BayouLife August 2014 by BayouLife Magazine

BL contents

124

AUGUST 2014

Big and Slow Has Its Time and Place

28 / FISHING WITH KENNY

Getting Organized for Back-to-School

32 / ASK ERIN

Giving Your Best Effort

34 / BAYOU KIDZ

Five Picks for Exploring American History, Landscapes and Food

46 / P. ALLEN SMITH

Jeff Duguay, PhD Talks Doves

50 / BAYOU PROFILE

102

Thurman Dickey is the King of Cakes

58 / BAYOU ICON

Trends in Fashion From Area Boutiques

66 / MOD SQUAD

Nursery Owners Dish The Dirt About Tomatoes

88 / TOMATO TALK

Moving the Farm Closer to the Table

92 / CLOSING THE GAP

A Portrait of Twelve Restaurants With Staying Power

102 / TENACIOUS TWELVE

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Monroeâ&#x20AC;&#x2122;s Own Local Band Returns Home for a Benefit Concert

118 / BETTER THAN EZRA

Five Restaurants That Are Opening Around the Corner

124 / AROUND THE CORNER

BayouLife

OOD. IT’S DEFINITELY MY

weakness and lately has been a source of contention for me as I recently was diagnosed with Celiac Disease. You can only imagine how hard it was for me to layout our first Food Issue. I did spot quite a few things I could eat – Daily Press’ new breakfast bowls, Vieux Carré Market’s Steak Salad and Doe’s Eat Place – that’s right, Doe’s Eat Place IN MONROE’s delicious steaks.We highlighted some of these restaurants in our Around the Corner feature on page 124. On pages 102-108, we covered our Tenacious Twelve, our twelve restaurants with staying power. You will be surprised to learn that most of these restaurants have been in businesses for twenty years or longer. It’s a testament to their delicious dishes and excellent service. You absolutely cannot have a food issue without highlighting the King of Cakes – our very own Thurman Dickey. One of my favorite things about weddings has always been “the cake.” Even a wedding that lasts two hours...in the rain...can be turned around if the cake is good. And Thurman Dickey knows good cakes. He is also a very good sport. The very talented Brad Arender and I talked Thurman into putting a cake on his head (those pics didn’t make it in the magazine), balancing a cake on his back and even wearing a crown – all in the name of a good photo. It just goes to show how far Thurman will go to please his customers. Check our Bayou Icon out on page 58.

2107 Honor Street, Suite E Monroe, LA 71201 Phone: 318.855.3185 Fax: 318.855.4645

WW W. B AYO UL I F EM A G . C O M Now for the sad part...the very sad part. Six years ago I moved back from Austin, TX as the publisher of DeltaStyle Magazine. When I arrived on scene, I was pleasantly surprised to meet Joli Livaudais. Joli and I worked on a photo shoot together my first month back, and we’ve worked together ever since. I could not be more appreciative of her taking a risk to follow me to BayouLife to support my dreams. She has been a huge part of our magazine’s success – taking amazing photographs month after month. She is leaving me to teach other up-and-coming photographers at the University of Arkansas. Joli, I wish you luck in your new life. Thank you for helping me make my dreams come true, for understanding crazy, for keeping me on task and for being my friend. We will all miss you! With school right around the corner, hunting season about to kick off and another year of college football on the horizon, August holds a lot in store for all of us. We hope you slow down, sit down and take time to enjoy reading this month’s issue of BayouLife Magazine.

~ Cassie Livingston

PUBLISHER Cassie Livingston cassie@bayoulifemag.com EDITOR Maré Brennan mare@bayoulifemag.com ASSISTANT EDITOR Mary Napoli mary@bayoulifemag.com STAFF WRITER Michael DeVault michael@bayoulifemag.com ART DIRECTOR Melanie Moffett melanie@bayoulifemag.com ADVERTISING MANAGER Toni Navarro toni@bayoulifemag.com ADVERTISING SALES EXECUTIVE Scarlett Holland scarlett@bayoulifemag.com ADVERTISING SALES EXECUTIVE Tess Wilks tess@bayoulifemag.com OFFICE MANAGER Rheagan Sutton rheagan@bayoulifemag.com CONTRIBUTING WRITERS Dan Chason Kenny Covington Dr. David Finley Cindy Gist Foust Linda Holyfield Trent Livingston Erin Love Casey Matthews Dr. Timothy Mickel Lauren Mickey Cindy Rogers Melissa Sanderlin Jack Shepherd Delia Simpson Ann Bloxom Smith P. Allen Smith Beatrice A Tatem Lenore Weiss CONTRIBUTING PHOTOGRAPHERS Brad Arender Joli Livaudais ON THE COVER Cover Photography by Allison Walker

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BayouLife Magazine is published and distributed by Redbird Publishing, LLC. Circulation: 12,000 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.

Grilling with Guy Taking Your Tailgating Recipes to the Next Level

BY DELIA SIMPSON, CRAFT, SPECIALTY & IMPORT MANAGER, CHOICE BRANDS, INC.

UY FIERI IS ONE OF THE hottest chefs and TV personalities in the country. A long time star of Food Network, he has recently teamed up with Miller Lite to bring you beer infused recipes and grill trips. Now you’ll have everything you need to bring out major flavors and throw tailgating parties that are the bomb!

Citrus BBQ Beer Can Chicken from the kitchen of Guy Fieri® Prep Time: 25 Minutes Total Time: 1 Hour, 25 Minutes Yield: 4-6 Servings

For the Brine: 1 (3-to 4- lb.) chicken 1 cup apple cider vinegar 2 (12-oz.) cans Miller Lite® 2 cups water 1 strip lemon peel 1 strip orange peel 2 bay leaves 4 sprigs of thyme ¼ cup sugar ¼ cup kosher salt 1 tsp. ground black pepper

For the Rub: 2 tbsp. granulated garlic 1 tbsp. onion powder 2 tsp. smoked paprika 1 tsp. Italian seasoning ½ tsp. cayenne pepper 2 tsp. salt, divided

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1 tbsp. freshly ground black pepper, divided 1 tsp. light brown sugar Olive Oil 1 (12-oz.) can Miller Lite beer 1 large onion, sliced thick

For the BBQ Sauce: 2 tbsp. vegetable oil 1 cup bacon, small diced 1 yellow onion, medium diced 2 cloves garlic, finely chopped 1 tbsp. tomato paste 1 (12-oz.) can Miller Lite 1 tbsp. dry mustard powder Splash apple cider vinegar ¼ cup fresh orange juice cup molasses 2 tbsp. light brown sugar 1 tsp. kosher salt ¼ tsp. dry red pepper flakes 1 bay leaf 1 strip orange peel ¼ cup ketchup

In a nonreactive container, combine the brining ingredients. Submerge the chicken in the mixture, making sure the entire chicken is covered in the liquid. Cover and refrigerate for 2 hours. While the chicken is brining, prepare the dry rub. Combine granulated garlic, onion powder, smoked paprika, Italian seasoning, cayenne pepper, 1 tsp. salt, tbsp. freshly ground black pepper, and light brown sugar in a small bowl. Heat the grill to medium-high.

Remove chicken from brine. Pat dry and rub lightly with olive oil. Generously coat the chicken in the dry rub, including inside the cavity. Open the beer and empty of the beer into a roasting pan. Place the cavity of the chicken over the beer can and set the chicken can-side down in the roasting pan. Surround the chicken with the sliced onion. Place the roasting pan on the grill and close the lid. Cook for approximately 1 hour and 15 minutes or until the internal temperature reaches 175 degrees. Remove from the grill and let rest.

For the Citrus BBQ sauce: Over medium heat, sauté the bacon in vegetable oil until brown and crispy for about 3-5 minutes. Add the onion and sauté for another 2 minutes. Stir in the garlic and cook 2 more minutes. Add the tomato paste and cook for another minute. Pour in the beer and scrape up any bits at the bottom of the pan. Simmer and reduce the liquid. Add remaining ingredients. Simmer for ten minutes. Serve with beer-can chicken.

Visit grillwithguy.com to find a video demonstration of this recipe, as well as some awesome grilling tips. Then crack open a cold one and cheer for your favorite team!

For more information on our products and to keep up with events etc., like us on Facebook at: www.facebook.com/choicebrands.

Sanderlin Counseling Services Helping Clients Work Through the Many Challenges of Every Day Life

BY MELISSA SANDERLIN, LPC NCC

ANDERLIN COUNSELING Services was established in 2010 by Melissa Sanderlin. It has become a leading private practice in Monroe and the surrounding area, specializing in counseling services that help clients work through the many challenges of everyday life. At this time, they are proud to announce the addition of therapist Libby Collins Wilburn.

LIBBY COLLINS WILBURN, LCSW LAC – THERAPIST Libby earned a Master’s Degree in Social Work and Bachelor’s Degree in Social Work and Psychology. She is licensed by the State of Louisiana as a Licensed Clinical Social Worker (#9676) and Licensed Addiction Counselor (#1319). Libby has experience working with those that suffer with depression, anxiety, domestic violence, grief, trauma, abuse, mood swings and chronic illness. As a substance abuse counselor, she also works with individuals and their families that struggle with addictions and codependency. With compassion and understanding, Libby works with each individual to help them build on their strengths and attain the personal growth they are committed to accomplishing. Libby provides both individual and family therapy and the approaches most often used are Solution-Focused Therapy and Cognitive Behavioral Therapy. 10 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

LYLA CORKERN, LPC MFTI – THERAPIST Lyla earned a Bachelor of Arts Degree in Psychology and Sociology as well as a Master of Arts Degree in Marriage and Family Therapy. She is licensed by the State of Louisiana as a Licensed Professional Counselor (#4684). She is a member of the American Association for Marriage and Family Therapy (AAMFT). Lyla has experience working with all age ranges and socioeconomic backgrounds. She has worked in many settings including private practice, in-home therapy, group counseling, as well as in-patient facilities. She has experience with a wide variety of symptoms and situations including depression, relationship difficulties, mood swings, nervousness, anxiety, trauma, psychosomatic issues, family stressors and psychosis. She uses many different styles of treatment with clients, depending on personal needs and responsiveness to treatment. Typically she is a Solution-Focused thinker, who believes that people are doing the best they can with what they have; therefore, the goal of therapy is to provide clients with ways to emphasize their resources to be able to find solutions to their own situations. MELISSA SANDERLIN, LPC-S NCC – DIRECTOR/THERAPIST Melissa earned a Bachelor of Arts Degree in Psychology and a Master of Arts Degree in

Counseling and Guidance. She is licensed by the State of Louisiana as a Licensed Professional Counselor and Supervisor (#3965) and is a recognized National Certified Counselor (NCC). She is a member of the American Counseling Association (ACA), Louisiana Counseling Association (LCA), and Association of Family and Conciliation Courts (AFCC). She has over 8 years experience working with youth and adults in many different settings including group therapy, family therapy, school settings, inpatient hospitals and correctional facilities. Her practice focuses mostly on treating depression, anxiety, trauma, grief, adjustment problems, work stress and relationship issues. She uses a mixture of treatment types with clients, depending on the needs of each client. She uses a direct and supportive approach believing clients have the ability to change their lives for the better with the right tools and insight. Typically she uses Cognitive Behavioral Therapy and Reality Therapy to help clients change their thoughts and behaviors in order to make lasting changes in their lives.

MYRIAH GARAUDY, BA – OFFICE MANAGER Myriah earned her Bachelor of Art Degree in Sociology and is currently enrolled in the Counseling and Guidance Masters CONTINUED ON PAGE 64

Don’t Lose Sight of Diabetic Eye Disease Haik Humble Eye Center

What is diabetic eye disease? It is a group of eye problems that people may develop as a result of diabetes. All of these eye problems can lead to vision loss or blindness. Here are some of these eye problems: • Diabetic retinopathy—Causes harm to the blood vessels in the retina. The retina is the layer of tissue in the back of the eye that is sensitive to light. • Cataract—Causes your eye lens to get cloudy. • Glaucoma—Causes damage to the optic nerve that can lead to vision loss.

Who is most likely to get diabetic eye disease? Anyone with diabetes (both type 1 and type 2) can develop this disease. The presence of diabetic retinopathy strongly correlates with duration and severity of diabetes.

Which diabetic eye disease do most people get? Diabetic retinopathy is the most common vascular complication of diabetes and remains a leading cause of visual impairment and legal blindness in working-age population. There are two types of diabetic retinopathy. The less severe form manifests with deposits of lipids and proteins in the retina (layer that is respon12 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

sible for vision), dilated vessels (microaneurysms) and small hemorrhages. Subsequent—more severe—form manifests with growth of abnormal vessels (have tendency for bleeding), developing of scar tissue that can lead to retinal detachment and blindness.

What are the symptoms of diabetic retinopathy? Most of the time, the early stages of the disease don’t have any symptoms. As some blood vessels get weak and leak fluid or bleed, vision may start to blur. This symptomless progression is why regular eye examinations for people with diabetes are so important.

How do you know if you have it? An eye care professional can tell if you have diabetic retinopathy by giving you a comprehensive dilated eye exam. During the exam, drops are placed in your eyes to widen, or dilate, the pupils. Then a special lens is used to look at the retina for damage to blood vessels. After the exam, your vision may be blurry for a period of hours.

How is diabetic retinopathy treated? Laser eye surgery can close or shrink the new abnormal blood vessels that can leak blood into the eye and cause vision loss. It can also slow or stop the fluid leakage from retina

vessels that can cause vision loss. Newer treatments include injections of drugs into the eye to prevent this leakage, and this often leads to improved vision.

Can it be prevented? People with diabetes can dramatically slow or prevent the development of this eye disease by keeping their blood sugar, blood pressure, and blood cholesterol under control and having regular eye exams to check on the eye disease. What are some other common eye diseases? Cataract and glaucoma are other eye diseases that are more common in people with diabetes. They are two times more likely to get cataracts and glaucoma than someone without diabetes. Cataracts can be treated with surgery. Glaucoma can be treated with both surgery and medicines.

What can you do to protect your vision? All people with diabetes should keep control of their blood sugar, blood pressure and blood cholesterol while continuing to have a comprehensive dilated eye exam at least once a year. Finding and treating the disease early, before it causes vision loss or blindness, is the best way to control diabetic eye disease.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Revolution Park Racing Welcome to the Firecracker 50 at Revolution Park

BY LAUREN MICKEY

HAT DO A 65-YEAR-OLD self-employed contractor from Baton Rouge, a 22-year-old horse trainer from Pensacola, and a 21-year-old safety professional in the offshore oil industry have in common with a 36-year-old electrician from Pearland, Texas? On the surface of things the connection is hard to see. But on Saturday during the season, they all share a passion for racing pro late models at their local concrete home tracks. Fate and a $5,000.00 purse brought this group together with many others to compete for the win at Revolution Park’s Firecracker 50 on June 28. Many hours before the flag fell on the feature race, Revolution Park filled with racers from as far away as Houston and Pensacola. As the track builds its reputation among drivers and promoters as “the concrete castle,” more and more competitors curious to test their skills here come to add to the show. Drivers began arriving the day before the race to secure their place in the pits and to rent the track for extra practice time. Our drivers like the surface at the track, and all agree that Rev Park is a fast track. Skill needed to compete on this track is gained only with experience and courage. Understanding the individual drivers and knowing each of their stories certainly 14 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

makes watching them race more exciting. Track favorite Kody Brusso, driver of the orange number 7 late model, comes from Pensacola to race. This young lady’s support team of friends and parents are track family well known in our pits. Watching Kody go toe to toe with older and more experienced drivers had all her fans on their feet. Her third place finish against pro competitors made us all proud. Ronnie Humphrey supported our Firecracker 50 more than any other crew chief, bringing 3 cars to compete. Among them were his daughter Ashlin, drive of the number 5 car, his son Ryan, driver of the number 115 car, and his nephew Trent, driver of car number 15. Ronnie’s other daughter was competing in the Miss Louisiana pageant at the Monroe Civic Center the night of the race. Ashlin stated that her sister supported her in her racing and understood why the other family member could not be at the Civic Center to cheer her on. The Humphrey families are track regulars and much loved at the Rev. Last year’s Firecracker 50 winner Chris Davidson, driver of the number 14 car, travels from Pearland, Texas to compete. He says Rev Park is awesome and labels it the best place he races by far. His attempt to win two years in a row was not successful, as he finished second this year. Mike Garvey, driver of the number 1 car

from Pensacola, Florida, who also races in the Nationwide and Truck series of NASCAR, walked away with the $5000,00 Bumper to Bumper awarded to our winner this year. Our local late model point’s leader Brandon Kent, who drives car number 8, finished in fourth place just behind Kody Brusso. The next race at Rev Park on August 9 should be a showdown as Brandon and Kody battle for the track champ title. Our track champ will be the Louisiana State Champ in the NASCAR home track series. This translates into a seat at the awards banquet in Charlotte at the NASCAR Hall of Fame in November, as well as cash, a fire suit and other honors. The home track program has long been a sort of farm team for aspiring cup drivers. Recent notable from this path is cup driver rookie Kyle Larson, who is having a sensational first year as a NASCAR driver. Come on out to the Rev on August 9th and join the excitement as engines roar and drivers fight their way around our concrete castle for the chance to win. Come early and be there for the meet and greet, which is held at 6 p.m. You can get out on the track, talk to our drivers and actually see their cars close up. You won’t be disappointed.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Seeking Treatment

Help with Hearing Loss at Audibel The Hearing Center

“

EARING HEARING AIDS is not something men want to do," is a statement all too often overheard from middle-aged men that don't feel hearing aids fit with their image and lifestyle. Whether this concern is the result of denial or pride, ironically it is said by men who may benefit the most from hearing aids. My grandfather was one of those men resistant to wearing hearing aids in his 70s. "Real men don't wear hearing aids," is something he told me after I offered to help him find a local hearing care professional. While I knew that remark was more directed to the thoughts of his VFW buddies, I know he overstated himself to put an end to the nagging from many people. What he and all of our caring family members didn't know is that stage of hearing loss was the most important time for him to seek a hearing aid solution. Twenty years later, my grandfather eagerly wears his hearing aids to try to stay a part of the conversations with my grandmother, our family and his friends. It's sad to say his attempt to hear is rather futile because his hearing seems to be too far gone. His years of untreated hearing loss have limited his ability to regain hearing. I often see his frustration and disappointment 16 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

when he misses out on cherished moments and makes others work hard to communicate with him, including his wife. I know, without him needing to say it, that he wishes he could undo his past statement and chose to get hearing aids earlier on. It is estimated that a person with hearing loss waits anywhere from seven to ten years before seeking treatment. Yet, unlike vision loss which most people readily accept, part of the delay for treating hearing loss is due to a lack of understanding or denial for the underlying causes. In this article we will explore the causes of hearing loss and options for seeking treatment. There are actually a few different causes of hearing loss with the most common being sensorineural hearing loss. Sensorineural hearing loss generally occurs when inner ear nerves are damaged and do not properly transmit sound signals to the brain. Your inner ear contains tiny hair cells. Prolonged exposure to loud noises can cause these hair cells to wither and die off. This type of hearing loss can also occur as a result of aging, injuries, illness or sideeffects to medications. Other individuals may experience hearing loss as a result of disorders with the inner and outer ear. This type of hearing loss is called conductive hearing loss and

can result from ear infections, impacted earwax, malformation of the ear structures or other issues. These factors can occur at birth or as a temporary dysfunction. Lastly, both types of hearing loss can be combined for what is called mixed hearing loss. Individuals with mixed hearing loss not only have inner or outer ear problems, but also have reduced hearing due to aging and noise exposure. It is recommended to treat each factor separately to get the best treatment options. Regardless of which type of hearing loss you, or a loved one, may have along the with related causes for the hearing loss, it is important to seek hearing care early to avoid communication and listening difficulties. We recommend having your hearing checked by one of our qualified specialists. If hearing aids are recommended for your type of hearing loss, don't delay in getting fit. ABOUT US Audibel The Hearing Center is Northeast Louisiana’s Audibel dispenser. Cherry Phillips, “The Hearing Lady,” has been serving this area for over 25 years. You can find out more by visiting our website www.AudibelMonroe.com.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Anti-Aging for Men and Women Innovative Procedures and Products Available at Hopkins Dermatology

RADIESSE Now there is a facial filler that works beautifully on a man’s rugged skin and stimulates the production of his own natural collagen. Life is not always easy….and late nights, stress, relationships and kids all impact the appearance of skin. Aging skin loses natural support structures that keep skin supple and youthful. As the years go by, collagen and elastin diminish within the skin, and the results are wrinkles and creases. Radiesse is proven to last a year or more in patients, and it immediately diminishes wrinkles and continues to provide structure over time. Radiesse may also be used to bring back the look of youthful hands by restoring the smooth roundness that is lost over time. Prominent veins are not as visible, and you can feel free to shake hands with confidence again.

BELOTERO BALANCE Dermal Filler Belotero is one of the newest and most innovative fillers that is as unique as you are. Specifically designed to integrate into your skin and mold to your distinct facial contours. By adapting to the individuality of your skin, it softens lines and wrinkles around the nose and mouth for smooth and natural results that are uniquely you. This unique filler is perfect for the fine 18 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

lines around the mouth, and because of the consistency of the soft, cohesive gel, the results are even, smooth and immediate.

XEOMIN (An alternative to BOTOX) For treating frown lines, Xeomin is a “go-to” for the muscles between your brows. Xeomin is a cost effective alternative to other neuro-toxins like Botox in treating the furrows and folds caused by repeated contractions.

NEW WITHIN THE CLINIC: COOLIBAR. We are so pleased to provide year round sun protective shirts, scarves, caps and hats. Beautiful colors and styles that can be dressed up or worn for fitness and even swimming. Men and women love the look. All sizes are available.

ILUMINAGE – Available Exclusively at Hopkins Dermatology You now can fight wrinkles with your eyes closed. Dupont has developed a skin rejuvenating pillowcase with Copper Oxide fibers.

What is it? Iluminage is an overnight solution to help maintain your skin’s youthful appearance and minimize the visible signs of aging-including fine lines, wrinkles and lack of smoothness.

How it Works The mechanism of action for the Iluminage Skin Rejuvenating Pillowcase involves the release of copper ions to the skins’s surface. When the skin is in contact with the copper oxide fibers, copper ions are liberated into the moisture found in its upper layers. Copper ions released into this moisture support skin’s natural self-renewal mechanism and help to reduce the appearance of fine lines and wrinkles. It is like applying a night moisturizer on your skin.

CLARISONIC Preview the Brand New SMART PROFILE* from Clarisonic offered exclusively within the physician’s practice. Brushes for face, body and feet. In the same way sonic technology changed how people care for their teeth and gums, it is also changing forever the way people care for their skin.

Join us on August 14 for the ART of BEAUTY Event for Fall! Stop by or make an appointment. Don’t miss all of our new services! Hopkins Dermatology is located at 2509 Broadmoor Blvd. in Monroe, 318-325-0600.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Their Hearts on Health

St. Francis Medical Center Honored with Mission: Lifeline Quality Achievement Award

T. FRANCIS MEDICAL CENTER HAS RECEIVED THE Mission: Lifeline® Silver Receiving Quality Achievement Award for implementing specific quality improvement measures outlined by the American Heart Association for the treatment of patients who suffer severe heart attacks. Each year in the United States, approximately 250,000 people have a STEMI, or ST-segment elevation myocardial infarction, caused by a complete blockage of blood flow to the heart that requires timely treatment. To prevent death, it’s critical to immediately restore blood flow, either by surgically opening the blocked vessel or by giving clot-busting medication. The American Heart Association’s Mission: Lifeline program helps hospitals, emergency medical services and communities improve response times so people who suffer from a STEMI receive prompt, appropriate treatment. The program’s goal is to streamline systems of care to quickly get heart attack patients from the first 9-11 call to hospital treatment. “St. Francis Medical Center is dedicated to improving the quality of care for our patients who suffer a heart attack, and the American Heart Association’s Mission: Lifeline program is helping us accomplish that goal through internationally respected clinical guidelines,” said Louis Bremer, St. Francis Medical Center President and CEO. “We are pleased to be recognized for our dedication and achievements in cardiac care, and I am very proud of our team.” “We commend St. Francis Medical Center for this achievement award, which reflects a significant institutional commitment to improve the quality of care for their heart attack patients,” said A. Gray Ellrodt, MD, Chair of the Mission: Lifeline committee and Chief of Medicine at the Berkshire Medical Center in Pittsfield, Mass. “All too many heart attack patients in the United States still fail to receive appropriate treatment for their life-threatening condition within the recommended timeframes. We must all continue this important work to streamline and coordinate regional systems of care to save lives and prevent complications.” 20 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

St. Francis Medical Center earned the award by meeting specific criteria and standards of performance for the quick and appropriate treatment of STEMI patients to open the blocked artery. Before patients are discharged, they are started on aggressive risk reduction therapies such as cholesterol-lowering drugs, aspirin, ACE inhibitors and beta-blockers, and they receive smoking cessation counseling if needed. Eligible hospitals must adhere to these measures at a set level for a designated period to receive the awards. The American Heart Association’s Mission: Lifeline program helps hospitals and emergency medical services develop systems of care that follow proven standards and procedures for STEMI patients. The program works by mobilizing teams across the continuum of care to implement American Heart Association/American College of Cardiology Foundation clinical treatment guidelines. For more information, visit heart.org/missionlifeline and heart.org/quality. From their modest beginnings in July 1913 as a three-story red brick building with 75 patient beds, St. Francis Medical Center has grown to become Northeast Louisiana’s largest healthcare provider and one of the largest employers in Ouachita Parish. Today, St. Francis is licensed for 550 beds, employs approximately 2,200 team members and partners with over 300 medical staff members. The mission of extending the healing ministry of Jesus Christ to those most in need reaches out to 17 parishes in Louisiana and three counties in Arkansas, an area with a population exceeding 515,000 people. St Francis Medical Center is proud to have been providing healthcare services in our community for over 100 years.

