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November 2016
Point of Vue Magazine
Contents
NOVEMBER 2016 • VOLUME 10 • ISSUE 11
Columns:
On the Cover:
8 Editor’s Note Take a Look Around You
32 Under the Scope Riding the Bagasse Roads, Pt. 2
9 Numerology What’s Your Number?
34 Oh Snap On This Day, We Remember 50 Turkey: Take Two Recipes to elevate Thanksgiving leftovers 52 Intelligent Investing Sponsored by Ameriprise Financial 54 We Support A Healthier Future Sponsored by Thibodaux Regional Medical Center
10 The Vuefinder Resiliency Roars
56 FitMind First Things First
12 The Vue from the Trenches Snips, Snails... & Organic Cheddar Bunnies 14 Intervue Say what?
A soldier stands guard near the South Lafourche Veteran’s Memorial Wall.
16 PoV Picks Expert picks to enhance your life
Casey Gisclair 60 Bon Appetit Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken
Visit us online:
62 A Vue from the Vine Something a Bit Petit
Facebook:
62 Behind the Brew Pumpkin Beers for the Holidays
povhouma.com
/povmagazine
Instagram: @povmag
18 DIY Gold Leaf Pinecone Garland
Twitter:
20 The Observer First Comes Thanks
@povmag
Pinterest: /povmag
Issuu: 64 3-Course La Carreta
/rushing-media
Connoisseur
66 Rendezvous Where you need to be 68 Smarty Pants For when your thinking cap fails 70 Scene In Look at ol’ so ‘n’ so! 26 Chateau Home tour
Chic
75 Look Twice Sponsored by Synergy Bank
Check out our newsletter: Receive additional content and weekly events when you sign up. TINYURL.COM/POVNEWSLETTER
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Contents
NOVEMBER 2016 • VOLUME 10 • ISSUE 11
Features:
22
Freedom Is Not Free South Lafourche Veteran’s Memorial Park
37
Local Vue Dr. Pedro Cuartas
40
The Infinite Nick Mainieri launches his debut novel
44
Chefs You Ought to Know
58
Catch a Falling Star
Three homegrown chefs taking the culinary world by storm
What was that?!
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Editor’s Note
Take A Look Around You Life moves pretty fast. If you don’t stop and look around once in a while, you could miss it. FERRIS BUELLER
Lreally think about what we’re doing. ife is so busy that most of us never
Eat. Sleep. Laundry. Homework. Pay bills. Feed the kids. Feed the dog. Check Facebook. Breathe. Our daily to-do lists grow legs despite our best efforts to only do what is absolutely necessary in a day and before you know it, you’re buried beneath a pile of paperwork or dirty socks with dinner burning on the stove and someone knocking at the front door. Life demands so much, too much of us. We work, work, work and go, go, go, never having the time to make the conscious decision to slow down, sit down and relax. This month’s features all revolve around what are three of the easiest ways to escape, if only for a moment: reading, the great outdoors, and sitting down for a meal made with lots of TLC. It’s no secret that Houma-Thibodaux breeds some of the best in the culinary world. From grandma’s kitchen to family-run dining spots along the bayous to the elite Chef John Folse Culinary Institute at Nicholls State 8
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Point of Vue Magazine
University, those who aspire to put their passion on a plate have a wealth of opportunity to do so and do so well. Three culinary stars who each credit their Bayou Country roots for much of their prowess are making names for themselves across the country. You’ll meet these chefs we believe you ought to know beginning on page 44. With a full belly and warm heart, most of us love to curl up with a good book. On Nov. 15, you’ll be able to add author and Nicholls State University English professor Nick Mainieri’s first novel, “The Infinite”, to your collection. The story, inspired by his experiences following Hurricane Katrina, is the tale of Luz Hidalgo and Jonah McBee, a star-crossed duo who battle the hardships of life to discover what divides us and what brings us together. Find out more about the story New York Times bestselling author Philipp Meyer calls “a compelling, brilliantly told debut” on page 40. When you’re in need of a more tangible escape, one that includes a relaxing drive down the bayou, we
encourage you to head down to Galliano for a walk around the South Lafourche Veteran’s Memorial Park. The project, a long-time labor of love for a handful of local veterans, is a hidden gem within lower Lafourche Parish that encourages visitors to remember those who sacrificed everything for our freedom and reflect on the things that matter most in life. Take a virtual walk around the grounds with us on page 22. This month, do yourself a favor and take a step back. Dive into a good book, indulge in your favorite home cooked meal, or enjoy a little time outdoors. Take the time to look around you and consider all the things to be thankful for. There’s a lot of goodness going on all around and it’s up to us to make the commitment to stop for a moment and appreciate it. POV
MELISSA DUET is the editor
of Point of Vue magazine. The cooler days of fall are the perfect excuse for her to unwind and relax.
Publisher
Numerology
3
437
the number of pumpkin pies needed to equal the amount used in a batch of this month’s Behind the Brew selection
50
million of those sweet treats make its way to our bellies each Thanksgiving
92
Brian Rushing
Editorial
local chefs we thought you ought to meet beginning on page 44
Melissa Duet EDITOR Mary Downer Ditch MANAGING EDITOR
Creative
Amanda Fidler GRAPHIC DESIGNER Danielle Harrelson GRAPHIC DESIGNER Rachel Lambert GRAPHIC DESIGNER Taylor Pellegrin GRAPHIC DESIGNER
Photography Channing Candies, Casey Gisclair, Melisa Hom, Misty Leigh McElroy, Brian Waitz
Staff Writers Jonah Giroir
Contributing Writers Dwayne Andras, Lane Bates, Jaime Dishman, John Doucet, Dr. J. Michael Flynn, Bonnie Rushing
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Advertising
line from Octavio Paz’s poem, “Girl” that brought author and professor Nick Mainieri to the title of his first book, dropping this month
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 Publisher: publisher@rushing-media.com Editorial: melissa@rushing-media.com Sales: deanne@rushing-media.com Circulation: michelle@rushing-media.com
years Macy’s Thanksgiving Day Parade celebrates this year as it rolls through the Big Apple
Subscriptions Point of Vue magazine is published monthly. Subscriptions are available for $36 for 12 issues. For more information, email mail@rushing-media.com
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The approximate number of flights Dr. Pedro Cuartas has flown since partnering with Angel Flight & Pilots for Patients
3,000 names that adorn the memorial wall at the South Lafourche Veteran’s Memorial Park
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 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
Resiliency Roars The ignorant see a beast. The enlightened see a kindred spirit P.M. HARRISON
Onresidents of Louisiana felt Oct.11, most of the
as if they had lost a friend. In the days leading up to that crisp fall morning, we had all been prepared: Mike’s cancer had spread and his team of caretakers had done all they could do. But when the news finally came, the heartbreak and sadness resonated far beyond the grounds of the LSU campus. For many, Mike VI was the loyal companion who was always there after class, ready to offer comfort after a rough exam or breakup. He padded by leisurely, listening intently while students and visitors reflected on the day’s events and in turn, receiving a bit of compassion from the lovable creature. For others, like myself, much of the anticipation of LSU gameday meant getting a chance to press your nose up against the glass, hoping to catch a glimpse of Mike splashing in the water that filled much of his home. My fascination for the gentle soul that became synonymous with LSU’s fighting spirit began with this Mike’s 10
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predecessor, Mike V, a tiny cub who came to LSU by way of the Animal House Zoological Park in Moulton, Alabama. By the time I got a chance to meet him, the cub had grown into a stunning fully-grown tiger who reigned supreme at the campus for 17 years. During my elementary school days, I had the rare opportunity to travel with my seventh grade classmates to meet Mike V and his attending veterinarian, Dr. David Baker, the man who has also had the responsibility and pleasure of caring for Mike VI. Dr. Baker allowed us to walk in his footsteps for the day, showing us the behind-the-scenes operations that keep each and every Mike that takes up residence on the campus safe, happy, and comfortable. We watched as he talked with his best friend from inside the habitat, fed him hunks of meat, and assured Mike that the fifteen wide-eyed kids peering through the metal bars of the enclosure were only here to say hello, not to intrude on his sanctuary. Now, without a tiger, a void lingers. It seems almost unimaginable to know
that where once a playful tiger pounced from rock to rock now sits an empty home, leaving Mike’s fans wondering if there will ever be another to take his place. LSU without a tiger is all but impossible to consider. Louisiana without a tiger is simply unfathomable. While many of us may not be graduates of the school or have even walked the campus grounds, everyone feels a part of the spirit so unique to LSU. It’s a feeling, an essence that’s difficult to even put into words. Mike the Tiger is much more than an image on the side of a football helmet. He is unity, he is pride, he is the living embodiment of strength and resiliency. He is Louisiana. POV
MELISSA DUET is the editor
of Point of Vue magazine. Her visits with Mike V and VI are among her most cherished memories.
