Locala, June 2021, Volume 1, Issue No. 1 by Lisa Anderson Media, LLC

CHIQUITA NICOLE

Health Coach, Fitness Instructor, Motivational Speaker, Author, & NPC Competitor

PATRICE PERRON

La Cuisine French Restaurant Owner Shares His Passion for Food

SEAN HAMPTON

Grandson of First Licensed Female Physician in Florida & First Black Dentist in Ocala

Volume 01, Issue No. 01 • JUNE 2021

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TA B L E O F C O N T E N T S LETTER FROM THE PUBLISHER

Dear Ocala It’s Our First Issue!

BREAKING SOCIAL NORMS

Shoogie Mama Did Not Set Out to Make Natural Skin Products from Scratch

FOLLOW ME

Root Run Deep: A Mindset Legacy

FROM THE EXPERTS

Tips to Making the Vegan Diet Transition

HOW DO I

Get String Out of My Cat’s Butt

R I S I N G S TA R S ON THE COVER

History Fashionista Rises to YouTube Glory

A D AY I N T H E L I F E

Childhood Dream Becomes an Adult Reality

New Ocala Resident Reaching Out & Laying Down Roots

French Business Owner Shares His Culture Through Food & Gratitude

F E AT U R E

Ocala Musician Speaks Up About Depression During Isolation

GIVERTORIAL

Audiology Brings Family Together

32 3

TAKING A GIRL’S VOICE IS THE SAME AS TAKING HER POWER A compelling, lyrical memoir that will rip your heart open and then stitch it together again, page by page.

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LETTER FROM THE PUBLISHER

DEAR OCALA,

LISA ANDERSON

I firmly believe everyone in our city has a story to tell. The mission of my company, Lisa Anderson Media, is to tell the human story and bring people together. It started with one magazine, The Chews Letter, where we invite everyone, no matter their diet, to join us at the table. Now, we’re focusing on the heart of our community—YOU! Stories about who we are, where we come from, and our dreams, triumphs, failures, mistakes, achievements, and capacity for love and hate make us human. Our ancestors told stories so people and traditions would not be forgotten. It’s our stories that tie us together as a community. Pull one thread and you’ll understand how we’re connected. This first issue is so precious to me because people like Patrice Perron, Joshua Jacobs, Algenard Simmons, and others trusted me to write a page in their book. It takes courage to open up and share your history and your future hopes with your community. It is my hope you’ll enjoy the content we provide, as we weave the tales through this magazine, our website, and our social media sites. Be sure to follow us @localamag on Instagram, Facebook, and TikTok, as some of our stories will continue online throughout the month and others will have expanded content available on our blog. I hope you enjoy learning about the people in your community. Most Sincerely,

BREAKING SOCIAL NORMS

Shoogie Mama

DID NOT SET OUT TO MAKE NATURAL SKIN PRODUCTS FROM SCRATCH

OLIVIA MERCADO ORTIZ Photography by JOSHUA JACOBS

livia Mercado Ortiz likes to cook and bake, but her sweet concoctions are not for consumption. The owner of a home-based business called Shoogie Company, she started the journey with a health scare in 2007, after a mysterious lump appeared in the breast tissue under her armpit. “I was freaked out,” she said. “It was a pretty good scare, but it ended up being a buildup of aluminum.” Her doctor advised against conventional deodorants, which contain aluminum and other potentially harmful chemicals. Ortiz was horrified. “I grew up with hippies. My mom was a real patchouli burner, and I just thought about all the natural products I already tried that didn’t work,” she said. “I thought, ‘Am I going to walk around smelling like onions now?’” After searching, she found a natural deodorant that worked but was incredibly expensive. When her mom suggested she try making it herself, Ortiz took to the task, researching the ingredients, then measuring and mixing like a mad scientist in her Ocala, Florida kitchen.

“Lots of experiments,” she said. “I had some very unsuccessful batches — even peeled my armpits off, but around four months later, I had it. I started making the recipe for my mom and some friends.”

A WEEKEND GETAWAY LEADS TO LIFE CHANGES

On a girls’ trip one weekend, Ortiz loaned a friend her homemade

deodorant. “She was like, ‘I need this. I want this for my shop.’” By then, Ortiz was making lip balms and other natural products exclusively for herself and her family. But her friend prodded. She said, ‘You have to do this— sell this.’ So, the business started by accident.” Shoogie Company focuses on natural products to support a healthier, chemical-free lifestyle. “Everything is handmade in batches, and it’s all food-grade, including clays and diatomaceous earth. The shea butter I use in almost every recipe is from Ghana and Burkina Faso, Africa and gives jobs to over four million women who gather in the village, singing songs while they smash, roast, and grind the nuts into the butter we use.” Ortiz notes that, right now, her small company is a one-woman show, and she spends full days in her kitchen, hand-making the luxurious products — charcoal, aloe, or rose-infused face soaps, scrubs, clay masks, moisturizers, and more. “On cooking day, oh my word — melting, stirring, pouring. It’s a lot of work,” she said. Each item is a result of extreme trial and error, so the final products are as good as they sound — “Miss Your Face facial kits” and “Naughty Bits and Pits” balm, anti-chafing balm that works on your sensitive areas and can even heal a baby’s diaper rash or quell an itchy bug bite.

