225 Magazine [June 2026] by Baton Rouge Business Report

Carnivores

• Nationally recognized for Food and Service by Food Network, Sports Illustrated, and Business Insider.

• TripAdvisor Certificate of Excellence for multiple years.

• Voted #1 by locals 3 Years in a Row - WBR Convention and Visitor’s Bureau.

• Over 17 years of community support, donating thousands annually to local schools and charities.

• Among the highest-rated restaurants in the Baton Rouge area on Google.

• Baton Rouge Area’s #1 Industrial Caterer with Decades of Experience in High-Volume Catering, Logistics, and Planning

Crawfish Etouffee Baked Potato with Gulf Shrimp and Slow Smoked Brisket were both featured

“Diners, Drive-Ins, and Dives” Daily Volume - we typically prepare 15–20 briskets, 12 pork shoulders, 40–50 racks of ribs, 75 lbs of sausage, and hundreds of chicken quarters and baked potatoes every day—all before accounting for catering orders. Owned and operated by brothers Michael and Paul Mladenka

Baton Rouge has the meats!

To finish this platter, you might want to grab a friend—and a few napkins. Piled high with sausage links, burnt ends, slices of smoked brisket and turkey, and a few ribs for good measure, this month’s cover features a selection of Salt Pepper Oak’s best. The local barbecue joint is just one of many dominating the protein-packed scene in the Capital Region. And while they all serve up meaty mains, they’re all doing it their own way, with different techniques, tricks and twists. Get in on all the tasty action starting on pg. 22. 225 is not responsible for any cravings this cover package may cause! Photo by Collin

COLLIN RICHIE

Secret sauce

I BRAVED A VERITABLE monsoon during a trip to Charleston to make it to Chef Rodney Scott’s barbecue restaurant. My mission: to taste the whole-hog pork that helped earn him a coveted James Beard Award. Atop the table were two sauces: “Rodney’s Sauce,” a tangy and thin vinegar-based concoction, and “Other Sauce,” a sweet/sour/spicy blend with a ketchup base. The low-and-slow smoked meats were the main draw, but both sauces were so intriguing that I couldn’t stop taking turns sampling one after the other with each bite.

One of the most interesting things about barbecue is the regional variation among styles, spices and sauces across the United States. In Scott’s home state of South Carolina and the surrounding region, tangy vinegar and mustard are essential ingredients, to great effect; they don’t call it “Carolina Gold” for nothing. Kansas City, a locale synonymous with barbecue for more than a century, prefers its burnt ends dipped in a thick, sweet sauce that marries molasses and tomato paste. In Memphis, spots like the revered Central BBQ stick to elaborate dry rubs on their pork ribs, which are then smoked low and slow over hickory and pecan wood to create a signature charred bark. And in Texas, brisket basks in the spotlight at now-legendary restaurants

including Austin’s Franklin BBQ, where the meat is coated simply with salt and pepper before being cooked over oak.

The line to snag some of Franklin’s famous meats is notoriously long and wraps around the building each morning, and that’s where Hue Pham of Baton Rouge’s Offset Smoker barbecue restaurant found himself six years ago, before he ever

even dreamed of owning his own eatery. He was so enchanted by the food he tasted there that he discovered a new calling. Today, Offset Smoker has gone from a popular pop-up to a thriving brick-andmortar spot on Government Street. And while Pham closely follows the central Texas barbecue playbook with beautiful briskets and “armadillo eggs,” he’s also tapping into his Vietnamese heritage by offering that brisket on house-baked baguettes in banh mi sandwiches. Like the other local pitmasters profiled in our cover story this month, he’s finding his own unique flavor, and Baton Rouge barbecue fans can’t get enough.

South Louisiana may not have its own renowned style of this pit-perfect cuisine— at least not yet—but the restaurateurs and barbecue competitors highlighted here have each thrown a new ingredient into the mix. And that’s a recipe for sweet—or savory!—success.

All fired up,

Kelli Bozeman Editor-in-Chief

By the books

One of my favorite places in the world when I was in third grade was a particular shelf in the children’s section of my local public library. It was the spot where a long line of yellow-spined Nancy Drew books lived, and I went to visit these friends as often as I could. Following along as Nancy and her best friends found themselves on wild adventures was my favorite pastime. Today, libraries are about much more than books, yet mystery still awaits. One of the latest offerings is a pass to check out Louisiana’s state parks at no charge, and you can read more about it starting on pg. 15. Turns out adventure is still behind every corner, but this time you can write your own story.

JORDAN HEFLER

Publisher: Julio Melara

EDITORIAL

Editor-In-Chief: Kelli Bozeman

Managing Editor: Olivia Deffes

Features Writer: Maggie Heyn Richardson

Digital Staff Writer: Catherine Clement

Digital Content Strategist: John McElwain

Staff Photographer: Collin Richie

Contributing Writers: Ava Borskey, Holly Duchmann, Mary Ryan Kirsch, Tracey Koch

Contributing Photographers:

Jordan Hefler, Amy Shutt, Tony Tillman

ADVERTISING

Vice President, Sales: Elizabeth McCollister Hebert

Sales Operations Manager: Kynley Lemoine

Sales Director: André Hellickson Savoie

Multimedia Marketing Consultants: Abbie Bayham, Jamie Hernandez, Ella Shipp

Digital Operations Manager: Devyn MacDonald

Content Creator: Londyn White

Digital Operations Coordinator: Addison Champagne

Data Analyst: Sydney DeVille

Content Strategist: Emily Hebert

STUDIO E

Director and Corporate Communications Strategist: Mark Lorando

Special Projects Editor: Lisa Tramontana

Content Strategist: Emily Hebert

Multimedia Producer: Jordan Ponzio

Video Producer: Taylor Stoma

ADMINISTRATION

Chief Technology Officer: James Hume

Marketing Director: Ashleigh Ward

Business Manager: Tiffany Durocher

Business Associate: Kirsten Milano

Business and Office Assistant: Sarah Kleinpeter

Receptionist: Cathy Varnado Brown

CREATIVE SERVICES

Creative Services Manager: Ellie Gray

Art Director: Hoa Vu

Senior Graphic Designers: Melinda Gonzalez Galjour, Sidney Rosso

Graphic Designers: Aniya Dunn, Lea Showers

AUDIENCE DEVELOPMENT

Circulation and Client Experience Manager: Ivana Oubre

A publication of Melara Enterprises, LLC

Chairman: Julio Melara

Executive Assistant: Brooke Motto

Vice President-Sales: Elizabeth McCollister Hebert

Chief Content Officer: Penny Font

Chief Digital Officer: Erin Pou

Chief Operating Officer: Guy Barone

Circulation/Reprints

Readers’ notes

Re: The debut of our April issue, featuring this year’s Twenty in their 20s honorees

Let’s party!

“Congratulations to you all !

Excited to see how each of you continues to lead, grow, and make an impact in our city and state. Keep shining bright, Baton Rouge! ”

—@tristanj.george

“I love this! Congratulations ” —Jewel Lackey on Facebook

Re: Our roundup of local restaurants with outdoor dining

“Such an awesome post! Thank you for including BLDG 5.” —@bldg5 “Checking out each and every one.” —@artistryplus601 on TikTok

Comments and analytics are from April 1-30, 2026. They have been lightly edited for clarity and brevity.

It’s almost the moment you’ve all been waiting for: the reveal of the 2026 Best of 225 Awards. And before the coveted July issue hits local newsstands, we’re celebrating at Court to Table to reveal the winners a few days early. Pickleball and a new edition of 225 Magazine? Now that’s a party! Want to be the first to snag a copy and see who placed in the top spots? Scan the QR code below to grab tickets. Expect cocktails, live music and bites from the Court to Table kitchen. All attendees must be 21 or older. See you there!

facebook.com/225magazine x.com/225batonrouge instagram.com/225batonrouge

COLLIN RICHIE

-Scott A My dental experience with Dr. Ventress and his Team is always the

What ,s up June

CHECK THIS OUT

BY MAGGIE HEYN RICHARDSON

DAY TRIPS TO Louisiana’s lush, vibrant state parks just got a lot easier thanks to a free program created by the State Library of Louisiana. Operating through a network of public libraries across the state, Check Out Louisiana State Parks allows library card holders to use free, one-day passes to the state’s many swamps, trails, waterways and other public lands.

The initiative started as a pilot project and was made official in April.

“The success of the pilot told us the demand was real and very high,” deputy state librarian Giovanni Tairov says.

Check Out Louisiana State Parks is a companion program to Check Out Louisiana Museums, which provides free access to participating museums around the state. Both were modeled after

The Lake Pontchartrain beach at Fontainebleau State Park in Mandeville is a prime summer destination.

•

similar programs nationwide and are intended to make Louisiana’s outdoor and cultural activities more available to a wider swath of state residents, Tairov says.

“We wanted to eliminate the accessibility barrier to our many amenities and destinations,” he says.

Check Out Louisiana State Parks and Check Out Louisiana Museums work through 68 library systems across all 64 parishes. A current library card is all that’s required to use them.

The two programs function slightly differently. For Check Out Louisiana State Parks, library card holders check out a physical park pass at participating libraries. The passes are good for one car, no matter how many people are on board, and open doors to 21 state parks and 14 historic sites. Families can also borrow a Geaux Explore children’s backpack filled with binoculars, a magnifying glass, a compass and other hands-on items

that enhance the outdoor fun.

“We wanted to make the experience exciting for kids,” Tairov says. “It’s a great way for them to be able to step away from screens and see our beautiful parks.”

To use the Check Out Louisiana Museums program, card holders use their library card number to access an e-pass through a digital portal. The program provides free one-day access to 19 museums, including the National World War II Museum and the Cabildo in New Orleans and the Capitol Park Museum in Baton Rouge.

The number of family members covered depends on the institution, Tairov says.

With the summer upon us, Check Out Louisiana is a great way to enjoy all sorts of enrichment activities without breaking the bank.

“Our libraries have always been a hub for information,” Tairov says. “And now you can also use them to see some amazing sites.”