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The Vue from the Trenches
Snip, Snails… & Organic Cheddar Bunnies “PI raised my non-existent children
arenting was so much easier when
hypothetically.” So read the quote on my Instagram feed yesterday. And it made me truly laugh out loud, as I agreed with that statement in its entirety. Before Jackson was born, my husband and I talked many nights about our future parenting techniques and goals. We knew we wanted him to have the best and safest infancy as possible. We read the books and the new studies, researched what was now considered safe for infants. We bought the best of the best and hoped for the best! And 23 months into this journey, I could totally serve my kid blue box mac and cheese off the floor every night and we all would be happy. Including the dog! In the beginning, we bought baby food cookbooks and planned to make his food. We researched contraptions like the Béaba Babycook and the Magic Bullet. And yet when the time came, Gerber was good enough for us. He loved it and was a healthy eater. When he got teeth and moved on to more solid foods, we were all about organic snacks and healthy treats, but daycare doesn’t have that on the menu. We still say no to Cheetos, butter puffs and Red Dye 40, but are learning to be a little more lenient when it comes to the occasional donut hole or class birthday cupcake. 12
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Point of Vue Magazine
We just limit the amount of sugar he gets at home and hope it balances out along the way. We never thought we would have the kid that threw himself down in the middle of the floor in public, pitching a fit. As Jackson nears two, this is pretty much a daily occurrence. And it’s usually for no reason. He just looks at you, figures he hasn’t thrown one in about 4 hours and melts to the floor in a puddle of tears and drama. We pretty much just make sure there’s nothing nearby that he can hurt himself on and let him have at it. Sure, we’ve received some funny looks when we are just letting our kid cry it out, but he really doesn’t understand yet why Mommy won’t let him play with the shiny knife set on display. We figure the quick crying fit is way easier than the alternative injury should we give in to his demands. We have learned to just redirect his attention to something else equally as awesome and appropriate for an almost two-year-old. Our kid wasn’t going to be glued to the TV. We were going to limit his brainrotting TV time and read books instead. Well, we still read books, and lots of them, but reality is I’d rather have the TV on Disney Junior than sit in silence. And children’s programming it is. There’s so much violence on TV today and that’s typically just watching the 5:00 news. I have no shame in admitting my kid can
sing “Hot Dog Dance” and knows all his Disney characters. I’m actually kind of proud. After all is said and done, though, we are proud of the few things we have stuck with. We agreed to let our kid be a kid and that’s what he is. Jackson is all snip, snails and puppy dog tails. He loves to play outdoors. He climbs up the rock wall meant for older children on his little playground, and we hold our breath, but let him. He digs in the dirt and as long as he doesn’t ingest more than a handful, we let him. He is very curious and loves to explore the world around him. We try to give him plenty of opportunities to play and learn by taking him to local events, museums and festivals. We know we have a long way to go in our parenting journey and yes, we might make mistakes… but one look at that sweet face, smiling and giggling as he watches the next band take the stage, lets us know that we are doing some things right. POV
MARY DOWNER DITCH is the
managing editor of Point of Vue magazine. Her child is the one pushing Mickey Mouse around the backyard in a dump truck, feeding the organic cheddar bunnies to the dog… who would also rather eat dirt.
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Intervue
Penny
Phlebotomist
What is your favorite Thanksgiving food?
Dustin
Credit Analyst
Brooke
Joseph
Kayla
Patty
Branch Manager
Office Manager
Assistant Principal
Team Leader
Rice dressing
Rice dressing
Rice dressing
Baked turkey
Gravy
I didn’t get to be 220 by having a favorite; I like everything!
What’s the first store you head to on Black Friday?
None
Best Buy
JCPenney
Won’t be going to any stores for Black Friday.
Target
None. I’d rather be fishing.
What is your go-to for windows-down car sing-alongs?
Anything from the ‘70s
Katy Perry’s “Firework”
Anything Luke Bryan
“God is On the Move” by 7eventh Time Down
“Setting the World on Fire” by Kenny Chesney & Pink
“Tee Nah Nah”
Which end-ofthe-year movie are you looking forward to the most?
“Miss Peregrine’s Home for Peculiar Children”
“The Founder”
“Moana”
“Storks”
I have no clue what is coming out!
“Bad Santa 2”
Meatballs
Seafood Pizza from West Main Pizza
Not one topping can do it. Gumbo Pizza by Red Fish Pizza! The BOMB!
Pepperoni
Black olives
Nov. 12 is National Pizza Day. What’s your must-have pizza topping?
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November 2016
Black olives
Point of Vue Magazine
Picks Magnolia Record Club magnoliarecord.club
Fan Girl iPhone Fan
Drew Holcomb made his first record in 2003. Since then the Tennessee-based musician has found success both as a solo act, as a duo with his wife Ellie, and as part of Americana band, The Neighbors. Throughout this time, the man has become an authority on the best in the business and curated all of that knowledge into Magnolia Record Club, a subscription vinyl service delivered monthly to your doorstep. The service includes one vinyl record and a message from the curator.
swoozies.com
The perfect selfie is a skill that must be honed. Whether on the beach or in the Target parking lot, look blissfully windblown with this petite fan, which plugs into the lightning port of your iPhone. The tiny propeller also doubles as a welcome burst of air on sweltering south Louisiana days.
Range Smart Thermometer supermechanical.com
It’s the kitchen gadget you never knew you needed. Connect Range to your phone and that Thanksgiving turkey and let the smart thermometer do the rest. It syncs to an app to register temperature and sends quirky alerts to let you know when your feast is complete. And Range isn’t just for slabs of delicious meats. It’s also perfect for precise measuring of home-brews and candy confections.
Art Jewelry by Nadjah artbynadjah.com
Artist Nadjah Bergeron has been bringing a pop of color to Bayou Country for years with her La Flor 250 series, a body of work featuring original contemporary floral paintings that can be spotted at local boutiques and venues. Nadja has parlayed her success with La Flor 250 into wearable art, a jewelry line shimmering with creativity. The collection includes earrings and pendants made of fine silver and fused glass that are sure to be a coveted item.
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November 2016
Point of Vue Magazine
Ecomo ecomo.io
When it comes to hiking in remote areas, the water can never be trusted, no matter how tempting it looks after an all-day trek. Enter Ecomo, a Kickstarter-funded smart bottle that tests the water for impurities and filters most of those contaminants out on the spot. Shake to taste, twist to filter. Pre-order now to be one of the first to get your hands on this potentially life-saving product. POV
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DIY
Gold Leaf Pine Cone Garland WHAT YOU NEED:
• Pine cones (from outside or the craft store) • Jute twine
Pumpkin Spice Soap
• Gold spray paint
Because who doesn’t want to smell like their favorite seasonal beverage? #PumpkinSpiceEverything.
• Gold leaf and adhesive • Foam brushes • Spray sealant • Screw eye hooks • Pliers
HOW TO MAKE IT:
Fadhesive to pine cones using irst, apply the gold leaf
a foam brush (If you found your pine cones outside, be sure to wipe off any dirt or leaves first). Let the pine cones dry completely per manufacturer’s instructions (adhesive will be clear). The amount you apply will determine how much of the cone is covered in gold. While the adhesive is drying, coat the screw eye hooks with gold spray paint. Wrap the gold leaf around the cone and use a foam brush to press it into the adhesive. A lot will flake off as you work.
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Once you’ve finished gold leafing the cones, give the cones a light spray of sealant and allow to dry completely. Screw the eye hooks into the top of each cone with pliers. Cut twine about two feet longer than you need the finished garland to be. String the cones on the twine, taking the other end of the twine and feeding it back through the screw hook to create a single knot around the hook on each cone. Space cones approximately four inches apart and hang over a fireplace or mirror.
Fall Leaf Suncatchers Add a touch of fall magic with the help of your little ones by creating these beautiful suncatchers. This DIY is easy enough for even the tiniest crafters to create and the final product brings a warm glow to your home. POV Visit pinterest.com/povmag to find these DIY projects and more!
