225 Magazine [September 2023]

GAME-DAY EATS!

What to savor, sip and stew this season—whether the game is at home or away SEPTEMBER 2023 • FREE BARBIE STYLE 64 GAME-DAY RECIPES 74 LOCAL BARISTAS 78 225BATONROUGE.COM

• Where to watch away games

• Local caterers

• Tailgating traditions

+ Much more!

IS SPOTTING THE SIGNS BEFORE YOU FEEL THE SYMPTOMS

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.

Game-day eats

HOT BOUDIN, COLD couscous—charcuterie boards, Jell-O shots and sauce piquant, too. Baton Rouge tailgaters, restaurants and caterers alike know how to make a mean game-day spread that's both delicious and honors Louisiana culture. This month's issue digs into it. For our cover, staff photographer Collin Richie headed to The Chimes on Highland, just outside of LSU's campus, to capture some game-day grub. Turn to page 32 for our full cover story on all the ways Tiger and Jaguar fans celebrate football season through food—plus the inside scoop on how athletes prep for game day, too.

DVA Tailgate’s homemade jambalaya

Home game

IT WAS A Thanksgiving weekend conundrum.

Every year when I was in college, I would visit my parents for the holiday. I adored those rare moments at home with my family, feeling like a kid again as we feasted on all the fall foods, dug through Christmas decor and blanketed ourselves on the couch for Home Alone marathons.

But I was also dying to get back to school in time for that weekend’s rivalry football game.

Up until my senior year, I had only ever been able to watch Thanksgiving football on TV. I had the worst case of FOMO about it. I might have even been a little superstitious—as if being there could somehow increase my team’s chances.

But with less than a year left to be a student, I had what felt like a life-altering decision to make: Should I cut my trip home short to drive back to school on Friday?

Well, what would you have done?

On the last weekend of November, I attended the final home game of the season—and my final game as a college student. It felt too important not to soak it all in.

Today, though, I think it is the anticipation of that fall Saturday that I remember more than anything else.

I could just imagine what it would be like to walk toward the stadium one last time, basking in the perfect November air, weaving through the maze of RVs and tailgate tents. I hoped that by the time I exited the stadium that night, I would have high-fived hundreds of strangers. I wondered what the mood would be like on the drive home. Would we be winners?

I do remember parts of that day—the way the sunset melted into twilight, keeping the stadium just chilly enough to tug on my favorite jacket. I recall the mad howls of the crowd, and their routine ebb and flow from angry to elated. I always felt so tiny in the stadium, but so amazed at how the voices of thousands of tiny people could blend into one giant, earth-shaking roar.

Maybe it was just the finality of being one step closer to graduation, but I was a little teary-eyed as I departed campus that night.

Years later, though? I think I was wrong. It was not as essential for me to attend that game as it seemed at the time.

Because here’s the thing. If you miss a game, it’s all good. There will be another one next week. Miss an entire season? There’s always next year. Who knows, your team might even be playing better by then.

That’s the amazing thing about tailgating on game days: Student or not, your alma mater will always welcome you back.

That energy is what our 225 team tried to capture in this month’s cover story: all the ways south Louisiana tailgating sucks you in and keeps you coming back for more—especially when it comes to food. Turn to page 32 to dig into it.

And whether you’re rooting for the LSU Tigers, Southern Jaguars or another team altogether this season, I hope you find your way back home.

This issue, by the numbers:

10+

Number of sources 225 features writer Maggie Heyn Richardson spoke with for our deep dive on the past, present and future of Sweet Olive Cemetery: the city's oldest Black cemetery. As she dug into research papers and asked city officials tough questions, Richardson left no stone unturned. This is essential reading. See page 21.

15

Number of minutes ever-speedy 225 staff photographer Collin Richie spent in Tiger Stadium to capture the intro shot for our cover story. Shoutout also to the Gilded Artichoke’s Lisa Boudreaux for her gorgeously plated purple- and gold-themed cheese board. Touchdown! Turn to page 32.

12

Number of times the word “Barbie” is mentioned in this issue. Yes, that’s partially thanks to our Street Style feature (page 64) on what moviegoers wore to screenings at Perkins Rowe. But it’s more because the doll is just having a moment. Her name turns up in several other stories, too. Can you spot all the mentions?

Jennifer Tormo Alvarez 225 Editor-in-Chief

COLLINRICHIE

COLLINRICHIE ARIANAALLISON

Gear Up IT'S TIME TO FOR GAME DAY

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:

Riley Bienvenu Bourgeois, Mark Clements, Katie Dixon, Jillian Elliott, Gabrielle Korein, Tracey Koch, Benjamin Leger, Elle Marie

Contributing Photographers: Ariana Allison, Jordan Hefer, Amy Shutt

ADVERTISING

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MARKETING

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A publication of Melara Enterprises, LLC

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most-read articles at 225batonrouge.com

Re: our profile of Buddy Miller, one of the Red Stick Farmers Market’s longtime farmers:

“I worked for him one summer and, as everyone who meets him can attest, he has a heart of gold. And the best peaches, okra and cantaloupe around.”

—@blairsyy, via Instagram

On “And We Went,” a recent Baton Rouge Gallery exhibit that commemorated the 60th anniversary of the City Park Pool swim-in on gallery grounds:

“Thank you for sharing this! It’s always good to learn about our history. When we know better we do better!!! ”

—@heartforsuccess, via Instagram

About “Good neighbors,“ our story about Mid City businesses choosing collaboration over competition:

“Great article with GREAT people! Our amazing neighbors! Super bummed you guys didn’t include Electric Depot in the mix, though. … We all literally hug at our quarterly tenant meetings and really do support each other and each business here. Beautiful mix of diverse businesses/cultures and appreciate the support we get from the tenants that live here as well!”

—Faith Miller, via Facebook

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

COLLIN RICHIE ARIANA ALLISON ARIANA ALLISON

September Back to the Bluff

Golf and men’s tennis return to Southern University

SOUTHERN UNIVERSITY FOOTBALL is back this month, but the return to the gridiron isn’t the only thing firing up Jaguar Nation. Fans can also look forward to the restoration of men’s and women’s golf and men’s tennis this year—teams that were once successful but were eliminated more than a decade ago due to budget cuts.

“We think it’s going to cause a lot of excitement with our athletic alums,” Southern University Athletic Director Roman Banks says. “These sports have gotten really popular, and we wanted to give student athletes a chance to play them.”

The opportunity to play golf is what convinced Carter Evans, 18, to choose Southern. The graduate of Ascension Christian High School in Gonzales says he decided to become a Jag this summer after meeting with new head golf coach Bobby Pope and assistant coach Phil Smith, both former Southern golfers. Evans will join recruits from Dallas, Los Angeles, and Trinidad and Tobago on the inaugural comeback team. Both men’s and women’s golf will play locally at BREC’s Beaver Creek Golf Course in Zachary.

“It was exciting to be able to start the journey as a freshman,” Evans says. “I’m really looking forward to it.”

As for men’s tennis, current women’s head coach Jeff Conyers will take the helm. The Lady Jags have won 10 Southwestern Athletic Conference Championships and two HBCU National Championships under Conyers. He also led the former men’s teams to three SWAC Championships before the program was eliminated in 2009. Prior to Conyers’ tenure, men’s tennis won another nine conference titles.

Before golf was cut in 2011, the men’s team swept the SWAC Championships between 1984 and 1988. The women’s team won seven titles from 1993 to 2004. Bringing back the teams means a lot to former athletes who remember the glory days, Banks says.

“There’s a strong pedigree of success,” Banks says. “And we have a lot of confidence in this group of leaders.” gojagsports.com

—MAGGIE HEYN RICHARDSON

COLLIN RICHIE

Carter Evans joins Southern University's comeback men's golf team as a freshman this season. Above, from left: Roman Banks, Phil Smith, Carter Evans and Bobby Pope

The Lakes e ect

1,200

IDAHO POTATOES served every month by Cou-Yon’s BBQ at its main location in Port Allen and its permanent food truck at Perkins Road and Acadian Thruway. The restaurant’s stuffed potatoes can be ordered with several different proteins, but the most popular is fried shrimp, says founder and co-owner Paul Mladenka.

IT’S GETTING REAL. The last several weeks have brought signs that the long-awaited University Lakes project is finally underway—at least its first phase. By mid-July, Sevenson Environmental had begun raking the bottom of City Park Lake, the preliminary step in dredging and deepening it over the next several months.

A second phase focused on dredging University Lake will commence at the conclusion of the City Park work, organizers say.

The Lakes improvement project isn’t the only

SAVE THE DATE

Sept. 28

Farm Fête returns

thing currently happening around City Park Lake. Preliminary work associated with the I-10 widening project is now visible near the Dalrymple Drive off-ramp. In July, the Louisiana Department of Transportation and Development announced that project crews would begin constructing a temporary trestle bridge across City Park Lake. It will support a crane that will work on the interstate expansion in the coming months, which will be conducted in phases and start later this year, according to DOTD spokesman Rodney Mallett.

SAMPLE FOOD FROM 12 local restaurants and culinary groups, sip a signature rum cocktail and bid on chefs' dinners, farm tours and other food-centric silent auction items at the return of Farm Fête. The annual fundraiser supports the work of BREADA, the nonprofit organizer of the Red Stick Farmers Markets and other programs benefiting small regional farmers.

Farm Fête will be held on the fourth floor terrace of the downtown River Center Branch Library, from 6-9 p.m.

Bites and sips will come from Bergeron’s City Market, Bin 77, the City Club, Houmas House, Eliza Restaurant and Bar, Eloise Market and Cakery, City Pork, Chef Celeste, Louisiana Crave-a-Balls, Cocha, Oxbow Rum Distillery and the Baton Rouge Epicurean Society. The event will feature live music from John Gray Jazz & Friends.

Tickets are limited to 400 attendees. While the ticketed event takes place on Thursday, Sept. 28, catch a preview at the Red Stick Farmers Market downtown on Saturday, Sept. 23, with live music and a wine pull. Silent auction items will go live that morning on a virtual platform reachable through the Farm Fête ticket portal. farmfete.org

–Gov. John Bel Edwards after lawmakers overrode his veto of legislation that blocked gender-affirming health care for transgender minors on July 18.

“Today, I was overridden for the second time, on my veto of a bill that needlessly harms a very small population of vulnerable children, their families, and their health care professionals. I expect the courts to throw out this unconstitutional bill, as well.”

STOCK PHOTO

JENN OCKEN / COURTESY BREADA

FILE PHOTO BY COLLIN RICHIE

Thank you, Baton Rouge

Buzz feed

Down South

Two new restaurants deliver Latin American flavors

1. Sazon Latin Grill is bringing a blend of Colombian and Cuban cuisine to O’Neal Lane. When they moved to Louisiana, Daniel and Tay Lopera had difficulties finding the comfort foods they grew up with. So they decided to gather recipes from each of their families, creating a menu with unique offerings like both Colombian and Cuban takes on empanadas. sazonlatingrill.com

Compiled by Jillian Elliott

2. Over at Brasas Peru, Baton Rouge diners can get a taste of Peruvian cuisine in the Beau De Chene Shopping Center on Perkins Road. The menu includes signature dishes, like chicken cooked on a Peruvian rotisserie, and other classics that incorporate the cuisine’s Incan, Italian and Asian influences. brasasperubr.com

Up, up and away game

As part of United Airlines’ initiative to offer direct flights and larger planes to college football towns, LSU Football fans can now fly direct from BTR to select away game locales this season. flybtr.com

Sept. 3

LSU vs. Florida State (in Orlando)

Sept. 30

LSU at Ole Miss

Nov. 4

LSU at Alabama

Bullfish makes a move

Those who are bullish on Bullfish Bar and Bistro can now find its authentic, fromscratch Caribbean cooking in a new location. In July, the restaurant relocated from Nicholson Drive to Airline Highway. Owners Angel and Jasmine Lombrage bought the Bullfish brand in 2019, reimagining its menu with authentic Caribbean dishes inspired by the couple’s Bahamian and Haitian heritage. From the new Barringer Crossing Shopping Center restaurant, Bullfish serves the same braised oxtails, jerk chicken and curry shrimp it’s known for, but in a larger space. thebullfishbar.com

A legacy passed on

Restaurateurs Wayne and Luci Stabiler have donated ownership of five of their local restaurants to management team members, including both locations of Stab’s Prime Steak and Seafood, Sammy’s Bar and Grill, and both locations of The Little Village. Stabiler will retain ownership of Palermo Ristorante. The move will allow Stabiler to spend more time with his grandchildren, says Kevin Kimball, who was named a part co-owner of the five restaurants.

Sit back and enjoy the show

Seats at Manship Theatre are being replaced as part of renovations that began in August. The theater says the chairs will be changed out with something more unique with “an exciting opportunity to make your seat truly yours.” manshiptheatre.org

DIGITS

3,000+ Shows watched in the seats at Manship

Say What?

18 years, 4 months, 25 days The age of the seats before they were removed from the theater last month

330

The number of new seats the theater will hold when the renovation is completed

“We see other successful cities that use the arts for their economic development, and it’s been successful. Why not here?”

Renee Chatelain, president and CEO of the Arts Council of Greater Baton Rouge, which has been reaching out to companies outside the Capital Region to recruit them to Baton Rouge. artsbr.org

Behind the greens

Words and photos by Jillian Elliott

THE RED STICK Farmers Market has no shortage of variety. But all of the vendors have one thing in common: Before they ever interact with customers, they’ve put countless hours of hard work into preparing their crops.

The story of the produce at Cicada Calling Farm’s booth begins with Sierra Torres and Becks Hilliard. The Louisiana natives returned to their roots in late 2021 by planting new ones in Independence, Louisiana, where the farm sits today.

Now, Cicada Calling Farm is a new Red Stick Farmers Market staple. Its booth is hard to miss, teeming with vibrant vegetables and colorful flowers each weekend.

Here’s how the farmers move their produce quite literally from the farm to our tables. cicadacallingfarm.com

Once they sprout in the greenhouse, the plants are moved to the farm’s plots, where they have room to grow. As Torres gives a tour of the farm alongside Jubilee, a very happy and helpful dog, she points out that some of the plots are filled with cover crop. Plants like rye or sorghum help regenerate the soil and prepare it for the next growing season.

Most crops at Cicada Calling Farm start their life as seeds in the greenhouse. Each greenhouse tray has 128 cubes of soil for 128 new plants, and Hilliard says they focus on filling them with heirloom seeds from the Gulf South in hopes of helping to preserve the seeds that can withstand Louisiana’s climate. In the warm, bright greenhouse, the seeds germinate.

Hilliard explains that, like many aspects of operating a farm, understanding the growing time for plants has a learning curve. For example, shishito peppers can be harvested in multiple stages, but the darker the color gets, the sweeter the peppers become.

“That’s definitely one thing about farming—that we’ll never stop learning,” Hilliard says.

When it’s time to bring the crops to the market, Hilliard and Torres have a harvest day, which can last from 6 a.m. to 8 p.m The next morning, they’ll wake up before the sun to make the drive to Baton Rouge for the farmers market.

It can be an exhausting process, but it’s been rewarding.

“As soon as we start talking to people, it’s like getting pulled out of your little farmer bubble,” Hilliard says. “People are relying on you and are excited about you and coming back to tell you how happy they are that they tried something It’s pretty amazing.”

