PoV (July 2015)

PoV 07-15.indd 1

6/18/15 10:52 AM

PoV 07-15.indd 2

6/18/15 12:26 PM

PoV 07-15.indd 3

6/18/15 10:52 AM

PoV 07-15.indd 4

6/18/15 10:52 AM

POVHOUMA.COM 5

PoV 07-15.indd 5

6/18/15 10:52 AM

TABLE OF CONTENTS JULY 2015 • VOLUME 9 • ISSUE 7

LOCAL VUE 52 WHO AM I?

Courtesy of Premier OB-GYN

53 FITLIFE 66 TELL ME WHY

Answers to life’s most perplexing questions

68 THE GOURMET GIRLS

68

THE GOURMET GIRLS

20 LET’S RIDE

The South Louisiana Jeep Association

40 ARMED AND READY

The Bayou Chapter of The Well Armed Woman

26 CHATEAU CHIC

48 UNDER THE SCOPE

38 TIMEOUT

50 OH SNAP

Home tour

The Legacy of the Red Paperclip

PoV 07-15.indd 6

Dawn of the Condiment Wars PoV Celebrates 100 Issues

A 28-year-old tradition among friends

74 LABORS OF LOVE ...

... and Many Helping Hands

ABOUT THE COVER

Melanie Charpentier, Crystal Crosby, CeCe Rome, Madonna Scurlock, and Pat Vizier prepare for another delightful evening together.

JO ANN LEBOEUF

6/18/15 12:27 PM

POVHOUMA.COM 7

PoV 07-15.indd 7

6/18/15 10:53 AM

TABLE OF CONTENTS JULY 2015 • VOLUME 9 • ISSUE 7

OUR VUE

YOUR VUE

24 10 PUBLISHER’S NOTE

Thank you

11 THE VUEFINDER

Taking Back the Weekend

12 THAT’S WHAT HE SAID

POV PICKS

24 Oyster Shell Chandelier 32 Cajun Rocket Pot, Parking

Pals, Aqua Cloud Minis 46 Hanley’s Sensation Dressing

14 14 IN TERVUE

18 THE FOODIE CONNECTION

Say what?

Challah!

16 THE OBSERVER

10 Years and Counting

YBNRML

EXPERT VUE

REAR VUE

84 80 LIVING WELL

83 A VUE FROM THE VINE

81 CHECK IT OUT

84 BON APPÉTIT

At Home Food Marketing

“Jacksonland”

82 BEHIND THE BREW

Four simple ingredients

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

PoV 07-15.indd 8

Vanilla Bean Affogat Topped with Crushed Pistachios

86 UNDERGROUND SOUND

POVHOUMA.COM

Zinfandels ideal for summer

Lane Mack, Ryley Walker, Houndmouth

90 88 SMARTY PANTS

For when your thinking cap fails

90 BON ÉTOFFE

Preserving a Legacy

92 REN DEZVOUS

Where you need to be around town

94 SCENE IN

Look at ol’ so ’n’ so!

96 ADVERTISERS’ INDEX

The who and the where

97 LOOK TWICE PUZZLE

Sponsored by Synergy Bank

98 THE FINAL COUNTDOWN

7 reasons Mark Twain reigns as the Great American Novelist

NEWSLETTERS

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

6/18/15 10:53 AM

POVHOUMA.COM 9

PoV 07-15.indd 9

6/18/15 10:53 AM

PUBLISHER’S NOTE BRIAN RUSHING

O

ne hundred. Dollars. Gallons of gas. Days to wait until Christmas. It’s a lot! After 100 issues of Point of Vue, it feels like forever. When we dreamt up this project we just thought that maybe our community could use something like this. A little magazine every month to bring some joy to people’s faces, to highlight some of the great things that our neighbors do every day, to make sure that the stories that need to be told, were. We never imagined that PoV would grow into the award-winning publication it has, nor that you would grow to love it and search for it every month as you

have. We also never imagined how much fun it would be.

That’s all thanks to you, our readers, advertisers and supporters. This magazine is about you. You give us story ideas, tell us about cool stuff happening and keep picking it up, month after month. Without you, Point of Vue wouldn’t exist. So here’s to you, Bayou Country, let’s keep being awesome. POV

Brian Rushing is the publisher of Point of Vue magazine.

BRIA N @RUSHI N G-MEDIA.COM

10 POINT OF VUE OUR VUE JULY 2015

PoV 07-15.indd 10

6/18/15 10:53 AM

THE VUEFINDER Brian Rushing PUBLISHER

MELISSA DUET

Taking Back the Weekend J

ust so that I wouldn’t forget its existence, summer showed up sometime around mid-June, smacking me square in the face. As I absentmindedly rotated sweaters to stave off cool winds, summe was preparing to make its appearance in style, complete with intense heat and humidity my hair was hoping would somehow just go away forever.

This rude awakening reminded me that I am no longer a college student and two months of blissful free time are not so readily doled out. Even though it’s been two years since I graduated, my thoughts can’t help but still drift to sandy beaches and bluer skies as the heat rolls in.

I blame my friends who’ve taken up school professionally and fill my social media feeds with dreamy getaway photos and summer reading lists. Ah, the good ol’ days. What sweet, sweet memories. Hasn’t someone figured out how to include a two-month work hiatus into the year, yet?

In the midst of this daydreaming, I thought about my dad. Sometime between turning 60 and a job change, he declared that he was “taking back his weekends,” a thought that now lingers as I put on my big girl pants each morning and ignore the fact that my dog is begging me to stay home and play with him in the backyard. No, I might not have two empty months to

EDITORIAL

Shell Armstrong EDITOR-IN-CHIEF

CREATIVE

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

PHOTOGRAPHY

Channing Candies, Jose Delgado, Jacob Jennings, Jo Ann LeBoeuf, Misty Leigh McElroy, Erica Seely

WRITERS

Dwayne Andras, Lane Bates, Logan Boudreaux, John Culhane, John DeSantis, Jaime Dishman, John Doucet, Melissa Duet, Esther Ellis, Dr. J. Michael Flynn, Casey Gisclair, Debbie Melvin, Sara Patrick, Bonnie Rushing, Terry Trahan Jr., Becca Bourgeois Weingard

ADVERTISING

Deanne Ratliff SALES MANAGER Jamie Mazerac, Martha Naquin, Linda Pontiff

GENERAL MANAGER Lacey LeBlanc

CUSTOMER SERVICE

Brooke Adams, Brandy O’Banion, Ashley Thibodeaux

ACCOUNTS RECEIVABLE Jessica Gifford

fill with cocktails served poolside and weeknight concerts, but I do still have my weekends.

Those two glorious days are carefully planned a week in advance for optimal enjoyment. There’s trips to the local snowball stand after lunch, day trips to New Orleans and preparations for homemade ice cream on July 4.

Though they seem simple in the grand scheme of things, it’s those simple things that have become so much more important as an adult. Learning to appreciate all those little things add up to just as much of a memory as the ones a week-long escape to the beach ever offered. POV

Melissa is a writer for Rushing Media. The return of this column is for you, Dad.

MELISSA@RUSHI N G-MEDIA.COM

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.

POVHOUMA.COM 11

PoV 07-15.indd 11

6/18/15 10:53 AM

THAT’S WHAT HE SAID TERRY TRAHAN JR.

YBNRML “Maybe your weird is my normal – who’s to say?”

–NICKI MINAJ

L

icense plate riddles never get old. Some I can solve without taking a second glance ... others disappear into the slipstream of the highway after giving away just enough to tease one’s curiosity like an exotic dancer in the doorway of a Bourbon Street bar.

Like all things, all you need is time to figure it out.

I've been behind the wheel nearly 10 years and seen a lot of plates in that time, but one plate just won't escape my memory: YBNRML. As soon as I saw it, I knew exactly what it read, maybe because I share in living by the same philosophy. You see, the way I see it, "why be normal" when you can just be yourself? What is normal, anyway? During the average workday, I take my daily stroll to the men's room at 10 a.m. and 2:45 p.m. Do all men do the same? I don't think so. It's usually just me in there at those times – unless I'm the only guy working in my hall, which I know I'm not. I do my best to send out emails only at times ending in “5” or “0,” for no other reason than I think the emails look more polished that way. I'm fairly certain that's not normal by mainstream society's standards, but surely someone else in this world does the same. I only like KoolAid if it's made with artesian water. Tap water changes the flavo substantially ... if you've never tried Kool-Aid with artesian water, your mind will be blown when you do. That said, I wouldn't expect any "normal" person to buy artesian water for the sole purpose of making delicious Kool-Aid. But, then again, why be normal?

When it comes to exploring one's abnormalities, I prefer to chalk up the strangest idiosyncrasies to worldview. I would be perfectly content packing my bags, driving to the airport and taking the first nonstop flight out, wherever the destination may be. Of course, my luck would have me traveling to the Alaskan wilderness after packing tropical, but that's the fun part about doing something completely random. The "normal" person may not find that to be so cool, even though there will be plenty of cool to find upon arrival. The same goes for concerts. I am willing to travel any distance to get to a live show. But just because I am willing doesn't mean I am always able – ask my pocketbook. I've always been a good speller, but the word "budget" gets me every time. I'm learning.

"Normal" is such a subjective word. It has more definitions than modern-day TVs and more identities than Bruce "Caitlyn" Jenner, who incidentally probably wouldn't be described as "normal" these days, even by the "abnormals."

Of course, from Jenner's newly adopted point of view, society's "normals" probably aren't very "normal." Who's to say? POV

Terry Trahan Jr. is a freelance writer from Houma and the publications coordinator at Nicholls State University.

12 POINT OF VUE OUR VUE JULY 2015

PoV 07-15.indd 12

6/18/15 10:53 AM

POVHOUMA.COM 13

PoV 07-15.indd 13

6/18/15 10:54 AM

INTERVUE

CHERYL

You can’t have a hot dog without:

If you could live in any time period, which would it be?

Peanut butter and __________

What skill could get you into the Guinness Book of World Records?

AL

AMELIA

CONNER

SYDNEY

Financial Aid Counselor

Parts Sales

Esthetician

YouTube Personality

Student/Writer

Chili and cheese

Mustard

Mustard

Ketchup, mustard and sweet relish

A fresh bun ... sliced bread won’t cut it

Roaring ’20s

A long time ago ... in a galaxy far, far away ... get it?

The present, here and now

Good with this one

The ’70s or ’80s because I’d never have to straighten my hair

Toasted bread

Cheese crackers

Jelly, of course

Banana

Chocolate chips (baked into cookies)

Most hours spent at Louisiana festivals

Juggling, but I’d have to work on it

My waxing skills

Eating the most pies

World’s best naptaker? I can fall asleep almost anywhere!

“Shirly”

“Seas the Day”

Congratulations!

You just won a yacht. What are you going to name it?

“Pleasure on the Sea”

“Incommunicado”

Well since “Amelia Belle” is already taken, I’ll call it “Waxin’ and Relaxin’”

What’s currently under your bed?

Nothing, maybe a little dust

Dust

Weights

I don’t know ... I kicked the Boogie Man out last week

More than a few dust bunnies

The worst smell in the world:

Chitterlings

Forgotten fis in an ice chest

Rotten anything, especially seafood

Rotten eggs

Burnt popcorn

14 POINT OF VUE YOUR VUE JULY 2015

PoV 07-15.indd 14

6/18/15 10:54 AM

POVHOUMA.COM 15

PoV 07-15.indd 15

6/18/15 10:54 AM

THE OBSERVER JAIME DISHMAN

10 Years and Counting I’m

10 years into this thing. 10 years.

An entire decade of being called a mother. When I first found out about my impending motherhood the tears flowed hot and heavy. The tears felt like they burnt my skin as they traveled in a river of uncertainty down my young face.

I wasn’t sure of it. Wasn’t sure that I would be a good mother.

Wasn’t sure that I wouldn’t grow tired of the role. What happens five years in if you feel like you’re done?

Ten years later, I’m sure I want to be a mom. But the tears still flow white-hot down an older, wiser and more wrinkled face. The thing I want to do the best sometimes feels like the hardest to do well.

And I said it would never be like this.

It was over cups. That’s why the tears flowed.

I lost my mind over cups. Raged at all five of those precious faces over cups. Their eyes followed me as I ranted my exasperation over their cups. Because during the hot days of summer, if everyone uses a new cup every time they get ice water, we wash about 30 cups a day. Thirty cups.

It’s too much, I said. And you know better, I said. And can’t you ever just think of how much work it is, I said.

They stood silently, waiting for me to finish. I did. They ran outside, and the tears ran hot down my face, rage replaced by remorse.

I wanted to call them all back and instead of berating them over cups, cup each face in my hands and tell them of the fierce love that rages in me for all of them. Instead, they only felt the rage.

“What would happen in a world where anger was your flag to reach out and cup a face?”writes author Ann Voskamp.

What if?

Part of me thinks, but then they would never know to reuse the same cup if we are home all day. But the truest part of me knows that loving patience is always more motivating than demeaning rage.

Work had been hard the day of the cup incident. I came home already spent, tired and with my mind wheeling with a “to-do” list for work that had nothing to do with them. So when I saw their cups thrown into the sink, I came undone. But truthfully, I was

done when I walked through the door. The day had taken from me more than I could ever give.

Maybe there’s some momma who handles it all. Work, family, friends, marriage … is there someone whose list is always checked off, everyone feeling loved, every task completed? If there is, I don’t want to meet her.

Because this momma raged hot tears early Christmas morning last year, as those same precious kids woke up and two displayed such ungratefulness that when they walked outside to try their new toys, I sank deep into the armchair and cried and wondered how we had gotten it all wrong.

I’m not supposed to admit that either. I’m supposed to post a picture of us looking loving and perfectly matching on Christmas Day, but the picture burnt into my memory of last Christmas is the feeling of air being sucked out of my lungs as I considered their ungrateful hearts. I always thought they would be appreciative.

But then I considered my own ungratefulness in the face of piles of blessings that I can’t even take credit for.

But I work hard, I’ve thought.

So do millions of people across this globe. And because of their country of birth, they work for pennies a day, scraping together to feed large families. I’ve never scraped together money for food, but I’ve whined more times than I care to admit about inconveniences that would seem like utter luxury to others.

