225 Magazine [October 2023]

Gunite pools starting at $49,000

Food

THE WHEELS ON the truck keep going 'round. Food truck fare is as fresh and exciting as ever, and it is on full display at the recurring Food Truck Round Up at the Rowe. For this month's cover shot, 225 staff photographer Collin Richie headed to Perkins Rowe to capture the action of the August event. Three times per year, the Round Up shuts down the streets with colorful trucks like Caliente Mexican Craving. Crowds line up for a taste of dishes like lobster rolls, seafood flatbreads, tacos, Cuban-style sandwiches and more. For a full guide to Baton Rouge's food truck scene, turn to page 32.

Crawfish & Asparagus Arancini at Library Wine &

Street eats

IT WAS AN absolute ritual. When I was in my early 20s, my friends and I would meet every week for a food truck roundup near where we were all living at the time.

Food trucks were still a newish national trend, and dozens of them would line up every Monday, luring crowds with the promise of chicken and wa es and fancy cupcakes.

Our group texts throughout the week were a frenzy of anticipation. We’d speculate which trucks might be there. Would the grilled cheese truck be back? What would we order, and what would we skip? One week, we’d be dying to try the truck with the fried avocado tacos. The next, it was all about the one with the doughnut milkshakes.

On the day of, we’d coordinate who was bringing blankets for us to sit on. We’d send live updates about when we were leaving our o ces, and then about the tra c and parking situations.

When we got there, we’d divide and conquer. We’d each join di erent lines so we could sample as much as possible. Our stomachs would growl as we feverishly waited on our orders. Finally, we’d spread our goodies out like a picnic, sharing bites of tacos and Belgian wa es. We’d compare notes, as if we were Top Chef judges.

But more importantly, we’d gush about everything going on in our lives—the crazy thing that happened at work last week, the latest drama with our roommates, who was DMing us on a dating app. If one of us was seeing someone new, this was the place we’d introduce them to the group. If one of us was moving away, this was where we’d send them o .

We were all young and broke, so we’d make a real e ort to save cash throughout the week as our food allowance. It was truly the main event of our social lives.

Those memories came rushing back to me during this month’s cover shoot at the Food Truck Round Up at the Rowe. The event shuts down the streets three times a year at Perkins Rowe, making it a trustworthy barometer of who’s who in the local food truck world today.

As we chatted with the owners of mobile eateries like Street Food Munchies and Elisa’s Cuban Co ee and Kitchen, they told us stories illustrating how much their lives have changed for the better since starting their food trucks.

It got me thinking about how much of my own life over the past 10 years has played out around food trucks—and how much Baton Rouge’s culinary landscape has been molded by them, too. How many of our favorite local restaurants started as food trucks, and vice versa?

Food trucks aren’t shiny and new anymore— and their history, of course, long predates when they became a big trend. But that hasn’t stopped the crowds that flock to them. At the Round Up in August, about 1,200 people came out to Perkins Rowe—despite that evening’s heat advisory. These days, people drive downtown, to craft breweries or to random parking lots for over-the-top bites like Aztecas’ birria ramen, or to try regional fare like Nashville-inspired hot chicken from Chicky Sandos or Peruvian-style hot dogs from Aji City.

And I can’t even tell you how excited we get at the 225 o ce when a truck like Espresso Geaux sets up in our parking lot.

Baton Rouge’s food truck movement isn’t what it was 10 or 15 years ago. It’s better. For a taste, turn to page 32.

See you at the next Round Up.

A new video series for 225

225’s parent company, Melara Enterprises, welcomed a new staff member this summer.

Oscar Tickle joins us as our first-ever multimedia news producer, and his first project is a new video series for 225 called Between the Lines.

In original videos for YouTube, he’ll take deep dives into untold stories around Baton Rouge. Topics will range from what local divers find beneath the murky waters of the Mississippi River to behindthe-scenes looks at the culture and fanfare of LSU football.

Follow us on YouTube at @225magazine for more

Jennifer Tormo Alvarez 225 Editor-In-Chief

GETTING READY FOR Sweater wea er

Publisher: Julio Melara

EDITORIAL

Chief Content Officer: Penny Font

Editor-In-Chief: Jennifer Tormo Alvarez

Managing Editor: Laura Furr Mericas

Features Writer: Maggie Heyn Richardson

Digital Staff Writer: Olivia Deffes

Digital Content Editor: Dillon Lowe

Multimedia News Producer: Oscar Tickle

Staff Photographer: Collin Richie

Contributing Writers:

Mark Clements, Cynthea Corfah, Jillian Elliott, Gabrielle Korein, Tracey Koch, Benjamin Leger

Contributing Photographers: Ariana Allison, Sean Gasser, Amy Shutt

ADVERTISING

Chief Digital Officer and Sales Director: Erin Pou

Account Executives: Manny Fajardo, André Hellickson Savoie, Jamie Hernandez, Kaitlyn Maranto, Hillary Melara, Cassidie Tingle

Digital Operations Manager: Devyn MacDonald

Advertising Coordinator: Brittany Nieto

Customer Success Manager: Paul Huval

STUDIO E

Director: Taylor Gast

Creative Director: Tim Coles

Corporate Media Editor: Lisa Tramontana

Content Strategist: Emily Hebert

Account Executive: Judith LaDousa

MARKETING

Marketing & Events Coordinator: Taylor Falgout

Marketing & Events Assistant: Cadon Ardoin

Events: Abby Hamilton

ADMINISTRATION

Business Manager: Tiffany Durocher

Business Associate: Kirsten Milano

Office Coordinator: Sara Hodge

Receptionist: Cathy Varnado Brown

PRODUCTION/DESIGN

Director of Creative Services: Amy Vandiver

Art Director: Hoa Vu

Senior Graphic Designers: Melinda Gonzalez Galjour, Emily Witt

Graphic Designer: Ashlee Digel

Design Consultant: Carlin Mumphrey

AUDIENCE DEVELOPMENT

Audience Development Director and Digital Manager: James Hume

Audience Development Coordinator: Ivana Oubre

Audience Development Associate: Catherine Albano

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

Chairman Emeritus: Rolfe H. McCollister Jr.

MEET THE TEAM

Re: Our roundup of downtown murals:

“Someone needs to paint a mural on the north side of Hilton Baton Rouge Capitol Center. It’s a HUGE blank canvas, painted tan, garishly ugly and gives absolutely no clue that it is the hotel. … Enjoyed the article, though it didn’t cover all the murals our city boasts.”

—Michele Fry, via email

Reader’s replies

About our coverage of LSU Colorguard:

“I was a guard member when I was a student. The best part of my college life. I miss it so.”

—Alysia Migliore, via Facebook

Number of Facebook comments on this article

Re: Our story on how Tom and Nancy Hazlett’s fancy poodle hairdos have become an LSU game-day tradition: “This is the sweetest couple with the sweetest dogs. They bring a smile to everyone’s face on game day.”

—Kimberly Buratt, via Facebook

On our profile of West Feliciana’s new tourism director, Devan Corbello: “I love day trips from Baton Rouge to St. Francisville. The perfect day. ”

—Janice Glenn, via Facebook

Comments and analytics are from Aug. 1-31, 2023. They have been lightly edited for clarity and brevity.

October Protect your pumpkins

THE EXACT DATE is under wraps, but sometime this month, more than 5,000 free pink pumpkins will appear on the grounds of Baton Rouge General’s three campuses. Within hours, they’ll be scooped up by excited kids and adults.

The stealthy phenomenon resembles the mad rush to pluck wooden flamingos from the University Lakes. But instead of ushering in the Spanish Town Mardi Gras parade, the event is a breast cancer awareness reminder.

The pop-up patch began in 2018 and is part of the Baton Rouge General’s Protect Your Pumpkins campaign for Breast Cancer Awareness Month.

“We want to remind women over 40 how important it is to schedule a mammogram,” Baton Rouge General Communications Manager Katie Johnston says. And while family history places some women at higher risk, Johnston says everyone should be mindful, particularly since 80% to 85% of those diagnosed with breast cancer have no family history, according to the National Institutes of Health.

Chances are one in eight that a woman will develop breast cancer over her lifetime—and Black women have a 40% higher death rate than their white counterparts, according to the American Cancer Society. Data from the National Cancer Institute also states that East Baton Rouge Parish has the second highest incidence of new breast cancer cases in Louisiana.

The pop-up pumpkin patch takes place every October, but its date is a closely held secret. The night before, volunteers work until sunrise to deliver thousands of pale pink Porcelain Doll variety pumpkins to the hospital’s Bluebonnet, Mid City and Ascension Parish locations. Passersby spot them the next day, prompting many to stop by and pick one up. And news of the event spreads like wildfire on social media, of course.

Johnston says a new component of this year’s campaign is the Protect Your Pumpkins ambassadors. Three breast cancer survivors, community volunteer Diane Tate, educator Shaun Ward and CPA Lauren Ritchey are spreading the word all month about their own cancer journeys and amplifying the campaign’s message about self exams and regular mammograms.

“I’m still here because they caught it early,” says Tate, 63, who was diagnosed with Stage 1 breast cancer in 2021 and underwent a lumpectomy and radiation therapy.

“Get your regular mammogram,” she adds. “I’m all about telling people to go do it.” brgeneral.org

—MAGGIE HEYN RICHARDSON SEAN GASSER

Breast cancer survivors Shaun Ward and Diane Tate are two of this year’s Protect Your Pumpkins ambassadors.

Baton Rouge General hosts a surprise pink pumpkin patch pop up every October for Breast Cancer Awareness Month.

COURTESY BATON ROUGE GENERAL

Fall favorites return

THIS MONTH, fall starts to feel legit, thanks to cooler temperatures and the return of seasonal events we anticipate all year long. Here are a few of our favorites.

The 13th Gate

Sept. 29–Nov. 4, Thursdays through Sundays, and Monday through Sunday the week of Halloween

One of the country’s most fabled haunted houses, The 13th Gate is back with endless thrills, chills and jump scares. Visitors come from miles away each year to experience the downtown Baton Rouge attraction’s frightful realism. 13thgate.com

A Taste of the Deep South Music Festival

Oct. 7 + 8

Organized by national musician and Baton Rouge

Soul Food Fest founder Henry Turner Jr., the seventh annual Taste of the Deep South is a free event celebrating Southern food and music at Riverfront Plaza. A pre-party takes place on Thursday, Oct. 5, at the Henry Turner Jr. Listening Room. htjday.com

Corn Maze Saturdays at Burden

Oct. 7, 8, 14, 21 + 28

Lose yourself, literally, in this familyfriendly ode to the harvest at LSU AgCenter Botanic Gardens. Along with the corn maze, enjoy a petting farm, pumpkin patch, hayrides and kids’ games. Purchase advance tickets to secure a spot. lsu.edu.botanic-gardens/ events/cornmaze.php

Boo at the Zoo

Oct. 21, 22, 28 + 29

Throw on those costumes and head to the Baton Rouge Zoo for a spooktacular, kid-friendly good time. Visit animal friends, and enjoy Halloween activities and fall photo opps along the way. Regular admission applies. brzoo.org

Take a dip

DIGITS

Misery

Oct. 20, 21, 22, 26, 27, 28 + 29

Fans of Stephen King’s chilling novel and its memorable film version will enjoy getting thoroughly spooked with the theater adaptation of Misery. Held in Theatre Baton Rouge's intimate

23CANDIDATES WHO APPLIED to replace retiring Baton Rouge Police Department Chief Murphy Paul. Seventeen are current BRPD employees. Candidates were scheduled to take the civil service board tests in mid-September, after which they will undergo interviews with Mayor Sharon Weston Broome. The mayor then has 60 days to appoint the next police chief.

TAILGATING SEASON IS in full swing, inspiring Tiger and Jaguar fans to break out favorite recipes for game-day entertaining. Dips are a must. From hot buffalo or boudin dip, to guacamole or Velveeta queso with Ro-tel tomatoes, the communal dip bowl is a longstanding tailgate mainstay. The TikTok-favorite “Crack Dip” has been a regular at the table, thanks to easy assembly and a short ingredient list. There are many variations, but here’s a recipe for serving it cold. You can also bake it for 20 minutes at 400 F and serve it hot.

Yields 2 cups

1 8-ounce block cream cheese, softened

1 cup sour cream

1 packet Hidden Valley Ranch Salad Dressing & Seasoning

2 cups grated cheddar cheese

½ cup crumbled cooked bacon

¼ cup finely chopped scallions (green parts only)

1. Blend the cream cheese, sour cream and ranch seasoning well with a wooden spoon or hand mixer.

2. Stir in cheese, bacon and scallions.

3. Refrigerate for 1 hour before serving.

4. Serve with ridged potato chips, tortilla or corn chips, crackers or fresh-cut veggies.

–Will MacNaughton, a concerned parent, who submitted an online comment before the Aug. 24 meeting of the East Baton Rouge Parish School Board. More than 500 parents and school employees turned out that evening to express frustration over the school’s unresolved transportation crisis and discussion of changing school start and end times to mitigate the severe shortage of bus drivers.

Boo at the Zoo returns the last two weekends in October.

“It seems our district continues to be reactive instead of proactive.

... These issues we are facing right now were not surprises, but it seems zero contingency plans were put in place over the summer. In my opinion, we have set our kids and frontline workers up for failure again.”

COLLINRICHIE

Buzz feed

Pizza2

No

The owners of a new downtown restaurant are thinking inside the box. Town Square Pizza in North Boulevard Town Square is leaning into a quadrilateral theme inspired by the shuttered Fleur de Lis Pizza, with foursided menus, cups and pizzas. Thanks to the restaurant’s high-tech oven, diners can build their own pizzas in line and watch as they cook in minutes. The intentionally small menu also has gluten-free options and readymade salads, which the owners hope will be a hit for lunch downtown. Find it on Facebook ?

Despite most Louisiana residents’ lack of confidence in the state government’s ability to correct problems, many political races are all but decided this year.

60 Louisiana state legislature races with only one candidate

42% Percentage of Louisiana lawmakers who are running unopposed

28%

Percentage of Louisiana residents who are “very confident” or “somewhat confident” in the state government addressing problems

SOURCE: LSU’S LOUISIANA SURVEY

Music makers

A new live music spot called Uptown Baby could be in the works on North Acadian Thruway in the former home of Chill’s Barber and Beauty. After eyeing it for several years, Curtis Haynes recently bought the property in hopes of turning it into a bar and lounge with his wife Lisa Snowden. If their rezoning application is approved, the couple hopes to open Uptown Baby before the end of the year.

GABRIELLE KOREIN

GONZALES

SAY WHAT?

Gonzales’ growth

Will Chadwick, a partner at Elifin Realty, who represents Conway Village Center in Gonzales. The center is home to the popular Library Wine & Provisions and announced in August that Faithful Friends Animal Hospital, Lemon Drop Luxe Boutique and Distilled Hair Co. Luxury Extensions & Color were in the process of opening in the same strip.

New buds

New booths are popping up at the Red Stick Farmers Market. Here are a few notable newcomers bringing fresh flavors and handcrafted goods to the markets. breada.org

• Chris & Camille Family Farm: Microgreens

• Blazing Star Farms: Fresh-cut flowers and seasonal vegetables

• Southern Maid Dairy: Goat milk and cheese

• Father’s Coffee: Specialty coffee

• T. Moise Farms: Honey and pre-made meals

• The Whirling Whisk: Macarons

• Tout va Bien: Sourdough bread

Next stop, Death Valley

The Capital Area Transit System is offering shuttles for all LSU home games this season. A roundtrip ticket on the Touchdown TRAX will cost $10, or $60 for a season pass. Touchdown TRAX will pick up and drop off fans near the LSU softball fields to bus them to and from L’Auberge Casino & Hotel, the Interstate 110 underpass at Florida Street, and Hotel Indigo in downtown Baton Rouge. Buy a pass at brcats.com.

“New Orleans brands want to expand into the Baton Rouge market, and Gonzales is one of the first exits to get into it.”

This Month @ BREC

BOOVIE IN THE PARK

Independence Theatre Lawn

Oct. 7 | 11 a.m.-7 p.m.

RIDE + ROLL Extreme Sports Park at Perkins Road Community Park

Oct. 7 | 2-6 p.m.

FRIDAY FRIGHT NIGHT (18+)

Forest Community Park

Oct. 13 | 5-10 p.m.

SWAMP HAUNTED HIKES

Bluebonnet Swamp Nature Center

Oct. 13 + 20 + 27

GREAT FAMILY CAMPOUT

Flanacher Park

Oct. 14 + 15 | 3 p.m.-10 a.m.

GEAUX FISH! CATFISH RODEO

North Sherwood Forest Community Park

Oct. 14 | 7:30-11:30 a.m.

NOW

MAGNOLIA MOUND CREOLE MOURNING CUSTOMS

Magnolia Mound Oct. 16-Nov. 6

TRICK + TREAT: ART UNLEASHED Forest Community Park

Oct. 20 | 5-8 p.m.

BOO AT THE ZOO

BREC’s Baton Rouge Zoo

Oct. 21 + 22 + 28 + 29 | 9:30 a.m.-4 p.m.

PUMPKIN PADDLE PARADE

Milford Wampold Memorial Park

Oct. 26 | 5:30-7 p.m.

ART UNWINED

Baringer Art Center

brec.org/careers

THE ADDAMS FAMILY Independence Park Theatre + Cultural Center

Oct. 27 | 7 p.m. + Oct. 28 | 2 p.m.

HOOPER HALLOWEEN TRAIL RUN

Hooper Road Park

Oct. 28 | 8 a.m.-1 p.m.

FULL MOON FETE

Independence Community Park

Oct. 28 | 4-7 p.m.

THE SPOOKY SPECTRUM

Highland Road Park Observatory

Oct. 28 | 6-10 p.m.

Tea time

Three charming tea rooms to try in the Capital Region

LOCAL TEA ROOMS are more than just places to sip on caffeinated drinks; they are oases of calm and, in some cases, capsules of elegant traditions. Whether you’re looking for a coffee-shop alternative or a refined light-bites experience, a tea room could be just the place. Here’s what’s steeping up in the tea scene in and around Baton Rouge.

GABRIELLE KOREIN

The Cottage Cafe and Tea Room

Nestled under sprawling oak trees in Central, The Cottage Cafe and Tea Room exudes Southern charm. Inside, sunlight filters through a large window, casting a warm glow on the tables decorated with the shop’s collection of delicate china.

Reopened by owner Loretta Foreman last summer after a 10-year hiatus, Cottage Cafe boasts a wide array of teas, from Earl Grey Cream to one-of-a-kind flavors like Sugar Cookies and Bourbon Street Vanilla. Guests can also pair teas with sandwiches, scones and desserts, with packages like the Afternoon Tea, Queen’s High Tea and even Princess Tea for Kids. thecottagecafeandtearoom.com

The Banten House Tea Room

Travel back in time (and just outside of town) to The Banten House Tea Room, an enchanting destination located in nearby historic Jackson, Louisiana. Only a 30-minute excursion from Baton Rouge, this tea room is a window into the simplicity of small town life.

