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Contents
OCTOBER 2016 • VOLUME 10 • ISSUE 10
Columns:
On the Cover:
8 Editor’s Note The Good Stuff
54 3 Course Alumni Grill
Connoisseur
56 A Vue from the Vine From the Fruit Basket 56 Behind the Brew The Breakfast Club
9 Numerology What’s Your Number? 10 The Vuefinder A Step Back in Time 10 The Vue Oh, Sit!
from the Trenches
12 Intervue Say what? Rougarou Queen Tammie Swanner prepares to enchant crowds at this year’s Rougarou Fest.
Jacob Jennings
58 Bon Appétit Shrimp and Vegetable Sauté 60 We Support A Healthier So Simple, Yet So Important
povhouma.com
Facebook:
62 What’s Shakin’ How you can roday around your community
Instagram:
/povmagazine
64 Rendezvous Where you need to be around town
@povmag
66 Smarty Pants For when your thinking cap fails
@povmag
Twitter: Pinterest: /povmag
16 DIY Marquee Pumpkin Lights
Issuu: /rushing-media
18 The Observer We the Privileged
Check out our newsletter:
Chic
Receive additional content and weekly events when you sign up. TINYURL.COM/POVNEWSLETTER
30 Under the Scope Riding the Bagasse Roads 32 Oh Snap Sweet as Honey
68 Scene In Look at ol’ so ‘n’ so!
42 Intelligent Investing Sponsored by Ameriprise Financial
71 Look Twice Sponsored by Synergy Bank
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Visit us online:
61 FitMind Lead the Way
14 PoV Picks Expert picks to enhance your life
24 Chateau Home tour
Future
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Contents
OCTOBER 2016 • VOLUME 10 • ISSUE 10
Features:
20
Positively Vegan Inspiring the vegan community
35
Local Vue Celeste Landry Baer
38
Operation: Quick Costumes Last minute Halloween costumes
44
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The Bayou Enchantress Introducing this year’s Rougarou Queen
48
If Walls Could Talk Schriever’s Ducros Plantation
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Editor’s Note
The Good Stuff
Gone or something; well. At our very ood: benefit or advantage to some-
core, I believe all of us strive to live in a manner centered around that one word. Good. What makes something good or good for you? What are the things in our lives that fuel our well-being and which of the things we surround ourselves with are tearing us down? What does good mean to you? In this month’s issue we explore goodness happening all around us in Bayou Country. Leah Duncan and Jacob Seeman aim to put good in and get good out by educating the community on the vegan lifestyle and its associated benefits. Jacob, a vegan culinary wiz who walked away with the nontraditional division win for his jambalaya at the Houma Travel grand opening in July, inspires through his food, while Leah strives to teach others about the way of life through events and her work with the Humane Society of Louisiana. Learn more about this passionate duo on page 20. You’ll also meet Celeste Baer, a Thi8
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bodaux native also giving good through food, in this issue’s Local Vue on page 35. A chef and nutritional educator, Celeste has established a small business aimed at giving parents the skills they need to feed their babies only the best in the hopes of building strong, healthy little ones. Doing good also has to do with preserving all the wonderful things that make south Louisiana such a great place to live. Richard Bourgeois and Angela Cheramie are doing just that by putting in long hours and lots of love into Ducros Plantation, a Schriever icon finding new life thanks to the couple’s dedication to history. Take a peek inside the historic home on page 48. If your definition of good equates to good ol’ family fun, head on down to Rougarou Fest Oct. 22-23 for the fright of a lifetime. The Houma festival is a mash up of folklore and the signature haunts of Halloween that the community anticipates year after year. Among the highlights is the debut of the Rougarou Queen, a curation of skill and talent who is selected during the host South
Louisiana Wetlands Discovery Center’s Annual Rougarou Ball. Meet this year’s leading lady on page 44. Whatever your idea of goodness is, chase it at all times and enjoy every minute of it. There’s no time like the present to enjoy the company of family and friends or make the decision to do something for the betterment of your mind, body and soul. Your decision to chase goodness can inspire others, creating a culture of good to great. POV
Welcome to the World! The Point of Vue staff would like to congratulate our photographers, Channing Candies and Erica Seely, who both welcomed baby girls to the world in September!
MELISSA DUET is the editor of Point of Vue magazine. Her definition of goodness includes a home-cooked meal and time with family.
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Publisher
Numerology
Brian Rushing
Editorial
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Melissa Duet EDITOR Mary Downer Ditch MANAGING EDITOR
Creative
Musical acts set to entertain crowds of ghouls and goblins at this year’s Rougarou Fest
Mariella Brochard CREATIVE DIRECTOR Rachel Lambert GRAPHIC DESIGNER Taylor Pellegrin GRAPHIC DESIGNER
Photography Beau Ciolini, Jacob Jennings, Misty Leigh McElroy, Sam Spahr, Brian Waitz
Staff Writer Jonah Giroir
Contributing Writers Dwayne Andras, Lane Bates, Jamie Dishman, John Doucet, Dr. J. Michael Flynn, Bonnie Rushing
3 2
Do-it-yourself projects to try out this weekend to get your home prepped for fall festivities
Times you can catch Voice of the Wetlands Festival founder and Houma native Tab Benoit take the stage at this year’s extravaganza with a cause
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Dedicated years Richard Bourgeois and Angela Cheramie have committed to the restoration of Schriever’s Ducros Plantation
Advertising
Deanne Ratliff SALES MANAGER Harold Cancienne, Linda Dupre, Jamie Mazerac, Martha Naquin, Linda Pontiff, Elizabeth Porche, Rusty Talbot
Office Manager Ashley Thibodeaux
Circulation Manager Michelle Ortego
Customer Service Brandy O'Banion, Michelle Ortego
Accounts Receivable Jessica Gifford
Contact
1 300 5
Publisher: publisher@rushing-media.com Editorial: melissa@rushing-media.com Creative: mariella@rushing-media.com Sales: deanne@rushing-media.com Circulation: michelle@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
Eye-catching nod to a classic video game spotted in this month’s Chateau Chic
Evergreen stems put together to create the 2016 Rougarou Queen’s ball gown
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Copyright ©2016 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
Roughly the percentage of the population who opt for a vegan lifestyle, a number that could rise thanks to efforts by those like Leah Duncan and Jacob Seeman
Point of Vue magazine cannot be responsible for the return of unsolicited material such as manuscripts or photographs, with or without the inclusion of a stamped, self-addressed envelope. Information in this publication is gathered from sources considered to be reliable, but the accuracy and completeness of the information cannot be guaranteed. The opinions expressed in Point of Vue magazine are those of the authors and do not necessarily represent the opinions of Rushing Media, our employees or any of our advertisers. No employee or family member(s) of employees of Rushing Media are permitted to partake in any contests, giveaways or sweepstakes.
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The Vuefinder
The Vue from the Trenches
A Step Back in Time
Oh, Sit!
