BayouLife Magazine August 2018 by BayouLife Magazine

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AUGUST 2018

16 / WELL PRESERVED Creating Your Own Blueberry Preserves 40 / CURRENT FARMS A Call For a Simpler, More Functional Way Of Living and Eating 58 / FISHING FOR SUCCESS Now in its Fifth Decade, Haring Catfish is Still Finding Ways to Compete in a Global Market

102 / FEEDING THE TRIBE Monroe’s Duke Of Ribs, Rhoda Brown, Has Become World-Famous for One Thing: Barbeque 114 / THE GASTROPUB Planter’s Gastropub Offers Unique Dishes and an Impressive Drink Menu

160 / SANCTUARY FARMS Erin and Brad Smith’s Ten-Year Pilgrimage to Farmsteading 168 / BAYOU HEALTH: SWITCHEL Shanon Dahlum Explains the Original American Sports Drink

APRIL 2018

120 / THE PERFECT PAIR Perfectly Paired Delectable Dishes with Their Wine Counterparts

174 / TIME TO TALK Northeast Louisiana Has a Teen Birth Rate That is More Than Twice the National Average

76 / BAYOU ARTIST Emily Steed Pullin Seeks to Enrich Other’s Lives by Art in Life-Changing Ways

138 / SAUCY BUSINESS Kathy and Dan Blakeney Couldn’t Find the Perfect Sauce. They Just Made Their Own

178 / BADD BOYS Local Music Legend, Doug Duffey, Teams Up with Adam Ryland, Dan Sumner and Ben Ford to Release New Album

94 / TAILGATING TREATS Gear Up For Gameday with These Tasty Tailgating Treats from Area Restaurants

150 / SUMMER SALADS Savor the Season with Fresh, Summer Salads from Five Area Restaurants

266 / GET AHEAD OF THE CLASS Local Boutiques Show Off Their Best Looks to Take You Back-toSchool and Beyond

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BayouLife

OM NOM NOM, IT’S ONE

of our favorite issues, The Food Issue! Everyone in the office has gained a few pounds just flipping through the pages – or maybe it’s because we had to sample all of the delicious dishes we featured. This month we teamed up with some of our favorite restuarants for three beautiful pictorial spreads. Our styling genius, Taylor Bennett, joined Kelly Moore Clark to shoot our Seasonal Salads, Tasty Tailgating and Perfect Pairing spreads. Get your mouth-watering fix on pages 9497, 122-125 and 150-154. After our chicken feature a few months ago, I mentioned to my husband that I wanted to buy a coop and get a brood. He immediately reminded me of the time limitations I already had and put a stop to my farming dreams. Nevertheless, I’m always inspired by people that are passionate about farming or homesteading. There’s something magical about being able to live off your land. In this month’s issue, we’ve highlight several groups of people who have found sanctuary in their own backyards. The trio at Current Farms (page 40) and Erin and Brad Smith (page 160) are examples of those who have created a diverse farming operation out of their rural roots. Proudly hovering on the corner of DeSiard on 101 North Grand Street, the JS Bloch Building, once a mail order liquor stop, houses a distinct grub and drink hideaway that stands apart from its established first floor neighbor. Current building owner, Jay Howell, inspired by the history of the building and the majesty of Monroe’s waterway, presents Planter’s Gastropub, a place on the threshold of elegance and kick-it-back attitude. Read about it on page 114.

1201 Royal Avenue Monroe, LA 71201 Phone 318.855.3185 Fax 318.855.4645

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On page 102, Michael DeVault sits down with Monroe’s Duke of Ribs, Rhoda Brown to discuss what he is worldfamous for: ribs. Read about his culinary journey and road to barbeque royalty. Dan and Kathy Blakeney couldn’t find the perfect sauce, so they made their own. From small tastings to a manufacturing center, Blakeney’s Original has grown with the demand. Read their story on page 144. With school starting in just a few weeks, we reached out to boutiques to see what the latest trends were for backto-school. Thanks to Louisiana Tech University, we traversed the halls at Wyly Tower for this month’s fashion shoot. Model May Wagner and Kelly Moore Clark set the curve with fall’s fashionable looks. See it on page 186. Trent and I made our first trip to Napa at the beginning of July. I’m definitely no sommelier, but I did learn a thing or two about booze and bubbles. Thank you to Guy Campbell, Russell Kicey, Scott Franklin, Gregory Hudgins, Friday Ellis and Marisol O’Neal for helping make it a trip to remember. We sincerely hope you enjoy reading this issue of BayouLife Magazine. Please support your local businesses, we couldn’t do it without you!

Cassie

PUBLISHER Cassie Livingston cassie@bayoulifemag.com EDITOR Maré Brennan mare@bayoulifemag.com ART DIRECTOR Melanie Moffett melanie@bayoulifemag.com ADVERTISING MANAGER Ashley Hubenthal ashley@bayoulifemag.com ADVERTISING SALES EXECUTIVE Amanda Singley amanda@bayoulifemag.com CONTRIBUTING WRITERS Steven Atchison Maré Brennan Dan Chason Kenny Covington Shannon Dahlum Lou Davenport Michael DeVault Dr. David Finley Cindy Gist Foust Lori French Vera Gibbons April Honaker Paul Lipe

Erin Love Meredith McKinnie Dr. Timothy Mickel Guy Miller Evelyn O’Neal Kay Rector Thomas Ritter Vanelis Rivera Cathi French-Roberts Delia Simpson P. Allen Smith Beatrice A. Tatem Judy Wagoner

CONTRIBUTING PHOTOGRAPHERS Brad Arender Andrew Bailey Kelly Moore Clark Scarlett Garcia Sarah McElroy R.J. Ojeda ON THE COVER It’s time to jam. This year’s food issue brings you the best from local restaurants in northeast Louisiana. Photography by Kelly Moore Clark BayouLife Magazine is published and distributed by Redbird Publishing, LLC. Circulation: 13,000 copies monthly. Postal subscriptions ($20) can be ordered online at www.bayoulifemag. com. BayouLife Magazine is not responsible for unsolicited photographs, manuscripts or other materials. Reproduction of contents without express written permission is prohibited.

BAYOU EATS, PAGE 114 photo by Brad Arender 6 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

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Essential Wine Pairings Wine and Dine at Washington Wine and Spirits and Doe’s Eat Place

HEN IT COMES TO FOOD PAIRINGS, FEW THINGS can compete with the incredible combination of a glass of wine with a steak. Grill up some of the best steaks in town from Doe’s Eat Place, and you have yourself a recipe for success. But there is one thing that makes that meal even more memorable, and that’s a bottle of wine from Washington Wine and Spirits. What exactly makes the magic happen with steak and wine pairings and which ones are best to drink with steak? We’ve got everything you need to know to get you pairing wine with steak like a pro. There’s a real reason that steak and wine work so well together, though. Molecules in red wine, called tannins, combine with and soften meat proteins, which sharpens your senses and helps you taste more of that beefy flavor you love. The fat, in turn, softens the astringent qualities of the wine, helping to mellow the beverage and produce a juicier, more fruit-forward flavor. The result is a never-ending cycle of food and drink symbiosis, sure to melt even the dullest of palates. RED VERSUS WHITE Cabernet Sauvignon is one of the most common wines you’ll see at a dinner party. It’s not only considered the best red wine to have with steak, but also one of the most popular wines around. Cabernet Sauvignon tends to stand out with its fruity flavors that give contrast to the beefy flavors. While red wine with steak may be the classic pairing, white wines shouldn’t be exempt from the party. The acid in a glass of dry, white wine has a similar impact on beef as tannins. Whites also tend to taste best when served chilled, which can create a lovely temperature contrast between a sizzling steak and cool sip of white or Rosé. In short, if you’re more of a Chardonnay fan, you are still invited to the wine pairing party. WINE PAIRING WITH STEAK When it comes to wine and steak, there’s no one-size-fits-all approach. But, there are some that tend to pair with your favorite cuts better than others by enhancing the flavor and dining experience. Porterhouse, ribeye and T-bone steaks are similar in that they all have high-fat content from excellent marbling. Both Cabernet Sauvignon and Zinfandel work perfectly with the ribeye, T-Bone and Porterhouse. Your choice will depend on how robust you like your wine flavors. Both

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score right in the middle of the wine sweetness scale, but the Zinfandel has some spiciness weaved into its fruity flavor, lending a unique twist to your steak. We suggest the B Wise Trios Cab and the Rombauer Zin! The most ideal pairing for a filet mignon is an Old World aged wine, like Pinot Noir or Port, which tend to be higher in acidity but have less alcohol content than a New World one. The result is a lighter taste that lends to the flavor of filet mignon without being so bold that you can’t taste the beefy flavors of your steak. We love the Hahn SLH Pinot Noir and the Warre’s Warrior Port. The New York Strip is full of flavor and marbling, making it one of the most popular cuts around, especially our 1.5 pound Bone-In Strip. You’ll need a full-flavored wine with high acidity to break down the fat from the steak to create a combination of bold flavors in your mouth. If you prefer white wine, then champagne is your best bet. Champagne has similar acidic and flavor characteristics of red wine, so it can stand up to the boldness of the New York Strip. One of our favorites is the Mumm Napa Brut. If you’d rather have a red wine, then we would suggest the Cannonball Merlot or the Dona Paula Malbec. You could also choose a lighter Rosé with spicy undertones, such as the La Vieille Ferme to bring out the natural flavors. Wines paired with steak just make sense. With millions of wines to choose from, it can be an overwhelming task to find the perfect fit with your steak. Come see us here at the shop, and we will help you find the ideal bottle to make your steak experience even more enjoyable! If you would like us to take care of the entire process, we are excited to offer private wine dinners in the Doe’s Eat Place private dining room. Your Spirits Guides at Washington Wine and Spirits will pair wines with each course. Our room seats up to 12 people, and you will have your own personal waitstaff. You can even pick what kind of music you would like to listen to while you dine on the best steaks in town! Please stop by the shop or call us at (318) 816-5067 to inquire about pricing and to book your party. 6 oz Filet - $9.75 10 oz Filet - $16.24 14 oz Bone-In Filet - $39.99 1.5 lb Bone In Strip - $20.99 20 oz Ribeye - $21.24 2 lb Bone In Ribeye - $35.98 1.5 lb T-Bone - $20.99 2 lb T-Bone - $27.98 2.5 lb Porterhouse - $39.98 3 lb Porterhouse - $47.97 2-5 lb Sirloin - $9.99/lb

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Food for Thought Feeding Your Soul

BY BEATRICE TATEM, PH.D., LPC-S, NCC, ACS

NCE I WAS ASKED IF I WERE A “foodie.” With thought and some hesitation I said, “yes.” Prior to that inquiry I never thought of myself as a “foodie.” In fact, I never really used the word “foodie.“ I have always been one who enjoyed every aspect of food. My love for food includes food preparation and the presentation of various food selections and sharing a meal with those who enjoy eating. I like shopping for various tableware, sampling recipes and watching the food network. I value trying cuisine of different cultures. When I travel, I look forward to experiencing new eateries and the menus offered. To appreciate a culture fully, one must sample the local fare. In my world, food has been a means of economic and educational growth. It has been a connector: evoking fond memories of the past, representing family gatherings, fellowshipping and having meaningful interactions. Today, I am quick to describe myself as a ”foodie” or one who seeks new food experiences as a hobby rather than eating out of mere convenience or need to exist. Whereas, I do not live to eat and I certainly do not eat to live, I am very aware of what I consume. I own the descriptor “foodie,” and I unabashedly apply the idea of being a “foodie” not just for savoring what I ingest through my stomach but what I take in for my mind and my soul. Recently, I attended a meeting at a local restaurant in Monroe, the cuisine was exceptional, the setting was quaint and my table mate was delightful. As the meeting 10 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

ended I was still eating, I offered the person the opportunity to leave as I was determined to eat every bit of my cheesecake. The woman suggested that I finish my dessert, she was not in a hurry and would wait. She commented, “You savor your food which is good.” I thought, yes I do…I was savoring every morsel which is how I have learned to approach life. Feeding one’s soul can be as important as feeding the body. Hence, my decision to write “Food for Thought.” Food for thought is a classic metaphor: food is crucial for the body, and the mind works best when given things to chew on or ponder. Food for thought is a provocative idea, warranting serious consideration. In the literal sense, food can affect the way we feel physically, and it can impact the way we feel and function mentally. Food increases our body’s strength and growth, and food for the mind increases our mental stimulus for thinking. Food is especially important, because what one eats can affect daily life, mood and energy level. Emerging research suggests a balanced diet along with proper rest and exercise as significant when living with mental illness. Food in the figurative sense (as used in this article) can serve as a metaphor. For example, as with the “foodie” who seeks new food experiences one can live life to the fullest experiencing all it has to offer or one can choose to merely go through the motions of life and just exist. We have to be mindful of who and what we “feed” off of, and the impact it has on us. In essence, what we consume is not only important in terms of

the food we eat literally, but the food we eat figuratively in regards to what we think, feel and believe about ourselves and others. Pursue with your total being what you allow your mind to consume. Digest what is being said to you and what is happening around you. Delight in feeding your mind, as though you were feeding your body with a tasteful meal. Take a bite out of life, and chew on the aspects positively sustaining and supporting you. Quench your thirst for knowledge with exposure. Feast on opportunity. If hungry for adventure, take a chance. Devour your negative and junky thoughts with creative ideas and healthy well thought out plans. Tend to your soul as though it were a garden waiting to be planted. Stop and smell the sweet aroma of nature. It can be invigorating. Relish the slower relaxed pace of this time of the year, while enjoying the sun of the summer. Savor the times you have with family and friends. Fortify yourself now, so you can be ready, for what is to come. Nourish yourself, your family and your community with all that is good. When you nourish everyone with whom you interact, you nourish your whole environment. Whet your appetite for life by spicing it up with all of life’s offerings. Remember the saying “Ywou are what you eat.” Bon Appetite! For more information on counseling and outreach services, contact Dr. Beatrice Tatem at Wellness Initiatives, LLC 1900 North 18th Street, Suite 414, Monroe, La 71201, 318-410-1555 or at btatem.bt@gmail.com.

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Jesus the Good Shepherd Catholic School Every Gift Matters

WHAT IS THE JGS SCHOOL ANNUAL FUND? Jesus the Good Shepherd Catholic School will continue its yearly giving program, The JGS Annual Fund. An annual fund is an effort on the part of a school to establish one major fundraising campaign that lasts throughout the year, which can produce better results than many small fundraisers. Traditionally, most established institutions have strong annual funds to supplement their operating budget. HOW WILLTHE FUND BE DISTRIBUTED AND WHAT IS OUR ANNUAL GOAL? Our annual fund goal this year will stay consistent at $80,000. The goal of the JGS Annual Fund is to develop a loyal constituency of annual donors, in order to maintain and improve the overall operations of Jesus the Good Shepherd Catholic School. Revenue from the JGS Annual Fund helps support the operating budget of the school and helps to bridge an almost $1,700 tuition gap with any excess funds going toward capital improvements. The collected funds are distributed between, but not limited to, tuition assistance, teacher retention, teacher benefits and capital improvements. Sixty-six percent of the 2017-18 annual fund was used toward capital improvements including new bleachers, classroom improvements, security system updates and technology purchases to facilitate current teaching methods and to promote interactive learning in the classroom. It is our hope that the 2018-19 JGS School Annual Fund campaign will be equally successful. 12 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

WHAT IS A TUITION GAP? A tuition gap is the difference between the actual cost of educating a child and the price a school charges for tuition. The tuition gap currently at JGS School is approximately $1,700 per student. We work diligently through fund raising and careful budgeting to avoid large tuition hikes. Our goal at JGS is to keep private school as affordable and accessible as possible for all families. This is where we need you, our loyal supporters and alumni, so that we can continue to offer a well-rounded Catholic education to all who chose to attend. HOW CAN I MAKE A DONATION? There are several options available to support the JGS School Annual Fund including cash, check, bank debit/draft, company matching and new this year will be an online donation option through WeShare (formerly Parish Pay). The new Weshare online donation site can be accessed at https:// jesusgoodshepherd.weshareonline.org. Annual Fund donations can be made all at once through cash, check, bank debit or online giving or over the course of the school year through monthly installments, bank draft or set-up through online giving. All JGS Annual Fund donations are 100% tax deductible. For example, a donation of $30 per month over a 10-month period will add up to a total of $300. Donations may also be made through employee matching gifts. Therefore, if an employee donates a gift of $500, their employer will match $500 through a oneto-one matching fund program. Donors who are interested in this form of donation

should contact their personnel offices for more information. Each donation makes a difference in our ability to reach our annual fund goal. WHY SUPPORT THE JGS SCHOOL ANNUAL FUND? By supporting the JGS School Annual Fund, you will be actively participating in the advancement of our schoolâ&#x20AC;&#x2122;s mission and vision for the future. All children deserve a safe and challenging environment to learn and grow, and Jesus the Good Shepherd Catholic School has made it possible for over 50 years. On this monthâ&#x20AC;&#x2122;s JGS ad, you will find a detachable donation card that may be returned to the school office with your annual fund donation. We ask that you prayerfully consider contributing to the JGS School Annual Fund and to the betterment of our future. We recognize that a donation of any size is a personal decision, so please know that your generosity, in any form, is always meaningful and genuinely appreciated, and we thank you in advance for your investment in the mission and future of Jesus the Good Shepherd Catholic School. Families interested in finding out more about Jesus the Good Shepherd Catholic School are encouraged to visit our website, www. jesusgoodshepherd.org, and Facebook page or contact the school office directly at 318-325-8569 to schedule a tour with our principal, Mrs. Lisa Patrick. Tours are given every Tuesday at 9:00 a.m. and by appointment. Follow us on Facebook, Instagram and Twitter.

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WELL

Prese r ved It’s time to jam. Blueberries, figs and peaches are picked, clear the calendar and the countertops and get ready to make preserves. Here’s stepby-step instructions on how to enjoy summer all year long. Photo by Kelly Moore Clark. Styling by Taylor Bennett.

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blueberry PRESERVES W H AT YO U ’ L L N E E D 5 cups blueberries 2 1/2 cups sugar 2 tablespoons lemon juice 1 teaspoon lemon zest DIRECTIONS Combine blueberries, sugar, lemon juice and lemon zest in a large, heavy pot and bring to a boil. Continue to boil, stirring frequently, until preserves thicken and jell (15-20 minutes). Remove from heat and ladle into canning jars, leaving ¼” head space. Cap with lids and bands. Process 15 minutes in a boiling water bath to seal.

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Sip and Savor

The Latest Trends in Food and Beer Pairing BY DELIA SIMPSON, CRAFT BRAND MANAGER, CHOICE BRANDS, INC.

ITH THE EVOLUTION OF craft beer, food and beer pairings have come to the forefront of the culinary world. From small plates to full on beer dinners, beer has quickly found its place onto even the most elegant dinner tables. Most of the flavors imparted by beer’s main ingredients are also found in the foods we eat. In the end, it’s all about balance. Different flavor profiles and properties of beer can enhance, complement, contrast and even cleanse the palate. There is no right or wrong answer to pairing beer with food. The possibilities are infinite, but there are a few guidelines that can help us along. INTENSITY The overall intensity of flavor in beer and food should match, so that neither overpowers the other. A strong flavored cheese, for example, like Stilton or any Bleu Cheese, stands up very well to the bitter intensity of an IPA or even Double IPA. The same goes for dishes containing Balsamic vinegar. Bell’s Two Hearted Ale is a perfect match for these types of flavors. Its notes of pine and grapefruit from massive hop additions make it an ideal pair for bold, pungent counterparts. COMPLEMENT Complementary flavors are key. Fruit in your beer? Awesome, put some on your plate! There are so many well-made fruit beers from sours to light, crisp lagers. There is no better way to complement the bounty of summer produce (or fall for that matter) than with

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these tasty brews. Blue Moon Mango Wheat, Shiner Sea Salt Lime, Abita Watermelon Shandy, and Dogfish Head Seaquench are just a few fruit forward beers to pair along side a fruit salad, a citrus vinaigrette or a light dessert of fruit and cheese. The caramel flavors brought out in a piece of grilled meat are a perfect match for the roasted malts in an amber ale or lager. With your next steak, try a Flying Tiger Man at Arms Amber, an Abita Amber or a Yuengling.

Shiner Light Blonde or a Yuengling Light. It works the opposite way as well. Use fatty foods like nuts or cheese to cut through the bitterness of an IPA, such as Nola Hoppyright Infringement or Lagunitas IPA. There are so many types and styles of beer, the choices can be overwhelming. Below is a basic guide to some of the most common styles and their ideal food mates.

CONTRAST You’ve heard the expression “opposites attract.” It’s true of food and beer as well. Opposing flavors and aromas can create a delicious symphony on the tongue. A prime example of this is Belgian style witbier and oysters. The subtle citrus and spice of a witbier is the perfect contrast to the briny and savory quality of the oysters. Plus, the beer’s mild sweetness and fruitiness contrasts with the sour of your typical oyster condiments, such as lemon juice or mignonette. Flying Tiger Waves of Grain Belgian Wit and Dogfish Head Namaste are ideal choices for slurping down your next dozen.

Light Lagers: Spicy food, burgers, salads (Ex: Lite, Coors Light, Yuengling Light, Shiner Light Blonde, Flying Tiger Burma Blonde) Wheat Beers: Spicy food and fruity desserts (Ex: Blue Moon, Abita Purple Haze, Dogfish Head Namaste, Bell’s Oberon) IPA: Steak, BBQ, Mexican food (Ex: Lagunitas IPA, Dogfish Head 60 Minute, Flying Tiger Heroic Hops, Crying Eagle Hop Blooded) Amber: Pizza, fried food, smoked pork (Ex: Abita Amber, Flying Tiger Man at Arms, Shiner Bock, Yuengling, Bell’s Amber) Stouts: Chocolate desserts, shellfish, Mexican food (Ex: Guinness, Flying Tiger Milk Stout, Sam Adams Cream Stout)

CUT Beer is an amazing palate cleanser. A light, crisp beer can provide relief from a spicy dish, such as hot wings or an Indian curry. Because of the carbonation, beer can also be used to “cut the fat” when enjoying rich dishes such as foie gras or french fries (or any fried food). When indulging, try a

Be sure to like Choice Brands on Facebook and follow us on Twitter and Instagram to keep up with local happenings and new product releases. In addition, you’ll find links to beer related articles, fun recipes and much more! Find us at facebook.com/ choicebrands, twitter.com/choicebrandsinc, and instagram.com/choicebrands.

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Blueberry Cobbler Filling

4 c blueberries 1 c sugar 1 c water 1 tbsp corn starch 2 tbsp lemon juice 1 tbsp butter

recipe by Evelyn O’Neal and photo by Kelly Moore Clark

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Pastry • • • • •

1 cup plain flour 1/2 teaspoon salt 1/3 cup shortening 1/4 - 1/2 cup ice water Melted butter

Mix blueberries, sugar, water, corn starch and lemon juice. Melt 1 tbs butter in cast iron skillet. Add blueberry mixture. Cut shortening in flour and salt. Add ice water, a little at a time, do not over mix. Roll out on floured surface. Cut pastry in 1 inch strips. Criss-cross on top of filling. Brush crust with melted butter. Bake 375 degrees until bubbly and brown.

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Alumni Spotlight ULM Alum: Dan Robertson

AN ROBERTSON BELIEVES IN ULM. A GRADUATE OF Bastrop High School, Dan didn’t travel far to college, recognizing the opportunity in his own backyard. He wanted to be a banker and majored in finance with a minor in economics. Working part-time at Central Bank his final year of college turned into five years as a loan officer after graduation. Dan knew what he wanted to pursue early on and saw it through. The school was instrumental in his development, offering support and direction. The business department helped guide Dan, offering placement interviews for soon-to-be graduates. The foundation he built at ULM through study and experience served him well in the banking world and even more so with his career change later. He took over Robertson Produce in 1992, his family’s 50-year business, expanding the company and giving back to his alma mater in the process. Dan attended ULM on a music scholarship. Then band director Jack White was a regional icon, and one of the reasons Dan attended ULM. A member of the Drum Line, he played at football games and was blessed to do so in the era of Stan Humphreys and Doug Pederson. Dan remembers them winning the National Title in 1987 and was blessed to play his instrument on the same field. In the classroom, Dan began building the foundation that would aid in the development of his career. Dr. Paul Dunn created and ran the SBDC (Small Business Development Center) and served as a mentor for Dan. Dunn’s passion and work ethic was evident. He loved what he did, would do anything for his students, and was an asset to the community as well as the university. In his business classes, Dan received real-life, hands-on training. Projects included interacting with local businesses, researching ideas and business ventures and relaying the results to local owners. The work taught him about his community and the hardships and realities of owning and operating a small business. The work was beneficial for both the students and the companies involved, and Dunn’s legacy continues even today. Dan has sought the advice of ULM students in the SBDC for Robertson Produce and credits their research for some of his bigger company decisions. ULM continues to give back to Dan, bringing his time at the institution full circle. Currently, Dan is president of The ULM Facilities Corporation, responsible for financing building projects on campus. The board is extensive and oversees dorm renovations and the updates to Brown Stadium, along with the new scoreboard and the track. Dan has also served on the Athletic Association in the past. The Robertson family 22 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

follows ULM sports, tailgating at football games, attending and supporting basketball and baseball. As a member of The ULM Alumni Association, Robertson Produce donates fruits and vegetables to the athletic department for nutritional purposes and financial support, evidence of Dan’s belief in giving back to his institution. Dan notes, “ULM is a valuable asset to our community.” Sometimes the region misses the school’s overall impact. Dan has 10 ULM alumni working at Robertson Produce right now, and ULM has proven beneficial for hiring purposes. ULM’s value is in its facilities, activities and resources, bringing thousands of people to our area every year, “a jewel right here in town.” Dan’s move from banking to running his family business was a decision influenced by his experience at ULM and his time in the banking community. Dan’s dad and brother didn’t really have an exit plan, and Dan asked, “What about me?” Though they worried about Dan vacating a promising banking career, the move has proven good for everyone. Robertson Produce has grown, expanding another facility in Jackson, Mississippi. In business now for 71 years, the company employs 70 people, providing fresh fruits and vegetables to grocery stores, schools, restaurants and food service companies. The company’s continued success is a credit to the education and experience Dan received at ULM. He remains a lifelong fan first, a student turned contributor that believes in not only offering financial support, but also his time and devotion to the school. He admires ULM’s leadership, recognizing the profound role it plays in our community. Dan pledges to continue his support of ULM, repaying his debt of gratitude to his school. The ULM Alumni Association reaches, connects and celebrates alumni and friends to build lifelong relationships, and commit to the university’s missions of academic freedom, scholarship, diversity, excellence, integrity and service. We represent alumni who honor the traditions of our university and who share a sense of achievement and pride. We create a network of professionals, establish scholarships and advocate for our University through community engagement. Members of the Alumni Association support countless initiatives, and annual memberships are just $35. To learn more or to become a member, please visit our new alumni network at ulm.edu/alumni.

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UNDER

the Se a

Beautiful, lustrous South Sea pearls gleam with the sparkle of the ocean itself. These Tahitian beauties are the crème de la crème. Photo by Kelly Moore Clark. Styling by Taylor Bennett.

Mikimoto Pearls from Hollis & Company Jewelers Tahitian Black South Sea Pearl Necklace 10.4 - 12.9 mm Tahitian Black South Sea Pearl & Diamond Earrings 9mm A+ Quaility 1.46ct. 18KWG diamond | Tahitian Black South Sea Pearl & Diamond Ring 10mm A+ quality diamond - .56 18k white gold | Tahitian Black South Sea Pearl necklace 11mm, A+ (diamond .18ct) 18k white gold | Tahitian Black South Sea Pearl & Diamond earrings 10mm A+ diamond .22ct. 18 k white gold | Tahitian Black South Sea Pearl & Diamond Ring 10mm A+ diamond .29ct 18 k white gold 24 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

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DOWNTOWN GALLERY CRAWL

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August 2nd | 5 p.m. to 9 p.m.

ou’ve heard it said, time flies when you’re having fun. Well, what a blast this past year has been that the Downtown Arts Alliance has wrapped up another season and begins its 11th year of Downtown Gallery Crawls! Join the fun in downtown Monroe and West Monroe on Thursday, August 2, 5-9 p.m. The Crawls are always free and always feature fine art, food and drink, as well as music and other artistic pursuits. The whole family will enjoy this event! Original art will be for sale, and resident and guest artists will be on hand to talk with patrons about their art. The August Crawl will feature nine DAA member galleries and one drop-in gallery! The Palace Gallery on DeSiard Street in Monroe will host artist Emily Wilson. Her show “Women of the World” portrays beauty in diversity. Every culture has its own unique style that they express through jewelry, clothing and hairstyles; her goal is to capture this individuality and to celebrate it. The countries she’s explored and those she’s still yet to see provided inspiration for this series. Sugar Gallery, located on Art Alley (N. 2nd Street, Monroe), will feature several resident artists and their work. Leah Reitzell’s “Dog Days of Summer: Colorful Catahoulas” series will benefit the Humane Society of Monroe with 50% of sales. Harpstrings Jewelry invites you to “rethink the button” with wearable art in the form of micro mosaic, forget-me-not buttons. Enjoy more art, photography and recycled art from resident artists Douglas Breckenridge, Melanie Douthit, Burg Ransom and Scott Stone. Stacy Medaries rejoins Sugar Gallery with the debut of her new series “23 Frames” as well as some of her recycled and metal art. Sugar Gallery, where there is always something sweet. Are you curious about the creative act of making art? Six resident and guest artists in The Big Room Gallery will give you a chance to watch them making art in their Open Studio

4 during the August Crawl. Emily Caldwell, Alyssa Guidry, Robin Hamaker, Amanda Roe, Jenny Ellerbe, Amy Ouchley and Anna Rowan will be on-hand to show work in various stages including photography, paintings, collages, ceramics, mixed media pieces and pencil/ink drawings. Just next door, artist Leigh Buffington takes over The Upstairs Gallery with her solo show “Loose Grip.” This Louisiana artist draws inspiration from bayous and nature. Leigh describes her creative process, “I paint using oil and cold wax usually and in layers scraping off and adding to. Most of the time it feels like I am sculpting rather than simply applying paint to a surface.” Before leaving Art Alley, be sure to visit The Outside Gallery’s installation, featuring work by Curator, Amanda Roe. She paints directly on the building wall facing the train tracks at the end of Art Alley! This month she will exhibit a ‘support the arts’ mural. Also, one special addition to the August Crawl will be a drop-in showing of the Levee Gallery in the Baker Building (211 DeSiard Street). Next, hop on one of the free golf carts for a ride down by the river on South Grand Street to The Garrett House. Curator Brooke Foy is proud to present artist and ULM instructor of art, Megan Smith. Her show “Celebrate” is an assortment of pottery, painting and prints exploring the nature of love, connection and relationship. Megan’s work features bright colors and fun themes inspired by the relationships in her life. On Antique Alley (Trenton Street, West Monroe), Rumo’s Gallery will present work by Chasity McKaskle. Chasity is a hairstylist

and self-taught artist, creating dreamy, visual textures in these one-of-a-kind paintings. “I enjoy the process of fluid pour painting, because it allows my creativity to flow where it wants without restriction,” McKaskle adds. At each Crawl, there will be awesome merchandise for Crawl Companions— the new “friends group” that will help to keep the Downtown Gallery Crawl a free event. Stop by the swag booth on Art Alley and become a Crawl Companion to support this local event that’s brought fine art, good food and live music to the 318 for eleven years! The artists of the Downtown Arts Alliance, as well as their appreciative public, sincerely thank the always-generous DAA sponsors, especially Fiesta Nutrition Center/ The Good Earth Salad Bar, KEDM Public Radio, The News-Star, Louisiana Division of the Arts, Northeast Louisiana Arts Council, Sir Speedy, Choice Brands and Marsala Beverage, Lavalle Salomon Law office, Dr. Terry Tugwell, Sunquest Properties, Louisiana Pain Care, Creed and Creed Law Firm, Cross Keys Bank, Bayou Roux Restaurant, Monroe-West Monroe Convention and Visitors Bureau, and the Masur Museum of Art. Sponsorships are still available. For information on levels of support and benefits, see the organization’s website at www.downtowngallerycrawl.com. The Gallery Crawls occur every first Thursday of even-numbered months, produced by the Downtown Arts Alliance—an alliance of galleries and artists in the downtown cultural districts. The next Downtown Gallery Crawl will be Thursday, October 4, 2018, when the galleries will continue to celebrate their tenth year of entertaining their neighbors.

1) EMILY WILSON 2) LEAH REITZELL 3) STACY MEDARIES 4) LEIGH BUFFINGTON 5) HARP STRINGS JEWELRY 6) ANNA ROWAN 26 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

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FLOWERS

Stir Up a Pot of Color Gregory utilizes a vintage Indian brass pot with elephant head details to arrange stems of brightly hued coleus, celosia (an edible from the amaranth family) and curcuma ginger (a plant cultivated for turmeric and pigments). Now thatâ&#x20AC;&#x2122;s a gumbo! ARRANGEMENT BY GREGORY HUDGINS PHOTOGRAPHY BY KELLY MOORE CLARK

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FLOWERS

Fungi for a Fun Guy A square black vase holds a very masculine modern mass arrangement which includes mushrooms, white stock and fingers of amaranthus. A feast for the eyes! ARRANGEMENT BY GREGORY HUDGINS PHOTOGRAPHY BY KELLY MOORE CLARK

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Bayou Pages

NIGHTSTANDS & COFFEE TABLES

Foodies Rejoice! Three Food-Centered Books You Won’t Want to Miss

love food. No, seriously…I love food. It’s one of my passions. On more than one occasion, I’ve driven 200 miles for “the perfect” steak, “an awesome barbeque,” or once, a four-hour road trip for cheese. Given the choice between my children and good food, the kids would win, but I might have to think about it for longer than I’d care to admit. For “foodies,” what we’re eating is as much about the experience of the food as it is the flavor. Don’t get me wrong. The flavor is paramount. But, I’d hardly agree to drive 100 miles out of the way for a burger and fries, even “the best you’ve ever had,” as Mike Roberts once promised -- if it wasn’t for the memories I’d be making with Mike on the way to the LSU-Florida game. Whether it’s about the food we eat or the food we create, the cause of culinary delight is one that, it seems, unites us all. How that food becomes that food is the story of our civilization itself. This month, we take a journey through food with three books that are sure to educate and edify you in your pursuits of the ideal umami and perfectly picante provolone.

Out of Line: A Life of Playing with Fire by Barbara Lynch Boston chef Barbara Lynch is something of a puzzle in the culinary world. She defies positioning in any particular culinary tradition, owning Italian restaurants and an oyster bar alike, and her story isn’t the typical, “I went to Cordon Bleu” tale. Yet, there’s 32 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

REVIEWS BY MICHAEL DEVAULT something almost elemental in the path she’s taken to the top of the culinary world. That’s the story she tells in Out of Line: A Life of Playing with Fire, the 2018 memoir she released in April. In Out of Line, the events of Lynch’s life drive as much of her pursuit of cooking as the food she’s creating. For it is through the events of her life that she arrives at the major milestones of a chef with a rising celebrity. Only the second woman to win the James Beard Outstanding Restaurateur medal, Lynch’s story is one of inspiration and encouragement, of challenge and adversity, and of goals set, realized and then exceeded. Along the way, chances are she’ll inspire the inner gourmand in you, as well. The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats by Daniel Stone Unless you’re one of a select few individuals who pay extra-close attention to the carbon footprint of that Brussels sprout or the production inputs of a side of ribs, chances are you haven’t much thought about where your food comes from. Even if you have, you probably are only thinking about that particular piece of food right there on your plate – not it’s great-great-grandfather 600 generations removed. That’s because you’ve probably never heard of David Fairchild, an idealistic young botanist who set out in the 1800s to fix a problem he saw with the way Americans ate. It was boring. Over the course of his career, Fairchild channeled youthful wanderlust

into a burgeoning career of importing the ingredients that drive American cuisine today. Whether it’s the avocado Millennials demand on their toast or that carefully diced mango in your Mango Salsa Fish Taco, you can thank Fairchild for bringing it to your table. Tracing Fairchild’s journey almost literally around the world, Stone recounts the life, the work and the exploits of one of the unsung heroes of American cuisine. It’s a fun read and one that’s sure to make you think, “Hey…why are Brussels sprouts called that in the first place?” Merchant Kings: When Companies Ruled the World, 1600-1900 by Stephen R. Bown Consider the shape of the world – not the big ball, but the shape of countries, of empires themselves. Now ask yourself why the British end up with India and the Middle East at a time when oil wasn’t a thing. The reason is simple: food. Well, more precisely, flavor. Stephen R. Bown’s book, Merchant Kings: When Companies Ruled the World, 16001900, tracks three centuries of European exploration, exploits and colonial expansion. Quite literally, the flavor of food may well have shaped the entire world. Intricate details bring to life the stories of those early corporations who ruled King and colony, united empires and ultimately the changes that led to their downfall. This is an account of the history of humanity, told through the products and produce we can’t seem to live without.

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CONSIDER

t he Cactus Once only relegated to the desert and sets of old Westerns, the cactus is now one of the trendiest plants in the gardening kingdom. Prickly pear, crown cactus, rattail cactus, and star cactus are a few of our favorites, and are perfect for the beginner gardener. With minimal attention, you can turn your black thumb green. Photo by Kelly Moore Clark. Styling by Taylor Bennett.

cacti CARE C H O O S E A LO C AT I O N Most species of cacti need a sunny location. A south or east facing window is ideal. WAT E R I N G Overwatering can kill a cactus, but during growing periods, the plant will need weekly waterings. FERTILIZE Cacti will benefit from regular feedings during the spring, summer and fall months. REPOT THE CACTUS Itâ&#x20AC;&#x2122;s best to repot the cactus annually. Pick a well-draining pot thatâ&#x20AC;&#x2122;s one size larger than the current pot.

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article by Kenny Covington

FISHING

With Kenny

Confidence and Confidence Lures

here are three kinds of fishermen: one who likes to go fishing, one who hopes he catches fish when he gets to go and the one who expects to catch fish every time he puts his boat in the water. All three are passionate about what they are doing and all three, upon first look, would be hard to tell a difference between them. But the thing that sets them apart is one word: confidence. One of the things I believe separates the average from the good and the good from the great is the amount of confidence in the individual. Regardless of the sport, confidence is the thing that separates the competition. It takes years to develop but can be gone in an instant if you don’t guard it carefully. Kevin Van Dam is often regarded as the greatest tournament bass fisherman that has ever wet a hook, and his confidence level borders on genuine arrogance, when it comes to finding and catching bass. It is this mindset and his competitive drive that has allowed him to become as great as he is and why he continues to get better. Where other anglers competing against him hope they can win the event, he expects to win each time he puts his boat in the water and, like everyone else, is always surprised when he doesn’t. So now that I have set the table for our monthly fishing topic, you may be saying to yourself, “I don’t fish tournaments or I don’t fish all that much, what does having confidence have to do with the way I fish?” My answer to that: everything! Like other sports, fishing is a learned activity. The more you do, hopefully the better you get at it. The better you get, the more enjoyable it becomes. For example: Golfers spend their lives going insane trying to put a non-moving obstacle (golf ball) into a hole someone with a sick sense of humor put a few hundred yards away. It’s the challenge

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that becomes the addiction, becoming better at it creates the passion. Fishing is no different. Today’s generations of fishermen are getting better and better at even younger ages. Ability wise they are extremely proficient regardless of the technique. Mechanics aren’t an issue. They can do it all. What is their weak point? They rely heavily on technology and as long as that is their ace in the hole, they are competitive. If it’s a scenario that requires them to make an on the water adjustment or something that requires them to make an instinct decision, they struggle. Their confidence is based totally on the technical aspects of the sport. Techniques that took me years to learn and gain confidence in, I did so by trial and error. That is no longer the case. With all of the information that is available now all it takes is for someone to see a video of fish being caught with a new technique, before they are convinced it will work. Seeing breeds confidence! I still work at trying to find new ways to catch bass or maybe a lure that people over look, but I also know that “secrets” don’t stay secrets for very long. I am very confident in saying that! Every serious fisherman I know has confidence lures. Lures they will go to when they just can’t seem to catch fish on other lures and techniques that should work on a particular day. These lure choices aren’t fancy, flashy and are what many would consider to be old school but when the chips are down, they will catch fish. A Zoom Baby Brush Hog would be my first choice for a confidence lure. Watermelon/red with the tips of the tails dipped with chartreuse is a soft plastic application that will catch fish on any body of water in this state or even the nation for that matter. It’s arguably the best soft plastic creature bait ever created for bass fishing. I don’t think I have seen a soft plastic fishing application that the Baby Brush Hog isn’t a good choice for. Another good confidence bait for our area is a Bandit crankbait. When it comes to color choices that is a matter of opinion but the Splatter Back and Chartruese/Black are two colors that I have seen probably more than any other in both the 100 and 200 series versions. This crankbait has probably accounted for more fish than any other brands combined in our area especially on the Ouachita River system. Every bass fisherman loves to catch fish on a topwater lure. If I had to pick one topwater that is probably a staple in most angler’s tacklebox, it would be a Storm Chug Bug. To a lot of anglers I know, it is THE topwater of choice. No arguments, no debates. If you aren’t throwing a chrome/blue or shad pattern Chug Bug, then you won’t catch them. How is that for confidence? One angler friend of mine will throw a Caroline rig with a pumpkinseed/chartreuse tail lizard on it every time he goes to the water. No matter where he fishes, he will have it tied on. When I asked him why, his answer was simple, “It catches fish.” Another friend of mine feels the same way about a Texas rigged tequila sunrise worm. Another one swears by an old Rebel Pop R. And….well, you get the point. What makes a lure or a technique such a good fish catcher? The confidence that is displayed by the fisherman using it. All lures will catch fish at one time or another, but it is the thought process and the ability of the angler that makes it come to life. This can only be done, if you have the utmost confidence in what you are doing on the water. Confidence is the best lure you have in your tackle box! Well, it looks like we have used up our space for another month. I hope we have given you some things that will help you the next time you are out on the water. It will be scorching hot this month, so please take care and drink plenty of water. Best of all, catch one for me! See you next month!

