m. and the library is closed. They may not realize that all the research they need to do can be done online through the library website using our databases and new page for students ... We know when we are students that our lives are all about learning, but what we may not realize is that as adults, we also have a need for information and it’s not always so easy to Google it. Our library is ready to meet them wherever they are. We have an app that allows you to scan book barcodes and see if it’s at the library place it on hold or we’ll give it to you at the drive-thru window. If you’re a e-reader, you can check out and return books even if you don’t have time to come by a library.

What is one of the most thrilling things about being a public librarian?

In the normal course of a human life, if you are a curious human, you get to find out about all kinds of things because the world is really interesting and there’s always something unexpected happening. If you work in a library, you’re not limited to your own curiosity. You get to learn from everybody’s curiosity because people come in and ask you questions that you never would have thought to ask yourself.

One of the most exciting and amazing things about working in a public library is learning along with the curiosity and the needs of the entire community.

If you work in a library, you’re not limited to your own curiosity. You get to learn from everybody’s curiosity because people come in and ask you questions that you never would have thought to ask yourself.

—JENNIFER HAMILTON

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What are some of your biggest accomplishments as community librarian?

I work closely with the school system and homeschool community to make sure that the resources we’re collecting are ones that would be of most help to students. I’ve been fortunate enough to be invited to meetings where they’re trained and if I can hear what their needs are, they don’t even have to think about what to ask me because I have a better idea of what to offer. We’ve also worked with the Terrebonne Parish School District and hosted our first “Science Rocks” program this past fall. Our goal was to create sciencementoring opportunities for students who were trying to plan their science fair projects. They got to meet people practicing in various STEM fields and get feedback as they were designing their experiments. We also hosted a collection development workshop for our school librarians in December 2014. The school and community libraries want to support student success and, if we work together, we can more effectively support that success. We were also really excited to be part of the first-ever local homeschool convention last year. There are more than 500 homeschool families in Terrebonne Parish and last year they hosted this amazing convention so families could provide the best homeschooling experience possible. I also coordinate our Future Leaders of America’s Gulf program, a youth leadership and journalism program. That naturally ties in with my work as community librarian because one of my primary roles is to strengthen our collaborations with others in the parish.

What is your hope for the future of libraries?

This is one of the most exciting times that one could be a librarian because the whole world of information is blowing open. There are so many more ways to access information and those of us that work in libraries are really excited about that because it is our work to make information accessible to people ... I see libraries continuing as we are now, having buildings that are wonderful places to gather and share information. I think as people become more and more device-connected, they will continue to want to have places where they can come together and connect. I also see us being able to provide information and make it easy for people to find what they need in all sorts of new and creative ways. We love books, but we don’t care about what format they are in. Whether it’s an e-book, physical book, blog post, video ‒ what we care about is whether or not your need or curiosity is satisfied. We have so many more tools to make it happen and it’s really an exciting time to be a librarian. POV 60 POINT OF VUE LOCAL VUE APRIL 2015

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What a Life!

BY REV. WILMER TODD, 594.3171

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ev. Wilmer Todd of St. Joseph Catholic Church in Chauvin has compiled his extensive collection of writings into this daily devotional, which serves as a reminder that our life, especially here in south Louisiana, is pretty great. The book features a short reading for each day of the year and forces readers to slow down for a moment and be thankful for the goodness present in their lives. POV

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WHO AM I?

Courtesy of

You might think you know everyone

in the area, but some of our hometown's most upstanding citizens (those you would know) sure have changed!

Who Am I? • I’m a graduate of Terrebonne High School.

• I’m still a Girl Scout.

• I have magic in my life.

• You might see me reading a book.

Check next month’s issue to learn my identity. Good luck!

Last month’s mystery young’n:

Pastor René Monette

Living Word Church

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fi life 66 WARM UP

Sipping Responsibly

68 WHATCHA MAKIN’

Slow-Cooker Chili Con Carne

69 WE SUPPORT A HEALTHIER FUTURE

Sponsored by Thibodaux Regional Medical Center

70 PEDALING ON

The Bayou Country Cyclists

74 WHAT’S SHAKIN’

How you can roday around your community

76 FITMIND

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Getting It Done

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Up

WA R M

Sipping Responsibly M O S T O F U S K N O W the effects we’re sure

Month to spread the word about preventing

to face after having one too many during

alcohol abuse and encourage people to sip

a night out with friends. What most of us

within reason.

choose to ignore, however, is how those cocktails could be affecting our overall

Although delicious, an alcoholic beverage

health and well-being.

is processed much like poison and too much exposure to alcohol could do irreversible

The National Council on Alcoholism & Drug

damage. Consider these little-known effects

Dependence dubs April as Alcohol Awareness

the next time you reach for that martini glass.

CENTRAL NERVOUS SYSTEM

REPRODUCTIVE HEALTH

Drinking too much causes the classic inebriation

Women are advised not to drink during preg-

symptoms such as confusion and wooziness,

nancy and for good reason. Alcohol can cause

but tossing back too many could also result

a wide range of problems such as learning

in pain and numbness in the extremities over

difficulties and physical abnormalities in

time. Alcoholism also causes a vitamin B1

babies. Excessive alcohol use can also cause

deficiency, which can precipitate vision

infertility.

issues such as involuntary eye movement.

CIRCULATORY SYSTEM

SKELETAL SYSTEM

Just one night of all-out boozing could take

That drink in your hand may be making your

a toll on your ticker. Cardiomyopathy, or

body work harder to move about without

poisoning of the heart muscle cells, irregular

much effort. Drinking increases the risk

heartbeat, high blood pressure and heart

of osteoporosis and may cause muscles to

attacks are all likely if this type of drinking

become weak or cramp frequently.

is a habit.

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Insta

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W H AT C

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Slow-Cooker Chili Con Carne

I T M A Y B E V E R G I N G on becoming too warm for much of

the fare we crave during those long winter months. Chili, however, is one of those dishes that span the time between bitterly cold evenings and the first sign of spring.

The all-American dish is just the thing to serve when friends and family come to visit because of its ability to serve a handful of guests and its filling quality. When homemade, it is also quite a healthy option as a standalone, away from the processed hot dogs and carb-loaded buns.

When enjoyed in moderate portions, beef is an excellent source of protein, which is essential to repairing tissue and building bone and muscle. Add in vegetables and garlic, thought to have cancer-fighting components, and your chili just went from ordinary to party favorite.

Slow-Cooker Chili Con Carne W H AT Y O U ’ L L N E E D :

1 small onion, diced

H O W T O M A K E I T:

2 garlic cloves, minced

In a large frying pan over medium heat, heat oil. Stir in

1 red pepper, diced

garlic, peppers and onion and saute for 4 minutes. Add

1 T. olive oil

beef and cook for 3 minutes or until beef is browned. Pour

2 cups beef or vegetable broth

mixture into slow cooker. Stir in broth, tomatoes, tomato

1 package organic spicy chili seasoning mix

paste and seasoning mix; stir to combine. Cook chili for

1 14-oz. can diced tomatoes

3-5 hours on high setting or 7-8 hours on low setting.

3 T. tomato paste

Serve with cornbread, cheese, sour cream or your favorite

2 lb. beef cubes

toppings.

