CoolPeel is a brand new way to safely and comfortably deliver the benefits of a traditional CO2 resurfacing treatment. By targeting just the superficial layer of skin tissue, damaged skin is removed revealing younger and healthier-looking skin.
CO2 lasers are the gold standard in treating wrinkles, age spots, acne scars and other blemishes as well as tighten skin and balance tone. Damaged skin tissue is removed, or ablated, stimulating new collagen production as heat energy is delivered to tighten the skin. Depending on the depth of treatment, CO2 treatments can be accompanied by considerable downtime while damaged skin heals. Many advances have been made to improve the side effects of CO2 treatments, but only the CoolPeel can deliver a fully ablative treatment without the downtime. There is minimal risk of hyperpigmentation, demarcation or induced infection.
WHAT DO THESE TWO HAVE IN COMMON?
No matter where or when, just one hit, one bump, or one pill could be laced with a deadly dose of fentanyl. More than 50x stronger than morphine, fentanyl has quadrupled overdose deaths in East Baton Rouge Parish. Just 2 mg (0.0004 tsp) of fentanyl will end your life. Do you know what’s in your drugs? The difference is life or death.
IT’S TIME TO SOUND THE ALARM
interpretation, topped with crispy tortilla strips instead of bread. Scrambled eggs, pico and spicy chorizo arrived blanketed in morsels of cotija cheese. It was garnished with fresh cilantro and served with avocado and chipotle sour cream.
Every bite was loaded with texture. One mouthful was creamy, the next was crunchy. Before the migas, I was groggy and grumpy. After? I was replenished. I felt so much more ready to tackle the day than I would have if I had slept in.
That’s the thing about breakfast: Put the right food on the plate, and get ready to conquer the world.
I WASN’T THRILLED when my alarm clock rang before 5:30 a.m. I was totally kicking myself for booking an early morning service appointment for my car.
But then I realized getting out of the house so early meant I could do something I rarely have time for: Go out to breakfast before work.
We chose the Ruby Slipper Cafe, walking up to the doors just as the restaurant was opening. Sipping on a hot, creamy vanilla spiced latte, I watched the small crowd of diners, eating leisurely and talking in a low chatter. I felt like I was part of a special club of early risers.
The true reward, though, came in the form of migas.
I got hooked on the Spanish version of this egg dish during my honeymoon in Barcelona. My husband now often recreates it for breakfast at home, toasting chunks of bread in chorizo fat, garlic and paprika. Once the bread morsels have soaked up all the savory goodness, he adds eggs and cheese. The eggs are equally delicious fried or scrambled.
Ruby Slipper’s migas plate was a Tex-Mex
This month’s cover story is an ode to breakfast across Baton Rouge. The doughnut shops that are decorating their circles of fried dough while it’s still dark outside. The diners like Louie’s Cafe and Frank’s, where breakfast is more than a meal; it’s a culture. And the modern spots like Simple Joe Cafe and Iverstine Farms Butcher that are putting a fresh stamp on no-frills dishes and ingredients like grits, granola and bacon.
Our team was careful to focus on breakfast, not brunch.
While it seems every restaurant in town now dedicates their Sunday menus to day drinking and towering, Insta-ready plates of bennies, waffles and pancakes, we wanted to spotlight those that serve a morning meal during the week.
Because there’s no need to dress up when going out for breakfast—our outfits nor our plates. Breakfast should be come-as-you-are. It’s fuel for the day ahead.
Get up early and go get breakfast. It’s worth every bite.
A few interesting stats our team uncovered while reporting this month’s cover story:
800
Pounds of bacon the Simple Joe Cafe kitchen exhausts each month
1,000+
Amount of students Louie’s Cafe estimates it’s employed over the years
400,000
Number of its signature biscuits Frank’s two locations serve annually
60+
Flavor combinations available throughout Mary Lee Donuts’ many locations
1,368
Jennifer Tormo Alvarez 225 EditorBaton Rouge’s distance in miles from Davidovich Bakery, the Manhattan wholesaler that newcomer Mulberry Market sources its bagels from
Publisher: Julio Melara
EDITORIAL
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Comedian Theo Von captivates crowds with Louisiana-style stories about growing up in the South
On our essay exploring BR’s chances of ever having a Fat Tuesday parade:
“I hope not. If you really wanted to go to a Tuesday parade, we have so many Tuesday parades all around us. Spanish Town is a fantastic parade that takes a couple of days to recoup. Then just a few weeks later, we have Wearin’ of the Green!”
—Jamie Messina, via Facebook
About our First Look inside Pelican to Mars, Mid City’s new pet-friendly tiki bar:
“Our city just keeps getting cooler ” —@amy.clover.girl, via Instagram
By time this magazine hits newsstands, there will be mere days left to cast your ballot for this year’s Best of 225 Awards. Be sure to get your vote in by April 3. Winners will be revealed in the July issue of 225. Stay tuned for details about our magazine release party in late June at Chelsea’s Live.
Joe
Re: our story about Baton Rouge activists tackling the taboo topic of period poverty:
“True difference makers!!!” —@sqmccall, via Instagram
Childhood
COLLIN RICHIE
HANNAH LEGER
ARIANA ALLISON
comes and goes in a blink. We’re here through the stages of your life, with the strength of the cross, the protection of the shield. The Right Card. The Right Care.
Behind the artwork for this year’s Baton Rouge Blues Fest poster, created by longtime Southern University professor
GROWING UP IN the West Baton Rouge Parish community of Lobdell, artist Randell Henry remembers predicting his neighbor and friend Kenny Neal would one day become a musician.
“Kenny would sneak off with this plastic guitar during these big barbecues and lean against a car and play all day,” Henry says. “I’d asked him to play songs from the radio, and he could do it without reading music, just picking out the notes. It amazed me.”
Neal would go on to become a Grammy-nominated blues guitarist and one of the faces of swamp blues, a Baton Rouge-born subset of the genre. Henry would become a contemporary artist and the Community Coffee Endowed Professor of Art at Southern University, where he also serves as curator of the Frank Hayden Hall Art Gallery.
This month, the childhood friends’ passions meet via the Baton Rouge Blues Fest. Henry’s original collage, “I’ve Got the Blues,” serves as the official poster of the popular festival. And frequent Blues Fest performer Neal partly inspired the artwork (though he’s not on this year’s lineup), Henry says.
“I was thinking a lot about those days when we were children,” Henry says. “I wanted to honor that time and our local musicians.”
The poster was revealed in early March at the Baton Rouge Gallery, which partnered with the Baton Rouge Blues Foundation on the poster selection, says foundation executive director Kim Neustrom. Baton Rouge design firm STUN converted Henry’s work into the 2023 festival poster and pin, she says.
Like many of Henry’s works, the collage is a cubist-inspired abstract. The 11-by-12 piece is an arrangement of disconnected instruments, faces, hands and bright colors meant to signal the significance of blues music not just in south Louisiana, but across the world, Henry says.
“We’re in a time where there’s a lot of pain,” Henry says. “I was thinking about blues traditions in Europe, the Middle East and Africa and people singing sad songs all over the world.” batonrougebluesfestival.org
MAGGIE HEYN RICHARDSON COLLIN RICHIEEaster is Sunday, April 9, so grab your basket and hit one of the season's lively egg hunts
DIGITS
28
BREC’s
Saturday, April 1
1–3 p.m.
BREC’s egg hunts around town continue this month with an afternoon of egg hunting, face painting, a bouncy house, arts and crafts, and a visit from the Easter Bunny. brec.org
Sunday, April 2 2-3:30 p.m.
Head to Port Allen for this fun event, which includes an egg hunt, the Easter Bunny, a petting zoo and live music. westbatonrougemuseum.org
coordinated by the Radio Bar
Sunday, April 9 3-6 p.m.
Drinking-age egg hunt enthusiasts are invited to participate in the second annual Mid City Easter Egg Hunt, taking place around the businesses near the popular watering hole. Find eggs and redeem prizes inside the Radio Bar. theradiobar.com
Drive Electric Earth Day at the Baton Rouge Zoo’s Party for the Planet
A PARTY FOR the Planet? That’s right. This month, the Baton Rouge Zoo hosts its regular Earth Day bash. As part of the event, the zoo is bringing in special vendors dedicated to spreading knowledge about electric vehicles, from fancy Teslas to practical Chevy Bolts.
The Baton Rouge Zoo gathering is one of dozens of community events across the country that promotes EVs as a strategy to trim carbon emissions and reduce our reliance on fossil fuels. More than 180 such events took place last year, according to the national organization Drive Electric Earth Day.
The City of Baton Rouge is looking to make electric vehicles more accessible, following a CoPilot report last year that ranked Louisiana last in the U.S. for the number of EVs per capita. In October, the mayor’s office introduced a new strategic plan that proposed actions like building a new downtown parking lot with 20 EV chargers and applying for federal grants.
The Baton Rouge Zoo event will feature EV owners discussing why they love their EVs and what life is like after making the commitment to drive one. The Party for the Planet event takes place from 9:30 a.m. to 5 p.m. and features conservation education, zookeeper chats, animal enrichment and other Earth Day activities. driveelectricearthday.org
THE NUMBER OF women elected officials out of 144 total members currently serving in the Louisiana Legislature. Only five states have a lower percentage of elected officials who are women. The legislature starts its 2023 session on Monday, April 10.
Louisiana State Superintendent of Education Cade Brumley in response to Republican Louisiana Congresswoman Julia Letlow introducing the “Parents Bill of Rights Act” in Congress in early March. The bill had 73 Republican co-sponsors and attempts to give legal protections for parents regarding education curricula and other school issues. The bill is part of a larger movement among GOP elected officials and candidates statewide and nationally to push back on public school curricula they have said incorporates too much information on LGBTQ rights and African American history. While Letlow hopes to gain bipartisan support for the bill, critics like the National Education Association, have said it could create division between teachers and parents.
“I commend Congresswoman Letlow’s leadership in recognizing the parent’s importance in their child’s education. Children belong to their parents, and it’s essential to codify these undeniable rights.”
About seven years after opening, Overpass Merchant unveiled a refreshed look this winter. The upgraded interior is light and airy, with tailored fabric on banquette seating, edamame-green trim paint and glass open shelving with houseplants and decorative knickknacks. The eatery also named a new chef and general manager and tweaked its menu with expanded seafood options, new sandwiches and creative pasta dishes. Up next: the Merchant plans to roll out more events, such as ticketed wine dinners and themed nights. theoverpass merchant.com
Post-pandemic changes in the local job market
Sources: Louisiana Department of Transportation & Development; Census Bureau; Baton Rouge Area Chamber
6
Consecutive months of job growth that Baton Rouge saw by the end of 2022. The city has recovered all pandemic-era job losses.
Starting this summer, the Baton Rouge Metropolitan Airport (BTR) will support daily, nonstop flight services to Washington, D.C. The American Airlines Embraer 175 jet airplane will include 76 seats with first class, premium economy and economy seating. Securing the new direct flight to Reagan National Airport (DCA) was made possible through many years of discussions with American Airlines and a $2 million incentive package, according to BTR. flybtr.com
FLIGHT TIMES
BTR -> DCA Departs: 5:44 a.m. Arrives: 9:26 a.m.
DCA -> BTR
Departs: 7:45 p.m.
Arrives: 9:29 p.m.
Catch the Louisiana Art and Science Museum’s “Wild Bees” nationally touring exhibit this month before it flies to another locale. Photographers Paula Sharp and Ross Eatman spent three years documenting wild bees. Now until April 30, get up close and personal with the pollinators via the collection’s 26 photographs representing more than 120 species. lasm.org
Mulberry Market in The Village at Willow Grove opened March 1, boasting everything from authentic New York bagels to European wines. Owner Faris Salameh says he and his family spent over 200 hours picking items to be sold, including seltzers, beer and wines, snacks, olive oils, cheeses and specialty items like caviar butter. Shoppers can also find a deli counter serving up fresh bagel sandwiches. Find it on Instagram
31,000
Baton Rouge workers who work currently from home, which is more than double the number of remote workers in 2019.
4.5%
Increase in drivers at critical junctures on Baton Rouge roads (like Interstate 10 between College Drive and the I-10/I-12 split), despite changes in worker commutes.
Lance Paddock, co-owner of Pelican to Mars. The new tiki-inspired bar off Government Street, in the works since 2019, opened in late February. Founders plan to build out the outdoor patio, add a dog park and even build a mocktail list suited for pets. Find it on Facebook
“There are places that allow you to bring your pets … but we wanted something where it was more integrated and more out front. We wanted it to be part of the brand, and we wanted to build out an environment that was very conducive to dogs.”
–PAULA SHARP/ COURTESY PAULA SHARP, ROSS EATMAN AND LASM ARIANA ALLISON ARIANAALLISON
BACK IN JANUARY, we reported on a progressive dinner series that had popped up on the edge of Mid City: On Wednesday nights, the folks at Reginelli’s Pizzeria, JED’s Local Po’boys and Red Stick Spice Co. embark on a Supper Stroll, leading dinners through the restaurants’ shared shopping strip on Jefferson Highway. The meal starts with appetizers at one spot and ends with after-dessert drinks at the third.
“I just have great neighbors,”
That got us thinking: What other restaurants, bars and sweets spots are great neighbors around town? And how can Capital City dinners share the love with a traveling meal?
Through menu scouring, Google Maps searching and Instagram DM-ing, we’ve compiled six ideas for a progressive (and, in most cases, walkable) meal.
Feel free to mix and match menu items and stray from the path.
