BayouLife Magazine August 2020

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58 33 / NELA’S BEST CRAFT COCKTAILS Three Of Our Area’s Best Bartenders Serve Up Their Signature Cocktails

AUGUST 2020

32 / BERRYLICIOUS These Delicious Dishes From Area Restaurants Feature Berry Medleys Used in Flavorful Ways 52 / PIZZA PARTY Pizza Is The Best Comfort Food, And These Local Establishments Are As Good As It Gets – Any Way You Slice It 58 / HOTTER THAN A PEPPER SPROUT Mike And Katie Coullard Have Developed Amazing Products And Established Life-Changing Job Opportunites, Their Work With The Panola Pepper Corporation Is What Makes Them Our August BayouIcons

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76 / CATCH OF THE DAY These Local Restaurants Have Mastered The Art Of Creating Mouth-Watering Seafood Dishes That Are As Equally Beautiful As They Are Palatable

114 / ADDICTED TO BLACK SUGAR Black Sugar Tea Cakes Are A Delicacy That Date Back To Slavery, And Monroe’s Baker Kita Wright Has Perfected The Traditional Recipe With a Few Top Secret Ingredients

A P R I L 2 0 1 8118 / THE ESSENTIALS

92 / NEIGHBORS CRAZY ABOUT COOKIES For Meryl Kennedy Farr, Chairman And CEO Of Neighbors, The Acquisition Of Pine Valley Foods Was An Opportunity To Save A Local Business

104 / MEAD IN THE MIDDLE Curtis Sims and Cameron Myers Had A Serendipitous Conversation Which Lead to A Business Partnership, An Award-Winning Product And the First Commercial Meadery

It’s Back-To-School Which Means It’s Time To Ditch The Yoga Pants And Slide Into Real Clothes. We’ve Pulled Four Of Our Favorite Looks From Local Boutiques That Will Make The Transition Seamless 125/ MEDINA MARKET The Medina Market Is A Convenience Store Specializing In Latin American Food Products, Some Of Which You Won’t Find Anywhere Else In Northeast Louisiana

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his month is definitely one of our favorite issues of the year – The Food Issue.

However, laying out pages isn’t always easy because there is a lingering hunger that exists the entire production looking at delicious food shots. Don’t read this magazine on an empty stomach unless you want to punish yourself.

We teamed up with some of our favorite restaurants for three beautiful pictorial spreads. Our styling genius, Taylor Bennett, teamed up with Kelly Moore Clark to shoot our Pizza Party, Berrylicious and Catch of the Day spreads. Get your mouth-watering fix on pages 44-45, 52-53 and 76-82.

In 1963, Billy Edd Wheeler wrote “Jackson”, a song made popular in 1967 when Johnny Cash and June Carter recorded it. The most memorable line in the song described a love match that was “hotter than a pepper sprout.” Anyone who has tasted the original Panola Gourmet Pepper Sauce understands just what delicious fire those pepper sprouts cooked on Panola Farm near Lake Providence, Louisiana, can produce.

Today the next generation, Mike and Katie Coullard, is running the company, adding products to the line and ensuring that the family-owned and operated business will continue to thrive. See Georgiann Pott’s interview with the Coullards on page 64.

On pages 34-39, three of our favorite bartenders were interviewed by Meredith McKinnie. We asked each to submit their specialty drink, which will be launched on BayouLife’s social media as a Craft Cocktail contest. Make sure to log on to our Facebook and Instagram pages to vote for your favorite drink.

When Curtis Sims walked into Governor’s Cigar & Pipe in 2016, arms laden with quarts of honey collected from his bee hives, his only aim was to share the sweet bounty and kick back with a smoke. As customers billowed in and out, Sims struck a serendipitous conversation with fellow veteran and

BayouLife 1201 Royal Avenue Monroe, LA 71201 Phone 318.855.3185

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PUBLISHER & OWNER Cassie Livingston cassie@bayoulifemag.com

apiarist Cameron Myers. The duo bonded over their overseas experiences in the military and their overflowing stockpile of honey. “You ever thought about making mead?” asked Myers. The fortuitous question prompted a business partnership, an award-winning product, and the first commercial meadery in Louisiana. Read their story on page 104.

Being a good neighbor can often evoke images of extending friendly greetings, gifting homemade pies, or even graciously dog sitting on occasion, but for Meryl Kennedy Farr, Chairman and CEO of Neighbors, it meant coming together with a group of investors and business owners to save a local failing business. Read Vanelis Rivera’s interview on page 92.

It’s hard to believe that in a few weeks we’ll be starting school. Enjoy the last moments of summer with your kids.

I know I’ll be cramming in every activity I can think of until the day school starts.

I must send a huge “congrats” to my friend, Mayor Friday Ellis – we will stand beside you however we can in making Monroe a better place to call home. And, thank you to former Mayor Jamie Mayo for your years of service and support to this community.

We hope you enjoy this issue of BayouLife Magazine. And, as always, please shop local. Support the businesses here that support our community.

Thanks for reading!

Cassie

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GENERAL MANAGER Ashley Hubenthal ashley@bayoulifemag.com COPY EDITOR Cindy Foust GRAPHIC DESIGNER Meagan Russell meagan@bayoulifemag.com ADVERTISING SALES EXECUTIVES Katelyn Tolbert katelyn@bayoulifemag.com Madison Dollar madison@bayoulifemag.com ART DIRECTOR Taylor Bennett LEAD PHOTOGRAPHER Kelly Moore Clark CONTRIBUTING WRITERS Steven Atchison, MD Laura W. Clark Kenny Covington Shannon Dahlum Lou Davenport Cindy Gist Foust Lori French Ashley Hubenthal Pam Lavender Erin Love Meredith McKinnie

Dr. Timothy Mickel Guy Miller J. Preston Parry, MD Georgiann Potts Kay Rector Cathi French-Roberts Dr. Pamela Saulsberry Beatrice A. Tatem Vanelis Rivera Judy Wagoner Robert K. Wright

CONTRIBUTING PHOTOGRAPHERS Kelly Moore Clark Robert K. Wright

ON THE COVER Hawaiian Ahi Tuna with Crunchy jalapeño slaw from Parish Restaurant photography by KELLY MOORE CLARK BayouLife Magazine is published and distributed by Redbird Publishing, LLC. Postal subscriptions ($30) can be ordered online at www.bayoulifemag.com. BayouLife Magazine is not responsible for unsolicited photographs, manuscripts, or other materials. Opinion columns do not represent the views of the publisher. Reproduction of contents without express written permission is prohibited.

Alumni Spotlight ULM Alumnus: Damon Marsala

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GRADUATE OF ST. FREDERICK HIGH SCHOOL IN 1993, Damon Marsala knew business was a smart career path. He had worked summer jobs at Marsala Beverage, formerly Bud Co. since his father Charles Marsala bought into the business in the early 90’s.

Damon wanted to get more involved with the company during college, and ULM afforded him the opportunity to do both simultaneously. By attending class in the morning and working in the afternoons, Damon fast-tracked his education. Classroom concepts translated to reallife scenarios. He focused on the marketing aspects of the business, conducting fundraisers, handling local advertising, and managing the marketing budget. Launching new brands meant representing Marsala Beverage on premise in local bars, an ideal environment for a college student. Damon attended company meetings, learning about market spending commitments, point of sale, and the importance of accurate paperwork. His work responsibilities supplemented his education, and Damon’s commitment to Marsala’s success ensured his eventual promotion within the company.

Damon’s full schedule did not allow for many extracurricular activities on campus, but the relationships have lasted throughout the years. His professors nurtured his development in school and many became lifelong friends. Dr. Henry Cole taught retail marketing, and frequently invited Damon back to campus after graduation to speak to his class. The experience was rewarding, sharing his thoughts about college and the industry with tomorrow’s business leaders. Stepping back on campus made Damon feel proud of his alma mater, and he appreciates the opportunity of helping others. Dr. Richard Chardkoff taught history at ULM, and Damon enjoyed seeing him at community events around town long after graduation. Dr. Bill Rambin, professor of Communication at ULM, led Damon’s speech classes. This knowledge has helped Damon inside and outside the business industry as he often serves on boards and is involved in local organizations. He knew his professors were in his corner, and they helped establish the foundation for Damon’s professional success.

Damon graduated ULM in 1997 and immediately became more involved in various aspects of the business. He dove into public relations, lobbying groups and politics on behalf of the business. He began sitting in sales meetings, visiting retailers, spending time with sales managers, and expanding his knowledge of the entire operation.

When Charles started phasing out of the company, Damon took over the financials and further compartmentalized the business. He was named 8 AUGUST 2020 | WWW.BAYOULIFEMAG.COM

General Manager at 26 years old and Equity Agreement Manager for Anheuser-Busch at 28. Damon’s intent on fast-tracking his career proved valuable. Now President of Marsala Beverage, Damon knows the importance of community involvement. He previously served on the board for The Red Cross and currently serves on numerous boards including Crime Stoppers, Red Cross, Center for Children & Families, and The ULM Foundation Board. He appreciates the first-hand, behindthe-scenes look at the university and is honored to serve the institution.

He sees how many people are dedicated to ULM, both on and off the payroll. The sustaining businesses of Northeast Louisiana offer their time and money to support local endeavors. Damon read about the importance of corporate social responsibility in his classes, and it is one of Marsala’s key values. The company employs 100 individuals between its two locations.

Damon keeps a portfolio from his Business Communications class in his office. It contains memos, resumes, pitches to companies, and charts he prepared. It reminds Damon of his history at ULM and the importance of education. Learning to write, speak, and communicate effectively is imperative to professional success. He knows ULM is the anchor of our city, and his visiting associates are constantly impressed by the beautiful campus on the bayou. ULM is the hub of Northeast Louisiana, and its economic impact is far greater than many recognize.

The University is entering a new chapter. Damon enjoyed a good long relationship with now retired President Bruno and is anxious to continue those relations with the new president. The addition of the VCOM medical school on campus is exciting for our community, and Damon sees even more momentum for the University. With his entire life dedicated to this community and Marsala Beverage, Damon enjoys traveling. Time away gives him the breather he needs to return home and lead the business. He is happy with his choice to remain in Monroe, enroll in ULM, and help grow his father’s company.

The ULM Alumni Association reaches, connects and celebrates alumni and friends to build lifelong relationships, and commit to the university’s missions of academic freedom, scholarship, diversity, excellence, integrity and service. We represent alumni who honor the traditions of our university and who share a sense of achievement and pride. We create a network of professionals, establish scholarships and advocate for our University through community engagement. Members of the Alumni Association support countless initiatives, and annual memberships are just $35. To learn more or to become a member, please visit our new alumni network at ulm.edu/alumni.

BEEF AND ROCKS

Historical Impressions

b y G u y M i l l e r, V i c e C h a i r E m e r i t u s , C h e n n a u l t Av i a t i o n a n d M i l i t a r y M u s e u m

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nyone who served in the military likely has memories and stories about military food. I remember the food was surprisingly good overall. Of course I mean the food served in the mess hall and in ships’ mess decks. When I was out in the field, it was a different story.

During my era we were issued field rations labeled “MEAL, COMBAT, INDIVIDUAL.” These MCIs were basically the canned C rations of World War II with a newer name. The only major difference in MCIs was a few new foods to provide a little more “variety.”

As issued, the MCI came in a cardboard carton and contained three or four cans and a foil package. One can was labeled “M-n” Unit” and held a meatbased entree item. I use “n” as a stand in for a number which gave a clue to the type of “meat-based item” that was in the can but did not identify it positively.

Fortunately the item was named on the box. The designation “meat-based item” already tells you we are off on a journey to mysterious and potentially hazardous destinations. Another can was the “B-n Unit” which held baked wheat items plus non-melting chocolate (imagine “wax”).

The B Unit might come with a separate can of “cracker spread.” The final can was the “D-n Unit which you might correctly guess held a dessert item. The ration cans were packed upright inside of the box with the brown foil Accessory Pack on top. The Accessory Pack contained cigarettes (yes, this was the pre-nanny state era where smoking was acknowledged), matches, Chicklets gum, a little toilet paper, coffee, cream, sugar, salt and a spoon. Each carton contained one complete meal providing a minimum of 1200 calories.

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MCIs came in a case of 12 with each carton containing a different meal. The idea was you and your buddies would all have different meals so you could trade away something you didn’t like. This was no guarantee that anyone else in your group would like what you were desperately trying to avoid.

Four can openers were provided in each case of 12. The small flat “P-38” can opener with a hinged blade is one of the greatest inventions in the history of mankind. It’s a pretty safe bet that if you meet a veteran, he or she still has at least one beloved P-38 stashed away somewhere at home or in a vehicle.

A typical complete individual ration of cans for one day weighed five and a half pounds. This weight was not a light burden for someone who was also carrying one or more weapons, ammo, water, a medical kit, a steel helmet and other necessities for combat in the bush.

The “meat-based items” in the MCI were manufactured so they could be eaten cold. No one would do so if they could heat the food instead. A small B Unit can could be made into an improvised field stove by making a series of diagonal cuts around the top and bottom edges of the can with a P-38 can opener. The military issued separate boxes of trioxane fuel tablets that could be used in these stoves. Alternatively the cardboard from the packaging box could be rolled up and placed into the can to burn. This worked better if the cardboard could be soaked with diesel fuel. Troops in the field usually shared stoves and often carried them along after a meal so new ones did not have to be made every time. In Vietnam small balls of C-4 plastic explosive were often substituted for the fuel tablet. These balls were rolled

smaller than an inch in diameter and a small pinch was made to light it. C-4 does burn and does not explode unless you use a detonator. Since “meat-based items” were in a can, they could also be heated in the exhaust pipe of a running truck.

As far as taste and palatability MCIs got mixed reviews. The canned peaches tasted like, well, canned peaches. The pound cake, fruit cocktail and canned pears were pretty good. Fruitcake was fruitcake and universally avoided. The spaghetti and meatballs and the “beanie weenies” were edible, even if you had to do so cold. The eggs and ham was just nasty.

If you had no way to heat it, you had to be starving to attempt putting canned reconstituted eggs it in your mouth. In the Marines “Beef Slices with Potatoes” was known as “Beef and Rocks.” The potatoes had a half-cooked texture caused by a chemically maintained integrity to prevent disintegration during storage. The Army called this entree “Beef and Shrapnel.”

“Ham and Lima Beans” was so detested that even calling it by the correct name was thought to bring bad luck. The field name of “Ham and (deleted)” cannot be printed in this magazine. The peanut butter issued with a B-1 unit was unappetizing to some and was often discarded, but troops with diarrhea like it because it was certain to stop a case of “the runs.” Some troops hoarded B-1 peanut butter along with empty ration cans because they could make improvised smoke candles or use it as cooking fuel while on long patrols. The peanut butter had a lot of oil and burned very easily.

The next time you meet some old veterans on the street remember the culinary sacrifices they made for your freedom. Bon appétit.

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St. Frederick High School A History of Excellence

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T. FREDERICK HIGH SCHOOL HAS A LONG HISTORY of excellence in northeast Louisiana, and our future has never looked brighter. With a host of motivated faculty and inspired staff, we are in pursuit of candidacy into the International Baccalaureate program.

We are opening student’s minds through global awareness and critical thinking, and we are opening doors to limitless opportunities through a world-class curriculum that is unique to St. Frederick’s. We want you to be a part of what we are building.

Our school is different for several reasons. Our school is safe, and our students are confident. Students feel secure in their surroundings, in their faith, and in their freedom of expression. We offer an opportunity for kids to grow and excel without having to worry about bullying or discrimination. We are teaching our students to respect themselves, each other, and the world they live in.

Our school is a family, and our children always come first. Our school prides itself on nurturing whole-child development, and that extends to all areas of academic life – in the classroom, in the chapel, in the community, on the court, and on the field. Our school seeks to cultivate an atmosphere of intellectual curiosity while maintaining a focus on the role of faith in our students’ lives.

Our school has a history of inclusion and equality. In fact, it has celebrated its diversity since its founding at the height of the civil rights movement in 1965. When other area schools were closing their doors, St. Frederick High School was welcoming the Sisters and students from the recently closed Little Flower Academy, an African-American Catholic school in Monroe. That spirit of multicultural awareness and appreciation extends to the IB program, where students have the opportunity for fluency in a second language through five years of Spanish instruction.

A school is only as strong as its faculty. Our experienced faculty come from public and private schools, from higher education and the professional world. Our teachers are experts, leaders, and facilitators. Our teachers are ready to provide the very best education in the area - both in class and online. Focusing on instructional technology, our teachers have been busy building their courses to meet the needs of students in a blended learning environment.

Our teachers hope to help students uncover their genuine interests and to guide them with a sense of wonder. Our goal is to teach students to communicate complex ideas, to think critically, to consider multiple perspectives, to evaluate and discern, and to come to know and understand themselves. We seek to provide an environment 12 AUGUST 2020 | WWW.BAYOULIFEMAG.COM

where freedom of expression is encouraged and individual growth is possible in at atmosphere of open, reasoned debate.

In addition to English, Math, Science and History, all students at St. Frederick High School take Religion and Spanish. We believe mastery of a second language is important in preparing students for college and career, and our religion classes help students put their education in the context of faith and global awareness. With technology classes like Computer Aided Design and Coding, students have the opportunity to learn 21st century skills and make their learning visible. Students can also demonstrate their interests and talents through a number of clubs, including Interact, quiz bowl and e-sports.