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WE RT SUPPO

er a healthi future

THIBODAUX REGIONAL MEDICAL CENTER

Protecting Yourself from Oral Cancer L A U R A G R O S , R N , C B C N , PAT I E N T C A R E C O O R D I N AT O R , CANCER CENTER OF THIBODAUX REGIONAL

O V E R 1 1 0 , 0 0 0 C A S E S of oral, head

non-smokers due to the connection to

symptoms. For an oral screening, a

and neck cancers are diagnosed

the human papillomavirus (HPV.)

doctor will check your face, neck, lips and entire mouth. To find the cause of

annually in the United States. Since many people are not familiar with the

Signs of oral, head and neck cancer

symptoms in the head or neck area, a

signs and symptoms of these cancers,

may include a mouth sore that doesn’t

doctor will evaluate medical history,

about 50 percent of these cases are

heal, sore throat, lumps or patches

perform a physical examination and

found in late stages. Most oral, head

in the mouth, trouble swallowing,

order diagnostic tests, if needed.

and neck cancers can be prevented. At

changes in voice, or a lump in the

least 75 percent of these diseases are

neck. Symptoms also may affect spe-

In association with the Cancer Center

caused by alcohol, tobacco, including

cific areas of the head and neck and

of Thibodaux Regional, Dr. Christo-

cigarettes and smokeless tobacco,

may include the lips, tongue or on

pher Saal, MD, DDS, Board Certified

and poor oral hygiene. Men are

the floor of the mouth. They also may

Oral and Facial Surgeon, will offer

affected with oral cancer about two

occur inside your cheeks, on your

a free oral, head and neck cancer

times more than women and the Oral

gums or on the roof of your mouth.

screening at Thibodaux Regional Medical Center on Saturday, April

Cancer Foundation reports that the quickest growing segment of the oral

Screening is the first step in early

18th from 8 a.m. - 1 p.m. in the

cancer population is young, healthy,

detection and may vary depending on

hospital’s main lobby.

For more information on this free screening or to find out more about oral, head and neck cancers, call the Cancer Center of Thibodaux Regional at 985.493.4008.

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Pedaling On

ESTHER ELLIS

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JACOB JENNINGS

3/19/15 6:54 PM

T H E B A Y O U C O U N T R Y C Y C L I S T S is an eclec-

The event generally benefits a different charity

tic group of enthusiasts from all walks of life,

every couple of years. This year, proceeds will go

coming together like the spokes of their wheels,

to the Louis Infant Crisis Center in Bayou Black,

riding along in harmony. The club was formed

a 24-hour, 7-day-a-week emergency shelter for

in 1993 and has continued to prosper ever since.

children suffering from abuse or neglect. The

Though some may come and go (and come back

center works with the Louisiana State Protective

again), they’re always welcome and have friends

Services and Child Placement Agency as well as

to ride with.

some parents to meet the needs of children and their families in emergency situations where

“It’s more than just cycling,” Brian Naquin,

they may be in danger of mistreatment, neglect

president of the group, says. “I consider everyone

or exploitation.

in the club my friend. We’re all from different walks of life: moms, doctors, lawyers and oil

In years past, the BCC has supported causes

field workers. But we’re one team when we’re

including Girls on the Run, Wounded Warrior

out there. It’s something you have to experience.”

Project and even helped a fellow club member, changing the Spring Ride to Scott’s Hope in

STANDING THE TEST OF TIME

support of a fellow cycler who was paralyzed

Much like any club, it started as a group of

from a biking accident.

individuals with a common interest. Thus far, it’s stood the test of time. Still thriving more than 20

“He was injured a few summers ago and para-

years later, the club hosts cycling events, enjoys

lyzed and we did the benefit for him,” Brian

club rides together and participates in rides

remembers. “It was really nice and really

throughout the state. Its next event will be the

personal to us.”

Spring Ride and 5K on April 26. The event has been in existence just about as long as the club

HONORING ALAN

and features a 25-, 42- and 62-mile bike ride

This year is particularly hard for members as

along with the recent addition of a 5K run.

they recently experienced a detrimental loss with the passing of friend and fellow cyclist,

“This is only the third year for the 5K, so that

Alan Kelly, who died in February after a long

part is usually a little smaller,” Brian says. “We

fight with cancer. Alan played a major role in

decided to do it to get more people involved and

the club as one of its founders and biggest

more runners involved so we could do something

supporters. He spent time educating riders on

for runners that don’t cycle. I’m kind of hoping

safety, coordinating rides and even founded the

that the 5K really grows because it’s probably

Green Team, a core group of riders within the

been within the last couple of years that running

BCC that is licensed through USA Cycling and is

really got popular here.”

a member of the Louisiana-Mississippi Bicycle

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Racing Association. The Green Team also hosts its own races such as the Alan Kelly Criterium, which will take place on Aug. 2.

“Alan was a New York transplant, but fell in love with the area,” Matt Trahan, BCC safety coordinator and member of the Green Team, says. “He was very instrumental in swinging us back around when we started slacking off.

At one point, it was just me, Alan and three other people and we would maybe do a ride every other weekend. He had the grand scheme of doing a Wednesday ride every week. He was very hands-on with planning, scheduling and was always on top of everything. He’s done so much for the club.”

Matt says though he was sick, Alan still showed up at meetings with enthusiasm and excitement.

“You just don’t come across people like that too much,” Matt says.

J O I N T H E B AY O U C O U N T R Y C Y C L I S T S AT I T S 20TH ANNUAL SPRING RIDE & 5K ON APRIL 26 I N T H I B O D A U X . R E G I S T R AT I O N I S AVA I L A B L E AT B C C B I K E . O R G .

The BCC recently paid its respects, hosting a club ride in Alan’s memory in which members rode at a leisurely pace and shared stories of their beloved friend. With the Spring Ride falling shortly after his passing, the club is hoping for its biggest turnout and wishes to continue the legacy of its friend.

“We generally get about 20 0 people, but this year we’re hoping for 30 0 or more,” Brian says. “So far, of the people registered now, there are some from Hattiesburg, Sulfur, Baton Rouge and Pineville. The locals will typically wait so we get a lot of people register the day of, depending on weather.”

PEDALING ON Although it has lost a largely influential member of the group, the club carries on, continuing to host the same events that Alan helped create. Though the BCC may be missing one of its biggest supporters, there will be reminders of him with every ride as the club continues to spread the joy of cycling.

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W H AT '

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WANT US TO INCLUDE YOUR EVENT IN OUR C ALENDAR?

Shoot an email to editor@rushing-media.com and we’ll help spread the word.

CRESCENT CITY CLASSIC

RELAY FOR LIFE OF THIBODAUX

S AT U R D AY, A P R I L 4, 8 A.M.

S AT U RDAY, A PRIL 18, 2 P.M. - 12 A .M.

Where: Poydras Street, New Orleans

Where: Thibodaux High School, Thibodaux

Details: Challenge yourself at this Big Easy tradition

Details: Join the movement to fight cancer at this

held each year the Saturday before Easter Sunday. The

community Relay for Life event. The event begins with

course begins in Downtown New Orleans and brings

an opening ceremony, followed by a Survivors Lap,

participants through the French Quarter, up Esplanade

Caregivers Lap and Luminaria Ceremony to remember

Avenue to City Park. Registration is $50 at the Health &

those lost to cancer.

Fitness Expo on the morning of the race. Post-race fes-

Contact: R E L A Y F O R L I F E . O R G / T H I B O D A U X L A , C A R O L .

tivities include food, beverages, children’s activities and

GUIDRY@CANCER.ORG

live music.

Contact: C C C 1 0 K . C O M

LA FETE DU MONDE 5K S AT U RDAY, A PRIL 18, 10 A .M.