In the weeds

Could a solution be on the horizon for this abandoned historic Black cemetery? It’s complicated

BY MAGGIE HEYN RICHARDSON

PHOTOS BY COLLIN RICHIE

ONE MORNING IN the summer of 2018, Markeda Cottonham and her then-7-year-old daughter struck out on foot for church, traveling from their home in the Fairfields neighborhood to the Kingdom Hall on South 22nd Street. The two liked walking, even in hot, car-centric Baton Rouge.

That’s when they noticed Sweet Olive Cemetery: the oldest Black cemetery within the city limits.

“I’ve always been drawn to historical places,” says Cottonham, who had moved that year from San Francisco to Baton Rouge, her family’s ancestral home. “Growing up, my grandmother always took us to cemeteries to honor the dead. I wanted to take my daughter there to show her how loved ones are memorialized.”

But when the two later sidelined into Sweet Olive, it didn’t take long to notice what locals had seen for decades. The place was in serious decline.

Ownership of the cemetery has been murky over the years, with no single entity ever really taking

responsibility for its upkeep. As a result, high grass, vines and weeds snake along tight pathways between the graves, tilting stones unnaturally with slow, creeping force.

That day, Cottonham’s daughter spotted an above-ground mausoleum thats surface had a gaping hole. She peered in and saw exposed human remains. One gravesite had crumbled so badly, the casket within was fully visible.

Cottonham found it intolerable. In the coming months, she began poking around to find out why the historic cemetery had been allowed to deteriorate.

The answer was more complicated than she could have imagined—though a solution could now be on the horizon.

Decades of decline

Pass by Sweet Olive on the occasional Saturday, and it’s not unusual to see volunteers in long pants and shirts picking up trash or mowing grass. Many Baton Rouge residents have family

members buried at Sweet Olive. Others drive past it routinely. But with no one formally responsible for the cemetery, its care has been largely driven by a series of nonprofits and community volunteers.

The approximately 5-acre parcel in Mid City holds about 5,000 internments, which date back o cially to 1898. Historians speculate they could have begun much earlier and likely include former slaves.

The first documented owners were two Black benevolent societies, according to historian Anne Mahoney. Now the curator of Capitol Park Museum, Mahoney researched the cemetery for a master’s thesis between 2012 and 2014.

But those societies have long since been dissolved, and while it’s possible that two local churches related to them are the cemetery’s current owners, neither has taken responsibility for its perpetual care.

A flurry of maintenance projects took place in the mid-1970s, thanks to the 1975 establishment

of the nonprofit Sweet Olive Cemetery Association, which brought federal funding to build the brick and steel fence on the cemetery's periphery. But though the organization still exists, it’s essentially been defunct since 2001, even as stones crumble and vegetation runs amok.

In 2020, Cottonham took matters into her own hands. She began organizing regular cleanups and, a year later, incorporated the nonprofit Friends of Sweet Olive Cemetery. The organization is now raising funds to restore gravesites through an adopt-a-grave initiative launched this spring.

The historic confusion over who should take care of Sweet Olive has also prompted the Mid City Redevelopment Alliance to step into the breach and facilitate cleanups. The nonprofit has no authority over Sweet Olive, its executive director Kismet Gray is quick to say, but it provides service organizations with basic information and lawn equipment. Clean ups happen once a month on average—not

Markeda Cottonham says she and her young daughter discovered exposed human remains at Sweet Olive Cemetery in 2018. It prompted her to take action.

nearly enough to keep pace.

Gray says MCRA has tried to stay out of the ownership question, focusing instead on helping volunteers.

“I want to honor those persons’ ancestors who are there, because they deserve it,” Gray says. “The intricacies of it, well, it’s just been

a journey. … We’re just trying to make sure that maintenance is put in place in the meantime until all that gets sorted out.”

And it could be sorted out sooner than later. Last September, Cottonham, Fairleigh Jackson of Preserve Louisiana and other stakeholders pushed a moonshot

idea that the City of Baton Rouge assume ownership of the cemetery and assign its upkeep to BREC. Just a few blocks away, BREC takes care of predominantly white Magnolia Cemetery, which is on the National Register of Historic Places and was a significant site in the Battle of Baton Rouge. That arrangement has been in place since 1947—when the country was firmly in the grip of Jim Crow laws. But when the group asked about the city taking responsibility for the cemetery, Cottonham was told in an email that the city could not “provide an answer at this time.”

Then in November, Cottonham, Jackson, Gray, the NAACP and others requested a meeting with Mayor Sharon Weston Broome’s o ce to further discuss Sweet Olive. While that particular meeting never happened, their requests may have helped get the ball rolling.

A rocky road to resolution

Sweet Olive’s future is now being discussed in earnest, according to Broome’s spokesperson Mark Armstrong. The Parish Attorney’s o ce, he says, recently determined

that two churches, Mount Zion Baptist Church and Mount Pleasant Baptist Church, are the cemetery’s current owners. Armstrong says that Councilwoman Carolyn Coleman has been working with the two churches about the issue since the spring.

A meeting took place in early August between the Mayor’s O ce, BREC, the Baton Rouge Area Chamber, the Parish Attorney’s O ce and Coleman about the city assuming ownership of the cemetery with the churches’ permission, according to Armstrong. Coleman’s o ce did not return calls for comment.

“We are in a very strong position to move forward with a long-term plan for maintaining Sweet Olive Cemetery,” Armstrong says.

Neither a timeline nor further details were announced, however. And according to BREC Director of Communications Cheryl Michelet, the early August meeting was simply a brainstorming session.

Moreover, any resolution is likely easier said than done. One of the biggest problems with blighted properties in Baton Rouge, not just Sweet Olive, is the di culty in determining who has inherited them. It’s why so many abandoned properties whose original owners have died and descendants have scattered now sit in limbo.

But, if the city were to clear the bureaucratic hoops necessary to assume ownership in the Sweet

Markeda Cottonham begins researching ways to get involved in the cemetery’s maintenance.

Cottonham first reports exposed human remains at Sweet Olive to local authorities.

Cottonham incorporates the nonprofit Friends of Sweet Olive Cemetery.

Sweet Olive’s last known burial takes place, prompting an ongoing investigation by the Louisiana Cemetery Board.

The state AG's Office pursues a suit concerning exposed human remains.

Talks begin on whether the City Parish could assume ownership and pass maintenance on to BREC.

Crumbled gravesites and tall grass have become the norm at the historic Black cemetery.

Olive case, its maintenance would automatically fall to BREC. This is due to an existing ordinance that says cemeteries owned by the CityParish are maintained by the parks systems, Michelet says.

The question then becomes: How would BREC fund Sweet Olive’s maintenance? The parks system doesn’t have an o cial figure, Michelet says, but it estimates Sweet Olive’s initial rehabilitation will cost around $500,000. Another $40,000 would be required annually for grass cutting, a number based on the same amount budgeted for Magnolia Cemetery’s upkeep.

A battle over burials

The cemetery is now also facing two separate legal issues. One concerns the exposed human remains.

lawsuit, which triggered a search by the state (independent of the city’s) for Sweet Olive’s owners.

cemeteries, but it’s easier to resolve when there’s an obvious owner or operator.

WHY ISN’T SWEET OLIVE CEMETERY ON THE NATIONAL REGISTER OF HISTORIC PLACES?

The nomination process for adding the cemetery to the register was started by historian Anne Mahoney in 2014. New Orleans historic preservation firm Row 10 also donated work toward the nomination. But preservation officials at the state told Mahoney the nomination needs a lengthy context survey assessing other historic Black cemeteries in the region before it can move forward, she says.

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Assistant Attorney General Ryan Seidemann, an expert in cemetery law working on the Sweet Olive case, says the state has the authority to recover and secure human remains that are at risk of theft or damage. The situation isn’t uncommon in old

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Cottonham first reported their existence to local authorities and the media in 2019. When nothing happened, she brought the issue to the Louisiana Attorney General's o ce last year. It prompted a

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“Sweet Olive is more di cult,” says Seidemann, also chair of the state’s Cemetery Response Task Force. “There’s no authorized operator, so there isn’t anybody for us to contact.”

In their search the state found that Sweet Olive was, at some point,

While it seems a no-brainer the city’s oldest African American cemetery would eventually make it to the register, some say such a designation might not do much for future maintenance. “The sad thing about National Register listings is they’re pretty much an honorarium,” says Preserve Louisiana’s Fairleigh Jackson. “Although it could make the cemetery eligible for various grants. But who’s going to do that? It should be the owners.”

Scan

Cottonham's nonprofit, Friends of Sweet Olive Cemetery, launched an adopta-grave initiative this spring. Restoration estimates range from $150 to $11,000, she says.

deeded to three entities, one of which is Mount Zion Baptist Church, he says.

The ownership of the other two portions of the cemetery isn’t clear, Seidemann says. According to the state’s research, one fragment was deeded to two women in the early part of the 20th century whose descendants have not been identified. The other was deeded to a church benevolent society that has not been definitively connected to a current entity.

Mount Zion has been named as the sole defendant in the lawsuit to recover the human remains because it is located on the parcel determined to be owned by the church. Seidemann says it’s been di cult to get Mount Zion to communicate. The church did not respond to 225 for comment.

Other troubles remain for Sweet Olive, including a parallel investigation by the Louisiana Cemetery Board into recent unpermitted burials. Since the early 2000s, the cemetery has lacked a permit for new burials, but one took place in February 2022, says Seidemann, who could not comment further because the investigation is ongoing.

What does the future hold?

Cottonham, who now lives an hour away in Carencro, says that while her group hasn’t been informed by the city about recent talks, she’s thrilled about the possibility of the city taking over Sweet Olive.

“If that’s true, that’s awesome,” she says.“That’s the goal. That would be beautiful.”

She’s tempering her excitement with caution, though, given the slow pace of progress.

In the meantime, she’ll hold on to a dream of Sweet Olive becoming a sanctuary for visitors and family members, and an important thread in the tapestry of neglected Black burial grounds.

She pictures cemetery tours and educational programs, the kind she would have liked for her daughter to experience back on that first walkthrough in 2018.

But for now, Cottonham will continue to do what volunteers have done for decades: roll up her sleeves, pull out her lawn mower and get to work.

Mid City Revelopment also helps organize clean-ups, like this one in January 2023.

COURTESY MID CITY REDEVELOPMENT ALLIANCE

Gabriel Ligon

GABRIEL LIGON’S LOVE for animals started with chickens. At just 3 years old, his grandfather gifted him a homemade egg incubator.

“I started hatching chicken eggs and filming it with my parents’ old VHS recorder,” he recalls. “Then, I had lizards and pigeons. And then from there, it evolved into a love for wild animals.”

At 18, Ligon began working at a wildlife hospital in Livingston, Louisiana. He studied animal sciences at LSU and volunteered in Costa Rica. Eventually, he decided to leave LSU during his sophomore year to open Barn Hill Preserve after purchasing an acre of land from his grandfather in Ethel, Louisiana.

Today, Barn Hill has grown to over 100 acres. Ligon serves as its CEO.

The sanctuary offers rare experiences with over 75 different species of exotic animals, like swimming with otters and picnicking with giraffes. Ligon’s passion project has grown into a place where people see animals they may have never encountered otherwise.

“I think it’s important for people to see animals in person, especially kids of lower

household incomes,” Ligon says. “Some people claim that books are the best way, but whenever someone can see an animal up close and personal, it’s the best way to inspire them.”

At 31, Ligon still volunteers in Costa Rica as president of Kids Saving the Rainforest. This nonprofit rehabilitates injured animals, educates conservationists and assists wildlife. Ligon spends about a third of his year in Costa Rica and also travels to places like Australia for work.

“A spider monkey actually ripped my ear in half in Costa Rica, and I had 16 bites all over my body,” Ligon recalls from his first trip to the country. “But for some reason, I kept coming back each year because I just love Costa Rica.”

Ligon encourages everyone to help out in the conservation effort in any way that they can.

“A lot of people want to be a perfect conservationist,” he says. “They think if they can’t recycle perfectly, or maybe if they’re not vegan, they’re not doing things right. But it just takes everyone doing a little bit of the best they can.” barnhillpreserve.com

–OLIVIA DEFFES

“If you can inspire people with animals in a legal and safe way, then it’s the best way to move forward for conservation in the future.”

Your health is our

Running him to band practice. Getting her to the doctor. Checking on your mom. Making sure everyone has lunch. No wonder you can barely t in your healthcare.

At Woman’s Hospital, our priority is women’s health. And nobody keeps women healthy and on top of their game like we do, because when you’re feeling good, you can take care of all the things you do for those you love.

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Make your health a priority and see your gynecologist every year because early detection can save your life.

FAL L

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BY

CLOSER TO H O

LOUISIANA’ S OLD STATE CAPITOL

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RENAISSANCE HOTEL

S i t b a c k , rel a x, a nd en j o y Southern hosp i t a l i t y w i th a h i nt of upsc a le décor Th i s hotel i s the perfect wee kend g et a w ay i n the he a rt of B a ton Rou g e As y ou settle i n, he a d to the Ta llul a h terr a ce, where a del ig htful l i neup of spec ia lt y coc k t ai ls a nd l i ve mus i c a w ai ts . If y ou’re loo ki n g for the h i dden g ems, the a mb a ss a dors k now the best pl a ces to explore a ll th a t the c a p i t a l c i t y h a s to offer Th i s dest i n a t i on i s i de a l for a n y one w a nt i n g to explore the Red St i c k or st ay nestled a w ay i n the i r luxur i ous room Don’t m i ss the bourbon t a st i n g com i n g th i s fa ll !