The only requirement is that
Wing lovers flock to Empire Wingz on Scenic Highway for the spicy chicken and the shop’s signature VJ fries, drizzled with barbecue and ranch. Share a larger plate or order your own four-piece—just be prepared to wait in line or order ahead at this popular spot that only seats 15. Next, turn onto Scotland Avenue to get a taste of Lighthouse Bar & Pizzeria’s Sweat Heat pie, with pepperoni, beef, jalapeno and sweet chili sauce. For an afternoon jolt, head next door to the newly renovated Southern Cofe for coffee, open til 5 p.m.
Start off the night with a crisp glass of white from Pizza Art Wine’s handy wine dispenser. That’ll prep your palate for ceviches next door at Blue Corn Modern Mexican. Forgo the chips and salsa! There’s so much more in store. Cross the parking lot and head to Ichiban Sushi Bar and Grill for Baton Rouge-inspired sushi, like the Bayou Roll of soft-shell crab and spicy tuna; or the Moscona Roll of tempura fried shrimp and snow crab. Still have room for more? Try the sushi crepes at Bonjour a few steps away.
This walking tour won’t require a map. Simply mosey down this strip to find elevated twists on collegial fare at nearly every storefront. Start with the Agave Chipotle Wings or the Queso Logs at Rock Paper Taco before chowing down on the hamburger steak special at Soulshine Kitchen and Bar, located just two doors over. Wash it all down with local beer on tap or go for something sweet like the S’mores Nachos at City Slice Pizza and Pints
Ichiban Blue Corn Pizza Art Wine
The crispy Fish Taco is a favorite at Barracuda
Stand.
Keep things simple (this joint’s speciality) with chips, dip and a taco at Barracuda Taco Stand, which made its way to Baton Rouge from The Big Easy late last year. A block over, enjoy a drink on the petfriendly patio at Pelican to Mars a retro bar with a tiki-inspired menu that opened in February. After so much newness, comfort awaits at Elsie’s Plate & Pie a five-minute walk away. Though it’s only been around since 2017, the pies here have already earned the Mid City favorite a place in Baton Rouge history. (Best of 225 voters have crowned it the city’s Best Overall Restaurant every year since 2019.)
Start small with shareable plates at BLDG 5, which is constantly reinventing its menu based on what’s farm fresh. If you’re in the area in the spring time, a stop at Chow Yum Phat to taste the eatery’s famed VietCajun Crawfish is a must. The Overpass Merchant is also always changing things up for the season. Try the Cauli Melt for Lent, and look for more fun summer specials: Last summer the Merchant took nostalgia to new levels with its Sonoran-style hot dogs. End the night on a sweet note with Gail’s Fine Ice Cream’s latest offering for warmer months, like the Satsuma Sorbet.
Browse the racks at Martin’s Wine and Spirits to pick up a daytime wine or Champagne before making your way to City Pork’s Jefferson location, which offers a $25 corkage fee. The Cochon de Lait Benedict and BBQ Shrimp and Cheese Grits will fill you up, while lighter options like the BLT and creative salads will satisfy those who are saving room for homemade biscuits and more sweet treats a quick drive away at CounterspaceBR
On Feb. 27, the Best of 225 ballot was revealed at a special Voting Kickoff Party held at Solera Tapas & Bar. Attendees packed the bar at Solera and were treated to sangria, tapas and lots of paella.
Attendees had the opportunity to vote before the ballot was officially released to the public. Votes were cast for Best Food Truck, Best Local Gift Shop, Best Chef and many more exciting categories.
Special thanks to our event partners:
Photography by Sean Gasser
Balloon décor by Animated Art
To view more photos from the event, scan here
A bright and exciting new space displaying unique art from local artists. Our brick oven pizza is fired up in the back of the restaurant and our bartenders are pouring refreshing cocktails. Our wine dispenser offers a wide selection of unique wines from around the world sample one or try a bottle for yourself.
Our menu is curated with the freshest ingredients in mind, making our pizzas, pastas and small plates one of a kind. Our wine and cocktail selections are specifically chosen to complement our menu’s worldly flavors.
Our wine dispenser allows you to sample a variety of red and white wines, perfect for groups or date night. Try a glass with one of our authentic focaccia appetizers. Cheers!
225GIVES returns next month—aiming to add to the $5 million that Baton Rouge’s own annual ‘Day of Giving’ has already raised for nonprofits
BY MAGGIE HEYN RICHARDSON // PHOTOS BY COLLIN RICHIE
INSIDE: The Advocate's new editor on his first year
From left: Derrick Johnson, Lee Magee, Kinkaid Nelson, Dustin LaFont and Jerrad Brown working on a bike for Front Yard Bikes at its second location on Government Street. The organization is participating in 225GIVES this year to raise funds for Youth City Lab, a collaborative nonprofit space that FYB will be part of.IT’S MONDAY MORNING, and 12 students from Westdale Middle School are learning how to repair bicycles at Front Yard Bikes.
Part of a special program that will certify them as Front Yard Bikes mechanics, the students lean over workstations where bikes are in various states of repair. With the help of instructors, they learn to adjust brakes, fix gears and change tires. By the end of the semester, they’ll be ready for a Front Yard Bikes summer job.
The nonprofit community bike shop was started by former history teacher Dustin LaFont in 2010. Last year, it moved part of its operations
The four partners have worked over the last two years to create Youth City Lab, which they say will provide a badly needed space and programming for disadvantaged youth and teens in Baton Rouge.
But first: More than $1 million of the project’s approximately $2 million budget still needs to be raised to renovate Youth City Lab’s Mid City building fully and allow the other partners to move in. Raising the funds is tough, slow work, its leaders say.
One of the initiatives they are banking on to help is 225GIVES, a 24-hour digital day of giving across greater Baton Rouge. This year’s
pause and reflect on how to give.”
225GIVES is coordinated by the Capital Area United Way. It allows donors to visit a website, peruse a list of charities across the greater Baton Rouge area, and (hopefully) donate to a cause. Potential donors can also search the site by a social issue that piques their interest and find a local organization working in that space.
Both participating charities and the United Way use face-to-face networking and social media to encourage people to give during the 24-hour period. Any nonprofit that fits some basic criteria and that serves the Capital Area
donation platform and 24-hour push for dollars was modeled after similar programs across the country and in New Orleans, Lafayette and Shreveport.
In 2020 and 2021, 225GIVES took place after Thanksgiving on “Giving Tuesday,” the nationwide giving day, raising $5 million over those two years. The 2022 event was moved to this spring, based on feedback from nonprofits who juggle fall fundraising events. A spring event also aligns with other giving days in the state, Henderson says.
Baton Rouge residents can expect to see lots of posts from friends and acquaintances around May 4 encouraging others to donate to their favorite causes through the 225GIVES site.
“It’s a way for nonprofits to bring urgency and awareness to the work that’s going on,” Henderson says.
225GIVES is May 4, 2023, midnight to 11:59 p.m. at 225gives.org.
Early giving is open April 20 to May 3.
Along with enabling nonprofits to raise money through targeted donations, 225GIVES awards monetary prizes to nonprofits throughout the day for categories like most dollars raised and highest number of unique donors.
Nonprofits compete for prizes ranging from $100,000 to $750,000 from the event’s Challenge Fund, which is raised by corporate sponsors. Nonprofits that raise a minimum of $225 are also awarded a proportional share of the remaining Challenge Fund based on the percentage of the total dollars raised.
into an expansive, red brick Government Street building, the former Sarkis Oriental Rug store.
The building isn’t just a spot for Front Yard Bikes. It’s the future home of Youth City Lab, a collaborative space that will eventually be shared by three additional youth nonprofits: Humanities Amped, a schoolbased nonprofit that fosters healing and self-esteem through selfexpression; Line 4 Line, a program operating out of O’Neil’s Barber Shop on North Acadian Thruway that promotes literacy while children receive haircuts; and Big Buddy.
event is May 4. Dozens of nonprofits, including Youth City Lab, have signed up to participate already. Organizers expect about 250 nonprofits to come on board before donations start rolling in.
LaFont, Front Yard Bikes’ executive director, says the one-day event, promoted heavily through social media, is an effective way to bring attention to charitable causes. People can give while sitting behind their desks or scrolling on their phones, he says.
“It’s an excellent way to get the focus of the city,” LaFont says. “Everybody’s in motion all the time, and this is a great way to
United Way’s 10-parish region can participate.
“It’s a great, easy way for Baton Rouge to support nonprofit organizations on a single day of giving,” says Capital Area United Way Director of Community Engagement Melanie Henderson. “We also find that it’s a good way to encourage people who are new to giving to take part.”
The event was originally launched in 2020 to help local organizations bounce back from the COVID-19 pandemic and hurricanes that had made the job of fundraising even more difficult. The idea of a centralized online
According to Henderson, nonprofits raised from $2,500 to $300,000 toward their causes in 2021. CAUW, which also accepts donations through 225GIVES (though it's not eligible for additional prizes or Challenge Fund awards), raised about $52,000 towards its programming last year.
Youth City Lab raised about $10,000 toward its project from the 2021 event. Others involved include Kids Orchestra, which raised funds to expand its after-school enrichment programs; Friends of the Animals BR, which raised funds for treating heartworm positive dogs; and Teach for
George Bell, president and CEO of Capital Area United Way, and Melanie Henderson, CAUW’s director of community engagement. The local United Way organization launched 225GIVES in 2020 to help nonprofits bolster fundraising efforts.America, Baton Rouge Youth Coalition, and the Three O’Clock Project, which each raised money to support their missions and operations.
raised funds through 225GIVES to bring back its popular First Wednesday opening receptions after the pandemic.
its nonprofits a real way to connect at a scale I don’t think we’d seen before,” Andreasen says. “I’m sure all local nonprofits are hopeful it’ll continue to be a connection point between their work and the city.”
For Youth City Lab, reaching the organization’s fundraising goal means getting one step closer to creating a place for young people. The facility will house not just Front Yard Bikes’ retail and repair site, but also a performance space; a barber shop that provides haircuts and trains kids in barbering; and a commercial kitchen where young people can earn culinary certifications. It will have meeting rooms and computer labs where kids and teens can receive instruction, build skills and work on resumes.
250
Number of nonprofits 225GIVES is expected to impact this year. Each organization’s profile is listed on the fundraising website so potential donors can learn more about it.
$2,252,117
Funds raised during the most recent 225GIVES in November 2021.
6,100
Individual donors who contributed to 225GIVES in 2021.
94%
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Baton Rouge Gallery president and CEO Jason Andreasen says 225GIVES has been a win for the arts organization, too. The gallery
“When 225GIVES began, as everyone was very much facing the uncertainty of a pandemic that was just a few months old, it gave the Baton Rouge community and
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LET
“This is what this community needs,” says project partner and Big Buddy Executive Director Gaylynne Mack. “To be able to work with our youth in this kind of environment is just going to be incredible.”
Portion of every 225GIVES donation that goes directly to the nonprofit of a donor’s choice after fees, which cover costs like credit card processing and technology. Donors have the option to cover these fees at checkout.
The Advocate's new editor on his first year on the job
By Katie DixonRENE SANCHEZ PREDICTS he’ll spend his 1-year anniversary as editor and vice president of news for The Advocate, The Times-Picayune and NOLA.com like he does most workdays: In the office, working with writers and reporters in Baton Rouge, New Orleans and Lafayette to publish stories that make a difference in their communities.
“It’s a joy to do this work,” Sanchez says. “I think it’s really important, and we have a lot of work to do. No need to celebrate; it’s a reason to use as a marker of what we’ve accomplished in the past year and to see what next we can accomplish.”
Sanchez, a New Orleans native and awardwinning journalist, was hired last April to replace retiring editor Peter Kovacs after more than 14 years with the Minneapolis Star Tribune, which won Pulitzer Prizes under his leadership for its reporting on the murder of George Floyd and the deaths of children at day care homes.
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225 sat down with Sanchez to discuss his career and the future of the three publications he helms.
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Carefully
How did you get started in journalism?
The very first job I had was as a night sports clerk at The Times-Picayune. It’s kind of funny that all of these years later I have the editor’s job here now. I worked there all through college while I was at Loyola University. Then, I got an internship at The Washington Post and was able to stick on there for 17 years.
How did you land a role at such a large publication immediately out of college?
My very first job at The Washington Post was night crime reporting, where I was working from 7 p.m. to 2 a.m. I was very fortunate, but still worked really hard to learn the craft and to get better at reporting, writing, and being fair and thorough.
Today you’re the editor and vice president for three major publications. How do you balance your time with each?
There’s no exact rule to it; every week is different. We want to be the most trusted, in-depth news source on all the subjects people care about. We have to balance that every week in all three areas, so we are putting our heads together to provide real, in-depth, fair-minded journalism.
What are some of your favorite new ideas you’ve brought to these publications?
The top mission of any newsroom has to be operating in the public interest. When you’re asking the community to trust you,
you really have to show the good with the bad. It’s not appropriate to present just a news report to a community that’s only bleak. Last year, we created a new journalism product, Louisiana Inspired, which shows the people working on solutions to community problems: good news. Readers have really appreciated that.
What work are you most proud of from the past year?
We have a terrific reporter based in Baton Rouge, Andrea Gallo. We asked her to dig into some serious problems at the Louisiana Department of Children and Family Services. We all worked together on that priority, and her reporting really showed the depths of this life-or-death crisis. I think that reporting is leading the state to make big changes that can help save lives. I’m very proud of that kind of public service work—that’s our higher calling.
What are your future plans and goals for the publications?