The Banten House serves a curated selection of teas. Visitors can also relish homemade treats, including finger sandwiches and charcuterie boards. And don’t miss Banten’s recurring events, such as monthly meetings of The Banten House Tea Room Book Club. thebantenhousetearoom.com

SoGO Tea Bar

Located within Red Stick Spice’s Jefferson Highway shop, SoGO Tea Bar strikes a balance between the traditional and the contemporary, offering a dynamic and welcoming ambiance.

This hot spot prides itself on its diverse tea menu, featuring global selections ranging from classics, like London Fog black teas, to herbal infusions, such as the Butterfly Pea Lemonade. And the pastries are just as unique. Explore bites like Mole Spice Cookies with Habanero Sugar or the Louisiana Strawberry Blondies. sogotea.com

The Cottage Cafe and Tea Room is a long-time (although recently re-opened) favorite in Central.

A new reign

Where to eat inside The Queen, downtown's newest casino

THREE YEARS IN the making, the roughly $80 million transformation of Hollywood Casino into The Queen Baton Rouge is finally finished. Along with the latest in slot machines, table games and sports books, the downtown Baton Rouge attraction features several new dining concepts, offering everything from quick-service fried chicken sandwiches from an NBA legend to casual shareables with river views. Here’s a tour of what diners can get their hands on in the new 100,000-square-foot space. thequeenbr.com

1717

The largest restaurant on the property is the 5,200-square-foot 1717. It's home to a live music stage and a massive projector screen downstairs, with a more intimate dining space and outdoor seating with dramatic river views upstairs in The Loft. Helmed by 30-year culinary veteran Kevin Foil, who serves as the restaurant’s executive chef and the director of The Queen’s food and beverage program, 1717’s menu ranges from casual bites like chicken wings, flatbreads and Philly cheesesteak nachos, to steaks, Gulf red snapper with ginger garlic rice and pappardelle with jumbo shrimp, crawfish and lump crab. As for cocktails, bourbon fans have much to get excited about with the Vandersmash, a frozen Old Fashioned made with Four Roses bourbon and served in a novelty glass with a float of bourbon on top, and the Smoked Old Fashioned, wherein your choice of wood smoke is applied to the drink tableside. “We want 1717 to be upscale but also accessible,” Foil says. “We’re going for elevated, but not pretentious.”

Capitol Coffee Baton Rouge

The Queen Baton Rouge also houses the new Capitol Coffee Baton Rouge, a coffee stand with grab-and-go items like bagel sandwiches, paninis, made-to-order smoothies, coffee drinks and Blue Bell Ice Cream.

The Poujeaux Pappardelle and the 16-ouce ribeye are some of the higher-end dishes o ered at 1717.

3 Woks Noodle Bar

Elsewhere in the casino, 3 Woks Noodle Bar serves pan-Asian fare in a modern setting. The decor features textured, cream subwaystyle bricks and metallic accents. Start with small plates like spring rolls, pork potstickers and crab Rangoon, then move on the Queen’s Chicken, made with crispy thighs tossed in orange glaze served over seasoned rice or kimchi fried rice. The concept’s made-to-order noodle dishes are divided into wet or dry options, with wet noodles including miso or shoyu ramen, udon and pho, while dry noodle dishes yield favorites like chow mein, yakisoba and pad Thai. 3 Woks is located in the casino’s interior, but with counter service ordering and generous parking in the Queen’s River Road parking lot, it should make for a fast and fun lunch spot for downtown workers.

Big Chicken

The Queen is the first Louisiana location for Shaquille O’Neal’s Big Chicken, a concept the former LSU basketball and NBA star opened in 2018 in Las Vegas that’s now in 15 states. The quick-service restaurant, accessible near one of the casino’s entrances, includes signature fried chicken sandwiches like the Original Big Chicken with pickles and Shaq sauce (Think: Cane’s Sauce but with a kick) and Uncle Jerome’s Nashville Hot with lettuce, mayonnaise and pickles. No surprise, Big Chicken’s identity is fed by extra-ness, demonstrated further by macaroni and cheese topped with Cheez-It crust and boozy milkshakes made with vanilla ice cream and a variety of adult restoratives.

The Uncle Jerome’s Nashville Hot Chicken Sandwich at Big Chicken

Fried rice at 3 Woks Noodle Bar

INSIDE: Launching aviation aspirations

Good spirits

How

BY OLIVIA DEFFES

Kinley Marie Mellieon, who weighed less than 2 pounds at birth, celebrated her first Halloween in the NICU at Woman’s Hospital last year.

HOLLIE ELZY REMEMBERS all

73 days her daughter Kinley Marie Mellieon spent in the newborn and infant intensive care unit (NICU) at Woman’s Hospital. Born prematurely at 26 weeks and with chronic lung disease, the first days of Kinley Marie’s life were di cult. But Elzy recalls a memorable and happy day right before her then-2-month-old daughter left the NICU for home on Oct. 23, 2022.

When the Halloween season rolls around at Woman’s Hospital each year, dozens of babies like Kinley Marie trade in their swaddles for pint-sized costumes to get into the spirit of the holiday.

It’s a tradition the hospital has taken part in since 2015 in its NICU, where some of the Capital Region’s most vulnerable and preterm infants receive aroundthe-clock specialized care. Each Halloween, nurses and hospital sta delicately dress up the babies as princesses, superheroes and

other characters before snapping a photo to commemorate the occasion.

It’s one way Woman’s Hospital strives to give families a happy memory during what’s often a di cult time, according to Laurel Burgos, executive director of marketing and communications at Woman’s Hospital.

“It’s really important that we are able to just celebrate these babies and normalize Halloween as much as possible,” Burgos says. “If they were home, they’d be dressing up. And so we want it to be no di erent if they’re here instead.”

The hospital’s sta members source costumes year round. And with the biggest NICU in the state and over 80% of the babies participating, there are a lot of costumes to make and collect.

In some cases, they even handcraft outfit components out of foam board and felt to be gently laid over or around a

baby’s medical ports or tubes. And because the babies are so small, with some weighing only a few pounds, the team is able to fit them into discounted Build-ABear Workshop clothes and even miniature accessories from pet stores.

Then in September, sta and nurses take inventory of their costume storage to see what teeny tiny options they’ve procured. From there, the garments are properly sterilized to ensure they’re completely safe for the infants to wear.

Parents of babies expected to be in the NICU around Halloween are then contacted to talk about what costume ideas they like and if they have any personal pieces to use for the photos. It can be a collaborative process, according to Chief Nursing O cer Cheri Johnson.

“We let the parents drive what they like,” she says. “Then we help them and say, ‘Well, what about this?’”

Last year, Elzy chose a candy corn costume for her daughter, complete with an orange swaddle, a crocheted hat and real candy pieces. Candy corn seemed like the perfect fit, Elzy says, because Kinley Marie was a new tiny, sweet piece of her life.

A few days before the holiday, Burgos and local photographer Cyd Lapour, who volunteers her time every year for this shoot, spend about three hours photographing the dressed up babies.

Johnson says the day can get long because photos have to be taken around treatments and care.

With permission from the parents, Woman’s shares the photos to social media. Burgos says the Halloween photos make for one of the hospital’s most highly engaged posts of the year.

Elzy says the celebration and photo shoot boosted her spirits through a trying NICU stay.

“I was actually excited about Halloween,” Elzy recalls. “I’m really a family-oriented person,

Dawsyn Roy wore a blue dog costume last Halloween while at Woman’s Hospital’s newborn and infant intensive care unit. Sta at the hospital make and curate costumes for NICU babies year around.

Sweeter than honey, King Fleming dressed as Winnie the Pooh in 2022.

PHOTOS BY CYD LAPOUR / COURTESY WOMAN’S HOSPITAL

and we do a lot for holidays. … It helped me out a lot. It gave me lots of hope because when she was there, she had to undergo a lot of tests. I looked at it like, ‘Hey, what if this is the only Halloween?’”

Johnson says the event helps the nurses, too.

“This is really a tough job,” Johnson says. “We’ve got 84 beds, and a lot of the babies are (pretty sick) with critical care needs. So, it’s kind of a happy day. It helps build their resilience.”

Though Halloween is one of the NICU’s biggest events, Burgos says Woman’s finds ways to celebrate throughout the year.

When December arrives, Santa Claus will visit for more adorable snapshots. As summer approaches, nurses help make cards and mementos for Mother’s Day and Father’s Day. Burgos says the sta celebrates every milestone each NICU baby meets, like their first time wearing clothes or being held by a parent, showing just how far they’ve come during their hospital stay.

“Caring for our patients isn’t just caring for them in a medical way,” Burgos says. “It’s about caring for them in non-traditional health care ways. It just gives them little moments that they would not have otherwise.”

Elzy agrees that the Halloween event was just one of the ways the sta at Woman’s Hospital helped her during Kinley Marie’s time in the NICU. She remembers being comforted by doctors and nurses who even prayed with her through the hard times.

Now, Kinley Marie is at home with her mother and celebrated her first birthday in August. Elzy says her daughter still has a journey ahead of her, but she’s growing and active.

And she’s already thinking of this year’s Halloween costume. Baby Dennis from the movie Hotel Transylvania is the current frontrunner. It will be di cult to top the cuteness of that crocheted candy corn from Kinley Marie’s very first Halloween. But this time, she’ll get to put on the costume at home.

Score! Noah Lara was an NFL player for his first Halloween.

Triplets Otis, Ellie and Waylon Drake were the notso-spooky cast of Monsters Inc. in knit bloomers and beanies. Parents of multiples often go with fun movie-inspired costumes to match the number of children they have in the NICU, according to Burgos.

Flying high

Baton Rouge Youth Aviation Experience introduces teens to aviation careers

BY MAGGIE HEYN RICHARDSON PHOTOS BY COLLIN RICHIE

KRISTYN LEGIER SAYS she never really gave much thought to what goes on in airports until last summer. That’s when a local aviation initiative aimed at minority youth pulled back the curtain for the Baton Rouge Magnet High School senior.

Legier was one of a couple dozen high school students to attend the Airport Minority Advisory Council (AMAC) Airport Business Diversity Conference in San Antonio with the Baton Rouge Youth Aviation Experience this past June. The annual summer event, held at a major city’s airport, showcases the multitude of jobs that make the aviation and aerospace industries run.

“I was surprised by how big airports actually are and how many people go through them every day,” Legier says.

The Baton Rouge teen hopes to attend Howard University, followed by law school and a career in international business. She says the conference gave her a better understanding of how airports impact the economy.

Exposing students to career opportunities in the aviation industry

Cleve Dunn with students Brooklyn McLaughlin (left) and Travis Winters (right), who participated in the Baton Rouge Youth Aviation Experience

is what District 6 Councilman and Baton Rouge Airport Commissioner Cleve Dunn Jr. aimed to do when he founded the Baton Rouge Youth Aviation Experience in 2019. In addition to the AMAC conference, Dunn also takes students to occasional airport commission meetings.

“I grew up in the Banks/ Scotlandville area, and I heard planes going overhead every day,” Dunn recalls. “But it wasn’t until I was on the airport commission that I started thinking about how many jobs it takes to run an airport. I didn’t want our current youth to deal with any barriers to the industry.”

Aviation jobs aren’t limited to pilot and flight attendant roles, Dunn says. The annual conference showcases positions like air tra c controllers, mechanics, airport administrators, retail operators and others. It also informs teens what is required to land such positions.

More than 100 students from 12 local high schools have participated

in the program so far. Along with San Antonio this year, the Baton Rouge Youth Aviation Experience has participated in conferences based in Los Angeles, Chicago and Atlanta. The organization raises money to pay for travel, food and lodging associated with the event. Along with the conference, they’re also able to explore the city and a few tourist attractions.

“We use the trip as bait,” Dunn says. “Most of our kids have never flown, and it’s a huge thing for them to fly. We just want to open

their eyes to what’s out there jobwise in this field.”

Travis Winters, a junior at Helix Mentorship Academy, is part of his school’s Air Force Junior ROTC program, which develops leadership skills and exposes participants to the field of aerospace science. He says attending the conference reinforced his interest in an aviation career and calls traveling to San Antonio this summer “amazing.”

“I was on a plane when I was younger, but experiencing it now was really di erent,” Winters says.

“(At the conference), we were able to see a helicopter and private plane up close. It was my first time ever seeing something like that.” Winters hopes to attend the United States Air Force Academy after graduating from Helix next year.

Every spring, the Baton Rouge Youth Aviation Experience asks high school counselors to nominate students to attend the summer conference. Dunn says he looks for a diverse group, including a good balance of young men and women, as well as students who would benefit from a gentle push into a field that could yield a good career. Once they understand the opportunities in aviation, some teens may want to consider earning a two-year degree in aviation maintenance from Baton Rouge Community College, he says. “We’re not just looking for the best grades,” Dunn says. “We also want those students who might just need a lightbulb moment.”

RESEARCH WITH A NATIONAL IMPACT BUT A FOCUS ON YOU

BEYOND CANCER

At Our Lady of the Lake Cancer Institute, treating cancer goes beyond just treating cancer. It also means treating everything that comes with cancer, including the complications and side e ects. Cancer takes everything. We’ll stop at nothing to care for you. Which is why we’ve been the region’s leading cancer treatment destination for decades. And we won’t stop there.

Your health is our

priority.

You dropped o dry cleaning, stopped by the bank, scheduled book club and ran her to dance. No wonder it’s so hard to schedule your healthcare.

At Woman’s Hospital, women’s health is our priority. We know it’s our job to keep you healthy and on top of your game, so you can take care of everyone you love.

About 1 in 8 of U.S. women are going to develop invasive breast cancer in the course of their life. Early detection is key. Be healthy and proactive in three ways:

Make breast self-awareness a part of your regular routine. To learn how, scan the QR code. See your doctor once a year for a clinical breast exam. Schedule your yearly mammogram. Call 225-401-3849.

Make your health a priority, because early detection can save your life.

womans.org/breasthealth

Make it yours, too.

Ida Hermannsdóttir

IDA HERMANNSDÓTTIR knew she was ready for a change.

Born in England and raised in Iceland, the soccer star had already accomplished everything she set out to achieve in her homeland. Even before her 20th birthday, she’d scored 10 goals in 41 appearances for the Valur Reykjavik soccer club, helping them to win the Iceland League Title and Rerykjavik Cup in 2021 and the Icelandic Women’s Super Cup in 2022.

Plus, the now-21-year-old craved a change of scenery from Reykjavík’s “cold and dark” winters.

Hermannsdóttir found herself in the warm embrace of Baton Rouge just a few months later, and she already looks to be right at home.

As a freshman, she netted a teamhigh seven goals and 16 points for LSU last season. She made a significant impact for head coach Sian Hudson and assistant Seb Furness—two other United Kingdom natives, who played a major role in bringing Hermannsdóttir to the Tigers.

“I felt like they would trust me because they know where I’m coming from,” Hermannsdóttir says. “And they

showed me all the facilities (at LSU), and I was blown away. The facilities are similar to a professional (club), or even better.”

Hermannsdóttir would know.

Her dad, Hermann Hreiðarsson, played professionally for more than 20 years mostly in the English Premier League. Her mother, Ragna Lóa Stefánsdóttir, captained the Icelandic national team in her playing days.

Hermannsdóttir, who has also played for the national team, has followed up her impressive debut season with the Tigers by tallying four goals, two assists and 10 points in the first eight games of her sophomore campaign. This season she wears the prestigious No. 10 shirt, typically given to the most impactful playmaker on the team

The Tigers boasted a 5-2-1 record as they entered SEC play, thanks in large part to the contributions of their standout attacking midfielder.

“We’ve got a lot of young players,” Hermannsdóttir says. “Everyone is showing what they can do.” lsusports. net/sports/sc

MARK CLEMENTS

“We’ve shown straight away that (age) doesn’t matter.”

About a dozen trucks park at Perkins Rowe for its triannual Food Truck Round Up at the Rowe.

PHOTOS BY COLLIN RICHIE

Keep on uckin’

How do food tr u c k s f i t in to Baton Rouge 's culinary l a n d s cape in 2023?

INTRO BY JENNIFER TORMO ALVAREZ

SHOULD SHE OPEN a food truck or a restaurant? The choice was easy for Elisa Valera.

Running a mobile eatery meant limitless places where she could serve her food. It meant a chance to introduce the cuisine from her native Cuba to as many people as possible.

“Even though the Cuban sandwich is so popular, many people in Louisiana don’t know about other Cuban sandwiches or co ee,” she says. “I want people to know about the culture, the flavors.”

And on a steamy evening this past August, her truck had a wide audience. Elisa’s Cuban Co ee and Kitchen was one of about a dozen restaurants-on-wheels parked at the Food Truck Round Up at the Rowe.

Three times per year, the event shuts down the streets of Perkins Rowe. About 1,200 diners regularly flock to the mixed-use development for a taste of everything from barbecue to Caribbean-style mojo chicken. This summer’s 100-degree temperatures didn’t stop the shoulder-to-shoulder crowds.

“The commitment is unreal,” says Perkins Rowe marketing manager Chelsea Thibodeaux. “At times there have been so many people, you couldn’t even move.”

In fact, Thibodeaux says she has yet to encounter any weather that discourages people from missing the event, even in chilly February and notoriously rainy June.

When Thibodeaux and her team started the Round Up back in 2017, she says she expected to book six or seven trucks. Now, the Friday evening events have gotten so popular, she keeps a waitlist of eager vendors. She books a maximum of 12 to 14 trucks, depending on the trailers’ sizes.

She thinks people are drawn to the Round Up because of the diverse mix of menus. It’s an opportunity to try a wide range of dishes in one night.

That diversity is perhaps why Baton Rouge’s food truck scene has had such staying power over the past decade and a half. The city’s volume of mobile eateries has ebbed and flowed over the years and the seasons—booming during the socially distant days of COVID-19 or a busy festival season before tapering back o

DIGIT

But the city’s true sweet spot for food trucks seems to be in events. Trucks are now driving beyond city limits for new monthly and annual food-truck roundups in nearby Port Allen, Gonzales and Denham Springs.

It’s allowed for a culinary cross pollination of cities and regions, while simultaneously giving budding food entrepreneurs a chance to dip their toes into the industry.

1,200

Average attendance at the Food Truck Round Up at the Rowe, which runs in February, June and August at Perkins Rowe. perkinsrowe.com

Nearly two decades since food trucks became a national trend, Baton Rouge’s food truck scene may never look like Austin’s with Airstreamfilled food truck parks on every corner. But in the past couple years, Baton Rouge has settled into a healthy, steady landscape of new and longtime o erings.

On weekdays at lunchtime, handfuls of food trucks congregate in busy neighborhoods like downtown or LSU. They camp outside of o ce buildings and schools.

Local healthcare analyst Lataoya Jett launched her flatbread and loaded-baked-potato eatery, Street Food Munchies, last year. She parks it downtown for lunch five days a week, feeding crowds of 40 to 50. And she says she’s landed a gig catering for LSU Football players before a game this fall.

“Running the truck is hard work. It takes persistence. You really have to have a passion for it,” Jett says. “But if you make good quality food, people will come back.”

Cheryl Whitesell, who owns the Geaux Yo dessert truck, leveraged her brand to open a brick-and-mortar frozen yogurt shop in Central last fall. She likes the fast pace of running a food truck, but she says there are other challenges.

Geaux-Yo’s two large soft-serve machines fight to keep the dessert at a cool 28 F, even as the truck’s kitchen reaches temperatures of 85 F to 90 F on hot days.