PERSONALIZED PRODUCTS A SIGNATURE TOUCH

Reflecting her joy for baking and desire to feel clean and feel fresh, Ortiz is proud that Shoogie products have a sumptuous scent. “I can customize any of my products to a customer’s favorite scent blend, if they’re interested in creating their own beauty and personal care products that smell unique,” she said. Her family clearly approves, and they fully enjoy using everything she creates. In a social media video, her daughter GiGi slathers the Shoogie Mask of The Month on her daddy’s face. “It looks like I’m putting peanut butter on your face…or honey mustard,” GiGi says. “It tickles,” her daddy replies. He angles his cheek toward her little hand so she can stroke the side of his face with her brush.

A NEW SPIN ON SPA SERVICES

Just before the pandemic hit, Ortiz made another accidental business move that would, quite literally, drive her company forward in a fun, new way. She purchased a vintage RV, the Shoogie Shack Mobile Spa. “I didn’t intend to get the Shoogie Shack, not for another five years,” she said. “But I was late-night browsing on the internet and I saw it — the silver bullet. I was like, ‘Oh no.’ It was one of those moments, and it was in my price range. I drove two hours to see it and told the lady immediately, ‘I’ll take it.’”

When COVID-19 hit shortly after, Ortiz was grateful she had made the purchase, because she was able to bring spa services directly to customers and many women were desperate for a bit of pampering. “It really was a godsend,” she said. “I’m a firm believer that timing is everything. When I stepped out in faith, I knew it was supposed to happen the way it did.” That is not to say it did not come without effort. It took a year and a half to transform the grimy, outdated unit into a chic and stylish space. Ortiz documented the renovations in videos, which show

the dilapidated walls, flooring, and fixtures. In the latest footage, the stunning mobile spa is in pristine shape — with cushy sofas and textured throw pillows, tassel rugs, scented candles, potted plants, and a vibe that says: Let’s chill. Ortiz is psyched about the future of her business, the new natural products on her menu and the massages and full-service facials. No longer sporting poison on her pits or using store-bought products on her skin, she is convinced that going natural was the best possible path. And with her sleek vintage ride, driving business forward is a whole lot of fun.

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A D AY I N T H E L I F E

Childhood Dream BECOMES AN ADULT REALITY

A D AY I N T H E L I F E

ALGENARD SIMMONS Story by LISA ANDERSON

Photos by JOSHUA JACOBS

A D AY I N T H E L I F E

lgenard Simmons’ smile beams at me as he pokes his head through the reception window of my office. His charisma immediately makes me feel comfortable, like sitting at home with a lifelong friend. This is precisely what the atmosphere is like at his Ocala downtown bar, The Courtyard on Broadway. He’s dreamed of a culinary life since childhood. He was a part of the restaurant industry for most of his youth, and when Algenard decided he wanted to have his own place, he played it smart by getting a degree in business. However, his dream shifted from restaurant to bar after a trial by fire when his manager asked Algenard if he wanted to bartend. His response: “I can make a margarita and a cape cod.” His manager was convinced — he would be bartending. He repeated himself, but his limited knowledge of the position did not worry his manager. “He just threw me back there, and I fell in love with it,” he explains with that bright smile. His passion for the bar industry grew, and in late 2012, he began to look for things not available in the Ocala area. What he found, or rather didn’t find, was a bar with a “nice, chill” atmosphere. “My friend and I were at [a bar] solving life’s problems over alcohol and a band started playing. It was really loud, and we couldn’t talk to each other.” A half hour passed and the two friends couldn’t come up with a relaxing location that wasn’t a restaurant. “That’s when I said, ‘You know what! Screw it. I’m going to open up a place,’” Algenard slaps his hands together for emphasis. The search for equipment began the next day and before he even found a location for his new business, he had everything his kitchen and bar would require stored in his brother’s garage. It was 2013 before he found the “perfect” site, but

That’s one of the beauties of having a small community. People really stepped-up and supported local during that time. It was a huge stress relief. — Algenard Simmons

the process was halted due to a few regulation requirements. It was a series of unfortunate events that led to finding the perfect spot now known as The Courtyard on Broadway.

LEARNING HOW TO SHIFT WITH THE CROWD

The Courtyard originally opened in October 2013 as a jazz bar, but the theme wasn’t meant to be. Ocala had its own idea of a chill bar. “It was around Thanksgiving. I knew I wanted entertainment, but I didn’t want TV’s,” Algenard explains. Inspired by Peg Solitare at Cracker Barrel, he left different games on the tables for a one-night event. It wasn’t very busy, but he noticed something different. “I looked at the numbers at the end of the night and they were higher than normal. I realized people were staying a lot longer playing games.” He decided to repeat the process the next week, and people came back to play games with friends at the bar. “That’s how The Courtyard went from a jazz bar to being known for games,” he explains.

GOING WITH THE FLOW

Happy accidents seem to be the theme for shaping The Courtyard’s atmosphere, but it takes a savvy businessman to recognize opportunities when they present themselves. When a friend asked Algenard about using the bar to host their baby shower, he agreed. “Luckily they decorated. They came in for a few days to make [the decorations]. It looked beautiful.”