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HOT STUFF

Ann Hamilton Reeves Is The Queen of Salsa article by MEREDITH MCKINNIE photos by CASSIE LIVINGSTON

With an emphasis on natural ingredients and the art of preparation, Ann’s weekend batches sell out quickly. Thanks to word of mouth, family and friend promotion, and the community’s appreciation of quality, Ann’s talent in the kitchen is well-known. Her salsa recipe was concocted about ten years ago, due to her husband Dave’s dislike of vinegar, a common preservative in salsa recipes. Ann’s claims, “You either like salsa, or you’re wrong.” She adds it on her eggs, alongside her veggies and with the typical chip and dip scenarios, so finding a recipe she and her husband could enjoy together was essential. Ann doesn’t care for chunky salsa and created her own recipe that is lower in sodium and sugar with her own spice blend. Using preservatives of lime and lemon juice, an alternative version of citric acid, the result is both natural and fresh. 12 cases take 12 hours, and the three flavors are: mild, hot and the fan favorite, roasted garlic. Ann comes from a cooking family. Kitchen creations were routine growing up, with one side of her family cooking out of necessity, and the other side for entertaining. Her mother Kathy King cooked every night. Eating out was a rare occasion for the family at local places, like Hob Knob or Geno’s. Her grandparents, Ike and Shirley Hamilton, loved to entertain. Ann claims Shirley “could have been a world-class chef,” though she had no formal training. Ann can still smell Shirley’s Holy Trinity on the stove: bell pepper, onion and celery simmering. The 38 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

memory takes Ann back to sitting on the stools in Shirley’s kitchen, with her grandfather in his office preparing for an auction and Clementine Hunter paintings adorning the walls. Her grandmother would make fancy dishes like blackened catfish topped with crab claws and a side of chutney, but also the best grilled cheese sandwiches. She told Ann, “You don’t need recipes. Just put together what you think tastes good.” Vera Brown, whom Ann called “Memaw,” cooked out of necessity and did so in an open kitchen. Many of Ann’s childhood memories happened around the table, with food being prepared and appreciated. Amanda Barkley, an artist friend of Ann’s, gave her the idea of canning and selling her salsa. Ann brought some finger foods to a gathering at Amanda’s house, and Amanda’s family consumed it aggressively and insisted she bring some jars to sell at an open house Christmas party. Ann only had 17 jars, and they sold out at the party. Over the next two weeks, she filled 567 more jars, and they were gone before Christmas Eve. The salsa has snowballed every since. Ann admits the name is a bit deceiving. The original recipe is not “hot” at all. The name came from her nephew Rhett who called her “AnnieMae Hot Stuff” when she walked through the house one day in her bathing suit. And it stuck. Ann’s success is attributed to her family. Her husband Dave and brother Hank Hamilton Jr. who tell everyone about the salsa and her dad Hank Hamilton, who takes it all over the place when he travels. Family friends, the Tedetons, put it on their company trucks and gift it to their clients. Her sisters, Heather Finley and Becky Cerda, pass it out at their jobs. Tracey Hamilton, Jordan Hendricks, and Harley Roubion serve as Ann’s support team, setting up, cleaning up and selling at the market. They’re family; and this business venture is a family-endorsed, family-grown, family-nurtured endeavor. Ann couldn’t do this without the support of her family. It’s grown through word-of-mouth, literally homegrown. Ann is a med tech by day at West Monroe Endoscopy Center, and the doctors and staff buy the salsa by the case and give it as Christmas gifts. This past April, Ann entered the salsa contest at Ritas on the River, taking home Best Classic Recipe and the People’s Choice awards. Ami Schmitz, part owner of Atomic Ink, designed and created T-shirts for AnnieMae’s Salsa at Ritas on the River, the T-shirt being the first of its kind and still available at atomicink.com. Ann can also be found on Saturdays at the Farmers and Maker’s Market on Tower Drive in Monroe. The people who visit the market are more appreciative of what the sellers do, an awesome addition to our local community. Ann is a culinary artist, who still enjoys cooking for her family every night. She bakes homemade bread and butter, chicken broth, roux, and now homemade ice cream thanks to a recent gift from Dave. She is not afraid of trying new ingredients, different collaborations of flavors. She just finished an ice cream batch of hickory smoked peach with candied bacon, followed by a recipe combining pumpkin and butter pecan. One of her simple joys is seeing “the expression on people’s faces when they eat something I’ve made.” Ann appreciates homegrown produce, the cultural emphasis on buying and supporting local endeavors. She is thankful to have been raised in a food family, for that experience early on that molded her passion for culinary pursuits. She gives all the credit to the women in her family who showed her how, and the men who believed in them.

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B AYO U P R O F I L E

Current Farms CONRAD AND KADEN CABLE, ALONG WITH EMI MCINTYREâ&#x20AC;&#x2122;S VISION IS A CALL FOR A SIMPLER, MORE FUNCTIONAL WAY OF LIVING AND EATING. article by MEREDITH MCKINNIE and photos by EMERALD MCINTYRE

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urrent Farms is the creation of two brothers, Conrad and Kaden Cable, and Emi McIntyre. Their vision blends a respect of the land, the animals who inhabit the land, and the people who share their space. It’s a call for a simpler, more functional way of living and eating, knowing what’s in our food, taking care of the animals and crops that fill our plates and leaving the environment better than we found it. These local farmers are passionate about self-sufficient living, growing seasonal crops and educating the community about their agricultural practices. The name Current Farms is a play on Kaden’s nickname, Tuna, something Conrad started calling him in high school, when Tuna would wear a blue hoodie half-zipped over his white shirt to avoid tucking it in. Tuna follow sea currents, and since the farm in Marion is close to the Ouachita River, the name Current Farms fits. The threesome eats what’s current on the land they farm, food meant to be grown on this soil, in this climate. They promote and sell seasonal vegetables and perennials meant for growing in our Zone 8 climate, resulting in crops that do not have to be sprayed with pesticides, fungicides or herbicides. They grow a blend of hybridized, foreign and native fruit: figs, muscadines, blueberries and blackberries. And because it’s perennial, they don’t have to go out of their way to make sure the crop comes back. The fruit already knows the soil. These old-world, historic fruits have incredible flavor. When horticulturists cross these breeds, the hybrids then produce entirely new spectrums of flavors. Sometimes, even plants from other parts of the world offer fresh, new dining experiences. It’s why Conrad, Tuna and Emi started growing their own food. The quality of produce at grocery stores simply wasn’t good enough. Conrad remembers growing his first little garden in elementary school. His mother would pack the food in ziploc bags and sell it in the break room at Century Telephone. The goal of Current Farms is to connect Monrovians to their local farmers in a different way. A CSA, or Community Supported Agriculture, is an alternative agriculture model where members share the crop, essentially leasing a piece of land where Current Farms grows their food. The partnership relies on a mutual understanding between the farmers and the members that they benefit and fall with the crop. Nature is unpredictable, but an investment up front is a reliable source of income for the farm, and better insures the farmer can sustain the member’s crop. Emi claims, roughly a dozen CSAs exist in Louisiana, but the closest one is in Ruston, after that Alexandria. Current Farms aims to be the premiere CSA in the Monroe area. WWW.BAYOULIFEMAG.COM | AUGUST 2018 41

WE GROW WHAT WE LIKE TO EAT, WHAT TASTES GOOD. WE’RE TRYING TO LIVE WITH THE LOWEST IMPACT ON THE EARTH.“ – CONRAD CABLE

They began with summer crops: squash, potatoes, corn, tomatoes, and peppers. The last few seasons they’ve done fall gardens, started seeds, transplants, erected greenhouses, all the time becoming more selfreliant. They had bountiful Spring harvests, most notably: broccoli, carrots, kale, rainbow chard. They invested in poultry and perennial plants, can feed themselves, fill the freezer and take part of the surplus to farmer’s markets. The CSA is rooted in the practice of permaculture, or permanent agriculture. The founders of permaculture say the moral obligation of a practitioner is to feed 10 families. If 10% of the population feeds 10 people, then all together we can change things. Current Farms believes this is the solution to many of our area’s issues with health and hunger and can empower both individuals and communities. Conrad’s own ethical obligation is for every 10 CSA members, they give one membership away to a needy family, calling it the “10 Plus 1.” The first CSA season will begin at the end of August this year and may include delivery and/or pickup locations at local businesses. Current Farms will still go to the farmer’s markets, but the CSA will get priority. They may even co-operate and source from other local growers. Right now, at the markets they are selling duck and chicken eggs, figs, chanterelle mushrooms, squash, zucchini, herbs and malabar spinach. It’s the end of the new potato season, but by the end of September, they’ll have harvested hundreds of gallons of figs, including the delectable, black mission fig. The farm always has chicken eggs, duck eggs and herbs: lemongrass, basil, rosemary and mint. The chanterelle mushrooms 42 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

are available dried and fresh (depending on rain). The chanterelle, or trumpet, is a wild, but culinary mushroom with its origins in France. Current Farms is trying to develop a market with local chefs, those who believe in what area farmers are doing. Emi, Conrad and Tuna all said, “You’ve got to try them!” Conrad started shopping at the Ruston Farmer’s Market a few years ago. He values the farmers and quality of products available, calling it the best market from, “Jackson to Shreveport, and El Dorado to Alexandria.” He was inspired to plant seeds, knowing if he simply watered them, they would grow. Tuna is passionate about animals. They have “simple wants, simple needs.” His flock is happy on the 11 acres of wood and pasture to graze, alongside the one-acre pond with fish, snails and crustaceans to eat. With 9 species of ducks, 4 species of turkeys (mostly endangered), 3 types of geese and at least 12 breeds of chickens, his flock maintains diversity because of the animals’ access to open land. Tuna believes in giving animals space to express their individuality, where “a duck can be all a duck can be, a chicken can be a chicken.” They’re not locked in cages, but rather explore fresh grass and experience “sun living and scratching.” While Tuna depends on his garden and must work the plants, his relationship with the animals is symbiotic, insisting “he depends on them a lot more than they depend on him.” Tuna provides them shelter and food; in return, they provide weed maintenance, pond maintenance and fertilizer. They control the fish population, highlighting the full circle of the farm. His ducks offer peace of mind, a therapy of a stort, something hard to find in the city. One chicken is named Gandalf the Grey and is Tuna’s friendly porch companion. On a farm, animals serve a purpose. Tuna’s farmland in Marion has been in his family for four generations. They were sharecroppers, country people, and Tuna takes pride in that. His great grandfather died at 93 and “couldn’t read but could work magic with a garden.” He believes in living within his means. Any money made from the farm is reinvested in the farm. When customers tell Tuna his potatoes are the best they’ve ever had, he credits the “organic manure, cottonseed meal, blood, sweat and the ground itself.” And a connection to your farmer ensures you know what you’re getting. The CSA model highlights the person behind the vegetable. (#knowyourfarmer) The CSAs are in 6-week increments, providing groceries for your family every week. Members will receive 6-10 different vegetables in each box, recipes on how to prepare the food, always current produce. Conrad says, “We grow what we like to eat, what tastes good.” For example, malabar spinach is like collard greens, but grows in the summer and is a perennial. A significant part of permaculture is companion planting. Native Americans are famous for their three-sister method for growing corn, beans and squash. Current Farms observes the relationships of how plants interact together and with the two primary energy resources of the farm, sunlight and water. The standard agriculture approach involves techniques passed down for generations. Permaculture designs are individual to each site, considering energy flows that come into each landscape, such as, how can you use sunlight and water in the most efficient ways? Harnessing the sun’s energy using solar panels and solar powered electric fences to retain poultry works at Current Farms. The portable netting can be taken down and moved in a matter of minutes. It’s revolutionary technology for small farmers. Current Farms uses the Joel Salatin method of raising animals based on rotational grazing, which constantly provides fresh grass and large access for the animals. The chickens prepare the soil for the incoming crops, scratching grass and fertilizing the ground. Current Farms is moving toward a notill method and investing in perennial crops. They rely on movable structures they designed and built, with help from the brothers’ father. When they first bought the turkeys, they had nowhere to put them. Using reclaimed wood, they designed the coop around the needs of the turkeys, instead of going to the local tractor supply store.

FOWL BALL With 9 species of ducks, 4 species of turkeys (mostly endangered), 3 types of geese and at least 12 breeds of chickens, Current Farms’ flock maintains diversity because of the animal’s access to open land.

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“We’re trying to live with the lowest impact on the Earth,” says Conrad. People own land, but they don’t control it or develop it in a beneficial, natural way. They want to make the land better. An example of how they care for the Earth is through water harvesting. They dig swales, which are leveled, contoured ditches that passively allow for water to be stored in the ground, which constantly builds up the water table. Conrad says, “in our temperate climate, 60% of all life lives below the soil. It’s an incredibly complex ecosystem that science doesn’t fully understand, but all I know for sure, is that water is life.” Farming is about producing something; it’s a give and take. You take care of the soil and the animals, and they’ll take care of you. Emi insists, “Anyone can do what we do in their own backyard.” In our culture, commodity trumps self-reliance; the store is more convenient. We would spend much less money, if we grew our own food. Plus, the time you save not going to the store can be easily converted into an outdoor activity the whole family can enjoy. The threesome hopes to inspire others through a renewed relationship with good food. The farm fresh eggs are abundant and need not be refrigerated. Only commercial eggs bought in a store rely on cooler temperatures, because they have been chemically cleaned and processed. Locals have unfortunately lost the connection to duck eggs; you can’t find them in grocery stores, but we have ducks all around here. They’re twice as nutritious as chicken eggs, and their yolks are deeply golden thanks to a diverse diet of bugs and aquatic life. Duck eggs have an antibacterial, antiviral film over them. Store-bought, pasteurized eggs feel rough to the touch, but that farm egg film is smooth. Duck eggs are cooked the same as chicken eggs, best for baking because of their higher ratio of egg yolk to white, making baked goods fluffier. Unfortunately, few bakeries utilize the secret of duck eggs in their goods. Current Farms has built a returning customer base every week at the Ruston Farmer’s Market. Once people taste how good and fresh it is, they come back. Their customers have come to expect quality. Emi claims, “We want more people to be growing.” The emphasis is on local, rather than organic. The monoculture-farming attitude, focusing on one cash crop, relies heavily on many modes of transportation from the time it’s harvested until it gets to the store. Store-bought fruit travels over 2,000 miles if it came from California. With Current Farms, the

food is alive, picked within hours of the market. Conrad, Tuna and Emi promote a natural form of living. They’re looking for customers who are environmentally conscious, health conscious and socially aware. A purchase at Current Farms keeps your money local, as they reinvest it back into our community. They practice fair business, not taking too much from the land, or its people, making our region a better place. Each culture develops a diet for its own area. Today, we have lost touch with how previous generations ate and what they ate in different seasons. You don’t have to be wealthy to eat healthy or have a diverse diet. Just step out of your comfort zone. The CSA merges an effort to eat better with an assurance that the environment has been minimally impacted. Why support an avocado farm outside of the US, when the same fat is available in a chicken or duck egg? The farmers clean it, sort it and pack it for you. The CSA is an investment. Compensation for the farmers’ hard work brings realistic scenarios into play. A website is being developed and will include newsletters, recipe sharing, tutorials and workshops on how to grow and cook the food, what will be available at the market or in a CSA box. Pastured turkeys will be available for Thanksgiving and Christmas. The meat is denser than the factory farm, because the bird exercises and develops muscle structure. This tastes like the wild turkeys the hunter in your family obsesses over. At Current Farms, most of a bird’s diet is from forage and the farm surplus. A bird can express its “turkeyness or duckness” with little human intervention. “Happy, satisfied poultry tastes better,” promises Conrad. And you can feel better about eating it. Emi admits, “We’re nerds about this.” She and the brothers are passionate about the process, beginning to end, “from seed to market, from seed to CSA, from egg to full-grown bird and delivering its egg to the customer.” They care about “the entire life cycle” and challenge you to draw a 200-mile radius from your home and do your best to eat local food produced within that circle. Big agriculture just doesn’t do it like Current Farms. Instead of taking care of the Earth, it only cares about what it can take from it. A more whole foods diet is higher quality. While organic is good for the body, it’s not necessarily good for the Earth. Current Farms focuses on its ecological impact, producing low-mileage food, making their home more cultured. First care for the Earth, then care for the people. WWW.BAYOULIFEMAG.COM | AUGUST 2018 45

Tigers Give Back

Neville Alumni and Friends Association Benefits the Community

HE NEVILLE ALUMNI AND Friends Association is a group that not only supports the local high school, but the community as a whole. The group was founded in 1995 to provide supplemental funding for programs or projects to enhance the quality of instructional delivery and student life, and to promote excellence in higher education at Neville High School. While their support and funding does directly impact Neville Tigers through scholarship opportunities and awards, it also impacts the community as a whole. “By supporting these kids who are then able to go on to college, we are allowing them an opportunity they maybe wouldn’t have otherwise,” said Dana Jefferson, Executive Director. “They also volunteer and work and are a productive part of our community, so everybody wins.” The group is led by Dana Jefferson, who has an office at Neville High School to not only oversee the day to day operations of the group, but also be the point person for alumni, class reunions and school tours. The NAFA board of directors is led by President Jay Traylor. The President-Elect is Dwayne Ludley, Past President is Gary Roberts, Treasurer is Jeff Laudenheimer, Recording Secretary is Linda Sanders and Bill Willson is the Parliamentarian. Funding for the group is provided by donations from alumni and community members, in addition to membership fees collected annually for NAFA. Membership is currently around 700 members, alumni and friends. However, it isn’t a requirement to be a Neville alum to be a part of the group. “Even if you didn’t graduate from Neville, you can still be and should be a part of this group, because of the impact we have!,” said Dana 46 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

Jefferson. “We directly impact every student at Neville High School, as well as teachers and staff.” NAFA also has a database of around 16,000 alumni and friends of Neville, and communicates, updates and keeps members in the know of all Neville events and happenings. Each year, NAFA presents 25 scholarships to outstanding seniors, giving away over $40,000 in scholarship money. These awards are funded by alumni or their families to honor former teachers or students. These include: • NAFA Scholarship • Ruple/Brown Scholarship • Davidson Family Scholarship • Charlotte Bolton Memorial Scholarship • Brian Gregory Memorial Award • Joann Davis Memorial Scholarship • Joyce Mehl Memorial Scholarship • Hershal McConathy Scholarship • Fred Golson Memorial Scholarship • A. Scott Daniel Memorial Scholarship • Coach Chick Childress Memorial Scholarship • Trey Altick Memorial Scholarship • Tom Scott Foundation Scholarship • Andrea and Wally McMakin Scholarship • Thomas Stephens Memorial Scholarship • James Machine Works Scholarship • Roosevelt Rankins Scholarship • The Class of 1976 Memorial Award • James Traylor Memorial Scholarship • Courtney Kenney Memorial Scholarship • The Levert Leadership Award • The Levert Visual and Performing Arts Award • The McDade Tiger Award • Jane Whittington Memorial Award • The Elton Upshaw Award

In February of each year, NAFA honors the top 20 graduating seniors, and each one of those seniors chooses a teacher to honor that has helped them along their academic journey. This event is a formal seated dinner that includes the families of each student. Each year, NAFA invites successful alums to speak at the banquet to encourage the students. Special gifts for the students and centerpieces donated by area retailers are a highlight of the evening. NAFA also presents the Ouida McGee Educator Excellence award of $5,000 to a deserving teacher each year. This cash award is generously funded by benefactors of Neville and NAFA, showing the importance the group places on the teachers and educators in this community. Also, at graduation, NAFA presents the Tiger Award, which is not based on grades but on character. This past June, NAFA co-sponsored the 23rd annual Tiger Scramble Golf Tournament, held at Calvert Crossing. The money raised from this event funds the Bill Ruple/Charlie Brown schlarships given each year. Donations can be made through NAFA as non-profit tax deductible contributions for any of the valuable and helpful scholarships and awards. Memorial donations are also graciously accepted and acknowledged. The group also offers Tiger Stepping Stones for purchase to be placed on the school sidewalks. They are now selling 18” stones for a new sidewalk. If you would like more information on joining or donating to NAFA, you can contact Dana Jefferson at 387-5700 or nev.nafa@mcschools.net.

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Change in design is a constant. Whether change in seasons, families expanding, new job location, retirement plans or just wear and tear on our home, updates are needed. New fabrics and textiles in our homes are a relatively quick and easy way to take charge of our surroundings. Fabric can open up inspirations and possibilities in your interiors to welcome something beautiful and different in a fairly pain free way.

Cathi French Roberts & Lori French

Fabric in Design How to Choose

abrics, like paint choices, are limitless. When deciding if your focus is furniture, window treatments, wall coverings, bedding or outdoor offerings, it is best to research the fabrics that fit your need. For example, Irish linen is not going to hold up for long on your outdoor chaise lounge. However, with so many outdoor choices, why not cover your indoor library club chairs with durable, sturdy crossover fabric. A good place to start is to think about the long term use of your category and then fall in love with a pattern, print, color or type.

Follow Your Favorite Interior Designer

ot only in furniture and architectural preferences, designers have their favorite fabrics, too. Whether they are known for raffia/seagrass dining room chairs, bold stripe awnings, velvet ottomans or boldly patterned drapes, learning their â&#x20AC;&#x153;go-toâ&#x20AC;? fabric choices will help you to narrow down your look. These artists Instagram repertoire are visual dreams that can quickly get you in a direction.

Search the Decades

he vibe from a mid-century living room, the decadent layering of old Italian Luxe, the romantic feel of a turn of the century powder room, the futuristic and clean lined kitchen - each period in history can serve you as visual narratives. Mixing is a possibility, but just make sure your ideas pleasingly relate to you and where you are right now. We are firm believers the fabrics in your spaces not only have to look good, but feel good when enjoying them. If a fabric or textile update is a needed addition in your current life season, then go for it. Be open to endless possibilities and make a change to refresh, update and inspire!

FOR YOUR OWN FRENCH TWIST CONSULTATION, CALL CATHI AND LORI AT 318-355-3041 48 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

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Historical Impressions

THE GREATEST THING SINCE SLICED BREAD

ho doesn’t love homemade bread? In America, homemade bread has become more of a treat than a staple. Even when sealed, homemade bread goes stale quickly whereas commercial “store” bread does not. Homemade bread also gets moldy fairly quickly. You can thank the U.S. military for developing bacterial enzyme additives that extend the shelf life of bread as it sought to resolve problems associated with supplying overseas troops. And when a German army scientist discovered how to preserve room temperature foods using several mild barriers to microbial growth instead of a single large dose of chemicals, the United States Army Soldier Systems Center in Natick, MA refined this technique for baked goods, such as cakes and breads. Now you know why tortillas seem to last forever in the pantry. If food comes in a box, bag, carton, can or wrapper, it is a pretty safe bet that it relies upon or benefits from food technology developed by or for the military. Soldiers deployed abroad and sailors sent to sea need long-lasting, nutritious, low cost foods to be happy and healthy. The technologies created for this military need also get applied to civilian foodstuffs. Some food technologies created for the military seem obvious in hindsight. Canned food arose from the need to preserve meat for troops in combat during the Spanish-American War. Energy and granola bars evolved from emergency rations that needed to be light, compact and nutritious. Cling wrap came from a classified research program to replace the cellophane wrappers used in World War II, because cellophane did not keep moisture

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out of wrapped food. The first frozen “TV” dinners were invented for bomber crews on long overseas flights. The “TV dinner” packaging technology is also used for juice pouches, sauce packets, squeeze yogurts and pet food. Setting the now obvious aside, many military-derived supermarket foods might surprise you. During World War I, scientists learned how to mix emulsified salts with cheese. In other words, they created dehydrated, preservable cheese dust. The Army began using the dust on pasta, potatoes and sandwiches. Kraft gave civilians boxed macaroni and cheese in 1937. The Army kept improving cheese dust until full-fat dehydrated cheese was developed during World War II to reduce the weight and volume of overseas food shipments. In 1948, the company now known as Frito Lay put this improved cheese dust on puffed corn and called the product Cheetos. Kraft introduced processed American cheese slices in 1950. In the 1950s, the Army worked with the U.S. Department of Agriculture to find a way to dehydrate potatoes into moldable thin, crispy flakes. This sounds like Pringles, right? It is. Fresh produce was greatly missed by 20th century combat soldiers and sailors. To transport fresh greens to troops, the military developed a way to slow down ripening and spoilage by prewashing and packaging produce to control oxygen and carbon dioxide levels. Bags of salads, carrots, and slaw are now abundant in local grocery stores. Once upon a time you had to be in the military to get refrigerated guacamole. In order to preserve fresh fruits and vegetables

for troop consumption, the Natick Center used high-pressure processing to ensure longevity by breaking the bonds that hold bacteria molecules together. This technology is now used for fresh-squeezed, unpasteurized juices, sauces, preservativefree deli meats and microwavable meals. Not all military food technology comes from actual efforts to improve food. A freeze-drying process was developed to transport blood and vaccines to battlefield medics during World War II. The Army took this process and made high-vacuum freeze-dried coffee, a great improvement over the powdered instant coffee that it had been using since World War I. This same technology is used for cake mixes, vegetable soups, and the fruit bits used in cereal. Chocolate is one of the most popular foods in the world. Chocolate also melts very easily. In 1941, a process was patented for a hardened coating of sugar syrup on the outside of a chocolate pellet that prevented the candy from melting. This product was exclusively sold to the military due to wartime civilian sugar rationing. “M&Ms” take their name from the two inventors, Mars and Murrie, and are still included in military Meals- Ready To Eat. Meat is expensive. The Natick Center initiated a program to reduce costs by gluing together cheaper cuts of meat to look like more expensive cuts. This process is now used for chicken nuggets, the periodically available McRib sandwich, cold cut lunch meat and similar products. But not Spam. The invention of Spam for military use is a myth. “Ham that didn’t pass its physical,” “meatloaf without basic training,” and “Special Army Meat” Spam - did play a huge role in military rations during World War II – 150 million pounds worth. It was also found in Allied Countries’ diets due to rationing and the Lend-Lease Act, and later provided to the populace in post-war occupied countries. But Spam was invented by Hormel in 1937 to increase sales of the unpopular pork shoulder cut of meat to the general public. Oh, and sliced bread was first sold in 1928. It did, however, go stale faster than unsliced bread until the preservative was developed by the Natick Center. The next time you go grocery shopping, be sure to remember our military for its practical and beneficial contributions to dietary convenience. Bon appétit!

BY GUY MILLER Vice Chair-Chennault Aviation and Military Museum

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It’s Good Energy

Marsala Beverage Welcomes Hiball and Alta Palla to Their Portfolio of Products WHAT IS HIBALL ENERGY? Hiball Energy Waters. These refreshing sparkling waters are infused with natural fruit flavors and a boost of caffeine blended from organic green coffee beans, organic guarana and organic ginseng. Hiball Energy Waters contain zero calories and zero sugars. Hiball Organic Energy Drinks. This line of energy drinks contain delicious flavors from organic, fair trade cane sugar and are infused with a boost of caffeine blended from organic green coffee beans, organic guarana and organic ginseng. Marsala Beverage has brought us an energy drink you can feel good about because it’s all good. Hiball has always been about GOOD ENERGY. All products are Naturally Organic, Non-GMO products. In 2004, Hiball Founder Todd Berardi was working in investment banking in San Francisco. Around this time, many young professionals were drinking various energy drinks on a daily basis. He liked the energy that it gave him, but not the artificial taste or the crash that occurred shortly after consumption. He imagined a healthier option: why not a sparkling water with energy? He was convinced there had to be a better way and set on his path to find a formula partner, glass and packaging suppliers and called on a graphic designer friend, Alyssa Warnock, to design the logo 52 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

and packaging. This led to the launch of Hiball Energy in late 2005. Alyssa and Todd have worked together on Hiball from day one and continue to do so to date (and are now married). Shortly after Todd launched Hiball, he met Dan Craytor at a ski movie premiere in San Francisco and hired him to be the Director of Sales. Dan joined Todd in the daily mission of loading up their cars with cases of Hiball and selling throughout San Francisco. One by one, the store shelves in the Bay Area began to make room for their short glass bottles. Safeway launched the sparkling water line in 2006 and then Whole Foods Market took the line nationwide in October of 2007. Over the past few years, Hiball has hired a team of sales, marketing, and operations employees. While the journey has taken many turns, our mission has remained the same. We continue to aspire to reach an expanding audience of people who feel the same way we do about quality ingredients. Hiball’s line of sparkling energy waters continue to drive the company forward. As the #1 natural / organic energy drink brand in the USA, Hiball has evolved to include an array of products: Organic Energy Drinks and Alta Palla (Italian for “Hi-Ball”) a line of refreshing Organic Sparkling Juices and Sparkling Waters, without any energy. The brand is about many different things: Optimistic. We’re all about good energy. We translate this into our everyday

outlook. We focus on how great our products make us feel, instead of focusing on the negatives of the ‘other guys’. We’re glass half full. Unless it’s Hiball, then we drink every last drop and get moving. Transparent. Our products speak for themselves– what you see is what you get. We’re naturally honest and that extends to our products, services and how we treat people. It’s simple for us - we believe doing good can lead to so much more. Organic and Fair Trade are some of the signals we put out into the world about how important this is to us. Co-ed. We’re inclusive. We don’t believe that healthy food or living belongs to a specific group; it’s for everybody. We love activities that span across all men and women looking to boost their energy - like yoga, jogging, skiing, dancing and even work. Sometime all of them at once. Fun. Making healthy choices is a serious subject, but that doesn’t mean it has to be complicated. We make it simple and straightforward, so that we can smile and feel good, knowing that making the right choice can make life even better - and so much more fun. Marsala Beverage is proud to welcome Hiball and Alta Palla to their vast portfolio of products. For additional information, please visit www.hiball.com.

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Business Banking with a Return on Relationship Monroe’s Fiesta Nutrition and Origin Bank Find a Recipe for Success

NGIE BLADES’ CALLING IN THE HEALTH AND natural foods industry began in the late 1970s as an employee for Monroe’s Fiesta Nutrition. She spent the next 27 years mastering the business before buying the company in 2004. Along the way, Blades certainly hasn’t been alone. Among her earliest supporters was Origin banker Rick Siudy, who began working with Blades in the 1980s just as his own career started. Siudy says even then, it was easy to see Blades’ potential. “There was no doubt, she had the right stuff to make it happen,” he says. “Angie is very passionate about what she does. I think it’s important to her to do things that help people feel better about themselves. She’s very knowledgeable, and I’ve always admired that.” As Fiesta Nutrition’s sales skyrocketed over the following years, Blades set her sights on expansion. In particular, she eyed a larger space in a landmark, midtown building and proposed the idea to Siudy. “He looked at the figures and what we had to work with and said, ‘You know, you can do this,’” Blades recalls. Because of his long-term relationship with Fiesta Nutrition, Siudy helped Blades secure the right kind of loan to fit her needs and advised her on countless details to give her business the best chance at success. “We’re big in a lot of ways, but we want to be small in some ways, too. Finding that balance and mix of technology and personal touch has always been the trick.” Siudy says. Origin offers a complete line of commercial services that are crucial for clients’ success. The difference, however, is the Origin experience. Bankers serve as trusted partners, providing the wisdom, insight and honesty that are invaluable when business owners make financial decisions. In addition, Origin has attracted and retained some of the best bankers in each of its markets. That level of talent empowers Origin to provide the best solutions for individual customers. 54 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

“It’s not easy to describe Origin’s culture. It’s unique, and we’ve worked hard to create it,” Siudy says. “We’re here for the journey. We want to see a business plan the way the customer does ‒ as a way of achieving a goal or a dream.” Of course, those kinds of relationships aren’t created with the flip of a switch. They represent an investment of time and energy from both the banker and the client. Siudy says that, ultimately, relationship banking benefits everyone. Customers get a richer level of service, while Origin has the insight to help customers make informed decisions. “Relationship banking is how we enjoy helping our customers, but the bottom line is that it’s good business,” Siudy says. When everyone focuses on the human side of the equation, everyone benefits. The human side starts with communicating in person and face to face. “The relationship with your bank is really critical. I’ve got enough on my shoulders with opening the doors every day and purchasing and all the things that go with retailing,” Blades says. “Rick is very hands on. He comes around and looks. He’s a customer who likes to just drop in and see what’s going on here. It means a lot to me that he’s proud of this store and proud of me.” There is one subject, however, that Siudy hasn’t quite mastered from Blades after all these years. “I’m trying to figure out how I can continue to eat fried chicken and still lose weight, and she’ll say, ‘Well, you can’t.’” To learn more about relationship banking, visit www.Origin.bank/ relationships. Member FDIC

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Affinity Health Group Affinity Recognizes National Immunization Awareness Month

UGUST IS DESIGNATED NATIONAL IMMUNIZATION Awareness Month, a reminder that vaccines are important for all ages! At Affinity Health Group, we’re dedicated to keeping our community safe, and vaccines are essential in preventing serious diseases in the community. Vaccines are offered at many Affinity clinics, including the Affinity Children & Family Walk-In Clinic on Oliver Road. To help prevent the spread of serious diseases like the flu and chicken pox, especially with the start of back-to-school, we encourage you to make sure you and your family are vaccinated. Immunizations are safe for the prevention of influenza (the flu), whooping cough, chicken pox and measles, as well as many other diseases which babies and young children are especially vulnerable to. Keeping your vaccinations current helps to save hundreds of lives each year. Much of the confusion surrounding vaccinations comes from not knowing exactly how vaccines work to protect against certain potentially deadly diseases. Vaccines are made using the disease-causing virus or bacteria, but in a form that will not harm your child. They won’t be able to cause an infection, but they will trigger the immune system to produce antibodies, protecting the body from the infection before it happens. The U.S. has been hit by several waves of dangerous influenza strains, measles and whooping cough in the last few years. There is greater risk of the disease spreading and affecting populations, who cannot be fully immunized when children and adults are unimmunized. These include young babies, cancer patients and the elderly. Making sure that you and your family are vaccinated is the best way to protect these groups as well. After you are vaccinated, you can also help protect yourself and others against the spread of germs by following simple preventive steps. Stay home from work if you are sick, and do not send a sick child to school. Cover your mouth when you sneeze or cough, and thoroughly wash your hands with soap and warm water. Avoid touching your eyes, nose and mouth, and regularly disinfect commonly touched surfaces in your home or car. It is important to remember some immunizations need to be repeated at specific intervals. Your tetanus booster, for instance, is recommended every ten years to remain effective, and the flu vaccine is recommended for all persons ages 6 months and older each year in the fall. For certain age groups, different vaccines are required, and students attending schools or universities may be required to receive vaccinations 56 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

before being admitted. Adults age 65 and older also need additional vaccines. Check with your doctor or pediatrician to make sure all your vaccines are up to date! Barbara White, Immunization Program Coordinator for Affinity Health Group, urges parents and patients to speak to their pediatrician or physician regarding the recommended age-appropriate vaccines. Many children are uncomfortable with shots, but a little preparation can help. You should be honest with your child about their shots, but try to wait until the day of the shots to tell them. Too much advance warning can give them too much time to worry. Emphasize that vaccines are not a punishment, but are only going to help them stay healthy. You can also bring a favorite toy or drink to distract from the discomfort following the shot. Preparation can make this often-tense situation go more smoothly for both adults and children. The caring medical professionals at the Affinity Children & Family Walk-In Clinic understand your concerns. If you are uncertain about any aspect of immunization, they can provide information and answer any questions. Life never slows down! But we try our best to make getting your vaccines the least stressful part of your week. Come by the Affinity Children and Family Walk-In Clinic Monday through Friday from 8 a.m. to 5 p.m. to get your vaccinations! Affinity providers and their staff serve 22 clinics in north Louisiana. Affinity employs a total of over 500 medical and administrative professionals. At Affinity Health Group, our mission is to proactively seek opportunities to improve the quality of healthcare while balancing the cost of that care. Affinity is committed to service, patient satisfaction, healthy solutions and overall wellness of patients. For more information about Affinity Health Group, visit www.myaffinityhealth.com or call 318807-7875. Affinity complies with applicable Federal and State civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability, sex or any other legally protected characteristic. ATTENTION: If you have limited English proficiency, language assistance services, free of charge, are available to you. Call 1-866-860-7510 (TTY: 1-866-524-5144). ATENCIÓN: si habla español, tiene a su disposición servicios gratuitos de asistencia lingüística. Llame al 1-866-860-7510 (TTY: 1-866-524-5144). ATTENTION: Si vous parlez français, des services d’aide linguistique vous sont proposés gratuitement. Appelez le 1-866-860-7510 (ATS: 1-866-524-5144).

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BAYOU PROFILE

FISHING FOR SUCCESS Now in its fifth decade, Haring Catfish is still finding ways to compete in a global market article by MICHAEL DEVAULT and photos by SARAH MCELROY

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annah Haring Sharp has been around catfish her whole life. She knows how to process catfish, package and freeze it, how to mix catfish feed, even how to tend the ponds. These are all skills that have been ingrained on her family by decades of work at Haring Catfish in Wisner. Part of the third generation of Haring family members to work the family enterprise, these days Hannah spends her time on the supply chain side of the operation, overseeing dispatch operations for a fleet of refrigerated trucks that deliver Haring products throughout the region. Her father, Walter Haring, is president of the company. Her siblings, her children and a slew of nieces and nephews all have worked for the company, which in spite of more than 20 years of challenges, remains the largest employer in Franklin Parish. “There used to be 14,000 acres of catfish farms in Louisiana,” Hannah says. “But they’ve all gone out of business.” Haring Catfish is Louisiana’s only remaining commercial fishery for catfish. The company has been able to navigate the challenges posed by international trade and a labor shortage through innovation and tenacity. Vietnamese catfish are far cheaper because of reduced labor costs and quality controls. And, like many other agri-business enterprises, making a shift is difficult, because there are too few workers and too much work to do. Early on, her grandfather and father both recognized the potential for scaling the business by controlling more of their product’s whole lifecycle. Growing fish in ponds means you have to feed them. So, the Harings began manufacturing feed. Originally, they sold their fish to processing plants that packaged it. Why sell to middle men when you could just open your own processing plant? With each new challenge, a new avenue of business opened up. By the early 2000s, when cheap fish from Asia began infiltrating U.S. markets,

the Harings were well-positioned to survive the onslaught. They could feed 3,300 acres of ponds a day and still ship feed everywhere in the country, and they were able to process up to 500,000 pounds of fish a week. Growing fish was an expensive endeavor, but selling feed and processing fish was where the margins were at the time. “We just had to change our way of thinking,” Hannah says. “We started buying fish from outside the state, from Texas. We buy all their fish and they buy all our feed.” The Harings scaled back their fisheries to zero, eliminating all of the acres of catfish ponds. With purchased fish from catfish producers in Texas, Alabama, Arkansas and Mississippi, they continued to process fish and sell feed to growers. At the same time, they saw a marketing opportunity for fresh, “never frozen” U.S.-produced catfish. They stopped stockpiling the company freezers and, instead, focused on fresh product delivered directly to restaurants and consumers. Haring Catfish was bred, grown and processed in the U.S.A. Tapping into a “buy American” mood sweeping the nation, they weathered the storm. Instead of becoming the end of the line of another family-owned business, the crisis became just another chapter in Haring Catfish’s long story. Hannah Haring Sharp’s grandfather, Pete Haring, grew up around commercial fishing. His dad was a commercial fisherman on the Mississippi coast. During a particularly challenging fishing season, Pete decided to move the family to Louisiana. They had family in Wisner, and there was land. The first operation was to dig ponds for minnows. His brother, Frank, knew that minnow ponds could pull double duty and he introduced catfish. The brothers incorporated Haring Catfish in 1954, and they specialized in selling live, whole catfish, the business that carried them for more than 30 years into the 1980s.

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y 1982, though, the market was “I WANT MY changing. Live catfish were no CHILDREN TO longer a viable business pursuit, KNOW HOW but people still loved catfish. The Harings built a processing plant. By 1989, TO GROW they were manufacturing their own feed. FISH, HOW TO “We’re a pretty diversified company,” PROCESS IT. IT’S says Walter. “We have the feed mill. We do SOMETHING row crops. We process the fish, grow fish and WE’VE ALWAYS grow minnows.” Recently, the family has begun to DONE.” reintroduce catfish to the ponds. Right now, – HANNAH SHARP they’re managing about 100 acres of fish, enough for a week’s worth of processing in the facility. They also entered the Internet Age, selling direct-to-consumer via an Internet storefront. “You’ve got to keep evolving, even when selling fish,” Walter says. “Things change. It’s not stable. If you don’t change, you won’t be able to stay in business.” Haring Catfish is still a family-run operation. Walter estimates there are nine Harings working there, currently, between his brother, his children, his grandchildren, and myriad extended family. But nine people from one family aren’t enough hands to do everything. That’s where the latest challenge lies for the operation. It’s hard to find people who want to work, Hannah says, and unlike farmers in the Delta Parishes, Haring Catfish doesn’t qualify out-of-the-gate to hire foreign labor. “We have employees who’ve been with us for 30 years, who’re still working with us,” Hannah says. In a competitive economy where unemployment is below 4% nationally, the lowest ever recorded by some estimates, it’s hard to entice younger workers to fish processing. And each new worker hired is an expensive acquisition, requiring training, boots, gloves, knives and other gear. Because Haring Catfish processes food, they require different permits to import labor. The permitting process is long, running between two and three years to complete, and they’re just about at the halfway mark. Still, Hannah and Walter both are optimistic about the future of their business.