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The Observer
First Comes Thanks TI’ve tried to live. It’s harder than he idea of thankfulness is one
I thought. Ungratefulness creeps in through the most unexpected places. You know when something you’re so thankful for turns a little sour? I prayed for a baby, and then he cried all night. I prayed to get married, and then we had our first fight. I prayed to finish school, and then I felt sad about having to hold down a real job. Ungratefulness. It sneaks in when you least expect it. Sometimes the things I’ve wanted the most have also created gullies of ungratefulness. I’ve had to ask myself how I allowed that to happen. It’s taken years to recognize and years to replace. Ungratefulness doesn’t leave on its own, I’ve learned. The ungratefulness has had to be hammered out with hard-fought words of thankfulness. That little “un” can trip you up, you know? The difference between grateful and ungrateful is the “un.” During November, we turn our hearts toward thanksgiving. There’s days of thanks, weeks of gratefulness, and
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moments of quiet appreciation. Then Christmas comes, and somehow our hearts turn toward gifts. Regardless of how we attempt to hold on to the thankfulness, we’re a little undone again. I see it in myself. I see it in my kids. One has spent months making a list of gifts he wants. When I ask about where his list is of things he’s thankful for, he doesn’t have an answer. Isn’t that all of us, though? The fight against my own hardness of heart is one of the hardest battles I’ve come up against. I’m telling the boy with his too-long Christmas list that his list of things he should be thankful for should always be longer than his list of things he’d like to have. Then I ask myself. Where are my two lists? How do they compare? Talk to me about my dreams, the things I want, the plans I have, and I could fill your ear. Ask me about how many things in the day-to-day I’m truly thankful for and sometimes I’m a little more silent. So this Thanksgiving as we carve turkeys and make memories, may
I remember the words of thanks before anything else. It’s easy to forget and be mindlessly ungrateful. No effort is required for my selfishness and self-seeking attitude to rear its head. It’s the two letters again. Being full of thanks requires the un-thankful heart to rid itself of being untrue and find true thanksgiving in the midst of the holiday that celebrates thankful hearts. So the kid with the Christmas list in our house has been challenged to create a thankful list with more reasons to give thanks than the presents he wants. Pausing to give thanks will change you, I told him. I told it to myself, too. I’ve not told as many people, but the things I want linger there, filling space in my mind and stealing the thoughts of thankfulness. POV JAIME DISHMAN is a mother
of five who creates spaces of thankfulness in her everyday life by stopping to appreciate the people she’s been entrusted with. She blogs at www.gratefullybroken.com.
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Melissa Duet
Casey Gisclair
Tthe granite wall conspicuously
he oppressing sun beat down upon
situated along a stretch of Veterans Memorial Highway in Galliano one late October afternoon. The heat seemed to draw out the more than 3,000 names dutifully etched into the 122-foot monument flanking the state highway. In the distance, flags of various 22
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Point of Vue Magazine
military branches and organizations wavered in the faint breeze and a reverent silence fell upon the expansive place created to stand as a dedication and thought provoking destination of the passion, dedication and sacrifices made to keep our great nation safe. From the highway, unassuming drivers may not even notice the South
Lafourche Veteran’s Memorial Park. But once you know it’s there, it’s hard not to take notice and for great reasons. Linton Doucet, a three tour Korean War veteran and Lafourche Parish native, along with a small group of other veterans are the driving force behind the park, which began with the wall and has since blossomed into an impressive display honoring those who have put their lives on the line for our freedom. “The veterans were dying at 1,200 a day and all we ever had was just a picture in the newspaper with a few words and that was it. I said, ‘Well, we’ve got to do better than that for the veterans,’” Linton recalls of the initial idea for the park, which first began when parish voters approved a milage to benefit Veterans Memorial District of Ward 10 in 2003. Today, nine members
of the district representing Gros Guidry VFW Post 8538 in Larose, Delvin Adams American Legion Post 315 in Galliano, and the Anthony N. Griffin Post 259 American Legion in Golden Meadow work together to keep the park a stunning display of respect. At the entrance, a granite wall reading “Freedom Is Not Free” sets the tone for a walk through documented history. At night, a single eternal flame flickers atop the statement in remembrance. A pathway lined with flags sets the tone for a row of statues depicting women in combat, a mother’s loss of her child, among others ushers visitors to the steps of the great wall, willing each person that walks the grounds to stop, pause, and acknowledge. The thousands of names, which are organized by war and military branch, were collected via a book of
documented local veterans, as well as honor rolls kept a local churches and the like. More names are expected to be added in the following months and years. Beyond the wall lies a community gathering place Linton says serves as a place for local veterans to meet up as well as other groups in the area in need of a second home. Near the base of the elevated facility stands a reflecting pool complete with an ever-watchful golden guardian angel as well as a sailor, a petite dedication to those that risked their lives at sea. “There’s a reflecting pool that [is modeled off of what] I saw in Normandy, France,” Linton remembers of the area inside the Normandy American Cemetery and Memorial. “It emphasized the spirit of the American youth coming out of the waves.” povhouma.com
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At the pool’s eastern edge sits the Trail of Tears, a 300-foot square walking path decorated with 50 images of those lost to war reflected in etched pieces of granite around the inner perimeter of the trail. Every few steps, visitors are encouraged to stop and read of the service each depicted veteran provided for the country. As an added token of appreciation, the flags within this area fly at half-mast 24 hours a day, 365 days a year. Though the park seems complete from an outsider’s perspective, Linton and those that have worked tirelessly to make this place a reality are never done. Plans are in place to create a pedestal for a pair of boots and rifle signifying those missing in action and two recently acquired statues, one depicting a soldier carrying his friend on his back and a missing in action emblem, are set to be
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included within the impressive display. With each new feature added to the space and the countless hours spent preserving the area, Linton says it is a true reward to watch his dream take shape within his community. It’s in the faces of those that take the time to visit, especially those of the next generation, that he sees a growing appreciation for those that served, continue to serve, and the great country we are blessed to call home. “We are proud of what we are doing and enjoying the community getting involved,” he says. “Now, sometimes the school busses come loaded and the kids love to come with a pencil and paper and etch the name of the one in the service that belonged to their family. I always like to tell them, ‘You can say what you want, but every family has veteran blood in them.’” POV
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Chateau Chic Bonnie Rushing Brian Waitz
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Point of Vue Magazine
A
B
Wdecided to build a new home, hen Corey and Cyd Hebert
they wanted a sophisticated and functional space for their family. The custom four bedroom home has a welcoming entry that leads into an open concept living room and kitchen. The space, only separated by a large kitchen island complete with seating, allows the family to entertain in one large space making the rooms feel even larger. Just outside the living room is an outdoor living and cooking area that can be utilized for large gatherings or to enjoy the weather on beautiful afternoons. On either side of the living space are the bedrooms. One wing houses the master suite, while the other houses the additional three bedrooms. After moving into their new home less than a year ago, the Heberts enlisted the help of Victoria Giglio, owner of Indigo Boutique and Indigo Interiors. With a goal of making the Hebert’s house feel like a home, Victoria povhouma.com
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C D
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Point of Vue Magazine
went to Dallas showrooms and picked out pieces for their home that she thought would accent the space. From the artwork, to the accessories, to the dining room rug, the combination of the pieces that were selected were personalized for the Heberts. The outcome is a beautiful space that the homeowners are proud to call home. POV
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E
A Kitchen B Foyer C Living D Dining E Master Bedroom F Master Bathroom
F
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Point of Vue Magazine
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Under the Scope
Riding the Bagasse Roads, Pt.2 S
cientists have demonstrated that the one of our five senses most closely tied to memory is smell. And if the smell is unpleasant, it is even more likely to be remembered. This phenomenon probably helped our ancient ancestors survive by learning to avoid rotting or otherwise funky foods, as well as learning to walk aside and not behind dinosaurs. This phenomenon also explains why grinding season immediately reminds us of bagasse. When our memory is tied to holding breath while driving through bagasse clouds, it’s too easy to forget the utter beauty of cane culture and all it has historically meant to PoV country. Thus, all you Texans, water hyacinths, lovebugs, nutria, and other invasive species who are not from this area may not immediately appreciate the sheer poetry of grinding season like us natives: The majestic leafy cane stalks like so many elongated fleurs-de-lis, the miles of cane rows making strange geometry against the bayou curves, and the sweet and smoky clouds and smoldering stalks glowing gently on cool, starry nights. But there’s something else that’s majestic about sugar cane. Imagine a field trip for a small kid from a small elementary school in a small town of small houses stretching far across a small horizon. Imagine the excitement of being bounced and jostled in a school bus driving faraway across a worn bayou highway. Suddenly, like a Vatican event, you see strange plumes of white smoke rising in the sky. Closer, you can see this celebratory smoke pouring out of the tallest thing you’d ever seen. And then you’re greeted by the welcoming arms of enormous buildings and machines 32
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and ironworks—all things you never had enough Legos to build. Sugar mills were fascinating to kids of the ‘60s. Their huge buildings and smokestacks made real what we had only before seen in our social studies textbooks or in “Weekly Reader.” “Take that, Pittsburg! We got industry, too!,” we’d say. And the enormous tractors and trucks made us see first-hand that there was real work here on the bayou that supported the United States economy. We were patriots! One of the things that bayou kids longed for was mountains. When you’re a small kid from a small elementary school in a small town, you get to sing the song but you never get to experience purple mountain majesty through the classroom window. From high above the bayou in a school bus, you never get to experience grand canyons or big valleys. And there are no presidential faces carved into anything resembling black hills. We wouldn’t even get close to the Rockies until 10-15 years later with our first can of Coors beer. Nonetheless, what we did have on our field trip to a sugar mill was first-row seating to the highest point of elevation in southern Louisiana—the top of the bagasse mountains. We kids were as proud as we were astounded to witness such a monumental creation of nature. We learned that while it took millions of years to make a Rocky Mountain, we in south Louisiana made bagasse mountains fresh every year. And I mean fresh! On that up-frontand-close visit to the sugar mill, we also learned why our textbooks showed pictures of the Rocky Mountains and the
Grand Canyon. Because those U.S. attractions didn’t smell bad. Inside the mill, we saw enormous boiling vats, condensing pits, crystallization troughs, drying bins and packaging machines—all in service of the “white gold.” We tasted cane stalk, cane syrup, green sugar, brown sugar, and white sugar, and it was impossible to sit still on the ride home trying to metabolize all that. What we did not taste was molasses because, having recently learned in social studies about the Great Boston Molasses Flood of 1919, we were too afraid to get close enough to the molasses vats. In his famous early 20th century novel, “Remembrance of Things Past”, Marcel Proust wrote, “When from a long distant past nothing subsists... taste and smell alone ... bear unflinchingly, in the tiny and almost impalpable drop of their essence, the vast structure of recollection.” I doubt that Proust was a small kid from a small elementary school in a small town of small houses stretching far across a small horizon. But neither was I because, frankly, I was never a small kid. For this reason, I have a particular Proustian “recollection” of grinding season. I remember my first football coach telling me that I was “as slow as molasses.” The moment on that field trip when I saw molasses for the first time, I finally understood what he meant. It made me real honte, and I still remember exactly what that smells like. POV
JOHN DOUCET is the dean
of the College of Arts and Sciences at Nicholls State University.