Pictured above are representatives from ED, Telemetry, ICU, Cath Lab, and Quality: Charles Goldwait, Linda Carter, Teresa Daniel, Linda Jarvis, Jesse Albritton, Melanie Graham, Clay Richey, Kimber Britton-Anders, Shonna Williams, Katie Tarver; Joey Tolle; Chris Hale, Susan Jones, Ray Javers, Marie Stephenson, Dr. Ed Shaheen, Don Brown, Elizabeth Hoskins, Candice Midkiff, Stephanie Breaux, Angela Snellenberger, Annie Brister

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Food for Thought

Feeding Your Soul and the Concept of Being a “Foodie”

BY BEATRICE A. 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 enjoy shopping for 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. 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,” 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 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 ended, 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 22 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

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. 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 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. 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. 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, “You 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.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Twin City Ballet Company 2014-2015 Season Kicks Off October 25th

For the last 45 years, TCBC has been nurturing some of our area’s best pre-professional dancers from leading dance studios throughout northeastern Louisiana, southern Arkansas and western Mississippi and providing our community with legendary performances that delight audiences of all ages. On October 25, Twin City Ballet is once again presenting “Talk of the Town,” a Fall favorite, at the Monroe Civic Center Theatre. The evening will be a mixed concert of original choreography culminating in the stunning excerpt, Act III of Sleeping Beauty, featuring guest artists from the worldrenowned Houston Ballet Company. Audience members will be delighted to see the dancers of Twin City Ballet Company, with choreography by Victoria Vittum deBethencourt, share the stage with these esteemed guest professionals. Twin City Ballet Company’s Christmas Gala kicks oﬀ the holiday season in the Twin Cities on Saturday, December 6 and will feature a full evening of pure Christmas joy that will appeal to all ages. A Winter’s Night will ﬁll the hearts and minds of friends and families with awe in the true

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wonder of Christmas during Leaia Alsup’s beautifully choreographed spiritual tribute to the miracle of that most magical winter night so long ago. The company’s brand new children’s ballet, Santa’s Spy, will be a Christmas production to remember! New York-based choreographer, Joe Istre, is at it again with this all-new performance! Twin City Ballet Company’s Christmas performance is a long-standing, favorite holiday traditions for thousands of school children. This amazing and interactive mixed media production is no exception. Join us as our mischievous elf visits children everywhere to see who is being naughty or nice. Then gather with us in the Spring for Ballet Under the Stars, April 24 and 25 at the Kiroli Park Amphitheater. Beautiful dancers and an exceptional setting combine to make an unforgetable evening. For parons of North Louisiana’s signature Spring arts event. Celebrated choreographers such as Joe Istre, Kelli Barclay, Diane Maroney-Grigsby, Leaia Alsup, along with others, work their magic to produce a varied, full-spectrum concert that covers many genres of dance, including ballet, jazz, musical theatre, modern and contemporary dance.

Beautiful Kiroli Park created the perfect backdrop for our dancers to share their incredible strength, musicality and joy of dance. The week of Ballet Under the Stars, TCBC will again be presenting area school children with a fun, entertaining and educational show in Kiroli Park in conjunction with Ballet Under the Stars. This production is intended to be interactive and the audience is encouraged to dance and sing along with the characters on stage. Twin City Ballet Company’s 2014-15 season is sponsored by generous donations from the Monroe/West Monroe Convention and Visitors Bureau. Programs of the Twin City Ballet Company are also supported by a grant from the Louisiana State Arts Council through the Louisiana Division of the Arts and the National Endowment for the Arts as administered by the Northeast Louisiana Arts Council.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Naturally Beautiful Results Based on the Healing and Restorative Capabilities of Your Own Body

BY JACK SHEPHERD

INCE THE AGE OF THE RENNAISANCE, PHYSICIANS, scientists, poets and artists have been obsessed with beauty. Beauty was, is, and will likely always be a cultural obsession. Who wouldn’t want to look eternally young, with healthy, glowing skin? That explains society’s fascination today with vampires, with the promise of “eternal youth.” Recently, one company discovered a secret to creating, restoring and preserving facial beauty – one that is surprisingly related to the vampire legends of old. It’s a beauty secret that each of us carries within our own bodies, but it took the research of a team of talented physicians and scientists to discover how to unleash it. What’s the secret? Believe it or not, it’s found in your own blood, and they call it the Vampire FaceLift®. “We brought the Vampire FaceLift to Monroe, because it’s really the bleeding edge of the science of beauty, no pun intended,” stated Judy Wagoner, CEO/owner of Professional Laser Center. “It’s the procedure of choice for the Hollywood elite,” Wagoner continued, noting that “Kim Kardashian recently devoted an episode of her reality TV program to her procedure.” Angelina Jolie, Demi Moore and Bar Rafaeli have all admitted to have undergone the procedure. She added, “Even the star of the Twilight vampire films, Robert Pattinson, has used the Vampire FaceLift to keep his skin looking taut, youthful and healthy.“ So what is the Vampire FaceLift? It is a non-surgical, in-office procedure, performed by Dr. Victor Zuckerman, Medical Director at Professional Laser Center. “We draw blood from your arm, and spin it in a centrifuge,” explained Dr. Zuckerman. “I then extract the resulting Platelet Rich Plasma (PRP) and inject it into specific areas of your face, along with a filler, to give your face a fuller, softer look. PRP and other growth factors in the blood then trigger new collagen production over the next few weeks.” Wagoner, who is also a well-known news and media personality offered, “The result is smoother, more youthful skin, as the 26 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

process restores shape, color, texture and volume, with results lasting around two years.” Wagoner is looking forward to having the procedure herself. So how is this different from a traditional, non-surgical face lift? “Because it’s a process that uses the healing properties of your own blood, it achieves greater results than from filler alone,” continued Dr. Z. “This procedure costs less than 20% of a surgical facelift and has virtually no down-time.” Hollywood may have fallen in love with the Vampire FaceLift, but why should you consider it? As we age, our skin loses its elasticity, resiliency, color and tone. As we lose collagen, our faces lose their youthful shape. Our muscle tone decreases and our faces start to droop just as fine lines and wrinkles begin to appear. With advancing age, the dermis begins to thin out, and we literally become “thin-skinned.” The result? Our faces look “tired,” “worn,” or “droopy,” and our skin tone goes from the lively, rosy hue of youth, to the faded, dull gray of old age. But you no longer have to accept the ravages of time. Instead, you can use the same secret weapon of Hollywood stars, and put your own blood to work with the Vampire FaceLift. This revolutionary discovery is not available everywhere. Currently, Dr. Zuckerman is the only physician certified to perform the Vampire FaceLift in Monroe and across North Louisiana. Is the Vampire FaceLift right for you? As with any procedure, the best way to decide is to get a free, one-on-one evaluation. Call Professional Laser Center at 318.361.9066 to schedule a free consultation, or for more information, visit their new location, at 1401 N. 18th Street in Monroe, or www.professionallaser.com. The secret is out…the beauty is in the blood! To harness the secret for yourself, call Professional Laser Center today.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

FISHING with KENNY

Big and Slow Has Its Time and Place by K EN N Y C OV ING TON WE LIVE IN A FAST PACED WORLD THESE days. Everything seems to go at full speed all the time and if you aren’t careful, the world will pass you by. Many times after we have spent a day on our favorite lake, we would swear there isn’t a fish to be caught. While we like to blame it on the heat of our Louisiana summers, many times it was simply a matter of not being thorough enough and fishing with confidence. Bass are like humans when it comes to the summer doldrums. They like to be comfortable. If they get hungry, they want an easy meal. They will tolerate warmer temperatures as long as the oxygen content and food chain is prevalent. And they prefer to do both with as little effort as possible. Does this sound familiar? The fish in our local waters are accustomed to dealing with bath tub like water temperatures. However most people who fish fail to realize just how many fish that can be caught in water less than three foot deep even in the hottest water temperatures. It has been proven the best oxygen content in the mid to late summer months can be found in this extremely shallow water. Many people assume that for this to be 28 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

possible that their favorite lake or river needs to have an abundance of grass to help provide the oxygen but this simply isn’t so. When I think of my tournament successes over the years in the hottest months of the year, they usually came from water most people wouldn’t consider fishing. Stained, clear or muddy water conditions, it doesn’t seem to matter. Other factors to consider, while they are simply other pieces of the puzzle, can increase your catch rate. Shade on the water can be important as can be the presence of baitfish. Spawning bream is always a good sign. Bigger bass love to hang around and grab these pesky panfish for an easy meal.

Lures and techniques: My number one lure and technique for fishing this particular situation is a Texas rigged plastic worm. Typically, I will use a bigger worm, at least 7 ½ inches or even larger, but I want a worm with either very little tail action or one with that will displace a lot of water with movement. For some reason, it is either one extreme or the other. Remember, the bass are sluggish this time of year, so you want to match your presentation to the mood of the fish. Over working your lure appears unnatural and will likely go ignored. Another key element to this technique is that I will use as small of a slip sinker as I can get away with. The slower the fall of the worm, it seems the better the results I have had. I am not particular with worm color as my first choice has always been Red shad. Another great lure for late summer time bass fishing is the Wobblehead. I have always believed the key to this lure is its natu-

ral appearance in the water. The slower you can retrieve the wobblehead, the better thefish tend to strike it. There is a tendency to overwork this lure when all is needed is a slow steady retrieve and let the lure’s natural action do the work for you. This lure is extremely deadly in areas with shallow grass and cypress trees. The natural colored worm is pretty much the standard choice for this presentation. My third favorite technique is throwing a slow moving topwater. My two choices are a Crazy Shad and the bigger version of the Pop R in a shad pattern. The key with both lures is strictly in the presentation. You can’t move them slow enough. Erratic movements of the lure do not seem to be as effective as a slow steady cadence or rod movements. The idea is to move the lure without moving the lure too far in the water column. With each twitch of the rod tip immediately point the rod tip back at the lure. This will move the lure naturally without the rod movement pulling the lure out of the strike zone too quickly. In each of the aforementioned techniques, I can’t stress the importance of patience. We are dealing with fish that are at best lethargic and usually feed more at night than they do in the day time. This doesn’t mean that they can’t be caught; it simply means you are going to have to work for them a little bit. I hope the previous information will help put more fish in your livewell this summer. Remember to be careful on our waters, and take care of yourself as well as the fishery you are enjoying. See you next month and catch one for me!

WWW.BAYOULIFEMAG.COM | AUGUST 2014

JPS Executive Transportation

Arriving in Style Has Never Been Easier

PS AVIATION HAS SET THE STANDARD FOR transportation excellence at the Monroe Regional Airport with a fleet of airplanes and highest quality service. A new air terminal and a renewed interest in northeastern Louisiana as a business and tourism destination saw an increase in passenger traffic through the airport. For JPS's Jason Bullock, the region lacked one critical component: a top-shelf transportation service to get people from the airport to their destination or to provide transportation while they were in the area. Bullock was approached by close friend, Willie Robertson, star of Duck Dynasty, about what he thought the area needed. The result was a newly formed partnership between Bullock and Robertson that led to the creation of JPS Executive Transportation, based at Monroe Regional Airport. Jason explains, "We felt like this was something that was needed and could be beneficial to the community." JPS Executive Transportation has a fleet of vehicles, with a vehicle and driver to fit every need. From the ultra-luxurious Mercedes-Benz Party Bus all the way down to SUVs, JPS Executive Transportation can provide it. They also maintain a fleet of limousines, making them the perfect choice for impressing that out-of-town business contact or your wife on a special night out. Because JPS Executive Transportation is a local company, they understand the unique demands and needs of this market, too. "Since we are locally owned and operated, we also understand the need for convenience," Bullock says. "Being located at JPS Aviation, an FAA-approved Fixed-Base Operator at the Monroe airport, we are able to provide transportation services that are easy, convenient and personal." While JPS Executive Transportation prides itself on providing customers with the ultimate in luxury, it's not just about 30 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

flashy cars and cushy seats. It's about something much more. "What makes JPS Executive Transportation different from other transportation services ultimately comes down to our customer service," Bullock says. "That is our main priority." Packages begin with simply getting visitors from the airport to their hotel or meeting and back again on time. JPS Executive Transportation also offers packages at varying levels, from a night out on the town to a weekend trip to the casinos. One area Bullock expects to be popular is the special events market, when individuals want to enjoy a night out with friends without having to worry about driving to and from the party. Whether you're traveling across town or across the state, JPS Executive Transportation is the perfect solution for your ground transportation needs. And, with a wide array of vehicles to choose from, JPS Executive Transportation has the perfect ride for every event. You can choose from: • Mercedes-Benz Party Buses • Ford Expeditions • Chrysler 300 Stretch Limousines

For JPS Executive Transportation, it's about exceeding client expectations. It's about quality, service and value. "This is what makes us stand out in this industry. When you bring together superior customer service and couple it with a brand new vehicle fleet, high quality service is expected," Bullock says.

For more information, contact JPS Executive Transportation at 5410 Operations Road in Monroe, 318.387.0222. Find them on Facebook, Instagram and Twitter.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

ASK ERIN

GETTING ORGANIZED FOR BACK-TO-SCHOOL by Erin Sharplin Love

ove over, Summer! A new school year is almost here and that means hectic schedules, alarm clocks, and paper piles. Sometimes it’s hard to keep up with it all, but with a little organization you can create order out of the chaos. Check out my tips below: Take the time to transition! Don’t let the school year sneak up on you. Begin easing your children into their new bedtime routine gradually. For instance, begin waking late sleepers earlier and earlier until it’s closer to the hour they will need to awake for school. Organize their school clothes. Go ahead and set aside a space in your child’s closet specifically for school clothes. If your children do not wear uniforms, it may be a good idea to put together outfits a week at a time to avoid a war in the morning. Or if you need to shop, check out the next tip. Plan before you shop. The beginning of the school year is always the biggest shopping time for stores, so it’s a good idea to be

prepared. Make a list of what your child needs, so you won’t wander aimlessly and then leave with nothing, or worse, leave with way more than you need! Create the perfect backpack nook. This could be in a mudroom, laundry room or simply inside the door they use the most. I suggest hanging a coat hook for the backpack and placing a roomy basket underneath for papers and other paraphernalia. Stopping paper clutter at the door is a must for any organizing junkie! Make a plan for those piles of paper. I suggest that you go ahead and devise a plan for what you will do with the paperwork that is soon to bombard you. I love the idea of scanning coloring pages, A+ grades, and other keepsake pages and tossing the original. Another idea is to create a display area for special papers and rotate them as needed. Create a homework station. Make doing homework more fun by creating the perfect space for your little one. Let them help by

decorating it and then storing it with papers, pencils, crayons and other school work necessities. Invest in a large calendar. If you haven’t already, I suggest purchasing a large calendar that you can put in a central location for all to use. When you begin receiving special dates from the school and/or sporting teams, put them in the calendar immediately. I can imagine that nothing would be worse than missing your daughter’s school play or your son’s first t-ball game. Create a nightly routine. I promise this will save you from becoming crazed every school morning. The more you can do the night before, the better. For instance, go ahead and plan breakfast, pack lunches, choose outfits, scan backpacks for missing homework, projects or library books and make sure music and/or sports bags are packed and ready. Remember…you can never be too prepared! Happy new school year!!

Erin Sharplin Love, owner of Panache by Erin, is a Certiﬁed Fashion and Image Consultant, Professional Organizer and Certiﬁed Wedding Coordinator whose specialties include outfit coordination and closet organization. Love has a knack for helping her fashion clients develop their own personal style, as well as helping her wedding clients create the wedding of their dreams within their budget and without the stress. To learn more, please go to www.panachebyerin.com.

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WWW.BAYOULIFEMAG.COM | AUGUST 2014

BayouKidZ

Giving Your Best Effort S

Teaching Our Children to Not Give Up

OMETHING EVENTFUL HAPPENED Something eventful happened in my life a few weeks ago, and I have been dying to share it with the readers of BayouLife. This event will not surprise many of you that know me well, and it will give those that don't, a glimpse into this Lucille Ball-type life I lead. So what was so eventful? On my vacation, I biked the Golden Gate Bridge. So that's it? I took a bike ride? I bet many of you thought I was going to say I had won a Pulitizer or that I figured out how to get chocolate stains out of white pants. No, sadly neither one of those are true, but I consider this jaunt across one of America's most infamous landmarks to be a life changing experience for me. I know it's hard to believe that a simple bike ride could change my perspective on my parenting skills, but it did, and not only that, the 20.84 mile bike ride also changed the way I will walk for the rest of my life. But, I digress. Yes, this metamorphic event started simply enough, a little work trip for my husband to San Francisco, two parents strolling along the Wharf in this beautiful city. Suddenly, without warning, a beautiful young girl (approximate age: 20; approximate pant size: 0) jumps in our path and begins her campaign to convince our tired, weary traveling selves that every tourist should "bike the bridge." 34 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

by Cindy Gist Foust

Looking back, I truly think this girl should quit her job at Bay City Bikes and become a salesperson for QVC, because she was in the zone with her smooth talking, hard selling self. Yes, before we knew it, she had convinced Scott and me (mostly me) that biking the Golden Gate Bridge was on most people's bucket lists (I mean, my bucket list includes taking a cooking class in Italy or taking a Segway through the streets of Chicago without running over someone and killing them), but hey, who am I to question this bucket list aficionado? So, Scott and I (mostly I) threw caution to the wind, found me a store that sold Converse (very appropriate footwear I might add, for a 20 mile bike excursion) and headed to see the Zig Ziglar of bike rides to sign up for what would soon be one of the most excruciating physical experiences of my life. Now, all you trim, fit and in shape readers please reserve your judgment. But for the other 95 percent of our readers, please pass along your sympathy for this writer. After we found our sales rep, signed up, watched the video (that shows a Barbie and Ken couple smiling broadly as they "bike the bridge" on a beautiful sunny day) and took the two-minute tutorial (from a surfer guy that basically said, "Dude, just don't go up a hill in first gear, and you'll be cool") on how

to ride a bike with gears, we were off. Incidentally, I haven't owned a bike since the 6th grade…a yellow Huffy with a huge banana seat and only one gear on the handlebar, which was the brake. So, as we drove out of the parking lot, with the surfer dude and the size 0 sales rep giving each other high-five at the suckers that just helped them make payroll, the hills were alive with the sound of music. Well, for about five minutes anyway. Just as we made that first turn, the first landmark we encountered was Pike's Peak (yes, I know it's in Colorado, but this hill looked 14,000 feet tall) and began our ascension (in first gear, I might add), I began to realize the err of our ways. For the next nearly two hours, as we pedaled and pushed our way to our destination, it dawned on me that perhaps Scott and I (mostly I) may have been duped into a biking Ponzi scheme. After the eight mile pedal to "the bridge," I realized that I was on the cusp of checking off this very distinct and impressive accomplishment, I just didn't realize I had another nearly two miles to go to do it. Not to be derailed at this juncture of the journey, we pedaled on, against 70 mile an hour winds (I now look like I've had a face CONTINUED ON PAGE 90

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Summer Fun

MedCamps of Louisiana Provides Summer Camp to Children Living with Various Illnesses and Disabilities

OUNDED IN 1987, MEDCAMPS OF LOUISIANA BEGAN as a one week camp for 13 children with severe asthma and allergies. Since that time, “MedCamps” has grown tremendously. In the summer of 2014, MedCamps served nearly 300 children. Over the course of 27 summers, MedCamps has provided camp to over 5,000 children living with varying illnesses and disabilities. MedCamps offers 9 camping sessions each summer, each catering to the specific needs of each camper who are chronically ill or disabled. These specialized camps target children ages 6 to 16 living with: spina bifida, cerebral palsy, asthma, sickle cell anemia, autism, Down’s syndrome, epilepsy, juvenile arthritis, hearing impairments, speech impediments, visual impairments and those living with intellectual disabilities. “MedCamps fills a void in our camper’s lives,” says Caleb Seney, executive director of MedCamps of Louisiana. “Far too many children living with disabilities view life as a spectacle that is to be watched and enjoyed from a distance as it passes by. Children living with special needs often resign themselves to this life on the sidelines. Not at MedCamps! At MedCamps, we modify activities to accommodate a child’s special needs, and we design them for success to promote self-confidence. Our focus is on what each camper can do. We encourage and challenge our campers to reach their full potential.” While at MedCamps, campers are introduced to traditional summer camping activities that include horseback riding, swimming, canoeing, archery and much, much more. “Not only do they get to participate in all these new and exciting activities, but they do so surrounded by other campers who have the same or similar disability,” Seney says. “At MedCamps, it is our hope that our campers lose the feeling of uniqueness and that the stigma of their 36 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

disability is relieved. At school, they may be the ‘kid in the wheelchair,’ but at camp they are just a kid.” MedCamps of Louisiana summer camping program is held each year at Camp Alabama located just north of Interstate 20 near Ruston, Louisiana. Camp Alabama is a property of the Presbytery of the Pines and provides campers with facilities that include air conditioned cottages, a beautiful lake, scenic trails and a wheelchair accessible swimming pool. “Our relationship with the Presbytery of the Pines has been foundational to our success as a summer camping program. We are grateful to the many individuals and churches that comprise the Presbytery of the Pines,” Seney added. MedCamps of Louisiana has never charged any dues or fees to attend its summer camps. The camps are funded by the generous support of individuals, organizations and corporations and by the continued success of MedCamps’ fundraising events. When asked in what ways people can support MedCamps, Seney replied, “There are endless ways to support us. We ask our supporters to give us their time, their talents or their treasure. Individuals or organizations can support us by volunteering at special events, workdays at our facility and at the camp. They can also donate to the camp or participate in our fundraisers like the upcoming Fun Shoot & Auction. There really are a hundred different ways to get plugged in to our support system.” MedCamps of Louisiana is a non-profit 501(c)3 organization. To make a donation, request a camper application packet or simply learn more about this worthy cause, please visit MedCamps online at www.medcamps.org, follow them at facebook.com/MedCamps and twitter.com/MedCamps, email info@medcamps.org or call toll free 877-282-0802.

ESSENTIALS FOR BACK-TO-SCHOOL Vera Bradley Lunch Bunch Inspirational Locker Magnets Jamberry Nail Wraps Locker Rocker Lamps Memo Mouse Pad Speck Smart Flex Card Case Organic Disinfectant Wipes Mine Craft Creeper Backpack Write Away Labels Lego Pencil Case Lunch Punch Sandwich Cutters Beaded Lanyard Oversized Art Portfolio Lunch Box Notes JStory Index Fun Tab Stickers Washi Tape Fun-shaped Pencil Sharpener Magnetic Vanity Bin for Locker Monogrammed Nap Mat Mr. Pâ&#x20AC;&#x2122;s Tees School Mascot Shirt

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WWW.BAYOULIFEMAG.COM | AUGUST 2014

The Difference is Love

Jesus the Good Shepherd Catholic School

HEN CHOSING A SCHOOL for their children, parents are often overwhelmed with numbers and informational tidbits that give a good overview of the prospective school or schools. We, as schools and parents, tend to focus on more tangible measures of success: test scores, college scholarships, community service projects, and so on and so forth. This information seems to fill the pages of school information packets. All of this is definitely important and helpful, but what is it that sets a school apart from the rest? Love. At Jesus the Good Shepherd, as with all Catholic schools, a special kind of love is the catalyst that truly makes the difference. A sacrificial love, which was first revealed to us by our Lord and Savior Jesus Christ and is now exemplified by the priests, nuns, administrators, staff and teachers at our school. These people give their everything – many give their whole life – to the school and, thus, to the students and this shows every day. They don’t receive the monetary benefits that most other schools offer, and they certainly work much more than a typical seven hour school day or ten month school year, but the benefits they receive from giving so completely of themselves far outweighs a heavier pocketbook or freed up schedule. 40 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

Students at JGS know that they are loved regardless of who they are, how they behave or what kind of grades they make. They are loved as though they belong solely to the teacher, administrator, priest or nun. In fact, it could easily be said that Sr. Carol Shively, Superintendent of Schools for the Shreveport Diocese, has 385 sons and daughters at Jesus the Good Shepherd alone! They are hers. And they are Lisa Patrick’s – our principal. They belong to Bishop Michael Duca and Monsgr. Edmond Moore. They belong to JGS, and they are loved. This special kind of love is something William McGurn, editorial editor for the New York Post, wrote about in a wonderful editorial regarding his daughter’s school. In it, he quoted a fellow parent as to why they chose to send their children to a Catholic school: Back when he was playing for the New York Jets, Damien Woody sent his children to [a Catholic school] even though his family wasn’t Catholic. At a Christmas concert, a fellow parent asked him why. He answered, “My wife and I believe that a school where they love God will love our children.” The tangible differences are found in the test scores, the community service projects, the opportunities and more, but the intangible differences – the love - are much

more profound and life changing. They aren’t always seen by others but are experienced by the individual student. At JGS, our teachers entwine within daily lessons the relationship between what is being learned and how it is connected to God. Our students grow not only in their relationship with God but also in their understanding of His world and the people who inhabit it. They learn to understand the fact that through God, we are all connected and are responsible for each other in different ways. They are taught to be honest not only with those around them but with themselves and God, especially in the second grade when they begin participating in the sacrament of Reconciliation. Through these lessons their understanding of God’s immense love for them becomes clearer. The Gospel commands us to love one another. This commandment requires us to treat each person that we encounter, both young and old, as we would treat Christ. Sometimes that’s not an easy thing to ask of people, even at a Catholic school. But the people involved in a Catholic school, particularly Jesus the Good Shepherd, have not signed up to take the easy road. They’ve dedicated their lives to making a difference in the lives of their students – their children. They’ve signed up to truly show His love.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

BayouBuzzworthy Cherry Phillips Receives Award Cherry Phillips and Audibel staﬀ at The Twin City Mayors Committee on Disabilities receiving her award recognition for all the work she does returning people with hearing loss back to productive lives in the workplace and their families. Her recognition also raises awareness of the true disability hearing loss is.

Shaina Bridges, Andrew Shealy, Cherry Phillips and Kelsey Hopkins

Wake the Giant 5,000 Mile Ride

John Harrington of Shield Tactical stops at Monroe’s Bleu Bayou Harley Davidson as he embarks on a 5,000 mile ride. This “Wake the Giant” ride was organized by Harrington in an eﬀort to raise awareness of jailed Marine Sgt. Andrew Tahmooressi arrest in Mexico and to call for the release of the soldier.

> John Harrington and Eddie Nugent

Local Author Releases New Poetry Book Lenore Weiss is proud to announce her new collection of poetry, Two Places, published by Kelsay Books. Written from the center of her Jewish-American heritage, the poems navigate through place, time and feeling.