The friends took photos of their work and posted them online, and the requests to book the space as a venue started coming in. Algenard seized the opportunity to expand and take his business in yet another, unplanned direction. “I just kind of go with the flow,” he laughs. He might see it as going with the flow, but it’s easy to recognize his smart business sense. In March of 2019, he seized another opportunity when both the neighboring units became available. He spoke with his landlord and rented them. “When that happened, I was able to see the full expansion of what I wanted,” he explains. Algenard turned the parking lot into one big courtyard filled with games and seating areas. He also went from offering only tappas to a full menu, and he is now working on offering a regularly scheduled brunch. The timing for all of this couldn’t have been better, because he was able to open the outside area during the 2020 COVID-19 pandemic, while keeping the indoor area closed. “Luckily, there weren’t as many regulations for outdoor areas. With that and the timing of the weather, nobody really wanted to be indoors anyway.”

COMMUNITY SUPPORT MAKES THE DIFFERENCE

Ocala’s love for The Courtyard was obvious during the pandemic. “The support from the local [community] was

A D AY I N T H E L I F E incredible,” Algenard recalls. “The people that still had their jobs and security made it a point to go out and help. They ordered more to-go food and supported as much as they could. That’s one of the beauties of having a small community. People really stepped-up and supported local during that time. It was a huge stress relief.”

THE DAILY GRIND

Algenard’s day-to-day varies, and once again, he goes with the flow of life. “It depends on when you ask me,” a chuckle escapes him, as he tries to clarify his daily routine. About three months ago, from 11:00 a.m. to 5:00 p.m., his day was filled with admin work, booking parties, taking orders, and all the BTS work that goes into a typical business. His favorite part of the day: opening the doors for bar service. “That’s the real joy. The admin stuff is more necessary work, where the [bar service] is more my comfort zone.” Owning a business can be both physically and mentally tasking, and Algenard believes in taking a break to recharge. For the last few months, he’s done some admin tasks but spent most of his days relaxing and traveling. Trusting his staff to handle the work in his absence is a big part of being able to take these vacations. “They really step-up and are amazing,” he praises his employees. “I wouldn’t

be able to do it without them.”

EXCITING NEW CHANGES

The Courtyard is in for a complete make-over. Algenard is talking with the contractor and trying to plan a complete renovation during a time when he’ll be able to shut the doors for a few weeks. He plans to add bathrooms and other amenities to help accommodate the bar’s increasing popularity. He’s always believed that Ocala deserves some fun and different things to do. While he’s shown his business savvy over and over, he’s also dedicated to his mission and hasn’t let the idea of extra earnings distract him from it. “I

wanted to let [the bar] grow in a way that let people feel connected to it,” he clarifies. Whenever he finds something he wants to bring into the bar, he asks himself if it is doable in a smaller community, does it fit with the vibe and brand of the bar, and will it be a new experience for Ocala. Though his goals have shifted over the years, he truly believes he is living the dream. Algenard hopes his business inspires other people to create something new for this area, and we all look forward to seeing what is in store for him and The Courtyard on Broadway.

EXTENDED CONTENT See more images on our blog: localamag.com

A D AY I N T H E L I F E

New Ocala

Photo submitted by Chiquita Nicole

RESIDENT REACHING OUT & LAYING DOWN ROOTS

CHIQUITA NICOLE Story by LISA ANDERSON

Photo by Lisa Anderson

A D AY I N T H E L I F E

hiquita Nicole is no stranger to hard work and dedication. An air force veteran, certified health coach, group fitness instructor, motivational speaker, author, volunteer mentor, and a bodybuilding competitor in the National Physique Committee (NPC), her day looks a little different from the average business owner’s. “My strength training is an hour to an hour and a half with cardio afterwards,” Chiquita says. Some mornings she spends over two hours in the gym, especially when she is training for a competition. A planner in hand, Chiquita moves through her days with precision. She begins with her workouts before diving into her coaching business, but fitness isn’t the only thing she markets. She also sells supplements and makes and sells her own skin care products. To put it bluntly, she is Super Woman.

POSITIVITY FROM HARDSHIP

Talking with Chiquita instantly makes you smile. “I try to make everything fun. I’m a bubbly person, naturally,” she exclaims with a wide grin.

No matter what you go through, no matter what struggles, and no matter who tells you what you cannot be, you can do it. No matter how depressed you are, you can do it. — Chiquita Nicole

Photo submitted by Chiquita Nicole

She shows her body language between sets with clients and at the gym. She whips up one finger and moves her head back and forth with every ounce of attitude. Giggles burst forth as she completes her demonstration, but Chiquita’s life hasn’t always been filled with laughter.

In her book, Restoring Her Temple; Reclaiming Her Name: How Brokenness Turned to Glory she writes in third person, “In the black community, skin complexion, the way you speak, and how you carry yourself easily and ignorantly interpret as not black enough. Chaquita was called ‘white girl’ and ‘blondie’ by people, including her honeycomb dynasty. She didn’t particularly like those names, but no one seemed to care about the things they were saying.” Her “fair” skin and unique eye color caused her to be the object of both emotional and physical abuse beginning as early as kindergarten. Her self-confidence was a constant struggle and poor companion as a result. She never felt happy or good enough. In another quote from her book, she states she “felt this way on many

Chaquita with fiancé, Greg

A D AY I N T H E L I F E

occasions and still finds herself working on this issue because of being made to think that no matter what she did, it was never going to be good enough.” A fighter since birth, she feels as though she has a purpose to fulfill. “I was told when I was born, my heart rate dropped, and I was fighting for my life. I almost didn’t make it, but look, I’m here!” She frames her face with her hands as her eyes light up with joy.