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Oh Snap On This Day, We Remember A local veteran looks on in remembrance. Misty Leigh McElroy mistymacphoto.com
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VUE L O C A L
Jonah Giroir
DR. PEDRO CUARTAS Dentist and Angel Flight/Pilots for Patients Pilot
SCuartas has been fascinated with ince he was a child, Dr. Pedro
aviation and the thought of taking to the skies while piloting his own plane. Now, when he’s not taking part in his day-today tasks of being a dentist, Pedro uses that passion for flight to help those that
need a quick path to the medical attention they require. Aviation runs through the bloodline of Pedro, as he has uncles living in Colombia that were pilots. However, his fascination with flight did not come directly from them.
“As a kid, I would always get on simulators. I loved everything about flying, and I was infatuated and mesmerized by it,” he says. In January 2014, his father-in-law set him up with local pilot Charlie Hammonds for a first-flight experience. povhouma.com
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Once he got in the air, Pedro decided that he wanted to fly in his free time, began taking lessons, and hasn’t looked back since. Pedro now participates in two non-profit organizations, Angel Flight and Pilots for Patients, that specialize in uniting patients needing diagnosis and treatments at medical facilities not available to them locally with pilots that can get them there quickly and free of charge. His participation with these organizations, he says, is a win-win for the parties involved because the patients are able to get the treatment they need faster and he is able to find purpose in a hobby that he loves. “I signed on with both because I wanted a bit of a purpose for flying around on the weekends,” he explains. “I figured if I’m going to be headed to places like Houston, then I might as well take someone along who could benefit.” In the few months he has worked with the organizations, Pedro has completed about 4-5 missions between the two. “When we go and pick up a passenger, you get to talk to them throughout the flight,” he says. “By the time you say your goodbyes, they give you an honest, genuine hug. They’re incredibly appreciative, and it’s extremely fulfilling to help them out. You’re a part of their active treatment in a way, and it’s probably the most rewarding thing I’ve done in flying.” In doing these missions, Pedro has transported people with a variety of illnesses, but their positive attitudes are what has resonated with him on each flight. In helping these patients, the flights have taken the pilot to Houston most frequently because MD Anderson Cancer Center is a common destination for cancer patients. These flights also provide a welcome challenge for Pedro, as the skies in Houston are often busy. The patients, Pedro says, make these sometimes difficult trips worth it, however. “Considering the types of illnesses they have, they’ve all been positive. It helps me when I’m having a rough day to put things into perspective,” he says. In addition to his work with Angel Flight and Pilots for Patients, Pedro is 38
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also trying to get a similar service up and running in the Houma area. “There’s such a need for patients out of this Houma and New Orleans area to go to Houston that if we could get more pilots out of the area to volunteer and get involved, it would be exceptional,” he explains. “The goal is to get more help for this area, specifically.” With each flight, giving back is at the forefront of Pedo’s thoughts. It’s in this
act of giving that his passion turns into so much more. “I have been really blessed in my life, and I figure I have an opportunity to give back in some sort of way,” he says. “If someone that’s sick and needs treatment, a lot of times they’ve been strapped financially and emotionally. This service costs the patients nothing. I just think this is the right thing to do.” POV
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Jonah Giroir Channing Candies
The Infinite “ T H E I N F I N I TE I S T R AN SPAR EN T. ” - O C TAV I O PAZ, “G I R L”
Tof anticipation with a break on the horizon and new beginnings
he final few weeks of the fall semester always come with a sense
around the corner. This year’s fall semester for Nicholls State University assistant professor of English Nick Mainieri warrants an even greater sense of celebration as he prepares to release his first novel on Nov. 15. “The Infinite”, Nick’s first foray into book writing, is being released by Harper Perennial, a paperback subsidiary of mega-publisher Harper Collins. The journey to becoming a published novel writer, however, began years earlier, in the same space he now shares his knowledge of literature with others. For Nick, writing has always been something he enjoyed as a pastime. “I didn’t realize it was something you could take seriously or try to do as a career. I always thought that books sort of existed,” he says. However, around the start of his college days, Nick remembers getting advice from someone that told him if he wanted to be a writer, he just had to get up every day and write. At that point, his goal was to one day write a novel and have it published, so he continued to perfect his craft. povhouma.com
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I DON’T KNOW WHAT THAT ITCH IS OR WHAT THAT ENGINE IS T H A T M A K E S P E O P L E WA N T T O T E L L S T O R I E S, B U T I H AV E I T.
“It makes me feel good when I sit down and write, and it helps me relate to the world in a better way.” “The Infinite” came from Nick’s attempts to make sense of the world around him and a response to things he witnessed happening around him during his time in New Orleans. Set in 2010, the story follows two high school seniors, Jonah McBee and Luz Hidalgo. Luz, the daughter of an undocumented immigrant who came to New Orleans post-Katrina during the construction boom, and Jonah, the lone member of his family aside from a brother that lives in a camp down the bayou, have their lives formed by the losses they have experienced. They find solace in each other and develop a relationship through that. However, that goodness in their lives changes when Luz gets pregnant and her father sends her back to Mexico to be with her grandmother. Jonah takes a road trip, determined to bring her back, only to find that her return home has been derailed in violent circumstances and that she’s fighting to survive. The process for such a story is different for each writer depending on the route they want to take in telling their stories.
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“I’m not much of a planner or outliner because I like to enjoy the story as I’m writing it and be surprised by what’s going to happen and discover things as I go,” Nick explains of his unique way of creating. “I usually write a draft, and then another eight or nine drafts before I get anything that I can show to anyone else.” During the creation of “The Infinite”, friends and family provided the initial feedback for Nick. Eventually he started to get the story out to others in the industry and once he received their approval, he got a literary agent and the push for publication began. In a number of ways, “The Infinite” as a title reflects the story being told in the book. However, Nick is hoping that readers can develop their own opinions and interpretations of the meaning as well. “I always think that a story exists somewhere between the page and the reader, so I’m hesitant to say too much about this means this or that means that,” he says. “For me, the title relates to certain things I was thinking about when I was working on the book. There are a lot of ever-present forces in the book that seem ever-present in our society.”