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VISIT SHREVEPORTBOSSIER

From ep i c ga m i n g a t r i verfront c a s i nos to mouthw a ter i n g cu i s i ne a nd thr i ll i n g exper i ences, th i s pl a ce h a s i t a ll K nown for be i n g a v i br a nt a nd d i verse dest i n a t i on, a nd a lso Elv i s Presle y ’s b ig l a unch, the c i t y i s full of explor i n g , d i n i n g , entert ai n i n g , a nd cultur a l r i chness Don't m i ss The Seventh Ta p Brew i n g Pro j ect t a proom com i n g soon to Boss i er C i t y ’s E a s y B a n k D i str i ct th i s fa ll

HOUMAS HOUSE

Discover the timeless allure of Houmas House, where the past seamlessly merges with the present Embark on captivating tours that unveil the stories, history, and opulence of the iconic plantation Immerse yourself in the charm of the Great River Road Museum, showcasing artifacts and narratives that bring the region’s rich heritage to life Indulge in a culinary journey at the renowned dining establishments, where delectable flavors meet Southern hospitality. For an unforgettable experience, extend your stay in one of the luxurious overnight accommodations, where elegance and comfort await

VIRGIN HOTELS NEW ORLEANS

Immerse y ourself i n the v i br a nt ener gy of downtown New Orle a ns En j o y a rooftop pool a nd b a r, l i ve entert ai nment, bottomless brunch, a nd more, y ou won't even need to le a ve ! Jo i n The K now, the person a l i zed lo ya lt y pro g r a m th a t’ll m ake y our st ay even more memor a ble Th i s fa ll, del ig ht i n the new brunch menu, del i c i ous coffees, a nd the i rres i st i ble "Fa ll For k Over Heels" room offer

VISIT NATCHEZ

N a tchez i s the home of southern hosp i t a l i t y. Here y ou’ll f i nd a d i verse, l i vel y town w i th doors open w i de a nd a l i ttle someth i n g for ever y one It’s a t a le of r i ch cultur a l le ga c y a nd powerful rec kon i n g s, where i con i c h i stor i c homes set the st ag e for fa sc i n a t i n g loc a l ch a r a cters Th i s fa ll, there a re sever a l new a ct i v i t i es a nd a ttr a ct i ons com i n g to N a tchez th a t y ou won’t w a nt to m i ss All towns h a ve a stor y, but no one h a s one qu i te l ike N a tchez

KEEP CALM AND GAME-DAY ON

WHETHER THE GAME IS AT HOME OR AWAY, A FALL SATURDAY IS A PARTY. HERE’S WHAT FANS ARE MUNCHING, SLURPING AND STEWING IN HONOR OF THE TIGERS AND JAGUARS

PHOTOS BY COLLIN RICHIE

INSIDE

• TAILGATING CULTURE & HISTORY

• HOW TO PACK A COOLER WITH LOCAL FINDS

• CATERERS COOKING FOR FANS AND PLAYERS ALIKE

• HOW TO “EAT” THE OPPONENT

• WHERE TO WATCH AWAY GAMES

• NEXT-LEVEL TAILGATING IDEAS

A purple- and gold-themed cheese board from Gilded Artichoke

FAN FARE

Home-cooked meals fuel tailgaters from dawn to dusk on game day. Here’s a slice of what’s on the menu

BY MAGGIE HEYN RICHARDSON

IT’S

NOT UNUSUAL

for John Richardson to feed 400 to 500 mouths on game day.

It’s been 35 years since he started tailgating at LSU, and every season brings new opportunities to try something fresh. Richardson is the lead cook in the famed Moore family tailgate, a 50-year gathering at the LSU Parade Grounds organized by the family of East Baton Rouge Parish District Attorney Hillar Moore III, his siblings and their many friends.

Richardson, who also competes every year at the Memphis in May barbecue cooko , starts planning home game menus in the late summer.

The lineup is influenced by each game’s opponent and the time of the year. But no matter what the main course is, festivities begin with a big breakfast.

“We’ll do 10 to 20 pounds of bacon; at least 10 or so dozen eggs; toast or beignets; and all di erent kinds of sausage,” Richardson says.

Throughout the day, Richardson cooks steadily, sometimes with chef friends Tyler Shannon from Fleming’s Prime Steakhouse and Roberto Sandoval from Roberto’s

Tailgating: THE ERAS

While informal gatherings with food and socializing have been around for a long time, the specific origins of tailgating as we know it today are a bit more complex. Let’s delve into the cherished American pastime—and how it made its way to the campuses of LSU and Southern University.

on the River. He’s constantly pulling di erent grilled meats, from chicken wings to ribs to pulled pork, o multiple charcoal pits and smokers.

Richardson says the last few years have seen more wild game on the menu.

“A lot of our guys, I guess because their kids are older, are hunting more,” he says. “So we do a lot of venison, and we’ll have duck later in the season.”

On the Southern University campus, longtime tailgater Eroll Mencer will be setting up this season with the same group he’s cooked with for about 25 years. They plant stakes on a grassy area near the F. G. Clark Activity Center, otherwise known as the Southern mini-dome.

“Each couple takes a game, and that couple is responsible for the meat,” Mencer says. “It works out good that way.”

The eight couples rotate cooking with providing side dishes, plates, utensils, drinks and other tailgate necessities.

Mencer says hamburgers and barbecue chicken are common staples, but his specialty is pork chops. He says he buys a rack of pork chops the day before and slices them up to marinate overnight.

1869

The birth of college football

Rutgers and Princeton play the first college football game on Nov. 6, 1869. Fans begin gathering around the stadiums to celebrate their teams.

1893

On game day, he cooks them over charcoal and pairs them with his friends’ potato salad, mac and cheese, and baked beans. Someone in the group always makes homemade desserts, which usually include peach cobbler and lemon cake.

“Everybody on both sides of us knows everybody,” Mencer says “If I’m not there, they call me to say, ‘Where you at?’ It’s just a fun day to get together.”

LSU Football launches

LSU’s football program is established as the LSU Football Club by the Dr. Charles E. Coates.

Late 1800sEarly 1900s

The emergence of pregaming

Informal gatherings start sprouting

In a shady spot o Dalrymple Drive near the LSU Indian Mounds, Zach Rau and the DVA tailgaters feed from 40 to 100. Crowds depend on the opponent, but the years LSU plays Alabama at home yield the biggest turnouts.

DVA stands for Dimanche Viant Apres—French for “Sundays come after.” Its creative, detailed menus have earned the group mentions in the likes of Sports Illustrated and The Athletic Rau says this year’s Arkansas game has inspired him not to just cook pork, but to prepare carnitas

up around early football stadiums. Fans tote food and beverages.

1930s - 1940s

The rise of tailgating culture

1916 Southern joins the game Southern Football starts its own game-day journey.

The Great Depression and World War II haven't dampened enthusiasm for college football. Tailgating becomes more organized and widespread, as fans set up elaborate feasts.

GABRIELLE KOREIN

served with street corn salad and red rice. It’s a ri on a Mexicanthemed menu he rolled out last year. And he’ll be making alligator sauce piquant for the Florida game.

For Georgia State, predicted to be a less well-attended game, Rau is planning to try a new dish. That’s when his friends can sample poutine, Quebecois French fries topped with gravy and cheese curds.

“It’s going to be cooler, and a smaller crowd,” Rau says. “And in the past, those are games that I think, ‘Let’s just be as weird as possible.’”

1950s

Mass production of portable grills and coolers

As tools for cooking-on-the-go become more accessible, tailgating explodes.

1950s - 1960s

Tailgating at LSU and Southern University

LSU’s 1958 national championship victory galvanizes local fandom. Tailgating is now a vibrant part of south Louisiana culture, with fans cooking up regional delicacies outside Southern and LSU.

1990s

Going on the road ESPN, which launched in 1979, first takes its ESPN College GameDay “on the road” in 1993. Viewership takes off. Meanwhile, tailgating reaches new heights as fans invest in decked-out setups.

Sources: sportsteamhistory.com, lsusports.net, supertailgate.com, history.com, ncaa.com

2000s A digital makeover

With advancements in technology and social media, fans begin using online platforms to coordinate tailgating parties, share recipes and showcase gameday fervor. Fans can now pregame remotely through their TVs and mobile devices.

Present day: A time-honored tradition

The camaraderie, spirit and joy of tailgating continue to play a vital role in the college football experience for both institutions.

The makings of DVA jambalaya.

Joey Vinning, Jimmy Jolly, Brandon Brousse and Zach Rau of DVA Tailgating. DVA’s menus are famous in sports media outlets like Sports Illustrated

ANATOMY OF a cooler

What to pack for an ice chest that stands out at the tailgate

NO TAILGATE IS complete without the fixings. Icecold food and drinks are necessary to get through a day of tailgating under the Louisiana sun—and it’s even better if you pack your cooler with some local love. We’ve compiled a list of local favorites to keep on ice this football season. From beer and liquors to mixers and snacks, this ice chest packing list will be a hit wherever you decide to set up this season.

1. NOT-SO-MELLOW JELL-OS

Who could forget LSU’s Jell-O shot craze during the College World Series? Let’s keep it up. Customize the colors to celebrate whoever you’re cheering on (or booing) that week. Bonus points for shots made with local spirits.

2. LOCALLY MADE MIXERS

Bring your fave restaurant cocktail. Spots like BLDG 5 offer jugs of mixers to recreate their signature drinks.

3. A

PICK-ME-UP

Game day is a marathon. Stock the cooler with emergency cold brew for anyone who needs a caffeinated kick. Find a bottle from shops like Brew Ha-Ha and French Truck Coffee.

4. DRY DRINKS

Save some space in the cooler for juices or drinks like Leroy’s Lemonade. They can add a refreshing splash to any cocktail—and they’re crucial for kiddos or those who aren't imbibing.

The more fun the tailgate, the more you’ll probably be feeling the aftermath tomorrow. Add a boost of wellness with a ginger shot from local brand Fruition Organics. This anti-inflammatory aids digestion and strengthens immunity.

Until we get a taste of real fall, most game days will be hot. Select a spread of snacks that will keep things cool, like chicken salad from Calvin’s Bocage Market, pimento cheese spread from Maxwell’s Market, and other dips and sides that can provide a moment of chilled relief.

Though it might be easier to find name-brand brews at the grocery store, hunting down seasonal flavors from Tin Roof Brewing Co., Rally Cap Brewing Co. and area breweries really elevates a drink spread. Luckily for tailgaters, plenty of them are canning up Baton Rouge-made beers.

OLIVIA DEFFES

5. DIFFERENT KIND OF SHOT

6. FRIGID FARE

7. NEIGHBORHOOD BREWS

Level

LISTEN TO THE MUSIC

Tailgates bring the party to any game day, but you can’t have a party without the proper tunes. Here are a few songs that are sure to fire up anyone before kickoff. Add them to your playlist to ensure you’re always asked to be on aux.

“Eye of the Tiger” by Survivor

“Callin’ Baton Rouge” by Garth Brooks

“War Pigs” by Black Sabbath

“Thunderstruck” by AC/DC

“Rock and Roll All Nite” by KISS

“Seven Nation Army” by The White Stripes

“Saturday Night’s Alright (For Fighting)” by Elton John

“Louisiana Saturday Night” by Mel McDaniel

“Born on the Bayou” by Creedence Clearwater Revival

“We Are the Champions” by Queen

8. CUSTOM CUPS

up your pours with artwork or branding on cups from Paper N Things. Spots like The Queen Bee, The Keeping Room and Paperwhite Stationery Boutique can help with design—and also stock readymade cups for easy pickup.

9. LOUISIANA LIBATIONS The Capital Region’s range of distilleries is catching up to its busy brewery scene. Find rum, vodka or tequila from brands like Sugarfield Spirits, Nöel Family Distillery, Oxbow Rum Distillery and more.

KINGS of the grill

(and queens)

From months of menu planning to 3 a.m. wake-up calls: How local caterers make game day taste like home

BY JILLIAN ELLIOTT

OYSTER SHOOTERS BEFORE kicko ? Cochon de lait nachos with crawfish queso? Game days in Baton Rouge are synonymous with showcasing unique takes on Louisiana cuisine. And long before the fans are Callin’ Baton Rouge, caterers are hard at work preparing.

The Gilded Artichoke owner Lisa Boudreaux makes these dishes and more for her “fine catering” approach to tailgating. Her tailored menus and tablescapes are “appealing to the eye and also to the palate.” She says her full-service approach mostly attracts corporate businesses hosting tailgates on game days.

For Boudreaux’s team, the process from menu conception to game-day execution can span months. It’s not unlike planning for a wedding or largescale event: The menu selection begins upward of six months before the tailgate. Once the dishes on the table are decided—think options like bacon-wrapped duck bites and alligator fritters—her team begins planning logistics to get them there. This includes scheduling sta ng, ordering utensils and confirming headcounts with clients. Two weeks out, the team will do a site walk-through. Kitchen prep and packing begin the week of the event.

Artichoke will begin deliveries to campus on Friday, hauling necessities like tables and chairs to lighten the game-day load. Between decorations and food, set-up can take over three hours, depending on the scale.

“It’s a hectic day, but it’s fun,” Boudreaux says. “The energy that comes from being there is what pulls you through.”

After 27 years in the industry, Boudreaux says it’s still empowering to get rave reviews from customers, especially those who are visiting from another state.

“We’re bringing that little touch of Southern hospitality to the event. I think that’s what guests remember the most,” she says.

But fans aren’t the only ones relying on great meals to power them through a day of football. The players have to eat, too.

Smoke Bayou owner Calvin Collier says LSU Football players enjoyed his beef ribs, brisket sandwiches and other team favorites after select home games last season.

Looking for a caterer?

Start with your fave local restaurant—there’s a good chance it has an events menu. Restaurants like Bistro Byronz offer crowd-feeding spreads of sandwiches and snacks, while others like City Pork boast playfully themed menus with names like “Zone Blitz,” “Louisiana Saturday Night” and even batched cocktails. Arrangements from brands like Gourmet Girls are stylish and modern, with options like a Caprese Tartine Kit. And you can’t go wrong with hearty breakfast tacos from Kolache Kitchen, beef or seafood arancini from Catering Cajun or a tray of mini muffulettas from Culinary Productions. Tell us your go-to game-day caterer at editor@225baton rouge.com

Athletes’ game-day eats

Owner Calvin Collier handing Smoke Bayou food to LSU Football safety Major Burns—one of many players he’s served through his catering relationship with the team. Find it on Instagram at @smokebayou

Any college football fan knows how a tailgate schedule is at the mercy of kicko time, and the same goes for catering schedules. Gilded

Collier’s preparations begin after the team sends Smoke Bayou an “extensive menu” a week in advance. He starts shopping on Tuesday, and on Friday, he preps for the big day by cleaning chickens and smoking brisket. His game days start at 3 a.m., when he focuses on the prep work. However, Collier holds o on finishing the order until around three hours before delivery to ensure it’s fresh and warm.

At halftime, Smoke Bayou starts setting up a barbecue spread in the Je Boss Locker Room in

Tiger Stadium. By the time the clock runs out, the team’s post-game meal is ready.

Collier’s journey to that locker room started after he contracted malaria while working in Africa. While ill, he decided if he recovered he’d leave his trucking job to pursue his passion: cooking. Since that decision, Smoke Bayou has grown from a popular food truck into a brick-and-mortar business.

Collier is grateful for the opportunity to work with the team—and for the community that’s supported his small business.

“Everything that’s happened to Smoke Bayou was never in my vision,” he says. “I’m just ecstatic about it.”

COURTESY SMOKE BAYOU

Color-coordinated Purple and gold cheese board, anyone? For The Gilded Artichoke, game day is a chance to play with plating and turn food into art. gildedartichoke.com

How players PREGAME

We all have rituals and superstitions that carry us through game day—but the athletes’ may be the most important of all. Here’s how a few LSU Football players get amped and stay grounded.

Interviews edited for clarity and brevity.

“I’ve got to wake up and listen to some gospel music. Then, you’ve got to take a pregame nap. Wake up, shower and then from there, listen to my rap and hip-hop. But I’m the quarterback, so I’ve got to calm back down, so I listen to R&B before the game.”

—Jayden Daniels, quarterback

“I’m very superstitious, so I do everything in a direct order. I don’t want to get out of my routine. For lunch, I eat potatoes and vegetables. Right before the game, I eat corn, mashed potatoes and a fillet. And then when I get to the locker room, I have a cup of espresso, some grapes, half of a SmartWater and then some cherry juice.”

—Will Campbell, offensive tackle

“Before every game, we get on the field right before kickoff and we all go pray. So I’ll go pray in the endzone and I’ll get back and go stand right there in the middle of the 50 (yard line), and I’ll say my own little prayers and talk to my dad a little bit just to bring me down in a calm state of mind to go execute and do my job on the field.”