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Downtown Gallery Crawl Enjoy “Cool” Art at the Downtown Gallery Crawl on Thursday, August 7, 2014 1

HURSDAY, AUGUST 7, IS ANOTHER chance to see great local art with the opportunity to purchase original pieces—as well as to visit with friends and neighbors, enjoy the beautiful downtown areas of Monroe and West Monroe, hear good music and partake in “cool” food and drink during this hot month! More than sixty cool, eclectic artists are members of the Downtown Arts Alliance, which, along with its sponsors, produce the Downtown Gallery Crawl every other month on the first Thursday, 5-9 p.m. At UPSTAIRS gallery, two guest artists will show an extremely innovative, extremely COOL version of storytelling via video and mixed media. Austin Bantel and Kelsea McCrary will be collaborating on this show called “Watch the Throne,” a commentary on how we show and tell through digital media. Right next door is the Big Room, which welcomes “cool” visiting artists Kay McDonald, Lacey Mitcham and Alyssa Posey showing paintings and mixed media work, and Josh Mitchell with functional and sculptural woodwork made predominantly from reclaimed materials. Resident artists include Rick Sikes exhibiting oil portraits; Jon Aiken, sculpture; Christen Parker, paintings; Victoria Smith, narrative illustrations; Emily Caldwell, collages; and Amy Ouchley, nature-inspired jewelry. Betsy Putnam, a new resident artist, will also exhibit her mixed media work. Sugar Gallery will have something for everyone: mixed media aluminum and alcohol ink art by Stacy Medaries; award-winning photography by Burg Ransom; Mary Thompson’s oil paintings; acrylic paintings by Leah Smith Reitzell; and watercolor and mixed media art by Melanie Douthit. Sugar Gallery will also host 44 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

4 1. Big Room: Emily Caldwell 2. Big Room: Ricky Sikes 3. River Gallery: Margaret Ellerman 4. MAD Art Gallery: Cynthia Cloud

photographer William Holley in the loft area. MAD Art Gallery will welcome three guest artists at this Crawl. Lora Lee, a local metalsmith/artist living in Calhoun, will be showing the beauty of creating with salvaged materials including coins, copper and paper. She will also have some of her handcrafted forged jewelry on display. Heather Ramsey Miles is currently pursuing a BFA degree at the ULM with a concentration in Ceramics. In addition to ceramics, Miles works with wood, paint, sculpture, welding and sewing. Cynthia K. Cloud will be featured in the foyer of the gallery with her “Sea Scapes” sculptures—each completely unique and natural. Luna Blue Yoga Studio and Gallery will be showing a mixed media series of large-scale portraits--a solo show by Ian Blaylock titled "Mixed Emotions." He will give an artist talk at 6 p.m., explaining his art and answering questions. The series is about the pains, obstacles and successes of life told through the faces of women. Other Monroe galleries that will be open and displaying new art are the Palace Gallery on DeSiard Street, DOWNSTAIRS gallery and Arender Studio on Art Alley. In downtown West Monroe, more COOL art will be shown at two new galleries as well as at the oldest and largest art co-op in Louisiana—Ouachita River Art Gallery—all three conveniently located on Trenton Street (Antique Alley). To add to the convenience for art lovers, the trolley will be running all evening, giving free rides among the galleries on both sides of the river. One of the new galleries is Sacred Expressions, where owner Lori A. Brown will be exhibiting her own work including various

media. The second new gallery is Hamilton House. Featured artist for the Ouachita River Art Gallery’s Crawl is Margaret Mays Ellerman of Winnsboro. Her show “Between the Lines” is the culmination of a yearlong study of making hand-decorated paper and artist-altered commercial papers for use in sketchbooks and collage paintings and working with continuous line drawing. Led by Creed and Creed Law Offices, sponsors include Bancorp South, Monroe-West Monroe Convention and Visitors’ Bureau, Sir Speedy, Northeast Louisiana Arts Council, The News-Star, KEDM Public Radio, the Louisiana Division of the Arts, DeltaStyle, Restaurant Cotton, Atmos Energy, Heck Law Firm, Rawls DeSigns, Community Trust Bank, Cross Keys Bank, Hollis and Company Jewelers, Marsala Beverage, Lavalle Salomon Law Offices, and Charles Kincade Law Offices. Many thanks to them!

COMING IN OCTOBER An event to anticipate at the October Crawl is the Art Battle, hosted by the Masur Museum of Art and the Twin City Art Foundation. Five teams of artists will compete to create an original work of art in one hour in front of a live audience on Art Alley. The public will choose the winning team by depositing tips into their favorite team’s tip jar. This fun and friendly competition will provide a great opportunity to witness the creation process from start to finish. Competing teams will include students from Grambling, ULM and Louisiana Tech, as well as artists from the Downtown Arts Alliance and a team led by local artist Vitus Shell.

P. Allen Smith

ello. I’m P. Allen Smith and I’m a history addict, in particular American history. My passion for the subject infuses many aspects of my life such as food choices, design work and even the style of my home. Although I love to read, visiting a historic site is my favorite way to feed my addiction, because nothing beats being in a spot where you can feel the connection to centuries past. Oh, if only the walls could talk! With Labor Day on the horizon I thought you might be interested in traveling to one of the places that I’ve found inspiring. Several of these are located in the region so they are perfect getaways for the long weekend.

Mount Vernon George Washington’s home, Mount Vernon, is in Fairfax County, Virginia, near Alexandria. I’ve been to the estate about 12 times for business as well as pleasure and find something new to marvel over every time I go. The majestic home has stunning views of the Potomac River, beautiful food gardens, pleasure gardens with exotic plants and a nearby service kitchen. Washington inherited the 8,000-acre Mount Vernon from his older brother in 1759, and he planted almost 600 shrubs and trees, some of which now tower about 145 feet overhead. Just think, you can stand in the shade of a tree planted in Washington’s time.

Historic Travels My Five Picks for Exploring American History, Landscapes and Food. PHOTOGRAPHY COURTESY OF: HORTUS LTD, OAK ALLEY PLANTATION, RESTAURANT & INN MIDDLETON PLACE FOUNDATION

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Monticello Ask anyone who knows me and they will tell you the historical figure I admire most is Thomas Jefferson. I’m just crazy about the guy. If you visit my home, Moss Mountain Farm, you’ll see the influence of Jefferson’s Monticello. I designed the two terrace gardens behind the house after Thomas Jefferson’s 1,000-foot-long vegetable garden hewed out of the slope of the mountainside. And I’ve learned a lot about growing edibles from Jefferson’s plant trials and meticulous recording keeping. When you visit Monticello in Charlottesville, Virginia, you will find that Jefferson’s gardens and house reflect his personality, including his zeal for agriculture as well as domestic comforts. Jefferson may have been America’s first “foodie” as he devoted much of the grounds to a vegetable garden, 400-tree orchard and vineyard. Meals served at Monticello were a fusion of American, Colonial and French cuisine. It wasn’t unusual for up to 30 people to dine at Monticello in one night. Jefferson was so fervent about botany and history that his greenhouse, his library and his bedroom were in proximity to each other. The home’s triplesash windows lead into the garden where he made sure there were flowers blooming every month of the year.

Monticello

MIddleton Place

Oak Alley Plantation

Middleton Place Another historic landmark is Charleston, South Carolina’s Middleton Place, which is home to America’s oldest landscaped gardens. The 65-acres of gardens were designed to have blooming flowers in every month of the year. Camellias have bloomed for centuries during the winter season, and azaleas explode with color in the springtime. The plantation is also home to many heritage animal breeds, such as Cashmere goats, River Water buffalo, Guinea hogs and Brown Swiss and Jersey cows. Several heritage poultry breeds also live on the farm, which as a lover of poultry really appeals to me. The House Museum was built in 1755 on this low-country plantation, and it depicts four generations of the Middleton family. It includes family furniture, a rare library, silver and family portraits. The 18th and 19th century plantation stable yards have been newly renovated, and interpreters, who are dressed in period costumes, demonstrate the skills of the slaves who once lived on the estate.

Oak Alley Plantation, Restaurant and Inn After visiting Oak Alley Plantation in Vacherie, Louisiana, I was inspired in the design of my house at the farm. Twenty-eight oak trees drape over the entrance that leads to the majestic manor that boasts 28 columns to mirror the 28 oaks. I visited Oak Alley shortly before Hurricane Katrina, which mercifully spared the grand oak alley that had been planted in the 18th century. I highly recommend visiting this historic site, whether you’re a history buff or you just enjoy the beauty of the home and gardens. Oak Alley is like stepping back into the Civil War era. It’s a place where you can truly feel both the beauty and sorrow that is part of the region’s past. In addition to the grand antebellum home, which is an architectural gem, visitors can see the Civil War encampment, slaves’ quarters, 300-year-old live oak trees and a blacksmith shop, which houses its original forge. If you go, be sure to take time to admire the stunning windows. They were designed to encourage the exchange between the inside and outside. Their magnitude allows the sunlight to flood the interior spaces. I could just imagine how they would draw in the breeze during the hottest days of summer. Oh, how I covet them.

American Queen Steamboat If you really want to soak up the flavors of the South, take a ride on the American Queen, which is not only the largest steamboat ever built, but it’s the only authentic overnight paddlewheel in America. The staterooms are filled with the Southern charm that was prevalent along the Mississippi River during an era when steamboat travel was a common means of transportation. As a passenger on the riverboat, you will enjoy the seasonal cuisine of my friend Regina Charboneau, who is the American Queen’s culinary director, a celebrated American chef and native of Natchez, Mississippi. A typical meal in the dining saloon might consist of greens with Andouille vinaigrette, and corn and shrimp fritters followed by a lovely blackberry lemon Betty. My mouth is watering now. In addition to the wonderful food, standing on the deck of the American Queen is a perfect way to rediscover the heartland of America. My Southern roots run deep, and travelling to these Southern American iconic places satisfies my history habit and gives me ideas for use in my design projects. I think you’ll discover something amazing, too, that you can incorporate into your home or garden. P. Allen Smith P. Allen Smith is an award-winning designer, gardening and lifestyle expert and host of two public television programs, Garden Home and Garden to Table, and the syndicated 30-minute show P. Allen Smith’s Garden Style. Smith is one of America's most recognized and respected design experts, providing ideas and inspiration through multiple media venues. He is the author of the best-selling Garden Home series of books. Allen is also very active on social media such as Twitter, Facebook and Instagram. Learn more at www.pallensmith.com.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Bayou Pages THE GREAT AMERICAN CHOCOLATE CHIP COOKIE BOOK: SCRUMPTIOUS RECIPES & FABLED HISTORY FROM TOLL HOUSE TO COOKIE CAKE PIE BY CAROLYN WYMAN | REVIEW BY CASEY MATTHEWS

hen I found out that the August issue of BayouLife Magazine was going to be a “food” issue, I knew exactly which of my favorite foods I wanted to write about: the chocolate chip cookie. I love chocolate chip cookies—the handy convenience, the fact that they can be baked a multitude of ways, and of course, the fact that they have chocolate. And I am not the only person in the world who loves them; according to author Carolyn Wyman, chocolate chip cookies “are among only four foods acceptable to even the pickiest eaters (the other three are fried chicken, French fries, and macaroni and cheese).” The first chocolate chip cookie was invented only 75 years ago, and there are many myths to how it came to be. There is no doubt that Ruth Wakefield invented the first chocolate chip cookie in Whitman, Massachusetts; however, many sources on the Internet claim that Ruth made a quick substitution in one of the cookie recipes that she frequently used at her restaurant, the Toll House, and was surprised when the chocolate she used did not melt throughout the cookie, creating a “spotted” cookie of sorts. Wyman is quick to dispel this myth. In an interview in 1974 with the Boston-Herald American newspaper, Wakefield told the reporter that she wanted to try something different and came up with the recipe of, what was named, “the Toll House cookie.” The use of “chips” (named from chipping pieces of chocolate from a large bar of chocolate) of chocolate was deliberate and appeared in Wakefield’s early cookbooks from her restaurant. From that point, the chocolate chip cookie became popular overnight. The book explores other chocolate chip cookie entrepreneurs, such as Wally Amos of the Famous Amos cookies, Debbi Fields, of Mrs. Fields cookie fame, and David Liederman of David’s Cookies. Each of these people used the same basic recipe and created three completely different chocolate chip cookies: one was small and crispy, one was larger and gooey, and one was flat and chewy. In the 1980s, companies were developing ready-made chocolate chip cookies that could be packaged and sold in grocery stores. In 1984, Proctor & Gamble sued Nabisco, 48 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

claiming that Nabisco sent a spy to one of their contract manufacturers and also accused Keebler of “taking aerial photographs of their half-built” cookie plant. In an even bigger scandal, Frito-Lay admitted to surreptitiously obtaining a dough sample from P & G. Who knew the innocent chocolate chip cookie had such a sordid past? The book also discusses more recent innovations with the chocolate chip cookie: Ben & Jerry’s Chocolate Chip Cookie Dough ice cream and Martha Stewart’s 3,000-pound chocolate chip cookie that had to be lifted into a banquet facility by a crane. And of course, no chocolate chip cookie book would be complete without recipes, and there are over 50 of them, including vegan, gluten free and Passover variations. There is also a section in the book that gives specific instructions about making the cookies chewier or crispier or multi-textured. One of the most interesting aspects of the book is the list of the best chocolate chip cookies by state (interestingly, Louisiana had no listingdoes no one make amazing chocolate cookies in this state?!? This needs to be rectified immediately). On a recent trip south, my family and I stopped at one of these listed locations –Donna’s Gourmet Cookies in Cincinnati, Ohio. When I explained to Donna why we were there, she had no idea that she was mentioned in the book. She was very excited about the book and I was very excited about her “The Everything” chocolate chip cookie (white chocolate chips, dark chocolate chips, smooth milk chocolate pieces mixed with pecans and flakes of coconut). It was a win-win all around. The Great American Chocolate Chip Cookie Book is a fun book full of delicious tidbits and mouth-watering recipes. But be warned: you will crave a chocolate chip cookie after reading this book, which on second thought, really isn’t such a bad thing after all. Casey Posey Matthews graduated with her Bachelor of Arts degree in English Education from University of Louisiana in Monroe and her Master of Arts degree in English from University of New Orleans and is now an English teacher at Beachwood High School in Cleveland, OH.

Dove field at Elbow Slough WMA

Jeff banding doves

Jeff Duguay and daughter Emily

Jeff Duguay, PhD A

B AYO U P RO F I L E

ugust. Not most people’s favorite time of year, especially in the South. But for your typical “Southern Male,” August is much anticipated. Football season is within reach, an end to the extreme heat and humidity is only a month away, and it is the beginning of hunting season, most importantly... dove season! This month, I had a chance to ask Louisiana’s resident dove guru, Jeff Duguay, a few questions. What’s new for the 2014 dove season? Traditionally, we have opened dove hunting in Louisiana at 12:00 p.m. noon. This season, it opens half an hour before sunrise on opening day, except for WMAs and LDWF private lease fields, which will remain at the noon hour. The later opening times will ensure hunter safety due to the high volume of hunters in attendance. Additionally, there will be 20 extra days of dove hunting this season, with extra days as follows: North Zone: • September 6-28 (7 days extra) • October 11-November 9 • December 10 – January 15 (13 days extra) South Zone: • September 6-14 • October 11-December 3 (10 days extra) • December 20-January15 (10 days extra)

Additional days were determined by surveying dove hunters as to what dates of the season were most important to them for mourning dove hunting.

What can hunters expect as far as numbers – up/down? It is always difficult to predict what dove numbers will be. However, in Louisiana, the doves breed almost year round. The long-term trend in Louisiana based on dove call count surveys shows increasing populations. We have no reason to believe that doves will be scarce in the state with the additional 20 days of dove hunting this season. Hunters expressed interest in hunting later in the season in order to take advantage of birds migrating down from Northern states. Best tip(s) you have to offer hunters this year? Prepare your dove fields one to two weeks in advance of opening day to give doves time to locate those areas. A dove field that has been properly planted, maintained and prepped should hold doves that are in the area. Also, remember that baiting is illegal. If someone has a question, they can go to the USFWS Office of Law Enforcement website: http://www.fws.gov/le/dove-hunting-andbaiting.html for specific information or contact

by Trent Livingston

their local LDWF Law Enforcement Agent.

What is your favorite part of the dove “tipoff” to hunting seasons? I work during the opening of dove season, so I am not able to hunt opening day. However, I really enjoy getting to mingle with dove hunters at our WMAs or private lease fields prior to shooting hours. It is always nice to visit them as they tailgate and see what fine Louisiana cuisine they have cooking on the grill.

Anything else you would like to add? Don’t forget that persons 16 years of age and older who hunt migratory birds must have proof of Harvest Information Program (HIP) certification on their person while hunting. The HIP certification can be obtained free of charge from any hunting license vendor. To find more information about dove hunting opportunities on LDWF WMAs or private fields that LDWF leases, visit our website at: http://www.wlf.louisiana.gov/hunting

I can’t wait, and hope the each of you have a safe and successful opening to the 2014 hunting seasons. Thanks to Jeff “Dr. Dove” Duguay and his time. Stay tuned for future interviews with Jeff.

Jeff Duguay, PhD, is the Research and Survey Program Manager, Louisiana Department of Wildlife and Fisheries in Baton Rouge. He is the state Study Leader for the Mourning Dove, American Woodcock and Research Survey Program. He holds a Ph.D. in Wildlife Management from West Virginia University; a M.S. Ecology from Eastern Kentucky University; and a B.S. Wildlife Management from Unity College in Maine. He was professor of Wildlife Management for twelve years, most recently at Delta State University, where he started the Wildlife Management Concentration in the Environmental Science Degree program 50 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

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From backpacks to candles for the dorm room – we’ve got you covered for back-to-school. Check out these must-have’s from area boutiques. Photographs by Scarlett Holland. 1

4 3

14 12 13

1) Pelican District 2) Pearl Pumphrey’s 3) Duck & Dressing 4) Cara’s Boutique 5) Hollis & Company 6) K-Sera Boutique 7) Bent Oaks Boutique 8) Haik Humble Eye Center 9) Fiesta Nutrition Center 10) Avenue Shoes 11) The Muffin Tin 12) Bayou Gypsy 13) Maison Couture Clothiers 14) Beau Monde 15) The Children’s Shoppe 16) Hemline Monroe 17) Material Things 19) Thurman’s Food Factory & Gifts 19) Sleepy Hollow Furniture 20) Salt & Pepper Accessory Boutique 21) HerringStone’s 52 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

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What Have You Got To Lose?

Morehouse General Hospital Offers Bariatric Surgery

F YOUâ&#x20AC;&#x2122;VE THOUGHT ABOUT surgical weight loss, Morehouse General Hospital can work with your primary care physician to determine if you are a candidate for bariatric surgery. Our multidisciplinary team of professionals consists of Dr. Reginald Williams, who is fellowship-trained in advanced laparoscopic and bariatric surgery, and highly-skilled clinicians committed to making your weight loss journey a long-term success.

Laparoscopic Adjustable Gastric Banding (Lap Band) Lap Band is a restrictive surgical procedure in which a band is place around the upper most part of the stomach. This is one of the least invasive bariatric surgical

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techniques and doesnâ&#x20AC;&#x2122;t interfere with the normal digestive process. The band has an inner balloon that is injectable to make the band tighter. Adjustments to tighten the band make patients feel full faster. Band adjustments are a necessary part of followup care and necessary for weight loss.

Vertical Sleeve Gastrectomy Vertical Sleeve Gastrectomy is a restrictive procedure in which about 85 percent of the stomach is removed, so that it takes the shape of a tube or sleeve. Because this sleeve is already connected to the stomach naturally, no rerouting of the intestines is needed. This procedure reduces stomach size and also removes the part of the stomach that produces the hormone responsible

Staff Members Heather Self and Macie Walker

for stimulating appetite. Patients experience a high rate of success with this procedure and experience fast weight loss.

Bariatric surgery is not a cosmetic procedure and should not be considered as one. Bariatric surgery should only be pursued by patients who have thoroughly explored traditional weight loss and evaluated all other options with their physician. Success of any bariatric procedure is dependent on long-term lifestyle changes in diet and exercise. For further information about our bariatric program, call 318-281-1133.

ARTICLE BY MICHAEL DEVAULT | PHOTOGRAPHY BY JOLI LIVAUDAIS

Keith Odom was just a kid when he made a discovery in his family's kitchen. Or, rather, when he discovered there was something missing. There were steak sauces, hamburger sauces and sauces for spaghetti. He knew about tartar sauce for fish and cocktail sauce for shrimp. But still, something was missing. He laughs today about this revelation all those years back. "I was a sauce kind of kid growing up," he says, though he stops short of calling himself a connoisseur. "I don't know a whole lot about all the various sauces, but I did know there was nothing that worked for sausage." So he set about experimenting at the kitchen table. The results of that experimentation ended at age 14, when he whipped up a little bit of magic in a cup, "specifically for the family." That sauce was perfect for sausage and, for years, that's exactly what he used it for. "I never really shared it with anyone, until about six years ago." Keith and his wife, Alicia, had friends over for dinner. It was steak 56 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

night, so naturally they tossed a few smoked sausages on the grill to accompany the steaks. Keith whipped up a batch of his sauce, and then their friends tried it. "Once they tasted it, they said, 'This stuff needs to be on the shelf,'" Keith recalls. "I'd never really thought about it before that." But, with the seed planted, Keith and Alicia began to explore ways to get their sauce out for the customer. "We perfected the recipe for bottling purposes, and then never looked back," Keith says. That was six years ago. Today, Zee's Secret Sausage Sauce is one of the most popular local products on the market. So far, the response has been astonishing. Nine out of ten customers find it "overwhelmingly good," says Keith. Those customers also have a word they use to describe Zee's: indescribable. "It's closely related to sauces like Heinz 57, but it's a whole different animal. It's...indescribable," he says with a laugh. "And that's what intrigues people." Zee's Secret Sausage Sauce is tangy and tart, with a sweet touch that doesn't overwhelm even the most delicate smoked sausage flavors. Keith reveals "there's a hint of mustard," but beyond that, he's not revealing much about the secret sauce. Keith and Alicia have expanded steadily, and now the operation supplies grocery chains in four states. Also, the sauces are available online at SecretSausageSauce.com and shipped throughout the nation. So far, Zee's has shipped to 28 states. Their website and Facebook page, (Zees Sauce on Facebook), are loaded with recipes featuring Zee's Secret Sausage Sauce, and those recipes aren't just about sausage, either. Unique recipes abound. Take for instance Zee's Bacon Wrapped Tamales. Take a selection of tamales, homemade or canned, and slice into 1.5-2" slices. Brush liberally with Zee's Secret Sausage Sauce and wrap with half a slice of bacon. Bake in an oven until bacon is crispy. Serve on a chip-and-dip platter with your choice of homemade queso or Rotel Dip. Zee's Bacon Wrapped Tamales make a great appetizer for the big game. Another favorite use for Zee's among fans--Odom refers to Zee's customers as fans--is as the perfect, spicy dip for fresh fried Alligator Strips. Zee's also adds a zesty kick to hamburgers and hotdogs. In spite of Zee's popularity, Keith says he and Alicia are committed to remaining a local company. It's still bottled in West Monroe, distributed from West Monroe, and that's not going to change. "It's as local as local can get," Keith says. He's proud of their roots in the community, even if they are pioneers. "It's America's First Sausage Sauce," he says.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

KING OF CAKES

Thurman Dickey – the king of cakes in North Louisiana – is known for his monumental creations and contributions to our community.

By Ann Bloxom Smith Photographs by Brad Arender Layer upon layer of luscious white cake with cream cheese filling—Thurman Dickey’s favorite—brings to mind the delicate beauty of literally thousands of wedding cakes made (maybe “built” is the better word) by this month’s Bayou Icon. Thurman’s Food Factory—practically a monument to quality food preparation in Monroe for the last 24 years—is the foundational layer of this chef’s public life, even though he won’t claim the title “chef” for himself. But there are many other layers that make up this icon too. Thurman Dickey is a man for whom quality is the essential ingredient in every creation. Many years ago he heard a quotation that still guides his catering and baking business: “When you fail to consider quality, you buy disappointment.” Folks in the Monroe area, though, and increasingly all over Louisiana and neighboring states, have come to expect nothing but quality from this hard-working man. Disappointment? Not from Thurman’s. Quality is a basic layer here—just ask anyone who’s cut into one of those beautiful cakes. I’d never really talked with Thurman other than just a few words exchanged at the shop on Stubbs Avenue as I joined the many Monroe citizens that drop by to get baked goods for a party, a casserole for a sick friend, a food gift for a co-worker or frozen gumbo for unexpected guests. But I knew we had dear friends in common, so I was sure our conversation would be both easy and fun. And I was right. 58 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

I was seated in the cozy sitting area in the corner of the shop – the perfect place for a comfortable conversation.