We want to take our journalism and get it to more and more people in Louisiana. We’re taking a hard look at how we can do that and expand our watch-dog reporting, shining light on issues that help a community understand what it’s dealing with.
This interview has been edited for brevity and clarity.
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NICOLLETTE DAVIS HAS loved libraries since she was a child.
“My mom always brought us to the Main Library at Goodwood, so I grew up reading a whole lot,” Davis says.
She worked at East Baton Rouge Parish Libraries’ Greenwell Springs Road Regional Branch Library as a page in high school and college. Though Davis was studying to be a doctor, her mother once mentioned how Davis’ face lit up when she talked about her job at the library.
While Davis was in undergraduate school, both of her parents passed away. That loss inspired her to pursue the passion for libraries her mother had seen in her. She became a librarian in the reference department for EBRPL in 2019, a month after she earned her master’s in information science at LSU.
“My mom said, ‘You’re already in library work, and you really enjoy it,'” Davis says. “I came back to it when I realized I didn’t want to do medicine or pre med. ... I wish that she could see me now.”
In 2022, Davis made the jump to LSU Libraries and is already making an impact. Earlier this year she was named a 2023 Emerging Leader by the American Library Association.
Through the program, she and about 50 other young librarians get to participate in problem-solving work groups, network with peers, gain an
inside look into ALA structure and have an opportunity to advance their leadership skills.
“Through the Emerging Leader conferences, I’ve learned a lot about myself as a librarian and a leader,” Davis says. “You don’t have to be a leader in title, you can lead from where you are.”
As an assistant librarian at LSU Library, she spends much of her time researching and helping students and faculty use LSU resources to do the same. She’s like Google, but a real person: She directs librarygoers to the most relevant resources, databases and online materials in her areas of focus—kinesiology, social work and health sciences. She also conducts guest lectures and meets one-on-one with students to help them utilize the library’s plentiful resources.
She’s committed to making librarianship more inclusive, too. She is on the editorial board of the Library Diversity and Residency Studies journal, a member of the Black Caucus of the American Library Association and a founding member of the LSU School of Library and Information Science’s Diversity Council.
It turns out Davis didn’t have to go to medical school to help people, after all. lib.lsu.edu
“It’s important to see yourself represented in the library. Seeing librarians of color, disabled librarians and people who have a variety of lived experiences can help the patrons. Libraries can sometimes seem like intimidating and stiff places.”
Greek yogurt gets an upgrade with homemade granola, nuts and blueberry quinoa, for a dish that’s just as artfully plated as it is healthy. simplejoecafe.biz
Amount of adults ages 20 and older who eat breakfast daily, according to the CDC.
BREAKFAST CHANGES LIVES. What we eat and drink in our first waking hours sets the tone for the rest of the day. That Monday morning jolt of espresso or hunger-halting bite of an omelet can alter the course of a week, and in turn the months and the years.
And it’s not just what we eat, but how.
We jam grab-and-go breakfast sandwiches into our mouths during the ever-increasing morning commute, or steal bites of homemade toast as we type on our laptops during workfrom-home days.
Breakfast is always best, though, when we slow down and savor it.
Meetups at Baton Rouge’s crop of stylish coffee shops become rituals among coworkers looking for a change of scenery. No need to beat the clock at leisurely, breakfastall-day joints like Louie’s Cafe, which welcomes early and late risers alike; or Spoke & Hub, which proves breakfast burritos can be paired with craft cocktails.
Breakfast is an excuse to be nostalgic, as restaurants riff on artisanal Pop-Tarts, cereal milk and sprinklestudded pancakes.
Even side dishes can steal the show. Crispy, salty hash browns or cheesy grits play double duty as they morph into bases for hearty bowls. Crumbly, buttery biscuits or toasty bagels become vessels for sandwiches stuffed with egg, sausage or avocado.
The most important meal of the day does not need to be fancy. The kitchen’s plating—not to mention restaurantgoers’ outfits—don’t need to be Instagram-perfect like at weekend brunch.
Breakfast’s only job is to make us feel good. It’s comfort food and a powerful source of energy—as long as we make time to savor it. Let’s chow down.
From bagels to biscuits to bacon, Baton Rouge is bursting with ways to indulge in the day’s most important meal
LOUIE’S IS NEVER quiet. In between sips of coffee, the restaurant’s student-dominated crowd anxiously babbles about upcoming quizzes and weekend shenanigans. The aroma of bacon is thick in the air.
Things get a little calmer during spring break, when life on the nearby LSU campus comes to a standstill. But even then, Louie’s owner Timmy Wetherford craves the noise. He says it’s the diner’s customers that have kept it going for the last 82 years.
Just open the menu, and it’s clear. Louie’s has named quite a few of its famous entreés after its favorite regulars.
An LSU student named Mitch would stop by the diner at 7:30 a.m. before his classes began. He asked for the same off-the-menu omelet nearly every day for a year. Eventually, Wetherford added it to the menu. He dubbed it “The Mitchell.” And although Mitch has since moved out of town, he still stops by time and time again to ask for his royalty check.
“The Jude” club was named after Louie’s once late-night manager. General manager Fred Simonsom says Jude would ask him to cook a sandwich for him when they’d work late nights together. Simonsom would make him a double decker with colby jack. He added it to Louie’s latest menu update.
“Everytime one of (The Judes) comes in, I love seeing the ticket.” Simonsom says.
Even as the world outside has rapidly changed since 1941, the Louie’s staff realized early on that its customers are comforted by the diner’s consistency. During its 2014 move to Lake Street, Wetherford says a number of people vocalized skepticism and worry that the restaurant might change its menu, atmosphere and decor. After the short three-day move, Wetherford says guests were pleased to see the same checkered floor, teal-colored walls and ruby red accents. “Y’all did a good job making it feel like Louie’s” was the common reaction when guests stepped through doors for the first time, Weatherford says.
Wetherford was only 22 years old when he purchased the restaurant. It was 1978, and the original owner, Louie, had passed away.
Wetherford moved Louie’s to its State Street location in 1986, where it began its once-beloved 24-hour operation.
Over the years, Louie’s has persevered through several hardships. More recently, it adapted to pandemic challenges and managed to never close its doors. This is, however, when its hours were diminished to its current 6:30 a.m. to 2:30 p.m. operations. Now, the cafe is pushing itself and its loyal customers through the inflation crisis. And although its no-frills burgers have been made the same way since opening, Wetherford says he’s always tried to keep prices low.
The hard part of operating such a longstanding restaurant, Wetherford says, is simply keeping it going every day.
“You build a building, and the building is there. It’s done, it’s finished and beautiful,” Wetherford says. “You build an omelet and at the end of the day, you have a dirty dish. Then you have to make that omelet all over again. Every day. You gotta have consistency and make it through the trials.”
But there’s another group that motivates the restaurant as much as its customers: its employees. Wetherford and Simonsom have counted more than four decades worth of LSU students and dedicated local workers on staff. Since its most recent move alone, Louie’s has employed well over 1,000 students.
Number of years Louie's Cafe has been around
The restaurant’s website proudly features many of its members. A rotating gallery shows the smiling faces of Oscar (a cook), Anna (a server), Nyankir (a server) and many more.
Those staff members and customers know they can count on Louie’s. Whether it’s the fresh eggs from the LSU poultry farm or retro furniture, this 50s throwback-style restaurant has no plans of changing the traits its fans love most.
Hashbrowns at Zeeland Street
Crispy fried potatoes are such a thing here, they appear on the menu nearly 10 times. Try the Hashbrown Omelette or the hefty Hashbrown O’Brien side with sautéed veggies and cheese. zeelandstreet.com
Spoke & Hub
DIY your own flapjacks at Mid City’s breakfast-all-day spot. Pile them high with fresh fruit, nuts and whipped cream. Don’t forget the sprinkles. spokeandhubbr.com
The diner’s long history began under the name Louie’s Dutch Mill. After a 1962 storm blew its windmill sign down, its shortened name stuck.
“The future of Louie’s is more of the same.” Wetherford says. “That’s what it’s all about.” louiescafe.com
KATIE DIXONDIY hashbrowns: The Loaded Hashbrowns are served with a choice of 12 different toppings, plus cheese.
Kids and grown-ups alike can pick an animal-themed shape for their pancakes.
a regular customer.
The Mitchell Omelet was named forIT’S FAIR TO say breakfast lovers are separated by a sweet-or-savory fault line. Some of us salivate over the umami punch of bacon and eggs, spicy breakfast tacos or the beefy goodness of grits and grillades. For others, breakfast is really just dessert, masked. Give them beignets, pain perdu or chocolate chip pancakes topped with swirls of whipped cream.
At go-to breakfast haunt Frank’s Restaurant, both preferences are satisfied in one delivery device: biscuits.
Known for their rise and fluffy texture, Frank’s Southern biscuits have been a mainstay at the restaurant since 1972, when founder Frank Dedman Sr. first introduced them. It took a year of recipe testing for Dedman to get the formula right, says grandson Frank Dedman III, who runs the spot today. Frank’s biscuits are its signature item; the restaurant sells 400,000 annually between its two locations in Baton Rouge and Prairieville. And while biscuits are a standard component on most breakfast plates at Frank’s, ordering them zhuzhed with sweet or savory accompaniments is part of the experience.
Sweet lovers can order a basket of six and drizzle them with honey, maple syrup or cane syrup. Or they might try them “stuffed” with cream cheese blended with strawberry; blueberry; or apple pie filling; and topped with powdered sugar.
Those who stick to savory flavors find enumerable interpretations. Order them enrobed in shrimp-studded Cajun hollandaise sauce or Southern sausage gravy, or sandwiched with bacon, sausage patties, chicken fried steak, fried or grilled chicken breast or with split chunks of any of Frank’s many varieties of smoked sausages or boudin.
Dedman credits Frank’s customers for driving the biscuit creativity. One once asked to have the Cajun hollandaise sauce used in the seafood omelet on a biscuit instead, for example.
“It’s happened a lot over the years,” Dedman says. “They’ll ask, ‘hey, can I have that in a biscuit?’” franksrestaurantla.com
MAGGIE HEYN RICHARDSONThe famous biscuits at Frank’s are a blank slate for diners to build their own breakfasts
con Carne at Superior Grill
It’s hard to go back to straightforward scrambled eggs after pairing them with tortilla strips. This Mexicanstyle breakfast is finished with skirt steak or chicken, ranchera sauce, Monterey Jack and sour cream. batonrouge. superiorgrill.com
Bananas Foster Pain Perdu at Ruby Slipper Cafe
Two favorites collide in this French toast edit featuring battered French bread topped with rum-flambeed bananas and raisins. rubybrunch.com
SIZZLING AWAY IN a home frying pan or on a restaurant flattop, the aroma of bacon signals something very delicious is about to hit the plate. Bacon is an egg’s best friend, delivering an essential counterpoint of salty, fatty flavor and just-crisp texture to each bite. In fact, polishing off the bacon while eggs and toast still remain creates a serious gastronomic imbalance. Without those unctuous nibbles, everything left on the plate seems a little less interesting.
Bacon lovers are generally brand loyal, but a local product must-try is made by Iverstine Farms Butcher, the whole animal butcher shop and restaurant in Baton Rouge. Owner Galen Iverstine prepares fresh hickory smoked bacon from heritage pigs raised on his farm as well as a handful of other partner farms in the region.
The process starts with fresh, skin-on pork belly brined for three days in a solution of water, brown sugar and salt. Once removed from the brine, the bellies are smoked over hickory wood in Iverstine’s smokehouse for four to six hours. The skin is removed before slicing.
“What’s really different about our bacon is that we don’t oversalt the brine,” Iverstine says. “We want to allow the taste of the smoke and the quality of the meat to come through.”
Iverstine’s bacon comes presliced or is sliced to order according to a customer’s thickness preferences. Some customers also request specialty versions of bacon, including old-fashioned skin-on, sometimes called rind-on. Customers with a fondness for leaner bacon have requested Canadian bacon and buckboard bacon, made with pork shoulder, and Irish loin back bacon, made with pork loin, Iverstine says. But the vast majority want their bacon streaked with lucious fat, he says. The Essen Lane spot serves grab-and-go breakfast burritos studded with bacon and other ingredients during the week. Full breakfast service takes place from 9 a.m. to 2 p.m. on Saturdays.
Iverstine goes through about 20 fresh pork bellies, or 300 to 400 pounds of bacon a week. iverstinefarms.com
BEFORE Iverstine’s pork belly is brined for three days and then smoked over hickory wood in Iverstine’s smokehouse for four to six hours.
300-400 Pounds of bacon Iverstine sells each week
Beef slowly braised in tomato gravy until tender is piled on stone-ground grits for an impossibly creamy, savory meal rich in Louisiana heritage. chefceleste.com
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BEFORE AFTER
TIFFANY STEWART HAS spent decades introducing pioneering research on the role nutrition plays in human performance. But it only takes a peek at her morning routine to know she’s a believer.
“Breakfast is my favorite meal of the day,” says Stewart, director of Pennington Biomedical Research Center’s Behavior Technology Lab. “I make sure I eat a good breakfast every day.”
Stewart is known nationwide for creating a program that tracks nutrition and performance for the United States Army, as well as programs that address eating disorders in female college athletes.
And she takes care of herself, too. She is at the gym by 6 a.m., followed by regular physical therapy to address chronic pain in her hips and back resulting from injuries sustained as a high school competitive gymnast. Back home, she refuels to not only replace spent calories, but to restore protein, moderate blood sugar and fight inflammation, she says.
“I have a balance of protein and complex carbs every single morning,” Stewart says. “Protein is key for balancing blood sugar, and berries are an anti-inflammatory.”