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“The strength and the will to survive, to pass this on to the next generation, is a drive to continue on my grandfather’s legacy,” Hannah says. “I want my children to know how to grow fish, how to process it. It’s something we’ve always done.” For his part, Walter believes they are well-positioned for a competitive market and future growth. They also have a secret weapon, of sorts, that helps them remember why they’re there. “We take care of our customers,” he says. “You have got to take care of customer service, and that’s exactly what we try to do.” That can mean rushing a shipment for a restaurant or making multiple deliveries to the same grocer in a single day. It can also mean springing into action when your customers need you to help them diversify. “I remember when we started processing in 1982, we only sold two items: a filet and a whole fish,” Walter says. “Now? We probably make 30 items.” These days, after forty years in the business, Walter is beginning to turn his attention to the what’s-next for his company, his family and for himself. He tries to lead by example, and so far, he thinks it’s working. It’s the life he’s chosen and the life he hopes to give them. “There are a lot of long hours involved, usually daylight to dark,” he says. “When you’re in business for yourself, you’re never really off.”

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An Uncommon Experience First National Bank and LA Tech Sports Team Up with MedCamps of Louisiana photos by Donny Crowe

As the Mayo Tours bus pulled up to the Davison Athletics

Complex late Monday afternoon -- complete with a police escort by the Ruston Police Department and Lincoln Parish Sheriff’s Office -- even a brutally hot Louisiana summer day could not spoil this occasion. The smiles were there to prove it. Forty-three smiling campers from MedCamps of Louisiana spilled off the bus. These young boys and girls were welcomed to the DAC like celebrities, greeted by photographers, videographers, local media members and, most importantly, some of their favorite Bulldog football players. It was the beginning of an afternoon-to-remember for these campers ranging in age from 13 to 20, every one of them unique in their own right, but brought together at MedCamps this week through a common denominator -- cognitive disabilities. While most kids take summer for granted, young people with cognitive disabilities (such as Down Syndrome) require much more assistance in order to participate and enjoy activities such as swimming, hiking, biking and horseback riding. Enter MedCamps of Louisiana, a non-profit organization founded in 1987 that helps children suffering from a wide range of disabilities. Originally founded as a one-week camp for 13 children with severe allergies, the idea quickly blossomed over the years. The organization now serves children with spina bifida and orthopedic conditions, cerebral palsy, asthma, sickle cell anemia, autism, epilepsy, visual impairment, hearing impairment, speech impairment and developmental disabilities. Thanks to a partnership with First National Bank, LA Tech Sports Properties and Louisiana Tech Athletics, this week’s campers were in for a special treat Monday. Greeted by more than a dozen LA Tech football players as well as representatives of the aforementioned organizations, the campers stopped for a quick group photo in front of their charter bus and then quickly made their way down to the Bulldog locker room, where an even bigger surprise awaited them. Hanging in the Bulldog player lockers was a personalized football jersey for each of the 43 campers, courtesy of First National Bank. As dozens of MedCamp volunteers -- made up of college 62 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

students who have a heart for service -- helped each camper locate the locker containing their personalized jersey, the excitement was palpable. Shouts of joy. High fives. And, those smiles. MedCamps Executive Director Caleb Seney, who has been involved with the organization for 21 years, said that the key to his organization’s success is simple -- LOVE. Opportunities like Monday are what the organization strives to provide its campers. “Camp is a cool experience in general,” said Seney. “It’s a ton of fun for these kids, and we’ve always got a lot going on, but it is really awesome to have an organization as big as Louisiana Tech and a business as big as First National Bank to get behind our kids and to love on them. “That’s what we do at camp -- we pull them all together and provide fun activities. But above all, we love on them. We help them define their own potential and reach it. This is just another great opportunity to expand on that.” This year Louisiana Tech Sports Properties General Manager Josh Perot -- who is also a board member for MedCamps -- spearheaded this effort to show love and provide the campers an experience they will likely never forget. Working together with First National Bank as the primary sponsor, Perot and FNB Vice President of Business Development and Marketing Clay Hipp organized the event, allowing these children to experience --

on a smaller scale -- the life of a collegiate athlete on the biggest stage. “Seeing their faces as they got off the charter bus, and then seeing them walk into the locker room where they received their personalized jerseys from Tech players, it just really reinforces what this is all about,” said Hipp, who said FNB has had a relationship with MedCamps for a decade. “This was an uncommon experience for all of these campers.” The 43 now-jersey-clad campers were then escorted to the weight room, where each of the Bulldog football players introduced themselves. The campers and players then circled up to enthusiastically take part in the Bulldogs’ pregame tradition of “Calling the `Dogs” led by Tech senior wide receiver Teddy Veal. Cheers. And smiles. Veal, who has emerged as a leader on and off the field for the Bulldogs, said the event was just as important and fun for him and his teammates as it was for the campers. “It’s a great reminder for me to remember that I’m an example,” said Veal. “It’s special to be able to have the opportunity to interact with these kids. The two most valuable things you can give up in life are your time and your energy. Those are things you can’t put a price tag on. We always talk about building a brotherhood, and seeing these guys out here working with these kids was pretty special.” The real fun began after the introductions, when the campers were split into small groups and rotated station-to-station learning various drills and skills from the Bulldogs both on the field and in the weight room. Campers juked hapless Bulldog defenders out of their cleats, pummeled a poor tackling dummy over and over, scored touchdowns and crafted their own unique touchdown dances and celebrations, all the while being cheered on by their peers and instructors. More smiles. Seney noted that days and events like this would not be possible without both private and corporate partners. In a day and age where very little is free, the opportunity to attend MedCamps of Louisiana is for these young people thanks to businesses like First National Bank, who sponsored Monday’s event. Not a single camper pays to attend MedCamps of Louisiana. Hipp said Monday signified a jumpstart to this season’s charitable efforts. First National Bank will donate $100 for every Bulldog

touchdown scored this season thus increasing MedCamps’ ability to provide first class events like this to its campers annually. After the final touchdown was scored and high five was given, the group took a minute to pose for a picture on the field in the south end zone in front of the DAC -- one final keepsake of an experience that makes MedCamps so special to these boys and girls. Following a short “postgame” speech from Bulldog head coach Skip Holtz, the group broke for dinner at Argent Pavilion. Nothing more needed to be said. The expressions on each campers face was worth a thousand words -- through love and encouragement, they had lived a dream that they will never forget. The smiles were there to prove it.

About MedCamps of Louisiana

MedCamps of Louisiana holds a series of one-week, fun-filled camps each summer free of charge for children in Louisiana facing the challenges of a variety of physical and mental disabilities. These include spina bifida and orthopedic conditions, cerebral palsy, asthma, sickle cell anemia, autism, epilepsy, visual impairment, hearing impairment, speech impairment and those developmentally disabled. Children battling these disorders are often unable to participate in normal childhood activities. Consequently, they are often “left out,” because they have special needs. With MedCamps that is no longer the case. Every week during the summer a different camp is held. Each camp is designed specifically for a particular type of disability -- and that includes appropriate health professionals, specially trained staff and tailored activities. (Prior to camp, each parent or guardian is responsible for providing the camp office with the details of the camper’s medical management program as prescribed by the camper’s physician.) The focus is on what campers can do, and all campers are encouraged to reach their full potential. In the safe environment of MedCamps, surrounded by other children with similar challenges, these special campers discover they are not alone and gain a genuine sense of belonging, accomplishment and self-worth.

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I REMEMBER carrying out the tasks of our calling a r t i cl e by PAUL L I PE

I REMEMBER the sinking feeling I had as the storm passed by with such force that it tore away about half of the shingles on our roof, moved the upper porch’s support beams about four inches, and ruined some of our floors as it drove damaging water into our home. I knew that the Bible teaches that God works everything for good to those who love Him and are called according to His purpose (Rom. 8:28), but I failed to see how anything good could come out of that ferocious tempest. Thankfully, even at my advanced age, it is still possible to learn. It was our good fortune to be able to have the roof repaired, before any more rain fell, rain that would have caused even greater damage. The insurance adjuster was very helpful, and the repairmen were prompt and skilled. The most pressing need was resolved. That was good. Shortly thereafter, the structural damage to the upper porch was corrected. However, in the process of fixing that problem, a more serious, though not storm-related predicament was discovered. The support system originally intended to bear the weight of the upper deck was woefully inadequate. Despite the expense of handling that difficulty, I was glad we had learned of the dilemma, before some worse tragedy occurred. That was good. The only thing that remained was replacing the damaged flooring. This proved the most challenging of all the tasks. Not only did we have to pick out and purchase the porcelain tiles and materials, we had to secure workmen to do the job. Providentially, some dear friends of ours recommended a young man, Pablo Vega, to us. He had done some work for them, and they were very pleased with his effort. Not only was his bid for repairing our floors the lowest, but his work ethic and his workmanship were outstanding. His desire to please us with his work was exceeded only by his ability to do so. My wife was so delighted with the new floors that, for the present, at least, she has

decided not to use the rug that had covered the old floor – we like the new floors much better than we did the old. That is good. But better than those “good” things was the opportunity to develop a relationship with Pablo Vega. My father had taught be this principle: “If a job is worth doing, it is worth doing well.” My new friend lived according to that code. Perhaps my high regard for him is due, in part, to the fact that far too many do not aspire to his standard. We all know those who are more concerned with the pay they receive than they are with the service they perform, but the floor repairman at our house was devoted to doing his job well. I appreciate and respect that, because that is good! I am fortunate to have had the opportunity to develop a relationship with a man who is so committed to doing his work so well. He put into practice the Biblical admonition, “Whatever your hands find to do, do it with all your might.” (Ecclesiastes 9:10) Can you imagine how much better our society would be if all followed this counsel? I remember something the President of Columbia Theological Seminary said to my senior class. He told us, “If your calling (to be a minister of the Gospel) is as important as that of any other, do not let anyone in your community outwork you.” Both my professor and the Preacher (in Ecclesiastes) spoke words of wisdom – what a difference it would make if we all paid a little more heed to their counsel! I was blessed to see the faithfulness of God as He worked in a trying situation to bring about good, especially since that “good” was evidenced in the way a young man handled his responsibility with commitment and skill. May others be encouraged, as they observe the way we carry out the tasks of our calling. And may our God be pleased, as well.

“ IF A J OB IS W ORTH

DOING, IT IS W ORTH DOING W ELL. ”

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Picture Yourself a Phi Mu Louisiana Tech Phi Mu: A Year In Review

HE ALPHA LAMBDA CHAPTER of Phi Mu at Louisiana Tech University has been quite busy this summer, as they prepare for all of the excitement that is scheduled for the upcoming fall quarter. Chapter members have been working together to plan for events such as primary (or formal) recruitment, Bid Day, sisterhood get-togethers, visits to the Children’s Miracle Network Hospital in Little Rock, Arkansas, the inaugural Dance-A-Thon, and of course --- Louisiana Tech football tailgates! However, before the chapter officially gears up for these fun events, they plan to kick-off their recruitment Work Week with a giant party to celebrate all of the accomplishments achieved thus far in 20172018. Some of these accomplishments include raising over $30,000 for Children’s Miracle Network Hospitals as well as having also contributed countless service hours to local organizations, like Boys and Girls Club of NCLA, LifeHouse Ministries, 4PAWS and Wiggin’ Out. The chapter also plans to recognize Tori Manring, a recent graduate of the Alpha Lambda chapter, who was chosen by National Council to serve as a Phi Mu Chapter Consultant for the 2017-2018 school year. Another major accomplishment to be celebrated at this party is the chapter’s overall GPA, which ended with an overall GPA of 3.4, a second place finish among all Greek Organizations on campus. At this party, the chapter will also be recognizing the 43 women who walked away from spring quarter with perfect 4.0 GPAs, and they will also give shout-outs to the five members who received individual scholarships from the 66 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

Phi Mu Foundation. The women will also give a special recognition and thanks to their sister, Fox Faircloth, who worked tirelessly this summer as a Louisiana Tech Orientation Student Leader. Most importantly, the chapter plans to spend time recognizing its biggest achievements: the awards received at the 2016-2018 Phi Mu National Convention, which was hosted in Las Vegas, Nevada, earlier in July. Speaking about her Phi Mu Convention experience, Chapter President, Hannah Delgado said, “The highlight of Convention [for me] was to represent Alpha Lambda and Louisiana Tech University at a national level. The awards and recognitions that our chapter received represent many years of hard work by many of our faithful sisters, and it was a privilege to be able to accept those awards on behalf of our entire chapter and university.” At convention, the chapter received the following awards from Phi Mu National Headquarters and Council: • Academic Honor Roll • Financial Honor Roll • Chapter Total Award • Formal Recruitment Quota Award • 100% Participation in M3 Campaign, which is a fundraiser for benefit of Phi Mu Foundation. • Honorable Mention for Best Financial Operation Award, which ranks the chapter #2 out of 136 chapters nationally in regards to finances. • Membership Achievement Award, which ranks the chapter #1 out of 136 chapters nationally in regards to membership. • Philomathean Society, which ranks the

chapter in the Top 25% of best overall chapters nationally. • Honorable Mention for Carnation Cup, which ranks the chapter as #2 best overall chapter out of 136 chapters nationally. The chapter could not be prouder of all of these accomplishments, and they are incredibly motivated to keep up the positive momentum this fall. If you would like to keep up with the Alpha Lambda chapter of Phi Mu, you can follow their social media accounts on Facebook, Instagram, and Twitter; the hashtag for all accounts is @ latechphimu. You may also check-out the chapter’s website, which is www.latech. phimu.org. Interested in learning more about Greek Life at Louisiana Tech University? You can get more information at www.latech. edu/greek-life, and you can also follow the hashtag #PictureThisLTU on social media to get a better picture of what each house has to offer! Formal recruitment begins September 6, 2018, at Louisiana Tech. Be sure to enroll before the deadline, which is September 4, 2018, at 3:00 p.m.

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An Innovative Approach Direct Superior Approach – Total Hip Replacement

BY STEVEN ATCHISON, MD

O YOU HAVE ALWAYS BEEN moderately active, you play golf or tennis 1-2 times a week, walk or jog daily, but recently you have started to experience joint pain… particularly in your hip. Your fairly regular exercise regime is falling short on your list of daily, even weekly activities due to increasing hip pain. In your mind, you think I am too young to have hip pain and way too young and busy to be a candidate for hip replacement surgery. Well, until a proper evaluation by an orthopedic surgeon, you can’t know, but if you do undergo a proper assessment and it is determined that you are a candidate for total hip replacement surgery, you have a new and amazing option that allows for a quicker and more viable recovery… the Direct Superior Approach Total Hip Replacement. What makes the Direct Superior ApproachHip different? Easily answered: it is a muscle and bone sparing procedure. For the Direct Superior Approach-Total Hip Replacement, I make a single incision on the outside of the hip in the buttock region, which will allow adequate exposure to perform the surgery accurately and with very little soft tissue damage. I work through the small incision and diligently work to preserve the muscles around the hip joint, in order to place the hip implant with the least amount of soft tissue trauma as possible. After securely placing the implant, I will repair the hip capsule and skin to facilitate proper healing and prevent dislocation of the hip. The surgery will take me about 50-90 minutes, and patients will typically be up walking 2-3 hours following their surgery. The majority of my patients will

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go home the morning following surgery and resume an exercise and walking program at home. The Direct Superior Approach has resulted in much shorter recovery times. As a result, instead of being in the hospital for four to five days, most of my patients are in the hospital for 24-36 hours, spending one night and being discharged the morning following their surgery. Instead of being able to drive in a month, they’re usually able to drive in half the time. Instead of being off of work for three months, they are able to return in much less time. The short recovery time makes the surgery accessible for more patients who might not be able to take three months off work. Additionally, most DSA patients do not have to assume an outpatient physical therapy program, but can immediately begin a walking program to increase strength and improve gait. Many people who would benefit from hip or knee replacement surgery never get the operation and instead live with the pain and reduced function, because they fear a long recovery time. The Direct Superior Approach-Hip replacement patients typically have a much more rapid recovery. Most of my patients are back to golfing, yoga and other activities within two to three weeks. The Direct Superior Approach-Hip offers numerous benefits: • Reduced post-procedural occurrence of hip dislocation • Earlier ambulation minimizes complications commonly seen with traditional hip replacement (i.e., blood clots and muscle fatigue)

• N o hip precautions after surgery. Many patients resume normal activities much earlier than expected, and the whole recovery process is much faster and less painful than with traditional techniques • Requires only one small incision in the hip, leaving muscles and tendons undamaged and preserving the hip’s natural alignment • Less leg manipulation and less soft tissue damage allows for earlier return of function, less pain and greater stability after hip replacement • Accurate implant positioning is achieved, which allows for longevity of the hip replacement • Surgery may be performed on an outpatient basis (or a one night hospital stay) • More comfortable recovery period, with minimized pain medication requirements • Minimization of blood loss (compared to traditional hip replacement techniques) • Fewer incidences of complications during and after surgery. If you suffer from hip or knee pain, I encourage you to talk to your family physician or be evaluated by an orthopedic surgeon. The strides in joint replacement surgery are vast and all geared towards getting you back to a healthy, active lifestyle more quickly and safely. To schedule an evaluation with Dr. Atchison, please call his clinic, Orthopedic Specialists of Louisiana: 866.759.9679. Dr. Atchison sees patients at both of Shreveport and Bossier City Clinics.

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BayouTrends Find your passion in this season’s hottest hue. From flamin’ hot rompers to sexy slides, we’ve got you seeing red – in a good way. Find these great items at area retailers.

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1. HO LLI S & COM P AN Y J E W E L E R S 2 .C A RA ’ S B OU TIQU E 3. MA TER IA L TH IN GS 4. FIESTA N UTRI TI O N CENTER 5 . CO B UR N’S 6. S L E E P Y H OL L OW F U R N IT U R E 7. K -SER A B OU TIQU E 8.R OD ÉO B OU TIQU E 9 . HERRI NG STO NE’S 1 0 . GIRL F R IE N D S 2 11. C H A N TIC LEER ’ S 12. ELEVEN 26 B OU TIQU E 70 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

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BAYO U O U TDO O RS

article by DAN CHASON

My Nam Buddy

T IS A LONG WAY FROM DELHI, LOUISIANA TO THE jungles of South Vietnam. For a young Doyle McEacharn (pronounced McCan) that adventure started a the young age of 18, when he was drafted into the United States Army. If you fast forward a few years, I can vividly remember the man I noticed sitting quietly in a concealed carry class that I was teaching about 6 years ago. Years are quite noticeable on Doyle, but don’t let the wrinkles fool you. He is one tough hombé.. I soon became fast friends with him and have enjoyed many an hour on a boat or in the woods chasing squirrels with this remarkable man. As with most Vietnam veterans, Doyle rarely talks about that period of his life, but when he does, there comes a quiet calm in the air and a change in his eyes that I can only interpret as good yet disturbing memories. Doyle was raised in Delhi and embarked on his military career straight out of high school. First it was to Ft. Bliss Texas for basic, then another 6 weeks of “fun” at Fort Leonard Wood in Missouri for advanced infantry training school. Doyle’s assignment was one that is crucial in a country like Vietnam, where he worked to keep a steady supply of clean water for the troops as a member of the water purification team. He first landed in Vietnam just two weeks after AIT school to a strange environment and a strange land. To put it in his words, “I was ready for adventure but had no idea what I had walked into. Hell, I was barely starting to shave.” This was the case with most of his brothers in arms. Young kids, sent to fight a war nobody understood for a cause they all loved: Protecting America and our freedom. His first “hooch” or living quarters was in a large fenced in enclosure described to be much like a prison. Days were spent searching for a suitable water source with nights assigned to guard duty to protect his fellow soldiers. His main job was to support the engineers, who were there to maintain roads and to attempt to create infrastructure for not only the military presence but the people who called Vietnam home. Doyle relates that memorable times were simple. Trying to find that connection to home. Letters were the big thing, but he says that when he found a female dog that took a liking to him, it was the way he was able to maintain some sanity in the chaos. Tending to her and

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then her puppies became his connection to what he missed. He speaks of close calls. One where a mortar literally blew up at the door of his underground bunker, a sniper’s bullet that literally splattered the metal of the truck he was in just inches from his head and then THE shot. Doyle and a group of comrades were playing poker in a bunker. The door was protected by a six foot pile of sand bags. Somehow, a Viet Cong rifleman fired an errant shot that fell into the bunker, striking Doyle’s partner in the ring finger. It was a million to one shot, according to Doyle, but a reminder to wear your helmet, even if you had a pair of aces in your hand. The thing I love about Doyle is his attitude. When fishing, he is always ready for that next bite. Doyle is an accomplished angler and makes me laugh every time he catches a fish. He makes this grunting sound when bit and doesn’t even realize he does it. He can hold his own with a crappie pole, but his passion is squirrel hunting with a dog. His face literally lights up when he sees a squirrel. We have spent many a day hunting and fishing together. I look forward to our weekly trips, and never forget that this fine man is one of many who served this country proudly and are the reason I am able to enjoy the great outdoors and my freedom today. Doyle is one of my many real life heroes, who I am proud to call my friend.

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BayouLiving

Kathy Patrick Holds the Key to Bayou Lifestyles

HEN IT COMES TO IN-DEPTH UNDERSTANDING of living your best life on the shores of Monroe’s Bayou DeSiard, Realtor Kathy Patrick is Monroe’s number one resource. Being licensed for 16 years as a Realtor, after careers of being a CPA and real estate developer, Kathy has honed negotiation skills and an unparalleled knowledge of the luxury market that her clients know they can trust. Kathy is a lifelong resident of Monroe, who not only grew up on the bayou’s placid waters, but also lives and has raised her three daughters on the bayou along with her husband Bill Patrick. “I have a unique understanding of the bayou lifestyle that I can bring to my clients,” she says. “We purchased our home on the bayou 20 years ago, and it has been a solid investment,” says Kathy. “We bought our bayou-side home for what a lot sells for now. We continue to reinvest in our home as our lifestyle changes and our children have become adults.” To show area newcomers and new-to-the-market bayou enthusiasts what a home on the water affords, Kathy and her husband Bill, who owns Patrick Electric, will often take clients on sunset cruises after a long day of house viewings. “We’ll enjoy a glass of wine aboard the party barge and view homes and their gardens from the water,” she says. “The nature we see on our cruises is always awe-inspiring, from a pair of mallards chasing each other, turtles sunning on logs and beautiful snowy egrets and blue herons resting in trees or fishing the shallows.” Kathy adds, “If you have a stressful day at work, the peacefulness of the water seems to take the day’s cares away.” Homes built along Bayou DeSiard are known for their spectacular bayou frontage with mature cypress trees and convenient boat houses and docks made for summertime memories. Days on the bayou are spent lounging, fishing, skiing and pleasure cruising. Who better to help you navigate Monroe’s waters than Kathy, who at this moment holds the listings not only to two distinctive bayou-front homes but also to three extraordinary bayou-side lots waiting for you to build the home of your dreams. Kathy reveals a breathtaking view from the living room of one of her million dollar listings. “This home has beautiful bones and is appointed with luxurious wallcoverings and tailored wainscotings,” she adds. A walk past the guest/pool house and the temperature drops as a slight breeze rustles the cypress boughs near the water’s edge. The owners of the home added a luxe master bedroom with en suite master

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bath as well as a home theatre that must be experienced. Three upstairs bedrooms afford views of the bayou as well. Another of Kathy’s bayou home listings is a one-of-a-kind property on Old Deborah. “This is the first house that was built on this street,” says the knowledgeable realtor, “and it’s on the highest elevation along the bayou.” A modernist dream, the main home features terrazzo floors and an open floor plan with a huge wall of windows that take in the expansive bayou frontage. Mature landscaping with a veritable botanical garden of beautiful specimen plantings enjoy their space on this oversized lot of 2.3 acres. The pristine bayou view looks across a wide point of the bayou to a stand of ancient cypress. A guest house on the property was built in 1998 and is connected via covered walkways. An exploration of Kathy’s bayou lot listings reveals an expansive tree lined property on a quiet River Oaks cul-de-sac. The lot features a beautiful concrete sea wall with wrought iron fencing and several garden elements, including a fountain, which remained after a devastating fire destroyed the home that had been there. This wide lot awaits the buyer who dreams of building a home customized to their tastes. The other two bayou lots are sited across from Kathy’s childhood home on Loop Road. Smaller in size, these lots are the solution to downsizing and creating a perfect nest along the shore of Bayou DeSiard. Kathy also has luxury listings in Frenchman’s Bend, North Monroe, West Monroe, Calhoun and Caney Lake. While providing excellent service for her sellers that results in clients for life, Kathy also loves working with buyers. “I have made many life-long friends during my career. One of my favorite things about being a realtor is that I get to help people move into their dream home.” Because of her background as a CPA, Kathy can help home buyers navigate what could be one of the biggest purchases of their lives. Her involvement in OWTA and USTA tennis leagues and her familiarity with activities around our area serve as stepping stone for her out-of-town clientele to get to know our area better. Kathy enjoys boating, fishing, alligator and deer hunting with her husband Bill and 3 daughters, Emily, India and Katherine when she is not selling real estate or playing tennis. Contact Kathy Patrick at Keller Williams Realty by calling 318-348-4665 for information on these and other properties on the bayou and beyond!

B A Y O U

A R T I S T

Emily Steed Pullin

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BAYOU ARTIST, EMILY STEED PULLIN, HAS SPENT HER LIFE AROUND CREATIVE PEOPLE. HER CONNECTION TO ART STARTED AT A YOUNG AGE, BUT ONLY RECENTLY HAS SHE STARTED TO NURTURE HER CREATIVE SIDE. SHE SEEKS TO ENRICH OTHER’S LIVES BY ART IN LIFE-CHANGING WAYS. ARTICLE BY APRIL CLARK HONAKER AND PHOTOGRAPHY BY KELLY MOORE CLARK

or Emily Steed Pullin, thinking of herself as an artist is a fairly new development. She’s always been creative and grew up surrounded by creative people, but for the last six years, she’s been teaching elementary art classes at Cedar Creek School in Ruston, Louisiana. When asked about her work, Emily would say, “I’m a teacher.” But in the last couple of years, she’s started to nurture her own creativity more seriously and said she’s now more inclined to respond, “I’m an artist.” Emily’s dad’s first major was architecture, and her mom was an art teacher with a degree in interior design, so creativity was basically in her genes. With parents who supported creative expression from an early age, Emily and her sister, Shannon, were both led to pursue careers in the arts. Emily always loved art classes and enjoyed art history, when it seemed no one else did. One of her most memorable art projects as a kid was a crayon batik of a sun that she created during art camp. “I thought it was the coolest thing,” she said. In high school, Emily appreciated the balance of freedom and guidance she received from her art teacher Mary Rountree. In college at Louisiana Tech University, she decided to follow in her mom’s footsteps by majoring in interior design. Although Emily enjoyed interior design and finished her bachelor’s degree in it, she found herself connecting most with her professors that created their own art in addition to teaching. These professors—Suzy Nelson and Walter Green—were most influential. During an internship required to earn her Bachelor of Interior Design, Emily experienced what it was really like to work in her chosen

field. At Jones Commercial Interiors (JCI) in Dallas, Texas, Emily discovered that she liked her job, but not as much as she’d expected. She remained employed by JCI after completing her internship but wasn’t passionate about her work. Fortunately, through JCI, Emily was also introduced to a field of work that sparked more passion. Because JCI’s president, Andy Jones, is a strong supporter of Camp Esperanza, Emily found herself volunteering as a counselor for two summers at Camp John Marc in Dallas, where Camp Esperanza is held. The mission of Camp Esperanza is to provide a week filled with joy, friends, play and exploration for children with cancer. In Spanish, “esperanza” means hope, and according to Emily, Camp Esperanza is filled with it. In her time there, Emily realized how much she loved kids and started toying with the idea of going back to school in education. “It was really incredible and inspiring on a lot of levels to be around those kids,” she said. After Emily finished her second summer there, she returned to Rustona and began working at Louisiana Tech in the Office of Admissions. Given her situation, returning to school in education was a perfect fit, so she decided to combine her love of children and her love of art by pursuing a Master of Arts in Teaching with a concentration in Art Education. Early in her graduate studies, things started to fall into place for her. A position teaching elementary art opened up at Cedar Creek, which allowed her to return to her alma mater and begin a career she could feel passionate about. Emily has now been teaching at Cedar Creek for six years, and she loves her job, but she’s only recently begun to express her own creative WWW.BAYOULIFEMAG.COM | AUGUST 2018 77

side. For several years after becoming a teacher, Emily was known locally as “the dog painter.” The title came to her quite by accident through a series of events set in motion by a portrait of her own dog, a Weimaraner named Atticus. When Emily shared the portrait on social media, she didn’t expect to find a demand for dog portraits but a friend commissioned a portrait, and interest in them quickly grew. “I love dogs and I’ve loved painting dogs because they mean so much to people,” she said, “but it’s not my passion.” At the same time, Emily said she’s grateful for the dog portraits, because they’ve helped her build skills and confidence. Along the way, she said, “I realized, ‘Oh, I’m kinda good at this,’ but it’s also been hard to break out of painting dogs.” Over the last couple of years, she’s started to paint other things. In fact, one of her first major departures from dog portraits was a commissioned work for Louisiana Tech’s Beta Epsilon chapter of Sigma Kappa sorority. Because Emily is an alumna, the chapter sought her out to create a painting for their lodge. The commission came just two days before recruitment last fall, but fortunately, Emily works well under pressure and was happy to oblige. The chapter had asked for something large and abstract, which wasn’t typical for Emily, whose work tends to be inspired by something concrete. She decided this painting would be no different and set out to find inspiration. In the process, she looked up the founding place of Sigma Kappa, which was Colby College in Waterville, Maine. After finding an old map of the college, Emily knew what she wanted to do and completed her first in a series of paintings she now calls “map studies.” It was a fun, playful piece that made her want to create more in the same vein.

hen painting for herself, Emily almost always chooses subjects that mean something to her, so she’s done map studies of Ruston, New Orleans, Shreveport, and Oxford, Mississippi. Recently, she’s also begun integrating wildlife, such as fish and crawfish. Her husband Matt loves to fish, so fish have also become a recurrent theme in her work. In terms of style, Emily combines structured detail and organic elements in layers of mixed media. She said these aspects of her work reflect her personality perfectly. “Parts of my life are really organized, and I’m kinda high anxiety, and I want things to be a certain way,” she said, “but I’m also not a planner, and my house is always a mess, and I like to do things spur of the moment.” Although many of her map studies have been driven by a personal connection and a need to express herself, she finds that other

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people connect to them, too. In one particular piece that she created for a local, map-themed exhibition, Emily paid homage to the late Bill Rogers, who owned Rogers’ Furniture and Gifts in Ruston and employed her during college. According to Emily, Mr. Rogers was a character. If she asked him how he was doing, he’d say, “I’d be doing a hell of a lot better if someone bought $10,000 worth of furniture, paid cash and I had a vodka on the rocks.” Viewers of the exhibition who knew Rogers immediately recognized the work as a tribute to him, and the piece was purchased by his son, Tommy before the show even opened. “That piece, for me, was really special,” she said, “but everything I do on my own is somehow inspired by a personal experience.” To feel totally invested and passionate about their work, Emily believes artists have to make it personal. “Even if it’s not personal for me,” she said, “I try to understand why a client wants the piece and kinda dig into that a bit.” Even though her uncommissioned pieces are always personal, Emily said, “I hope they hit a heart string with someone else.” Watching that happen can be so rewarding, especially when a piece is so unique and personal it seems destined to remain on the artist’s own wall. Based on one especially memorable sale, Emily believes even the most unique and personal pieces can sometimes find a home. While preparing for an exhibition of her work held at Parish Press Coffee and Eats in Ruston last fall, Emily painted a giant avocado green sofa on a 36 by 48 inch

canvas. The exhibition, called “Rooted,” was full of works inspired by her childhood and family history. “It was based on things that were significant to me growing up,” she said, “things that shaped me as a person.” The green sofa, specifically, reminded Emily of watching “Wheel of Fortune” and eating blueberry pancakes with her Pops. “I didn’t expect anyone to buy it,” she said. After the exhibition ended, she hung it in her boys’ room where it stayed for months until she decided to take it with her to the Double Decker Art Festival in Oxford, Mississippi. Taking it was a last-minute decision made primarily to fill space, but surprisingly, the painting found a home there through pure serendipity. During the festival, Emily’s husband was wandering around the square in Oxford, when he happened into Blue Delta Jeans, a company specializing in custom-tailored denim. While there, he met co-owner Nick Weaver, who turned out to be a college friend of Emily’s. When Nick and his wife Augusta ventured into Emily’s booth later, they saw the green sofa painting and were immediately struck. “I told them why it was special to me,” Emily said, “and they wanted it.” They could relate to the story and had recently searched for a green sofa for their new house but couldn’t find one. In the end, they’d given up and bought a white sofa instead. So they loved the idea of hanging Emily’s green sofa over their white one. It just made sense to them. The likelihood of moments like this happening every day are slim, but when they

do, it’s magical. Emily doesn’t expect her pieces to connect with everyone. “Sometimes I feel like I don’t fit the mold, but you have to embrace your weird,” she said. “You have to have an outlet, and you need something you enjoy to serve as an escape and to build you up.” When someone connects with work created in those moments of escape, it makes everything worthwhile. “Whether it’s a personal piece or a portrait of a dog, you always hope it’s special to them,” Emily said. “When they walk by it, you hope it brings happiness. Whether a piece has the same significance for them as it has for me, I want it to be meaningful.” Even if people aren’t buying Emily’s art, she believes they should be buying art. “I want more people to learn and recognize that art should be meaningful to them,” she said. “It’s important to invest in real art, and you shouldn’t invest in something you don’t feel connected to.” Emily and Matt have tried to spread this message, especially among their friends. “The arts are important whether you’re an accountant or an engineer or something else,” she said. “If you have the means, you should buy a piece of art every once in a while, even if it doesn’t match your house.” Emily’s own house is filled with art, and some of the pieces don’t match, but they all mean something to her. “Art has done so much for me,” she said. For that reason, Emily wants others’ lives to be enriched by art in life-changing ways as well.

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What Makes #OCSStrong? Ouachita Christian School

HAT MAKES A SCHOOL strong? Beyond the brick and mortar of its buildings, what goes on within its walls provides both its foundation and growth. Ouachita Christian School provides Christian education to students in grades PreK-3 to grade 12. The strength of OCS lies in its philosophy, staff, students and stakeholders. The mission of OCS, “Educating Youth for Time and Eternity,” is expressed in its commitment to providing instruction from a Christian worldview. Students encounter Christ not only in Bible classes provided for all grade levels but also in their academic and elective subjects. While the majority of faculty and students identify as members of the Churches of Christ and Southern Baptists, we also count Presbyterians, Methodists, Pentecostals, non-denominational, Lutherans and Catholics among our community. A few important numbers also reveal this strength. For example: 100: Percentage of OCS students with access to computers. OCS is a one-to-one Chromebook school. Elementary teachers integrate the computer in their daily lessons with class sets of Chromebooks. Each student in middle and high school leases their Chromebook, used daily in virtually every class, and takes that device with them when they graduate. With most textbooks now online, installed on their Chromebooks, backpacks become lighter and learning occurs within a controlled and monitored online environment. 180: Children of alumni enrolled in 2017-2018. That’s a full 25% of our student body whose parents attended and eventually

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selected OCS to educate their own children. When 1999 alumni Mary Katherine Perry Edwards and her husband Eric chose OCS for their three children, she says, “Without hesitation, we knew Ouachita Christian would be the place, where our children would obtain a solid educational foundation centered around Christ.” She identifies OCS as the place their family began, making it “only natural for our children to be part of the OCS family.” 18: Staff members who are also OCS alumni. Former physical therapist and current biology teacher and cheer coach Anissa Morris (’85) is among this 19% of staff returning to their alma mater as employees and parents. Vivid recollections of a school that served as her second home and second family drew Morris to enroll her three children. She says, “Having the privilege to teach and watch my children grow up at OCS is like coming home” and considers herself blessed to be together with her children at “this wonderful place.” 8: Former elementary or high school principals on staff. Fifth/sixth grade teacher and former principal Patty Ellerman teaches at OCS, because she’s able to educate her students from a Biblical worldview, instilling in them the belief that wisdom originates “in God, and with God, and from God.” She says, “This mission is what makes OCS intentionally different from other educational institutions and why it is such a vital, necessary and integral part of our community.” 50: Percentage of teachers and staff engaged in professional development this summer. San Diego “Get Your Teach On” conference attendee and third-grade teacher Heather Hurley, mother of two OCS high schoolers, sacrifices a few days of her summer

vacation, though she doesn’t consider it as such. “We want to make sure we are doing all we can to engage students in learning, competing for their attention with so many distractions. We spent time in San Diego with some of the nation’s top educators reinforcing our idea that teacher-student relationships are the most important part of keeping students engaged.” She adds, “Of course, throwing out the worksheets and having exciting activities helps as well!” Of taking time from her summer vacation, she says, “Our staff really never takes a break; our work just changes over the summer. Our students always come first.” 97: Collective number of years our three administrators have served at OCS. This average of 32 years represents stability. When Jayme and Bobby Stokes arrived in Monroe in 1989 to begin their teaching ministry at OCS, they never dreamed they’d still be at OCS in 2018. “Raising our four children in those halls and now seeing our grandchildren now filling the same desks fulfills our mission of educating for time and eternity. We have been here 29 years and see everywhere in our community OCS alumni and families are making a difference. It’s an amazing place to raise your children and know that they are reinforcing the values that you cherish. OCS has not ever been a job to me; it’s an extension of my life in serving Christ.” – Jayme Stokes, Principal If strength can be represented in numbers, these show it. Ouachita Christian School, for over 40 years, #OCSStrong.

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FAMILY

Meredith’s Musings Baby Bird |

By Meredith McKinnie

can’t remember much of the few hours after my daughter’s birth. I know I was wheeled back to a room. I know people were coming in and out, now more interested in the baby’s condition than mine. I felt relief. It was over. I had given birth, or they had taken her from my numb body. Either way, she was out. Everything I had dreaded about giving birth, I had managed to avoid. I had no idea that with a C section, the pain was just beginning. That first night was euphoric. Pain meds put me on a cloud of “okay.” The baby spent a lot of time in the room, but not in my arms. Too many visitors were anxious to get a glimpse, to hold my first child, my husband’s first child in eight years. The newness attracts people. And frankly, I welcomed their presence. I could relax and be a spectator of the people I love falling in love with our daughter. It was calming and full circle and all the adjectives I wish I had but wouldn’t do the moments justice. Husband and I had given these people another relative; we created a human. I had eight months to adjust

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to the idea, but seeing my family reacting to her is more real than can be described. It was one of those joy-filled times when you look back, it appears in slow motion. I appreciate being confined to that bed, my front row seat to soak it all in. The next morning someone showed me a video of my husband bringing her out of the operating room, of the tears and cameras raised and oohs and aahs, everyone talking over each other and then periods of awkward silence as they stared at her messy, fluidsoaked face, my husbands’ tears of pride and relief that we were both okay. It was all caught on video, and I’ve watched it more times than I can count. It’s the closest seat I have to the moment I couldn’t attend. About noon the next morning, the nurse came in. She was that annoying kind of positive, just a beat or two too high. I smiled and was as welcoming as I could be, as if she was new to this instead of me. My job that day was simply to get out of bed. How hard could it be? The nurse held my hand and Husband supported me from the other side, and I

attempted to lift myself. It didn’t happen. I felt cemented down. I braced against their hands and tried again. I felt a gravitational pull to the center of the earth, as if I wasn’t supposed to rise. The look of fear in my eyes must have surprised Husband. He looked worried I would collapse. And I wanted to. My body no longer belonged to me. I became a slave to gravity and effort and will. We take for granted being able to move with ease. Each step I held my stomach tightly, for it felt like my guts would simply roll out onto the floor. I had to hold them in. Nana, Husband’s mother, kept urging me to walk, at one point holding my dinner hostage until I did. And gradually it became easier, not easy, but easier than the time before. That annoying positive nurse was with me for three days, and her positivity saved me. She became my angel, who saw me at my worst, didn’t love me, but took care of me anyway. I trusted her with no clothes on, ripped open scars, bleeding everywhere, and she handled me with grace and dignity. I’m forever grateful for the care I received. When I was helpless, she helped me. Nana stayed each night with me at the hospital. She too was my angel, the most patient person I know. She woke up with me every two hours to breastfeed, or at that point, beg my Baby Bird to latch. I would pump one ounce and we would feed it to her directly from the bottle’s edge, hence calling her Baby Bird. Her little five-pound body would stretch toward the liquid, and I could see her little stomach flex with each gulp. And I realized, she too was helpless, relying on me. I had to be strong for her. After three nights, it was time to go home. I hadn’t been outside in four days. It was 97 degrees and humid that Monday morning. I sat in the wheelchair awaiting Husband to pull up, the sweat beading on my forehead, Baby Bird against my chest. We loaded up and took off ever so slowly, as each bump was felt in the depths of my stomach, the same place the scalpel had been before. But as I looked around on that ride home and saw life going on all around me, I felt the sunshine on my face and peace with my little family. And though my weakened body was still ripped apart, I’ve never felt more whole.