If given Sunday, you’ll more than likely drive right past
Oh, when you stare at your man cub as he clearly
you find yourself traveling to the Big Easy on any
St. Rose, a tiny town nestled off iver Road once home to the world’s largest wooden match manufacturing plant and a string of antebellum homes. History might be St. Rose’s calling card, but for those of us whose dreams often include being elbow-deep in po’boy drippings, food is St. Rose’s other shining star. For many years (66 to be exact) St. Rose Tavern, the legendary roadhouse-style levee fixture, has served up a po’boy of epic proportions. Thinly sliced roast trimmed with a 16-inch knife is delicately placed between that flaky baked dough, plate after plate of which has been served to loyal customers who followed the restaurant from its early days to its move in 2014 literally down the road to New Sarpy. A new tavern has since moved into town, into that very building, in fact…this one by the name of Truck Farm. But while the food is no doubt delicious, what makes the old-turned-new spot so idyllic lies in the restored wood and the pathways leading up to the entryways, in the porcelain sinks stacked strategically to make a water drain, and in the wooden farm tools decorating the interior walls and the antique turquoise insulators finding new life as cornerstones of a bench fashioned from a Chevrolet tailgate. Twinkling lights drape over an outdoor seating area and trees bearing fruits from lime to orange outline a walking path. Out front, a mustard yellow sign appropriately reads “COMFORT”; inside, it’s exactly that. Food reminiscent of the goodness I imagine those gingham-clad ladies served up in black-and-white television comedies fills the plates on every table and it takes you back. Back to a time long before cell phones or email boxes busting at the digital seams…and in St. Rose, I’m ok with that. POV
MELISSA DUET is the editor of Point of Vue mag-
azine. In her black-and-white dreams, Truck Farm Tavern’s hummingbird cake makes an appearance at every meal. 10
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the vocabulary of a toddler... Those moments
repeats the same word over and over and scream at your husband, “I know he’s trying to tell me something! Did he somehow pick up a foreign language though, ‘cause I have no clue what he’s saying!” It seems for a period of time all we do is encourage them to speak. We hover over the crib and mouth the necessary sounds with them. “Da-da-da-da.” “Ma-ma-ma-ma.” Eventually they pick up on the basics. Jackson had the “da-da-da” down pat by nine months. “Ma-ma” came shortly after. We had a silent period where he preferred communicating with the sign language he was learning at school, but then the words started flowing. Dog. No. Poppa. GaGa. Maw Maw. No. Hi. Bye….did I mention no? Lots of single words and repeating after me. Now that he is approaching two, it’s a constant babble from the back seat. “Mama, truck. Whoa, big truck.” “Whoa, dog! Woof, woof !” “Dada, dig-dig, whoa.” (Translation: digdig is any type of large machinery with a bucket such as a bulldozer or excavator). He recognizes his teachers and friends at school and calls to them by name. He knows words for lots of animals and their sounds, his colors and the characters on Disney Junior. He’s also quick to let us know when our senior citizen dog has an accident in the kitchen. “Uh-oh. Dog, no!” He will jabber away for an hour, whether it’s directed at us or his toys. He picks up his books and “reads” them out loud. He loves to sing to himself and that’s often accompanied by some pretty sweet dance moves. From the moment he picks his head up until bedtime, it’s constant chatter. It’s been amazing to literally hear his brain start to verbalize its thoughts and realize all that he is noticing in the world around us. New words pop up every day to help him describe what he’s thinking and feeling. Not every word is as clear as we might hope though... We still giggle each time he says, “Sit.” POV MARY DOWNER DITCH is the managing editor of
Point of Vue magazine. She is often impressed, thinking her son is truly a language genius. Then he laughs at his own farts and all is right with the world.
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Intervue
Meggie
Would you rather sing when you talk or dance when you walk?
Manager
Manager
Bobby
Teacher
Inspector
Retired/Volunteer
Lulla
Michele Owner
Banking Clerk
Sing when I talk
Sing when I talk
Dance when I walk for sure!
I’d rather sing when I talk.
Dance when you walk would be fun
Sing when you talk
Dance when I walk
Never eat a hot meal again probably.
I can live without a hot meal but something about not having a hot shower puts me in a bad spot.
I definitely have to have a hot shower.
Never eat a hot meal again
Never have a hot meal again
Ninja turtle!
Pocahontas…
My father’s army officers uniform was and is still something I use today.
Dorothy from “Wizard of Oz”
Wonder Woman
Pocahontas
“Game of Thrones”
“Pretty Little Liars”, “Keeping Up With the Kardashians”, “Arrow”
Call me a nerd, but The Walking Dead Season 7 is right around the corner, people!
“Below Deck”
“Being Mary Jane”
“American Horror Story”
Text
I don’t mind texting, but if it’s long, I prefer people to just call and talk.
Definitely ca l!
Text except when my fingers get tired; then I call.
Call
Call
Would you rather never eat a hot meal again Never have a hot Cold showers are or never have shower again good with me. a hot shower again?
Your all-time favorite Halloween costume from your childhood:
A bride
Fall TV show you’re most “Criminal Minds” excited to watch:
Call or text?
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Text
Katie
Jason
Candace
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Picks Invisible socks Bombas.com
As we say hello to cooler weather and closed toe shoes, socks also make a comeback to our daily fashion line-up. Bombas socks are engineered for comfort with seamless toes, fine-gauge co ton, and a reinforced foot bed. Their honeycomb support system helps your arch to stay happy. Try the Invisibles for your booties, loafers, and sneakers. And let’s not forget - one pair purchased equals one pair donated to those in homeless shelters.
Spray grip
Haydel’s Hand Pies
Never be plagued by finger fatigue again! Complete all your spray-painting projects in one swift swoop with a spray grip. Even pressure is applied to the trigger of the spray nozzle, allowing for a smoother finish. Bo h Rust-Oleum and Krylon make a version, but rumor has it any brand fits any can.
Four years after the loss of Hubig’s Pies, Haydel’s Bakery brought back their Gourmet Hand Pies which were first featu ed on their original menu from the 1960s. The pie, which was released to drooling crowds on September 9 at all Haydel bakery locations and Fleurty Girl stores, sold out within hours. Never fear. The pie will be on the menu for the foreseeable future and likely to make their way to store shelves in the coming months.
Homedepot.com
Pumpkin Beer Chocolate Bar Salazonchoc.com
Well, why not?! Salazon Chocolate Company has based their new candy bar on Flying Dog’s Gourd Standard Pumpkin IPA. They infuse 72% organic dark chocolate with German Hallertau hops and Flying Dog’s pumpkin spice blend. No pouring required. Just peel back the paper and enjoy. 14
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Haydel’s Bakery
Charcoal Cleansing Bar Beautycounter.com
Beautycounter’s mission is to get safer products into the hands of the consumer, beginning with health and beauty products. Their charcoal bar detoxifies your skin, leaving you wi h a brighter complexion. POV
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THE BEST PROTECTION AGAINST BREAST CANCER IS EARLY DETECTION... SCHEDULE YOUR MAMMOGRAM TODAY
Specializing in state-of-the-art breast diagnosis and treatment Fritz Rau, MD David Rau, MD Eric Rau, MD* Donald Schwab, Jr., MD* 5619 HWY. 311, SUITE A HOUMA, LA OFFICE PHONE: 985.868.2273 www.bayousurgicalspecialists.com *Members of the American Society of Breast Surgeons
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DIY
Marquee Pumpkin Lights
Pun-kins Halloween’s the perfect time for a touch of humor. Dream up your best one-liners and slap them on a stack of vibranlycolored pumpkins that are sure to be a hit with your ghoulish visitors.
WHAT YOU NEED:
• Battery-Operated Marquee Light Letters (available at most craft stores) • Craft Pumpkins • X-Acto Knife
If space to welcome pint-sized trick-
you’re looking to create an inviting
or-treaters, these illuminated pumpkins are a great way to put a spin on sticking a candle in a hollowed out gourd. With a little paint and a touch of lighting, these pumpkins are a chic addition to your fall front entryway.
HOW TO MAKE IT:
Decide on a fall-inspired word to spell out and trace the outline of each letter on the front of the pumpkins using the insert included with the light letter. Cut out the letter shape using the X-Acto knife, cutting about a half-inch bigger than the outline to give you enough space to insert the light letter. Paint or decorate your light letters if desired. Turn on the light letters, insert into the pumpkins, and display!
Visit pinterest.com/povmag to find these DIY projects and more!
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Pumpkin Keg Who says Halloween is just for the kids? Order yourself a keg kit, pick out the perfect pun’kin for your pour and let the libations flow. If your little ones want in on the action, create a smaller version filled with apple cider or orange punch. POV
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The Observer
We the Privileged If bed last night as though it wasn’t a I’m honest, I put my children to
privilege. I made the rounds, tucking all five into their beds, did goodnight kisses and a quick hug. Two of the kids wanted to talk more, and I hurried them. My words were true, and my heart was tired. I woke up this morning, and none of the late-night talkers from the night before wanted to talk anymore. I tried coaxing a few words out of one in particular, and she couldn’t remember what she wanted to say. It’s possible she was making up conversation so she could stay up longer. But it’s also possible that she had something on her heart she wanted to share, and I rushed her into her bed. This morning, I was reminded by a mom I deeply admire, that every moment with every child is a privilege. This mother wrote words that pierced my soul with their accuracy. She shared a picture of herself, taken by her daughter, at their lunch together the day her daughter died. She didn’t know it would be their final meal together.