Chiquita knows she won’t be able to continue as a fitness instructor forever, but she’s building her brand around it. She’s creating lasting relationships with her clients, growing her natural products business, and writing her second book. Her long-term goals are to be an inspiration as a health coach, author, and motivational speaker. She and her fiancé Greg are new to the Ocala area, and Chiquita is looking forward to making new connections and helping others in the community. “I’m excited for change. I feel like change is growth. I’m excited to see who I can reach in the health world. I’m on a manhunt to educate the world on being healthy and fit for life.”

•

PLANNING FOR THE FUTURE

Top: Photo submitted by Chiquita Nicole

While Chiquita struggled with low self-esteem and depression, she found sanctuary in fitness. “No amount of medication made me feel better. The only thing that made me feel better was exercise and eating right.” On April 3, 2021, she competed at the NPC Border Klash Championships where she placed 6th in the Bikini 35+ category and 7th in the Bikini Open Short category. She is now training to compete in another competition in mid-June where she will be a contender in new-to-her categories, True Novice Wellness, Novice Wellness, 35+ Wellness, and Wellness Open Short. Chiquita’s drive comes from being told she’s too pretty to be smart, she’s too soft, no one is going to take her seriously, and she can’t do it, but she’s turning their words back on them. “I’m going to prove to you that I am smart, I’m going to prove to you that people will take me seriously, and people love me.” In February, she celebrated her birthday by cutting off her long hair. Removing it felt symbolic, as though getting rid of old baggage. “I feel amazing,” she exclaims, and she looks it with her short, red locks and strong, prominent cheekbones. Between writing her story and removing her hair, Chiquita finally feels free and ready to be her true self. She has found a passion for helping others who may still be struggling. “No matter what you go through, no matter what struggles, and no matter who tells you what you cannot be, you can do it. No matter how depressed you are, you can do it.”

Bottom: Photo by Izzy Herod Photography

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A D AY I N T H E L I F E

French Business OWNER SHARES HIS CULTURE THROUGH FOOD & GRATITUDE

PATRICE PERRON Story by LISA ANDERSON

Photos by JOSHUA JACOBS

A D AY I N T H E L I F E “Everyone can cook, no? It is just a good way to share your culture.” Full of gratitude is the phrase that bests describes La Cuisine French Restaurant owner, Patrice Perron. From the moment you meet him you can feel it. He is genuinely grateful. “It is a great honor to tell my story,” he begins. “When you own a restaurant, of course you are an entrepreneur and want to own a business, but it is the passion for food you want to share,” he explains. His past as well as his future are important to him. Son of Alex and Genevieve Perron, Partrice harkens from Lyon, France, which is located in the southern region and is the third largest city in the country. It has a history steeped in culture with the food industry playing a large role. It is where he studied culinary arts, at the Institut Paul Bocuse, but his passion for food began at an early age. “I grew up in this culture of good food, good wine, and good cheese.” His description of the region instantly makes you want to travel there, especially if you are a foodie. The city is surrounded by areas specializing in cheese, fruit, wine, and more. “When I was a kid, I was fascinated with staying in the kitchen with my mother. She was a fabulous cook.” Patrice recalls the charts she had in the kitchen to help her with preparing the foundational recipes. “I think the French cuisine is the only cuisine in the world where there is qualification. When I went to school, you learn the basics first.” He lists the types of stocks and explains once you’ve learned how to make them, then you move onto the next thing.

When you own a restaurant, of course you are an entrepreneur and want to own a business, but it is the passion for food you want to share. — Patrice Perron

“There are so many qualifications of French cuisine and you have to learn all of it. Based on all that, 90 percent of a restaurant can survive. What we call a chef is the one with creativity.” A chef uses his knowledge and creativity to elevate the food.

THE ROAD TO OCALA

Patrice’s life did not run in a straight line. Like his personality, his career was more fluid. He attributes a lot of his character traits to his father, who was a successful entrepreneur and believed in learning about business. So, before becoming a chef, Patrice went to business school and found himself in Canada. It was there he spent his spring breaks in New York and fell in love with the United States. Worried about failing in his own business and disappointing his family, he moved to Paris where he took a position in a bank for ten years. He eventually transferred to a branch in Lyon, and the bank had a skill development program. This is how Patrice was able to attend the culinary institute. At 35 years old, Patrice knew he needed to work harder to get his dream of owning a restaurant moving faster. He attended school while also working in the kitchen under a master chef. In 2005, Patrice and his wife, Elodie, took a vacation to Florida. A friend had purchased a home in the Ocala area, and, at the end of the trip, they stopped by for a visit. Their friend knew of Patrice’s dream to own a restaurant in the United States and told him he thought Ocala was going to be a good hub in a few years, considering its location. “He’s really a businessman — a wise man,” Patrice states. After selling all their assets, Patrice, Elodie, and their 3- and 5-year-old children flew to Orlando in August 2009. “We arrived here with a large investment that we

could buy the building, and it was a condition of the American immigration laws.” Obtaining a U.S. visa requires a lot of paperwork, time, and a thorough background check. “You have to show them everything. You have to tell them everything from the last three generations. My grandfather was in the French resistance during the war, and they asked us what he was doing!” However, Patrice felt he had received a good sign when he found himself on the plane with Paul Bocuse. “He’s a legend. This is the model they used for the Ratatouille movie. Even though I went to his school, I never met him, and here I had the time for seven hours to talk to him. It was magic. It was a symbol.” Having already taken a business trip to scout the area in 2008, Patrice and family moved directly to Ocala. They purchased their building and opened La Cuisine just off the main square, fulfilling his lifelong dream.