I’m an adult who displays ungratefulness on days that should feel like Christmas morning. So if we’re all learning here, why can’t I learn to love in the midst of the storm? In the moment of blinding hot anger, learn to be thankful, like I’m trying to teach them.

And I can teach them of a forgiveness that they don’t deserve, just as I’ve been given a forgiveness that could have never been earned. POV

Jaime Dishman is a mother who is learning to love better, live graciously, and give undeserved grace. Ten years in, she realizes she will never stop learning.

16 POINT OF VUE YOUR VUE JULY 2015

PoV 07-15.indd 16

6/18/15 10:54 AM

POVHOUMA.COM 17

PoV 07-15.indd 17

6/18/15 10:54 AM

THE FOODIE CONNECTION BECCA BOURGEOIS WEINGARD

Challah!

T

here’s more than one way to eat your bacon. But you already knew that. A PB&J with bacon and jalapeño is one of the best ways to eat your bacon. I believe, barring any selfimposed dietary restrictions, we’d all dance in the moonlight with bacon, and exchange one-sided love notes. I’ve met people who aren’t “into sweets,” and who aren’t “into chocolate.”

There are even people out there who don’t like donuts? (And that’s about all I have to say about that).

But you show me someone who actually does not LIKE bacon, and I’ll make a note to roll over in my grave in 200 years.

Bacon even helped me get married.

‘Twas the vessel upon which sat a ring destined for my finger.

A throne of ground beef, gilded with peanut butter and bacon, delicately fixed onto a pillowy bun. It came to me through a misty fog of fermented wheat and nicotine, beyond the flashing lights to financial glory, placed in front of me – the decision.

To eat? Or not to eat? While he pops the question.

Matt proposed in a bar – impeccably planned, perfectly sentimental and refreshingly unceremonious.

Thanks, bacon!

Moving on. This sandwich begins where many a delicious sammie found its start … between two slices of Holla!

Holler!

Hola?

Haller?

Oh right, I’ll get it one of these days … challah.

Our amazing friend introduced us to PB&B, J&J, or known by its creators as the “hot hood” at a food truck in Portland. She said, “Their sandwiches are like getting kicked in the mouth … from heaven!” She mailed us the sweetest package with Oregon-made black cherry jam and peanut butter, so we can re-create the “hot hood” on the other side of the country. Y’all – black cherry jam for this recipe. Get that.

Roast your jalaps, and de-seed them if you don’t want all that heat.

Thick-cut bacon also makes a big difference. Gosh it’s just so good. So easy. So make it already.

Seriously, stop by your local grocer, grab this stuff, and make this tonight. It’ll give you something to look forward to after surviving a Monday.

I wish we could all eat these together around a reclaimed church-pew-wood picnic table, Zydeco music in the background and the smell of freshly fried corn dogs in the air. POV

PB&J with Bacon and Jalapeño WHAT YOU’LL NEED 2 inch thick slices of challah bread Creamy peanut butter Black cherry jam 2 slices cooked, thick-cut bacon 1 roasted, seeded jalapeño Butter

HOW TO MAKE IT Butter your bread slices. On the non-buttered side, peanut butter one slice, bacon it, cherry jam the other slice and jalapeño it. Butter your skillet or your pressing machine, whatever you’re using. I used my skillet and pressed it down with my teapot. Resourceful, maybe? Grill it over medium heat until golden brown on either side.

Before serving yourself, pause for a moment. This will be one of those things you wish you could start over again after it’s gone. Savor that pre-bite moment. And enjoy.

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

PLAYWITHYOURFOODIES.COM 18 POINT OF VUE YOUR VUE JULY 2015

PoV 07-15.indd 18

6/18/15 10:54 AM

POVHOUMA.COM 19

PoV 07-15.indd 19

6/18/15 10:54 AM

The South Louisiana Jeep Association (SLJA) started with an idea and a couple of Jeep-loving friends. Since then, not much has changed. It’s been two years since Ricky Whipple and Kyle Jackson decided to start the club and the two agree that it has become much bigger than they’d imagined.

ESTHER ELLIS

ERICA SEELY

20 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 20

6/18/15 10:54 AM

Let’s Ride

POVHOUMA.COM 21

PoV 07-15.indd 21

6/18/15 10:54 AM

“Kyle Jackson had a Jeep and I had just acquired a Jeep,” Ricky says. “We were talking and said we ought to start a club and so we said, ‘Let’s have a meeting.’ We posted something on Facebook and got friends involved.”

“I thought we were going to wind up with six to seven Jeeps,” says Kyle. “It is way bigger than I thought it would ever get.”

Today, the association boasts well over 2,000 members with roughly 2,400 members in its Facebook group. Both Kyle and Ricky attribute their “no rules, no drama” attitude to the success of the South Louisiana Jeep Association, claiming it truly is a gathering of friends.

SLJA describes itself on Facebook as, “Just a fun group of Jeepers in the Terrebonne and Lafourche parish area. We like to hang out, sling some mud, ride for benefits and do Jeep runs to various locations.”

There are no officers, no fees and no membership requirements. The club is open to all, even those who do not own a Jeep.

“You make the friends you want to make,” Kyle says. “I’m not going to tell you what to do with your $40,000 vehicle. We also understand that it’s an oilfield town, so you probably can’t make it every Tuesday. We have people leaving other vehicle associations and getting Jeeps because they’re tired of the drama. With rules and officers, there’s always a power struggle and we don’t have that.”

To put it simply, Ricky says it, “takes the ‘BS’ out of it.”

The association meets at local restaurants on Tuesday evenings for “Topless Tuesdays.” Their biggest meeting typically takes place once a month at Hooter ’s in Houma where you can find upward of 50 to 60 Jeepers parked and having a good time.

“We’re coonasses and we’re Jeepers – that means we’re double friendly,” says Ricky.

“Come see what we’re about. It’s contagious and I promise you’ll end up as a Jeeper.”

Members are just as serious about charity as they are about having a good time.

Nearly every weekend the SLJA is giving back to local organizations, showing up with an army of Jeeps. On Thanksgiving Day, the association fed 17 different families a large meal that included everything from the main dish to side items.

“We always talked about fundraisers but we weren’t strong enough,” Kyle says.

“When we got 20-30 Jeeps we said it’s time to start helping people out. Today we can get 80 Jeeps at the drop of a hat. We like to do a lot of stupid stuff, but we like to give back.”

Over Christmas, the association participated in Toys for Tots and collected more than $2,500 and 1,100 toys. This month, the club intends to host another drive celebrating “Christmas in July” to help those same families. SLJA’s charity isn’t limited to people; members have also participated in food drives for a local no-kill animal shelter, collecting more than 200 bags of food.

When they aren’t busy serving the community, members like to park and talk, but they also like to ride and frequently participate in “runs” where Jeepers meet and drive routes together.

“I think another reason we’ve grown so much is because many Jeep clubs are offroad and ours is on-road,” Ricky says.

“When you go off-road, you’ve got to get the vehicle ready to get it taken there and the way we do it makes it more accessible.”

The group just participated in an anniversary run, and Ricky hopes to have a week-long gathering and run next year for the third anniversary. The association offers countless ways to serve the community, participate in runs, eat good food and hang out with friends.

“I hope that we keep doing good and having fun,” Kyle says. “It’s a big family, it really is and we’re always there to do things for each other. Jeepers have a good attitude about life.”

To learn more about the South Louisiana Jeep Association, join its private Facebook page – all are welcome. POV

22 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 22

6/18/15 10:55 AM

POVHOUMA.COM 23

PoV 07-15.indd 23

6/18/15 10:55 AM

POV PICKS

Oyster Shell Chandelier OLD ESTATE ART GALLERY, THIBODAUX, 985.447.5413

N

othing screams south Louisiana more than a sprinkling of oyster shells raining down from a home entryway.

This chandelier is the perfect conversation piece and could serve as an impressive statement in a foyer or dining area.

The piece is available in-store and can be ordered. POV

PoV 07-15.indd 24

6/18/15 10:55 AM

POVHOUMA.COM 25

PoV 07-15.indd 25

6/18/15 10:55 AM

CHATEAU CHIC BONNIE RUSHING ERICA SEELY

26 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 26

6/18/15 10:55 AM

A

B

T

ransforming a traditional home into a customized space that reflects their transitional style and casual lifestyle, Pernell and Tara Pellegrin combine traditional and contemporary decor to achieve just the right mix. Purchased in 2014, the 3,000-square-foot house has undergone extensive changes and has become home to the newlywed couple.

Selecting a light color palette for the walls and floors throughout the home makes it feel spacious and bright.

Simple yet sophisticated furniture anchors each room and splashes of color are brought in with unique artwork and accessories. New light fixtures for each room add ambiance and style.

POVHOUMA.COM 27

PoV 07-15.indd 27

6/18/15 10:55 AM

C D

When updating the kitchen, again the homeowners chose a light color palette to create a classic and timeless look. Clean lines and modern decor make this space shine. Complete with a Wolf double range and an extra wide Subzero refrigerator, the kitchen is as beautiful as it is functional.

To customize the exterior, a light color was applied to the stucco and a new front door was installed. New landscaping was also added, completing the transformation. In the rear of the home a custom outdoor kitchen was added by the pool area, making it one of the couple’s favorite spaces to spend time and to entertain. Additionally, new landscaping and fencing completed the transformation. POV

28 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 28

6/18/15 10:55 AM

POVHOUMA.COM 29

PoV 07-15.indd 29

6/18/15 10:56 AM

E F

Special thanks to:

• Custom Wreathes by Meagan/Grace Design Company • Doc Wright Flooring • Classic Cupboards Custom Kitchens • Robichaux’s Custom Cabinetry • Miracle Crete • Glider Painting • Blouin Fence • Bayou Granite • Chackbay Nursery • Valley Supply • Duet’s Electric • Dale Ledet Plumbing • Artwork by Denise Cuartas, Jennifer Oliver, S. Bynum Art and Helen Bolin

A Kitchen B Accent Wall C Master Bedroom D Closet E Exterior F Pool 30 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 30

6/18/15 12:28 PM

POVHOUMA.COM 31

PoV 07-15.indd 31

6/18/15 10:56 AM

POV PICKS

Parking Pals PETIT NOUVEAU CHILDREN’S CONSIGNMENT & BOUTIQUE HOUMA, 985.293.7340

S

afety is a top priority for parents and these stickons for your vehicle could make keeping your child close an easier task. The vibrantly colored sticker acts as a safe spot and parents, grandparents or any guardian can teach little ones about remaining out of harm’s way in busy parking lots in a fun way that seems more like a game than another rule to follow.

Aqua Cloud Minis CLEARWATER POOLS, HOUMA, 985.868.4809

L

ounge comfortably this summer in these cushioned floats perfect for even the smallest swimmers. The plush loungers are filled with buoyant foam to contour to the body and don’t absorb water. Aqua Cloud Minis come in a variety of colors and assist in swimming or act as a simple relaxation device, making it a must-have for summer pool time.

Cajun Rocket Pot HOME HARDWARE CENTER, HOUMA, 985.223.6370

A

good old-fashioned backyard boil is the perfect way to spend an afternoon but the time it takes to cook the food makes it a tedious process. The bottom of this pot has hundreds of metal dowels, allowing heat to be absorbed into the pot much faster than a conventional pot. Because of this, cooks use less fuel and can serve up delicious eats in half the time. POV

32 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 32

6/18/15 10:56 AM

POVHOUMA.COM 33

PoV 07-15.indd 33

6/18/15 10:56 AM

A DV ERTORI A L

34 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 34

6/18/15 10:56 AM

A DV ERTORI A L

6770 West Park Ave. Houma, LA 985.851.3838

Sam Lusco can’t sit still.

It’s not in his nature. At 16, he stocked shelves at F.W. Woolworth and in the 1980s, he served as a fi eman with the Bayou Cane Volunteer Fire Department. He’s lent a helping hand to various community service organizations and you might even fi d him drag racing stock and super stock cars, a hobby he’s had the pleasure of sharing with the Teuton family of Southland Dodge since 2002.

He knows a thing or two about how a car should sound, drive and feel and has set out to create the best driving experience possible as the owner of Sams Audio, Houma’s one-stop shop for the best in car audio, lighting and security.

With two years of schooling in auto mechanics under his belt, Sam went to work for Apple Audio, a company that fostered his love for four wheels and a steering wheel. In 1989, he set out to open his own storefront, focusing primarily on car audio and security.

Within eight years, the company was invited to move into Accessory World locations in Arlington, Texas, and Houma, increasing the products Sam and his team were able to offer to customers. The Texas location proved to be an enormous feat, however, with 511 miles between the two locations and the owner traveling back and forth roughly three times a week. Eventually shifting focus solely to the Houma store, Sam became a a partner with the Caro family at Accessory World and business continued to grow.

Travel trailers were eventually introduced and Sam brought Polaris off- oad vehicles and Victory Motorcycles to the Terrebonne Parish market. By 1996, he tacked on home theater and security installation and even dabbled in the automotive paint division from leading paint maker, Sherwin Williams, until 2001.

“I always stayed faithful to the audio business, though,” Sam explains. “The audio business has been there from the beginning.”

Today, Sams Audio relies on what they do best, offering products from leading manufacturers like Rockford Fosgate, Pioneer and JL Audio. They also carry a variety of radio-controlled products from companies like Traxxas and drones from DJI, a product used both as a hobby and by hunters, ideal for scoping out the terrain before them.

26 years later, Sam has now set his sights on a new adventure, one that will allow him to serve an even larger audience just three miles from his West Park Avenue-based audio store, a much easier commute than the one he was making all those years ago.

In June 2015, he purchased Houma Auto Parts from Calvin Prevost, established in 1933 as the fi st auto supply service in Houma.

Over the years, the store evolved to sell more than just muffl s, tires and rims, tacking on guns and knives to the inventory to boost business during the oilfi ld downturn of the POVHOUMA.COM 35

PoV 07-15.indd 35

6/18/15 10:56 AM

A DV ERTORI A L

1980s. Although the store front still dons its familiar blue lettering from decades gone by, something that will be replaced by year’s end to refl ct the store’s new moniker, Sam’s Firearms, things inside have been spruced up with heavy emphasis on retaining the legacy of Prevost’s hard work.