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“This (picture) will be forever my favorite because it was the last one seen through [my daughter’s] eyes. She took this one of me the day she passed. Little did I know this would be the last time I would get the privilege of buying her lunch, laughing with her, touching her, hearing her voice. I thank God that this was a sweet parting. There were no harsh words, no disappointment, no regrets. We never did say goodbye, only see you later.” I sat at my computer, and cried. Time with every child is a privilege. Being a mother is a privilege. Even when I’m tired. Even when I’m exasperated. Even when I wonder if they’re listening to a single thing I say. Privilege changes perspective. How I want my children to know my perspective of my life with them. Every other thing pales in comparison to the privilege of being their mom. I’m intimately familiar with each one’s failures and flaws, and I wouldn’t change a thing. Our flaws always serve to shape us more than our perfection. Have I told them that enough? Have I
laughed with them enough? Have I told them what an honor it is that I’m mother to all five? I have. I know that they hear it occasionally, but I want to tell them more. To give the gift of encouragement to the ones I love the most. But privilege is the word I want them to hear above all else. It has been my privilege to raise you. To bring you to practice, school, dancing, gymnastics. It’s my privilege to teach you everything I know before you leave, to be allowed these years with you in my home, to eat lunch with you, make your breakfast, and cook your supper. It’s my privilege to talk to you before I tuck you in. Tonight, when I tuck in, the word “privilege” will change my perspective. And if they want to talk, I’m all ears. POV JAIME DISHMAN is a mother of five who blogs at gratefullybroken.com. She considers this time of parenting young ones a privilege. Though her heart feels it toward her children, she vows to speak it to them as well.
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Veganism is not about giving anything up or losing anything; it is about gaining the peace within yourself that comes from embracing nonviolence and refusing to participate in the exploitation of the vulnerable. GARY L. FRANCIONE
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Positively Vegan Mary Downer Ditch
Brian Waitz
As table. We gather, we gossip, we eat. Making its way onto tables of our family is tradition in South Louisiana, most of our lives center around the dinner
and friends are more and more plant-based meals and choices. Making its way into the hearts of our community is the vegan lifestyle. Leah Duncan isn’t new to this way of life. Growing up in the Schriever-Thibodaux area, she was raised vegetarian. “Both my parents were vegetarians for years, but we were the only ones I knew of until my adult life,” she recalls. “ It was a black sheep experience down here for sure. The fact that these things are becoming more interesting and more acceptable down here is really special to me.” Leah’s work in establishing Vegan Village and as the Vegan Outreach Director for the Humane Society of Louisiana has now come full circle, inspiring her to bring vegan living back to her hometown. “As I grew older, I knew I needed to be around like-minded people. Eventually I just Internet searched until I found things happening in New Orleans–groups and communities,” she says. “And I immediately knew I needed to become involved.” Leah has worked for many years with the humane society to host NOLA Veggie Fest, while also starting her own endeavors as a way to share the vegan lifestyle with others. Leah’s involvement also led to great relationships that created future opportunities for her, including working with Field Roast Grain Meat Company and the creation of Vegan Village, a mobile vegan culture experience. “One of the people I met was the director for the Louisiana Marathon,” Leah recalls of her initiatives. “He asked if I could come give samples at the marathon Finish Festival. That request was how Vegan Village came to be.”
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Vegan Village was originally like a mobile food court, allowing people to sample vegan foods. Over time, it has grown into more of a culture experience and has allowed Leah to travel to events such as the Dirty South marathon in Monroe. “We bring in whatever that community’s resources are, [such as] restaurants, services, non-profits, animal rescues, because all of those are important parts in the vegan message,” she explains. “We really try to give people all of it. We always have outreach information for people to take home and reflect on at their own pace. We feel it has been greatly received.” Leah’s success with Vegan Village caught the attention of the Humane Society of Louisiana, who eventually created a position for her to continue outreach on their behalf. “As a no-kill animal organization, they truly have a vegan heart,” she explains. With NOLA Veggie Fest – we’ve brought New Orleans to the map of the vegan scope. We’ve had restaurants from California consider opening up in our area because they see there is a community 22
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here to support them. Leah recently transferred her expertise from NOLA Veggie Fest closer to home with Bayou Veg Fest, which was held October 2 in Houma. The inaugural expo brought together like-minded vegan advocates for a day of education and enjoyment. The Bayou Region fosters an estimated two hundred active vegans, according to Leah. Her efforts weren’t always well received, but lately she’s noticed a greater interest. Small pot lucks have since turned into thriving Facebook groups dedicated to vegan living and now the creation of a festival aimed at educating others on the lifestyle is a dream realized. Helping Leah bring the vegan message to the bayou region is Jacob Seeman. Jacob is the chef behind the Bayou Vegan Café, a catering service out of Thibodaux that hopes to one day turn into a small restaurant or food truck. “I have 14 years experience being vegan and not a lot of experience going out to eat that whole time,” he explains. “I was living in Baton Rouge and there is no where vegan to eat out. So I cooked everything I missed, the gumbo and
such. I just made it vegan. I never really thought about serving it to people until Leah inspired me to.” The couple met at Peace Fest in Baton Rouge when the person that was supposed to be cooking the jambalaya for the festival didn’t show. Jacob filled in to serve up his version of Louisiana favorites and before long, he and Leah bonded over a shared passion and began to formulate ways to bring their knowledge to the local community. “The food truck dream is a way for us to get our food out there,” Leah explains. “It’s going to be our vehicle for vegan advocacy. Getting the information out there to people is important but here I think serving good vegan food…there’s no better advocacy than that. Showing people that you don’t have to sacrifice a thing.” “It’s not all salads when you’re vegan,” Jacob adds. “I don’t cook ‘healthy’ foods. I cook jambalayas and gumbo and boudin balls. People think it’s so hard, but say with gumbo, if it’s chicken gumbo, take out the chicken and put in a mushroom. That’s it.” Through this month’s Bayou Veg Fest and future efforts, Leah and Jacob hope to help people understand the impact their choices make, not only on their body but also on the planet. “We are just trying to get people to be cognizant of where their food comes from and how it affects things beyond their bodies,” Leah explains. “We are very passionate about it. It’s a personal investment for us, but there’s a sense of urgency on this planet. It’s about giving people the information to make the choices for themselves.” Whether your decision to change to a plant-based diet is for health reasons or because of your outlook on the world, both are attainable goals, with lots of support in the region from people like Jacob and Leah. “I encourage people to start where their comfort zone is,” Leah says. “While we don’t encourage that you just take things out, as your diet may be lacking a lot of nutrients, but even if that’s the first step that someone makes, what you’ve removed is carcinogens, and animal cruelty.” POV
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Chateau Chic Bonnie Rushing Brian Waitz
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A
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B
O cently underwent an amazing transformation. The
riginally built in 1999, Geri Lynn LeBlanc’s home re-
C
renovation was extensive, taking almost seven months to accomplish. Enlisting the help of Wayne Macks of Way-Nor Construction, Geri began the renovation journey on the 6,000 square foot space that would create a ‘new old house’ as her family likes to call it. Originally traditional in style, the home is now contemporary. Modern lines and finishes give the home a completely new look while select fluted columns remain to tie in traditional elements. In the kitchen, existing brick floors were remedied by Lloyd Olsen by filling in the brick and using a gray stain and a glossy finish to disguise the floor fluctuations. A seamless white kitchen accented with a geometric tile 26
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D backsplash and two islands give the space personality. In the great room a brick fireplace create a dramatic focal point. Olsen removed, stripped and reinstalled the fl oring for a stunning high gloss fi ish. A custom iron stair rail by Karl Adams of Supreme Ornamental Iron Works was also added. The all white master bath features a free standing tub anchored by a delicate fixture. Working together with her family and friends, rescuing her family home and giving it new life was worth it all. POV