FINDING COMFORT IN ROUTINE

Building community and building a business requires a lot of hard work, dedication, and a good routine. Patrice spent the first seven years in the kitchen, but currently focuses more on the administrative side of the restaurant. A daily routine now is to arrive in the morning, check the numbers from the day before and address any problems that may have occurred.

A D AY I N T H E L I F E

Once the cook arrives, he discusses the specials, begins prep, and checks the schedules. Patrice has a lot of confidence in his staff and no longer feels the need to stay until close. “But I’m there almost every day. I’m a control freak,” he says with a smile.

EMBRACED BY COMMUNITY

Everyone in the country, including Ocalans, was affected by the 2020 shutdowns, due to the COVID-19 pandemic. Restaurant owners especially suffered, but the situation for the Perrons was a bit more stressful due to the immigration laws. “We are still under [the same] visa. It means, tomorrow, if the business shutdowns, we’d have to go back home,” explains Patrice. “[Last year] was a big struggle. This is where you realize that no matter what, you can give up, of course, or you can thrive even more. It forces you to find a solution.” Whether the public knew about their situation or not, they stepped up to make sure La Cuisine’s doors stayed opened. As they did for so many small businesses, the community did whatever they could

to support this fabulous French restaurant. This included curbside orders and even a virtual wine tasting. “The support of the local community was huge.” Patrice’s eyes begin to sparkle with emotion, as he recalls those uncertain days. “It was super emotional, because people came so many times. I cannot say enough thank you. Thank you.”

A BRIGHT FUTURE Patrice is looking to the future as dreamers and good businessmen often do. La Cuisine is

currently thriving, and he is considering doing more catering and possible expansions. He doesn’t think he’ll ever open a second restaurant, because their business model would not work as a chain. As long as the community continues to support the restaurant, Patrice and his family plan to remain in the United States. Ocala is their home, and Ocala, it seems, is happy to share in Patrice’s culture, and his table and to have him as a part of the family.

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FOLLOW ME

Roots Run Deep A MINDSET LEGACY

FOLLOW ME

SEAN HAMPTON Story by LISA ANDERSON

Photos submitted by SEAN HAMPTON

FOLLOW ME

eing a Hampton in Ocala comes with a lot of expectations, but Sean Hampton appreciates the achievements his family had in the area. His grandmother, Dr. Effie Carol Mitchell, became the first licensed female physician in the state, white or black, in 1906. In 1915, she married Dr. Lee Royal Hampton, Sr., who just happened to be the first black dentist in Ocala. They eventually owned a building in the downtown area which housed both their practices and their pharmacy. The College of Central Florida was once divided to serve both the white and black populations. According to the college’s About page, Howard Junior College opened in 1958 to serve the black community, but the name was changed shortly thereafter to Hampton Junior College in honor of Sean’s grandpa. Dr. Hampton and Dr. Mitchell-Hampton were big supporters of education in Marion County. The colleges eventually integrated and merged their facilities. Now, Hampton Center serves as the campus’ location for the dental assisting program and the Marion County Dental Clinic. “My dad came along, and he was a dentist in Ocala for 50 years.” You can hear the admiration in Sean’s voice as he talks about his family history. “I can say their example for me was that you don’t have any excuses for not getting whatever it is you want to get. They could have really easily said, ‘Well, I’m black, I can’t do that, or I’m a woman, I can’t do that.’ But that never came up. I was never brought up with that [mindset] to use my race or position as an excuse.”

Sean never had the privilege of meeting his grandparents — they passed away before he was born — but he has taken their mindset to heart and feels it is the true legacy they left behind. “Looking back, [Ocala] was a very nice place to grow up. It’s the kind of place you definitely want to raise a family, but probably not really the place a kid wants to grow up in.” Sean laughs as he says this, and his whole face lights up with mirth. “It was a very different place than what it is now. It was a lot smaller of a community back then. And it wasn’t a racist town by any stretch, but it definitely wasn’t as integration-friendly as you would think. There wasn’t a race problem. All of my

friends were white, as I went to private school, but looking at the way life is now versus back then, it’s easier to see that, yeah, it wasn’t as progressive as maybe you’d like for it to have been.” Realizing this doesn’t mar his memories of childhood, but he never saw himself as staying in the area. Even at 10-years-old, Sean had a dream of living in Los Angeles, California. “I felt like I wanted to live in a place that the world would come to, and L.A. felt like the place where the world went.”

FOLLOW THE STORY This story continues through our social media channels on Instagram and Facebook. Be sure to follow us @localamag to find out if Sean makes it to L.A.