In the area of Arts education, we are excited to announce MADD (Music, Art, Drama and Dance). Adding to our already robust Arts program, this course brings together an interdisciplinary team of educators that will help develop and nurture students’ creative talents, providing opportunities not available in most schools in our area. In the realm of athletics, all students are encouraged to participate in a wide range of individual and team sports. Adding to a full slate of AP classes and dual enrollment courses, the integration of the IB curriculum will provide students with even more avenues towards success. These programs speak to our commitment to nurture whole-child development, focusing on all aspects of our students lives: mind, body, spirit, and soul.

Our school is looking to the future. We strive to develop models of intercultural understanding and awareness, and to foster a lifelong love of learning. Students who graduate from St. Frederick High School will be prepared to accept any challenge, and to know how to approach solutions to complex issues within a complex world. Students with a St. Frederick’s education are prepared – intellectually and morally – for an increasingly diverse and globalized world. As the class of 2020 heads off to an array of top ranked schools – including Louisiana Tech, ULM, LSU, Vanderbilt, Baylor, and Washington and Lee – they take with them a strong foundation and tremendous support from their St. Frederick’s Family.

We are proud that all students in grades seven through twelve are a part of a progressive, college-preparatory curriculum. We are proud of our graduates, 98% of whom are receiving athletic and academic scholarships for their post-secondary careers. We are proud of our past, and we are excited for our future. Come take a tour, talk to our students and staff, and witness firsthand the transformation.

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A GIRL LIKE ME

Meredith’s Musings

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article by ME R E DI T H MCK I N N I E

orning walks are my summer indulgence.

As the weather has warmed, I’ve adjusted to rising earlier, plugging in my ear buds, and tuning out the world for an hour while I pace the neighborhood. I see the same faces. I’ve gotten accustomed to other neighborhood walkers’ schedules.

The man on the corner surfaces shortly before 8 am. We will pass each other no less than three times with a brief nod and raised hand. The lady a few streets over with the immaculately groomed yard makes one big loop around the entire island, carrying a bag of cat food to make sure the strays are being fed. It took me a few weeks to discover the contents of her mysterious bag; when I saw her knelt in the corner of the street with a white feline, my heart melted. The pregnant woman on the south side of the island finally gave birth a few days ago, a baby girl. I wondered if her absence meant the little one had taken her first breath; Facebook confirmed the blessing. I don’t know many of my neighbors by name, but I do know them by their routines. We call the same space on the island home.

During the shutdown, my husband and I would take our daughters on walks, as the weather allowed for midday jaunts. But now, the venture is solely mine, and I anticipate my introduction to each new day in solitude. A few days ago, I was wrapping up my third mile, two streets from home, when a truck pulled over to my side of the street. My stomach dropped. I recognized the man, but had a feeling the interaction would not be desirable. He asked if he could bother me. Simply the phrasing of the question put me off. If

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you think you’re going to be bothersome, perhaps don’t be. He handed me a packet through the window, insisting its contents could help me. It was some pill or program for weight loss, he told me, and my entire body stiffened. I felt immediately on defense. I quickly said “no, thank you,” and kept walking, setting the packet on his back bumper. I wouldn’t be needing it. He didn’t take the hint, instead backing up and claiming he didn’t mean to offend me. I turned in irritation and told him I didn’t want to talk, and when he kept on, I quickly walked away. When I made the corner onto my street, he was still sitting in the truck on the side of the road, probably trying to make sense of what went wrong.

I don’t understand why people think these comments are acceptable or even helpful. What did he expect me to say, that this is exactly what I had been waiting for? If only I had this magic pill that I could solve my problem that I never acknowledged as a problem. I cringe when I hear of people encountering these exchanges where strangers seem intent on saving you from your own body. I’ve had similar experiences at the gym, no surprise, when a stranger insisted my sprinting on the treadmill would damage my knees because I was overweight, or the real gem, the man who had seen me on the elliptical every day claiming if I kept it up that I could get a boyfriend. His assumption that a girl like me couldn’t possibly have a significant other wasn’t even the worst part, but rather that he thought his commentary was complimentary. The gym incidents happened a few years ago, and I did alter my behavior. I didn’t want confrontation, and avoided running into those men. I inconvenienced myself because of their actions. And they weren’t even worth that.

When I walked up my driveway after the exchange in the street, my husband was watering the plants, and immediately sensed my abnormal mood. When I told him, he pursed his lips, probably frustration at his not being there and disappointment in his wife’s feelings being hurt. I’m glad he wasn’t there; it would have only compounded my embarrassment. Some topics just shouldn’t be broached, particularly from strangers.

You simply can’t know the other person’s experiences, and we shouldn’t assume they want or need unsolicited criticism or unsought help. Aside from the sensitivity of that particular topic, I wish we all would take a moment, and consider our words and whether the intention is really to help or to shame.

And could those words potentially hurt someone?

The next morning, I woke at my regular time, plugged in my earbuds, and set off on my neighborhood route. I waved at the man from the corner, witnessed a feline feeding, and saw a pink sign welcoming home a baby girl. I didn’t let the previous day ruin the next one. I can’t guarantee something similar won’t happen again, but I can refuse to let it alter my behavior. I walk because it makes me feel good, and self-care is always a worthy undertaking.

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Bayou Pages

NIGHTSTANDS & COFFEE TABLES “Such a Fun Age” by Kiley Reid REVIEW BY MEREDITH MCKINNIE

“I think it would be best if we went our separate ways, and that those paths never again connected.”

This timely debut novel by Kiley Reid speaks to two different audiences simultaneously, exposing the truths we keep hidden from one another and the narratives we choose to believe. Emira is an AfricanAmerican 25-year-old college graduate with no clue about where she wants her life to go and resents the insistence that she should. She is perfectly content working a babysitting job that affords her hours with a toddler she adores named Briar, despite the little girl’s parents she can’t quite understand. Emira slips in and out of two worlds, one with her semi-successful black girlfriends who rib her for her lack of professional prospects, and the other with the upper middle-class Chamberlain family, led by Alix, Briar’s mother.

Alix is a woman who acknowledges her privilege, while desperately trying to hold on to it. Raised with new money parents and hating the people they became, Alix is determined to be something different. She seizes the opportunity to befriend her black babysitter as a way to prove she is not that kind of ignorant white woman. Alix is a successful businesswoman, struggling with her maternal responsibilities and her desire for freedom from the limitations of motherhood.

When an incident involving a security guard racially

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profiling Emira while she cares for Briar is caught on tape, the seemingly ideal working arrangement for Emira is challenged and Alix is forced to face a man from her past that could complicate her present. Alix’s high school history serves as the backdrop for who Alix is and why she is so intent on her own version of doing the right thing.

Reid writes seamlessly from both perspectives.

Each chapter shifts from Emira’s view to Alix’s, and the weaving of the two women’s worlds with genuine care to each experience is compelling. The narrative is rich with a developing plot line and intriguing dialogue that sparks just the right tone. As readers, we identify with both Alix and Emira, recognize their faults and cheer for their triumphs. The author reminds us none are perfect, and the second we think we have it all figured out, life has a way of coming into focus and exposing the fragility of our assumptions about one another. This book speaks to the complications of race and its effect on our daily interactions, our perceptions of reality, and how we treat one another even when we think we are good people. Reid refuses to wrap her stories up in a bow, instead relying on readers to find themselves in her characters and challenging them to reconsider what they think they already know to be true.

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COFFEE M AT E Want to make the best cup of home-brewed coffee?

Try pour over coffee made with a Chemex. We’ve listed some tips and tools you’ll need to get started.

Styled by TAYLOR BENNETT Photography by KELLY MOORE CLARK

You’ll need a Chemex coffee maker and coffee filters, a burr grinder, a gooseneck kettle and digital food scale.

First, heat water to 200 degrees, and then weigh out your coffee. Grind around 34 grams of coffee to make 2 cups. Next, add the filter and coffee to Chemex and pour enough water to wet the grounds. Let this sit for a minute before adding around 2 cups of water (you’ll need to adjust the water to coffee ratio if making more than two cups). Make sure to add the water slowly for the perfect cup o’ joe! Sip and enjoy.

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et’s be honest. How many times have you gotten organized only to find yourself a month later back where you started? If this is a frequent occurrence for you, I can PROMISE you that you are not alone. In my business as a professional organizer and interior stylist, I see homes regress to their original state frequently. Now, I want to assure you that this is not because you are “messy” or that you and your family are “lazy,” nor is it because the area was not organized properly. Instead, it is simply because you have not made organizing a part of your life. What do I mean? Getting organized is a process and staying organized is a lifestyle!

Let me say that again – Getting organized is a process and staying organized is a lifestyle!

That means that no matter how many times you try the process of getting organized, if you do not change your habits and your attitude, you will never be able to stay organized. My job as a professional is to create a system that works for each client’s specific lifestyle, and the client’s job is to utilize the plan correctly. Now, if I have done my job, each process should be easy to use and easy to maintain, but it is up to you, as the client, to change your habits enough to maintain the rules. Does that make sense? This is something to keep in mind when you are creating your own plan, too. Do not make the process harder than it should be. You must create methods that work for you, your lifestyle, and your as well as for those that share the home with you.

T H E T R I C K TO S TAY I N G O R G A N I Z E D personality,

Unfortunately, you, nor I, can change the habits and attitudes of those that share your home, but you can control

by ERIN SHARPLIN LOVE | erinlove@panachebyerin.com yourself and be the first one to start implementing the behaviors that lead to a beautiful, clean, and organized home. Below are some simple habits that you can begin today:

IF YOU GET IT OUT, PUT IT BACK. This may seem like a juvenile tip, but sometimes it takes a reminder to realize that you may not be the best at this. Your motto should be – spend time now to save time later. What that means is that it will take you much longer later to return the items to their home, so do it now!

IF YOU OPEN IT, SHUT IT. Nothing contributes more to the look and feel of disorganization than doors and drawers that have been left ajar. But the buck doesn’t stop there. This rule also applies to items that you may use throughout the day. For instance, face cream, jewelry box, pill bottles, etc. Not only does leaving these items open contribute to the look of disorganization, but it can also contribute to the deterioration of the product inside.

IF YOU TRY IT ON, HANG IT UP. Now, I know we are all guilty of this one, me included!

Although, I do typically hang items up after wearing or laundering them, there are occasions when I am rushed and, therefore, feel as though I don’t have the time to put them back on the hanger. Then, I am rushed again… and again… and again and before long, there is a pile of clothing that needs to be put away. now is the time to stop this neverending process and start the new habit of hanging each item up immediately after wearing it. Remember, take time now to save time later!

IF YOU GET IT DIRTY, WASH IT. This habit doesn’t apply only to dishes or clothing. I am talking about spills, spots, and other messes. For example, if you have water spots on the mirror, wipe them off. If you spill some face cleanser, wipe it up. If your lunch overflows in the microwave, clean it up. You get the picture.

IF YOU DON’T USE IT, GET RID OF IT. This is one of the hardest rules to follow because “you never know if you will need it.” Right? Trust me on my “two year rule.” If you haven’t used or worn an item in two years, the chances that you will use it or wear it are slim. Donate it to someone you know who will use it, and if that slim chance that you need it arises, you will know right where to go to borrow it.

IF IT IS EXPIRED, THROW IT OUT. I know that there is some controversy when it comes to “expired by” dates, but I tend to lean towards getting rid of anything that is expired no matter what the circumstances. Why take the chance that the item is ruined, won’t work correctly, or will harm you or your family in some way? It just makes me feel better to toss expired items.

You make your own choices where this is concerned, but I suggest that you make it a habit to sort through your fridge and your pantry on a monthly basis. You should toss anything that is visibly ruined.

IF IT IS JUNK, THROW IT AWAY. In other words, junk mail should be tossed immediately as well as anything that is irreparably broken or inoperable. No exceptions!

IF IT IS A BILL, PAY IT. You MUST create a system for bill paying. It is the easiest way handle your business correctly and on time. For instance, I pay bills every Friday without fail.

What day can you set aside to pay and file bills?

IF YOU SCHEDULE IT, WRITE IT DOWN. Don’t try to remember appointments that you have made. Grab a planner or use an app on your phone to keep up with them. Save that space in your brain for other things!

If you follow these steps for 28 days, they will become habits that are second nature to you.

If you need a little help, try using a habit tracker to motivate you and show your progress. Check out the one I have provided for you, that is available for download at www.bayoulifemag.com.

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B AY O U H E A L T H |

BY SHANNON DAHLUM

Ditch the Morning Rush

C han ge your Mor nin g to C han ge your Life ur lives have been looking vastly different over the past few months. With kids out of school for so long and many adults working from home, the daily schedules and routines that we did maintain have all gone out the window. As I’m writing this, we don’t know exactly what the beginning of the school year will look like, but whether we continue to stay home or are venturing back into schools and offices, we’ll have to start getting our daily routines back in order. A successful, productive daily routine always begins with a successful, productive morning.

“How you start your day is how you live your day. How you live your day is how you live your life.” -Louise Hay

If you want to have a joyful, productive, low-stress life, then prioritize starting every day with joy, productivity, and low-stress.

It’s tempting to stay in bed as long as possible to seek out a few extra

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Author Robin Sharma says, “The way you start your day powerfully shapes how productively you live it.” In his book, “The 5am Club,” he explains what he calls the 20/20/20 formula. He recommends waking up at 5am every morning to spend an hour focusing on yourself.

The routine includes spending twenty minutes on each of three different activities that enhance the health of your body, mind and spirit. The first 20 minutes are to be spent on movement.

He encourages you to begin your day with intense exercise which will increase dopamine (a neurotransmitter responsible for feelings of motivation) and serotonin (a neurotransmitter that provides feelings of happiness), while decreasing stress. In addition, working up a sweat releases BDNF, a brain chemical that promotes the growth of new neural connections.

The next twenty minutes of the routine are for fostering a healthy mindset through reflection and contemplation. It’s important to avoid social media, news, or other forms of information that can get your mind moving down a negative spiral. Instead, spend this time reading something inspirational, journaling, praying, or meditating. Get in touch with your emotions and make sure

you’re allowing yourself to express them in healthy ways. As Sigmund Freud said, “Unexpressed emotions will never die. They are buried alive and they will come forth later in uglier ways.”

Find an activity that allows you to deal with the uncomfortable emotions you may have and foster the ones that make you feel good.

Finally, the last twenty minutes of the 20/ 20/ 20 formula are dedicated to growth. Use this time to learn something new or to plan out your day. Read something that interests you or listen to a podcast. It’s been said that when you stop learning you stop growing, and when you stop growing you start dying.

This formula sounds pretty fabulous and I’m sure we’d all be happier, more productive humans if we lived by it consistently. Even if your schedule doesn’t allow you to dedicate a full hour to yourself at 5:00 every morning, though, you can still start your day in a positive, yet less time consuming way.

Another popular morning routine, called, “The Miracle Morning,”

by Hal Elrod includes spending time in silence, repeating an affirmation, visualizing yourself accomplishing a goal, moving your body, reading or listening to something inspirational or motivational, and writing in a journal. It sounds like a lot,

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minutes of sleep, but the effects of jumping out of bed and rushing out the door will be far more detrimental throughout the day than losing those extra minutes of sleep. Take a look at some of the most successful people in the world and you’ll find this one thing in common: they all prioritize a morning routine that puts their own well-being first.

If you’ve ever flown on an airplane before, you’ve heard the flight attendants explain all the safety rules before take-off. You were told that if the cabin loses air pressure, oxygen masks drop from the ceiling and adults flying with children are instructed to put on their own masks before assisting their kids. After all, if you can’t breathe, you won’t be of much help to anyone else, right? Likewise, if you start your day frazzled, frantic, and in a rush, how can you show up in a productive way for all the people and things that require your attention throughout the day?

but even if you only spend five minutes on each of those items, you’ll be reaping the benefits of the positive momentum they provide.

The most important element to implementing a new morning routine is that you start small.

Make sure your goal is something you can stick with even when your motivation wears off. Rather than getting out of bed one hour earlier, just get up ten minutes earlier and pick one self care activity that appeals to you the most. Sometimes, even just setting guidelines for yourself on what not to do can be the best place to start.

For example, no hitting snooze, and no social media during the first hour of your day.

As you start to move back into the busy work and school day hustle, make a commitment to prioritize yourself first. However you choose to start your day, just be sure you’re taking time to do something that helps you feel nourished, calm, and empowered. How you show up for yourself every morning sets the tone for how you show up for everything and everyone else for the rest of the day. You may not be able to control all the people, activities, and challenges you encounter every day, but you can control how you show up to them by putting yourself first.

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Before the MEAL

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ny of us that grew up in a household where it was our turn to “set the table” for dinner, remembers the ceremony of gathering the plates out of the cabinet, opening the drawer to gather the cloth napkins and sliding open the cutlery drawer to count out the exact number of utensils. Next it was ice in the glasses and drinks poured so the awaiting meal could be served.

The family table was the stage for whatever cuisine was lovingly displayed and enjoyed.