—Emery

Jones Jr., offensive tackle

“On the bus ride from the hotel to the stadium, I can’t listen to any rap or hype-up music. It’s straight R&B, chill, smooth music. Then when I get to the stadium, I put the rap on and start turning up.”

—Mekhi

Wingo, defensive tackle

The Gilded Artichoke owner Lisa Boudreaux takes a “fine catering” approach to tailgating.

Tiger

BAIT!

225’s guide to matchmaking LSU tailgate dishes

IT’S A WELL-ESTABLISHED phenomenon that seasoned LSU tailgaters coordinate home game menus like sorority girls choose outfits—with lots of thought and serious precision. What to cook is influenced by a variety of game-day factors, from the opposing team’s mascot and geography to the weather and expected crowd size.

This year’s at-home face-o s against Arkansas and Florida mean there’ll be plenty of whole hog and alligator on o er. But between those obvious eat-the-opponent guardrails, lots of creativity will ensue. Here’s a look at what you might see.

OPPONENT FACTORS EATS

SEPT. 8

GRAMBLING TIGERS ARKANSAS RAZORBACKS

SEPT. 12

OCT. 14

AUBURN TIGERS

OCT. 21

High temperatures; two in-state, tiger-repped teams Wooo, pig, sooie! Large crowd sizes; likely a day game

All-Louisiana menus led by jambalaya and red beans and rice

Pork-centric, from whole hog to cracklins

Think volume—easy dishes like chicken wings and pulled pork

Feel the patriotism.

NOV. 11

A team Tiger fans love to beat, with a mascot that brings Louisianians joy to eat.

NOV. 18

ARMY MULES FLORIDA GATORS GEORGIA STATE PANTHERS

NOV. 25

TEXAS A&M AGGIES

Smaller crowd sizes mean niche menus with limited-supply ingredients. Thanksgiving weekend; Lone Star culture

All-American hot dogs and hamburgers, flag cakes

Grilled gator, gator sauce piquant, fried gator bites

Duck sauce piquant, venison chili

Beef brisket, chili or fried turkeys and Thanksgiving sides

MAGGIE HEYN RICHARDSON

Best seat IN THE HOUSE

Where to watch football games if you’re not in the stands this season

BY OLIVIA DEFFES

THOUGH WE’D ALL like to be in Tiger Stadium, A.W. Mumford Stadium or watching the field at an away game, the truth is, you don’t have to be in the stadium to get in on the action. There are plenty of good seats to take around Baton Rouge to spectate.

Restaurants, bars and breweries in town will proudly display the game of the week and o er drinks and dishes to keep you satisfied for all four quarters.

Make reservations, get there early to secure the table or scope out a spot at the bar. The places listed here boast multiple TVs, big screens, air conditioning and other like-minded fans. Not to mention, you probably won’t have to worry about post-game contraflow near the stadium.

What does Zippy’s have to say about it?

THE 20-SOMETHING-FOOT METAL marquee sign outside of Zippy’s Burritos Tacos & More is not afraid to say what everyone else in Baton Rouge is thinking. And for that, the Perkins Road restaurant has become a can’tmiss part of Baton Rouge culture. Especially in early November, when LSU plays 'Bama.

“There is some public discord about it. People are like, ‘You’ve gotta take that down,‘” Zippy’s owner Neal Hendrick told 225 last year. “If you don’t like that kind of humor, then we’re probably not the kind of place you’ll have fun eating at.”

The Zippy’s sign, which is changed out every few days with new quips, has been making people laugh for 22 years. In the beginning, Hendrick wrote the jabs, and soon his staff and the community began weaving their ideas into the mix. Today, the public offers suggestions, too.

“I think we’d have a serious issue if we got rid of (the sign),” says Ben Phillips, Zippy’s assistant manager. “It’s definitely a core piece of who we are.”

Louis Mykoff, Zippy’s general manager, has a group chat with his friends and family where they throw around ideas for the sign. He said he’ll occasionally

ask his sister, who works in public relations, if an idea is too edgy.

But Zippy’s isn’t trying to hurt anyone’s feelings, Hendrick says. The signs intentionally do not target anyone who is not already a public figure. But those who are—like a head football coach, for instance—should expect to get picked on a bit.

In modern days, Zippy’s has considered swapping the sign for a digital version but ultimately decided to keep its old-school look instead. And locals, it seems, are just fine with that.

“When I put up the sign… before I could even get a picture for our social media, there were people stopping and taking pictures,” Mykoff says.

Find Zippy’s on Facebook

RESTAURANTS

Big Mike’s Sports Bar & Grill 123 Aspen Square

BRQ Seafood and Barbecue 10423 Jefferson Hwy. City Slice 124 W. Chimes St.

George’s 15321 George O’Neal Road 8905 Highland Road

K.O.K Wings & Things 1509 Government St.

Light House Bar & Pizzeria 8416 Scotland Ave.

Pastime Restaurant 252 South Blvd.

Superior Grill 5435 Government St. 7333 Highland Road

The Bulldog 4385 Perkins Road

The Chimes 3357 Highland Road 10870 Coursey Blvd.

The Shed 7477 Burbank Drive

TJ Ribs 2324 S. Acadian Thruway

Walk On’s Sports Bistreaux Various locations

Zippy’s Burritos Tacos & More 3155 Perkins Road

The Chimes’ rooftop bar and restaurant is one of the most popular spots near LSU’s campus to catch away games.

The Chimes team shares an appetizer spread on the restaurant's rooftop.

BARS

Barstool Sportsbook inside L’Auberge Casino and Hotel 777 L’Auberge Ave.

BREWERIES

Agile Brewing 14141 Airline Highway

Cypress Coast Brewing Co. 5643 Government St.

Istrouma Brewing 5590 Bayou Paul Road

Le Chien Brewing Company 101 S. Hummell St.

Rally Cap Brewing Company 11212 Pennywood Ave.

Tin Roof Brewing Co. 1624 Wyoming St.

WHICH GAMES WILL BE ON TV IN 2023?

LSU: Television air times have already been announced for the Tigers’ first three games against Florida State, Grambling State and Mississippi State, with more announcements to come.

Southern: Several games will be aired on ESPN’s digital platforms, including Alabama State, Jackson State, Florida A&M, Alcorn State and Prairie View.

As always, call the bars and restaurants ahead of time to confirm which games are playing.

WHAT’S YOUR FAVORITE SPOT TO WATCH THE GAME?

Perkins Road

Zee Zee’s 2943 Perkins Road

CRASH PADS

Have friends and family visiting from out of town? Try your luck at one of these hotels near LSU or Southern

BUT KEEP IN mind: The closer a hotel is to campus, the quicker it will sell out. So when looking for last-minute rooms for big games, consider checking the entire Greater Baton Rouge region, including Port Allen, Baker and Prairieville. Or consider hosting visitors for non-conference and non-rivalry games, when hotel rooms are less competitive for these dates and will be available closer to game day. Lastly, experiment with check-in and check-out dates. Some hotels have a two-night minimum on game weekends.

JILLIAN ELLIOTT

ALLISON

This is just a small sampling of the local spots that will air the games this season. Tell us where you’re watching at editor@225batonrouge.com

ARIANA ALLISON

ARIANA

Zee Zee’s

Pelican to Mars

ALL THAT GLITTERS

Help your guests—young and old—get their game faces on with purple and gold glitter. Butterfly FX Cosmetics not only offers sportsthemed glitter—think little gold footballs—but the company also has a mobile glitter bar equipped with hair and body sparkles, as well as face jewels. butterflyfxglitter.com

EXTRA POINTS

Tailgate upgrades to take game-day celebrations up a notch—or two

BY RILEY BIENVENU BOURGEOIS

THE LOCAL TAILGATING motto has always been “the more the merrier.” More friends. More food. More drinks. More fun. But in recent years, it’s gone a step further as football gatherings have become increasingly elaborate, with everything from sleek tents and clothed tables to bartenders and balloons popping up across campus.

“Sporting events are not just about the competition anymore. They’re about the full day, the whole experience,” explains Revelry Sports & Entertainment owner Matt Truax.

Truax’s tailgate concierge company, which specializes in high-end game-day accommodations, is the o cial partner of LSU.

“Turnkey tailgating” is the mantra of a growing number of businesses that are working to change the way fans experience game day. Rather than lugging out your own tents, ice chests, TVs, furniture and more to campus, companies like Revelry or Southern Tradition Tailgating will do the work for you all the way until pick-up at the end of the day. Think: a tailgate in a box.

And ice chests and tents aren’t the only tools to make tailgating seamless and stylish. With that in mind, we rounded up some lagniappe upgrades.

1. POPPING UP

Balloons have come a long way from the classic birthday Mylars. Today’s inflatables transform spaces with out-ofthe-box designs that can easily be fastened to a tailgate tent. Companies like Balloonatics of Baton Rouge and Animated Art Balloons specialize in creating everything from simple purple and gold arches to intricate balloon sculptures of Mike the Tiger. Balloonatics even creates mini mascot masterpieces in the form of wearable balloon headpieces. Find it on Instagram at @batonrougeballoons

2. THINK LIKE A WEDDING PLANNER

For a true tailgate transformation, engage your inner event coordinator. From furniture rentals to photo booths, the sky’s the limit. Game-day florals might seem like too

much—until local florists like Forage show what they can do with an LSU- or Southern-themed arrangement. foragefloralco.com

3. PUSHING BUTTONS

There’s power in these pins. Game-day buttons are like currency, and guests will leap at the chance to add a new one to their repertoire. Designers like REBL Creative and shops like B-Unlimited offer spirited options inspired by Southern and LSU. For custom buttons, check out Thanks for Everything. rebl-creative.com and b-unlimited.com

4. SWEET THING

These aren’t your grandma’s chocolate chip cookies—as good as those are. Le Doodle’s organic cotton candy is studded with edible flowers or lavender chocolate bark with edible

gold leaf. For a hot day, gourmet ice cream served from Scooped Up’s bicycle-powered cart pulls double duty as both treats and décor. ledoodleco.com

5. SIGN OF THE TIMES

Just like a wedding reception, adding signage to indicate to guests that they are in the right place is key, especially on the crowded LSU campus. Rather than using paper, people like Sharon Benton of Sharon Benton Designs use vinyl and plexiglass to create eye-catching signs that double as décor. Benton will even create a vinyl decal to embellish the bar. Pair it with some of her matching napkins, koozies and cups, or check out stationery designers like CaressDesigns for more cute koozies. instagram.com/sharonbentondesigns and etsy.com/shop/CaressDesigns

Jaguar- and Tiger-inspired arrangements by local florist Forage

DON’T LET EYESTRAIN RUIN THE GAME….

Blurry vision doesn’t always signal a change in your prescription. If you’re experiencing sudden or temporary blurred vision, most causes don’t threaten your eyesight. Blurred vision, however, can be a sign of a serious vision and/or health issue.

Call TRIO Eyecare or go to the emergency room if you experience any of the following:

• Sudden changes in your vision, such as blurriness, that don’t subside after closing your eyes or blinking

• Persistent pain in one or both eyes

• No vision in one or both eyes, or in a specific area of an eye

At TRIO Eyecare, our focus is yours! Don’t miss the play of the game… Schedule your appointment TODAY!

Now scheduling new patient exams, most insurances accepted!

Scan here to read more about Dr. Amin’s approach to conquering dry eye disease.

CHEERS TO 25 YEARS!

Great food and an adventurous spirit are the key to SAUL RUBIO’S sizzling success.

FRESH, FUN AND FESTIVE!

Saul Rubio’s restaurant business focuses on family and great food

With locations spanning from Lafayette to New Orleans, you could make a strong argument that La Carreta is southeast Louisiana’s most recognizable Mexican restaurant brand—a claim founder Saul Rubio could have never predicted when he established it a quarter-century ago. But La Carreta was just the beginning for Rubio, whose success has been marked by growth, expansion and delicious new dining concepts.

FAME AND FORTUNE JUST AHEAD

Rubio left his home of Querétaro, Mexico, at age 19 for work in the Florida Panhandle. Looking for work in carpentry or restaurants, he took a job waiting tables. He worked tirelessly for three years and saved enough money to open his own restaurant. It was only by chance he ended up in Hammond.

“I was on my way to my sister’s wedding in Mexico and, from the Panhandle, it was about a 24-hour drive,” Rubio says. “I stopped for gas in Hammond and saw a place downtown with a ‘For Lease’ sign.”

Rubio leased the spot and quickly opened.

“I didn’t have big goals,” Rubio says. “I was thinking short-term. I’d say, ‘Ok, I served 50 people today, and they enjoyed my food, and I want to serve 60 tomorrow.’”

A TASTE OF LOUISIANA

Off the bat, Rubio learned that his Panhandle experience hadn’t prepared him to season food for a Louisiana palate, so he tweaked his recipes, calibrating them to the preferences of local diners. With a menu comprised of Tex-Mex favorites and signature margaritas, La Carreta took off and quickly grew.

From 2004-2017, Rubio opened 11 additional locations in Baton Rouge, Amite, LaPlace, Mandeville, Denham Springs, Covington,

Ponchatoula, Lafayette, Houma and New Orleans. “People really love it because everything is made fresh,” Rubio says. “We make chips, salsa, beans and rice fresh twice a day. The only thing that’s frozen are the margaritas.”

NEW TERRITORY

Building on the success of La Carreta, Rubio ventured into new territory with concepts like one thirteen, his New American restaurant in downtown Hammond featuring wood-fired cooking; Streetside Market, a global cuisine marketplace; the family friendly barbecue joint, Salty Joe’s; and Si Señor, an authentic taqueria. (Read more about these great restaurants in the following pages.)

Rubio says casual, accessible dining executed at a high level is what defines his businesses.

“We want our restaurants to be warm and inviting,” Rubio says. “And to take something simple and really elevate it.”

Rubio Hospitality is a family a air, and Saul’s children Lilliana and Jonah have been involved at his restaurants.

Saul Rubio, his wife Sara and daughter Madison.

Recipe for success

The beloved Mexican restaurant features festive outdoor patios at each of its 12 locations, along with bold flavors and a vibrant bar menu comprised of margaritas, mules, cerveza and more. Street taco fans will find a range of ingredients, from barbacoa to carnitas to vegetarian-friendly quesadillas. Sizzling grilled steak and chicken fajitas are among the most popular items, served with sides of made-from-scratch pinto beans and Spanish rice.

LA CARRETA

The perfect dining destination for 25 years

Happy hour

At happy hour, patrons relax with homemade chips and salsa and top shelf margaritas prepared with fresh squeezed juices and premium tequilas.

Look on the bright side

After a major overhaul in 2022, the flagship La Carreta in downtown Hammond now features eye-popping décor, mosaic tile, romantic murals and an outdoor patio and fountain, all of which will make you swear you’re at a stylish resort.

SALTY JOE ’S BBQ

BBQ and live music in an electric atmosphere

Smokin’ hot

Catch local bands while chowing down on barbecued brisket, St. Louis-style ribs, pork belly, sausage and wings and more—all smoked low and slow over red oak.

Family-friendly

For casual, barbecue-centric fun and live outdoor music to boot, Salty Joe’s is the place to be. Founded in 2017, the family-friendly concept features a school bus-style bar, sports memorabilia and a patio that spills out onto a live music stage.