I could imagine young brides-to-be with their fiancés or maybe their mothers sitting there, looking through pictures of wedding cakes and chatting with Thurman about reception plans. Cushioned white wicker settees and chairs were surrounded by photographs of some of Thurman’s creations, ranging from pure white, traditional and ornate, to modern, colorful and creative. If I were the mother of a bride, I’d be confident that “all would be well” with my daughter’s wedding reception. But, in fact, I have two sons. (I’ve always thought that was a good thing.) However, my daughter-in-law (to-be, then) and her parents came to town several years ago to plan for the wedding that would unite my older son and sweet Sarah—here! None of her family lived here, so my job was to line up options in order to save time during their visit. There were lots of options—venues, decorations, music and so on—but only one stop was needed for the cakes. I wasn’t there for the visit and tasting at Thurman’s, but the report I heard was “delicious!” And in fact both the bride’s and groom’s cakes were huge hits with the wedding guests. My recommendation turned out to be spot on. Thanks, Thurman. So, as I relaxed in the shop’s sitting area, I imagined the impressions my daughter-in-law must have had as she sat in the same place, and I knew that countless others had trusted their events— parties, wakes, receptions, open houses—to the expertise apparent there. As Thurman said, “The food has to look good, but most importantly, it has to taste good.” Quality and pride. If I’d had any doubts about either of those, they would have been erased when, early in our conversation, Thurman was in the midst of telling me about the 64 tomato pies he’d baked that day--with the tomatoes all bought at the local farmer’s market--when suddenly he jumped up from his chair. With a quick “Excuse me!” he dashed to the kitchen, where he’d remembered the last few pies needed to be taken from the oven. As he came back, smiling, he said, “The pies are fine. Someone rescued them. You know you have a great staff when they take care of things without even being asked.” I agreed, adding that his pride in a highquality product was probably contagious. At that point, I decided that I’d better start at the beginning to find out more about what other layers made up this interesting and respected member of the community. So, first, I asked about Winnsboro, where Thurman grew up (he was born in Memphis but moved to Winnsboro with his family at a young age). I found out that he went to school there all the way through high school graduation. Cooking was a natural part of life as his dad, Thurman Dickey, Sr., 60 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

enjoyed barbequing and frying fish outdoors for large groups of people, and his mom, Emaline George Dickey, loved to prepare huge amounts of spaghetti and meatballs for family and friends. She also cooked 30-40 dozen hot tamales at a time, just to give away. His brother Richard, who still lives in Winnsboro, has also developed a similar love of cooking as an adult. After high school, Thurman went to Northeast Louisiana University (now ULM), where he graduated in mathematics while working and helping to raise the first three of four boys. He held two part-time jobs during that seven years, working for Saul Mintz at F. Strauss & Son and also for Sears. Mr. Mintz was proud of the association, claiming that he’d taught Thurman to cook. In 1972 the growing family moved back to Winnsboro, where Thurman went to work for the McLemore family in their Jitney Jungle stores. He was a store supervisor when grocery stores began adding delis and bakeries, so he “had to learn to cook!” According to Thurman, he “couldn’t decorate a cupcake” at that point. During the years 1978-82, he leased the deli/bakery part of a Jitney Jungle store in Winnsboro, running it as a semi-independent business. After his divorce in 1982, Thurman made the move back to Monroe, where he worked at The Upper Crust and then C’est Si Bon, managing that store for owner Ann Johnson for three years. When the building on Stubbs became available, Thurman bought it, opening the business known then and now as Thurman’s Food Factory. That was 24 years ago. Thurman taught himself to cook, to design and decorate cakes and to manage large receptions and parties. He’s quick to state that he never went to cooking school—that he’s “not a chef,” though he’s been called one of the top chefs in the area for many years. Catering has become a large part of his business, skyrocketing during the last fourteen years or so and expanding geographically all over Louisiana as well as Texas, Arkansas and Mississippi. According to his long-time friend Burg Ransom, “From a dozen cookies to a million-dollar wedding, Thurman and his staff have you covered. His creations are delicious and beautiful. My wife, Carol, calls him ‘the Michelangelo of cooking.’” The key to success in catering, according to Thurman, is to leave the home at least as clean after an event as it was before. That’s besides the gorgeous and scrumptious food, of course. But I was interested in more than that—I wanted to dig down into layers of experience to find out about memorable occasions. So I asked—and Thurman had stories. The biggest disaster—and even it had a happy ending—was a wedding reception at a big, beautiful home in Mer Rouge. Thurman and his staff were getting ready for the festivities while the wedding was happening in town. They were putting up tents, arranging tables and linens, setting out food and punch and flowers, when suddenly 65-mile-per-hour winds and rain descended in full force. Everything blew away, even with staff holding on to tents and everything they could get their hands on. But it was all to no avail—

some items, like chafing dishes and punch bowls, were never found. Thurman simply yelled for his drenched crew to move indoors, where they covered some tables with the now-wet tablecloths and others with sheets. The team set out food and drink, along with salvaged flowers and other decorations, just in time to see the line of cars moving up the driveway, reminiscent of the final scene in Field of Dreams. Thurman explained that guests were sitting in the church when the storm hit, and he thinks that all 800 people came to the reception just to see how things would turn out in the aftermath of the storm. In the end it turned out to be a great party. Once again, Thurman proved you can’t keep a good caterer down. Thurman’s Food Factory has catered wedding receptions and other events in all sorts of places including barns, hayfields, pecan orchards and more. Sadly, on several occasions he and his team have arrived at reception halls ready to get their food set up, only to find out that the weddings had been canceled. As Thurman said, “I guess nobody thought to call the caterer.” But even with all the catering, all the tomato pies and casseroles, the one iconic item in Thurman’s repertoire is the wedding cake. Everyone I asked had memories of particular cakes he’d designed. His favorite, though, was baked just a few weeks ago. It was an almost-exact replica of Prince William and Kate’s cake—a thing of beauty. And that’s another layer of this remarkable man’s character—his love of beauty, his appreciation of artistry—and his joy in sharing good food with friends and neighbors. That joy has its roots in a childhood and many adult years in a small town—the kind of small town where people care about one another. Winnsboro, Louisiana, is proud of its native son. According to Winnsboro’s Main Street Manager Kay LaFrance Knight, “We’re so proud to call Thurman our own, even though he found his success in Monroe! We call on him often to cater events here and never cease to be amazed at his talents.” And that family life continues today, with Thurman’s four sons and their wives, along with eight grandchildren. The oldest of the boys is Thurman III, “Thad,” who is a coach at Beau Chene High School in Lafayette. He’s married to Tonya, a pharmacist. Then there’s David, who owns David’s Lawn Care and also works with his dad at the Factory. The third son, Kenneth, Ken, is the store’s manager--married to Veronica, an employee of Ouachita Independent Bank--while youngest son, Doug, works offshore. The eight grandchildren are perfectly balanced with four girls and four boys ranging in age from 24 years to 1 1/2 years. Of course, Thurman is quick to say they’re the joy of his life. I asked if he’d like to see any of his grandchildren go into the family business. After a moment of thought, he smiled, saying that he’d like to see that, but only if they loved it. “You can never tell, at this age. My sons’ favorite foods were ‘beanie weanies’ and Kraft macaroni and cheese, so their tastes have changed a lot over the years. Who knows?” Other layers of joy are concentrated in giving to the community, helping to improve life for those who need help. The March of

THURMAN DICKEY The king of cakes is known for creating masterpieces of epic proportions.

Thurman taught himself to cook, to design and decorate cakes, and to manage large receptions and parties. He’s quick to state that he never went to cooking school— that he’s “not a chef,” though he’s been called one of the top chefs in the area for many years.

Dimes has been his “pet” project ever since he was a child collecting dimes, and now he’s proud to be involved in the organization’s gala every year. The St. Vincent de Paul Free Pharmacy is another of Thurman’s favorites, but many other non-profits throughout the community depend upon Thurman for their fundraisers as well. Giving back is a big part of his life. Layer upon layer, layer upon layer—this month’s Bayou Icon is an original creation. From choosing math as his major in college, to being a family man, to managing stores and making a living, to teaching himself to cook, to designing and decorating beautiful cakes, to directing events of all sizes and for all kinds of occasions— the variety of his talents and the depth of his commitment to quality in all aspects of life combine to make Thurman Dickey the perfect concoction to be August’s Bayou Icon.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Unique Dining Experience Meet Friends Where Friends Meet – at Trio’s Restaurant

RIO’S RESTAURANT IS A LOCAL FAVORITE LOCATED at 2219 Forsythe Avenue in Monroe. They offer a fine dining experience with top-of-the-line cuisine, gourmet specials, and top-notch service. Their menu combines Mediterranean cuisine with American favorites. Owner Jenifer Johnson Walker is a local who comes from a strong Greek heritage. When she first opened Trio’s, she knew she wanted the food to have a distinct Mediterranean influence. Trio’s Restaurant has stood the test of time by reinventing and adapting while keeping the tried-and-true staples of their establishment. The menu at Trio’s is packed with Greek favorites such as hummus, flat bread, Greek salads, gyros, their famous crabmeat moussaka and more. They have a long list of salads that give variety to those making healthy choices. In addition to their Mediterranean selections, they offer sandwiches, burgers, pizzas, pasta and many other favorites. Their specialties include delicious gumbo, crawfish étouffée and fish tacos that are out of this world. Looking for a great brunch spot? Trio’s offers a bottomless champagne brunch with great dishes every Saturday and Sunday from 11- 3. Follow them on facebook to see their daily specials and options that you won’t find on the menu. Trio's has a full service bar with a wide selection of fine wines and hand-crafted cocktails to give you or your group a great selection. They offer regular happy hours during the week and are a great place to stop and have drinks on the weekend. The sleek, modern décor makes for a great place for a night out. So whether you are in the mood for a night out, want somewhere to catch the game, need an intimate spot for a date night or want to hang out with a few friends, Trio’s is the place to be. Follow them on Facebook for constantly changing deals and specials. Come on over and meet friends, where friends meet! 2219 Forsythe Ave in Monroe 318-387-3577. Open Monday through Saturday, 11-11 and Sunday from 11- 3

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Sanderlin Counseling Services C ON TIN U ED FR OM PAGE 1 0

Program at Louisiana Tech with a concentration in Clinical Mental Health. Myriah manages all aspects of the office, including scheduling appointments, verifying benefits, submitting insurance claims and keeping the clinicians organized. Her strong work ethic, pleasant attitude and sense of humor contribute greatly to the overall atmosphere in the office, providing clients a positive environment and experience. With a commitment to always respect and counsel clients in a confidential, professional and ethical manner, Sanderlin Counseling Services works to deliver the highest quality care while maintaining a constant focus on our clients’ goals. By expanding our practice, our group offers additional resources and expertise to help our clients learn coping skills, increase self-worth and improve interpersonal skills. For more information, please visit our website www.SanderlinCounselingServices.com or to schedule an appointment with a counselor, please call 318.323.7575.

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Tipitina’s Foundation partners with The Downtown Monroe Alliance for Downtown River Jam The Downtown Monroe Alliance is partnering with the Tipitina’s Foundation for Downtown River Jam on Thursday August 7, 2014 at Bry Park in Downtown Monroe. They will also be participating in other River Jam’s throughout the year. Kevin D. Alexander is the title sponsor of the DRJ events. The Downtown River Jam was created in 2010 as an event to get more people in Downtown Monroe. DRJ started with only a couple hundred people in attendance and occurred 4 times a year. Today, the Downtown River Jam’s attendance has grown to thousands and now partners with some of the Downtown RiverMarket Days, as well as some Downtown Art Crawls. Cole McEacharn, chairman of Downtown River Jam, says, “We are very pleased with how much the River Jam has grown and accomplished, and it can only get bigger and better from here. In October 2014, we plan to have a River Jam every weekend.”

The Tipitina’s Foundation, located at 502 North 2nd Street in DoMo, provides fully-equipped work spaces, training tools and resources for musicians, filmmakers and other digital media professionals who cannot afford, or do not have access to, these amenities. “This city has needed something like Tipitina’s to come along for a long, long, time and it being here is like a God send”, stated Tipitina’s member, Robert Newman. “Being a member of Tipitina’s has really helped me grow my career, and I know that being a part of the River Jam will be a great opportunity for me as well as other entertainers in our area.” Tipitina’s Foundation’s main goal is to partner with the City of Monroe to showcase Northeast Louisiana's musical culture while aiding in the development of its members. They plan on doing this by providing performance opportunities in addition to its Music Co-op Facility.

Furniture Professionals at Your Service

Burney’s Furniture Offers Expert Interior Design Services VERYONE PRETTY MUCH KNOWS

that a good peanut butter deserves a good jelly. Figuring out a great Living Room look, though, is something entirely different. With an almost infinite number of choices available today, the very thought of putting together your dream room can be enough to keep you in bed. Wake Up! Don’t Worry! Head to our place...Burney’s. We’ve got no fewer than 5 bona fide Pros on staff at Burney’s – ALL with loads of Interior Design experience. Carolyn Hull 28 Years Experience Specialty: Bedroom and Casegoods

Tracy Smith 15 Years Experience Specialty: In-Home Design Billy Chandler In the business since 1976 Specialty: La-Z-Boy

Linda Graham Original Owner: Sleep Land Specialty: Bedding

Les Smith First Job in Furniture at age 22 Specialty: Living Rooms

LEATHERS, BONDED LEATHERS, FAUX LEATHERS, DURABLENDS AND MICROFIBER This is America, and, boy, do we love having choices. As good as variety is, it’s also sometimes hard to get a handle on exactly what is what. At Burney’s, we’re masters at figuring out what you have in mind, even if you can’t quite put it into words. Designing a room is like putting together a puzzle, and nobody is better at these kinds of puzzles than Burney’s. Burney’s is located at 3111 Louisville Avenue in Monroe. 318-322-4959

WWW.BAYOULIFEMAG.COM | AUGUST 2014

From Mad Men to Brigitte Bardot, these garments are perfect for Summer to Fall transition. Photographed by Joli Livaudais at the beautiful home of Jean Mintz. Hair and makeup by Meka Bennett. Models: Ellie Jackson and Rheagan Sutton. Special thanks to Susie Husted and Jean Mintz.

Hemline Monroe

This racer-back dress features a mesmerizing abstract print. Accessorize with a black clutch and suede heel with scalloped edge for a trendy look. A standout cocktail ring adds the ice.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Bent Oaks Boutique

Ellie is glamorous in a black cigarette pant paired with this stylish black and white tunic. Add a heel and graphic cuff for an updated look.

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Duck & Dressing

This fitted halter neck dress features a double-layered skirt featuring contrasting black panels on the hem and a lace underskirt.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Caraâ&#x20AC;&#x2122;s Boutique

This floral print dress features a lace midsection and flared skirt. Dress up with multi-layered chains and stacked bracelets for a date night ensemble.

K-Sera Boutique

From the cobalt blue color to the elegant neckline, this eyecatching jumpsuit is nothing short of perfection. Accessorize with a simple gold earring and gold cuff for a chic look.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Maison Couture Clothiers

Ellie looks dreamy in this gorgeous crocheted dress with bell sleeves. Add a Pink Pewter headband and crocheted heel for a complete look.

Pearl Pumphreyâ&#x20AC;&#x2122;s

Rheagan looks stunning in this blush fitand-flare frock dress from Pearl Pumphreyâ&#x20AC;&#x2122;s. This V-neck dress features a sheer floral print coupled with a nude lining for timeless romance.

Beau Monde

This sunshine yellow sleeveless shift dress features a colorblock design with a tiny daisy print. Pair with a strappy wedge for a radiant outfit.

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Bayou Gypsy

These stretch, dark-washed jeans are the perfect pant for back-toschool. Add a bold print kimono top and jeweled necklace for a chic look.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Salt & Pepper Accessory Boutique

Accessories are key to a complete look, and we adore these strappy wedges from Salt & Pepper. The navy dress features a floral print and cutout top with flared skirt. Complete the look with pops of color in the necklace, bracelets and clutch.

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Pelican District

Perfect for Summer to Fall, this mustard and black houndstooth dress is fashionforward. This dress features a belted waist and flared skirt for a modern look

HerringStoneâ&#x20AC;&#x2122;s

Rheagan is trendy in these high rise gingham pants from HerringStoneâ&#x20AC;&#x2122;s They feature a relaxed fit that is hemmed at the ankle. Add a pop of color with this tiered top.

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ZO Skin Care

Out with the Old, In with the New

BY TIMOTHY J. MICKEL, MD, FACS, BOARD CERTIFIED PLASTIC SURGEON

HE RECIPE FOR GLOWING SKIN used to be pretty easy. Wash your face, get plenty of rest, drink a lot of water and don’t sleep in your make up. But skin care is not so simple anymore. And it’s big business! When was the last time you took a trip to the cosmetic counter at a big department store? Gone are the days when lipstick, make-up and perfume were the main offerings. Now you’d think you were at a medispa in a resort. There are bottles of goo that will lift, smooth, rejuvenate, remove hair and give you inner peace all at the same time. The marketing materials tout active ingredients that sound like they came from a presentation at the National Academy of Science. Products promise to utilize “aquacurrent science” to repair your DNA and stem cells to provide “cellular level

cleansing” - because everyone knows that just cleaning the surface and leaving behind a bunch of dirty cells makes no sense at all. In general, over the counter products, no matter what they claim, contain a lower concentration of active ingredients than comparable prescription grade products and therefore are not as effective. Unfortunately, as most women know, they don’t always cost less. So if you are going to spend money on a skin care regimen, it makes sense to spend it on products that have ingredients with proven medical benefits at a high enough concentration to produce a noticeable result. Retin-A is a time-honored agent with proven therapeutic results. Scores of scientific studies have shown that retin-A improves fine wrinkles, increases cell

turnover and reverses aging skin changes over time. That’s why I believe retin-A or one of its vitamin A derived cousins, should be the cornerstone of any skin health and maintenance program. The original Obagi program – which I introduced to this area over fifteen years ago – was built around retinA. It was (and still is) a good program for patients who are willing to be flexible and put up with a significant degree of initial skin irritation and redness. They also need a sense of humor to put up with the smell of the products, which is similar to my dog’s “garbage can” breath. And what about people with sensitive skin or young patients who don’t need such an aggressive regimen or people too impatient to wait for the redness to subside? Dr. Zein Obagi, the creator of the original skin care program, sold the company (and the name) and no longer has anything to do with the Obagi line. In 2007 he started a new company, ZO Medical, with an expanded line up of effective and pleasant smelling products.

CONTINUED ON PAGE 134

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Inspired by Southern Pride

We Are the Pelican District

HETHER YOU WERE BORN AND RAISED IN THE South or relocated here at some point in your life, it is only a matter of time before you get that sense of southern pride. Being a “Southerner,” “Redneck,” “Belle,”or “Beau” means you are a part of an outspoken culture. We love the mud, great parties and spending plenty of quality time with the people who matter most to us. The Pelican District was inspired by Southern Pride. We are a locally owned and operated Southern Clothier founded in Monroe. Our team, or “other family” as we like to call it, has one goal… Keep it Southern! With a strong Louisianian foundation, we meticulously select items fitting for that guy or girl looking to show off their own individual personality. Design with You In Mind. Everybody loves a great logo! Especially when it represents your way of life. Specifically designed for the Sportsman’s Paradise, the Pelican District has everything you need. We offer our Pelican line of dresses, tees, tanks, hats, wine glasses and much more… We invite you to come by our flagship

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store located in the heart of Monroe to see what we have to offer. Looking for something a little more familiar? No problem! We have that too! We offer ladies brands such as Umgee, Ya and Ducks in a Row. For the men, we have a large selection of Coastal Cotton, and we are north Louisiana’s only retailer for Rowdy Gentleman. The Man Cave. Yeah, we have one of those, too! We know how to keep the ladies happy! Bring your sweetheart along for the trip! He might actually find something he likes! But just in case, we have reinforcements. We will get him all situated in our man cave with magazines and a flat screen t.v. We may even let him hold the remote if he acts right! When you are finished shopping, we will return him to you promptly! Opening this August, we look forward to serving a community that means so much to us. Open Mon-Saturday 10-6. 4106 DeSiard Street, Ste B, Monroe.

Transforming Lives at LCWLS

Louisiana Center for Weight Loss Surgery Patient George Coleman Tells His Story

EORGE COLEMAN, 47 YEARS OLD, HAS LOST 131 pounds. He underwent the gastric sleeve procedure at Louisiana Center for Weight Loss Surgery in November 2013. He is an Assistant Machine Operator for Graphic Packaging Plant. Read about his inspiring story below. â&#x20AC;&#x153;The biggest misconception I had about weight loss surgery was that there were a lot of complications. I would tell anyone who is thinking about having weight loss surgery that it is a tool with great benefits. I knew it was time to change my life when I dropped something on the floor, and I could not pick it up without squatting or breathing hard. I have always struggled with my weight, but the greatest struggle came when I left the United States Army. My weight increased, and my health began to deteriorate. I fought with my weight for about 20 years after that, which left me in a very unhappy place for a long time.

BEFORE

AFTER

The Louisiana Center for Weight Loss Surgery has changed my life for the better. Marci Parker, the center's dietitian, and Dr. Walter Sartor, the center's surgeon, have played really important roles in my success. Since my insurance required a 6-month diet prior to my surgery, I established a great connection with Marci who, along with my surgeon, made me even more successful. Knowing I could contact Marci or Dr. Sartor at any point made a big difference. I now exercise 5-6 times per week, and I tell as many people as I can about this amazing surgery. My proudest moment happened when I went to the movies, and the seats were too big for me.â&#x20AC;?

LCWLS is a partnership between Dr. Walter Sartor, P&S Surgical Hospital, and St. Francis Medical Center. Like us at www.facebook.com/LCWLS, and call us today at 1-866-821-LIVE.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Consignment At It’s Best

Mark Your Calendar For Monroe’s Munchkin Market, September 10-13

ALL IS ALMOST HERE AND THAT CAN ONLY MEAN one thing, The Monroe Munchkin Market Event is almost here. From September 10-13th, the Fall/Winter 2014 will be held at West Monroe Convention Center (901 Ridge Ave.). There will be new and gently used children’s clothing (girls: newborn to junior; boys: newborn to 18), toys, books, DVDs, baby equipment, furniture and gear, shoes and much more. In addition to the great children’s items listed, Monroe’s Munchkin Market has expanded to meet the public’s demand. Also in store for shoppers are name-brand handbags, totes and wallets, like-new, gently-used furniture and sporting goods. “The sale is open to the public Wednesday, September 10, from 10:00 a.m. – 7:00 p.m., Thursday, September 11, from 10:00 a.m. – 5:00 p.m., Friday, September 12, from 10:00 a.m. – 5:30 p.m. and Saturday, September 13, from 8:00 a.m. – 2:00 p.m. On Friday and Saturday everything marked in RED is ½ price.” says India Gregg, co-owner. Monroe Munchkin Market is a small business started by long-time friends and moms India Gregg and Amie Smith, both of Monroe. “We are moms and know the expense of trying to keep your children clothed. We saw in other markets that the consignment sales were hugely popular with the public and other moms wanting great clothes at prices that were affordable. We started out 7 years ago in a small location with clothes mostly consigned by our friends and family and have grown to 500+ consignors twice a year for a Spring Sale and Fall Sale,” according to Gregg and Smith. “I personally shop every Monroe Munchkin Market Event” says BayouLife Publisher Cassie Livingston, “I attended the new mom’s slot when my daughter was first born and was addicted right away. This spring, I had people ask me if I was opening a daycare in the checkout line. I wasn’t, but I was stocking up for a small revamp we were doing at our church’s nursery. That is the great thing about Monroe Munchkin Market, you can find anything you need at a discount price. My friends always comment on how cute I dress Stella and Vivian and half of their clothes come from consignment. They have name brands like: Peaches n’ Cream, Matilda Jane, Kissy Kissy, Feltman Bros. and more. If you haven’t been, make sure you sign up today.” Believe me, you don’t want to miss out on this event. Once you experience the Monroe Munchkin Market, you will keep it on your calendar for years to come. For more information about the sale, visit www.monroemunchkinmarket.com, “Like” Monroe Munchkin Market on Facebook or send an email to info@monroemunchkinmarket.com. 82 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

Dental Implants Modern Day Answer To Dental Implants BY DAVID FINLEY, D.D.S

BEFORE

AFTER

HROUGHOUT HISTORY, THE QUALITY OF A PERSON’S smile has been an indication of a person’s sense of well-being. Our smile is one of our greatest attributes. It sets the tone in business and social settings. People who feel comfortable in how they look feel confident and self-assured. An appealing smile is an important part of the overall impression that a person makes. Many people are unaware of how much of an impact their smile makes when they are introduced to other people, the level of respect they are given by others, or even how their smile can either positively or negatively affect their relationship with their spouse or significant other. Consistently, the number one attribute that people notice when meeting for the first time is your smile. An appealing smile is an important part of the overall impression a person makes. It is a well-known fact that people with an attractive smile tend to me more self confident, more self assured and more successful. Missing one or more teeth can mean you miss out on many things that people take for granted in life, such as unrestrained laughter, biting into a ripe, juicy apple, the confidence of speaking in a group or even kissing your spouse. Many adults want to change their smiles but fear they have no options since they lost many teeth to dental disease over the years and are now ‘stuck’ with having dentals or partials. But these patients do have hope. The art and science of cosmetic dentistry combined with the latest improvements in dental implants can give anyone a great smile. Full dentures and partials can restrict your diet and even curtail your social activities due to fear of potential embarrassment. Dental implants can eliminate the fear of a slipping denture falling out of the mouth when you laugh or talk. They can give you a more powerful and confident bite. Today, even patients who are missing many teeth can have the beautiful smile that they have always wanted. With the help of dental implants, patients with uncomfortable dentures can have comfort again and patients who are missing teeth can have a beautiful and confident smile they have always wanted. Dental implants are a modern day answer to millions of prayers by denture wearers who want to improve their ability to speak, eat and smile confidently. Dental implants can be used to replace one missing tooth or a whole set of teeth. Many of us have said, “I wish I could go back- have a second chance - I’d do things differently!” Dental implants and a dentist trained in the latest cosmetic dental techniques give people with missing teeth a ‘second chance,’ the opportunity to regain the comfort and confidence of a beautiful, natural-looking smile. If you would like to know what Dr. Finley can do with your smile, please contact our office at 323-9303. WWW.BAYOULIFEMAG.COM | AUGUST 2014

The Breakfast Burrito

Start Your Day Off Right with Daily Press

RADITIONAL WISDOM SAYS breakfast is the most important meal of the day. But, for many of us, breakfast comes when we're in a hurry, and that can force us to "dine and dash." Just because you're in a hurry, though, doesn't mean it can't be delicious and satisfying. For that, check out the breakfast offerings at Daily Press, on the corner of Forsythe Extension and Highway 165. Since its opening, Daily Press has been known for its fresh morning offerings, including muffin tops, brewed-by-the-cup coffee and fresh squeezed orange juice. Coowner Jared Evans says breakfast has always been a busy time of day, and it remains one of the fastest growing times at Daily Press. Recently though, breakfast has

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been dominated by the breakfast burrito. "The beauty of our burrito is you get to pick whatever fresh ingredients you want," Evans says. You can choose mushrooms, spinach, tomatoes, the type of cheese, and it's all fixed fresh to order while you wait. And from order to out-the-door, you won't spend a lot of time. It starts out when you walk in. Step up to one of the handy ordering kiosks and make your selections. Then, while the deli is preparing your burrito, head over to the coffee station to prepare a cup of delicious, brewed-fresh coffee or esspresso drinks. By the time you've doctored your coffee the way you want it, with flavored syrups, cream, sugar or sweeteners, they're calling your number. Your burrito is ready. "It

seems people are really enjoying getting to choose the ingredients we put on their burrito, the freshest ingredients possible," Evans says. If you're avoiding the carbs, don't despair. Daily Press also serves up the same burrito goodness, sans tortilla, in a breakfast bowl. Add fruit and a cup of joe to make it a breakfast combo. The whole process takes about the time of any fast food joint, but instead of fast food, you get a made to order breakfast that you can take on the go. "It's quick and made just for you," Evans says.

Balloon Sinuplasty™

The New Minimally Invasive Procedure for Treating Chronic Sinusitis

INUSITIS IS ONE OF THE MOST COMMON CHRONIC health problems in the U.S., afflicting 37 million Americans each year with symptoms like congestion, fatigue, headache and facial pain. Here in Louisiana, the number of sinus sufferers is exceptionally high due to higher year-round humidity and pollen counts. Anyone with chronic sinusitis can tell you that it’s a condition that significantly impacts his or her quality of life and productivity. Glenwood Ear, Nose and Throat offers a clinically proven, minimally invasive procedure for treating chronic sinus inflammation and pain outside of the operating room and without general anesthesia. Balloon Sinuplasty™, performed by Brent Metts, MD, PhD, delivers all the benefits of conventional sinus surgery without the bleeding, pain and prolonged recovery time. Most patients feel immediate relief following the procedure and are able to walk out of the office and work without restriction the next day. Standard endoscopic sinus surgery used to be the only surgical option available to correct chronic sinusitis, where bone and tissue are cut and removed from the nasal passages to open obstructed sinuses and promote drainage. This more traditional procedure is

usually associated with moderate pain, bleeding and a 7-10 day recovery time. Balloon Sinuplasty™ is designed to open blocked sinuses without removal of tissue or bone from the nasal passages. Dr. Metts passes a small, flexible balloon catheter through the nostril and into the blocked sinus. When the balloon is inflated, it gently expands the sinus’ natural drainage pathway to permanently restore normal sinus drainage and function.

