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MONDAY, JANUARY 25, 2016
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Volume 121 · No. 8
poster files courtesy of REBECCA HAMILTON AND BENNET RHODES; photos by EMILY BRAUNER and NICHOLAS MARTINO/ The Daily Reveille
State Librarian Rebecca Hamilton and local documentarian Bennet Rhodes work on a documentary project.
PUNK PAST, FRAGILE FUTURE Librarian, filmmaker spearhead documentary on city’s underground music scene BY JOSEPH DOUCET
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Business owner documents North Gates’ past amid redevelopment uncertainty BY CAITIE BURKES
@JH_Doucet
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@caitie1221
In the ’70s, ’80s and ’90s, Baton Rouge’s West Chimes Street and the surrounding North Gates area was home to a small, yet devoted punk rock scene. Author and former punk-rocker Tim Parrish, State Librarian of Louisiana Rebecca Hamilton and filmmaker Bennet Rhodes have decided this almost 30-year period needs to be preserved as a document of one of the city’s most colorful subcultures. All former members of the punk community, the three are creating “Red Stick Punkumentary,” a documentary film covering the punk scene of Baton Rouge.
Since he opened Highland Coffees in 1989, Clarke Cadzow said customers would come in, look around with amazement and connect his shop to memories of LSU. The nostalgia inspired him to spend 15 years thoroughly researching the history of the North Gates and the past few weeks pondering its uncertain future. Highland Coffees is one of the business locations on West Chimes Street piquing the interest of investors looking to purchase the block of property for “mixed-use redevelopment,” according to the Baton Rouge Business Report, rumored to be “a combination of student housing, parking and retail.”
see PUNK, page 7
see CHIMES, page 7
FOOD
Zocalisa shop owners rent space in AgCenter Food Incubator BY CAITIE BURKES @caitie1221 Former customers of Zocalisa, a mom-and-pop fine chocolates and gelato shop which closed the doors to its Burbank Drive location in December, can prepare their appetites once again as owners Jeff and Alissa Dickey set up a temporary arrangement in the LSU AgCenter Food Incubator. Though the couple will use the incubator for chocolate and caramel production, Jeff Dickey said they will cease gelato production to “focus [their] passion on what [they] do best” — making chocolate. Dickey said he believes the
storefront location failed because he and his wife’s small operation did not support the large retail space on Burbank Drive. However, he said the incubator space offers ample kitchen space and “scaled up” equipment. “We’ll be able to start on production through the incubator just in time for Valentine’s Day,” Dickey said. Gaye Sandoz, director of the Food Incubator, said the Dickeys joined the incubator one month ago. She said she anticipates they will begin production in February and stay for about two years. Sandoz said the AgCenter designed the food incubator to assist food entrepreneurs in
starting and creating successful businesses, offering space for them to process their edible products. That responsibility has grown to aiding tenants with labeling products, scaling recipes and forming connections outside the AgCenter, she said. “We have produced over 50 tons of product out of the Food Incubator in three years,” Sandoz said. “We have 28 tenants at count right now.” Since Dickey and his wife can sell their chocolate and caramel out of the food incubator, Sandoz said they can market their product for other vendors to sell.
see ZOCALISA, page 2
WINGATE JONES / The Daily Reveille
Jeffery Dickey makes use of the LSU Food Incubator for his company, Zocalisa on Tuesday, Jan. 19 2016 at the AgCenter.