PADDLE BAYOU LAFOURCHE

Where: Church Street, Lockport

APR I L 9- 12

Details: Walk or run your way through the Lockport Food

Where: Lafourche Parish

Festival. Pre-registration is $30 by April 6th and race day

Details: Residents and visitors will paddle the waters of

registration, which begins at 8 a.m., is $35. All proceeds

Bayou Lafourche during this four-day trip to learn more

benefit the annual festival.

about the waterway’s significance in the parish. The trip

Contact: I T S Y O U R R A C E . C O M , 9 8 5 . 8 5 9 . 6 6 8 4

begins in Donaldsonville on April 9 and ends in Lockport on April 12. Participants can join the trip from one day

SAE’S THIRD ANNUAL DONUT DASH

to four days and will receive a shirt, water and food. Cost

S AT U RDAY, A PRIL 25, 9 A .M.

is $40 per day or $150 for all four days.

Where: Nicholls State University Recreation Center,

Contact: B T N E P. O R G , 9 8 5 . 4 4 7 . 0 8 6 8

Thibodaux Details: Get a workout and breakfast at this race to ben-

SUPERHERO 5K RUN & 40-MILE BIKE RACE

efit Children’s Miracle Network and Children’s Hospital

S AT U R D AY, A P R I L 11, BIK E R AC E : 8 A.M., FUN R UN: 8:30 A .M.,

in New Orleans. The route will wind through the Nicholls

5 K: 9 A . M .

State University campus and stop midway to challenge par-

Where: Peltier Park, Thibodaux

ticipants to eat four donuts if they dare. Registration is $25.

Details: Support CASA of Lafourche’s efforts to speak

Contact: I T S Y O U R R A C E . C O M , P Z E R I N G U E 8 @ I T S . N I C H -

up for the needs of abused and neglected children at this

OLLS.EDU

race. A warmup will be held at 7:45 a.m. and a superhero brunch will follow the races. Participants are encouraged

RELAY FOR LIFE OF TERREBONNE PARISH

to wear their best superhero costume. Registration is $15

S AT U RDAY, A PRIL 25, 5 P.M. - 12 A .M.

for the fun run, $25 for the 5K and $30 for the bike race.

Where: Houma-Terrebonne Civic Center, Houma

Contact: C A S A O F L A F O U R C H E . O R G , 9 8 5 . 4 4 6 . 6 6 0 0

Details: Race to the finish line in support of The American Cancer Society, aimed at helping those battling cancer. The event kicks off with an opening ceremony at 5 p.m., followed by a Survivors Lap, a Caregivers Lap and a Luminaria Ceremony to remember those lost to cancer.

Contact: R E L A Y F O R L I F E . O R G / T E R R E B O N N E L A , B E C K Y. BREAUX@CANCER.ORG

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BAYOU INDUSTRIAL GROUP CRAWFISH CRAWL FOR HIGHER EDUCATION S AT U R D AY, A P R IL 25, FUN R UN/WALK : 5 P.M., 5 K: 5:30 P.M.

Where: Peltier Park Pavilion, Thibodaux Details: Help support scholarships for Nicholls State University, Fletcher Technical Community College and South Central Louisiana Technical College at this 5K, fun run and walk. After completing the race, participants will be treated to three pounds of boiled crawfish and fixings, cooked up during the event’s Crawfish Crawl Boil-Off. 5K and fun run/walk registration is $25 through April 20 and $30 after. A no-crawfish option is available for $10.

Contact: S P L I T S E C O N D L L C . C O M

ONE SMALL STEP FOR PRADER-WILLI SYNDROME FUN RUN & 5K S AT U R D AY, A P R IL 25, FUN R UN: 8:30 A.M., 5K : 9 A .M.

Where: Mulberry Park, Houma Details: Put your best foot forward at this race to support research of Prader-Willi syndrome, a rare genetic disorder that occurs in one in every 15,0 0 0 births. Registration is $25 or free if participant commits to raise $40.

Contact: S P L I T S E C O N D L L C . C O M 20TH ANNUAL BCC SPRING RIDE & 5K S U N D AY, A P R I L 26, 5K : 7:15 A.M., BIK E : 8 A.M.

Where: The Foundry, Thibodaux Details: Take on a 25, 42 or 62-mile bike ride or 5K to benefit The Louis Infant Crisis Center. All participants will receive maps, lunch, drinks, route surface markings, SAG support and access to restrooms and snacks. Preregistration through April 12 is $25 for the bike ride or 5K and $35 for both events. Race-day registration is $30 for the bike ride or 5K and $40 for both events.

Contact: B C C B I K E . O R G

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fiN D

M I

Getting It Done

HOW DO YOU GET IT DONE?

What if more of us could begin each day with these thoughts or something similar? What if we began by

How do you get it done is a question for every job, task,

thinking about the choices we will make and the strong

duty or responsibility. What is it going to take to complete

influence those choices will have on our lives?

whatever it is you have to do? A small inner city school in Chicago has its way of getting it done — with a goal to

First Lady Eleanor Roosevelt said, “One’s philosophy is

educate students. Since their founding in 1978, 10 0 per-

not best expressed in words; it is expressed in the choices

cent of Providence St. Mel graduates have been accepted

one makes...and the choices we make are ultimately our

to a college. In addition to having a committed adminis-

responsibility.”

tration, faculty and parents, they also have a philosophy

the students recite every morning after The Pledge of

Believe that you can make the choice to move more and

Allegiance. It starts their day and instills a message that

make time to exercise regularly in some form or fashion.

students can “get it done.” Here is what they say:

Just get moving from that seated position. Learn a few simple stretches or choose to get serious and join a gym.

“At Providence St. Mel, we believe. We believe in the

Believe that you will choose to eat better with whole food

creation of inspired lives produced by the miracle of hard

nutrition in mind. Too many are eating foods with little to

work. We are not frightened by the challenges of reality,

no nutritious value, full of artificial chemical additives,

but believe that we can change our conception of this

colors and flavorings. Choose to think positive and have

world and our place within it. So we work, plan, build and

your closest loved ones say how great it is to be around

dream — in that order. We believe that one must earn the

your optimistic attitude.

right to dream. Our talent, discipline and integrity will be

our contribution to a new world, because we believe that

Earn the right to dream. The wrong choices are more

we can take this place, this time and this people and make

about nightmares. With the determination to “get it done”

a better place, a better time and a better people. With

and a strong dose of mindfulness, you can either find a

God’s help we will either find a way or make one.”

way or make one. Inspired living does require work and

it is how we approach and accept work that make for a

Philosophy can be defined as an overall vision of or

better place for all of us.

attitude toward life. It is a system of thought. Consider what the students at Providence St. Mel School recite each morning — thoughts of confidence that they can “get it done.”

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D R . J . M I C H A E L F LY N N practices at the

Flynn Clinic of Chiropractic in Houma.

He is available to “talk health” with your organization or club—call 985.855.4875 or visit www.drmikeflynn.com.

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TELL ME WHY MELISSA DUET

We

start asking “Why?” at a very young age. And, frankly, we never seem to grow out of the habit. So ... in the spirit of being inquisitive, we decided to keep on asking and searching for answers to some of life’s most perplexing questions.

Why are our veins blue if our blood is red?

What does the term “born with a silver spoon in his mouth” mean?