All this comes to mind as

we affectionately remember the beautiful and detailed lives of Marie and Victor Cascio. The peek into their everyday rituals of relishing in exquisite objects was on display at their home recently for their estate sale. The array of collections, exquisite art and decor, one-of-a-kind pieces discovered during travel while intertwined with everyday heirloom necessities were delicately curated so that each vignette told a story. For Victor, setting the table was easily a mini avant-garde art installation. It is easy to recognize that everything

was planned around family with the intention of providing a memorable moment - no matter what the occasion.

Horn bowls and serving pieces, bamboo handle cutlery, hand-painted china, crystal bowls, silver cachepots, Venetian blown glass, starched hemstitched monogrammed linen napkins just touch the surface of a glimpse of the choices of setting their table. The times and celebrations that brought the extended Cascio family together whether at one of their restaurants or in the breakfast

sunroom on Marie Place were thought out and planned. This pre-ritual of “setting the table” was just as important as the simple or elaborate meal that was going to follow.

For all of us that appreciate the art of living, it was a joy to glimpse into the soul of their home and what they surrounded themselves with on a daily basis. Their love for family and each other was showcased so diligently and respectfully for the friends and audience that loved and admired them and their life journey.

FOR YOUR OWN FRENCH TWIST CONSULTATION, CALL CATHI AND LORI AT 318-355-3041

C H O CO L AT E C H E R R Y

N E PA L TO M ATO

SMALL RED CHERRY

B E T T E R B OY

BEEFSTE AK B R A N DY W I N E

TA S T E OF SUMMER

H I L L B I L LY TO M ATO

There’s something very rewarding about growing your own produce – especially a good harvest of tomatoes.

With so many varieties to choose from, we’ve compiled a list of our favorites. Slice them, dice them, stick them between bread, get the dish on these seasonal veggies.

Styled by TAYLOR BENNETT Photography by KELLY MOORE CLARK

Y E L LO W P E A R

CHEROKEE PURPLE

LU C K Y C R O S S

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Food for Thought Eating Mindfully

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

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HAVE SAID BEFORE AND I WILL SAY IT AGAIN, I AM A “foodie.” In other words, I love food, I love to prepare it, serve it and eat it. I relish the different aromas, textures, colors and taste of various foods. I enjoy food best when I have the opportunity to share it with others. In fact, it is easier for me to say what I dislike than to list all the foods I like. For many, food is the “go-to” in response to feelings, emotions and thoughts. Some overeat when stressed, others report when stressed they cannot eat. Some eat in response to boredom, frustration, loneliness, hurt, anger and insecurity. Food is used to nourish, to nurture, to entertain, to sooth, to fortify, to comfort. We serve food when we celebrate, when we mourn, when we interact in our attempts to connect.

The Coronavirus pandemic (COVID 19) has reminded me of the role food plays in our lives particularly in times of uncertainty, challenge, social distancing, self-isolation, stress and unrest.

There is little doubt that COVID 19 is affecting every aspect of our lives: from the anticipation of virtual classrooms, to telemed, to mandated mask wearing, to restaurant and bar closings. When stay at home mandates first began, you may recall hand sanitizer, disinfectant wipes and toilet paper were in high demand and in short supply. As pandemic mandates persisted and people spent more time at home, snacking increased and stores suddenly began experiencing a shortage of food supplies. Many clients have reported they have gained weight since the pandemic. In fact, almost daily a client has made reference to their having gained weight since COVID-19 and the need to lower their food intake while increasing the quality of food consumed. COVID-19 has changed many of our lifestyles in a way no one anticipated. Many of us are at home more to minimize exposure. Isolation and being at home can illicit the temptation to eat snacks high in sodium and poor-quality meals that are satisfying to our taste buds rather than nutrient-dense whole foods that can also be delicious.

Observing public health measures and reducing exposure to the virus are a must to slow the spread of the disease, how we do it often varies with the individual. As of this date, no one knows for sure how long these virus measures will need to be in force, however, this serves as a good time to protect and improve your health while practicing social distancing. We must be mindful, eating in a healthy manner is important when attempting to keep our immune system strong. Many people have turned to eating at home and have found a benefit of eating meals at home is that they are usually healthier and more cost effective. Whether it

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is homemade or takeout, prioritize family time and make eating together a family affair. Reserve one night a week for your family to prepare a meal together. Give each family member a specific task in the kitchen and then eat at the table while sharing individual experiences of the day.

Memories are created over food… food can be a healthy way to connect to who matters and what matters. Talk about the things you hope to do after the pandemic. Your mindset is vital to getting through this time both physically and mentally healthy. Do cooking relaxation- a break in my weekend is to relax while I cook dinner. It is especially healing when I have had an intense work week. I generally, burn candles, turn on music, watch the food network and cook foods that are good to me and good for me. Stay active and engaged, resist hanging around the fridge or mindlessly watching negative news. Separate mealtime from TV time… watching TV while eating makes it easy to pay attention to the TV and not your food, while lessening the chance of meaningful interaction and increasing the likelihood of overeating. It is tempting to break boredom with snacking… avoid habitual eating. Practice eating healthily and enjoyably. Taste the summer… keep a bowl of easy-to grab vegetable snacks and fruits of the season and let that be your version of fast food.

Whereas, I love eating food what is most important to me are the people, places, things and memories I associate with food. For the most part, food in my life has been symbolic of good times, positive interactions and experiences. I feel compelled to pair my appreciation for food with the serious matters of the day to a time when many feel as though the world is falling apart; with the uncertainty and lack of clarity that exist.

The coronavirus pandemic has stirred up a lot of emotions and continues to be stressful and anxiety provoking. Relationships are being questioned, our faith, tenacity and mental endurance is being tested. There is fear and concern as to how to transition our teachers and children back to school and there are food insecurities and shortages some want to believe do not occur in this country. “These are the best of times these are the worst of times.” As a child I thought what does that mean? These days I find myself reflecting on this statement. Humanity is going through times of challenge and yet even as we struggle to make sense of all of this, positive things are occurring. May we come to the table with a hunger for peaceful change, a recipe for health and food for thought.

For more information on counseling and outreach services contact Dr. Beatrice Tatem at Wellness Initiatives, LLC, 2485 Tower Drive, Suite 10 Monroe, La 71201, 318-410-1555 or at btatem.bt@gmail.com

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Authentic Mexican Food

Local Restaurateur Takes on New Adventure with Authentic Mexican Street Food

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T’S WELL KNOWN THAT THE TWIN CITIES HAVE A GREAT variety of local flavor coming from the many self-made restaurants.

Some have been local go-to spots for years, becoming part of everyday office and home life in Monroe and West Monroe. Others, however, are new to the scene and ready for our restaurant goers to try them, love them, and “hype them” up. La Catrina Mexican Taqueria is the newest adventure opened by Allen Sandoval and soon to be the favorite of many local foodies. Having owned and operated an already loved eatery in the area, El Sombrero, owner Allen knew just what his customers loved and wanted more of. This Mexican Taqueria, serving traditional Mexican street food is just the ticket to an authentic taste experience. If you love fresh flavor packed food created in a homecooked style, be prepared to fall in love with this eatery and plan to go back often!

While La Catrina may look like a typical TexMex spot, its patrons are likely to have quite a surprise when they sit down to order. The menu, written entirely in Spanish, is the first of many indications that this new hot spot is as unique as it is colorful. If you’re used to the quintessential TexMex staples such as enchiladas with rice and beans, soft tacos, chicken and steak fajitas, queso and salsa, and carne asada, be prepared to expand your tastes a little bit. While you can still find a few of these items on the menu, the way they are prepared may not be exactly what you’re used to.

These exceptionally tasteful yet simple dishes are referred to in Mexican street markets as antojitos, literally meaning “little cravings,” as they are traditionally eaten in the morning and evening when less formal meals are prepared and enjoyed in Mexico. Here are a few musttry items for the first time patron of La Catrina:

• Enchilada Jalisco, which has four mashed potato enchiladas with red sauce, topped with lettuce, fresh cheese, and sour cream

• Fajitas, made with steak, chicken, or vegetables freshly grilled and seasoned perfectly served with rice, beans, and a salad

• Gringas Jalisco, made with a large flour tortilla stuffed with melted cheese, pastor meat, cilantro, onions, and tomatillo sauce

Every delicious dish was thought out, designed, and tested by restauranteur Allen Sandoval. Though Sandoval was born in Costa Rica, his roots are strongly planted in Mexican culture especially the savory customs and traditions that influence the Mexican street food markets.

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Sandoval learned to cook these authentic Mexican favorites from his wife and his mother-in-law and has loved the recipes ever since. Having owned a local TexMex place geared towards a more americanized way of cooking, this entrepreneur recognized a need for a more traditional style of cooking to cater to the large Hispanic population in the area. The experience is so true to the culture that even the name and logo were inspired by a well known Mexican character from Dia de los Muertos, the largely celebrated Day of the Dead. La Catrina represents the protection of loved ones within the culture making her the perfect icon for this new family eatery. In keeping with the rich history and culture behind this restaurants opening, the owner, and all around helping hand, would love to help you pick something to order that may be out of your typical experience. A few traditional, but unique dish choices include:

• Vampiros, which includes two corn tortillas topped with asada, cilantro, onions, tomatillo sauce, and melted cheese

• Huevos Divorciados has two tostadas with a fried egg. One is topped with a red sauce while the other is topped with green sauce

• Mojarra A La Diabla which is a whole fish fried to perfection and laid over a bed of rice and covered in La Catrina’s special Diabla Sauce

• Elote, which is Mexican street corn and can be ordered with a custom topping such as the Elote rolled in Takis or Hot Cheetos!

No matter what you try one thing is for sure, you’re definitely going to love the surprising explosion of flavor that comes from these simple and traditional dishes. Local, Lisa Hammett, is more than excited to try the dishes as they remind her of being home. Growing up in south Texas, Lisa grew up in a Mexican American household and had the best of both worlds with cooking both authentic Mexican and American foods. To her, this is an amazing addition to our local cuisine paying homage to a big part of her upbringing. She recommends trying the horchata or any of the Aguas Frescas made from scratch daily. If you’re needing a good comparison to know before diving into these refreshing drinks, she equates them to sipping lemonade on a hot southern day!

A definite must in this summer Louisiana weather. This colorful and vibrant restaurant is on track to become a local favorite in no time. Stop in today and order something you’ve never tried before!

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photo provided by Crook & Marker

Crook and Marker Taste Your Happy Place All Summer Long

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OOKING FOR YOUR NEW DRINK OF SUMMER? CROOK & Marker has you covered as the brand recently upgraded its Spiked & Sparkling variety packs to include a brand-new sleek can design and announced that all its spiked beverages are now USDA Organic.

“Our goal was to create an alcoholic beverage that was as beautiful on the outside as the ingredients inside,” said Crook & Marker Chief Marketing Officer Daniel Goodfellow. “More than ever, today’s consumers are extremely conscious of what they are putting in their bodies, so with our move to a fully USDA Organic beverage portfolio they can enjoy bold, refreshing flavor from transparent ingredients they can feel good about.”

Crook & Marker’s USDA Organic Spiked & Sparkling drinks come in eight tasty flavors: Blackberry Lime, Coconut Pineapple, Strawberry Lemon, Tangerine, Black Cherry, Grapefruit, Peach and Mango. The best part? They are sweetened from natural sources, gluten-free, non-GMO and vegan, with 80 calories and zero net carbs per can and 4% ABV.

So what exactly does the switch to USDA Organic mean? To make its organic BaseBrew® alcohol, Crook & Marker uses cassava root, ancient grains and other ingredients that are only grown on organic farms and processed in an organic brewery. These ingredients are free from toxic insecticides, herbicides, fungicides, fertilizers and other synthetic chemicals that can pose health risks when ingested frequently. They also use production methods and ingredients without residues that can potentially pollute air, soil and water. So, better ingredients and better for the world!

This summer, Crook & Marker has been busy with several other initiatives, including launching three new products –– Spiked Teas, Spiked Lemonades and a Coconut Spiked & Sparkling variety pack.

“We don’t believe people are running to hard seltzers because of the flavor, they are running away from the sugar, carbs and calories found in other alcoholic beverages,” Goodfellow said. “Seltzer helped introduce people to the fact that ‘better for you’ alcoholic drinks exist. We are taking that one step further to prove good ingredients and great taste can also coexist and in a wide range of beverages perfect for every occasion.

SIP SAFELY WITH THE CROOK & MARKER TASTEMASK™

Keep your face covered, or take a sip of your favorite alcoholic beverage? A decision many Americans are facing as they practice social distancing.

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Well, Crook & Marker came up with a solution to help solve this dilemma with the TasteMask, a new facemask with an integrated straw flap that will allow you to sip safely and in style. So, whether you’re trying to enjoy a cold one at the beach, family BBQ or while dining outdoors, don’t worry ­– they’ve got you covered. Literally.

The masks retail for $14.99 and are for a great cause. Crook & Marker will be donating all profits to the United States Bartenders Guild to help support bartenders and hospitality workers impacted by the pandemic.

The TasteMasks went on sale ahead of the Fourth of July and sold out in less than 24 hours. The company has now made additional quantities available for backorder and expects to keep producing more to meet demand.

You can purchase the TasteMask now at www.tastemask.com.

MIX THINGS UP THIS SUMMER WITH A CROOK & MARKER COCKTAIL

Crook & Marker beverages can of course be enjoyed straight from an ice-cold can or in a glass on the rocks, but for those of you looking to reinvent some of your favorite cocktails, here are some easy recipes to keep you refreshed all summer long.

Strawberry Spritz • 1 can of Crook & Marker Strawberry Lemon • 1 shot (1.5 oz) of Vodka • Lemon slice for garnish Coco Blanco • 1 can of Crook & Marker Coconut Pineapple • 1 shot (1.5 oz) of tequila • Splash of fresh lime juice • Lime slice for garnish

Crook & Marker beverages are available in single-flavor 4-packs and in variety 8-packs. Visit the locator page on Crook & Marker’s website to find availability at a store near you: www.crookandmarker.com..

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

Find us at facebook.com/choicebrands, twitter.com/choicebrandsinc, and instagram.com/choicebrands.

PHOTOGRAPHY BY KELLY MOORE CLARK ILLUSTRATIONS BY MEAGAN RUSSELL || ARTICLE BY MEREDITH MCKINNIE

THE STRAWBERRY RHUBARB MULE RECIPE BY Doran Smith INGREDIENTS • • • • •

1.5 oz. vodka 1 oz. lime juice 1 oz. ginger syrup Mint leaves 2 dashes, rhubarb bitters • Ice • Spoonful, strawberries • Ginger beer DIRECTIONS Into a shaker can, add vodka, lime juice, two smashed mint leaves, rhubarb bitters, and ice.

Shake until frost rims the outside of the shaker.

Into a rocks glass, put a spoonful of strawberries and pour shaker contents in the rocks glass.

Top with ice.

Finish with ginger beer on top.

Garnish with mint and strawberry.

riginally from Houston, Doran Smith searched for a new beginning. He moved to Monroe two years ago with the hopes of establishing himself in a new place. His desire to serve people comes naturally and sincerely.

He believes in hospitality and making people feel loved and cared for. Establishing genuine and lasting connections with patrons is essential to Parish’s success. Doran takes pride in the establishment and goes the extra mile to remember faces and preferences. Patrons want to feel special, and the service at Parish is consistently devoted to pleasing the public.

Doran is currently Parish’s MaÎtre d’,ensuring all guests have a pleasant, relaxing dining experience that invigorates the taste buds. Doran started out as a server and bartender at Parish, which was a different atmosphere but, to him, working on the floor is incredibly intimate. Servers are expected to maintain and meet all the guests needs. The bar is a divided space, where guests sit on one side observing the bartender crafting cocktails, maintaining conversations, and keeping a clean space. Doran describes bartending as putting on a show, entertaining people while serving them. He focuses on making cocktails as ordered, and staying keen to tiny details that contribute to confidence in overall quality.

A favorite summer cocktail recently introduced is the Strawberry Rhubarb Mule, and the refreshing flavor became a quick favorite.

It’s easy to drink in the Louisiana heat as the alcohol taste is subtle.

The Strawberry Rhubarb Mule recipe is detailed on the opposing page.

Doran is an integral part of Parish’s success. It takes a team, and all Parish employees rely on each other to maintain the restaurant’s vibrant atmosphere. Pre-shift meetings involve role playing, where servers learn each night’s menu and anticipate guests’ questions. Doran insists, “We don’t just remember your name.” Catering to each guest individually ensures a sense of longing to continually dine at Parish Restaurant and Bar. As MaÎtre d’ Doran’s responsibilities extend beyond one section of the restaurant. He is able to interact with all guests and continue building relationships with repeat customers. People who dine at Parish expect the best, as many of them have traveled all over the world and have dined in some of the top restaurants. Parish takes pride in competing with those world-class establishments.

Doran’s personality fits the Parish vibe. He is mellow, yet refined and invested in highlighting a true dining experience.

Monroe is not exactly a small town, but retains a small-town feel.