“We haven’t changed the business,” Sam says of the purchase, which included cleaning up fl or and warehouse space, installing computers and a kiosk for interactive selling, remerchandising and removing glass boxes from inventory to allow customers to actually see what’s in stock.

“All we’re doing is enhancing, improving, updating and buying from more vendors to make more available. It’s all for the customer.”

In addition to the 200 - 250 fi earms in stock at all times, there’s a large selection of ammo, knives, Fort Knox Safes and niche’ products you won’t fi d at any big-box retailer.

The store is also bringing in lots of inventory for duck hunters, well in advance of this year’s hunting season.

Survival foods line store shelves too, a must-have for weathering storms and camping trips.

With each product added or audio system installed, Sam’s mission remains the same: provide customer service that is simply unmatched. Backed by a team of loyal, long-time 36 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 36

6/18/15 10:57 AM

A DV ERTORI A L

employees, who understand the importance of doing things the proper way, including 50-year Houma Auto Parts employee John Hebert, both stores are able to meet the needs of each customer and answer questions based on working knowledge and experience. All of this means doing business in-person, a tactic he believes creates lifelong customers.

“We strive for excellence,” Sam says. “There’s so much more that goes on in the background when it comes to solving problems or helping our customers. We try not to do business online because we fi d it’s impersonal and we like to speak to our customers face-toface about our products to create a better buying experience ... I’ve grown up with my customers, so to speak. Those same people we do home security for, some of those same people have bought drones or car audio. I see some of those same customers [at Sam’s Firearms], too. Those customers are happy to see me here, too. It’s a familiar face for them.”

Th s passion to create a enjoyable buying experience is the driving force for Sam, constantly pushing him to make his businesses the best they can possibly be.

Quality products, exceptional service and a knowledgeable staff ake for a combination that can’t be found anywhere else.

900 Honduras St./Tunnel Blvd.

Houma, LA 985.876.1148

“I worked for people that weren’t always concerned about customer service,” he remembers. “For me, it’s not about being the biggest. It’s more about providing the best possible buying experience ... There’s some things I didn’t do very well at, but I learned a lot from it. What drives me is I’m always looking for new things. If you let the dust settle under your feet, I fi d you never get anywhere. I’ll never be rich but I provide jobs for other people and their families and it’s nice to be able to have customers that come back to you ... I still believe in a handshake.”

POVHOUMA.COM 37

PoV 07-15.indd 37

6/18/15 10:57 AM

TIMEOUT

The Legacy of the Red Paperclip C

anadian blogger Kyle MacDonald set out July 12, 2005, to buy a house using only a red paperclip. Stealing the idea from a childhood game called “Bigger and Better,” he posted a photo of the office supply in the Barter Section of Craigslist, setting off a chain reaction that would ultimately lead him to 503 Main St., Kipling, Saskatchewan just one year later.

It took 14 trades to get Kyle his house, a task that brought the 25-year-old across Canada and America. At the conclusion of the event, Kyle posted to his blog, explaining how the experience evolved into a “social adventure,” much more than just a fun experiment. It allowed him to make a significant, positive impact on people’s lives and encouraged others to pursue their own wild ideas.

Kyle has since given the house back to the town, leaving Kipling to meet new people and start new journeys. In the 10 years since the experiment, he has created a handful of other social adventures, like buying out an entire store in an effort to prevent the establishment from shutting down. With each effort, ideas are sparked and Kyle’s team continues to take the mission of the red paperclip to more places, fostering positive change and imagination in others. POV

JULY 2005 1. Traded a paperclip for a fish-shape pen – left Montreal and went to Vancouver 2. Traded a fish-shape pen for a ceramic doorknob – to Seattle, Washington 3. Traded a doorknob for a Coleman camp stove with fuel – to Amherst, Massachusetts SEPT. 2005 4. Traded a Coleman camp stove for a Honda generator – to San Diego, California NOV. 2005 5. Traded a Honda generator for an “instant party” – to Maspeth, Queens, New York DEC. 2005 6. Traded an “instant party” for a snowmobile – to Montreal 7. Traded a snowmobile for a two-person trip to Yahk, British Columbia – Montreal JAN. 2006 8. Traded the second spot on the trip for a cube van – Montreal FEB. 2006 9. Traded a cube van for a recording contract – to Mississauga, Ontario APRIL 2006 10. Traded a recording contract for a year’s rent in Phoenix, Arizona 11. Traded a year’s rent in Phoenix for an afternoon with Alice Cooper –

Phoenix, Arizona

MAY 2006 12. Traded an afternoon with Alice Cooper for a KISS motorized snow globe –

to Villa Hills, Kentucky

JUNE 2006 13. Traded a KISS motorized snow globe to actor Corbin Bernsen for a role in

“Donna on Demand” – to Studio City, California

JULY 2006 14. Traded fil

role for a two-story farmhouse in Kipling, Saskatchewan

38 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 38

6/18/15 10:57 AM

POVHOUMA.COM 39

PoV 07-15.indd 39

6/18/15 10:57 AM

40 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 40

6/18/15 10:57 AM

ARMED

Ready and

JOHN CULHANE

JACOB JENNINGS

POVHOUMA.COM 41

PoV 07-15.indd 41

6/18/15 10:57 AM

What would you do if you happened upon someone in your home that didn’t belong? Or, maybe you wake to the sound of a window shattering in another part of the house? Or, it’s 2 a.m. and a stranger is banging on your door, begging to come inside?

What would you do?

Members of The Well Armed Woman (TWAW) know exactly what they will do.

These gals are taking charge of their own protection.

Adrianna Eschete, the leader of TWAW’s Bayou Region chapter, says the organization’s goal is, as the name implies, teaching women to arm themselves physically and emotionally. After all, knowledge is power.

The Bayou Region Chapter is part of the national TWAW, which was started

by Carrie Lightfoot. It’s aim is to provide a single resource for female gun owners and shooters to talk about the in’s and out’s of armed self-defense, gun ownership, gun safety, shooting skills and gun-related products in a candid, concise manner. A component is teaching children gun safety and what to do around a weapon. “[Lightfoot] found that women in the male-driven firearm industry learn

The Well Armed Woman – Louisiana Bayou Region MEMBERS MUST BE AT LEAST 21 AND ABLE TO LEGALLY PURCHASE AND OWN A FIREARM. MEMBERSHIP IS $50 ANNUALLY AND INCLUDES DISCOUNTS ON FIREARMS, STORE PURCHASES AND RANGE MEMBERSHIP. ATTENDANCE AT THE FIRST MEETING IS FREE. THE GROUP MEETS FROM 6 – 8 P.M. THE SECOND TUESDAY OF THE MONTH AT THE LAFOURCHE PARISH SHERIFF’S OFFICE RANGE ON LA. HIGHWAY 182.

FOR MORE INFORMATION, EMAIL TWAW _ HOUMA@YAHOO.COM. differently and have different hurdles to deal with as gun owners,” Adrianna says.

Dress, routines, storing firearms – they all differ between the sexes. “She began the organization so that women could educate, equip and empower other women gun owners in a safe, fun manner.”

Two and a half years later, Lightfoot’s Arizona-born group has 211 chapters in 48 states. Each chapter meets at least once a month at a host range to practice safe firearm handling and self-defense skills. The Bayou Region chapter got its start in November 2013 and members continue to meet the second Thursday of each month at the Lafourche Parish Sheriff’s Office Range.

On any given day or night, in any given situation, anyone can become a victim.

That’s why Adrianna, who is a National Rifle Association-certified instructor in pistol and personal protection inside the home, as well as an NRA range safety officer and a Louisiana State Police-approved concealed handgun license instructor, believes it is vital that women know how to protect themselves.

“Being in Louisiana’s Sportsman’s Paradise, it seemed to make sense to provide an outlet for women to learn how to use the firearms their husbands, fathers and boyfriends hunt with or, better yet, bought as a gift to them for self protection,” she says. “I was alarmed as to how many women came to the first meeting just wanting to know how to use ‘that thing’ they feared so much that sat loaded on the nightstand every night, or the gift they had been given and not shot.

42 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 42

6/18/15 10:58 AM

POVHOUMA.COM 43

PoV 07-15.indd 43

6/18/15 10:58 AM

“One cannot just purchase a firearm, place it on a nightstand or in the vehicle center console and be considered safe,” Adrianna stresses. “What happens in a circumstance where you may actually have to use that tool?”

Adrianna hails from a gun-experienced family. Her motherin-law was a gunsmith and other relatives competed in skeet shooting. With a friend’s help – that woman is a TWAW chapter leader in Georgia – she founded the local chaper of TWAW. “I felt as if this was a great organization and platform to assist other women in attaining firearm training and knowledge that I, myself, had been looking for,” she says. “I not only wanted to become a member, but I decided then I also wanted to begin a local chapter.”

The Lafourche Parish Sheriff’s Office Range enthusiastically accepted and supported the group’s cause.

In the Bayou Region chapter ’s early days, Adrianna relied heavily on the national TWAW’s instruction and educational information. “I was still learning … still am right along with my members,” she says. But her drive for knowledge has helped her overcome insecurities as the lone woman among law enforcement, military and similar personnel. “It can be intimidating, but the importance of training and knowledge quickly takes over.”

Today, in addition to basic shooting techniques, members learn to clean their firearms, hear the latest on ammunition, review scenarios and home protection skills and share thoughts about current events involving firearms. Guest speakers – police officers discussing concealed-carry laws, self-defense

experts and even manufacturers – drop by meetings. “The sky is the limit, and we have great topics in the coming months.

And safety is part of every meeting,” she stresses.

Word of the Bayou Region chapter has attracted women from all walks of life.

“Our chapter has members who have different levels of experience and who want to advance their skills or share their knowledge and expertise to help other women,” Adrianna says.

Since the local organization’s inception, none of the members have had to employ the skills they’ve learned at the range.

“Honestly, I pray every day they never have to use them,” she says.

Self-protection drew Krystal Cheramie to TWAW’s very first meeting. “I had zero knowledge of handguns and 100 percent fear of shooting,” she recalls. “Since then, my fear went away.

TWAW has been great in showing me the correct and safe way of handling my gun. I still have a lot to learn but … I know I can defend myself if needed.”

Likewise, Rachel Brunet was new to shooting when she joined. “I had never even held a gun,” she explains. “They made me nervous and uncomfortable.” A single woman, she was looking for ways to protect herself. “My confidence has grown exponentially, and the women are so easy to relate to.”

“I came into the club with no experience and was terrified of holding a gun,” member Heidi Bourg echoes. “This club has taught me so much. It is such a good experience to learn proper techniques and self-defense in the event something would happen in reality. I absolutely love this club.” POV

44 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 44

6/18/15 10:58 AM

POVHOUMA.COM 45

PoV 07-15.indd 45

6/18/15 10:58 AM

POV PICKS

Hanley’s Sensation Dressing HANLEYSFOODS.COM

It’s

right on the bottle – this dressing is sensational.

Hailing from Prairieville, the concoction is simple with delicate flavors of cheese, lemon, salt and pepper balancing out the crispness of greens. It’s mild, providing just the right something extra to an average salad and each bottle is created with tender, loving care by creator Richard Hanley and his family and friends. POV

46 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 46

6/18/15 10:59 AM

POVHOUMA.COM 47

PoV 07-15.indd 47

6/18/15 10:59 AM

UNDER THE SCOPE JOHN DOUCET

Dawn of the Condiment Wars E

ver find yourself at a regular sit-down place and get the feeling that something’s not right? You look suspiciously at the walls and servers, but for now they all seem OK. Then you scan the table beneath your palms: artificial woodgrain with a few rogue grains of salt here and there. And then it hits you: There’s no salt shaker at your table.

Your food has not yet arrived, and without proper fundamental condiments you’re already deducting from the tip and writing angry phrases on the comment card in your brain. As a consumer of French fries and burgers you are due, at minimum, a shaker of salt, a shaker of pepper, a bottle of ketchup and a squeezie of mustard. As the mental comment card explains, you are unequivocally entitled to these fundamental condiments – shiny or sticky! So next, you reach over to the nearest table where less entitled people are eating green salads, and you take their salt shaker – which, by French-fried right, is really yours.

Ever done that? Ever taken condiments by force from someone else’s table? Well, no one has to go that far and “cry over spilled salt,” as the old adage kinda goes, because condiment manufacturers are waging war all by themselves. Just in time for summer picnics and barbeques, national adversaries are entering each other ’s well-defined condiment markets attempting to spread (pun intended) their influence and p ofit ma gins.

Just a few months ago, the H.J. Heinz Company – the largest ketchup seller in the U.S. – released a new television commercial campaign advertising “Heinz Yellow Mustard.”

Now, we all know that French’s Food Company dominates U.S. mustard sales. So, what does the reigning mustard empire do when challenged by a new competitor? That’s right: Within one month after Heinz mustard commercials appeared, the new French’s Ketchup made its own television debut.

Heinz and French’s are very large American food companies and can well afford to wage war. Headquartered in Pittsburgh since 1876, Heinz is known for its sauces and purchasing naming rights to Heinz Field – the stadium home to the Pittsburgh Steelers. It’s even said that Heinz owns naming rights to the Steeler ’s all-time leader in receptions and touchdowns – Hines

Ward. But sources close to the NFL great’s family insist that they’ve purchased only the phonetic rights and not the entire naming rights.

French’s is native to Rochester, New York, and has been producing its famous yellow mustard since 1904. With no NFLsized sports arena in town, French’s will not be outdone: It’s said that the company is in negotiations to purchase naming rights to nearby Lake Ontario.

And French’s is going one step further in attacking the U.S. ketchup market. Advertisements deliberately tout that the new ketchup is free of high-fructose corn syrup. Not only does the Heinz product contain the syrup as its second most prevalent ingredient, but another ketchup manufacturer, Hunts, tried to remove it, only to bring it back after declined sales. Seems like French’s is not so “yellow” after all, waging condiment war on not one but two fronts!

What a food fight! The last time two alternative brands went after each other this vehemently was the Cola Wars of the early 1980s, which culminated with the late Michael Jackson’s hair catching fire during a Pepsi commercial. Like my elementary school teacher once said, “When foods fight, someone always gets hurt.”