Before box sets of silverware were even a thought, people carried around their own spoons when enjoying a meal away from home. Having a silver spoon during this time indicated wealth and a high rank in society. Farmers and craftsmen, often covered in dirt from working long hours, frequently used their spoons much like a driver ’s license to identify themselves as free, working-class folks. Years later, the phrase appeared in a translation of Don Quixote and quickly became a reference to this social indicator.

Blood is always red, but light can alter its appearance, making it look blue beneath the skin. Light travels at various wavelengths and, while some of these waves are absorbed, some are scattered and reflected back to our eyes. Blue light doesn’t penetrate the skin as well as red light and is more likely to be scattered and sent back to the eye, making our veins appear this hue instead of natural crimson.

Why does rain smell?

A handful of scents produced in the environment come together to create the refreshing scent rain often brings. One odor, petrichor, is created from oils plants produce during dry spells. When petrichor comes in contact with a compound produced by bacteria in soil, the two create that familiar wet weather scent. Ozone also plays a part in the smell, creating a chlorine-like aroma when lightning divides oxygen and nitrogen molecules to produce nitric oxide. POV

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SPRING FASHION PRE-VUE S

pring is here! Time for festivals, spring weddings, graduations and vacations. However, the only thing that matters, of course, is, what will you be wearing?

While some of 2014’s trends, such as boxy crop tops, sporty styles, graphic tees and sheer pieces, aren’t going anywhere, there are plenty of new trends, as seen during New York Fashion Week, this season that will make you excited to get dressed and update your style.

AMANDA FIDLER

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Black is the New Black

Just as bright white was one of the “it” colors for winter, black for spring is also a nice escape from the expected. Designers showed all-black ensembles from day to night, keeping it from looking too heavy by presenting it in lightweight, flowy fabrics.

Black crochet, black mesh and black silk are all good options for warmer weather.

Off the Shoulder

After seasons of bare midriffs, it’s nice to see this trend make a comeback. The runways showed cutouts, off-the-shoulder, and one-shoulder styles making an appearance in casual tops and formal gowns. This subtle, sexy detail is the perfect way to start showing a little skin before summer.

The New Bohemian

Free-spirited and free-flowing. Channel Joni Mitchell this spring in long, flowy, floor-sweeping styles. These loose, caftanstyle frocks in bold prints and vivid colors will make you stylishly stand out in the sea of tired, predictable maxi dresses we’ve seen year after year.

Florals

“Florals? For spring? Groundbreaking.” I know. Miranda Priestly (“The Devil Wears Prada”) was right. Nothing shocking here.

But, just because florals are always in for spring, that doesn’t mean you’ll be seeing the same old, boring styles. Take a cue from the runways last fall and go for prints that are bigger, bolder and head-to-toe.

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Swap Your Skinnies

Anyone else getting tired of this ongoing skinny jeans trend? Don’t get me wrong.

I still love mine, but there’s nothing exciting or modern about them anymore.

This spring, let your ankles breathe and make your legs look a mile long in flared pants. As much as they are inspired by the ‘70s, this trend is not just for the flower children.

Flares were all over New York Fashion Week, and they looked the most chic complemented with sleek, minimal styling for 2015. POV

Amanda Fidler is the owner and designer of Blonde Design Apparel: graphic tees for the styleobsessed. You can learn more about her style at

BLONDEDESIGNSTUDIO.COM

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TERRY TRAHAN JR. JO ANN LEBOEUF

“A few taps of the stick. That should do it.”

The reverb hadn’t bounced back from the last tap when, as if a symphony being led by a conductor with a wooden baton, a kit of homing pigeons raced out of the trap connected to their loft and took to the open sky, circling John “Mack” McSweeney’s barn — their home. It wasn’t race day, but it was a good day to get in some conditioning in preparation of the race they would soon fly from Birmingham to Slidell.

Frequent Flyers in Training

Mack’s barn is in Gray, nestled a couple hundred yards from the nearest highway.

A stagnant bayou hugs the property, attracting predators like opossum and raccoon who happen to enjoy the pigeons as much as Mack does, just for a very different reason. The well-kept barn is quiet, yet full of evidence that more than 200 pigeons and their young reside in the wooden structure. The smell is obvious.

It can be blamed on south Louisiana’s infamous humidity taking a liking to homing pigeon byproducts. What is more stimulating, though, is the rhythmic, sustained

cooing. This tranquil sound is what Mack and his wife, Mary, wake up to each morning when they arrive before daybreak to tend to the birds.

“I’d say there are about 200 birds in here, but only 38 of them are on the race team,” Mack says. “I raise the babies so I can start training them. I have a group of pigeons that’s already broke to the loft. They leave, go out together, and come back. They have to learn everything. One will take off, and the whole batch will follow.”

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How Do They Do It?

As a member of the Bayou Racing Pigeon Club, about a dozen members strong, Mack and the other homing pigeon fanciers gather regularly to discuss their hobby and train their prized flyers for upcoming races with the Greater New Orleans Combine, comprised of other regional clubs claiming to have the fastest birds. The fanciers house their pigeons in crates and ship them to designated release locations across the South. Once the pigeons are released, the clubs wait for them to return to a specific spot near Slidell, where their flight times are recorded electronically, in yards per minute, by scanning a band attached to their feet. When racing shorter distances, Mack releases his pigeons in Raceland. They are already home in their barn and individual lofts by the time he gets home.

“These birds have years of breeding behind them to show that they have a good homing instinct,” Mack says. “They don’t know they are in a race. They just know they want to get home to their nest and food.”

That is the fancier ’s only explanation for the racing pigeon’s natural ability to return to the exact place it calls home. Pigeons have assisted mankind for thousands of years and left ornithologists scratching their heads with each subsequent successful release and return. In 2013, scientists entertained a theory suggesting that homing pigeons rely on their keen sense of low-frequency hearing to identify specific locations. But the research continues as Mack and the Bayou Racing Pigeon Club continue to train their intelligent, winged athletes.

“The birds must fly often to keep in condition,” Mack says. “Each one weighs about a pound, and I can feel if it is too heavy or thin.”

A Lifelong Hobby

A retired accountant, now 80, Mack has been racing pigeons since age 12, but his experience with pet birds dates back to the post-World War II years. Growing up in New Orleans near Audubon Park, he watched as his grandfather moved from Luling to the city and brought with him chickens, pigs and other animals. In time, Mack’s father brought him to a store that sold these animals, and they returned with ice pigeons, members of the fancy pigeon breed. In order to compete with neighborhood friends and fanciers, Mack later bought a few racing pigeons and joined the New Orleans Pigeon Racing Club.

“I would fill a wire-bound box with about six pigeons, and I would take those birds on a streetcar and ride down Poydras Street to a bar,” Mack says. “Above the bar is where we would bring all our birds to basket, or get tagged.

“While in high school, around 1949, I quit the hobby. I was dating and had to give up the pigeons to continue dating Mary.”

Not because Mary didn’t share Mack’s passion for racing pigeons. She does.

But because ...

“Gas was 25 cents, and I didn’t have the money.”

Back in the Race

The McSweeney’s would return to the hobby years later, in 1978, when Mack’s work brought the couple to Gray and they met the group of lifelong friends that would become the Bayou Racing Pigeon Club.

Over 35 years since his return to the hobby, Mack still watches as Mary’s pigeons, as he affectionately calls them, return home to his barn. He flies and feeds them, and staves off lurking predators who hang out by the bayou. She takes care of all the babies. Together, they give about 200 homing pigeons a home to come back to. POV

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LIVING WELL DEBBIE MELVIN

Fiber in Isolation F

ood marketers know us well. They know that we notice the colorful pictures and health claims on the fronts of packages and boxes. They also know the hot items that attract health-minded consumers, such as claims about fiber. While one label may say “an excellent source of fiber,” another says, “now with twice as much fiber.” Could it be … food companies have taken some of our favorite foods and made them healthier? Well folks, a donut cannot be “sanctified” just because it claims to have 8 grams of fiber.