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C YC L I N G

for Abilities

Pi Kappa Phi Brothers from Across the Country are Biking to Raise Money and Touch Lives article by Michael DeVault

hey started this year in Long Beach, California. Their 4,000mile trek across the country will end in just a couple of weeks in the nation’s capital. They are the brothers of Pi Kappa Phi fraternity – Pi Kapp for short – and they’re cycling across America to raise money for and awareness of people with developmental disabilities. The trip is an annual rite of passage for many Pi Kapp brothers, and this year is no different. They made their annual stop in Monroe on a dreary afternoon, July 18, after riding through the rain. For another meal in a decade of meals, Kathy Jordan Terracina was on hand to greet them. “My son did this ride ten years ago,” she says. “It really changed his life, and I’ve been supporting them ever since.” The annual pilgrimage is staged by The Ability Experiment, the philanthropic arm of the national Pi Kappa Phi Fraternity. They call it the Journey of Hope, and this year, 101 riders are making that journey. Along the way, they will stop in more than a dozen cities to visit with the community and spend time with persons with developmental disabilities. They’ll also raise a significant amount of money for the cause. Divided into three groups, the riders each embark on one of three routes – a north route which takes a group through the northern states like Illinois and Indiana; the TransAmerica route, on which riders pass through middle America; and the southern route that sees riders pass through Louisiana. It’s this group that made a stop on the campus of the University of Lousiana-Monroe. “They go across the country, and they do what they call friendship visits, like the one here,” Terracina explains. “They spend time with clients of ARCO here in Monroe, they visit, and they raise awareness of the needs of this community.” Like most campus fraternities and sororities, Pi Kappa Phi engages in philanthropic activities and service projects throughout the year. While The Ability Experiment is not their only effort on the 84 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

philanthropic front, it is one of their most visible – and one of the most visible of all the fraternal groups in the country. Perhaps that’s why the ride has happened every year since 1987, when a Pi Kapp alumnus made the first trip. The following year, 21 of his brothers followed in his footsteps. The effort has grown every year since. So, too, has the giving. Over the life of the organization, The Ability Experiment has donated more than $15 million to philanthropic causes like persons with disabilities. A large portion of that money is raised by the annual ride. More important, though, is the impact the Journey of Hope has on the people the riders take to the road for. ARCO Executive Director Roma Kidd explains. “This ride says to all persons with developmental disabilities that there is awareness of their worth and their value as citizens of our community,” she says. “It’s a spotlight that these riders shine – every year – on these folks, to share with the country the importance of these individuals and the contributions they make.” Kidd says she looks forward to the riders, who’ve been passing through Monroe, since the beginning of the Journey of Hope. More importantly, so do ARCO’s clients, who line the route into town, waving banners and signs and cheering the riders on. “ARCO’s clients just love them,” says Terracina. “They’re really great with our people, and they love to meet them every year.” This year’s Journey of Hope is scheduled to end in Washington on Aug. 11. In addition to a warm shower and comfortable bed provided by the Hyatt Hotel on Capitol Hill. The riders will enjoy a look back on the year’s journey with The Ability Experience Celebration, also held at the Hyatt on Capitol Hill. Until that day, they’ll be biking up to 100 miles a day, making frequent stops in towns across the country as their paths converge. Along the way, they’ll spread plenty of joy and excitement, making this year’s Journey of Hope one of happy memories for the riders and the community they serve.

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AT H L E T I C K I D S

Need for Speed

PATTON SIMS WINS DUATHLON SPRINT WORLD CHAMPIONSHIP article by MICHAEL DEVAULT and photos by RJ OJEDA AT FIRST GLANCE, Patton Sims seems like just another skinny kid enjoying his teenage years. If you met him out and about, you almost wouldn’t believe he’s one of the greatest athletes in the world. At just 17 years old, Patton secured the ITU World Sprint Duathlon Championship in the 16-19 age group in Odense, Denmark on July 8. Perhaps more impressive than the title “world champion” is the fact that the kid placed 16th overall racers participating in the Championships no matter the age. In addition, he was the top finishing American in the entire delegation. Even more impressive, Patton posted the fastest bike split out of all age groups in the Sprint Event. For the most part, Patton shrugs off talk of greatness. “I found my niche, something I’m good at and enjoy doing,” he says. “I enjoy being out on the road, going on long rides by myself. Then there’s the community aspect of it. We all support each other.” Duathlon competition combines two of Patton’s favorite activities: competitive cycling and cross-country and long distance running. Running for Sterlington High School last spring, Patton placed 2nd overall at the 3-A Louisiana State Track Meet in the 3200-meter race and made the All-State Team. On the bike, Patton became the youngest cyclist to win the 2018 Cat 1/2/3 Stage Race in the 47 year history of the Tour de Louisianne, the longest running stage race in North America. Combine the two, and you have an athlete custom-tailored to succeed, which is precisely what Patton did on the world stage in Denmark. A multi-staged race, Duathlons are divided into multiple segments of running and cycling. Patton competes well in both sports, but combined, his performance becomes all the more impressive. At the Denmark championships, competition consisted of a 5k foot race, a 20km bike race, and a 2.5k foot race. Before the competition, Patton estimated the winning times would all fall somewhere between 53 and 55 minutes. Patton’s winning time of 59:47 placed him almost five minutes outside of that time goal, yet he was still a full minute ahead of the next closest competitor in his 16-19 age bracket. Needless to say, it was a tough course. A rising Senior at Sterlington High School, Patton has long been competing for the school’s cross-country and track teams. He’s been cycling competitively since he was 12, when a friend’s dad introduced his family to the sport. “My buddy got a bike, and then my dad got a bike as well,” he says. “Once I saw my dad start riding and enjoying it, I figured I’d get in on the action and join the fun.” He hasn’t looked back since. Coached by world class multi sport athlete and exercise physiologist Lisa Cooper Colvin, Patton has turned in a string of competitive successes and shows no sign of letting up any time soon. As a cyclist, in just five short years Patton has climbed the ranks of competitive cycling’s Amateur Ranking System. The system places competitors into categories, ranging from 5, a beginner, down to 1, almost professional. 86 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

“Right now, I’m the highest level amateur cyclist you can be without becoming a pro,” Patton says. He’s not bragging, and he dismisses talk of taking the next step as premature. “I definitely feel like I’m in the pipeline to receive a pro contract in the next two or three years. A lot of it depends on what I want to do personally. But I do want to go pro.” Those personal wants he’s placing before going pro include attending college, majoring in business management and considering law school afterwards. Until then Patton will continue to compete as a duathlete, because of how well the two sports work together. Biking, in fact, makes him a better runner. “From my personal experience, I think cycling helps running as opposed to vice versa,” he says. “They really have their benefits, and you can see that when you race both sports.” On social media following the race, Patton’s newsfeed was cluttered with congratulatory messages from friends and family – and from the racing community around the world. One post features a photo of Patton, taken from behind as he crossed the finish line, fingers raised in celebration of his 1st-place finish. Shared by his home team, New Orleans based cycling team Palmer Racing, the caption read simply, “Nuff said.” But it seems Patton still has a lot to say on the field. Following the congratulatory messages, a brief write-up he posted about the race, and more than a few photos of him on the podium, Patton’s first nonDenmark post says more about his determination than anything else. He was looking for a ride to a race in Alabama, set for the weekend after he returned from the world championships. And then again, it’s hard not to remember cycling is an Olympic sport. When asked if the Olympics were on his radar yet, he shrugged. “Cycling definitely is, but it’s a long road to the Olympics, so I have my work cut out for me,” says the determined young man whose love for speed is taking him to places few get to experience. Patton’s next competition is the USA Cycling Amateur National Championships in Hagerstown, Maryland at the end of July 2018. And looking ahead to July 2019, Patton will once again represent the United States at the ITU World Championship Duathlon Sprints for the 16-19 Age Group which will be held in Spain. To follow Patton on his speedy journey, check out his Instagram at @Patton.Sims

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AT H L E T I C K I D S

Taking to the Water

AT 13, WILSON SPENCE PLOTS A FUTURE ON SKIS article by MICHAEL DEVAULT and photos by RJ OJEDA Wilson Spence seems a lot like any other student at Lee Junior High. He’s spunky, has a good sense of humor, and is obviously a smart kid. After a few minutes, you realize Wilson is incredibly passionate and driven. Perhaps that’s why he’s become a star to watch on the competitive water ski circuit. Like many sports, competitive water skiing is divided into age brackets, and right now Wilson competes in the 10-13 group. Earlier this summer, he qualified for both the regional and national championships in his group, a major feat for someone who’s been competing a relatively brief time. Then again, skiing comes naturally to him. That’s where Wilson first began learning to jump. Practicing for “It’s like a feeling of gliding across water,” Wilson tells BayouLife. that event is difficult though, because at home, there isn’t a ski ramp. “You’re carving a path. It’s a really satisfying feeling.” “Thanks to Bennett Ski School, down in Zachary, I have a Skiers in competitions compete in three separate events: slalom, ramp I can use,” he says. “When I want to jump, that’s where I go.” jumping and trick. Wilson says he wasn’t interested in learning trick On occasion, Wilson also has the opportunity skiing, so he’s focused his energy on slalom, the to ski with the National Championship ULM first type of skiing he learned, and jumping, which Warhawks ski team. The experience he gets there he’s been doing for a little over a year and a half. is invaluable, but it’s also a contact that could bode Slalom on the water is nearly identical to its well for his future. snow-based partner. The skier navigates a course IT’S LIKE A FEELING “I would really love to try and ski at ULM or around buoys, and they must successfully round Alabama, possibly ULL, which are the top three each buoy before moving onto the next. Also, they OF GLIDING ACROSS schools in the nation with ski teams,” Wilson says. must avoid falling. Scores are based on a formula THE WATER. “ULM has a great history of skiing. They’ve won 28 combining their running time, the length of rope YOU’RE CARVING National Championships.” the skier uses, the speed of the boat, and the This summer, he’s spending the lion’s share number of buoys the skier rounds. A PATH. IT’S A of his time getting ready for the two major Boat speed is capped at 34 miles per hour, and REALLY SATISFYING competitions. First, he’ll compete in the Regional rope lengths start at 75 feet – which provides the FEELING.” Championships, marking his third consecutive trip, skier a relatively slow, easy to complete course. since he started skiing. The regional competition Once a skier has completed the course at full speed, – WILSON SPENCE features the top athletes from Texas, Oklahoma, they move to a shorter rope – 15-off, 22-off, all the Arkansas, Louisiana and Mississippi. way down to 45-off, which makes a rope of just 30 Then, in August, he’ll load up with his family feet. and make the trek to Kansas, where he’ll compete for his first national “Nobody’s ever attempted that before,” Wilson says. title. That’s where his focus is right now. In his most recent competition, Wilson finished his final run with “I’m skiing a lot and doing my best to not get hurt,” he says. He 1.5 buoys on a 22-off rope. The half-buoy score, he explains, comes as reflects on an injury – a hyperextended back -- and how it affected his a technicality. ability to ski. “Last year, I got hurt pretty bad, so I didn’t do my best “I got around two of the buoys, but I fell after the second buoy,” at the Regionals.” he says. “I didn’t make it back to the boat wake, so it was counted as And, he’s still working to improve his ski jump performance. It’s 1.5 buoys.” an event he’s still relatively new to, so there’s a lot of work to be done For his age bracket, 1.5 buoys on a 22-off is a good performance. before he thinks he’s ready to be competitive in his bracket. And he knows he can get better. That’s why he spends as much time Along the way, Wilson still has to attend school. He’s an honors as he can on the water, whether he’s skiing with friends and family at student at Lee, and even though he’s only in the 8th grade, he’s home or when he travels to Zachary, Louisiana, the home of Bennett’s already taken the ACT and scored in the 20s. He’s hopeful he can Water Ski School. 88 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

work that up to a score “in the 30s” as he completes high school. Until then, Wilson also knows much of the road ahead. Next year, he ages into the next bracket – 14-17 – and that’s where the competition really becomes fierce. He calls Division III “way tougher,” but he adds, he has a plan. “I’m just going to keep on doing what I’m doing, which is improving bit by bit, and I think I’ll be fine.” Both Wilson and his little brother, Mitchell, were recently selected to the Louisiana/Mississippi Junior water skiing team, and will now each compete in regional competitions. WWW.BAYOULIFEMAG.COM | AUGUST 2018 89

A Hydrangea for Every Garden ARTICLE BY P. ALLEN SMITH

am hard-pressed to name a shrub that matches the hydrangea for drama, splendor and elegance in the garden. From the subtle white starry-shaped lacecap flower of ‘Hayes Starburst’ to the dramatic, large white globes of ‘Incrediball’ -- one of my favorites -- there’s a hydrangea to fit almost any spot in the garden. And with more advances in plant breeding, hydrangea selection has continued to expand to meet the still-growing demand for new plants. Now gardeners can choose from a wide array of re-blooming mopheads, a variety of new flower color options, and a multitude of dwarf sun- or shade-loving hydrangeas, starting at 12 inches in height. It’s a great time to discover the versatility of this flexible shrub, or reacquaint yourself with a plant that you might have written off as oldfashioned or poor blooming. Make no mistake -- today’s hydrangeas are versatile, dynamic, and easy to grow. While there are thousands of different hydrangeas and cultivated varieties, I’m going to talk about four main species and some of the varieties you may want to be on the lookout for: H. arborescens (smooth hydrangea), H. macrophylla (bigleaf hydrangea), H. paniculata (hydrangea paniculata), and H. quercifolia (oakleaf hydrangea). And while the different hydrangea species vary greatly, they all benefit from being planted in soil that is rich in organic matter and sited in a location with moist but well-drained soil. Adding compost or manure when planting will help with moisture retention, and, ironically, drainage. Despite its water-loving name, you don’t want your hydrangea to sit in soggy soil.

Arborescens -- Smooth Hydrangea

H. arborescens is one of the hydrangea varieties native to North America, which makes it a fairly care-free selection. Hardy in zones 3 to 9, ‘Annabelle’ is probably the most well-known arborescens with large white round mophead flowers. It grows to about 4 feet by 4 feet, but blossoms will flop to the ground when it rains. Lucky for us, plant breeders have introduced an improved ‘Annabelle’ with thicker stems for more support -- the ‘Incrediball’ hydrangea. ‘Incrediball’ makes a spectacular hedge, is great for cut flowers, and can be enjoyed as a specimen plant or placed in the back garden where its blooms can even be appreciated from a distance. And the variety just gets better. New this year is the dwarf version of ‘Annabelle’ -- the ‘Invincebelle Wee White.’ At just 2-feet by 2-feet, this little powerhouse gives you abundance of white flowers in a mini form. Also new is a pink/mauve version -- ‘Invincibelle Mini Mauvette.’ It stands at about 90 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

Even though hydrangeas have been in cultivation for hundreds of years, new varieties continue to dazzle modern day gardeners with improved flowering and performance.

3-feet tall and wide with strong stems. This species blooms on new wood, or the current season’s growth, so you don’t have to worry about improper pruning, hard winters, or late freezes that might kill off precious flower buds. They are best situated in morning or dappled sun.

Macrophylla -- Bigleaf Hydrangeas

Bigleaf hydrangeas, with their intense blue or deep pink round fluffy flowers, are the holy grail of blossoms for many gardeners. The old classic ‘Nikko Blue’ and many others only develop flower buds on old wood, or growth from the previous season, so extremely cold temperatures can result in damaged buds and no flowers. Or as I call it, “hydrangea heartache.” Plant breeders have come through with new hydrangea varieties that bloom on both old and new wood. The leader in this field is the ‘Endless Summer’ series of hydrangeas, including the original ‘Endless Summer,’ which blooms pink, purple or blue, depending on your soil pH and measures about 4 feet by 4 feet. It’s hardy in zones 4 to 9. Its sister plant, ‘BloomStruck,’ has similar flowers on dark purple stems. ‘Blushing Bride’ is a white version that is hardy in zones 5 to 9, and ‘Twist-n-Shout’ is a beautiful lacecap variety with red stems, hardy in zones 4 to 9. And more remontant varieties are coming out every year. I especially like ‘Let’s Dance Rhythmic Blue,’ which is about 3 to 4 feet tall and wide and hardy in zones 5 to 9. But just like Nikko Blue,

Hydrangea arborescens, or smooth hydrangeas, grows best in morning sun and afternoon shade. The large white flowers age to a limey-green and make a beautiful cut flower.

‘Rhythmic Blue’ flowers will actually be pink in alkaline soil, so you may have to amend your soil with an acidifier product to create blue flowers. H. macrophylla perform best when situated in morning or dappled sun.

to North America, making them low-maintenance, reliable and outstanding in beauty. They also have the distinction of being a true, four-season shrub, with oak-leaf shaped foliage in spring; large, creamy white panicle flowers in the summer that age to a rosy hue; beautiful fall orange, red and gold fall foliage; and an ornamental cinnamoncolored peeling bark that is visible in the winter. If you don’t have an oakleaf hydrangea already, then put it on your wish list. The true oakleaf species can reach 8 feet or taller and just as wide, so it’s not for the faint of heart. But if you’ve got the room, nothing beats the majesty and size of its foliage and flowers. More manageable oakleaf hydrangeas include ‘Snow Queen’ and ‘Alice,’ both about 5 feet tall and hardy in zones 5 to 9. Dwarf oakleaf version include ‘Pee Wee,’ ‘Sikes Dwarf’ and the relatively new ‘Ruby Slippers,’ which reaches about 4 feet tall and wide and has flowers that darken to a more ruby color. It’s hardy in zones 5 to 9. And because oakleaf hydrangeas have woody stems, pruning is not recommended, so that the stem’s original character and shape can be appreciated in the winter months. If you need a shorter variety, it’s worth searching for a dwarf form to prevent having to prune for size later. These hydrangeas prefer to be located in morning or dappled sun. Hydrangeas are available today in more colors and sizes than ever before, and with advances in plant breeding and growing consumer demand, the future looks bright for even better selections. Heirloom hydrangeas will always have a place in the garden, but I hope you consider one of the newer varieties if a spot opens up in your garden. You’ll be amazed by their performance and ease, which are plant traits that all of us gardeners seek.

Paniculata -- Panicle Hydrangea

Gardeners with full sunlight should consider the paniculata hydrangeas, so named because of their panicle-shaped flowers, which open a creamy white and age to a dusty rose as the summer progresses. And because they bloom on the current season’s growth, paniculatas are reliable, hardy bloomers. One of the best-known and hardest working paniculatas is ‘Limelight,’ hardy in zones 3 to 9 and reaching up to 8 feet tall. But if that’s too much hydrangea for you, consider ‘Little Lime,’ a dwarf version that you can keep to about 3 feet tall with late winter or early spring pruning. Other dwarf H. paniculatas worth considering include ‘Bobo’ and ‘Little Quick Fire,’ both hardy in zones 3 to 8. H. paniculatas are the only hydrangea variety that will perform happily in full sun, but will also take part-sun.

Quercifolia -- Oakleaf Hydrangea

Oakleaf hydrangeas are the other hydrangea species native

P. Allen Smith is an author, television host and conservationist with a passion for American style. His show “Garden Home” airs on LPB, KLTM, KLPA and AETN. Check your local listings for “Garden Style.” Smith uses his Arkansas home, Moss Mountain Farm, as an epicenter for promoting the local food movement, organic gardening and the preservation of heritage poultry breeds. He created his farm to serve as a place of inspiration, education and conservation and provides visitors from around the country with tours of his property, which may be booked at pallensmith.com/tours.

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Fiesta Nutrition Center Relax. Recharge. Renew.

UST IMAGINE HOW WONDERFUL IT WOULD BE TO wake up feeling as good as we do after a few days of vacation and change of scenery. Sometimes it takes feeling good to realize how bad we can feel when we’re burned out and stressed. Feeling overwhelmed and drained from physical and mental overload can have a tremendous impact on relationships, careers and personal happiness. Life doesn’t have to be lived that way, and it is not a character fault to admit that you have more than you can handle. Functional adrenal insufficiency is due to long periods of exhaustion and chronic (everyday) stress. Symptoms that may occur are sensitivity to cold, low blood pressure, weak heart and pulse, slow metabolism and constipation. Another obvious symptom associated with adrenal insufficiency is the inability to recover from respiratory problems. They are the ones who always have a cold, allergies and catch any illness that is making the rounds. Severe fatique in the morning is another common symptom. Those that have it describe themselves as “slow starters.” Most chronic fatique syndrome cases begin after significant stress, such as surgery, viral infection, trauma or accident. If you are struggling with adrenal problems, the natural ingredients found in TERRY NATURALLY’S ADRENAPLEX may help you get back on an even keel and increase your energy without making you feel “revved up” or jittery. They work together to increase alertness without making you nervous or jumpy, boost physical energy and stamina, keep you calm and focused, help manage stress and adapt to changes throughout the day. This product contains adrenal extract combined with vitamin C, vitamin B6 in its active form (P-5-P), pantothenic acid, L-tyrosine, licorice extract, rehmannia extract, pregnenolone and DHEA. This is a stand-alone product, but for increased energy it may be used in conjuction with ADAPTRA, another fine supplement from Terry Naturally that contains Ashwagandha and Rhodiola. The ideal diet for someone experiencing adrenal insufficiency (or for almost anyone, really) should be low in processed sugars and carbohydrates and emphasizes proteins and high-quality fats (olive oil and real butter). Overuse of caffeine can only add to the vicious cycle of “crash and burn.” Avoid white processed salt in favor of Celtic sea salt. Knowledge is power, especially for your health! A great resource for reputable information that we recommend is www. terrytalksnutrition.com. Sign up for the free weekly newsletter. Also, come by Fiesta for a free copy of the magazine, Good Health Lifestyles.

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About Shingles

Causes, Signs and Symptoms, Prevention and More

LMOST 1 OUT OF EVERY 3 PEOPLE IN THE UNITED States will develop shingles, also known as herpes zoster, in their lifetime. There are an estimated 1 million cases of shingles each year in this country. Anyone who has recovered from chickenpox may develop shingles; even children can get shingles. However, the risk of shingles increases as you get older. Some people have a greater risk of getting shingles. This includes people who • have medical conditions that keep their immune systems from working properly, such as certain cancers, like leukemia and lymphoma, and human immunodeficiency virus (HIV), and • receive immunosuppressive drugs, such as steroids and drugs that are given after organ transplantation. Most people who develop shingles have only one episode during their lifetime. However, a person can have a second or even a third episode. Cause. Shingles is caused by the varicella zoster virus (VZV), the same virus that causes chickenpox. After a person recovers from chickenpox, the virus stays dormant (inactive) in the body. Scientists aren’t sure why the virus can reactivate years later, causing shingles. Signs and Symptoms. Shingles is a painful rash that develops on one side of the face or body. The rash consists of blisters that typically scab over in 7 to 10 days. The rash usually clears up within 2 to 4 weeks. Before the rash develops, people often have pain, itching or tingling in the area where the rash will develop. This may happen anywhere from 1 to 5 days before the rash appears. Most commonly, the rash occurs in a single stripe around either the left or the right side of the body. In other cases, the rash occurs on one side of the face. In rare cases (usually among people with weakened immune systems), the rash may be more widespread and look similar to a chickenpox rash. Shingles can affect the eye and cause loss of vision. Other symptoms of shingles can include fever, headache, chills and upset stomach. Prevention. The only way to reduce the risk of developing shingles and the long-term pain from postherpetic neuralgia (PHN) is to get vaccinated. CDC recommends that healthy adults 50 years and older get two doses of the shingles vaccine, called Shingrix®, to protect against shingles and the complications caused by the disease. Shingles vaccine is available in pharmacies and doctor’s offices. Talk with your healthcare professional if you have questions about shingles vaccination. Treatment. Several antiviral medicines—acyclovir, valacyclovir, and famciclovir—are available to treat shingles and shorten the length and severity of illness. People with shingles should start taking these medicines as soon as possible after the rash appears to be the most effective. People who have, or think they might have, shingles should call their healthcare provider as soon as possible to discuss treatment options. Analgesics (pain medicine) may help relieve the pain caused by shingles. Wet compresses, calamine lotion and colloidal oatmeal baths may help relieve some of the itching. Source: cdc.gov WWW.BAYOULIFEMAG.COM | AUGUST 2018 93

TAILGATING TREATS

GEAR UP FOR GAMEDAY WITH THESE TASTY TAILGATING TREATS FROM AREA RESTAURANTS. GRAB AND GO AND KICK OFF THE PARTY. PHOTOS BY KELLY MOORE CLARK STYLING BY TAYLOR BENNETT

THURMAN’S FOOD FACTORY

Score a winning touchdown with these favorites from Thurman’s Food Factory. Crispy mini drummettes, mini meat pies, savory pineapple and sausage skewers and mini muffulettas win the game.

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IRON CACTUS

This perfect union of crunch and cheese features warm tortilla chips topped with queso, tomatoes, jalapeños, sour cream and fresh guacamole .

CHICKEN SALAD CHICK

Perfect for gameday, this tray of 36 mini-croissants is bursting with flavor. Choose favorites like Lauryn’s Lemon Basil with chopped pecans, fresh basil and lemon, and classic egg salad, a combination of sweet pickles, mustard and mayonnaise. WWW.BAYOULIFEMAG.COM | AUGUST 2018 95

THE DAWGHOUSE SPORTS GRILL

House brined wings served either dry or tossed in your choice of buffalo sauce, sweet and spicy or BBQ sauce served with thick cut, seasoned steak fries.

MISS KAYâ&#x20AC;&#x2122;S SWEETS AND EATS

The Waco Burger is a fresh, hand pressed patty rubbed with a blend of coffee and spices, topped with lettuce, tomato, pickles, grilled onions, bacon, havarti cheese and a homemade Dr. Pepper reduction BBQ sauce. 96 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

TRIO’S RESTAURANT

This light and delicious dish is perfect for tailgating. A delicious combination of angel hair pasta, mushrooms, onions, tomatoes and bell pepper is topped with parmesan and tossed to perfection.

CC’S COFFEEHOUSE

A soft pretzel bun wrapped around melted cheese and sausage oozes with flavor.

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CPS Pools and Spas

Family-Owned and Operated for Over Six Decades

PS POOLS AND SPAS OPENED IT’S DOORS IN 1957 as a family business, specializing as a commercial gunite pool builder. The market for Federal and State funded commercial pool projects began to taper off and the company then diversified into the residential pool business. Today, CPS continues to be a family business, owned and operated by Shane and Tommy Draughn. They are both actively involved in the construction processes from start to finish and have over seven decades of collective experience. The business concentrates on: vinyl liner pool construction, gunite pool/spa construction, renovations, service and repairs. Unlike many pool builders, CPS is not a mass production builder. We customize each and every project in some way, to achieve a balance in: customer’s taste and style, terrain considerations, functionality, backyard and house geometry, drainage and budget. CPS Pools and Spas is committed to offering all of our customers the best value available by providing superior construction, top quality materials and excellent customer service at an affordable price. CPS is a trusted builder, with over six decades of proven methods and happy customers. Capable of designing and constructing any project conceivable, from simple, traditional projects to modern

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concepts, as well as, the projects that require “out of the box” thinking. No matter what you have in mind for your backyard dream, we can bring it to life and make it a reality for you. Our dedication to building your pool to your vision and budget, is what makes us the #1 familyowned and family-managed choice to transform your backyard into a summer sanctuary. Our commitment to customer satisfaction and quality projects is the number one reason why nearly all of our customers are referred to us by either professionals in the industry who respect our work or extremely satisfied CPS pool owners. CPS builds all projects from A-Z completely in-house, this assures the highest level of quality control. We are here to help; our experienced owners and staff are ready to develop and design your vision with you. Building a swimming pool is an investment in quality, the quality of your health, the quality of your home, the quality of your social life and the overall quality of your family’s life. Choosing a quality builder is your first step. Call today to schedule your in-home consultation, we look forward to meeting you!

Mickel Plastic Surgery Elite Aesthetic Membership Has its Benefits

BY TIMOTHY J. MICKEL, MD, CERTIFIED, AMERICAN BOARD OF PLASTIC SURGERY

EMEMBER THE DAYS WHEN YOU went to Blockbuster to rent a DVD so you could watch a good movie? Sometimes you rented three or four, because you didn’t want to make another trip, and even if you did, the movie you wanted might not be there. Sometimes your kids would lose one of them and you’d be out $19.99 Then along came Netflix. For a nominal monthly fee, you could order DVDs and have them sent to your front door. Over the years, this morphed into digital streaming. So for a monthly subscription fee, you could now have access to a whole universe of digital content – movies, TV shows, documentaries, etc. This stroke of genius and convenience is called the “subscription model” of business. The consumer pays a monthly fee for access to products, content or services. Think Spotify, Apple Music, Amazon Prime and wine clubs.

If you are going to buy it anyway, it is cheaper, easier to plan into your personal budget and more convenient to pay by the month rather than by an occasional lump sum. This subscription model has finally made its way into the aesthetic market. I frequently have patients corner me at cocktail parties, point to their forehead wrinkles and say, “I’m saving up to come see you for Botox.“ Too bad they have to let it wear off and re-wrinkle to be reminded they need to save up. Wouldn’t it make more sense to pay a monthly subscription fee and then just come in for Botox, or fillers, or a Hydrafacial whenever you needed it? That way you would maintain your result and always look your best. We are excited to be one of the first practices in the country to offer an aesthetic subscription membership program to our most loyal patients, and we are certain it

will revolutionize the way these treatments are administered. Each patient’s treatment plan will be customized according to their budget and their aesthetic goals, so the monthly subscription fee will vary depending on the services involved. We will be using HintMD, an aesthetic subscription platform, to power the new membership program. Patients will download a free app that allows customization by product, unit and frequency to create personalized treatment plans to fit a wide range of aesthetic needs, budgets and schedules, so that they can achieve and maintain their best results all year long. So if you have been coming to our office on a regular basis for Botox, fillers or Hydrafacials, we appreciate your loyalty. In fact, we appreciate it so much that we would love to tell you more about the convenience, cost savings and benefits of our patient rewards program. Of course, we also welcome new patients to explore this sensible option, and we look forward to not only winning your trust, but also developing a long term relationship that will help you look your best. Follow us on Facebook or Instagram to learn more about our rewards program as we launch it over the coming months, or call 388-2050 to discuss the details with my office manager, Hope McLemore.

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Southern Bath & Kitchen Your Partner in Creating your Dream Home

UMMER IS WINDING DOWN, SCHOOL IS BACK IN session and cooler months are on the horizon. So take a moment. Take a pause with us. Relax. Where do you spend most of your time in your home? The kitchen and bathroom. Making these rooms fantastic is a critical part of building your dream home. For those of us at Southern Bath & Kitchen, your home is a haven – a place where you can unwind, be yourself and enjoy your surroundings. Now, as you take a breather with us, envision what your dream bath or kitchen looks like. Imagine the curves of the bathtub & faucet. That delightful kitchen sink. Gleaming appliances. Helping you take that dream home, this idea, and making it a reality is what we do, every single day! As you’re dreaming about what that bath or kitchen looks like, take a moment and browse through our website at southernbathandkitchen.com. You’ll find great inspiration on design, materials and more. And with details on each of our 40-plus locations in the Southeast right at your fingertips, you’ll be able to find a stunning showroom near you. When it comes time to find that exact piece for the kitchen and bath, you’ll spend time with our superb showroom consultants.

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Schedule a one-on-one appointment to talk through your design project or remodel, and let our team find the products and brands that can help make that concept a reality. While you’re with our knowledgeable showroom consultants, you’ll get to touch and feel the wide selection of products in stock. Whether it’s a farmhouse sink, a free-standing tub, a touch-sensor kitchen faucet, steam units for your personal luxury bathroom, all the way down to knobs and hardware, Southern Bath & Kitchen has everything you need. Whether you’re getting ready to break ground on a new home, knocking down walls in a remodel, or maybe just thinking about a future project, come visit us at Southern Bath & Kitchen. Our lowpressure, no-hassle team is ready to help you take that dream kitchen and make it a reality. With fantastic personalized service and unparalleled industry expertise, Southern Bath & Kitchen is here to help. Give them a call at (318) 387-9184 or visit them online at southernbathandkitchen.com.

Tailgate with Trio’s

Up Your Pre-game with Deliciousness from Monroe’s Classic Eatery

WENTY-THREE YEARS AGO, THE JOHNSON FAMILY had an idea to start a little dive restaurant, and the opportunity arose with the combination of their property and the little filling station next door. When the restaurant was opened, there was no question that the fare would have a distinct Mediterranean influence, considering Jenifer came from strong Greek heritage. For two decades locals have flocked to Trio’s for great company and delicious food. The next time you’re headed out to the ballpark, you can kick your tailgating game up a notch or three with a little help from the Johnson’s and Trio’s. Monroe’s favorite family restaurant is excited to offer a full menu of “tailgate-friendly” dishes that will help elevate your experience without breaking the bank. Want a sandwich tray? Replace that boring sub with a selection of savory Lamb Gyros or toasted Chicken Paninis. Round out your tailgate spread with Louisiana’s take on a Greek favorite – Crabmeat Moussaka. For a touch of the lighter side, we recommend Trio’s Artichoke Dip or House Made Hummus. If you really want to impress, pick up a tray of Trio’s Pasta, a delicious mix angel hair pasta, mushrooms, onion, tomatoes, olives and bell peppers, topped with parmesan.

If tailgating isn’t your thing, swing by the restaurant after the ball game for a quick cocktail and appetizers from our dine-in menu. You can sip on one of Trio’s Bloody Mary’s, enjoy a good single malt or just throw back a couple of brews at the bar while catching up on the sports action from around the world on one of the big screens over the bar. Or if an intimate dinner is more to your liking, nestle into a booth in the corner, huddle around the candles and split a bottle of wine with the one you love while you wait for our cooked-perfect Certified Black Angus Filet. Pair it with our house French fries or a slow-baked, loaded baked potato. But make sure you save room for dessert, because after your meal, you won’t want to miss our Greek-inspired Cheesecake. Made with the perfect blend of ingredients and rich, picante goat cheese, this dessert is served drizzled with honey and garnished with fresh thyme and walnuts. Craving chocolate? Try the Brownie Melt-a-Way, a rich, chocolate delight melted away with ganache. The only thing you’ll regret after this delicacy is that there’s not another spoonful on the plate.

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FEEDING THE TRIBE

With a primal attention to fire, MONROEâ&#x20AC;&#x2122;S DUKE OF RIBS, RHODA BROWN, has become world-famous for one thing: Barbeque

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article by MICHAEL DEVAULT and photography by BRAD ARENDER WWW.BAYOULIFEMAG.COM

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here’s something elemental about the transformative destruction fire exacts. Since we first discovered fire, we’ve used it to cook. And, perhaps thankfully, we’ve gotten a lot better at it through the eons. Just ask Rhoda Brown. A world-renowned pitmaster and owner of the Hog Wash Caboose, Brown has amassed a faithful following over the last decade. Diners at “Rhoda’s,” as it’s known to insiders, are willing to drive – sometimes great distances – for a taste of his creations. For Brown, barbeque feeds a powerful, primal impulse. “Man has cooked meat over fire since we could walk, more or less,” he says. “It’s ingrained in us, and there’s something very satisfying in charring meat over fire.” Through Facebook posts and more than a few text message blasts, Brown’s fans – numbering in the thousands -- keep track of where he will be slinging the ‘Q. He frequently

sets up in “sunny, uptown Claiborne,” and he’s also a frequent participant in fund raisers and business openings. Wherever Rhoda goes, the crowd follows. “You feed the tribe,” he says. That’s how he thinks of the customers who flock to his window day after day. They’re not just customers. They’re his family, and in this tribe, it’s his job to feed them. “We’re huntergatherers.” That he likens what he does to feeding a tribe of friends and family makes sense, especially considering the somewhat circuitous path Brown took to find his niche in the northeast Louisiana food scene. He never planned on becoming a barbeque champion or, even, a career cook. In fact, his first designs were on a completely different field. After he graduated from St. Frederick High School in 1988, Brown wanted to be a nurse and work in the medical field. But he knew college would cost money, and so he needed a job. The summer after he turned 18, Brown found that job, working the door with

Yvette Jeter at Enoch’s Irish Pub and Café. “Rhoda was always dependable and smart in the kitchen,” Jeter recalls. “He seemed to just have a natural ability with a grill. At the time, the pub was located on 6th Street and was a hub both for live music in the evenings and a hopping lunch scene for Monroe professionals. Very quickly, Brown found himself working the line. “One day they needed help, so I started learning to cook at lunch,” he recalls. “Then, I cooked in the early evening. Eventually, I became a bartender.” Over the course of six years at the pub, Brown became a familiar face to many of the crowd, who would eventually come to form his tribe. Jeter believes his sense of humor and wit helped ingratiate him to customers. “He had a very easy personality, but he could get serious real quick, when I needed it,” she says. “Rhoda always had my back, when I was doing the door. He seemed to be able to read a crowd.” With a natural ability on the grill and the temperament for a service industry job, like tending bar or serving a grill, a future in food seemed like a natural fit. But Brown hadn’t given up on his plans. When Enoch’s moved to Shreveport in the early 1990s, Brown enrolled in college at ULM – then NLU – to study nursing. He also continued working, taking a job as a home health aide for a hospice service. “After four years of it, I couldn’t deal with the death aspect of the job anymore,” he says. He also was ready for a new challenge. He left college and took a job in master control at KARD. He seemed to like the work and enjoyed the action. The work was challenging and exciting, so he pressed forward, eventually trying his hand at a larger market when he moved to Little Rock. “I got promoted to supervisor of master control there,” Brown says. Master control in a major metro news channel is a big job, and it could have served as a springboard to even greater career progression through the television industry. However, Fate intervened. “When the terror attacks on 9/11 hit, I got laid off. So, I moved home, back to KARD and KTVE.” Working six days a week, Brown found little time for much socializing. The time he did spend outside of the control room, he watched television with friends, particularly cooking competitions. Moving back also presented several practical challenges, as well. Particularly, Brown had to do laundry and he didn’t have a washer or dryer. Every Sunday, he’d schlep his clothes to a friend’s house, throw on a load, and then watch cooking shows. Eventually, he realized he was missing something else from Little WWW.BAYOULIFEMAG.COM | AUGUST 2018 105

Rock. Being in a significantly larger city with a much closer proximity to Memphis, Brown had developed a taste for good barbeque. “When I moved back from Little Rock, I’d gotten accustomed to eating a different quality of barbeque that wasn’t available here,” he says. “I started tinkering around with it.” Sundays at his friends’, he’d do his laundry and, on a borrowed grill, attempt to master the art of slow-cooking ribs. The natural affinity at the grill, Jeter had recognized quickly manifested itself as Brown became a skilled hand at the pit. Sunday became a rallying post for people who liked barbeque. “After a few months of that, a friend dared me to go to a cook-off,” he says. “We’d been watching them on TV for a while, and at that time, when he threw down the dare, I was just drunk enough to take him up.” The next weekend, he entered the Louisiana State Barbeque Cook-off in Vidalia. Using the same grill he’d been on the whole time, he worked the meat as he’d learned to do. When the judges’ results posted, Brown had earned himself a respectable 11th-place. “It hooked me,” he says. He immediately built himself a larger pit and traded in every vacation day he had to free up weekends for competitions. “I went to just about any cook-off I could find that had 75 to 100 teams or more.” That’s not to say he entered the competitions himself. He recognized he still had a lot to learn, and that meant spending time with the teams, who were already competing. Rhoda Brown followed the path trod by myriad chefs before. He traded grunt work for knowledge. “I’d go introduce myself to people and ask them if they needed help washing dishes, taking their trash out, whatever they needed,” he says. “A couple of teams took me in and let me travel with them. I learned the craft from those guys.” Back home, his reputation was growing, as well. People wanted the barbeque he was mastering. Bob Teague remembers the first time he watched Brown at the pit, early one morning in Teague’s back yard. The local paper had decided to do a story about Brown, and he revealed that the process started earlier than most reporters could have imagined. “We got up at 3 a.m. in the morning at my house to make some barbeque,” Teague says. At the time, Teague was not only a popular columnist. He was also the proprietor of Cottonport Coffee in West Monroe. He’d known Brown for years, and he saw a potential partnership, inviting Brown to set up the pit outside the coffee house on Cotton Street. “It worked out.” Sporatically over the next two years, Brown would set up folding 106 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

tables, fire up the pit and serve barbeque. Teague notes Brown’s following was much bigger than the coffee shop’s. “It was great for us, because people wanted Rhoda Brown’s barbeque, and people would come out to Cottonport,” Teague says. “What he was doing was drawing so much more attention than what Cottonport was doing.” Again, Brown’s tribe turned out big. Monroe physician Terry Tugwell remembers those impromptu barbeque sessions outside Cottonport fondly. He was a long-time friend of Brown’s, having known him since he was a punkrock inspired student at West Monroe High School. Tugwell also remembers the first time he saw Brown, in the parking lot of Enoch’s, long before the boy was old enough to go into a bar, much less work in one. “He always had a big smile on his face, and he wore this black leather jacket,” Tugwell remembers. “And on the corner of his jacket, he’d attached a little, stuffed bird.” It was enough of a whimsy to impress Tugwell that Brown had an affable quality. “I saw the sense of humor, and I could tell that this was someone I wanted to know,” Tugwell says. By the time barbeque at Cottonport had become a hit, Tugwell and Brown were fast friends. Tugwell’s not surprised at Brown’s success at the grill or with the audience he’s developed. “He puts so much love and effort into it, and he’s learned form the masters,” Tugwell says. “He’s rubbed shoulders with anybody and everybody that’s anyone in that world. He’s cooked with them, learned from them, and it shows. Then, the best part of going to Rhoda’s for barbeque is getting to see Rhoda.” By 2005, Brown’s reputation was such that he was a frequent competitor on the cook-off circuit. A competitive team, the Wizards of Que, invited Brown to join their team for Memphis in May. Widely recognized as the “world championship” of barbeque, Memphis in May draws pit masters from around the world. More importantly, the event draws tens of thousands of barbeque foodies to the competition, making the People’s Choice Award one of the most coveted. “We won People’s Choice for pulled pork in 2005,” he says. In 2006 and 2007, the Wizards of Que placed in the top five. “I entered it myself in 2008, and I won it a second time.” A world championship under his belt, Brown felt somewhat fulfilled and stepped back from the competitive circuit. He got married, had a kid, and started working full-time at Coda. One afternoon, he got an email from some buddies on the cook-out circuit. TLC was seeking competitors for its reality cooking competition, BBQ Pitmasters, and

those interested needed to submit a video. The deadline was days away. The idea of going on television was enticing, but Brown was unconvinced. His Coda coworkers spurred him along. “When we got off shift one day, we went home, to my house, and we made a quick video,” Brown says. “We sent it in that evening.” Brown didn’t expect much. Cooks seeking a slot in the competition frequently spend thousands, even tens of thousands of dollars producing highly polished audition tapes for shows like BBQ Pitmasters. They had filmed the video he submitted in less than a half hour. A month later, he received word that he’d been selected. “I was told I couldn’t tell anybody I was on the show,” he says. “I had to arrange the time off from work and go out to Los Angeles to tape the show.” Season 2 of BBQ Pitmasters was to be filmed on an outdoor set constructed in the desert outside of L.A. That summer, a heatwave struck, and temperatures soared to more than 112 degrees. “I didn’t have any problems with the cooking WWW.BAYOULIFEMAG.COM | AUGUST 2018 107

aspect of it,” Brown says. “I wasn’t nervous about the competition aspect at all. But the heat, that’s what was so bad.” With temperatures well-past the century mark, heat from the grills, overhead lighting for the cameras, and all the work that was to be done, Brown began to feel the effects. The heat wasn’t just stifling. It was outright dangerous. “Halfway through the competition, I suffered a heat stroke,” he says. But he pressed forward, intent to not let a medical crisis end his run. “It probably should have, but I struggled through it and finished the competition.” He doesn’t remember much of the final hours of the contest. He knows he plated the food, and he remembers turning in his final dish. Beyond that, he has to watch the show to be reminded. “I put the food on the plate, and I stood there long enough for them to talk to me about it. I don’t remember anything they said or standing there. I was delirious.” As soon as the competition ended, Brown was in an ambulance. In the years since BBQ Pitmasters – the second episode of Season 2 is still a fan favorite on reruns. Brown has continued cooking barbeque and raising his daughter. More days than not, the Hog Wash Caboose is set up somewhere in the Twin Cities, and Brown can be found there, tending the pit and greeting people, the part of the business he likes the best. “I think that’s the best thing about it, the interactions with the people at the service window,” he says. “I learn a lot about my customers, the ones who come back regularly. We build a rapport, and it’s kind of like an extension of that tribe.” He looks forward to seeing his regulars every morning, catching up with them and finding out how their families are doing. That’s what keeps him coming back time and again, even though he’s put competitions aside, for now. “The best part about it is talking to the people,” he says. 108 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