“We bought the biggest generator available, and even then, we max it out all the time,” she says.

During the Round Up, her fro-yo began melting the millisecond she handed it out the window. But that didn’t impact the ear-to-ear grins on the faces of the children she handed it to.

“Ice cream makes everybody happy,” she says. “Everybody wants frozen yogurt or something cold.”

The joy of tasting something new is why people drive across town to random parking lots to track down their favorite truck.

And it’s why people come to an outdoor event like the Round Up in a heat advisory.

Valera couldn’t stop beaming each time she reached out the window to hand a customer a cafe con leche that night.

Starting her food truck last year fulfilled a longtime dream. She moved to Baton Rouge about seven years ago shortly after emigrating from Cuba. As she learned English, she fell in love with Louisiana food, as she saw how it could be a language of its own. She wanted to share her own culinary heritage with her new home.

She found a food trailer through Facebook Marketplace. It was already outfitted with kitchen equipment, so she got to work designing the menu, booking health inspections and getting licensed by the city.

“In the beginning, it was so hard. I didn’t know where to go, so I reached out to literally every festival. I would send them pictures of the trailer and food,” she says.

“But now, people reach out to me about the truck.”

The Round Up is one of many Valera travels to when her food truck isn’t parked in downtown Baton Rouge for weekday lunch. She’s taken it to pop-ups and festivals all over town and has even ventured to places like Denham Springs and greater New Orleans.

The key to her food truck’s success, she says, has been simplicity: Keeping a smaller, more curated menu of dishes makes it easier to execute. She and her husband, Jose Peña, make di erent kinds of sandwiches and tamales on the grill, occasionally experimenting with specials.

“We came here for a better life. … Now, I feel so happy serving the customers,” she says. “I don’t feel like I ever work when I work in the food truck. It’s the best thing I could have wished for.”

Although the taste of running a food truck has already given her a new dream.

Now, she is thinking about planting roots with a brick-and-mortar.

Comin

BACK IN 2008, the Curbside food truck was one of the hottest mobile eateries in Baton Rouge, slinging burgers made with ground beef sent through a countertop grinder and adorned with fried eggs, praline bacon preserves, homemade pickles and other snazzy toppings. Hand-cut Parmesan tru e fries were further evidence that the concept, founded by entrepreneur Nick Hu t, surpassed quotidian concessions. Its popularity also helped propel Baton Rouge’s then-burgeoning food truck scene.

Curbside’s strong brand helped it later grow into a brickand-mortar restaurant, opening on Government Street in 2016. Hu t and business partner Lon Marchand also opened several other freestanding concepts, including The Overpass Merchant in Baton Rouge, Junior’s on Harrison in New Orleans, and Gail’s Fine Ice Cream in New Orleans and Baton Rouge.

But Curbside’s food truck origin story remains part of the restaurant group’s ethos. Nicknamed “Chitty Chitty Bang Bang” for its wear and tear, the beloved truck was brought back in 2020 to support operations during the pandemic and has since been used for catered events. (As a nod to the

FOOD TRUCK STARTUP CHECKLIST

FIND AND OUTFIT A TRAILER FOR FOOD SERVICE. Equip the truck with kitchen equipment and A/C, register it in Louisiana (like any other vehicle) and obtain auto and liability insurance.

PLAN THE CONCEPT. The food truck will need a menu, branding and marketing (including an active social media presence).

PASS HEALTH INSPECTIONS. Register for a Mobile Food Truck Permit with the Louisiana Department of Health. Call 225-242-4870 for assistance.

REGISTER WITH THE CITY. Submit a Business Registration Application with a copy of the permit issued by the Department of Health to the Mayor's Office. A City-Parish Occupational License fee is $200. City-Parish Revenue will then issue an Itinerant Vendor license, which will need to be renewed annually.

FIGURE OUT WHERE TO PARK. Fees will vary by location and event. (Downtown, for instance, requires paying the meter for up to two hours.) Be sure to share the truck’s daily location and hours on social media.

“If you make good quality food, people will come back.”

—Lataoya Jett, owner of Street Food Munchies

… and g oing

BY MAGGIE HEYN RICHARDSON

original truck, Curbside’s décor features a piece of a truck found at a junkyard, Hu t says.) The restaurant group added a catering truck for Gail’s, too.

Just last month, the company announced it had procured a 28-foot truck Hu t describes as “the size of Cousin Eddie’s RV” from Christmas Vacation. The new vehicle will be equipped to serve items from all the restaurant group’s menus for catered events. Hu t says it could also be used for beta testing fresh concepts in new geographic areas.

“We’re actually reverting back to our roots,” Hu t says.

The evolving relationship between food trucks and restaurants plays out in other interesting ways in the Capital Region.

Electric Depot’s recently opened KOK Wings has food truck origins, too. KOK founders and fraternity brothers Avery Bell, Corey McCoy, Jared Johnson and Tre’Jan Vinson were cooking for college house parties in 2016 while at the University of Louisiana Lafayette. A year later, their wings’ popularity inspired them to sell them via mobile cart.

“We bought a trailer o of Craigslist,” Vinson says. “It got so busy in the first location, we had to move to a bigger one.”

That convinced the founders to roll the dice on a brick-and-mortar location, which they opened on East University Avenue in Lafayette in 2018. Vinson says the truck has since been decommissioned so the team can focus on three permanent locations in Lafayette, Baton Rouge and New Iberia.

Even restaurants that didn’t start as food trucks see the value in branded mobile catering, some operators say. Chow Yum Phat is one. The concept started in the former White Star Market and morphed into a full-service restaurant in the Perkins Road Overpass District in 2019.

Since then, the eatery has added a trailer to support its robust traditional and Viet-Cajun crawfish business every spring. Owner Jordan Ramirez says it’s also enabled the restaurant to participate in special events, including the Soulful Sundays concert series taking place in nearby Beauvoir Park this month.

“The trailer lets us pivot,” Ramirez says. “We like the idea of being able to take it out and do events with favorite items or even di erent menus.”

WHICH CAME FIRST?

These restaurants now operate both food trucks and bricks-and-mortar spots—but how did they get started?

CALIENTE

Brick-and-mortar Truck

CHICKY SANDOS

Truck Brick-and-mortar

CHOW YUM PHAT

Brick-and-mortar Truck

CURBSIDE

Truck Brick-and-mortar

ESPRESSO GEAUX

Truck Brick-and-mortar

GAIL’S

Brick-and-mortar Truck

GEAUX YO

Truck Brick-and-mortar

KOLACHE KITCHEN

Brick-and-mortar Truck

KOK WINGS & THINGS

2013

Curbside founder Nick Hu t stands in front of his food truck for 225’s “People to Watch” issue.

Truck Brick-and-mortar

ROCK PAPER TACO

Truck Brick-and-mortar

2020

Curbside’s food truck came roaring back, traveling neighborhoods thanks to the pandemic's social distancing. It has since been used for catered events.

A little local history: Restaurants and their food trucks have an ongoing, ever-evolving relationship

OnROLL a

Food truck chefs are coming up with some of the most interesting meals around Baton Rouge—and customers are lining up for more

BY OLIVIA DEFFES

Joel’s Lobster Rolls

HEN JOEL GRIFFIN moved from his native Connecticut to Louisiana to attend college in New Orleans, he missed the lobster rolls the most.

Even though people here love seafood, he quickly realized just how uncommon it was to find one of his favorite foods from home. There was only one thing to do: Make his own New England-inspired dish to please transplants like himself.

And in the process, he’s intrigued locals looking for a new seafood option. What seemed to Gri n as a simple sandwich drew crowds of Louisianians when he first opened a pop-up food stand two years ago.

Soon, he was making the switch to a food truck. Joel’s Lobster Rolls now carts around New Orleans and even makes one to two trips a month to Baton Rouge, where he also sees loads of customers interested in his hometown favorite.

With these restaurants on wheels seeming to pop up everywhere, mobile chefs have to get creative. Menu items not only should stand out among the competition, they also must be made quickly and with limited kitchen space.

As a result: Many trucks o er dishes you just can’t find at any cafe or sitdown restaurant in town. The food often fuses regional or global cuisines—and almost always with a Louisiana twist.

Though Gri n loves the simplicity of a lobster roll, he admits that some local customers just wanted more. In their minds, a good sandwich needed to be loaded with a good sauce. Gri n says he never, ever thought of adding a sauce to what he saw as an already perfect dish, but he obliged by creating a lobster bisque-like sauce, made just for ladling over the roll if requested.

“It’s a good addition,” he acknowledges. “I’ll give credit where credit’s due.”

Gri n’s story is a great example of how people from Louisiana love to indulge, especially when it comes to food. And, if it’s good enough, they’ll even wait in lines that seem miles long in the humid heat for it.

More t-of-the-box bites

THE DISH A MASHUP OF WHERE TO TRY IT

BIRRIA RAMEN QUESAPIZZA

Florida Boulevard food truck Aztecas combines its authentic Mexican flavors with staples from Japan and Italy for dishes like squiggly ramen noodles with braised beef birria; and Quesapizza, a tortilla covered in cheese, meat, onion, cilantro and lime and served up like an Italian pie. Find it on Facebook

MAC N CHEEZY

KING CAKE EGGROLLS

KOREAN CORN DOGS

STREETBURGER

The Big Cheezy food truck in Tigerland has crafted a menu of melts and sandwiches that transform childhood favorites into the perfect post-bar bites. The signature sandwich takes the buttery toasted bread of a grilled cheese and stuffs it with gooey mac and cheese. Find it on Instagram at @bigcheezybr

From birthday cake to red beans in rice, Rollin’ Mamas food truck will fill an eggroll with just about anything. Despite a long list of options, the truck is most known for the King Cake Egg Roll: king cake dough rolled into an egg roll wrap, deep fried and topped with homemade icing and sprinkles. Watch for the Louisiana truck to make an appearance at the Greater Baton Rouge State Fair this month. Find it on Instagram @themamaskrewe

Mozzarella sticks meet corn dogs for this Asian street food staple at the Tastea food truck on Old Jefferson Highway in Prairieville. Korean Corn Dogs are stuffed with fillings like mozzarella cheese, sausages or both. They're dunked in a thick batter, fried and rolled in toppings like potato pieces, sugar and even hot chip dust. Find it on Instagram at @ tastea__

At Tre’s Street Kitchen, Tremaine Devine combines his Chicago roots with Southern soul for tasty pastas, steak fries and more. Devine also serves up 6-ounce prime beef burgers, which he elevates for his Streetburger topped with bacon, a fried egg and his homemade bold and tangy Tre’s Street Sauce. tresstreetkitchen.com

Joel Gri n’s food truck, Joel’s Lobster Rolls, is based in New Orleans but has also gone viral in Baton Rouge. At August’s Food Truck Round Up at the Rowe, Joel’s Lobster Rolls had a line down the street.

Where are food trucks parking these days? For most trucks, it changes daily—but here are some hot spots

BY JENNIFER TORMO ALVAREZ

TruckTracker THE KEY

DOWNTOWN BATON ROUGE

On any given weekday—or weekend during festivals and events—this is where to most reliably find food trucks. Mobile eateries congregate around North Street, as well as on Main, Third and Fourth streets. Lately, the Ole Mississippi Smokehouse, Elisa's Cuban Coffee and Kitchen, Boo’s Best BBQ, Street Food Munchies and Vel’s Mobile Cafe have been hanging out, but the lineup is constantly changing.

AROUND CAMPUS

Trucks such as The Tea and The Jambalaya Pot regularly feed those on LSU’s campus near South Stadium Drive on weekdays and on Tower Drive on game days. And when it’s not serving concessions this fall in Tiger Stadium, The Big Cheezy is slinging sandwiches nearby. It’s regularly parked outside The House in Tigerland for weekend late-night munchies.

ACADIAN PERKINS PLAZA SHOPPING CENTER

This Perkins Road shopping center has long been a mini hub for food stands and mobile eateries. Hours vary by season for Cou-Yon’s Express, Crawfish on the Geaux and The Sno Shop

BREWERIES

Beer just tastes better with burgers—and just about anything food trucks dish out, really. Breweries like Tin Roof Brewing Co., Agile Brewing and Le Chien Brewing Company have their own food trucks onsite. The truck offerings rotate at breweries like Cypress Coast Brewing Co., Gilla Brewing Company and Rally Cap Brewing Company. (And Istrouma Eatery + Brewery has an eatery on-site.)

FOOD TRUCK ROUNDUPS

Food trucks are nearly a requirement for all types of local arts and music fests. But there is also a growing sector of events dedicated entirely to trucks.

Here are some recurring offerings:

• Perkins Rowe’s Food Truck Roundups (three times a year)

• Food Truck Frenzy and other events at BREC's parks

• Denham Springs’ Food Truck Fiesta in the Antique Village (multiple dates; the next is Oct. 21)

• Food Truck Fridays in Prairieville’s Oak Grove

• Bearded Events' gatherings at places like Tanger Outlets in Gonzales and beyond

The Big Cheezy

Mr. Milkshake

FIND OUR MAP ONLINE

This map is for illustrative purposes only. To access 225's Google Map of food trucks, scan the QR code or visit 225batonrouge. com/food-trucks

MORE PLACES TO FIND TRUCKS

In business' parking lots

Food trucks follow the crowds of workers taking a lunch break, which explains why you might see trucks parked outside the Water Campus, the Louisiana Department of Health and even local schools.

Outside bars

In the evenings, you’re likely to find a truck rolling toward the late shift outside spots like The Radio Bar in Mid City or Ralph’s Tavern in St. Francisville.

At farmers markets

These outdoor markets are great spots to find food trucks—from Denham Springsˇ twice-monthly Marché in the Park to the Zachary Farmers and Artisans Market on Saturdays.

Semi-permanent spots

Punch a handful of trucks into Google Maps, and it will pull up addresses. A few trucks park regularly enough in the same spots that you can count on them being there, such as: Chicky Sandos (5556 Complex Drive), Aztecas (9414 Florida Blvd.), Tastea (17198 Old Jefferson Highway in Prairieville), Sneaux Season (6650 Comite Drive in Baker) and Big J’s Side Porch (10808 Plank Road in Clinton).

FILE PHOTO BY ARIANA ALLISON

Tastea

Tanger Outlets

Antique Village

Gilla Brewing Company

Agile Brewing

Oak Grove

Rally Cap Brewing Company

Le Chien Brewing Company

Taste of the nation

Dishes you don’t have to travel for

BY MAGGIE HEYN RICHARDSON

AT FIRST, IT was the aroma that took me back. Then, the flavor really took me back. The café con leche from Elisa’s Cuban Co ee and Kitchen food truck was a dead ringer for the versions of this authentic hot beverage I used to drink every morning in my former home, Miami. Faintly bitter, clouded with milk and spiked with brown sugar, Elisa’s café con leche’s sharp but mellow profile was a tether to a Cuban culinary scene I’ve often missed.

Find the food truck weekdays from 6 a.m. to 1 p.m. on North Street between Fourth and Fifth streets in downtown Baton Rouge. It also sets up for special events around town, such as Bin Q Liquor’s grand opening back in August. Both breakfast and lunch are on o er, including sandwiches made with tender, oblong Cuban bread.

As for the café con leche, order it hot or cold, and served traditionally with brown sugar or with one of several syrups.

Elisa’s is one of many newish food truck concepts that satisfy our local itch for global and regional street eats. Vendors like these deliver a bite of something new.

Cuba

CARIBBEAN EXPRESS

Spotted outside The Radio Bar, the Main Library at Goodwood and food truck round-ups, Caribbean Express serves sumptuous, boldly flavored eats like Cuban mojo wings with plantains, steak and bacon fries, tacos and quesadillas. Find it on Instagram at @caribbeanexpressbr

Mexico

TACOS EL MOSCO

Stationed at 11855 Airline

Highway, the Tacos el Mosco truck is a favorite for authentic tacos, green enchiladas, pork ribs in salsa verde, sopa de res and more. In April, the concept also opened as a brick-and-mortar restaurant, Taqueria el Mosco 2 at 17540 Airline Highway in Prairieville. Find it on Instagram at @tacoselmosco

Nashvi e

CHICKY SANDOS

Peru

AJI CITY

Zachary-based Aji City serves dishes that reflect Peru’s diverse culinary scene, which historically includes Asian crosscurrents. Savor an “aeropuerto,” in which fried rice and egg noodles are topped with chicken or pork, andouille, scrambled egg and bean sprouts, or “salchipappa,” a hot dog with aji chili-spiked mayo and green salsa. Find it on Instagram at @_ajicity_

Cuba

ELISA’S CUBAN COFFEE AND KITCHEN

Order an omelet sandwich on Cuban bread with scrambled eggs, ham and cheese for breakfast, or a Cuban sandwich with roast pork, ham, cheese, mustard and pickles for lunch at this mobile eatery that’s often parked downtown. The generously portioned Cuban pork tamale is also a winner. Find it on Instagram at @elisacuban.coffeeykitchen

Fiery, Nashville-style fried chicken sandwiches on brioche buns are the bedrock dish of this local concept that’s lately been setting up shop at 665 Complex Drive. It also serves ranch-drizzled chicken tenders and seasoned waffle fries topped with chicken bites and Monterey Jack cheese. Find it on Instagram at @chickysandos

Texas

ENVIE SMOKEHOUSE

Parked lately at pet-friendly bar Pelican to Mars, Envie specializes in Texasstyle barbecue, which means you can count on mouthwatering brisket. If pork is your thing, you’ll find it here, too, in the form of pulled pork, pork ribs and Asian-style pork belly. On the side, don’t miss the gouda mac and cheese. Find it on Instagram at @enviesmokehouse

Elisa’s Cuban Co ee and Kitchen owners Jose Peña and Elisa Valera

Restaurant impo ible

Despite cramped quarters, food trucks crank out craveable bites—and drawing crowds of diners all starts with a good design

BY JILLIAN ELLIOTT

WHEN THE ICE cream truck drives down the street, everyone hears it. But when the Caliente Mexican Craving Food Truck rolls through town, everyone sees it.

After 10 years of envisioning a food truck to pair with her restaurant brand, owner Jessica Barraza finally bought one about three years ago.

To personalize the design, the team decided on a loud, colorful wrap to match

the vibrant interior of the restaurant.

“We wanted it to be as bright and crazy and to stand out as much as possible,” Catering Director and General Manager Madeline Gagneaux says.

Size matters: For quick service, Caliente limits its menu to three options: tacos, nachos and quesadillas.

Now, the Caliente food truck meets the crowds where they are, serving its bold flavors across Baton Rouge, parking downtown, at community events, weddings, parties and more. Gagneaux thinks the key to the truck’s popularity lies in its small but customizable menu. It focuses on the quick convenience expected from a food truck by giving customers three options: tacos, nachos and quesadillas filled with their choice of protein.

With at least three events scheduled each week, the team puts many hours into the truck’s upkeep. Between outings, the truck is parked at Caliente’s catering and prep kitchen o of Airline Highway, where maintenance like charging batteries, filling gas and cleaning the kitchen is performed.

“Running a food truck is a lot,” Gagneaux says. “There’s a lot more labor put into it than people would guess.”

Now on the heels of last year’s closure of its Lee Drive location, Caliente is putting all its focus on its food truck, catering business and its Central location. The truck has changed the brand’s whole strategy.