So how is there fiber in ice cream, artificial sweetener packets and gum? The answer is the use of what the food industry calls isolated fibers. Some names to discover in the ingredients section of the label include: inulin, maltodextrin, oat fiber, soy fiber, modified wheat starch, sugarcane fiber and polydextrose. The Nutrition Facts Label indicates how much fiber is in a designated serving of any food, and isolated fibers in foods are counted. Buyer beware: these fibers don’t always impart the health benefits their natural counterparts do. Some do promote bulk in the digestive system, like natural insoluble fiber-containing foods do, and thereby promote regularity. But others do not. However, any of these isolated fibers can lead to gas and other gastrointestinal issues when eaten in large amounts. For example, consuming multiple servings of a high-fiber cereal, or quantities greater than the indicated serving size, could bring grief beyond explanation. Without knowing the source of the problem, a person could conclude they have gluten sensitivity or intolerance, since gluten is such a hot-button topic these days. Or, one could believe they have met their fiber goal for the day if they eat five of those ice cream sandwiches. There is a proliferation of protein bars, cookies, pastries, breakfast bars and cereals that contain isolated fibers, too. If you have had any of these symptoms, just make it a habit to search them out in the ingredients label.

But whole grains offer more nutrition than just fiber. According to the Whole Grains Council, their 100 percent Whole Grain Stamp assures you that all the grain in the product is whole grain. Be skeptical if you see the words “made with whole grain.” The product may contain only minuscule amounts of whole grains. If there are several grains listed, it can become complicated. The ingredi-

ents might read “enriched white flour, whole wheat, whole oat flour, whole cornmeal and whole millet” and you would not be able to tell from the label whether the whole grains make up 70 percent of the product or 7 percent of the product. Both fiber and whole grains have been shown to have health benefits. But they are not interchangeable.

So just checking the fiber on a label is not a very reliable way to guess whether a product is truly whole grain.

Consumers may only think of grains when considering their fiber needs for the day. Since fruits and vegetables do not have food labels, they are not as readily recognized for their fiber content. Dry beans are some of the best sources of fiber, with nuts, fruits such as berries, pears and dried fruits, and vegetables — potatoes and Brussels sprouts — ­ making significant contributions. Like grains, they certainly impart more health benefits than just fiber.

So instead of relying on highly processed food products with isolated fibers and questionable marketing, we should rely on true whole grains, fruits and vegetables to meet our fiber quota, and rest easy knowing that we are certainly helping our health. POV

Debbie Melvin, M.S., C.F.C.S., is an extension agent for the LSU AgCenter. She specializes in nutrition.

DMELVI N @AGCTR.LSU.EDU

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CHECK IT OUT NAOMI MAGOLA

The Dolls

BY KIKI SULLIVAN

At

one point in our lives we’ve all felt like the new kid on the block. But I can venture to say that none of our experiences come close to the level of weirdness that Eveny Cheval encounters when she and her aunt move back to Eveny’s childhood home, the fictional Louisiana town of Carrefour.

When Eveny was just 3 years old, she and her aunt Bea left Carrefour for Brooklyn, N.Y., and never looked back. Now that Eveny is turning 17, Bea has decided to move the two back to the Bayou State. The move will allow Eveny to get to know her roots and her aunt will have an opportunity to open her own bakery, a dream that she would never be able to realize if they stayed in New York.

Nestled in the swamps of southern Louisiana, Carrefour is quite literally cut off from the rest of the world by a large iron fence to which the residents are the only ones with keys. But that’s not the only thing strange about this town as Eveny is soon to find out. When her aunt pulls up in front of a sprawling mansion, Eveny is surprised to find herself thrust into a society and level of wealth that she has never experienced before. But this wealth does not come without consequences. Eveny finds herself in the middle of a society full of murder, mystery, lies and a little magic, all headed by a group of picture-perfect mean girls named The Dolls.

The Dolls have the run of the school and the town, and no one ever tells them no. Until they meet Eveny. Part “Mean Girls,” part “Pretty Little Liars,” “The Dolls” is a page-turning romp through the swamps, full of mystery, high school politics, murder and a girl that carries a snake in her purse. POV

Naomi Magola is the children’s librarian for the Terrebonne Parish Library.

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BEHIND THE BREW DWAYNE ANDRAS

A Toast to Beer

T

he 18th Amendment of 1919 prohibited the sale and production of alcohol in the United States. For nearly 14 years, once law-abiding citizens were criminals in the eyes of the law. Hundreds of backroom speakeasies and bathtub gin makers sprung up all across the nation. This fortunately changed on April 7, 1933, with the enactment of the Cullen-Harrison Act. It allowed for the production and sale of beer if the alcohol content was less than 4 percent alcohol by volume (ABV.) These beers are known as “session beers” and are defined by Beer Advocate as “Any beer that contains no higher than 5 percent ABV, featuring a balance between malt and hop characters and, typically, a clean finish — a combination of which creates a beer with high drinkability. The purpose of a session beer is to allow a beer drinker to have multiple beers, within a reasonable time period or session, without overwhelming the senses or reaching inappropriate levels of intoxication.”

On April 7, 1933, the legendary Budweiser icons, the Clydesdales, made their first appearance. August Busch Jr. and Adolphus Bush III surprised their father, August A. Busch Sr., with a gift of

a six-horse Clydesdale hitch to commemorate the repeal of Prohibition. The company also realized the marketing potential and sent a second six-horse Clydesdale hitch, driven by Budweiser employee Billy Wales, to New York City. Thousands of people followed the horses down the Big Apple’s streets to the Empire State Building where a case of beer was presented to the former Governor Alfred E. Smith, who was one of the leading opponents of Prohibition. The Clydesdales then continued a tour of New England and the Atlantic states before stopping in Washington, D.C. to reenact the delivery of a case of Budweiser to President Roosevelt, which was initially sent via air on April 7, 1933.

So, remember on April 7 and every day that when you raise a toast with your favorite beer, there is history behind every sip ... a story that makes each sip a bit more satisfying.

My friends, I raise a glass to toast beer, because without it, a toast would be just a bunch of awkward words. POV

Dwayne Andras is a home brewer and selftaught beer expert in continuous search of the perfect pint. Chat with him about your favorite brew at DWAYNE.ANDRAS@GMAIL.COM 90 POINT OF VUE EXPERT VUE APRIL 2015

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A VUE FROM THE VINE LANE BATES

Lighten Up W

ith spring upon us and the heat of summer not too far away, this month we will review some refreshing Pinot Gris wines from two of the best regions for growing it: Alsace in France and Oregon.

Although most people are very familiar with Pinot Grigio, many are not aware that Pinot Gris is the same grape. That being said, the two wines are made in different regions in very different styles. While the widely popular Pinot Grigio is normally lighter bodied and refreshingly acidic, Pinot Gris normally has moderate-tolow acidity, with a full-bodied style and spicy notes. Here are a few Pinot Gris selections currently available at Cannata’s:

Hugel Pinot Gris Alsace 2011 $22.99

Chehalem Pinot Gris 3 Vineyard 2013 $21.99

This Oregon Pinot Gris is a great example of the style of the region. Oregon Pinot Gris usually takes on some characteristics of both Alsace and Italy. This wine is medium-bodied with flavors of pear and apricot. On the palate, the wine has nice acidity and texture and clean, fresh flavors that sail on effortlessly to a long, dry finish. An excellent wine that, like most Pinot Gris, works well with seafood and other spicy foods. 2,625 cases made.