The book has a lot of societal forces including the drug trade, the border between the United States and Mexico, immigration, and violence. Those forces were on Nick’s mind during his writing, but he also wanted to focus on the voices we need to hear and think about to combat those forces. It was a quote from “Girl”, a poem by Octavio Paz, which encouraged Nick to consider the things we need but cannot see that ultimately cemented the book’s title. What lies ahead for Nick’s story is in itself infinite. The hard part is over and now it’s time to let others take their own journey through his words. It’s in this release of the story that Nick finds comfort, hoping someone else finds a connection within the pages. “When we made the deal to sell the book, it was really exciting, but it was also a great sense of relief,” he says. “Writing is, in a lot of ways, a lonely thing. I wrestle with that notion a lot, so that the fact that it’s going to exist is a great relief to me that it was not all for naught. I’m also excited because I worked on it and I’m proud of it. If anybody reads it, that’s great, and I hope that if someone reads it, they find something useful there.” POV
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Chefs You Ought to Know : Three HOMEGROWN Chefs Taking the Culinary World by Storm Iknow a thing or two about cooking.
t’s no secret folks from Bayou Country
We’re raised around the kitchen table and for most of us, the lessons we’re taught about life are learned over a steaming pot of gumbo or plate of homemade red beans. For three former Houma-Thibodaux residents, their passion for serving up food good for the belly and the soul has been parlayed into successful culinary careers. Turn the page to meet these homegrown faces and learn more about their journeys from amateur foodies to chefs you ought to know.
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Chef Jean-Paul Bourgeois Executive Chef, Blue Smoke New York City, NY
The culinary journey of Chef Jean-Paul Bourgeois has taken him to some of the most interesting places in the world. It’s his roots in southern Louisiana, however, that have led him to his latest gig as Executive Chef of Blue Smoke in New York City, a place that has given him the opportunity to prove his worth in a bustling culinary scene. Born and raised in Thibodaux, Chef Bourgeois has been immersed in the culinary world from a young age. “My dad hunted ducks; he didn’t hunt deer, and would trade ducks for deer. A lot of my childhood was brought up around that way of life and south Louisiana cooking,” he recalls. His cooking was finetuned while spending summers in Atlanta and 46
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Jonah Giroir Melissa Hom
France while at the Chef John Folse Culinary Institute and subsequently in California and St. Thomas and the Virgin Islands. He then found his way to the Big Apple in 2009. “I undoubtedly cook southern food, but that southern food has now been influenced by everywhere that I’ve lived and the people that I’ve learned from,” he explains. Choosing to major in culinary arts was an easy choice for Chef Bourgeois because he was always the one cooking for his group of friends during his adolescent and high school years. His love of the craft is something he also credits to his parents, both of whom he says are great cooks. “When it came time to choose a
major, it was kind of a no-brainer for me and I never looked back. I was fortunate enough to not only have a great curriculum, a great university experience, a great group of chefs and instructors who cared about us, but I was also able to make use of what I learned at John Folse.” His rich upbringing coupled with his extensive training set him up for success in the Big Apple, a place he gravitated toward because it offered him the opportunity to prove himself in one of the most sought-after culinary cities. Living in New York, Chef Bourgeois has learned to live by these words: “Know who you cook for.” With it being such a populated city, chefs have to cook for a customer pool that has whatever cuisine they can think of at their fingertips, so knowing his audience and catering toward that is an important aspect in his career. “New York was the place to be, to see how good you were and how successful you could be,” he explains of the move. “The restaurant business is a grueling and hard business.” After establishing himself in the city as part of the team at Italian eatery Maialino and the Chef de Cuisine of Gramercy Terrace at The Gramercy Park Hotel, Chef Bourgeois assumed the role of Executive Chef at homage to the American South, Blue Smoke, in 2014. This role includes overseeing Blue Smoke’s two locations, the renowned Jazz Standard inside the restaurant’s flagship location, and the three “On the Road” locations at Citi Field, Nationals Park, and John F. Kennedy Airport. The decision to make the move came with its fair share of sacrifices along the way, notably his love for his family and friends, hunting and the outdoors, and Louisiana’s long summer nights. However, the south remains a deeplyrooted part of this chef ’s story and one he hopes to get back to as his culinary journey continues. “I’m hoping that I can come home to the south,” he explains. “I don’t know when that will be, but I’m hoping to come home, knowing that if I could do it here, I can do it anywhere.” POV
Lisa Carnley Benoit
Melissa Duet Submitted
Owner, The Cajun Stop 1 & 2 Houston, TX
Lisa Carnley Benoit is right at home behind the counter of her two Houston-based restaurants, serving up south Louisiana staples like gumbo, red beans and rice, and po’boys stuffed with crispy fried seafood. For her guests, however, the selections and hospitality she serves up are a totally new concept, something that’s making her a hit in the Texas city. Raised in Houma, Lisa admits her upbringing consisted mostly of microwavable meals. However, the idea of owning her own restaurant was always a dream. After leaving Terrebonne Parish to attend Louisiana State University, Lisa
ended up in New Orleans. But it wasn’t long before Hurricane Katrina arrived, displacing her and destroying virtually all of her belongings. After spending the next few years on the road, Lisa planted roots with her son, Dylan, in Houston, a place she has now called home for more than 10 years. After becoming a mom, she began scouring cookbooks, eventually trying her hand at a craft she long dreamed of being a part of. In 2009, at 27 years old, Lisa opened The Cajun Stop, a bite of Louisiana on the eastern edge of the city that offers
the works to diners eager to experience that quintessential southern flavor. Today, the menu includes everything from Cajun meat pies to her signature bananas foster, comfort foods that have become coveted items among Houston residents. “I didn’t know very much about cooking at that time, but I learned,” she explains of her first foray into the restaurant world. On the heels of The Cajun Stop’s success, Lisa set plans into motion to open a second location in nearby Spring, a location closer to her home that would serve as the “model location” of the brand. In June 2016, she took over ownership of another restaurant, The Tamale Pot, and transformed it into The Cajun Stop 2. With success comes an avenue to give back and Lisa does just that by hosting a variety of charitable drives throughout the year. From collecting toys for those in child protective services and at Children’s Hospital to offering a token of appreciation to local firefighters, this is her way of lending a helping hand to those who need it most. “I do about four or five donations a year,” she says. “It’s either people I know or something that’s affected me in life. I see it and I understand it, so I want to support it.” So what does the owner and cook credit for the overwhelming support from a community that has now become her home? She believes it’s all in that good ol’ southern disposition. “When I first moved over here, there was not that southern hospitality. At home in Houma, you can go to any restaurant and everybody’s like, ‘Oh yeah, how you doing?’ Everybody’s friendly and sweet. When I first came here, it was not like that. People actually thought I was a little strange because I was just so friendly. I brought that to my first restaurant and people got used to coming in and feeling like they were hanging out at a friend’s place. The food helps too, of course. If you have good food, everybody wants to come back and bring their friends.” POV povhouma.com
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CHEF Ross Dover
Jonah Giroir Submitted
Sous chef, Restaurant august new orleans, la
For Chef Ross Dover, majoring in culinary and becoming a chef was not a conscious decision. Rather, it was something he fell into as he slowly developed a love for the kitchen. In fact, after graduating high school, Chef Dover actually found himself in Baton Rouge training to become an X-Ray Technician. That, however, wasn’t the path for him, so before long, it was back to Houma where he cultivated a love for great food and exceptional service in the kitchen of Big Al’s Seafood Restaurant. He worked at Big Al’s for nearly three years, before moving on to what is now 48
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Dominique’s Bistro and enrolling at the Chef John Folse Culinary Institute at Nicholls State University. During his time training at the university, he also honed his skills at New Orleans’ Café Giovanni, Rouse’s as a butcher, and The Foundry on the Bayou as a co-executive chef. His last two years of culinary school were spent commuting between New Orleans and Thibodaux and those long hours paid off. Before long, Chef Dover found himself working for one of the most preeminent New Orleans chefs, John Besh, at his five-star flagship restaurant.
“The opportunity came to work in New Orleans with an externship at Restaurant August. I stayed at August for about two and a half years, and the opportunity came to help them get Johnny Sánchez going,” he explains of the Besh-Aarón Sánchez mashup that brings traditional Mexican dining to the Big Easy crowd. “They then needed me back at August, so I took a sous chef position there. Having to work my way all the way up from extern to sous chef was the short-term goal and it’s nice to see where I’ve come from and ended up so far.” Having the chance to work alongside some of the best including Besh and his cohorts has been, in a word, rewarding, Chef Dover says. “They treat you like family. Seeing how Chef produces hospitality in his own way is the best thing I can take from it. The aspect of service draws me into it more than anything else,” he says. Chef John Besh also champions Chefs Move!, a kitchen leadership program that offers minority applicants the chance to train with culinary leaders, as a part of his foundation. Chef Dover is an active mentor for the program and recently trained and worked with a young chef that now has a patriot position at New Orleans seafood staple, GW Fins. The local culinary world is starting to take notice of Chef Dover’s hard work, too. He recently was selected to participate in Gambit’s Emerging Chefs Challenge, a night to honor New Orleans sous chefs that offered a cash prize to the winner. Though he did not win, he says the experience was an opportunity for him to get his name out there and get firsthand feedback from the diners that enjoy his meals each and everyday. “We spend so much time focusing on if someone’s going to like this, so the little things that people say make it all worth it,” he explains of a chef ’s mindset when it comes to creating the perfect plate. “Knowing that people enjoyed it and that I made people happy was the biggest thing for me.” POV
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TAKE TWO Iamid the glow of your refrigerator
t’s Black Friday and you’re standing
silently contemplating whether to initiate a marathon feasting session or trash the turkey that remains on the serving platter from the night before. You could have sworn your guests took leftovers, but by some small miracle,
something akin to Mount Everest still remains intact. Lucky for you, turkey is quite versatile. These three day-after turkey takes will transform that pile of protein into dishes you’ll be savoring long into the holiday season.