Anything goes

While barbecue is Salty Joe’s core focus, the menu offers many other diversions, including a mammoth Cuban sandwich, tempting fried seafood, delicious “messy” burgers, classic blackened redfish and a build-your-own bowl option in which diners choose a base, protein and topping. Think mac-and-cheese topped with pulled pork and bacon, or broccoli topped with grilled chicken and avocado. This is a spot where anything goes, and you’re guaranteed to have fun.

ONE THIRTEEN

Bask in the ambience of our terrace garden

Elegant accents

Rubio Enterprise’s upscale concept is situated in a sleek Mid Century Modern building in downtown Hammond originally designed by famed Louisiana architect John Desmond. Once a medical clinic, the space has been reimagined with natural lighting, floral wall collages, bright pink lights, delicate accents and white linen.

Craft cocktails

Start with a craft cocktail and shareables like the trio of dips—spinach and artichoke, hummus, and smoked salmon, or the prosciutto bruschetta. The cornerstone of the menu is wood-fired proteins finished in a Mexican Vesuvio oven, inviting diners to select a premium steak, pork chop, head-on Louisiana shrimp or other protein for a trip to the pit. Complete it with a topping of herb butter, romescu sauce or chimichurri.

Picture perfect

Be sure to snap a selfie in front of the foliage-adorned patio wall, a favorite photo-op for both diners and passersby.

STREETSIDE MARKET

A culinary adventure that takes you around the world

Taste test

From eggrolls to edamame, and from sushi to shawarma, Streetside Market allows you to eat your way around the globe with friends at home. Order a craft cocktail with fresh fruits and boutique mixers, enjoy handmade pasta, sample charcuterie, scarf up some sushi rolls

Global cuisine

This urban food mall-style experience, which opened in 2019, features five complementary concepts under one roof, delivering up a culturally daring, expansive food and beverage menu with Chinese, Japanese, Hawaiian, Lebanese, Italian, Southern and other cuisines on offer. With edgy and fun décor, the downtown Hammond spot features yellow fairy lights, Chinese umbrellas, bright red lanterns and more, creating a mood of romance and culinary adventure.

SI SENOR TAQUERIA

Authentic Tex-Mex dishes

Name game

Saul Rubio jokes that he’d always liked the name “Si Señor” for a restaurant, so when he decided to close a previous concept, Adobe, and transform it into an authentic Mexican eatery in 2019, Si Señor was the obvious choice.

Special touch

The family-friendly spot is embellished with beautiful teals and floral elements and includes a piece of art inspired by Rubio’s late father.

Delicious details

The restaurant focuses on small details that make Mexican food truly memorable, Rubio says, including hand-made tortillas and dishes like aguachile, a Mexican style ceviche with shrimp. Order a make-yourown burrito by picking a protein from a list that includes traditional meats like tinga, picadillo, carnitas, barbacoa, steak, chicken or shrimp. Then combine it with beans, rice, veggies, avocado, cheese and sour cream, and a topping of rich queso, enchilada sauce, salsa verde and more.

CHEERS!

Employees and customers share their thoughts on what makes La Carreta so special

“I’ve been at La Carreta for just a few months, but the family I’ve already made here makes it feel like I’ve been here for years. I feel so blessed to work for a company that values its employees, and that true bond can be felt through the fun environment that it creates for everyone, including the customers. I love every minute I get to spend there!

—Blake Zahn, bartender

“La Carreta is different than any other job I have had because they create a charming atmosphere that attracts all kinds of people and they value the customer’s wants and needs. I love this because it lets me connect with various people, customers and coworkers, who enrich my life with their stories and experiences, making my job a joy rather than work.”

—Jaedyn Nevels, server

“We have been going to La Carreta for over nine years. It’s our favorite place—our go-to for after school, Saturday afternoons, and celebrating milestones. The atmosphere and staff are so warm and hospitable. (Owner) Saul Rubio has become family to us, and (General Manager) Michelle Landry is a wonderful and cherished friend.

La Carreta is not just a family-friendly restaurant where people share delicious food, laughter and memories. It also supports our university and our community.”

— Jodee Hoover, patron, with daughter Ragan and son Jake

“I am honored to be a part of Rubio Hospitality and to run the restaurant that started it all. I have worked for Saul at three of his other restaurants before coming to La Carreta, and I love coming to work every day. I love engaging with guests and making sure they have a great experience.”

—Michelle Landry, general manager

This Month @ BREC

SATURDAY MORNING STUDIO

Milton J. Womack Park

Sept. 9 | 10:30 a.m.-noon

ART ON MONDAYS: INK PRINTS

Baringer Art Center

Sept. 11 | 9:30-11:30 a.m.

ART UNWINED: PLANTING PAPER

Baringer Art Center

Sept. 13 | 6:30-8:30 p.m.

SUNSHINE SOCIAL: 50’S SOCK HOP

Milton J. Womack Park

Sept. 15 | 6-9 p.m.

COMMUNITY MINI BREC-ATHLON

Milford Wampold Memorial Park

Sept. 16 | 9 a.m.-noon

ADULT GAME NIGHT

Je erson Highway Park

END OF SUMMER DOG POOL PAWTY Liberty Lagoon

Sept. 16 + 17 |

Lovett Road Park + Church Street Park Sept. 18 | 7:30 a.m.-5:30

p.m.

Highland Road Community Park

Sept.

AN AFTERNOON AT THE GALLERY

Baton Rouge Gallery + Baringer Art Center Sept. 21 | 1-4 p.m.

FOOD TRUCK FRENZY

MOVIE IN THE PARK

Zachary Community Park Sept. 29 | 5:30-8:30 p.m.

BREW AT THE ZOO

BREC’s Baton Rouge Zoo Sept. 29 | 6-10 p.m.

5 V 5 FLAG FOOTBALL COMPETITION

Maplewood Drive Park Sept. 30 | 10 a.m.-3 p.m.

ROLLER JAM

Extreme Sports Park at Perkins Road Community Park

Sept. 30 | 2-5 p.m.

City-Brooks Community Park Sept. 23 | noon-4 p.m. OUT ALL OF BREC’S FALL PROGRAMS + EVENTS! BREC.ORg/calendar

Cover girl

Long before she became a Baton Rouge restaurateur, Yilena Hernández was a famous face in the modeling world

BY OLIVIA DEFFES

INSIDE: Barbie moviegoers think pink

Yilena Hernández is the owner of new local restaurant Pizza Art Wine—and an international model.

WHEN SHE WAS growing up in Cuba, a young Yilena Hernández had hopes of being a jet-setting model.

Today, she has gone above and beyond that goal, gracing the covers of international editions of magazines like Elle, Harper’s Bazaar and even Vogue. Her 12-year-long career has so far taken her to fashion weeks in New York, London and Milan. She’s strutted runways and spent hours in studios for high-glam shoots.

But, the model has recently landed back in the city she loves most: Baton Rouge.

Here, she owns and operates Pizza Art Wine, an Italian-inspired restaurant that opened this spring in Ichiban Square.

Her new eatery honors some of the things she’s loved most from all

the travels her modeling career has a orded her: pizza, art and wine. With wine dispensers, a curated menu of pizza and pasta, and lots of jewel-toned furniture, she’s injected just as much style into the eatery as she does in her wardrobe.

Hernández says she first followed a partner to Baton Rouge in 2012, but quickly fell in love with the city’s people and culture. Her worldly modeling career has whisked her to France, Greece, Dubai and Spain, but it’s Louisiana that holds her heart.

“After traveling the world, I always came back to this beautiful city that I call home,” she says.

“Here, I have so many people who I love and have created countless memories with. … Once I learned the language and culture here, I was able to communicate and

DIGIT 65

Number of magazine covers Yilena Hernández has been on so far

Hernández’s Pizza Art Wine eatery sometimes plays double duty as a photo shoot set. ADRIÁN TAPIA RIVERA

COURTESY YILENA HERNANDEZ

discover how amazing, loving and caring the people in this city are.”

Hernández recalls gaining interest in modeling as a little girl when she was bullied by her peers about her slender appearance. She says these remarks took a toll on her—until a magazine her aunt gave her inspired her to start dreaming of a modeling career.

At age 15, she won a small beauty pageant. Ever since, she has been dedicated to her craft, even earning herself the nickname “the Cuban Barbie.”

Though she has a stacked modeling resume, she’s proud to know that some of her biggest career accomplishmnets, like her Vogue cover, have inspired others to “dream big and work for it.”

“My Vogue cover was in Ukraine, and it was a dream come true,” she says. “The theme was ‘skin,’ and my favorite parts of the shoot were being able to show my real self without makeup, embracing beauty and inspiring women to love themselves in their own skin.”

COURTESY YILENA HERNÁNDEZ

“My favorite parts of the shoot were being able to show my real self without makeup, embracing beauty and inspiring women to love themselves in their own skin.”

—Yilena Hernández on her Vogue shoot

Inside Pizza Art Wine, Hernández can be seen managing the space, pouring wine and even making dishes all while wearing iconic designers like Balmain, Roberto Cavalli and Versace. Tables in the lounge area are covered with copies of her magazine covers, as a nod to her fashion career.

She plans to juggle working at Pizza Art Wine almost daily with upcoming gigs like fashion weeks in New York, Milan, Paris and London. She’s even about to grace her 66th cover. Though she can’t share too many details yet, she does reveal that it will be “a high-fashion shoot”—and some of the photos were even shot here in Baton Rouge at her restaurant.

“I want to invite everyone to come visit me at Pizza Art Wine,” she says. “Don’t be surprised if I’m the one who is cooking your meal,” After all, she points out, models can cook too. instagram. com/yilena_Hernández and pizzaartwine.com

ADRIÁN TAPIA RIVERA / COURTESY YILENA HERNÁNDEZ

Barbie world

We may not live life in plastic, but it was fun to pretend like we do for a weekend

BY ELLE MARIE // PHOTOS BY ARIANA ALLISON

ON BARBIE PREMIERE days, we wear pink. The opening weekend of Barbie was the time to get all glammed up. We camped out in front of Cinemark Perkins Rowe XD to see what moviegoers were wearing during the first Saturday screenings of the film. With shows running every hour, we watched as friends dolled up in Barbie tops and a stylishly dressed mommy-and-me duo filtered through. There was surely a sea of pink ensembles not just at the Rowe but around Baton Rouge that day—and all over the country.

CHRISTINA PORAY (45) AND TAYLOR PORAY (9)

Mortgage loan officer and student

The ‘fit: Pink tulle dresses from Frock Candy, Skechers hot pink tennis shoes and the Birthday Barbie from a trip to FAO Schwarz in NYC Their styles: “Comfortable and laid-back.”–Christina. “Girly, cute and fun.”–Taylor

Words to live by: “Dream big.”—Christina “Be rich.”—Taylor

TAYA SQUARE, 8 Student

The ‘fit: Gray Barbie sequin shirt with a pink tulle skirt

Her style: “Curly hair Barbie doll.”

Words to live by: “I’m fab!”

CHARLEY PRUNTY (16), ADDISON JACKSON (18) AND SARA JACKSON (15)

Students

The ‘fit: Barbie shirts from Walmart with white tennis shorts from Amazon Their styles: “Basics.”–Charley. “Girly.”–Addison. “Simple.”–Sara.

Words to live by: “Do what makes you happy,“ and “Accept the love you think you deserve.”

BARBIE AUCOIN, 35

Lead singer of ILLIAKA and mom

The ‘fit: ’80s gothic-style tulle skirt and shirt from Amazon; Etsy cat ears

Her style: Alternative style with a Gothic vibe twist

Words to live by: “Don’t panic.”

JASMINE SMITH, 31 Entrepreneur

The ‘fit: Storia

tulle dress from Apricot Lane

Her style: “Fun and unique.”

Words to live by: “Life is like a box of chocolates. You never know what you will get.”

Area business owners even filled theaters for their own movie meetups! Matthews hosted a client appreciation event.

TERRICA MATTHEWS, 39

Realtor

The ‘fit: Pink fringe short suit with iridescent booties and diamond mini tote bag

Her style: “Girly, with a hint of elevation.”

Words to live by: “She believed she could, so she did.”

HERE’S HOW THE BONE & JOINT CLINIC OF BATON ROUGE IS HELPING PATIENTS

This year, the Bone & Joint Clinic of Baton Rouge is celebrating its 75th anniversary of providing outstanding orthopedic care in the Capital Region—a huge milestone that serves as a testament to the clinic’s ceaseless commitment to excellence.

What sets the clinic apart from other practices in the region is its ability to provide a full spectrum of orthopedic care. For patients, this means that every step of their healing journey can be accessed under one roof, from diagnosis and imaging to physical therapy and beyond. Perhaps most notable is the clinic’s outpatient surgery center, owned and operated by the clinic’s physicians to ensure quality care. The facility features state-of-the-art equipment, exceptional surgeons and a convenient alternative to inpatient procedures.

According to David M. Pope, M.D., who practices general orthopedic surgery at the clinic, the wide array of services offered under the same roof results in added efficiency for both patients and doctors alike.

“From the patient’s perspective, we can basically do ‘A to Z’ orthopedic care in a single location, which is extremely efficient for patients,” Pope says. “From the doctor’s perspective, we’re able to be much more efficient because we’re performing

the vast majority of surgeries in our own center, which means we’re able to get patients treated more efficiently. It makes it much easier for us to take care of more patients at the same time.”

What began as one small clinic with only three doctors has since grown remarkably, with 200 specialized employees including 18 physician specialists, nine licensed physician assistants, six licensed nurse practitioners, eight physical and occupational therapy specialists, certified orthopedic technicians and registered radiological technologists. The clinic’s staff is now able to effectively treat people of all ages to correct problems caused by accidents, sports injuries, disabilities, degenerative diseases like arthritis and more.

“We have a breadth of specialists who are all highly skilled in their respective crafts, so we’re really able to offer the full gamut of orthopedic care,” Pope says. “Over the years, we’ve focused

on adding quality providers who are focused on patient care and putting the patient’s needs first. I think that’s been a driving force for the clinic’s success through 75 years of service.”

As the Bone & Joint Clinic celebrates 75 years of serving the Baton Rouge area, patients are sharing their success stories on the clinic’s blog. One such patient, Jim Ragland, severely damaged his hand with the 10-inch blade of a weed eater—an injury that required the expert care of an orthopedic hand specialist. He began his treatment journey with the Bone & Joint Clinic’s Charles A. Cefalu, M.D., and the results of his surgery were nothing short of spectacular. He was able to quickly return to work, and he has since become a devoted patient.

“I was just so incredibly impressed,” Ragland says. “I work with doctors and nurses all the time, and this is the epitome of what they should be!”

No matter what orthopedic issues you struggle with, the experts at the Bone & Joint Clinic stand ready to assist. Reaching out to request an appointment is the first step toward the clinic’s primary goal: helping you “move more, and hurt less.”

The Bone & Joint Clinic’s staff can be reached at 225.766.0050. More information is also available online at bjcbr.com

The Bone and Joint Clinic of Baton Rouge’s main location at 7301 Hennessy Blvd.

“I work with doctors and nurses all the time, and this is the epitome of what they should be!”