Doran loves running into guests at Standard Coffee Co. or the grocery store, often remembering what they ordered at Parish and how they responded. He knows people like to dine, and he shares Parish’s vision for a refined dining experience.

oshua Colson found his way behind the bar almost 15 years ago. His friend Joe Summerscales offered Joshua a bar back position at Top Gun in Monroe. Joshua remembers making his first drink, mistaking the ingredients in a basic margarita. After three years at Top Gun, he moved out of state before returning to Monroe. He started working at Doe’s in 2015 as a server. Chad Watson, the Doe’s bar manager at the time lured Colson behind the bar and showed him the world of craft cocktails. Joshua enjoys building drinks from scratch, juicing his own fruits, and using signature flavors. He has greatly expanded his knowledge of the spirit world.

Joshua appreciates a good bourbon, and Doe’s offers over 300 varieties.

The bourbon need not be expensive to suit your palate. Joshua and his fellow bar workers call themselves the spirit guides. He likes encouraging patrons to step outside their comfort zones. He promises if he makes a drink and you don’t like it, he’ll drink it. Joshua’s repeat customers describe him as fun, a showman of sorts who elevates the bar experience. He prefers drinking at Doe’s bar be an educational experience, learning about different types of spirits and branching out. Doe’s Eat Place offers guests a calm, sophisticated experience, with the best steak in town and generous portions.

Doe’s signature cocktails offer a variety of flavors for all tastes. The sophisticated Champagne Cocktail features hints of orange; the Blurricane blends spiced rum with lemon zest and fruit punch; the traditional Mint Julep is a southern staple and suits the dark wood ambiance. The Smoked Old Fashioned is infused with wood chip smoke, reliant on the bourbon staple and orange flavors. The cocktail menu reflects Doe’s recognition of its customers, simple sophistication in a relaxed, welcoming atmosphere.

The team at Doe’s is one of the many reasons Joshua loves working there.

Everyone helps everyone, and they have formed genuine friendships. They recognize that a collective effort is critical to Doe’s success, and the camaraderie makes for a pleasant and encouraging work space. Joshua wants his customers to feel comfortable and entertained. He enjoys getting to know the people who come in for a drink, and he shies away from the cookie-cutter approach to serving people. Building bridges and finding common ground involves truly listening. Many patrons like to interact with the bartender, and Joshua’s ability to read people while producing quality cocktails keeps those patrons coming back.

Joshua Colson’s signature cocktail can be found below.

THE “BLURRICANE” RECIPE BY Joshua Colson INGREDIENTS

DIRECTIONS

• • • • • • • •

Pour fruit punch in ice cube trays and freeze. Once frozen, place cubes in glass. Pour Captain Morgan, lemon juice, Blue Caraçao and rum over ice.

2 oz. Captain Morgan .5 oz. Lemon Juice .5 oz. Blue Caraçao .5 oz. 151 Rum Torched Lemon Peel Pinch Cinnamon Fruit Punch Ice Cubes Fire

Garnish with torched lemon peel and cinnamon.

Ignite your drink and sip away after flames have subsided.

endy Borrow calls Monroe home. For the last 17 years, what started as a side job in college has morphed into a passion for people and crafting cocktails. Wendy loves making new friends and drinks at the bar. It’s never felt like a job. After living all over the country, Wendy moved to Monroe four years ago and started working at Miro’s when it opened in early 2019. She’s a people person, bubbly, energetic, and optimistic. She makes her patrons feel comfortable by molding herself to the establishment’s guests. Being able to read people is essential to connection, and while exchanges at the bar can be brief, Wendy indulges the guests who want to stay awhile. Miro’s riverfront location is ideal for kicking back with friends or making new ones, and Wendy relishes highlighting that experience for Miro’s guests. She shares stories and learns about her patron’s lives. She believes in building connections across the bar top. Personality is key to successful bartending, and while the people may change, Wendy’s attitude stays the same. She loves Monroe and the people she has gotten to know here. The city has welcomed her with open arms.

Determined to make Monroe her city, Wendy visited local bars and restaurants to discover what Monroe likes to drink. She created Miro’s cocktail menu after noticing the town’s affinity for mules, frozen drinks, and fruity concoctions. She has an eye for detail and thrives on making people smile. Miro’s cocktail menu features the Miro’s Mary, the bar’s take on the Bloody Mary; four variations of mules; a Spicy Margarita; and the Velvet Hammer made with Tito’s vodka and fruit flavors, just to name a few. Wendy is most proud of Miro’s version of the Old Fashioned 46, where she replaces traditional simple syrup with praline liqueur. She knows what Monrovians like, and the cocktail menu explores new options based on those preferences. The relaxed, yet sophisticated Miro’s menu, parallels the vibe in the establishment, and Miro’s thrives on its diversity. Someone in a full-length dress is often found at the bar next to someone in dust-covered work boots, and everyone feels happy and relaxed in the welcoming space.

Wendy’s brief time in northeast Louisiana hasn’t gone unnoticed. She serves on the Downtown Monroe board, Krewe of Janus, the Rivermarket, and was nominated for The BayouBuzz Award for best bartender. Wendy was also voted Top 5 Best of the Delta for bartenders last year. She believes in diving into her community, and knowing a passion for people and positivity only enriches the community. She strives to become everyone’s best friend when they visit Miro’s, and her popularity is a toast to a job well done.

Wendy’s signature cocktail, the Old Fashioned 46 is listed on the opposite page.

OLD FASHION 46 RECIPE BY Wendy Borrow INGREDIENTS

DIRECTIONS

• 2.5 oz. Maker’s Mark 46 • 1 oz. pecan praline liqueur • Fresh muddled orange slice • 3 dashes, Angostura bitters • 1 Luxardo maraschino cherry • Ice cubes

Mix together the pecan liqueur, bitters and muddled orange slices into a rocks glass.

Fill the glass with ice cubes. Add the Maker’s Mark 46, and gently stir to combine.

Garnish with a maraschino cherry.

The ULTRA Lifestyle Michelob Ultra Infusions: Pomegranate and Agave

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ICHELOB ULTRA INFUSIONS POMEGRANATE AND Agave, will join Michelob Ultra Family in distribution this month. The Pomegranate & Agave flavor will join a fastgrowing brand franchise that includes Michelob Ultra Light, Michelob Ultra Lime Cactus and Michelob Ultra Pure Gold. The Michelob Ultra Family of brands are the top-performing brand families in the beer industry.

Michelob Ultra Infusions Pomegranate & Agave is the future of flavored beer. A crisp, refreshing light lager infused with real exotic fruit. At just 95 calories and 4.0% ABV, Infusions is perfectly balanced, with no artificial sweeteners and a clean finish. This unique flavored beer is brewed to be a superior choice for those who live an active, balanced lifestyle. The product will be released in 6 pack bottles and 12 pack cans. The beers in the Infusions line each have 95 calories and 4 percent alcohol-by-volume.

Michelob Ultra™ appeals to a wide audience of beer drinkers that are interested in a superior tasting light beer that also promotes a healthy, active, social lifestyle. In an era when many beer drinkers are looking for the newest, hoppiest or most local brew, it is surprising that a light beer that has been around for nearly 15 years has emerged as one of the fastest growing brands in the business.

The Michelob family has been around a long time, has brought us many great-iconic beers such as, Michelob Lager, Michelob Light and Michelob Amber Bock. In 2002, they introduced Michelob ULTRA and it has actually proven to be the fastest growing brand in the business as Michelob Ultra remains the largest share gainer in the US, now for eight consecutive quarters.

Appealing to active people of all ages, the Michelob ULTRA™ family promotes the “ULTRA™ lifestyle,” Michelob ULTRA supports an active, social lifestyle and is proud to be a sponsor of athletic events across the country, ranging from running and cycling competitions to golf tournaments.

It’s positioning – call it inspirational for the aspirational -- reflects a clear understanding that people today, especially the younger, more affluent people that represent the brand’s target audience, are inspired to live an all-together healthier lifestyle. Not dieting or eating less fattening food, but pursuing healthier choices in all aspects of life.

Since Michelob ULTRA™ was introduced in 2002, its high end 40 AUGUST 2020 | WWW.BAYOULIFEMAG.COM

American-style has appealed to the masses. People who are interested in a low carb lifestyle finally had an option to choose from when it came to beer. Its subtle fruit and citrus aromas compliment this light-bodied beer’s smooth and refreshing taste. One year after its introduction, Michelob ULTRA™ became the fastest-growing new brand in the industry and was a phenomenal hit among adult fitness enthusiasts, adult consumers living an active lifestyle, and those looking for a greattasting beer with lower carbohydrates and fewer calories.

The original Michelob ULTRA™ has 4.2% alcohol by volume, 95 calories and only 2.6 grams of carbs per serving, making it one of the lowest carb beer choices on the market. But Michelob ULTRA™ isn’t the only choice when it comes to low carb brew. The ULTRA family offers many choices for a wide variety of taste.

• Michelob ULTRA™ Amber is a beer that is full in flavor and rich in color with great amber taste and 3.7g of carbs, 114 calories and 5% alcohol by volume.

• Michelob ULTRA™ Lime Cactus boasts a refreshing lime taste, perfect for summer days. With 4% alcohol by volume, 95 calories, and only 5.5 grams of carbs per serving it makes a great choice for healthy beer drinkers.

• Made with organic grains from the country’s finest fields, Michelob ULTRA™ Pure Gold is a light lager with a superior, golden taste.

With only 2.5 carbs and 85 calories, Pure Gold is triple filtered and brewed free of artificial colors and flavors.

Locally, Marsala Beverage employs about 100 full-time employees.

Marsala Beverage, LP is the largest malt beverage, wine/spirits and non-alcoholic distributor in Northeast Louisiana. Their success is based on the fact that they never lose sight of delivering what is really important – quality products, timely service and a genuine concern for our customers’ needs. Annually, they deliver over 2.4 million cases of beverages to over 700 retail accounts.

Please find us at www.marsalabeverage.com or follow us on social media:

Facebook: Marsala Beverage

Twitter: @marsalabeverage1

Instagram: @marsalabeverage

Want To Win Free Braces?

Caples & Robinson Car Crew Will Make You Smile

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APLES AND ROBINSON, MONROE’S TRUSTED orthodontic practice, have some big news you don’t want to miss! Doctors Ricky Caples and Chris Robinson are excited to announce their “Make You Smile - Free Braces” giveaway program.

The program is simple and fun… and open to everyone. We are happy to bring this new program to both patients and non - patients.

That means anyone can participate for the chance to win monthly giveaways and a grandprize of free braces!

Here’s how you can join in on the fun:

• Simply stop by any of our convenient locations to pick up your free car magnet.

•P lace the magnet featuring our Caples and Robinson logo on your car and wait for it to be seen! (The fun comes to you!)

There are many styles to choose from representing a few local and regional high school sports along with other organizations and fun designs:

• Every month, the “Caples and Robinson Car Crew” will head out on a mission to find cars with the CRO magnets proudly displayed on them.

• If they spot a magnet on your car, you will receive a winning postcard left on the windshield of your car.

• Once you receive the winning ticket, bring it to any of the Caples and Robinson Orthodontic’s Offices to claim your $50 Visa Gift Card or other gift cards to local restaurants and establishments.

Three winners will be chosen a month so be sure to hurry in and get your magnet on display to be one of the lucky three. At the end of the year, all thirty-six winners will be entered into a drawing for FREE BRACES or INVISALIGN! This can be applied to new treatment, to pay off an existing account, or may be gifted to the lucky recipient of your choice. The possibilities are endless so this truly is a game for any and everyone.

The magnets will be on display at each office in Monroe, West Monroe, Ruston, Bastrop, and Mangham, so stop by and pick yours up today!

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OUR LOCATIONS INCLUDE:

• Monroe: 2210 Forsythe Ave, Monroe, LA 71201

• West Monroe: 206 McMillan Rd, West Monroe, LA 71291

• Ruston: 300 W Alabama Ave, Ruston, LA 71270

• Bastrop: 2004 E Madison Ave, Bastrop, LA 71220

• Mangham: 4279 Hwy. 15, Mangham, LA 71259 THIS PROGRAM WILL KICK OFF SEPTEMBER 1, 2020

Caples and Robinson Orthodontics, along with their brilliant staff and “Caples and Robinson Car Crew” is awaiting your visit today! Pick up your magnet and let them be part of your journey to the best smile of your life.

*Contest is open for patients and non-patients of CRO to participate.

Doctors Ricky Caples and Chris Robinson, of Caples and Robinson Orthodontics, are your trusted Diplomates of the American Board of Orthodontics. Together they bring 46 years of collective quality orthodontic treatment and a staff with over 150 years collective experience in the best of patient care. Offering many services such as:

• Early Orthodontic Intervention

• Adolescent Orthodontic Treatment

• Adult Orthodontic Treatment

• Invisalign

• Damon Braces

• CLARITY Advanced Braces

• Retainers

• Other Orthopedic Appliances

• Orthognathic Surgery A NOTE FROM GRATITUDE FROM THE STAFF:

Your comfort, safety, and beautiful smile has always been our top priority. We are proud to offer excellent service that strives to go above and beyond making our team the trusted Orthodontic Office[s] in Northeast Louisiana. We are humbled and honored to have been nominated and named winner of the 2020 Bayou Buzz Award. We know that your smile is the first, and lasting, impression on the world.

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S TA N DA R D

COFFEE CO. THE

PL AT T ER

A variety of cheeses and meats, plus grapes, blackberries, raspberries, blueberries with crackers, honey and jams.

BAKE318 Blackberry Pie Bars made with fresh picked blackberries from Mt. Grace.

These gluten-free blueberry muffins with lemon streusel are a great morning treat.

BERRYLICIOUS

Looking for inspiration from your garden? These delicious dishes from area restaurants feature berry medleys used in flavorful ways. From handcrafted pastries to summer salads, these berrylicious servings will tingle your taste buds.

M I S S K AY ’ S

S W EE T S & E AT S

These homemade hand pies are filled with fresh blueberries and baked to perfection.

FI E S TA

NUTRITION

CENTER

The Good Earth Juice & Salad Bar inside Fiesta Nutrition assembled a delicious blend of açaí berries topped with fresh berries, granola, nuts, fruit and nut butter.

CHICKEN

SALAD CHICK

A seasonal salad featuring fresh greens and the season’s freshest fruits, cheeses and crunchy toppings. The strawberry salad is perfect paired with the poppy seed dressing.

CC’S COFFEE

HOUSE

This Blueberry Braid is a mouthwatering pastry oozing with delicious, seasonal blueberries.

Customize Any Celebration The Paper Market Boasts Balloons and More

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N THE LAST FEW MONTHS, BIRTHDAYS, PARTIES AND GET togethers have looked a little different. However, The Paper Market has continued to make things pop….literally. “We are excited to expand our balloon selection and offer some unique things,” said Amy Robinson. “For almost a year, I have been researching the idea of the balloon mosaics and trying to figure out how to build the structure.

During our quarantine down time, I was finally able to finalize the details and introduce them in the last month.” The balloon mosaics are larger than life numbers, made of a durable board material and filled with balloons that are a variety of sizes. “This is a great way to add a fun detail to a party, or even make someone feel special during this social distancing time with drive by parties,” said Amy. They come in 3 foot and 5 foot options and the cost includes delivery, set up and pick up.

Another item Amy and her staff have added to their options of balloons is yard numbers, a stake covered with latex balloons topped with whatever number you need. These are a great way to mark a house for guests to know where the party is or just a fun way to surprise a birthday boy or girl on their special day.

The Paper Market has quite the selection of balloons, even offering a balloon bar where you can create your own balloon masterpiece. “These days, balloons can be so much more than just a helium balloon with string on it. You can create balloons for gender reveals, photoshoots or even make the balloon a gift in and of itself by filling it with money for the recipient to pop,” explains Amy. You can add confetti to a balloon, as well as collar, ribbons, streamers, tassels and more.

The Paper Market can also personalize balloons with vinyl, so you can add a name, monogram and more. The balloons themselves can be trendy chrome colors of gold, silver, rose gold or copper, giving a shiny and metallic finish. There are also orbs to choose from.

They come in multiple colors and resemble a bubble, giving a pop of uniqueness to a bouquet, sculpture or garland. “We have great relationships with our vendors who share with us what is trending,” said Amy. “We are always watching to see what is popular so we can make sure we have that available for our local customers.”

In this new age of drive by parties and open air events, The Paper Market has made sure to grow their selection of freestanding

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backdrop options. “We have a variety of arches, circles, squares and rectangles that we can decorate with balloons,” said Amy. “These are perfect for photo ops, drive by parties, wedding celebrations. Plus, they can be used indoor or outdoors and can be customized for any occasion with certain colors and design.” Decorating with balloons is always a great idea when utilizing a big open space or an outdoor area because they fill up so much space and add a pop of color and design at the same time. “Right now, balloon design is really organic and we are seeing this in garlands draped across entryways, in arches and in centerpieces,” explains Amy. “You can also use balloons in centerpieces for a fun design element.”

The Paper Market is excited to introduce their new line of mix and match partyware. “For years, we have been known for our wall of tableware including napkins, plates, forks, and more in a variety of colors and this is really an expansion of that,” says Amy. “We will have matching tassels, garland, confetti, balloons and more, which allows a party to be completely custom and creative. Often, people come in with theme colors and this will allow them to find exactly what they want to match the look they are going for.”