E
A Living Room B Kitchen C Game Room D Master Bedroom E Exterior
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Under the Scope
Riding the Bagasse Roads O for folks living in PoV country:
ctober brings an important event
grinding season. I fi st experienced grinding season when I was a young kid. I used to travel with my dad when he’d have business at various oil field warehouses in Harvey on U.S. 90. Back then, U.S. 90 was a disturbing collection of patches and potholes and folks like us from Golden Meadow and elsewhere had no choice but to drive to Raceland to catch that troubled highway, having to pass through sugar mill row in Valentine, Mathews, and Raceland. Of course, you and I have survived driving through bagasse clouds many times, despite the fact that in our minds we can smell it just be reading about it. For me, I will always associate it with sickness because of those trips with my dad. One Sunday in October, Dad and I had a plan: Latin Mass at 5 A.M., breakfast at Dufrene’s Bakery at 7, a couple of hours with the Times-Picayune (only the funny papers for me), a visit to the Esso
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station for gasoline, and then a drive off to Raceland. Why Raceland? Because there was a new drive-in restaurant, “Frostop”, and my dad wanted to bring home lunch. The food had better be good, mom probably warned, because that was one long drive just for take-out. All this was tremendously alluring. I was like a kid caveman. When the focus of your entire morning is getting food, there’s a constant imagined hunger that even the threat of sabre-tooth tigers outside the cave can’t make you forget. Now, Dad had told me to expect to see a big mug of root beer rotating on the drive-in’s fashionably modern roof, but he forgot to tell me about the evil air that haunted our drive. I survived the Valentine cloud and the Mathews cloud, but by the time I experienced the cloud that hovered over Raceland, which was the biggest and most vile, there was no way I was going to eat even a bit of Frostop food—or any food ever again. To try to settle my stomach, dad had me sip some of that trademark Frostop root beer. Take it
from me: If your root beer is the consistency and color of cane syrup, it will not settle your stomach. As the smokestacks of the sugar mills were blowing steam, I was blowing something else. And, as mom correctly prophesied, that was one long drive from Golden Meadow. Over many years, I’ve gotten over those mental associations and can both drive through bagasse clouds and eat at Frostops—though not on the same trip. My dad never got to see the elevated U.S. 90 that would bypass the lone remaining sugar mill between our home and Harvey. But if he were around today, I would drive him up the old, longer, and smelly way through Raceland to see and smell the majestic bagasse mountains one more time. I’d even go out of my way to get behind a cane field tractor just to enjoy it longer. POV
JOHN DOUCET is the dean of the College of Arts and Sciences at Nicholls State University.
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Oh Snap Sweet as Honey The Honey Island Swamp Band welcomes hundreds to The Ponderosa during the 2015 Voice of the Wetlands Festival. Misty Leigh McElroy mistymacphoto.com
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VUE L O C A L
Melissa Duet
Beau Ciolini
Celeste Landry Baer Chef, Nutritional Therapy Practitioner & Food Literacy Educator
GBaer was immersed in the farm-torowing up in Thibodaux, Celeste
table experience: her grandfather made frequent trips up and down the bayou, collecting produce from roadside stands and fresh seafood straight from the hardworking men and women who offered their catch to the local community. Home cooked meals were served around the family table and those memories of breaking bread together have since in-
spired Celeste’s drive to educate families on healthier alternatives for the next generation. After graduating from E.D. White Catholic High School in 2005, she relocated to Baton Rouge, where she says she spent much of her time figuring out what she really wanted to do with the rest of her life. “When I got to college, I was an art major then a business major and I just
wasn’t super fulfilled,” she remembers. “I didn’t really know what I wanted to do and at that point, the economy was not fantastic, so to me it didn’t really make sense to go on to get an MBA or anything like that when I didn’t really know what the business world was going to look like. So I moved to Houston and went to culinary school kind of on a whim…I just did it and I’ve never looked back.” That foray into the culinary realm and a move to New Orleans with her husband brought Celeste to volunteering with Edible Schoolyard, an initiative aimed at providing healthy nutrition and recipes to inner city schoolchildren and the basis for her desire to educate others on healthy living. “A lot of these kids live in what’s called a food desert, which means that they don’t have access to fresh foods,” she explains. “They may get their dinners at a gas station or snowball stand. They don’t have a lot of access to fresh produce. What we would teach these kids in the Edible Schoolyard is how to grow their own vegetables in their backyard and from there, what to do with it. A lot of these kids had never seen kale or beets or different vegetables that might not be in traditional creole cooking. We taught these kids recipes that they could go home and bring to their parents. That’s kind of where my love of kids and the culinary world started.” After becoming a mother to her now povhouma.com
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17-month-old Aiden, Celeste began formulating ways to reach out to combine her culinary experience and her love for kids into something that could really make an impact on parents just like her. Before long, Bayou Baby Bites was born. “The core is education. Educating parents that there’s more options out there than what you may find on the grocery store shelf and what’s called a shelf stable product,” she says. “A lot of the shelf stable products are not bad necessarily, they’re just different. They have a two-year shelf life, the produce is boiled so a lot of the nutrients are taken out, and a lot of them also have preservatives…It was important for me to create something that was low-allergen but also helped develop the flavors. I put a lot of herbs and spices into the product. The forefront of what I was trying to do is education and educating families that there were other products out there whether they bought my product or not. That they could create their own really 36
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easily or search for a healthier option.” Now certified as a Nutritional Therapy Practitioner and Food Literacy Educator, Celeste takes Bayou Baby Bites on the road, offering classes and visiting families in their homes to show them just how easy it can be to whip up something nutritious and delicious for their little ones by teaching them recipes she has crafted in her own kitchen. Celeste also works as the Director of Sales and Operations for Two Run Farm, a New Orleans company that sources pasture-raised animal products to approximately 100 restaurants in the state. Her day-to-day includes serving as the liaison between chefs and the company, which allows her the opportunity to bring her farm-to-table passion full-circle and witness how supportive the community truly is to this way of eating. “It’s been really interesting kind of meshing the two together and it’s also been really humbling seeing that support out there for that farm to table
goal,” she explains. Today, Celeste has her eye on broadening her educational reach to include toddlers, something inspired from watching her own bayou baby grow. Being able to incorporate her rich culinary upbringing into something all her own, she says, is exciting to share and something she hopes to continue providing as a way of making others realize just how blessed we are to live in the place that we do. “Our soil is so rich with produce.We kind of take it for granted,” she says. “When you go to other places, they don’t have the same fullness that we do down here.Their soil doesn’t produce the amount of produce that we have and they don’t have access to fresh seafood… I just love [being able to share that with others], it’s so exciting and we’re so lucky to live in a place that’s so rich in food culture.” POV
Point of Vue Magazine
9/21/16 9:27 AM
PRESENTS
243 BARROW STREET DOWNTOWN HOUMA
SATURDAY, OCTOBER 15, 2016 9AM - 4PM ARTS & CRAFTS
GAMES • KARAOKE • PHOTO BOOTH TODDLER ZONE • FOOD AND MUCH MORE
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Operation:
Quick Costumes
Bperfect outfits, but wait….you forgot to get your own photo-worthy Halloween ags of chocolatey delights are stocked in the pantry, your little ones have the
attire. Here’s five last-minute costumes you can put together while prepping for the neighborhood trick-or-treat that are sure to leave your friends asking, “Where’d you get that?”
Nickelback WHAT YOU NEED:
• Nickels • Adhesive dots • A white shirt
HOW TO MAKE IT:
For the music lovers among us, an homage to what has been described as “a musical punchline” is only appropriate. Have a friend stick a few dozen shiny coins to your back and head off o the night’s festivities.