Go-to meals include avocado toast with an egg on top; high-protein blueberry pancakes with a cup of berries and a side of eggs; or peanut butter toast, also accompanied by fresh fruit and eggs.
“I’m a pescatarian, so eggs are really important since I’m not eating many types of protein,” Stewart says. “In fact, they’re the most complete protein you
One of more than 10 meat-free dishes at the all-day breakfast joint near LSU, this rolled burrito is stuffed with hash browns, eggs and your pick of cheese and veggies. forknspoonbr.com
To refuel after working out, and to fight aches and pains from injuries sustained in competitive gymnastics, Pennington researcher Tiffany Stewart enjoys a daily breakfast of foods like these:
• Eggs (every day)
• Peanut butter toast
• High-protein blueberry pancakes
• Avocado toast
• Fresh berries
can find and are great for torn tissue repair.”
Stewart travels a lot for work, delivering papers at academic conferences on sports psychology and nutrition and other research topics. But she still makes time for breakfast on the go—and no, that doesn’t mean a power bar from an airport kiosk.
“Usually, those bars have a lot of fillers, and they don’t leave you satisfied,” she says.
Instead, Stewart packs things like edamame, boiled eggs and berries.
“I think it’s really important to eat whole foods,” she says. “I’m very diligent about good fuel.”
How early do Baton Rouge coffee shops open?
Baristas are some of the earliest risers in the restaurant industry. Here’s who’s brewing—even if it’s still dark outside.
6:00 a.m.
CC’s Coffee House
Multiple locations
Coffee Call
3132 College Drive, F
6:30 a.m.
City Roots
Coffee Bar
1509 Government St., A
Garden District Coffee
2008 Perkins Road
Reve Coffee Lab
8211 Village Plaza Court, Building 4, Suite 1A
Social Coffee
521 N. Third St.
7 a.m.
Brew Ha-Ha!
711 Jefferson Highway, #2A
Coffee Joy
3617 Perkins Road, Suite 1B
Highland Coffees
3350 Highland Road
French Truck Coffee 2978 Government St.
La Divina Italian Café 3535 Perkins Road, Suite 360
Light House Coffee 257 Lee Drive, Suite O
Magpie Cafe 3205 Perkins Road
The Vintage 333 Laurel St.
Note: For consistency, hours were checked on Fridays via Google Maps. Opening times may vary by day. Call the shops to confirm hours before visiting.
The city’s newest beignet spot bakes up a savory spin on Louisiana’s famous dessert. Crispy bacon, fried egg and melty cheese are sandwiched between a beignet duo. beignetbatonrouge.com
Chocolate sprinkle by Sambath Donuts & Thai Food Easter by Sambath Donuts & Thai Food Strawberry iced sprinkle by Shipley Do-nuts Cherry iced sprinkle by Shipley Do-nuts Glazed sprinkle by Mochinut Funnel cake by Mochinut Red and blue sprinkle by Lucky Morning Donuts Lemon iced by Lucky Morning DonutsWe all have our favorite flavors, but every doughnut starts with a blank canvas of dough, fried up and delightfully decorated
GLAZED, ICED, FILLED, drizzled, sprinkled or sugar-coated. There are so many ways to dress up a doughnut. And while they sometimes seem too pretty to eat, after biting into a fluffy, fried treat it’s hard to resist sneaking back into the box for more.
Baton Rouge has no shortage of doughnut shops. From national chains like Shipley Do-nuts to local, family-owned stores like Sambath Donuts, we have our pick of places to go to get a sugary treat for breakfast—or any time of the day, really.
Each spot remakes the breakfast dessert with their own pizazz.
Local shops decorate doughnuts for holidays, football season and more, making display cases shine with bright sprinkles and colored icings.
Baton Rouge’s longest running brand, Mary Lee Donuts has expanded and created quite the early morning empire in Louisiana since 1969. So, it only makes sense that owner Vic Dunlap knows how to fancy up some fried dough.
In his 54th year in the sweet business, Dunlap isn’t tired of the treat and eats doughnuts just about every day. He loves cake doughnuts and thinks chocolate icing makes the best topper. It’s hard not to agree.
Though you may see a bunch of doughnut shops in the area sporting the name Mary Lee, Dunlap says each franchise offers something different.
“Each of our stores is individually owned and operated,” he says. “They have their own tastes. Even though they’re all under the same umbrella, they have their own personal touches they put on it. One will like working with chocolate more, and one may like working with maple.” Flour, yeast, water and a few secret ingredients combine to create the shop’s thick dough. It’s then hand rolled, which Dunlap says gives more texture and body. When opening a new franchise this technique can take anywhere from six to eight months to master.
“Our doughnut business is built on the glazed doughnut, and that’s where it starts,” he says. “There’s at least 60 different ways to manipulate it. There’s jelly doughnuts—which is the same doughnut but it doesn’t have a hole so we can fill it up—long johns and eclairs. It’s endless with the amount of toppings you can put on. But each owner will do their own little twist.”
Check out our beautiful bounty of delicious doughnuts to see just how creative some local shops can get with this classic, circular treat.
OLIVIA DEFFES Fruity Pebble by Mary Lee Donuts Rainbow sprinkle by Mary Lee Donuts Strawberry with chocolate drizzle by Fleur de Lis Donuts Vanilla with chocolate drizzle by Fleur de Lis Donuts Maple bacon by Thee Heavenly Donut Oreo by Thee Heavenly Donut Banana pudding by Thee Heavenly Donut
CHEFS KNOW A thing or two about satisfying food cravings. But, what do they enjoy on mornings off? We asked culinary pros from across the city where they go for a delicious breakfast when they’re not in their own kitchens.
It’s the aroma of eggs, bacon and sausage searing in the pan that make Colby Sterling eager to cook an at-home breakfast.
“My favorite breakfast dish to cook is a rice bowl with fried egg, sliced breakfast sausage and a helping of Laoganma chili oil on top,” he says. “It's simple, savory and a little bit spicy.”
When he’s not at home whipping up his own breakfast, he says he loves Simple Joe Cafe for its “great omelets.” bistrobyronz.com
If Barrett Meeks is making breakfast at home, it’s probably biscuits.
“I have a penchant for making biscuits. And the best thing with biscuits is white gravy, heavy on the black pepper,” he says.
As for when he’s dining out, Meeks has a regular spot. “My girlfriend and I have a tradition of going to eat at Another Broken Egg Cafe for breakfast on New Year’s Eve, and I always get some kind of pancakes,” he says. “But you can’t go wrong with a Mary Lee doughnut, either.” mansursontheboulevard.com
It’s hard to say which is more indulgent: the oozing poached egg, or the forktender pulled pork. They’re topped with applewood smoked cheddar and hollandaise sauce, then served with Texas toast to soak up all the goodness. citypork.com
Chef and owner of Southern Fusion Catering
Darrell Harris loves cooking breakfast.
“The simplicity of it can easily be taken for granted, like scrambling or poaching an egg or just making toast,” he says.
Favorites to make for his family include milk and buttered-braised cheese grits, candied applewood-smoked bacon, homemade buttermilk biscuits and overeasy farm-fresh eggs.
After living in Baton Rouge for over 25 years, Harris has tried his fair share of breakfast spots. He thinks you can never go wrong with Waffle House, though. He gets the pork chop with eggs over easy paired with hash browns smothered and peppered. Find Southern Fusion Catering on Facebook
Zeeland Street owner Stephanie Phares is fond of the bowl options at Simple Joe Cafe, which include the creamy Grits Bowl.
This Government Street breakfast spot’s Smoked Salmon Bagel starts with a bagel of your choice that is toasted, sliced open and covered in cream cheese blended with a homemade herb mix. The cheesy bagel is then topped with smoked salmon and sprinkled with freshly fried capers and red onion. The sandwich is served open-faced so diners can see all the goodness the bagel supports. simplejoecafe.biz
ANY WAY YOU slice it, there’s always a delicious way to enjoy a bagel. Smother them with a creamy schmear, or pile them high with smoked salmon and capers. They’re good toasted and served on their own or slathered with butter or jams, and they provide a sturdy vessel for cheesy, eggy breakfast sandwiches. Though store-bought bagels are a popular, early morning treat, bagels are a little rarer on Baton Rouge restaurant menus. We tracked down a few local spots serving up freshly baked bagels by the dozens or crafting up bagel-centric dishes. Some make them fresh and focus their whole menu around this dough ring, while others source quality bagels as the bookends to a unique sandwich or as the perfect pairing to a steaming tea or coffee. Here’s where to savor the beauty of the bagel.
OLIVIA DEFFESBagels go well with coffee, and local shop Coffee Joy keeps these New York-style treats stocked. Blueberry, sesame and everything bagels are offered toasted or made into a sandwich. coffeejoy.com
This New York-style deli shop is branded with a bit of Southern flair, thanks to its home inside downtown’s stylish Watermark Hotel. It’s open bright and early for a graband-go or sit-down breakfast. Bagels are served as packed sandwiches or offered classically with a schmear in a variety of flavors like lemon dill and strawberry. milfordsonthird.com
This new specialty grocery store sources its items from all over the world, with its bagels coming from New York wholesaler Davidovich Bakery. These Manhattan delicacies come half baked and finish cooking in store for optimal freshness. Choose from a variety of flavors like blueberry, Asiago, seven-wheat and more. Order them slathered with a housemade schmear or as a sandwich loaded with ingredients like turkey, salmon or veggies. Find it on Instagram at @mulberrymarketbr
Around since 1996, this local purveyor of fresh, homemade bagels boasts three locations around town (plus a separate location on Jefferson Highway under different ownership). Though each shop is a little different from the next, they each prove it’s possible to find fresh bagels without booking a trip to the Big Apple. Its breakfast breads are offered toasted with a generous heaping of cream cheese or made into hot sandwiches with fillings like egg, bacon, cheese and sausage. Each order is served up with a side of, yes, more bagels, in the form of crispy chips made from the shop’s scraps. The chips are paired with a cup of homemade cream cheese for dipping. facebook.com/ nybLee and nybjefferson.com
Red velvet, avocado, hush puppy, bananas foster, blueberry lemon and Fat Elvis—these are just a few of the pancake flavors that have cycled through the seasons at Leola’s. Three fluffy pancakes are plated with dollops of sweet and savory toppings for a shareable, playful treat. leolascafeandcoffeehouse.com
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Parenting is the most important job most of us will ever have. In this special advertising section, you’ll find great tips for raising happy, healthy children—from smart eating habits to applying for college—and everything in between.
Grace Therapy Center understands that every child is unique. With that in mind, they address all levels of the autism spectrum with a particular emphasis on one-to-one Applied Behavioral Analysis (ABA) therapy, an evidence-based intervention for individuals with learning differences.
Grace Therapy Center believes that a blend of individualized and collaborative programs will set each child up for success. In turn, they capture data for every behavior across many different domains – communication, academic literacy, problem solving and self-management. “We cater to whatever the child needs and teach them the skills that they’ll need to be successful, from talking all the way through complex language skills, social skills, behavior management etc.,” says Katie Jenkins, executive director of the center.
Grace Therapy Center accepts both full- and part-time students from as young as 15 months. It’s a critical and formative time for all children, but especially in the life of a child diagnosed with autism. “We take any skill and break it down into achievable steps,” Jenkins says. “Through the
use of positive reinforcement, a step of the goal is achieved and then the child can move on to the next part until the entire skill is mastered.”
“ABA is extremely comprehensive so we work on a variety of skills, such as walking with the teacher, sitting at a table, playing with toys etc.,” she adds. They’ll even offer guidance and training while a child participates in everyday events, such as getting a haircut or going to the dentist.
Equally significant, Grace Therapy Center offers two pre-K options for easy transitioning to a school setting – all under the same roof. Grace Life Preschool is immediately adjacent to the center, while a second “in-house” Pre-K option is operated by the Grace Therapy Center staff.
There are some considerable benefits to the arrangement, as Grace Therapy Center staff can provide continuous support throughout the transition process. They’re also able to easily incorporate “peer models” – other students who demonstrate appropriate developmental skills –into the learning process. “We collaborate with the preschool and have access to a variety of peer models that they can play with on the playground,
gym, or in their classroom.” Jenkins says.
Grace Therapy Center also collaborates extensively with speech and occupational therapists who work with the children and cooperate with the center’s staff to create an optimal learning experience. “We work together across different therapies to achieve more comprehensive goals for the children,” she adds.
Of course, anything a child learns at Grace Therapy Center becomes more effective and long-lasting when parents reinforce the behaviors at home. That’s why parent training is another critical component of the process. “When kids come here, or sometimes even before they start attending, we’ll provide detailed parent training on what we’re doing at the clinic, the basics of ABA therapy and discuss their home goals and struggles,” Jenkins says. “The parents are indeed a critical part of the process.”
Jenkins encourages parents of an autistic child to reach out to Grace Therapy Center. The facility can play an undeniably critical role in a child’s development when those needs are addressed early. For more information, visit gracetherapycenter.com.
If you are expecting a new baby, plan 30 minutes to come by our office and meet our pediatricians before your baby arrives. That’s all it will take to ensure your child has great care from Day 1 – care you can count on at Lane Pediatrics!
From diagnosing and treating common childhood illnesses, to the sudden onset of viral or bacterial infections, flu, strep throat, ear infections, stomach aches and more, we have the expertise your child needs.
• Newborn wellness checks
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Research continues to show that the best predictor of future education achievement and life success is a child’s reading ability. With books, programming and databases for every age group, all families are encouraged to take advantage of the East Baton Rouge Parish Library’s free offerings.