Grab a Geaux Explore backpack when you pick up a Check Out Louisiana State Parks pass from a participating local public library.

COURTESY STATE LIBRARY OF LOUISIANA

WHAT’S NEW

Ooh la la

Compiled by Catherine Clement

GET YOUR FILL of pastries, coffees and more at Le Rêve, a new French-inspired spot housed in the former Southfin Southern Poké. The shop, which opened in April, serves caffeinated and noncaffeinated beverages, biscuits, sandwiches and pastries. Coffee drinks are made using beans roasted by Lafayette’s Rêve Coffee Roasters, the brand behind Rêve Coffee Lab in The Village at Willow Grove. Staple coffee beverages including cortados, cappuccinos, cold brew and Americanos can be found on the menu, along with specialty lattes and frappes, like the Le Dore frappe with vanilla and caramel and the Honey Mocha latte with espresso, oat milk, honey and mocha. Beyond drinks, Le Rêve’s food selection includes breakfast biscuit sandwiches, lunch sandwiches and a pastry case full of cinnamon rolls, cookies and croissants. Owner Brad Mire says he and his team worked with Rachel Carter to come up with the “French pastry bakery style” design and branding to match the menu offerings. The exterior is decked out with murals by local artist Kristen Serio. Le Rêve also features a “digital” drive-thru where customers can pick up online pre-orders. lerevecoffee.com

What else is new?

More Euro fare

Northshore-born pasta and pavlova brand Prima Après is now open on Corporate Boulevard, and its products are being sold nationwide through Williams Sonoma’s website. In the spot formerly occupied by Sucré, find Prima Après’ signature menu of fresh-made Italian pastas and French meringue desserts served alongside a bevy of other sweet treats. Prima Après’ savory offerings have also grown, with an updated menu that features proteins, soups and “toasties,” which are openfaced sandwiches made with toasted sourdough bread topped with melted aged white cheddar cheese. primaapres.com

Yes, and?

Boomerang Comedy Theater finds a new stage in Mid City, with a larger and more soundproof space. The new location allows multiple classes and performances to run simultaneously. Quick growth and immense support from the community pushed the owners to expand to meet increasing demand. Along with shows and classes, the group also puts on immersive events and corporate workshops. boomerangcomedy.com

Coladas and croquetas

Mobile eatery Elisa’s Cuban Coffee and Kitchen was set to open its first brick-and-mortar restaurant, Elisa’s Cuban Cuisine, in May. The food truck is known for its authentic Cuban sandwiches and coffee, but Elisa’s cooked up a new menu and vibe for its physical space. Check out the new digs at 2627 S. Sherwood Forest Blvd. Find it on Facebook.

Around 225

BOOM goes the cannon

Baton Rouge stakes its claim to an important piece of our nation’s history as America celebrates its 250th birthday this year

BY HOLLY DUCHMANN // PHOTOS BY TONY TILLMAN

The smell of Revolutionary War gunpowder filled the air during the reenactment of the Battle of Baton Rouge that recently took place at Audubon State Historic Site.

THICK SMOKE

DANCED in the spring air from cannon fire as musket- and bayonetwielding soldiers and blacksmiths took over the grounds of the Audubon State Historic Site in St. Francisville in late April. The period-perfect action was part of a reenactment of the Battle of Baton Rouge put on by the local chapter of the Sons of the American Revolution in honor of America’s 250th anniversary.

Though America’s founding is often most closely associated with harbor cities Boston and Philadelphia and the 13 colonies in the northeast, Baton Rouge has its own place in the nation’s origin story.

When south Louisiana was under Spanish rule in the late 1700s, what is now the Capital Region was drawn into the American colonies’ fight for independence against the British after the Spanish king in late spring of 1779 gave local subjects the greenlight to be hostile towards the British, who at the time maintained forts along the Mississippi River.

A small skirmish off Bayou

Manchac kicked off the Spanish’s involvement in the American conflict, and in September 1779, the Battle of Baton Rouge took place in what is now downtown Baton Rouge, near the grounds of the current Capitol building, with Spanish forces taking over Fort New Richmond from the British.

Baton Rouge wouldn’t officially become an American territory until 1810, but the conflict holds the distinction of being among the only Revolutionary War battles to take place outside of America’s original 13 colonies and is often credited for helping weaken the British’s control of the Mississippi River, helping support the broader fight for American independence.

While local celebrations have already kicked off to commemorate the anniversary of the signing of the Declaration of Independence, the events are part of a broader nationwide America 250 initiative, highlighting the country’s semiquincentennial birthday. In Louisiana, those efforts are being spotlighted by the Louisiana America 250 Commission, which is helping promote events that highlight Louisiana’s role in the country’s founding story.

Notably, the original Louisiana Purchase agreement signed by then-French First Consul Napoleon Bonaparte is now on display at Louisiana’s Old State Capitol. The agreement, widely considered the greatest real estate deal in history, was signed roughly 27 years after the Declaration of Independence and essentially doubled the size of the nascent nation. The exhibit, “Bought For A Song: A Young Nation Expands,” will be on display through July 11.

While the fighting on the banks of the Mississippi River is long over, there’s lots to see and do in south Louisiana through the end of the year to celebrate America’s 250th anniversary of the signing of the Declaration of Independence.

The battle reenactment weekend included blacksmith demonstrations and participants in period uniforms.

GET FIRED UP

America 250 events are happening in Baton Rouge and beyond

June 10

America 250: Louisiana at the Frontier of a New Nation

The State Library of Louisiana kicks off its America 250 programming with a free public seminar exploring Louisiana’s role in the nation’s founding. Historian Ray Berthelot and reenactor Chris Achee, portraying Governor Bernardo de Gálvez, will discuss Spanish Louisiana’s contributions to the Revolutionary War. The event also marks the opening of a special exhibition by the same name featuring historical maps and documents from the State Library’s Louisiana Collection. library.la.gov

June 13

“Day the War Stopped” Take a look back at local Civil War history at this daylong St. Francisville event commemorating the 1863 burial of Union Commander John Hart. A living history reenactment, period music and dancing are all on the agenda, along with a jambalaya cookoff and historic site tours. felicianalodge31.com

June 27

“The Loyal Colony: Sources of ProBritish Sentiment in the Forgotten 14th Colony”

The Livingston Parish Library’s Denham Springs-Walker branch hosts historian Samuel Hyde for a presentation discussing British West Florida, which included the area that is now Louisiana’s Florida Parishes. Considered the “14th colony,” the region was home to many British loyalists but is now often left out of accounts of this time in early American history. mylpl.info

July 4

America 250 Celebration

The Louisiana America 250 Commission and the Office of the Lieutenant Governor present this free patriotic concert at Repentance Park downtown, beginning at 3 p.m. and leading up to the fireworks show at 9 p.m. The lineup of performers includes Rockin' Dopsie Jr., Amanda Shaw, John Schneider and Wayne Toups. visitbatonrouge.com/america250/

July 4

WBRZ's Fireworks on the Mississippi

The 51st year of this annual Capital City event is presented by Visit Baton Rouge.

Through July 11

“Bought For A Song: A Young Nation Expands”

The Louisiana Purchase agreement signed by Napoleon Bonaparte is on display at Louisiana’s Old State Capitol. Admission is free. louisianaoldstatecapitol.org

Through summer

Traveling America 250 Trunk

In partnership with the Louisiana State Library and the Louisiana State Museum, the East Baton Rouge Parish Library will host specially curated America 250 “traveling trunk” interactive displays at local branches with interpretive programming. The trunks highlight Louisiana’s history under Spanish Rule during colonial times and during the American Revolution and include artifact replicas that are meant to be touched.

Through October 31

“Building Community, Building Louisiana: The People of the Rural Life Museum”

This LSU Rural Life Museum exhibit, curated in honor of America’s 250th anniversary, highlights the everyday Louisianans who shaped the state’s history through personal stories, artifacts and the historic structures they once called home. Author talks, performances, exhibitions and hands-on demonstrations will also be offered to bring these stories to life.

November 16

The American Revolution Louisiana’s Old State Capitol will host an early screening of this new PBS documentary series before its national premiere. The event includes complimentary food and drinks and is presented in partnership with Louisiana Public Broadcasting and the Louisiana America 250 chapter. louisianaoldstatecapitol.org

23, JUNE 2026

L'AUBERGE HOTEL & CASINO | GRAND BALLROOM BATON ROUGE, LOUISIANA

CarnivoresIssue the

A love letter to fire, fat and flavor

MAMMOTH BURGERS

THAT demand both hands. Glistening racks of spareribs. Brisket burnt ends. Napkin-worthy hot wings. Roadside boudin balls that disappear before the next red light. Thick, juicy steaks cooked to a rosy medium rare.

Meat has long been celebrated in south Louisiana. Casual gatherings and family celebrations almost always place it at the center of the plate. It doesn’t matter that we’re blessed with a year-round bounty of fresh produce or that our local seafood supply is second to none. We can’t seem to get enough of the primal, mouthwatering flavor of beef, pork, chicken and other succulent delights, which see top billing at the dinner table and the tailgate—and everywhere in between.

Our enduring love affair with meat is amplified by a current nationwide protein obsession. The viral trend “protein maxxing” is all the rage, prompting devotees to eat an abundance of protein-rich foods in the hopes of optimizing strength and stamina. Beyond meat, other foods like protein-fortified smoothies, waffles and cereal are everywhere. Their global market, valued at nearly $67 billion in 2023, is projected to reach $101.62 billion by 2030, according to market research firm Grand View Research. And federal dietary guidelines, revised in January, encourage Americans to consume more animal protein than ever before.

It can come with sticker shock. But high meat prices, driven by inflation and shrinking numbers of nationwide cattle herds, haven’t deterred consumers, says Iverstine Butcher owner Galen Iverstine.

“We’re not seeing any reduction in sales on beef even though prices are higher than ever,” he says. “It hasn’t slowed demand.”

Summer kicks off this month, bringing with it Father’s Day and the start of barbecue season. What better time to indulge? Let’s dig in.