‘MOVE MORE, HURT LESS’

RESTAURANT REVIEW

The Shed

BY BENJAMIN LEGER // PHOTOS BY COLLIN RICHIE AND ARIANA ALLISON

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.

theshedbbqbr.com

7477 Burbank Drive

Monday-Thursday, 10:30 a.m.-9 p.m.

Friday-Saturday, 10:30 a.m.-11 p.m. Sunday, 11 a.m.-7 p.m.

IF YOU’VE VISITED The Shed in Ocean Springs, Mississippi, you probably have memories of the ramshackle shacks that form this famed barbecue joint, decorated with all manner of trinkets, taxidermy, dad joke signs and license plates.

You might not think of a sleek, modern metal building with giant garage doors that open up to an expanse of sand volleyball courts.

But that’s what diners will find at The Shed’s Baton Rouge outpost, which was recently voted Best New Restaurant in the 2023 Best of 225 Awards. Housed in the former site of The Oasis just south of LSU, the team behind The Shed worked overtime to imbue the space with some of their hodgepodge antiques and memorabilia while also keeping the existing collegefriendly vibe.

Having stopped o at the Mississippi location once or twice on the way home from the beach, I was excited to see what was in store for the Baton Rouge version.

With a stage for live music on the massive covered patio, and full bars inside and out, I can imagine it gets pretty lively on weekends. But when we went one hot Wednesday evening this summer, the restaurant itself was relatively quiet despite busy volleyball courts.

There’s quick counter service as well as plenty of seating in the

THE BASICS: The Mississippi favorite opened a Baton Rouge location in June 2022 in the space that formerly housed The Oasis. The owners brought in new smokers and their own competition-trained pit master to recreate their popular pecan-smoked meat. The sprawling location includes indoor seating and a massive garage-style patio with a bar and a stage overlooking sand volleyball courts.

WHAT’S A MUST: The Debris Eggrolls are a satisfying and crunchy starter. The 16-hour brisket and baby back ribs are highlights, and you can’t go wrong with the hush puppies and peppery potato salad from the sides menu.

The Shed opened its original location in Ocean Springs, Mississippi, in the early 2000s and sells its rubs and sauces nationwide.

air-conditioned interior. After placing our orders, we opted to sit on the covered patio. Industrial ceiling fans kept us cool while also requiring us to weigh down anything lightweight at our picnic table.

Heaping plates of barbecue were on the way, but one of The Shed’s specials seemed too enticing: Debris Eggrolls.

The eggrolls arrived hot and perfectly crunchy on the outside with plenty of sweet, shredded pork filling on the inside. I might have liked a sweet or spicy sauce on the side, though they were still tasty.

For our barbecue entrees, we ordered a Combo Plate of baby back ribs and 16-hour brisket as well as a Barbecue Sandwich Plate with pulled pork. The meat is obviously meant to be the star of the show at any barbecue restaurant, so let’s get into that first.

The rib meat was plentiful and tender. It came o the bone easily when I bit into it, though it was not fall-o -the-bone. I’ve heard this is how pitmasters prefer their

ribs. Fall-o -the-bone meat is in fact a tell-tale sign that ribs have been pre-cooked before going into the pit—a no-no for barbecue traditionalists.

The brisket had a visible smokecharred exterior and pulled apart easily between the hands, which is usually a sign of being too tender. But I didn’t mind—I thought the flavor was great and it wasn’t mushy or too fatty.

The pulled pork sandwich came on a toasted, buttery bun, and the meat was slathered with barbecue sauce and a small heap of coleslaw. The pork was flavorful, but I’m not sure I could say it stands out against similar dishes in Baton Rouge.

In general, though, the barbecue was clearly prepared with care and flavored with rubs The Shed brand has become so known for that it sells and ships them nationwide.

The plates came with two sides each, so we opted for potato salad, macaroni and cheese, Daddy-O’s Cole Slaw and hush puppies.

The Barbecue Sandwich Plate with pulled pork

I will confess that sides are usually my biggest draw to a barbecue spot. And hush puppies, while a mainstay on Louisiana seafood restaurant menus, are not

something I’ve seen other local barbecue joints do. But maybe they should? These were crisp and satisfying, with visible bits of corn in the filling.

As for the rest: The potato salad was a highlight, cold and drenched in a peppery mayo dressing. The mac was actually rotini, but it held all the cheesy

goodness well. The coleslaw, though, was run-of-the-mill.

My biggest complaint would be about my other biggest draw to a barbecue restaurant: the sauce.

I want a variety. Give me something vinegary, something spicy, something sweet. The Shed only had one sauce at each table, as far as I could see. It was sweet and molasses-y, but I would have liked more options—perhaps something like the Mississippi Gold and Sweet & Tangy sauces

The Shed sells online.

I’ve yet to determine if I would put The Shed among my top barbecue finds in the city. But I also have similar feelings about the Ocean Springs location. You go as much for the quirky atmosphere as for the food.

I think this is more a spot I’d gravitate to on a cool fall day when I want to hang out with friends, grab a drink and eat some decent barbecue in a fun atmosphere. And sometimes, that’s all you need.

The Shed took over the former site of The Oasis, complete with giant garage doors and sand volleyball courts.

DINING IN

Homegate advantage

Fuel up for game day with a winning brunch spread

BY TRACEY KOCH PHOTOS BY AMY SHUTT

WHEN THE AIR is thick with the oppressive heat and humidity and the Friday afternoon tra c across Baton Rouge becomes more like contraflow during hurricane evacuation, you know it’s that magical time of year: Football season. Of course, the games are very important, and the primary reason most people come in droves and brave the elements is to cheer on the beloved LSU Tigers and Southern Jags. But let’s face it, a close second to the actual game itself is the tailgating before (and sometimes even after) the game. Tailgating in Baton Rouge is a true art form that fans have carefully honed and perfected for generations. To kick o the 2023 season, I planned a brunch-themed tailgating menu to start things o right. This menu is a great one to serve a homegate crowd before heading out to campus. Plus, it can easily be packed up and taken directly out to the tailgate for those early morning games.

On the menu

• Hot Boudin Frittata

• Death Valley Cocktail

• Pancake Muffins with Brown Sugar Bacon Crumble

Recipes by Tracey Koch and Maggie Koch

Hot Boudin Frittata

A frittata is an Italian baked egg dish filled with a number of ingredients, such as meats, cheeses, vegetables and fresh herbs. Unlike a French-style omelet, a frittata is baked in the oven and it is not moved or folded while it bakes. This allows the eggs to slowly puff up and become light and creamy in texture and golden in color. The key to keeping a frittata light and airy is to make sure to use half-and-half or whole milk instead of low-fat milk. The extra milk fats are crucial in keeping the eggs together as they bake. The second secret to ensuring a fluffy frittata that does not collapse is to make sure not to over whip your eggs. The extra air created from over whipping allows the eggs to rise too quickly in the oven, causing the frittata to deflate once it is baked. Instead, gently whisk the eggs and halfand-half or milk until they are well blended but not frothy.

I like to make frittatas for a crowd because much of the prep work can be done ahead of time and the dish can be baked shortly before it's time to serve. Slice the frittata into wedges for easy transport and serving. It’s also easy to change up the ingredients and flavor profiles. In keeping with this Louisiana-themed brunch, I used smoked, spicy boudin and a little pepper jack cheese to make this a hearty dish to kick off an action-packed morning.

Serves 6 to 8

2 tablespoons butter

½ cup chopped onion

¼ cup chopped bell pepper

12 ounces boudin, removed from the casings

12 large eggs

½ cup half-and-half or whole milk

½ teaspoon salt

½ teaspoon black pepper

2 teaspoons hot sauce

1 cup pepper jack cheese, shredded

1. Heat the oven to 350 degrees. Heat a heavy 10-to-12-inch oven-safe skillet or cast-iron pan over medium-high heat.

2. Add the butter, onions and bell peppers to the skillet. Sauté 3 to 4 minutes or until soft.

3. Add in the boudin and continue to sauté another 2 to 3 minutes.

4. While the boudin mixture is sautéing, crack the 12 large eggs into a large mixing bowl. Add in the salt, pepper, hot sauce and half-and-half. Whisk until it is all well blended but not frothy.

5. Remove the skillet for the stove and carefully pour the egg mixture over the boudin. Sprinkle the top with the pepper jack cheese and place the skillet into the oven.

6. Bake the frittata for 25 to 30 minutes or until it is a light golden color. The center should still be a little jiggly, but a knife inserted in the center comes out clean.

7. Allow the frittata to sit 5 minutes before serving.

Burden Museum & Gardens o ers discovery and adventure through historic, natural and educational experiences that provide a window into Louisiana’s rich cultural past. Situated on 440 acres in the heart of Baton Rouge, Burden Museum & Gardens includes the LSU Rural Life Museum, LSU AgCenter Botanic Gardens and Windrush Gardens.

Upcoming Events

StoryTime in the Garden

September 9 and October 14 9 a.m.-noon

LSU AgCenter Botanic Gardens (Pavilion)

Birding at Burden*

September 16 and October 21 7-9 a.m.

LSU AgCenter Botanic Gardens

Music in the Gardens*

September 21 . 5:30-7:30 p.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

Botanic Gardens

Death Valley Cocktail

This drink is a festive version of my favorite brunch cocktail, the Red Rooster. I love the blend of orange juice and cranberry juice with a splash of good vodka. It's a refreshing beverage that’s nice to sip on at brunch. To make this purpletinted cocktail perfect for an LSU tailgate, I used fresh blood orange juice and cranberry-grape juice in place of regular orange juice and cranberry juice. Since the blood orange juice tends to be a bit more tart, the sweetness of the grape-cranberry juice blend helps to add the right amount of sweetness.

Serves 8

4 cups (32 ounces) cranberry-grape juice

2 cups (16 ounces) fresh-squeezed blood orange juice (regular orange juice works, too)

2 cups (16 ounces) vodka

1. In a 2-quart pitcher, combine the cranberry-grape juice and blood orange juice.

2. Pour in the vodka and chill for several hours.

3. Serve chilled cocktails over ice.

Pancake Mu ns with Brown Sugar Bacon Crumble

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Fluffy tender pancakes topped with butter and pure maple syrup accompanied by crisp, smoky bacon have just the right balance of flavors and textures and are definitely one of my favorite breakfast or brunch items. However, making stacks of pancakes for a crowd can be a bit of a hassle, not to mention difficult to transport if you are packing up brunch to take it out to tailgate. These pancake muffins with brown sugar and bacon crumble are made from all of the same ingredients of pancakes and bacon but baked in a muffin tin. They have the satisfying flavors of a stack of fluffy, tender pancakes but are a lot easier to eat on the go.

Yields 18 muffins (or 12 jumbo muffins)

For the muffins:

2 cups all-purpose flour

3 tablespoons baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup sugar

6 tablespoons melted butter

2 eggs

2 teaspoons pure vanilla extract

¼ cup pure maple syrup (for the batter)

2 cups whole milk

½ cup pure maple syrup (to brush on top of muffin after baking)

For the bacon crumble:

4 strips of cooked, crisp bacon

¼ cup flour

1 3 cup dark brown sugar

1 tablespoon white sugar

¼ teaspoon cinnamon

3 tablespoons butter

1. Heat the oven to 350 degrees. Meanwhile, in a large mixing bowl, add the four, baking powder, baking soda, salt and sugar until well combined.

2. In a separate bowl, add the melted butter. Crack the eggs one at a time into the melted butter, whisking between each egg to combine until smooth.

3. Pour the vanilla and maple syrup into the egg mixture

Whisk in the milk.

4. Gently whisk the wet ingredients into the dry until well blended. The batter may have a few lumps due to the butter.

1. Crumble the bacon into bits and set it aside.

2. In a mixing bowl, combine the four, sugar, brown sugar and cinnamon together until combined.

3. Cut the butter into pieces and use your fngers to combine the butter and sugar mixture together until it resembles wet

5. Allow the batter to rest for 5 minutes before scooping it into the lined muffn tins.

6. Bake the muffns in the oven for 18 to 20 minutes until golden brown and a tester in the middle comes out clean.

7. Allow the muffns to cool slightly and then remove them onto a cooling rack. Brush the tops of the warm muffns with the remaining maple syrup and then top each with a couple of teaspoons of the bacon crumble topping (recipe follows).

sand. Add in the crumbled bacon and mix to combine.

4. Line a baking sheet with parchment paper and pour the crumble onto the baking sheet. Place the crumble into the 350-degree oven for 8 to 10 minutes or until golden. Remove the crumble from the oven and set it aside until you are ready to top the muffns.

Barista bunch

Meet four locals behind BR’s caffeinated community

CORTADOS, LATTES, pour overs, macchiatos and so much more. Baristas are equipped with so many ingenuitive ways to whip up drinks, they make regular cups of joe seem just average. Here in Baton Rouge, co ee shops are bursting with talented teams who invent unique flavor combos and

drink ideas. We asked the owners and managers of four local shops to nominate some creative minds who pull espresso shots and work busily behind their counters. Here’s what those local baristas had to say about their daily grind in Baton Rouge’s co ee scene.

OLIVIA DEFFES

Quotes have been edited for clarity and brevity.

Jaron Dufrene, barista at Rêve Coffee Lab

JARON DUFRENE moved to Baton Rouge to work with coffee as one of the first team members of Lafayette-born Rêve Coffee Lab’s first Capital City location. Dufrene has been slinging coffees at the local storefront ever since its 2021 opening.

Dufrene has always had a love for the caffeinated beverage, which he credits to his coffee-drinking father and grandmother. They would give him a diluted, sweeter version of the drink when he was little. Now, Dufrene says his taste for coffee has expanded.

Go-to order: “A hot mocha with oat milk or macadamia milk.”

The hardest skill he’s had to learn as a barista: “Either latte art or just catching a flow when you’re working at the bar by yourself.”

Things behind the bar he can’t live without:

“A rag because things can get dirty, especially when it’s busy. A Sharpie—it’s important to have if you get a big order to-go and they all want lattes; you want to mark the top so they know which is which. And also my own cup of coffee.”

Isabella Dupre, barista at Brew Ha-Ha

ISABELLA DUPRE IS both a barista and a baller at Brew Ha-Ha, meaning she dishes out beverages and rolls up dozens upon dozens of the shop’s sweet cake balls every shift. She’s quite the expert at both, as she’s been working at the Jefferson Highway coffee shop since 2016. She plays a role in developing seasonal drink menus and says the shop has taught her all she knows about beverage making.

Go-to order: “Iced matcha with oat milk and lavender— though I love coffee, too.”

Three things she uses as a barista she wishes were in her own kitchen: “The espresso machine. Then, this is random, but the ice machine. And the syrups, because we have so many flavors you can do so much with.”

The best thing she’s learned as a barista: “Being able to multitask and timing things out. And, it’s helped me interact with people.”

On how she recommends drinks to customers: “I usually start by asking if they like coffee or tea. I’ll recommend either a hot latte or an iced latte, because I feel like that’s something that even people who don’t drink coffee often like because there’s milk in it. I usually recommend that they get a flavor like toasted marshmallow, tiramisu or caramel.”