The Library aims to encourage a culture of reading in the home, Assistant Director Mary Stein says. That’s why the library has waived fines for any overdue children’s book, regardless of whether it was checked out by the child or the child’s caregiver. “Even if the kid loses it under the bed – and he will – once you find that book and return it, all is forgiven,” Stein says. “Every single child’s book in our buildings is fine free.”
Below are just a few of the library’s free offerings for children of all ages.
Press Start is a three-year take-home booklet program for children ages 2-4 that converts Louisiana’s early literacy curriculum into activities you already do at home to prepare children to enter kindergarten. Parents or caregivers work through the booklet with the child at their own pace. Each month has an overall theme with lessons and activities using commonly found household items.
After registering for Press Start, the adult picks up a free booklet each month. For every 12 lessons completed, the child receives a free book and is entered into a drawing for a gift card generously donated by the nonprofit group Patrons of the Public Library. “Once they get to the end of the series, we hope they’ll be entering kindergarten confidently and ready to go,” Stein says.
Homework Louisiana, homeworkla.org, is a free online tutoring resource available to all Louisiana students from 2 p.m. to midnight, seven days a week. Students go to the website, and after providing their grade level and the subject they need tutoring in, they receive live help immediately. Students may even
submit essays and have them reviewed by a tutor with a response within a couple of days.
The EBRP Library provides online resources to consult for research and writing those papers and essays that are available 24-7 online in the Digital Library. These are grouped on the Kids’ and Teen’s webpages by grade level, so that the vocabulary, terminology and user interface is age appropriate and grows with the child. The library staff is also available in-person to guide students to the appropriate resources.
The EBR Parish Library has an abundance of resources for adults who are involved in a child’s life – including parents, grandparents, older siblings, teachers, daycare owners, CASA or Big Buddy volunteers and others.
With a library card, adults have access to the Gale Courses platform of six-week, instructor led courses on topics such as Understanding Adolescents, Enhancing Language Development in Childhood and Homeschooling with Success, as well as other online courses completed independently.
Library staff recently put together a webinar on resources available for parents of students with learning disabilities. “That’s just one example of how the staff is trying to be there for you wherever you are,” Stein says.
DIGITAL RESOURCES:
Databases: www.ebrpl.com/kids/databases.html
Homework help: www.homeworkla.org
Kids Page: www.ebrpl.com/kids/index.html
Teen Page: www.ebrpl.com/Teens/index.html
Parenting courses:
• www.ebrpl.com/digitallibrary/redirect.
php?resource=galecourses
• www.ebrpl.com/digitallibrary/redirect.
php?resource=lynda
• www.ebrpl.com/digitallibrary/redirect.
php?resource=udemy
We’ve all seen those funny memes of babies and toddlers trying different foods for the first time. It’s natural for little ones to have preferences and dislikes. But for some parents, mealtimes can be stressful, especially if children become picky eaters as they get older. Here are some tips to help your child get a balanced diet and be open to new foods.
Limit your children’s snacking during the day so they are hungry at meal time. Turn off the TV, put away the phones and concentrate on engaging as a family. Serve one meal for everyone and don’t cook something different for your picky eater. Serve at least one food you know your child likes and don’t pressure them to eat everything on their plate.
Do your part by providing a variety of healthy foods, including lean meats, fish, fresh fruits and vegetables. Encourage them to drink plenty of water and limit sugary drinks and snacks.
Food should not be something that creates pressure or punishments. Sending your child to bed early just because they won’t eat their broccoli … will only make them hate broccoli even more. And avoid bribing them with sweets or treats. You don’t want to send the message that the green beans are a chore and the cookie is the prize.
When you introduce a new food that your child doesn’t like, don’t get upset, but by the same token, don’t give up. Try again a couple of weeks later. Explain that there are foods you didn’t like at one time, but eventually learned to enjoy.
Involve your child in the cooking and food preparation. Let them help you mix ingredients or set the timer for the rolls in the oven. Next time you make a grocery run, let them select some of the fruits and vegetables to serve at dinner that week. If there’s a Farmers Market near you, take them along. This is a great way to associate food with a “fun” outing. Buy a children’s cookbook and try new recipes together.
Your child’s nutritional needs change as they grow, so a healthy attitude toward food is essential. However, if a “finicky” stage is lasting too long and your child is only eating 2 or 3 different types of food—or perhaps not eating enough—talk with your pediatrician. Picky eating is a normal developmental stage, but it could lead to an eating disorder later, especially in pre-teens and teenagers.
If there’s a Farmers Market near you, take your children along. This is a great way to associate food with a “fun” outing and you could make it part of your weekend routine.
WHAT’S A GREAT TIP FOR HELPING PARENTS MAKE TIME TO WORK OUT?
Don’t let a busy schedule stop you. Write down your obligations and social activities to see where to squeeze a workout in. If you are an early bird and feel too tired to exercise in the afternoon, you may want to schedule your workout earlier in the day.
One of the most important benefits of meal prepping is that it can help reduce the stress that comes with trying to eat healthier. Solving all your food decisions in advance really frees up some of your willpower and mental stress, helping you reach your goals faster and with more ease.
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Having a personal trainer to guide you through the correct positioning and form is invaluable. They can help ensure that you’re performing the exercise most effectively for your body. You’ll not only likely see better results but also avoid potential injury this way.
WHY DO YOU THINK MANY PEOPLE GIVE UP SO EASILY AFTER STARTING A REGIMEN?
Lack of time is one the most common reasons for quitting a fitness program. The modern work schedule doesn’t leave much time for selfcare, but with the help of a personal trainer, you can develop a program that is both effective and efficient.
WHAT SETS FUTURE FITNESS APART FROM OTHER PERSONAL TRAINING FACILITIES?
The facility, staff and cleanliness of the facility
WHAT’S THE BEST ADVICE YOU CAN GIVE SOMEONE TO GET STARTED ON THEIR ROAD TO A HEALTHIER LIFE?
Drink more water. Most of us don’t drink enough water every day. Get enough sleep. When you don’t rest well, you compensate by eating more. Meditate, Eat healthy & Exer cise regularly.
Fentanyl is a potent synthetic opioid drug that is about 100x’s stronger than morphine. A lethal dose is the size of only 2 grains of sand. Fake prescription pills may contain fentanyl and other harmful substances. Fentanyl and the fake pills are NOT easy to identify. Do not try any forms of unprescribed drugs or substances, even from family members or friends. It could be deadly.
It has been around and it is very tricky, you cannot see, smell or taste it. Fentanyl is cheaper to make, more addictive and more powerful so it is being used to draw people in to become addicted and if we are not educated about the dangers we will not make better decisions. In 2021, 19 year olds and younger were identified as the fasted growing groups for overdoses. We want to get the word out to parents and youth.
They don’t seem to know much and we are still learning too.
According to the DEA, only 58% of youth reported that fentanyl was dangerous. That means 42% possibly think it may be ok to try or have not been educated on the topic and we need all of our youth/teens to know the dangers.
Kids have died from pills containing fentanyl even though they were told the fake prescription pills did not contain fentanyl.
Have what I like to call “Courageous Conversations.” Courageous Conversations are conversations that involve any topic that is tough to have. You will feel uncomfortable, or your teen will feel uncomfortable, but you push the lines of communication open so that a few positive things can occur:
1. They know that you genuinely care about them
2. You listen actively and intently so that you can provide whatever support they may need or support one of their friends in need and
3. You are able to give them educated advice or connect them to resources that may support your entire family. Courageous conversations are essential right now because of the disconnect the pandemic placed on us socially and emotionally and mentally.
Scientists at LSU’s Pennington Biomedical Research Center are studying babies as young as two weeks old to learn more about obesity and what factors in our earliest days might affect our health later as adults.
Dr. Leanne Redman, director of the maternal and infant research lab at Pennington Biomedical, says scientists currently don’t have much information on what a person’s metabolism is like when they’re born and how it changes throughout their growth and development. By studying the body fat and metabolism of infants, Redman and her team are hoping to learn more about the biological basis of obesity.
An alarming 2 out of 3 people are overweight or obese in the United States, and obesity tops the list of public health issues because people who are obese are much more likely to develop other health issues like heart disease and stroke, high blood pressure, diabetes, some cancers and other health problems.
Pennington Biomedical is the recognized research leader in the field of obesity and its related conditions. It’s location in Baton Rouge,
Louisiana, makes it uniquely positioned to study this topic. “Louisiana is a living laboratory that resembles the entire world. We have different cultures, different ethnicities and all different shapes and sizes of people,” Redman says.
“We’re really interested in answering a set of basic questions,” Redman says. “What are the differences in metabolic rates of boy babies versus girl babies? What are the differences in metabolic rates between siblings? What about twins, and then identical twins? Are there differences in metabolism based on what’s in the mom’s milk, or whether the baby receives formula? Then, how does metabolism change during the first year of life when babies go from laying down and being held to sitting up and starting to crawl and walk?”
“Scientists haven’t had a way to measure those things before now,” Redman says.
In Redman’s current studies, researchers first take a measurement of the infant’s body fat percentage by placing it inside a Pea Pod, an enclosed oval-shaped chamber that measures how much air volume the baby takes up inside the pod
compared to the baby’s body mass.
The second measurement is newborn metabolism. Pennington Biomedical is home to the only metabolic chamber in the world sized for infants. To obtain the measurement, the baby is placed inside the clear metabolic chamber, allowing researchers to capture the infant’s entire metabolic cycle. By measuring the amount of oxygen the baby breathes in versus carbon dioxide it breathes out, researchers can estimate how many calories the baby is burning.
“I see a unique opportunity for families within our community to be a part of something that will be in textbooks one day,” Redman says. “Pediatricians will have access to those textbooks when they’re in medical school, and it will be in science textbooks that students will use in biology.”
To learn more about volunteering for one of the infant studies or other ongoing research studies at Pennington Biomedical, visit www.pbrc.edu/clinicaltrials or call 225.763.3000.
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Parents: we’re seeking kids ages 10-17 to join our new Type 2 diabetes research study. Compensation of up to $620 is offered for completion of the study.
To qualify for this study, participants should:
• Be between the ages of 10 < 18 years old
• Have a diagnosis of Type 2 diabetes
Interested in a better way to measure and describe your child’s health from their body shape? Join the Shape Up! Keiki research study.
We are seeking individuals 5 years of age or younger. You can earn up to $200 for your time.
To learn more, visit pbrc.edu/ShapeUpKeiki or scan the QR code:
To learn more, visit pbrc.edu/pioneerteens or scan the QR code:
• Be willing to measure their blood sugar at home on a regular basis
Our collaborative, coordinated and child-focused statewide health network makes pediatric care easier for parents and their kids with a goal of creating healthy habits that last a lifetime. At Our Lady of the Lake Children’s Health, we believe that access to not only primary care but also a robust network of specialties is critical to improving children’s health.
We empower Louisiana’s one million children to live happy, healthy lives by providing more than 300 pediatric providers in over 30 specialties across our statewide network, in addition to our critical care, intensive care and emergency departments.
With specialties available in major markets and specialists rotating to satellite clinics across Louisiana, specialty care is always close to home. We can treat almost any pediatric condition, and with care close by, your kids will be on the path to health in no time.
Kids get sick at some unexpected times … weekends, holidays, the middle of the night. Sometimes it’s hard to know the difference between what can wait and what needs emergency care. We make it easy for families to connect to the right care at the right time. Our pediatric symptom checker is an always-available tool we provide to help parents decide what type of care their child needs.
The best in pediatrics, it’s that simple.
Scan to use our symptom checker:
Charlie’s Place Activity and Respite Centers in Baton Rouge and Gonzales offer a program for individuals with early to mild stage Alzheimer’s and dementia-related disorders designed to provide cognitive stimulation and social interaction while giving caregivers a much-needed break. The program offers a home-like experience of person-centered care, where participants can enjoy a purposeful, six-hour day with a host of activities to stimulate cognition and socialization.
To determine if a loved one is a good candidate for Charlie’s Place, contact Treasure White, Respite Director for more information and a tour of Charlie’s Place.
Charlie’s Place provides person-centered care to clients, which means there is something for everyone to enjoy! Activities at Charlie’s Place are selected based on the interests of the clients and may include music, pet therapy, gardening, arts/crafts, live entertainment, intergenerational activities, physical activities and exerce, integration of technology using the “It’s Never Too Late” (IN2L) system, games
requiring mental participation and concentration, cooking/baking, and social interaction with peers, to name a few.
Alzheimer’s Services can provide additional information regarding resources and tips regarding at-home care. Visit alzbr.org or call 225334-7494 to speak with one of our knowledgeable staff members.
Studies have shown that mental exercise, social interaction, and exercise can have a beneficial impact on memory and cognitive function. This combination has been shown to reduce or delay the changes in the brain leading to cognitive impairment. As Charlie’s Place offers a purposeful day of all three components, participation in the program can be beneficial to those with Alzheimer’s or a related memory impairment.
ZIPPITY ZOO FEST Baton Rouge Zoo
April 1-2 | 9:30 a.m.-5 p.m.
COMITE CLASSIC Comite River Park
April 1 | 9 a.m.-1 p.m.
FLOWER FEST VOLUNTEER PROJECT
Howell Community Park
April 1 | 9 a.m.-noon
LET’S GEAUX TIE DYE North Street Park
April 1 | noon-2 p.m.
WEBB CHAMPIONSHIP GOLF TOURNAMENT
Webb Memorial Golf Course
April 1 + 2
CONTINUOUS EGG HUNT
Independence Community Park
April 1 | 1-3 p.m.