“We had to be more active with looking for business instead of the business coming to us,” Gagneaux says.

That hard work is all worth it for the noble cause of keeping Baton Rouge’s taco cravings satisfied. Find it on Instagram at @calientemexicancraving

FLIP THE SWITCH

The food truck can technically run without an extra power source thanks to its gas stove, but a generator runs the other appliances, air conditioning and tools that make a true full-service kitchen possible.

WHAT’S FOR DINNER

A neon-hued, handwritten sign lets customers know the lineup of tacos, quesadillas and nachos with their choice of protein, including steak, pork or the crowd-favorite birra. At catered events, the truck will occasionally add in other specials based on clients’ requests.

A KITCHEN ON WHEELS

It may be a tight space, but the interior of the truck is still built like a typical commercial kitchen, fit with a sink, oven, microwave, grill and more.

QUICK SERVICE

Gagneaux says she prefers working in the 10-foot-wide by 22-foot-long truck over a normal kitchen because ingredients and supplies are all at an arm’s length, which helps Caliente crank out orders in less than three minutes.

THAT’S A WRAP

Local business Wrapture designed and wrapped the truck in its signature eye-catching rainbow pattern complete with the Caliente logo.

Best buds

How local breweries and food trucks choreograph pairing beers and bites for all kinds of taste buds

BY GABRIELLE KOREIN

THERE’S SOMETHING MAGICAL about sipping a frosty, fizzy beer alongside a juicy burger.

When paired right, beer and food create a symphony of flavors and textures. It’s no surprise, then, that a food truck is bound to be parked outside your favorite local brewery.

Food was almost immediately a focus for one of the city’s newest breweries, Agile Brewery, which opened o Airline Highway last year. It now runs its own food truck, Brew Bytes Bistro. On the menu: Snacks like fried pickles or mushrooms, creamy beer queso and crispy loaded tots.

The right beer can elevate elements such as spice or sweetness. A rich stout complements a succulent burger, while a zesty IPA works harmoniously with spicy wings.

“An American IPA or a double IPA is actually a great pairing for spicy food,” explains Agile Brewery owner Keith Primeaux. “The high bitterness of an IPA will counterbalance the heat from the food. … They don’t quite cancel each other out, but they actually match.”

This approach also encourages patrons to explore diverse flavors they might not have considered before.

Over in Mid City, Cypress Coast Brewing Company collaborates with a rotation of food trucks from across the region, from gourmet tacos to fusion fare. Local food cart Summers Dawg Daze might be slinging hot dogs one evening, and the next day the Food Joint might be dishing up tangy pineapples stu ed with hearty seafood fried rice.

PERFECT PAIRINGS

The Food Joint food truck serves whole pineapples stu ed with seafood fried rice or chicken teriyaki. Pair the sweet, tangy flavors with a lighter beer—the truck is often parked outside local breweries.

EATS FACTORS BREWS

Lighter foods

Spicy foods

Dessert

“We follow the overall guideline (of) lighter foods for lighter beers and then heavier, a little fullerbodied beers for full-bodied meals,” says Agile Brewery owner Keith Primeaux.

“The hoppiness almost accentuates the spice,” explains Rally Cap founder Kevin Whalen.

“You’re not going to put a lager with (something like chocolate), because it’s just going to overwhelm the beer. … Get a nice darker beer that really complements that rich flavor,” Whalen says.

Lighter beers

IPAs

Darker beers

Agile Brewery

The brewery introduces new beers, from sours to IPAs, every week. So, the focus of the food is often on what’s in season, starting with crawfish boils in the spring.

“September and October during Oktoberfest, we will bring in a guy that does brats and sausage. During the summer, we will do more smash burgers,” says co-owner Justin Meyers.

Rally Cap Brewing Company also hosts various food trucks such as The Munchie Wagon and Boo’s Best BBQ, as well as

pop-ups from local restaurateurs.

“We think a lot about how the beer is going to complement and not fight against the food,” says Kevin Whalen, the founder of Rally Cap.“We’re looking for something that either accentuates the quality of the food or at least allows you to enjoy it and doesn’t compete with the food.”

At the heart of it all is the wisdom that marrying good food with good beer is more than a pairing—it’s a transcendent experience that brings both to new heights.

“A lot of people think about wine and don’t think about beer as much,” Whalen says. “I just want people to know there are many cases where beer can make food taste better. It’s as simple as that. Beer and food are natural pairings.”

Not convinced?

Well, Whalen says, there are enough types of beer that if you aren’t a big beer fan yet, you probably just haven’t found your type—or maybe you just haven’t tried it with the right food.

ert

DeGail’s Fine Ice Cream: Welcome to 2023, when ice cream trucks no longer have traditional popsicles but instead offer diverse ice cream flavors like brown butter pecan, cortado, milk and cookies, lemon ice box pie and maple french toast. gailsfineicecream.com

Geaux Yo: Chill out with fro-yo and ice cream flavors like Pirate's Treasure (made with caramel ice cream, Oreos and M&Ms), strawberry cheesecake ice cream and mocha cappuccino frozen yogurt. geauxyo.com

Mr. Milkshake: Treat yourself to sweet sundaes stacked sky-high with toppings like Thin Mints, peach cobbler, cupcakes, rock candy, orange gummy worms and chocolate chip cookie dough. Find it on Facebook Ninja Snowballs: Craft the snoball of your dreams at this truck with more than 40 flavors like bubblegum, watermelon, cotton candy, margarita, mango, red velvet cake and root beer float. ninjasnowballs.com

Local food trucks and trailers that serve desserts, coffee and drinks around town

BY CYNTHEA CORFAH

SOME THINGS ARE just more fun on wheels—Champagne on tap, snoballs and espresso drinks, to name a few. Every year, Baton Rouge’s dessert and drink scene gets more and more diverse, and food trucks are partially to thank. While a few of the trucks listed here have regular parking spots, most stick to festivals, pop-ups and food truck roundups—where they can provide a last course for diners who save room for dessert. Track down one of these mobile businesses next time you have a sweet tooth or need a ca eine boost.

Pie Eyed: Pair a craft beer with something sweet like a fried apple pie hand pie or something savory like a cheeseburger at this food truck serving at Le Chien Brewing Company. pieeyed.com

Scooped Up: Put the cherry on top of a perfect event with this ice cream cart on wheels that stylishly serves scoops studded with toppings like Oreos, M&Ms, sprinkles, chocolate chips and marshmallows. scoopedupla.com

Sneaux Season: Grab a hot meal with fries and a drink, savory snacks and snoball flavors to-go like pink cotton candy, sour apple, strawberry, wedding cake and Tiger’s Blood. Find it on Facebook

Coffee

Espresso Geaux: Wake up and smell the coffee beans with an iced caramel macchiato, cold brew and sweet cream, or a flavored latte from this Watson-based traveling coffee truck. espressogeauxcoffee. square.site

Honey Dew Sips & Savory: Get charged up at this vintage camper cafe with herbal iced tea or coffee flavors like brown sugar cinnamon, maple bourbon pecan or cookie butter. Find it on Facebook

Drinks

Hurd’s Stirs: Take your lemonades and limeades up a notch at this drink truck that serves colorful lemonade flavors like strawberry, cherry, peach, pineapple, raspberry, blue raspberry, spearmint, lavender, wildberry and tropical. Find it on Facebook

Lemonade: Feel like a kid again at this sunny yellow bus that sells freshsqueezed lemonades, limeades, snoballs, frozen lemonade and limeade, smoothies, frappes and hot drinks like coffee, tea and hot chocolate. louisianalemonade.com

Sip 225: Bring the bar to your next event by booking this vintage mobile trailer that serves wine, beer, cocktails, mocktails, lemonade, tea, cold brew and bubbly on tap. Find it on Facebook .

Louisiana

The Tea: The options are endless at this tea trailer that roams LSU’s campus with uniquely named, vibrant loaded teas like Waltermalone, Polar Ice, Blue Apple Blast, Southern Belle, Peach on the Beach and Ocean Water. theteatrailer.com

“ ICE CREAM MAKES EVERYBODY HAPPY. EVERYBODY WANTS FROZEN YOGURT OR SOMETHING COLD. ”

A creamy, melty, fro-yo from the Geaux Yo food truck

CHERYL WHITESELL , owner of the Geaux Yo dessert truck

BOOvie in the Park

Independence Theatre Lawn

Oct. 7 / 11 a.m.-7 p.m.

Friday Fright Night (18+)

Forest Community Park

Oct. 13 / 5-10 p.m.

Trick & Treat: Art Unleashed

Forest Community Park

Oct. 20 / 5-8 p.m.

Full Moon Fete

Independence Community Park

Oct. 28 / 4-7 p.m.

Tinsel

What local boutiques are stocking to make sure you look your best this football season

BY OLIVIA DEFFES

INSIDE: MaKenzie Godso / New local shops

Emily Rodrigue and Marlo Rodrigue, owners of MAREM Boutique, model their new line of custom game-day apparel.

WHILE MOST PEOPLE at football games

this fall will be sweating or squinting in the light, there will be another kind of glistening happening in the stands: glitzy game-day T-shirts, courtesy of a local women’s boutique.

MAREM Boutique’s limited collection of one-of-a-kind, tinsel-trimmed tiger tees give new life to well-loved, vintage and secondhand shirts. Made in collaboration with South Carolina brand carolineliz, each unique shirt is enhanced with shiny strips of fringe along the side. The tops include adjustable sides, making them one-size-fits-most pieces.

The boutique first debuted the collection of LSU-themed shirts this summer and released a second collection this fall. For the newest drop, Emily Rodrigue and Marlo Rodrigue of MAREM Boutique worked with local thrift shop Remember That's Vintage to source more secondhand LSU shirts for carolineliz to embellish.

Emily and Marlo made sure to plan ahead to make this football season one to remember. Despite their matching last names, the duo are best friends, not sisters. They opened their store on Burbank Drive last year after two years of managing an online-only boutique.

They have since grown quite the following of LSU students and locals looking to get outfits and accessories for any occasion. And, in Baton Rouge during fall, football might just be the biggest occasion to dress up for. Knowing this, they reached out to Caroline Baxley, owner of carolineliz, a brand specializing in upcycled fashion with fringe, satin, ru ed tulle and more. Emily and Marlo became obsessed with Baxley’s

Knowing how huge gameday fashion is here in Baton Rouge, I just knew our customers would love them.

Marlo Rodrigue, co-owner of MAREM Boutique

MAREM’s limitededition custom tiger tees are priced at $85.

Tinsel Tops and inquired about collaborating for an exclusive LSU drop for MAREM.

“When Emily first showed me the shirts, I loved the idea of them being one-of-a-kind,” Marlo remembers.

“Quite often, I’ve seen girls wearing the same outfits on game day.

Knowing how huge game-day fashion is here in Baton Rouge, I just knew our customers would love them. You are guaranteed to be the only one wearing the top.”

Baxley was only able to find a few LSU shirts in thrift shops near her, so Emily went to work hunting for used T-shirts for the collection.

After combing through racks, she finally had a nice collection of secondhand shirts that Baxley could transform.

From there, the three stayed in touch to discuss everything about the look and feel of the new line.

More glimmering game-day garb

Besides MAREM, here are a few other local boutiques and retailers filling their inventory with plenty of glitter, tinsel and shimmer.

Bella Bella 3064 Perkins Road

Baubles by Bella Bella 5720 Corporate Blvd.

Frock Candy

7474 Corporate Blvd., #305 10000 Perkins Rowe

Sparkle City

Sold at multiple local boutiques and online at sparklecity.com

HerringStone’s 7474 Corporate Blvd., Suite C

Wanderlust by Abby 4221 Perkins Road

Myla Boutique 4631 Perkins Road

Rodéo Boutique 4350 Highland Road

Queen of Sparkles

Sold at multiple local boutiques and online at queenofsparkles.com

“It was a very fun process to design every aspect of these tees,” Emily says. “I eventually want to design my own line of clothes, and being able to get a little taste of that was amazing.”

Baxley also says this collaboration has helped boost her business.

“I’m very excited to see all the tinsel top styling from MAREM customers for football season and beyond,” she says.

Emily, Marlo and Baxley hope that those who sport the custom fashion can be easily spotted in fan-filled stadiums and stand out at crowded tailgates. And based on how quickly the shimmering shirts have been selling, they are quickly becoming a local customer favorite. Because in Louisiana, more is always more. shopmarem.com

COURTESY FROCK CANDY AND SOEL STUDIO

Highhopes

The Hope Shop finds a new home in Mid City—and more chances to make an impact

BY OLIVIA DEFFES

PHOTOS BY ARIANA ALLISON

THE HOPE SHOP quietly moved into a new space in late July, but it still calls Mid City home.

Now located at 3115 Government St. between DIY Disco and Elsie’s Plate & Pie, the new storefront doubles the square footage of the shop’s old home at 1857 Government St. in the Circa 1857 complex.

Inside the new store, conscious shoppers will find plenty of products that are fair-trade, ethically made and eco-friendly. Shelves stock handmade jewelry, environmentally friendly cleaning products, fair-trade spices and much more.

“We’ve been able to expand and make more products because we have more room for them,” says Hands Producing Hope’s Baton Rouge Program Director Amber Vaughn. “And, we have brought two or three new brands in that are all sustainable or help women.”

Profits from store sales benefit Hands Producing Hope, the shop’s

parent nonprofit that works to provide essential resources to remote communities.

More space means the boutique now also houses a separate o ce and workspace for nonprofit projects. The workspace gives refugee women room to produce handmade items for the store through Hands Producing Hope’s Re:Build Program, which allows them to earn wages while also receiving training and resources.

The program is essential to the Hope Shop’s mission. After completing their products, the women can take a short walk to the retail floor to organize displays and meet customers.

“With the new space, we can continue building our Re:Build Program to continue helping local refugee women here in Baton Rouge,” Vaughn says. “We have more space for us to have potlucks together. … It just gives us room, and we now have space to love on them.” Find it on Facebook

The new storefront brings increased visibility to the brand. “I would say at least half of the people who have come since we soft opened had just stumbled upon us,” says Hands Producing Hope’s Baton Rouge Program Director Amber Vaughn. “I’m just excited to see how the exposure and being on the street-front a ect the impact that we have here in Baton Rouge.”

LONG DISTANCE

For the bold and beautiful

By Cynthea Corfah

Catching up with MaKenzie Godso, a Baton Rouge native turned Portland clothing designer

WHEN MAKENZIE GODSO was living in Baton Rouge, she was known for her one-of-a-kind style and enviable wardrobe of Prada and vintage finds. When 225 last spoke with her in 2018, she was a Time Warp floor manager and had the kind of closet you’d only dream of playing dress-up in.

Fast forward five years and one pandemic later, Godso is now designing original clothing from her new home in Portland, Oregon. Her apparel is made from upcycled fabrics and is sold online and instores around the country.

After watching from afar as the now-27-year-old fashion enthusiast evolves into a trailblazing designer, we caught up with her to learn more about her clothing business MakMak and hear what’s up next. Shop MakMak on Etsy

When did you start designing your own clothes?

During the pandemic. I was still in Baton Rouge for the first year working at Time Warp. I had gotten a sewing machine for my birthday that year and had just been tinkering with it. My ex-boyfriend’s mom taught me the basics of the machine.

I bought a bunch of vintage patterns and started Frankensteining them. I would take a sleeve from one pattern, the bodice of a dress, or a top from another and kind of mix them together.

What types of pieces do you make?

Everything that I make is really informed by what I want to wear. I don’t make the same thing twice, mainly because all of the fabrics that I use are upcycled.

IN RIDGELAND

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Book your next visit to Ridgeland at www.visitridgeland.com/stay

Baton Rouge’s Makenzie Godso is making a name for herself in the clothing world with her Portland, Oregonbased brand, MakMak.

PHOTOS COURTESY MAKMAK

I’m constantly making dresses, and I started making more bloomer shorts again. Right now I’m really focused on the high/low silhouette. I amplify the volume and do lots of ruffles.

Where do you source materials for your garments? What do you look for?

Thrift stores. I shop the fabric and linen section. I use a lot of used sheets or curtains. I really like cotton. In the craft aisle, they have bags and bags of ribbons and accessories that I can tack on, like strips of lace.

How would you describe your design aesthetic?

Unique, voluminous, colorful, chaos.

Paint a picture for us. What are the vibes you set to sew your pieces?

I’m very cliche. I’m always listening to true crime podcasts, or podcasts that discuss movies. Usually, I’ll go watch the movie they discuss after, which is fun.

Tell me about your favorite piece that you’ve ever made.

I made a puff-sleeve opera-style coat. It’s very voluminous, colorful and fun. It’s got layers of tulle on the bottom and on the sleeves, and a bow at the neck to close it. It took so much

time to make, but that’s been my new favorite method.

Last year I saw this video by an Australian designer (@fromcarlyb on Instagram). She made a video about this technique where she was basically creating her own fabric using scraps. I’ve always kept my scraps because I didn’t want to throw them away.

What you do is: Get a base layer of fabric, arrange your scraps however you want, then you lay a sheer fabric over top and sew over it.

It’s kind of like a quilted material. You can see the fabric from the outside because the material is sheer. I played around a lot with that last year.

Tell us about any upcoming releases or collaborations.

I’m doing a collaboration with a shop in New York called Berriez. It’s very body inclusive. I made some special pieces for a release on the shop’s website. The pieces fit from an XL to 4X.

What are your plans for the future?

I really just want to keep having fun doing this. The dream eventually is to take it full-time. I also would love to have my stuff in a store in the United Kingdom or somewhere across the sea. I want to continue to grow my small army of MakMak wearers.

Some of Godso’s favorite MakMak designs

RETAIL

Top shelf

Inside the stylishly rebranded Bin Q, stocked with wines, spirits, gifts and a wine club

By Maggie Heyn Richardson // Photos by Ariana Allison

IF YOU’VE BEEN around Baton Rouge long enough, you might still refer to Bin Q on Perkins Road by its longtime name, Cuban Liquor. It was a brand so strong it actually wormed its way into the package store’s current moniker. Bin Q is Cu-bin said backwards. (Of course it is!)

Now Bin Q has gotten a glow up courtesy the spot’s latest owners, starting with a fresh inventory of boutique wine, beer and spirits.

Ben Jones, who worked in the wine department at Calandro’s Supermarket on Perkins Road for 10 years, bought Bin Q this summer with two silent partners. The team looked for about two years for the right location, he says.

Issue Date: OCT 2023 Ad proof #3

Making an entrance

“We just kind of saw the potential here,” Jones says. “Everybody loves this place.”

• Please respond by e-mail or phone with your approval or minor revisions.

The rebranded store is flush with a large wine selection, craft beers from around the region and world, boutique spirits and mixers, and a big selection of zero-proof spirits, which Jones says was Calandro’s on Perkins’ fastest growing segment over the last couple of years. And while it’s not officially a watering hole, there’s a bar at the back for sampling wine flights, whiskey flights and a rotating selection of frozen drinks that are also sold by the gallon. The current flavors are Old Fashioned and French 75, but the store has been testing margaritas and frozen Sazeracs, Mint Juleps and Mai Tais, Jones says. There’s even a wine club, and members get first pick on small allocations. Find it on Instagram at @bin.q.liquor.