ABOUT DR. METTS Dr. Metts is one of the few surgeons in the nation who are fellowship trained in minimally invasive and endoscopic assisted thyroid and parathyroid surgeries. He specializes in treatment of sinus disease, thyroid disease, hearing loss, voice care, sleep apnea, throat problems, tonsillitis and ear infections. To get more information about Balloon Sinuplasty™ or to schedule an appointment with Dr. Metts, call 318-329-8458. Glenwood Ear Nose and Throat is located in the Glenwood Medical Mall, Suite 202 on Thomas Road in West Monroe.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Create Your Own Perfect Space

HGTV® Home Furniture Gallery at Sleepy Hollow Furniture

GTV® HAS BECOME A TRUSTED SOURCE FOR SMART home and garden advice and inspiration for more than 99 million U.S. households. The creative minds at HGTV HOME™ tapped into the decorating advice that you know and love from their shows to create furniture collections rooted in their philosophy: Fresh Style from the Design Experts at HGTV®. We know that decorating can be daunting, but we like to keep it simple. Everything we do is a fresh take on two timeless styles we love: Modern and Classic. With over 300 pieces and growing, we’ve got every room covered… bedroom, dining, occasional, upholstery, home entertainment and accents. We’ve done the work, so you don’t have to! Mix and match pieces from our collections to create your own perfect space. Each collection offers very different looks that mix, match and mingle. Choose from signature pieces, fashionable upholstery options and timelessly stylish bedroom, dining room, entertainment and accent selections. We’ve even added extra features that help make life at home a little easier, like hidden plugs in select pieces, so you’re never far from a power source and versatile storage items to help you stay organized. The furniture collections complement the HGTV HOME™ portfolio of products which includes paint, flooring, lighting, plants and other home products. We’ve wrapped this all up together in rooms that inspire, yet are easy to transform. The HGTV HOME™ Furniture Collection is produced under license by Bassett Furniture Industries, a leader in making quality furniture for 110 years. Bassett Furniture Industries, Inc., is a leading manufacturer and marketer of high quality, mid-priced home furnishings. Bassett's retail strategy includes affordable custom-built furniture that is ready for delivery in the home within 30 days. The Bassett Home Furnishings stores, like Sleepy Hollow Furniture in Monroe, also feature the latest on-trend furniture styles, more than 750 upholstery fabrics, free inhome design visits and coordinated decorating accessories. Sleepy Hollow Furniture is proud to partner with HGTV and Bassett Furniture as North Louisiana’s only HGTV Home Furniture Gallery! Create. Inspire. Refresh. Imagine. Custom. Your way to a look that reflects your own personal style! 86 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

MRI Exams and Claustrophobia Northwest Imaging Offers A Helpful Tool on Your Side

F YOU SUFFER FROM CLAUSTROPHOBIA (THE FEAR OF being in closed or narrow spaces) and find yourself with a health issue that requires you having an MRI exam, you have a helpful tool on your side. MRI machines can be a bit intimidating and even frightening for many people; especially people that deal with claustrophobia. After all, the idea of being slid into a tube for a long period of time, not moving and listening to a continuous knocking can be intimidating for even the heartiest soul. MRI exams are commonly used in the diagnosis of everything from lower back and neck pain to headaches and vascular issues, so there is a good chance that you or someone you know will require this procedure. To help calm your fears, you can ask your physician to schedule your exam at a facility that utilizes an OPEN MRI. Open MRI machines are similar to traditional MRI units but with one major difference – they are designed for large or claustrophobic patients but offer comfort for all patients. Traditional MRI units require the patient to be wrapped with a coil and slid inside a tunnel or gantry, which is a continuous, donut shaped magnet. The experience has been described by some patients as lying in a coffin or culvert for at least thirty-five minutes per exam. Open MRI units also use coils and a powerful magnet, but rather than a continuous round tunnel, an Open MRI uses two magnets – one above and one below the patient – which leaves plenty of room to the sides. This design change allows the OPEN MRI to produce the same quality images as traditional MRIs but without the tight cramped spaces. Another benefit of the Open MRI is that a loved one can sit in the room and speak with you during the procedure which makes many claustrophobics more comfortable. Whether you suffer from claustrophobia or would just like a little more space and comfort for your procedure, you and your physician have a tool and choice for your procedure. For more information about Open MRI and its abilities, go to www.nwimaging.net.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Nursery Owners Dish The Dirt On Tomatoes Ar tic le B y L en o re We i ss

e slice them in salads and simmer them in sauces. Without tomatoes, pizza would not be pizza; a BLT would not be a BLT. Most gardeners have planted tomatoes by Easter. But, some grow them more easily than others. Why? To get some solid tomato advice, I consulted three local nursery owners: Tommy Hemphill, (Hemphill Plant Farm), Sammy Ramazani (Sammy’s Plant World) and Sonny Panzico (Panzico’s Garden Mart) with three locations, two in Monroe and one in West Monroe. In addition to their first names ending in “y,” all agree that nothing beats the taste of a red tomato sprinkled with salt and dash of olive oil.

Tommy Hemphill, 50, of Hemphill Plant Farm located at 9564 Highway 165 North in Sterlington finds a spot in the shade on a curved

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bench. I make my way around rose bushes and hibiscus. He smiles frequently and likes to show pictures of tomatoes grown in an “Earth Box,” a self-contained system that regulates water and fertilizer and produces impressive results. Tommy inherited the business from his father, Thomas Hemphill Sr, and mother Dora Hemphill, who is still alive at 78. He remembers growing up and taking care of hundreds of tomato seedlings. “It was amazing to watch how they stand, find the light and manage their own consciousness.” Whoa! I knew I was in the company of a serious tomato lover. Tommy advises to control your plant’s environment. Give your plants enough room in the garden. Crowded tomatoes don’t allow for proper circulation. Remove suckers that divert energy from the plant’s ability to produce fruit. While some gardeners lime their gardens in the

Spring, Tommy does that at the end of each growing season and uses pellets, “because they’re easier to control.” (Take note: You can never lime too much.) His last bit of advice is to “never put anything to bed wet.” In other words, don’t water your plants late in the evening. “Wet beds encourage soil borne viruses.” Then there’s tomato taste, something that store bought tomatoes lack. Tommy realizes that everyone has their favorite method of ripening tomatoes. He likes to pick his tomatoes green and ripen them in a cool, dark place, optimally next to a banana and apple that emit a gas called ethanol. The gas acts as a catalyst to speed up the production of sugar. I moved on to visit Sammy’s Plant World at 1408 New Natchitoches Road in West Monroe, a nearly four-acre expanse of open plants and greenhouses with hanging pots, ferns, grasses and everything else. It me took a while to wend my way from the parking lot to the office, bending down to examine plants everywhere. Sammy has been in business for eighteen years. He came from Iran in 1995 and moved to the nursery’s current location ten years ago. Sammy talks about the preparation of the garden bed, how to use a combination of topsoil

and bark mixture with a fertilizer that has a 14/14/14 ratio plus bone or blood meal. Others recommend a time-release fertilizer called Oscomote. Your best option, he says, is to transplant seedlings early or late in the day. “Not in the heat, because roots will go into shock.” Plant roots deep to promote the growth of a vigorous plant that isn’t “leggy.” And heaven forbid, don’t think of watering between 11 a.m. and 4 p.m. “Water will stay on the ground and damage the plant.” We all know about tomato cages. Sammy also suggests tying a string from the first to the last cage to give the plants even more support. Square-foot gardeners have good news, too. Tomatoes grow easily in three-gallon buckets where it’s easy to control weeds and “move the

plant around during the day to the most desirable location.” Through his mail order business, Sammy hears from landscapers throughout the country including Kentucky, Maine, Maryland and Tennessee. He also has landscaped the front of the Louisiana Purchase Gardens and Zoo. “The zoo belongs to the community. I help as much as I can.” My last stop along the nursery trail is Panzico’s Garden Mart at 1630 Arkansas Street in West Monroe. Sonny Panzico sits me down in his “office,” a small area near the front of the store. As we talked, two Manx kittens fight for a spot in his lap. We talk “tomato.” He says there are more than three hundred different varieties, but most people like the hybrid “tried and true” varieties that include: Amelia, Arkansas Traveler, Big Boy, Better Boy, Beefsteak, Celebrity, Early Girl and Sweet 100s (cherry tomatoes). Whereas it’s not possible to save hybrid seeds from year-to-year for another planting, heirlooms do have that ability. Heirlooms come in a variety of colors and include Cherokee Purple, Paul Robeson Black, Brandywine and Green Zebras. However, heirlooms tend to be more susceptible to pests and infestations.

The good news is there is a product for every infestation. Sevin Dust can help rid your garden of insect pests. If the bottom end of your tomato turns black, says Sammy, your plant most likely has contracted blossom-end rot, which indicates a lack of calcium in the soil. But if it’s too hot at night and the blossoms “do not set” or fall off, tomatoes may require a tomato and pepper set product. Beware the tomato hornworm, child of a brown moth. Sonny remembers finding one as big as his hand. “You just have to find them and pick them off your plants.” He demonstrates a “splat” movement, good for squashing hornworms. Panzico has two other locations, one on DeSiard Street and another on Forsythe Avenue in Monroe. Sonny, 78, who has been in the business for nearly forty years, plans to close the Forsythe store next year and open nine acres near the Sears Store along Highway 165. Thanks to all nurseries for information about growing the Solanum lycopersicum, a member of the nightshade family that originated in the South American Andes and spread throughout the world following the Spanish colonization of the Americas. Is the tomato a fruit or a vegetable? The debate rages on.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Giving Your Best Effort

Continued From page 34

lift, but it only cost me $62 and a near death experience) across the Golden Gate Bridge. We (mostly me) did it. The only problem was, we had to get back. So not to further bore my readers with how we arrived at our next decision (it did, however, nearly include a divorce), we began our pedal back…to the wharf…some 10 miles away. Not without some probing thoughts of course, as I made my way across that bridge, waving to all my new fans that were riding in tour buses, egging me on to victory, like I was about to win the Tour de France. Because No, my children are never far from my thoughts, I let this terrible lapse in judgment get me to thinking how I could use this experience where they were concerned. From almost the beginning of this nightmarish excursion, my mind was filled with the deflating thought that I would never be able to do this. I convinced myself that if I would just fall off my bike and act like I was hurt, perhaps someone would call an ambulance and I would be driven back to safety. But, alas, I didn't stop…I kept pedaling…I kept pushing toward my goal (well, it was actually the Zig Ziglar girl's goal, but I got sucked into it). In my nearly 17 years of parenting experience, my children have come to me many times with the same tired, deflated thoughts of self-defeat. The same "I can't do it" attitude. Perhaps they had lost an important game, or didn't score well on a test. Perhaps they had a friend that let them down or someone read more books than they had (is that possible as the kid of an author?). Whatever their burden has been or whatever their future crisis will be, I think our job as parents is to encourage them to press on; don't quit; don't give up. Let's face it, not every child makes straight A's, scores the touchdowns or has the best voice in the choir. The goal, however, is to be the best you can be and give it the best effort that you have, right? As a parent, I consider it my privilege to boost and strengthen their efforts…at whatever they attempt to do. There will be failure, but there will be successes, but there will always be effort, no matter the outcome, and as a parent, I want to be that person on top of the tour bus cheering them on. So there you have it fine readers, a Bay City Bike tour converted into a way to sharpen my parenting skills. I know my imagination never ceases to amaze you, but there is more than one lesson in this fairy of a tale: if you travel to San Francisco, resist the sales pitch of the Bay City Bike tours, and if you really want to bike the bridge, cab to the foot of the bridge and pay the $15 to bike across it. Your legs will thank you, your bottom will thank you and you will avoid blisters the size of a Buick.

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Fall Fashion and Football

Hemline Monroe Has the Everything You Need for the Perfect Game Day Outfit

EMLINE IS GEARING UP FOR FALL, AND WE HAVE some exciting events coming your way! Fall fashion and football is what is on our mind at Hemline. Save the Date and mark your calendars for our tailgate party on Saturday, August 23rd where we will celebrate LSU’s first game of the season. We will have food from The Fieldhouse and sweet treats from Ruby’s Bakery and, of course, lots of purple and gold! Our next big event will be held on Thursday, September 11th where Warhawk and Tiger fans can be sure to find the perfect game day outfit in their school colors. We carry 47 Brand ULM shirts that are great for both men & women. ULM will take on LSU at Tiger Stadium on Saturday, September 13th. Go Warhawks! Our next upcoming event will be our Saints ticket giveaway. Anyone who spends $100 or more at our tailgate party on August 23rd or ULM/LSU event on Thursday, September 11th will be entered into a drawing to win a pair of tickets to the Saints vs. Bengals game on November 16th in New Orleans. Need some black and gold? Hemline has you covered! We carry men’s and women’s Nine Brand shirts, which is a lifestyle apparel company created by Brittany and Drew Brees; nine percent of proceeds go to the Brees Dream Founda-

tion. We also have black and gold jewelry and accessories to complete your perfect game day look. Back to school shopping is right around the corner, and our big Labor Day sale is something you don’t want to miss. Mark your calendars for August 29th and 30th, and come shop our sale racks! We are proud to carry lines from local designers such as Krewe du Optic sunglasses and Louisiana handmade jewelry. In July, we participated in a campaign for the military called Henley for Heroes where a Henley shirt by Mizzen+Main was donated to an active service member or veteran each time a Mizzen+Main dress shirt was purchased. Being a military family, this was a great event to participate in and for a good cause. As always, thank you for the overwhelming support we’ve received from you guys. We’re so proud to bring Hemline to Monroe.

Leslie and Josh Culp Natalie Sutor

WWW.BAYOULIFEMAG.COM | AUGUST 2014

Closing theGap Moving the farm closer to the table Article by

Michael DeVault | Photographs by Brad Arender

A woman browsing the produce aisle at Walmart is surveying a bin full of ripe, plump tomatoes. She picks one up, squeezes it slightly and places it into an open bag in her buggy. Another tomato, but this one returned. A third passes muster and joins the first in the bag. Each of these tomatoes has something in common, though. They are all bearing a small blue sticker that proclaims, "Proudly Grown in Arkansas." The sticker goes unnoticed by the woman--and the four people behind her, each of whom repeat a variation of the fresh produce selection dance. And, for those who do notice it, they'd be forgiven if they assumed the tomatoes are grown in Arkansas, because that's where Walmart is from. Yet, that's 92 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

not the case at all. Walmart, like many grocers, has begun to source as much local produce as possible, part of a growing trend of moving food production closer to food consumption. That tomato at Walmart was grown by Arkansas farmer Ricky Leonard, and it was placed into Walmart by a local company, Robertson Produce. Locally-sourced fruits and vegetables in a Walmart are just one component of a nationwide effort to shorten the distances food travels to the consumer. These efforts by Ricky Leonard, Robertson Produce and Walmart are part of a much larger picture, a sweeping social movement known as Farm to Table. With roots in the poetry of Wendell Berry and the recipes of Alice Waters and proponents like MacArthur Fellow Wes Jackson, Farm to Table just might change the way Americans think about food. Supplying local tomatoes isn't a problem for Dan Robertson, of Robertson Produce. Tomatoes are plentiful. At the moment, he's looking for something else. "Right now, I'm out of yellow squash and I have no sources for it," Robertson tells BayouLife. Apparently, there's a shortage of squash, or at least the kind of squash Robertson needs to put into the hands of his customers. Across the river, Thomas Giovingo sorts two bushels of squash into neat stacks by the cash register of the first booth in the West Monroe Farmer's Market. Giovingo is here every day the market is open, and judging by the number of times his squash sorting is interrupted by inquisitive customers, business is good. This is Giovingo's second season at the

THOMAS GIOVINGO

Giovingo displays a plethora of sun-ripened squash at the local farmerâ&#x20AC;&#x2122;s market.

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market, where he and his wife sell tomatoes, squash, watermelons and snap beans. If it grows in the dirt, chances are Giovingo either grows it himself or he knows someone who grows it. In addition to selling his own produce, Giovingo also buys merchandise from other growers in the area to sell. He says he started keeping a booth at the market out of necessity when his harvests exceeded the amount he could distribute through other businesses. "I had more than I could sell," Giovingo says. So he and his wife hung out a shingle at the market, and a year later they're still moving produce. This year, he had a good crop of heirloom tomatoes. Now, though, his tomatoes are played out and he's taken to buying tomatoes from other growers. Oak Grove tomatoes seem to be quite popular this year. Still, Giovingo says he has more product to sell than he sells, and many times he ends up throwing some produce. If he catches an overripe vegetable in time, he'll sell it at a loss, "to keep from throwing it out." "I'd rather sell them to someone for a little of nothing than throw them away," he says. It's this kind of down-to-earth logic that's helping make his business a success and keeps people coming back to markets like the one in West Monroe season after season. With the exception of gardens in the back yard, a farmer's market represents the closest most individuals can get to direct farm-to-table goods. But what about that squash? Giovingo admits it's been a tough year, but so far he's produced enough to keep his booth stocked. He doesn't know exactly how much squash he grows each season, but says they always have plenty on hand and a little extra to spare. "Last year, I had a pretty good amount. This year, I didn't have very much." Within a half hour, three customers buy squash by the pound, the bulbous yellow fruits finding their way into plastic shopping bags at 94 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

$1.75 a pound. Meanwhile, other customers pick up eggplants, a few bell peppers, the random watermelon, and more than ten pounds of tomatoes. All the while, the pile of squash gets continually replenished, either by Giovingo or his wife. If only the Giovingos could send some of their surplus to Robertson Produce. Maybe then Robertson wouldn't have to worry about stocking the shelves. But life is never that simple, and in agriculture, it's usually far more complicated than most people imagine. Consider that stack of squash on Giovingo's table. Some time in the spring, Giovingo drops seeds into dirt. For the next so many weeks, he waters the soil from which sprouts tiny green plants. When the upstarts hit a certain height, he begins to tie them off and guide the sinewy vines toward maximum production. Several weeks after he first drops the seeds in the ground, long yellow buds appear. The flowers bear more than a passing resemblance to the fruit the plant will eventually bear. Finally, the yellow flowers give way, and the squash themselves appear. A few days' worth of growth on the vine, a bit of ripening, and Giovingo picks the squash, drops it into a basket or a bag, washes it, and brings it to the market to sell. It's a pretty straightforward process, right? If only it were that simple, says Robertson. Instead, big retailers such as Walmart or supermarket chains require that fresh produce growers hold a Good Agricultural Practices certification from the U.S. Dept. of Agriculture. Robertson immediately points out three things about GAP Certification: It's not a law that producers be GAP certified, only a customer requirement; few producers are GAP certified; and it's neither cheap nor easy. "It's a tremendous challenge to local producers because of what the government demands in order to be GAP certified," Robertson says. Those requirements include, among other things, a packing shed with a concrete floor, running water that is tested and chlorinated, closed

restroom facilities that meet code, and an annual inspection for compliance and safety. "That eliminates a lot of the small farmers who cannot afford to put in that kind of infrastructure and absorb that kind of expense," Robertson says. It hasn't always been this way, either. Robertson recalls when local producers would bring in a bushel of squash and he'd buy it to sell. Those days are gone, and Robertson grants that's not all for the worse. "It's really to protect the consumer," Robertson says. Without the certification, retailers have no way of knowing the conditions in which produce was grown, harvested, stored and transported. Also, for the small producer, there are few if any quality control measures in place to track the source of produce. So while GAP Certification can prove cumbersome, for the retailers and the consumer, it's definitely a plus. For the local producer like Giovingo, though, GAP Certification is a major obstacle. "It means well, but it really does prohibit a lot of the small farmers to go to markets like our company," Robertson says. And there are plenty of areas where the supply chain is lacking as far as local growers are concerned. Robertson can usually get locally produced blueberries, watermelon, bell pepper and tomatoes. "There's definitely plenty of areas where we don't have producers who are GAP certified." A quick look at Leonard's tomato operation is enough of an explanation why not. Nestled on eight acres outside of Crossett, Leonard and his employees tend some 30,000 tomato plants. Part of the property houses Leonard's packing and distribution facility, an open metal shed built on a 30x60-foot concrete slab. Per regulations, the shed includes running water and a chlorine wash system. For the entirety of the production season, workers in the shed will rate, size and sort tomatoes for eventual

DAN ROBERTSON

shipment to produce suppliers all over the country. Walmart, Leonard says, buys "pretty much every tomato we pick." And that's a lot of tomatoes. All told, Leonard and his team grow more than 16,000 cases of America's favorite fruit. It's a labor-intensive process that requires near constant attention, diligence, knowledge and more than a little luck. Literally every single aspect of a tomato's lifecycle has to be managed by hand, from planting to staking, to tying off. And that's just on the growing end. Once the plants take off, someone has to manually prune the vines to ensure maximum and sustained production. Pest control must also be done with vigilance--and by hand. When the fruits are ready to pick, there is no harvester. Instead, someone has to walk the plants and pluck the tomato from the vine. It's impossible to estimate how many times a set of hands touches a tomato before it arrives in the bin at the supermarket. "Everything is done by hand on a tomato," Leonard says with a laugh. It's a hard task, growing a tomato, but Leonard says it's an easy choice of product, because there is a market and they're the one plant that people have trouble getting to take off in their back yards. The effort is worth it, even to a smaller producer like Leonard. "If you can raise them, you can sell them," he says. "They will sell. Everybody loves a tomato," Leonard says. The average American will eat at least 22 pounds of tomatoes this year. All told, Americans consume some 8-billion tomatoes a year. Comparatively speaking, those same Americans consume almost two billion pounds of yellow squash, which puts Robertson's squash shortage into perspective. He understands, though, because he's spent his entire career working in agriculture and agribusiness. "It's hard work," he says, and one Part of nationwide effort to bring local produce to consumers, Robertson Produce, helps deliver in the farm to table movement.

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that's becoming increasingly difficult because of environmental concerns, regulations and a competitive international marketplace. After all, almost a third of the nation's squash comes from Mexico. The same can be said of bell peppers, cantaloupe, blueberries and, yes, tomatoes. Add to all of that the generational nature of farming and the reality of a diminishing supply of children willing to continue family farms, and it's easy to see the challenges facing the farm to table movement are only going to continue to compound in the coming years. For Dan Robertson's sister, the future of produce looks just a little bit different, more local than even Crossett. In fact, for Austin, TX teacher Patricia Robertson, that future may eliminate the middleman all together. Oddly enough, even though she came from an agriculture background, Patricia didn't set out to change the way people think of produce. She more or less stumbled into it sideways. "For the last fifteen years, I've always had at least one student with sensory challenges or Asperger's Syndrome," Patricia says, though it was one student in particular who helped push her onto her path. That student, a kindergartner named Aniket, was diagnosed with Sensory Processing Disorder, or SPD. Sensory challenges such as SPD are closely related to Autism spectrum disorders. While dealing with the challenges and needs of Aniket in her classroom, Patricia read a story about how her father and brother financed school-based gardens in Bastrop. With amazement, Patricia read news reports about how non-verbal students developed verbal skills while working in the gardens her family built. Immediately, she began to work on the AG Project. The "AG" has two meanings, according to Patricia. The first, of course, is agriculture. The second meaning: Aniket's Garden. Working with other teachers around the Austin area, Patricia began to raise money to construct school-based gardens. The AG Project gardens are primarily targeted for SPD and Autism spectrum students, though Patricia quickly adds, "We want every child that can to garden." Foods produced in the gardens go to the school cafeteria, home with the student or even into classrooms, where students learn how to prepare vegetables for meals. Schools are given wide latitude when it comes to how to operate their gardens, the uses of the food and which students take part. All the AG Project does is address what Patricia says is a growing need for fundraising to pay for these gardens. "We fundraise so we can provide schools with gardens," she says. One of the AG Projects upcoming gardens is set to begin this Fall at Ouachita Parish High School. Patricia says a teacher there, Haley Holley, gave each of her bridesmaids a donation to the AG Project in lieu of bridesmaids' gifts. It was a touching gesture and one that impressed Patricia. "Wouldn't that be a great trend to take off?" she asks with a laugh. While efforts like the AG Project and the West Monroe Farmer's Market cannot supply all of the nation's produce needs--remember all those billions of pounds of tomatoes--at the same time, locally grown produce can provide a nutritious, cost-effective and more environmentally responsive component of the complete nutrition picture, which really strikes to the heart of the Farm to Table movement. For Patricia, though, she's at once surprised the part she's playing and unsurprised she's ended up here. "I never saw this coming, but it kind of all makes sense," she says. "It's all about farming, and that's in the Robertson blood!"

Welcome Back to The Children’s Shoppe

The Children’s Shoppe of Ruston Dazzles Monroe with a New Location

HRILLED WITH OUR NEW LOCATION IN THE SHOPPES on Tower, we are pleasantly appointed between colorful neighbors, Blue Sky Yoga and Orange Leaf! The Children’s Shoppe offers a vast array of must-have gifts for babies, birthdays, special occasions or just for play. There is an enticing selection of decorative treasures, diaper bags and custom hair bows. We place particular emphasis on toys and books that are developmental and fun. Swing by today to pick up a copy of the 5 Little Monkeys Blues for Kids CD by local talent, Brian Sivils. His catchy musical rendition of several children’s books will have you returning to the store for more! Or, grab a tube of Sparkle Screen - sunscreen that’s fun to wear! When your child stops sparkling, you know it’s time to reapply. Regardless of season or reason, The Children’s Shoppe is the perfect place to find timeless and fashion-forward children’s clothing, gifts and accessories for girls newborn to size 16 and for boys newborn to size 12. The Children’s Shoppe opened in the heart of the Historic District of Ruston, Louisiana 14 years ago with the exhilarating mission of providing everything wonderfully imaginable for children. It is with high spirits and happy hearts that we return to Monroe with a second location. We extend our profound gratitude to Monroe, West Monroe and the surrounding communities for such a warm welcome back. The response to the new Tower Drive location has been incredible. We appreciate every kind word, hug and your business! We are gearing up for Fall! There will soon be a nip in the air and welcome changes will blow in with the wind…fall clothing is arriving daily. And of course, besides clothing, the children need back-toschool supplies, such as new lunch boxes, knapsacks and other accoutrements from pencils to hair bows. Make your list and head our way! It does seem hard to believe, but in a few weeks it will be time for another school year. How the summer days have flown by! New beginnings are fun! Preparing to go back to school can be one of the most pleasurable aspects of the summer. Transform your preparations into family traditions. Make the first day of school a special event by serving the children’s favorite breakfast and by having the camera ready for pictures. Tuck something extra into the lunch box, such as a note with love and best wishes for an amazing school year. Our children grow up so quickly! Make the most of returning to school by helping them celebrate the new school year from the first day forward. Celebrate the new school year! Celebrate new beginnings! Celebrate life! Blow in with the wind! Like the leaves of Fall, we’ll be happy to see y’all.