Alsace is probably the king when it comes to regions that produce Pinot Gris. This full-bodied, rich and round Pinot Gris has good acidity that intermingles with flavors of apricot, papaya, and spice. On the palate, the wine has classic mineral flavors for which Alsace is known, sailing on to a long, lingering finish. Drink now or over the next several years. 1,600 cases imported.

A great value Pinot Gris made by Joe Dobbes, this wine is from one of Oregon’s top winemakers over the last 25 years. The wine has complex aromas of honeydew, pear and citrus that move on to a creamy, mediumbodied palate. The wine finishes with crisp acidity and intense flavors of apple, peach and citrus. 3,000 cases made. POV

WINE SPECTATOR RATING – 89 POINTS

WINE SPECTATOR RATING – 88 POINTS

WINE SPECTATOR RATING – 89 POINTS

Wine by Joe Pinot Gris 2012 $12.99

Lane Bates is the wine and spirits specialist at Cannata’s. Feel free to visit him to find out mo e.

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BON APPÉTIT NATHAN RICHARD

Shrimp & Okra Gumbo with Oyster Dirty Rice O

ne of my favorite gumbos to eat is shrimp and okra.

Something about farm fresh okra and creole tomatoes — to me, the two go together like biscuits and gravy.

Now, I am also a big fan of oysters in a gumbo, but most people overcook oysters in their gumbo. I, however, came up with a great recipe that doesn’t allow you that. The rice is full of oyster flavor and you can’t go wrong with this recipe.

WHAT YOU’LL NEED 1 cup canola oil 1 cup all-purpose flou 2 cups yellow onions, chopped 1 cup green bell peppers, seeded and chopped 1 cup poblano peppers, seeded and chopped 1 cup celery, chopped 6 each cloves of garlic, minced 2 pounds fresh okra, cut in rounds 2 cups fresh tomatoes, chopped, peeled and seeded

8 cups shrimp stock (can substitute chicken stock) 1 cup dry white wine 1 T. sugarcane vinegar 1 t. red pepper flake 2 t. kosher salt 2 t. Cajun seasoning 2 each bay leaves 5 lbs. shrimp, peeled and deveined 1 cup green onions, chopped ½ cup parsley, chopped

HOW TO MAKE IT FOR THE ROUX Heat your skillet over medium-high heat, add canola oil and heat until it begins to smoke. Add flour and whisk to incorporate, continuing to whisk until roux reaches the color of dark chocolate. Be careful not to burn the roux. Once the roux has reached the desired color, add onions, bell peppers, poblano peppers, celery and garlic. Stir well and allow to cook down for about 5 minutes. You want the veggies to soften and become translucent.

Once the veggies have softened and become translucent, add the okra and cook down for about 12-15 minutes. Then, add the fresh tomatoes making sure to stir occasionally. Remove from heat; add the wine and vinegar then set aside.

FOR THE GUMBO In a gumbo (stock) pot, add the roux with vegetables into the shrimp stock. Cook over medium-high heat.

Stir well to incorporate all the ingredients. Add bay leaves, red pepper flakes salt, and Cajun seasoning. Stir well and bring to a simmer. Allow the gumbo to simmer for about 20 minutes.

Reduce the heat to medium-low; continue to allow the gumbo to simmer for about 1 hour.

Taste for seasoning and thickness. Make adjustments as necessary. Add the fresh green onions and parsley 5 minutes before serving.

When your oyster dirty rice is made and you are getting close to dinner time, you can add the shrimp. Be careful not to overcook the shrimp. They will only need about fiv minutes to cook.

Once the shrimp are cooked, you are ready to eat!

Oyster Dirty Rice WHAT YOU’LL NEED 2 cups long grain rice 2½ cups water 1 cup oyster water (the liquid that comes with the oysters) ½ t. salt 1 T. worcestershire sauce 4 each cloves minced garlic

1/2 cup onions, diced small 1/2 cup celery, diced small 1/2 cup green bell peppers, diced small 1 cup oysters, chopped rough 1½ T. butter

HOW TO MAKE IT Place rice, water, salt, garlic and Worcestershire sauce in a pot.

Bring to a boil, cover and reduce to simmer for 20 minutes.

In a separate pan, melt butter and sauté garlic, onions, celery and bell peppers. Cook the vegetables for 5 minutes or until soft. Add the oysters and cook for 2 minutes. When the rice is cooked, mix together and serve with gumbo. POV

Nathan Richard is the Executive Chef at the Bombay Club & Martini Bar in New Orleans. His passion for food stems from cultivating livestock and vegetables with his grandfather and cooking Cajun dishes with his father in Thibodaux.

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UNDERGROUND SOUND TERRY TRAHAN JR.

Luke James LISTEN:

She’s Got You

Rhiannon Giddens

T

he Big Easy is all about food and music. That’s no secret. But even though music is the city’s heartbeat, it isn’t the lifeblood of the music industry, the corporate critic that tends to favor a side of marketability over a delectable entrée of raw, undiscovered talent. Just ask New Orleans native Luke James.

The Grammy-nominated lyricist and R&B vocalist released his debut, self-titled record in 2014, but that project didn’t see the light of day until writing credits for Chris Brown, Britney Spears and other headliners had proven his worth in the industry. Luckily for James — and all music appreciators who know a fine song when they hear one — the record deal did come and the Big Easy was able to watch another one of its own step into the spotlight, ready to hush a crowd with nothing more than a piano and an unforgettable voice.

New Orleans has produced its fair share of crooners and funkmeisters, cool cats and rhythmic bad boys. James is somewhere amidst all that. His sound is one you’d introduce to Mama ... but maybe keep away from Daddy. His voice is tender, yet knows how to work a lyric and brings in just enough emotion to set the right mood. Simply put, James is a classic R&B soul in what most would call a contemporary body — a musical entrée that celebrates being a New Orleans original in an industry of predictable sides.

CHECK ’EM OUT Get mo’ up close and personal with Luke James when he performs April 24 at the New Orleans Jazz & Heritage Festival.

Most ears will perk up when they hear the first few notes of North Carolina native Rhiannon Giddens’ banjo introduce a folk song to its melody. All ears will perk up when they hear her Southern timbre glide gracefully above the rhythmic plucks. Some may recognize Giddens as the vocalist for the Carolina Chocolate Drops. For most, the musician’s debut solo LP, Tomorrow Is My Turn, is their formal introduction to this rising talent capturing the coveted spotlight in the folk-rock renaissance.

LISTEN:

Lisa Sawyer

Leon Bridges

Leon Bridges was born in the wrong place and time. The retro soul singer would fit in much more comfortably in the ‘60s in a city like Muscle Shoals or Philadelphia, rather than his native Fort Worth, Texas. An artist to watch in 2015, Leon is sure to draw comparisons to Otis Redding and Sam Cooke, but Amy Winehouse may be more fitting, considering the rising interest in what could be called a modern soul revival. POV

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SMARTY PANTS NO GOOGLING!

1

Who currently serves as Louisiana’s Secretary of State?

[A] [B] [C] [D]

3

5

[A] [B] [C] [D]

4

6

Nickel Iron Copper Titanium

Antennae Eyes Vein Legs

Lactose, found in the milk of mammals, is a type of what?