MAGGIE HEYN RICHARDSON

An assortment of meats from Salt Pepper Oak

bosses Pit

By Maggie Heyn Richardson x

Photos by

Collin Richie

The masters of meat at three local restaurants are pushing Baton Rouge barbecue forward

IT’S NO STRETCH to say the Baton Rouge barbecue scene is in a tasty state of evolution. What used to be a barbecue desert is now awash in restaurants serving real pit barbecue prepared by a low-and-slow playbook. Chain restaurants no longer dominate the landscape. Local barbecue joints with passionate proprietors have stepped into the role, raising the bar on flavor and texture.

These come-as-you-are spots prepare their menus with massive specialty pits, some following a Texas-born trend of repurposing 1,000-gallon steel fuel tanks for the job. They eschew both aggressive spice rubs and a reliance on sauce, opting for salt-and-pepper rubs that, when partnered with smoke and patience, yield mouthwatering results. Fussy about butchering, these pit bosses painstakingly trim each brisket, pork butt or rib rack to fit rigid specifications. And they don’t mind losing sleep—literally—to tend the smoker in the wee hours. It’s part of the job. Sourcing craft barbecue used to mean beelining for another Southern state. Not anymore. Local practitioners here in the Capital Region are giving hardcore fans something real to sink their teeth into. Let’s meet a few.

Salt Pepper Oak

6721 Exchequer Dr.

In an unassuming shed outside Salt Pepper Oak, two 1,000-gallon steel smokers work overtime. Nicknamed “Too Phat” and “Lottie Mae” by proprietor Vincent Hunt, the oak-fed beasts help one of the Capital Region’s newest barbecue eateries turn out a signature menu of brisket, pork belly, turkey breast, pulled pork and ribs, not to mention smoked wings with crispy skins and, on Fridays, smoked shrimp.

The jovial Hunt opened Salt Pepper Oak in Baton Rouge in April 2025 after running it as a weekends-only concept near Diamondhead, Mississippi, for two years. Many in the Capital Region had already heard of it thanks to Hunt’s social media chops, as videos of him trimming briskets went viral on TikTok. But if that was the initial lure, the succulent flavor of Salt Pepper Oak’s toothsome meats has earned it repeat business. So have elevated sides like fire-roasted elote, creamy maple Napa slaw, borracho beans and smoked gouda grits.

After initially opening with a limited menu and hours, business grew quickly, prompting Hunt to add pitmaster Tim Armour, build out his kitchen team, and expand to six days a week. The restaurant now also serves breakfast Tuesday through Saturday mornings, and many Industriplex-area workers head in for rib-sticking fare like smoked birria breakfast tacos, brisket with grits, and eggs with smoked bacon, sausage or brisket.

“I truly enjoy people responding to our food,” Hunt says. “It’s not just typical barbecue. We take a lot of time with it.”

Vincent Hunt uses custom equipment and unpretentious methods to prepare proteins for a hungry Industriplex customer base.

Salt and two types of coarsely ground pepper are all it takes to complement the smoky flavor of Hunt’s tender brisket.

A crowd favorite is the two-meat special, ordered with brisket and pork belly. Hunt says Baton Rouge diners have a particular penchant for brisket, further shown in their fondness for the restaurant’s ground brisket smashburger served with fries cooked in beef tallow rendered from brisket fat.

Hunt says Salt Pepper Oak stands out not just for its all-wood, no-gas approach, but a certain technology developed by Hunt’s twin brother, Andrew, with whom he originally started the restaurant. Andrew fabricated the smokers from reclaimed fuel tankers and added thermostat controllers to ensure consistent results, Hunt says. (Once Andrew started posting about his smokers on social media, demand soared. He left the restaurant business to focus on selling them.)

The name “Salt Pepper Oak” riffs on an Anthony Bourdain quote about the barebones ingredients truly required for sublime ’cue. Indeed, Hunt relies on a salt-and-pepper rub. But there’s more to it than that. A lot of trial and error led to a formula with a couple different types of pepper ground in a 10-mesh, or coarsely ground, style, balanced with the right amount of salt.

“It’s really nice and peppery,” Hunt says. “And when you taste the brisket, that’s what you’re going to taste: all that delicious fat and meat.”

Among many specialties, Smoke Bayou is known for its sauce-covered wings.

Smoke Bayou

10655 Coursey Blvd.

Diners file into Smoke Bayou, following a trail of fragrant, mouthwatering smoke. Founded by competition barbecue enthusiast and former plant worker and trucking company owner Calvin Collier, the restaurant serves St. Louis-style ribs, brisket, wings and other meats smoked over post oak wood in two 1,000-gallon offset smokers.

The homegrown concept moved into its current 200-seat location last April after five years of steady growth. Collier and his team start the day by trimming cuts of meat to his specifications and tending the oak fire by hand. His barbecue style is shaped by years on the competition circuit. He still regularly competes on two different teams at Hogs for the Cause and Memphis in May, landing top 10 finishes in several categories.

But Collier didn’t get into the barbecue business until he experienced a life-changing event. Returning home after a work trip to Africa in March 2020, Collier’s health inexplicably and quickly declined. Doctors thought it might be COVID-19. He was instead diagnosed with malaria.

Lying in the hospital, Collier says he was consumed by thoughts of his own mortality. “During all that, I was like, man, I’m about to die, and I never did what I really wanted to do,” he recalls. “I said, ‘I’m not going to work in a plant or drive trucks anymore. I’m going to start cooking.’”

Collier recovered a month later. He walked away from his trucking company, bought a smoker and opened a roadside barbecue stand in Baton Rouge’s Ardenwood neighborhood where he began selling ribs, burgers, hot sausage and pork chops.

“It was a real mix of people coming,” he says. “That‘s when I knew I had something special.”

Business grew and Collier transitioned to a food truck, shifting to Florida Boulevard and North Acadian Thruway near the Mid City Baton Rouge General. Hospital workers discovered his menu, as did LSU football players, who spread the word on social media. Customers would sometimes wait in the parking lot even before he had a chance to set up.

Collier felt running a food truck was too arduous and weather dependent, so he moved into a small brick-and-mortar location on Bluebonnet Boulevard and Jefferson Highway. For three years, the restaurant thrived, earning loyal fans on the hunt for real pit, small-batch barbecue. In June 2024, food influencer Keith Lee stopped in to review Collier’s fare, triggering even more local interest in the restaurant. By 2025, it was time for a bigger location, prompting the move to Coursey Boulevard.

Despite the accolades and the growth, Collier still sees himself as just a hardworking entrepreneur.

“I got here on my own,” he says. “I don’t have investors. I believe in what I’m doing.”

Calvin Collier turned a passion for competition barbecue into a thriving business.

Smoke Bayou’s smoked leg quarters, ribs and brisket

Offset Smoker fuses Texas barbecue traditions with Vietnamese classics like banh mi.

Hue Pham watches over a smoker full of briskets.

Offset Smoker

5335 Government St.

Well before customers line up for brisket and “armadillo eggs,” Offset Smoker founder Hue Pham has been up for hours, feeding oak logs into his restaurant’s two massive offset smokers.

Getting up early to run a barbecue joint would be challenging enough, but Pham does it while juggling another full-time job. He’s a night shift supervisor with the Baton Rouge Police Department with more than two decades on the force.

The grueling schedule signals something about Pham. He’s passionate about good barbecue.

Cooking for his family had always been a hobby and a stress reliever, but Pham’s interest in barbecue snuck up on him. It happened during a family trip to Austin in 2020.

Determined to try iconic Franklin Barbecue, Pham woke up at 5 a.m. to join the spot’s famously long lines. Six hours later, he returned to his weekend rental with trays of succulent brisket for his wife and kids.

Something clicked.

“What got me was the pit and how they smoked it,” he recalls. “It was amazing. At the time, I didn’t even know what an offset smoker was.”

Back home, Pham bought a backyard smoker and began experimenting. “I burned up plenty of meat before I figured it out,” he says.

He kept at it, traveling back to Texas to take classes with barbecue chefs. Becoming a disciple of indirect heat and real wood, he upgraded to a custom-built offset smoker.

Practice paid off and Pham began hosting pop-ups at Pelican to Mars in 2022, offering his central Texas-style brisket, pork, chicken, turkey and sausage. He also participated in Night Market BTR, a festival celebrating Asian culture that has become known for launching new food concepts. There, he featured a top-selling off-menu item, the Offset Smoker brisket banh mi.

With response continuing to grow, Pham

opened a brick-and-mortar restaurant on Government Street in 2024. The bare-bones spot features counter ordering and outdoor seating, and while it looks simple, the menu is built on details. Nearly everything is made from scratch, including the sausages, sauces, sides and the armadillo eggs, an endearing Texas barbecue accompaniment in which jalapeños are stuffed with cream cheese, wrapped in both sausage and bacon, and smoked.

Pham’s brisket banh mi is still served for pop-ups and as a restaurant special. He perfected it after traveling regularly to Vietnam where he learned traditional banh mi techniques from family members. Pham even makes his own po-boy bread.

Offset Smoker’s popularity isn’t slowing down, and the hectic schedule is fine with Pham.

“People ask me why I keep doing it,” he says. “It’s simple. I love cooking.”

More than meats the eye

Baton Rougeans love playing chef with this new dining trend

LAST YEAR, KOREAN barbecue burst onto the Capital Region’s culinary scene with the arrival of two highly anticipated concepts: KPOT Korean BBQ & Hot Pot and Legend Pot. Though different, both introduced local diners to the immersive experience that’s unique to this restaurant style.

Unlike American barbecue, where one griller mans the pit behind the scenes, Korean barbecue brings diners into the action, allowing them to cook their own meals on tabletop stoves. That’s right–you’re the grill master here, so don’t be shocked when one of these eateries serves you raw, marinated proteins.

Just like your average Texas or Memphis barbecue, Korean barbecue also features sides to complement the meaty mains. Rice, sliced mushrooms, potato medallions and more can all take a turn on the tabletop stove to get some color or char.