WWW.BAYOULIFEMAG.COM | AUGUST 2014

St. Frederick Celebrates 50 Years

St. Frederick Prepared for Increasing Enrollment

T. FREDERICK CAN TRACE ITS roots back to 1864 when St. Hyacinth opened it doors. In 1927, they built a new school and the name became St. Matthew. When they outgrew the downtown campus they moved to the present location in 1965. The name was changed to St. Frederick to honor Rae Frederick Rinehart, Jr. Soon thereafter, Little Flower Catholic School closed its high school and joined St. Frederick. As St. Frederick begins to celebrate its 50th year as St. Frederick High School, its enrollment is increasing. St. Frederick has seen the number of players for football increase from 38 a year ago to 62 kids. St. Frederick currently has 50 lockers in their field house according to Tan-

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nehill, but he added that the increase in numbers was “a good problem to have.” The excitement and buzz around the football team has been tremendous says St. Frederick head coach and athletic director Jeff Tannehill. Much of that excitement comes on the heels of the school reaching the Division IV state finals last year for the first time in school history. “Anytime you have that kind of success, people want to be a part of it,” Tannehill said. (The News-Star, June 23, 2014) Principal Guy Farber shares the excitement about the football team’s success, but his main focus remains on academics. “St. Frederick’s 2014 Seniors earned some $1,726,402 in scholarship offers (above and beyond TOPS) and an average of over

24 college credits in the college prep format of individual attention, optimal class size and modified block scheduling,” says Principal Guy Farber. “I think St. Fred prepared me perfectly. That’s one of the big things here is getting you ready for college,” said Buddy Blair Student Athlete of the Year winner Seth Christian. With 36 college credits under his belt, Christian will enter Louisiana Tech in the fall, already a sophomore, majoring in biology with the goal of going to med school and becoming a surgeon. Christian took the same level of determination to the playing field.“It was just an honor to coach him,” Tannehill said. (The News-Star, June 21, 2014)

Tummy Troubles: Not Just for Babies

What You Need to Know About Your Child’s Stomach Problems

ID YOU KNOW THAT ONE THIRD of children will see a doctor for stomach issues before the age of 15? Stomach problems in teens and children are on the rise, but fortunately, parents are becoming more educated on how to treat these issues and help their children deal with these often embarrassing problems. The most common stomach problems in students are different types of Inflammatory Bowel Disease (IBD). These can include Crohn’s disease and ulcerative colitis. Over the past few years, there has been a rise in the number of school age children diagnosed with IBD. Although there is no proven cause, there are many things parents can do to help their children deal with the symptoms of IBD to make their lives easier.

BE AWARE OF WHAT’S HAPPENING AT SCHOOL Many times, children are hesitant to speak to a teacher or anyone at school about their stomach problems. They would rather suffer in silence than discuss this personal subject. If you notice your child falling behind in school, or if a teacher mentions your child’s need for frequent bathroom breaks, it may be time to bring the issue to the teacher’s attention. Speak to your child’s teacher about adjustments that can be made to make school days go more smoothly. MAKE ACCOMMODATIONS FOR SCHOOL These are some suggestions for school changes you can discuss with your teacher: • Unlimited bathroom pass - Students with

active disease symptoms may need to use the bathroom many times per day—often urgently in order to avoid fecal incontinence. Discuss your child’s situation with your teacher so that she knows your student is not simply trying to get out of the classroom. Then work out an appropriate bathroom signal in order to avoid drawing attention to the student’s frequent bathroom breaks.

• “Stop the clock” testing - When taking an exam, your student may need to take a break due to pain or bowel urgency. Discuss allowing the test time to be extended by the amount of time that the student is away from the exam. This can keep your child from feeling unnecessary stress when using the bathroom during an exam.

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Award-Winning Talent

Dancers from Debbie’s School of Dance Bring Home Five National Titles

HE DEBBIE BOURG DANCERS CELEBRATED THE end of an outstanding season with not one, but FIVE National Titles. This award-winning group of dancers traveled to Arlington, Texas for Showbiz National Talent’s Grand Finals June 23rd-28th. The forty dancers, ages 8-18, competed 43 routines in their respective age groups and divisions with over 50 Dance Studios and Performing Arts Schools from across the country totaling 818 entries in all. The week began with Victoria Boudreaux and Sydney Salter winning Diamond Platinum for their solo performances and Shelby Moore, Diamond DOUBLE Platinum. Maggie Turner placed 3rd Overall Petite and Gracie May, 2nd Overall Teen in the solo category. Kaitlynn Magnusson was named Miss Showbiz for her performance in Teen Division. Seven Group routines were chosen to re-compete for the Grand Final Championship on Saturday. Five of these routines earned National Titles: Junior Small Group – Shelter Senior Small Group – Timshel Teen Large Group – The Chain Teen Line – Boot Camp Senior Large Group – Mama Knows Best

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The Judges Choice Award went to “Hero,” a beautiful routine choreographed by Kelsey Bourg Tanner, which placed 4th Overall in the Diamond Elite Category. This category is comprised of all the High Score Winners from each Regional Competition. Miss Debbie was awarded a choreography award for the tap routine, “Burlesque,” and Summer McCarroll for the lyrical routine, “Timshel.” “I was overwhelmed at our success; however, what I am most proud of is the greater reward at hand. Each dancer researched a person with special disabilities or illnesses enabling them to ever dance. They shared the person’s name and diagnosis with each other and dedicated their performances to these special people. My heart is overflowing with pride! I love these dancers so much!” says Miss Debbie. “Our Motto is to ‘Dance from the Heart and Give God the Glory!’ I certainly would say, ‘THEY DID!’” Please join our dance family as we being a new season at Debbie’s School of Dance!

Eye Surgeon Returns Home Dr. Fernandes, Native of Ruston, is Proud to Have Returned to Our Region

HE EYE CLINIC OF MONROE AND DR. JOSEPH BARRON would like to introduce our new eye specialist, Dr. Joshua Fernandes. Dr. Fernandes is an ophthalmologist, specializing in eye disease and surgery of the retina, vitreous and macula. He treats conditions such as diabetic eye disease, macular degeneration, retinal detachment, macular hole, eye trauma and many other complex eye diseases. Dr. Fernandes was born and raised in Ruston. He was inspired to pursue a career in ophthalmology in part by his mother, Joanne Wilson, who went blind due to an inherited retinal disease. His mother was the founding director of the Louisiana Center for the Blind in Ruston, where he spent countless hours working with the blind and visually impaired throughout his childhood. From these experiences, he developed a passion for helping those with eye disease. After graduating at the top of his class at Ruston High School, Dr. Fernandes earned his undergraduate degree at Tulane University, followed by medical school at George Washington University in Washington, D.C. He then completed an ophthalmology residency at the University of Chicago, where he served as Chief Resident. Lastly, he completed a prestigious two-year fellowship in vitreoretinal disease and surgery with world-renowned retina specialists at Northwestern University in Chicago. Dr. Fernandes has been actively engaged in research with numerous publications and presentations at national meetings. His honors include selection as a Howard Hughes Medical Institute Research Scholar, for which he spent a year conducting research at the National Institutes of Health. He is an active member of the American Academy of Ophthalmology, American Society of Retina Specialists and the Association for Research in Ophthalmology. Dr. Fernandes is now proud to have returned home to help those in our region with eye disease or visual impairment. Now accepting new patients. Please call 318-325-2020 to schedule an appointment.

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A PROFILE OF TWELVE RESTAURANTS WITH STAYING POWER P H O T O G R A P H Y B Y J O L I L I VA U D A I S

Restaurants can be a fickle business, where new players take the place of old standards every day. In boom times, new restaurants pop up like mushrooms on a moist Spring night. In lean times, they vanish almost without warning. Between the extremes, though, there exist the stalwarts, those eateries that seem to flourish year after year, stretching into the decades. These dine-and-dashes, greasy spoons and haute cuisine establishments are handed down from generation to generation. Fathers and mothers train sons and daughters--and in more than a few cases, the grandchildren--to undertake the hard work of providing good service, cooking consistent meals and keeping a watchful eye on the bottom line. These are the restaurants that become legacies, those rare places that take on their own identity and become woven into the fabric of a community. How rare these restaurants are is a matter of much debate. The American Restaurant Association pegs the "average" lifespan of a family-owned "successful" restaurant at 25 years. Very few restaurants exceed this lifespan, too. Yet in our neck of the woods, diners enjoy a plethora of familyowned diners, lunch counters and sandwich shops that have been around for more than three decades. Open the window a little wider, and you find restaurants that are more than twenty years old and even more that just celebrated fifteen. BayouLife Magazine visited twelve of these restaurants to find out the secret of success, longevity and attracting the loyalty of legions of faithful, adoring customers. Here's what we found.

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TENACIOUS

TWELVE

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GENUSAâ&#x20AC;&#x2122;S Established: 1967

What to Try: Anything Veal, Cannelloni, Fine Wines

THE MOHAWK TAVERN Established: 1952

What to try: Seafood Gumbo, Fried Shrimp or Shrimp Delight Salad

When Tom and Alline Fontana opened the Mohawk Tavern in 1952, most of Monroe still existed south of their Louisville Avenue location. In fact, trees still lined the street and, for the most part, they were on the edge of town. But times were changing. As development moved north, the Fontanas tapped into a steady stream of traffic to establish a foothold on what would eventually become the busiest thoroughfare in the Twin Cities. More than 62 years later, their restaurant is still going strong, under the guidance of Joan Norman, their daughter. Little has changed inside what is believed to be the oldest restaurant in northern Louisiana. Stepping through the doors of the Mohawk is like stepping back in time. Photos of the

restaurant through the years, trophies from hunting and fishing, and other objects of note line the walls. But people don't come for the atmosphere and history, even though the Mohawk has plenty of both. They come for the food. The Mohawk serves a blend of fresh Louisiana seafood. The menu includes fried oysters, shrimp, fish. Then, there's the gumbo. Joan says gumbo keeps people coming back decade after decade. "It's just really good." She demurs when asked to reveal the secret to the gumbo, declining to confirm even whether it contains crab or shrimp. (Hint: it contains both). Instead, she shakes her head. "People have been trying to get those recipes for 60 years."

GENOâ&#x20AC;&#x2122;S ITALIAN RESTAURANT Established: 1964

What to Try: Lasagna, Crawfish Alfredo, Eggplant Bolognese

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When it comes to fine dining, one place has set the standard for almost 50 years. Genusa's on Park Avenue in Monroe consistently provides diners with an upscale experience, while serving up some of the most delicious food possible. Owner Cherry Genusa is quick to point out, though, that Genusa's isn't just another Italian restaurant. They're Sicilian. "There's a difference between Italian and Sicilian. The difference is we use more tomatoes and more ingredients like onion and garlic, more flavorful fare," Genusa says. Savory herbs such as basil play a role along side the traditional garlic and oregano. And, since they opened, Genusa's flavors haven't changed. "We still serve the same sauce that we've served since 1967," Cherry says. "We don't change up our menu that often." Part of that menu has been Genusa's selection of veal dishes, which Cherry believes keep customers coming back year after year. "Veal is probably the most popular dish we serve, besides cannelloni." Over the years, Genusa's has become a fixture of Monroe nightlife, as generations of diners introduce their children and grandchildren to Genusa's quaint atmosphere and elegant service. Part of the Genusa's attraction is an extensive wine list, which is the work of Cherry's daughter, who maintains contact with vintners around the world to provide unique offerings. The wine list is just one way in which Genusa's is more than a family business. "It became an extension of our family," Cherry says. "You don't walk out on family."

Geno’s Italian Restaurant

Sunlight dances through the leaves of the towering pin oak that shades diners from a hot, mid-day sun. Nearby, a fountain burbles as a breeze wafts across the patio, carrying with it hints of fresh garlic and basil. For 50 years, Geno's Italian Restaurant has offered customers one of the few outdoor fine dining spots in the area. "For a long time, we were the only restaurant with a patio," says Frank Bruscato, who operates the family restaurant with his sister Phyllis. Their parents, Gene and Rosalee, opened in 1964, but with a surprising twist. "They started out as a barbecue restaurant," Frank reveals. That changed pretty quickly as customers flocked to Geno's Italian menu choices. Today, Geno's offers an exclusively Italian menu, with a few Louisiana-inspired takes on Italian classics. (Try the Crawfish Alfredo, and you won't regret it.) The key to that unique Geno's flavor is homemade. Everything is made in house, including the Italian sausage, which Frank also sells frozen. "If you call in advance, I'll have it made up fresh." The family is dedicated to providing good, quality food to great customers. Now, a third and fourth generation of Brucatos are getting involved. "You've got to love what you're doing," he says. "When I get up in the morning, I can't wait to get to work." While you're there, be sure to order the lasagna, one of their best-loved and most popular dishes. "People drive in from Dallas just for our lasagna," Frank says.

ENOCH’S IRISH PUB Established: 1980

What to Try: Full Irish Breakfast Burger, Connolly's Irish Nachos, Guinness on tap

Doyle Jeter is no stranger to Monroe nightlife. For three generations of music lovers, Doyle has been at the center of the known universe. Or maybe it just seems that way to the customers of Enoch's Irish Pub, which Doyle opened with his wife, Yvette, in 1980. Enoch's is a traditional pub, which is to say it pulls doubleduty as a bar and a restaurant. A nightly happy hour runs from 4 p.m. to 6 p.m., and each night of the week features different drink specials or themed entertainment. Mondays, it's Pint Night. Tues-

days are 2-for-1 hamburgers. Wednesday, it's All Night Happy Hour. On weekends, the pub hosts live music from around the corner and around the world. "Dad's been bringing some of the best bands around for years," says son, John. Local favorites include Doug Duffey, Jimmy and the 45s and Josh Madden. Internationally renowned acts know Enoch's, too. Marcia Ball's played there. So has Trout Fishing In America. Stevie Ray Vaughan once popped by, and Bob Dylan copped a squat at the bar for a bit.

CATFISH CABIN Established: 1972

Some days, Russell Hearn dons an apron and cooks while his wife, Lydia, minds the register. At other times, he floats from customer to customer, visiting with them to make sure they're enjoying their meal. Somewhere nearby, his brother, David, tends to some aspect of daily business at Catfish Cabin, which first opened its doors in 1972. "My father and mother started it in 1972," says Russell. "Dad had a cousin in the business, and that's how he got started." Catfish Cabin has long been

John recommends the Full Irish Breakfast Burger. A housemade patty is grilled, topped with bacon, ham, tomatoes, mushrooms, cheese and a fried egg. This gooey pile of deliciousness is served with fries and pairs perfectly with a pint. Kick back at the bar, toss back a Guinness and spend some time with the regulars--who account for 90 percent of the business at Enoch's. "The customers are what keep us going," John says. "It's like it's their home, too."

What to Try: Fried Catfish, Fried Shrimp, Oysters

a staple of the restaurant scene, partly owing to meeting rooms where civic groups have gathered for years to lunch on chicken strips, fried shrimp, and oysters. But, as the name implies, their pride is catfish. Battered in a secret blend of spices and fried to perfection, served with fries and hushpuppies, the Hearn family catfish consistently ranks among the best around. That's because Catfish Cabin uses only fresh catfish delivered weekly from just up the road in Wisner. "We don't use any of the imports," Russell says.

For those minding the mid-section, Catfish Cabin also offers a lighter menu. Situated on the corner of Louisville Avenue and North 14th Street in Monroe, Catfish Cabin occupies a storied place in restaurants. It was originally the site of the Rendezvous, and the Hearn family has operated the business as a catfish restaurant since opening. In fact, any time the doors are open, you'll find at least one Hearn inside. That's the secret to longevity, according to Russell. "Working it. Being here," he says.

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THEâ&#x20AC;&#x2C6;KITCHEN Established: 1984 What to Try: Yes.

WAREHOUSE NO. 1 Established: 1980

What to Try: Peppercorn Filet, Grilled Tuna Salad, Blackened Snapper

Situated in the heart of Monroe and nestled on the banks of the Ouachita River, Warehouse No. 1 is another of the family traditions that continues to endure year after year. Opened in 1980 by Frances Mason, today Warehouse No. 1 continues under the management of Jan, her daughter, and Jan's business partner, Duane Humphries. But the Warehouse, as customers know it, isn't just a restaurant. It's a part of Monroe history. Housed in an extensively renovated cotton warehouse, the building betrays its 100 years as a witness to Monroe history. It was with this history in mind that the Masons renovated the building, preserving as much of the rustic, original interior as possible. Oak plank floors creak with each step, reminding visitors they're not just stepping into the Warehouse, but back to a time when steamboats plied the Ouachita and cotton was king. But Warehouse No. 1 isn't without its creature comforts. A full bar compliments a menu that includes seafood, steak and traditional Southern cuisine. One of the more popular choices is the Peppercorn Filet, an 8 oz. prime filet cooked to order and sliced, served with a tangy peppercorn sauce, asparagus and mashed potatoes. A popular offering at lunch is the grilled Ahi Tuna salad, which features a wild-caught tuna steak served atop a bed of spring mix greens. A wide porch stretches the length of the restaurant and offers diners the chance to watch a sunset over the Ouachita River, a constant reminder of the building's deep roots and long past. 106 AUGUST 2014 | W WW. BAYO UL IFEM AG. C OM

For Mary Taylor, serving good food at a good price is not just her job. It's a way of life and one that she's practiced since 1967. She learned the business with her husband, James, with whom she opened the couple's first restaurant, The Dairyette, in West Monroe. As Mary tells it, James bought and sold restaurant equipment. When he decided to close down that business, he had big plans. "He decided to open a restaurant instead of selling the equipment," Mary says. That restaurant became a staple of the Monroe lunch scene. It's known simply as The Kitchen. Located in a former railroad hotel on South 6th Street in Monroe, The Kitchen serves some of the best home cooking around. Specials vary daily, but one thing doesn't change: the value. "We don't try to get rich," says Mary, who runs the restaurant

MELVYNâ&#x20AC;&#x2122;S Established: 1986

What to Try: Hamburgers, Homemade Fries, Pasta Salad with Teriyaki Chicken

with daughter Terri Kent. "We give people their money's worth and try to be nice to all our customers." Most of The Kitchen's clientele are regulars. Terri likes it that way. "Lunch is a habit," she says. And you don't want customers to break that habit, either. The Kitchen is known for their beef tips and gravy and red beans and rice. If you want to taste classic, drop by on a Wednesday for dumplings, prepared fresh by their 30-year veteran cook. "She hand rolls those dumplings every Wednesday," Terri says. In addition to daily lunch specials, The Kitchen also serves a traditional, short-order breakfast each morning, but more than the food--which is certainly fame-worthy--The Kitchen is known for its collection of historical Americana and Monroe memorabilia, or as Terri puts it, "all the stuff."

There are restaurants that are habits, some that are traditions, and then there is Melvyn's, a fixture in the Neville High community since it first opened in 1986. Owner and namesake Melvyn McCoy says the history really goes back before his ownership, to the days when Frank Walker operated The Brown Bag out of the original 18th Street building. He had been looking to open a sandwich shop for years when Walker closed. "The reputation for burgers; the connection to Neville; it was just the right opportunity at the right time," McCoy says. Until just a couple of years ago, McCoy continued to operate Melvyn's in the original diner on 18th. But time-and customer demand--spurred a move to a newer restaurant in Midtown, at the Twin Cities Shopping Center. Though the location may have changed, the character remains the same. So does another thing: the burger. "You can't go wrong with the burger," McCoy says. Melvyn's burgers are world famous, served on a toasted bun with homemade French fries. There's a secret to a Melvyn's burger that goes beyond what they put on the bun. That secret? Nostalgia. McCoy's establishment began with deep ties to his alma mater Neville High School and that connection perseveres today, as new waves of Neville students come in. Many of those students are legacies, two or three generations of which have now been enjoying post-game burgers at Melvyn's.

FREDDIE CASCIO’S ITALIAN AND CAJUN RISTORANTÉ

Established: 1990

What to Try: Spaghetti with Meat Sauce, Crawfish Enchiladas, Ribeyes

CHENIERE SHACK

Great food runs in the Cascio family, so it's no surprise that Freddie Cascio's Italian and Cajun Ristoranté has held its own for almost 25 years. Freddie, the restaurant's namesake, is there every day to oversee this intimate, quiet little eatery steeped in family tradition and local lore. Take a look at the walls, and you'll see the standards. Beside a poster of the Mona Lisa hangs Frank Sinatra. A closer look reveals hidden among the menagerie photos of some of the state's best, brightest and most infamous. Freddie prides himself on an extensive collection of Miss Louisiana autographs, stretching back years. The most recent, Miss Louisiana 2013 Jaden Leach, hangs near the cash register. Not far away, a signed portrait of former Gov. Edwin Edwards smiles down,

underscoring at once Freddie's long history and enduring popularity. Freddie provides customers with what he expects when he dines out. "When I go out to eat, if it's good every time I've been, I'm going to go back." Everything is made in-house from scratch, using recipes that "haven't changed since we opened." In addition to the popular Spaghetti with Meat Sauce, the ribeye is can't miss. Served with a baked potato or fries, this monster steak is cut fresh when you order it and grilled to perfection. He also offers some signature Cascio's dishes from times gone by. So, if you feel that old Tony's and Chateau nostalgia tugging away, drop by Freddie's on Old Sterlington Road for Snapper Cascio--his take on Snapper Tony.

Established: 1993

What to Try: Seafood Platter, Fried Banana Peppers, Dessert When Terry and Robin LaForge left corporate America, they knew they wanted to do something working with people, something they could continue with for years, and something they could manage on their own. So, in 1993 they opened a small mom-and-pop restaurant on a remote corner of Highway 80 near the Cheniere community. "We started out with five tables and a walk-up window for to-go orders," says Terry. The Cheniere Shack grew over the years as Terry and Robin added staff and capacity. "We took it easy, started out small, and kind of grew a little bit." What started with seating for 20 is now a bustling restaurant with seating for up to 150, including tables on a spacious, inviting screened porch. Terry and Robin pride themselves on providing consistent and quality customer experiences time after time. "If you order it this week and come back next week and order it again, you're going to get the same thing," Terry says. The menu features traditional Louisiana fare, including étouffée, fried oysters, crabs, fried catfish, and crawfish when they're in season. Terry recommends first-timers order the Seafood Platter so they can sample it all. The Cheniere Shack offers daily hot plate lunches, and customers often pop by to satisfy their sweet tooth with a piece of sour cream coconut cake or a slice of mile-high meringue pie. For a touch of the unique, order the fried banana peppers with Cajun ketchup. "I don't think anybody else serves those. It's something we created here," Terry says.

BIG MOMMA’S FINE FOOD Established: 1994

What to Try: Fried Chicken, Macaroni and Cheese, Sheet Cake Dorothy Gilbert smiles at each customer as she offers them a touch of Southern comfort with a greeting. She offers one portion size, the same for those who "like to eat" and for those who "need to eat." But you probably won't know her as Dorothy or Miss Gilbert. Instead, she's Big Momma, of Big Momma's Fine Foods, located at 1118 South 2nd Street in Monroe.

Big Momma opened in 1994, and six days a week ever since, she's been in the kitchen or on the line, serving up crispy fried chicken, lipsmacking mashed potatoes and juiciest baked pork chops you'll ever taste. Served cafeteria style, customers are greeted by Big Momma's friendly staff--many of whom are family, (That's Big Momma's son on the line, by the way.

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Big Momma’s

You won't have to ask. He stands out.), and all of whom meet you with a smile. She's been doing this for 20 years now, and Big Momma doesn't show any signs of slowing down, either. "I'll be here as long as I'm able," she says. When a customer wanders by, she pauses to inquire about how his mother's doing, underscoring Big Momma's deep ties to the community. Bring a group and grab a table. Or, if it's crowded, which it nearly always is, slide into a seat next to a stranger at one of the long, banquet-style tables and get to know someone new. Chances are, too, you'll bump into someone you know. Eventually, everyone ends up at Big Momma's.

TRIO’S Established: 1995

What to Try: Tilapia with Crab Sauce, Crab Meat Mousaka, Gyro

At only 19 years old, Trio's is a relative young 'un on the family restaurant scene, but the people behind one of Monroe's most popular nightspots are no strangers. After all, dad Johnny Johnson was the owner of one of Monroe's most legendary restaurants, the Rendezvous, which people recall forty years after it closed. Today, the Johnson legacy continues under the leadership of Johnson’s daughter Jenifer Walker. "My family's been in the restaurant business going back to my grandmother," Jenifer says. She said her father and mother decided to open Trio's because of fond memories. "Originally, it started out as nostalgia for my dad." A big, Greek family with deep ties to the Monroe community, the Johnsons enjoy feeding and entertaining people. Trio's offers a cool, modern interior that's also intimate and private. Stepping into the restaurant, you certainly don't feel its seating for 75. Instead, you've been invited to someone's

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hip loft for a small dinner party. That's part of the charm. For Jenfier and the Trio's staff, work is all about getting to know their new friends. "Even if you've never been here, you come a couple of times and, on your second visit, someone who works here will recognize you," she says. The menu has remained, for the most part, unchanged. There is the crab meat mousaka, pizzas to die for, and a succulent filet that you can't miss. Add their top-shelf bar, skilled mixologists and extensive wine list, and it's easy to lose a couple of hours socializing with friends.

DoMo Piano Bar

The Downtown Monroe Alliance returned June 20, for a second round of Dueling Pianos, one of last Summer's hottest tickets. The seasonal event features two master pianists who play throughout the evening while concert-goers sipped cocktails served up by helpful staff and complimentary beer provided by event sponsor Marsala Beverage. This year's DoMo (short for Downtown Monroe) Piano Bar was held in scenic Aubrey Hall, which overlooks Monroe's Art Alley to the west and downtown Monroe. Organizers called this year's Dueling Pianos event a success.