COLLIN RICHIE

COLLIN RICHIE

The Sakura Limeade Kyoto at Rêve Co ee Lab, created by Dufrene

Cold brew with chocolate almond roca cold foam at Brew HaHa, created by Dupre

COURTESY JARON DUFRENE COURTESY ISABELLA DUPRE

Bekka Nichols, head barista at City Roots Coffee Bar

BEKKA NICHOLS started her career at CC’s Coffee House. She recalls always going to CC’s as a child and telling her parents that being a barista looked like a fun job. Today, she still thinks so, though she’s made the switch from quickservice coffee to a full-time gig at Mid City’s specialty shop, City Roots.

Go-to order: “A cortado or pour over.”

Her favorite drink to make: “Probably the Espresso Cielo, a shaken espresso drink with streaky layers. Whenever I was coming up with it, I was thinking about something that’s not too sweet, but also looks cool.”

At-home coffee routine: “I actually don’t make coffee at home. My boyfriend works in coffee, too, so we both just wake up every morning, go to work and make coffee there.”

Coffee consumed during a regular shift: “Probably only two coffees, but like six shots total.”

Mary Grace Yarborough, barista at Light House Coffee

SHE'S ONLY BEEN a barista for about a year, but Mary Grace Yarborough’s love for coffee can be traced back to her high school days. Yarborough remembers visiting the shop her older sister worked at or sharing a cup of coffee with friends at her sister’s home. She says she admired the skills and passion her sister had for coffee and wanted to form relationships with customers like she saw her sister foster behind the counter.

COURTESYLIGHTHOUSECOFFEE

Yarborough is thankful she started her journey with Light House Coffee, where she has learned the ins and outs of coffee making.

Go-to order: “Light House’s Honey Bee Latte.” The hardest skill she’s had to learn as a barista: “The subtle tastes within each coffee. Before you become a barista you can taste the different flavors, but I don’t think you realize how much goes into coffee tasting and the subtle tones of different fruits, different textures and all those things.”

Her favorite non-coffee menu item: “The iced cereal matcha. Incredible. It’s my go-to, and I would recommend it to anyone. I also think that Light House’s sea salt cookie is incredible. If I splurge on a shift, I’ll get a cookie.”

COLLIN RICHIE

COLLIN RICHIE

The Honeybee Cold Brew at City Roots, created by Nichols

The Sweet Nothing from Light House's Taylor Swift-themed menu

COURTESY BEKKA NICHOLS

TOP DOGS OF

MEET 8 PRECIOUS POOCHES who are considered “TOP DOGS.”

Some go to work with their owners every day, some are involved in community events, and others are special simply for bringing comfort and joy to their families!

Best of all, by participating in this special advertising section, they are helping the Companion Animal Alliance campaign increase the save rate of animals in our community. Visit caabr.org today to make a donation, foster or adopt a pet.

Owner: Chris and Nancy Steiner

Breed: Pitbull, Chow & Super Mutt

Age: 3

In just one word: Chill

Why he’s special: Moose is the official greeter of DAA Media + Marketing—his name is actually on the front door. His primary duty is alerting us of guests and deliveries. Although he can often be found lying across the hallway like a fluffy speed bump, he’s also happy to offer affection as needed to help the staff relieve stress.

How we met: Moose was adopted from Companion Animal Alliance when he was 4 months old.

Unique skill set: Moose’s easygoing personality has a very calming effect. Having

FUN FACT:

him at work every day makes the office feel more like a home.

Pooch passion: His unique appearance draws a lot of attention. Everyone wants to know what kind of dog he is and it’s a perfect ice breaker and conversation starter when we meet new people. He also has very cute dream barks.

Favorite getaway: Moose has a standing date to go to the Raising Cane’s Dog Park every Saturday morning with his across-the-street DBF (dog best friend). He also enjoys RV camping trips.

Favorite reward: Moose has a treat jar located near the office snack counter. Each morning he gets a few dog cookies, or as we like to refer to them … his “paychecks.”

Follow him on instagram: @moose.on.daa.loose

Moose is everything you could want an office dog to be. He’s the MVP of package delivery alerts, the designated four-legged greeter, and the king of the zoomies. But most of all, he’s always there when you need a little comfort on a stressful day.

Haleigh Reynolds ”

Moose is a connoisseur of tennis balls and is always on the lookout for stray balls in the neighborhood to add to his collection.

Moose, the official greeter at DAA Media + Marketing

Owner: Dr. Katherine Dronka, OD, ABCMO, FAAO

Breed: Peanut - Chiweenie; Iris – Mixed Breed

Age: Peanut – 8; Iris – 15 months

In just one word: Peanut – Majestic; Iris - Wild Why they’re special: (Peanut) He is known for his sweet personality, gentle cuddles and emotional support. You will often find him buried in the covers or right by mom’s side. He may be small, but he is mighty and great at protecting and patrolling the yard. (Iris) She is known for her wild and adventurous personality, comical relief and playful nature. There is never a dull moment when Iris is around, from torn up couches to getting lost in the woods. Nothing is safe from “The T-Rex.”

How we met: (Peanut) I accompanied my friend Kay to the Houston ASPCA shelter to help her find a pet and had no intention of getting a pet of my own. I walked past the kennel that housed (at the time) “Happy Hap” and he pushed his little body against the cage and looked at me longingly, so I asked to take him out and sit with him. I told myself that if he were still there in a few hours, I would take him home—and the rest is history.

(Iris) Iris came from Rescue, Rehome, Repeat, a local shelter in Denham Springs, during Spring Fest 2022. My team at Eagle Eye Care told me to go look at one particular puppy who hadn’t gotten much love during the event and I went to meet her. She was called “Hershey” at the time. I brought Peanut to meet her and they seemed to get along well so she joined our family that afternoon.

Unique skill set: (Peanut) He has a perfectly compact little body for fitting in the smallest spaces and largerthan-life ears to hear the quietest of noises. (Iris) She has the sweetest face and most expressive nature, talks back constantly, and is very sneaky!

Pooch passion: (Peanut) Licking any and all surfaces from your face to the couch. (Iris) Scratching her back along any flat surface, thus the nickname “Special Agent” as she slinks along the wall like a Mission Impossible character.

Favorite getaway: (Peanut) Right by mom’s side, wherever that may be. (Iris) Exploring and running through the woods.

Favorite reward: (Peanut) He loves praise and affection for a job well done. (Iris) She loves food of any kind, especially cotton candy.

“

“

Peanut & Iris Peanut is the sweetest little boy you will ever meet.

Laura Smith, friend Iris has the most striking and unique coloring, and what a charming face!

Heather McClung, friend

Dr. Katherine Dronka, OD with Iris (left) and Peanut

(Peanut) He is a world traveler and has been on several planes, trains, and boat rides. (Iris) She often falls asleep sitting up!

Raising Cane III

Owner: Todd Graves and Family Breed: English Labrador Retriever

Age: 5

In just one word: “Paw-fessional”

Why she’s special: Raising Cane III is the Official Mascot of Raising Cane’s Chicken Fingers. In her day job, she serves as the official office dog at our headquarters in downtown Baton Rouge. She also travels the country with Todd for new restaurant openings and to visit our beloved Crewmembers. She recently surprised her fans in New York City for the opening of Raising Cane’s Global Flagship in Times Square!

How we met: Raising Cane III made her grand entrance into the Graves family as she was carried on stage at Washington Mardi Gras when Todd served as King of Mystic Krewe of Louisianians in 2018. She had big paws to fill from her predecessors Cane I and Cane II, but she’s the perfect pup to carry on the namesake.

Unique skill set: She insists on being a part of every meeting, sitting in her chair like a human

alongside her co-workers. She even has a dog bed in Todd’s office so she can take brief doggy naps in between meetings. Cane III doesn’t take being Top Dog at Raising Cane’s lightly.

Pooch passion: Instagram (@RaisingCane3). She routinely does photo shoots where she enjoys dressing up in various costumes and Raising Cane’s gear. She also takes time out of her busy schedule to film commercials with Todd. One of her best traits is her lovable personality. She motivates our Crewmembers and puts a smile on everyone’s faces ... as well as a few puppy kisses. People frequently ask, “Is Cane III coming?”

Favorite getaway: Running around and making new friends at the Raising Cane’s Dog Park located at BREC’s City-Brooks Community Park. Raising Cane III recently celebrated her 5th birthday “paw-ty” there.

Favorite reward: For a job well done, Cane III’s preferred reward is a chicken finger from Raising Cane’s. But really, she’ll take any food she can get her paws on.

Raising Cane III reigns as the Grand Marshall of the CAAWS Mystic Krewe of Mutts Parade each year. Come out and see her this Mardi Gras season!

Todd Graves and Raising Cane III

Cane III’s work in the Baton Rouge community prepared her for her big city debut in New York’s Times Square, home of the new Raising Cane’s Global Flagship, which opened in June. Wherever her mascot adventures take her, her heart will always be in her hometown and headquarters … the 225.

Todd Graves, Founder & CEO, Fry Cook & Cashier

Maxi

We often see Maxi sitting on a chair in the window. He never meets a stranger and always greets us with lots of tail wagging, hugs and kisses.

Owner: Petrie Family

Breed: Micro Golden Doodle

Age: 5 in October

In just one word: Affectionate

Why he’s special: Maxi was chosen by Santa especially for our daughter Peyton and for our family to provide all the love and snuggles that only a puppy can give. His most important role is to be a loyal companion and protector of our family.

How we met: Peyton found Maxi on Christmas morning 2018 at the back door in a green box with a big bow. It was the sweetest surprise and love at first sight for them both. Maxi never left her side that day and their bond has only gotten stronger.

Unique skill set: Maxi is loving and attentive, and constantly greets us with hugs and kisses. But his quirkiest “skill” would be a game he plays each morning with a squirrel in our back yard. Maxi has a love-hate relationship with it. He and his brother, Moose, will crouch by the back door and wait for the squirrel to walk out on the fence, then take off

FUN FACT:

to try to catch him. Maxi also loves to jump from the ledge into our pool to swim with Peyton—it’s almost as if he tries to rescue her.

Pooch passion: At dinner, he sits in a chair at the table with us and rests his chin on the table to watch us eat. His puppy dog eyes are almost irresistible. He also has a favorite spot on a chair by a big window in our living room where he sits for hours and barks at passersby … especially other dogs.

Favorite getaway: Maxi loves to go anywhere if it means riding in the car. His favorite outing is a trip with Moose to the dog park at CCL or to doggie daycare and grooming at Fur Krewe. He is also crazy for a walk around the neighborhood. When we get out their leashes, Maxi and Moose start jumping and running in circles by the back door.

Favorite reward: His absolute favorite reward is Beggin’ for Bacon treats—he will do almost anything for them. He gets excited if he even hears the word bacon. He also loves to be picked up and cradled. He will put both paws up on your legs seeking affection.

Maxi was crowned Furball King on April 15. Our theme was teddy bear because he truly looks like a live bear. Maxi made several visits to Companion Animal Alliance during his campaign for King and brought treats to the puppies searching for their forever homes.

“

Maxi and my dog, Rosie, enjoy play dates in Maxi’s back yard. They first met walking in our neighborhood and became instant friends.

Brandi Faulk, friend and neighbor

Bridget Petrie with Maxi at her clinic, Action Therapy & Wellness

Buckey & Cody

Owner: Danielle Brecheen

Breed: French Bulldogs

Age: Buckey – 3; Cody – 1.5

In just one word: Buckey – Loveable; Cody - Playful

Why he’s special: (Buckey) Buckey is a sweet and loveable lap dog. (Cody) He is the fastest and strongest Frenchie I have ever seen. His nickname is “Moose.” They are both great companions and love me unconditionally. How we met: I had been wanting to get a French bulldog, so I got Buckey from a breeder in the New Orleans area. Cody came through the friend of a friend who moved into a new place where the owner wouldn’t allow dogs. I think he was originally an Alabama dog, but I’ve turned him into an LSU fan. Ha ha!

FUN FACTS:

Unique skill set: Both boys are perfect companions at home, at the beach or camping. They are wonderfully affectionate and for the most part, are really well behaved.

Pooch passion: (Buckey) His obsession is getting the best lap spot before Cody. He also has great ears and hears a lot before I do, so he is like a built-in safety feature. (Cody) His obsession is stalking birds and squirrels outside by the bird feeders.

Favorite getaway: Both of them love the beach, but if they can’t go there with me, they like the Y-Farms Kennel in Zachary.

Favorite reward: As long as they don’t try to climb on me at the dinner table, they know they will get a taste of what I am eating. Next best thing would be a bacon-flavored treat.

Buckey likes to nest, so he finds a blanket or a few couch pillows and makes a fort to sleep in. Cody loves the outdoors, so this summer he got a pool to play in. He dives and wiggles around while pouncing on the water from the hose.

Buckey and Cody are not only beautiful, but they are loving and loyal fur babies who love cuddles and treats. Both are sweet and love to give kisses, but Cody has an extra dose of energy.

Nora Brecheen, cousin

Danielle Brecheen with Buckey (left) and Cody

Are

Owners: Stan & Kim Levy

Breed: Buster – Golden Doodle; Clyde – Australian Labradoodle

Age: Buster – 2.5 ; Clyde – 1.5

In just one word: Buster – Affectionate; Clyde - Hyper

Why they’re special: (Buster) He is comforting and protective. He understands every word you say and is highly intelligent. (Clyde) He is full of energy and constantly wants to give big hugs and kisses. He’s always looking for his next adventure. Together, they entertain our family. How we met: Even before we had kids, we had two dogs, Sampson and Champ, who lived to be almost 20 and were part of our family. After they both passed away, we got Buster as a surprise for our children. As fun as he was, we knew right

away he needed a playmate … so we surprised our kids with Clyde as a Christmas present. We pretended to take them to see the Christmas lights out of town, but we actually went to pick him up from the breeder. The kids fell in love with him immediately.

Unique skill set: They both think they are humans. When we return home from being gone, even if we were away for just 15 minutes, it’s as though we have been gone for weeks. When we walk in the door, they attack us (in a good way) jumping into our arms and giving us big licks to show us how much they missed us.

Pooch passion: They love to peek out the window and get their picture taken by the Amazon delivery person.

Favorite getaway: Digging in the sand at the beach is their number one favorite getaway.

Sharon Ogra, neighbor ” FUN FACT: (Buster) He often stands on two feet like a person. (Clyde) Clyde can jump over 5 feet high off the ground.

“ Buster & Clyde

you jogging those dogs, or are those dogs jogging you?

Stan Levy with Buster and Clyde

Gracie & Dolce

Most of our friends

Owner: Tonya & Jeff Raybon

Breed: Shih Tzu

Age: Gracie – 14; Dolce - 3

In just one word: Gracie – Love; Dolce - Sweet

Why they’re special: Our dogs are Salon Raybon mascots or as we refer to them, our “welcoming committee.” (Gracie) She only greets on some days and for specific clients. (Dolce) She is an “every guest, every time” kind of girl. They like to check on everyone—sit with them, love on them, get all the attention. Most clients like to call them therapy dogs.

How we met: Gracie was given as a present to my niece who swore she wanted a puppy, but eventually decided she wanted a cat. So we brought Gracie home and she fit right in. I knew I wanted another pet and so in 2020 (during the pandemic), Jeff finally agreed and we got Dolce. She was the cutest little fur ball and we fell in love.