What if the winds of war blow home? We’ve already seen New Orleans-born and Louisiana-owned Blue Plate recently win nationwide taste tests over Hellman’s. What would happen if Heinz, French’s or Hellman’s discovers that we make crab and crawfish dip by combining their products? Will they concoct and bottle a pinkish mixture and try to sell it? Can you see competing condiment executives with opened claws waving and telescoping eyes rising above their hot shells as they slowly circle each other, their pointy backlegs clacking against broken shells?

I can see it. Like many readers out there, I am known to occasionally daydream of seafood. With condiments. Even condiments taken from an unsuspecting and sticky table. POV

John Doucet is the dean of the College of Arts and Sciences at Nicholls State University.

48 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 48

6/18/15 10:59 AM

POVHOUMA.COM 49

PoV 07-15.indd 49

6/18/15 11:00 AM

OH SNAP PoV Celebrates 100 Issues Far from what I once was but not yet what I’m going to be.

–UNKNOWN

50 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 50

6/18/15 11:01 AM

Thank you so much! Here’s to the next hundred ...

POVHOUMA.COM 51

PoV 07-15.indd 51

6/18/15 11:01 AM

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? • During the Vietnam War, I served in the United States Army’s 101st Airborne Division.

• I played baseball for LSU. • I was one of 11 children.

• If you are sick, I can surely fix you up!

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

Last month’s mystery young’n:

Dr. Gregory Morris

Ochsner St. Anne General Hospital

52 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 52

6/18/15 11:01 AM

fi life 54 WARM UP

Season’s Eatings

56 WHATCHA MAKIN’

Omelet with Summer Vegetables

57 THIBODAUX REGIONAL

Play It Safe ... Beat the Heat!

58 CHUNKY DUNKERS

Group Swims Away the Pounds

62 WHAT’S SHAKIN’

How You Can Roday Around Your Community

64 FITMIND

What Are You Thinking About?

65 COOL DOWN

PoV 07-15.indd 53

The Green Machine

6/18/15 11:01 AM

Up

WA R M

Season’s Eatings

C A V E M E N K N E W a thing or two

Because you are using items only

about eating the bounties of each sea-

at their peak, you’ll have to force

PRIME PICKINGS F OR

son. The benefit of eating according

yourself to try some new things, but

L OU IS IA NA IN JU LY

to what’s plentiful at the time pro-

increased variety means increased

vides variety all year long, a funda-

nutritional benefits. Try beets,

mental part of keeping a healthy diet.

believed to purify the blood and help

• Beets

prevent various cancers, in summer.

• Blueberries

In fall and winter, it’s all about

In the dead of winter, go for parsnips,

• Cantaloupe

heartier foods that keep you warm

which are packed with potassium. By

• Carrots

and full. In spring, our bodies crave

eating various colored items, such as

• Chili Peppers

light, cleansing fare like salads. Dur-

green vegetables for vitamin K and

• Cucumbers

ing summer, which kicked off on June

purple vegetables for antioxidants,

• Figs

21, it’s time for high-energy carbo-

you reap all the nutrients you need

• Garlic

hydrates that energize, giving you

to be healthy.

• Kale

• Green, Shell & Snap Beans

• Lettuce

stamina to spend more time outdoors.

But just because fruits and vegetables Eating in this manner encourages

are only considered ideal at certain

you to pick foods that taste great

times of year doesn’t mean you can’t

and seek out sources, like farmer’s

enjoy them outside of their season.

markets, that sell the freshest picks,

Canning, instead of picking up pro-

not foods that may have been shipped

duce that isn’t in season, will pre-

from other countries, therefore reduc-

serve the flavors to enjoy year-round.

ing the fruit’s or vegetable’s growing

• Apples

• Nectarines • Okra • Peaches • Plums • Raspberries • Strawberries • Tomatoes • Watermelon • Zucchini

time and flavor.

54

fi life

PoV 07-15.indd 54

J U LY 2 0 1 5

6/18/15 11:02 AM

POVHOUMA .COM

PoV 07-15.indd 55

fi life

55

6/18/15 11:02 AM

W H AT C

HA

M a k i n'

Omelet with Summer Vegetables

S U M M E R I S U P O N U S and now is the perfect time to

incorporate seasonal eats into our meals. Breakfast can be a notoriously tricky entree to make – it needs to be relatively simple, healthy, but more importantly, it needs to be made quickly.

Prepare the vegetables in this recipe the night before and whip up this delicious omelet for yourself or your loved ones for breakfast the following day. Zucchini is an often over-looked source of vitamin C, while corn is rich in antioxidants and is believed to improve eyesight. Combined with the calcium-rich cheese and omega-3 fatty acids from the eggs, this dish is a delicious and nutritious

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

alternative to the typical eggs and bacon.

Heat a small saucepan over medium-high heat. Coat pan with cooking spray and add corn, zucchini, onion and 1/8

Omelet with Summer Vegetables

teaspoon salt to the pan. Sauté until vegetables are tender or about four minutes. Remove from heat.

W H AT Y O U ’ L L N E E D :

2/3 cup whole kernel corn

Heat a non-stick skillet over medium-high heat. Combine

1/2 cup zucchini, chopped

the rest of the salt, water, pepper, egg white and egg in a

3 T. green onion, chopped

bowl and stir well with a whisk. Coat pan with cooking

1/4 t. salt, divided

spray and pour egg mixture into pan. Cook until edges

2 T. water

begin to lift up. Gently lift the edges with a spatula,

1/4 t. black pepper

tilting the pan to cook the entire mix. Spoon vegetable

3 egg whites

mixture onto half of the omelet and sprinkle mixture

1 large egg

with cheese. Fold egg in half over the mixture and cook

2 T. smoked Gouda cheese, shredded

until the cheese melts. Carefully slide omelet onto a plate and serve.

56

fi life

PoV 07-15.indd 56

J U LY 2 0 1 5

6/18/15 11:02 AM

WE RT SUPPO

er a healthi future

THIBODAUX REGIONAL MEDICAL CENTER

Play It Safe...

Beat the Heat!

L A R R Y D ’ A N T O N I , C O O R D I N AT O R , S P O R T S M E D I C I N E CENTER OF THIBODAUX REGIONAL

WITH SUMMER ALREADY UPON US,

A person that exhibits this type of condition should be brought to an air

many people take to the great outdoors

conditioned area. Placing ice packs on the entire body helps to lower the

to soak up the sun, begin an exercise

surface temperature. The consumption of fluids should begin immediately.

program, work in the garden or perform

Frequently, an IV is necessary to restore the fluid concentration to an

other tasks that may lead to overexer-

acceptable level.

tion in the heat. There are three stages of heat illness - heat stress, heat exhaustion and heat stroke. For this article we will focus on heat exhaustion.

Heat exhaustion occurs when your body is depleted of fluids, most commonly through sweating. Symptoms include

He re a re so m e sa fe t y g u id e lin e s t o fo llo w t h is su m m e r:

dizziness, confusion, elevated body temperature, skin redness, and cramp-

• D R I N K P L E N T Y O F F L U I D S ( W A T E R , E L E C T R O LY T E D R I N K S ) .

ing, usually in the hip, stomach, and calf

• WEAR COOL, LIGHT COLORED CLOTHING WHEN EXERCISING.

areas. Your pulse is faint and rapid, and

• TA K E B R E A K S E V E R Y 3 0 M I N U T E S .

the sweating mechanism may shut down.

• A V O I D A C T I V I T Y D U R I N G T H E H O T T E S T P A R T O F T H E D A Y.

For more information contact Larry D’Antoni, Coordinator, Sports Medicine Center of Thibodaux Regional, 985.493.4502.

POVHOUMA .COM

PoV 07-15.indd 57

fi life

57

6/18/15 11:02 AM

Chunky

CASEY GISCLAIR

58

fi life

PoV 07-15.indd 58

JOSE DELGADO

J U LY 2 0 1 5

6/18/15 11:02 AM

M O V I N G A R O U N D I S R O U G H F O R B A R B A R A L E D E T T H E S E D AY S .

SHE’S NOT AS YOUNG AS SHE USED TO BE, AND THE MIDDLE AGES O F L I F E H AV E B R O U G H T H E R S H A R E O F A C H E S A N D PA I N S .

“It’s rough, sometimes,” Barbara says,

They stick together until the end and push

smiling. “There are days when my body

one another through the challenges of life

hurts. But I make it through.”

– both good and bad.

She still works. She pushes through the

“It’s family. We are a family here,” Chunky

creaky joints and achy bones and makes

Dunker instructor Connie Callais says.

an honest living. While on the clock, she

“We push each other and we get each other

says she waits for 5 p.m. to mark the end

through. Some of these people have trouble

of another day.

walking or have different aches or stresses.

But on the water, they feel so much bet-

Barbara enjoys her work. She likes all

ter. We give them a chance to be a part of a

of the responsibilities that it brings. But

family and we all work hard, but have fun

being off the clock provides a chance to

at the same time. It’s an amazing commu-

bond with her family – a family that

nity thing.”

was created in the name of fitness and overall wellbeing for the people of south

For Connie, the Chunky Dunker experience

Lafourche Parish.

is 20-plus years in the making. She says the group formed as a way for people to

Barbara is a member of the Chunky

stay in shape.

Dunkers – a local team that has been swimming at the Cut Off Youth Center’s

And as for the name, she says it speaks to

pool since 1992.

the obvious – the people doing the exercises aren’t super models, fitness gurus or

The workouts are every weekday at either 7

swimming champions. The beauty of it all

a.m. or 6 p.m. (weather permitting) and the

is that they are instead average Joe’s and

cost is $3 per session or $30 per month.

Jane’s who just want a way to better themselves through water aerobics training.

For some, it’s about the exercise, but for others it’s the camaraderie and family

“Just look at our bodies,” Connie exclaims,

aspect of it all that’s most appealing. The

chuckling, when asked where the name

Chunky Dunkers have fun. They are a team.

came from. “I don’t think anyone would be

POVHOUMA .COM

PoV 07-15.indd 59

fi life

59

6/18/15 11:02 AM

paying any kind of big money to see

vivors, stroke victims or patients

us in a swimsuit competition. We

with other severe ailments.

have shirts and the members like to wear them and everything. We just

One of those is Mr. Steve, an older

have fun with it. We have a good

gentleman who suffers from post-

time.”

traumatic stress disorder and has a tough time walking on hard ground.

But they put in the work, too.

But in the pool, he’s just like any-

Throughout the hour-long work-

one else, performing the exercises

outs, the group works on cardio,

like he was still a 30-year-old.

lower arm weight training, lower body work and work with swim-

“I had a couple when we first

ming pool noodles.

started that came – it was a husband and wife,” Connie recalls.

Connie stresses that everyone is

“They both had a hard time getting

welcome to be a Chunky Dunker,

around, but in the pool, they were

regardless of swimming expertise,

so nimble and graceful. One day, we

physical condition or knowledge of

turned around and they were danc-

the routine. She says participants

ing – slow dancing in the water.

work at their own pace and no one

The woman told me that it was the

gets left behind.

first time she and her husband had danced in decades.

Barbara says it’s tough to get through sometimes, but once the

“We laugh. Sometimes we cry. We’re

workout is complete, the rush is

a family. There’s no other way to

indescribable.

say it. We’re a family.”

“It feels so good,” she adds. “It’s

A family that is always looking for

hard to do the exercises sometimes,

more members, as well.

but it makes you feel better.”

Connie says the Chunky Dunkers It’s the success stories that keep

train “until the water gets too cold”

Connie involved.

each summer with its usual Monday - Friday schedule.

She says the feeling of pride and fulfillment in her heart when a

To get involved, just show up at

Chunky Dunker accomplishes a

the Cut Off Youth Center pool. One

personal goal or gets in better

doesn’t even need a bathing suit, as

shape is one that can’t be rivaled.

any form of T-shirt and shorts can suffice as swimming gear.

Connie says it’s those stories and positive progress reports that

“We’re here to help,” Connie says.

inspire her to inspire others.

“And we want to help as many people as we can.”

Some Chunky Dunkers have basic

60

fi life

PoV 07-15.indd 60

aches and pains like tendinitis,

“This is a blessing from God,”

arthritis and other bumps and

Barbara adds. “I love being a

bruises. But others are cancer sur-

Chunky Dunker.”

J U LY 2 0 1 5

6/18/15 11:02 AM

POVHOUMA .COM

PoV 07-15.indd 61

fi life

61

6/18/15 11:02 AM

W H AT '

S

S h a k i n'

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.

HOUMA INDEPENDENCE CELEBRATION

MIGHTY KIDS TRIATHLON

2-MILE DASH & ½-MILE FUN RUN

S U NDAY, JU LY 12, 7:30 A .M.

S AT U R D AY, J U LY 4, F UN RUN: 5:45 P.M., 2-MILE D AS H: 6 P.M.

Where: Bayouland YMCA, Houma

Where: Houma-Terrebonne Civic Center, Houma

Details: Children ages 3 - 14 will participate in this

Details: Celebrate Independence Day with this race

USAT-sanctioned event featuring a swim, bike and

through the Houma Independence Day celebration. Race

run designed specifically for kids. Each contender will

day registration will begin at 4:30 p.m. and entry is $20

receive a participation medal and prizes will be handed

for the 2-mile dash and $10 for the fun run.

out to top finishers. There is also a category for children

Contact: H O U M A I N D E P E N D E N C E C E L E B R A T I O N . C O M

who are physically challenged. Registration is $25 for individuals and $75 for relay teams. The swim portion of the event will take place in a pool and the bike and run courses will run along Valhi Boulevard. Proceeds from this event benefit the Juvenile Diabetes Research Foundation. This race is limited to 250 participants.

Contact: M I G H T Y K I D S T R AT H L O N . O R G , N AT C H R I S @ AT T. N E T SPILLWAY CLASSIC TRAIL RUN S U NDAY, JU LY 19, 8 A .M.

GET GOLF READY

Where: Bonnet Carre Spillway Boat Launch, Norco

J ULY 11, 18, 25, A U G. 1, 10 A.M.