On the BayouScene

1 Lindsey Bergeron, Mary Durham, Becky Flemister and Kelsey Laudenheimer 2 Natalie Sutor, Jerod Weeks and Leslie Culp 3 Drew and Jennifer Routon, Mickey and Toni McCarty, Nicole and JeďŹ&#x20AC; Tannehill 4 Amber Savanna and Rachael Russell 5 Ahmaad Solmone, Anna Lewis, Jordan Waldroup and Lindsey Sanders 6 Aimee McManus, Bradley Crooks, Maureen Gallagher, Julie McManus, Barbie Clark, Jessica Pollard, Kim Duke and Rick Rabison

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Miss Louisiana Reception

Beautiful young ladies from around Louisiana lived it up with pageant sponsors, organizers and enthusiasts June 22, as Dr. Guthrie Jarrell opened his home to Miss Louisiana Jaden Leach and the contestants of the 2014 Miss Louisiana Pageant for the annual pre-pageant reception party. Dr. Jarrell began hosting the annual reception over 25 years ago. The party gives contestants an opportunity to socialize with the people who make the pageant possible and gives pageant organizers and sponsors a chance to meet the women, one of whom will become the next Miss Louisiana. Both the Miss Louisiana Organization and the contestants look forward to the cocktail party, which over the years has become a fixture of pageant week events. The Miss Louisiana Pageant was held June 26-28 at the Monroe Civic Center. On Saturday night, Miss Lafayette Lacey Sanchez was crowned Miss Louisiana 2014.

On the BayouScene

1 Linnea Allen and Miss Louisiana Jaden Leach 2 Avery Parker, Baylea Huﬀman and Brandy Parker 3 Kierston Robertson, Dr. Guthrie Jarrell and Anna Blake 4 Lacey Sanchez, Miss Lousiana 2012 Lauren Vizza and Tori Thompson 5 Jennifer Jarreau, Reneé Picou, Lauren Ford, Ashley Barbier, Crystal Gonzalez and Lauren Vizza 6 Nancy Peck, Sara Comiskey, Deon Sumer and Ashley Barbier 7 Dr. Derle Long, Mayor Jamie Mayo, Kathy and Dr. Les Guice 8 Crystal Gonzalez, Paige McCoy, Reneé Picou, Meagan Lee, Shannon Byrd and Sarah Torregrossa 9 Kelly Bernard and Mayor Jamie Mayo 10 Becca Price, Jaden Leach and Lauren Vizza 11 Shannon Byrd, Caroline Daughdrill and Molly McCann 12 Lauren Ford and Victoria Cleveland 13 Kelly Bernard and Ginger Douglas 14 Macey Colvin and Paige McCoy 15 Miss Louisiana’s Outstanding Teen Meagan Crews and Crystal Gonzalez

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It’s Time to Dance!

Linda Lavender School of Dance Prepares for Another Exciting Year of Dance

OU KNOW THE COMMERCIAL THAT TALKS ABOUT HOW some of the best things started in a garage, like Apple Computer and The Ramones? Well add to that list Linda Lavender School of Dance. Fifty-four years ago, northeast Louisiana’s venerable powerhouse of a dance studio had its humble beginnings in what studio owner Linda Ford calls her “mother’s carport.” The year was 1960, and northeast Louisiana had grown up in the new age of television watching little Linda Lavender dance with her friends on KNOE-TV 8’s “Happiness Exchange.” Already a seasoned performer at the age of 18, Linda Lavender, who married her high school sweetheart Joe Ford shortly after graduation, began teaching a few students the art of dance she was so well-known for. Fast forward to 2014. Today, the Linda Lavender School of Dance has grown to include state-of-the-art studios located in Monroe and West Monroe. Each of the school’s four studios features sprung floors to protect dancers. The staff is comprised of Linda Ford, her daughter Linda Lou Bourland, Gretchen Jones, Michelle Harvey, Leaia Alsup, Mallory Aulds Meredith, Meredith Barnes Pilcher, Marisa Young, Wendy Waller and Haley Garrett with a combined 181 years of teaching experience! It’s Time to Dance! Says Linda Lou Bourland, “We feel very strongly about the benefits of dance for preschool aged children.” Proper dance training does many wonderful things for your child. These include the benefits of sound physical development, good posture, poise and grace, as well as the more intangible but all-important mental factors, such as overcoming shyness, self consciousness and over aggressiveness. Dancing is not only physically stimulating, it creates an interest in all the arts thus opening up to the child the vast, wonderful world of culture. Dancing is hard work. It is concentration and coordination; but above all----dancing is fun – a constructive fun that creates a quality almost otherwise unobtainable for both you and your child. The Linda Lavender School of Dance Curriculum includes: • Pre-School Dance (Ages 3-5): A one-hour combination class in ballet, tap and tumbling. This class introduces dance techniques, basic stretches, coordination, movement, development, classroom procedures, confidence and self-expression in a fun and nurturing environment.

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Red, White and Brew Pub Crawl

Flags were flying and patriotic spirits flowed July 5, as Monroe Renaissance celebrated Independence Day party-style, with the Red, White and Brew Pub Crawl. For participants, the day began with check-in at Bry Park, where they received their pub passport. The crawl begins with a stop at River & Rail, followed by brews at Enoch's Irish Pub, Shananigan's, Live Oaks Bar and Ballroom and finally Restaurant Cotton, where those who complete the crawl deposit their passports for a chance to win prizes. After the pub crawl, many of the crawlers stayed downtown for the fireworks display. For more information about future pub crawl events, check out Monroe Renaissance on Facebook.

On the BayouScene

1 Katlynn Denman and Blake Brown 2 Alexis Huggins, William Arrington, TiďŹ&#x20AC;any Brown and Cory Brown 3 Jeremy Claiborne, Hannah Jordan and Daniel Walters 4 Rakishya Deoja, Cole Napper, Marshall Napper, Bailey Sutherland, Paula Napper and Emily Napper 5 Matt Page, Hans Beutner, Taylor Kemp, Emily Lovelady, Melanie McKoin and Shelby Wright 6 Paden Roberts 7 Denzell Denagall, Justin Overacker, Daniel Knight and Jamie Bonnette 8 David Stegrs, Shayne Carter and Van Saagsvelt Menno 9 Slade Roberts, Tara Reynolds, DeEtt and Jason McClary, Rob Trahan, Kenan Irving and Tara Jordan 10 Barry Telano, Lynda Telano, Health Parker, Laurie McGough, Mandy Harper and Blake McGough 11 Joshua Colson, Ann Norman, Austin Davis, Jason Davis and Melissa Davis 12 Jennifer Lopez and Alyssa Lopez 13 Monica Albritton and Grant Jernigan 14 Katlin Hubbard, Lauren Creekmore and Jessica Emmons 15 Jarred Hiers 16 Front: Brandi Johnston, Rebecca Lo Robertson, Misty Bayles Brown and Christina Poole. Back: Erica Miller and Blair Hargrove 17 Kody Crain, Danielle Gurgiolo, Caleb and Cyndi Broadway 18 Dustin Underwood, Jason Barnett, Laura Folse, John Milonski and Mary Catherine Reeves 19 Atley, Harold and Tonya Willmore, Brystol, Jerri Ginn and Grant Glover 112 AUGUST 2014 | W WW.B AYO UL IFE MAG .CO M

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Doug Pederson Celebrity Event Fifty years of funny took center stage at the West Monroe Convention Center June 21, as Doug Pederson hosted the 12th Annual Doug Pederson Event to benefit ARCO, a Community Resource. This year's celebrity event was headlined by Second City, the internationally renowned comedy team from Chicago that has given rise over the years to some of the biggest names in comedy. The Second City comedy troupe is celebrating its 50th anniversary this year, and the ARCO fundraiser was part of that celebration. Pederson pointed out the event also celebrated 60 years of service to citizens with developmental disabilities. The main event featured a one-hour comedy skit that Second City custom wrote for the ARCO event. Entertainment also included a series of Second City's signature improvisation. In addition to the evening's celebrity entertainment, there was also a live auction. A golf tournament was held the following Saturday at Calvert Crossing.

On the BayouScene

1 Bill and Brenda Anderson, Jackie and Robert Hendrick 2 Doug Pederson and Roma Kidd 3 Gary Hamilton, Gayle Hamilton and Nonie McKie 4 Alana Babb, Christi White, Russell White 5 Tate Allen, Peggy Rogers, Terri Trichel, Lynn Duncan and Judy Reed 6 Susan Duke, Terry and Kathi Barnhill 7 Jamie Mitchell, Camillia RuďŹ&#x192;n and Doharan Epting 8 David Moore, Onna Gallagher, Dianne Moore 9 April and Jason Adams 10 Rhonda Bordelon and Van Edwards 11 Mike and Laura Bishop 12 Robyn Becton, Debbie Cummings and Angie Ford 13 Peaches Ineichen and Janet Durden 14 Laura and David Kaul 15 Adrienne and Jack Carona

15 13

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• Ballet (Ages 6 - Adult): covers the positions of classical ballet, barre, and center work; provides a general introduction to ballet technique advancing to the professional level. • Pointe (Ages 11 to Advanced): Offered to ballet students who have attained the necessary development and dance proficiency to undertake the ultimate training of the female classical dancer. • Pre-Jazz/Jazz (Ages 6 to Adult): Beginner to advanced - teaches the student the popular dance form that borrows from many areas including musical theatre and incorporates a wide range of styles and techniques. Emphasizes self-expression, rhythm, and movement to contemporary music. • Tap: Rhythmic footwork in specially equipped shoes. Tap students learn fundamental tap technique and enhance rhythm and motor skills. • Hip Hop: A popular urban youth culture style of dance that provides a funkier edge to the basic styles of dance.

It’s no wonder that Linda Lavender School of Dance has won the coveted Best of the Delta award for Best Dance School every year since 2008! For over fifty years Linda Ford and her faculty have nurtured the art of dance, and they are ready to give your child every opportunity to grow! “We consider dance to be a life enhancing experience for your child. Dance is a wonderful artistic outlet that not only utilizes creativity and talent but also teaches discipline. All of our teachers feel strongly about the role of dance in building character and self esteem. We guarantee a positive and productive learning environment,” says Ford. Linda Lavender School of Dance has a special commitment to provide an environment of professional dance training for all students from beginner to advanced, child to adult. Although they understand that not all who attend will wish to become professional dancers, their commitment allows each student to gain correct insight, training and experience in the art of dance, regardless of age, proficiency level or aspirations. The art of dance extends beyond mere movement. It fuses all of the arts - combining music, dance, design and drama. The child who is fortunate enough to study dance will find his/her entire life enriched by the experience. The faculty of the Linda Lavender School of Dance has the goal of providing inspiration and a fine education of the lively art forms to strengthen physical development, coordination and concentration and to encourage a sense of responsibility and self-assurance in each statement. Don’t miss your chance to dance! Registration for Fall Classes at Linda Lavender School of Dance is August 11 and 12 from 10 a.m. until 6 p.m. Drop by either the Monroe or West Monroe studio during registration, call 318.361.0391 or email lindalavenderschoolofdance@hotmail.com for more information.

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64th Annual Peach Festival

More than 15,000 people turned out in downtown Ruston to celebrate “all things peach” at the 64th Annual Louisiana Peach Festival. The annual outdoor festival is one of the state's longest running and most popular events and is organized each year by the Ruston-Lincoln Chamber of Commerce. Visitors to the festival chowed down on fresh peach cobbler, Ruston's famous Peach Ice Cream and a host of other peach delicasies while cheering on the parade, taking in arts and crafts and enjoying musical stylings of local favorites the Molly Ringwalds and Gramming-winning international Zydeco sensation Chubby Carrier and the Bayou Swamp Band, among other musical acts. The Louisiana Peach Festival celebrates peachy goodness and highlights the explosive popularity of Ruston peaches, which have been a staple of life in Lincoln Parish since the late 1930s. For more information, visit louisianapeachfestival.org.

On the BayouScene

1 Jeremy Vollmar and Cameron Peacock 2 Blake Wolf, Amy and Ella Stuart, Ariel Goodman, Alex Gay and Christian Robinson 3 Morgan Canﬁeld and Linda Brown 4 Jamal Hill, James Bush and Preston Strickland 5 Caitlin Dartez, Paige Martin and Jessica Scott 6 Hope and Faith Vollmar 7 Caleb Savant, Mallory Bernice and Beth Chipmon 8 Zac Bounds, Keith Lowery and Nick Smith 9 Martha Scott and Linda McHam 10 Lacey Ardoin and Kaitlin Davis 11 Haley King and Seth 12 Brandon Southerland, Ruthie Lockard, Robin Posey and Jeremy Dubose 13 Jonah Doxey, Rosy Bromell, Jackie and Wayne Smith 14 Adam and Keisha McDonald 15 Sarah Derouen and Jordan Johnson

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Kickin’ It Old School Registration Open For Ouachita Kickball Association

Your favorite playground pastime is back and better than ever! Ouachita Kickball Association, Northeast Louisiana’s first adult kickball league, will begin it’s inaugural season this fall. Kickball leagues are a new trend, popping up in larger cities within the last few years as an opportunity to build community and provide a fun, light-hearted atmosphere for adults. Both Baton Rouge and New Orleans host several leagues, so it’s only fitting that Northeast Louisiana kicks off a league of its own. Ouachita Kickball is less about achieving athletic greatness and more about having a

good time with your friends. It is a co-ed adult league and play is like the elementary school game you remember – the one with the big red playground ball. Just like you played in elementary P.E. class, but this time it's a league for adults 18 and older. It's a simple game that doesn't require much in the way of skills, so we don't want to hear that old "I'm not good at sports" excuse. The season kicks off September 8th and will consist of at least 8 regular season games and a league championship tournament. All games will be played on Monday nights at Saul Adler fields in Monroe. Each team will play one game per week, and games will

begin no earlier than 6 p.m. on game night. Registration closes August 20th and game schedules will be released the following week. Registration is by teams and is $40 per person, which includes a league shirt and team kickball. Each team is required to have a minimum of 14 members (7 female, 7 male) and all members must be 18 and older. Your team can be anyone – co-workers, friends, gym buddies, family, church groups, organization members. All team members must be 18 and older. Registration is open through Wednesday, August 20th. Registration packets, league rules, and other details are available at www.ouachitakickball.com. For questions, contact the OKA Managers at ouachitakickball@gmail.com or 318.267.2560.

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BETTER THAN EZRA M o n r o e ’s o w n r o c k b a n d r e t u r n s h o m e for a benefit concert Article By MARY NAPOLI Photographs By JOLI LIVAUDAIS

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“Wel l, t h er e' s a f e eli ng in t h e ai r, j us t like a Fr i day aftern oon.. .”

evin Griffin's distinctive falsetto voice fills the Monroe Civic Center. At sound check, the arena is nearly empty, save a few crew members and close friends, and BetterThan Ezra is warming up for a show that it seems the entire community has been anticipating.

"...yeah, you can go there if you want, though it fades too soon..."

From the microphone, Griffin glances to his right at bandmate James Arthur (Jim) Payne. Payne turns his gaze Griffin's way, and they communicate without a word. Payne and Griffin have been comrades since they were teenagers in high school at River Oaks. They bonded early over a love of music that carried through their days as fraternity brothers at LSU, when the earliest formations of the band were taking place. More than twenty years later, Griffin and Payne, along with founding band member and fellow LSU Tiger Tom Drummond, have returned to their hometown with a special mission. Prior to sound check, the band and some crew members, who are also from Monroe, made time to get back to their roots. They went back to places that evoked sentimental memories of the years gone by. They had a few beers at Enoch's, a beloved institution known for music and good times that the men often frequented growing up. For Payne, it was a place where he cut his teeth musically. "If it weren't for Enoch's, I would have missed out on some great music," he remembers. "I saw Jerry Jeff Walker there Clarence ‘Gatemouth’ Brown," among others. Bryan Barry, a native of Monroe, talented musician and Better Than Ezra tour manager for many years, made the trip home to manage the show at the Civic Center. He also has fond memories of growing musically at Enoch's. "Jim and I used to go to Enoch's to hear bands. Then we would go sit in his car and play each other music that we had discovered-usually bands people had never heard of," he recalls. "I owe my career to Monroe, especially to Matt Sheppard (of Matt's Music) and Doyle Jeter (owner of Enoch's). Matt was my only connection to gear, and Enoch's the best place I could hear live music six nights a week. I was sneaking in there at seventeen and got to see some great bands." With Griffin, Payne and Barry stopped at Cormier's, a favorite spot for seafood, before making it to the venue for sound check. "It was great, because we made it in time for the last day of crawfish," says Griffin. "We couldn't have planned it any better. Coming back to Monroe is such a treat for me. There are memories on every street." All three men spent formative years on the the northside of Monroe and spent the day driving down the same roads they had as mischief making teenagers. "Monroe is looking really good. It really is a beautiful place...a 120 AUGUST 2014 | W WW. BAYO UL IFEM AG. C OM

great place to call home. There are memories everywhere for me. We were driving down Pargoud, and in the S curve, I saw the marks in a tree that got beaten up when I ran into it years ago," says Barry with a smirk. Barry, a graduate of St. Frederick's High School, has built a successful career in the entertainment industry, and is now based in New Orleans. He also has fond memories of getting to know his now colleagues during sweltering summers growing up. Days on end were spent at the Chauvin Racquet Club, which is now the Monroe Athletic Club. "Jim was the cooler, hipper, older guy. He was kind enough to let me hang around and sit next to him while he ate a burger or hit tennis balls politely to me on the courts," Barry says with a laugh. While Payne may have been remembered as being rock star material from the beginning, his memories of getting started in music are more humble. "I kind of fell backwards into it (the music industry)," says Payne. Both his mother, the legendary Grace Episcopal School educator, Bobbie Lou "Boo" Payne and grandmother were classically trained musicians. Music came naturally in the Payne household. “I got my first guitar in high school, and I was obsessed with it. I was lucky to have friends to teach me. Playing in college, I realized I had a footing in music," he explains. When touring with Better Than Ezra, Payne displays his talent with guitar, as well as keyboards and harmonica. Looking back though, Monroe was a significant influence on him musically. "...I remember running through the wet grass, falling a step behind..."

Fans of Better than Ezra are familiar with the band's history and ties to Monroe, and many have speculated that some of lead singer and songwriter Kevin Griffin's poetic lyrics were written with his hometown in mind. Griffin uncharacteristically shared some insight on his inspiration to a few signature Ezra songs. "You really are a product of your environment, and there is a lot of Southern imagery and references in my lyrics...especially with the early songs. Certainly in those first albums like Deluxe, I was calling upon images of Monroe," he explains. ‘Desperately Wanting’ was one of our bigger songs. It was about me spending the night out in my backyard with my buddies. You know, truly you don't go to sleep when you camp out. You run around through the backyards and terrorize the neighborhood...running through the dew covered grass. Monroe has shaped my lyrics and my perspective. A song off that album called “Teenager” was actually written in Monroe. Every high school has disenfranchised kids who are trying to find their identity. Those were all things I experienced in Monroe, but specifically “Desperately Wanting” sticks out as a song that was definitely about growing up in Monroe. "

This sentiment rings true with Jim Payne, as well. When not touring with Better than Ezra, he writes, records, and plays regularly with his band, Royal Payne, in New Orleans. Like Griffin, he draws on experiences from Monroe in his own songwriting. "There is definitely something musical about Monroe. It's something about the (Ouachita) River...it moves through the town. Music seems to flow from it," he says. There may be something to this theory, especially since it gave birth to a band that has defied the odds of an industry where staying power is unusual. â&#x20AC;&#x153;Better Than Ezra is a very bankable band," says Barry. "There is a reason that they have had such longevity and continue to tour successfully. People know they are going to be entertained. Those guys have known each other forever and can riff off each other without thinking. They are going to play the music people love, goof off and joke around, play some covers...people love them." People do love them, especially their fans at home. The June 15 concert provided proof of that, beyond the shadow of a doubt. The crowd was ageless and the music timeless. The clock seemed to stop that night, and as the music filled the Civic Center, every person there was transported to a magical time and place. The evening was momentous for many reasons, but particularly because the event held such special meaning. The brotherhood that is Better Than Ezra had returned home with a purpose. They were there not only for sentimental reasons, but to support Beth Payne Cummings, sister of Jim Payne. Nearly twenty years ago, Cummings was diagnosed with multiple sclerosis, but in recent years, her needs have accelerated. And just like any family, the band rallied around their own that night. The proceeds from the show acted as a fundraiser to assist Cummings with expenses due to her illness. For Beth, her experience with multiple sclerosis began at age thirty. While teaching Lee Junior High, she began to notice an unusual tingling on one side of her body. After symptoms did not alleviate, she sought medical advice. After consultations and thorough testing, Cummings learned that she had developed the illness. Since that point, her symptoms would at times intensify or diminish. There were long periods of time where she felt energetic and normal again. During those years, she was blessed with the birth of her son, Payne, who is now 17, and she reveled in the joys of motherhood. She also became a sought after educator and gained a reputation for her talent and expertise in the classroom. She began her tenure at Neville High School, where she currently teaches English and is loved and respected by her students. Recently, Cummings began to suffer with more severe adverse effects of the disease. When her needs became greater, friends and family came to her aid. They assisted her in many ways and did their best to make her life more comfortable and manageable. Younger brother, Jim, was by her side as much as possible supporting his sibling through the difficult circumstances. "I couldn't live without him," Beth says with sincerity as her hand instinctively hovers over her heart. "He is like my bread." Even with a solid support system of family and friends, medical

bills began to seem overwhelming. Jim Payne shared his concerns with a few close friends, and the idea of a concert to benefit his sister began to take shape. The band got behind the idea without question. Due to the band's touring schedule, there was not an abundance of time to put the event together. With this in mind, Jim Payne contacted friend, community supporter, arts champion and force of nature that is Sue Sartor. When he asked if she thought a fundraiser of this magnitude was possible in such a short amount of time, she answered with typical Sue Sartor enthusiasm. "In this town, anything is possible with the right mission and the right support," she said with resolve. From there, Payne and Sartor set the wheels into motion. "Jim pulled together a truly dynamic group of long-time friends and movers and shakers in the community--the "Bayou Belles" for Beth. They all had great attitudes and amazing energy. Beth is a dedicated educator and has given back to the children of this community on multiple levels. She is a teacher, a confidant and a friend to her students. It was time that the community gave back to this special and selfless woman. Everything came off without a hitch because of the band, committee, volunteers, in-kind sponsors and patrons that had a willingness to make it happen. It was the quintessential good-feeling event. And the music was incredible!" says Sartor. Sartor is quick to note that the event would never have taken place had so many locals not committed their time so unselfishly. The committee, dubbed the "Bayou Belles," consisted of close friends of Cummings: Amy Terzolas, Johnna Nelson, Cynthia Ryan and KP Endsley. Trey Parker of the Diamond Vault donated $3000.00 in gift cer-

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tificates and a gorgeous multi-colored diamond ring that Kelly and Ellie Jackson worked tirelessly to raffle off for the benefit. Lisa Rizzo was an integral source of help and rallied over 80 sponsors, like Marsala Beverage, Choice Brands, Portico, Coke, BayouLife Magazine and the Diamond Vault. Fabulous designer Tish Miller and Lisa Dixon provided beautiful table arrangements and assisted in setting up auction and sponsor tables for the event. Stephen Walker and his team from Portico kept the crowds well fed at the sponsor party before the show, as well as at the after party at Portico. In one single night, the great efforts of so many came together to create momentous celebration with an enduring message.

"...three and a half minutes felt like a lifetime..."

While the night was memorable for everyone who attended, it was truly unforgettable for Cummings. Witnessing so many people come together to show their support for her was a touching experience that she will always hold in her heart. "So many people were there that I have not seen in forever. I wish I had been able to thank every single one. There were even friends who traveled from out of state to come come. It was

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a really phenomenal night," says Cummings. "I've seen the band a million times, and I can honestly say that venue was the best. I think the band really had a great time, too. It was a resounding success!" For Jim Payne, the night was not only sentimental, but a true testament to the bonds of community in his hometown. He thoughtfully recognizes the heartwarming reaction of the audience filled with the familiar faces. "It goes without saying that night meant a lot to me. I think our entire class (River Oaks' Class of 1985) was there. Looking out and seeing high school friends with their kids was incredible. It was more than I ever thought possible...being there with friends and family-there is no better feeling to me." Kevin Griffin agrees that it was an extraordinary night in many aspects. He was proud to have the opportunity to support his friend, as well as revisit the place where his musical interests began. "You know, just like you always want to make your parents proud, you always want to make your hometown proud of you, too. That never really goes away. You want to show them that you've made good. And when we got up on stage Saturday night, I expected people our age to know the lyrics, but there were kids

singing the words and jumping all around--that was really special...Music and entertainment is a very fickle thing. And to know that people still give a damn and you are still resonating and relevant with people is special...itâ&#x20AC;&#x2122;s a pretty rare thing. So it was special on many levels for us." Although he has toured the globe and found success far beyond the southern US, returning to Monroe gave Griffin pause to reflect on his bond with his hometown. My roots run really deep here. Coming back here is always a good thing....The whole spirit and the vibe of the show was so meaningful, and to see the community express their connection to and love for Beth Payne Cummings was really special." It seems that regardless of where life takes these musicians, there will always be a path that leads back to Monroe. Jim Payne's successful career with Better Than Ezra continues, but a piece of his heart remains here. "It all comes back to here, because how could it not? You only have one hometown. This is my home."

Watch for the release of Better Than Ezra's new album later this summer, that includes the popular single Crazy Lucky. Keep up with the band as they tour the US in 2014 on their website, betterthanezra.com, or via facebook or twitter.

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AROUND THE CORNER BY MICHAEL DEVAULT | PHOTOGRAPHY BY JOLI LIVAUDAIS

imes are changing for the restaurant scene in Monroe, with a number of new and exciting dining opportunities on the horizon. BayouLife visited with the proprietors of five of the more than dozen new restaurants, bars and

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SPICY SHRIMP PIZZA AT NEWK’S EATERY

eateries whose openings are set for later this year. What we found excites us and will excite you, as well. Whether you're looking for the perfect loaf of French bread, a little bit of New Orleans jazz brunch or the best steak in America, you'll be able to find it all close to home, with these five restaurants that are opening just around the corner.