Breakfast Creamy Turkey Over Biscuits What You Need: • Can of biscuits or favorite recipe • 2 T. unsalted butter • 2 T. flour • 1/2 cup chicken turkey broth • 1 1/2 cups half ’n’ half • 1/2 t. salt • 1/4 t. pepper • 2 cups cooked turkey, chopped • Leftover or fresh made mashed potatoes
How To Make It:
Preheat oven to 425 degrees; line large baking sheet with parchment paper. 50
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Cook biscuits per package instructions or your recipe. While the biscuits are cooking, melt butter over medium heat in a large skillet. Once melted, whisk in flour, continuing to do so for 1-2 minutes. Pour in half ’n’ half and broth. Season with salt and pepper. Continue whisking every minute or so for five minutes. Dump in turkey and stir. Heat another 3-4 minutes until sauce has thickened. To serve, cut biscuits in half and add a scoop of mashed potatoes. Ladle turkey over top and enjoy.
SNACK Turkey, Cranberry & Brie Egg Rolls What You Need: • 8-10 egg roll wrappers • 1 cup shredded turkey • Salt & pepper • 1/2 cup cranberry sauce • 8-10 slices brie
How To Make It:
Preheat over to 400 degrees; sprinkle salt and pepper over the turkey and stir in a bowl until evenly coated. Line baking sheet with parchment paper. Fill
each egg roll wrapper with 1 T. turkey, 1-2 t. cranberry sauce and a slice of brie. Brush water on edges of the wrapper, tuck in the sides, and roll tightly. Seal the egg roll with a little more water and place seam side down on the parchment paper. Repeat the process until all rolls are made. Spray the tops of the rolls with cooking spray and place on the oven’s middle rack. Bake for 10-12 minutes until golden brown. Cool before serving.
Entree Turkey Nachos What You Need: • Corn tortilla chips • 2 cups turkey, chopped and pulled • 2-3 cups shredded colby jack or cheddar cheese • 1/2 cup chopped tomatoes • 1/4 cup chopped white onion • 1/8 cup chopped green onion • 1-2 jalapeños (optional) • 1-2 t. taco seasoning
How To Make It:
Preheat oven to low broil. Fill the bottom of a baking pan with tortilla chips. Add turkey then cheese and spread evenly. Sprinkle on tomatoes, onions, jalapeños, and taco seasoning. Broil for 4-8 minutes or until cheese melts. Remove from heat and allow to cool before serving. POV
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Intelligent Investing
Year-End Charitable Giving Wthe end of the year approaching,
ith the holiday season upon us and
we pause to give thanks for our blessings and the people in our lives. It is also a time when charitable giving often comes to mind. The tax benefits associated with charitable giving could potentially enhance your ability to give and should be considered as part of your year-end tax planning. A Word of Caution Be sure to deal with recognized charities and be wary of charities with similar sounding names. It is common for scam artists to impersonate charities using bogus websites and through contact involving e-mails, telephone, social media, and in-person solicitations. Check out the charity on www.irs.gov using the Exempt Organizations Select Check search tool. And don’t give or send cash; contribute by check or credit card.
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Tax Deduction for Charitable Gifts If you itemize deductions on your income tax return, you can generally deduct your gifts to qualified charities. However, the amount of your deduction may be limited to certain percentages of your adjusted gross income (AGI). Charitable deductions that exceed the AGI limits may generally be carried over and deducted over the next five years, subject to the income percentage limits in those years. Your overall itemized deductions may also be limited based on the amount of your AGI. Year-End Tax Planning When considering making charitable gifts at the end of a year, it is generally useful to include them as part of your year-end tax planning. In general, you have a certain amount of control over the timing of income and expenses. You
generally want to time your recognition of income so that it will be taxed at the lowest rate possible, and time your deductible expenses so they can be claimed in years when you are in a higher tax bracket. For example, if you expect that you will be in a higher tax bracket next year, it may make sense to wait and make the charitable contribution in January so that you can take the deduction next year when the deduction results in a greater tax benefit. A tax professional can help you evaluate your individual tax situation. Note: Neither Ameriprise Financial Services, Inc. nor any of its employees or representatives are authorized to give legal or tax advice. You are encouraged to seek the guidance of your own personal legal or tax counsel. Ameriprise Financial Services, Inc. Member FINRA and SIPC. POV
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We Support a Healthier Future Laura Gros, RN, CBCN, Patient Care Coordinator, Cancer Center of Thibodaux Regional
Breathe Easier NMonth. Lung cancer accounts for
ovember is Lung Cancer Awareness
more deaths than any other cancer for both men and women in the U.S. According to the American Cancer Society (ACS), an estimated 224,390 new cases of lung cancer are expected in 2016, accounting for about 14 percent of all cancer diagnoses. Though the incidence and mortality rates are declining, Louisiana still ranks among the highest in the nation with an estimated 3,730 new lung cancer cases in 2016. Usually symptoms of lung cancer do not appear until the disease is already in an advanced stage. Even when symptoms of lung cancer do appear, many people may mistake the symptoms for problems like the long-term effects from smoking.
Symptoms may include persistent cough, chest pain, voice change, coughing up blood and recurrent pneumonia or bronchitis. Cigarette smoking, by far, is the leading risk factor for developing lung cancer. If you don’t smoke, breathing in the smoke of others can increase your risk too. Exposure to other environmental agents, like asbestos, may also increase your risk. Thibodaux Regional Medical Center offers smoking cessation counseling. The group classes, meet each week for an hour for nine weeks at the same time. In these classes information about the physiological, psychological, and behavioral aspects of nicotine addiction are covered; the different methods to help you quit, and the steps you can take to make the process easier are also
covered. Learning about and understanding the many facets of the smoking habit can lead you to a successful smoking cessation. The ACS has published guidelines recommending that people considered high risk for developing the disease talk with their physician about screening for lung cancer with a low dose CT scan. These high risk patients must be aged 55 to 74 years and in fairly good health, have a smoking history equivalent to a pack a day for 30 years, and currently smoke or have quit within the past 15 years. Screening is not a substitute for quitting smoking and the most effective way to lower lung cancer risk is to stay away from tobacco. Lung cancer detected early provides the best opportunity for cure, emphasizing that early detection is key. POV
For more information, contact Laura Gros, RN, CBCN, Patient Care Coordinator at the Cancer Center of Thibodaux Regional, at 985.493.4008.
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Point of Vue Magazine Âť FitLife
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FitMind
First Things First
Ipublished “The 7 Habits of Highly
n 1989 the late Dr. Stephen Covey first
Effective People.” The book sold more than 25 million copies worldwide. His book was written after a review of studying more than 200 years worth of literature on the concepts of “success.” I attended a lecture by Dr. Covey in 1995 and was fascinated with his advice. Being successful is something that anyone with any ambition strives for in their daily living and in life. All seven of his habits are a road map to being effective. Habits can be defined as a behavior pattern acquired by frequent repetition. Good and bad habits have a way of defining us and can be directly related to how effective we are, or are not, in achieving small and large successes in life. The recognized greatest football coach of all time Vince Lombardi said it this way, “Winning is a habit. Unfortunately, so is losing.” In the early 1900s, the author James Allen described habits in an easy way that reflects on farming, “The law of harvest is to reap more than you sow. 56
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Sow a habit and you reap a character. Sow a character and you reap a destiny.” First we make our habits, and then our habits make us. The third of Dr. Covey’s habits is “first things first.” This habit is important to prioritizing daily activities in order to increase effectiveness. There is only so much time in each day and the more focused you are on what matters most to you, the more likely you will be successful. Dr. Covey writes, “The challenge is not to manage time, but to manage ourselves.” The habit of “first things first” in the care of individual health deserves consideration. Symptoms of disease, including pain, require attention sometimes immediate. When health is a priority, and it should be among the highest of priorities, you have to consider your habits. Is your energy level and clarity of thought effective for you to do all that is necessary? Are you resting well? Are you in the habit of always covering symptoms? Do you focus on prevention? “An ounce of prevention is worth a pound of
Point of Vue Magazine » FitLife
cure” is a saying attributed to one of the founding fathers of the United States, Benjamin Franklin. The thought is that it is better to try and keep a bad thing from happening than it is to fix the bad thing once it has happened. In sowing and reaping better health there are several habits that should be first on any list. Drinking water, eating a nutritious breakfast, daily exercise, keeping a diet that includes fruits and vegetables, getting adequate rest and having a positive attitude are all valuable. In this month of thanksgiving, managing the time to enjoy family and friends and sharing gratitude for your blessings are especially precious. POV As we express our gratitude, we must never forget that the highest appreciation is not to utter words but to live by them. JOHN F. KENNEDY 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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Catch a
Falling Star If wee hours of Oct. 12, you might have been one
you looked up into the satsuma-hued sky in the
of the lucky few to catch a glimpse of a shooting star. Following the event, the American Meteor Society stated that it received 188 reports as of press time about a fireball shooting over much of the southern United States. Among those sightings were four from Thibodaux, Raceland, Houma, and Vacherie, all of which detailed seeing a streak of white dotting the clear sky. It got us thinking‌how often can we catch of a glimpse of this solar phenomenon and is a shooting star really a star after all?