Details: Explore three miles of the Bonnet Carre Spillway

Where: TPC Louisiana, Avondale

at one of the oldest trail runs in the country. Cash

Details: PGA and LPGA professionals will show

prizes will be awarded to top finishers and two random

participants the skills necessary to learn the rewarding

finishers. An after-party will be held at the Spillway Bar

sport of golf. Each session will focus on one or two

across the street from the boat launch. Registration is

specific skills, building upon the fundamentals taught

$25 through July 12 and $30 after. Youth 20 and under

in the previous lesson. No equipment needed and

may register for $20 through July 12 and $30 after.

participants will get to play on the course that hosts the

Contact: R U N N O T C . O R G

Zurich Classic. Registration is $99.

Contact: A C T I V E . C O M

ROCKETKIDZ LSU S U NDAY, JU LY 26, 7:15 A .M.

COYOTE CHASE TRAIL RUN/WALK

Where: LSU Natatorium, Baton Rouge

S AT U R D AY, J U LY 11, 8 A.M.

Details: Kids ages 6 - 14 will challenge themselves with

Where: City Park, New Orleans

this swim, bike and run that takes little racers to some

Details: The third leg of the New Orleans Trail Run/

of the most familiar parts of LSU’s campus. The swim

Walk Series, this 2-mile race takes participants on a

portion will be held at the Natatorium, the bike ride

meandering path through the iconic City Park. Finishers

will be around campus on closed streets and the run will

will receive commemorative medals. This race is walker

be on campus sidewalks around the Bernie Moore Track

and family friendly. Participants are encouraged to bring

Stadium and PMAC. Six-year-old participants will swim

their cameras to snap photos of nature sights along the

50 meters, bike 1.2 miles and run .6 miles; children ages 7

route. Registration is $25 for adults and $20 for those 17

- 10 will swim 10 0 meters, bike 2 miles and run .6 miles;

and younger and 65 and older.

children ages 11 - 14 will swim 20 0 meters, bike 4 miles

Contact: N O L A R U N N I N G . C O M

and run 1.2 miles. Registration is $35.

Contact: R O C K E T K I D Z . O R G

62

fi life

PoV 07-15.indd 62

J U LY 2 0 1 5

6/18/15 11:02 AM

COLOR THE ISLAND 5K S AT U R D AY, J U LY 11, 6 P.M.

Where: Bridgeside Marina, Grand Isle Details: Take to the sand at this colorful 5K on Grand Isle Beach. The event douses participants with colored powder as they make their way through the course.

Proceeds will benefit Louisiana National Guard Operation Christmas Angels, designed to assist soldiers and airmen who are experiencing financial hardship during Christmas by providing gifts for their children.

Registration is $40 for adults and $25 for those 12 and under.

Contact: C O L O R T H E I S L A N D . C O M RUN FOR THE RIBS 5K S AT U R D AY, J U LY 25, 8 A.M.

Where: Corner of 3rd and Greenwood Streets, Morgan City Details: Race to the finish line at this event in conjunction with the Bayou BBQ Bash. Gift certificates to area BBQ restaurants and Schlitterbahn Water Park will be given out to top finishers. Entry is $20 by July 24 and $25 after. Registration must be submitted by July 17 to receive a race shirt. Those 70 and older may participate for $15.

Contact: 9 8 5 . 5 1 8 . 6 9 4 1 O R R I C H A R D . L E J E U N E @ Y M A I L . C O M BLACKLIGHT RUN S AT U R D AY, J U LY 11, 8:30 P.M.

Where: Zephyr Field, Metairie Details: Focus less on speed and more on having fun at this glow run at Zephyr Field. Participants travel three miles, getting covered in UV Neon Glow Powder at spots along the route. A pre-race party kicks things off an hour before the race and an after-party will close out the event. Standard registration is $40 and VIP registration is $75 and includes a shirt, glow pack, tattoo, LED accessories and access to the VIP Start Chute. The race benefits Children’s Hospital.

Contact: B L A C K L I G H T R U N . C O M

POVHOUMA .COM

PoV 07-15.indd 63

fi life

63

6/18/15 11:02 AM

fiN D

M I

What are You Thinking About?

M A N Y H E A L T H C A R E P R O V I D E R S are reading the

When your state of mind is generally optimistic, you’re

research that an optimistic attitude leads to greater

better able to handle everyday stress and successfully

health and happiness. This is important information

cope with the many challenges we all face.

to share with patients.

Here are some suggestions to help you improve the habit A recent study at the University of Illinois examined asso-

of being more optimistic:

ciations between optimism and heart health in more than 5,10 0 adults. Among the findings were, “People who have

• M A K E A H E A LT H Y L I F E S T Y L E I M P O R TA N T T O Y O U

upbeat outlooks on life have significant better cardiovas-

A N D Y O U R L O V E D O N E S . Regular exercise affects your

cular health” and “Individuals with the highest levels of

mood in a positive way with the release of endorphins,

optimism have twice the odds of being in ideal cardiovas-

which trigger positive feelings in the body. Nutritious

cular health compared to more pessimistic counterparts.”

food nourishes the body and mind. Stay hydrated with water – all day long. Learn how to manage stress and

Other studies have reported that positive thinkers achieve

how to best avoid distress.

more, live longer and are happier than negative thinkers.

This should give you something to think about.

• SURROUND YOURSELF WITH POSITIVE ROLE M O D E L S . Make sure those in your life are positive

The legacy of Abraham Lincoln is well known. Among his

and supportive. In turn you can become a positive role

many famous quotes is, “Most people are about as happy

model.

as they make up their minds to be.” Think about what President Lincoln said for a minute.

• P R A C T I C E P O S I T I V E S E L F - T A L K . Make it a habit to be gentle and encouraging with yourself. There are enough

Positive thinking and attitude enable you to appreciate

critics in the world. Choose to be your best friend in

the bright side of life. For many it is a lifestyle choice just

your self-talk and avoid beating yourself up in your

as eating healthier, hydrating with water and exercising

thinking. You control your thoughts and have the ability

regularly. These are all habits of those who have a good

to change them. When a negative thought enters your

understanding of self-awareness – their strengths and

thinking – evaluate it and respond immediately with a

their weaknesses. An all too common weakness in many

positive thought.

of us is worry, which often results in distress.

The question we each have to ask ourselves is “what are Another legendary figure Mahatma Gandhi said, “There is

we thinking about?” Are we counting our blessings and

nothing that wastes the body like worry, and one who has

thinking about them with gratitude? Think about it.

faith in God should be ashamed to worry about anything whatsoever.” That’s something to think about. Gandhi also said, “Happiness is when what you think, what you say and what you do are in harmony.”

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.

64

fi life

PoV 07-15.indd 64

J U LY 2 0 1 5

6/18/15 11:02 AM

oWlN o c D O

The Green Machine

Y O U R P A R E N T S A L W A Y S T O L D Y O U : “Be sure to eat

for good health and rightfully so. It’s low in fat and cho-

your greens.” Turns out, one green in particular, spinach,

lesterol and rich in antioxidants to keep your body clear

just might be the solution to constant snacking and could

of free radicals. It’s also rich in Vitamin B3, a component

help improve overall health.

essential to the conversion of proteins, fats and carbohydrates into usable energy, as well as magnesium, which

In June, Pennington Biomedical Research Center

aids metabolism, and a host of other nutrients essential

scientists confirmed the effectiveness of a spinach-based

to a healthy lifestyle.

dietary supplement believed to cut hunger and increase the feeling of fullness. The supplement contains an

So how does one reap some of the benefits of this power

extract of the dark leafy green and is enriched with thy-

food when cooking? Although eating it in its natural state

lakoids, disk-shaped structures found in the energy-mak-

will offer up the same nutritional benefits, breaking spin-

ing components of plants. Thylakoid membranes encour-

ach down will activate the nutritional components inside

age the release of the satiety hormones and reduce the

much quicker than simply relying on your stomach to do

hunger hormone, ghrelin, by interacting with fats, which

the work. As with the supplement tested by Pennington,

are pushed into the lower part of the digestive track and

the nutrients inside spinach may be activated via heat, as

trigger slower digestion, ultimately helping those who

suggested by the Journal of Agricultural and Food Chem-

tend to overeat to consume only what they need to feel

istry or by blending it into a smoothie or soup. Your body

full.

also relies on fat to properly absorb most of the vitamins in spinach, so adding a little olive, canola, soybean or

Dating back to the 12th century, the green quickly made

other oil to your meal further helps the nutrient release

its way throughout Europe and became a go-to vegetable

take place.

POVHOUMA .COM

PoV 07-15.indd 65

fi life

65

6/18/15 11:02 AM

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 do we have birthmarks?

Birthmarks come in a variety of shapes, sizes and colors, but all originate from an excess of pigment cells or an excess of blood vessels confined to one area of the skin. When melanin levels, the component that gives skin its color, are abnormal, a pigmented birthmark appears on the surface either as a type of mole, brown cafe-au-lait spot or blue-gray hued Mongolian spot. Those caused by excess blood vessels are categorized as small, red macular stains or “angel’s kisses,” port-wine stains that appear a deep maroon on the face or neck, or hemangiomas, which can appear either red or purple depending on how deep they penetrate the skin.

Why do old books have a funny smell?

The mystifying smell brimming from secondhand bookstores lies within the compounds making up the pages of each book on the shelf. The smell stems from the chemical breakdown of components such as cellulose and lignin in the pages.

Lignin helps keep wood stiff and is also responsible for the yellowing of pages.

The reactions of chemicals, referred to as acid hydrolysis, produce a wide range of smells like benzaldehyde, which creates an almond scent, and ethyl benzene, which create sweet smells, creating the unique scent.

Why did the Hollywood Sign originally say “Hollywoodland”?

The 45-foot-tall letters that have become synonymous with the West Coast film industry were constructed on Mount Lee in Los Angeles in 1923 to advertise a suburban subdivision. Real estate developer and Los Angeles Times publisher Harry Chandler established an upscale neighborhood called Hollywoodland in March of that year and constructed the elaborate signage, complete with 4,000 20-watt flashing lights, in hopes of drawing people to the area. The sign eventually deteriorated in the 1940s but because it became such an iconic part of the city, the Hollywood Chamber of Commerce and the Los Angeles Parks Department agreed to repurpose the sign, removing the “land” portion since it no longer served its original purpose. POV

66 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 66

6/18/15 11:03 AM

POVHOUMA.COM 67

PoV 07-15.indd 67

6/18/15 11:03 AM

MELISSA DUET JO ANN LEBOEUF

68 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 68

6/18/15 11:03 AM

G

ourmet

The

Girls

Laughter is brightest in the place where food is. 窶的RISH PROVERB

PoV 07-15.indd 69

POVHOUMA.COM 69

6/18/15 11:03 AM

C

onversation, broken up by spontaneous laughter, drifts through the rooms of Houma’s Designs by Two, owned by interior designers Crystal Crosby and Madonna Scurlock. The duo, accompanied by best friends Pat Vizier, CeCe Rome and Melanie Charpentier, gather around a table at the back of the store, catching up during their monthly get-together, a tradition that has spanned an impressive 28 years.

The five ladies have food to thank for their long-standing friendship. It’s the common denominator that brings them together in backyards, dining rooms and brunch spots to break bread together and pass a good time.

“We went on a tour to a plantation home and we started talking about a cooking club,” Crystal recalls of the trip nearly 30 years ago. “We wanted this to be a girl’s night out and that’s how it started.”

Crystal and Madonna approached Pat about the idea at a wedding reception soon after and before long, the three were getting request after request to join the group, now known as the Gourmet Girls. By luck of the draw, literally, CeCe and Melanie, who knew each other prior to joining the trio, were selected, completing the circle of five, who now whip up delicious meals as part of a monthly dinner club hosted on a rotating basis at each of their homes.

At its inception, the meal was a way to try new recipes and teach each other the basics of throwing a proper dinner party. Now it serves as an outing for the women, who drive between River Ridge and Lafourche Parish, to create one-of-akind meals based on themes like breakfast for supper, tailgating or even yoga night, an activity that brought together healthy eating and a trip to the gym.

70 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 70

6/18/15 11:03 AM

POVHOUMA.COM 71

PoV 07-15.indd 71

6/18/15 11:04 AM

“We were all so young back then and the whole dinner party thing was intimidating,” Madonna says. “To set a table – I had no idea what side was for the fork, for the knife. It helped us to get over that fear of entertaining ... We wanted to get away from the boxed mac and cheese. We were in our early 20s, so we were basically teaching ourselves how to cook, how to set a table, how to make a nice presentation. All of us had a basic understanding of cooking that our parents taught us, but this brought it to another level.”

Each monthly meal is separated into five portions – drink, appetizer, soup or salad, entree and dessert – and each person takes responsibility for one part. The hostess makes the entree and everyone collaborates on the theme, which is translated not only into the dishes served, but also the decor for the evening. The one stipulation is that the dishes must be a bit elevated in an effort to think beyond the typical, easy-to-cook foods made on any given day.

At its inception, the thought of hosting a dinner was daunting for the five women, all newlyweds, but knowing it had to be done motivated them to make sure their guests felt welcome.

“When we first started, we even cleaned our closets,” Pat remembers.

“Now we clean the dining room table,

the bathroom, the kitchen.”

Although the dinners have become a bit more relaxed over the years, close attention is still given to a properly set table, a constant at every meal shared.

“The setting of the table is really important,” Crystal says. “We take pride in that. We will do paper plates sometimes if the occasion is right. But the majority of the time we’ve got our crystal, the china and a full place setting and fresh flowers ... I have to do it the night before. Before I even grocery shop, the table’s got to be set.”

During the year, four of the women host two meals each, one hosts a more elaborate Christmas meal and the other three months are reserved for venturing out to local restaurants and wine bars in pursuit of the next great bite.

In nearly 30 years, the ladies have only repeated one or two recipes, like Pat’s Sweet Potato and Sausage Gumbo, a dish that simply couldn’t be made just once. And most of these dishes, despite trying them out for the first time at the monthly meal, have been quite delicious.

The mishaps that do occur, from taking a tumble from a step ladder the day before one particular Christmas affair to setting off the smoke alarm at 2 a.m. after an evening of barbecuing, make for the memories the ladies reminisce about as they gather around the table today.

“It started out as cooking, but it’s more about family now,” CeCe explains. “Now that we’ve been together for so long, the most important thing right now is our friendship.”

“It’s funny with everything that we’ve been through,” Melanie adds. “We all had kids and then we started with football, college basketball, weddings and grandbabies.”