NEWKâ&#x20AC;&#x2122;S EATERY Newk's in West Monroe and Ruston Opens: West Monroe - Late 2014, Ruston - Winter 2015 In the competitive world of restaurant franchise concepts, one of the fastest growing sectors is the "fast casual dining" concept, which combines fast food's service and speed with fresh, quality products and an upscale dining atmosphere. If this sounds a whole lot like Newk's Eatery on Tower Drive in Monroe, that's no surprise. Newk's pioneered the concept on the heels of the company's success with McAlister's Deli. While Newk's is one of the fastest growing franchises in America, closer to home the hard work of James Fuller and James Hardin, along with the Nela Dining, LLC team, has made Newk's a consistently popular and happening spot for lunch and dinner. Hoping to capitalize on the success of the Monroe location, Hardin and Fuller will open a second location of Newk's Eatery in the Glenwood Medical Mall on Thomas Road in West Monroe later this year. They will follow up that location with a third Newk's in Ruston, sometime early next year. "We are proud to locally own the franchise of Newkâ&#x20AC;&#x2122;s Eatery, which enables us to grow and give back to our own community," says the Nela Dining team. Visitors to Newk's are greeted at the counter by friendly staff who take orders and provide suggestions. After a visit to the drinks station and a pass by the condiments table, diners take a seat at one of the comfortable, well-sized tables. A server delivers their meal, made-to-order, within just a few minutes. To-Go orders are also available at a convenient walkup register dedicated to that purpose. It's all about fast, casual and good at Newk's Eatery. Try the soup and sandwich combo, pairing a soup of the day (the Fire Roasted Tomato Basil is always a good choice) with the House Salad or a Caesar. For a spicy kick, try the Italian, featuring capicola, mortadella, pepperoni, salami and provolone cheese with yellow onions, hot cherry peppers and Italian sauce. Or, if you're looking for something special, watch their seasonal offerings, which this summer introduced the Red, White and Blue Salad. It's fast, fresh and good, which was kind of the point. "We, as owners, knew the people of Ouachita Parish would benefit from having a restaurant that could deliver food that is fast, fresh and wholesome for the entire family to enjoy," say the owners.

KARMA

1808 Tower Drive, Monroe, LA Open: Now

There's a new kid on the block when it comes to sophisticated nightspots. Courtnee Crews and team want their customers to come by, relax for a bit, nosh on some appetizers, have a few drinks and take in the atmosphere at Karma, a wine and cigar lounge in Midtown. Crews says she's targeting the professional set with the bar and lounge, which opened its doors in late July. "It's a place where you can come and relax after work," says Crews, which makes Karma's location ideal. It's situated on the corner of North 18th Street and Tower Drive in Monroe, affording high traffic and easy access to customers from around the corner or across the river. Crews calls Karma's atmosphere "comfortable modern." Muted colors, comfy furnishings and low-key lighting combine to provide intimacy and quiet, while also encouraging good conversation. Karma is also candle-lit, which lends an element of elegance to the interior. "It's sleek looking and modern, but also kind of funky," Crews says. The walls are decorated with the works of some of the area's favorite local artists. Not only does this underscore Karma's appeal as a locally owned and operated lounge, it provides exposure to the burgeoning art scene. If you see something you like, it can be yours, too. "You can buy it off the wall," Crews says. It is just one of the ways Karma is reaching out to the local arts scene. A spacious outdoor space provides the perfect atmosphere for an extended visit over a cigar. She expects to also have live music on the weekends featuring local performers.

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A WORLD-FAMOUS RIBEYE AND FRIES FROM LEGENDARY DOE’S EAT PLACE

KARMA (continued)

At the bar, Karma mixologists hand-craft a plethora of delicious concoctions with a unique flair. Lovers of the bubbly will enjoy the Flute, a delicate blending of Chambord, fresh cucumber, and lemon juice with champagne. If an Old Fashioned is more your speed, consider the Georgia Bourbon, a fresh take on the timeless classic. Bourbon whiskey is mixed with fresh peaches, Angostura bitters, fresh thyme, and topped with ginger beer. For sure, don't miss Karma's signature, "The Cruise." Vodka, lime juice and fresh cucumber are served on the rocks with club soda. "We use a lot of fresh herbs and bitters," Crews says. "And we juice the fruit right in front of you." Karma also offers a menu of light appetizers and finger foods, starting with the Shrimp Martini. Eight jumbo shrimp lounge on the rim of a martini glass, filled with Karma's own cocktail sauce, and garnished with an olive. The Formaggio Assortimento is a deliciously selected cheese tray with three different cheeses and fresh grapes. They also offer Insalata Caprese, a traditional caprese salad with basil, olive oil and tomatoes served on fresh sliced mozzarella. The wine list is also top-notch, with an offering to fit every budget and taste. For the sweet tooth, Viette Moscato is available by the glass or bottle. The Hahn Chardonnay is a can'tmiss paired with the cheese tray. For the red wine aficionados, consider a glass of LaCrema Sonoma Cost Pinot Noir. Or if you're looking for a full-bodied experience, the Dominus Napanook is their premium stock and available by the bottle. A wide selection of domestic, import and craft beers round out Karma's offerings, making this new nightspot one of the most exciting happenings in Midtown. "We wanted to make it a nice, down-to-earth place where you can come after work," Crews says. "Karma is a different experience that, we hope, you really can't get anywhere else in Monroe."

DOEâ&#x20AC;&#x2122;S EAT PLACE

Washington Plaza Monroe, LA Opens: Early Fall

hen it comes to steak houses, it seems there's a pretty wide gamut to choose from. On the low end, you have your Golden Corral and Western Sizzler. For a more refined experience, there are the chains like Outback or Lonestar, and if you're looking for that top-shelf experience, there's Sage or, in Jackson, Ruth's Chris. When it comes to steakhouses, there is a variety of local and regional options in every steakhouse category. Then, there's Doe's Eat Place. The Greenville, MS steakhouse has long been a quiet giant in the world of steaks. Doe's first opened in 1941 in a ramshackle grocery that once housed Dominick "Doe" Signa's family store. The restaurant is still in that building today and has been grilling up what Bon Appetit Magazine called "the best steaks in America." That's high praise, but deserved for those in the know about Doe's Eat Place. For those of you who are unfamiliar, you won't have to drive to Greenville to experience it, thanks to Sean Hammons, Andy Eaton and Andy's mother, Virginia. They will open Doe's Eat Place No. 9 in Washington Plaza, offering area diners the chance to taste the Doe's Experience. "Doe's, by far, is the best steak I've ever had," says Hammons. But it's not just about steaks. Doe's offers an extensive menu that includes shrimp, salads and Hot Tamales. Yes, you read that right. Tamales. "The tamales are amazing," Hammons says. "Just the overall feel of the restaurant is great." After two successful locations in Greenville and another in Paducah, KY, Doe's began offering franchises. So far, there are Doe's Eat Places franchises operating throughout Arkansas, in Baton Rouge and Tulsa, OK. Each location offers a unique take on the Doe's Eat Place brand, while simultaneously remaining faithful to what made the original a suc-

cess. The secret to that success? Hammons explains it best. "I think what's going to make Doe's here, in Monroe, unique is that it's quality products, great service and you can come as you are." People can park the farm truck in the parking lot, or they can come in, suit-andtie, after work. "Whether coming in off the river or from a black-tie affair, everyone is welcome," Hammons says. "It is 'Come as you are and eat a steak.'" In addition to a phenomenal offerings of steaks and tamales, Doe's Eat Place serves up a traditional bar fare of mixed drinks, domestic and import beers, and select wines. That's a departure from Doe's No. 1, according to Hammons, who says, "The original Doe's doesn't have a bar, but all franchises are required to have one." The hospitality business is no stranger to Hammons or the Eatons. Hammons worked at Blue Monkey for years, and Eaton is the owner of Live Oaks Bar and Ballroom. They're excited, too, about the location, which has an intimate and unique atmosphere. However, if you remember the days of The Cellar or New Orleans CafĂŠ, you're in for a treat. Hammons says they've undertaken a significant remodeling and updating of the restaurant. "Every restaurant that's been there before has had kind of a tavern feel," Hammons says. "We're trying to make this more of a down-home feel, as close as we can get it to the original, where everyone just feels welcome and invited." Hammons recommends the porterhouse, which he points out is enough to share. Or, if you'd prefer, a thick-cut traditional ribeye is always a good choice. Flavorful and juicy, this is steak the way steak was meant to be served. And Hammons is sure that Doe's Eat Place in Monroe will lend its own hint of original to the Doe's brand, with some as-yet-to-be-revealed menu items. "We want them to be a surprise for our customers," Hammons teases. "It's going to add a little flair that no one in town offers."

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VIEUX CARRÉ MARKET

W 1623 N. 18th Street Monroe, LA Opens: Mid Fall

hen Vieux Carré Gourmet closed earlier this year, the Twin Cities lost a unique establishment that had become, over the past few years, a fixture of the food scene. Gone were the fresh baked breads, the extensive wine selections and the variety of imported cheese. For three women who've spent a lifetime with food and entertaining, the idea behind Vieux Carré wasn't just a good idea. It was something they wanted in their community. So, according to partner Leigh Liles, they talked it over and decided to embark on "a big undertaking." "We saw a need for it," says Liles, who will open Vieux Carré Market this fall with her sister, Therese Nagem, and their cousin, Jaclyn Hall. For the trio, the idea of having a gourmet market was enticing. "We wanted a place like this for ourselves, so when the prior Vieux Carré was closing, we decided to open it back up and continue to provide that for people." They're still in the planning stages, reaching out to potential suppliers and organizing their thoughts on the menu, and formulating a plan for new décor. The women know what they want, though, and their vision is just a little bit different than the original Vieux Carré Gourmet. "It'll definitely have more of a market feel to it, with lots of fresh produce, fresh seafood, fresh meat." Instead of that "special treat" visit, they're hoping to create a more casual, "shop daily" establishment. In today's grocery climate, customers are demanding freshness and more organic products. To that end, Vieux Carre Market will provide a variety of fresh bakery goods along side meats and cheeses. Also, a variety of seasonal produce will lend a certain "farmer's market" appeal to the new store. As much as possible, Vieux Carré Market will follow a local supply chain. "We've partnered with an organic farmer to provide seasonal fruits and vegetables," says 128 AUGUST 2014 | W WW. BAYO UL IFEM AG. C OM

Liles. "Certainly, we're working with local people on supplying our meats." Another key factor in the Vieux Carré Market concept will be a focus on organic products as much as possible. They're hoping to offer organic meats and vegetables. Even the mayonnaise they use in the Vieux Carré Chicken Salad is organic. "Whenever we can, we're going to use organic products." One area where they plan on building on Vieux Carré Gourmet's successes is in the wine, spirits and beer selection. Liles says they're in contact with suppliers of fine spirits and wines and are excited to bring in an array of craft beers from local, national and international breweries. Vieux Carré Market will continue, too, the offerings for prepared foods. They'll have a host of delicious cuisine, prepared-to-order and ready to eat, in the New Orleans style market tradition. There are salads, soups and sandwiches. Liles recommends that customers try the Salmon Salad, a salmon steak grilled and served atop a bed of fresh lettuce with salad fixings. Another offering that's sure to be a hit will be the Grilled Shrimp Po Boy. A healthy heap of fresh Gulf shrimp are seasoned and grilled, served up dressed on Vieux Carré Market's own fresh-baked bread. In addition to a wholesome, familystyle lunch or dinner, Liles, Nagem and Hall hope Vieux Carré Market will become a new "one-stop shop" for all of the items you'll need to head home on a Saturday afternoon, toss a few steaks on the grill, and relax with friends and family. Liles envisions Vieux Carré Market as the first choice for quality meats and trimmings, including the sides and vegetables. She pictures husbands deciding to grill out, dropping in and picking everything up with convenience, speed and value. At least one man is already a fan of the idea – Therese's husband, Sammy, who has worked for years in the restaurant business. "He agreed it was a good idea," Liles said with a smile.

THE STEAK SALAD FROM VIEUX CARRÉ MARKET

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A CRAWFISH OMELET WITH HASHBROWNS AND GRITS FROM PAPA JOE JR’S

PAPA JOE JR.’S 401 Bres Avenue, Monroe, LA Opens: Late Summer, Early Fall ou wake up on your day off, lounge in bed for a bit longer than you expect and begin to think. Your mind strays to a recent trip to New Orleans, and then, before you know it, you're craving a beignet and a cup of café au lait. Served, of course, al fresco, with the quiet hum of the city in the background to keep you company while you read the morning paper. The only problem is New Orleans is six hours away. But take heart. Just up the street a ways, in the heart of Monroe's Garden District, a new restaurant is hoping to step into that void, when Donald Moore opens Papa Joe Jr's N'walins Style Eatery. "People go to New Orleans, eat beignets on the patio and drink their coffee. I want to bring that here," says Moore, a construction and pipeline contractor who was looking to bring a Louisiana tradition closer to home. Tradition plays a big part in Papa Joe's, which will serve more than just breakfast. It's a full-service restaurant, dishing up three meals a day, seven days a week. Opening in late summer or early fall on the corner of Fourth Street and Bres Avenue, Papa Joe Jr.'s will make its home in the historic old house that Ernesto's once called home. Renovations are currently underway to restore the building. Moore and his crew are taking extra care to preserve both the history and character of the building. Their respect shows, too, in the meticulously restored mantle that has graced the entry of the building for decades. "A lot of people are excited about coming back into this building," Moore says. "People

come by the house and talk about how they're excited to see what we're doing." Though Moore will wax nostalgic about a good New Orleans breakfast, he doesn't want people to think Papa Joe Jr.'s is all about eggs and omelets. For lunch and dinner, they plan to offer po boys, pastas, shrimp, burgers and appetizers. Moore also says be sure to try his red beans and rice, which he says will be one of the best around. A Rayville native, Moore has lived in Monroe since 2005. He travels for his main job, working pipeline construction, but says he began to think about his future a few years ago. "I was looking to get something started so that, when I retire, I have something to come back to," says Moore, who shipped back out to a job site in Baytown, TX the last week in July. He picked a restaurant for one reason. "I've always liked to cook," he says. A glance at Papa Joe Jr.'s menu underscores Moore's commitment to traditional Louisiana cuisine. There are roast beef, turkey and Italian sausage po boys, just to name a few, served on fresh Gambino's French bread. Fresh gulf oysters and shrimp headline the seafood selections, and the burgers are made in-house. The Bayou Blaster promises to be a real pleaser, with a half-pound of ground beef served under pepper cheese and chili, with spicy sweet jalapeños. The appetizers grouping is a cornucopia of Louisiana favorites, from Fried Mushrooms to Alligator to Fried Pickles. Moore recommends the Fried Green Beans. A healthy variety of salads and wraps round out the menu. WWW.BAYOULIFEMAG.COM | AUGUST 2014

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BayouOutdoors

A G O O D C AT C H article by Dan Chason

hen you first meet Jep Robertson, he comes across as a quiet, unassuming man with a sharp wit and a somewhat introverted personality. His given name is Jules Jeptha Robertson. What gave me a chuckle was when I asked him if he had a pet name. He laughed and said, "My wife calls me Jules when she gets mad at me." I guess being the son of Phil Robertson has its affects and as the youngest son of Kay and Phil, Jep still has the demeanor of a youngest child. That was further reinforced as he spent many a year out of the spotlight and behind the camera filming both the Duck Commander video series but also the Duck Commander television show on Outdoor Channel that brought about the force now known as A&Eâ&#x20AC;&#x2122;s Duck Dynasty. The "beards" were discovered on Outdoor Channelâ&#x20AC;&#x2122;s television show and one man behind the camera for many years was

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none other than Jep. He would never say it, but in my opinion, he can take partial credit for a good portion of what drew Hollywood to West Monroe. True to form, Jep credits Greg Eppinette (one of the original camera men for the series) with honing his interests and skills behind the camera. What is not well known about Jep is that he is a highly competitive golfer, gifted hunter and according to my latest trip with him, a salty fisherman. When we decided to take a trip after bass, I assumed that I would hear about his fishing lessons from Phil or his older brothers but was amazed to hear how he learned to fish. Her name was Merritt Robertson, or Granny Robertson to Jep. Phil's mother warmed up to Jep as he showed to be not only a loving grandson but was quite skilled at "skulling." Only a kid raised on the river can fully develop this talent. To put it in modern day terms, Jep was

Granny's trolling motor. Granny loved to fish and 10-year-old Jep was right behind her on their outings up Cypress Creek. Granny would tell Jep to get the boat ready and off they would go. She would tell Jep to "pull me up to that tree to the left" and after catching the fish, Jep would take the fish off re-bait her hook and he would paddle her to the next tree. She taught him how barometric pressure affected the fish, which areas to fish at various times of the day and all of the variables to make a good angler. This went on for quite some time until Jep asked her one day when he would be able to fish with her. He says she smiled at him and said, "When you learn HOW to catch them, you can fish." Jep is actually the first man I have ever met who learned to fish from a grandmother. It made me think of my Granny's and how I got in trouble with my Grandpa for helping

Granny clean our fish we had caught. It was a different time and place. In the early part of this century, fishing was not just a hobby as it was a necessity. While the men worked in the fields and woods, it was quite normal for the wife to take part in jaunts afield to find food for the family. Granny had learned the skills early and according to Jep, could "catch a fish in a mud hole." During the Depression years, a good mess of fish was a blessing as well as any other bounty found outdoors. Those days are long gone as our generation finds it more convenient to go to the supermarket instead of the woods for supper. I asked Jep what he would choose as the greatest accomplishment of his life so far. He didn't give me the standard answer I expected. I would think that we would think of stardom, his vast experience in the big leagues of reality television or something of that measure. He immediately said that his greatest gift was the day he surrendered his life to Jesus. He added, "True to His promises, Jesus answered my prayers when he gave me my wife Jessica. Jep listed his accomplishments quite simply: My salvation, my wife and my children. It immediately made me think of the hundreds of interviews I have read or witnessed where every Robertson from the oldest to the youngest have the same attitude. That legacy is impressive and the key to their successes. Our fishing trip was interesting as I intentionally rigged some rods that require some level of expertise. Not the standard "chunk and wind" lure selection that I normally do for a novice angler. Jep didn't miss a beat and hung with me fish for fish. Surprisingly, he rarely takes the time or has time to fish. "Kind of hard to have two Spring and Summertime hobbies," he said. "I love to play golf and that is where I get some private time as well as family time with most of my brothers." Brothers Alan, Willie and Jase are avid golfers. The foursome is usually joined by relative Jay Stone and cast member Justin Martin where the competition can be quite fierce. The bets are friendly but enforced. Miss the putt, carry somebody's bag for the day....shank a drive and you have to walk while they ride the carts. Good brotherly play where you see the true respect, love and friendship come forth. Our fishing trip was spent talking about our faith, our families and of course, Granny Robertson. When Jessica was pregnant with their second child, they decided to discuss naming her after Granny. Jep called her and asked what she thought. True to form, Granny not only approved but insisted on providing their childâ&#x20AC;&#x2122;s middle name to boot. So the middle daughter was named Merritt Decator Robertson, two legendary family names. The adoring grandson gave Granny her wish. Merritt turned out to be a gifted musician. At nine years old she is an accomplished pianist, playing both by ear and by reading music. I can't remember many outings when I have enjoyed myself more. I gained a new respect and appreciation for a man with his priorities in line. It was a pleasure to watch his excitement at catching those fish that cooperated with us. But that was nothing compared to when we talked about family. You can see Jep's face literally light up when he talks about his children and wife. A proud Father, grateful husband and to me, a good friend who can fish with me anytime.

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ZO Skin Care Dr. Mickel

C ON TIN U ED FR OM PAGE 7 9

Retin-A is still the cornerstone of the program for patients that need a more aggressive approach. It is used in conjunction with cleansers, toners, pigment equalizers and exfoliants in much the same way as the original Obagi program, so the transition to ZO will be easy. For younger patients, gentler products that still offer the therapeutic benefits of retinol (a cousin of retin-A) and the protective effects of sunscreens and antioxidants have been added. There is even a simple regimen for men. We introduced ZO to this area and have used ZO products as our main skin care line for almost a year. The results have been remarkable. To learn more about the new ZO line, we invite you to call Mickel Plastic Surgery at 388-2050 and set up a free skin care consultation with my aesthetician, Natalie Green.

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Tummy Troubles: No Just For Babies C ON TIN U ED FR OM PAGE 9 9

• Ability to hydrate - Frequent bowel movements and medication contribute to loss of fluids, and adequate hydration is important to reduce IBD flare-ups. If the teacher has a policy against drinks in the classroom, discuss the possibility of making an exception so that your student can keep a bottle of water handy.

• Rest period – Ask your teacher and school nurse to provide a location that can be used as a place for your student to rest privately, if needed, and also for a private place to change clothes.

• Private tutoring – If your child’s symptoms are severe, alert your child’s teacher and principal when you think your child will miss a number of school days. Many schools have programs already in

place for hospital or in-home tutoring for children with short-term medical absences. There is no need for your student to fall behind academically.

A FINAL WORD IBD should not be confused with Irritable Bowel Syndrome (IBS), which is a less serious condition. If your child is suffering from stomach issues, bring him or her to a pediatric gastroenterologist so that your child can be accurately diagnosed and treated. GI Peds at GI Associates has three locations: Jackson, Madison and Vicksburg. Call them today to schedule your appointment (601) 355.1234 in Jackson and Madison and (601) 638.8801 in Vicksburg.

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Calendar of Events

For a full list of event happenings in Northeast Louisiana, see our website at www.bayoulifemag.com

August 1 & 2 Les Miserables Time: 7:00 pm Discover a nation in the grip of revolution, where convict Jean Valjean is on the run. Hunted relentlessly by the policeman Javert for breaking his parole, he must leave his past behind and keep his vow to raise the young orphaned Cosette. But with revolution in the air and Javert closing in, Jean Valjean has no choice but to fight for his life and sacrifice everything to protect the people he loves. Epic, grand and uplifting, Les Misérables, a sung-through pop opera, is a powerful affirmation of the human spirit that has made it a popular masterpiece. Directed by Jason Rinehart, Conducted by Deborah Chandler. Venue: ULM Brown Auditorium Admission Cost: $20 for Mainstage Productions; $10 for full time students. www.strausstheatercenter.com August 7 Downtown Gallery Crawl Time: 5:00 pm-9:00 pm Enjoy art of various mediums exhibited in unique galleries and historic buildings in Downtown Monroe and West Monroe, along with live entertainment and refreshments. Venue: Downtown Monroe and West Monroe. Address: DeSiard and Trenton Streets Admission Cost: Free www.downtowngallerycrawl.com

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Kevin D. Alexander presents Downtown River Jam Time: 6:00 pm - 9:00 pm Join Downtown Monroe Alliance for the popular live concert series held in the heart of downtown Monroe. The series features a variety of local and national acts. So come down and enjoy live music, cold brews and a beautiful view of downtown! Venue: Bry Park Admission Cost: Free Phone: 318-329-4947 August 8 Moonlight in the Garden Time: 7:00 pm-10:00 pm This month's Moonlight in the Garden features an evening tour of the first floor of the Biedenharn home, Coke floats, and an evening stroll in beautiful ELsong Garden. The walk through tour of the home's first floor will feature eight main rooms including the Fountain Room, Dining Room and Kitchen. Venue: Biedenharn Museum and Gardens. Admission Cost: $5 per person Phone: (318) 387-5281 www.bmuseum.org August 9 Revolution Park presents Whelen and Law Enforcement & Military Night Time: Gates open-5:00 pm; Race begins-7:15 pm Help support our Law Enforcement and men and women of

the Military out at Revolution Park. Racing Action includes: Bandos, Thunderstock, Factory Stocks, Legends, Compacts and Pro Late Models. Venue: Revolution Park Race Track Phone: 318-812-7223 www.revolutionparkentertainment.com Battle of the Badges Time: 6:00 pm Catch all the boxing action as the Policemen take on the Firemen in this non-stop action event. Proceeds will beneďŹ t Med Camps of Louisiana. Venue: ULM Fant-Ewing Coliseum. Admission Cost: Ticket prices range from $11 to $26. Email: info@battleofthebadgesmonroe.com Phone: 318-381-1812 August 15 Gospel Explosion Concert Time: 7:00 pm Great night of gospel music with The Nichols Sisters, Michael Thompson & Embrace Voices, Tawanna Tarvin, Big Al, Michael Jackson & the Remnant and Delta Bleu Liturgical Dancers. Venue: W.L. "Jack" Howard Theatre at the Monroe Civic Center Admission Cost: VIP- $15; Floor$12; Balcony- $10 Phone: (318) 329-2225 August 16 Yoga in the Garden Time: 7:00 am - 8:00 am The Biedenharn Museum & Gardens will host a morning yoga session in their beautiful gardens. Stretch and enjoy the beautiful, serenity of their lovely gardens. The next session will be held on September 20. Venue: Biedenharn Museum and Gardens Admission Cost: $10 per session Phone: (318) 387-5281 www.bmuseum.org 14th Annual Black Bayou Open Rodeo Time: Parade- 10:00 am; Business Expo- 12:00 pm; Rodeo- Doors Open at 6:00 pm and event begins at 7:00 pm Catch all the rodeo action on

Saturday, August 16 starting with a parade that will roll at 10 am from the LA Purchase Gardens & Zoo to the Civic Center. Tailgating begins at 11:00 am and a Business Expo begins at 12:00 pm. Doors open at 6:00 pm for the Rodeo and the action kicks oďŹ&#x20AC; at 7:00 pm. Venue: Monroe Civic Center Admission Cost: Early bird tickets through July 31- $10; After July 31, tickets are $20 for adults and $10 for Children 3-12 Phone: (318) 329-2225 www.ci.monroe.la.us/monroecivic-center.php Landry Vineyards presents Easy Eddie & The Party Rockers at Red Grape Stomp Fest Time: 4:30 pm-8:00 pm Landry Vineyards winery outdoor concert featuring Easy Eddie & The Party Rockers. A mix of Classic Rock and R&B music will have you, family & friends dancing all night. Make sure you pack your lawn chair, blanket and picnic dinner and enjoy the outdoor show. Venue: Landry's Vineyard Admission Cost: Per Person: $5-$8; Children 12 & under: Free Phone: (318) 557-9051 www.landryvineyards.com August 23 Revolution Park presents: 2014 Season #5 Race Time: Gates open-5:00 pm; Race begins-7:15 pm Racing action includes: Bandos, Thunderstock, Factory Stocks, Legends, Compacts and Pro Late Models. Join the thrill of all things racing out at Revolution Park. Venue: Revolution Park Race Track Phone: 318-812-7223 www.revolutionparkentertainment.com

Thank you to our calendar sponsor:

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