When it comes to kid parties, there are still some themes that are very popular. For girls, unicorn, rainbow and mermaids are still very trendy. For boys, it is outer space, superhero and video game themes like Mario and Fort Nite. The Paper Market has matching napkins, plates, wearables, goodie bag items and more to go along with all of these themes.

Smaller celebrations like backyard weddings have become more popular in recent months and The Paper Market has everything you need. From placemats to platters, sterno cans to serving pieces, you can host a successful backyard wedding, reception or party with disposable pieces, making the clean up a breeze.

The Paper Market is conveniently located in the Northgate Shopping Center, in the heart of Monroe. “We are excited as we enter into almost a decade of business,” says Amy. “We have been the store that people depend on for their birthdays, engagements, showers, weddings, graduations and any celebration in between. And we look forward to continuing to celebrate with our community for many years to come!”

easier it is to win. If you can keep your mental focus, a lot of times this will help you figure things out while others struggle.

I enjoy fishing in the rain but I will not, under any circumstances, fish with lightning in the area. A fish is not worth losing your life over! However, if I am able to fish while it is raining, I have noticed a couple of things that might help you on your next rainy-day trip. One, use bone or black colored topwater lures. A buzzbait or Whopper Plopper are also great choices. Two, if the fish will not come up and strike a topwater lure, which is often the case when fishing after a strong thunderstorm, pitching/flipping a dark colored soft plastic or jig will get you bites.

Fishing With Kenny You Got Questions, We Have Answers article by K E N N Y C OV INGT ON

E

very year I fish between thirty and forty bass tournaments. It’s what I do. I don’t have the patience to hunt and I don’t play golf because I refuse to play a sport my kids would consistently beat me at. So, I fish both competitively and for fun all year.

Fishing tournaments and spending as many days as I can on the water allows me a large learning curve. I research, learn and then try new techniques or the how’s and why’s of my competitors when they were successful on days that I may not have been. Even after all the years I have spent on the water, I still try to learn something every time I go fishing. I believe that is one of the key ingredients to being a good angler.

Fishermen, besides being over analytical, are notoriously curious. We like to ask questions. We speculate, ponder and downright question the goings on underneath the water of the particular lake we may be fishing. The harder it gets to figure out why the fish aren’t biting, the more questions we tend to have, oftentimes without answers. In this month’s “Fishing with Kenny” article I thought I would share with you some of the more common questions I have been ask or have heard over the years and the answers I supplied to those questions.

WHAT IS THE BEST COLOR SOFT PLASTIC TO USE IN OUR AREA AND IF YOU COULD ONLY PICK ONE SOFT PLASTIC LURE TO USE, WHAT WOULD IT BE?

When it comes to my color choices of soft plastics, I try to keep it simple. While a lot of people try to narrow it down to a choice or two, I always keep these five colors in my boat: watermelon/red, junebug, black neon, green pumpkin and candy bug. These five colors, 48 AUGUST 2020 | WWW.BAYOULIFEMAG.COM

regardless of the soft plastic you are using will catch fish anywhere, on any body of water in this country.

My choice of soft plastic would be a Zoom Baby Brush Hog. The techniques and ways to fish this little guy are endless. You can Carolina Rig it, flip/pitch it, swim it or use it as a jig or Chatterbait trailer. No matter the technique, it will catch fish. It’s just that good of a lure.

WHAT DO YOU BELIEVE TO BE THE BEST ALL ROUND CHOICE FOR A FISHING LINE THAT CAN BE USED FOR THE MOST APPLICATIONS?

Without a doubt, when it comes to cost, production and all-round fishing usage, the best line ever made is the green 15 lb. test Berkley Trilene Big Game monofilament line.

It’s not even close and there is no sense arguing about it. This line was originally designed for deep sea fishing but it caught on with bass anglers quite quickly. Topwater, crankbait, worm fishing, spinnerbait, this line can do it all. Is it 100% fool proof? No, but nothing ever is. When it comes to picking a good fishing line to use for just about any technique or lure choice, there is none better.

WHAT ARE YOUR THOUGHTS ABOUT FISHING IN BAD WEATHER AND DO CERTAIN LURES AND COLORS WORK BEST WHEN IT RAINS?

I have fished in just about every weather condition you can think of. Snow showers in April? Yes. Tropical Storm warning? Yes. Tornado warning? Yes. The coldest day I fished was 20 degrees. The hottest day I fished was a temperature of 105 with a heat index of 115. I have fished in it all. No matter what the conditions are, however, you have to keep a good mental outlook while on the water. I have always believed the tougher the event, the

HOW DO YOU APPROACH FISHING A NEW LAKE AND/ OR HOW DO YOU FISH A LAKE YOU KNOW EXTREMELY WELL?

When fishing a lake for the first time, look for things you are comfortable fishing. Is there a rocky shoreline? What about boat docks? Are there are cypress trees? Anything you can find that you have fished before is where you want to start trying to piece together the puzzle.

Regardless of the lake, always fish shallow water and look for the dirtiest water you can find. Clear water lakes are a whole different story and require different techniques and mindsets to fish them so always look to try and establish something shallow.

When it comes to fishing a lake you know extremely well, try to think outside of the box. Instead of fishing past history, try to look at it as if it were a new lake. Explore areas that weren’t good in the past to see if maybe something has changed about them to attract fish. Or try a technique that you think the fish haven’t seen much. Anything you can do to keep from having preconceived notions before you get on the water will make things a lot easier.

WHAT IS A LURE YOU WISH YOU HAD TWENTY-FIVE YEARS AGO THAT IS POPULAR NOW?

This one is probably the easiest one to answer: a Senko and a Chatterbait. The Senko is arguably the best soft plastic ever created and the Chatterbait is just an excellent fish catcher regardless of the time of year and it catches big fish. Both are a staple in any serious bass fishermen’s tacklebox and you should always have one or both of them on a rod ready to go.

Well it looks like we have run out of space and time for another month. I hope we were able to share some information with you to help you catch more fish your next time out on the water. It is the dog days of summer so take extra sun related precautions, drink plenty of water, and please be courteous to other boaters while enjoying our local waterways. Oh yeah, and be sure to catch one for me!

See you next month!

Your Hometown University Home is Where the Hawk Is

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ROM ITS INCEPTION, THE University of Louisiana Monroe was established with one goal: to serve the educational needs and desires of the people of Northeast Louisiana. ULM has served the region with academic opportunities for almost 90 years and is positioned to continue a strong tradition of excellence far into the future.

Now is not the time to postpone your education. ULM Online provides an opportunity to pursue your educational goals 100% online. ULM also has announced instructional methods and enhanced safety measures to ensure our students can continue their academic journey on-campus.

ULM Online

Prepare to compete and succeed in an ever-changing global society through a transformative education with our highquality, 100% online programs. ULM offers over 35-degree programs 100% online, with student resources and a caring faculty

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community to provide support while earning your degree. Designed with you in mind, our accelerated online degree programs are respected, affordable, and accessible – so you can achieve your career goals while working fulltime. ULM Online is ranked the No.1 in “Best Online Colleges in Louisiana” for 2020 by Value Colleges.

Fall 2020 On-Campus Course Delivery Methods

Where possible, some small classes will continue to be taught in a face-to-face format as long as social distancing can be maintained to ensure the health and safety of students and faculty. Some large classes will be transitioned to an online delivery format. Due to social distancing requirements and to maintain classroom occupancy rates at 50 percent, ULM is transitioning many courses for the Fall 2020 semester to a HyFlex model. The HyFlex model is a mix of students attending classes face-toface or via Zoom on assigned days. For example,

for a Tuesday/Thursday class, on Tuesday, half of the students will attend in-person, and half will attend remotely on Zoom. On Thursday, the students will switch; those in-person on Tuesday will participate via Zoom, and those who were on Zoom will attend in-person.

Safety Measures. To keep the ULM campus safe, the following measures have been taken: • Face coverings are required on campus for faculty, staff, and students.

• Seating in classrooms will be marked to ensure social distancing is practiced for faceto-face instruction.

• Disposable disinfectant wipes will be available in classrooms for students to disinfect their areas at the conclusion of class.

• Plexiglass shielding is placed in high-traffic areas.

• Hand sanitizer dispensers are in place in various locations on campus. Use hand sanitizer when handwashing with soap and water is not readily available.

• Floor markers are placed in waiting areas of office spaces to ensure social distancing.

Whether at the beginning of your university journey, seeking an advanced degree or returning to complete your degree, you will thrive in one of ULM’s 90 degree and certificate programs. ULM invites anyone interested in learning to join us where The Best is on the Bayou!

Choose with Confidence St. Francis Emergency Department

O

UR EMERGENCY ROOM IS available 24/7 to take care of you and your family. We are working non-stop to ensure the safety of our patients and team members by minimizing the risk of contracting COVID-19.

The following are the measures we are taking in our ER:

• Our team is following all recommendations from federal and local authorities, the Louisiana Department of Health, and the Centers for Disease Control and Prevention.

• Everyone, including our doctors and team members, undergo a daily health assessment when entering our buildings including a check for fever.

• You will see all of our staff wearing masks while caring for all patients.

• Personal Protective Equipment (PPE) identified as N95 or procedural masks, gowns and gloves are worn while caring

for any patient suspected of COVID-19.

• All our doctors and team members perform frequent handwashing.

• We perform diligent room disinfecting throughout the day including reception areas, nurses’ stations, and other common areas.

• Exam rooms are thoroughly disinfected between each patient.

WHEN VISITING OUR EMERGENCY DEPARTMENT:

• Before coming to the emergency department, if possible, remove jewelry and other valuables.

• On arrival, park in a lot reserved for the emergency department.

• On entry to the building, a nurse or a technician will perform a brief screening for symptoms of COVID-19 including taking your temperature. A mask will be placed on all patients. Depending on

whether you exhibit symptoms, you will be registered first, or you will be guided directly to the triage screening area.

Based on the needs of each patient, and patients with symptoms of COVID-19, you will be sent to a designated waiting room for registration and to await triage.

•W e are now allowing ER patients to have one visitor accompany them during their stay. We ask that visitors not leave the patient’s room while visiting in the ER. Once a visitor has left the ER, they will not be allowed back in.

•O nce in an exam room, patients may be asked to put on a hospital gown.

Some patients may be connected to equipment that will monitor vital signs, oxygen saturation, heart rate and heart rhythm. A provider will take a history of symptoms and perform a physical exam as necessary. Blood work, x-rays, and other tests may be ordered.

WWW.BAYOULIFEMAG.COM | AUGUST 2020 51

MIRO’S

M U FFA L E T TA

PIZZA

Delicious mix of salami, ham, olive mix, provolone cheese and mozzarella.

PIZ Z A PAR T Y Pizza is the best comfort food, and these local establishments are as good as it gets – any way you slice it.

Styled by Taylor Bennett - Photography by Kelly Moore Clark

NEWK’S

Q PIZZA

NEWK’S

All-natural chicken, signature white BBQ sauce, bacon, tomatoes, mozzarella, provolone, jalapeños, chili oil on cauliflower crust.

SPICY SHRIMP PIZZA

Seasoned shrimp, red and yellow bell peppers, tomatoes, mozzarella, parmesan, red pepper flakes, chili oil, cilantro garnish.

Fiesta’s Top Ten

Fiesta Shares Their Favorite Superfoods

W

HETHER TO SOOTHE SYMPTOMS OF CHRONIC illness or improve general health, powerhouse nutrients can be found on the shelves of Fiesta Nutrition or incorporated into beverages and foods at Dreux Coffee located within the store.

MATCHA

Premium green tea leaves are ground into a powder for tea or added to foods. Purchase the matcha to make at home or enjoy a hot or cold Matcha Latte with us.

BEETS

The benefits of this rich red vegetable are too numerous to mention.

It is sold in capsule and powder form. At Dreux, ask for a fresh beet shot, fresh juice or a Ruby Queen Latte.

SPIRULINA

This blue-green algae is packed with chlorophyll and protein.

Our favorite brand is VitaMineralGreen, a blend of spirulina and other mineral-rich foods. When ordering a custom-made smoothie, ask for this as an “add-in.”

TUMERIC

This world-renowned spice has many qualities, all of which point to benefits as an anti-inflammatory. Available in capsule, tea, and powder, or raw root found in our produce section. For the ultimate Ayurvedic tonic, order the Golden Girl (hot or cold blend of turmeric, cardamom, ginger , cinnamon, black pepper and steamed milk).

CHARCOAL

Activated charcoal is used as an effective detox agent. It’s available in capsules, liquids, powders, and even personal care products. Make detoxing easy with our Midnight Detox Drink (charcoal, steamed milk, and house-made vanilla).

MEDICINAL MUSHROOMS

Energy, stamina, mental clarity and healthy cells may be achieved by use of this class of mushrooms. A particular favorite is Chaga, for its pleasant coffee-like flavor.

MACA

Another root vegetable beneficial for adrenal and hormonal support. Look for it in powder or capsules.

CACAO

The cocoa bean in its raw form. Powder or nibs is a great addition to a smoothie or Acai Bowl we offer.

GINGER

Yet another spice to assist in digestion and inflammation. Available at Fiesta as capsules, tea, and raw root. We add ginger to most of our fresh juices on the menu. Add a “shot” to whatever!

GINSENG

Literally used for centuries as the ultimate wellness tonic. We stock several forms.

The staff of Fiesta Nutrition Center thanks this community for the patience, support and love shown to us , always, but especially during the last several months. We are so grateful.

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Cleaning and Sanitization

Recommended by Residents and Businesses

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ITH THE CURRENT SITUATION, MANY homeowners are obviously spending more time around the house than normal and may be making a list of the projects that need to get done. If you notice algae growing on bricks, a stained roof, mildew growing on the side of the house, be sure to call SaniCan. Simply power washing does not kill algae, fungus, mold and other bacteria that grow on structures and roofs. When you use SaniCan, not only will your home look great, but it will be sanitized!

In 2010, Matt Rainwater had a crazy idea to start a garbage can cleaning service. After figuring out a business plan, working out the kinks, and securing the financing, SaniCan was officially born in February 2016. Little did they know, the backbone of their business would not be cleaning garbage cans and dumpster sites for long.

In November 2016, SaniCan introduced a new style of exterior cleaning to the area known as a SoftWash. Using a low-pressure application of a biodegradable, eco-friendly solution, customers no longer have to worry about the damage that comes along with typical high-pressure washing. SaniCan’s state of the art system allows them to customize solutions to clean any type of surface depending on the finish and amount of build-up. With SaniCan’s SoftWash system, the job gets done safer, more effectively, and will last longer. Their objective is to be the area’s first premier exterior cleaning service by offering quality customer service and amazing results.

Hundreds of residents and business owners all over Northeast Louisiana have been utilizing this service and here’s what a few of them had to say:

“When we saw our concrete around the pool turning black and our porches, eves and furniture covered in mildew and pollen, we knew to call Matt Rainwater with SaniCan. Matt came out and gave us a bid and set up the job. He even sent us email reminders! Matt and his crew were very meticulous. They moved the outdoor furniture with care and put it all back. Their soft wash system was perfect for our aging paint. After they were done, everything sparkled and looked brand new!”

- Lew Hubbard

“I would highly recommend SaniCan on any and all exterior cleaning projects. We have used them on commercial and residential projects. Matt and his professional staff always stayed within their estimates and delivered outstanding results.”

- Trae Banks

SaniCan has become the company to call when it comes to washing your house, roof, fence and decks as well as gutter, sidewalk and driveway cleaning. If you want to see what everyone is talking about, visit the SaniCan website, find them on Facebook or give Matt a call!

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Ask Dr. McGee

Dr. McGee Answers Common Questions

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UR OFFICE IS ROUTINELY ASKED SIMILAR QUESTIONS daily from our new and existing patients. We thought it would be helpful to address some common questions and misconceptions that we frequently encounter.

Q: Why is good oral hygiene important to overall health?

A: The mouth is the gateway to the body. Oftentimes, neglected oral hygiene can manifest as health conditions elsewhere in the body.

Numerous studies have linked periodontal disease (gum disease) to cardiovascular disease and diabetes. While the links have not been fully described, there seems to be a correlation between these diseases.

Yearly dental evaluations are recommended to maintain your teeth and gums and overall health.

Q: I have some dental problems but nothing hurts. Why can’t I just wait until something hurts to see my dentist?

A: Patients frequently think that because their mouth doesn’t hurt that there aren’t diseases or conditions present. Many conditions such as decay or bleeding gums can be treated rather quick and easily with minimal cost to patients. Unfortunately, however, when pain arises, the cost and complexity of treatment are often increased significantly.

Q: Why does my child have so many cavities and why should I get them filled? After all, they’re baby teeth and are going to fall out anyway.

A: Tooth decay or “cavities” are caused by high sugary diets, either in the form of candy and soft drinks or high carbohydrate food. Bacteria in the mouth feed on the sugar and produce acid as a by-product that causes tooth demineralization and decay. Even though baby teeth “fall out,” they are very important for children. First of all, they are needed to help children eat and maintain proper nutrition. Second, they help maintain spacing for permanent teeth that will come in later in life.

Finally, decay in baby teeth should be treated to prevent infections and toothaches. Children just like adults can develop extremely painful toothaches and therefore their mouth should be checked regularly by a dentist.

Q: What are wisdom teeth and why are they important?