CAMP-IN Lovett Road Park
April 7 | 7:30 a.m.-5:30 p.m.
ADULT GAME NIGHT
Jefferson Highway Park
April 8 | 6-8 p.m.
GLOW IN THE PARK: VOLLEYBALL
Anna T. Jordan Community Park
April 13 | 6-7:30 p.m.
PARTY FOR THE PLANET Baton Rouge Zoo
April 15 | 9:30 a.m.-5 p.m.
ARTIST’S STUDIO: SKETCHING
Baringer Art Center
April 21 | 9:30 a.m.-noon
WILD WINE WALK Baton Rouge Zoo
April 21 | 5-7:30 p.m.
SUNSHINE SOCIAL: DANCING IN THE RAIN
Milton J. Womack Park
April 21 | 6-9 p.m.
FAMILY GAME NIGHT Cedar Ridge Drive Park + North Street Park
April 21 | 6-7:30 p.m.
ART UNWINED: APRIL SHOWERS
Baringer Art Center
April 21 | 6:30-8:30 p.m.
BR BIKE FEST Perkins Road Community Park
April 22 | 10 a.m.-2 p.m.
brec.org/careers
STEM EXPANSION
Highland Road Park Observatory
April 22 | 3:30-7:30 p.m.
FAMILY KARAOKE NIGHT Independence Community Park Theatre Lawn
April 28 | 6-7:30 p.m.
FOUR-BALL CHALLENGE GOLF TOURNAMENT
Beaver Creek Golf Course April 29
HOMAGE TO A HERO: SEEDS OF CHANGE –WANGARI MAATHAI Baringer Art Center
April 29 | 10:30 a.m.-noon
INTERNATIONAL ASTRONOMY DAY
Highland Road Park Observatory
April 29 | 3-11 p.m.
Pool with two water slides 24/7 Fitness center
Free fitness classes
Driving range (1 bucket a day)
Tennis courts
Tennis league teams
Free ball machine
Free round robins
Pickleball Basketball court
Men’s & Women’s locker rooms
Showers & towel service
Walking/Running trail
Live music and events
Banquet Room
Bar and Grill
Are you a high school student? A parent? With the huge task of applying to colleges looming ahead, it’s normal to feel overwhelmed. Luckily, Dr. Felicia Young, CEO and founder of Higher Minds of Education, has compiled a simple guide to help you get started.
Young says students should take the ACT for the first time their freshman year so they can become more comfortable with the types of questions on the test and with the timing, so they are able to finish completely.
Juniors and seniors should take the ACT as many times as needed to get their scores up to meet the requirements of their top schools. Students who prepare and study can increase their composite score by 2-3 points. ACT prep courses are worth the time and financial investment, and it’s even helpful to research and try different ones offered because you may learn something new. Also, research the testing requirements at your top college choices –some schools have waived testing requirements due to the COVID-19 pandemic.
Louisiana offers two pathways to graduation for either college-bound students or career-focused students, and students choose their pathway in 10th grade. Sophomore year is a great time to have a conversation with your high school guidance counselor regarding college planning.
Guidance counselors have a wealth of information about standardized testing dates, requirements and even fee waivers. They can provide information about test prep programs, requirements to qualify for TOPS, summer programs to explore various career paths, writing programs to prep for the essay portion of the ACT and college application essays, and more.
Junior year is a great time to start compiling a list of your top five preferred schools. Contact the Admissions Office at each school to get a list of special events offered for interested high schoolers.
Junior year is also a good time to begin your research regarding scholarship opportunities given by your top college choices, local and national businesses, civic organizations, churches and other groups. Create a spreadsheet to keep up with deadlines.
The Free Application for Federal Student Aid form, available online at studentaid.gov, allows you to be considered for federal student aid including grants, loans and work study jobs offered by the federal government. You will need tax information from two years prior to the year you plan to enroll in college, so to apply for aid for the 2024-25 school year, you will need 2022 tax year forms. Other necessary items include date of birth and social security numbers for both students and parents. FAFSA applications are available beginning Oct. 1 of each year. Be prepared and create a FAFSA ID and password on Sept. 1.
As a higher educational consultant, Dr. Young provides personalized assistance in all collegerelated activities, and her expertise can give your student an edge when applying to colleges and for scholarships. Dr. Young also has a book coming out in late summer 2023 that will expand on all of these topics. For more information, visit hmofed.com.
East Baton Rouge Parish Library’s 17th annual One Book One Community initiative will highlight Chris Thomas King’s book, The Blues: The Authentic Narrative of My Music and Culture. as well as many other blues-inspired programs for all ages throughout the Library system. We will explore such topics as blues music; Baton Rouge and Louisiana’s music culture/history; songwriting and poetry; black history; and the lives of music legends.
Chris Thomas King, author of this year’s One Book One Community selection, The Blues: The Authentic Narrative of My Music and Culture, will give a bluesinfused presentation about his book at the Main Library at Goodwood on Saturday, April 29 at 4 p.m. Q & A session and book signing will follow.
For more information about One Book One Community, please visit ReadOneBook.org.
THE LIBRARY IS PLEASED TO WELCOME
AUTHOR CHRIS THOMAS KING
FOR AN AUTHOR TALK ABOUT HIS COMPELLING BOOK.
GOODWOOD LIBRARY | SATURDAY, APRIL 29 | 4 PM
Although prior histories on the blues have alleged it originated on plantations in the Mississippi Delta, King disagrees, arguing that the blues began as a cosmopolitan art form in New Orleans, not a rural one in the Mississippi Delta. In The Blues, the son of the late Baton Rouge Blues Musician Tabby Thomas presents supporting facts to disprove such myths & preserve the authentic historical memory of his music & culture.
Engineering challenges students’ minds to expand beyond their traditional courses to nurture their problem solving skills and creativity. We teach an engineering design process that details imagination, planning, creating, testing, improving and presenting, which is applicable to a lot of real-life situations. By allowing students to think outside the box, we’re instilling a limitless mindset in them that carries over into the future.
I love being able to teach grade levels K-4 and witnessing how brilliant their minds are. Each class offers an opportunity to teach the same concept a little differently according to grade level.
I think the best way parents can support their student’s learning at home is to encourage them to ask questions and explore. There’s rarely a single “right” way to solve a problem, and curiosity is key in developing critical thinking skills. Also, being willing to research and find the answers with your students shows them that learning never ends, even for adults!
Behavioral Intervention Group (BIG) believes in creating environments where our therapists, learners & families can thrive. BIG’s comprehensive Applied Behavior Analysis program aims to develop a child’s greater opportunity for independence. Because BIG believes effective autism intervention is not a “one-for-all” program, the therapists at BIG treat each child differently. Through its uniquely individualized approach, parents can expect a program that is tailored to their child’s specific needs.
When it comes to helping families, an exceptional therapist can make an exceptional difference. And having the support of the right team can be more fulfilling for everyone.
Because each child has their own unique learning history and developmental ability, the first thing they will undergo is a skills assessment. This provides both the learners and therapists with accurate information to guide their progress.
Who will be interacting with your child?
Each child is paired with a line therapist. First and foremost, the line therapist is given time to establish rapport with a child. “One child might enjoy being tickled whereas another child may prefer bubbles,” says BIG Executive Director Cassie Bradford. “Once we know what really makes that particular child excited, then we can use those things to teach them.”
“Our line therapist position truly is a special one,” says Bradford. “From hearing a child’s first words
to seeing first initiations of play, the best part of the job is that you are there to witness some incredible milestones in the child’s life,” she says of BIG’s line therapists.
As a CABAS® accredited learning center, BIG’s approach to learning is data-driven. Children’s programs are continuously monitored and assessed by Board Certified Behavior Analysts. BIG charts each learner’s data to better understand where learning is progressing or stalling and uses this information to identify any new strategies/tactics that may need to be considered. Parents are invited to meet with their child’s behavior analyst on a quarterly basis to review these reports and discuss their child’s progress and upcoming objectives.
Learn more about BIG’s unique program and services at big-br.com.
BIG IS REDEFINING WHAT IS POSSIBLE FOR FAMILIES AND CHILDREN
INSIDE: Local fashion designer on the rise
How a pair of best friends’ love for hat making sparked a new trend throughout Baton Rouge and beyond
BY OLIVIA DEFFES // PHOTOS BY COLLIN RICHIE
KARLA COREIL AND Jenn Loftin like to make millinery instead of friendship bracelets. Forget string and beads. These best friends would rather apply feathers, tulle and other fancy embellishments to hats and fascinators through their company Chapeaux.
Coreil and Loftin have been close for over 10 years, though they agree they may have lost track of time. In that decade, they’ve designed many hats, but their individual passions for crafting date back years before they met.
“I was in seventh grade, and the very first hat I made was this big, medieval cone hat with trailing ribbons,” Coreil remembers.
Loftin’s first headwear came a little later.
“My first memory of making a hat was when I was a senior in high school,” she says. “I wore it in the Natchitoches Christmas parade.”
Years later, the pair bonded over their love for the extravagant accessory—quickly becoming known to show up to events with a fancy headpiece to match any outfit they wore.
“Even before the idea of Chapeaux existed, you go back through our pictures and we always have on some festive headwear,” Loftin says. “Sometimes the outfit is meh, but the hat is amazing.”
They didn’t consider turning their love for hat making into a business until Loftin mentioned she hoped to someday open an Etsy shop.
Before boarding a flight to New York in November of 2021, they came up with a business plan to sell fancy hats and millinery. They coined it Chapeaux: a play on “chapeau,” the French word for hat.
The new brand’s focus would be its craftsmanship: Feathers would be handcurled, other parts of the hats hand-sculpted, and flowers hand-made. Still, they agreed their bond would always come first.
“We said at the time that the most important thing is our friendship,” Loftin says. “We can opt out if at any point it feels like this isn’t fun anymore.”
Over a year later, though, the ladies behind Chapeaux are still going strong with what they call their “couture craft.” In that first year of business, their Chapeauxs have made it across the country to events like the Kentucky Derby, and teas and brunches in far-away states like California, Washington, Vermont and beyond. Now, you can catch them hosting DIY parties, planning pop-up shopping experiences and creating custom pieces for clients.
Nothing is too out of the box for Chapeaux. As long as it can be supported by a hat or headband, the brand can make it happen.
For last year’s Derby season, it was tasked with creating a miniature version of a race track complete with minuscule horses, roses and even a white ribbon trim to represent a fence. At this year’s Surreal Salon Soiree, Coreil created her own moving headwear that
had mechanics and motors. “If someone says, 'I want to have whatever on my head,' we can figure it out if it's not too heavy,” Coreil says. “If it is really heavy, and that’s what you want, we can figure that out, too.”
Though some of these hats are larger than life, Coreil and Loftin insist they can be worn anywhere. The Chapeauxs are created to be adjustable so that the wearer can choose where the fascinator sits. The headpieces also come apart so they can be scaled down or packed safely for storage or travel.
“That’s one of our own inventions,” Coreil says. “We don’t know of anyone else (making adjustable headpieces), and people love it.”
Coreil and Loftin even make custom pieces with intricate handmade elements. Those orders start with a consultation so the pair can understand exactly what the client wants.
Though their first year of business has been a hit, the best friends aren’t done growing. In the future, they would like to have more events and parties to get people introduced to the idea of sporting fancy millinery. They’re even thinking of adding embellishment bars to events—where guests can pick out pieces to affix to a premade hat—and hosting more Chapeaux Chats, where they can educate people about their favorite headwear.
“We express it as creating community and celebrating life,” Loftin says.
“And our vehicle for that is hats.” chapeauxparty.com
Women’s hats or headwear
Jenn Loftin and Karla Coreil are the best friends and founders behind Chapeaux, a line of headpieces perfect for parties and holidays like the Kentucky Derby and Mardi Gras.Of course, no Chapeaux is complete without some embellishing. Feathers, tulle, stuffed animals and even rotating mechanisms and lights can be added to one of these fun hats. With a vast selection of embellishments, rest assured no Chapeaux is quite like the next.
Bases are loaded
Each Chapeaux headpiece starts with a base, available in a variety of custom shapes, colors and fabrics. This will later be dolled up with various embellishments to make the Chapeaux one of a kind.
Enjoy an oasis in the heart of the city. Stroll through the beautiful gardens and walk the many trails of the LSU AgCenter Botanic Gardens and Windrush Gardens. Step back in time to 19th century rural Louisiana at the open-air LSU Rural Life Museum.
StoryTime in the Garden
April 1 . 9 a.m.-noon . Free
LSU AgCenter Botanic Gardens
Old Fashioned Easter Celebration
April 2 . 2:30-5 p.m.
LSU Rural Life Museum
Birding at Burden
Each base needs this vital piece so it can be worn with ease. The headpieces often come with headbands so they can be worn comfortably. Chapeauxs can also have stretchy cords or clips, depending on the size and weight of the base.
April 15 7-9 a.m.
LSU AgCenter Botanic Gardens
Tickets available at Eventbrite.com
Gourmet in the Garden
April 20 6-9 p.m.
LSU AgCenter Botanic Gardens
Tickets available at Eventbrite.com
An Evening at Windrush: The Magic Returns
April 28 6:30 p.m.
LSU Rural Life Museum
Go Public Gardens Days
May 20-21
LSU AgCenter Botanic Gardens
The owners of Chapeaux call Kentucky Derby season “the Super Bowl of hats.” Fancy headwear is a must at the iconic event, and Chapeauxs have made a few appearances on the heads of attendees. The brand will also take part in St. Jude Day at the Derby on May 6: an annual, local event and Kentucky Derby watch party with bourbon tastings, entertainment and a live auction. And earlier this spring, Chapeaux was the sole millinery vendor at the Louisiana Derby and a sponsor of its hat contest.