• 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.

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

Carefully check this ad for: CORRECT ADDRESS • CORRECT PHONE NUMBER • ANY TYPOS This ad design © Melara Enterprises, LLC. 2023. All rights reserved. Phone 225-928-1700

Sweetie Hour

THURSDAY - SATURDAY

1 PM - CLOSING

a variety of cocktails are served

International inventory

Shop boutique spirits, mixers and craft beers from not only the region, but the world. There’s plenty of mezcal and tequila on offer, as well as bitter intoxicants like Aperol, Campari and amaro. Brown liquor fans have lots to get excited about with an entire wall of curated bourbons and ryes.

A storefront mural by artist Morgan Tanner signals exciting happenings inside the updated Bin Q at 3911 Perkins Road.

Wine down

A large wine selection largely comprises natural wines and eschews corporate labels in favor of biodynamic producers who use few additives. Find an array of Old World picks and some classic Napa options, too.

OCT 2023 Ad proof #2

• Please respond by e-mail or phone with your approval or minor revisions.

Zero in A section devoted to zero-proof options features boutique labels like Seedlip, a fast-growing British alcohol-free producer, as well as a number of other trendy lines like Ghia.

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

Join the club

A three-tiered wine club gives participants a certain number of bottles with suggestions on pairings, plus the chance to score discounts and get first dibs on small allocations.

Continuing education

A wine tasting room will be open for wine education classes, corporate events and tastings.

Gift guide

Pick up glassware and gifts, from gourmet olive oils by brands like Graza to colorful cookbooks.

Another school year has begun! these pages, local schools focus on their approach to learning, what makes them unique, and important dates and details for students and parents. Here’s hoping your back-to-school experience is a great one!

SPONSORED BY:

Teach your children to adopt a healthy, happy lifestyle

It’s October and students are fully entrenched in the back-to-school season. While teachers are focused on reading, writing, and arithmetic, parents should help their children make wise choices that pertain to their physical, mental and social well-being.

ANNUAL PHYSICAL

Every child should see their pediatrician for an annual checkup, and the beginning of the school year is a logical time. Schedule an appointment and be prepared to ask questions and discuss concerns with your doctor when you arrive.

BACK TO BASICS

Good health always starts with a healthy diet, so brush up on the basics, not just at mealtime, but for school lunches and snacks as well. Limit fats, cholesterol, sodium, added sugars, and refined grains. Start every day with a healthy breakfast, which improves cognitive function. Keep your pantry and fridge stocked with healthy snacks.

ON THE MOVE

Exercise is known to help children stay fit and improve their sense of well-being. It has also been shown to improve their behavior in the classroom. So encourage your children to get at least an hour of physical activity every day, either during the school day or at playtime after they come home. A walk, a bike ride, or participating in a sport is always better than playing video games or watching TV.

JUST SAY NO

You can’t be with your children 24/7, and you can’t know everything that goes on in their lives. Unfortunately, even very young children need to know the dangers of smoking, drinking, vaping, and drugs. Let your kids know they can talk with you about these sensitive topics. Open communication is important throughout your child’s school-age years.

With 22 pediatricians, 40 internists, on-site full-service lab and radiology, and numerous specialties, we have everything you need to keep you and your loved ones

Whether you are concerned with how much your baby is eating, social concerns for your 4 year old, or your teenager is having body image issues, we’re here for you

SOCIAL MEDIA STRESS

The negative impact of social media on children has been well documented in recent years. From substance abuse to self-injury to eating disorders … it’s di icult for children to avoid exposure to these issues when they spend so much time on their electronic devices. Be sure to limit screen time, and check in regularly to see what your kids are watching. Insist they put their phones away at dinner time and when the family is spending time together.

CIRCLE OF FRIENDS

Many children have trouble making friends and creating a social circle that makes them comfortable and happy. Help your child develop outside interests and hobbies such as theater, music, art or photography. Encourage him to play a sport or join a club, which creates a sense of belonging and provides him with an automatic friend group.

REACH OUT

Children’s behavior often changes when they are su ering from depression or anxiety, and this can be caused by bullying, friendship problems, poor grades, or problems at home. If you think your child needs help, reach out to a doctor or school counselor.

Sources: Parentcircle.com, healthychildren.org

Choosing the Right School

BY LUCIA BELLANGER

Every parent wants the best education possible for their child, but selecting the right school can be a daunting task. Every child is unique. While some children do well in a public-school setting, others may feel more at home at a charter or private school. If you’re struggling to choose the right learning environment for your child, here are some things to keep in mind:

PUBLIC

Publicly funded schools are overseen by local school boards and separated by districts. They are a great low-cost option that allows students to experience diversity and form connections with other children in their community and neighborhood. Public school teachers must be state-certified and regularly renew their

credentials, ensuring that students receive instruction from qualified specialists. Public schools also o er Advanced Placement and International Baccalaureate classes that enable gifted and talented students to excel. Magnet schools also fall under the public school umbrella, providing more specialized schooling, usually STEM or art-related. Like charter schools, parents can send their child to a magnet school even if it lies outside their school district. Learn more about East Baton Rouge Parish schools by visiting ebrschools.org.

PAROCHIAL/CATHOLIC

Parochial schools are private schools whose education is a iliated with a religious entity, usually a church. The curriculum at Catholic and other Parochial schools is the same as that

at other private schools, including faith-based teachings.

Dr. Patricia Davis, Superintendent of Catholic Schools in East Baton Rouge Parish, believes that providing good, sound academics and emphasizing service sets Catholic schools apart. “Students learn faith and social justice teachings, which allows them to become strong, civic-minded adults who contribute to their communities,” she said. For more information on Catholic schools in East Baton Rouge Parish, visit csobr.org.

PRIVATE

A private or independent school does not rely on government or public funds, but is usually funded by fees charged to the students, often in the form of tuition. Parents may select a private school

for their children because they believe it o ers more personal attention and parental involvement, or because a private school is known for outstanding academics, athletics, or other curricula. Also, some private schools are a iliated with a religion (Christian, Jewish, Catholic, etc.)

CHARTER

Charter schools are tuition-free public schools that run independently and rely on student success. If a charter school performs poorly consistently, it is at risk of closure. As such, charter schools are usually held to high academic standards. Compared to traditional public and private schools, charters are often more flexible in their approach to teaching, allowing them to accommodate students with special needs or learning disabilities. In addition, no restrictions regarding districts or parishes exist; parents are free to send their children to the charter school of their choosing. To learn more about Louisiana charter schools, visit Louisiana Believes or LAcharterschools.org.

HOMESCHOOLING

Homeschooling allows parents to take their children’s education into their own hands and receive individualized instruction that is not limited by the constraints of a traditional classroom setting. Parents can also monitor their child’s progress more closely than at a traditional school. The Louisiana Department of Education allows you to register your child for homeschooling by September of the year they turn seven. Learn more about homeschooling your child in Louisiana at homeschoollouisiana.org

Deciding Factors

When parents select a school for their child, their reasons are as varied as the student population. Here are some of the topics (in no particular order) that parents consider when they are making this very important decision.

• School safety

• Diversity

• Class size

• Test scores

• Academic reputation

• Special needs options

• Structure/discipline

• School location

• Extracurricular o erings

• Athletic (sports) options

• Character/values instruction

• Religious instruction

• School size

• Neighborhood/location

• Tuition cost

• Student/Teacher ratio

PARKVIEW BAPTIST SCHOOL

Parkview continually prepares students for an ever-changing world. We provide an education rooted in faith, meant to identify, nurture, and accelerate individual talents.

1981 YEAR FOUNDED

1,355 TOTAL ENROLLMENT

6 Wks-12 GRADES SERVED 15:1 STUDENT/TEACHER RATIO

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

Parkview’s Flex program is a robust, mastery-based approach to learning where students’ education is flexible allowing for travel or participation in high-commitment athletic or artistic endeavors. Students move at their own pace while Academic Coaches and Content Area Specialists are on hand to assist where needed.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH?

Parkview seeks to provide the opportunity for students to grow in understanding of God and man, and develop their capabilities to the highest degree so they may become mature and complete. Parkview’s comprehensive collegepreparatory program is designed to develop skills and attitudes that will equip students for a successful life.

LIST SOME EXTRACURRICULAR ACTIVITIES & EVENTS.

Parkview o ers football, girls and boys basketball, baseball, softball, tennis, gymnastics, volleyball, swimming, cross country, track & field, girls and boys soccer, robotics, band, choir, bass fishing, powerlifting, Silver Steppers, and cheerleading.

WHAT SHOULD PARENTS KNOW ABOUT YOUR SCHOOL?

Through an inspiring and faithful community we call family, we build upon a proven academic program and collaborative environment meant to identify, nurture, and accelerate individual talents both in and out of the classroom.

ETC.

Open House Dates:

October 17, 8:30 a.m.

November 14, 8:30 a.m.

January 16, 2024, 8:30 a.m.

February 6, 2024, 8:30 a.m.

WHAT TYPES OF CAREERS DOES BATON ROUGE OCHSNER DISCOVERY PREPARE STUDENTS FOR?

With Ochsner in our name, our focus is to educate future healthcare workers. We encourage our students to dive into all of their classes, focusing on developing the skills in science and math to become doctors, nurses and therapists.

WHAT MAKES BROD’S ACADEMIC APPROACH UNIQUE?

BROD’s academic approach is unique because we truly educate the whole child. We are not a school that dwells on test scores. We know that all students have di erent strengths and weaknesses, and we capitalize on those strengths while supporting the weak points. I love to celebrate when students need it. You drew a perfect circle?

CELEBRATE! You got a better grade this time then last time? CELEBRATE! It’s about a culture of progress, not perfection.

IN A SCHOOL FOCUSED ON EDUCATING THE HEALTHCARE WORKERS OF THE FUTURE, WHERE DO “CO-CURRICULAR CLASSES” FIT IN?

Co-curriculars t into our students schedule every day. When they come to me, each day is di erent. One day, we have library class, the next digital media, then computer and last but not least, art class.

WHAT WOULD A STUDENT EXPECT TO LEARN WHEN STEPPING INTO YOUR CLASSROOM AT BROD?

Most importantly, students learn to fail forward, recognize needed areas of improvement, and work toward success. Whether it’s art class or computer class, students will not get everything on the rst try. You see where you went wrong, and are brave enough to try again. Progress not perfection.

HOW DOES THE ENVIRONMENT AND CULTURE OF BROD INFLUENCE THE WAY STUDENTS, FAMILIES AND FACULTY ALIKE, FEEL WHEN THEY STEP ONTO CAMPUS AND INTO YOUR CLASSROOM?

The culture and environment of BROD is a welcoming one. Students are excited to see their teachers. When students, and faculty come into my classroom, the environment that I have cultivated is one of openness, love and tolerance. I will always stand by that.

Scan here to learn more

Maddie Cahill, Co-Curricular Teacher - Art, Library, Digital Media, & Computer

EBRP LIBRARY CAN SUPPORT YOU & YOUR STUDENT’S LEARNING FROM PRE-SCHOOL THROUGH COLLEGE

It’s been years since you’ve solved an algebra equation or written an essay, and you may feel unqualified to help your child in those or other subjects, but you don’t have to stand by and watch them struggle. The East Baton Rouge Parish Library has dozens of free databases to support you and your student from pre-school through college and beyond.

“We know that the parent is the child’s first and most important teacher,” says Assistant Library Director Mary Stein. “We can show you the different kinds of platforms we have for each age group, because what a fifth-grader needs is different than what a second grader needs and different from what a college student needs.”

Approximately one-third of the library’s 150 databases are aimed directly at students, Stein says, including early literacy support, access to free tutoring every day until midnight on Homework Louisiana and practice tests to help get your student ready for college entrance exams.

While librarians are always available to assist in-person, the East Baton Rouge Parish Library also offers patrons the opportunity to live chat with a librarian during business hours. This can be

accomplished by clicking the “Ask Us” button that shows up on the website’s pages. “Sometimes kids are more comfortable with that,” Stein says.

One common request is for librarians to help find age-appropriate books that fulfill the students’ required points in the Accelerated Reading program used by many local schools to test and monitor students’ reading comprehension.

The library is also a frequent hangout space for students to meet with tutors in-person. The Baton Rouge Magnet High School Beta Club offers free tutoring services each Saturday from 9:30-10:30 a.m. at the Main Library at Goodwood. Tutoring is available for elementary, middle and high school students. Only 60 spots are available each Saturday, and registration is required. Register online at ebrpl.co/tutor or call 225.231.3770.

“We want to make a connection with students for life, not just until they turn 18,” Stein says. “We want them to use the library for books, of course, and digital resources, but also for programs, their meetings and for that safe space.”

For information about library hours, upcoming programming and to access the library’s free databases, visit ebrpl.com.

Homework Louisiana offers FREE online tutoring and academic resources from Tutor.com for Louisiana residents, kindergarten students through adult learners.

Learning Express

Online tutorials, eBooks and practice tests designed to help students & adults learn basic skills, improve their knowledge of common subjects & prepare for entrance exams.

Mometrix

Thousands of study guides, practice tests, and flashcard titles, for 1,500+ different exams.

DATABASES AVAILABLE THROUGH THE DIGITAL LIBRARY:

2023 YEAR FOUNDED 315 TOTAL ENROLLMENT K-7 GRADES SERVED 25:1 STUDENT/TEACHER RATIO

GREAT HEARTS HARVESTON

Preparing students for lifelong learning and leadership

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

The Great Hearts Harveston faculty community is committed to partnering with parents to form greathearted, well-educated, and well-cultivated human beings. Our success stems from striving for human excellence … otherwise known as virtue … in all that we do.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH?

Our classical approach is rooted in real and meaningful content that traces its sources through the peaks and pitfalls of the Western tradition. We are philosophical realists who believe that the world is knowable and that strong character comes from humane rigor and good habits of mind and body.

LIST SOME EXTRACURRICULAR ACTIVITIES & EVENTS.

After-school Athenaeum is available MondayFriday until 6 p.m. We also o er cross country,

flag football, basketball, and other sports as part of our growing athletics program.

WHAT SHOULD PARENTS KNOW ABOUT YOUR SCHOOL?

Great Hearts Academies o er a rigorous and classical education, emphasizing character development and critical thinking. Students engage in Socratic discussions, study classic literature, and embrace a strong sense of community. The curriculum fosters intellectual growth and moral integrity, and prepares students for lifelong learning and leadership.

HIGH SCHOOL

A school environment centered on helping every young man reach his full potential

1894 YEAR FOUNDED 1,134 TOTAL ENROLLMENT 8-12 GRADES SERVED 16:1 STUDENT/TEACHER RATIO

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR

SCHOOL?

As the only school in the nation recognized six times by the U.S. Department of Education as a National Blue Ribbon School of Excellence, Catholic High School has set the standard for excellence in education in the Baton Rouge area for the past 129 years.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH?

CHS focuses on a holistic approach to education with members of the faculty striving to create an atmosphere for learning that provides young men with ample opportunities to thrive. The spiritual, academic, social, and physical development of students is enhanced through unique class o erings, faith programs, and community service.

LIST SOME EXTRACURRICULAR ACTIVITIES & EVENTS.

CHS o ers many activities centered around academics, arts, faith, leadership, and other

interests (40 student organizations and 14 LHSAA sports programs). Our students are able to pursue interests that help them build relationships that support success in all aspects of life.

WHAT SHOULD PARENTS KNOW ABOUT YOUR SCHOOL?

Administrators, campus ministers, counselors, faculty members, and other support professionals work together to foster a school environment centered around each young man reaching his full potential. Students have the opportunity to connect with adults who guide, form, and support them and their lives beyond school.

ETC.

Fall Day Tours: September-November; Information Afternoon: September 18; Open House: November 9

You need the right learning partner for your child, and the right support for your peaceof-mind. Behavioral Intervention Group (BIG) believes in creating learning environments where your child can thrive.

As a CABAS® accredited learning center, BIG’s approach to learning is data-driven and aims to develop a child’s greater opportunity for independence. Through its uniquely individualized approach to autism intervention, parents can expect a program that is tailored to their child’s specific needs.

FRANU CELEBRATES 100 YEARS OF FORMING ‘SERVANT LEADERS’

As a nursing student in the 1980s, Dr. Amy Hall says she never could have imagined all the doors that would be opened for her by having a nursing degree. Hall currently serves as dean of Franciscan Missionaries of Our Lady University’s School of Nursing, and she is the co-author of two nursing textbooks.

“The possibilities are endless,” Hall says. “Even though it’s a challenging plan of study, it becomes very rewarding and man ageable, because if it’s something you like, you’re going to spend all your time wanting to know more and more about it.”

FranU is celebrating its 100th anniversary this year. In 1923, the School of Nursing began when several students traveled from Monroe to downtown Baton Rouge to attend classes and care for patients in a newly established hospital.

Today, the school has grown into a university organized into three academic schools: the School of Arts and Sciences, the School of Health Professions and the School of Nursing. An Open House on Oct. 28 will highlight more than 20 undergraduate and graduate programs in Arts, Sciences and Health Professions.

While many things have changed over the last 100 years, the tradition of Franciscan Missionaries of Our Lady University forming servant leaders to work as nurses and other health professionals in our community has only become stronger.

“We emphasize those Franciscan values of justice, humility and respect for other people,” Hall says. “They are nurses who have excellent clinical judgement skills, and we continue in that tradition of excellence of caring for individual patients no matter who they are and where they are in that moment in time.”

Today, FranU offers multiple paths for students who would like to enter the nursing profession, or for current nurses who would like to further their

receive advanced degrees.

For students who would like to earn a Bachelor of Science in Nursing, the two options include a Traditional Pre-Licensure BSN Program, as well as an Accelerated PreLicensure Program. The accelerated program is growing, Hall says, with the second cohort of students graduating in December and a third cohort that started in August.

Many of FranU’s students face the challenge of completing the rigorous course load while supporting themselves financially, Hall says. FranU gives them options. Some choose to earn their degrees at a slower pace while working parttime, many of them as hospital techs or aides. Others enter the accelerated program so they can begin earning a nurse’s salary in 16 months.

Additionally, FranU offers a Master of

Science in Nursing program, which is a Family Nurse Practitioner option. FranU offers the benefit of expedited entry for its BSN students that allows them to apply and start classes the semester after they graduate with their BSN. “It’s a nice gradual way for our students to get used to graduate school and still transition into their new career as a professional nurse,” Hall says.

The final option is a Doctor of Nursing Practice, or DNP, in Nurse Anesthesia. The program is for nurses with a bachelor’s degree and at least one year of experience in critical care, who want to administer anesthesia.

More information about FranU’s School of Nursing can be found online at franu.edu/ academics/schools/school-of-nursing.

FUTURE PHARM

OCTOBER 10, 2023

A FREE opportunity for high school juniors, high school seniors, and college students to spend the day with us to learn about pharmacy.

Students will:

- Experience pharmacy student life

- Learn to prepare for pharmacy school

- Work in our lab

- Get tips on acceptance into the program

- Discover exciting & diverse jobs

The

Scan

Get help with your application process at this free event. Learn about the pre-pharmacy and professional pharmacy curriculums and receive detailed information about the application and interview process.