Join Our Dance Family DBK Dance and Performing Arts Kicks Off 2018-2019 Dance Season

E INVITE YOU TO BECOME PART OF OUR DANCE family as we begin the 2018-2019 dance season! Become a strong dancer, get in shape or just have lots of fun! We have a variety of classes and levels for everyone! For over four decades, DBK has shared their passion for Dance and the Arts in our Community. Well recognized for teaching students to use their talents to give back to those less fortunate is evident in their contribution to so many local charities and events. Many young people have entered the doors of the studio with dreams of becoming a dancer. What they take with them is so much more! In today’s society of instant gratification and tremendous peer pressure, there are few activities that provide a place where young people can express themselves creatively and artistically. Few students may become professional dancers; however, the benefits of their training reach far beyond the dance world. The arts allow for deep selfexpression from the heart. This helps students develop characteristics, such as empathy and compassion for others. Performing arts develop reasoning and creative thinking, as well as motivation, concentration and teamwork. Research links training in the arts with better overall development and higher student achievement. Though Dance and sports have many similar benefits, dance is an artform that has been passed down for generations. Like an artist or musician, dancers patiently build their technique and skills upon a foundation that has been established for hundreds of years. The DBK staff are as much mentors as teachers. Each student receives instruction from teachers that share their passion for dance, as well as the joy of seeing a student reach their full potential. Strong work ethics, self-discipline, respect for self and others are all taught in a loving family environment. Our curriculum offers a wide variety of styles and levels which include Classical Ballet, Tap, Jazz, Hip Hop, Musical Theater, Contemporary and Tumbling. We even have Holy Yoga to stretch and strengthen your spirit and your soul. “Dance from the heart and give God the glory!” is the core of our DBK Family. With this foundation, the students that grow with us become more than dancers. They become successful, beautiful human beings. We invite you to join us for our Open House on August 9th and 10th to tour our state of the art facility and meet our staff between 11:00 a.m. - 6:00 p.m. Dance Wearhouse will be in our studio during the Open House allowing you the convenience of purchasing supplies as you register. For complete detailed info, please visit us online at dbourgdance.com, Facebook or Instagram. Classes begin on Tuesday, September 4th! WWW.BAYOULIFEMAG.COM | AUGUST 2018 109

For His Temple Family Foods Healthy, Primarily-Organic Great Tasting Foods

INCE 2015, DANA MILFORD HAS BEEN SERVING UP gluten free goodness across the Twin Cities and beyond. After leaving a 28-year mortgage banking career, she was inspired to combine her love of cooking with her passion for healthy foods and offer it to others. For His Temple Family Foods prepares and serves 100% gluten free and diary free foods and primarily organic ingredients. They have a passion for supporting local farms and food artisans that “do it right” by raising, growing and creating the best food for our bodies and taste buds. They pride themselves on working with local farmers. What started as take-home meals only has expanded into daily lunch offerings, baked goods, casseroles to order, Meal RX and more. There is even a market with a plethora of gluten free and diary free options for your pantry and fridge. And recently, For His Temple has expanded even more. They now offer an entire freezer with family style meals and casseroles, such as chicken pot pie, lasagna, chicken and rice, and more. In addition to the dishes, there are also protein options like roast, smothered cutlets, and liver and onions, as well as sides like string beans, collard greens and squash, just to name a few. “We want to offer a convenient and healthy way to feed your family,” says Dana. “We even have jars of fresh spaghetti sauce you can grab with some pasta from the in-house grocery and you have dinner!” Another new addition is smoothies. There are three different types of smoothies made, but not blended, you can choose from to take home and make your own smoothies. There is chocolate mint, coconut hydration and heavy metal detox. All of these are protein based, and provide nutrients and are perfect for the person on the go. Dana focuses on local products, which helps grow the local food scene and offers fresh, real food to the community. She has built a relationship with local farmers, finding flavor, more nutrients, keeping money in the local community and decreasing the carbon footprint. Recently, she has began sourcing food from Current Farms, out of Morehouse Parish, Brown Family Blueberry Farm in West Monroe, chickens from Silent Sparrow Farms near Bernice and produce from Pato Feo. Whether you have celiac disease, are gluten or diary intolerant or just want to try good food, Dana invites you to join For His Temple for lunch. You will be greeted with friendly faces and walk away with a full and healthy belly!

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St. Francis Tobacco Cessation Program Quitting Smoking Isn’t Easy – But Getting Started Is (And It Might Be Free!)

OBACCO USERS WHO WANT TO BREAK THE HOLD tobacco has on their lives have a proven way of tackling the addiction right here in Northeast Louisiana – St. Francis Medical Center’s Tobacco Cessation Program. Located at the St. Francis Community Health Center on Tower Drive in Monroe, the comprehensive program begins with an intake session and features group and individual counseling for up to a year, with ongoing contact as needed. “When we started this program, we had no idea how many lives would be changed,” Rebecca Mixon, program manager, said. “We’re always amazed that no matter how long people have smoked or how many times they’ve tried to quit, they complete their intake session telling us that this is the first time they’ve actually had real hope that they’ll quit and stay quit.” The average cost of a pack of cigarettes in Louisiana is now $5.42, which means someone who smokes a pack a day spends nearly $2,000 a year. When smokers try to quit, they often use over-the-counter nicotine replacement therapy or prescription medications known to help with quitting; however, these medications are costly, even with insurance. To cover the cost of these medications and counseling, the St. Francis Tobacco Cessation Program connects qualified participants with the Smoking Cessation Trust (SCT). The SCT was created from funding set aside from a class action lawsuit that ordered certain tobacco companies to fund a statewide 10-year smoking cessation program to benefit more than 200,000 Louisiana smokers. To qualify for your FREE benefits from the SCT: • You must be a resident of Louisiana. • You must have had your first experience with a cigarette before September 1, 1988. Roxanne McCormick, Tobacco Cessation Coordinator, explains that signing up to receive benefits from the SCT is simple. “Our team will help you sign up and understand your benefits, so there’s no confusion about what to expect,” she said. “It’s truly a blessing that many people don’t even know is available.” Marie Easterling, RRT, and Ashley Norsworthy, RN, are the program’s Certified Tobacco Treatment Specialists. “The nicotine replacement therapy can be helpful, but it won’t help you stay quit long-term,” Ashley said. “The long-term key to success lies in completing the sessions and being willing to listen to and understand the information presented and apply it to daily life. When the nicotine replacement therapy has been phased out, it’s the knowledge and confidence you gain in the sessions that help you remain a non-smoker for life.” For Marie, the program is more than just helping the participant. “There is a generation upon generation effect at work. When a person stops smoking, they improve their health, but they also improve the health of the people with whom they share their life, as well as the lives of their pets,” she said. “Quitting smoking can prevent future generations from starting to smoke, because when children and grandchildren see you quit, they’re far less likely to ever start. We will continue to see the impact of the success these folks are having for many years.” Call the St. Francis Tobacco Cessation Program at (318) 966-QUIT to schedule an appointment. WWW.BAYOULIFEMAG.COM | AUGUST 2018 111

Miss Kay’s Sweets and Eats Now Offering Fresh Made Gelato and So Much More!

OIN US AT MISS KAY’S SWEETS and Eats on Antique Alley to enjoy coffee, espresso, sweets and great food made using Miss Kay Robertson’s recipes! Our hours are Monday from 11 a.m. to 3 p.m. and Tuesday-Saturday from 8 a.m. to 6 p.m. CATERING Got a party coming up? Let us take care of you! Whether you’re hosting a sweet bridal or baby shower, a big anniversary or birthday, a corporate event or just a gettogether with friends, we can make your vision come true! We are able to provide a wide range of breakfast, lunch, or dinner foods, hors d’oeuvres, as well as cakes, pies, cookies or specialty desserts. We strive to fit any budget or style, and specialize in timely deliveries. We also offer catering off-site at your house, church, meeting hall or outdoor area. We’ll take care of the cooking and the cleaning so you and your guests can relax

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and enjoy! Call our catering specialist for a quote today! BURGERS AND LUNCH Miss Kay’s is happy to offer our newest lunch item, an old-fashioned griddle- cooked burger! We use fresh beef for our handpressed burger patties. Daily, we have a classic cheeseburger topped with fresh lettuce, tomato and pickles. Monthly, we offer a special burger that’s packed with flavor and tons of extras. August’s burger is the Cowboy Candy burger, a seasoned burger patty, smothered in pepper jack cheese, topped with candied jalapeños, a creamy poblano ranch sauce, bacon optional, and served on our unique jalapeño cornbread! We also offer customer favorites like chicken pot pies, BLT, chicken salad, hot ham & cheese, pulled pork and other deli-style sandwiches. Try a daily plate lunch for $10 flat, which includes the day’s entree, side, bread, dessert and drink!

SWEETS AND GELATO We have a variety of sweets like cookies, brownies, our famous Carmelitas, cupcakes, cake pops, small-batch pralines, bread pudding, parfaits and more! For those dining at or renting our facility, guests can also enjoy fresh, made-in-house gelato! Come by the only place in Northeast LA to get fun and traditional flavors like Milk and Honey, Stracciatella (chocolate flake), Strawberry Sorbetto, Birthday Cake, Chocolate Banana, Nutella and many more! Try a coke float, a brownie or carmelita à la mode, or a scoop with a shot of espresso poured over it. Our flavors change daily, so stop in and see what we’ve got cooking today! BREAKFAST Breakfast is the most important meal of the day! We serve espresso, hot teas, lattes, chai, and anything that you need to kick start your morning. We have the best homemade biscuits this side of Kay’s kitchen – served with cracked eggs and bacon or sausage daily. For a sweeter breakfast, try our homemade cinnamon rolls, muffins or coffee cakes—they’re almost sinful! See you soon!

Sports Physicals

An Important First Step to a Successful Season

OU ALREADY KNOW THAT playing sports helps to keep your kid fit, teach him or her to work as part of a team and also develop friendships. However, you might not know why it’s so important to get a sports physical at the beginning of each sports season. These sports physical exams are also known as a pre-participation physical examinations (PPE) and are used to determine whether it’s safe for your child to participate in a certain sport. Most states actually require that kids and teens have a sports physical before they can start a new sport or begin a new competitive season, but even if a physical is not required, doctors still highly recommend getting one. A sports physical can help you and your child discover and deal with health problems that might interfere with participation in

a sport, especially identifying any lifethreatening conditions that might go unseen, such as heart or respiratory issues. There are numerous medical conditions, ranging from dermatological to psychiatric, that need to be considered in fitness for sports. There are also several special circumstances to consider— including past injuries, concussions and post-concussion syndrome, eating disorders, bleeding disorders, and possibly others. In some cases, doctors may be able to support a child who has a known health issue. For example, if your son has frequent asthma attacks but is a starting wide receiver on the football team, a doctor might be able to prescribe a different type of inhaler or adjust the dosage so that he can breathe more easily when running. A doctor may even have some good training tips and be able to offer some ideas for avoiding injuries like

certain stretching or strengthening activities. A doctor can also identify risk factors that are linked to specific sports. All of this advice can be combined to make your son or daughter a better, stronger athlete. “Another advantage of a sports physical is that it allows the doctor time to discuss important issues such as healthy eating habits, avoidance of drugs or alcohol, and the importance of wearing protective gear and helmets,” says, Dr. Nahid Islam with St. Francis Urgent Care. “I know parents might preach these precautions consistently, but when someone outside the family, especially a physician, weighs in on making good decisions, kids are more apt to listen.” St. Francis Urgent Care provides walkin care and online check-in 7 days a week to treat a variety of minor illnesses and injuries. The clinic is currently offering a $35 Sports Physical until August 31 at 2020 Tower Drive in Monroe. Clinic hours are 8 a.m. to 8 p.m. Monday through Friday, and 8 a.m. to 6 p.m. Saturday and Sunday. For more information, visit www.StFrancisUrgentCare.net.

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BAYOUEATS

THE GASTROPUB

he grand riverscape of the Ouachita River, whose waterways hold a history of exploration, travel and adventure, sets the scene for a twostory building representative of a once thriving river culture. Proudly hovering on the corner of DeSiard on 101 North Grand Street, the JS Bloch Building, once a mail order liquor stop, houses a distinct grub and drink hideaway that stands apart from its established first floor neighbor. Current building owner, Jay Howell, inspired by the history of the building and the majesty of Monroe’s waterway, presents Planter’s Gastropub, a place on the threshold of elegance and kick-it-back attitude. Historical registry dates the building between 1875 to 1893. Businessman Jacob Bloch is credited with the buildings establishment, using the space

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as a liquor business to sell wines, brandies, ales, beers, and even cigars. Alcohol would come up the river, now landmarked by the roped off area, which still stands. After the closure of the liquor business, the space experienced a number of uses including a cotton exchange, general store, cafeteria, bookstore, and perhaps even a brothel as documentation suggests that “offices” on the second floor were used for one. Supposedly, a fire in 1876 burnt most of the buildings in downtown Monroe, but the Bloch survived and is now known as one of the oldest commercial properties in the area. In fact, the building is featured in the National Register of Historic Places. The south wall of the building expanded in 1893 into the trapezoid shape it is now, which perfectly ties it into the corner of the Endom Bridge.

Article by Vanelis Rivera, styling by Taylor Bennett, photography by Brad Arender. Planter’s Gastropub is located at 101 North Grand Street in Monroe.

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DESIRING TO HIGHLIGHT THE AUTHENTICITY OF THE BUILDING,

Howell, upon purchasing the building in 2005, restored and renovated it. The original north wall of the building was kept, along with the architectural details, most notably the cast iron Corinthian support columns from the Pullis Brothers of St. Louis, Missouri. The Pullis insignia is still visible in the bottom of the large column at the front door. You can look carefully for other noteworthy elements such as the exterior triangular pediments over some of the windows, distinguished triglyphs at the head of the front columns, and the hardwood ceiling. Known by his team as a “hands-on owner,” Howell put in manual labor into its restoration, repointing mortar by hand. Fun fact: the gastropub’s wood floor was restored using wood reclaimed from the old Neville gym. While Planter’s Gastropub, which opened its doors last April, is a nod to the theme of the fine-dining establishment Cotton on the first floor of the building, the team envisioned the second floor space as more of a blue-collar feel, imagining “a bunch of farmers back in the day having cocktails and food,” says Howell. Born out of the dive bars in New Orleans, Planter’s is the “ultimate trifecta” of food, booze and music, says current manager and expert mixologist, Jeffrey Scott Poland. Though new to the Planter’s team, Poland boasts twenty-plus years of restaurant experience, and he has had a strong hand on the bar’s development and credits Howell for bringing Monroe a “world class atmosphere” expedited by his international travel. “He goes to restaurants all over the world to bring something that nobody else is offering,” says Poland. Upon reaching the second floor of the Bloch building, the ambiance is initially set by a carefully catered playlist of rock classics

like Janis Joplin, Pink Floyd and the Beatles. “Legendary music,” says Poland, is a part of the space’s theme. A rustic-pub feel is emitted by warm lighting, cast iron light fixtures, a wall-length chalkboard listing menu items and tall wood chairs and tables. Brick walls splashed with mortar and heavy ancient wood panels create a unique texture which embodies the spirit of the place: liquor barrels and gentlemen sporting impressive mustaches kicking back for the evening. Two adjacent walls offer unique views of the river and neighboring buildings, which also embrace elements of bygone eras. But, far and away, the outdoor patio is the true catch of the building. With a newly installed canopy, fans for the hot summer months, rows of flower baskets and woven garden lights, the chance to enjoy the breathtaking panorama of the Ouachita River with a margarita in hand goes unmatched here. From the the I-20 ramp all the way down to Lea Joyner Bridge, visitors are encouraged to take it all in and appreciate a riverscape with layers of culture. A true gastropub, the venue serves high-end food and drink; the menu, materfully crafted by Chef Jack Melson, is designed with flavors that people have an affinity for. Melson, raised in South Carolina, holds an impressive resumé that includes working in revered kitchens, such as the Biltmore Steakhouse, Disney, the Beverly Hilton in Los Angeles and the House of Blues. The culinary captain for Howell’s kitchen, Melson dishes up tasty twists of modern classics that begin with their Shares and Smalls part of the menu: The shrimp wraps are Gulf shrimp, stuffed with jalapeño, cheddar and cream cheese, wrapped in bacon and served with a honey mustard dip. The cheese taters—taters covered with pork debris, gravy and cheese—are Melson’s take on Canadian poutine that he says has a “Southern attitude.”

SLICE OF HEAVEN Planter’s Gastropub’s stone-fired Neopolitan pizzas are a bright blend of traditional ingrediants mixed with the unexpected. The duck wrap pizza is an unconventional creation combining duck confit, applewood bacon, smoked cheddar, cream cheese, jalepeños and a honey glaze.

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RAISING THE BAR Planter’s Gastropub offers an incredible drink menu spearheaded by their specialty mules. MOSCOW MULE This refreshing combination is mixed with vodka, fresh squeezed lime and ginger beer. MEXICAN MULE This twist on the original features tequila, a sqeeze of lime, cilantro, jalepeño and ginger beer. KENTUCKY MULE This smart, savory cocktail is a blend of bourbon, ginger beer, fresh-squeezed lime juice and muddled mint.

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HOWELL TRAVELS TO RESTAURANTS ALL OVER THE WORLD TO BRING SOMETHING TO MONROE THAT NO ONE ELSE IS OFFERING.” – JEFFREY SCOTT POLAND

hough a common staple of bars all over the world, Planter’s hot wings cannot be overlooked, mainly because the hot sauce is painstakingly housemade. Chilis are marinated in apple cider vinegar and honey for a month. After straining, the juice and mash are separated, then used for a few of the dishes. For instance, the pepper mash is used for the hot wing sauce and the duck honey glaze, while the hot sauce is served aside the hot wings. There are four different inhouse hot sauces, which are “manufactured for flavor,” says Melson, “not manufactured for heat.” The wings are perfectly crispy and savory thanks to Melson’s three-step process. First the wings are quick boiled in flavored stock, smoked over pecan and cherry wood and finally fried until crispy and tossed in a reduction of wing boil and housemade dipping sauce for a grand finale of finger-licking finesse. “People are passionate about oysters,” says Howell, which is why, aside from the classic raw oysters, Planter’s also offers three different takes on roasted oysters. The very Louisiana-style Hemingway is stuffed with jalapeño, bacon, pepperjack cheese, and hot sauce. The Twain is stuffed with garlic herb, butter and parmesan, while the Steinbeck is stuffed with Romano cheese and NOLA barbeque butter sauce. All oysters are served with your choice of toasted bread or crackers. 118 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

Making an even bigger impact on the menu are the stone fired Neapolitan pizzas including the duck, whole hog, Mexican, muffaletta, American and creole tomato. Although it started as an experiment, born from overcooked duck wraps from the Cotton kitchen, the duck wrap pizza is a genius hit. It consists of duck confit, applewood bacon, smoked cheddar, cream cheese, jalapeños and a honey glaze that you’ll demand extra of. Customers are often tormented by the choice between the duck wrap pizza and the whole hog—roasted pork, pepperoni, smoked ham, bacon, andouille sausage and mozzarella. Featured first as a specialty item for a Cinco de Mayo special, the Mexican pizza is now a staple of the gastropub, topped with ground beef, red beans, chili sauce, jalapenos, shredded lettuce and avocado crema. Another deconstructed Louisiana favorite making its way on top of crunchy pizza dough is the muffaletta consisting of salami, prosciutto, mortadella, provolone, mozzarella, and olive salad. The last section of the menu maintains the adventurous style of their cuisine, with listings such as the blackened fish tacos— Mississippi catfish, jalapeño tartar sauce, pepper jack cheese, cabbage slaw and pico de gallo on flour tortillas. The short-rib debris po’ boy— braised short-rib, mozzarella, diced tomatoes, lettuce, horseradish cream sauce on French bread. And shrimp and grits tacos—seared Gulf shrimp, jalapeño cheese grits, cajun cream and andouille relish. Their

cheeseburger, another American classic, is upgraded on the Planter’s menu boasting a double patty, American cheese, lettuce, tomato, pickles and framed on a brioche bun. With a menu like that, it’s hard to remember that Planter’s is also a pub. An impressive drink menu is spearheaded by their featured mules, ready to be served by talented bartenders Morgan Edwards and Paden Roberts. The most “Louisiana” mule, according to Poland, is the Kentucky mule, made with Bourbon, lime, ginger beer and mint. The Mexican mule is an interesting twist on the classic, using tequila instead of vodka, and adds lime, cilantro, jalapeño and ginger beer. Venturing into the craft cocktail section of the drink menu is an absolute must, particularly because all syrups and juices are made in-house. The whiskey smash is a self-explanatory favorite—Bulleit rye, mint, lemon, lime, Peychaud’s bitters, gum syrup and torched lemon twist—while the Pimm’s cup is an ode to a treasured old world liquor—Pimm’s liqueur, cucumber, orange, lemon, lime, gum syrup and soda float. Featured craft beers include the Burma Blond from Flying Tiger, The Boot an Abita favorite, and Reasonably Corrupt hailing from Great Raft. A list of domestic beers are also available as well as an array of red and white wines sure to please grape-leaning drinkers. Pub crawlers should mark on their calendars the Planter’s happy hour, which takes place from 4-6 p.m. and offers $2 beers, $4 house wines, and $10 pizzas—an undeniable, relaxing after-work destination, This unique and refreshing pub-style space is ‘first come, first serve’ and encourages guests, whether styling heels or flip-flops, to walk in, walk up, and find a seat. With live music from time to time, and a view that pays homage to the beauty of northeast Louisiana, Planter’s Gastropub is Funroe at its finest. And who knows what else Howell has planned for the second floor of one of Monroe’s most sensational escapes? Planter’s is open Tuesday through Thursday between 4-11 p.m., Friday-Saturday between 4 p.m.-12 a.m. Follow them on Facebook and Instagram for new menu items and specials. Find out about reserving the balcony or second floor rooms by emailing restaurant event planner Jessie Melson at events@restaurants.com. WWW.BAYOULIFEMAG.COM | AUGUST 2018 119

Local Market Celebrates Farmers and Makers Farmer’s Market on Tower Features Local Farmers, Artisans and Vendors

HE FARMERS MARKET ON TOWER IS THE brainchild of Joe Holyfield, who wanted to make use of the space in between Newk’s Eatery and CC’s Coffeehouse on Tower Drive. He wanted to offer a place for farmers, makers and artisans to sell their wares and the community to shop and gather, all in a family friendly environment. And that is exactly what the Farmers Market on Tower is. For the second year in a row, vendors have set up shop on Saturdays and offered a farm to fork experience. The Northeast Louisiana Children’s Museum offers a free craft for children to work on. In the middle of it all is live music from a local musician or band. CC’s Coffeehouse has coffee of course, while Newk’s offers their delicious chicken salad, pimento cheese and a tall glass of their famous tea to cool off. This year, they have also incorporated local makers to showcase and share their wares. Each Saturday, the vendors vary, but here is a sample of who you can find at the Farmers Market on Tower Bluebird Pies – fresh fried pies and produce like squash, okra, peas, bell peppers, tomatoes and pickled eggs Louisiana Swamp and Sea – fresh shrimp, jumbo lump crab, crab fingers Ellen and Jeff Hicks – smoked cheeses that include smoked cream cheese, mild cheddar, Colby jack and mozzarella. They pair well with pepper jellies or balsamic and are excellent on burgers. As a volunteer with the Humane Society, Ellen helps by selling the SNIFF CANDLES, which raise money for the adoption center. Scents include Cup of Joe, Mandarin Sandalwood, Seaside Escape, Apple Pie, Maple Butter, Bird of Paradise, Dark Kiss, Good Look’in Man and Puppy Love. Ruston Orchards at Indian Village Harvest Farms – peaches, watermelons, peach ice cream, tomatoes, jams and jellies. The Truck Patch - This truck has a rolling trailer full of fresh farm selections. From squash to green beans, watermelons to blueberries, they have it all. Annie Mae’s Hot Stuff Salsa - fresh homemade salsa in a variety of flavors including mild, roasted garlic and hot. Kingsland Ranch - locally grown grass-fed beef. Cuts of meat include ribeye, filet, New York strip and hamburger meat. Armstrong Farms - Based out of Morehouse Parish, these people have it all from corn, peaches, potatoes, greens, cabbage and more! D’s Honey Bees – A local beekeeper and honey producer that specializes in hive to honey food and products. Be sure to check out the Farmers Market on Tower to pick up fresh produce, vegetables and more locally grown and made right here in our community!

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Southern Roots Dental

Locally Owned Dental Office Offers Exciting New Options

OUTHERN ROOTS IS EXCITED TO ANNOUNCE THEIR Plan for Health, a smart, affordable alternative to dental insurance. “We know that not everyone has access to dental insurance or the plan they do have doesn’t make sense for them, so we wanted to offer this opportunity,” said Sarah Gregory, dental partner at Southern Roots. This Plan for Health is a membership program that rewards patients for being proactive with their dental health. There are different plan options available, and some of the benefits include several hygiene cleanings, exams and x-rays, as well as a percentage off dental products and procedures. There are no deductibles or yearly maximum on benefits and no exclusions for elective or cosmetic procedures. “We know that there are several small, locally owned businesses, where it isn’t feasible to offer dental insurance to employees, and we want to be able to help those people,” said Dr. Gregory. Another exciting announcement is that Southern Roots now offers BOTOX®. This treatment can be used for patients that suffer from TMJ issues, such as teeth grinding and clenching. Plus, there are the obvious cosmetic benefits, targeting one of the underlying causes of frown lines and crow’s feet. Dr. Julie Simpson has been specially trained in administering BOTOX® and attended numerous courses and classes. “BOTOX® is really a natural fit for a dentist to administer, because we are trained when it comes to injections in and around the mouth,” said Dr. Simpson. They even offer Nitrous Oxide, also known as laughing gas, to help make the experience more comfortable. Currently, Southern Roots is offering a BOTOX® special of $10 per unit. Southern Roots Dental is located on North 18th Street in the heart of Monroe. Southern Roots is led and owned by Dr. Julie Simpson and Dr. Sarah Gregory, who strive to provide comfortable and individualized dental care. Southern Roots offers a variety of preventive, restorative and cosmetic procedures. The preventive services include comprehensive exams, dental emergencies, oral cancer screenings, digital imaging, children’s dental care, sports guards, TMJ therapy and cleanings. Restorative dentistry can help to care for patients who suffer from common oral health problems and includes dental crowns, bridgework, fillings, tooth extractions, dentures and implants. Cosmetic dentistry such as their GLO teeth whitening system, can help achieve a dazzling smile and make positive changes to your teeth for an aesthetically pleasing smile. If you would like more information on the Plan for Health or the BOTOX® special, give Southern Roots Dental a call at 318-6052015.

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WINE PAIRING: The savory creamy palate of the Felice Moscato D' Asti balances the rich blackening of Portico's redfish. Fresh acidity brightens the flavors.

PORTICO BAR & GRILL

Blackened Redfish topped with shrimp and Sierra sauce with a side of corn maque choux and French green beans

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FOR HIS TEMPLE FAMILY FOODS

Gulf Shrimp with Mahaffey Farms Andouille Sausage in onion gravy made with onions from Pato Feo. Served over cracked rice grits from Delta Blues in Mississippi.

WINE PAIRING: The 2015 BURLY Chardonnay is an intense wine with aromas of peaches and lemon. It is perfectly paired with shellfish and seafood dishes.

THE PERFECT PAIR

Pairing wine with food can be an intricate choreography, but thanks to the help of some of North Louisiana's best restaurants, we've perfectly paired these delectable dishes with their wine counterparts. photography by KELLY MOORE CLARK and styling by TAYLOR BENNETT WWW.BAYOULIFEMAG.COM | AUGUST 2018 123

WINE PAIRING: Washington Wine & Spirits paired this bone-in ribeye with Caymus Vineyards 2012 Special Selection Cabernet Sauvignon. The rich, finegrained tannins of this wine are balanced perfectly with this luscious cut.

DOE'S EAT PLACE

With 2 pounds of unsurpassed heartiness, this bone-in ribeye from Doe's Eat Place is the king of steaks. Add a side of loaded potato au gratin and Texas toast for an unforgettable meal.

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WINE PAIRING: This salmon dish is paired with a 2015 La Crema Pinot Noir. The red fruits and earthy savory nature of this Pinot is a perfect match for the rich meat of the salmon. The acidity helps to balance the dish.

COPELAND'S OF NEW ORLEANS

The Chesapeake Salmon features a pan roasted salmon, sautÃ©ed baby spinach topped with lump crabmeat and a creamy white wine lemon sauce.

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GE T T I N G BACK INTO A R O UTINE by Erin Sharplin Love erinlove@panachebyerin.com

his year I got my first taste of what summer actually means as a mom of a school-aged child! Boy, was I in for a surprise! My routine QUICKLY went by the wayside and left me in such a daze that I was unsure whether I was coming or going. Now, given the fact that there are some moms reading this article, I hope you can empathize with me. The good news is that school will begin again soon, and we can all get back into our routines. In fact, why not start now? That’s finally what I had to do! I have developed a “summer” routine that works for me now, but I will soon be transitioning to my “school year” routine. With that in mind, I started thinking that you, too, might need a bit of advice on how to get back into a routine once school begins again. Here are my tips! •R outines WORK! Developing a routine makes you more productive instantly, and, therefore, you will check items off of your “to-do” list like a maniac! A routine makes it much easier to focus on each task, so you will do it efficiently and completely. Your mind will stay clear and pressure free. •R outines can be customized! You can choose a daily routine that is regimented or as laid back as you prefer. Create YOUR Routine: •W rite down everything you need to do in a day – Including meal prep, bath times, laundry, etc. I mean EVERYTHING! •N ext, write down everything you want to do in a day – get your nails done, massage, read, etc. •S pecify what you enjoy on each list and what you find to be stressful. Mark the enjoyable tasks with an E and the stressful tasks with an S. •N ow, pick out the tasks that take up most of your time. Mark these by drawing a small clock next to them. 126 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

• Finally, identify the times of day that you are most productive. For me it is mid-morning, early afternoon and late in the evening. Now you can create your routine efficiently. You probably already have some sort of routine in place without even realizing it. In other words, do you get up, take a shower, brush your teeth, have breakfast, etc. about the same time and in the same order every day? If so, you already have your routine set. We just need to fill in the blanks so that your day is as productive and stress-free as possible. I suggest that you purchase a planner, or you can even print one for free online. You could simply get an inexpensive notebook and write out your routine manually. I have used all three of these resources and am currently writing out my schedule manually. You choose what is right for you. Remember, too, that even though we are creating a “routine” you will need to remain flexible since “stuff” will inevitably happen. I sit down every Saturday or Sunday to prepare for the week ahead and suggest that you choose a day to do the same. Planning takes work on the front end but brings peace in the end. Now, let’s go back to your list of “things to do.” All of your “Stressful” tasks as well as your “Enjoyable” tasks should be spaced throughout your week so they work together to further propel your productivity. In other words, say that one of the “Stressful” tasks is doing laundry. Schedule it for a time that you can follow it up with one of your “Enjoyable” tasks. This will make it much less stressful. Below is a sample of my weekly schedule to give you a bit of inspiration to create your own. Remember that everybody’s routine and schedule will be different! It depends totally on your career, what age your children are, etc. So feel free to adjust my schedule to fit your life.

SUNDAY • Wake. Have coffee and enjoy the view in my backyard • Prepare breakfast for my family • Clean and put away dishes • Spend time with my children • Begin my Sunday cleaning routine • Prepare lunch for my family • Self-care (typically, I polish my nails) • Spend time with my family • Laundry • Pick up and organize one small area • Prepare dinner • Bathtime and bedtime routine for my children • Self-care = plan my week ahead • Bedtime MONDAY-FRIDAY • Wake • Coffee and a 2-minute chore • Check messages • Get-ready routine • Children wake, so a 5-minute break is inserted • Tend to pets • Leave for work • Begin day by checking all bank accounting • Begin checking off my to-do list • Lunch • Out-of –office job or appointment • Errands • Home • Family time • Prepare dinner • Dinner • Clean kitchen and put away dishes • Begin bathtime and bedtime routines with my children • Clean and/or organize one small space • Pick up items that have been strewn about • Begin my bedtime routine • Read and review goals • Sleep SATURDAY • Wake • Coffee and review my day ahead • Prepare for work or prepare for a day with my children • Go with the flow! • Dinner • Bed and bath routines • My bedtime routine • Read • Sleep Again, this is a sample of what my week looks like, but yours will (and should) look different. This is what works for me. I like to have a routine, so my days flow freely and without stress! If you have a current routine that you would like to share, please send it to me at erinlove@panachebyerin.com. I would also love to hear how getting into a routine helps you! Please share!

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Linda Lavender School of Dance Bringing the Joy of Dance to Dancers of All Ages

T LINDA LAVENDER SCHOOL OF DANCE, THE JOY of dance can be seen in the faces of young dancers through their jubilant smiles and excited squeals. No matter the age of the dancer, it is important to the staff at LLSD for each student to find dance to be a joyful experience. “The staff at LLSD is passionate about filling our dancer’s hearts with the love of dance. We feel so blessed to be able to share our passion with young dancers everyday,” says Linda Lou Bourland, who has been teaching dance for over 30 years. For nearly 60 years, the staff at LLSD has nurtured this passion and worked tirelessly to instill the love of dance in the lives of each of our students. Dance provides a life enhancing experience and is a wonderful outlet that not only utilizes creativity and talent, but also teaches discipline. At Linda Lavender School of Dance, they are committed to providing a positive and productive learning environment, and most importantly, creating an atmosphere that provides a joyful experience. LLSD provides an environment of professional dance training for all students, from beginner to advanced, child to adult. Classes include tumbling, ballet, tap, jazz, hip hop and pointe and start at age 2.5 to adults. Linda Lavender School of Dance is proud to be the home of the Twin City Ballet Company. Owner and operator of one of the largest dance schools in the Ark-La-Miss, Linda Lavender Ford has been Artistic Director of Twin City Ballet Company for more than 30 years. If you have a new student interested in becoming a member of the LLSD family, Open House and Fall Registration will be held Thursday, August 9th and Friday, August 10th from 10 a.m. to 6 p.m. at both studio locations. You and your dancer will have the opportunity to tour the studios and meet their wonderful staff. The Monroe studio is located at 2907 DeSoto and the West Monroe studio is located at 651 Commercial Parkway. Existing and former students will get their information by email. In addition, this year LLSD is excited to offer online registration at lindalavenderschoolofdance.com. For more information, give Linda Lavender School of Dance a call at 318.361.0391 (Monroe) or 318.325.7179 (West Monroe), or check them out online at facebook.com/LindaLavenderSchoolOfDance and www. lindalavenderschoolofdance.com. Dance is for everyone and everyone is welcome! After all... dance friends make the best friends!

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Javi P’s Fresh Mex

Fast, Fresh Mex Food Now Available in Monroe

AVI P’S OPENED EARLIER THIS YEAR AND CUSTOMERS throughout Northeast Louisiana have been raving about it ever since. Located at the corner of Tower Drive and Oliver Road in Monroe, Javi P’s is the brainchild of Francisco Javier Aviles and his uncle. The two have years of experience in the restaurant industry and own several El Jarrito locations in West Monroe, Farmerville and Ruston. Instead of being seated at a table and ordering food from a waiter, patrons step up to the counter and have their food made right in front of them. When customers first step in, they are greeted and can check out the different options on the menu board. First you pick whether you want a burrito, bowl, nachos, salad, quesadilla or tacos. They even have a variety of tortillas for the burritos including flour, wheat, cheddar jalapeño and spinach. Then you decide what you want to fill it with. Options include steak, chicken, carnitas, barbacoa, ground beef, chorizo, shrimp and veggies. In the coming months, Javi has plans to adding fish and tofu to that list of options. That can all be topped off with Spanish and cilantro rice, pinto, black and refried beans, lettuce, sautéed onions and peppers, cheese, fresh roasted corn and more. You can add guacamole, cheese dip or salsa to go along with your meal and top it all of with a soda, margarita or one of the 15 beers on draft. There is even an extensive salsa bar with a variety of options including homemade salsa, verde sauce, house dressing and more. And the little niños aren’t forgotten about either. There is a kids menu with options for tacos, nachos or build your own bowl, all with a drink included. And everyone enjoys complimentary chips! If you have room, you can even grab an authentic Mexican dessert – flan, arroz con leche or cinnamon rice. You can even have Javi P’s come to you with their catering option. They can set up a taco bar for your office, party or get together. You can also order Javi P’s through Waitr and have it delivered directly to your front door. Javi P’s has tables, booths and bar seating, as as additional seats outside on the front patio. With a capacity to seat around 80 people, TV’s to watch sports, a full bar and their delicious food, Javi P’s is definitely the place to go for fresh food with Mexican flair!

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Make The Grades

Girlfriends 2 Is Your Boutique Headquarters for Back-to-School

HIS SPRING GIRLFRIENDS 2 OPENED ITS DOORS IN Ruston. Owner Jeannette Richards and daughter Karlee have had a successful boutique in Jena, LA for over a decade and sought the opportunity to open a second location upon Karlee attending LA Tech University. After a devastating zip lining accident that resulted in twenty-seven surgeries and countless infections, Karlee’s passion and experience let her to this new venture. The store has given Karlee the normalcy of a young adult, while letting her body heal in a setting that she loved. Karlee says, “My mom has been my rock. From day one she has laid down her plans and everything else she has wanted to do for the last four years to take care of me. She has taught me that every victory count, even the small ones.” With Jeannette in the background cheering on her daughter’s successes and offering sage advice, Girlfriends 2 is thriving. “No matter how old you are, Girlfriends has something to make you look younger, and to feel good about yourself. Experts are there to help you make the best selections; there is absolutely no pressure,” says a customer. The store offers a variety of clothing from maxis to kimonos, sandals and jewelry, they have it all. “Our goal is to have clothing that flatters every body type. We have an entire rack of plus-sized clothing, great dresses for back-toschool and leggings in every color,” says Karlee. Not only do they offer boutique clothing, Girlfriends 2 also carries the cutest shoes and sandals. Come shop their back-to-school sale and find select sandals up to 50 percent off. Also find hats, jewelry and handbags in a variety of colors and styles. To honor their loyal customers, Jeannette and Karlee are now offering a rewards card. For every purchase you make, you’ll earn a stamp. After receiving ten stamps, you’ll get $10 off your purchase. Earn an extra stamp for purchases over $100. If you’re looking for the perfect place to buy exceptional clothing at great prices, Girlfriends 2 is your boutique. With a love of God and passion for fashion, Karlee is excited about sharing her story, her faith and her love of clothing with the community. Girlfriends 2 is located at 2313 Commons Ct Lot #2 in Ruston, LA. Call them at (318) 278-3406 and follow them on Facebook: Girlfriends 2.