A: Wisdom teeth (actually called third molars) are the final set of teeth that a person develops. They begin to form on average around the age of 12-13. Often, patients do not have sufficient space in their jaws and to prevent damage to adjacent teeth and they must be removed. We routinely remove all forms of impacted wisdom teeth and are always available for evaluation of any third molar complication that may be present.

These are just some of the frequent questions we receive from new patients. If you have any questions or concerns that you would like to discuss with Dr. McGee, please contact the office. We provide services from routine cleanings and exams to complex full mouth reconstructions. Call us to today to see what we can do for your oral health.

Sincerely,

Patrick L. McGee, DDS, FAGD 56 AUGUST 2020 | WWW.BAYOULIFEMAG.COM

Let Us Help Change Your Life Dr. Henry Zizzi

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OR THE LAST 21 YEARS, DR. ZIZZI has been practicing General Surgery in the Monroe/West Monroe area. After completing his training, he joined the practice of Drs. William Ferguson and Tommy Lolley, who have both since retired. Dr. Zizzi believes in more than just treating his patients – he leads with his heart, as he knows many people walk into his office scared and concerned. Even minor procedures deserve a surgeon’s utmost attention to detail, and his experience enables him to perform surgeries with precision, accuracy, and trust between him and his patients. Dr. Zizzi takes a significant amount of time getting to know each individual while answering questions and alleviating concerns. He often uses diagrams or sketches to educate patients so that they know exactly what to expect before entering the operating room. Dr. Zizzi treats his patients with respect and compassion, as he understands how important the doctor-

patient relationship is to one’s well-being before and after surgery.

If you ask his patients, the quality that distinguishes Dr. Zizzi is his bedside manner.

He spends as much time as necessary with each patient and answers any questions they may have. Patients appreciate the consistency in his office, and they often remark that he is so thorough in his explanations that he answers their questions before they can even ask them. His main goal in an office visit is to keep the patient informed and comfortable, as he is well aware that the experience of undergoing a surgical procedure is hard enough. As a general surgeon, Dr. Zizzi is trained to operate on multiple areas of the body, and the most common procedures he performs involve the gastrointestinal tract, such as the stomach, small intestine, colon and rectum, appendix, and gallbladder.

Theses gastrointestinal procedures are most commonly performed with a minimally

invasive laparoscopic technique. He also performs thyroid and parathyroid surgery as well as weight loss surgery. Along with these procedures, he treats benign and malignant diseases of the breast, which is a significant part of his practice.

Outside of the office, Dr. Zizzi has a variety of interests besides medicine. He married his best friend, Deborah, and he has five children whom he adores. He enjoys studying and speaking foreign languages as well as traveling to countries outside the United States to practice his skills. Dr. Zizzi is also the lead singer of Code Blue and the Flatliners, having performed with this locally popular group since its inception in 2002. He actually attended NLU on a choir scholarship, which was a very fulfilling part of his college education. To top it off, he has a passion for cooking, especially Italian cuisine, and his family says his homemade pasta is to die for.

Dr. Zizzi has a way with people, and he treats his patients how he would want a physician to treat his own family members.

While not every procedure is life or death, anxiety due to having surgery is real, and Dr. Zizzi takes the time to reassure his patients that he will take care of them to the best of his ability. With his hands, he heals the body, and with his heart, he builds long-lasting relationships with his patients.

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HOTT ER THAN A

PEPPER SPROU T In 1963, Billy Edd Wheeler wrote “Jackson”, a song made popular in 1967 when Johnny Cash and June Carter recorded it. The most memorable line in the song described a love match that was “hotter than a pepper sprout.” Anyone who has tasted the original Panola Gourmet Pepper Sauce understands just what delicious fire those pepper sprouts cooked on Panola Farm near Lake Providence, Louisiana, can produce!

Today the next generation, Mike and Katie Coullard, is running the company, adding products to the line and ensuring that the family-owned and operated business will continue to thrive. Because of the amazing products they have developed and the lifechanging job opportunities that they and their family have provided for their neighbors in East Carroll Parish, the Coullards and Panola Pepper Corporation are our August Bayou Icons.

article by GEORGIANN POTTS and photography by KELLY MOORE CLARK

The Panola pepper story began pepper sauce recipe, Grady Sr. began with Martha Wyly Brown, Katie Panola Pepper (incorporated as Panola Coullards’ paternal grandmother --Pepper Corporation in 1983). probably about the same time that Katie’s mother stayed home with the the Cash/Carter song hit the airways. children until Grady’s Panola Pepper She was the first one to make pepper dream became a reality. Katie says that sauce from locally grown garden her mother and her aunt were to handle peppers. The family had enjoyed it the bookkeeping and sales while the for many years before it became the men on the farm would be able to stay cornerstone for a very successful employed all year by making sauce in the food business. Katie Brown Coullard off season. “Stock was made all winter can’t remember when she first tasted and stored,” Mike Coullard explains. it because it was already a staple on “When farming began that spring, the her family’s table when she was a stock sold out in 3 months! A year-round baby. business was born.”

When Katie’s father, Grady Katie attended St. Patrick’s Catholic “Bubber” Brown, Sr., decided to School in Lake Providence for K-8 and produce the sauce for commercial then finished high school at Briarfield Panola Pepper Corporation is a true sales, it was “Miss Martha’s” recipe Academy. There she played basketball, American success story. One man’s dream has that he used. He wanted to name the tennis, and was a member of the dance become a reality far beyond even his expectations. sauce after his mother and put her team. “I was involved in everything that One family’s desire to help their neighbors by picture on the label, but she would I could possibly be,” Katie says laughing. providing opportunities that allow them to pursue have none of that.

“I guess I’m kind of like my dad. I love to their own dreams --- priceless.

Family has always come first at be busy.”

Panola Farm, whether “blood kin” With no particular career in mind, Katie or “friend and neighbor kin.” That love permeates everything. The enrolled in Louisiana State University where she joined Kappa family loved Panola Farm and the surrounding parish, and no one Delta sorority. Her dad (an LSU alumnus as was her brother, Glen) really ever wanted to leave. “Miss Martha” lived next door to Katie suggested that she get a marketing degree which she did, never throughout her life, and Katie says that between the Browns and realizing that one day it might come in handy when she and her the Wylys, there was always close family nearby. Katie’s mother was husband took over Panola Pepper. During summers, Katie would from Glasgow, Kentucky, and had a small family. Even so, she was return to Panola to work. She filed papers or packed boxes with quickly wrapped into the Brown/Wyly clan and made Panola Farm finished product to be shipped. In this way, she was learning the her home as well. business at the “ground” level.

Grady Brown Sr.’s father passed away before Katie’s parents

After graduating from LSU and with no marketing jobs of were married. At the time of his dad’s death, Grady Sr. was in the interest available, she returned to school and earned a teaching Navy, serving as a jet fighter pilot. With his father gone, Grady Sr. degree. She taught high school algebra and geometry for seven was pulled back to Lake Providence and Panola Farm, a place he years at East Ascension High School in Gonzales, Louisiana, until loved more than any other in the world. “We lived in the same she and Mike had their first child. Katie says that math has always house my entire life,” Katie remembers. “Daddy loved his land, and been her favorite subject. She loved doing problems and knowing if he could have been buried on it, he would have. He never liked quickly whether they were right or wrong. being away from home for more than three days!”

Among Katie’s fondest memories of her childhood involve B IG B RO T H E R’ S B E ST F R I E N D flying with her dad, looking over the crops with him. As a special

How Katie and Mike met and “courted” is a classic Southern treat, he would sometimes fly Katie and her brothers, Grady Jr. and love story. Katie’s brother, Glen, brought Mike home to Panola Farm Glen Brown, to the sandbar and spend the day there, picnicking together with other Kappa Alpha Order fraternity brothers for a and playing. Both of her brothers now run Panola Farm, and both “pledge” retreat. Katie thought that one of them – Malcom – was have their father’s passion for flying. They have several planes, and cute. “Mike was cute, too, but I didn’t really notice him until later,” Grady Jr. does all of the crop dusting for Panola.

Katie explains.

Panola Farm has always required a lot of work, as do all

Glen then began bringing Mike home for dove and duck hunts Delta farms. Katie remembers her dad working very hard for – two pursuits they both enjoyed. Katie remembers that it was then years, tending to the crops and the animals. Over time, he became that she noticed how cute and sweet Mike was. “He was always so increasingly concerned about the poverty and depopulation among polite and kind, but I never thought that we would go out on a date,” the people in East Carroll Parish, and started thinking about what Katie says. “He was too old. Gosh – he was my brother’s friend. That he might do to promote economic development. Taking his mother’s would be weird.”

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After Katie enrolled at LSU, she began noticing Mike at various places and he would always speak to her, calling her “Katie Bird.” Mike explains the nickname in this way: “It’s because the first time I saw her, it was after a Briarfield basketball game and her legs looked like bird legs with those big basketball shoes on.”

Later on, when brother Glen and his wife, Tobi, got married in a small, family-only wedding, the bride and groom each also had their closest friend there. Mike and Katie were seated together at both the rehearsal dinner and the reception dinner because they were the only single ones present. They went out that night, and “. . . the rest is history” Katie says.

PA N OL A P E P P E R OV E RC OM E S

Just four years after the first bottle of Gourmet Pepper Sauce was bottled in 1983, an electrical fire burned down the first “pepper house” --- an old farm house where the company began.

Grady, Sr. regrouped and rebuilt on the same spot the farm house had stood. Then in 2001, a second disastrous fire hit destroying the manufacturing plant. Once again, Grady, Sr. persevered and within six months, the plant was rebuilt and was bottling hot sauce again. Because of his tenacity and impressive business success, in 2003 Grady, Sr. was honored with the Small Business Award of Louisiana, and three years later received the U.S. Commerce Department’s Export Achievement Award and Businessman of the Year.

In 2009, Grady, Sr. announced that at age 75, he was ready to retire and figured that he would either sell the company or just close the doors. Hearing that, Katie and Mike decided it was time to “go home to Panola” and start a new life together there. Katie secretly suspects that her dad said those things to get them to move back home and take it over. That way the family wouldn’t lose something that by now three generations had been a part of.

Most importantly, Mike and Katie saw an opportunity to own and operate an American-built, American-made company. “The company was started not for greed or exploitation of workers; it was started to create opportunity for all, and we wanted to be a part of that. There were real people who had worked hard to build the company and it was an honor to continue to be part of Mr. Bubber’s American Dream,” Mike explains. “We saw a company that grows, builds, and packages something special in the Delta, and we could not let the business close or move away.”

After they moved, both Mike and Katie realized that Grady Sr. really wasn’t ready to retire even though he had said that he was. This caused some tense moments as Katie’s dad and Mike were learning to work together. Though the two would disagree, Mike was able to see both sides of the argument and remained encouraged – and encouraging -- about the company’s future. In 2013, Mike became President and CEO of Panola Pepper Corporation with everyone’s blessing. His primary goal: to grow Panola Pepper and help make Lake Providence something that people want to come home and be a part of.

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Panola’s Patriarch

In 2018, Panola’s patriarch passed away on Katie’s birthday.

Grady, Sr. was 83. He had lived life to the fullest, and left a legacy for not only his family, but also Northeast Louisiana. From a pepper sauce he enjoyed at his mother’s table, to running Panola Farm, to creating Panola Pepper Corporation --- his hard work and vision for a better future had paid off.

Mike, now fully “schooled” on the various processes and experience in managing the business, began putting his own “touches” on Panola Pepper. A co-packing/private label division was fueled that allowed the company to reach a new set of customers.

Billy Gibbons of ZZ Top fame discovered the Gourmet Pepper Sauce when a bottle was on his table in a restaurant in New York City.

“He ordered bottles from us for years, and then decided to have his own brand,” Mike explains. “Now he has 3 private label sauces with us. We are blessed to have a few large customers with national and international footprints, as well as regional brands with loyal followings. In addition, we are uniquely set up to help launch new products for customers who have ‘a sauce and a dream’.”

It is this part of the business that is by far Mike’s favorite. He loves helping others make their own dreams come true. People find us when they have a product but not the budget to manufacture it.

“It is gut level entrepreneurship and so very rewarding to be part of,” Mike says. “We handle all the production, packaging and logistics and the customer handles the product marketing. We have seen people take a single product to their local market and grow their brand into a national presence. It is great to see it happen!”

Today, unlike in the early days, marketing for Panola centers on the internet. The private labeling and co-packaging part of the business, plus manufacturing, take up time and manpower, and the internet provides an economical way to get the word out about all of the Panola products and services. “Technology is allowing us to isolate and track every aspect of our business cycle,” Mike explains.

“From new customer solicitation, procurement cycles, downtime, production efficiencies – the data is available. We can analyze it and make many small operational changes that will impact the bottom line. That wasn’t as easy years ago.”

Over the past several years, Food Safety Regulations and Compliance mandates have increased meaning that Panola must work even harder to remain BRC Certified – the highest level of Food Safety and Compliance Standards worldwide. “Maintaining this level of performance takes our complete focus and our clients take this confidence to market,” says Mike.

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T H E N E X T PA NOL A GEN ER AT ION

Mike and Katie’s two sons – Carter, 16 and Ben, 14 – are also “growing up in the family business.” This summer, Carter is working in the sauce room, learning how to make all of the different sauces. Ben is also working at Panola, operating label machines and small order fulfillment. Both boys love sports --- and both were on the local football team that won the State Championship last year. Ben also loves baseball.

“I spend most weekends at the ballpark with Ben while Mike and Carter spend their weekends at our fishing camp in Cocodrie,” Katie says. “Both boys love fishing, and going to Cocodrie is one of their favorite things to do.”

Mike and Katie are true partners and an excellent love match. Both enjoy one another’s company and do many things together --- except cook. Both are excellent cooks, but their styles differ. Mike makes a big mess, according to Katie, while she is more of a “clean as you go” type of cook. Recently they built a new home.

Mike has 100% control over the outdoor cooking area, and Katie has the indoor kitchen. Even though everyone is busy, the family tries to sit down and enjoy a family meal together every night possible. As Katie says, “Family meals are the heart and soul of strong family bonds.”

Although neither thought that they would end up working in the food industry, both love it. Katie sees the diversity within the business as a real plus. “You have obvious things like sales and marketing, but there are areas such as the

lab, test kitchen, research and development, and the ever-changing market – all of these keep us on our toes. If you want monotony, this isn’t the business for you,” says Katie.

Mike considers it a blessing that his career took him away from the sciences (he had majored in zoology and environmental science at LSU). He owned and operated 4 franchise restaurants in Baton Rouge and Metarie, but eventually sold those. He went to work with Todd Graves at “Raising Canes” when Todd had only 8 stores. “Todd hired me to build his franchise program. I was there 5 years and left when there were over 125 locations throughout the country. Many people work in the restaurant industry at a young age, but then migrate to other areas,” Mike explains. “Those who stay will find incredible opportunities in leadership development roles, finance, operations, research, food safety, and marketing. The world will always need food, so it is a safe industry.”

PA NOL A PL A NS FOR T H E F U T U R E

Panola Pepper Corporation, now in its 37th year, continues to be an important economic engine for one of the poorest areas in the United States. Today Panola manufactures a variety of hot sauces, wing sauces, Worcestershire and soy sauces, marinades, salad dressing, drink mixes, and apparel, plus does an impressive amount of sales with custom gift sets. Their Bat’s Brew Sauce and Vampfire hot sauces are a salute to nearby town Transylvania. They offer custom blending for new customers, and help adapt

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“The company was started not for greed or exploitation of workers; it was started to create opportunity for all, and we wanted to be =a part of that. There were real people who had worked hard to build the company and it was an honor to continue to be part of Mr. Bubber’s American Dream.” ~ Mike Coullard and/or produce qualified products as co-packing opportunities. Copacking and private label accounts for 95% of Panola’s revenue.

Although Panola can easily consume much of their time, both Mike and Katie still make time to volunteer in areas that matter. Katie is a member of the school board, and handles the fundraising duties for Briarfield Academy. Mike enjoys volunteering on Louisiana’s coast through land preservation, clean-ups, habitat development, and coastal conservation. He has been on the Louisiana Board of CCA (Coastal Conservation Association) for the past 20 years.

During the past decade, the popularity of hot sauces specifically, and spicy food in general, has soared. There could not be a better time to be in the “pepper sprout” business. Even the ever-present threat from COVID-19 hasn’t harmed Panola. “Luckily, we have seen very little negative impact from COVID-19,” Mike says. “We are very blessed! Our wonderful staff has trusted us to keep them safe and remain the important contributors to Panola that they are – without missing any work!”

Panola Pepper Corporation is a true American success story. One man’s dream has become a reality far beyond even his expectations.

One family’s desire to help their neighbors by providing opportunities that allow them to pursue their own dreams --- priceless. With annual multi-million-dollar revenues and double-digit sales growth annually for the past several years, this “pepper” is hot indeed.

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Let the Chick Cater to You

Pick Up Quick Chicks for a Convenient Experience

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ELCOME TO CHICKEN SALAD Chick, where we offer delicious, scratch-made,Southern-style, craveable favorites served from the heart.

We don’t believe in strangers, just friends we haven’t met yet—so come in and enjoy!