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Point of Vue Magazine
WHAT WAS THAT?! That thing darting across the night sky…yep, that’s not a star after all. What we refer to as shooting stars are actually tiny meteoroids, mostly hunks of dust and rock, that fall into the Earth’s atmosphere and ignite, disintegrating as it lights up the sky. If any of these fireballs survive the fall and hit Earth, what remains earns the title of meteorite. Those that don’t make it are labeled as meteors.
DON’T BLINK Gauging from the shooting stars that have been tracked, these fiery phenomenons clock an average of anywhere from 25,000 to 160,000 miles per hour. That’s mind boggling considering the average bullet travels at a measly 1,700 miles per hour roughly. Though shooting stars occur frequently without us even noticing, there is a greater chance you’ll spot one during meteor showers. These events occur when the Earth passes through a trail of comet debris, thus sending a light show into the visible sky. NASA says the one spotted on the fall morning in Louisiana rocketed west at about 89,000 miles per hour. Of the 12 meteor showers outlined, the one that may take the credit for the shooting star spotted on Oct. 12 is Taurids. The shower, the creation of debris left behind by Comet Encke, is often weak and undetectable to the naked eye. In 2015, however, scientists reported a more active than usual shower and the trend seems to be continuing. Taurids, which spans from September to November, is noted for its frequency in fireballs and has reported peak activity around Oct. 10. Missed out on the October sighting? Peer up into clear skies anytime after midnight this month for your best shot at seeing a shooting star for yourself. POV
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Bon Appétit
Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken Yield: 5-6 servings WHAT YOU NEED:
• • • • • • • • • •
1 lb. grilled chicken breasts, sliced into strips 1 lb. dry linguine, fettuccine, or spaghetti Salt and freshly ground black pepper 1 cup reserved pasta water 6 oz. fresh baby spinach, steamed just until beginning to wilt 2 T. extra virgin olive oil 1 1/2 t. lemon zest 2 T. lemon juice 1 1/2 cups part skim ricotta 1/2 cup finely shredded Parmesan, plus more for serving
HOW TO MAKE IT:
Cook pasta in salted water according to directions listed on the package. Reserve 1 cup of pasta water before draining the pasta and returning pasta to pot. Set pot over medium-low heat and add olive oil, lemon zest, lemon juice, ricotta, 1/2 cup hot reserved pasta water, and Parmesan; toss to evenly coat. Add in more pasta water as desired to thin and season with salt and pepper
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to taste. Cook and toss, about 2 minutes, until ricotta is heated through. Toss in spinach and grilled chicken. Serve warm topped with more Parmesan if desired. POV
HILLARY SCOTT is a graduate
of Nicholls State University’s Chef John Folse Culinary Institute.
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A Vue from the Vine
Behind the Brew
Something A Bit Petit
Pumpkin Beers for the Holidays
Twines, Petit Sirah. I am a fan of big, bold wines and no
O craft beer aisles have
his month we will review one, if not my favorite, of all
grape makes wines quite like Petit Sirah.
Adaptation Petit Sirah 2013 $46.99 This big, monster of a Petit comes from Napa’s famous PlumpJack Winery. The wine has all the hallmark characteristics of a classic Petit Sirah. Big, dense, rich and chewy, this wine has flavors of cherry, plum and spice. Although big in style, this tooth-staining wine has a smooth mouthfeel and lingers on to a long, lasting finish with very pronounced tannins. A great wine to drink now while its a baby or tuck it away for 10-15 years and let it evolve. 1,140 cases made WINE SPECTATOR RATING 92
Orin Swift Machete 2014 $44.99
From the winery that brought us the wildly popular Prisoner wine comes this great wine that is nearly black, dense, big, and brawny. It is rich and expressive with flavors of blueberry and plum and notes of vanilla and oak. The finish is long with ripe tannins that sail on and on. A great wine to just let sit in your mouth and let the flavors take over (if the tannins don’t first). Another wine to drink now or over the next 10-15 years. 15,500 cases made WINE SPECTATOR RATING 94
Guenoc Petit Sirah 2013 $12.99
This crowd pleaser has all the flavors of the above wines just not as over the top and with a much more palatable price tag. The wine has great flavors of berry and spice. This Petit is medium bodied with a great mouthfeel and heady yet integrated tannins that sail on to a rustic finish. A great value Petit to drink now or over the next 5-7 years. POV
LANE BATES is the wine and spirits specialist
at Cannata’s. Feel free to visit him to find outmore. Or call 985.209.9762 or email him atLANEBATES@CANNATAS.COM. 62
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ver the last month the
been transitioning over to fall and winter seasonal beers. During this time, some of the most diverse and sought-after craft beers have been released. One style that has continued to grow is pumpkin beer. There are many choices this time of year for you to pair with your holiday meal or just to enjoy around a fire. There is tremendous variation among brewers who produce pumpkin beers. Try a few; don’t let one sample influence your opinion on the entire class. One of my favorite beers in this style is Pumpkinator brewed at Saint Arnold brewery in Texas. This seasonal sip was originally released in 2009 as #9 in the Divine reserve series. Since then it has become a yearly staple to the seasonal releases. It is an imperial pumpkin stout that has many levels that open and evolve as the beer warms. It is suggested that one drinks this beer at 50 degrees or warmer to truly appreciate the complexity of this beer. In true imperial stout form, the alcohol by volume is 11 percent, (over 2.5 times the amount of alcohol of a Bud Light), so be careful not to drink too many too quickly. It is brewed with 2 row pale, caramel and black malts that leave the drinker with a nice, dark and full mouthfeel. Next the brewery combines pumpkin, molasses, brown sugar and spices. All this wrapped together makes it a perfect beer to end a great Thanksgiving Day meal.
Fun Facts About Pumpkinator:
1. It is the most expensive beer produced by Saint Arnold. 2. It won the silver medal in the 2012 World Beer Cup. 3. 437 pumpkin pies could have been baked with the amount of pumpkin used to produce a batch of Pumpkinator. 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.
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3-Course Connoisseur
La Carreta Iat La Carreta, the Mexican
t’s hard to not have a good time
restaurant that first opened its doors in Hammond in 1998 and has since expanded to twelve locations. What makes the approach to Mexican cuisine so unique is its emphasis on fresh and festive and with every dish ordered, that mission statement delivers. La Carreta’s offerings don’t just stop at the menu selections, either. The vibrantly-hued restaurant is a welcome escape in the middle of the workday and the outdoor seating area offers an alternative dining experience on cool fall afternoons. Couple that with an amazing drink menu featuring cervezas, margaritas and more, and live music from local favorites most days and you have a destination sure to make your worries melt away from the moment you drive up.
Appetizer: It’s a no-brainer to order queso at a Mexican restaurant and La Carreta’s does not disappoint. If you have a hankering for a little something extra with your ooey-gooey cheese and chips, order the Chorizo Queso Dip. The Spanish-style sausage adds a subtle, welcome kick to this go-to starter. November 2016
AVOCADO SALAD
Maybe you’ve just come from the gym and not looking to wreck all your hard work. Maybe it’s mid-day and you’re looking to keep it light. Either way, the Avocado Salad is your winner. Romaine lettuce and spinach form the foundation for avocado, cucumbers, tomatoes and grilled chicken to rest upon, all of which are doused in a cilantro-lime vinaigrette you’ll be dreaming off for days. SIZZLING PLATES - CARNITAS
LA CARRETA QUESO
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Main Course:
Point of Vue Magazine
If you’re looking to fuel up, La Carreta’s Sizzling Plates are the way to go. The plate comes loaded with rice, beans, guacamole, tortillas and all the condiments you need to add to your meat of choice. For the protein, diners get their choice of chicken, steak, or shrimp fajitas, carne asada, ribeye steak, or our personal favorite, carnitas.