Applicants are invited to submit their transcripts for review prior to Applicant Day. Schedule an appointment, to take place on the day of the event, for a transcript evaluation. Unof cial transcripts may be sent to pharmacy@ulm.edu.

This event is for students eligible to apply to the College of Pharmacy during the current application period.

Contact us: Address: 1800 Bienville Dr., Monroe, LA 71201 Email: pharmacy@ulm.edu Phone: 318.342.3800 Web: www.ulm.edu/pharmacy

by NOVEMBER 1, 2023, and your College of Pharmacy Supplemental Application fee will be waived!

If you are in your last academic year of pharmacy prerequisite coursework, you should begin your application process for the Fall 2024 semester to secure your place in the professional program!

THE DUNHAM SCHOOL

College preparatory education set in the framework of Christian instruction

1981 YEAR FOUNDED

800 TOTAL ENROLLMENT PK2-12 GRADES SERVED 8:1 STUDENT/TEACHER RATIO

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

Dunham focuses on the individual student while delivering an academic program that includes STEM, robotics, coding, and virtual reality. Harkness, a robust discussion-based methodology applied across humanities courses, prepares students to communicate e ectively as they share perspectives. An Apple Distinguished School since 2011, Dunham integrates technology across the curriculum.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH?

Dunham provides students with a college preparatory education set in the framework of Christian instruction. Teachers accommodate various learning styles within the classroom to keep students engaged and challenged. Advanced, honors, and AP courses are o ered, and additional academic services are available for students with specific learning di erences.

LIST SOME EXTRACURRICULAR ACTIVITIES & EVENTS.

Dunham o ers a wide array of extracurricular opportunities that allow students to find shared interests and discover new talents. This includes athletics, band, chess, choir, community service, dance, debate, Fellowship of Christian Athletes, French Club, History Bee, Institute of Leadership, Latin Club, Literary Journal, Mathletes, Robotics, Spanish Club, Spelling Bee and Theatre.

WHAT SHOULD PARENTS KNOW ABOUT YOUR SCHOOL?

Dunham students thrive in an environment where they are known and prayed for by talented teachers and coaches. Small classes allow for greater academic engagement and achievement. In addition to leadership, arts, and athletic programs, Dunham o ers numerous enrichment opportunities for students to explore interests and stay connected with peers.

ETC.

Open House is October 20, 8:15 a.m.

ST. JAMES EPISCOPAL DAY SCHOOL

Helping bright minds explore their curiosity, expand their vision, and discover their purpose

1948 YEAR FOUNDED 300 TOTAL ENROLLMENT

18 mo.-5th GRADES SERVED 7:1 STUDENT/TEACHER RATIO

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

St. James provides a rich learning environment grounded in a 75-year legacy of academic excellence in the heart of Baton Rouge’s historic downtown. With a 7:1 student-to-faculty ratio, the level of individualized instruction is unparalleled, ensuring your child will have the support needed to learn, grow, and thrive.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH?

A three-time National Blue Ribbon school, St. James o ers an integrated and accelerated curriculum, designed to exceed state and national standards. Innovative teaching practices such as Project Based Learning foster collaboration and inspire the natural curiosity of children, allowing for enriched, personalized educational experiences.

DESCRIBE A RECENT EXTRACURRICULAR ACHIEVEMENT

Our Robotics Explore Team, the “Block Flock,” was the only Louisiana team selected to attend the FIRST Lego League Explore Challenge World Festival. We

are especially proud of these students as they became risk takers employing creativity, science, engineering, and critical thinking to solve realworld problems.

WHAT SHOULD PARENTS KNOW ABOUT YOUR SCHOOL?

At St. James your child can have it all—a caring, personalized, day school experience combined with the academic and leadership preparation needed for future success. St. James is the perfect environment to propel bright minds to explore their interests, expand their vision, and discover their purpose. #LoveLearnLead

COME EXPERIENCE ST. JAMES FOR YOURSELF

Plan to visit us during one of our informational sessions including an in-depth tour: Wednesday, October 4, Thursday, October 12 or Friday, October 20.

ST. THOMAS MORE CATHOLIC SCHOOL

A legacy of excellence in religious and academic education

1960 YEAR FOUNDED 625 TOTAL ENROLLMENT PRE K3-8 GRADES SERVED 20:1 STUDENT/TEACHER RATIO

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

St. Thomas More Catholic School is committed to continuing a legacy of excellence in religious and academic education in a nurturing environment that fosters self-discipline. St. Thomas More proudly educates more than 620 students from preschool through 8th grade with 75 dedicated sta members in a faith-filled environment.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH?

St. Thomas More Catholic School believes in an academic focus that teaches key concepts promoting success in school and in life. Partnering academics with athletics, co-curricular activities and fine arts is vital in order to help educate a child in recognizing strengths and interests before entering high school.

LIST SOME EXTRACURRICULAR ACTIVITIES & EVENTS.

STM athletics include football, basketball, cheer, cross country, soccer, swimming, tennis, track and

volleyball. Clubs include Asian Club, Band, Beta, Choir, Christians in Action, Drama, MathCounts, Quiz Bowl, Spanish Club, Student Council and Youth Legislature.

WHAT SHOULD PARENTS KNOW ABOUT YOUR SCHOOL?

STM o ers leveled math and ELA in grades 1 through 3 and can enhance or remediate the curriculum to fit a child’s needs. In 4th grade, students can move into an honors track. Prayer, religion curriculum and paraliturgy experiences form the overall climate of the school.

ETC.

Private tours are available daily. Schedule yours at stmbr.org/tourSTM. We look forward to meeting you!

FALLfun for all

MEMBERSHIP AMENITIES

Pool with two water slides

24/7 Fitness center

Free tness 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

1655 Sherwood Forest Blvd. | 225-246-2917

For membership information, email mindy.thelegacy@gmail.com

EBR SCHOOLS ARE PAVING A PATHWAY TO PROGRESS

East Baton Rouge Parish School System’s Pathways to Bright Futures program is helping students get an earlier start on earning college credits or industry-based credentials (IBC) that will ultimately lead them toward higher-paying, in-demand jobs.

The tuition-free program was developed and implemented by Superintendent Sito Narcisse as a new and exciting opportunity for students. “Our students have the potential to take advanced placement courses, earn an associate degree, or an industry-based credential, along with a diploma by the end of high schools, while saving themselves from the rising cost of tuition and student loan debt for two years of post-secondary education,” Narcisse says.

Pathways to Bright Futures offers five options: technology, construction and manufacturing, medical and pre-med, transportation and logistics, and liberal arts and management. The pathways were

created in partnership with local business and industry leaders to fill workforce gaps in high-needs, high-wage and high-growth jobs.

Each year of high school, EBR students can take at least one Advanced Placement course where they can earn college credit after taking an exam, take part in dual enrollment at a participating college, or earn an industry-based credential.

Teachers from such institutions as Baton Rouge Community College teach the classes in person and virtually, while EBR teachers supplement the work. Business and industry partners include ExxonMobil and Our Lady of the Lake Regional Medical Center.

The EBR School System successfully launched Pathways to Bright Futures as a pilot program at Glen Oaks High School during the 2021-22 school year with just 20 students. There are currently about 4,500 students enrolled. The number of students enrolled in advanced coursework at the school increased from 20 students to 244 students. More

than 80 percent who participated in dual enrollment earned at least three hours of college credit. “The data shows us that students have the ability to succeed if challenged to do so,” Narcisse says.

School system o cials are looking forward to seeing the first class of program participants graduate in 2025. “That is going to be an exciting time when these kids walk across the stage with diplomas and with associate degrees,” says Suguna Mayweather, EBR Schools Supervisor of Academic Programs and leader of the Pathways to Bright Futures program.

With some adjustments, Pathways to Bright Futures was implemented for every ninth grader throughout the district at the beginning of the 2022-23 school year. Last year, 83 percent of students who engaged in dual enrollment in the district earned college credit, which matches the pilot program. For more information about Pathways to Bright Futures or the East Baton Rouge Parish School System, visit online at ebrschools.org.

SPONSORED BY:

EPISCOPAL SCHOOL OF BATON ROUGE

1965 YEAR FOUNDED

942 TOTAL ENROLLMENT PRE K3-12 GRADES SERVED 10:1 STUDENT/TEACHER RATIO

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

The Spirit of Episcopal unites students, families, alumni, faculty and sta , and can be felt across our campus. Small class sizes and nurturing faculty allow for personalized education plans. Student well-being is supported by trained school counselors, and three full-time college counselors skillfully guide students through the college admission journey.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH?

Episcopal’s mission is to nurture and develop the whole child—spiritually, intellectually, morally, physically and artistically—through challenging academic and co-curricular programs that prepare our graduates for college and for purposeful lives. Highly trained faculty align experiences with this mission as they prepare students to be tomorrow’s leaders.

LIST SOME EXTRACURRICULAR ACTIVITIES & EVENTS.

Educating the whole child means providing rigorous academics and ample opportunities beyond the

classroom. Eighty percent of our students participate in athletics and 90% participate in the arts. The Center for Service Learning o ers meaningful opportunities to learn by serving others and the greater community.

WHAT SHOULD PARENTS KNOW ABOUT YOUR SCHOOL?

For more than 50 years, Episcopal has provided academic excellence, individualized learning and character development opportunities. With a range of educational options, Episcopal students excel. The Class of 2023 celebrated 100% college acceptance, 77 AP Scholars and $9 million in scholarships earned. Twelve percent of the class was National Merit recognized.

ETC.

Small group tours or individual family tours are available from September through December. Register online at episcopalbr.org/admission.

SACRED HEART OF JESUS SCHOOL

A caring, nurturing, faith-filled learning environment

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

Situated in the heart of Baton Rouge, the historic campus and diverse population of Sacred Heart of Jesus School is welcoming and beautiful. Sacred Heart provides a holistic approach to the development of each child’s potential. Our newly renovated classrooms, school chapel, and sleeping quarters for our beloved sisters add a modern touch to our traditional campus.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH?

Sacred Heart of Jesus School creates a rigorous academic curriculum coupled with social-emotional learning and strong attention to spiritual development, which prepares each student for the next level of academia. The Dyslexic Reach Lab on campus is an additional resource for students who seek support through the Orton-Gillingham approach.

OPEN HOUSE

Please join us for Open House on October 19. Private tours are available every day. Contact Assistant Dean of Student A airs Sharon Jones (sjones@sacredheartbr.com) to schedule a tour.

1929

YEAR FOUNDED

PRE K3-8

GRADES SERVED

200 TOTAL ENROLLMENT 2251 Main St. | Baton Rouge, LA 70802 225.383.7481 | sacedheartbr.com |

THE BRIGHTON SCHOOL

Teaching students the way they learn

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

The Brighton School prepares students with dyslexia and other language-based learning di erences to succeed. In addition to core classes, students receive an hour of reading and language therapy every day. For over 50 years, we have provided the most e ective, evidence-based educational environment in our region for students with learning di erences.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH?

We believe all students can learn when given the proper tools. Small class sizes and multi-sensory instruction help us meet the needs of each child in the way they learn best. Brighton’s academic experience is both fluid and flexible so we can move our students as fast as we can, but as slow as they need.

ETC.

Call and reserve a spot to join us for Walk thru Wednesday, an information session and tour held every week at 9 a.m.

ST. ALOYSIUS SCHOOL

A strong religious foundation

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

St. Aloysius has a strong religious foundation, rigorous academics, and a focus on educating the whole child in a nurturing atmosphere. Teachers use the Core Knowledge Curriculum which provides students with coherent, cumulative, and content-specific lessons. Dedicated, experienced, and nurturing faculty members employ innovative teaching strategies to support the curriculum.

LIST SOME EXTRACURRICULAR ACTIVITIES & EVENTS. Students at St. Aloysius can participate in many activities, including Students of Service Club, grade-level service projects, performance choir, band, swimming, cross country, track, girls or boys basketball, football, volleyball, and cheerleading.

ETC.

Monthly tours are available.

WOODLAWN HIGH SCHOOL

Opportunities in academic, athletic and art-related programs

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

Woodlawn High School is an all-inclusive school that features specialized academic and arts programs, including Advanced Placement, Dual Enrollment, Academically Gifted, Great Scholars Academy, Magnet, Talented Music, Talented Theatre, and Talented Visual Arts. WHS also o ers a learning environment for English Language Learners and Special Education students to succeed.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH?

Woodlawn High School provides a safe and supportive environment that fosters opportunities for all students to achieve academic success and participate in programs to grow intellectually, socially and philanthropically.

WHAT SHOULD PARENTS KNOW ABOUT YOUR SCHOOL?

Woodlawn High School is committed to the development of the whole child. Students have access to a college-prep pathway through advanced coursework, can pursue industry-based certifications through specialized programs, and are encouraged to join athletic teams, service clubs, and student organizations.

1956

YEAR FOUNDED

1,161 TOTAL ENROLLMENT

PRE K-8

GRADES SERVED

23:1 STUDENT/ TEACHER RATIO SCAN TO LEARN MORE

4001 Mimosa St. | Baton Rouge, LA 70808 225.383.3871 | school.aloysius.org |

1949

9-12

GRADES SERVED

27:1 STUDENT/

TRINITY EPISCOPAL DAY SCHOOL

Our dedicated educators are committed to the success of every child.

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

Trinity’s tradition of excellence couples joyful classrooms with high academic standards in a nurturing and inclusive Episcopal setting. Our dedicated educators are committed to the success of every child, and all students are encouraged to seek challenges and think critically on a daily basis.

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH?

We honor the individuality of each child and feature inquiry-based learning with hands-on opportunities that make learning meaningful. This approach is evident in our curriculum, student-centered classroom design, academic choice, STEAMLab, Makerspace, Writing Lab, frequent field trips, Early Childhood WonderLab and outdoor classrooms.

LIST SOME EXTRACURRICULAR ACTIVITIES & EVENTS.

A Trinity education includes weekly chapel, religion, art, music, STEAM, social thinking, PE, library, writing lab, and Spanish. After school, we o er archery, piano, soccer, tumbling, theater, basketball, art, trumpet, and more.

ETC.

Open House Tuesday, October 3, 8:30 a.m.-noon. We o er private tours. Sign up online at our website or call to schedule.

MIDDLE SOUTHEAST SCHOOL

Q: How do I schedule a tour of the campus?

A: Call the school and speak with an administrator. They’re able to set up campus tours with you.

Q: Do you all have sports activities?

A: Yes, we offer extra curricular activities for all students .

1948 YEAR FOUNDED

175 TOTAL ENROLLMENT

PRE K3-5 GRADES SERVED

7:1 STUDENT/ TEACHER RATIO SCAN TO LEARN MORE

3550 Morning Glory Ave. | Baton Rouge, LA 70808 225.387.0398 | trinityschoolbr.org |

OUR LADY OF MERCY SCHOOL

We are a large community with a small school feel.

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

Our Lady of Mercy works to develop the whole child by providing a strong academic foundation and developing a strong formation in their faith. Mercy embraces the uniqueness that each child brings to the classroom to foster the development of their individual gifts and talents. We believe that a solid intellectual foundation enables children to reach their potential and prepare for a lifetime of learning. Mercy challenges each child to strive for academic excellence beyond basic skills through di erentiated instruction and educational technology. Our teachers engage each unique learner in the acquisition of knowledge.

LIST SOME OF YOUR SCHOOL’S EXTRACURRICULAR ACTIVITIES.

Mercy students have the opportunity to participate in band, choir and theatre during the school day as a part of our enrichment programs. Additionally, students participate in various sports, Chess Club, Spanish Club, Youth Legislature, Beta Club, Spirit & Leadership Club, Girls on the Run, and so much more!

ETC.

Open House is November 15, 8 a.m. to noon.

TRINITY LUTHERAN SCHOOL

A Christ-centered and challenging curriculum

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

Trinity provides a challenging curriculum that is Christ-centered and equips students beyond the classroom for lifelong service to God and man. Students have access to the latest technology in a small-class, family-oriented setting, providing an education focused on traditional subjects and preparing them for their first-choice high school and beyond.

LIST SOME EXTRACURRICULAR ACTIVITIES & EVENTS.

Students and families enjoy: Home and School Association, before and afterschool care, Grandparents Day, Donuts for Grownups Day, weekly chapel, mission projects, field trips, Fall Festival, Field Day, Science Fair, yearbook sta , Lutheran Junior Honor Association, various clubs, and sports that include flag football, soccer, basketball, cheer and volleyball.

ETC.

Tours are available daily. Call to schedule.

3YO-8

1957

YEAR FOUNDED 60

TOTAL ENROLLMENT

K-8

GRADES SERVED

15:1 STUDENT/ TEACHER RATIO SCAN TO LEARN MORE

15160 S. Harrells Ferry Road | Baton Rouge, LA 70816 225.272.1288 | tlcbr.org |

ST. JUDE THE APOSTLE SCHOOL

Faith. Academics. Excellence.

WHAT IS UNIQUE OR SPECIAL ABOUT YOUR SCHOOL?

St. Jude the Apostle School provides a Catholic family environment dedicated to the formation of each student’s relationship with Christ through faith, academics, and excellence.

WHAT SHOULD PARENTS KNOW ABOUT YOUR SCHOOL?

At St. Jude, the classrooms are intentionally designed to address the various facets of learning and diverse capabilities of each student, such as intellectual needs and social disposition. Classroom instruction challenges students to think beyond the content matter and make real-life connections.

ETC.

Open House dates are October 11, October 24, November 8. *St. Jude the Apostle School was named a National Blue Ribbon School in 2020.

ASK THE EXPERT

Lauren Temple, Owner of Tone BR

WHY DID YOU DECIDE TO BEGIN OFFERING CLASSES FOR TWEENS AND TEENS?

As a parent of two daughters in this age group, I began to notice that there was a gap in the market for kids who are not into team sports, dance/gymnastics, or cheerleading. For some reason, the industry has kept tweens/teens out of group tness until 18 citing “safety” reasons. This never made sense to me as we allow small children to tumble, to play tackle football, and to compete in a variety of sports which could result in injury. I felt like it was important to expose young adults to various forms of movement in an e ort to provide them with something they could enjoy well into adulthood.

WHAT CLASSES DO YOU OFFER FOR THIS AGE GROUP?

We o er a variety of classes so that the teens can nd something they like. We have dance cardio, strength training, yoga, Lagree, and circuit training. Variety is the spice of life and our classes are fun and upbeat. Each class includes a workout and a workshop on an area of wellness. We have workshops on healthy afterschool snacks, how to take care of teenage skin (and how to cover up a blemish!!), intro to meditation as a form of stress relief, and more to come!

ASK THE EXPERT

WHAT CAN MY TEEN EXPECT DURING THEIR FIRST VISIT TO TONEBR?

An environment that is warm and welcome to all. We want to show them that tness can be fun and it doesn’t matter your skill level. There will be several instructors available to assist them and they can expect a fun and fast paced event. We laugh, play games, and sing! We pair a workout with an activity in the hopes that they can have something to apply to their everyday lives as soon as they leave us.

IS THERE ANY AGE REQUIREMENT?

Yes. We feel strongly that these events cater to 12-16 year olds. Some events may even be split up between younger and older kids in order to best suit their needs and wants. There are lots of activities for younger children and we want to target this market of tweenagers with activities that speak to them!