[A] [B] [C] [D]

8

Vietnam War World War I World War II Desert Storm

The swimmerets are near what part of a crawfish’s body?

[A] [B] [C] [D]

Yay! Good grief!

Hey! Excuse me!

What metal comprises nearly all of the earth’s core?

In March 2015, Harrison Ford survived a crash in a plane associated with what war?

[A] [B] [C] [D]

Everlast Jockey Fruit of the Loom Hanes

Pouyaille! means what in Cajun-French?

[A] [B] [C] [D]

7

Tom Schedler Jay Dardenne Jim Donelon Mike Strain

Jacob Golomb, founder of elastic-waist boxer trunks, founded what company?

[A] [B] [C] [D]

2

Carbohydrate Protein Sugar Salt

Which of these songs was Michael Jackson’s first solo No. 1 hit?

[A] [B] [C] [D]

“Ben” “Don’t Stop ‘Til You Get Enough” “Rock With You” “Billie Jean”

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The Battle of New Orleans took place how long ago?

[A] [B] [C] [D]

11

13

[A] [B] [C] [D]

12

14

Legal-ruled Narrow-ruled College-ruled Gregg-ruled

Santa Monica St. Louis Reno Chicago

Which of these common fonts can be described as sans serif ?

[A] [B] [C] [D]

Time Life Playboy Sports Illustrated

If someone asks for medium-ruled paper, what is he or she likely asking for?

Historic Route 66 began in what city?

[A] [B] [C] [D]

Someone with a net worth near $1 million Someone who fails to save money Someone with a whole lot of nothing Someone who always sees the glass half empty

In addition to being published in book form in September 1952, Hemingway’s classic The Old Man and the Sea was featured in what magazine?

[A] [B] [C] [D]

15

100 years 150 years 175 years 200 years

According to UrbanDictionary.com, what is a nillionaire?

[A] [B] [C] [D]

10

Arial Times New Roman Garamond Bodoni

The bowler hat is most often associated with what culture?

[A] [B] [C] [D]

French Hispanic Italian British

Well, How’d You Do?

# CORRECT IQ

YOUR PANTSYNESS:

11-15

160 PANTS ON FIRE

6-10

110 SMARTY PANTS

1-5

50

PANTS ON THE GROUND

0

3

DID YOU FORGET YOUR PANTS?

ANSWERS 1) A 2) C 3) A 4) D 5) B 6) C 7) B 8) A 9) D 10) D 11) C 12) A 13) B 14) D 15) C

9

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BON ÉTOFFE MELISSA DUET

Let Them Eat Cake A party without cake is just a meeting.

—JULIA CHILD

H

ere in the South, we cling to anything traditional ... so much so that a family feud is likely to break out if someone dares consider not baking great-great-great-Grandma Betty’s stuffing for Thanksgiving dinner.

Those deeply entrenched traditions spill over into life’s biggest moments, namely weddings.

The intricately decorated slices of almond or chocolate cakes we serve to guests on our wedding day and what goes inside of them dates back to 1800s British history, having made its way to America and carving a permanent spot in the way things are in Southern affairs.

Cake Pulls

Originally dubbed “ribbon pulling” in Victorian times, this entertaining reception activity has become a mainstay in American festivities, namely in the South. Each shiny charm that is buried beneath the layers of a wedding cake are said to predict an event in the future of the ribbon puller. Although the charms were originally reserved for single female friends of

the bride, the tradition has evolved to allow just about anyone — flower girls, close friends or married siblings — to participate.

Groom’s Cake

This delicious addition to the big day also dates back to Victorian times and once was an exclusive treat for the groomsmen. The earliest groom’s cakes were actually fruitcakes, but were presumably changed quickly for something a bit more appetizing when the dessert hit American shores. And decorating these Americanized cakes? That was once the responsibility of the groomsmen. The cakes were then presented to the groom as a gift from the bride and enjoyed by the guys as a manly addition to the often female-centric day.

Nowadays, professionals are asked to lend a hand, sculpting everything from a college logo to a beloved sports team’s stadium from the often-chocolatey layers. Rumor has it that single ladies once boxed up slices of this cake, tucking it beneath their pillows in hopes of dreaming of their future husband. POV

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RENDEZVOUS Art at St. John’s SATURDAY, APRIL 11, 10 A.M. - 3 P.M. WHERE: St. John’s Episcopal Church, Thibodaux DETAILS: A host of original works from a variety

of local artists will be displayed for sale at this show to support the maintenance and preservation of the St. John’s Historic Cemetery.

Artists will also be demonstrating and sharing their craft with visitors. Food and children’s activities will be available.

985.655.1172

Grand Isle Migratory Bird Celebration APRIL 17 - 19 WHERE: Grand Isle

DETAILS: See songbirds, shorebirds, raptors and more at this up-close-and-personal celebration in support of the Grand Isle Sanctuary.

The weekend event will include birdwatching tours, bird arts and crafts, field guides and fun for the whole family.

FACEBOOK.COM/ GRANDISLEMIGRATORYBIRDCELEBRATION

Other Desert Cities APRIL 24 - MAY 3 WHERE: Le Petit Theatre de Terrebonne, Houma

Play It Forward Casino Night SATURDAY, APRIL 11, 6:30 - 11 P.M. WHERE: Envie Banquet Facility, Thibodaux

DETAILS: Enjoy an evening of classic casino games and good times all to benefit the Thibodaux-based Bayou Country Children’s Museum. Tickets are $50 through April 3 and $70 after. Must be 21 to enter.

BAYOUCOUNTRYCHILDRENSMUSEUM.ORG

Jambalaya Writers Conference SATURDAY, APRIL 11, 7:30 A.M. - 5 P.M. WHERE: Courtyard by Marriott, Houma

DETAILS: Meet up with popular authors and learn more about becoming an author yourself at this 12th annual conference and book fair. The event will feature fiction and poetry contests, as well as a First Page American Idol Contest to spotlight first pages of fiction works. The keynote speaker is New York Times best-selling author Wally Lamb. Registration is $40.

DETAILS: An aspiring writer returns to her Palm Springs home after a six-year absence to announce the publication of her memoir that dredges up the family’s pivotal and tragic history. Only when their daughter fights back against the family’s hesitation toward the book do her parents reveal their pain and humanity.

Tickets are $15.

HOUMALITTLETHEATRE.COM

Ladybug Ball SATURDAY, APRIL 25, 9 A.M. - 2 P.M. WHERE: Southdown Plantation, Houma

DETAILS: Spend the day with family and friends while learning about our unique coastal wetlands ecosystem. A release of 100,001 ladybugs will be held at 12 p.m. and a butterfly release will be at 1 p.m. There will also be costume contests, activities, crafts, music, food, a zoo mobile and more. POV

985.851.3999

MYTPL.ORG/JWC/ Want us to include your event in our calendar?

Shoot an email to EDITOR@RUSHING-MEDIA.COM and we’ll help spread the word.

Newsletters Receive additional content and weekly events when you sign up. SCAN HERE:

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SCENE IN A Former New Orleans Saints Player Ran-

dall Gay visits with community members on March 6 at A Night for Goodness’ Sake, an annual fundraiser in support of the Chabert Medical Center Foundation.

B Models show off the latest fashions

from downtown Houma boutique, JuJu’s, during the shop’s Spring Fashion Show on March 12.