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Coming Soon!

Chef Pat Nolan’s Restaurant Set for Louisville Location

T’S BEEN COMING FOR SOME TIME, AND NOW ONE OF Monroe’s most beloved caterers is on the cusp of opening her new lunch stop. Chef Pat Nolan will open a restaurant in mid-August at the Louisville Avenue location that’s long been the home of her catering business. Chef Pat Nolan’s Restaurant will feature a host of dishes that have made Chef Pat one of the region’s most popular caterers, and she’ll also be introducing new dishes along the way. Chef Pat is excited for the opening, which comes after years of hearing her customers and friends suggest she open a restaurant. “Catering and restaurants have become more competitive in recent years, and in order to keep up with the industry, I decided I needed to make a change,” Pat says. “So, I decided now was a good time to go into the restaurant business, to stay at the forefront of the business – both from a restaurant and a catering perspective.” Chef Pat Nolan’s Restaurant will serve lunch five days a week, from 11 a.m. to 2 p.m. The restaurant will feature a fixed menu of regular items, appetizers, desserts and sides, and throughout the week, Chef Pat will serve daily specials. She’s excited for the blended format because it will allow her to constantly introduce new flavors to the community while also serving up people’s favorite foods. “I’m very well-known for good food,” she says. “People know there’s no way they’d ever get a bad meal from Chef Pat, and we’re going to continue pushing to make it even better.” The flexibility will allow her to present American fare, the dishes she’s known for, and bring in new flavors that may not be well-known in the area. Customers can expect Latin, Caribbean and European flavors to find their way onto the plate. There may even be a few surprise ingredients thrown in to provide even more deliciousness. “Our goal is to become one of the premier lunch venues in the area,” she says. “We’re really excited about what this opportunity means, not just for us but for the food community in Monroe.” Chef Pat Nolan’s Restaurant will open at 605 Louisville Avenue in mid-August and will be open Monday through Friday. For more information, or to keep up with the latest news on the restaurant, follow Chef Pat on Facebook.

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B AYOUKID Z

YOUR HAPPINESS METER Putting Lifes Challenges in Perspective, for Our Kids’ Sake article by Cindy G. Foust

appy August, readers, as I write this month’s column from the cool and comfortable chair of my office. It’s hard to believe that just a few short months ago I was writing to you from the cozy and warm chair in my living room, as I watched the blizzard descend upon the BayouLife community. But alas, we live in the South, so anything is possible during any given season. I might even try out that egg frying experiment on my driveway shortly, you know, like we did when we were in elementary school? Or not…because I might suffer from a heat stroke, if I go outside for any length of time and I sure don’t want to have another “episode,” because I was outside cracking an egg on my driveway. I do, in fact, hope this column finds you and your family enjoying what’s left of our summer, as we get ready to morph into the holiday season. Wow…only 157 shopping days until Christmas for this rapidly moving 2018 year. Yes, the Fa-La-La season will be here before you know it and while that season does make me happy, fall is actually the time of year that I look the most forward to. And on days like today, with a heat index of 105, I am really, REALLY looking forward to it. I love the cool weather, for sure, but I just love all the food, fun and fellowship the season brings… football and pumpkin anything. Quite simply, it just makes me happy. Speaking of being happy, did you know that August 8 is Happiness Happens Day? Wait…what? Yes, I know, another quirky holiday that comes across my computer screen. Most of them I just laugh about, but every now and then I come across one that I feel compelled to share with you. This is definitely one of them, because, well, I have been thinking a lot lately about the happiness “meter” in my own life. You see, when someone you know and love finds themselves in a potentially life-threatening and certainly, life-changing situation, you stop and take a minute to reflect on your own life, right? So basically, this month readers, I am talking to you “grown-ups” out there. Currently, in my life right now, two people that I love are going through some pretty harrowing days, all stemming from a medical crisis they are going through. You know I share everything with you, readers, and I’ve shared my own medical traumas, but honestly, after the storm passes,

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and things get “back to normal,” how quickly we forget the perspective those experiences SHOULD have given us. Case in point, this week I was visiting in the home of one of my friends, and as I sat and watched her brave and tenacious spirit, I couldn’t help but think that no matter what problems I might be experiencing, I had my health. My family had their health. Isn’t that what should make us truly happy? Now don’t get me wrong, I am convinced that my friend will overcome this minor setback, but she might have to go through a little bit to get there…but really? Can any problems we are experiencing really be that bad? Can any conflicts we might have with family or friends be so significant that we can’t put our differences aside and just “be happy?” Are there really any work related issues or financial issues that are more important than facing a deadly disease that requires intense treatment? Instead friends, let’s use these opportunities for our own happiness meter…let’s use these instances for our own point-of-reference in what SHOULD be most important in our lives. Happiness is what we allow it to be. Listen, I am a fine one to be talking, as I have had a few medical scares that should have me on the permanent road of “I don’t care about anything as long as I’m healthy, and my family is healthy.” But, like many of you I’m sure, I let the things in life really bog me down…and most of the time they probably aren’t really that significant. Life’s ups and downs are always going to be there…the ebb and flow of life will take us to the pinnacle of happiness and the next day, to the depths of despair. But take it from me, when you sit across the room from your beautiful, brave friend, suddenly, the “perspective” goggles get really focused. On this particular afternoon, I found myself feeding off her faith, and really thinking that things weren’t so bad for me after all. And from my past experience, for those of you with young children, they will also feed off your happiness and your mood. I’ll never forget the time, during my breast cancer treatment, that I overheard my children talking about how mom never laughs anymore. Now, don’t get me CONTINUED ON PAGE 138

An Evening on the Blue Bayou Louisiana Tech Happening Set for Tuesday, August 7th

OIN US ON THE BLUE BAYOU! LOUISIANA TECH alumni, friends and fans are invited to join the Louisiana Tech University Alumni Association for The Happening 2018 on August 7 in the Monroe Civic Center Arena, presented by Argent Financial Group. “It’s always an evening of fun and fellowship as college memories are shared, friendships are rekindled, and victories are relived,” said Michele Robinson, director of Alumni Engagement. “We look forward to seeing our Louisiana Tech family and friends at this year’s event.” Back by popular demand, musical guest The Fabulous Equinox Quintet, led by Louisiana Tech alumni and Monroe natives Jeremy Davis and Clay Johnson, will be entertaining Bulldog fans. Those in attendance last year experienced firsthand how audiences across America have fallen in love with these two sophisticated Southern gentlemen and their high-energy show. Along with the greatest songs, the best original arrangements and phenomenal musicianship (honed in Howard Auditorium), these two will bring their rich friendship and charm back to The Happening stage. A full menu of bayou favorites – fried catfish, fried and boiled shrimp,hush puppies and more – will be catered by Catfish Charlie’s,

owned by Louisiana Tech alumnus Doug Wood. Louisiana Tech President Les Guice will highlight another extraordinary year for Louisiana Tech University with several special guests. Coming off four straight bowl victories, Head Football Coach Skip Holtz will preview the 2018 team and season, including LSU on September 22 and Homecoming on October 20 against UTEP. Other special guests will include CHAMP the Mascot, Miss Louisiana Tech, Louisiana Tech Cheer and the Regal Blues. Wear Loyal Blue and join us on the Blue Bayou to celebrate another year of Louisiana Tech University! For tickets, to go LATechAlumni.org/Happening18 or call 318-255-7950. ABOUT US The Louisiana Tech Alumni Association was founded to support the mission and work of Louisiana Tech to foster a spirit of loyalty and commitment across students, alumni and friends of the University. Anyone who wishes to show support for Louisiana Tech can be a member of the Alumni Association. Join today at LATechAlumni.org!

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article and photos by Thomas Ritter

AKE BRUIN STATE PARK IS A FIFTY-THREE acre site with over 3,000 acres of water surface on the lake itself. Visitors to this park have access to all parts of the lake for fine outdoor living, incomparable fishing and other water sports. Statistics alone could never do justice to this beautiful clear oxbow lake that was once part of the Mississippi River. Its majestic cypress trees (Taxodium distichum) are known to have have stood here since Hernando de Soto explored the river in the mid 1500â&#x20AC;&#x2122;s. The site of the current park was originally established in 1928 as a fish hatchery. Lake Bruin is named for Peter Bryan Bruin (1756-1827), who was a native of Winchester, Virginia. He owned a large plantation on the shores of the lake and resided there for a number of years after 1807. It has been a popular site for the entertainment of governors, U.S. senators, publishers, architects and even local bootleggers over the years. A large percentage of the land along the shore of the lake is now in private hands and many fashionable vacation homes and permanent residences have been constructed there in recent years. The state park maintains three large fishing piers, a yearround boat launch and a shed for docking which provides convenience for casual or serious fisherman. Rental boats are available. Through-out the year, large-mouth bass fishing is popular although the best months are April, May, June, September and October. Crappie (white perch) are most easily found around the piers in early spring. Fishing for bluegill bream (Lepomis macrochirus) is best in the shallower waters at both ends of the lake. Many activities other than fishing are popular at Lake Bruin. Pleasure boating, water skiing and swimming are among the many amusements to be found here. There is a special area along the lake, where a sandy beach with a bathhouse nearby has been constructed and set aside for swimming. The state park offers picnic tables and barbeque grills which are situated near the lake. They are located adjacent to two of the fishing piers with restrooms and playground areas nearby. Park visitors may enjoy their meals without much concern for the weather by virtue of a covered pavilion which has been provided. Most of the parkâ&#x20AC;&#x2122;s facilities are wheelchair accessible. For longer stays at the park, camping along the lakeside is offered at thirty-six improved locations, all with water,

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electricity, picnic tables, fire rings and wheelchair accessible bathhouses. There are also twelve premium campsites plus, for those who like to “rough it,” a primitive camping area is available. Whether using a tent, a trailer or just a sleeping bag, campers will find Lake Bruin’s facilities to be unsurpassed. With the magnificent lake in the background, Lake Bruin State Park is certain to satisfy all outdoor enthusiasts. Lake Bruin is found in the eastern portion of Central Louisiana and is well known for its scenic opportunities. The park is a little more than a two hour drive from my home in West Monroe, which makes it problematic to make frequent trips to the site. To have good early morning light for photography, I must leave quite early presenting one minor concern. The morning’s first light beautifully illuminates the sky at that time of day, but soon, the sun rises above the horizon. For a period of time it becomes uncomfortable to continue with the sun shining directly into my eyes, as I head east along I-20. This complaint did not last too long, because, as I soon turned south at Tallulah, the problem with the sun was eliminated. At that point, I drove through some magnificent agricultural land and passed through several interesting small towns along the way. This leg of the trip passes through the parishes of Madison and Tensas, which lead the state in

corn production. Cotton, soybeans and rice are also important crops for the area. I was able to arrive at the lake before 8:00 a.m. and I began my search for photographic subjects. Lighting is always a key element of a successful picture. I was delighted that morning to find soft, dappled sunlight illuminating a group of taro leaves (Colocasia esculent) with cypress trees (Taxodium distichum) in the background. A number of exposures were made at this time. So many that it was difficult to pick my favorite from the collection. But the morning photo shoot did not end at the water’s edge. While wandering around the park, I was able to discover a myriad of other compositions. Among them were back-lighted Spanish moss (Tillandsia usneoides) hanging from a white oak tree (Quercus alba) with freshly sprouted spring leaves, an arrangement of a multitude of cypress knees beside a lake tributary and a plethora of wildlife including a ladder-back woodpecker (Dryobates scalaris) clinging to a branch of a crepe myrtle. For a photographer, here as is true elsewhere, it is essential to be aware of various techniques for handling this landscape in a way that elevates compositions from the ordinary to the exceptional. Framing the setting sun with silhouetted tree limbs or placing an interesting item in the foreground are simple methods

that will add visual drama. These are just two of many devices that can help a photographer achieve images that are outstanding. The appeal of Lake Bruin is alluring and makes me want to return there whenever possible. I am certain that each new visit will supply me with a large amount of emotional satisfaction and, with little doubt, a substantial addition to my collection of photographs. I have been fortunate to travel with my camera to most of the states in the union and have observed impressive vistas everywhere. However, there is nothing more dear to my heart or more spectacular and unique than what is to be seen here. Anyone who appreciates the beauty of nature should spend as much time as possible exploring Louisiana. The rewards include not only the stunning visuals but also the unforgettable experience of visiting an astounding landscape which one day may vanish. In the coming months, I plan to share with the readers of this magazine the results of the many excursions to various sites that I have enjoyed over the years in this part of the state.

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Installation, Repair or Replacement Mr. Electric of Monroe

O YOUR LIGHTS FLICKER? DOES your power dip or sag when certain appliances are being used? Oftentimes, we are quick to blame the utility power supply, when we should be blaming the poor wiring system in our homes. Power sags and dips are quite common with poor electrical connections. They happen when the power grid in the home has become faulty and cannot adequately serve all connected appliances. Most times we have outdated electrical wiring that wouldn’t be effective in powering new appliances, lighting and the electrical devices. Similarly, your home may suffer from faulty light switches which can be brought about by the use of sub-standard products or poor workmanship. This problem can also be caused by faulty wiring, faulty circuit or faulty outlets. You need to contact a competent electrician as soon as possible to get this problem resolved, before it becomes more complex. You don’t need to waste

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time searching online for “electrician near me” when Mr. Electric of Monroe offers certified and insured local electricians who cover Monroe, West Monroe, Ruston and the surrounding areas. Whether your junction box is uncovered, you suffer from an incessant tripping circuit breaker, you need comprehensive electrical repair and installation, or you want an upgrade such as a smart home or the addition of a generator. Some of the most popular electrical upgrades, repairs, installations and replacement services that we render include: • Installation, repairs and replacement of recessed lighting, and focused lighting in bathrooms and kitchens. • Installation of special lightings, such as dimmer lights with controls in your bedroom or living room. • Lighting systems and digital projectors for entertainment purposes (including home

theater rooms). • Automation switches and security systems and water heater that can be controlled from your smart devices. • Upgraded wiring circuits for your bathtubs, HVAC, home office appliances and other modern appliances. • Creation of USB-compatible outlets as well as GFCI outlets, and other special circuit outlets. • Standby generators for your residential or commercial premises alongside power surge protection installation. • Installation of security floodlights for exterior parts of your home, as well as installation and repair of motion detectors, and lighting fixtures for the outdoor living spaces. • Installation, repair and replacement of landscape lighting, as well as illuminated fountains. We want you to have trust and confidence in us and that is why our professional electricians will arrive at your door on time, and before the job is complete, you will receive a detailed estimate of the cost. If we have to subtract from it or add from it, we will inform you right away. Mr. Electric of Monroe is 100% reliable and guaranteed. Give us a call and let us upgrade your electrical systems to meet your demands.

New Faces and Places Here’s What’s Happening at NELA Dental

ELA DENTAL IS ADDING TO ITS awarding winning team! Two new dentists will be joining Dr. Vance Costello, Dr. Daniel Raymond, Dr. Emily Wilhite or Dr. Ryan Rachal. Plus, they are expanding their facilities, and it’s all happening this summer! Welcome Dr. Mary Rachal, D.D.S. Dr. Mary Webster Rachal is placing her roots deeper into the community she grew up in! She is a Neville High School Alumna and former Valedictorian. Mary didn’t travel far for college, she attended the University of Louisiana at Monroe receiving her Bachelor of Science. She later obtained her Doctorate degree from LSU School of Dentistry. Mary is an active member of the American Dental Association, Louisiana Dental Association and the Northeast Louisiana Dental Association. You can catch Mary at the Monroe office. Name sound familiar? It should, Dr. Mary

Rachal is married to NELA Dental’s Dr. Ryan Rachal. They have two children, Mary Carlyle and Marshall. Mary enjoys spending time with her family, traveling, and embroidering baby clothes. Welcome Dr. Allie Watson, D.D.S Dr. Allie Watson, Neville High School graduate and former Valedictorian is happy to be back to the community she loves. Where has she been? She has spent the last nine years in Baton Rouge attending Louisiana State University. Allie received her Bachelor degree from LSU. After that, she went on to and obtained her Doctorate of Dental Surgery from LSU School of Dentistry. She is an active member of the American Dental Association and the Louisiana Dental Association. Watson will be strengthening smiles at the Oak Grove and Farmerville offices. In her spare time, Allie loves being with her family, relaxing at Lake Bruin, spending

time outdoors and cheering on the LSU Tigers on Saturday nights. Moving on Up! From a brand new facility to office expansions, NELA Dental continues to invest in the communities they love. At NELA Dental, patient experience is top priority. It’s that passion that has driven the advancement and expansion of their Farmerville location and the opening of a new and state-of-theart facility in Monroe on Tower Drive. Both exciting projects will be completed in August. Award Winning Service Continues NELA Dental’s service and commitment to their patients will never change. They are proud to offer personal care that is customized to fit the individual needs of each patient. Everyone’s dental needs and financial situations are different, and they are committed to finding solutions for each patient to get the care they need. NELA Dental accepts most major dental insurance plans, third-party payments and offers flexible financing options. Call one of our three convenient locations in Farmerville, Monroe or Oak Grove to schedule your free consultation. Stop by and see what’s new at NELA Dental and start smiling today!

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Prime Time Head Start

Students Make Strides in Language, Math and Social Skills

hildren attending Head Start Centers in Ouachita Parish showed rapid improvement in math, language and social skills, according to a new report. PRIME TIME, Inc. (PTI), a distinct corporation of the Louisiana Endowment for the Humanities, analyzed endof-year data for 2017-18, the organization’s first year of operating the Head Start programming in Ouachita Parish. Through local, state and national collaborations in education and family engagement, PTI has focused on closing the achievement gap and building a better future for children, families and communities. The results after one year are promising. During the 2017-2018 term, students showed significant academic growth on the Teaching Strategies Gold (TS Gold) assessments. PTI set goals for mastery of skills for 3-year olds and 4-year olds attending the program, aiming for 35% mastery in each domain by year’s end. The 4-year olds, due to begin kindergarten next year, exceeded these goals, with 47% of students achieving mastery in Social-Emotional/Approach to Play (SE/ALP); 41% mastery in Language/Literacy (L/L), and 38% mastery in Math/Science (M/S). The assessment found even more marked improvement among 3-year olds, who displayed 72% mastery in SE/ ALP, 61% mastery in L/L, and 68% mastery in M/S. “We made a commitment to our community that we will do all we can to help close the academic achievement gap, and we strive to make good on our promise every day,” said Stalanda Butcher, PRIME TIME Head Start’s director. “Why? Because our children and families are worth it.” In 2016 the Louisiana Department of Education and the U.S. Office of Head Start awarded the Head Start contract to PTI, a Louisiana-based organization founded in 1991. PTI faced the immediate challenge of identifying and rehabilitating Head Start facilities to meet health and safety requirements set forth by the state and federal governments. To date, the previous Ouachita Parish Head Start provider has not turned over control of the Jackson Street and Thomas/Wilson facilities. Through partnerships with the Monroe Housing Authority, Ouachita Parish School Board, and the Monroe City School Board, PTI has secured three facilities that currently provide capacity for 366 students. PTI remains focused on identifying

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facilities in the highest-need communities to reach full enrollment of 555 by Spring of 2019. On June 14, 2018, the Monroe Housing Authority voted to provide another facility to PTI for Head Start services. Plans are already underway for this site. “Given that we still do not possess the facilities operated by the previous grantee, we’re proud of the partnerships that have established a culture of excellence within Ouachita Parish this school year,” said Butcher. PTI is currently running a 7-week summer program. PTI is accepting applications for 3-and 4-year-old children for the 2018-19 school year, which begins in August. Current families will receive more information about the upcoming school year at the end of July. Interested families can visit www.primetimefamily.org or call 318-541-2315 for more information.

YOUR HAPPINESS METER Continued From Page 132 wrong, a medical crisis will certainly strip every ounce of humor you ever thought about having away, but it really made me stop and realize that they were watching, and observing every move I made. It was a profound moment for me, and I started having my meltdowns in my closet! How is your happiness meter, readers? What is plaguing you in your life right now that you can just let go of? We all have things that weigh us down, but our personal happiness tends to bleed into every aspect of our lives…our marriage, our relationship with our children, our relationship with our friends, our work. It can really weigh you down, but you can also make the conscious effort to not let it be bigger than you. I challenge you to line your problems up beside your neighbor’s, and I guarantee, yours won’t seem nearly as profound. I know this month’s column was a little heavier than most, and for that, I beg your forgiveness. Every now and then, I, like you, have a life experience that I am fortunate enough to be able to share in the lines of this column. An experience that I hope will speak to you in the way it has spoken to me. And an experience that has put the perspective back in my life and made me so grateful for the life that I do have…for the life I get to share with you. It is indeed a privilege, and I thank you for allowing me in your homes, in your family life, as we navigate through together.

Chicken Salad Chick

Southern-style Chicken Salad Served From the Heart

HICKEN SALAD CHICK,THE NATION’S ONLY SOUTHERN Inspired, fast casual chicken salad restaurant concept, opened its doors in Monroe, Louisiana on April 25th and has not slowed down since. Located at 1191 Lamy Lane, this location is owned and operated by Monroe natives, Ashley Keever, Krista Rhymes and Matthew Miller. Chicken Salad Chick serves full-flavored, Southern-style chicken salad made from scratch and served from the heart. With more than a dozen original chicken salad flavors, as well as fresh side salads, gourmet soups, signature sandwiches and delicious desserts, Chicken Salad Chick’s robust menu is a perfect fit for any guest. The Monroe Chick is open from 10:30 a.m.- 8 p.m. for dine-in and carryout orders. Chicken Salad Chick also features a catering menu with assorted mini-croissant platters, fruit trays, executive-style boxed lunches and dessert platters. From bridal showers, to teacher lunches, and even a tailgate party, Chicken Salad Chick can tailor your order to fit any occasion. With over 12 varieties of freshly made chicken salad, there is a flavor for every palate. And for those crazy enough not to like chicken salad, the menu offers homemade pimento cheese, egg salad and premium

turkey sandwiches. Each chicken salad flavor is uniquely named after friends and family of the founder, Stacy Brown. “From the moment my family and I were introduced to Chicken Salad Chick, we knew it was something special,” said Ashley Keever. “We’re thrilled to be part of the brand’s extended family and love that the residents of Monroe can experience the best chicken salad and genuine hospitality at Chicken Salad Chick.” The Chicken Salad Chick concept, born in Auburn, AL was established in 2008 in the kitchen of founder, Stacy Brown. When Stacy discovered that the local county health department would not allow her to continue making and selling her delicious recipes out of her home kitchen, she overcame that obstacle by launching her first restaurant with the business expertise of her future husband and fellow founder, Kevin Brown. Together, they opened a small takeout restaurant, which quickly grew; the company now has 90 restaurants across the Southeast. From tailgates to bridal showers, let the Chick cater your next event. For information on menu items and store hours, please “like” the Monroe Chicken Salad Chick Facebook page at www.Facebook. com/ChickenSaladChickMonroe or visit the website at www. ChickenSaladChick.com/Monroe.

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Southerner’s Guide to Napa Valley FROM FRENCH BISTROS TO TRAIN RIDES, CHARDONNAY TO BUBBLES, NAPA HAS SOMETHING FOR EVERY SOUTHERNER article by CASSIE LIVINGSTON

can’t wait to go back to Napa. It’s a surprising sentiment considering when my husband bid on the trip at a charity auction, I wasn’t the happiest about our destination vacation. Don’t get me wrong, I love wine. I love great food. I didn’t like the idea of flying to California, without my children, to go to a town I thought would be snooty and highfalutin. What I would find in Napa Valley was a complete contradiction of my ill-perceived vision of what I thought my journey through the 30-mile-long-valley would be. We landed in San Francisco in early July to a chilly 57 degree day. Knowing that we had to cross the Golden Gate Bridge, Trent and I took time and did some of the popular tourist stops along the way before making our trek into Napa. After an hour drive, we stopped at the vibrant Boon Fly Café on Sonoma Highway. This contemporary roadhouse served modern, rustic cuisine based on the agricultural heritage of the region. Trent and I started with deviled eggs with garden herbs, crispy ham and pickled mustard seeds; and both settled on a crisp, warm spinach salad with local goat cheese and tossed with Granny Smith apples, pecans and a mustard pancetta vinaigrette for lunch. After filling our bellies, we traveled next door to one of my favorite wineries, Saintsbury. Before planning the trip, we contemplated going to wineries that we had never heard of, or sticking to the ones we knew and trying their estate wines or single vineyard wines. In the end, with the guidance of Guy Campbell, we mapped out a course that would include both. Located in the Carneros region, Saintsbury is known for exceptional pinot noirs – my favorite. After our tasting, we headed into Napa, where we stayed at The Meritage Resort 140 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

and Spa. The hotel was inviting with warm Tuscan-inspired décor and large rooms overlooking a winery. It was breathtaking and had every amenity imaginable, with a 30-minute drive to get to most of the wineries. Our first night took us to Chef Michael Chiarello’s restaurant, Bottega. Our meals were a blend of the best of Italy with an inspired California twist. The rustic setting featured an expansive outdoor patio and beautiful Murano glass chandeliers. I debated having the wood grilled Branzino or the stew of Gulf prawns, clams, calamari and mussels. In the end, our server convinced me to try the fish, and it was “delizioso.” The next day our driver picked us up around 10 a.m. for a drive into Calistoga for our first tour and tasting at Schramsberg Vineyards. Known for sparkling wines, this manicured estate on Diamond Mountain, was founded in the 1800s and still boasts miles of hillside caves that were dug by Chinese laborers for wine-aging and storage. After our tour, we took off to Castello di Amorosa. The grounds were picturesque, perfect for a proposal or honeymoon stop. We quickly perused the property and took off to an appointment with Dean Busquaert at Sequoia Grove. Dean is Sequoia Grove’s Senior Wine Educator and led us on a fully interactive pairing showcasing the signature winemaking of Sequoia Grove, along with an in-depth exploration of their various vineyard sites and terroir. We were guided along a tasting of sweet, sour, salty and bitter and learned how our taste buds and olfactory senses really worked when paired incorrectly with a wine. After our umami exploration, we headed to lunch at Rutherford Grill. This quick stop was arranged by our driver, Gary Kent. We grabbed grilled artichokes and simple salads

and hurried along to our next appointment. Our tasting at Honig was led by a woman named Carol. She was very knowledgeable and offered us tastings of their Sauvignon Blanc and Cabernet Sauvignon. We sat outside on the patio, enjoying the picturesque setting and cool air. Later that evening, Trent and I traveled into Napa for dinner and 4th of July fireworks. My friend Gregory Hudgins recommended we have dinner at La Toque. Located in the Westin Hotel, La Toque is the landmark restaurant of Michelin Star chef, Ken Frank. We were treated to a four course tasting menu that was nothing less than exceptional. From Prime New York Strip Loin with Fiscalini Cheddar Pearl Tapioca to Rosti Potato with Chinese Kaluga Caviar, the offerings of food and wine were “memory-stamping” moments of sensory gratification. On the 5th, my birthday, Trent and I ventured out on our own. Our first stop was to Buehler Vineyards, a drive into St. Helena and up Howell Mountain Road. We were greeted by the family’s horses: Brady, Chico and Diamond (seen on their label), along with John Buehler, Sr. who met us at their home. Wearing Wrangler jeans and weathered boots, John Buehler is an iconoclast of new Napa, representing the hard-working farmers of the 70s, who moved to the valley with determination and grit. He was witty and charming, and shortly after hopping in his Expedition for a tour of the vineyards, I knew my wits were no match for his humor, especially after two days of being overserved and overfed. What we would find in his hillside oasis was not only our favorite tour, and John’s exceptional storytelling, but delicious wine as well. This family-owned winery provided one of our most unique and exciting Napa experiences. Our next visit would be at Joseph Phelps Vineyards, which was right down the road from Buehler. The Home Ranch in St. Helena offers terrace tastings of their current releases, overlooking their expansive estate vineyards. They also offered additional experiences, from wine aroma challenges to library tastings and small-bite pairings. Our slam-dunk day continued at Odette. We traveled down to the Stags Leap District and nestled up to the bar for tastings of Odette, Plumpjack, CADE and Adaptation. Before heading to dinner, Trent and I made a quick duck into Chandon. We heard that the estate was beautiful, and I’m never one to pass up bubbles. The wine was great and the property was beautiful, but the tasting room was very commercial and a little overwhelming. It definitely lacked the personal attention we received at the prior wineries we visited.

That evening, we headed back into town to hop on the Napa Wine Train. I had been advised to skip this part of the journey, but growing up visiting every railroad in the country, I knew I had to go. Plus, I’ve always been a little defiant when people told me not to do something. This vintage experience took us along the tracks of a 36-mile roundtrip discovery along a historic 150-year-old rail corridor. The on-board cuisine featured a multiple course gourmet meal over a threehour train ride. Our last day started with a massage at the Meritage spa. After a full three days of exploring, it was a nice treat. Then we were off to Bistro Jeanty in Yountville. The day earlier, John Buehler told us to get the escargot, just to sop up the juice with a piece of bread. So, we did. (Well, I skipped the bread) This classic bistro is the lovechild of Philippe Jeanty, and was my favorite meal of our trip. Serving favorites like coq au vin, and boeuf Bourguignon, we were transported to the French countryside with every bite. With a satiated appetite and a little buzz, we made our way back to San Francisco with stops at Domaine Carneros and Schug. Both had impressive tastings and were visually stunning (all of Napa is). Trent decided on our way in to detour to Muir Beach. This quiet cove was reached by taking a winding road into the California cliffs. I held my breath and closed my eyes most of the way. But, our final destination was peaceful and well-worth the hour detour. We finally reached our San Franscisco hotel around 5 p.m. and took a quick tour around before heading to dinner at La Folie. I’m pretty sure I was speaking French after all the foie gras and Bordeaux we had. But, once again, this family-run restaurant in Russian Hill was exquisite. Butter poached lobster and ribeye with sweetbreads and chanterelles were just a few of the offerings of Chef Rolan Passot’s tasting menu. We rolled ourselves out feeling satisfied and overindulgent. Our last day, Trent and I packed up and headed to Fisherman’s Wharf. Sadly, only two sea lions were there to great us, but we got great pictures of the bay and Alcatraz. Our trip to Napa was marked by unexpected surprises. An easiness among opulence, we found ourselves ready to plan a second trip. We learned a lot about wine, had a lot of candid interactions, and ate incredible food. This southerner gives this sophisticated, laid-back retreat two-thumbs up! Special thanks to Guy Campbell, Russell Kicey, Friday Ellis, Marisol O’Neal, Scott Franklin and countless others, who offered amazing suggestions and advice along the way. WWW.BAYOULIFEMAG.COM | AUGUST 2018 141

Bring Your Bling and Save the Date The Wellspring Bowl and Bling Presented by Trinity Diamonds Direct

AKE PLANS NOW TO ATTEND THE WELLSPRING Bowl and Bling presented by Trinity Diamonds Direct Saturday, September 15 at Bayou Bowl in Monroe. Bowl and Bling is an EASY and FUN outing with a team of your family, friends or co-workers where it is not your skill that counts – it’s YOU! Come join the fun, as we throw strikes and spares and more than a few gutterballs! Simply form your six-person team then go to eventbrite.com and search Bowl and Bling, select your team’s bowling time and register. Arrive 20 minutes early to get your lane assignment and pick up your free bowling shoes! Afternoon bowling times are from 1 – 2:30 p.m., 3 – 4:30 p.m. and 5 – 6:30 p.m. Each bowler is required to raise a minimum of $50 in donations or a minimum of $300 for a team of six to bowl in one of these 1 ½ hour afternoon time slots. OR… You may prefer to join us from 7 – 10 p.m. for an especially festive evening with music, food and spirits, bowling in the black lights and lots of FUN! This three-hour time slot is reserved for adults only. A six-person team at night is $600. The more money you raise, the more chances you’ll have to win one of our FABULOUS PRIZES! Sponsorships are still available, so don’t miss out on this unique opportunity to have a great time while raising money to help The Wellspring, as they change our community, one life at a time. Thank you to our Sponsors: • Trinity Diamonds Direct • CenturyLink • Susan and Brian Crawford • Cross Keys Bank • Estates by RC • Franklin Parish Sheriff’s Office • Northeast Louisiana Power Co-Op • Ashley and Don Peré • Reeves, Coon and Funderburg Insurance and Financial Services ABOUT THE WELLSPRING Founded in 1931, The Wellspring is one of the state’s oldest and most effective non-profits. The Wellspring is an umbrella organization with programming that includes mentoring through Big Brothers Big Sisters of Northeast Louisiana; counseling, therapy and supervised visitation services through The Counseling & Family Development Center; comprehensive residential and non-residential services for survivors of domestic violence, sexual assault and stalking, and an array of homeless and Veteran’s programs and services throughout Northeast Louisiana serving some of our region’s most vulnerable individuals and families, who are homeless or at risk of becoming homeless. The Wellspring also serves as our region’s only accredited Sexual Assault Center, as well as the lead agency in the Family Justice Center of Ouachita Parish. The Wellspring is a 501(c)(3) charitable not for profit corporation. Donations to The Wellspring are tax deductible to the fullest extent allowed by law.

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Retirement Savings Catch Up 3 Moves from MassMutual Louisiana

BY VERA GIBBONS

NE RULE OF THUMB SAYS YOU should have six to nine times your salary tucked away in a 401(k) or other savings accounts by your mid-50s to early 60s. In a 2014 national poll conducted by Bankrate, more than a quarter of survey respondents age 50 to 64 said they had not started saving for retirement.1 Of the many things you can do play catch up, here are three of the most effective, applicable financial moves that will help ensure your retirement is as you envisioned… MAX OUT TAX-ADVANTAGED RETIREMENT ACCOUNTS One of the most straightforward ways to catch up on retirement savings is to contribute the most money you can to tax-advantaged accounts. That means maxing out the 401(k)s (at least contribute enough to capture the company match!), individual retirement accounts or Roth IRAs. If you’re self-employed, look into retirement

plan options such as a Simple IRA plan, a Simplified Employee Pension (SEP) plan or a solo 401(k). Those aged 50 or older are allowed to make additional, “catch up” contributions to these retirement savings plans. LOOK TO YOUR HOME EQUITY If you’ve got equity in home your home, you may be able to tap it for retirement money in any number of ways. One option is to downsize. After all, selling your house for $350,000, and replacing it with one costing $275,000 boosts your retirement nest egg by $75,000. Plus, the first $250,000 in profits are tax-free ($500,000 if married). Would you rather stay in your home as you enter retirement? Consider a reverse mortgage. These government-backed loans allow older homeowners (62 years or older) to convert some of their home equity into cash (The bank makes payments to you, and you can use the tax-free funds however you

would like.). Unlike other kinds of loans, you don’t have to pay back the debt immediately. Rather, the balance must be repaid when the last surviving borrower dies, sells the home or moves out. BE STRATEGIC ABOUT SOCIAL SECURITY While you may be tempted to start collecting Social Security benefits as soon as you qualify, try to resist this temptation. After all, waiting can pay off. Consider this: Between the ages of 62 and 70, your Social Security benefits rise about 7 percent or 8 percent for each year you defer taking them. Where else can you get such a high return (guaranteed!) in today’s environment? Wait until age 70, and your monthly benefit can be 76 percent higher, on an inflation-adjusted basis, than if you claimed at age 62. If it’s not financially possible for both you and your spouse to delay, one of you can take the benefits early to bring cash into the household and alleviate the financial pressures, while the higher earner holds off until age 70. His or her benefits will grow and later ensure the largest possible survivor’s benefit. ¹Mastering Your Money, Financial Security Index, Bankrate 2014 Provided by Christina Bordelon, courtesy of Massachusetts Mutual Life Insurance Company (MassMutual) FY1095 CRN201809-204989

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SAUCY BUSINESS Dan and Kathy Blakeney couldn’t find the perfect sauce, so they made their own. Article by MICHAEL DEVAULT Photography by BRAD ARENDER Dan Blakeney has spent a lot of time around food over the past few years. After 28 years in the trucking industry, he and his wife, Kathy, decided to try something a little closer to home and opened a barbeque restaurant in Rayville. That’s when they started to notice something. They couldn’t find a single barbeque sauce that did everything they wanted. So they decided to make their own. “In doing our cookings, I’ve always experimented,” says Dan, owner of Blakeney’s Originals, a sauce brand manufactured in West Monroe. “We were making up barbeque sauces ourselves, and people would really like the sauce when I let them try it.” Over time, the Blakeneys closed the Rayville barbeque shop, but they remained around food. For a time, Dan did catering out of Sports City Grill, and later 144 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

served as catering director at Willie’s Duck Diner. He also helped a lot around West Monroe High School. “We’ve always been very active there, cooking for the teams, the coaches and the teachers,” he says. All the while, people loved his food, but they loved the sauces he concocted even more. He knows an opportunity when he sees it. That’s why he founded Blakeney’s Originals. The first sauce he started bottling is called Cajun Sweet Mustard Sauce. It combines a sweet base with the vinegary tartness of mustard in one, tangy creation. “That’s what makes it so good,” he says. “You can use it on a variety of foods. It’s great on anything you grill. It’s also a good dipping sauce for veggies, and you can pour it over cream cheese to eat on crackers. Mix it with mayonnaise and you have the best dipping sauce for chicken nuggets.”

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In addition to Blakeney’s Original Cajun Sweet Mustard and Gourmet Salad Mix, be on the lookout for their Tartar Sauce, which should be on the market in the next six months.

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That was their first sauce, and it was the one they made the most frequently. Serving it up at church luncheons, barbeques or even just at home, Dan says it was one of their favorites. They made the first batches one gallon at a time, mostly for home use. “The Cajun Sweet Mustard is a great alternative to barbeque sauce,” he says. Before long, they were off into other experimental sauces. That’s how he perfected Blakeney’s Original Gourmet Salad Mix, a mayonnaise-based product that makes short order of some of the best Southern cuisine. “In just five minutes, you can have chicken salad, tuna salad, ham salad,” he says. “You can even chop up shrimp for shrimp salad.” With such a versatile sauce, it’s no wonder the Blakeney family became popular fixtures in the First West Church kitchen. All the while, people kept asking to buy the sauce. Eventually, he decided it was time to bottle it. They found a spot to make and bottle the sauce at Montgomery Poultry in West Monroe. From a small kitchen there, they began producing the Cajun Sweet Mustard and Gourmet Salad Mix. Pretty quickly, Blakeney’s Originals were appearing on store shelves across north Louisiana, from Shreveport to Delhi. “It’s the convenience of it, plus the quality of the taste of the salad mix,” he says. “That’s what makes people buy it.” Part of the formula for the success of their upstart has been sampling the product at grocery stores and craft fairs. Anywhere people gather, they’ll do tastings. Just getting people to try it, is usually all it takes. “When we go out to shows or to the stores, 90 percent of the people who try it will buy it,” he says. “Pretty much anybody who tries it loves it.” Blakeney and his team – his wife works alongside him, with

four part-time employees – manufacture and bottle the sauces locally. They also source all of their ingredients from local suppliers, using Louisiana products when available. Each bottle carries a “Certified Louisiana Product” label, and that’s something Dan is quite proud of. “We buy as much as we can from people within the state,” he says, adding that locally sourced ingredients help lend authenticity to the product. With the two sauces, he’s begun growing a faithful following. However, he doesn’t plan on stopping with Cajun Sweet Mustard and Gourmet Salad Mix. There are other products in the pipeline. “We’re experimenting now,” he says. “We have samples out with some of the local churches and stores.” When the ladies from one of the area churches approached him about taking some Blakeney’s Originals on her ladies’ retreat to Florida, he sent along a new tartar sauce that he’s readying for production. The tartar sauce was a hit. “She used our tartar sauce to make chicken salad,” he says. “It has a little bit of a bite, and when she came back, she told us the ladies loved it.” He estimates the new product will hit shelves sometime in the next six months. Right now, the final formula is at LSU’s Food Science division for certification and shelf-life testing. “We also have a couple of other sauces, a barbeque sauce and a basting sauce, that we use a lot,” he says. “As these sauces get going and we have the resources to start adding to the line, we’ll put the new sauces out.” He says they’re moving with caution, though, because the barbeque and basting space is quite competitive. Given what we’ve tasted of his other Originals, though, we can hardly wait for a Blakeney’s Originals BBQ on the shelf at the grocery store. You can order Blakeney’s Originals sauces online at www.blakeneysauces.com. Or look for it in your grocery store on the condiments shelves at Brookshires, Super 1 Foods, or Mac’s Fresh Market.