Korean barbecue embraces sauces, too. KPOT and Legend Pot both feature a buffet bar of dipping options, and guests can pick their favorites or concoct a saucy combination to dress all that grilled goodness. And while the focus is on the meats, Korean barbecue is also all about the communal dining experience, much like your backyard barbecue in the States.

or minor revisions.

In many ways, Korean barbecue isn’t that different from the American version–just some differences in the flavor and what’s being cooked. So the next time you have a hankering for some grilled proteins, why not try the DIY approach?

• AD WILL RUN AS IS unless approval or final revisions are received within 24 hrs from receipt of this proof. A shorter timeframe will apply for tight deadlines.

Once you choose your meats and sides, it’s time to pick up the tongs and start cooking. And while it may seem intimidating to grill on the spot, these meats are sliced thin to ensure a quick and easy cook. To further help guests, the menus and waitstaff at both KPOT and Legend Pot provide tips to make the experience as fun—and as tasty—as possible.

• Additional revisions must be requested and may be subject to production fees.

Where Baton Rouge

Dogs

Raw proteins ready for the tabletop grill at KPOT

–OLIVIA DEFFES

IT’S GEAUX TIME

Align your business with the passion, pride and tradition of Tiger Nation in our highly anticipated annual LSU issue.

Tiger Pride is a special LSU section reaching both 225 Magazine and Baton Rouge Business Report readers — combining standout coverage, spirited storytelling and a dedicated audience of loyal readers in one powerful publication.

Juicy

Competition pitmasters share their experience and tips

BY MAGGIE HEYN RICHARDSON

ARBECUE ENTHUSIAST

BRANDON Pearce recalls the first time he heard about Hogs for the Cause, the New Orleans event that started as a grassroots fundraiser for pediatric brain cancer in 2009 and has grown into a sanctioned barbecue cookoff among nationwide barbecue teams drawing thousands of hungry spectators.

“I didn’t even have a team. I just wanted to do it,” says Pearce, a civil engineer. “I just started calling people.”

One of those calls went to Pearce’s friend and fraternity brother Matt Arrighi. Recruiting other friends, they created the team Bark and Bite and entered Hogs for the Cause in 2022. With no formal training, the team has since earned three top 10 finishes for ribs, a second place in pork butt and a sixth overall finish.

“The first time we placed, we acted like we’d won

the Super Bowl,” Arrighi says. “It’s so cool to hear your name called.”

A 10th place finish in ribs that first year led to tweaking the formula to try and place even higher 12 months later. But that backfired. Bark and Bite’s ribs fell to around 50th in 2023, teaching the team something valuable, Arrighi says.

“We learned that if you score in the top 20% of competition, you probably shouldn’t change a whole lot,” he laughs. “There’s so little separating teams at that level. We decided to really focus on what we were already doing and try not to get too creative.”

That’s one of many lessons barbecue teaches, the friends say. From time management to the right equipment, the pastime is rife with learning opportunities, inspiring endless musings and war stories among its participants.

Competition pitmasters are constantly asked for advice, and they’re usually happy to talk. So we couldn’t help ourselves–who better to ask for backyard tips than some of Baton Rouge’s own awardwinning barbecue buffs?

Matt Arrighi and Brandon Pearce

Their Bark and Bite team has won multiple awards over five years of competing at Hogs for the Cause.

Focus on temperature, not time. “Home cooks are used to cooking by the clock,” Arrighi says, “but barbecue is more about using a meat thermometer to check internal temperature.”

Let the meat rest. Especially if it’s a larger cut; this ensures tenderness.

Lynnae Oxley

A two-time runner up on BBQ Pitmasters, former Chopped champion and a former barbecue caterer in the Pacific Northwest, Oxley is a Baton Rouge-based private chef and barbecue instructor.

Invest in good equipment. That means professional knives, a well-built grill or smoker and a digital thermometer. “Well-built equipment isn’t cheap, but neither is your time or the food you cook,” Oxley says. “Each aspect of your cooking experience matters.”

Keep learning. Watch videos on social media and take a class.

Nick Cormier

Owner of Envie Smokehouse and founding member of Porktoberfest, which earned a 16thplace finish in the whole hog category at Hogs for the Cause, Cormier is also a former grand champion at the St. Aloysius Catholic Church Holy Smoke competition.

Good barbecue takes time and requires your attention. “Have patience and don’t drink too much,” Cormier says.

Try and try again. “I’ve spent more money on bad briskets than I care to admit,” he says.

Brad Dupont

Owner of Ronnie’s Boudin and Cracklin’ House, Dupont is an award-winning competition barbecue pitmaster who has taken part in hundreds of sanctioned cookoffs across the country and earned multiple awards along the way.

Know your equipment. “If you really learn how your equipment performs,” Dupont says, “you can make a product 10 times better than what you’re currently making.”

Always buy quality meat. “Then cook it how you like it,” he says, “not how you think you’re supposed to.”

in meatMaster class

Local butchers

By Maggie Heyn

weigh in on how to spot great cuts and discover new ones

Richardson x Photos by Collin Richie

EVER STAND IN front of the meat counter feeling flummoxed? You’re not alone. Selecting the right cut can be intimidating, especially when many portions are fetching higher prices than ever before.

Local meat shops are here to help. Greater Baton Rouge is home to several specialty butchers that break down their own cuts and offer tasty options that suit a range of budgets and cooking styles.

Once you master the basics, they say, you’ll be off and running.

“One of your best rules of thumb is, the uglier the steak, the better it’s going to taste,” says Tramonte’s Meat and Seafood Market owner Mike Tramonte. “Some people don’t realize that all that fat you’re seeing is what makes it taste good.”

Clockwise from top left: bavette, bone-in pork chop, beef filet, Denver steak and ribeye at Iverstine Butcher

Beef

When picking out steaks, try to buy at least an “Upper 2/3 Choice,” says Cobin Leindecker of Chris’s Specialty Foods. “The grade falls somewhere between Choice and Prime,” he says. “It’s the perfect middle ground and price point where you can still get an excellent steak, but you’re not paying a high-end price.”

Steak night doesn’t have to mean ribeyes, strips and filets, says Iverstine Butcher owner Galen Iverstine. His favorite current cut, and one he cooks for his family at home, is the bavette, or sirloin flap. The flat cut resembles a thick flank steak. “It’s really easy to cook and has incredible flavor,” Iverstine says.

Pork

When picking out pork chops, opt for a thick cut and as much perimeter fat as possible to ensure a juicy result, advises Iverstine. And don’t overcook it. It’s safe to cook pork to an internal temperature of 145 degrees and for its center to be slightly pink.

Look beyond chops and experiment with pork skirt steak, also known as secreto, he adds. The cut cooks like beef skirt steak but is sold at a fraction of the price.

Chicken

Contrary to popular belief, it’s impossible to tell the juiciness of chicken, or any cut of meat, by touching it through its packaging, Tramonte says. “I see people do this and it’s fairyland,” he says. When it comes to cuts of chicken, white-meat breasts dry out faster than dark-meat thighs. Or try cooking a whole bird for a juicier result.

Lamb

Lamb is a popular item at Chris’s, Leindecker says. The meat shop sells racks of lamb that can be kept intact or sliced into lamb lollipops. Order them “frenched” when you want the bones completely clean of meat for a pretty presentation. Chris’s also sells boneless, butterflied leg of lamb netted and ready to cook. “You want to look for good marbling, similar to the way you pick out beef,” Leindecker says.

Behind the scenes at Iverstine Butcher

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A YEAR OF LEARNING STARTS NOW: OLLI

at LSU brings learning to life for adults 50+

Who says learning has an expiration date?

At OLLI at LSU, curiosity is just getting started. Designed for adults 50 and over, the Osher Lifelong Learning Institute (OLLI) at LSU offers a refreshing take on education – one where there are no tests, no grades and absolutely no pressure. Instead, it’s all about discovery, connection and the joy of learning something new simply because it’s interesting.

OLLI at LSU has become a vibrant hub for lifelong learners across Louisiana, bringing together people who are eager to stay mentally active, socially engaged and connected to their community. Whether someone is diving into a new passion or revisiting an old one, OLLI creates the perfect environment to explore, share, and grow.

With classes offered through OLLI’s four chapters – Crescent City (New Orleans & Metairie), Camellia City (Covington & Slidell), Felicianas (St. Francisville & New Roads) and Lagniappe (Baton Rouge) – members can learn close to home while still being part of the broader OLLI at LSU community.

One of the program’s biggest draws is its wide range of course offerings. Members can explore topics spanning history, art, culture, literature, wellness and technology, along with locally focused subjects and special interest classes that reflect the unique character of the region. From book discussions and painting workshops to lectures on current events or hands-on tech tutorials, there’s something for every interest.

Flexibility is another hallmark of the OLLI experience. Participants can choose classes that fit their schedules and preferences, with options offered in person, via Zoom or in hybrid formats. Whether someone prefers the energy of a classroom setting or the convenience of learning from home, OLLI makes it easy to stay involved.

The biggest opportunity to get involved is right around the corner with OLLI’s annual membership registration. Opening June 8, the $50 annual membership provides access to a full year of programming from July 1, 2026, through June 30, 2027. It’s an affordable way to unlock a year filled with engaging classes, meaningful experiences and new friendships.

Beyond the classes themselves, what sets OLLI apart is its sense of community. It’s a place where people come not just to learn, but to connect. OLLI at LSU also welcomes those who want to share their expertise. Community members interested in becoming instructors can find opportunities to lead courses and contribute their knowledge.

For adults 50 and older who are looking to stay curious, connect with others and continue learning, OLLI at LSU offers the perfect opportunity. To explore membership options or learn more about upcoming classes, visit ce.lsu.edu/olli

Consider lilies the

From overnight getaways to stylish events, the restored 1832 Jackson House is bringing fresh charms to a historic stretch of East Feliciana

BY JENNIFER TORMO ALVAREZ // PHOTOS BY COLLIN RICHIE

BY MARY RYAN KIRSCH // PHOTOS BY COLLIN RICHIE

Though

COMING TO TERMS with impermanence is a heavy blessing. Knowing something is fleeting stirs grief, but it also inspires urgent affection for something that exists for only a moment and is gone just as quickly. Nothing embodies that so well as the daylily. A bloom that opens at dawn will fade as the hours pass, and the only way to see it in its full glory is to rise with it. It’s one of the reasons daylily grower and hybridizer Joe Goudeau III finds them so alluring. For him, every morning in the garden brings fresh blooms, new delights and more reasons to consider the lilies of the field.