And the monthly gathering, no matter how busy everyone has gotten, has remained a priority, a necessity especially during the hard times.

“I remember when my dad was so sick and I was so stressed and I said, ‘Maybe I should quit everything,’” Pat says. “My sister told me, ‘Do not quit your gourmet group. You need that more than anything.’ It’s like a support group.”

The food is what brings them together, but what keeps them together is that bond, strengthened with each dish prepared. The ability to gather and catch up, in good times and bad, earns The Gourmet Girls a permanent spot on the calendar each month for as long as their schedules will allow.

“We may have to get a little bus and go from nursing home to nursing home,” Madonna jokes, “but we’re going to do it.” POV

72 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 72

6/18/15 11:04 AM

POVHOUMA.COM 73

PoV 07-15.indd 73

6/18/15 11:04 AM

74 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 74

6/18/15 11:04 AM

and many helping hands JOHN DESANTIS

JOSE DELGADO

Statue’s trek marks the erosion of Louisiana’s coast

F

or more than half a century she has stared down storms that would strafe the Cajun coast, with unblinking eyes of stone. She has served as a harbinger of good fortune and safety for seamen venturing beyond the diminishing bars of the Isles Dernieres archipelago, and delivered a silent but stoic message of safer waters for those returning home.

Now she has a new home herself, a perch nearer to shore.

Tides, wind and rain that eat away the barrier islands took their toll on the sands beneath the statue some call “Our Lady Star of the Sea,” “Our Lady of the Sea” and others simply “The Lady.” And so she’s been moved for a third time to safer ground, still inspiring and protecting, but better able to survive a savage storm’s assault.

Considering the rate Louisiana’s coast erodes, the elite club of volunteers who protect her say they’re sure it won’t be the last time.

They thus agree that the statue’s changing fates constitute a bell-weather for our own.

Miracles are sometimes associated with religious statues.

This one is given no credit for healing the lame or giving sight to the blind. But those who know her full story – which involves many helping hands working over generations of local families toward a common goal – are comfortable with the suggestion that the statue’s continued safe-keeping, and therefore the continuation of what she symbolizes, is miraculous enough.

Chuck Weaver Jr., a Houma banker who is an active third-generation member of the Whiskey Pass Silver King Rodeo Association, the club that purchased and watches out for the statue that is said to watch over mariners, has no doubt that its new home is only temporary.

“Thinking about my grandfather being one of those who erected the statue in the mid-1900s and then my father in 1982 moving it to its third place and now me, his son, moving it in 2015, I have no doubt that my own children will have

to move the statue again,” Chuck says.

“Hopefully maybe once, but maybe more even in our lifetime due to the coastal erosion we experience.”

Killer Storm

A full appreciation of the rodeo club’s dedication requires an understanding of geography in Terrebonne Parish’s lower reaches, and the related history.

South of Cocodrie is a hodgepodge of shape-shifting islands and ridges whose presence creates a maze of waterways, some broad and vast, with others twisting and tight. Beyond these, about 17 miles south of the last place automobiles can travel, is what now makes up Last Island, the remains of what was once a solid barrier island that gave protection to the mainland from the windward open Gulf of Mexico waters.

In 1856 the island was a playground for Louisiana’s well-to-do, an oceanside wonderland with entertainment, gambling and good food. All of that came to a crashing and tragic end in August of

POVHOUMA.COM 75

PoV 07-15.indd 75

6/18/15 11:04 AM

that year, when the island took a direct hit from a fast-moving hurricane that would have been at least a Category 4 by today’s standards. More than 200 people died as hotel buildings collapsed and raging waves swept away stragglers.

When storm surge waters receded, the island was broken up into segments, never to regain its former glory.

Island Redux

Mainland Terrebonne Parish, meanwhile, continued to grow. Despite hardships caused by war and later storms, the parish prospered, with seafood, sugar and oil exploration feeding or creating fortunes. After World War II, Last Island again became a destination of sorts.

Sport fishing was a favorite activity for members of local families who had made marks in law, medicine and other pursuits.

A few built camps, on a portion of Last Island’s eastern remnant, near an inlet called Whiskey Pass.

“The setting was beautiful, but rugged” recalls Houma attorney Berwick Duval, who as a child spent weekends on the island with his family. “We had no communications or a source of water.

Tight-knit community out there, they helped each other out if there was a medical emergency or someone ran out of supplies. But pretty much you were on your own.”

His father, the late attorney Stanwood Duval Sr.; the late Elward Brady, formerly a state legislator; “Johnny” Jaccuzzo, a chairman of the Houma Housing Authority and operator of a Studebaker dealership on Barrow Street; and the late Jules Landry, as well as banker Chuck Weaver Sr. and Pete Duplantis are among those whose passion was fishing the tarpon and spending available time on Last Island. All were founding members of the Whiskey Pass Association, chartered in 1958. The members held an annual rodeo, at the time every Labor Day weekend. It is now held in June.

Labor of Love

Shortly after the club’s founding some members thought a beacon or signal of some sort was needed to help guide fishermen from their adventures back to the island.

A number of the club members were devout Catholics, and an idea was floated for a statue with spiritual significance to help serve that purpose.

“We wanted there to be a guide, like a lighthouse, and something that would look over the fishermen–commercial and recreational–this is what we wanted,” says retired Houma businessman Pete Duplantis, one of the club members who contributed to the statue’s cost, as did Dagate Marine founder Vincent Dagate. “We wanted to put a light on top of it for the guys, myself included. We went venturing offshore in those days, maybe five or 10 miles out into the Gulf. The only instruments we had were a compass and maybe a chart that looked like it was written by Cooter Brown.”

The suggestion for a statue of the Virgin Mary, mother of Jesus, was favored although not by all of the club’s members, as not all were Catholic, according to Duplantis’ recollection.

A Marrero importer, Hans Hasen, located an artist in Italy who could produce a suitable sculpture and she arrived in Houma May 10, 1962.

She was every bit the Blessed Virgin Mary, 6 feet tall and weighing 1,376 pounds.

The sculptor of record, according to the shipping information, which Dulpantis and his wife, Billie, still have, was identified as Prof. Aldo Pern. The name, sculptors interviewed for this story said, could have been shortened. It appeared in the packing information as Pern Aldo, but sculptors familiar with Italian custom said it would not be unusual for the first and last name to be reversed.

She was snow white, made of Carrara marble, meaning the stone was quarried from the same 17-mile mountain range whose like treasures were used by Michelangelo and Donatello.

“She was of a theme, the very patient family waiting on shore, scanning the seas to see if their sailors were really coming back,” Billie Duplantis says.

The statue was erected on the western shore of Last Island at Whiskey Pass, atop a 12-foot tall cement pyramid.

76 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 76

6/18/15 11:04 AM

POVHOUMA.COM 77

PoV 07-15.indd 77

6/18/15 11:05 AM

interior. Club members sweated and strained, using draglines and brute strength, rescuing the sculpture, with a series of pilings as her perch.

Then in 1982 a move was required again.

This time, on a narrow spit of land thought secure enough, the statue was raised on a piling almost 60 feet high.

By that time two, and in some cases three generations of Whiskey Pass association families had assisted in protecting the lady who protected. Arlen Cenac and his son, Benny, of Cenac Towing in Houma, were among those who played an active role in the actual transport.

Indeed it was Arlen who had flown the Rev. Caillouet out to Last Island for the very first mass celebrated in the statue’s honor.

In 2014 club members came to a distressing conclusion. The statue would be safe nowhere on Last Island; an inland move would be required.

But where could she stay?

More Helping Hands

The placement was a labor of love; men remained on the island for the better part of a week building the pyramid, and then performing the backbreaking task of raising the statue to the top of that base.

“We got a cement mixer out there and and everything was done by hand,” Pete recalls. “We hand-pulled and we poured 17 yards of cement, with reinforcing rods and rebars in it.”

Our Lady of the Sea

A mass was celebrated by the Rev. James Caillouet at the site, which was attended by Catholic and non-Catholic members. The statue, its sponsors declared, would offer a way for all who traveled the waters and viewed her to give thanks to the almighty for safety during the year. Comment at the time, according to published accounts, was made of how the men who raised the statue did their work without regard to their own religious denominations, focused instead on the bigger, broader message the statue might convey.

She has been called by several names, most published accounts at the time have said her name was “Our Lady of the Sea.” It was the sea that nearly took her, when the waters drew too close within just a few years and the land disintegrated beneath the pyramid, so plans were made for the statue to be moved.

The move came in 1967, after the Louisiana Land and Exploration Company gave permission for land it owned to be used for the statue, on the narrowing island’s

The members wanted a spot where the function she had done for so long could still be accomplished, serving as a beacon of faith, and observed for purposes of thanks, by as many who travel the water as possible.

The aid of Conoco-Phillips, corporate heir to LL&E, was sought by the association. A corner of land abutting the junction of Bayou Petit Caillou and the Houma Navigation Canal – 16 miles north of where the statue had been – was considered. But an agreement could not be made.

Houma attorney Jerri Smitko and seafood dock owner Roxanne Sevin came to Our Lady of the Sea’s rescue, offering a spot on land they own across from Sevin’s RCP Seafood, adjacent to the desired Conoco property.

For those who look sharp, Our Lady of the Sea is now visible from the terminus of La. Highway 56, watching over waters routinely traveled by sport fishing boats, shrimping vessels, offshore oilfield boats and ships.

78 POINT OF VUE LOCAL VUE JULY 2015

PoV 07-15.indd 78

6/18/15 11:05 AM

Arlen and Benny Cenac had lent their resources yet again, as did Dupre Brothers Construction. The Cenacs carried the statue from her former location on a barge to the mainland, and she was then restored and cleaned by experts. It was a delicate job, made necessary due to the effects of salt on Carrara and what appeared to be unfortunate scars from errant pellets of shot to her feet.

Dupre Brothers then floated the statue on a spud barge to her new home, drove a 40-foot piling into alluvial clay for a base – with 15 feet remaining above ground – and then lifted the statue, encased within a protective armature, using a 50-ton crane on May 12.

“We were happy to help, it is something we wanted to do,” Dupre Brothers operations manager Kevin Parfait says.

Stars Lining Up

On June 7, the Sunday that marked the last day of this year ’s Whiskey Pass Silver King Rodeo Association rodeo, members gathered at the RCP Seafood dock with the Very Rev. Robert Rogers for a special blessing.

“We pray that those who travel on the water will be safe from all harm, especially from weather and bad storms, that their property be protected and lives protected,” Rogers says.

The priest boarded Chuck Weaver Jr.’s 25-foot fishing boat and traveled the width of Bayou Petit Caillou, aspergillum in hand, and sprinkled holy water as the vessel bobbed on gentle ripples of waves, offering more prayers.

Rogers called the statue “Star of the Sea,” a tribute to the way mariners once used stars to guide them on the planet’s vast rolling waters.

Among those on the boat were Jerri and Roxanne, as well as members of Chuck’s family.

“I have been seeing that statue all my life when I have been out on the water, so this is so very special to me,” Jerri says. “She was always there and now to have her here is a great honor.”

Accompanying Chuck were his mother, Liz Bass, his wife, Kelly and their two sons, 14-year-old Jules and 12-year-old James.

“It was an unbelievably fulfilling moment,” Chuck says.

“There was a connection between the grandfather I never knew, my father of course and then my children, being right there. To feel that unity, knowing that something has been done, it was like the stars lining up.”

Our Lady of the Sea – or Our Lady of the Stars – had her back to the admirers when the prayers were said at the seafood dock. But that, Rev. Rogers noted, was in all ways appropriate, because she faces to the south, the direction of the wind and the rain and of those she will protect, whether from this new home or wherever the children of those gathered last month will take her next. POV POVHOUMA.COM 79

PoV 07-15.indd 79

6/18/15 11:05 AM

LIVING WELL DEBBIE MELVIN

At Home Food Marketing T

here is a psychological factor in eating healthy. The more we recognize and manage the subtle and not-so-subtle cues in our environment, the more control we have over our habits and food choices … almost subconsciously. Then we don’t have to tell ourselves we have no self-control or willpower, which is negative self-talk that sabotages our best efforts. Instead, we set up our environment for success.

For most people, their main environment is their kitchen. It goes without saying that planning meals and snacks in advance is important, but how are those foods “marketed” in your kitchen?

Most of our eating is out of habit, so applying mind trickery can work in our favor. Brian Wansink is a professor of consumer behavior at Cornell University, where he directs the Cornell Food and Brand Lab. He also served in a White House appointment as executive director of the USDA’s Center for Nutrition Policy and Promotion. Do a search on his name and you will find videos of his projects observing human food behavior. What can we learn from Brian’s experiments and what can we apply with our families?

• If you don’t have it in your home, you won’t eat it.

• Walk into your kitchen and look objectively at what you see. Are there clear candy and cookie jars on the countertops? Visible food is a continuous reminder and is most likely to be selected first. Make sure what you want to eat, like fresh fruit, is in a prominent place.

• Ever forget the lettuce or peaches you bought, and you don’t notice them until they are decayed? Trigger the visual cue to eat healthier foods by rearranging your refrigerator. If your freezer is on the top, and the fruit and veggie bins are at your knees, don’t keep produce hidden. Instead, place ready-to-eat cut fruits and vegetables in clear containers with lids in your refrigerator, in an up-front, eye-level location.

• Pre-portioned packaged items come at a price. If affordable for you, they can be a good way to avoid mindless eating, especially of healthy, but high calorie foods, like nuts. Buy some clear plastic snack bags and count out servings. Five whole almonds, five pretzel knots and a tablespoon of raisins are a 100-calorie, filling

snack. Microwavable popcorn in the 100-calorie pack is also a good way to control the portion.

• Large containers mean larger servings. If you buy large amounts, it will be consumed faster. Though difficult to find in today’s culture, smaller plates, no larger than 9 inches in diameter, can translate into fewer calories, since people tend to finish what they put on their plate.

People tell me the “eating surface” of their large plates is working for them, but the illusion of a small amount of food on a larger surface is not correct psychology. This same advice carries over to glasses. You will drink less from a tall glass than a glass that is wider. The taller glass gives the illusion of having more. Also, a wide, shallow bowl gives the illusion of more than a deep bowl. Think gumbo here.