Formal Apology
Dunkin’ Donuts
WHAT YOU NEED:
WHAT YOU NEED:
• Tie for the men/Sash for the ladies • Suit or gown HOW TO MAKE IT:
We knew we could find another excuse for you to wear that tux from your cousin’s wedding. Put on your fancy duds and write your sincerest “sorry” on either your tie or sash.
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• • • •
Inflatable donut pool float Sweatbands Basketball jersey and shorts Basketball
HOW TO MAKE IT:
And the clever puns just keep on coming. Steal your significant other’s favorite jersey for the night, blow up last summer’s pool float and strike your best dunk pose.
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Operation:
Quick Costumes
Error 404 WHAT YOU NEED:
• Plain white T-shirt • Sharpie HOW TO MAKE IT:
If you’ve all but given up on your costume, dig up a white shirt from your dresser drawer, break out the Sharpie, and declare your tardiness with “Error 404: Costume Not Found”.
Identity Theft
Crazy Cat Lady
• Nametags • Sharpie • Top and bottom in one color
• • • • • •
WHAT YOU NEED:
HOW TO MAKE IT:
This one is perfect for those of us who literally have two seconds to throw something together. Scribble the names of your friends, family and co-workers onto a stack of name tags and stick them all over your outfit for the perfect pun.
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WHAT YOU NEED:
A robe Plush toy kittens Reading spectacles Hair curlers Pajamas Slippers
HOW TO MAKE IT:
Chances are if you’re going to opt for this one, you’ve probably got a few plush kitties decorating your house. Safety pin, glue, or velcro your furry friends to your robe, done your best PJs, and put your best just-woke-up-from-a-cat-nap face on. POV
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Intelligent Investing
Saving & Investing Wisely Saving Builds a Foundation The first step in investing is to secure a strong fi ancial foundation. • CREATE A “RAINY DAY” RESERVE: Set aside enough cash to get you through an unexpected period of illness or unemployment; three to six months’ worth of living expenses is recommended. Because you may need to use these funds unexpectedly, you’ll generally want to put the cash in a low-risk, liquid investment. • PAY OFF YOUR DEBTS: It may make more sense to pay off igh-interest-rate debt before making investments that may have a lower or more uncertain return. • GET INSURED: There is no better way to put your extra cash to work than by having adequate insurance. It is your best protection against financial loss
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so review your home, auto, and other policies, and increase your coverage, if needed. • MAX OUT ANY TAX-DEFERRED RETIREMENT PLANS, SUCH AS 401(K)S AND IRAS:
Putting money in these accounts defers income taxes. Take full advantage if they are available to you.
Why Invest?
When people say, “I’m not an investor,” it’s often because they worry about the potential for market losses. It’s true that investing involves risk as well as reward, and investing is no guarantee that you’ll beat inflation or come out ahead. However, there’s also another type of loss to be aware of: the loss of purchasing power over time. During periods of inflation, each dollar you’ve saved will buy less and less as time goes on. Anyone who has a savings account
understands the basics of compounding: The funds in your savings account earn interest, and that interest is added to your account balance. The next time interest is calculated, it’s based on the increased value of your account. Many people, however, don’t fully appreciate the impact that compounded earnings can have. Compounding has a “snowball” effect. The more money that is added to the account, the greater its benefit. Also, the more frequently interest is compounded--for example, monthly instead of annually--the more quickly your savings build. The sooner you start saving or investing, the more time and potential your investments have for growth. In effect, compounding helps you provide for your financial future by doing some of the work for you. POV
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Point of Vue Magazine
9/21/16 9:28 AM
THE BAYOU ENCHANTRESS Jacob Jennings
She lurks amid the misty bayous of south Louisiana, an ethereal presence overlooking Louisiana’s precious land and waterways. The embodiment of cultural folklore, the Rougarou Queen is a paragon of honoring all that our great state stands for. In anticipation of this year’s Rougarou Festival, an annual family-friendly event sure to fright and delight on October 22-23, we traveled into the murky waters to cordially meet the lady of the hour, Tammie Swanner.
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JB DAIGLE, TAMMIE SWANNER, ROUGAROU FEST ORGANIZER JONATHAN FORET, YOLI FUNDERBURK, MIKE SLAGE
The Queen & Her Team It’s no accident that this year’s team was able to pull off uch an impressive display of artistry and craftsmanship. Le Bijou Salon & Day Spa owner JB Daigle, interior designer Yoli Funderburk and artist Mike Slage were also the masterminds behind the 2015 Rougarou Queen and it only seemed appropriate
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that the trio team up again to take on the challenge. The team also enlisted Le Bijou hairstylist Tammie Swanner, who dreamed up the look’s concept and together the team created a multi-piece costume incorporating elements unique to swamplands including blooming magnolia on the collar and nearly 300 stems attached to repurposed plastic kennel material to create a mossy skirt.
And no queen is complete without a little glitz. Much of the costume is drenched in glitter, including the tree design on the bodice, and the skirt, adorned with hundreds of twinkling lights, perfect for the queen’s appearance during the Krewe Ga Rou Parade, set to roll on the eve of Oct. 22 as part of the festival activities. POV
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Point of Vue Magazine
9/21/16 9:28 AM
Jonah Giroir Sam Spahr
IF WALLS COULD TALK Nto Houma, sits Ducros Plantation, an ivory white beauty peeking out from
estled just off ighway 24, the stretch of state highway connecting Thibodaux
behind delicately draped moss and shady trees. Owners Richard Bourgeois and Angela Cheramie have developed a deep appreciation for the home over the years, now well-versed in telling the stories of those that lived in the home before they arrived. From the scuff arks on the floor from the Polmer family’s time there, to the cherished piece of wood with inscriptions dating back to 1860, Ducros Plantation radiates with history the second you step onto the grounds. Originally granted to Thomas Villanueva Barroso in 1802 by Spain for his work in keeping law and order within its colony near Donaldsonville, Ducros Plantation has since seen its fair share of ownership changes and uses over the years. Barroso held the acreage until 1813 before selling it to the De la Ronde family of Quebec. The arrival of Pierre Denis De la Ronde and his family ultimately led to the establishment of the plantation’s namesake when one of Pierre’s nine daughters married Pierre Adolph Ducros. Ducros and his brotherin-law took on ownership of the acreage and began the construction of a thoroughfare for the property. Ownership eventually fell into the hands of Van Perkins and Martha Grundy Winder in 1845. During their ownership, Van Perkins died of yellow fever,
but Martha remained in the home for many years to come, raising 15 children until ownership transferred once again in 1872, this time to Rodney and Richard Woods. After the Woods brothers came the Polmer brothers, successful soda pop entrepreneurs who eventually left the home to a relative who passed it on to New Orleans physician Dr. J. L. Fischman. All the while, Richard, a Thibodaux native, came to have a great affinity for the old house, admiring it in passing on his way to visit family. In adulthood, he reached out to Dr. Fischman, formed a friendship over the years, and even stopped by the home on many occasions to help the groundskeeper secure the place, which eventually fell into disrepair and became a popular spot for vandals. His efforts to preserve the history povhouma.com
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We have no children, but we host the biggest Easter egg hunt in the whole area because we love sharing the plantation with people. If one child comes, it was worth it. ANGELA CHERAMIE
inside were not unnoticed. Before long, Richard and Angela acquired Ducros Plantation, its acreage and much of the property’s items on Dec. 6, 1994 and began their own chapter of the home’s storied history. “It was a monumental task,” Richard remembers, “but I could afford it.” After “backing into the house” as Richard likes to describe it, there was a substantial amount of work to be done. The marble fireplaces that once warmed each room were now broken versions of themselves and the wood floors needed some TLC. Rot and decay had overtaken a large portion of the structure and the daily conveniences like doorbells and lighting had to be replaced. Over the years, though, Richard and Angela have turned the house into their own while still maintaining the integrity of the historic setting. As guests enter the now-opulent home, they are treated to restored flooring, fireplaces of brick, and tiny tokens from a time gone by, like a Smith & Wesson belonging to a previous owner, decorating much of the first floor walls. Plans are also in place to add a second kitchen, both of which will be out back, and the upstairs is in the process of being transformed into a beautiful home for Richard and Angela. Among the treasures the couple has found over their years of restoration is a piece of wood, discovered while replacing a doorbell, with inscriptions dating back to 1860. The board, mostly unscathed aside from a buffed out Sharpie signature from a child, includes writing about the prices of sugar, a prized commodity of the time, and “Hurrah for S.A. Douglas”, a nod to the man who debated with President Abraham Lincoln for the nomination from the Republication party. 50
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For those that visit the home today, remnants of those that occupied the home previously are still evident. Pull strings once used for ordering food from the outdoor kitchen still hang from the ceilinginb several rooms and what Richard and Angela believe to be hoof prints mark the main hallway, a preserved piece of history the owners believe to be from a rebel soldier’s horse. All around, the lives lived within the space linger and the spirits of those that visit today breathe new life into the home. 52
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The opportunity to open the doors to anyone wishing to gather is something the couple says makes all the hard work worthwhile. Nowadays, Ducros Plantation serves as the backdrop for private events and an annual Easter egg hunt. Approximately 3,500 eggs are scattered throughout the property and friends and family are invited to the plantation lawn to enjoy picnics and a little down time. “We have no children, but we host the biggest Easter egg hunt in the whole
area because we love sharing the plantation with people” Angela says. If one child comes, it was worth it.” And sharing the home and its rich tales in whatever manner they can is what the couple intends to do for as long as they can. After all, the home is a large part of their own story and the story of the Bayou Region. “What are we doing with this house if we can’t share it?”, Richard explains. “What’s it all about?” POV
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3-Course Connoisseur
Alumni Grill Earound that is the answer to all
very so often a restaurant comes
our dining needs. A quick place to grab lunch in a hurry, a comfortable neighborhood spot where you can visit with friends over dinner, a family-friendly location with a good kids menu… relax Houma and Thibodaux, Alumni Grill has you covered. In 2015, Chef Minh Le teamed up with Brent Roger and Donald Spahr to open the original location in Th bodaux on Highway 1. With its neighborhood-friendly vibe, Alumni Grill has been popular among foodies and locals ever since. The team recently opened its second location in Houma inside the Ramada Inn on West Tunnel Boulevard.