Goudeau has always worked with his hands, but not always with daylilies. He’s a project manager with Stirling Properties by trade, and he’d never given plants much thought until a family vacation

exposed him to what elevated horticulture could be.

“I actually fell in love with it on my first trip to Disney World in 1983. At that time, they were spending 25 cents of every dollar on their landscaping,” he says. “When I came back, I started landscaping the house we lived in, then other people asked me to do theirs. I used to think a daylily was just a yellow flower in your grandmother’s driveway. When I found out that there are hundreds of different flavors of flower, I was just in awe. So, by that fall, I was collecting.”

After developing a certain savoirfaire for growing daylilies and staging them in gardens, Goudeau decided to try his hand at hybridizing, which involves cross-pollinating plants to create new hybrids with desirable traits. “I started by just playing a little bit, and then I met one of the best hybridizers in

“There is nothing better than walking the seedling beds first thing in the morning,” says Goudeau. He spends this time evaluating each new blossom and making notes on metal garden markers for future reference. Only the best will eventually get a name and a prized position in his collection.

Goudeau’s garden is not open to the public, he invited other enthusiasts to see the space and do a little digging during the Regional Meeting of the American Daylily Society in Baton Rouge in mid-May. Goudeau serves as president of ADS Region 13, which welcomes new members.

the country,” he says. “He got me hooked. He showed me what he did, and I started developing my own. I’ve introduced maybe 50 to 100 daylilies since then.”

A daylily introduction is something of a formal debut. It begins with a flower bred over three to five years and refined for color, bloom, branching and overall form. There are some traits that are generally considered desirable, but it’s ultimately a hybridizer’s vision and

flower—one of the prettiest I’ve ever done. I was excited to show her, but she was hoping to have a red one named after her. So I scrambled to find the right red one, and I finally got it. But there’s no greater honor than having a flower named after you. It has to be the right one for that person.”

The people in Goudeau’s life give his botanical work its meaning. There’s satisfaction in seeing the fruits of years of labor, but it’s the sharing of that work that makes it worthwhile. As president of Region 13 of the American Daylily Society, he has helped cultivate a network of horticulturists, scholars, collectors, exhibitors and friends across the country. Still, the relationships that matter most are the ones Goudeau has at home.

preference that determines a flower’s worthiness for introduction. A bloom that proves its merit earns a name that must be submitted to the American Daylily Society for approval. Unique flowers deserve unique titles, but with approximately 100,000 registered daylily cultivars, finding an available one can be challenging.

The weight of meaning is what makes naming a daylily so significant, and there are stringent

regulations for naming them after people. Living honorees must grant permission to share their name with a flower. For those who have passed, approval must come from their family members. Perhaps just as importantly, the flower should suit the person it celebrates.

“I named a flower Mona Goudeau last year, which is my mother’s name,” he says. “She’s always loved autumn colors. I found this beautiful peachy

“I love building flowerbeds. I love mulch. I love tilling. But my passion is my family,” he says. “My granddaughter helped me hybridize when she was just seven and has helped me name two of them. I’ve kept the one she named ‘Ephesians 4:32’ for five years. At some point, if my grandkids start playing ball or get into hobbies, my focus will be on them. But I like having time for both now.”

Despite his depth of knowledge and success, Goudeau didn’t come to daylilies for recognition or profit. He donates some flowers for charity auctions and other philanthropic causes, but he doesn’t sell them or offer public tours of the garden. His gardening complements his profession, counterbalancing it with a slower-paced pursuit. More precious to him than his secret garden are the friendships that have grown alongside his flowers.

“There are people I don’t see but once a year, but you can develop these great friendships over something as simple as a flower,” he says. “Some mornings I send pictures to other hybridizers who want to know what my best flower of the day is. And that—the social aspect of daylilies—is probably better than the flowers to me.”

Some of Goudeau's colorful daylily hybrids

out

Protein,

BY MAGGIE HEYN RICHARDSON // PHOTOS BY COLLIN RICHIE

IT TAKES A certain amount of determination to start a vegetarian restaurant in a meat-loving town, but back in 2011, MJ’s Café founder Maureen Joyce believed in such a spot. Armed with homemade vegan soups and vegetarian salads and sandwiches, her modest restaurant in Goodwood Shopping Center was the first in the Capital Region to fly the plant-based flag.

A lot has happened since then. Joyce sold the business in 2017 to then-MJ’s employee Mary-Brennan Sensing, who relocated it to Government Street in 2019. Now, it seems MJ’s is entering its third era. Former City Group Hospitality managing partner Stephen Hightower bought it from Sensing this spring, refreshing the interior, updating kitchen equipment and expanding the menu. The restaurant reopened in March after a two-week closure with a broad selection of vegan, vegetarian and— perish the thought!—flexitarian options. Yes, chicken is now on the menu as a protein add-on for salads, along with shrimp, salmon, tuna and tofu.

“A few dishes with proteins had always been on the menu,” says Hightower, now a restaurant consultant. “And they’re really popular. We saw a lot of upside in adding more of those kinds of dishes while staying true to the mission.”

Hightower couldn’t have predicted his next professional move would be owning a vegetarian cafe—especially after building meaty concepts like City Pork, City Slice and Rouj Creole. His initial motivation stemmed from MJ’s proximity to Mid City Daiquiri, the popular business he owns next door. Hearing the plant-based eatery was for sale, Hightower considered buying it just to expand the daiquiri shop and to control the modest parking lot both businesses share. That changed once he talked to MJ’s staff.

“They were so passionate about what they were doing,” Hightower says. “The place has been about cultivating a lifestyle, and it’s been here for 15 years. That doesn’t happen by accident. There was enough of a sales base to say, ‘Let’s give it a shot.’”

The restaurant’s airy, breezy décor has been refreshed with the addition of white tablecloths and interior walls painted a mint green. A new half-wall creates a clearer division between the bar and the 60-seat dining room.

In the back of the house, new kitchen equipment is giving head chef Madee Slade, sous chef Camille Nesbit and their team the right tools for rolling out a menu that responds to the current popularity of flexitarianism with

dishes like salmon cakes, edamame dumplings, patatas bravas, roasted beet carpaccio and seared tuna lettuce wraps. Purists can take solace in the kitchen’s existing practice of segregating plants and proteins.

Some original menu items remain, including the buffalo cauliflower wrap and Joyce’s “The Louisianan,” a sourdough sandwich stuffed with sauteed Gulf shrimp, mozzarella and provolone, jalapeño, garlic aioli, tomato and baby greens.

New breakfast selections include hearty fare like French toast, avocado toast, and a croissant with scrambled eggs, vegan or pork bacon, melted cheddar and housemade tomato jam. Specialty coffee drinks are made with beans roasted at nearby City Roots Coffee Bar.

Since selling the restaurant, Joyce has worked intermittently in the kitchen and still comes in three times a week to make vegan

and gluten-free cupcakes and MJ’s signature vegan soups. Four soup flavors rotate through each season, and they all start with homemade vegetable broth made from slow-roasted vegetables.

Joyce says she had hoped more vegetarian restaurants would have opened in Baton Rouge by now but is excited that her brainchild is still leading the charge.

“I’m just happy that the mission continues, and that Baton Rouge continues to support a space dedicated and committed to providing flavorful and meaningful plantbased dishes,” she says. “Even if other eating styles are coexisting peacefully, we are certainly passionate about that original vision and goal.”

MJ’s Café is at 5162 Government St. and is open Monday through Thursday from 10 a.m. to 4:30 p.m., Friday and Saturday from 10 a.m. to 8 p.m., and Sunday from 10 a.m. to 3 p.m.

DIGIT

The percentage of Americans who say they are vegetarian, according to a 2023 Gallup poll, while 1% reported being vegan. The rates are similar to what Gallup measured in 2012 and 2018.

New owner and seasoned restauranteur Stephen Hightower (bottom) reworked the MJ's menu, adding items like the roasted beet carpaccio (left) and BBQ portobello sandwich (above) that offer a plant-based twist on meat-focused dishes.

Home grown

By Maggie Heyn Richardson

Houmas

AS THE LONGTIME executive chef at Houmas House’s upscale Latil’s Landing restaurant, Jeremy Langlois had dreamed of publishing his own cookbook. But sitting down to translate restaurant recipes for the home kitchen was a task he kept putting off—until the pandemic came along.

That’s when Houmas House’s social media director encouraged Langlois to post live cooking demonstrations complete with recipes. The chef’s easy manner and aww-shucks charm helped the videos garner a surprising number of views, and the series continued well after the shutdown.

The exercise had an important byproduct. It forced Langlois to document scores of recipes that would soon form the foundation of his first cookbook, Recipes for My Daughters, released in April.

fuses food and family

The 80-recipe collection features family favorites, along with Houmas House classics including praline duck, crab and mango cakes, tuna crudo, grilled sensation salad and Langlois’ well-known bisque of curried pumpkin, crawfish and corn, inspired by his interest in Caribbean curries and a menu staple since Latil’s Landing opened in 2004.

“I was just playing around when I created that soup,” he says. “And it’ll probably be on my tombstone.”

Langlois’ culinary career began at age 16 when he started as a dishwasher at Chef John Folse’s White Oak Plantation. Migrating to the catering team, Langlois’ cooking chops stood out and Folse stepped in as a mentor, shifting him to the kitchen of his flagship Lafitte’s Landing restaurant. Folse also arranged a scholarship for Langlois

to attend the Chef John Folse Culinary Institute at Nicholls State University. By age 21, Langlois was the executive chef at Folse’s Bittersweet Plantation in downtown Donaldsonville, a position he held until Houmas House owner Kevin Kelly recruited him to lead the plantation-turned-inn’s luxe eatery.