You’ll find fresh, healthy fare and gracious hospitality at our chicken salad restaurant.

We know everyone has a different idea of what makes the perfect chicken salad recipe, so we’ve created several options. If you’re a chicken salad lover, you’ll discover something here to satisfy your tastes. From simple to savory to fruity and nutty or even a little spicy, you can pick the chick that suits your mood. We have over a dozen varieties of chicken salads along with pimento cheese or egg salad, served by the scoop, sandwich, or bowl.

You’ll also find delicious sides, soups, and desserts in addition to the scoops of chicken salad that started it all. Are you planning on

bringing your little chicks along? We have a great kids menu. For quick, amazing meals we even offer convenient carryout. At Chicken Salad Chick, we use fresh ingredients and time-honored traditions. We take great pride in making our flavors by hand each morning, using only premium chicken tenderloins, and our special combinations of sweet and savory ingredients.

While you are here, consider yourself an honorary chick! We believe food brings people together, so we always provide service with a smile and aim for you to leave our chicken salad restaurants happy with your meal and refreshed from time well spent.

FOLLOW YOUR APPETITE & EARN REWARDS Download the Chicken Salad Chick App from the App Store or Google Play.

Every time you enjoy our mouthwatering menu of fresh, scratch-made chicken salad, pimento cheese, and other favorites, you’ll

earn one point for every dollar you spend.

Redeem them for special discounts, free food items, and fun Chick gear. At Chicken Salad Chick, we love to share the love. Get the App, scan your barcode, and get start earning points today!

If you are planning on hosting an event, let us help cater your exciting day. Call in and order what you want from our new catering menu and we will have your food ready for you and you can enjoy you’re wonderful day with family and friends.

1191 Lamy Lane, Suite 7 Monroe, Louisiana Call (318) 322-4425

Coming soon to Ruston!

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Celebrating Five Years

Weight Loss Patient Forever Grateful To Dr. Sartor For New Journey

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HOM ROGERS, WHO HAS maintained a 160-pound-weight loss since his gastric sleeve surgery in 2015, credits Dr. Walter Sartor and his team for “restoring his life.”

“They are my earth-bound angels. They are in the business of not just changing lives, but restoring lives. Dr. Sartor, along with his dietitian and his nurse, took an overwhelmed, obese, and embarrassed young man and gave him the tools to take back his life,” Thom said.

One of those tools was a coping mechanism for emotional eating.

“I was physically and mentally sick.

The surgery gave me the one thing that my life lacked—control. Before the surgery, if I wanted to celebrate or commiserate, I turned to food. Since the surgery, I have learned to react without resorting to food.”

During his five-year journey, he has experienced challenges. “There was a time in which I was drinking too much sweet tea. Dr.

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Sartor and his team taught me I was drinking my calories. I made a quick switch from sugar tea to Splenda tea, and I began losing weight again.”

Before his surgery, Thom could not stand longer than 10 minutes. Now, he jogs several times per week, drinking plenty of water and eating healthy meals. His health has benefited in other ways.

“I was in my 20s and taking blood pressure medicine, which frightened me and got me thinking about what I needed to do to fix myself. I quit taking my medicine soon after my surgery, and I have maintained normal blood pressure.”

His lasting transformation is not lost on him.

“I have been able to maintain a healthy weight for five years, and I now feel like I am a regular guy. I hated to have my picture taken because I was so embarrassed. Now, I no longer hide in the back of the group,” he said.

“The confidence I have obtained has affected all aspects of my life. Having elevated selfesteem has made me a better employee and a better person.”

Thom appreciates Dr. Sartor, a bariatric surgeon at the Surgery Clinic of Northeast Louisiana.

“I took comfort in Dr. Sartor’s attention to detail and his caring demeanor. When speaking with him, it was as easy as if I were talking to my brother. He has a true passion for his patients. When speaking with him, he is calm, reassuring, and he truly makes you feel like you are his only patient. He is a very present physician, and he is there for you throughout your entire journey.”

Thom views his surgery as the “best decision he ever made.”

“There are risks in everything, but the greater risk for me was being so obese. The surgery is safe; being obese is not safe or healthy. Additionally, just like me, you will know in your heart when you are ready for this. You must do it for yourself, not anyone else. I always say, ‘If you are asking about it, then you are ready.’”

In addition to Dr. Sartor, the clinic is also home to surgeons Dr. Bart Liles and Dr. Patrick Smith.

Summer is the Season of Adventures You Do You

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ROM THE EXTRAVAGANT ESCAPADES TO THE SMALL, hidden gem explorations, Monroe-West Monroe has it all. Create special moments with your loved ones while staying safe and social distancing right here at home. Here are just a few ways you can enjoy the outdoors in Monroe-West Monroe:

BLACK BAYOU LAKE NATIONAL WILDLIFE REFUGE Any list of ours featuring outdoor destinations includes this sparkling gem.

While the pier is closed for construction and the visitor center is now closed, the nature trails and other parts of the refuge remain open from dawn to dusk. You’ll get glimpses of wildlife throughout this area. If you have your own kayaks or fishing boats, you can still access the lake.

However, rentals are not available at this time.

LOUISIANA PURCHASE GARDENS & ZOO Take a walk on the wild side at our local zoo. Visit with the tigers, camel, monkeys, birds, and more!

BIEDENHARN MUSEUM & GARDENS ELsong Garden is a great place to slow down and stroll. Stay a while and enjoy the blooms and the fountains.

GO KAYAKING That being said, H2 GO Paddle is currently offering kayak rentals at their place. They’ve confirmed the ability to sanitize their gear for this activity! Pick up your rentals or grab your own kayak, then head to the Bayou DeSiard or Ouachita River, where you can launch from Forsythe Park or the new launch at Lazarre Park.

KIROLI PARK 160 acres of park with forested areas, sprawling walking trails, and a large dog park. This park features playgrounds, so be mindful of sanitizing if your children play on these. However, large open spaces provide room for other activities. Bring a kickball for a competitive kick or throw a frisbee in your bag to enjoy. Multiple tennis courts and a sand volleyball court give more options for play!

RESTORATION PARK This stunning 70-acre forest and wetland park has multiple overlooks and a 1 mile trail for jogging, walking, or relaxing. A scenic lake sits in the middle with native cypress trees draped with Spanish moss.

CHENNAULT PARK Hit the tennis courts, disc golf course, or horseshoe pits for a little competition. Or play a round at the golf course.

FORSYTHE PARK Take a stroll along the levee, hit the tennis courts, or head to the open field for sports! This park is located next to the Ouachita River in Monroe, and has plenty of options for things to do while putting the recommended 6 ft between you and everyone else.

GO ON A HERON HUNTThe Herons on the Bayou organization just released their official map of all 51 herons! Snap a photo with ‘em all! Load your healthy loved ones in the car, keep your hand sanitizer close, and go find as many as you can. Each one is a stunning piece of art that’ll make you proud to call the 318 area your home.

Find more information on these outdoor spaces and more at www.monroewestmonroe.org.

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Palette House + Plume Local Boutique Looks at Trends for Fall 2020

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ALL IS ALWAYS FUN WHEN IT comes to fashion. It is a new season with a new crop of outfit opportunities, ideas and trends. We move from our breezy summertime look to layers and outerwear.

This season, Palette House and Plume participated in a virtual market where we got to see what is on trend for the coming months.

This fall metallics will offer a new way to brighten cozy knits. Pair a silver metallic silk blend camisole with a classic black blazer for a sophisticated look. Accessories will be all colors with shine. Also, look for the metallic trend with boots, handbags and outerwear.

The staple for every closet this season is the argyle cardigan. We have seen them in muted and bright patterns. Pair one with your favorite scarf, wear alone or with a classic button down for that classic academic look.

The next trend we are seeing is patchwork patterns on dresses, tops and skirts. This is

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sure to be a trend to follow, thanks to Stella McCartney and Alexa Chung. It’s manifesting itself on solid fabrics such as suede, leather, wool, faux fur, satin and tweed. Our personal favorite is anything embroidered.

One of our preferred looks of the season is plaid with an edgy twist. Think a slip dress in plaid paired with a choker necklace and rubber-soled combat boots. Also, the grungy look from the 90’s is making a comeback. You will be tying your favorite plaid shirt around your waist yet again.

A fall must have is anything with shearling, which offers both functionality and fashion. We have seen this look manifested in several different ways. Of course, the shearling coat is the number one option in many different colors and styles.

Another classic trend that is big this fall is leather, a staple in anyone’s closet trending in a variety of styles to choose from. The leather pant is back with little details that set

it off. Dress the pant up with a sequin top or dress down with a graphic tee and sneakers.

We’ve also seen leather shorts that are sure to be an easy go-to for a Saturday night out on the town.

Last but not least is denim. There are so many options out there this fall. Bootcut and slightly flared silhouettes are back paired with platform boots, giving you a leg lengthening effect if you need a little help in that department. Head-to-toe denim looks is a trend to be seen, as well. Also, straight legged jeans worn with knee-high boots were spotted. The denim jacket is a fall must have in any color or style and it is one of our personal favorites.

Whether you are working from home, hanging out on a Zoom virtual happy hour or having a gathering in the backyard with friends and family, Palette House and Plume will have plenty to choose from to do it in style!

Steward Primary Care Sterlington

Steward Medical Group Welcomes Dr. Charla N. Poole, MD, PhD

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HARLA N. POOLE, M.D., PH.D., born in Monroe, is a proud native of Northeast Louisiana. She attended OPHS, during which she was elected Homecoming Queen, Student of the Year, and a National Coca-Cola Scholar. Her local community rallied behind her, helping send her to Tulane University on a full academic scholarship where she earned her B.S. in Neuroscience, M.D., and Ph.D. Her research, disciplined in Biochemistry and Molecular Biology, focused on adult stem cells and cardiovascular regenerative medicine. She completed her final phase at Ochsner-LSU Monroe, becoming a board certified Family Medicine physician. Then, guess what she did? She came home to practice!

Dr. Poole, who practices at Steward Primary Care Sterlington, is devoted to her doctor patient relationships. She values lifelong relationships with her patients and

bases them on mutual respect, integrity, and commitment to patient-centered care. As a primary care provider, she acts as the first contact and principal point of continuing care for patients and coordinates any other specialist care that may be needed.

Dr. Poole specializes in treating many medical conditions, including:

• Adult and pediatric illness

• Cardiovascular disease

• Chronic Fatigue

• Women’s health

• Diabetes and hypertension

• Endocrine Disorders

• Skin conditions

• Arthritis

• Joint injections

• Minor injuries and procedures

• Sports physicals and wellness exams of all ages

Dr. Poole knows that the best care can be local care, and she has come home to offer it to you. If you’re looking for a new doctor with solid roots in our community, Dr. Poole is now accepting new patients.

Extra safety measures have been taken and telehealth visits are offered in response to the coronavirus (COVID-19). Patients can continue to receive the medical care they need without coming to the doctor’s office.

All you need is a smartphone, desktop, or laptop equipped with a web camera.

Steward Primary Care Sterlington is located at 9052 Hwy 165 North, Sterlington, LA 71280. To schedule an appointment or for more information, call 318-665-0170. Most insurances are accepted.

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Simply Lou Pass the Peas…Please

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article and illustration by LOU DAV E N P ORT ’ve often written about my big, loud, wonderful family. All my aunts and uncles are gone now, but oh the stories and memories they left me, especially food stories! My father was one of eight children born to my grandmother, Lily, and grandfather, Phillip, a sharecropper. It wasn’t easy for them to feed all those kids. My daddy once told me that all they had to eat at times was popcorn. I thought he had to be kidding, even though I know they lived through very hard times, ...but, he wasn’t. They all survived the flood of ‘27, and then the Great Depression. Somehow they did not starve, but it has made me fully appreciate, now that I’m older, just why my aunts went a little crazy when summer came and the fruits and vegetables were in abundance. They simply were just not ever going to go hungry again.

But, me and my cousins, all teenagers at the time, just really hated to see big bushels of purple hull peas and those “hard to shell” butter beans start coming in. We were the ones who got to shell them all and oh, did we ever whine and complain. (But, we sure didn’t mind eating all that good stuff when it came winter!)

I choose to call three of my aunts; Aunt Red, Aunt Cye, and Aunt Mayvonne, “The Trifecta” for a good reason. I know it’s a racing term, but these ladies were so competitive when it came to food, especially cooking, canning, and putting it up for the winter. The name just fit them perfectly. They were so competitive about who was going to get what vegetable first, and then who “put them up” the best. Again, me and my cousins were their “work force.” All we really wanted to do was ride around and check out good looking boys!

I remember them having us shell enough purple hull peas to feed an army. Those things would stain your thumbs purple, and that color did not wash off, it wore off. And after a bushel of those things, we were done, but they weren’t! They’d just bring in another bushel! While we were shelling, they were busy washing those peas, and picking through 70 AUGUST 2020 | WWW.BAYOULIFEMAG.COM

them for bug stings, which they culled! If they got a bushel that were too “bug stung,” oh, the griping that would go on! We just kept on shelling; and they kept washing and picking. Then, they used big enamel pans where they would bring water to a boil, dump those peas in for so many minutes, then dump them into cold water. That was blanching the peas to stop growth, and also so they’d taste “right,” which was a very important step. Then, they’d bag them up in freezer bags and label them. Ziploc bags weren’t invented back then, and even if they had been, The Tritecta probably would not have liked or used them! All those bags went into freezers at my house, Aunt Red’s, Aunt Cye’s and Aunt Mayonne’s.

Aunt Mayvonne was usually the first one to get the butterbeans, and they were the hardest things to shell. They sure did taste good, but oh, the pain! Your thumbs would literally ache! One summer, my cousins, Judy and Loretta, and I thought we’d be slick and shell a handful, and then throw away a handful. Kinda make the job go a lot faster, you know? We never dreamed Aunt Mayvonne would check the bags we put the shelled pods in, but she did! BUSTED! The woman could have worked for the FBI. Needless to say, there definitely was no cruising around Greenville, Mississippi for us that evening. From then on, she kept an “eagle eye” on us little “butterbean” criminals!

Then there was the corn. Ohhhhh, the excitement The Tritecta felt when Aunt Red announced it was in. This time, it was off to Liddieville we went. Aunt Red lived on a farm, and had a large garden full of tall corn stalks, hanging with fresh corn. I really hated pulling corn. It was itchy, and there were worms you’d run into on some of the ears. YUCK! And, it was hot. The giddy Trifecta would lay all the corn out so that none was stacked on top of the other. I have no idea why they did that, except maybe they liked seeing how much corn we were going to get to shuck.

It wasn’t too bad until you reached the point you had to get all those corn silks out. Bleh. You had to get them worthy of The Trifecta’s approval.

They were serious about that corn! Thankfully though, we didn’t have to participate in the messiest mess you’ve ever seen because they did not believe in “putting up” whole ears. The cleaned corn was cut off the cob with this sharp thing on a board, and it had to be cut just at the right depth. Then they scraped the rest left on the cob with a knife! That was what made the whole crop “creamed corn.” And, yes it was heavenly to eat! I later learned it was called “Mache Choux.” I had no idea how fancy The Trifecta could get!

Sometime during the summer, the Trifecta, along with my mama and grandmother Lily, got bushels and bushels of fresh peaches from the old peach orchard in Bastrop. Maybe it is just nostalgia, but to this day, those were some of the best peaches I’ve ever eaten. They smelled so good, and I would sneak a few to eat!

But, these women had business to do; and they would get those paring knives out and get to peeling those beauties! I wasn’t the best peeler, but I hung in there. Truth be told, I probably ate most of mine. When all that peeling was done and each peach was sliced just right, into those big enamel pans they would go. They used a product called “Fruit Fresh” to keep them from turning brown, and then sugared them down until they were covered. That sugar mixed with the peach juice and made a syrup! They’d get used for peach cobblers, or sometimes just plain with real whipped cream.

The Trifecta also got all excited about fresh figs. They all had their own secret sources, but they’d get together and combine those sources in order to can fig preserves. Again, they’d wash them, pick through them, sugar them down, and cook them until they were thick.

After the figs cooled a bit, they’d put them into jars that they’d sterilized earlier. They were very protective of the rings that went with their Mason jars, and usually didn’t have to buy anything but the tops. And you better bring back their Mason jars if you were lucky enough to get a jar of something - along with the ring.

You could throw away the top though!

So, they put the figs into jars, topped, and screwed down the rings. As they cooled, you could hear the tops snap down. That meant they were “good to go.” I preferred stealing as many raw figs as I could get my hands on, and skipped the preserves.

One of their favorite events was the race to get grapes off of my daddy’s grapevine. He did have a prolific one, and I think he enjoyed his sisters fighting over them. It usually ended with them all picking grapes, laughing, and sharing them with each other. But, whoever got there first was the one that got to gloat the rest of the year!

Next, there were tomatoes. Thankfully, I didn’t have to do much with those except make tomato sandwiches. Those tomatoes got dropped into a boiling water bath, dipped out

quickly, and plunged into an ice cold bath.

Magically, the skins came right off! Some were chopped up, put in those freezer bags, and labeled to be used for all kinds of dishes later.

My favorite was when some of those tomatoes were mixed up with everything else that they’d “put up.” They called it “soup mix.” It was bagged, labeled, and put in the freezer. It was the best soup EVER!