C Runners and walkers race to the finish

line at the Race for Their Future 5K Race Fest on March 7. The race supports MAX Charter School and its efforts to meet the educational needs of children with dyslexia and other language-related differences.

D E

D Members of Phi Mu at Nicholls State

visit with the university’s new football coach, Tim Rebowe, welcoming him to campus with a gift box from Bourgeois Meat Market.

E The South Louisiana Jeep Association hosts a pet food drive on March 7 to support animals at My Heart’s Desire animal rescue service. POV

Taking in the Scene?

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A B

B

C

E

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ADVERTISERS’ INDEX ADVERTISER

PAGE

A&G Refrigeration.......................................... 13 A&H Paint...................................................... 19 Aaron Pools................................................... 95 Advanced Eye Institute.................................. 83 A. L. Denham Wealth Management............. 101 All Event Rentals.............................................. 5 Ambassador Travel........................................ 29 Ameriprise Financial......................................... 9 Ashley Furniture Homestore........................... 23 AVA Solutions, Inc.......................................... 79 Bar Roussell................................................... 13 Basketry, The................................................. 19 Barker Buick GMC......................................... 49 Bayou Black Electric Supply.......................... 19 Bayou Playhouse........................................... 23 Beasley Pest Control................................... 104 Belle Visage Skincare...................................... 9 Bill George Jewelers...................................... 29 Blanchard’s Refrigeration............................... 61 BlueCross BlueShield.................................... 93 Body Elite....................................................... 73 Bueche’s Jewelry........................................... 99 Budget Blinds................................................ 15 Busy Bee Clinic.............................................. 15 Cannata’s................................................... 3, 37 Cardiovascular Institute of the South............. 55 Carmouche Insurance..................................... 9 Cindy Price.................................................... 89 Clearwater Pools............................................ 17 Coastal Home Builders.................................. 53 Coburn’s Kitchen & Bath Showroom............. 25 Corey Robichaux Guitar Lessons................ 101 Corporate Worxs........................................... 13 Courtyard Marriott......................................... 51 Crawfish Aquatics........................................ 101 Crystal Sanderson Photography.................... 41

Cypress Bayou Casino & Hotel........................ 2 Cypress Columns, The.........................2, 38-39 DA Exterminating........................................... 79 Deep South Oil & Vinegar.............................. 96 Dermatology Clinic, The (Dr. Mark Neal)........ 15 Designs by Two.............................................. 17 Digestive Health Center................................. 87 Dishman Flooring Center............................... 49 Donner-Peltier Distillers.................................. 99 Double Oak Garden Center........................... 55 Dr. Flynn Chiropractic.................................... 75 Earl Williams................................................... 37 Ellender Orthodontics.................................... 93 Emile’s Furniture and Appliances................... 55 Fakier Jewelers.........................................31, 87 Farm Bureau.................................................. 79 Felger’s Footwear.................................... 68, 97 Foundry on the Bayou, The............................ 41 G.D.C. Programs............................................ 95 Gold’n Gifts & Bridal Boutique....................... 23 Grand Bayou Noir.......................................... 43 Ground Pat’i Grill & Bar, The.......................... 86 Heavenly Scent.............................................. 75 Heidi Broudreaux........................................... 37 Houma Digestive Health.................................. 7 Houma OB-GYN Clinic.................................. 55 Houma-Thibodaux Spine & Rehabilitation........ 7 Iberiabank & Mortgage.................................. 99 iiiCreative....................................................... 95 Jones Dermatology........................................ 99 Just for You Flower & Gift Shoppe................. 86 La Carreta Mexican Cuisine........................... 61 La Chique Maison.......................................... 61 Landmark Home Furnishings......................... 53 Lil’ Sweet Pea’s Boutique.............................. 93 Live 4 Sports.................................................. 72 Live After 5..................................................... 47 Louis Mohana Furniture................................. 83 M. Bergeron + Company............................... 23 Marie’s Wrecker Service.................................. 9 Mitchell Family Eye Care................................ 98 Mr. Mosquito Mister....................................... 77

Norman’s Tuxedos......................................... 43 NORTHPARK Subdivision................................ 5 Old Estate Art Gallery.................................... 82 Outside And In............................................... 63 Pour Moi........................................................ 60 Premier OB-GYN........................................... 64 Richard’s Restaurant Supply........................... 5 Royal Room, The........................................... 47 Salinity Halotherapy Spa................................ 83 Salty Dog Vapor............................................. 78 Sandy Brooks................................................ 22 Sarah’s Mediterranean Cuisine & Café..... 29, 63 Scurlock Electric............................................ 93 Something Blue Bridal................................... 30 South Louisiana Bank.................................... 25 South Louisiana Financial Services................ 96 Southern Belle Event..................................... 43 Southern Mud Motors.................................... 77 Southland Dodge................................... 95, 100 Southland Mall............................................. 108 SOZA Clinic.................................................. 101 State Farm (Carreker, Brue, Bednarz)............ 60 Stire Office World........................................... 17 Supreme Ornamental..................................... 53 Synergy Bank.............................................. 105 Terminix......................................................... 82 Terrebonne Allstate Group........................... 107 TFAE.............................................................. 87 Thibodaux Regional Medical Center.............. 69 Trapp Cadillac Chevrolet................................ 63 Urban Loft...................................................... 91 Valley Supply.................................................. 24 Vintage Company, The................................... 30 Waggin’ Tails.................................................. 82 WILLIAMSBURG Subdivision........................... 5 Wishing Well, The........................................ 104 Workout Co., The........................................... 67

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LOOK TWICE

Win a $50

Gift Card

Find the six diffe ences in this photo from our feature on page 70. Drop off our answers along with your name and daytime contact number at the PoV offices, 6160 . Park Ave., Houma.

Stuck at the office? Fax it, 985.873.9009, or email it to us EDITOR@RUSHING-MEDIA.COM. A winner will be picked by random drawing APRIL 17.

The winner will receive a $50 Visa® gift card courtesy of Synergy Bank.

CONGRATULATIONS TO KELSEY THERIOT FOR WINNING LAST MONTH’S CONTEST.

Courtesy of

ANSWERS TO LAST MONTH’S CONTEST 1 2 3 4 5 6

Can missing Extra rope Pink shirt missing Blue part of hat now yellow Pole with hat taller Red bracelet missing

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THE FINAL COUNTDOWN

7 Details About Grant You May Have Missed E

ach February, Americans celebrate Presidents’ Day in recognition of founding father George Washington’s birthday. While that is fine and dandy — especially for those who consider the day a federal holiday — the truth is, all the other presidents have birthdays, too. Consider Ulysses S. Grant, face

of the elusive $50 bill. Born April 27, 1822, Grant stares back at you as you hold half of a Benjamin, trying to decide whether or not you want to break it. As you think about the decision, take a closer look at that federal note. In honor of Grant’s birthday, here are seven details you may have missed.

1

2 Chameleon Currency

Seeing Double

When tilted, the numeral 50 in the lower right corner should change from copper to green.

Hold the bill up to the light. You should see two portraits of Grant.

3

4 Stars & Stripes

I Spy ...

Can you find th USA/50/small fla pattern?

5

Holler on the Collar!

The words “The United States of America” appear on Grant’s collar.

Stars to the left ... stripes to the right ... silver star to the lower right.

6

Can You See It Now?

The reverse side features 50 in all four corners ... but the lower right is largest.

7

Where is the Face Facing?

To the right ... maybe straight ahead ... you make the call. POV

106 POINT OF VUE REAR VUE APRIL 2015

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