The self-published Recipes for My Daughters has been a labor of

participated in one of Langlois’ cooking demos. His wife, Theresa,

House chef Jeremy Langlois’ new cookbook

MODERN FAMILY LAW:

Clearing up the confusion with Attorney Ivy Graham

If you’ve ever faced a family law issue like divorce, custody or estate planning, you’ve probably heard a lot of advice from friends, family or even the internet. “Don’t move out, or you’ll be accused of abandonment!” “You need a legal separation first!” “Just download the forms online – it’s easy!”

The truth is, family law has changed a lot over the years, and what worked for your parents or neighbors may not apply today. Ivy Graham, a family law attorney serving Denham Springs, Baton Rouge and the surrounding parishes, has seen firsthand how confusing and overwhelming these changes can be for people trying to do the right thing for themselves and their families.

She believes it’s important to clear up some of the most common misconceptions and to show how working with an attorney can make all the difference.

THE LAW ISN’T WHAT IT USED TO BE

One of the biggest myths Ivy encounters is about “abandonment.” Many people worry that if they leave the family home during a divorce, they’ll lose their rights or be accused of abandoning their spouse.

But in Louisiana, the law has changed: there’s no longer a legal concept of abandonment in divorce cases. Similarly, “legal separation” is a thing of the past. Today, the focus is on how long spouses have lived apart, not on who left or why.

OUTDATED ADVICE CAN LEAD YOU ASTRAY

It’s natural to turn to loved ones for support, but their experiences may not reflect current law. And while the internet is full of information, it’s also full of misinformation.

For example, many people assume that only men pay child or spousal support, but that’s simply not true – either party can be responsible, depending on the circumstances.

DIY DIVORCE? PROCEED WITH CAUTION

With so many online resources, it’s tempting to handle a divorce or custody case without professional help. While it’s possible, the process is rarely as simple as it seems.

Court forms must be completed and filed in a specific order, with certain documents notarized on different dates. Small mistakes can cause big delays, or even cost more in the long run.

As an attorney, Ivy helps clients avoid these pitfalls and makes sure their rights are protected from the start.

REAL-WORLD SOLUTIONS FOR REAL PEOPLE

What sets Ivy Graham’s practice apart is her commitment to practical, real-world solutions. She understands that clients want clear answers and a path forward, not a list of legal jargon.

Soon, she will also be offering mediation services for divorces and family law

225.663.8959 | LA-26-20145

171 Del Orleans Ave B, Denham Springs, LA

matters, giving families even more options for resolving their issues amicably. Whether dealing with divorce, custody, estate planning or mediation, Ivy guides her clients every step of the way with compassion and honesty.

For anyone facing a family law challenge, outdated advice or internet myths can be misleading. Consulting a knowledgeable attorney like Ivy Graham can help clarify options and protect the future. Ivy is ready to help families navigate these challenges. For more information, scan the QR code or visit ivygrahamlaw.com.

Attorney Ivy L. Graham

Summertime sliders

BY TRACEY KOCH // PHOTO BY AMY SHUTT

EVERY JUNE FOR the past 30 years, my parents have graciously rented a large beach house for a week for me and my sisters and our families. This is a cherished week for us all, and we look forward to it every year.

However, with such a large number of people ranging in age from 84 to 5 months all under one roof, the real challenge—aside from coordinating daily trips to the store to make sure we have enough ice—is providing enough food.

Thankfully, I come from a family that likes to cook, and everyone takes turns helping to make dinner. But feeding 15-plus people lunch also takes some planning. One of my favorite solutions is my version of hot ham and cheese sliders with spicy onion jam. These hearty little sandwiches feel more substantial than just serving cold cuts. They bake up toasty and provide a satisfying lunch after an active morning on the beach. They are quick to put together and can be made ahead of time and stored in the fridge until ready to serve. They can be kept warm in the oven for the perfect on-the-go lunch at the beach.

The addition of the onion jam helps to elevate the flavors, giving the sliders the perfect balance of savory with a slightly sweet heat. It’s also a delicious condiment to keep on hand. I make a double recipe and store it in the fridge to use whenever I want to add a little something special to smoked meats, grilled burgers, cheese boards and sandwiches.

After enjoying these sliders, everyone is full and ready for an afternoon of suntanning, swimming, building sandcastles and taking a well-deserved catnap.

Hot ham and cheddar sliders

Yield: 12 sliders

½ cup Dijon mustard

½ cup mayonnaise

12 sweet Hawaiian dinner rolls

6 slices sharp cheddar cheese, cut into fourths

1 lb. thick-sliced smoked ham

½ cup spicy onion jam (recipe below)

4 Tbsp. butter, melted

1 tsp. everything bagel seasoning blend

In a small bowl, mix together Dijon mustard and mayonnaise until well blended.

Line a baking sheet with parchment paper. Cut rolls in half and place bottom halves on sheet. Spread half of mustard mixture over bottom halves, followed by half of cheese slices. Top with ham slices, then spread spicy onion jam (recipe follows) over ham and top with remaining cheese slices. Spread remaining mustard mixture inside top halves of rolls, and place on top of sandwiches. Brush melted butter over top of sandwiches and sprinkle with everything bagel seasoning. Cover with foil and place in fridge until ready to heat. These may be made 1 day in advance.

To serve, remove sandwiches from fridge and preheat oven to 350 degrees. Keeping sandwiches covered, bake for 20 to 25 minutes. Remove foil and continue baking, uncovered, for an additional 10 to 12 minutes or until tops are golden and toasted and cheese is melted. Serve warm with pickle slices.

Note: For a variation on these sliders, use mini croissants, pepper jack cheese and smoked turkey.

Spicy onion jam

2 Tbsp. butter

2 large sweet onions, thinly sliced ½ tsp. salt

½ tsp. fresh ground black pepper

1(10-oz.) jar Tabasco red pepper jelly

3 Tbsp. apple cider vinegar

In a large skillet, heat butter until melted. Add sliced onions, salt and pepper. Sauté onions over medium-high heat for 10 to 12 minutes or until onions are soft and golden in color. Add pepper jelly and apple cider vinegar and bring mixture to a simmer. Reduce heat and continue simmering for an additional 5 minutes. Remove from heat and allow jam to cool. Pour into an airtight container and store in fridge for up to 2 weeks.

EXPERT SPINE CARE. EXCEPTIONAL OUTCOMES.

Dr. Eric Oberlander, MD Board Certified Neurosurgeon

TOP 5 REASONS TO SEEK OUT THE BEST SPINAL SPECIALIST IN LOUISIANA

1.ADVANCED EXPERTISE IN COMPLEX NECK AND BACK CONDIT IONS

Dr. Oberlander has extensive training and specialized experience treating conditions affecting the spinal bones, nerves and discs, helping ensure accurate diagnosis and advanced surgical care. Nearly 20 years of practice and 12,000 surgeries have honed his skills. He has over 25 years of expertise designing spinal implants and was an engineer who designed spinal implants before he was a doctor.

2.HIGHER STANDARDS OF PATIENT SAFETY

Having board certification and fellowship training reflects Dr. Oberlander’s rigorous education, testing, and ongoing professional standards, giving patients confidence in the surgeon’s qualifications and commitment to excellence.

3.ACCESS TO ADVANCED SURGICAL TECHNIQUES AND PLANNING

Top spine neurosurgeons like Dr. Oberlander often utilize minimally invasive and state-of-the-art procedures and implants designed to reduce pain, minimize recovery time, and improve surgical outcomes. Oftentimes Dr. Oberlander creates the nonsurgical plan for patients to follow, which includes injections and ablations, which delays or prevents the need for surgery.

4.PERSONALIZED TREATMENT PLANS

Every spine condition is unique. Dr Oberlander develops individualized treatment strategies for your neck and back, focused

on relieving pain, restoring mobility, and improving quality of life. The proper surgical plan is as important as the actual surgery.

5.BETTER LONG-TERM OUTCOMES

Choosing a highly rated, experienced spine specialist like Dr. Oberlander for your neck or back problems can improve the chances of successful recovery, enhanced function, and lasting relief from chronic spine pain or neurological symptoms.

Protein

Thrive POWER

Go beyond the hype to find sources that best fuel your body

BY AVA BORSKEY

PROTEIN-BOOSTED, proteinpowered, protein-packed. This food buzzword is now seen on every grocery store aisle and restaurant menu, not to mention all over your social media feed and in new federal government recommendations.

Once marketed mainly to athletes and fitness enthusiasts, the typical protein bars and powders have evolved into a vast array of snacks promoted to consumers of all ages and backgrounds. From protein chips to Pop-Tarts, almost every brand is editing labels and adding protein to its products to entice buyers.

The recent protein craze is something dietitians Jessica Rome and Megan Gianelloni have noticed in their dayto-day work. Rome and Gianelloni have both been dietitians for a little over a decade and recently opened 225 Dietitians, their own private practice in Baton Rouge, through which they offer nutrition counseling to help clients achieve realistic health goals. While the scientific research behind protein has remained fairly constant over time, Gianelloni says protein’s popularity with clients has been on the rise. Rome agrees, referencing other recent food trends; not long ago, gluten-free and organic labels reigned prominent, but now protein is having its moment.

“Social media does play a big part in the fad diets—the trendy stuff—but protein has been around for a long time. It’s not anything new,” Rome says. “We go through those

BLDG 5’s boards and bowls allow diners to pack their plates with protein, as in this seared tuna bowl that includes edamame and a soft poached egg.

phases. Protein is important. It has a bunch of benefits, but they’re the same benefits that it’s been having for the last 50 years.”

Protein is essential for health and nutrition. It's good for immune function and beneficial for muscles, and it helps you feel energized and full. But not all proteins are created equal. Chicken, eggs, salmon, beans, nuts and peas are wholesome protein sources that people should aim to consume throughout the day, the dietitians say.

“Protein-added foods shouldn’t be your main source of protein,” Rome says. “Eating protein cookies or protein cereals—that’s your plan B. You should really be trying to get in those wholesome, real proteins.”