HOW TO ORDER

BL A KE NE Y ’ S O R I GI NA L SAUC ES You can order Blakeney’s Original sauces online at blakeneysauces.com. Or look for it in your grocery store on the condiments shelves at Brookshires, Super 1 Foods, or Mac’s Fresh Market. WWW.BAYOULIFEMAG.COM | AUGUST 2018 147

Depressed? Could a New Career Help? Kasey Witherington Counseling is Here to Help “It is never too late to be what you might have been.” – George Eliot

EPRESSION IS ON THE RISE IN the United States, and the CDC recently released a report showing suicides at an all time high. Yes, suicide rates in the United States have risen 25% in the last 20 years. So why are we so unhappy? What has changed in the last 20 years? Many patients come in and tell me they are depressed. As I assess my patients, I try to understand if their depression is situational or clinical. I ask, “Is this patient suffering from a chemical imbalance or life imbalance? More often than not, I find my patient’s depression to be situational. When a stressful situation, such as a job, breakup, financial problem, etc., is hard to manage our bodies react with sadness, fear, hopelessness, and even anger. These factors trigger an adjustment issue or situational concern, not major depression. However, if left untreated,

Kasey Witherington M.Ed., LPC, COUNSELOR

OFFICE PHONE: 318.998.2700 www.kaseywitheringtoncounseling.com FACEBOOK: KASEY WITHERINGTON COUNSELING AT HEALTHPOINT CENTER Htttp://www.psychologytoday.com/us/therapists/ kasey-gentry-witherington-monroe-la/357182

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situational depression can begin to wear on our bodies, and we may develop major depression. Listen to your body! So why is situational depression so prevalent? Why do over 10 percent of adults and 30 percent of adolescents experience this condition at some point in their lives? Often, we discover our overall well-being is off balance and we must re-evaluate our daily lives to understand what is missing. There are five elements of well-being: career, social, financial, physical and community. All elements are interdependent and affect each other. However, studies show that career well-being is the most influential of the five. People who love their jobs are twice as likely to thrive in the other four areas of well-being; however, only 20 percent of people like what they do for a living. Career well-being does not just affect adults; teens headed to college are affected, as well. Studies show that a good match between a young adult’s college major

and their personality, such as what they value, what their talents are, and what environment makes them happy (outside/inside), will help him or her graduate on time with greater job satisfaction and lasting career well-being. Remember, the skills and talents you are good at and love are instrumental in enhancing your career well-being. As a new school year begins, take a look at yourself. Are you happy? Are you leading a balanced and satisfying life? If you answered “no” take a look at all five areas of well being. Which area needs to be improved? If you are looking to learn more about yourself and how you can be a “better you,” please call Kasey Witherington Counseling at Healthpoint Center. Kasey Witherington Counseling is located inside Healthpoint Center at 1818 Avenue of America in Monroe. You may find that discovering a meaningful life is only a phone call away. “I think you have to take charge of your own life, and understand that you’re either going to live somebody else’s dream or live your own dream.” – Wilma Mankiller, first female chief of the Cherokee Nation.

Iron Cactus Offers Festive Food in Monroe and Calhoun Locally Owned Restaurant Serves Tasty Tex-Mex

RON CACTUS HAS BEEN SERVING UP FRESH FLAVOR since 2010, when they opened their first location in Calhoun. Earlier this year, they opened a second location in the heart of downtown Monroe. Since their inception, Iron Cactus has become a local staple, known for their family friendly atmosphere that people of all ages can enjoy. For appetizers, they offer their signature avocado dippers, as well as nachos, botanas, franchos, quesadillas and everyone’s favorite – the cactus roll – rice, beans, sour cream, guacamole, shredded cheese and your choice of beef, chicken or pork, all rolled in a flour tortilla with pork sauce or chipotle ranch. You can also pick from the standard queso or guacamole dip or branch out with loaded queso, 7-layer or chipotle black bean dip. There are plenty of lighter options with plenty of soups and salads. For salad choices, there are taco, tex-mex chef, fajita steak and corn and black bean chicken salads. For entrees, Iron Cactus serves different combinations with enchiladas, tacos, tamales, burritos and chimichagas. But these aren’t your average items. There are pulled pork tacos served with Mexican slaw, baja fresh tacos with fried catfish and shrimp tacos,

piled high with fresh shrimp, pico, lettuce and jalapeño cilantro ranch. Signature entrée items include the stuffed avocado – a deep fried avocado with beef or chicken and cheese and the Mexican pizza, a 10 inch tortilla topped with beans, chips, beef or chicken, jalapeños, olives and cheese. In addition to the fajitas fresh from the grill, you can choose from grilled shrimp, a 16 oz. ribeye, hamburgers, sandwiches and po-boys. Iron Cactus has always been a family friendly atmosphere, and the new location is no different. There is even a kids menu for the little niños. One of the best parts of the downtown location is the patio! In the coming months, they have several fun things planned when it becomes perfect patio weather, like live music. You can even reserve the patio for special events, parties and wedding receptions. Plus, Iron Cactus offers an extensive catering menu. You can choose from enchiladas, tamales, quesadillas, burritos, cactus rolls and tacos in beef, chicken, cheese, pork, fish and shrimp. You can also select fajitas, hamburgers, Mexican cornbread, chicken tortilla soup and more!

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Summer Salads SAVOR THE SEASON WITH FRESH, SUMMER SALADS FROM FIVE AREA RESTAURANTS

PHOTOGRAPHY BY KELLY MOORE CLARK STYLING BY TAYLOR BENNETT

Uptown Downtown

The Berry Uptown features strawberries, cranberry stilton cheese, candied pecans tossed on a bed of mixed greens and topped with a delicous raspberry vinaigrette.

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Javi P’s Fresh Mex

A bed of a mix of romaine and spring mix with fresh shrimp with chopped tomatoes, pico de mango, jalapeños, shredded white cheese and avocado. Paired with roasted corn and guacamole and fresh chips on the side.

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Chef Pat Nolanâ&#x20AC;&#x2122;s Restaurant

This ratatouille salad features roasted tomatoes, onions, zucchini, eggplant and peppers nestled on a bed of Butter lettuce. A side of squash, zucchini and eggplant is grilled to perfection and served with a grilled chicken breast with basil pesto.

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Newkâ&#x20AC;&#x2122;s Eatery

Ahi tuna salad features flash-seared sushi-grade tuna over a bed of spring mix lettuce with shaved radishes, cucumbers, carrots, grape tomatoes and crispy won-tons topped with a housemade ginger wasabi dressing

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The Good Earth Juice and Salad Bar

Organic and fresh mixed greens are topped with garden cucumbers, boiled eggs, chicken, shredded carrots, mouth-watering watermelon, alfafa sprouts and sesame sticks.

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Crisp

COOLERS

Enjoy These Libations in the Hot Months article by Michael DeVault

ou’re outside, kicked back on that new patio, and you’re sharing a few drinks with friends. Tickle your taste buds with these three crafty concoctions that will keep your guests begging for more. Best of all, these drinks boast a lower alcohol content than even some wines and beers. So you can imbibe with ease – and without fear of getting too tipsy.

Margarita Spritzer

Enjoy the flavors of everyone’s favorite south-of-the-border drink with a Margarita spritzer. The recipe is simple, and because you mix it in bulk and serve it from a pitcher or a carafe, you get to enjoy your company instead of mixing drinks. Recipe: 6 – Shots of José Quervo Tequila 3 – oz Triple Sec 1 – Liter, Mountain Dew 1 – Liter, Margarita Mix Lime and salt for rimming glasses Blend all ingredients in a pitcher or carafe and stir. Add ice, chill and serve.

Bourbon Blast

Take the sweet, woodsy flavors of America’s favorite whiskey and combine them with the pleasing kick of vanilla and cinnamon with a bourbon blast, an adult twist on a classic punch. With just four ingredients, this rich, sparkling punch delivers a bit of a kick and a touch of dessert to any barbecue.

Empty well-frozen ice cream into a large punch bowl. Add 7UP and bourbon, then let sit for about 15 minutes to allow the ice cream to begin to melt. Sprinkle with cinnamon and serve.

Gin and Juice Cocktail

Evoking notes of juniper and herbs, gin makes a great drink to lighten the burden of summer heat. With this Gin and Juice cocktail, you can elevate your party in both mind and spirit. Combining a classic Gin and Juice with the fun bubbles of Sprite, this mix-andserve cocktail may well be your new weekend favorite. Recipe: 6 – Shots, Bombay Sapphire Gin 1 – Liter, Sprite 1 – 24 oz bottle of Orange Juice Mix ingredients and stir over ice. Serve in rocks glasses. Garnish with pineapple for a tropical twist.

Recipe: 6 – Shots, Makers Mark Bourbon 1 – Gallon, Vanilla bean ice cream 1 – tablespoon, cinnamon for garnish and flavor 1 – 2L 7-Up

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T&T Plant-ery Grow Your Own Food, Grow Your Own Medicine ARTICLE BY MEREDITH MCKINNIE PHOTOS BY SARAH MCELROY

DARIAN BELTON BEGAN GROWING

his own food three years ago. His focus now is on natural, holistic health for himself, his family and sharing his passion with others. He wasn’t always healthy. He remembers gulping a 2 litre soda a day. But in college, he began making small changes, choosing whole grain bread and snacking on apples. He noticed he had more energy, that his body digested and expelled food better. When he filled himself with healthier foods, he simply felt better. He started searching for nutrient-dense superfoods, many unavailable in the local markets. So, he decided to grow his own. He began planting seeds, reading health books and became interested in herbs and vegetables unavailable in this area. For example, he loves amaranth, a leafy green found in the Caribbean. The seeds are packed with nutrients, and half a cup of amaranth provides 80% of one’s daily iron. This curiosity for the unknown combined with a search for health and unique flavors ignited a love of gardening in Darian. He started small, planting a tiny garden outside his apartment building. He grew kale, green beans, Swiss chard and beets. He learned kale had more calcium than milk per calorie, with 600% of the suggested daily intake of Vitamin K, 200% of Vitamin A, 30% of the suggested calcium, and was low in calories, making it the ultimate superfood. He ate a kale salad every day for lunch, along 156 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

with apples covered in honey and cinnamon. He expanded his garden, especially once he had a house with his own backyard. When he had more than he could eat or preserve, he began sharing with family members and friends. He noticed his grocery bill reduced significantly, and he was providing those he loved with nourishment and educating them on healthy eating. He started his Facebook page with the goal of teaching gardening to others. Gardening is a process, and the attention to detail and the nurturing of each plant intrigues Darian. He likes seeing a tiny seed produce a large plant, knowing where it started, the journey of its growth. He wants to encourage his community to grow their own food saying, “If we all grow something, we could trade and reap the benefits.” Healthy, organic food directly from the earth tastes better, is better for us, and the endeavor could

reduce hunger, save us money, and we would enjoy quality, fresh food daily. Darian learned there are many varieties of each plant. For example, he’s growing a white cucumber, called White Wonder, an average pickling cucumber that changes the color landscape of his garden. His chocolate bell peppers go from the average green to a dark brown and have a sweeter flavor. At peak ripeness, they’re higher in minerals and vitamins. Scarlet kale is at first a light purple; then the heat enriches the color, making the plant both ornamental and edible, like his purple green beans. Cherokee purple tomatoes are large heirloom tomatoes, sensitive, but taste like a true tomato, taking over the taste buds. Glass gem corn has richly multi-colored kernels great for steaming, frying or making popcorn. Having a diverse landscape in his garden is essential, both in flavor and color. His amaranth produces reddish-burgundy

leaves, and the red okra is more practical. The typical green okra, if grown too long, gets hard. The red variety can stay on the plant longer and is still tender. Darian enjoys diversifying people’s flavor palates, challenging what they’re used to. In stores, we only see one type of banana, but red bananas and baby bananas exist. Darian’s goal is to keep the genetics of plants diverse. In his efforts, he’s discovered certain varieties of common plants are more pest-resistant. Plants have their own immune systems, and certain scents repel bugs. Darian will plant his dinosaur kale and scarlet kale alongside his curly kale. The curly variety acts as a deterrent to common garden pests, preserving the other two. He also invests time in the common plants for their nutritional and medicinal value. Tomatoes have a high-water content, hydrating the body, and are high in Vitamin A, good for the eyes. He grows squash, cantaloupe and chard. Watermelon is 92% water, another good hydrator, and high in Vitamin C, necessary for the body to adequately absorb iron. Darian grows and eats a lot of cayenne peppers, insisting they’re helpful with circulation. He invests a lot of time in herbs. Lavender acts as a de-stressor, helps people wind down, which is the reason many people tie a bundle around their shower heads. Oregano and thyme are natural antibiotics. Spearmint and peppermint combat a sore throat. Basil helps with acid reflux; simply chew a few leaves after a meal. And like his fruits and vegetables, he dives into unique herbs. He’s currently growing chocolate mint, as well as berries and cream mint. Burdock is a healing herb. He harvests the roots which act as a blood purifier and to clean out the liver. Burdock is also high in minerals. Darian grows plants with the most benefit. T & T Plant-ery’s motto is: “Grow your own food; Grow your own medicine.” Darian does recommend companion planting, inter-planting flowers and herbs with other vegetables. Marigolds pair well with

peppers, nasturtiums with eggplant, and basil with tomatoes. Some plants grow well on their own: amaranth, kale, watermelon and squash. The bees and butterflies help pollinate. His heirloom tomatoes are sensitive and must be watched more closely. He prunes them often because any small disease on the leaf can take out the whole plant. He hand-pollinates his peppers and cucumbers. The strawberries are a favorite of birds and squirrels. He constructed a perimeter of crates and surrounded the fruit with potted plants, creating a maze to confuse any critters. Darian insists, “Plants are alive, they have feelings, they get stressed.” Darian and his planting partner Jordan Dunn created the Urban Garden Project. They build gardens free of charge for members of the community. You can contact them via Facebook or email. Darian and Jordan also shoot how-to videos on their YouTube channel with tutorials on planting seeds, harvesting, hand-pollinating and discussing the benefits of the plants. The twosome helped construct a community garden for The Children’s Coalition and one for families at The Wellspring. Darian believes as a society, we are too far removed from the food cycle. T & T, is named for his daughters, Taylah and Ta’Niyah, who he calls his little helpers. He is showing them how to nurture something, watch it grow and reap the benefits. He wants the same for our community.

CONTACT

Facebook: T & T Plant-ery YouTube: T & T Plant-ery Email: spokenword91@gmail.com Phone: 318-307-8763

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The Definition of Game Day Food The Dawg House Sports Grill

OOTBALL SEASON IS ALMOST UPON US. SCHOOL SPIRIT is in the air with the buzz and excitement of fall and football right around the corner. The Dawg House Sports Grill is a local favorite hot spot that has the perfect atmosphere for game day. Before, after, or during the game, this restaurant is the best place to pregame, watch the game and party after the win! Located in the heart of Ruston right next to Tech’s campus and a short drive from all of Tech’s sporting venues, The Dawg House has an ideal location and atmosphere for making memories and gathering with friends and family. Presenting not only a meal but an experience, they serve lunch and dinner and are open until 2 a.m. on the weekends for the night crowd. Family friendly restaurant by day and college bar by night, The Dawg House has become a Louisiana Tech tradition. From orientation to graduation and beyond, this little grill has become a rite of passage for so many and continues to bring people together. No matter how far away Tech alumni move, when they come back to visit their old college stomping grounds, you know The Dawg House Sports Grill will be at the top of their list. September of this year will mark 20 years since The Dawg House first opened its doors, and they have never looked back. They know that as long as they are making good food, the crowds will keep coming.

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One of the reasons people keep coming back for more is their burger selection. With seven different speciality burgers to choose from, they have a burger for everyone. The Claude’s Burger, with melted pepper jack cheese, bacon and jalapeños has to be the most popular dish they have on the menu. Served with seasoned steak fries, you can’t go wrong with this choice. Burgers may be a community favorite, but that doesn’t stop the rest of the menu from being equally amazing. They have wings, quesadillas, sandwiches, nachos and more. The Buffalo Chicken Quesadillas are a fun twist. They take the fried “paw claws” chicken strips, dress them with wing sauce and serve them in a white or jalapeño cheese flour tortilla. Something for everyone can be found on their two page menu. The Dawg House Sports Grill has you covered for any occassion. Whether you’re looking for a quick bite for lunch or a relaxing dinner, The Dawg House’s friendly staff is here for you. On game day, let them be your tailgating headquarters. With delicious food, awesome beer selection and plenty of big screen TV’s, you won’t find a better game day hangout. One visit and you will know that “You are in The Dawg House!”

Taking Care of Kids is What We Do! Family Solutions Pediatrics

LL THE COMMITMENT, ALL THE services, all the care. Providing the highest level of care for your child. Because we’re passionate about helping children become happy, healthy adults. Cherry Patton, is a board-certified Pediatric Nurse Practitioner with a combined 30+ years nursing experience. She began her nursing career as an RN in the Neonatal Intensive Care Unit at St. Francis Medical Center. There she was entrusted with the care of some of the smallest and sickest patients in the hospital. During her 21 years at St. Francis Medical Center, she held many positions including: an NICU staff nurse, preceptor, transport nurse and a nurse manager. She also worked in other departments such as: education, case management and recruitment and retention. While there, she served on many committees such as: infection control, human resources, quality and education.

Cherry provides the patients of Family Solutions Pediatrics with the knowledge and experience to care for all pediatric patients from birth to 22 years of age. She is available to see patients with acute as well as chronic illnesses. She will be working side by side with the entire multidisciplinary team to develop a patient-centered model of care for each child. Counseling, Physical Therapy, Ocupational Therapy, Speech Therapy, ABA Therapy and Psychiatry services are also available. Call for any questions or to schedule an appointment 318-582-1414. The new location will be located at 3101 Kilpatrick Blvd. in Monroe and will operate Monday Thursday 7:30 a.m. to 6:00 p.m. and Friday 7:30 a.m. to 5 p.m. We are passionate about helping children be happy and healthy. Taking care of kids is what we do!

Some of the services we provide at our clinics are: • Newborn Care • Baby and Child Check ups • Walk-ins Welcome • Well Child Visits • Sick Child Visits • Ear Infections • Immunizations • Sports Physicals • Head Start Physicals • Pediatric Obesity • Ages and Stages Questionnaire • ADHD Screening • Modified Autism Checklist • Nutritional Counseling • Physical Therapy • Occupational Therapy • Speech Therapy • ABA Therapy

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southern sanctuary Erin and Brad Smith had a spiritual epiphany that led them on a journey to find peace and refuge. Ten years later, their pilgrimage to farmsteading has evolved into Sanctuary Farms. Now with 2,400 square feet of raised garden beds, a host of free-range farm animals and a passion for creation, the Smith family has created a little piece of heaven in their own backyard.

A R T I C L E B Y VA N E L I S R I V E R A | P H O T O G R A P H Y B Y S A R A H M CE L R O Y

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Homesteading on a farm: a lifestyle associated to a long lost era, often romanticized and ascribed to country folk and/or the whimsical. It’s usually a lifestyle and vocation passed down through generations, but for some, it ends up a chosen undertaking.

en miles south of Delhi, Louisiana, a young couple moved to the country to find peace and refuge from the carefree young adult lives they had been living up to that point. Naturally, they called the land their “little sanctuary.” So when it evolved into a farm, Sanctuary Farms was an obvious choice. “The epiphany that everything is spiritual is probably the biggest thing I’ve learned through this adventure,” says Erin Smith, wife, mother, gardener and farmer. She most likely would have never imagined saying these words fourteen years ago when she and her husband, Brad Smith, ran into financial hardships while living in Delhi. As a way to escape the aftermath and turmoil of their tribulations, they moved to the six acre plot of land in Franklin Parish that is now an affluent farmstead. “I couldn’t even mow a yard at that point,” humorously recalls Erin. At the time, the couple and their soon to be family lived in a trailer, but envisioned building a house soon. It would take Erin another three years before submitting to living the farm life. She had no idea the spiritual wellness it would bring her nor the unity it would create in her family. When Erin’s youngest was six months old, her husband went to work in the oil fields. Those years sparked her internal conflict with why she lived out in the country. Overwhelmed one day and feeling lost, she asked God for guidance. She declares, “I heard him tell me to plant a garden, and that I would find my answer there.” She resisted at first, but when she was pressed by the same emotion again in 2008, she planted a garden with the help of her husband, who had a background in commercial farming, and an older couple who took her under their experienced wings. “I’ve always felt closer to God in nature and creation throughout my whole life,” says Erin. “You have to have faith and hope that a seed will grow into something.” And Erin’s seeds did indeed grow. Her original garden was nearly 200 square feet of corn, tomatoes, cucumbers and butter beans—which she only grew once, because they are not fun to pick or shell. Fast forward ten years later, she now has 2,400 square feet of raised garden beds, additionally growing snap beans, “all kinds” of tomatoes, herbs, medicinal herbs and flowers, all of which are grown from heirloom seeds and as organically as possible. One buggy ride away is a “full-fledged farm,” home to six Nubian dairy goats, a Jersey milking cow, about forty laying hens, three “rambling” peacocks (that are welcome to a good home), and a few chickens and hogs for meat (the family has not bought meat from a grocery store in two years!). Her free-range farm animals are pastured in grass and receive lots of TLC from the couple and their three

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daughters: Conley (16), Carson (15), and Landry (13). “We’re trying to teach our girls a different way,” says Erin, explaining that they’re not in the farming business to make money. They do it for the love of working hard and seeing projects through. Though they do sell some of their eggs, vegetables, and a plethora of bottled vegetables, they also share a lot of their harvest with the community, valuing the spirit of giving and its role in nurturing community ties. Her steadfast connection to the land, her extensive research and constant questioning, and her ability to unlearn preconceived notions about a healthy lifestyle, has been key to the farms abundance and success. “It’s been the hardest to completely break away from the consumerism. It is so convenient,” says Erin. “My husband always says that convenience is key, and it is, but it’s not always the right key.” She now lives and abides by the idea that food is life. She knows the temptation to go and grab fruits and vegetables from the grocery but “just because it looks pretty doesn’t mean it was grown pretty.” It has become important for her to know where her food comes from, and there is no better way to know than to grow it herself. Growing about 80 percent of the food they use, what is reaped in Sanctuary Farms is “first and foremost” for the Smith family—a true farm to fork lifestyle. Their food is their medicine. “Whole, nourishing foods can and do heal us,” says Erin. She’s found it easier and cheaper to not only grow most of their food, but to also make a lot of their food. Erin is often cooking up a slew of concoctions in her kitchen. For example, a two gallon mason jar, quaintly wrapped in string lights and covered in a red-patterned cloth, sits on her kitchen counter brewing her next batch of kombucha with an intimidating scoby floating at the top. She’s always looking for new combinations for her batches, and currently, she has bottled fig, grape and lemonade. She also makes her own apple cider vinegar, which she claims is a simple but superb recipe. From the slaughtered chickens, she creates fresh bone broth. Most intriguing of her creations are her medicinal tinctures. The cleaver tincture, made with a vodka base, can lower fevers, has anticancer properties and is high in vitamin C. Aiding in digestion, reducing fevers, strengthening veins, wound washing and alleviating UTI symptoms, the yarrow tincture is a potent solution. Dissolved in brandy, her dandelion tincture is a blood builder and can act as a liver cleanse. Learning from passed down knowledge, Erin finds fulfillment in sharing her gained experience. Not long ago, she began offering workshops at her home. The farm has its own canning room, so Erin is a profuse canner of tomatoes, pasta sauce, salsa, soups and other vegetables as well as a soap crafter and sourdough bread baker. The

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sourdough is a better alternative, says Erin, for the body because of the fermentation process. With all of this, she is naturally bursting with information. Yet, she’s aware that not everyone can dedicate the amount of time she is able to devote to on the do-it-yourself life. Even in a gardening class where a dozen women attended, only half of them tried and successfully kept up with a small garden. Erin still posits that it’s not as much of an impossible feat as it seems. “Start with what you like to eat,” she says. “Tomatoes are always an easy start, and three tomato plants are better than buying from the store.” While it’s hard to know where to start, Erin encourages prospective gardeners to find a community that can help harvest their motivation and ideas. Inspired by the book The Shack, Erin allowed herself to approach her garden and the farm life spiritually. She’s learned that a garden is its own ecosystem and can be perceived as a microcosm of human existence. “Yes, there are bugs and disease and things that can go wrong, but that makes it beautiful. The garden of our souls. It helps us grow,” she explains. Recognizing the “beautiful chaos” that ensues in a garden has allowed her to better understand creation as a whole. “There is always so much going on out there. It just bleeds creation out there.” The farm and garden have aided the spiritual and emotional well-being of the Smith family. Erin encourages people to stop and observe creation, saying “[God] has given us more than enough to find our calling.” Home should be a place you always want to go, a place of rejuvenation that makes you feel strong again. A place where you are born again morning after morning. The Smith’s, tuning into the silent majesty of nature, have accomplished that on their land. They live the best of their days together, keeping their spirits young while having fun.

Thinking of Starting a Garden?

tip

Follow Sanctuary Farms on Facebook (Sanctuary Farms) and Instagram (@sanctuaryfarmstead) to keep up with their harvest and upcoming workshops. Check out Erin’s blog A Life Wholly Lived (https://alifewhollylived.wordpress.com/) and get a taste of life on the farm through the short docu-video “Smith Family and Sanctuary Farms” made by Martin Hollow Films (https://vimeo.com/247264004).

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Erin recommends the following reads: • Gardener’s A-Z Guide to Growing Organic Food by Tanya Denckla Cobb • Folks, This Ain’t Normal by Joel Salatin • Carrots Love Tomatoes by Louise Riotte

Try Erin’s Spectacular Old Fashioned Dill Pickles Recipe: • • • • • •

20 pickling variety cucumbers 15 cloves of garlic, peeled 6 bay leaves 1 ½ teaspoons mustard seed 1 tablespoon dill seed, or a few fresh dill seed heads 1 gallon of cucumber brine: ¾ cup unrefined sea salt to 1 gallon unchlorinated water • Grape, muscadine or horseradish leaves, enough to top the jar or crock • 4 quart size mason jars, 1 gallon glass jar or crock Scrub cucumbers in water. Trim off stems. Be sure to scrub blossom ends, as they contain an enzyme that will soften the pickles. Lightly mash the garlic cloves with the bottom of a small glass, just enough to break them. Pack the cucumbers, garlic, bay leaves and spices in your jar or crock. Pour enough bring to cover everything. Tuck the grape leaves over the cucumbers. If using glass jars, tuck a piece of plastic wrap over the surface of mixture to keep under brine. If using a crock, place a fitted plate inside crock to keep everything submerged under brine. Cover jar loosely. Reserve remaining brine in refrigerator. Set aside on a baking sheet to ferment, somewhere out of direct sunlight and cool, for 4-7 days. During this time, keep an eye on the brine level, topping off with reserved brine as needed. You may see scum form on top. Simply skim it off and make sure everything remains fully submerged under brine. You will have full sours on day 6-7. Taste until they’re as sour as you’d like them! When ready, screw on the lids and store in the refrigerator. These will keep for one year while refrigerated.

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BAYOU BUZZWORTHY CHANTICLEER’S On Thursday, June 21st, Chanticleer’s Boutique celebrated their first year of business in Rayville, La. Chanticleers is a locally owned, family business that started with refinishing furniture and has grown to be a local favorite women’s retail store. For the past year the owner, Eva Horne, has showcased one-of-a-kind furniture pieces, accessories, shoes and the latest in women’s fashion to this community. To celebrate the birthday of the business, they held a party and provided refreshments, door prizes, and sneak peaks of all new brands carried in the store for all guests that attended.

SARAH’S LAUGHTER

LA AURORA CIGARS Congrats to Karl Malone and the team at La Aurora Barrel Aged cigars. They recently placed Best In Show at the International Premium Cigar and Pipe Retailers Association’s 86th Annual Convention and International Trade Show in Las Vegas. Karl Malone aka “The Mailman” recently opened up his own cigar and tobacco shop in Ruston, Legends 32, that features a lounge with Dominican cigars, vape juices, hemp oils and more. Look for the La Aurora cigar to be released next month!

Locals Leslie Bauman and Beth Hendricks have started a support group in the Monroe/West Monroe area, Sarah’s Laughter. The group is partnered with an organization out of Baton Rouge and is a Christian support group for infertility, child loss, adoption and foster care. The next meeting will be held at The Palace building in downtown Monroe at 220 DeSiard Street on Tuesday, August 21 at 6:30 pm. If you would like more information, contact leslie@ sarahs-laughter.com

THAT’S RIGHT! We have discovered That’s Right trivia app, and we are obsessed! This is the first ever gameshow app that combines a dynamic, live quiz show with an exciting drawing at the end that anyone can win. What is even crazier is that the developers and hosts are from right here in Northeast Louisiana! The app is hosted by locals including Cesar Camacho, Orkan Arat and Ben Bickham and is live every evening. We even know several people who have won $1,000 when their ticket has been drawn. Download this game in the app store, support some local guys and get a chance to win some money!

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90 YEARS OF T.P. OUTDOORS Since 1928, TP Outdoors has evolved from a West Monroe Feed and Seed store to what it is now, a Sporting Good Store. The local, family-owned business has moved locations, expanded and is now one of the most respected Sporting Good Retailers in the South. TP Outdoor has also recently been recognized for their outstanding business in the 2018 Bayou Buzz Awards as the winners in the Hardward and Design Material category, as well as, the Sporting Goods category. Their dedication to their customers and the hard work they put in are what has kept them in business for almost a century. In July, TP celebrated their 90th anniversary with a huge sale and offered free lunch at both locations on July 13th to say “thank you” to their customers who have made 90 years possible.

Uptown Downtown

From Exceptional Cake Design to Full Service Catering

HE LONG SUMMER DAYS ARE COMING TO AN END. Lazy days by the pool or floating at the lake will soon become Friday night lights and pumpkin spice everything. This is prime time to get in the kitchen and cook up some of our favorite appetizers for tailgating or watching the game with family and friends. There’s nothing better than good food and good company. Serve your guests (in our house we can them family) with lots of good eats and good drinks. They’ll come back every time. Whether you are looking to kick off tailgating season with an exceptional cake, mascot decorated cookies or need full-service catering for game day, Uptown Downtown can help you. From our cheesy bacon spinach dip and Bloody Mary cheese ball to our favorite pecan pie brownie bits and Kacee’s famous chicken salad, we have something for everyone. Not only do we offer off-site catering services, Uptown Downtown’s Cakery, Bakery and Eatery in downtown Ruston offers an extensive lunch menu, complete with desserts. If you are looking for something on the lite side, try our Berry Uptown – a combination of fresh mixed greens, strawberries, Cranberry Stilton cheese and delicious candied pecans, all tossed with a raspberry vinaigrette. We also have a variety of handhelds, like our Uptown Blue, a savory mix of beef brisket and blue cheese crumbles dressed with lettuce, pickled purple onion and blue cheese dressing, served on a white or wheat tortilla. All of our sandwiches can be made on gluten free bread or pressed and served panini style. As Uptown Downtown heads into our second year, we are expanding our already fabulous menu. As the new menu launches, Uptown Downtown fans can expect to see lots of new options, but none of the menu items you’ve grown to love are going anywhere. Make sure to like us on Facebook at Uptown Downtown Ruston and on Instagram @udruston for upcoming announcements of menu additions, announcment of dates and activites coming to you. We can’t wait for fall, ya’ll! Let us be a part of your next important event, whether it’s hosting a bridal or baby shower at our Uptown Downtown location, providing catering services for an event or just sending home a sweet cupcake, we are here for you. Uptown Downtown is located at 94 South Vienna Street in Ruston. WWW.BAYOULIFEMAG.COM | AUGUST 2018 167

BAYOU HEALTH

SWITCHEL

The Original American Sports Drink article by SHANNON DAHLUM photos by JAMIE DAHLUM IT’S AUGUST, and here in Louisiana, that means it’s hot. Ridiculously hot. As in, you can’t go out to get the mail without getting drenched, kind of hot. And for those of us who continue our outdoor sports in spite of the wet, heavy air, there’s something about working up a tremendous sweat that we welcome. Call us crazy, but it feels kind of cathartic to sweat until you have to wring out your clothes. Sweat is made up mostly of water, but also contains sodium, chloride and potassium. These are electrolytes; particles that carry an electrical charge which help our bodies maintain proper water levels and transmit the electricity that powers muscle contraction and nerve transmission. When we exercise outside in this heat, it’s possible to produce up to 6 pints (3 liters) of sweat an hour. That’s a lot of water and electrolytes leaving our bodies that need to be replaced! Long before Gatorade and Powerade, 168 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

we had switchel, an old fashioned summer drink with a long history. Also known as Haymaker’s Punch, it was a traditional drink among Colonial Americans. Farmers drank it to quench their thirst while working on hot, sun drenched fields. They often drank it while performing the hard work of haying, which is where the name Haymaker’s Punch came from. Made simply from water, molasses, ginger and apple cider vinegar, this sweet and mildly tart beverage provided an energy and electrolyte boost. It really was the first sports drink, minus the chemical colorings and preservatives of the versions we find in convenience stores today. Aside from the electrolytes provided, the ingredients in switchel provide a number of health benefits: Ginger has anti-inflammatory properties, which has been shown in studies to significantly reduce exercise-induced muscle pain. This powerful rhizome is also known to

help regulate blood sugar levels and improve digestion. Molasses contains a number of essential nutrients and a boost of B vitamins. There are several varieties of molasses, but blackstrap is the most nutrient dense, containing higher levels of iron and antioxidants than lighter varieties. Despite it’s high sugar content, the antioxidants it contains have actually been linked to decreased body fat. Apple cider vinegar deserves an article of it’s own, because of the long list of health benefits it provides. It’s really important to use varieties that are labeled as containing the “mother,” which are strands of friendly bacteria and enzymes. This gives the vinegar a cloudy appearance, but most importantly, it provides your gut with a boost of probiotics that help balance the environment in your gut, which benefits your immune system and digestion. Studies have shown that it also decreases blood sugar levels, slows the

absorption of carbohydrates and increases insulin sensitivity. Most modern takes on this classic drink call for either raw honey or pure maple syrup instead of molasses. The molasses imparts a bold flavor and very dark color that can look and taste pretty unappealing. Of course, you won’t receive the nutrients from the molasses if you don’t use it, but both raw honey and pure maple syrup provide a variety of antioxidants and health benefits, too. I prefer using raw local honey from Jenning’s Apiaries, which you can pick up at For His Temple Family Foods in West Monroe. The lighter flavor of the honey creates a much more refreshing drink. Keep in mind that while switchel has many health benefits, it’s also high in sugar because of the amount of molasses, honey or maple syrup used. The farmers who drank it were working in sun baked fields all day and didn’t have access to the processed foods that are constantly available to us now. They needed the energy that the sugar provided, and didn’t have the insulin resistance that’s more common among Americans today. So when you make your switchel, try adding your sweetener of choice last, and only a little bit a time, until you reach your desired level of sweetness. Try to get away with as little as possible. Switchel was traditionally gulped straight from stoneware jugs, but I’d recommend pouring yours over ice. You can even swap some of the water in the recipe for sparkling water to fancy it up. Try adding a splash of freshly squeezed lemon or lime juice for added zing. Switchel also blends well with whiskey and gin, making it a great cocktail mixer, as well! Following your next outdoor sweat session, skip the brightly colored, over priced sports drink and give this classic version a try. Switchel is one of the easiest health beverages you can make!

OLD FASHIONED SWITCHEL

recipe from the archives of The Old Farmer’s Almanac WHAT YOU’LL NEED: 1 gallon water 1 1/2 cups of molasses* 1/3 cup apple cider vinegar 1 tablespoon freshly grated ginger *I recommend replacing the molasses with raw honey from Jenning’s Apiaries, and decreasing the amount to suit your taste. Shake all of the ingredients together in a large jug to combine, and refrigerate at least 12 hours.

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Simply Lou

The Reluctant Biker Babe article and illustration by Lou Davenport original drawing, prismacolor on paper

haven’t written anything about “Mister” in awhile, and I sure don’t want to leave out a good “Mister Story.” I’m sure he probably wishes I would, but that’s about all he left me with, so I might as well tell another true story or two or three. They make me laugh... now...and I hope they entertain you as well. I still have quite a few more I’ll write about in the future. If you haven’t ridden on the back of a motorcycle by the time you are fifty years old, you might just want to think real hard about taking that step. I first met “Mister”when I was 50, and he was very proud of a new bike he had gotten. He politely asked me if I wanted to go for a ride. Wanting to make a good impression, I reluctantly put on a helmet and crawled on the back. My first impression was, “This is weird.” And that was quickly followed, when we were along side a car with, “I don’t think I like this!” Nothing but air between me and a 2 ton automobile made me anxious!

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I’ve never been much of a daredevil, but ol’ “Mister” sure was. He had been riding a motorcycle since he was probably old enough to crawl up on one and his feet touch the ground. He had ridden motocross and had all kinds of trophies. And, I have to say he never scared me with his driving. I just prefer riding on four wheels. Short rides weren’t too bad. It was usually hot or cold. The cold was the worst. Rain freaked me out. It stings! And before you know it, you are soaked and freezing to death. Not fun at all. I also didn’t have all the cold weather leather protective clothes (not that I really wanted them, they’re extra heavy!) So, I just did the best with what I had which certainly wasn’t classic “biker babe” attire! I’m certainly not the “all leathered out” type, and I sure as hell wasn’t going to wear one of those leather halter tops! Now, riding on the back of one of these smaller bikes (this wasn’t one of those big touring bikes) is not in any way comfortable. The driver has a nice roomy place to sit with

a couple of pegs to put their feet. In other words, they can move around a bit. The rider has about a 5 inch slightly padded board to sit on. There “ain’t no way” anybody’s butt is going to be comfortable riding on that small, hard board for any length of time. The rider has one and only ONE peg for their feet. So, just imagine being cramped into one seated position with really no way to move yourself around. Your knees lock, your back breaks, your neck and shoulders hurt and your poor ol’ butt just aches. As I said, “It ain’t fun!” And, an occasional bug might fly right into your face, and you’ll think you’ve been shot! You reach up to see if there’s any blood squirting out! It hurts, too! So, when the subject of going on a longer ride came up, I knew I wasn’t riding for hours on that thing. My body and mind refused. The compromise was he’d haul that bike in the back on his truck, and we could ride to some destination. That sounded okay, until I saw some of the destinations. Big, tall mountains. In several different states. Tall mountains. Big, tall mountains with snow on top and really deep, deep canyons. And, it may be 90 degrees at the bottom but, it’s about 40 or less degrees up top. The misery I endured, and he was just as happy” as a pig in the sunshine.” We rode “The Dragon’s Tail,” a famous biker route not once, but TWICE! I rode up a mountain that had no guard rails on my right side with my eyes closed. I rode down that “Dragon’s Tail” with my eyes squeezed shut. (well, ok, I peeped once or twice) The whole thing is only 11 miles long, but it seemed like 50 miles to me. There’s nothing but curves and switchbacks (318 of them), and you are going down a very sharp incline. All you hear are those “fools” that ride those little bitty “buzzy” bikes that fly down that mountain. I just cringed every time I heard one. Hey! I still cringe when I hear one around here! It gives me flashbacks! Once we were riding somewhere around Eureka Springs, Arkansas, and there was an ominous, black cloud looming in front of us. I got uneasy and kept suggesting we find somewhere to pull over and sit out the storm that obviously was coming. Well, NOOOO! What self respecting biker would ever do that? But, I wasn’t driving that thing and on we rode and when the rain hit, it hit like a wall of hard, icy water that was blinding! There must have been a guardian angel watching over us because suddenly there was what looked like a bus stop right on the side of the road. But even though we had shelter, I was still cold and getting whinier by the minute. (Hey! I’m a girl! We whine!) When the rain finally stopped, we

ventured on into Eureka Springs like a couple of drowned rats, me being the more drowned. Remember, I didn’t have any “official rain gear of riders.” He had a windshield and a big visor on his helmet. I had a little visor on a little helmet. There were bikers everywhere in Eureka Springs, a popular destination I found out. They all looked wet and ratty, too, so we weren’t the only “nuts” out in the storm. I think it was about this time that it dawned on me these bikers LIKE to ride in the rain. I have no idea why. It must be a macho, biker thing, but no thank you. Again, I am a girl. After these long rides, I felt like I could actually lay on a rock, and it would have feel good. I hurt all over. A chiropractor might have been nice or one of those deep massages. Even one of those girls who walk on your back. I just do not think I was meant to be a biker babe. The things we do for love. I think I was “temporarily insane” at the time. I had to have been. I’m scared to drive across a narrow bridge! And I really hate pain. The worst place of all I had to ride was on some big six lane highway in Austin, Texas. Oh, that’s way too close for comfort, and the 18-wheelers almost blow you off the road! I was so scared I almost started “talkin’

in tongues!” I was petrified! Once again, I just squeezed my eyes shut and tried not to cry or scream from the fear. I sometimes wish I’d had a flask of something “strong” to sip from. I finally had to “gracefully decline” riding the bike with “Mister.” It was just too painful and scary for me. Call me a “chicken,” call me a “scaredy cat,” or call me a “weinie,” I don’t care. I am not too proud to say being a biker babe was not for me. Not one bit. The pain, oh, the pain! And I didn’t even mention “helmet hair.” Horrid! It didn’t matter what place we went, “Mister” found the local “Harley” dealership. I would usually go find some obscure, out of the way place to just sit and “daydream” and rest my tired old body. I tried to “entertain” myself. I was so very tempted to just barely kick the first bike in the row of a long line of different models to see if they really would go down like dominoes. Just for the sake of science, of course! Those big old machines are heavy, too. I was too scared to even attempt to climb up on one. I was afraid it would fall, and there I’d be, squashed like a bug or at the least with a broken leg. But “Mister” had a fine time, and that was okay with me. At least I got to rest

all my body parts, while he browsed around. He usually got a tee shirt, so I expect by now, he has quite a collection from all the places he has been. I guess that is commendable in it’s own strange way. He loves that Harley. I did get to see a lot of pretty wonderful scenery in my “biker babe” days. And, when the weather was nice, it was okay, too. It was just too uncomfortable. As my Mama would say “she was built for comfort,” and so am I. Give me a car with four metal walls around me, air conditioning when it’s hot, a good heater when it’s cold, a top to keep the rain out, and damn! Give me some music! In closing, I can’t say I was “Born to be Wild” on a bike. And, as Chris Stapleton sang, (to paraphrase) “wouldn’t had a sore butt, shoulder, knee, neck and back.... if it hadn’t been for love.” To all you hardcore riders, “Ride on, Ride on.” Smoking Update: 50 days smoke free! Born to Be Wild by Steppenwolf If it Hadn’t Been for Love by Chris Stapleton Ride On by AD/DC

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Introducing AnteAGE MD Unique Technology Optimizes Hair Growth BY JUDY WAGONER

“Having always had a head full of thick, healthy hair, I was disappointed when my hair started thinning and shocked at how it affected my self confidence! But even more shocking were the results I saw right after my AnteAGE MD Hair Rejuvenation treatment. After two weeks, I could see new growth. After three weeks, I’m convinced this is nothing short of miraculous! I’m one very satisfied customer!” -JH/Monroe/Age 38

HROUGHOUT HISTORY, HAIR HAS played a significant role in our society. It’s associated with youthfulness and beauty in women and virility and masculinity in men. We often see our hair as a reflection of our identity, because it is both personal and public. Many women feel that a bad hair day equals a bad day. When our hair is too fine, too frizzy, too dry, turning gray or falling out,

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our self-esteem is seriously affected. So, it’s no surprise that hair loss can be devastating for many men and women. Recent advances in hair follicle science have led to an amazing product that is helping people grow hair. AnteAge MD Hair Rejuvenation combines medical microneedling with cell cytokines, taken from the bone marrow of 20-year-old Scandanavian women. These powerful growth factors and cytokines signal the body to reawaken hair follicles from the “resting” to the “active” growth phase, without the pain of injections, surgery, lasers, drugs or ointments. The results parallel those of invasive and expensive PRP, with much less inflammation, and at a fraction of the cost. Several different types of cells produce growth factors. Research has shown that some of the most important cells for this are bone marrow-derived mesenchymal cells. These

cells are able to differentiate into many different cell lines and are the cells primarily used for tissue regeneration. And, they are the best cells at producing growth factors, compared to platelets, fibroblasts, or adipocytes. But there’s more to it than that. Different growth factors do different things. Their effect on inflammation is key. Some promote inflammation and others reduce inflammation. While inflammation is a key element of wound healing, it can be detrimental to tissues in terms of aging, especially if it happens over and over again. AnteAGE MD contains the anti-inflammatory growth factors and cytokines derived and cultured from pristine human bone marrow. They’re pre-packaged and require no blood drawing in the office. The treatment protocol is once or twice a month for at least three months, depending on the severity of hair loss. All of our patients are seeing hair growth within the first month and it continues to improve with each treatment. As the photos below show, significant results can be seen in 3 months. AnteAGE MD MicroNeedling Solution is the real game-changer. It’s a total home run for our patients. For more information, visit our website www.professionallaser.com, or call 318-361-9066 to schedule an appointment.