For details about these and other events, call or visit our website. Admission may be charged for some events.
Burden Museum & Gardens . 4560 Essen Lane . 225-763-3990
DiscoverBurden.com . Baton Rouge . Open 8 a.m. to 4:30 p.m. daily
KALEB DUNCAN IS changing up the status quo. The 23-year-old designer, more commonly known as Kei Ai, is carving his own path in the fashion industry, and it’s already taken him as far as New York Fashion Week.
Kei Ai showcased designs at the fall 2021 event’s Small Boutique Fashion Week. He says the experience of seeing so many designers’ work in one place was amazing. The creatives he met offered crucial advice: Stay focused. This is what motivated him to pursue his newest endeavor, he says. That new project combines his love for clothing with his passion for
filmmaking. His looks are primarily inspired by anime, cartoons and Asian cultures. The designer, whose work is mainly womenswear, is beginning to branch out into menswear and children’s clothing.
While Kei Ai works on his new era of designs, he’s also re-enrolling at LSU in the fall in the textiles, apparel design and merchandising program.
How will he balance it all? “One step at a time,” he says.
Kei Ai spoke with 225 about his design process and what’s next. Follow Kei Ai on Instagram @dragonfliespurple.
This Q&A was edited for clarity and brevity.
When did you know you were first interested in design and fashion?
I was in advanced art in (high school in) Texas and everybody had to pick a medium. Some people chose sculpture, some chose film, and I didn’t know what I wanted to do. My teacher told me to go home and rest on it, and when I woke up, I realized I wear clothes every day and I don’t know how to make them. So I started that.
You describe your current work as erratic. How are you changing your design process?
My path is now leading me more to visual storytelling. I decided to use fashion as more of an art medium because I want to do a bunch of concept videos. I want to combine my love for TV and my love for fashion into one thing.
Tell us more about that.
I’m creating different collections, which are also going to serve just like short films. I’m going to post to different video-sharing platforms and then take photos of the clothing and upload them as collection graphs on my website.
Will people be able to purchase the clothing shown in the concept videos?
Yes. It’s going to be a mix of streetwear and luxury.
On March 1, 225 Magazine and inRegister held an event recognizing 28 local women who are making a difference in Baton Rouge. The evening was spent at Beausoleil Coastal Cuisine and guests were able to sample a Beausoleil sushi board, dessert board and many other delicious bites. The INSPIRE special section was sponsored by Baton Rouge Clinic and the EBRP Library. The event was sponsored by European Wax Center and City Group Hospitality.
To learn more about these inspiring women, scan here:
INSIDE: Poached eggs and pancakes for Easter
About 225’s food critic: Benjamin Leger previously served as managing editor for 225 and was the editor of its Taste section from 2012 to 2021, editing, writing and steering the direction of its food coverage in print and online. He is passionate about all things food and food journalism, and has written about the greater Baton Rouge area’s cuisine and culture for nearly two decades.
15540 George O’Neal Road
Tuesday-Thursday, 10:30-2:30 p.m. and 5-9 p.m.
Friday-Saturday, 10:30 a.m.-10:30 p.m.
Sunday, 10 a.m.-7 p.m.
VIETNAMESE CUISINE always hits the spot for me. It triggers all the right pleasure receptors in my brain. Meats marinated in saltysavory-sweet spices, the punch of lime, fresh Thai basil and cilantro, the pungent kick of fish sauce.
So when a new place like Pho 97 opens up, I’m eager to try it and see if it will join my shortlist of go-to Vietnamese restaurants in town.
Launched in October 2022, Pho 97 made a splash with its attentiongrabbing interior. Twinkling lights and plants dangle from the ceiling, giving the feeling of nighttime in a garden. Backdrops with neon signs are clearly made for an Instagrammable moment.
From what I’d seen on social media, the dishes seemed equally colorful. I stopped in one Thursday night with friends to give it a try.
We noticed the pink-lit bar at the back of the restaurant, and once seated, our server gave us a small cocktail menu. Intrigued, we ordered a Sakitini and gin-based Saigon Sunset cocktail to enjoy while we browsed the food menu.
When the drinks arrived, we ogled at how colorful they were, with cute umbrellas and skewered lychee. But the taste was so sweet it was practically a dessert.
We also ordered the non-alcoholic Pink Lychee drink, which was huge and also very sweet, though its citrusy notes made it more
WHAT’S A MUST: You can’t go wrong with a bowl of pho, but if you want to stretch your understanding of Vietnamese soups, try the Hue Style Hot and Spicy Beef Soup or the Pho 97, where you add your desired meats (some still raw) and toppings to a clay bowl of boiling broth.
refreshing than saccharine.
With all that sugar, we needed salty foods fast, so we ordered the BBQ Pork Rolls. The rolls were large, warm and filled with flavorful, thinly sliced pork. The
peanut sauce on the side was fairly standard, but we enjoyed the plate. Spring rolls are hard to mess up.
When it came to entrees, our aim was to think outside the pho box—and Pho 97 seems to have
shared that same thought, with a lot of options that set it apart.
First up was the Lemongrass Chicken Vermicelli Bowl. I’ve seen lemongrass tofu on menus around town, but rarely this. Sitting on a
Find Pho 97 on Facebook. THE BASICS: Tony Bui opened Pho 97 in October 2022 near the intersection of George O’Neal Road and Jones Creek Road. A lot of work went into creating an ethereal and inviting interior, but the real draw is the Vietnamese cuisine and colorful drinks.
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bed of cold noodles, chopped romaine and bean sprouts, the chicken was sauteed in a fragrant and tasty lemongrass-infused marinade along with onions and topped with crunchy bits of peanuts and sliced scallions.
The overall flavor was bright and satisfying, but the accompanying sweet/ sour fish sauce was unnecessary as there was already quite a bit of peanutty sauce at the bottom of the bowl.
Next was the Hue Style Hot and Spicy Beef Soup, known as Bún bò Huê, which owner Tony Bui described to 225 last fall as a “flavor explosion.” The orangey-red broth was deep, slightly oily and peppery-spicy on the back end. Tender flank steak and a hunk of oxtail added more flavor, while thinly sliced onion and scallions offered vegetal contrast.
Still, the most memorable element of the meal was yet to come in the restaurant’s eponymous Pho 97 hot pot special.
This beef soup was a showstopper, arriving at the table in two parts: first, a platter arranged with raw and cooked meats and noodles followed by a giant, heavy clay bowl filled with boiling-hot broth that continued to bubble after it arrived.
A guide to some of the proteins you might encounter in Vietnamese soups
Eye-round steak: Thinly sliced, lean meat that can come raw on the side to cook in the hot broth.
Brisket: Similar to barbecue style, this cut is a little thicker and has fat running across the top edge.
Flank: Cut from near the hind quarters, flank is more fatty, making it chewier than other cuts.
Tendon: A tough cut from the shank, it’s boiled to make it easier to slice. Once added to soup, it’s nearly see-through with a gelatinous texture.
Oxtail: Refers to crosswise cuts of a cow’s tail. With the bone and marrow still intact, it’s stewed beforehand so the meat and fat practically fall off.
Tripe: The lining of beef stomach, cut into long, white strands that have a spongy texture. Like tofu, it tends to absorb flavors.
Meatball: Often made from the shank with tendon and cartilage, the meatballs are dense and chewy and often cut into smaller chunks.
16 TAPS
9 TVs watch a game after your tour
Tours: Wed-Fri 5Pm, Sat 1pm includes 4 taster pours
The Pho 97 special comes with raw meats to be cooked hot-pot style.
The meats were nearly overwhelming: raw and thinly sliced eye-round steak, tender slabs of brisket and thinly sliced and almost transparent tendon sat on the platter. Hidden in the broth were beef meatballs as well as a huge hunk of oxtail.
I tend to stick with the eye-round steak and brisket in my pho, but the oxtail was a pleasant surprise. I skipped around its fatty parts in favor of the delicious little morsels of meat that were akin to stew meat.
The broth itself was pale like a pho broth but oily and salty—to the point that I reached for every available lime wedge to cut through the savoriness. The accompaniments of Thai basil, bean sprouts and purple cabbage added crunch and contrast.
In the end, I found myself thankful for that Pink Lychee drink as a sweet palate cleanser after such a meaty meal.
The portions were large enough for multiple to-go containers, and we all left satisfied, though maybe a little regretful of the amount of red meat consumed. But there are worse things to regret, and there are lots of other options on the menu if you’d prefer chicken, shrimp or veggies in your meal.
I’ll likely find myself back here to try some of them.
The BBQ Pork Rolls pack a meaty flavor with a side of peanut sauce.
IN
A light and fresh Easter brunch that's still bursting with flavor
BY TRACEY KOCH // PHOTOS BY AMY SHUTTTHIS TIME OF YEAR, I like to take advantage of the nice weather and entertain outside, especially for Easter. This month, I put together an outdoor brunch menu inspired by the
Mediterranean Diet. This diet balances lean proteins, whole grains and fresh veggies—making it ideal for creating a healthy, fresh and flavorful springtime brunch to share with family.
• Poached Eggs Over Grilled Tomatoes Topped with Chimichurri Sauce
• Savory Granola
• Carrot Cake Pancakes
Recipes by Tracey and Maggie Koch
Poached eggs are the quintessential brunch item. When done correctly, they are tender, creamy and deliciously versatile. Cooking poached eggs can be challenging, but lo and behold, I recently came across a recipe for poaching eggs in the microwave.
Here’s a secret: This technique is even used in the finest restaurants. After just a couple of tries and tinkering with the wattage of my microwave, huzzah: I mastered perfectly poached eggs.
To keep the dish light and fresh for spring, top the poached eggs with a flavorful chimichurri and serve over grilled tomato slices.
Servings: 6
1 small boule, sliced into
6 slices
2 large Creole or beef steak
tomatoes
¼ cup olive oil
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
Water and distilled vinegar
6 eggs
1 cup chimichurri sauce
(Recipe follows)
1. Slice the boule into six ½-inch slices and brush each side with olive oil.
2. Cut the tops off of the tomatoes and slice each one into thirds. Brush olive oil on both sides and sprinkle with a little of the salt and pepper.
3. Heat the grill to 350 degrees and oven to 200 degrees. Grill the tomato slices and bread for 2 minutes per side or until the bread is just toasted and the tomatoes are tender but still holding their shape. Transfer the tomatoes and bread onto baking sheets and place into the oven to stay warm.
4. Pour 1 3 cup of water into a small microwave-safe bowl. Add in a dash of vinegar. Carefully crack one egg into the bowl, ensuring there is
enough water to completely cover the egg. Add in a little extra water if need be. Use a toothpick to gently pierce a hole in the yolk to prevent the egg from exploding while it cooks.
5. Cover the bowl with a paper plate or paper towel and cook for 45 to 60 seconds, depending on the wattage of your microwave. The egg is done once the whites have just set and the yolk is still loose. The egg will continue to set as it sits.
6. Fill a shallow baking dish with warm 100- to 120-degree water. Place the poached egg into the warm water to keep it warm as you poach the additional eggs, following steps 4 and 5.
7. To serve, spread a tablespoon of chimichurri onto the bread. Place a slice of the grilled tomato onto the bread followed by the poached egg. Sprinkle with a little salt and pepper; top with a little more chimichurri.
FOR THE CHIMICHURRI SAUCE:
1 cup flat leaf parsley
¼ cup fresh oregano (or 1 tablespoon of dried oregano)
3 cloves minced garlic
¼ teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
½ cup olive oil
½ teaspoon kosher salt
1. Use a food processor or blender to puree the parsley, oregano, red pepper flakes, garlic, lemon juice and vinegar together.
2. Remove the puree and place it into a small mixing bowl. Whisk in the olive oil and salt.
3. Allow the sauce to sit for 30 minutes before serving to allow the flavors to develop. This sauce can be made a day ahead of time and will keep in the fridge in an airtight container for up to 5 days.
Friday, April 28, 2023
The magic returns with a progressive evening including cocktails and music set in the beautiful Windrush Gardens. Afterwards, enjoy an elegant southern supper provided by Chef John Folse. All proceeds benefit the Friends of LSU Rural Life Museum. Details and tickets available at lsu.edu/rurallife.
Granola is a great breakfast staple. But with a twist, it can be a game changer to fresh salad. This granola is very much like the sweet version made up of rolled oats and nuts, but with spices like cumin and paprika and a little Worcestershire. It’s not only a nice crunch, but it also helps to add a little protein and grains to a veggie heavy dish. On its own, the granola makes for a great snack, as well.
Servings: 6
1 egg white
¼ teaspoon salt
1 tablespoon butter
1 teaspoon Worcestershire sauce
¼ teaspoon Creole seasoning
¼ teaspoon smoked paprika
¼ teaspoon chili powder
¼ teaspoon cumin
1 cup rolled oats
½ cup slivered almonds
½ cup sunflower seeds
¼ cup flax seeds
1. Heat the oven to 325 degrees. Line a baking sheet with parchment paper.
2. In a small mixing bowl, whisk together the egg white and salt together until frothy.
3. In a microwave-safe dish, melt the butter. Add in the Worcestershire and remaining seasonings.
4. Place the oats, nuts and seeds into a mixing bowl and toss them with the butter mixture.
5. Fold the beaten egg whites into the oat and butter mixture and then spread them out in a single layer onto the lined baking sheet.