Good Food. Good Company. Good Stories.

THECHEWSLETTER.COM

FROM THE EXPERTS

Tips to Making THE VEGAN DIET TRANSITION

THE EXCITING WORLD OF PLANT-BASED FOODS f you are thinking of switching to the intriguing world of veganism, then these tips from our publisher, Lisa Anderson, will make it easier for you. Eating plant-based foods may sound boring, but there are so many flavors and exciting dishes to be had! Your tastebuds won’t know what hit them!

want to let them know your intentions, so they can look for things specifically affected by a diet change, such as vitamin B12.

WHAT IS VEGANISM?

TAKE IT SLOW

According to the Vegan Society website, “In dietary terms, [veganism] denotes the practice of dispensing with all products derived wholly or partly from animals.” In other words, if you are planning to go on a strict vegan diet, you’ll need to avoid all meat, dairy, eggs, and honey. Basically, anything made of or produced by an animal is not considered vegan.

YOU’RE DOING THIS FOR HEALTH; DO NOT SKIP THIS STEP

VEGAN PANTRY STAPLES

Vegan pantry staples can look a little different than what you may be used to. You may think tofu is a requirement, but it’s

Photos from elenathewise/DepositPhotos.com

It is important to speak with your doctor or a nutritionist before you make a big change in your diet. A doctor can help establish a baseline with your bloodwork. This is extremely important if you have other medical conditions, like diabetes. You’ll

If you’re used to eating a lot of meat, dairy, and other animal byproducts, then you definitely do not want to dive headfirst into a plantbased diet. Your body and tastebuds need some time to adjust to your new lifestyle. If you move too fast, you run the risk of feeling sick. It’s easy to avoid this by taking your time, and it will make

the whole experience more enjoyable. Start with just one or two intentional plantbased meals a week and slowly increase until you are having at least one vegan meal a day. Then, make one or two days entirely vegan, including snacks, and slowly increase again. Do this until you are eating all plant-based meals, seven days a week.

CHECK LABELS

Get used to checking labels. In the beginning, Lisa recommends buying fresh produce and packaged items specifically labeled as vegan.

USE PROCESSED VEGAN MEATS SPARINGLY

Lisa’s personal staples are chickpeas, black beans, white beans, and kidney beans. Lentils are also common in vegan pantries.

TVP

Textured Vegetable Protein or TVP is a soy-based product, but it is a great meat substitute.

GRAINS

Not all grains are created equal. White rice isn’t overly packed with protein (it has about 2.4g protein vs. brown rice, which has about 3.5g). You may really enjoy the flavors of other rice grains, such as jasmine brown rice, wild rice (4g protein), purple rice, black rice, or combinations of the above. Definitely experiment with the flavors and see which you like the best. Other good grains to try are couscous, quinoa, and oats.

NUTS

Nuts are a great source of protein and healthy fats. Cashews are great, because they are easy to cook with and have a mild flavor. Use them to make cheese, creamer, milk, and various other dishes.

SHELF-STABLE PLANT-MILKS

Lisa enjoys a variety of plant-based milks but prefers to keep oat milk on the shelf. This is because she finds it

NUTRITIONAL YEAST This has a nutty, cheesy flavor and is frequently used to make vegan cheese. Plus, it’s one of the few vegan foods with B12 (essential vitamin).

OTHER THINGS IN LISA’S CUPBOARD

• Avocado oil and refined coconut oil (healthier fats and higher smoke point) • Coconut amino • GF, high protein pasta, such as chickpea penne • Kala Namak/India Black Salt (has a sulfur smell/ taste so it’s great for creating an eggy flavor in your dish) • Maple syrup (honey is an animal by-product) • Tapioca flour/starch • Vegan Worcestershire sauce

ABOUT LISA ANDERSON

Lisa is the publisher of The Chews Letter, a national food magazine. She has a background in healthcare and transitioned to a plantbased diet in 2019. She currently considers herself a flexitarian as she occasionally eats non-vegan foods. Find plant-based recipes at thechewsletter.com.

Bottom: Photo by Bailey Hutchenson

BEANS/LEGUMES

easiest for drinking and cookie dunking. She also stocks cans of full-fat coconut cream, as it is used in many vegan recipes.

Top: Photo by elenathewise/DepositPhotos.com

not. That isn’t to say it’s not a great source of protein, but there are plenty of other ways to eat a protein-rich diet. If you want to avoid soy altogether, just look for products with a label that specify soy-free.

As the world becomes more accepting of vegan lifestyles, the offerings of vegan replacement foods, such as vegan meats, is growing. While this is great when you are transitioning and for the occasional craving, it is best for your health to avoid too many processed foods. Lisa recommends spending time looking up recipes, cookbooks, and nutritional information before you dive in. The realm of plant-based meals is vast, and you don’t need to spend your days eating salads and hummus if you are willing to do a little research.