Diversifying protein sources from animal to plant based is also good practice. Rome explains that plant-based proteins include lots of fiber and no cholesterol and are easier for the body to digest than red or processed meats.

As the body uses the protein it needs as it’s received, Rome

recommends intake every four to five hours. “We absolutely need to make sure that we have a protein at every meal and every snack,” Gianelloni adds. “Those should be real, lean, healthy.”

Recommended protein intake varies based on a range of factors, including gender, age, health conditions, activity level and more. For the most part, however, Gianelloni says the average person should strive for a daily intake of around 1 gram of protein per kilogram of

body weight. Dietitians can help clients create personalized meal plans to ensure they’re meeting daily protein goals.

One of Gianelloni and Rome’s favorite ways to meet protein, veggie and carb goals is food bowls. Convenient and personalizable, bowls can be made with a variety of ingredients and flavor profiles, from açai bowls for breakfast to Mediterranean chicken bowls for lunch and burger bowls for dinner.

The popular Perkins Road

CONGRATULATIONS TO

Jacksonville University

Kent State University

Louisiana State University

Louisiana Tech University

Loyola Marymount University

Loyola University Chicago

Loyola University New Orleans

Marian University

Marymount Manhattan College

Massachusetts Institute of Technology

McKendree University

McNeese State University

Michigan State University

Mississippi College

Mississippi State University

Missouri State University

Montclair State University

Morehead State University

New York University

Nicholls State University

Northeastern University

Northwestern State University of Louisiana

American University

Amherst College

Appalachian State University

Arizona State University

Auburn University

Augsburg University

Ave Maria University

Ball State University

Baton Rouge Community College

Baylor University

Belmont University

Boston College

Boston Conservatory at Berklee

Buffalo State University

Catawba College

Centenary College of Louisiana

Clark Atlanta University

Clemson University College of Charleston

Colorado State University

Cornell College

Delta State University

DePaul University

Duke University

Duquesne University

East Carolina University

Emmanuel University

Flagler College

Florida A&M University

Florida Atlantic University

Florida Gulf Coast University

Florida Institute of Technology

Florida State University

Fordham University

Franciscan Missionaries of Our Lady University

Franciscan University of Steubenville

George Mason University

Georgetown University

Georgia State University

Hartwick College

Hawaii Pacific University

Henderson State University

High Point University

Hillsdale College

Howard University

Howest University of Applied

Sciences (Belgium)

Indiana University Bloomington

Overpass District restaurant BLDG 5 has taken that concept and run with it, offering lunchtime bowls and shareable grazing boards.

Brayden Buyas, brand manager at BLDG 5, says parts of the menu are purposefully left open-ended for patrons to design their meals based on preferences and needs.

When ordering a bowl or plate at BLDG 5, diners can substitute or add any number of proteins from chicken to shrimp to steak.

Exclusively on the lunch menu, BLDG 5’s Power Bowls are protein-centered options designed to provide a full, satisfying meal to help energize guests through any afternoon slump. “By nature, when we’re making those dishes that we just think are really flavorful and tasty, they do often include a protein; they include some sort of fat element; they include some sort of carb element,” Buyas says. “We’ve always got a little veggie and a little green something. Having a little bit of everything is always really nice and nourishing.”

Oklahoma Christian University

Oklahoma State University

Otterbein University

Pace University

Pennsylvania State University

- Berks

Pepperdine University

Point Park University

Purdue University

Rhodes College

Rice University

Rochester Institute of Technology

Sacred Heart University

Saint Edward's University

Samford University

San Diego State University

Savannah College of Art and Design

Seton Hall University

The Class of2026

Shenandoah University

Southeastern Louisiana University

Southern Methodist University

Southern University

Southwestern University

Spelman College

St. Thomas University

SUNY Brockport

Temple University

Texas A&M University

Texas Christian University

Texas State University

The Catholic University of America

The George Washington University

Trinity College

Trinity University

Tulane University

Tuskegee University

United States Merchant

Marine Academy

United States Naval Academy

University of Advancing

Technology

University of Alabama

University of Alabama at Birmingham

University of Arizona

University of Arkansas

University of Central Florida

University of Central Missouri

University of Colorado Boulder

University of Dallas

University of Florida

University of Georgia

University of Hartford

University of Hawaii at Manoa

University of Holy Cross

University of Kentucky

University of Louisiana at Lafayette

University of Louisiana at Monroe

University of Maine at Fort Kent

University of Maryland

University of Miami

University of Mississippi

University of Nebraska

University of Nevada, Las Vegas

University of New Orleans

University of North Carolina at Chapel Hill

University of North Carolina at Charlotte

University of North Carolina at Pembroke

University of North Dakota

University of Notre Dame

University of Oklahoma

University of South Alabama

University of South Carolina

University of South Florida

University of Southern California

University of Southern

Mississippi

University of Tampa

University of Tennessee

University of Texas at Austin

University of Texas at Dallas

University of Virginia

University of WisconsinMadison

Utah State University

Virginia Military Institute

Wagner College

Washington and Lee University

Washington State University

Vancouver

Webster University

Western Michigan University

Western New England

University

Xavier University of Louisiana

Megan Gianelloni and Jessica Rome of 225 Dietitians counsel clients to build healthy diets around whole protein sources among other essentials.

Help us make a difference with Law Enforcement and our Communities.

CAROLINE GRACE GILL

September 8, 2007 - December 31, 2022 Get Involved at our Inaugural Golf Tournament

The Caroline Grace Gill Foundation is a 501(c)(3) nonprofit dedicated to supporting law enforcement through funding, training, technology, and resources to help better protect and serve communities.

Our mission is to strengthen public safety and foster stronger relationships between law enforcement and the communities they serve by equipping agencies with the tools and training needed to respond effectively in critical situations.

In honor of Caroline and Maggie, the Foundation supports the “We Will Never Forget: Caroline and Maggie” memorial license plate, with proceeds funding pursuit training, officer safety initiatives, and advanced technology programs.

While we can’t undo our loss, we are committed to raising awareness and supporting efforts that help prevent similar tragedies in the future.

Sep 17th | 7:00am - 8:00am | 23550 Myrtle Grove Rd, Plaquemine, LA

Join us for the Inaugrual Golf Tournament, benefiting the Caroline Grace Gill Foundation's mission to support law enforcement. This event not only offers a day of golf but also contributes directly to safer communities.

Take part in fostering public safety through funding for technology, training, and equipment essential to law enforcement personnel. Your participation matters. Register today and be a vital part of enhancing the resources that protect us all.

Culture

Framing the LANDSCAPE

Burden Museum & Gardens’ contemporary new welcome center draws inspiration from the nature it inhabits

BY OLIVIA DEFFES //

WITH 440 ACRES of lush landscapes, blooming gardens and historical structures, Burden Museum & Gardens offers plenty for visitors to see and do. But if you’re not familiar with the vast property hidden away off Essen Lane near I-10, it can be easy to get lost in its nature. A new welcome center aims to be a starting point to greet all who stop by.

The $5 million, 9,500-squarefoot space, which was funded through private donations, aims to provide room for educational events and exhibits as well as a stunning new rental venue for

weddings and other social events. Its design keeps nature at the forefront with floor-to-ceiling windows, a roof that collects and funnels rainwater, landscaping featuring native plants, and a large event lawn.

A master plan for the Burden property drafted 15 years ago always intended a facility like the new welcome center to invite guests in and point them in the right direction along the property, according to the LSU AgCenter Botanic Gardens director Jeff Kuehny. With about 200,000 yearly visitors, a spot that acted

as a “landing pad” or “front door” was needed to manage visitor flow and help guests have a better experience on the property, he says.

After getting oriented at the welcome center, visitors can explore the LSU AgCenter Botanic Gardens at Burden, the LSU Rural Life Museum and Windrush Gardens, all located within this expanse.

“As one of 15 research stations in the LSU Ag Center, we’re very unique in that we’re in the middle of a great big city,” Kuehny says.

“Where other research stations, like the rice station, the cotton station or the sugar station, all

With a roof designed to send rain cascading into a garden full of native plants and on to Ward Creek, the new facility is as much a model for stormwater management as it is an architectural showpiece.

PHOTOS BY COLLIN RICHIE

have a specific commodity that they support, our commodity is the general public.”

Designed by New Orleans architecture firm EskewDumezRipple, the building is intended to be clean-lined and simplistic while focusing on the surrounding outdoor space and calling back to the property’s history. Elements like a dogtrot located at the center of the new structure are references to the style of some of the historic buildings that stand at the LSU Rural Life Museum. Wood panels along the new building’s walls are a rich caramel-colored cedar, and metal slats help light shine through, giving the venue both a natural and modern look.

CARBO Landscape Architecture designed the surrounding outdoor space, which features an event lawn and rain garden. Native flora specimens including dwarf palmetto, buttonbush, muhly grass and blue dart rush were planted by Burden staff.

“Trying to figure out what that building should look like took us a while,” Kuehny says. “We finally landed upon the idea that the building should not look like the [Rural Life] Museum. It shouldn’t look like the [other] buildings up here. It needed to stand apart, and it should also speak more about the property and the landscape of the property. It’s built so that you see the building, but you look through the building and you can see the different parts of the landscape out here.”

The new space also implements green infrastructure in a way that is sure to come in handy in south Louisiana’s temperamental climate. As rain collects on the roof, it runs off the side of the building through a scupper, which then directs it to a permeable rain garden. Once the garden’s plants drink up what they can, the remaining stormwater runs into nearby Ward Creek. A gravel parking lot and pathways also help manage excess rain. This

part of the design not only helps reduce flooding, but it also serves Burden’s mission of environmental education and improvement.

“This landscape is a teaching landscape,” Burden senior landscape manager Jason Stagg said in an LSU AgCenter article about the space. “Because a lot of this site is actually in a bottomland hardwood area, we’ve chosen wetland plants and used them in rain garden and bioswale installations to manage water.”