Appetizer: LARD OF THE FRIES
Alumni Grill is famous for their hand cut fries. This appetizer features the fries covered in a heaping portion of smoked pork, topped with bacon, barbecue sauce, cheddar and pepper jack cheeses, and jalapeños.
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Truth be told, we want to pick all the appetizers. Each one stands out as a meal in itself, and none are to be missed.
Main Course: ALUMNI BURGER
Go for the glory. The Alumni Burger is not for the faint of heart. This monster features two beef patties, pulled pork, bacon and American cheese. Thankfully, it’s also available with a single patty. Pay special attention to the pickles…they are homemade and might just be the shining star of the meal. ALUMNI CLUB SANDWICH
If you’re a chicken lover instead, this club with smoked chicken on a sourdough bun is it. The smoked chicken comes topped with avocado, bacon, provolone cheese and Alumni sauce.
Dessert: BREAD PUDDING
Topped with a bourbon caramel sauce, the bread pudding is Alumni Grill’s signature dessert.
While the Alumni fries are delicious, check out the pepper jack mac and cheese and homemade potato salad as sides. Also, be sure to pay special attention to the burger of the month. A gourmet, hand-crafted burger makes its rotation on the menu each month, with proceeds benefiting a different local charity. Chef Le has developed Alumni Grill’s fresh menu of hand formed burgers and smoked meats. They focus on making the entire menu in-house. From fries to pickles and salad dressings, you are guaranteed to get a fresh, well-prepared meal. Their attention to every detail makes Alumni Grill. POV
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A Vue from the Vine
Behind the Brew
From the Fruit Basket
The Breakfast Club
Taround the globe. Chardonnay is easily the most pop-
Bit was only a matter of time before I considered what
his month we will review a few Chardonnays from
ular white wine in the world and appeals to many different people based on the many different styles it can be made in.
Sbragia Chardonnay Dry Creek Home Ranch 2013 $26.99
A perennial winner for a superb quality California Chardonnay at a reasonable price. Ed Sbragia was the longtime winemaker for Beringer’s high end private reserve Cabernet and Chardonnay bottlings and this wine shows his master touch with Chardonnay. This Chardonnay is big, rich, and full-bodied, with flavors of tropical fruits such as peaches, pears, and pineapple. The finish is long and luscious, and although well-oaked, it remains acidic and balanced all the way to the end. 2464 cases made WINE SPECTATOR RATING 92
St. Innocent Chardonnay Freedom Hill 2013 $24.99
Oregon is known for Pinot Noir and when it comes to white wine, Pinot Gris. But for the few producers who plant it, the region also makes superb Chardonnay which stylistically resembles French versions. On the palate, this clean, fresh, polished white has flavors of apple and pear that mix well with mineral flavors. The finish is long and satisfying with more mineral notes on the end. 1504 cases made
eing a self-confessed stuck-in-the-’80s beer enthusiast,
beer the characters from one of my favorite movies, “The Breakfast Club”, would drink. Released in 1985, the John Hughes classic centers around five students from different social and economic groups stuck together in Saturday detention. They all eventually find a common ground, just as you would with those that you find on the barstools next to you. We all have our own tastes and impressions of beer but bond over our shared love of the drink, a bond similar to these iconic characters. In the spirit, let’s consider what a few of the classic crew members would enjoy together:
Carl Reed “The Janitor” Carl is the eyes and ears of the institution. A practical and realistic guy, I have a feeling he has been in each of the student’s positions at one time in his life. He is a common, yet exceptional man who thinks neither he nor anyone is better than anyone else. Not trying to impress or conform to anyone, Carl drinks what he likes - Pabst Blue Ribbon.
Claire Standish”The Princess”
Her nickname says it all: Claire is more concerned about popularity and fashion than schoolwork, but always seems to gravitate to those that will lead her away from her perfect life. She wants to take a walk on the wilder side of life, but does not want to tarnish her pristine image. Claire would choose to drink a Redd’s Apple Ale. After all, it is kind of like beer, right?
$15.99
Allison Reynolds “The Basket Case”
WINE SPECTATOR RATING 92
Sidewood Chardonnay Adelaide Hills 2013 Australia is another country known for red wines but makes superb Chardonnay. It is brimming with flavors like apricot and apple. The wine is medium-bodied with nice acidity that sails on to a flavorful finish. 1500 cases made WINE SPECTATOR RATING 88
POV
LANE BATES is the wine and spirits specialist
at Cannata’s. Feel free to visit him to find ou more. Or call 985.209.9762 or email him at LANEBATES@CANNATAS.COM. 56
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This is the butterfly who transforms from the dark cocoon into something radiant. She evolves into an emotionally relevant, interesting young lady. Allison’s beer would be a Guinness Stout - dark with layers of complexity. Like her, a beer that is not as intense as it may first appear. POV
DWAYNE ANDRAS is a home brewer and self-taught
beer expert in continuous search of the perfect pint. Chat with him about your favorite brew at DWAYNE.ANDRAS@GMAIL.COM.