Unique skill set: Shih Tzu dogs are deemed to be of royalty. They are very loyal lap dogs, something

FUN FACT:

these girls have made very clear. They want love and give love. Gracie is slow and steady and super sweet. She is an old soul who loves people, but also loves her space. Dolce will immediately roll over for a belly rub, but will also jump up for a lap snuggle too. Dolce is sweet and spicy, but she’s also bossy and needs all the attention.

Pooch passion: Their habits could be called quirky or annoying! Dolce dislikes the lawn crew or delivery guys even though I keep explaining to her that they are good people … they are our friends. It doesn’t matter—she gets all worked up and barks her head off! Sometimes Gracie follows her lead.

Favorite getaway: Our bed is probably their favorite getaway. Gracie typically snuggles with her daddy in his chair and Dolce snuggles with her mom. They also feel right at home in our RV when we go camping, and love to check out new places and faces.

Favorite reward: While they both love a good treat, I believe they enjoy affection and attention most of all.

Gracie can dance for a treat. Dolce went to dog training, but I believe they graduated her just because she is cute.

“

Your dogs are so spoiled!

Tonya Raybon with Gracie and Dolce

Nugget

Owner: Austin Staples

Breed: Boykin Spaniel

Age: 7

In just one word: Chill

Why he’s special: Nugget is known as the Boardwalk Motor Cars dog and our best “employee.” He dutifully rides in the front seat of Austin’s diesel truck every morning and is excited to get to the lot and sell trucks. He never misses work or an opportunity to greet our customers. He is also excellent with kids. Fun fact about his breed: Boykins are excellent swimmers and retrieving dogs known for their rich curly brown coat. Nugget exhibits both of these qualities; he loves to swim and keeps his curly hair on point at all times. Grooming his hair is a must. How we met: Boykin Spaniels are not well known in Louisiana—the breed originated in South Carolina. Austin was first introduced to the breed from his friend Leslie who has two Boykins of her own.

Nugget was born in Georgia the same year as Austin’s daughter Ava (2015). Austin says since they have grown up together, Nugget an Ava are considered siblings and hopefully, will be business partners someday.

Unique skill set: Nugget is the closer for Boardwalk Motor Cars. He makes friends with each customer and helps close the deal. He will rest on a customer’s feet or lap until his job is done. He never meets a stranger and loves to sell trucks for Boardwalk. He is also known for taking a much-earned snooze on the couch at work.

Favorite getaway: Nugget is a nature lover and enjoys being outdoors and exploring. He and Austin go to the beach, the mountains, and on road trips every year to visit his fellow Boykin cousins. If he could choose, he would pick a trip to Grand Isle every day. He likes to go swimming and play fetch until the sun goes down.

Favorite reward: People food, especially if it involves a bite of steak and a “fat boy” treat for dessert every now and then.

For the longest time Austin couldn’t decide on a name, but he kept calling his new puppy a “little baby nugget” because he was so cute and small. Eventually, the name stuck.

“

After being introduced to the Boykin Spaniel breed, I instantly fell in love. Their hunting ability, intellligence and calm temperament won me over ... and Nugget is no exception!

Austin Staples, owner

Austin Staples with Nugget and his daughter Ava

Bra-vo!

Bra-vo!

Survivors model bra art in Woman’s Hospital’s BUST Breast Cancer event

BY MAGGIE HEYN RICHARDSON PHOTOS BY COLLIN RICHIE

INSIDE: The Girl Scouts' new DreamLab / Arts and music events

Baton Rouge hair stylist and breast cancer survivor Tonja McMillan has participated in the BUST Breast Cancer Bra Art Fashion Show as both an artist and a model.

ARTS

BATON ROUGE HAIR stylist Tonja

McMillan stands before a Barbieworthy corset covered in what looks from a distance to be intricate arrangements of pink yarn.

McMillan created the wearable art for a longtime client and breast cancer survivor to model in this month’s BUST Breast Cancer Bra Art Fashion Show. The wildly popular Woman’s Hospital fundraiser features around 20 survivors modeling original pieces created to reflect their cancer journeys.

A closer inspection of McMillan’s work reveals that the tight braids, decorative loops and flu y accents adorning the corset are not yarn but dyed human hair.

“One of the things I wanted to do as an artist was to show the

versatility of hair, and how hair can be fun,” says McMillan, co-owner of Happy Hair Salon and Boutique. “For so many cancer patients, we mourn the loss of our hair. This reminds us that at the end of the day, hair is an accessory, and there are lots of options with hair and hair extensions.”

McMillan, a breast cancer survivor herself, was a model for the event in 2018. This year, she’s the bra artist for her client of 20 years, breast cancer survivor Kyla James.

“It’s really kind of come full circle,” she says. “I stayed involved, and when (Kyla) was diagnosed and went through treatment, I knew I wanted to be her artist.”

The fashion show pairs the whimsy and beauty of art with the

BUST Out

breast cancer stories of local survivors. About 1,200 attend the event, which raises $500,000 annually.

A companion event called BUST Out, developed when the pandemic temporarily shut down the gala, gives the community at large a chance to participate.

Local partners can design a bra for display in a Baton Rouge business, allowing patrons to donate through a text-to-give number. They can also vote on their favorite bra through an online portal for $1 per

vote. Woman’s is hoping for 80 bra art partners this year, according to organizers.

When the hospital’s first bra art fashion show took place in 2014, it was hard to get survivors involved, says Philanthropy O cer Melissa Curry. But by 2018, all models were survivors.

“We struggled to get one or two early on. Many were shy,” Curry says. “But now we have more than 80 (survivor) models on our waiting list.”

Three of the artists behind this year’s event: Tonja McMillan, Robert Aucoin and Becky Gottsegen

Months before the event, artists meet with their survivor models to learn something about their muses.

The resulting handmade pieces are hopeful, colorful and sometimes zany. No matter what, they’re highly personal, says sculptor Becky Gottsegen, who created a latex piece for survivor Laurie Lynn Drummond this year that includes strategically placed molds of Drummond’s three rescue dogs and cat.

“When we met, she told me that she fostered dogs. It’s a big part of her life,” Gottsegen says. “So I said, ‘Let’s do your animals.’”

Gottsegen also integrated Drummond’s passion for gardening, manifested in flowers placed on a pink belt Drummond will wear below the corset menagerie.

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“When the models get up there in these pieces created just for them,” says Keila Stovall, chief philanthropy o cer and president of the Foundation for Woman’s, “it is just such a transformational, empowering experience.”

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SWEET SEPTEMBER SPECIALS

Strawbe ies & Cream

“When the models get up there in these pieces created just for them, it is just such a transformational, empowering experience.”

Keila Stovall, chief philanthropy officer and president of the Foundation for Woman’s

LIFE IS

Dream big

Thin Mints and podcasts? Inside Gonzales’ new Girls Scouts DreamLab—one of only two such facilities in the country

By Maggie Heyn Richardson // Photos by Jillian Elliott

NEXT TIME YOU buy cookies from your local Girl Scout, it’s possible she’s also been recording podcasts, perfecting her campfire building skills and engaging in hands-on STEM activities at the innovative new Girl Scouts DreamLab.

The bright, cheery facility opened last month in Gonzales, housing programs and equipment that support the 111-year-old organization’s four modern-day pillars: STEM, life skills, outdoors and entrepreneurship.

DreamLabs are part of a national strategy to create useful and inspiring physical spaces that strengthen relationships between girls and enrich their time in Girl Scouts.

The country’s other DreamLab is in Denver, Colorado, and others are expected to follow, according

to Girl Scouts Louisiana East Chief Executive O cer Rebecca Pennington. She says one of the reasons GSLE was able to become the nation’s second DreamLab pilot site is because it was actively restructuring its physical footprint. The a liate merged councils in greater Baton Rouge and New Orleans before the pandemic and had been working with the national o ce to find ways to reduce overhead and increase e ciency across the super region. During the process, it also identified Gonzales as its physical center of operations.

Pennington says leaders at the national level encouraged GSLE to apply to be a DreamLab site.

“For a reasonably small region,” she says, “we are doing really big things.” gsle.org

For life’s moments, big and small. We’re here with the strength of the cross, the protection of the shield. The Right Card. The Right Care.

The awe-inspiring spaces inside: DIGITS

The new DreamLab, by the numbers:

$1.1 million

Investment the Girl Scouts made in the DreamLab, with the national office kicking in $400,000.

5,000

Camp DreamLab

At mock outdoor and indoor campsites, girls can sharpen essential skills like building a campfire and knot-tying.

Media Pod

In a podcast booth, girls can practice audio and video recording.

Square feet of activity, meeting and educational space inside the DreamLab

1 of 2

Such facilities in the country

23

Number of parishes the DreamLab serves through its troops in the Girl Scouts Louisiana East region

10,200

STEM Counter

Students can dig into immersive, hands-on STEM activities, such as learning the inner workings of LED lights.

Work spaces

The facility is equipped with meeting rooms and workspaces to foster friendly collaboration, teamwork and focus time.

Retail store

Shop apparel—including tees, hats and everything tie-dye—and more. And no, there won’t be cookies for sale here, but the facility will make it more efficient for the troops’ budding entrepreneurs to connect with customers.

Number of girls served by Girl Scouts Louisiana East’s 431 troops. Starting Sept. 5, troops can book the DreamLab in advance online. The space accommodates about 100 people at a time.

ARTS BEST BETS

SEPT. 2

Emmy Award-winning actor Dana Carvey brings his comedy act to Baton Rouge for a hilarious show at L’Auberge Casino & Hotel. You may recognize the comedian from his iconic roles on Saturday Night Live and Wayne’s World. lbatonrouge.com

SEPT. 9

Mid City Artisans will host a Poetry Slam in collaboration with 225 Theatre Collective. This family-friendly open mic event encourages local poets to share their work with the community while raising funds for both nonprofits. mid-cityartisans.com

SEPT. 15-17 + 21-24

Grease is the word! Theatre Baton Rouge’s talented cast brings the fabulous ’50s to the stage with a rendition of the classic rock ‘n’ roll musical. Follow along with Danny Zuko and Sandy Dumbrowski as they make it through senior year at Rydell High while singing tunes like “Summer Nights” and “Alone at the Drive-In Movie.” theatrebr.org

SEPT. 19 + 20

A quartet of musicians from the Baton Rouge Symphony Orchestra will combine the works of composer Mozart and rock band Queen for Queen of the Night: A Concert with Candles. The symphony will stage two concerts, each limited to 75 tickets to ensure an intimate night of music. brso.org

MUSIC BEST BETS

SEPT. 15

Miami-based music trio Magic City Hippies is traveling to Baton Rouge to bring its psych-funk summer party music to Chelsea’s Live. Listen and sing along as the band brings the vibe of a pool party to the stage. chelseaslive.com

SEPT. 17

Follow the webs to the Raising Cane’s River Center to see Spider-Man: Into the SpiderVerse Live in Concert. This musical experience allows you to watch the entire animated film accompanied by a live orchestra performance and a scratch DJ. Don’t miss out on this unique viewing of the 2018 hit movie. raisingcanesrivercenter.com

SEPT. 22

Soul and R&B musical group The Spinners will bring their act to L’Auberge for a night of all their classic hits along with a few newer songs. The group’s over 60-year legacy proves that they know how to take the stage and entertain. lbatonrouge.com

SEPT. 28

Louisiana Music Hall of Fame Inductee Tab Benoit will perform a lively show with his Delta blues sound at Manship Theatre. Watch as the Louisiana native shows off his guitar skills and shreds all his notable numbers. manshiptheatre.org

COURTESY L’AUB

COURTESY RAISING CANE’S RIVER CENTER

Compiled by Olivia Deffes

Perkins Rowe and the Downtown Business Association both kick off their signature fall concert events this month. Rock N Rowe will be held each Thursday in Perkins Rowe’s Town Square beginning Thursday, Sept. 14. Across town in Rhorer Plaza, Live After Five takes place every Friday starting Friday, Sept. 15. Bust out your dancing shoes and lawn chairs, and get ready for two weekly opportunities to see local live music. perkinsrowe.com/rocknrowe and downtownbr.org/live-after-five

Louisiana native Lauren Daigle is coming to Baton Rouge for a performance at the Raising Cane’s River Center. The singersongwriter will bring her colorful Kaleidoscope tour to Baton Rouge and perform hits like “You Say” and “Thank God I Do.” raisingcanesrivercenter.com

BEATS AND BLOOMS

The LSU AgCenter Botanic Gardens is introducing a new concert series titled Music in the Gardens. Patrons can hear live music from local up-and-coming bands while taking in the beauty of the great outdoors. Set up a spot in the garden and get ready to sing and dance along with Baton Rouge musicians. lsuagcenter.com

ALSO THIS MONTH

SEPT. 9

Celebrate the first home games in Tiger Stadium and A.W. Mumford Stadium as LSU takes on Grambling State and Southern University battles Jackson State University. Whether you’re tailgating on campus or at home, you won’t want to miss these matchups. lsusports. net and gojagsports.com

SEPT. 16 + 17

Pups can make a splash and cool down at the End of Summer Pool Pawty at BREC’s Liberty Lagoon. This fun-filled weekend includes multiple twohour sessions for dogs of different sizes. Each pet must be accompanied by an adult. libertylagoon.com

SEPT. 28

Support local nonprofit BREADA at its annual fundraiser, Farm Fête. Held at the Raising Cane’s River Center, attendees can enjoy music, food, drinks and auctions. Proceeds support BREADA’s outreach programs like the Red Stick Farmers Market. farmfete.org

SEPT. 28 + 29

SIPPIN’ SAFARI

Enjoy an ice-cold beer while learning about wildlife at the Baton Rouge Zoo’s annual Brew at the Zoo event complete with food, beer, live music and, of course, animals. Bust out your best safari ’fit and get ready to taste dozens of craft beer offerings onsite. brzoobrew.org

The East Baton Rouge Parish Library will hold its 46th Annual AuthorIllustrator Program, featuring author Carole Boston Weatherford and illustrator Jeremy Boston. The program allows guests to hear the stories behind beloved books for children and young adults. ebrpl.com

MORE EVENTS

Subscribe to our newsletter 225 Daily for our twice-weekly roundups of events. 225batonrouge. com/225daily

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LAFAYETTE

SEPT. 9: Second Saturday ArtWalk, downtownlafayette.org

SEPT. 22: Bag of Donuts, rocknbowl.com

SEPT. 23 + 24: Lafayette Art & Wine Fest, lafayettefestival.com

PHOTO BY RAEGAN LABAT

In every issue of 225, you’ll find a free print on this page. FRAMED celebrates life and art in Baton Rouge, each one featuring a local photographer, place or graphic designer. Cut it out to hang in your cubicle, or frame it for your home gallery wall. Show us where you hang them by tagging them on social media with #225prints.

102 [225] September 2023 | 225batonrouge.com

GET FEATURED We love spotlighting local photographers, artists and designers for this page! Shoot us an email at editor@225batonrouge.com to chat about being featured.

PAINTING BY RUTH RINER STUART / Find Ruth Riner Stuart on Facebook

THE GOOD LIFE HAPPENS TOGETHER.

For young Chambliss Harrod, dove hunting with grandpa inspired a lifelong love of the sport. Now with a family of his own, Dr. Chambliss Harrod is proud to chase deer and ducks with the next generation — and he knows that the best memories are made without back pain.

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.