SHOULD I SEND MY TWEENAGER WITH ANY EQUIPMENT?

NOPE! We’ve got it all. We provide a healthy snack and water for all the tweenage Tone members!

HOW OFTEN SHOULD I WASH MY HAIR?

It depends on your hair type and lifestyle, but generally, 2-3 times a week is recommended to avoid stripping natural oils.

WHAT’S THE DIFFERENCE BETWEEN A HAIR CONDITIONER AND A HAIR MASK?

Conditioners provide daily moisture, while masks are more intensive treatments that o er deeper hydration and repair.

HOW CAN I PREVENT SPLIT ENDS?

Regular trims, using heat protectants, and avoiding excessive heat styling can help prevent split ends.

WHAT ARE SULFATE-FREE SHAMPOOS, AND WHY ARE THEY RECOMMENDED?

Sulfate-free shampoos don’t contain harsh detergents, making them gentler on the hair and less likely to strip away natural oils.

WHAT’S THE BEST WAY TO PROTECT MY HAIR FROM HEAT DAMAGE?

Use heat protectant sprays before using hot tools, and avoid using the highest heat settings.

HOW CAN I ADD VOLUME TO MY HAIR?

Using volumizing products, blow-drying upside down, and using a round brush while blow-drying can add volume to your hair.

WHAT’S THE DIFFERENCE BETWEEN BALAYAGE AND OMBRE?

Balayage is a freehand technique for a more natural look, while ombre involves a gradual transition from dark to light from roots to tips.

HOW DO I CHOOSE THE RIGHT HAIR COLOR FOR MY SKIN TONE?

Cool undertones typically work well with cool hair colors, while warm undertones match warmer shades. Consider consulting a colorist for personalized advice.

WHAT’S THE BEST WAY TO CONTROL FRIZZY HAIR?

Using anti-frizz products, avoiding over-washing, and using a microber towel to dry hair can help control frizz.

HOW CAN I PROMOTE HAIR GROWTH?

Maintaining a balanced diet, reducing stress, and avoiding excessive heat styling or tight hairstyles can help promote healthy hair growth.

Brooke Hebert, Owner / Senior Stylist

ST. LUKE’S EPISCOPAL SCHOOL

Educating the whole child

WHAT IS YOUR PHILOSOPHY OR EDUCATIONAL APPROACH?

St. Luke’s philosophy focuses on educating the whole child while being developmentally appropriate. St. Luke’s believes that students are children first and students second. The academic day and curriculum are structured in a way that allows students to receive comprehensive instruction in core coursework while also exploring other interests.

LIST SOME EXTRACURRICULAR ACTIVITIES & EVENTS.

Our athletic program (open to 3rd-8th graders) is part of the school experience. Participation builds character and exposes students to the benefits of physical fitness, team building, sportsmanship, strong work ethic, and school spirit. In addition to athletics, we o er students a variety of engaging extracurricular activities to foster creativity.

ETC.

Learn and Play – Early Childhood Open House is October 20, 9 a.m. to 10:30 a.m.

1957 YEAR FOUNDED

210

PRE K3-8

GRADES SERVED

12:1

STUDENT/ TEACHER RATIO

SCAN TO LEARN MORE ABOUT LEARN AND PLAY

TOTAL ENROLLMENT 8833 Goodwood Blvd. | Baton Rouge, LA 70806 | 225.927.8601

Schedule a private tour: stlukesbrschool.org |

McKenzie Rush, PA-C

What’s the most exciting new thing in aesthetic medicine? I am loving the shift to more natural and regenerative modalities! I’m seeing more and more patients request collagen stimulators like Sculptra, PRF, lasers and Morpheus8 over traditional fillers. While dermal fillers have their place, these procedures help stimulate collagen production so you are literally aging in reverse!

What is the #1 service you cannot live without? Morpheus8 is my go-to service for anyone over 30 looking for a more lifted and refreshed appearance with minimal downtime. Morpheus8 tightens skin, stimulates collagen, improves acne and acne scarring, and smooths texture irregularities. It can be used on the face, neck, and body!

Kristin Green, PA-C

What is your favorite treatment combo? I can’t pick just one, so I’m going to pick two! I love combining Morpheus8 with plateletrich fibrin (PRF). Morpheus8 is a collagen-stimulating skin procedure and adding PRF can help cut down on healing time AND boost results! Another great combo option would be adding a Cool Peel laser treatment after a Morpheus8 session. This dynamic duo helps to stimulate collagen on both the deep and superficial layers of the skin. The best part? Skin resurfacing with minimal downtime!

Katie Badeaux, NP-C

Book it

INSIDE: Made in the flames /

grub

RESTAURANT REVIEW

Library Wine & Provisions

BY BENJAMIN LEGER // PHOTOS BY COLLIN RICHIE

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.

librarywp.com

Conway Village Center

7530 Highway 44, Suite 103

Gonzales, LA 70737

Tuesday-Saturday, 4:30-10 p.m.

A BOOKISH THEME is everywhere at the Library Wine & Provisions, from the parlor-like feel to the wall of framed photos of literary greats nearby. It’s in the book-sized drink menu, too, with a variety of wines and a list of signature cocktails all inspired by classics like The Great Gatsby and Don Quixote

So if I were to review the dining experience at the Library like I were to review a book, I could say this: It’s a modern tale spanning a variety of culinary settings with a medley of familiar and recurring characters—plus one confounding plot twist.

But that wouldn’t give you the full story.

You know it’s a good read when people you trust recommend it. And that’s how I came to the Library one Wednesday evening. It’s the first outpost to anchor the relatively new neighborhood development Conway, just outside Gonzales. And it’s one of only a few fine-dining spots in the area.

That comes with a lot of pressure, as the owners and chef aim to create an upscale escape for the Ascension Parish crowd that doesn’t require driving to Baton Rouge or New Orleans.

My group arrived one Wednesday evening ready to raise a glass and pore over the menu of small plates, salads and entrees.

Once wines were selected, we cracked the book on the food.

We started with the Wagyu Flatbread and Crawfish and Asparagus Arancini.

Wagyu, that savory and sought-after Japanese beef, shows up in three small plates at the Library, and tru e recurs in eight dishes on the menu, by my count.

THE BASICS: Bart Waguespack and Ronnie George opened the Library in February at the entrance to the Conway development in Gonzales. With the help of chef James Dickensauge, brother of local chef David Dickensauge, they’ve created a parlor-like hangout with a well-curated wine list and an upscale menu. Reservations are a must.

WHAT’S A MUST: The Wagyu Flatbread is a great shareable starter, and the Truffe Burrata salad offers sweet, salty and creamy contrasts. For entrees, the Coffee Rubbed Spiced Pork Tenderloin and Couscous Crusted Lamb pull in some worldly spices to great effect (although I’d suggest asking for the mint sauce on the side for the lamb).

For the flatbread, a smear of tru e cheese was broiled into the top of squares of crispy bread. Each section held a quarter-size morsel of tender wagyu layered with onion jam, a black garlic aioli, arugula and balsamic. It was a delicious bite of contrasting

flavors and crunch, although the ratio of the large flatbread to the small portion of toppings made the ingredients seem almost rationed out.

The three breaded and fried arancini were stu ed with crawfish and asparagus. A dollop

The Library Wine & Provisions’ Co ee Rubbed Spiced Pork Tenderloin with green apple relish is primed to be a fall favorite.

of black garlic remoulade and a base of nutty pesto o ered bright notes, but the arancini filling was rather salty and overpowered the other flavors. Of the two, the flatbread was our table’s favorite.

Before we turned the page to entrees, we did some light reading about the salad options. We selected the Tru e Burrata salad, with arugula, bits of dried fig, roasted Brussels sprouts and a drizzle of honey, tru e oil and balsamic around a mound of burrata.

The burrata was lovely, with its firm mozzarella casing holding a burst of creamy stracciatella. The toasty Brussels and sweet ingredients all worked beautifully with the cheese, while the tru e oil added a note of richness.

So far, we were enjoying the plot, but we were excited to get to a new chapter: the entrees of Co ee Rubbed Spiced Pork Tenderloin and Couscous Crusted Lamb.

For the tenderloin, a hearty sweet potato hash with spinach and garbanzo beans formed the

base for juicy slices of tender meat flavored with an interesting Indian-style spice blend. It was topped with a tart green apple relish and surrounded by a spicy red pepper oil that made this plate a comforting, fall-ready winner.

The lamb dish saw four lamb chops arranged over flu y couscous with bits of dried fig and goat cheese. The menu referenced a mint sauce that had me excited for a fresh and herby component or something akin to a peppery mint chutney.

Instead, what was drizzled across the plate could only be described as a fluoride-like mint goo with an artificial green-blue hue. I was thankful the drizzle didn’t make too much contact with the delicious, medium-rare lamb or the spicy couscous, because it tasted like a cloyingly minty toothpaste.

I know lamb chops might traditionally be served with mint jelly, a trick to mask the gaminess of lamb dating to the old days of farming. But today’s lamb isn’t

The Wagyu Flatbread is one of three small plates at the Library to feature the highend Japanese beef.

the greasy, gamey meat it used to be. And we’ve left behind the food dye craze of the 1950s. If the intent here was a retro callback, it worked against the delicious components of this dish and stood in jarring contrast to everything

we tasted before. Fortunately, it wasn’t enough to make us forget the better scenes from earlier.

My dinner companions all had something nice to say about their meals while the wine and conversation flowed. The service

was attentive and the manager came by to check on us, sharing news about other tenants planning to join this fledgling shopping center.

It seems like a dining experience much needed in this corner

of the region, and residents nearby all appear excited to have a neighborhood spot for an upscale night. Paired with a good glass of wine and a cozy setting, Library Wine & Provisions, like any good book, is worth revisiting.

The Couscous Crusted Lamb

The Tru e Burrata Salad

Tricked out treats

Local businesses are hopping on the freeze-dried treat trend, and their light and airy bites are packed with fun and flavor PUFF, CRACKLE, CRUNCH. That’s the life cycle of a freeze-dried treat.

This crispy craze has blown up lately, bringing a resurgence of space-inspired foods to earthlings.

Freeze drying is primarily used to preserve foods. The moisture is zapped out of a food item to give it a longer shelf life. Most freeze-dried items take on an airy, crunchy texture and often have more intense flavors than their natural counterpart.

But when applied to candied sweets, freeze drying gets really fun. Imagine gummy worms growing into crunchy snakes and Milk Duds morphing into golf-ball-sized orbs.

Suzette Turner hopped on the trend in 2021 when she was first introduced to a futuristic freezedrying machine by her son-inlaw, who worked as a chef. They experimented with Skittles, Jolly Ranchers and other candies.

Seeing the online popularity of the dried-up sweets, Turner and her daughter Sarah started selling their products at local pop-ups—and her company, Puf Sweet, was born.

“We’re freeze drying every day,” Turner says. “We now have four machines, and it’s just 24/7.”

Turner and her daughter aren’t the only ones cashing in on the craze. Sisters Celeste Barrett and Sarah Moran’s Easy Freezy brand has cranked out textural treats since early 2022.

“This is a little side project for us,” Moran says. “It’s a lot of fun.”

Kevin and Stephanie Sarver began Sarver Sweets and Eats after sampling similar snacks on a trip to Montana. In late 2022, the couple started selling freeze-dried candies and a variety of saltwater taffy. Stephanie says they’ve grown to now carry over 70 candy varieties. They’re even considering opening a commercial kitchen.

“Our entire den has turned into a freeze-drying factory, but we’re going to outgrow that,” she says.

But some products, like chocolate and peanut butter, don’t survive the process, and others expand too much.

“Certain things, like a Werther’s caramel, if you put the whole thing in the machine, it will probably get to the size of a baseball,” Moran explains.

All three sellers also make freezedried veggies, such as corn, green beans and even pickles, and fruit options for customers who might not have a sweet tooth.

And each has intrigued customers with their puffed-out products. Because, what’s not interesting about a Skittle with a crunch?

How does it work?

The magic happens inside a freeze-drying machine about the size of a mini fridge. They can cost upward of $4,000, depending on size and brand. After the food is placed inside the airtight chamber, everything is chilled down to a cool -30 F to -50 F. Once the items are frozen, a vacuum inside the machine aids in pulling moisture from the food. The food items are then slowly heated, which causes all moisture to evaporate. The end product is usually bubbly and flaky or hard and crisp.

Dinner and a show

‘Reel good’ desserts at a table near you

WHEN RESTAURATEUR Peter Sclafani was developing the dessert menu for his 2-year-old eatery, SoLou, he was thinking about Instagram. He wanted to create a showy interactive dish—the kind begging to be filmed.

“SoLou is about inspired comfort food with a twist, and I don’t know anything more comforting than a s’more,” Sclafani says. “Then I thought, ‘What if we did it at the table? That would be fun.’”

Diners prepare their own s’mores at SoLou courtesy of a tiny, concrete tabletop

fire pit and a DIY kit of chocolate and housemade marshmallows and graham crackers. Purple and gold marshmallows are now on o er for football season.

“People love things that are on fire,” Sclafani says. “They want an experience. The food has to be good, but it also needs to be something you’ll share on social media— even better if you can get video.”

The recently reimagined Jubans, where Sclafani is also a partner, got into the act with a tableside flambéed dessert last year. Jubans’ Chef Chris Motto created a modern

version of the classic Cherries Jubilee. Both dark and Bing cherries are flamed in brandy at the table, then poured over vanilla ice cream perched on a housemade blondie. And when diners see someone ordering an eye-catching dessert, Sclafani says they’re inclined to want one, too.

“As soon as the first couple go out,” he says, “you see an increase in sales.”

Where do you go when you want a little drama with your dessert? Here are a few ideas. makingravingfans.com

The Cherries Jubilee at Jubans

—MAGGIE HEYN RICHARDSON

Crème Brulée at Supper Club

By the time you reach the dessert course at the Supper Club, you’ve already experienced an embarrassment of riches. But why stop now? The crème brulée arrives in a shareable, ceramic tart pan and is placed on a pedestal in the center of the table. With much fanfare, the server lights a propane-powered blowtorch and brulées the dessert’s surface to golden brown. Few things are as satisfying as cracking into it with a spoon. supperclubbr.com

Bananas Foster at Stab’s Prime Steakhouse

Sure, it’s been around for decades, but there’s something mesmerizing about watching this New Orleans retro classic come to life. Bananas are sauteed in butter and brown sugar at a tableside burner, then doused with rum and set alight. The decadent confection is poured over vanilla ice cream in this notoriously sweet, belt-loosening favorite. stabsprime.com

Skillet Cornbread at Cecelia Creole Bistro

Indeed, some folks order this gussied up, cast iron cornbread as an appetizer, but many opt for dessert. Fresh cornbread batter is poured into a cast-iron skillet and brought to the table straight out of the oven. Its intense heat means you’ll get plenty of sizzle and smoke as the server pours maple bourbon syrup over the top, creating a memorable, sticky glaze. ceceliabr.com

The Tabletop S’mores at SoLou

DINING IN

Pack a lunch!

Grab-and-go lunches for the whole family

BY TRACEY KOCH // PHOTOS BY AMY SHUTT

SINGLE-PORTION MEAL prep containers, or bento boxes, are loved by lunch packers all over the world today. But they have been around for several hundred years in Japan, and I’ve been using them for decades.

On the menu

• Cold Sesame Noodles

• Quick Marinade for Chicken and Shrimp

• Ham and Cheese

Sandwich Rolls

Recipes by Tracey Koch

A bento box is divided into di erent compartments where each food group can be portioned out for a balanced (and aesthetically pleasing) lunch or meal on the go. The lunches can be customized to suit anyone’s palate and can be made to be eaten hot or cold. Packing lunches in neat little compartments is a great way to entice both children and busy adults to eat a healthy, wellbalanced lunch. Not to mention with hectic workday schedules, a tasty bento box meal makes a “sad desk lunch” a little more appealing. Making portioned lunches on the go takes a little bit of planning, so I make my prep work as simple as possible. Cooking extra proteins like chicken breasts and shrimp and storing them in individual portions makes it easier to assemble lunches on the go. I like to have fresh vegetables on hand to add a little color and crunch to my meals. I’ll also cook a couple of di erent starches or grains, like whole-wheat pasta or quinoa, and stock a variety of dressings or condiments to give me options to change up the flavor profile.

This month, I’m sharing a few of my favorite recipes for grab-and-go lunches. The best part about making these mobile meals is that the possibilities are endless, and almost completely customizable for kids and adults alike.

Cold Sesame Noodles

I love the versatility of sesame noodles. They can be served hot, cold or at room temperature, and as a main dish or side. And you can add protein, like grilled chicken or shrimp, to bulk them up. When making Cold Sesame Noodles, I also cut up a variety of fresh veggies to have on the side, like carrots, cucumbers and peppers. Bring it all together, and there are dozens of ways to customize this lunch to each eater’s own liking.

Serves 6

1 pound Asian noodles or spaghetti

½ cup vegetable oil

2 cloves minced garlic

1 teaspoon fresh grated ginger or ginger paste

1 tablespoon creamy peanut butter

½ teaspoon crushed red pepper

flakes

2 tablespoons oyster sauce

5 tablespoons rice vinegar

2 tablespoons toasted sesame oil

1 cup steamed shelled edamame

¼ cup toasted sesame seeds

1/3 cup chopped scallions

3 cups cooked protein (chicken, shrimp, tuna or tofu)

1 cup carrots, julienned

1 cup English cucumber, julienned

1. Cook the noodles according to the package directions. Drain them well and toss them with a couple tablespoons of vegetable oil to prevent them from sticking. Allow to cool completely. Chill in an airtight container until you are ready to assemble.

2. In a small mixing bowl, whisk together the garlic, ginger, peanut butter, crushed red pepper fakes, oyster sauce, rice vinegar, sesame oil and remaining vegetable oil. Cover and chill the dressing until you are ready to toss over the noodles.

3. Before assembling the lunch boxes, place the cooked noodles into a large bowl. Add in the steamed edamame, toasted sesame seeds and chopped scallions. Toss everything with the dressing and place one serving of the noodles into the larger compartment in the divided lunch boxes. Cover the remaining noodles and return them to the fridge for later meals.

4. Top the noodles with 3 to 4 ounces of your desired protein (recipe for marinade follows). In the remaining compartments place some of the julienned carrots and cucumbers. Keeping the cucumbers and carrots separate will help to keep them nice and crispy when it's time to eat.

Quick Marinade for Chicken and Shrimp

I always like to stash extra grilled or baked chicken to use during the week when I'm in a pinch and need a quick meal. This marinade is my standard for just about any protein I cook. I like it best for chicken and shrimp, but it also works well with fish and pork. The ingredients are simple, and I generally always have them in the pantry. They give the chicken or shrimp a nice flavor that is never overpowering and pairs well with just about anything you

2 cloves minced garlic

1 tablespoon Dijon mustard

teaspoon kosher salt

teaspoon fresh ground

1 teaspoon lemon zest

1 tablespoon Worcestershire

teaspoon dried Italian herbs

2 pounds boneless, skinless thin-cut chicken breast or

1. Place the chicken or shrimp in a shallow dish.

2. In a small mixing bowl, whisk together all the ingredients and pour the marinade over the chicken or shrimp. Make sure the marinade has coated all sides of the protein. Chill for at least 30 to 45 minutes.