Point of Vue Magazine
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F R E E
E S T I M A T E S
Enhance the curb appeal of your home with a new door 605 Barataria Avenue Houma, LA 70360 (985) 879-1597 www.lumbercenter.com
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Bon Appétit
Shrimp and Vegetable Sauté Yield: 4-6 servings WHAT YOU NEED
• • • • • • • • • • • • • • •
1 lb. Louisiana shrimp, head and shell on, 31-36 count 1/2 cup water 1 lemon, cut in half 1 stalk celery, diced 2 T. creole seasoning blend 1 bunch green onions, cut on bias 4 ears corn, shucked 3 medium tomato, seeded, diced 1 orange bell pepper, seeded, diced 5 cloves garlic, minced 4 oz. chardonnay 1 bunch fresh basil, chiffonade 1/4 cup whole butter 1 t. olive oil 1/2 t. kosher salt
• 1/2 t. ground black pepper
HOW TO MAKE IT
Heat a medium sauce pot over medium heat. Peel and de-vein shrimp. Add shrimp shells to pot. Toss until the shells turn pink. Add 1/2 cup of water to the pot with lemon and celery. Reduce heat to low and allow to simmer. Strain shrimp stock and discard shells. Season shrimp with creole seasoning blend. Heat 2 tablespoons of butter and 1/2 teaspoon of olive oil in a medium sauté pan over medium-high heat. Add shrimp. Toss shrimp and continue 58
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cooking until 3/4 of the way cooked. Remove shrimp from pan and set aside. Add green onions and cook until tender (about 2 minutes), add bell pepper and corn. Sauté for 4 minutes. Add orange bell pepper, sauté for 2 minutes. Add garlic and tomato. Sauté until pan is dry. Deglaze with white wine. Add remaining butter and swirl until melted. Adjust with salt and pepper if needed. POV
HILLARY SCOTT, a graduate of Nicholls State University’s Chef John Folse Culinary Institute, has worked for Nestle Toll House, Foundry on the Bayou, Weeping Willow Cafe, and Restaurant R’Evolution, among other pubs and restaurants. A native of Allen, Texas, Hillary is currently pursuing her master’s degree in education at Nicholls.
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We Support a Healthier Future Laura Gros, RN, CBCN, Patient Care Coordinator, Cancer Center of Thibodaux Regional
So Simple, Yet So Important Hago I was sharing my angst about ow quickly time does fly! A year
turning the big 4-0, complaining about busy schedules and having to “squeeze” in that “oh so dreaded” mammogram. After procrastinating for a couple of months, as I suspected I would, I finally scheduled the appointment and had it done. Like so many women before me, I worried myself into a state of frenzy over something so simple, yet so important. In a matter of minutes I was done and on my way. It wasn’t as uncomfortable as I thought it might be and it didn’t take much time at all. What made me so nervous, like so many women, was wondering if this simple test would change the course of my life. Except for skin cancers, breast cancer is the most common cancer among American women. About one in eight women in the United States will develop invasive breast cancer in her lifetime.
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The American Cancer Society (ACS) estimates that in 2016 about 246,660 new cases of invasive breast cancer will be diagnosed in U.S. women. The ACS also reports at this time there are more than 2.8 million breast cancer survivors in the United States and survival rates are expected to continue to improve. Reading these statistics creates a strong case for promoting risk reduction behaviors like eating right, staying active, avoiding excess alcohol and tobacco and for having that mammogram. Studies show that people who maintain a healthy weight and remain physically active have a lower incidence of cancer in general. Increased body weight and weight gain as an adult are linked to higher breast cancer rates after menopause. Over the past year of life in my forties, I have realized that it is so important to take time for yourself and when it
comes to health, you need to take care of you before you can take care of everyone else. Being self aware and adhering to the screening recommendations is the first step in taking control of your breast health. The ACS recommends that in their 20s women should learn the benefits of breast self-examination and women in their 20s and 30s should have a breast exam every three years. At the age of 40 women should have an annual exam and a mammogram. Mammograms may be recommended earlier if there is a strong family history of breast cancer or other risk factors. Being a year older and a year wiser I know now that a mammogram is not another burdensome task. In the grand scheme of things, the minuscule amount of time it took to have a mammogram done will probably be some of the most important minutes of my whole year, or for that matter, my whole life. POV
Point of Vue Magazine » FitLife
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FitMind
Lead The Way Tlearned the lesson of personal leadership in their lives. here is something to be said about those who have
Personal leadership is the ambition of an individual to take charge of his or her life. They understand that it is their responsibility to "steer" their life and they embrace it. It is said that there are three types of people in the world: those who make things happen, those who watch things happen, and those who wonder what happened. Good leaders make positive things happen for the right reasons. All that is required is the ambition to do better, be better, in all that you do. I like to think that most of us want to build a better world. However, you don't have to look very far to see those whose "task" is to just make it through the week. They moan as the week begins, celebrate "hump day" in the middle of the week and thank God it's Friday. So what does building a better you for a better world mean? Building a better you requires personal leadership. When thinking of the importance of personal leadership there are those who appear to be purposely avoiding it. They will watch, wonder and hesitate or abandon decisions to lead their own lives. At the same time you have to be inspired by those who are actually leading with purpose to achieve goals of success in their life. They push through and around the challenges and get back up if they are knocked down. One of the best qualities of an exceptional leader is being responsible. Another is the willingness - doing something when you say you will to earn the reputation of always getting things done. One of the great leaders in history was Winston Churchill, who said, "The price of greatness is responsibility." The opportunity to experience great health and great happiness is a personal leadership issue. Th nk of where irresponsibility leads you. How often do you enjoy saying "I feel great?" I hope you get to enjoy that feeling often. Lead the way there! POV
DR. J. MICHAEL FLYNN practices at the Flynn Clinic of
Chiropractic in Houma. Call him at 985.855.4875 or visit DRMIKEFLYNN.COM.
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What’s Shakin’ Want us to include your event in our calendar? Shoot an email to melissa@rushing-media.com and we’ll help spread the word.
Terrebonne-Lafourche Right For Life 5K
Run With the Fuzz 5K
Runners and walkers flock to Broadmoor Park in Houma for the annual Race for Life 5K. One of many events hosted by Terrebonne-Lafourche Right For Life, this 3.11 mile trek raises funds and awareness for the pro-life movement.
Join members of the St. Mary Parish Sheriff ’s Department for this annual race to support its benevolent association. Awards are handed out to top finishers in each age group and for the top cop. Cost is $15 for the fun run and $20 for the 5K. Race day registration increases by $5.
Oct. 8, Fun Run: 8 a.m., 5K: 8:30 a.m.
Where: Broadmoor Park, Houma
Contact: imathlete.com
Oct. 22, Fun Run: 8 a.m., 5K: immediately after
Where: Chitimacha Sports Complex, Charenton
Contact: facebook.com/RunWithTheFuzz5KFunRunWalk
New Orleans Jazz Half Marathon Oct. 29, 7 a.m.
Race to the finish line in support of the Thibodaux-based animal rescue during its annual Dog Day Fall Fling. The race course winds through Peltier Park and the surrounding area and returns. Cost is $20 for children and $25 for adults.
Children’s Hospital hosts this 13.1 mile race winding through some of the most popular areas of the Big Easy as a way to continue providing cancer services to children in the Gulf South region. The race begins at Lafayette Square, winds through downtown and Audubon Park, and returns. Post-race activities include refreshments and live music. Cost is $85 for the half marathon and $40 for the 5K.
Contact: hopeforanimals.com
Contact: jazzhalf.com
Bubble Run
Run 4 the Health of It Series Race #2
Forget your traditional 5K route…this one provides the ultimate test in an entertaining environment. Don white shirts, gather your family and friends, and run through three miles of foam bogs covering participants in colored bubbles at each kilometer. Participants receive a race shirt, race bib, headband, tattoo and credit for a charitable donation. Cost is $20.
Advance Physical Therapy’s J C Advance Foundation, Inc. hosts this annual race series, benefiting schools and teachers in Lafourche Parish. The second race in the series is a 5K, beginning at the corner of North Acadia Road and Percy Brown Road and winding through downtown Thibodaux. Cost is $25 through Oct. 14 and $30 after.
Contact: runsignup.com
Contact: runsignup.com POV
HOPE for Animals 5K Oct. 9, 11:15 a.m.
Where: Peltier Park, Thibodaux
Oct. 15, 8 a.m.
Where: Zephyr Stadium, Metairie
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Where: Lafayette Square, New Orleans
Oct. 29, 8 a.m.