6. Bake for 10 minutes and then stir. Bake for another 7 to 10 minutes or until the granola is golden.
7. Remove from the oven and cool completely. The granola will crisp up as it cools. Store the granola in an airtight container for up to 1 week.
Serve this granola over a fresh salad with fruit. Find the recipe at 225batonrouge.com/recipes.
Brunch would not be brunch without some type of waffle or pancake. My daughter Maggie perfected this easy homemade pancake recipe, and it’s the perfect final touch to this festive spring or Easter brunch menu. This recipe makes extremely fluffy and tender pancakes that have become my family’s favorite. They are delicious with butter and lots of maple syrup. But for this occasion, I added in grated carrots and spices to mimic my favorite springtime dessert: carrot cake. This basic pancake recipe is easy to change up to suit your favorite flavor pancakes by adding in other ingredients like lemon zest and fresh blueberries, or bananas and pecans. The batter in this pancake recipe tends to thicken up as it rests. The addition of a little extra milk will help to make the batter a bit easier to manage if it becomes too thick.
Servings: 6
2 cups cake flour (all-purpose flour works well, too)
4 tablespoons baking powder
¼ cup sugar sugar
1 teaspoon salt
½ cup shredded carrots
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
2 large eggs
2 teaspoon vanilla extract
6 tablespoons melted butter
2 ½ cups whole or 2% milk
1. In a large mixing bowl, combine the flour, baking powder, sugar and salt together and whisk until well combined. Fold the carrots, cinnamon, ginger and nutmeg to upgrade the traditional pancakes to Carrot Cake Pancakes.
2. Separate the eggs, placing the yolks and egg whites into 2 mixing bowls. Add the butter, milk and vanilla into the yolks and whisk to combine. (The butter will become a little lumpy once the milk is added.)
3. Use a whisk to beat the egg whites until stiff peaks form. Fold the egg whites into the egg yolk mixture, and then fold this mixture into the dry ingredients.
4. Allow the batter to rest for 10 minutes. The batter will become very thick and fluffy.
5. Preheat a griddle over medium heat and pour ¼ cup of the batter onto the heated griddle. Use the back of a teaspoon to spread the batter out to a 3-inch circle.
6. Cook the pancakes 2 to 3 minutes per side. Serve warm with butter and syrup.
establishes roots for a healthier community
Keeping your neighborhood clean and green secures a brighter future. It can be achieved.
People in communities with abundant green space generally enjoy better health and happiness. Gathering together promotes social ties and by planting and caring for trees we ensure clean and fresh air for generations beyond our own.
Benefits of trees:
• Gives off oxygen, the very thing we need to breathe.
• Traps CO2 gas and scrubs the air of impurities.
• Provides shade which helps reduce and moderate the temperature and climate.
• Prevents soil erosion and absorbs stormwater to minimize flooding.
• Provides wind protection to homes and shelter to birds and animals.
• Increases property values.
A guide to BR’s biggest festivals this season
BY OLIVIA DEFFES
WITH WARMER TEMPS and sunny skies ahead, we welcome a new season here in Baton Rouge: spring festival time.
Over the years, the Capital City has grown a roster of festivals that focus on everything from music to food.
Now, these fests are making up for time lost to the pandemic—and in a big way. Expect
to see large crowds and streets packed with vendors.
If you want to plan ahead, we’ve totally got you, with all the details of some of April’s and May’s biggest events. Prep your outfits, type up itineraries and invite your out-of-town friends and family for the fest days ever. Find the festivals on Facebook
What: Inspired by our city’s location on the Mississippi River, this month-long sustainable festival honors artists, educates locals about our culture and advances our connection to water.
Where: Throughout downtown Baton Rouge
When: The month of April
Don’t miss: The festival kicks off with the Corporate Cup downtown run on April 1, and the Arts Council of Greater Baton Rouge has partnered with the YMCA for a special feature: a Corporate Art Battle. Teams will create art on-site as they compete for the “Best of Show” title.
What: A two-day, open-air event benefiting St. Jude with local vendors and a floral sculpture competition
Where: Pointe-Marie
When: Saturday, April 1, and Sunday, April 2
Don’t miss: This year’s “Birds of a Feather” theme. It is sure to inspire larger-than-life installations worth chirping about (each one must be 12-by-12 feet!) and feather-flocked looks at the Saturday night gala.
What: A four-day festival celebrating laughter and improv comedy from local comedians
Where: LSU’s Music and Dramatic Arts Building and Greek Theater
When: Thursday, April 19; Friday, April 21; and Saturday, April 22
Don’t miss: Improv shows featuring Baton Rouge artists, workshops that will teach you the ins and outs of this type of comedy and stand up and sketch comedy performances
504
April 13-16: French Quarter Festival
April 28-30 + May 4-7: New Orleans
Jazz and Heritage Festival
337
April 1: Acadiana Po-Boy Festival
April 14-16: Scott Boudin Festival
April 26-30: Festival International
May 5-7: Breaux Bridge Crawfish Festival
What: One of the oldest blues festivals in America that celebrates swamp blues by bringing local, national and international artists to perform on a variety of outdoor stages
Where: Downtown Baton Rouge
When: Friday, April 21; Saturday, April 22; and Sunday, April 23
Don’t miss: Elizabeth King and Tommy Castro & The Painkillers are among the more than 35 artists performing over three days. The event is free, but for $200 you can go all out with the VIP Experience Pass, which includes food, drinks and private bathrooms.
What: A two-day festival showcasing soul food cooking skills from Louisiana and surrounding areas
Where: Riverfront Plaza
When: Saturday, May 20, and Sunday, May 21
Don’t miss: The event has grown to include not just dishes by restaurants and home cooks, but also a live music lineup that’s just as good for the soul. Kenny Neal closes the festival Saturday.
By Olivia Deffes
RUTH RINER STUART likes to sleep in. It’s something she never got to do during her years as a registered psychiatric nurse. But her home’s primary bedroom isn’t used for sleep—it’s for art.
Now in her retirement at age 83, Stuart uses the converted space in her new job as “an artist for others.”
Over the past two years, the painter has completed about 250 commissions. She says she has truly connected with others by painting anything they want, from personal portraits to pet photos. She tries to make her prices affordable, with each 16-by20-inch painting starting at $90.
“My desire is to paint for other people and to paint what they want,” she stresses. “Because I can make it beautiful. ... And they’ll want it because it’s theirs—and not just mine because I painted it.”
Stuart was in her early 40s by the time she took her first art class. She was invited by a friend to an event at a YMCA, where she remembers being tasked with painting a pile of mushrooms.
Soon, she started reading Walter Foster art books and took a few workshops here and there to get better at her craft. Back then, she says she didn’t know that she was good at painting and thought of art as nothing more than her hobby.
It wasn’t until many years later when she met her late husband, George, that she discovered she truly had artistic talent. George was her best friend and biggest cheerleader, and he was the one who suggested turning their bedroom into her art studio. He even made
“A painting must have heart, or it cannot reach yours.”
—Local artist Ruth Riner Stuart
sure all of her originals were hung up along the high walls of the room.
George died after he and Stuart were diagnosed with cancer within three weeks of each other. Ruth had colon cancer, and George had brain cancer. Ruth was later also diagnosed with kidney cancer.
Ruth was fortunate to find out she was free of both cancers after a recent biannual doctor visit.
“I’m kind of on a high about (being) free of cancer,” she exclaims. “And (art) is what I'm supposed to do. This is what I'm devoting the rest of my life to. … I’m going to paint my life away.”
Stuart’s technique starts with first making a sketch on a blank canvas. From there, she uses either pastel chalk, watercolors or oil paints to transform the white space into a beautiful depiction of an animal, still life or city scene.
Today, she has recognized her worth as an artist, but she acknowledges her skills didn’t develop overnight. In her long life, she says she has learned an artist has to be open to learning all the
APRIL 4 + 5
time in order to get better at their craft.
“I learned from trial and error,” she says. “And the more you paint, the more you learn.”
She has participated in shows at LSU and local restaurants and even has her art hanging in the Lod Cook Alumni Center and Mid-City Artisans.
Though she’s proud to have her work in these public places, her favorite place to display her art is in the homes of her customers. She says it gives her great joy to paint for others.
She hopes to paint more pet photos, children’s portraits and even wants to illustrate people’s front doors and gardens.
“A painting must have heart, or it cannot reach yours,” she says. “I want to be your artist. I know that people want things that they can’t do themselves. They have an idea of what they want, and if they could do it themselves, they’d do it. But, they might not be inclined to do it, so I’ll do it for them. And I’ll do it just how they want it.” Facebook.com/people/RuthRiner-Stuart
The Baton Rouge Symphony is still celebrating women’s history with a special candlelight concert, Girls’ Night Out. At this intimate show, a quartet will play songs by female artists and composers, like Dolly Parton, Stevie Nicks and Fanny Mendelssohn. brso.org
APRIL 4-27
Come see the work of young artists at Baton Rouge Gallery’s annual juried high school exhibition, "The Real-life Experience." This special exhibit will feature over 50 pieces of art from local high schoolers from St. Joseph’s Academy, Central High School, McKinley Senior High and more. batonrougegallery.org
APRIL 12
The Family Dinner Comedy Troupe pokes fun at another movie for a Spoof Night at Manship Theatre: the 2008 film Twilight. The interactive experience will feature improv, commentary and games. manshiptheatre.org
BEGINNING APRIL 20
LSU Museum of Art will feature altered photographs from American conceptual artist Hank Willis Thomas with the exhibit "Unbranded: Reflections in Black by Corporate America. " This collection of advertisement photos has been stripped of text and logos allowing the images to shine. The exhibit aims to show how advertisements through the years have played into racial stereotypes. lsumoa.org
APRIL 14
Take it back to the ’70s with South Carolina’s The Marshall Tucker Band at L’Auberge Hotel & Casino. Attendees will hear the band’s greatest hits like “Can’t You See,” “Fire on the Mountain,” “Heard It in a Love Song,” and more. lbatonrouge.com
APRIL 14
Experience one of the ultimate Led Zeppelin tributes as Zoso takes the stage at Varsity Theatre. Zoso has been playing shows across America for over 28 years, covering some of the English rock band’s biggest hits. Dust off your bell-bottoms and get ready to rock out to songs like “Stairway to Heaven,” “Whole Lotta Love,” “Ramble On” and more. varsitytheatre.com
APRIL 15
Grammy-nominated band Moonchild brings a taste of the West Coast to Baton Rouge when it plays at Chelsea’s Live. The Los Angeles trio is known for its alternative soul and R&B sound. chelseaslive.com
APRIL 20
Texas country and Americana singer Charley Crockett is stopping in Baton Rouge to play a show at The Texas Club during his “The Man From Waco” tour. Since 2015, the singer-songwriter has released 10 albums, which means he has plenty to play from at this show. thetexasclub.com
MANSHIP THEATREROCK
THE
TIME OF YEAR
Compiled by Olivia Deffes
Treat yourself to some of the best local flavor (and fauna) at Louisiana Culinary Institute’s Gourmet in the Garden at LSU AgCenter Botanic Gardens. Baton Rouge chefs and mixologists will be on-site to prepare specialty dishes and drinks for the event that’s set amongst blooming flowers in the gardens. lci.edu
APRIL 16
Head over to Circa 1857 to feast on crawfish for a good cause at Call Me Crawdaddy. This familyfriendly event is hosted by Louisiana queer art initiative LEUR. All proceeds benefit Baton Rouge Pride. In addition to enjoying hot, boiled mudbugs from Crawfish Cuyon, attendees are also encouraged to don their best handmade “crawdaddy” costume. charliefeet.com/events/ callmecrawdaddy
APRIL 16
Come see amazing basketball tricks as the Harlem Globetrotters play the Washington Generals at the Raising Cane’s River Center. The team is known for its athleticism, skill, good times and fan interactions. raisingcanesrivercenter.com
APRIL 22
Feast on jambalaya while supporting families battling cancer at the annual Clash of the Cooks Jambalaya Showdown. The event will be held at the Ochsner Medical Complex, raising money to help lessen the medical expenses of families battling cancer. clashofthecooks.com
APRIL 23
COME ON DOWN!
You could be the next contestant on The Price is Right Live when the game show’s tour comes to the River Center. Watch as host Todd Newton leads audience members in the competition for cash and prizes featuring the iconic games played on TV. raisingcanesrivercenter.com
Taste wine, spirits, beers and delicious food pairings at Baton Rouge Epicurean Society’s fundraiser, Spring Fête. The tasting event at Houmas House will feature dishes from local restaurants like Rouj Creole, Ruffino’s, Solera, Playa Bowls and more. bresbr.org/spring-fte
MORE EVENTS
Subscribe to our newsletter 225 Daily for our twiceweekly roundups of events. 225batonrouge. com/225daily
LAFAYETTE
APRIL 14-15: Parks Cracklin’ Cookoff Festival, parkscracklincookoff.com
APRIL 14-16: Semi-annual Antique Fair and Yard Sale, oldschoolhouseantiquemall.com
APRIL 22: The Molly Ringwalds at Rock’n’Bowl de Lafayette, rocknbowl.com
In every issue of 225, you’ll find a free print on this page. FRAMED celebrates life and art in Baton Rouge, each one featuring a local photographer, place or graphic designer. Cut it out to hang in your cubicle, or frame it for your home gallery wall. Show us where you hang them by tagging them on social media with #225prints.
[225] April 2023 | 225batonrouge.com
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PHOTO BY COLLIN RICHIE / collinrichiephoto.com