Portico Bar and Grill Come Visit an Old Friend with a New Twist

OR OVER A DECADE, PORTICO BAR AND GRILL HAS been a staple in Monroe and the place to go before or after a football game, grab drinks after work or just relax on the patio. And the new owners of the local establishment are hoping to continue that tradition. In November of 2017, Portico Monroe changed hands and Joey Trappey, Roy Arthur and Lindsay Leavitt took over and have been working together ever since. When asked about their vision for the “new” Portico, Lindsay said, “We have been working to make sure we are consistent on food quality, and that it is affordable. We haven’t really taken things away, but we have added some items.” And the items they have added have been a hit! Recently, Portico announced their nightly specials that run Sunday through Thursday. On Sundays, it is $10 two for one burgers and chicken sandwiches, Monday is $10 single topping large pizza and $2 Buds, Tuesday is $2 off all tacos and $5 margaritas, Wednesday is a $10 fried chicken plate, and Thursday is ladies night with $5 wine and drink specials. Portico has expanded their burger options, adding a jalapeño breakfast burger, BBQ bacon and a jalapeño cream cheese option. All of the burgers are still served with a double patty on an aloha bun. Po-boys have been added to the menu with roast beef, catfish,

shrimp, fried oyster and Philly to choose from. Patrons can even get muffalettas piled high with provolone, salami, ham and olive mix. There are also a variety of pizzas to choose from. Depending on if you want to share, you can choose from a 7-inch or 14-inch brick oven pizza. Varieties include all meat, deluxe, garden, sierra chicken alfredo and margherita. Portico continues to offer daily lunch specials Monday through Friday, as well as their ever-popular Sunday brunch with a Bloody Mary bar and bottomless mimosas. Brunch is every Sunday from 11 a.m. - 2 p.m. and features crab cakes, steak and eggs, southern chicken and biscuits, French toast, pancakes and more. Just recently, they added bigger and better TVs. With eight 65” televisions, it is the perfect place to watch any game. They also installed new windows next to the bar, opening the feel of the bar space up and allowing patrons to see the patio. And with fall just around the corner, the Portico patio is the perfect place to enjoy the new menu items and drink specials and hear local music. So stop by Portico on Tower Drive in Monroe, and say “hello” to the new owners, while you catch up with old friends!

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Teen Pregnancy

BY THE CHILDREN’S COALITION FOR NORTHEAST LOUISIANA

he single biggest risk factor for a teen getting pregnant or causing a pregnancy is already being a parent. While the teen birth rate (ages 15-19) has declined in all 50 states during the last decade, Northeast Louisiana still has a teen birth rate that is more than twice the national average, and over half of these teen mothers are younger than 17. In Ouachita Parish, almost a quarter of all teen births are repeat births—this is higher than both the state and national averages. Linda Hunt is Registered Nurse that works for Aetna Better Health of Louisiana as a specialized Obstetric Clinical Case Manager. Linda enjoys working with Aetna’s pregnant members to ensure that the members are receiving the best possible care in order to achieve an end result of a healthy mother and child. Linda has been a RN for 40 years, with over a decade of that being in the Maternal Health field. Linda also worked a Level IV Labor and Delivery for seven years. Linda received her nursing degree from Northwestern State University and is a

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certified Case Manager and Certified Managed Care Nurse. Q: What is the most important thing for teens and their parents to know about teen pregnancy? A: The most important thing that prevents or decreases teen pregnancy is education. Education should include the health and emotional risks of underage sex, how to make choices that will create healthier lives both now and in the future and available resources for birth control. The risks of underage sex go beyond pregnancy; half of all new cases of sexually transmitted diseases occur in teens. Q: Why is important for teens to connect to medical services as soon as possible during a pregnancy? A: Prenatal care is critical, especially in the first months of pregnancy. Prenatal care screens for medical problems in both mother and baby, monitors the baby’s growth, and deals quickly with any complications that arise. Teens who become pregnant have a higher risk for medical problems, such as toxemia, hypertension, severe anemia, premature delivery and placenta previa. Babies born to teen mothers are at higher risk of medical problems, such as low birth weight or early delivery.

Q: What are some common misconceptions about teen parents and teen pregnancy? A: Many teens believe that they cannot continue their education or that they have ruined their livers forever. Many pregnant teens worry that they will not be a good parent. Although almost half of all teenage pregnancies end with teens dropping out of high school to parent their child, there are lots of options out there. Title IX requires the school to work with teens to continue their education while they are pregnant and parenting. Ask to talk to the designated Title IX coordinator for your school or district. In addition, quality child care programs like Early Head Start (318-450-3398) help many teen parents stay in school while providing the support they need to be a good parent. Parents can also telephone their local Child Care Resource and Referral (318-348-1282) to find quality child care in their community. Q: What should I do if my teen tells me she is pregnant or has gotten someone pregnant? A: Take a breath and listen. Focus on how she, or he, is feeling right now, and let them know you are there for them. The hardest part will come after the pregnancy, so planning is key. Find out is their partner knows about the pregnancy and involve as large a support

In Ouachita Parish, almost a quarter of all teen births are repeat births.

system as possible. Remember that they are your child first and how hard parenting is—for you—and will be for them. Q: How can I help my teen have a healthy baby? A: Get prenatal care as soon as possible. The first trimester is appropriate time to start prenatal care. Programs like Nurse Family Partnership and Parents as Teachers (318-361-7215) provide inhome medical support for new parents, who meet the income requirements. Children’s Coalition Jus4Me program (318-323-8775) provides weekly parenting support in local high schools for pregnant and parenting teens. Heart of Hope Maternity Home (318-925-4663) in Shreveport is also a resource. Q: How can I work with my health care provider to ensure my teen and their child have the care they need? A: With our members at Aetna, as soon as we find out one of our members is pregnant we reach out and see what their needs are. Once we reach out and find out their needs and/or the needs of their family, we work together to get them the resources they need. If they have not already seen a provider for their pregnancy, then we find them choices in their area, transportation, make sure they have their medications, prenatal classes and Nurse Family Partnerships/ Parents as Teachers referrals, if a member would like. We also meet members at their obstetric appointments, if they request us to help them understand everything the doctor is telling them. We do a lot of education with our members. Our goal is to have a healthy outcome for both mother and child.

RESOURCES Text4baby (https://www.text4baby. org/) makes it easy to get important information, and it’s free. Women who text BABY (or BEBE for Spanish) to 511411 receive free text messages three times per week, timed to their due date or their baby’s birth date, through pregnancy and up until the baby’s first birthday. Text4baby sends personalized messages directly to you, and the texts have information you can trust, because they are developed by experts from all over the country. There is also an app that provides additional information about baby’s development, pregnancy, childcare tips and more.

Gatha Green, Parenting Director at the Children’s Coalition, is working with local high schools and community partners to support pregnant and parenting teens. Go to www. childrenscoalition.org to learn more about programs like Jus4Me and a Community Baby Shower on August 18 at the Children’s Coalition Family Garden.

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Louisiana Peach Festival

Peaches! Peaches! Peaches! The city of Ruston held their 67th Annual Louisiana Peach Festival on the weekend of June 22nd-23rd. With food, games, rides, vendors, shopping and, of course, peaches, there was something for everyone this year. The entire town of Ruston bustled with a peachy excitement for a full weekend of Peach Fest. The weekend’s festival events included: Battle of the Bands, 5k Color Run, “Peachy Paradise” Parade, Cobbler Gobbler Eating Contest, a Bass Tournament at Lake D’Arbonne and the annual Rodeo. In addition, several Ruston restaurants featured peach flavored specials on their menus for the weekend. Each year this downtown festival gets bigger and better, and we can’t wait to see what next year has in store.

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On the BayouScene 1 Courtney and Justin Wade 2 Alicia Harris and Shannon Smith 3 Logan Harpenau and Tala Gentry 4 Oliver, Melissa, Kaleb and Emery Ring 5 Theresa Parker and Diane Stewart 6 Kathy Hopkins and Kelsey Haddox 7 August Vidacovich and Sarah Daum 8 Mary Wiley 9 Syble McGrew and Mary Wilson 10 K imeri Canada, Gerrica Carter and Carter White 11 Connor, Donald and Cindy Robinson 12 Shakayla Manning and Kim Sullivan 13 C olby, Tammy and Drew Ferrington 14 Sheryl Ford, Caitlyn Johnson and April Bagby 15 M ason Welch and Justin Welch 16 A ddy Seay and Dawn Moore

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Circuit Tour of Independent Filmmakers Welcomes Ruston Screening Partner North Central Louisiana Arts Council to Present Six Films and Filmakers

outh Arts has announced the 24 Screening Partners participating in the 2018-19 Southern Circuit Tour of Independent Filmmakers, which includes the North Central Louisiana Arts Council (NCLAC) in Ruston, LA, at the Dixie Center for the Arts. From September through April, each Screening Partner will present six films and filmmakers. Along with a screening of the film, the filmmakers are made available to the local community for workshops and discussions. The filmmakers also conduct a Q&A with audiences following the film screening to discuss the film, their subject, and their work. “Southern Circuit is all about connections and conversations,” explained Teresa Hollingsworth, senior program director with South Arts. “Not only do we want to make sure audiences across the region have access to current and vital independent films, but we provide opportunities to dive into challenging and necessary conversations.” The selected films and dates for NCLAC’s Southern Circuit Tour are: The Unafraid on September 20; Unlovable on October 25; Farmsteaders on November 8; Don’t Get Trouble in Your Mind: The

Carolina Chocolate Drops Story on February 14; Bathtubs Over Broadway on March 28; and This Is Home on April 11. Each NCLAC screening begins at 7 p..m, and is preceded by a Lawn Party with music and food at 5:30. Film tickets are $5 adults, $3 students, and NCLAC members may attend for free. For more information about NCLAC, visit nclac.org. Circuit screenings are funded in part through a partnership with the National Endowment for the Arts. NCLAC is supported in part by its members and a grant from the Louisiana Division of the Arts, Office of Cultural Development, Department of Culture, Recreation and Tourism, in cooperation with the Louisiana State Arts Council.

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ARTICLE BY VANELIS RIVERA AND PHOTOS BY ANDREW BAILEY

BAYOU BEAT S

BADD BOYS WACHA GONNA DO WHEN THEY FUNK WITH YOU? LOCAL MUSIC LEGEND, DOUG DUFFEY, TEAMS UP WITH ADAM RYLAND, DAN SUMNER AND BEN FORD TO RELEASE THEIR BANDâ&#x20AC;&#x2122;S NEWEST ALBUM, FUNKIFY YA-SELF

“WE WERE WAITING FOR HIM for-ever,” says local music legend Doug Duffey. With a gritty voice and prolonged soulful syllables, Duffey narrates glimpses of his way-back-then experience with the unprecedented music collective Parliament-Funk or “P-Funk,” his training ground in Los Angeles. Duffey finishes one of his eye-raising stories with a sly chuckle but unapologetic tone. A man of his caliber has no time for public opinion. In 2001, Duffey was inducted into the Louisiana Hall of Fame, and in 2009, he was inducted into the National Blues Hall of Fame and not long after named a “Louisiana Ambassador of the Blues.” His talent, dedication to music and artistic expression are the most important aspects of both his life and his character. “You have to understand, I’m 68. I’ve been rolling with the times the whole time,” says Duffey. A poet and lyricist, Duffey’s songs are intelligent, sophisticated and, of course, soulful. He’s written songs for or recorded with Marcia Ball, George Clinton, Bernie Worell, Keith Richards, Herbie Hancock and Beverly Jo Scott, among other notables. When Dan Sumner, a guitarist, producer, “Benedetto Artist,” and owner of Fort Sumner Studio, met Duffey at a gig, he asked Duffey to form the band that would become known as the Louisiana Soul Revival, a multi-generational mishmash of talented local musicians that range from seven to twelve members at any given performance. Before evolving into this 180 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

WE JUST WENT WHERE WE WENT. WHERE WE NATURALLY FELT IT SHOULD GO. WE LET IT ALL HANG OUT. WE ARE FREAKING FREELY.” – DOUG DUFFEY grander entity, the band began as a quartet, and it is now the rhythm section of Soul Revival, transforming in 2017 to BADD. The name of the band is a witty and true-to-form acronym of the first initial of each member: Ben Ford (bassist, vocalist), Adam Ryland (drummer), Dan Sumner (guitarist, vocalist, percussionist, engineer, band psychologist), and Doug Duffey (keyboardist, vocalist, songwriter, producer). The boys of BADD have been dishing “hundreds of hours” of music at Fort Sumner, creating their first album, Funkify Ya-Self, now ready for public consumption. Reminiscent of James Brown, Memphis Soul, and sixties psychedelic instrumental, their new album, which is co-produced by Duffey and Sumner, has distinct musical influences and, as a whole, is a dance record. “This is the first album that we’ve done new songs that are written by Doug,” says Sumner. Duffey jumps in

to clarify, “When he says brand new, he’s talking about new songs that I’ve written for either of our new projects. ‘Cuz I’m writing songs all the time. It’s just what I do.” Born from semi-structured jams that were later artfully-crafted into cohesive musical works, Sumner claims the majority of the album is random “if not all of it.” Half the tracks recorded were with Sumner and Duffey tinkering with an old school drum machine where Ford and Ryland would then play over what was already done, creating a synchronicitous building process. The other half of the tracks were made with the whole band just “jamming and improvising,” says Duffey. “And there was no structure. We just went where we went. Where we naturally felt it should go.” Sumner follows up with, “We were sitting here painting it; we started to see what the songs were going to be like.” Duffey claims he never really knew where the other musicians would take the music, nor did they know where the others would lead; Duffey just provided some trashy sixties psychedelic piano sound. Thematically, Funkify Ya-Self responds to living in the modern world. Laced with subtle socio-political commentary, the majority of the tracks are set to uplifting, energetic and funky sounds. Even then, Duffey initially did not want to set any lyrics to the groovy tunes, and he still considers releasing a fully instrumental version of the album. “One of the things about the album

is that the songs really take their time to develop within themselves,” says Sumner. Duffey ques in, “Well, yeah, it’s called production.” “I’m saying, they’re not three minute songs, they’re seven minute songs,” follows Sumner, unphased by the friendly banter. BADD isn’t serving up cookie-cutter songs just to make records or to fit in the social standard. In fact, Duffey has songs in experimental albums that last for 17-20 minutes. “I’m not going to write shit I don’t believe in. Not going to make up stuff to be making up stuff to be making a story. Almost everything I do comes from life experience,” says Duffey, suggesting that experience can’t be expressed in three minutes. A spacey, electronic instrumental track opens the album. “Introfunktion” was initially a longer track, but Duffey fought for it to be divided into two tracks. “Yeah, we fought about that for a long time,” recalls Sumner, who now agrees with Duffey. The second half, titled “Outrofunktion,” closes out the album. Both tracks are film score-esque, very Ocean’s Eleven meets Jackie Brown. Rolled within foxy instrumental tracks are some commanding lyrical songs just as introspective as they are dance-inducing. “Everybody needs to hush instead of blowing hot air,” sings Duffey with an inimitable soulful voice in the ensemble-style song “Livin’ in the Modern World.” A response to fast-paced and stressful living, the song offers an alternative approach to the human experience. It challenges listeners to shed their worries and find the spirit of funk that presumably lives inside all of humanity. In the same line as “Livin’ in the Modern World,” “Shut Up and Dance” asks us to put things behind us— “Shut up and dance. Instead of working your mouth, work up a sweat. You can’t change a damn thing anyhow.” “For me, there’s always got to be a low point to bring you back to the high point,” says Duffey, referring to the carefully constructed progression of the songs in Funkify Ya-Self. “Petition for Peace” is one of those songs and probably one of the most musically impacting songs of the bunch. It’s a 9 minute and 4 second electric guitar solo that acts like a call to action or a rebellious cry. It began as an homage to Eddie Hazel’s infamous guitar solo in “Maggot Brain”—first recorded live in the Civic Center in Monroe, Louisiana. “One of the most famous and beautiful guitar solos ever,” says Sumner. “Doug was [onstage] at the show.” Also joining the deeper cuts of the album is “Swamp of Tears,” a song about unrequited love that starts with Duffey’s vocals, thick with yearning. Hints of gospel and blues pair with a stronghold of funk, delivering wrenching lyrics like “I got drunk on a dream that I knew couldn’t last.” Keeping in the seventies throwback, Duffey incorporates what he calls “gang sing,” which is an ode to P-Funk where the vocals are sung in unison. Guest appearances on this vocal approach include Joel Jordan from Astro Motel, who Duffey, commanded into the studio. “He was over here talking to Dan about something and I was like, ‘Get [in here] and sing,’” recalls Duffey. Also joining in vocals are Ben Ford, Austin George from the Bearded Ladies, and the emblematic Sugar Jones, one of Duffey’s best kept secrets. Clearly, Sumner’s Fort has become a type of central hub for local and out of town musicians. There are non-stop projects walking through his doors every month. Ryland and Ford can testify to the 24/7 mode of the studio. Even though they play in several local bands, also serving as the in-house rhythm section for Fort Sumner, BADD has been their primary project for the last three years. This includes Funkify Ya-Self, as well as a second BADD album of all original blues, currently in the works. “Everything I do gonh be funky, from now on,” says Duffey quoting Lee Dorsey in order to describe BADD. “We let it all hang out. We are freaking freely,” continues Duffey with a peevish grin. Funk lives forever to him. Humoring BayouLife, he finishes with: “Them all them sixties terms, girl.” Addressing the album, Sumner concludes that it’s a “positive response to a negative world.” Frustrations are recognized and responded to with music. The lyrics, Sumner says, came second. As musicians, their petition for peace is inspired, but in Funkify Ya-Self, it’s also something you can “shake your baby maker” to. Funkify Ya-Self can be found on all streaming services, namely iTunes and Spotify.

MEMBERS OF BADD Ben Ford (bassist, vocalist), Adam Ryland (drummer), Dan Sumner (guitarist, vocalist, percussionist, engineer, band psychologist), and Doug Duffey (keyboardist, vocalist, songwriter, producer)

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Ouachita Green

Ouachita Green awards luncheon was held on June 21 at CenturyLink’s headquarters in Monroe. The guest speaker was Jack Montoucet, the Secretary of the Louisiana Department of Wildlife and Fisheries. Awards were given to community members who have made a positive impact on keeping Louisiana and the environment clean and beautiful. Ouachita Green is something much more than just an idea. It is a personal pledge to preserve natural beauty, protect the environment, prevent blight, improve public lands and make the community a better place in which to live. In conjunction with Keep Louisiana Beautiful (KLB) and Keep America Beautiful (KAB), Ouachita Green’s unified efforts will help positively shape the future for generations to come.

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On the BayouScene 1 J oe Holyfield, Bill Hogan, David Sorrell and Jack Montoucet 2 S teve Mintz, Shelia O’Leary, Johnnette Mintz and Kathy VanVeckhoven 3K aren Goree and Catherine Robinson 4 Scott Bruscato and Alana Cooper 5 Sarita Daniel and Sue Nicholson 6A ngie Roberts, Kathy Ray, Jessica Ledoux and Alberta Green 7 Jeremy Harrell, Bill Hogan and Ronnie Scott 8 S tewart Hodnett, Jack Montoucet, Levi Hodnett and Kelby Neal 9H olly Priestley, Joy Davis, Leslie Plauche and Eileen Kontrovitz 10 Tim McIlvene and Donald Johnson 11 James and Sue Poe 12 Kim Leija and Christine Rambo 13 Lane Kincaid, Scott Matthews and Tyler Wheeler 14 Paige Hodnett and Stephanie Jackson 15 Melissa Brocato-Bryant and Alberta Green

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Raise the Woof

On Thursday, June 28th, SOS Pets of Ouachita held their second annual “Raise the Woof” event at Flying Tiger Brewery in Monroe. Guests enjoyed music from Josh Love, dinner from BBQ West, and of course, Flying Tiger beer. There were even some four legged guests that enjoyed mingling with their fellow pups and owners. All proceeds from the event benefited the new animal shelter in Ouachita Parish. SOS Pets of Ouachita is a 100% volunteer 501(c)3 non-profit organization seeking funds for a new animal shelter in Ouachita Parish. Their mission is to improve the quality of life of displaced animals in Ouachita Parish by providing a modern shelter that encourages active community involvement and support, while promoting education and actions aimed at reducing the population of displaced animals.

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Courtney James Gabby Reno and Hunter Tyler Nadine Fares and Braxton Crawford A ndrew Joiner, Clay Moncrief, Cody McGuire, and Austin Mills 5 Brandon Sanders, Jessica Crain, Mario and Carley Leija 6 Emily Lovelady and Shelby Wright 7 Sarah Marchbank and Coco 8C rystal Owen and Willow 9 Gary Hampton, Joan Cooper Hampton and Dr. John McClendon 10 Ceylon Godfrey and Ashley Avery 11 Brian and Maryanne Smith 12 Mallory Lynn and Abby Green 13 D enise Kindrix, Dr. John McClendon and Victoria Sexton 14 Sierra Dickerson and Miranda Poole

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Trinity Lutheran Family Fun Day Trinity Lutheran Church of Monroe hosted Family Fun Day at Kiroli Park in West Monroe on Saturday, July 14th. The church rented the Pavilion, Field and Lodge from 9 til 2 and invited the community to the park for a full day of games, food, music and fellowship. Hamburgers, hotdogs and snow cones were served free of charge. From scavenger hunts to soccer games, Trinity Lutheranâ&#x20AC;&#x2122;s Family Fun Day was prepared for children and adults of all ages. Trinity Lutheran Church would like to thank everyone for their support in attending and in helping make this an amazing day.

On the BayouScene

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1 Gordon Meseke, Sarah Parker and Debbie Ducote 2P astor Bill Cornelius, Anthony Bartley and John Hull 3M ario and Mario Cedillo 4 Lindsey Golden, Haleigh McMillian and Nicholas Allmon 5D eb and Bill Cornelius 6W endy Alexander and Liz Allmon 7 Michelle and Daniel Gagnon 8M ary Cheek and Syd Cameron 9 J ordan, Graham and Ainsley Wiggins 10 Edward Carroll and Jacob Carroll 11 Jack Alexander and Robin Cohenour 12 Dean Smith and Billy Allmon 13 Katie, Chad and Billy Beach 14 T oni Coble, Teri Jenkins and Nancy Smith 15 Alisha Taylor and Pastor Bill Cornelius

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photography by KELLY MOORE CLARK model MAY WAGNER hair and makeup MEKA BENNETT LOUISIANA TECH UNIVERSITY 186special AUGUST thanks 2018 | WWW.BAYOULIFEMAG.COM

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This retro-inspired vegan leather mini skirt is paired with a long-sleeve tunic with tiered ruffle bell sleeves. Classic rose velvet slip-on loafers, gold hoop earrings and a soft corduroy tote complete the look. WWW.BAYOULIFEMAG.COM | AUGUST 2018 187

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This cute corduroy jumper earns extra credit this fall. Suited with pockets and a mid-thigh length, it’s the perfect transition piece. Add a tan top with ruffled sleeves and a distressed taupe caged sandal for a finished look. Accessorize with a long gold necklace with stone accent.

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Play like a girl in this sporty, chic tee with blue and red stripe band. Add a black denim jean with a frayed step hem and these fashion-forward sneakers with sporty stripes and edgy studs. A backpack made of pebbled faux leather and geometric earrings complete the look.

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KTVE Food Drive

Each year, NBC 10 and Fox 14 celebrate their company’s Founder’s Day by paying it forward and helping a local non-profit organization. This year’s beneficiary is The Wellspring Homeless Veteran’s Program. Leading up to Founder’s Day, KTVE-KARD partnered with the United Way, The Wellspring, Mac’s Fresh Market and four area churches to hold a month-long food drive for hundreds of homeless veterans and their families. On June 14 and 15, all food collected was picked up, sorted, boxed and delivered to The Wellspring by station employees, church volunteers, the United Way and our local National Guard. Approximately 21,552 pounds of food was collected this year. Company-wide, Nexstar Broadcasting will donate one dollar for each hour employees volunteer to local Founder’s Day of Caring projects.

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On the BayouScene 1 Amy LeBlanc, Charlotte Harrell and Susan James 2 Bria Jones, Ashley Lenard and Thomas Collins 3C hrista Roy and Sarah Scarlett 4 Reid Lybarger, Rae’ven Jackson and Connor Ingalls 5 S pencer Rhinehart, Kyle Simpson and Daniel Stark 6M organ Carter, Christal Carter, Mike Brower, Jay LeBlanc, Richard Paylor, Alice LeBlanc, Easton LeBlanc and Lucas Carter 7 S SG Eric Butt, SSG Edwin Breithaupt, SPC Mandel Perkins, SPC Sundae Waller, and SPC Danitra Hood of the 527th Engineer Batallion 8V olunteers 9 Ruby Sanders, Valencia Tisdale and Francis Buchanan

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Dirt Don’t Hurt

“The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just the body, but the soul.” — ALFRED AUSTIN

SUPER SATURDAYS IN THE CHILDREN’S COALITION GARDEN

elebrating its 20th anniversary, the Children’s Coalition of Northeast Louisiana is leading our area in four key areas of family and childhood development with innovative programming and a world-class garden and outdoor learning center for its constituents. Under the helm of director Lynn Clark, the agency is dedicated to Early Childhood reform through teacher training, referrals and Early Head Start programs. The agency also conducts Parenting Education for individuals and groups using evidence-based strategies. In addition, the Children’s Coalition puts into practice Healthy Living solutions for body and mind through school-based and after-school programs. Youth development is another area of focus for the agency which concentrates on prevention education and strategies and empowerment activities. With the Children’s Coalition’s recent move to their new home in Downtown Monroe at 117 Hall Street, the agency continues to expand its role in helping families and children not just survive but to thrive. The Family Garden is just one of the many ways the Children’s Coalition is making a difference in the lives of so many. The goal of the garden is to reconnect children and parents to the source of their foods. Says Clark, “Dirt don’t hurt,” encouraging everyone to roll up their sleeves to plant vegetables and fruits for healthy eating. The Children’s Coalition’s Family Garden is a 25 raised-bed “family” garden and outdoor learning center to promote healthy eating, positive family interactions and garden-based learning and play. Healthy and well-nourished children are more able to develop their minds and bodies as they should, and they are far more capable of concentrating, learning and thriving throughout their school years. The garden’s raised beds are arranged in concentric circles with larger beds on the outer ring that are dedicated to organic produce to integrate into the Children’s Coalition Early Head Start nutrition plans. If there is an over-abundance of vegetables and fruits at harvest, extras will be sent home with children along with delicious and healthful ways to prepare them. Smaller raised beds are available for corporate sponsors at the $300 level to garden. At the center of the garden, memorial brick pavers are also available for purchase. 196 AUGUST 2018 | WWW.BAYOULIFEMAG.COM

article by Maré Brennan

Says Kerry Heafner, Extension Agent with the LSU AgCenter, “The garden represents renewal. Here we will be harvesting the sun and replenishing bodies and minds with healthy foods.” Heafner has been an integral part of the design of the garden and consultant for which plants to include. Purple hull peas, okra, squash and cucumbers which were planted in June are sending runners filled with blossoms and show the first signs of the veggies and legumes that will soon be ready for harvest. Christie Francis, a Master Gardener and volunteer in the garden, designed and planted the “Scratch and Sniff” herb garden, where children are encouraged explore the garden with all of their senses. Only a month since planting, the herbs are overflowing their raised beds and tempting all who pass to touch, smell and taste to their hearts’ content. Chef Cory Bahr, who has risen to national prominence and culinary acclaim for his adherence to farm to table ideology, believes so much in the project that he donated a grove of fruit bearing trees for the Coalition garden. In addition to providing fresh food for Early Head Start centers, since opening in June, the garden and outdoor learning center has served as a place for training early childhood educators in gardenbased learning and providing a space for families to grow, play and learn together. Areas dedicated for play include a sandy beach area complete with a bubbling water rock feature, a hand-operated water pump and colorful stations for games and learning. During any Super Saturday, the sandy beach is always filled with giggling toddlers and children squishing wet sand between their toes and meeting new friends. Parents can enjoy a cup of coffee from RoeLa Roasters and learn new parenting skills from area experts. Laderrica and her three children, ages 6, 2 and 10 months, have become involved with the garden through Early Head Start. Says the mom, “We love organic food and getting away from processed foods. The garden makes me want to start my own at home.” Laderrica is one of many proponents of the Children’s Coalition with firsthand knowledge of the wealth of great outcomes she and her children are experiencing through the Coalition’s programs. “The Coalition has

given me the opportunity to advance my own career and helps our whole family grow and thrive,” says Laderrica. During the Super Saturday in July, the Pollinator Habitat was planted with butterfly bushes, pentas, marigolds, sunflowers, cypress vine and more by volunteers from The Monroe Garden Study League. A Little Free Library, sponsored by Kids 1st Morehouse, is filled with age appropriate books for children and is located near the pollinator habitat, beckoning young readers to “take a book and leave a book.” The design and build of the Children’s Coalition garden was completed with the help of the LSU Ag Center, Master Gardeners of Ouachita Parish, Northeast Louisiana 4H Leaders, Northeast Louisiana Children’s Museum, NELA Food Bank and Chef Cory Bahr. Sponsors for the garden include the Louisiana Public Facilities Authority, The Monroe Garden Study League, Kids 1st Morehouse, T & S Solutions, SHARE Families, AETNA, LSU Ag Center & Master Gardeners, FOXX Tree Service & Ralph Webb, NELA Food Bank & LSU Ag Center, and Chef Cory Bahr. Construction within the garden was led by David and Austin Jackson, David Roach and Petey Griggs. Super Saturdays in the Family Garden are part of the revitalization effort in Downtown Monroe and will coordinate with compatible third Saturday events, as well as provide a meet up for United Way 21e1 volunteer opportunities both in the garden and in the community. The community is encouraged to come to the garden, pull weeds, plant some veggies and take in seminars on parenting. Super Saturdays include garden-based activities for children and adults, early childhood activities in the outdoor learning center, community health fairs in the parking lot, seminars for parents of children 0-18 in main hall, and volunteer opportunities in the garden and in the community. Super Saturday will be held every third Saturday of the month, beginning in June. Dates of upcoming Super Saturdays will be August 18, September 15, October 20 and November 17. Gates open at 9:00 am and close at Noon.

Super Saturday will be held every third Saturday of the month. August 18 | September 15 | October 20 | November 17 Gates open at 9:00 am and close at Noon. WWW.BAYOULIFEMAG.COM | AUGUST 2018 197

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Calendar of Events For a full list of event happenings in Northeast Louisiana, see our website at www.bayoulifemag.com Through January 5, 2019 Images of Christ Images of Christ is a major exhibit that will feature depictions, both two and three dimensional, of Jesus created by artists of various national and ethnic origins. Artwork will come from museum collections and private collectors. The exhibit will feature slide presentations one of Images of Christ on display in churches in Ouachita Parish, the other featuring images taken from pages of Illustrated Bibles in the Biedenharn’s collections. There will be three public programs by outside scholars, and multiple presentations concerning the exhibit by Museum Director Ralph Calhoun. Special promotional packages featuring hotel accommodations, food and museum admission are available for out-of-town visitors. Hours : 10:00 a.m. - 5:00 p.m. Tuesday - Saturday. Venue: Biedenharn Museum and Gardens, 2006 Riverside Drive, Monroe Phone : 318-387-5281 Through August 31 Monroe Farmer’s Market Market featuring seasonal produce like tomatoes, green beans, peppers and more from local growers. Venue: Monroe Farmers’ Market, 1212 Washington St, Monroe Hours: Monday-Saturday from 7:00 a.m. - Noon Cost: Free Phone: 318-812-0450 Through August 1 Dixie Majors World Series for ages 15-19 Teams from all over the country are headed to Monroe, Louisiana for one final tournament. Winner gets the glory and the big trophy. The event starts at the new Sterlington Sports Complex, and then moves to Warhawk Field in Monroe for the final three games. Venue: Sterlington Sports Complex

and ULM Warkhawk Field Hours: July 28 at 9 a.m. to Aug 1 at 10 a.m. August 2 Abstractions on Nature Join LEVEE GALLERY as we pop up Thursday at the Downtown Art Crawl in The Baker Building. We will be showing paintings, prints and sculpture from several regional artists who address themes of the natural world with varying degrees of abstraction. Venue: The Baker Building, 211 DeSiard St, Monroe Hours: 5:00 p.m. - 9:00 p.m. Phone: 318-537-9006 August 3 Drive Thru Farmers Market Come get lunch and fresh produce! Each Friday there will be a wide variety of fresh produce brought in by some of local farmers and a different local food truck every Friday set up for lunch, as well. Located at the south end of the Riverwalk. Venue: Downtown Riverwalk, 316 South Grand, Monroe Hours: 12:00 p.m. - 2:00 p.m. Cost: Free Phone: 318-807-1735 August 4 Roe City Rollers vs. Madams Of Mayhem Roe City Rollers is Monroe’s original roller derby league. Est. 2011. Roller Derby is a contact sport played by two teams of five members roller skating in the same direction around a track. Game play consists of a series of short matchups (“jams”) in which both teams designate a scoring player (the “jammer”) who scores points by lapping members of the opposing team. The teams attempt to assist their own jammer while blocking the opposing jammer—in effect, playing both offense and defense simultaneously. Venue: Monroe Civic Center, 401

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Lea Joyner Memorial Expressway, Monroe Hours: Doors open at 6:00 p.m., games start at 7:00 p.m. Phone: 318-329-2225 August 11 Flying Tiger Open Don’t miss out on this fun Disc Golf tournament at Chennault Park in Monroe. Proceeds benefit ORVA’s Project 4 Hope. Venue: Chennault Park and Golf Course, 8475 Millhaven Road, Monroe Hours: 9:15 a.m. Tee Time Phone: 318-329-2454 Goat Yoga at the Farm Not your usual yoga class! Goat Yoga at the farm is for people of all ability or no ability at all. It is lots of fun! This event will be outside so dress appropriately. Please bring your yoga mat. Class will be taught by Yogi, Elizabeth Griffon. Pre-paying guarantees a spot. Limited spots available. **Disclaimer: Class could be interrupted at any moment by baby goats wanting a cuddle! Venue: Double BB Farms, 1816 Stubbs Vinson Road, Monroe Hours: 4:00 - 5:15 p.m. Cost: $20 Phone: 318-355-1824 August 14 The Pursuit Kick off the 2018-2019 academic and athletic year with the ULM Warhawks and special guest host, Tim Brando of FOX Sports at beautiful Bayou Pointe Event Center. Food will be provided by Catfish Cabin, Fieldhouse Bar and Grill, Marsala Beverages, Glazer and Waterfront Grill. Venue: Bayou Pointe Student Event Center, 100 Warhawk Way, Monroe Hours: 6:00 - 9:00 p.m. Cost: $60 for an individual; $750 for a table of 8 Phone: 318-342-5216

August 15 Northeast Louisiana Summer Film: I Am the Blues The Arts Council of Northeast Louisiana is proud to present the first ever Northeast Louisiana Summer Film Series. All films will be shown at the Flying Tiger Brewery. The final film of the series, I Am the Blues, will be screened August 15th. The delta is the birthplace of America’s music, and this film honors the original men and women who created the art of blues. Filmed across the Louisiana and Mississippi delta, this film explores the music and musicians of the famed Chitlin’ Circuit. The Arts Council partners with KEDM to screen this documentary. The Northeast Louisiana Summer Film Series is sponsored by the Flying Tiger Brewery and the Monroe-West Monroe Convention and Visitors Bureau. Details: https://nelaarts.org/2018/04/03/ northeast-louisiana-summer-filmseries/ Venue: Flying Tiger Brewery, 506 North 2nd Street, Monroe Cost: $5 Phone: 318-397-6717 August 16 Friends of LEVEE GALLERY Come see Dusty Reed, “The Cajun Picasso,” as he paints live at LEVEE GALLERY during our August Reception. Reed will also bring a number of his quirky paintings and sculptures he refers to as “Colk-Art” -- a combination of his Louisiana Folk roots painted in a Cubist style. We will also exhibit a range of work from other local and regional artists. Venue: LEVEE GALLERY, 1617 N 18th St, Monroe Hours: 4:00 p.m. - 7:00 p.m. Phone: 318-537-9006 August 17-18 “Shop Til You Drop” Arts, Crafts and Gift Show “Shop Til You Drop” Arts, Crafts Gift Show is hosted by Deanna Phillips and Heidi Burge. It is an

amazing event with a lot of great vendors and so many amazing products! Venue: West Monroe Convention Center, 901 Ridge Avenue, West Monroe Hours: Aug 17 at 3 p.m. to Aug 18 at 5 p.m. Phone: 318-396-5000 August 17 The Homegrown Comedy Show Featuring Jen Kober OUR HOME is bringing an amazing comedian to Monroe! Jen Kober’s Homegrown Comedy Show will be at The Flying Tiger on August 24th! You’ll remember Jen from: Real Husbands of Hollywood starring Kevin Hart, The Mindy Project, Anger Management with Charlie Sheen, Paranoia with Liam Hemsworth and Richard Dreyfuss, Grudge Match with Robert DeNiro and Sylvester Stallone, American Reunion and more... Nick “The Professor” Harrison will be the special host of the show. Venue: Flying Tiger Brewery, 506 North 2nd Street, Monroe Hours: 7:30 p.m. - 10:30 p.m. Cost: $17 – $376.94 Phone: (318) 547-1738 August 18 6th Annual King Of The South Car Show Tour Grab your friends and family and head down to the 6th Annual King Of The South Car Show Tour! This well known car show will be sure to provide entertainment for the entire family. Venue: Monroe Civic Center, 401 Lea Joyner Memorial Expressway, Monroe Hours: 2:00 p.m. Phone: 318-329-2225

boudin, wine bellinis and drinks will be available for purchase. Don’t forget to bring your lawn chairs and blankets to relax on the lawn. Food and cold drinks are welcome. Please do not bring pets or outside alcohol. The tasting room will open at 11:00 a.m. and will carry through to the end of the concert. Don’t miss out on the wagon tours that will be available through the vineyards during the concert. Come celebrate an afternoon of fun with your family and community! Venue: Landry Vineyards, 5699 New Natchitoches Road, West Monroe Hours: 4:30 p.m. - 8:00 p.m. Cost: $10.00 adults young adults 13-18 years $5.00 children 12 and under are free. Phone: 318-557-9051 Enjoy your stay in MonroeWest Monroe! We at the Monroe-West Monroe Convention and Visitor’s Bureau hope you have a great stay here! Please feel free to call us at 800-843-1872 if you have any questions. You may also stop by our offices at 601 Constitution Drive, West Monroe for brochures, coupons and additional information. Visit www.monroe-westmonroe. org for information about events in Ouachita Parish and visit www.rustonlincoln.com for events in Lincoln Parish.

August 18 Landry Vineyards Concert and Harvest Festival featuring Lisa Spann and Company Lisa Spann and Company will play classic rock, R&B and dance music. Ladies dress like Lucille Ball from the famous episode of I Love Lucy stomping grapes. The top 3 ladies that are best dressed and acting like her from the episode will win a prizes. Ladies and children are welcome to stomp in the grapes. (no charge). Jambalaya, cheese trays, WWW.BAYOULIFEMAG.COM | AUGUST 2018 201

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