TO CONTINUE THE STORIES

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AUDIOLOGY BRINGS FAMILY TOGETHER

rnest Walden, MA., CCC-A has spent his career helping people hear, but becoming an audiologist wasn’t part of his original path. “My undergraduate degree was in environmental health,” he begins. Voice control systems were just getting started, and the Bureau of Mines in Pittsburgh, P.A. where Ernest was going to work, asked him if he would get a degree in audiology. “I said sure, and as I got into it, I became interested in the clinical aspect of it.” This changed the course of his career, and, ultimately, resulted in his current business, Hear Now, LLC. “I worked for two individuals doing audiology for a number of years. I had lunch with [Bob Taylor] one day, and he said, ‘You should do this on your own.’” Ernest began to explore the idea, and in 2005, with the encouragement from his friend Bob, the founder of Combined Insurance Services, Inc., he opened the doors to his business. Ask him what he loves most about being an audiologist, and he’ll tell you, “This is going to sound a little trite, but it really is the chance to help people open up new avenues in their lives.” His son, Blake Walden, is also an audiologist and part of the business, which feels like a natural progression for Blake. “I

used to teach at the University of Florida,” Ernest remembers, “and he was one of our guinea pigs. Anytime we got some new equipment I’d say, ‘Blake let’s go to the office.’ So, the poor guy was around [audiology] his whole life.” Ernest is delighted to be working with his son, along with his daughter, Lindsey Skinner, who is the office manager. “People ask, ‘Do you get to see your family often?’ I tell them more than you can imagine,” he laughs. “It really is good because it will give me an opportunity when I do retire to pass this on to Lindsey and Blake. It’s a good feeling for a father to do something to help out his family.” Not only does Ernest get to share his business with his family, but they also share his passion. “Being able to come [to work] knowing I’m contributing to my family and the community, and that I’m helping people better their quality of life is really important to me,” Lindsey confirms. Ernest, Blake, and Lindsey are looking forward to their continued work with the community and towards a bright and happy future for Hear Now, LLC.

LEARN MORE OR VISIT THEM

1111 NE 25th Avenue, Suite 204 | Ocala, FL 34470 (352) 671-3277 | HearNowLLC.com

GIVERTOR IA L S PO NSO RE D BY YO UR PL ACE IN SURAN CE , L LC

Photo by Ellerslie/DepositPhotos.com

OCALA MUSICIAN SPEAKS UP ABOUT DEPRESSION DURING ISOLATION Story by LISA ANDERSON

“W

hen I step on stage, the person that I am, the person that I have to be in front of people melts away. For an hour, I get to be my perfect self,“ he says. Joshua Jacobs cuts an impressive figure as he enters the room. He’s well over six feet tall, but his demeanor is closer to a gentle giant rather than a bouncer. He takes a seat at my desk. His nerves and self-doubt are almost palpable. He shifts in the chair, picks at my desk, and he avoids eye contact for most of the interview. But when Joshua steps on the stage, the introvert, the guy struggling with depression and PTSD, is gone. His Mumford-like voice transports you into another world, and his lyrics are the only clues to his mental health struggles. “I was 12, I think, when my dad bought me my first instrument, which was a First Act drum set,” Joshua remembers. That’s when he found out he was “complete shit” at the drums. “I could only do the feet part,” he says with a hint of a smile, “but I couldn’t break up the beat math that it takes to make a cohesive beat.” Joshua has gotten better over the years. He attributes this to learning the art of producing music, but guitar and singing are his strengths.

A Life-Defining Year

and letting his audience decide what the music means to them. “As fate would have it, as I had a handful of pills, my Facebook Messenger goes off.” It was the first message Joshua received from Sarah, his now wife. Her simple text included two words that saved his life, “‘Hi there.’ I’ll never forget those words,” Joshua muses. Those words sparked an all-night conversation and a clarity only a failed suicide attempt can bring. “I immediately stopped doing drugs, I stopped smoking cigarettes, and I stopped drinking for a long while, just so I could get a clear head.”

Moving the Music Forward with Summer Sessions

Joshua came back to the Ocala area, where he pursued a career in music. In 2012, at 21 years old, he put his original music out on stage for the first time. It was through his uncle and wife’s encouragement he participated in a show held at a local theatre called the Insomniac Theatre. “That was my first show I ever played any original music,” he says. “It was a little show put on by this girl named

Photos by Jeff Roach

He was 14 when he got his hands on that First Act guitar, but he didn’t consider music as a career until age 18. He had moved to Bonifay, Florida to stay with his dad’s best friend, whom he affectionately calls his uncle, and one of the best guitarists he’s ever met. “He always had this idea he and I would go play bars. I never really sang until I moved up there with him. He really encouraged me to find my voice.” His move brought more than music lessons and bonding time. It also brought with it the feeling of isolation, acknowledgment of depression, and uncomfortable memories from his childhood. “Things happened to me that shouldn’t happen to a child. It was out of a lot of people’s control, but it still happened. As a child, you think, ‘This is my fault. I did something bad to deserve this, so I’ll keep it to myself because I don’t want to get in trouble.’ So, I did! I was nine when it happened.” Joshua looks down as he tells me this part of his story. “And I was 25 when I told people [about it]. “While I was up in Bonifay going to college, I did what every college student does—try everything, do everything.” He lists off several things that fall into a typical college experience, but one also filled with inner turmoil. “It was the first time I realized I was alone, and I didn’t know why I was alone,” he recalls. “I got a bag of pills and decided effectively to end my life.” Joshua’s recollection is slow and thoughtful. His choice of words and the details he shares are deliberate. His courage in this moment penetrates my every emotion, and I can see why his songs are so perfectly balanced between sharing his feelings

Summer Patterson. We were tasked with doing covers and one or two originals.” Joshua laughs at himself as he thinks about those early days. “I had really vague, really long named songs that had nothing to do with the lyrics.” After stepping onto the Insomniac stage, he knew he was meant to be a musician. The defining moment has led to his current band, The States, an album release, and several gigs in the Ocala area and around the state of Florida.