Inside the main lobby, guests can learn more about the rainwater collection feature, the grounds of Burden and its history through informational exhibits. Past the lobby, there is an event space that seats 200 and can be rented out for special occasions such as weddings, reunions and corporate meetings and also used for Burden-led events.

Of the center's total 9,500 square feet, 3,000 is covered outoor space.

“[Burden’s visitor volume] is increasing as we increase the different opportunities for people out here,” Kuehny says. “So that front door is really, really important for us to improve the visitor experience and enhance it.”

Original property owner Steele Burden loved giving roses to friends, so it’s fitting that the longstanding 150-variety rose garden sits directly behind the new facility that welcomes guests.

This Month @ BREC

[JUNE]

NATIONAL JUNIOR TENNIS

LEAGUE (NJTL)

Highland Road Community Park Tennis Center

June 1-July 8

Mondays + Wednesdays

6-7:30 p.m.

7:30-9 p.m. - Intermediate players only

GUEST APPRECIATION WEEKEND

BREC’s Baton Rouge Zoo

June 6 + 7 | 9:30 a.m.-5 p.m.

EMERY JONES + DAMONE

CLARK FOOTBALL CLINIC

Memorial Stadium

June 13 | 8 a.m.-6 p.m.

INTERNATIONAL YOGA DAY

Independence Community Park Botanical Gardens

June 20 | 8 a.m.-noon

BATON ROUGE OPEN GOLF

TOURNAMENT

Beaver Creek Golf Course

June 27 + 28 | 7 a.m.

ARRL FIELD DAY

Highland Road Park Observatory

June 27 | 2-10 p.m.

Compiled by Catherine Clement

Blues and soul music will fill the Raising Cane’s River Center for the Capital City Blues Extravaganza. Catch performances from six Louisiana native artists who represent the Boot even when touring around the country. raisingcanesrivercenter.com

Jambalaya, crawfish pie and filé gumbo! Flavors of Louisiana, a new fundraising festival supporting Friends of the Capitol Park Museum, brings local chefs and home cooks to downtown Baton Rouge for a food-filled day that includes an “anything over rice” cook-off. capitolparkfriends.org

12-14 +

18-21

Experience the original romantic comedy at the new Mid City Civic Theatre’s debut production of William Shakespeare’s Much Ado About Nothing, a lighthearted play about two intertwined love stories. midcitycivic.org

Donaldsonville’s 31st Juneteenth Music Festival kicks off with a jazzforward performance by George Bell and Friends. Expect to hear a variety of music during this celebration of freedom, culture and sound. Find it on Facebook.

The LSU Museum of Art hosts a free summer reception for its two new exhibitions. Works by artists who have received South Arts’ Southern Prize and State Fellowships for Visual Arts, including Louisiana’s own Edgar Cano, will be on display from June 4 to Sept. 6, and "ReVision: Women in Photography" will be on view June 11 to Aug. 30. lsumoa.org

Celebrate the legacy and culture of the Divine Nine with a night of entertainment at the F.G. Clark Activity Center at Southern University, during the Terral C. Jackson, Sr. Ol’ Skool Greek and Variety Show with performances from National Pan-Hellenic Council of Greater Baton Rouge members. Find it on Facebook.

Riverdance returns to the River Center Theatre for Performing Arts for its 30th anniversary tour. This time, a new generation of dancers takes on this one-ofa-kind Irish-inspired tradition. raisingcanesrivercenter.com

LSU Hilltop Arboretum hosts conservationist and amphibian and reptile expert Brad “Bones” Glorioso to share his knowledge of some of the animals we cohabit with in south Louisiana. lsu.edu/hilltop

Humans haven’t mastered time travel yet, but you can still take a trip to the past at the Louisiana Art & Science Museum’s Dino Day. A paleontologist will be present to talk about “Jason,” the 66-millionyear-old Triceratops skull on display at LASM, and answer Cretaceous period queries. lasm.org

June 6-7: French Market Creole Tomato Festival, frenchmarket.org

June 10-13: New Orleans Food & Wine Experience, nowfe.com

June 13: New Orleans Pridefest, nolapridefest.com

Calling all princes, princesses, knights and fair maidens! Knock Knock

Children’s Museum is hosting KnockFest, a daylong family fun faire with themed activities ranging from unicorn rides to sword-fighting demos. Huzzah! knockknockmuseum.org

ACADIANA

June 7: Créole Culture Day, bayouvermiliondistrict.org

June 12: State of the Arts Symposium, acadianacenterforthearts.org

June 19: Juneteenth R&B Festival, acadianvillage.org

Edgar Cano, Life is Beautiful, 2022. Oil on linen.

“I have always loved creating, and I just woke up one day and said, ‘I think I’m going to start an art business today.’”

Lori Demand

IN LORI DEMAND’S STUDIO, the work of other artists lines the walls alongside her own paintings. For a creative who values connection, community and relationships, being surrounded by pieces made by her peers feels fitting.

Although she has been painting since 2018, Demand still identifies as a “new artist.” After retirement, Demand took painting classes at a local framing store and soaked up wisdom from renowned artists’ YouTube channels. She says the transition from her background in petroleum engineering into the art world felt easy and natural.

Demand’s first foray into sharing her art with the public was through donating pieces to local charity auctions and raffles. Now, while running a studio and selling prints and originals, giving back to the community is still part of her business model.

Demand opened In Demand Art Studios in 2023 with longtime friend Beth Williams. The pair built the space to be more than a one-artist gallery. Since opening, In Demand has shown work from over 35 creatives.

As a self-taught painter, Demand knows that it is not always easy to gain access to traditional galleries. So she wanted to offer an alternative while also fostering community in the local art world, which she recognizes can often be an isolating space.

“As artists, creating is personal and independent,” she says. “But surviving, learning and finding support require community, so I wanted to make this a safe, non-judgmental space.”

The owners of In Demand want to reach far into the community to foster these relationships. Along with exhibit opening receptions, the studio hosts The Creative Exchange workshops, which feature expert guest speakers and give artists a space to share wins, losses and challenges.

“[Organizing events] is so much work, but it is like oxygen to me,” Demand says. “When things get really rough, and I get really discouraged, I have that moment where I think I’m just going to close the doors, and I’m not going to pick up another paintbrush. Then we have an event, and to see the artists’ friends and family appreciating the art—this is why we do this.”

In the future, Demand says she and Williams envision hosting outreach events for the mental health and wellness community. In Demand is located above a physical therapy clinic, and the two businesses have already collaborated on women’s wellness and selfcare events.

Combining art with science and psychology is a practice that Demand is well-versed in. She says she’s eager to marry these two worlds that seem to be at odds.

“I think the science world is starting to wake up to the fact that art isn’t just froufrou or a pretty thing to look at,” Demand says. “There is scientific evidence of how it changes the brain for good, and you don’t even have to do it. You can just look at it and get some positive energy.”

Who will be the CHAMPION?

Join us for the celebration and be the first to know who won awards in all your favorite categories.

Enjoy drinks, live music, and a variety of bites from Court to Table.

Host Sponsor: June 25th | 6:30 p.m. Court To Table Kitchen & Bar

Get Tickets Today

PUT BACK PAIN BEHIND YOU

LOUISIANA’S LEADER IN MINIMALLY INVASIVE SPINE SURGERY

1-833-SPINELA

The Spine Center of Louisiana unites a team of highly trained spine specialists dedicated to advancing the standard of care across our region. Through innovative techniques, collaborative expertise, and a patient-first philosophy, we deliver comprehensive spine care with precision, compassion, and trust.

HUNTER WADDELL, MD

KEVIN P. MCCARTHY, MD

NATHANIEL RAWICKI, MD

C. CHAMBLISS HARROD, MD

KELLY E. BOUSSERT, MD

225 Magazine [June 2026]

Carnivores

Baton Rouge has the meats!

Secret sauce

By the books

EDITORIAL

ADVERTISING

STUDIO E

ADMINISTRATION

CREATIVE SERVICES

AUDIENCE DEVELOPMENT

TOP STORIES

Readers’ notes

What ,s up June

CHECK THIS OUT

WHAT’S NEW

Ooh la la

What else is new?

More Euro fare

Yes, and?

Coladas and croquetas

Around 225

BOOM goes the cannon

GET FIRED UP

CarnivoresIssue the

bosses Pit

The masters of meat at three local restaurants are pushing Baton Rouge barbecue forward

Salt Pepper Oak

6721 Exchequer Dr.

Smoke Bayou

10655 Coursey Blvd.

Offset Smoker

More than meats the eye

Where Baton Rouge

Dogs

IT’S GEAUX TIME

Juicy

ARBECUE ENTHUSIAST

Matt Arrighi and Brandon Pearce

Lynnae Oxley

Nick Cormier

Brad Dupont

in meatMaster class

Local butchers

Beef

Pork

Chicken

Lamb

Behind the scenes at Iverstine Butcher

Hi, I am Diane Pitts, wife of Frank Pitts.

UPCOMING EVENTS

A YEAR OF LEARNING STARTS NOW: OLLI

at LSU brings learning to life for adults 50+

Consider lilies the

out

Home grown

Houmas

fuses food and family

MODERN FAMILY LAW:

Clearing up the confusion with Attorney Ivy Graham

THE LAW ISN’T WHAT IT USED TO BE

OUTDATED ADVICE CAN LEAD YOU ASTRAY

DIY DIVORCE? PROCEED WITH CAUTION

REAL-WORLD SOLUTIONS FOR REAL PEOPLE

Summertime sliders

Hot ham and cheddar sliders

Spicy onion jam

EXPERT SPINE CARE. EXCEPTIONAL OUTCOMES.

Dr. Eric Oberlander, MD Board Certified Neurosurgeon

TOP 5 REASONS TO SEEK OUT THE BEST SPINAL SPECIALIST IN LOUISIANA

Protein

Thrive POWER

Go beyond the hype to find sources that best fuel your body

CONGRATULATIONS TO

The Class of2026

The Class of2026

CAROLINE GRACE GILL

Culture

Framing the LANDSCAPE

This Month @ BREC