Dining with your loved one? There’s also an option for two, including grilled chicken, carne asada, and shrimp brochetas.
Dessert: FRIED ICE CREAM
You may have had fried ice cream before, but this one is of epic proportions. Nestled in a fried tortilla, the ice cream is drizzled with chocolate sauce and topped with cherry to end your meal on a sweet note. POV
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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.
Southdown Plantation’s Marketplace Saturday, Nov. 5, 8 a.m.-4 p.m.
Enjoy a beautiful day on the grounds of the historic home during this 31st annual artisan craft show. More than 300 vendors selling everything from children’s clothing to wooden furniture and yard art are on hand as well as Rogers Petting Zoo and KIM’s Playhouse. Admission is $5; children ages 12 and under are free. Where: Southdown Plantation Contact: 985.851.0154 southdownmuseum.org
The Louisiana Swamp Stomp Festival Saturday, Nov. 5
The Louisiana Swamp Stomp Festival moves to Raceland for this one-day celebration of all things Cajun. The event spotlights local and regional Cajun bands and features a variety of delicious local eats and drinks. There’s also a children’s educational activity tent. This event is free and open to the public. Where: Lafourche Area Convention and Visitors Bureau
Contact: facebook.com/laswampstomp/
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Calendar Girls
Nov. 9-12, 7 p.m., Nov. 13, 1 p.m.
Lorna & Company present this play based on the hit film which follows a handful of women who create a controversial calendar to raise funds for the hospital who treated one of the lady’s husbands. A meal is served before each show and calendars featuring local cancer fighters are sold to support Mary Bird Perkins TGMC Cancer Center. Tickets are $75 and calendars are $25. Where: Courtyard Marriott, Houma Contact: 985.860.2940
Big Boy’s Main Street CookOff/Thibodeauxville Friday, Nov. 11-Saturday, Nov. 12
Delicious smells and delightful sounds kick off this year’s Thibodeauxville. On Friday, Nonc Nu & Da Wild Matous entertain crowds that flock to the downtown area for Big Boy’s Main Street Cook-Off. Admission is $5. On Saturday, downtown Thibodaux comes alive with dozens of arts and crafts booths, music, food and more during Thibodeauxville. Admission is free. Where: Downtown Thibodaux Contact: downtownthibodaux.org, facebook.com/Thibodeauxville
Rockin’ for Orphans Saturday, Nov. 12, 6-9:30 p.m.
Groove to the sounds of great local bands at this inaugural worship event. Like Giants, the Gerard Lavergne Band, More Than Sunday, and Brooke Bourgeois are set to perform. Guest speakers include Josh Bourgeois, Tara Detiveaux, and Jonathan LaFleur. Admission is $5. Proceeds benefit Show Hope, a christian organization aiding families in the costs of adopting. Where: Mulberry Baptist Church, Houma Contact: www.facebook.com/ events/206813153072213/
Rudolph’s Route Thursday, Nov. 17, 10 a.m.-7 p.m.
Beat the holiday rush at this annual downtown Houma shopping experience. Participating locations offer special deals, refreshments and a chance to win prizes. Where: Downtown Houma
Contact: facebook.com/RudolphsRoute/
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Smarty Pants No Googling!
1
The Greek goddess of corn is _______________________.
2
A Demeter B Persephone C Hera D Rhea
3
Which president made Turkey Day an annual holiday at the end of November?
A Chicago Bears & Pittsburgh Steelers B Indianapolis Colts & New Orleans Saints C Cincinnati Bengals & New York Giants D Detroit Lions & Dallas Cowboys
4
A George Washington B Abraham Lincoln C Zachary Taylor D James Madison
5
Which rock band released its “November Rain” in 1992?
Which recently retired sports figure earned the name “Mr. November” in 2001? A Peyton Manning B Kobe Bryant C Derek Jeter D Jeff Gordon
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Which movie, released in November, had the top opening weekend for the month? A “Frozen” B “Harry Potter and the Goblet of Fire” C “The Hunger Games: Catching Fire” D “The Twilight Saga: Breaking Dawn - Part 2”
6
A U2 B Bon Jovi C Guns N’ Roses D Nirvana
7
Which two NFL teams host a game on Thanksgiving Day annually?
Nov. 6 is National Saxophone Day. Which Wham! song is known for having a sweet saxophone solo? A “Wake Me Up Before You Go-Go” B “Careless Whisper” C “Freedom” D “Last Christmas”
8
To what party did George Washington belong when he was elected the first U.S. President in 1789? A Federalists B Anti-Federalists C Democratic-Republicans D None of the above
Mickey Mouse turns 86 on Nov. 18. In which short film did he make his debut?
10
A “Steamboat Willie” B “Get a Horse!” C “Hawaiian Holiday” D “Plane Crazy”
11
The horn-shaped basket with fruits and vegetables often used to depict Thanksgiving festivities is called a _______________________.
A September B October C November D December
12
Which of these famous paintings was first exhibited on Nov. 1, 1512?
14
A Da Vinci’s “Holy Family” B Michelangelo’s works at the Sistine Chapel C Titian’s “Seasons” D Portabella’s “Mushrooms”
15
The first Thanksgiving was celebrated in 1621 in what is now which state? A Massachusetts B Delaware C Virginia D New Hampshire
A Harvest Basket B Shopping Basket C Cornucopia D Easter Basket
13
Our friends to the north, Canada, celebrate Thanksgiving in which month?
Which Indian tribe taught the Pilgrims how to cultivate the land and were invited to the Thanksgiving meal? A Apache B Cherokee C Wampanoag D Aztec
What are baby turkeys called?
Well, how’d you do?
A Poult B Hatchling C Chick D Fledgling
# Correct IQ
Your Pantsyness:
11-15
160 Pants on Fire
6-10
110 Smarty Pants
1-5
50 Pants on the Ground
0
3
Did You Forget Your Pants?
Answers
1. A 2. D 3. B 4. C 5. C 6. B 7. C 8. D 9. A 10. B 11. C 12. A 13. B 14. C 15. A
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Scene In Dog Day Fall Fling Photos by Cindy Morris On Oct. 9, HOPE for Animals hosted its annual Dog Day Fall Fling fundraiser in Peltier Park in Thibodaux. The daylong event featured a Halloweenie race, costume contest, 5K, and more, all in an effort raise money to support the animals the organization rescues.
Busy Bee Grand Opening
Every Nine Seconds
Jennifer Hebert, founder of The Busy Bee Concierge Services, gathered on Oct. 3 with family and community members for the grand opening of her business, which runs errands, provides transportation and more for customers.
Members of the Lafourche and Terrebonne Parish Sheriff ’s Offices, The Haven, and Fletcher Technical Community College gathered together on Oct. 11 to host the “Every Nine Seconds” vigil. The event honored and remembered those impacted by domestic violence.
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Nicholls State University Homecoming As part of homecoming festivities Oct. 3-8, Nicholls State University students, alumni, administration and supporters showed their spirit at a variety of events including an alumni social and Red Out Friday at Thibodaux Regional Medical Center, both on Oct. 7. Prior to the football game on Oct. 8, “American Idol” finalist Mackenzie Bourg entertained tailgaters.
Leisure Spa Grand Opening Community members gather with owners Courtney and Joseph Teuton on Oct. 3 to celebrate the grand opening of Leisure Spa, Houma’s newest relaxation destination.
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Scene In La Fete Des Vieux Temps Raceland residents and those from the surrounding area gathered Oct. 7-9 at the Lafourche Area Convention and Visitors Bureau for the third annual La Fete Des Vieux Temps. This festival honoring traditions of the past brought live music, delicious Cajun cooking, arts and crafts, rides, and more to the local area.
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Girls On The Run Night at the Movies Girls from across the bayou region and the general public flocked to AMC Houma Palace 10 on Oct. 11 for a free screening of “The Student Body� hosted by Girls On The Run Bayou Region Council. The film depicts the story of a determined sixth grader who fights back against body shaming happening within an Ohio school.
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Look Twice Win a $50
Gift Card
Find the six differences in this photo from our feature on page 22. Drop off your answers along with your name and daytime contact number at the PoV offices, 6160 W. 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 November 14. The winner will receive a $50 Visa® gift card courtesy of Synergy Bank.
Congratulations to John C. Babin for winning last month’s contest.
Courtesy of
Answers to last month’s contest 1 2 3 4 5 6
Drink label purple to blue Celery removed Extra yogurt Button removed Milk green to blue Butter upside down
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