Where: Corner of Acadia and Percy Brown Roads, Thibodaux
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Rendezvous Want us to include your event in our calendar? Shoot an email to melissa@rushing-media.com and we’ll help spread the word.
Voice of the Wetlands Festival Oct. 7-9
The annual festival which aims to raise awareness of coastal land loss returns to Houma, bringing with it a wealth of musical talent. The free, two-day event features performances on two stages from Josh Garrett Band, Louisiana Leroux, festival founder Tab Benoit, and many more. Delicious Cajun cuisine and vendors offering unique wares are on hand. Where: 5403 W. Park Ave., Houma Contact: voiceofthewetlands.org
HOPE for Animals Dog Day Fall Fling Oct. 9, 9 a.m.-3 p.m.
The Thibodaux-based animal rescue group hosts this seasonal fundraiser for you and your favorite furry friends. The day includes a 5K, dog walk, cake walk, auctions, a costume contest, and a Halloweenie race for Dachshunds. Where: Peltier Park, Thibodaux
Contact: 985.637.1375, 985.446.3048, 985.859.8596
Pumpkin Patch
Oct. 17-31, 10 a.m.-6 p.m., Saturdays: 1 - 6 p.m.
Living Word Church hosts its inaugural pumpkin patch to give families the opportunity to pick out the perfect pumpkin together. Thousands of pumpkins are available for purchase or for photo opportunities. On Saturday and Sunday, hay rides, musical entertainment, a photo booth, country store, fair games and more are offered. Weekday events include story time, a country store, and pumpkin photo opportunities. Proceeds benefit local and international missions and Living Word youth ministries. Where: Living Word Church, Houma Contact: houmapumpkinpatch.com
Crossroads Fall Gala
Wednesday, Oct. 26, 6:30 - 9:30 p.m.
The Thibodaux-based pregnancy resource center hosts this seasonal gala to continue providing education, guidance, and spiritual support. The evening includes a silent auction, music, drinks and hors d’oeuvres. Tickets are $50. Dress is business/cocktail attire. Where: Nicholls State University Ballroom, Thibodaux
Nick Spitzer
Oct. 27, 10:45 a.m. & 5:45 p.m.
Nick Spitzer of “American Routes” visits Nicholls State University as part of the Fletcher Lecture Series. Spitzer, who’s show reaches nearly a million listeners weekly, talks about the cultural creolization of American routes. He also takes part in a question and answer session prior to the evening’s talk. Entry to both events is free and open to the public. Where: Q&A: Le Bijou Theater; Talk: Peltier Auditorium, NSU, Thibodaux Contact: www.nicholls.edu
Vandebilt Catholic’s 2nd Annual New Autumn Festival Oct. 29, 6:30 -11 p.m.
Join Vandebilt Catholic High School for a night of food, drinks, entertainment, and fellowship as patrons support the school’s commitment to Catholic education. The night also features auctions and dishes from more than 20 local restaurants and chefs. Cost is $25 and includes food, beer, and wine. Where: Houma-Terrebonne Civic Center, Houma Contact: facebook.com/vandebiltcatholic POV
Contact: michele@crossroadsprc.org, 985.446.5004
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Smarty Pants No Googling!
1
Which historical figure was the one to add “Under God” into the Pledge of Allegiance?
2
A Harry Truman B Dwight Eisenhower C Ronald Reagan D Robert F. Kennedy
3
Sacha inchi, a seed from a Peruvian plant, is believed to be a rich source of what acid, vital for supporting heart health and reducing inflammation?
A Hunter’s Moon B Strawberry Moon C Sturgeon Moon D Buck Moon
4
A Omega-3 B Safflowe C Grapeseed D Borage
5
Don’t peek! From the wide end up, what is the color progression of candy corn?
Which ballpark snack can be used to create an ingredient for dynamite? A Peanuts B Pickles C Popcorn D Beer
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Which professional golfer, who turns 26 on Oct. 11, set a record for becoming the youngest golfer to qualify for the USGA amateur championship at just 10 years old? A Rickie Fowler B Dustin Johnson C Michelle Wie D Morgan Pressel
6
A Orange, yellow, white B Orange, white, yellow C Yellow, orange, white D White, orange, yellow
7
What is the name of the moon that occurs in October, a nod to the time of year for crop harvest?
Which legendary magician, known for his water escapes, died on Halloween in 1926? A David Devant B P. T. Selbit C Joseph Pinetti D Harry Houdini
8
Who is the most recent American to win the Nobel Prize in Literature? A John Steinbeck B Margaret Mitchell C Toni Morrison D Jack Kerouac
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Which U.S. president issued the executive order to establish the Peace Corps?
10
A Richard Nixon B Lyndon B. Johnson C Harry Truman D John F. Kennedy
11
Which ‘80s classic did the boys of the Netflix series “Stranger Things” use scenes from to audition for their roles in the coming-of-age series, which debuted in July?
A Kidney B Lungs C Liver D Heart
12
If a carnivore dines on meat, what does a frugivore eat?
14
A Plants B Soil C Fruit D Insects
15
What city was recently named the host city for the 2017 NFL Draft? A Chicago B New York City C Atlanta D Philadelphia
A “The Breakfast Club” B “Adventures in Babysitting” C “The Karate Kid” D “Stand by Me”
13
Which organ transplant procedure is the most common?
Which chocolaty treat is considered the most popular Halloween candy in the United States? A M&Ms B Reese’s Pieces C Snickers D Kit-Kat Bars
Which brand of root beer was originally created in New Orleans?
Well, how’d you do?
A Dad’s B Barq’s C Hires D IBC
11-15
160 Pants on Fire
6-10
110 Smarty Pants
1-5
50 Pants on the Ground
0
3
# Correct IQ
Your Pantsyness:
Did You Forget Your Pants?
Answers
1) B 2) A 3) A 4) C 5) C 6) D 7) A 8) C 9) D 10) A 11) D 12) D 13) C 14) B 15) B
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Scene In Terrebonne Garden Club Donation
Art After Dark
St. Matthew’s Episcopal School received a donation for gardening from the Terrebonne Garden Club in September, allowing students to continue growing fruits, vegetables, and herbs on the campus.
Art After Dark, the annual showcase of local artists, musicians and more, took over Downtown Houma Sept. 10 for its 16th year. The one-of-a-kind walking tour featured 33 stops, displaying a wide variety of art, from canvas paintings to drawings.
ARTIST BONNIE MATASSA (CENTER) AT DESIGNS BY TWO CAROLYN DUPRE, SMES HEAD OF SCHOOL MYERS MCALLISTER, LINDA BRASHIER, AND SMES LOWER SCHOOL STUDENTS
Ladies Night Out Mary Bird Perkins TGMC Cancer Center hosted its 10th annual Ladies Night Out event on Sept. 15 at the Houma-Terrebonne Civic Center to celebrate survivors, encourage hope, and raise money for the Terrebonne Parish-based cancer center.
ARTISTS SOPHIE AND LAURIE ROBICHAUX AT URBAN LOFT
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Blessed by Downs Buddy Walk Photos courtesy of Photos by Shantel On Sept. 10, the community gathered together at Peltier Park for the fifth annual Blessed by Downs Buddy Walk, one of several hosted throughout the nation as a way of raising awareness and money for the Down Syndrome community. The race is hosted by Blessed by Downs, a Thibodaux non-profit established to educate and advocate for those with Down Syndrome.
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Look Twice Win a $50
Gift Card
Find the six differences in this photo from our feature on page 20. Drop off your answers along with your name and daytime contact number at the PoV offices, 6160 . Park Ave., Houma. Stuck at the office? Fax it, 985.873.9009, or email it to us, melissa@rushing-media.com. A winner will be picked by random drawing October 17. The winner will receive a $50 Visa® gift card courtesy of Synergy Bank.
Congratulations to Albert Ringelstein for winning last month’s contest.
Courtesy of
Answers to last month’s contest 1 2 3 4 5 6
Wire missing Bottle label from blue to orange Extra paint brush Barcode missing Sign flippe Brush from yellow to green
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