• Eat meals and snacks in the kitchen or dining area. For example, if we get in the habit of eating while watching TV, when we watch TV we will want to eat. If we eat by hand from a large package, we will eat more than if the food was portioned too. More mindless eating, even if it is grapes.

• When putting away leftovers, it is best to put them away in meal-size portions. I like the freezer-safe, microwavable divided plates. Also, single-serving containers can be frozen for a quick meal to take to work. Cooked dry beans freeze and reheat well. Make sure these items are in a visible location in your freezer as well.

The summer is so unpredictable when it comes to eating because we are less structured and more relaxed. We need all the psychology and tricks we can muster, especially if we have kids. By the time school starts, we may all need to have our heads examined anyway. POV

Debbie Melvin, M.S., C.F.C.S., is a former extension agent for the LSU AgCenter.

She specializes in nutrition.

DMELVI N @AGCTR.LSU.EDU

80 POINT OF VUE EXPERT VUE JULY 2015

PoV 07-15.indd 80

6/18/15 11:05 AM

CHECK IT OUT BRIGID LABORIE

Jacksonland: President Andrew

Jackson, Cherokee Chief John Ross, and a Great American Land Grab

BY STEVE INSKEEP

A

ndrew Jackson was known as the “Hero of New Orleans” due to his incredible defeat of the British in New Orleans during the War of 1812, in which he banded together locals, pirates, slaves and free people of color to fight off nearly twice as many invading British soldiers, while sustaining half as many casualties by the battle’s end. The instant fame produced from this victory helped propel Jackson to the U.S. Presidency in 1828, where he became known as the first “modern” president, a representative of the people rather than a strictly executive figure. However, Jackson’s legacy would be marred by his harsh and divisive Indian removal policies; he is now as well known as the driving force behind the “Trail of Tears” as he is for his military and presidential success.

In “Jacksonland,” journalist and NPR host Steve Inskeep describes how Jackson used his fame and power to manipulate Native Americans into selling at bargain prices and sometimes giving up their land. Alternately, Inskeep tells the story of the largely forgotten but hugely influential Cherokee chief John Ross, a mixedrace Cherokee diplomat and former ally of Jackson, who used the United States’ own legal system to quietly but surely fight against Jackson’s encroachment into Native lands. The book is well researched and references many private letters, as well as official documents, to illustrate how Jackson expanded his own empire, then took the same ruthless initiative to expand the American South as president. “Jacksonland” avoids dwelling on moral judgements, but instead focuses on the strategy that Jackson employed to lay claim to tens of millions of acres of Native lands – and the extraordinary, never before-seen legal battle that John Ross and his allies used to fight against him. POV

Brigid Laborie is a branch librarian at North Terrebonne Branch Library.

MYTPL.ORG POVHOUMA.COM 81

PoV 07-15.indd 81

6/18/15 11:05 AM

BEHIND THE BREW DWAYNE ANDRAS

Four Simple Ingredients T

ake a trip to your local supermarket or corner pub and you cannot help but notice the large amount of beer choices available. It can be a bit overwhelming to someone just stepping out of the traditional 12-pack and into the world of craft beer, but it can be a very satisfying journey into a growing industry.

There are IPAs, stouts, porters, fruit beer, pilsners, Hefeweizens and many others! The Beer Judge Certification Program has 23 main categories with multiple subcategories in each.

Despite all these different choices it all goes back to four common ingredients. What separates the beers and brewers is the science and art behind combining these simple ingredients.

HOPS are the flower bud of a plant from the cannabis

WATER is one of the most overlooked and under

is a living microorganism that is the “magic” that converts the fermentable sugars to alcohol giving off the by-products of heat and carbon dioxide. Yeast has always been a component of beer, but it was not fully understood until the 19th century when Louis Pasteur discovered its role in fermentation. There are two basic yeast categories used in brewing beer: Ales and Lager yeast.

appreciated components of beer. Most of what you are drinking – 90.95 percent – is water, not to mention the large amounts of water used throughout the brewing process. The pH and mineral content of the water play an important role in each style of beer. Czech Pilsners are a classic example of the water of the area defining the style.

MALTED BARLEY is the barley plant’s seeds,

which are allowed to start spouting. This germination allows the seed to convert its starches to fermentable sugars that will ultimately be converted to produce the alcohol of the beer.

In order to stop the germination process, the barley is dried and roasted to a temperature of 122 to 220 degrees. The amount and types of malted barley used in the grain build of the beer will dictate much of the flavor, mouth feel, color, aroma and alcohol content.

family. There are multiple varieties with varied characteristics among the three main classes of hops: Noble, European and American.

Hops are used to add to the flavor of the beer by contributing bitterness to balance the sweetness of the malted barley. They also add aroma to the beer.

Hops are a relatively new addition to beer considering the lineage of beer can be traced back more than 5,000 years to the Egyptians. The first documented use of hops was in 822 AD with the recipes of the Benedictine Monks.

YEAST

Hard to believe four simple ingredients in every pint of beer can be used to create such a variety of flavors. Next time you drink a pint, consider the ingredients. Think about what makes that style unique and the talents of the brewers that are able to create such great beers with consistency.

Cheers to water, malted barley, hops and yeast ... if not for those four ingredients you would be reading a column titled, “Behind the Milk.” 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. 82 POINT OF VUE EXPERT VUE JULY 2015

PoV 07-15.indd 82

6/18/15 11:05 AM

A VUE FROM THE VINE LANE BATES

Zinfandels Ideal for Summer T

his month we will review a few zinfandels, the perfect wine for outdoor grilling and other summer outdoor activities. Zinfandel’s easy drinking and relatively light tannins make it more palatable than most reds during summer.

It’s zesty, spicy flavors also make it a great pair for most things from the grill. Here are a few current selections at Cannatas.

Seghesio Old Vine Zinfandel 2012 $41.99

This fuller bodied zesty zin hits high marks for its great flavor and balance.

The wine is rich and zesty with aromas of briary berries and spice. These flavors mix on the palate with lots of cherry and cracked black pepper that sail on to a lively, long finish. A superb zinfandel to drink now or age nicely over the next 5 - 7 years. Also try the regular Sonoma bottling from Seghesio. The 2013 vintage is a super value at $19.99 and rated 92 points.

WINE SPECTATOR RATING – 93

Bedrock Zinfandel Old Vines 2013 $24.99

Bedrock is back with a new vintage and, as usual, it is ripe, juicy and delicious. The 2013 has sage and pepper aromas that mix with anise and cracked pepper (zinfandel’s calling card, so to speak) on the palate.

This wine is full but easy drinking and the harmonious flavors sail on and on to the finish. Drink it now or over the next 5 - 7 years. Bedrock is a newer winery but they make many zins and blends, and you wont find a bad wine among the bunch.

WINE SPECTATOR RATING – 91

Dry Creek Heritage Vines Sonoma County 2013 $15.99

Another of the perennial great Sonoma zinfandel producers never ceases to amaze with the quality of its entry-level zin. This tasty, zesty zin is loaded with flavor in the form of wild berry, sage and pepper. The wine has nice weight and balance and finishes with ripe, layered tannins. It is another ready-to-drink zin that will also age well for the next 5-7 years. With the escalating prices of so many red wines, this selection remains a remarkable value. POV WINE SPECTATOR RATING – 90

Lane Bates is the wine and spirits specialist at Cannata’s. Feel free to visit him to fin out more.

985.209.9762 LA N EBATES@CA NN ATAS.COM POVHOUMA.COM 83

PoV 07-15.indd 83

6/18/15 11:05 AM

BON APPÉTIT JULEY LE

Vanilla Bean Affogato Topped with Crushed Pistachios

If

there’s any dessert I could eat for the rest of my life, it would be affogato. Whoever first thought about topping creamy gelato or ice cream with a shot of espresso was a genius because affogato ends every meal on a clean note without taking things overboard. We don’t have cookies or cakes hanging around the apartment, but ice cream? Ice cream is abundant. Because I don’t have an espresso maker, I usually have to bolt to the coffee shop to buy a shot of espresso, but one day my nifty Vietnamese espresso press/filter stood out as a perfect companion to a single-serving affogato. And then, I had some crushed pistachios and discovered the magic that happens when I let my kitchen guide creations.

WHAT YOU’LL NEED French Market Coffe dark roast ground coffe (one single serve cup or 3 t.)

Vanilla bean ice cream Handful of shelled, roasted & salted pistachios Vietnamese filte set or coffe maker

HOW TO MAKE IT If using the Vietnamese press, add three tablespoons ground coffee into the filter or one single-serving pack. Fill with water and let filter for 5 minutes. Otherwise, make coffee with your coffee maker as usual.

Place pistachios in a bowl and using a heavy bottle or spoon, crush the pistachios until you get crumbly pieces. Other ideas: use the trusty mortar and pestle or a rolling pin.

Scoop vanilla bean ice cream into a dish, pour over coffee and top with crushed pistachios. POV

Houma native Juley Le runs the blog, Upperlyne & Co., an online source for a classic, casual cool approach to style and living. She is also the creative director for Houston-based lifestyle store, Montrose Shop.

84 POINT OF VUE EXPERT VUE JULY 2015

PoV 07-15.indd 84

6/18/15 11:05 AM

POVHOUMA.COM 85

PoV 07-15.indd 85

6/18/15 11:05 AM

UNDERGROUND SOUND TERRY TRAHAN JR.

Lane Mack LISTEN:

“The West Wind”

Ryley Walker

The instrumental intro to Chicagobred singer-songwriter Ryley Walker ’s “Primrose Green” would find good company on any of Vince Guaraldi’s Peanuts records. While this airy theme continues throughout the ‘70s-inspired track, Walker ’s voice ushers in a little folk and adds just enough weight to keep the jazzier moments exciting. Don’t be mistaken, this is not cartoonish music; it is, however, brilliant.

H

idden among the legions of videos uploaded to the online streaming god known as YouTube is amateur footage of Lafayette native Lane Mack picking his resonator guitar to the tune of “Hell on My Backside” on a wooden porch in Houma. He stomps his boots to keep time and howls “ain’t no man gonna stop me” with enough conviction to warrant an “amen” from the nearest congregation.

Mack’s earthy tone carries the resonator ’s swampy riffs effortlessly, like a steam engine hauling away the day’s cotton pickings.

Having cofounded Sons of VooDoo and shared the stage with heavy hitters like Marc Broussard and Robert Randolph, Mack knows how much octane is needed to power a track from mundane to derrière-shaker. On his first self-titled EP, he lays down seven tracks that run the gamut from Big Easy-infused Delta blues to zydeco, with a cameo by Baby Bee tossed in to keep the bayou funk alive and well.

Take a swig of what you’re drinking during the slow-burners, ‘cause you’ll need the boost once Mack’s resonator cranks back up.

CHECK ’EM OUT Visit YOUTUBE and search “One Take Sessions | Lane Mack” to watch Mack rock a front porch in Houma.

LISTEN:

“Sedona”

Houndmouth

Mumford & Sons must have made quite an impression. Grassroots bands celebrating the folk-rock renaissance have popped up on this side of the pond like wildflowers just seeking to be noticed. Like the wildflowers that paint fields of gold, the guys and gal of Houndmouth are worthy of being picked. Their latest single, “Sedona,” will introduce you to a “Saturday night kind of pink.” Curious, eh? POV

86 POINT OF VUE EXPERT VUE JULY 2015

PoV 07-15.indd 86

6/18/15 11:05 AM

POVHOUMA.COM 87

PoV 07-15.indd 87

6/18/15 11:05 AM

SMARTY PANTS NO GOOGLING!

1

The space between your fore fingers and thumb is called:

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

3

5

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

4

6

Harvard University Dartmouth College Princeton University Brown University

Phosphene Snood Barm Punt

Houston Astros baseball player and notorious foodie Charlie Kerfeld’s 1987 contract included 37 boxes of what snack food:

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

8

[C] $150 million [D] $5 million

The indention at the bottom of a wine bottle is called a:

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

Elvis impersonator Waiter Ticket collector Bellhop

Bill Gates, Mark Zuckerberg, Robert Frost, and Matt Damon all dropped out of what Ivy League school:

When Warner/Chappell Music purchased the company that owned the rights to “Happy Birthday to You” in 1988, the song was valued at roughly:

[A] $100 million [B] $2 billion

Political Science Music Education Architecture History

A pint-sized Bruno Mars played what role in “Honeymoon in Vegas”:

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

7

Axilla Purlicue Philtrum Nares

The members of Pink Floyd all graduated with what college degree:

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

2

Oreos Instant Pudding Orange Jell-O Cheese-It

Because so many players were serving in World War II during 1943, the Philadelphia Eagles and Pittsburgh Steelers merged to form:

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

The All-Americans The Tornadoes The Steagles The Generals

88 POINT OF VUE REAR VUE JULY 2015

PoV 07-15.indd 88

6/18/15 11:06 AM

Which toy store, famous for its cameo in the movie, “Big,” will shut the doors to its flagship location this month after 145 years?

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

11

13

The voices behind which cartoon couple were married in real life?

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

12

A toy Adhesive Pottery material Wallpaper cleaner

The Strait of Magellan runs through the southern tip of what continent?

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

15

Toys “R” Us KB Toys Magic Box Toys FAO Schwarz

Play-Doh, sold in a last-ditch effort to save soap company, Kutol, was originally marketed as what:

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

10

Who made the most appearances on Late Night with David Letterman, which aired its final show in May 2015?

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

14

Europe South America Australia Russia

Minnie and Mickey Mouse Peter Pan and Wendy Fred and Wilma Flinstone Aladdin and Jasmine

Regis Philbin Tom Brokaw Jack Hanna Bruce Willis

What man who later became U.S. President represented the U.S. soldiers who were on trial for the Boston Massacre?

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

Thomas Jefferso James Madison Martin Van Buren John Adams

Well, How’d You Do? What is the collective name for pugs?

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

Grumble Husk Army Gang

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

9

POVHOUMA.COM 89

PoV 07-15.indd 89

6/18/15 11:06 AM

BON ÉTOFFE MELISSA DUET

Preserving a Legacy The wonder of imagination is this: It has the power to light its own fi e.

– JOHN LANDIS MASON

N

othing is more southern than a sip of sweet tea served up in a old-fashioned Mason jar. But the iconic container ’s origins actually have roots in New York, a place that eventually became a springboard for the canning revolution.