3. Heat the grill or oven to 375 F. If baking the chicken or shrimp in the oven, line a baking sheet with nonstick foil and place the marinated protein in a single layer on the lined baking sheet.

4. For chicken: Bake in the warmed oven for 15 to 20 minutes or until the juices run clear and the chicken is no longer pink in the middle. Or grill the chicken 7 to 9 minutes per side or until the juices run clear and the center is no longer pink in the middle. For shrimp: Bake 10 to 12 minutes or until no longer opaque and have turned pink. Or grill the large shrimp for 5 to 6 minutes or until no longer opaque.

Ham and Cheese Sandwich Rolls

When my kids were young, packing their lunches was challenging. I would try to send a variety of things from all of the food groups in several different little containers—only to find half of them at the end of the day left sitting in the same lunch box I had packed hours earlier. I eventually realized that just as I had limited time to eat lunch at my desk, my kids had the same limited time to eat their lunch at school. I decided to rethink the way I was assembling lunches to help my kids eat all of the things I was packing them. Putting all the different food groups in one organized container with divided compartments made everything accessible to them, and it also made lunch look more inviting and easier to eat. These little sandwich rolls were always top of my kids’ favorites list. They are easy to pack and fun to eat. I could make them using whatever I had on hand, from ham and cheese to turkey or peanut butter and jelly. And I could make several of them ahead of time and keep them in an airtight container in the fridge for up to three days.

Yields 1 serving

2 slices of sandwich bread

2 teaspoons mayonnaise and/or mustard (optional)

3 thin slices deli ham or turkey

2 thin slices of cheese

1. Trim the crust off of the slices of bread and place them side by side, slightly overlapping the edges of the bread.

2. Use a rolling pin to press the edges together and fatten out the bread. This will make it easier to roll the sandwich.

3. If desired, spread the fattened bread with the mayonnaise and/or mustard.

4. Leaving a little border on the top edge of the bread, place the slices of ham or turkey. Then lay the cheese on top of the meat, leaving a bit of a border at the bottom edge of the bread.

5. Carefully roll the sandwich up into a log shape and gently press to seal the seam of the roll up sandwich. Use a knife to slice the sandwich into 4 pinwheel-shaped slices.

6. Store the sandwich rolls in an airtight container for up to 3 days.

Opera,anyone? Opera,anyone?

One world premiere and one immersive, cosplay-inspired show later, Opéra Louisiane is out to make you a fan by the end of its new season

BY MAGGIE HEYN RICHARDSON

PHOTO BY COLLIN RICHIE

INSIDE: Artist’s Perspective / Local tattoo holiday / Arts + music events

This month, Kathryn Frady starts her second season as general director and CEO at Opéra Louisiane.

I CONFESS.

My knowledge of the opera is fed largely by Bugs Bunny’s rendition of The Barber of Seville, and rounded out by The Simpsons' take on Carmen. I’d throw in The Phantom of the Opera, too, except, of course, it’s not actually an opera. Where does this void in my cultural literacy come from? Not sure. But it’s not uncommon. There’s something about the centuries-old art form’s vocal wobble, its famously dense lyrics and its rarified vibe that just makes opera feel a little out of reach.

“When people hear the word ‘opera,’ they have a specific idea of what it means,” acknowledges Opéra Louisiane General Director and CEO Kathryn Frady. “It’s often in another language, with this big setting and this unbelievable plot, and some people don’t feel comfortable having to get all dressed up.”

Convincing reluctant audiences of opera’s inherent magic, though, is one of Frady’s biggest priorities. This month, the trained soprano and arts administrator enters her second season with Opéra Louisiane. She’s determined to attract new fans to the 16-year-old organization.

Her strategy: combining the classics with fresh subject matter and staging shows in rotating performance spaces. The lineup for the 2023-2024 season includes a spooky opera timed for Halloween called Hell’s Bell, and a new show, The Christmas Spider, in December. Oh, and guess what’s playing in the spring? The Barber of Seville. Yay!

Frady is a Texas native and came to Opéra Louisiane last year by way of Knoxville, Tennessee, where she founded the Marble City Opera in 2013. The arts organization developed a reputation for pushing inclusivity and for delivering edgy and innovative opera performances. In Marble City Opera’s final show of The Gift of the Magi, for example, Frady, as the character Della, famously lopped o 10 inches of her own hair on-stage in the second act, providing impressive verisimilitude in a story about

a woman who cuts and sells her hair to buy her husband a pocket watch chain, only to discover he’s sold the pocket watch to buy her hair combs. Audience members were informed about the gutsy move in the program, and also of Frady’s intention to donate her hair to the Michigan nonprofit Children with Hair Loss.

She deploys similarly engaging strategies in Baton Rouge. This fall, that includes the inaugural English language version of Hell’s Bell for the Halloween season.

“When people hear the word ‘opera,’ they have a specific idea of what it means,” Frady says. “It’s often in another language, with this big setting and this unbelievable plot.” That’s why it’s one of Frady’s top priorities to introduce new audiences to the magic of opera.

The juicy, supernatural thriller by French composer Camille SaintSaëns involves themes of greed and lust and is centered around a bell whose ring brings death. It will be staged at the Old State Capitol this month and includes a preperformance dinner. Ticket holders dine in the Senate chamber, then move to the House chamber for the show. The experience is immersive, with performers singing and acting in close proximity to the audience. And while the sets will be minimal, Frady says, the cast will wear

over-the-top, cosplay-inspired costumes and make-up.

It’s the first time Opéra Louisiane has performed in the Old State Capitol.

“Some people who have lived here their whole lives have told me they’ve never visited it,” Frady says. “It’s always fun to bring a show to a new venue.”

Likewise, Frady may welcome a new subset of fans to the opera genre with December’s world premiere of The Christmas Spider at the Manship Theatre. Created

It’s show time

Oct. 5, 7 p.m.

Hell’s Bell Old State Capitol Dinner before performance by Heirloom Cuisine

Dec. 15, 7:30 p.m.

Dec. 17, 3 p.m.

Upcoming Events

StoryTime in the Garden

October 14, November 4 and December 2 9 a.m.-Noon

LSU AgCenter Botanic Gardens (Pavilion)

Birding at Burden*

October 21, November 11 and December 9 . 7-9 a.m.

LSU AgCenter Botanic Gardens

Harvest Days*

October 7 and 8 8 a.m.-5 p.m.

LSU Rural Life Museum

Corn Maze at Burden*

Every Saturday in October and Sunday, October 8 9 a.m.-4:30 p.m.

LSU AgCenter Botanic Gardens

Night Maze & Bonfire*

October 28 . 6-9 p.m.

LSU AgCenter Botanic Gardens

Haints, Haunts and Halloween*

October 29 2-4:30 p.m.

LSU Rural Life Museum

Wine & Roses Rambler*

November 5 2-4 p.m.

LSU AgCenter Botanic Gardens

Red Rooster Bash*

November 16 6:30 p.m.

LSU Rural LIfe Museum

by Clint Borzoni and John de los Santos, the family-friendly opera draws from the Ukrainian tradition of hanging spider ornaments on the Christmas tree for good luck. It tells the story of a poor widower with two children struggling to get by during the holidays. Frady will play the wealthy landlord and touring baritone Charles Eaton will play the father. The kids will be played by local youth.

Along with delivering highquality operas with national performers, Opéra Louisiane also

features a school program called Opera By You. This year, the program travels to 10-15 schools in East and West Baton Rouge parishes and gives kids a chance to create their own Jack and the Beanstalk-inspired opera with the help of singers and a pianist.

Opera, Frady says, is a natural fit for Louisiana—no matter your age or background.

“This is a musical state,” she says. “The food is great, the wine is flowing, and people are up for the arts.” operalouisiana.com

Poinsettia Sale & Show

December 2 9 a.m-Noon

LSU AgCenter Botanic Gardens

A Rural LIfe Christmas*

December 3 . 10 a.m.-5 p.m.

LSU Rural LIfe Museum

Botanic Gardens

Burden Museum & Gardens o ers discovery and adventure through historic, natural and educational experiences that provide a window into Louisiana’s rich cultural past. Discover Burden Museum & Gardens in the heart of Baton Rouge.

The Christmas Spider Manship Theatre

CATHY SMART / COURTESY OPERA LOUISIANE CULTURE //

ARTIST’S PERSPECTIVE

Doris Xu’s animated caricature portraits

“CARICATURE IS LIKE an exaggerated cartoon version of people, and I was actually very good at drawing cartoons to begin with. I like seeing people’s expressions and the differences in people. So it was definitely my thing, but I didn’t get into caricature until college. Around then, I started doing caricature gigs everywhere around town. That’s when I started to get better, practice more characters and see actual human faces (in my drawings).

The first thing I see when I start drawing caricatures is how their face is shaped. Then I go toward the eyes. Some people have lazy eyes. Some people have big beautiful eyes. I draw the eye from left to right and then the eyebrows. An eyebrow really changes a person. Eye wrinkles are actually very distinct

too, and some people have dimples. Then there are big lips or small lips and big noses or small noses. I try to make it as close as possible to what I see (but) maybe a little bit bigger or more exaggerated.

It’s not traditional caricature art, where they really exaggerate people and sometimes make people very hideous. I am not at that point to be able to do that. But I want to eventually change up my faces. I do like my current work, as it’s more realistic. It’s more like a portrait than an actual caricature. But, eventually, I want to have a point where I say, ‘Do you want a funny face, or do you want a cute face?’”

Quotes have been edited for clarity and brevity.

As told to Olivia Deffes

Photos by Ariana Allison

About the artist

DORIS XU SPENDS her free time nose deep in her sketchbook, doodling cartoon characters and anything else that fills her mind. She says being born in China and living in Japan as a child made her love animated art, which she now uses to bring smiles to others through her own caricatures.

Xu has spent the last seven years turning caricature art into her side hustle. She remembers taking her first cartoon drawing class during the summer when she was about 12 or 13 years old. She draws from her love for animated and realism art to make her exaggerated portraits resemble those sitting across from her at parties, corporate events or community happenings.

Catch her this month at the Greater Baton Rouge State Fair (Oct. 26-Nov. 5), where she’ll be drawing caricatures for her third year in a row. She anticipates long lines, back and hand cramps and countless dried-up sharpies. But she says it’s all worth it when she sees the smiles, laughs and priceless expressions on her models once she reveals the paper portraits to them. Find her on Instagram at @lamunedx

225batonrouge.com | [225] October 2023 111 CULTURE //

Live After Five F A L L 2 0 2 3 • F A L L 2 0 2 3 • 10.13 D.K. Harrell 10.20 New Breed Brass Band 10.27 After 8 bronze SPONSORS

GOLD SPONSORS SILVER SPONSORS vip tent

ARTS

‘Tat’s a good deal’

Friday the 13th is a ‘tattoo holiday’ around the country. Here’s how local tattoo shops are getting in on the fun this month

By Olivia Deffes // Photos by Ariana Allison

FRIDAY THE 13TH is anything but an unlucky calendar date at Leviathan Studios. On this special day at the Sherwood Forest Boulevard tattoo shop, artists get ready to celebrate with exclusive designs and discounted prices. It’s a longtime uno cial tattoo holiday not just around the country, but in Baton Rouge, too.

Leading up to the big day, tattoo artists create what they call a “flash sheet” composed of pre-drawn designs o ered at a discounted price. Usually, these sheets have horror movie characters or lucky number 13s, but it’s all up to the artist.

The shop’s artists Chris Starscream, Magic Morgan, Kyle Thackrey and Froggy Melancon have prepped flash designs. Starting at noon, walk-in clients can get any of those designs as line work, shaded or colored with up to three hues.

Starscream and Morgan say the tradition of tattooing special designs on Friday the 13th has a long history—dating at least to the ’40s or ’50s.

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And this month, Leviathan Studios artists are revved up for the big day: Friday, Oct. 13.

Not all tattoo shops are keen on this holiday, though. Whether they dislike o ering discounts on their work or only work by appointment, some artists have their own reasons for warding o the day when it makes an appearance a few times a year.

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

The price of the Friday the 13th tattoos this month at Leviathan Studios. All designs on the themed flash sheets are discounted, including small flash designs and some that are larger and more detailed.

Some of the flash designs Leviathan Studios o ered on a Friday the 13th earlier this year.

“Me, personally, I don’t see a problem with doing it as a special for a day,” Starscream says. “Sure, we (don’t) make a lot of money o of it, but if they liked the tattoo, they’re more prone to come back to us for their next tattoo. So it’s just a good exposure.”

Most tattoo artists usually work by appointment, Starscream says, so participating in Friday the 13th walk-ins can be a nice change of pace. He says the small, low

priced tattoos bring in a variety of customers, both old and new.

“We’ll get a lot of our regular clients, so it’s like a treat for them. But for the people that have never come here before, it exposes them to the shop and gets them in,” Starscream says. “Sometimes it’s their first tattoo. … It’s kind of like a way to dip their toes in and see if they want to do it.” Find it on Instagram at @leviathanstudiostattoo

Where to find Friday the13th specials

A few local tattoo shops that participate:

Art Addiction Tattoo

13580 Coursey Blvd.

Body Images Tattoo

3607 Government St.

Leviathan Studios

5830 S. Sherwood Forest Blvd., Suite A-4

Safe Voyage 1500 Florida Ave.

Stronghold Tattoo

3358 Drusilla Lane, Suite 6D

Tips for trying Flash Tat Friday

Starscream’s and Morgan’s advice about getting tattooed:

• Availability is first come, first served, so get there early.

• Bring your ID.

• Eat before you go.

• Come with a good attitude and open mind.

Host for the Holida y s

ARTS BEST BETS

OCT. 4-6

The Arts Council of Greater Baton Rouge has joined forces with the Louisiana Division of the Arts to host this year’s Louisiana Arts Summit. The event welcomes artists, community members, business owners, educators and more to come together for seminars, networking and discussions surrounding a variety of topics related to art. artsbr.org/events

OCT. 6

Enjoy a night under the stars at the Louisiana Art & Science Museum’s 38th Annual Gala: Out of this World

This event will celebrate the 20th anniversary of the Irene W. Pennington Planetarium and include food, cocktails, raffles and silent auctions. There will also be a new exhibition that explores how scientists and artists have understood the stars through history. The exhibit even includes a collection of pieces by Salvador Dali. Don’t miss out on this stellar evening benefiting LASM. lasm.org

OCT. 7

The Main Library at Goodwood will host its Baton Rouge Maker Faire, which encourages local creatives to come together and collaborate on different projects and experiments. Showcase your own creativity or learn something new from other innovators in the area. batonrouge. makerfaire.com

OCT. 27

Celebrate Halloween with the LSU Museum of Art for its first Trick or Treat in the Galleries event. Families are invited to trick or treat at the museum, complete themed art projects and hear scary stories in the shadows of the galleries. lsumoa.org

OCT. 28

Local yarn maker Fleur De Stitch’d will host the Baton Rouge Fiber Arts and Makers Festival at Mid-City Artisans. The festival gathers local fiber workers to share their creations with the community. Additionally, there will be a variety of other Baton Rouge vendors selling handmade goods. fleurdestitchd.com

MUSIC BEST BETS

OCT. 5

Have you ever wondered what it would be like if Billy Joel and Elton John shared the stage? You can experience the next best thing with Billy Vs. Elton: A Tribute to Billy Joel and Elton John. In this fun concert experience, two spot-on impersonators will make you think the Piano Man and the Rocket Man are really on the Manship Theatre stage. manshiptheatre.org

OCT. 6

Psychedelic rock meets funk and reggae when The Iceman Special takes the stage. Don’t miss out on the chance to see the New Orleans band when they stop in Baton Rouge for a performance at The Varsity Theatre. varsitytheatre.com

Oct. 20

Get ready to take it back to the 1970s when Grand Funk Railroad plays that funky music at the Raising Cane’s River Center. Hear this rock band play all of their hits of the past like “We’re an American Band” and “The Loco-Motion.” raisingcanesrivercenter.com

OCT. 28

Tease your hair high and get ready to relive the glory days of the ’80s with The Molly Ringwalds at L’Auberge Casino & Hotel. This electric cover band will perform hits by all the artists that defined the decade like Queen, The Cars and other rad musicians. lbatonrouge.com

COURTESY LASM

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Where to play Batonaround Rouge this month

Compiled by Olivia Deffes

all month RAEGAN

FOLLOW THE CORN

NEW FEST IN TOWN

Bust out your boots and dust off your hat, because the Federales Festival launches this month at the Live Oak Arabians at Cedar Lodge Plantation. The fest will celebrate Southern music with local, regional and national acts performing a mix of Americana, rock ‘n’ roll, country and more. federalesfest.com

A SCARY GOOD TIME

Put together your best costume, and treat yourself to a few days of festivities courtesy of The Fifolet Halloween Festival, a multi-day, all-ages event. The festival hosted by the 10/31 Consortium kicks off with a spooky pub crawl and includes other happenings like a costume ball, a 5K run, a parade and an arts market. 1031consortium.com

ALSO THIS MONTH

OCT. 5

Get a taste of Germany at the Louisiana Restaurant Association’s Oktoberfest. The fest at Pointe Marie features food, beer, live music and a costume contest. Tickets include a free stein and all proceeds benefit LRA programs. Prost! lra.org

OCT. 7

Brush up on your booze knowledge at the Louisiana Bourbon Fest, hosted by the Bourbon Society of Baton Rouge. Attendees can listen to info sessions and taste bourbon and whiskey. louisianabourbonfest.com

OCT. 18-21

Check off your holiday gift lists at Hollydays Market. Held at the River Center, the annual market benefits the Junior League of Baton Rouge's outreach programs. juniorleaguebr.org

OCT. 21, 22, 28 + 29

Grab your costumes and head to the Baton Rouge Zoo for Boo at the Zoo. Stroll through the zoo and enjoy fall-themed photo ops and activities. brzoo.org

OCT. 28

Calling all bookworms! The Louisiana Book Festival returns downtown with new reads, workshops, meet and greets and more. All featured books will be available for purchase and signing. louisianabookfestival.org

OCT. 29

26-31

COME ONE, COME ALL

Step right up! The Greater Baton Rouge State Fair makes its triumphant return to the Fairgrounds on Airline Highway. Don’t miss out on the chance to play fun carnival games, try interesting fair foods and ride exciting attractions. gbrsf.com

ACADIANA

Go back in time at the LSU Rural Life Museum’s annual Haints, Haunts and Halloween event. The museum’s grounds will be transformed into an oldfashioned country fair, complete with storytelling, cake walks and trick or treating. lsu.edu/rurallife

MORE EVENTS

Subscribe to our newsletter 225 Daily for our twiceweekly roundups of events. 225batonrouge.com/225daily

OCT. 14: Chris Stapleton, cajundome.com

OCT. 14 + 15: 33rd Annual World Championship Gumbo Cook Off, iberiachamber.org

OCT. 28: Autumn in the Oaks, moncuspark.org

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THE GOOD LIFE HAPPENS TOGETHER.

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At the Spine Center of Baton Rouge, Dr. Harrod performs minimally invasive laser spine surgery, robotic spine surgery and other procedures to help patients get back into the woods or whatever they’ve been missing. Call us today and see what we can do for you and your family.