The Year the Stage Was Gone

In early 2020, the COVID-19 pandemic hit. Musicians lost all of their gigs. The world came to a stop, and the stage became a digital platform. It was hard for Joshua and for many performers who thrive on the energy and joy of a crowd to only be able to perform online. “It definitely felt like a rug was being pulled out from underneath you. To be real honest, it didn’t hit me until May or June. So, we were in quarantine for a while. Then I realized, ‘I’m not playing shows this year at all.’” Joshua leans forward and places his arms on my desk, and the sadness he must have felt during the pandemic washes over his face. For him, there was a genuine feeling of isolation, which is the worst thing for depression. “You have to rely on people to be there

for you, and so I felt alone,” he recalls. To help combat this feeling of loneliness, Joshua and his band mate, Matt Weisberg, began writing and producing songs. Two were released: “A Song for the Rain” and “Isolate.” Writing, producing, and releasing the songs helped in the moment, but the good feelings didn’t last. Joshua played a few live shows online, but in the end, it made him feel worse because he saw no one was watching him. Twenty-twenty made him realize his self-worth as a human being was tied to being a musician, but one that plays on stage and connects with the audience.

As the world settles into the new normal and vaccines are being distributed, Joshua and his band are back playing a few gigs. They even plan to release a new single this year called “Revival.” This new release is a gamechanger, and the song embodies the band more than any of their previous releases over the last six years. He knows his struggles with depression and PTSD will always be there, but Joshua still puts on a smile. This year is bringing life back into focus and creating more on-stage opportunities. The future looks pretty bright for him and The States.

HOW DO I

GET STRING OUT OF MY CAT’S BUTT

aise your hand if your pet has ever eaten something it probably shouldn’t have. If your hand is up, then you aren’t alone. A commonly searched topic on the internet is, “How do I get a string out of my cat’s butt (anus or rectum)?” If you have a cat, you may have noticed something dangling from their backside at some point. On closer inspection you saw it was a piece of Christmas tinsel. Now what? Do you pull or not pull? While some articles say you can gently pull the string to see if comes out

without any resistance, many say don’t even try it. This is because the string can be embedded in the intestines, wrapped around the intestines, or the scariest of all, stuck on their tongue and still coming out the butt (that’s a little cringe-

worthy). Since pulling can cause tearing, leakage, or other damage, it’s best to tell Mittens you’re making a vet appointment. If you want to know more on this topic, Google it yourself, and don’t share photos on social media.

Photo by Lilun_Li/DepositPhotos.com

Story by LISA ANDERSON

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R I S I N G S TA R S

HISTORY FASHIONISTA RISES TO YOUTUBE GLORY

bby Cox has a deep love for historic dresswear and a growing YouTube fanbase of 135K followers to date. Her video, “I Wore 18th-Century Clothing *Every Day for 5 Years & This is What I Learned (Corsets Aren’t Bad!)” had 1.7 million views in the first 11 months it’s been available to watch. In her “About” section, Abby states, “I’ve been a dress historian and dressmaker for over 10 years now and with two books under my belt as co-author … I’m looking forward to continuing this journey with you!” She also promises really bad puns, jokes, random voices, sewing projects, and really old clothes. This

is actually what makes Abby’s channel so charming. Her quirky personality makes learning about 18thCentury fashion a lot of fun. “By sharing the details and construction techniques of antique clothing, it helps us be better makers and historians. Clothing connects us all, and

studying original clothing, is a way for us to learn and grow,” Abby explains on her Patreon site. Whether you are a history buff, fashionista, or you just want to watch a really fun YouTube video and actually learn something at the same time, Abby’s channel is definitely the place to go.

Photo by jjspring/DepositPhotos.com

Story by LISA ANDERSON

WE’RE HIRING I N F LO R I D A HUNGRY FOR YOUR NEXT

INTERESTED? Send your resume to lisa@thechewsletter.com

ARE YOU A LEADER OF LIGHT? Now Accepting Applications from New & Experienced Authors for the Multi-Author Book

SHAMELESS 40 Women Share Their Journey of Self-Awareness, Self-Love, & Leading with Light

What do you get? • Professional Editing • Professional Proofreading • Professional Formatting • Full Professional Design, including cover • Bestseller Rank on Amazon • Admission to a Private Facebook Group • Bonus Videos: Writing Tips from a Publisher & Writing Tips from an Author

TOTAL VALUE: $10, 700 • YOU PAY $1,499 $1,199

Learn More & Apply at LisaAndersonMedia.com

Because Good Food Is ALWAYS Fashionable

TheChewsLetter.com

Locala, June 2021, Volume 1, Issue No. 1

Articles inside

Letter from the Publisher

Ocala Musician Speaks Up About Depression During Isolation

Root Run Deep: A Mindset Legacy

Childhood Dream Becomes an Adult Reality