In 1812, American engraver Thomas Kensett established the first airtight sealed canning factory in The Empire State, but quickly moved to producing tin cans, which were much more affordable.

In 1856, John Landis Mason came on the scene, imagining a glass jar that could effectively store any perishable item at a time when salting or drying were the only proven ways of saving food long-term. The jar ’s design featured a threaded cap to cover the opening, making the parts reusable, an extreme upgrade from previous wire and wax contraptions that often did not keep food fresh. By 1869, a removable rubber ring was added to the design, further increasing the container’s airtight quality.

Although the product was met with later success, Mason died before he could see the clamoring for his now beloved product unfold.

With the market wide open, brothers Edmund, Frank, George, Lucius and William Ball set out to take a crack at the container business, quickly expanding their wood and tin enterprises to include a glass jar, one that is now synonymous with Mason’s original design.

The addition of glass to the business forced the company to relocate in 1987 from New York to Muncie, Indiana, where

workers could take advantage of the abundant natural gas reserves essential to creating the product. Conveyor belts soon cranked out aqua blue-hued containers emblazoned with “Ball Perfect Mason” on the front and business boomed.

Ball’s competitor, Alexander H. Kerr, took the design a step further in 1915 by adding a flat metal disk with an attached gasket that could be separated from Mason’s metal ring.

Removing the ring prevented bacteria and moisture from compromising the seal and spoiling the jar ’s contents, setting a precedent for today’s models.

With the onset of World War II in 1939, Ball and Kerr jars were snatched up by American housewives who stored hundreds of the half-pint, pint, quart and half-gallon containers filled with everything from fruit jams to pickled veggies in basements as provisions. Produce grown in victory gardens, a government effort to preserve food sold in stores for military, generated an unprecedented interest in canning and preserving with some 3 million jars bought during the war ’s six years.

The invention of the refrigerator in the 1950s put an end to canning out of necessity, subsequently affecting the glass jar business. Today, Mason’s one-of-a-kind idea is finding new life as a vintage prop, used for everything from vases to pencil holders. Jars from the original productions are still around, popping up in antique shops and thrift stores with the oldest raking in upward of $10,000. Reproductions now line shelves as a nod to a simpler time in America’s history. POV

90 POINT OF VUE REAR VUE JULY 2015

PoV 07-15.indd 90

6/18/15 11:06 AM

POVHOUMA.COM 91

PoV 07-15.indd 91

6/18/15 11:06 AM

RENDEZVOUS Independence Day Celebration

Baby Bee Rock Camp

SATURDAY, JULY 4, 11 A.M. - 10 P.M.

JULY 14 - 18

WHERE: Houma-Terrebonne Civic Center, Houma

WHERE: 719 School Street, Houma

DETAILS: Terrebonne Patriots Inc. sponsor this

annual all-day event, which kicks off at 11 a.m. with a memorial at Veterans Park. At 1 p.m., a parade will begin at Stadium Drive and from 3 - 10 p.m., food, music, games and more will be available at the civic center. The HoumaTerrebonne Community Band, Southern Cross, the Marine Corps Band and others will entertain crowds throughout the event. The evening is capped off with a fireworks display at 9 p.m.

HOUMAINDEPENDENCECELEBRATION.COM 985.637.0156

Children’s Summer Art Camp JULY 6 - 10, 13 - 17, 10 A.M. - 3:30 P.M. WHERE: Downtown Art Gallery 630, Houma

DETAILS: Children will learn the fundamental elements of creating art with a variety of mediums at these week-long art camps. Registration is $25 per week and classes are taught by TFAG members, focusing on watercolor, pottery and similar arts.

985.851.2198

Summer Fun Kids Day SATURDAY, JULY 18, 10 A.M. - 4 P.M. WHERE: Houma-Terrebonne Civic Center, Houma

DETAILS: Kids can explore, learn and play at the largest and longest running indoor children’s festival in the area. Children will be able to explore the Discovery Den, Marketplace, Safety Square, Wellness Way and Clifford the Big Red Dog will also be on hand throughout the day.

Admission is $3 for those 1 -12 and $5 for those 13 and older.

HOUMACIVICCENTER.COM/KIDSDAY 985.850.4657

Want us to include your event in our calendar?

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

DETAILS: Rock out with Baby Bee members Joe and David Stark at this week-long camp designed for kids ages 5 - 15. Learn to play a musical instrument, sing and form a band.

No experience or equipment necessary.

Participants ages 5 - 6 will attend from 9 - 11 a.m., those 7 - 9 will attend from 1 - 3 p.m. and those 10 - 15 will attend from 3:30 - 5:30 p.m.

Registration is $150 and camp will be held two hours per day for four days. A concert will be held on the final day of camp.

KIDZROCKCAMP@YAHOO.COM

2015 Bayou BBQ Bash JULY 24 - 25 WHERE: Under the U.S. Highway 90 Bridge,

Morgan City

DETAILS: Teams will serve up their best chicken,

pork spare ribs or brisket for a chance to win it all at this 4th annual event. Teams may compete as a local St. Mary Parish Team, Corporate Team or Competitive Cooking Team.

Participants must cook all three meats to be eligible for Grand Champion. A Kids Q will also be held, in which participants through age 17 will cook pork chops or chicken legs. The event will also feature a craft show and live music, which begins at 6 p.m. Friday, 11 a.m.

Saturday and 5 p.m. Sunday.

STMARYCHAMBER.COM, 985.384.3830

Downtown Live After 5 FRIDAY, JULY 31, 5:30 P.M. WHERE: Courthouse Square, Houma

DETAILS: Dance the night away at this free, monthly event. Music will be provided by Soulful Sounds. The opening act begins at 5:30 p.m. and the main event begins at 7 p.m. POV

985.873.6408

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

92 POINT OF VUE REAR VUE JULY 2015

PoV 07-15.indd 92

6/18/15 11:06 AM

POVHOUMA.COM 93

PoV 07-15.indd 93

6/18/15 11:06 AM

SCENE IN A Shannon Leonard, director of hospital

operations, Marcus Montet, NP, John Altamirano, NP, and David Konur, CEO, from Cardiovascular Institute of the South, participated in the Lafayette General Health Foundation Golf Tournament, held June 8 at Lafayette’s Oakborne Country Club.

B Fishermen cast a line in support of

South Central Louisiana Technical College at the college’s Hooked on Education Bass Fishing Tournament held May 16 at Doiron’s Landing in Morgan City.

C St. Genevieve Elementary School

fourth graders collected 37 pounds of green beans as part of an end-of-theschool-year project at the St. Francis Vegetable Garden in Thibodaux.

D Wetlands Explorer Summer Camp

participants explored Mandalay Trail, beautified the Chauvin Sculpture Garden and learned about fish from Nicholls State University Assistant Professor of Biological Sciences Dr. Gary LaFleur Jr. during the week-long camp held June 8 - 12.

E B

E Hail Mary Rescue hosted its 2nd

Annual Who Let the Dogs Out Fundraiser on May 30 at The Foundry on the Bayou in support of the organization’s shelter animal rescue efforts. POV

Taking in the scene around town?

#POVPICKME

your interesting, cute, fun pics and we might feature you in PoV’s Scene In! Don’t forget to include the who, what, when, where, and why and a daytime contact number.

94 POINT OF VUE REAR VUE JULY 2015

PoV 07-15.indd 94

6/18/15 11:06 AM

E B

D C

A D

POVHOUMA.COM 95

PoV 07-15.indd 95

6/18/15 11:06 AM

ADVERTISERS’ INDEX

Coburn’s Kitchen & Bath Showroom............. 45

Made in the Shade......................................... 49

CoCo Marina.................................................. 29

Marie’s Wrecker Service................................ 67

Courtyard Marriott......................................... 33

Mitchell Family Eye Care.................................. 9

Cypress Bayou Casino & Hotel........................ 3

Neuroscience and Pain Center...................... 47

Deep South Oil & Vinegar.............................. 96

NORTH PARK Subdivision............................... 5

A&G Refrigeration.......................................... 91

Dermatology Clinic, The................................. 15

Old Estate Art Gallery.................................... 13

A&H Paint...................................................... 39

Designs by Two.............................................. 17

Pour Moi........................................................ 73

Aaron Pools................................................... 85

Digestive Health Center................................. 77

Powerhouse Gym.......................................... 63

Acadian Total Security................................... 71

Dishman Flooring Center............................... 13

Premier OB-GYN........................................... 52

Advanced Eye Institute.................................. 93

Divinity Home Health Services....................... 19

Robert’s Painting........................................... 45

ADVERTISER

PAGE

All Event Rentals.............................................. 5

Donner-Peltier Distillers.................................. 25

Royal Room, The............................................. 9

Allstate - Brian Mustin.................................... 91

Downtown Houma Market............................. 49

Salty Dog Vapor............................................. 93

Ameriprise Financial....................................... 33

Ellender Orthodontics.................................... 13

Sam’s Audio..............................................34-37

Ashley Furniture Homestore........................... 87

Emile’s Furniture and Appliances................... 23

Sandy Brooks................................................ 88

AVA Solutions, Inc.......................................... 38

Evolution Marine............................................ 92

South Louisiana Bank.................................... 31

Bar Roussell................................................... 67

Farm Bureau.................................................. 17

South Louisiana Financial Services................ 49

Basketry, The................................................. 93

Felger’s Footwear.................................... 29, 56

Southland Dodge............................................. 7

Barker Buick GMC......................................... 39

G.D.C. Programs............................................ 96

Southland Mall............................................. 100

Barker Honda................................................ 73

Gold’n Gifts & Bridal Boutique....................... 91

St. Matthew’s Episcopal School.................... 47

Bayou Black Electric Supply.......................... 91

Ground Pat’i Grill & Bar, The.......................... 45

State Farm (Carreker, Brue, Bednarz)............ 39

Bayou Playhouse........................................... 17

Haydel Spine, Pain & Wellness....................... 87

Stire Office World........................................... 79

Beasley Pest Control..................................... 23

Headache and Pain Center............................ 66

Supreme Ornamental..................................... 79

Belle Visage Skincare.................................... 23

Heavenly Scent.............................................. 63

Synergy Bank................................................ 97

Blanchard’s Refrigeration............................... 49

Heidi Broudreaux........................................... 33

Terminix......................................................... 85

Bueche’s Jewelry........................................... 71

Houma Digestive Health.................................. 5

Terrebonne Allstate Group............................. 99

Budget Blinds................................................ 31

Houma OB-GYN Clinic.................................. 23

Thibodaux Regional Medical Center.............. 57

Cannata’s................................................... 4, 77

Houma-Terrebonne Civic Center.................... 81

Thieler Orthodontics...................................... 89

Cardiovascular Institute of the South............. 71

Houma-Thibodaux Spine & Rehabilitation........ 7

Trapp Cadillac Chevrolet................................ 19

Carmouche Insurance................................... 85

Iberiabank & Mortgage.................................... 9

Valley Supply.................................................. 25

cars985.com.................................................... 2

Jones Dermatology.......................................... 9

Vintage Company, The................................... 45

Chackbay Nursery......................................... 73

Just for You Flower & Gift Shoppe................. 73

V. S. LLC Tree Trimming & Removal............... 33

Chateau Terrebonne...................................... 15

La Carreta Mexican Cuisine........................... 47

Waggin’ Tails.................................................. 77

Cindy Price.................................................... 83

La Chique Maison.......................................... 19

Wishing Well, The.......................................... 77

Classic Cupboards........................................ 87

Lil’ Sweet Pea’s Boutique.............................. 25

Workout Co., The........................................... 55

Clearwater Pools............................................ 43

Live 4 Sports.................................................. 61

Coastal Home Builders.................................. 67

Louis Mohana Furniture................................. 15

96 POINT OF VUE REAR VUE JULY 2015

PoV 07-15.indd 96

6/18/15 11:06 AM

LOOK TWICE

Win a $50

Gift Card

Find the six diffe ences in this photo from the cover of our premiere issue. Drop off your answers along with your name and daytime contact number at the PoV office 6160 W. Park Ave., Houma. Stuck at the offic Fax it, 985.873.9009, or email it to us, EDITOR@RUSHING-MEDIA.COM. A winner will be picked by random drawing JULY 16.

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

CONGRATULATIONS TO CARL GROS FOR WINNING LAST MONTH’S CONTEST.

Courtesy of

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

“S” now “8” Yellow wire missing Line on wrist missing Blue pants lighter Stairs longer Colon missing

POVHOUMA.COM 97

PoV 07-15.indd 97

6/18/15 11:06 AM

THE FINAL COUNTDOWN

7 reasons Mark Twain reigns as the Great American Novelist It

seems fitting that the little town of Hannibal, Missouri, celebrates hometown boy, Samuel Clemens, better known as Mark Twain, on the most American holiday of them all: July 4. Twain, known as the Father of American Literature, relocated there when he was just four and the town became a backdrop

1

for some of his most famous works. These days, the town recreates iconic events from the stories, like fence painting and frog jumping, in a weekend-long event to honor the writer, who relied heavily on his childhood adventures to create classic American tales.

2

Thank You, Cpt. Sellers Twain lifted his pen name from his former boss who signed many of his writings with the riverboat term, meant to refer to the water depth it was safe to operate in.

Feline Frenzy When the cat lover lost his beloved Bambino, he took out an ad in the New York American offerin a $5 reward for its return.

3

4 Going Out in Style

The Miracle Worker

Halley’s Comet was visible the night Twain was born and passed away.

After seeing her work, Twain gave Helen Keller’s teacher, Anne Sullivan, her nickname.

5

6

7

Like the Back of His Hand

Making an Entrance

Remember That?

During his time as a riverboat pilot, he memorized more than 2,000 miles of the Mississippi.

He testifie before Congress about copyright law donning a white suit, a nod to his unconventional style.

Although his stories were bestsellers, Twain’s board game, “Memory-Builder,” meant to help people retain important dates and looked much like “Candy Land,” failed miserably. POV

98 POINT OF VUE REAR VUE JULY 2015

PoV 07-15.indd 98

6/18/15 11:07 AM

PoV 07-15.indd 99

6/18/15 11:07 AM

PoV 07-15.indd 100

6/18/15 11:07 AM