I miss those women. I miss all the fun they had getting together and putting away food for the cold winter months so none of us would ever go hungry. They could have easily bought “ready to eat” peas, butterbeans, and all the rest, but it wouldn’t have been the same, and they knew that. Those women were three “forces of nature,” and how they loved each other and all of us. I bet right now, up in heaven, they’re making cream corn, fussing about who is going to get daddy’s grapes first, making fig preserves, and putting up fresh peaches. And, I also know they are having a great time being loud, proud, and as Aunt Mayvonne used to say, “wildin’ off.” That’s what they did.

John Prine has a line in a song of his that says, “She’s sitting on the back steps, just shuckin’ that corn. That girl’s been grinning since the day she was born….she ain’t hurtin’ nobody. She ain’t hurtin’ no one.”

Wonder if he’s met the Trifecta? RIP John Prine.

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Morehouse General Hospital Welcomes ENT, Dr. Renick Webb

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OREHOUSE GENERAL HOSPITAL IS PLEASED TO announce that Dr. Renick Webb, an ENT with over 30 years of helping Louisiana as an ear, nose, and throat specialist, is joining the team. Dr. Webb has integrated the specialized experience, training, and equipment necessary to diagnose and treat, in the leastinvasive way possible, your ear, nose, and throat problems. He employs comprehensive, up-front diagnosis, the latest and safest techniques, and clear communication, every step of the way.

Dr. Renick Webb received his Doctorate in Medicine from LSU New Orleans. He completed his residency in General Surgery and Otolaryngology at LSU New Orleans and is currently Board Certified by the American Board of Otolaryngology, Certified Training in Sleep Disorders, and the American Academy of Sleep Medicine.

“In ear-nose-throat medicine, we have the opportunity to encounter, diagnose, and treat a wide variety of conditions and situations. This variety was a big part of my decision to devote my career to this specialty. Initially, I found the complexity of head and neck anatomy very compelling. After nearly two decades in practice, I am intrigued and compelled by the many different kinds of patients, cases, problems, and potential solutions. I became a physician in order to make a positive difference in people’s lives. With all the variables involved, I’m driven to consider them all and put my experience to work finding the best possible solution.”

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“In the quest to help a patient, I’ve learned that listening is among the most important tools I have as a specialist physician. In my experience, listening carefully is the key to solving even the most complex problems. Being caring and sympathetic is part of that process.

My objective is to truly help people, and for me that starts with truly caring about them, their needs, and the effectiveness of my care.”

- Renick P. Webb, Sr., MD

Morehouse General Hospital has been serving the needs of the community as a rural healthcare provider for 90 years. Beyond our primary mission of providing high quality, cost effective health care services to patients, the hospital represents a vital community economic development asset. Morehouse General Hospital prides itself in striving to stay abreast to the latest trends in health care and provide the services that are needed by the community.

During these trying times, Morehouse General Hospital has been diligent in creating a safe environment for the patients and staff while remaining dedicated to our mission. Each day, our staff portrays a caring and positive attitude in their role to serve our community and fulfill our mission. The addition of Dr. Renick Webb to Morehouse General Hospital will fill a needed gap in care for the patients we serve.

Dr. Webb sees patients of all ages, accepts Medicare, Medicaid, and most private insurance. Call 318-283-3915 to schedule your appointment.

Miss Kay’s Sweets & Eats

Local Restaurant Serves Family Matriarch’s Recipes in the Heart of Downtown West Monroe

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HESE DAYS IT’S HARD TO GET TOGETHER FOR special events. Times are changing and many people are staying home for more intimate gatherings. People can’t spend as much time together as they’d like and we want to help you enjoy your guests! You don’t have to spend the entire day in the kitchen or break the bank with expensive catering services for those close-knit gatherings. Instead, give us a call. We’re happy to prepare and deliver any of our catering or lunch options to your home or business. We offer a variety of options such as:

• Sandwich trays

• Boxed hot or cold lunches

• BBQ plates

• Hot or frozen-for-later casseroles

• Soups and salads

• Mixed dessert trays

• Cakes, pies and cookies

• Hot or cold appetizers

Even if you’re not going out, who wants to cook every single night? We do! Order a take-home pan of our delicious cheesy chicken spaghetti, spaghetti and meatballs, pot pie casserole, beef tips and gravy and much more to bring home and bake at your convenience.

See our Facebook page for pricing and available options.

If you’re out and about, stop by our location on Antique Alley in the heart of downtown West Monroe. We are a staple stop for guests to enjoy coffee, espresso, sweets and great food using our very own Miss Kay Robertson’s recipes. We offer several lunch options daily, including chicken salad croissants, BLTs, homemade chicken pot pies, pulled pork and burgers made in house. Our sweets include cookies, brownies, pralines, cake pops, bread pudding, parfaits and more. And we are the only spot in Northeast Louisiana where you can find fresh, small-batch gelato. We offer a variety of flavors like milk and honey, chocolate stracciatella and we are constantly creating and coming up with new ideas. For the coffee connoisseur, we serve a variety of espresso drinks - lattes, cappuccinos, macchiatos, breves, Americanos and classic drip coffee. You can enjoy any of these items on our outdoor patio for those who feel more comfortable in an open air atmosphere.

You can also try some of our culinary creations on the other side of the river at Bayou Brewhouse, located at 7129 Desiard in Monroe.

There you can find Miss Kay’s famous recipes Monday through Saturday from 7 a.m. to 3 p.m.

Miss Kay’s is happy to serve you anywhere in Northeast Louisiana. We offer a wide range of catering options so give us a call us at 318-582-5872 for your next sweet treat or eat!

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Juleps & Jazz 2020 Cancelled

Monroe Symphony Orchestra Looks Forward to 2021

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HE MONROE SYMPHONY Orchestra (MSO) announced this month that the annual Juleps & Jazz Fundraiser, scheduled in conjunction with the 146th Running of the Kentucky Derby on September 5th, 2020, has been canceled.

In the announcement, Head of MSO’s Strategic Planning & Fundraising Division, Andrea Gay expressed her gratitude on behalf of the entire board. “Thank you one and all, individuals and businesses, for your support of Juleps & Jazz 2019 and your willingness to support a 2020 fundraiser.”

She further explained that, “None of us has had the opportunity to plan a fundraiser during the midst of a pandemic. So, this is uncharted territory. But the realities of the current environment cannot be ignored. Following an emergency Executive Committee meeting the decision was made to cancel Juleps & Jazz for this year.”

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MSO Board President Phyllis Horne added that this decision made the most sense after acknowledging the reality that, “MSO, like every other arts organization in the world, is in no position to spend precious advertiser, contributor and patron funds organizing events that may have to be canceled, and that even if held, that most of the symphony’s supporters could not attend due to risks associated with in-person group activities held in closed environments.”

Specific to Juleps & Jazz, Ms. Gay adds, “The challenges of dealing with family, education and work life during this time cannot be minimized. It is difficult for our members to donate time to this effort when time is what they don’t have. Add to this the surge in Covid-19 cases and the need to act with an abundance of caution is the only decision that makes sense.”

Board members expressed additional

concerns about the idea that was considered to produce a “remote” Juleps & Jazz event as one that would be asking too much of its volunteers time and energy in exchange for what was expected to be a significantly low level of participation and revenue that could be generated.

Horne and Gay expressed gratitude for all who continue to support the symphony and add that they hear from the entire organization – board members, patrons, musicians and advertisers – that, “…we all look forward to 2021 when we certainly pray conditions will be favorable for an inperson Juleps & Jazz!”

No More FOMO From B.O. MiraDry

BY TIMOTHY J. MICKEL, M.D., FACS, CERTIFIED, AMERICAN BOARD OF PLASTIC SURGERY

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HEN YOU WERE IN HIGH school, were you afraid to raise your hand in class because of the giant sweat ring? Now that you are an adult, are you embarrassed to make sales calls or give presentations to the board because you sweat through your blouse or your sport coat? Do nervousness and anxiety give you B.O. that no deodorant can hide? Do you ever throw away shirts (or blouses) because of the armpit stains?

If you answered yes to any of these questions, you’re not alone. Hyperhidrosis – excessive sweating – affects about 5% of the population, although another 20 - 30% sweat enough to cause any of the problems mentioned above. But sweat that soaks through clothes and complaints about persistent odor are only part of the problem. Excessive sweating can disrupt normal daily activities, cause social anxiety, withdrawal and embarrassment and have a significant impact on overall quality of life. Over the course of a lifetime you could

spend a fortune on high priced deodorants and antiperspirants, or armpit Botox – not to mention the clothes you replace. Or, you could just be Bohemian and embrace it. But now you don’t have to do any of these, because you can eliminate the cause – with MiraDry.

MiraDry is a revolutionary new treatment that uses thermal energy to heat the armpit, where bothersome sweat and odor glands reside, and safely eliminate them. MiraDry is a non-invasive treatment that is just one of the many state-of-the-art procedures we offer at Mickel Plastic Surgery. It takes about an hour, is done under local anesthesia, has little or no downtime, and results in an 80-85% reduction in perspiration and odor in just one treatment. As a side benefit, there is also a 4050% reduction in armpit hair – regardless of the color.

While your body does need sweat glands to cool itself, you have 2 – 4 million of them so eliminating the troublemaking 2% that reside

in your armpit won’t affect your ability to stay cool. MiraDry has a strong safety record with over 100,000 treatments performed worldwide with predictably good results

Most patients can return to normal activities - except exercise - immediately after treatment, although there may be some localized soreness, swelling or numbness that can last a week or two. The results are immediate and lasting – the sweat and odor glands eliminated by MiraDry are gone for good. A single treatment is sufficient for the majority of patients, although an occasional heavy sweater may need a second treatment in four to six months.

So say goodbye to armpit stains and odor.

Call Mickel Plastic Surgery at 388-2050 today and set up a free consultation to see if MiraDry is right for you.

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fish

C AT C H O F T H E D AY LIVING IN LOUISIANA ME ANS THAT WE HAVE A PLETHOR A OF GRE AT SE AFOOD AT OUR FINGERTIPS. THESE LOCAL RESTAUR ANTS HAVE MASTERED THE ART OF CRE ATING MOUTH WATERING SE AFOOD DISHES THAT ARE EQUALLY AS BE AUTIFUL AS THE Y ARE PAL ATABLE. St yled by TAYLOR BENNET T Photography by KELLY MOORE CL ARK

PA R I S H R E S TAU R A N T

Wood- grilled wahoo with local sweet corn and chanterelles.

THUR MAN ’S FO O D FAC TO RY Louisiana catfish with craw fish and crab dressing over a bed of rice, topped with sprigs of rosemary and thyme.

L A C AT R I N A’ S

Mojarras Fritas is an authentic Mexican dish of a whole fried fish served over a bed of rice.

DAWG HOUSE SPOR T S GR ILL An abundance of fried shrimp, mayonnaise, let tuce, sliced tomatoes served on delicious French bread.

C ATA H O U L A’ S

Louisiana catfish strips fried in a cornmeal and flour batter with julienned fries and hushpuppies.

A L E X L AT I N R E S TAU R A N T & CAFETERIA

Shrimp and fish tacos on corn tor tillas served with black beans, plantains and rice.

Making a Difference

How CASA Can Help a Child and Our Community

BY ASHLEY HUBENTHAL

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URING THE LAST FEW MONTHS OF QUARANTINING, social distancing and the world changing before our eyes almost on a daily basis, I have been thinking about how much will change after this time. And not just washing our hands more or trying to find a mask to match our daily outfit. I think people will adjust the way they live on a deeper level. They will make an effort to see the people that mean the most to them. They will look for deeper meaning and do what is truly important to them. And that’s where CASA comes in.

I became a CASA, a Court Appointed Special Advocate, over a year ago. I knew several people that worked for The Center for Children and Families, the organization that oversees the CASA program. But it wasn’t until I had close friends take foster children into their home that I saw the importance of what exactly a CASA does. A CASA is a volunteer that is appointed to advocate for a child that is in foster care.

In addition to meeting with the child, you meet with their foster parents, teachers, service providers, case workers and more to find out what is going on with the child - are they having their basic needs met, are they meeting developmental milestones, do they need any sort of therapy, are they well adjusted, etc. And you don’t have to have a background in elementary education or law or anything of the sort. CASAs come from all walks of life. After seeing foster children in my friends’ homes, I realized that these children truly needed a voice to speak on their behalf.

I signed up to go through the training, which took just a few hours once a week for a month. During the training, I learned about the justice system, what is considered basic needs for a child, developmental milestones, signs of abuse and neglect and more. Shortly after finishing the training, I was assigned a case. You are provided background information and details, including all involved parties and their contact information Every case is different and has different circumstances but the first thing I did was call and introduce myself to the foster parents.

I met with the foster parents and got to meet the child, who was around 1 year old at the time. I also met with the biological parents as well as the case worker from the Department of Children and Family Services.

At all of these encounters, I took notes of what I learned. I kept up with court required case plans for the family and helped answer questions for the foster parents. Each month, I visited with the child either at his home or daycare, checking on him, making sure he was in good health and doing well. Every few months, there was a court date and while I wasn’t required to attend, I did submit a court report to the judge, giving her my findings and recommendations. After almost a year, the child was adopted by his foster parents, which was the best case scenario in this case.

Shortly after finishing that case, I accepted another one because of the shortage of CASA volunteers. The numbers are staggering - last year there were 3,950 reports of abuse or neglect and there are currently 1,157 children in the foster care system in Northeast Louisiana alone.

Less than 50 percent of those will graduate high school. One in five will be homeless by the age of 18. But what is even more staggering is the statistics of a child with a CASA. Twenty percent more will pass all school courses. They are twice as likely to find a permanent home and not get stuck in the foster care system. CASAs can truly make a difference in a child’s life, in a family’s life and in our community. If these last few months have you thinking on living life with more purpose, here is your opportunity. Contact CASA today to find out how you can sign up as a volunteer and truly make a difference!

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Spotless Cleaning Team Adapts to Working Amidst a Pandemic

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T’S NO SECRET THAT WE ARE LIVING IN UNPRECEDENTED times. Now, more than ever, people in the community are searching for ways to stay healthy, stay safe, and keep thing sanitized. When a task that big is needed, Maria’s Queen Clean is the person to call!

This team of women has been serving the community and offering their impeccable cleaning services for over 20 years. Maria’s Queen Clean, LLC is a family-owned and operated cleaning and lawn care service founded with your cleanliness needs in mind. From small home cleaning jobs to major office cleanings, these ladies can truly do it all. With an incredible work ethic and an eye for detail, this is just the team you want to help make sure your space is clean and safe!

With the possibility of kids returning to school, it’s the perfect time to get these amazing women in to clean up the mess from the summer. Once they work their magic, you’ll definitely be calling for another job. Your home space is where you should feel the most comfortable and safe. Now, more than ever, that feeling of safety and security at home can give a peace of mind you may not know you need. If you’ve returned to work, having a tidy and sanitized office may be what you need. This hardworking team of women is here to not only offer both, but to exceed your expectations. When they are done you are sure to feel like you’re in a whole new space. Maria is a proud local business owner who knows just how important our local businesses are to the strength of our economy. She has pride in our community and loves being able to put back into it with her services to make the Twin Cities more beautiful!

Maria let us know her thoughts on staying open through a pandemic and how they have been able to adapt and follow these ever changing guidelines. With how uncertain things are at the moment, Maria’s Queen Clean is closely monitoring COVID-19 and its repercussions in our community. The health and safety of our customers is our highest priority during this time. While we cannot change the situation, we want to help you feel more at ease in your own home keeping clean and disinfect. Maria’s Queen Clean are taking every precaution and following the guidance set by the Centers for Disease Control. Here are some of the simple everyday things we do to keep our clients and ourselves safe:

1) cleaning hands with soap often, for at least 20 seconds; 2) using an alcohol based hand sanitizer when soap and water are not available; 3) keeping the recommended six feet from people; 4) cleaning frequently touched surfaces; 5) using masks at every cleaning and 6) staying home when sick. We also encourage our customers to let us know if there are feeling unwell so that we can keep ourselves and other customers safe.

Let us trust in God that this pandemic will end soon.

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Back to School Checkup Send Your Child to School with a Healthy Mouth

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OUR CHILD MAY BE READY FOR THE NEW SCHOOL year with the latest wardrobe and school supplies but does your child have a healthy mouth and the tools he or she will need to maintain it?

With the uncertainty of what the new school year will actually look like, it’s easy to veer from our normal back to school routine which includes dental checkups for your children. As many children have been at home during these unprecedented times, they have had extra time to snack throughout the day and many have had access to more foods with a higher sugar content than normal. This can easily lead to tooth decay.

More than one-half of all children ages 5 to 9 years have at least one cavity or filling. A painful tooth or chronic dental problem can lead to difficulty in eating, speaking, playing and learning as well as several hours of missed school. Routine dental examinations uncover problems that can be treated in the early stages, when damage is minimal and restorations may be small. Besides routine dental exams, there are additional things you can do to ensure your child’s mouth is healthy.

1. Dental Sealants: Dental Sealants are a great option for keeping teeth healthy. A sealant is a plastic material that the dentist applies to the chewing surfaces of the back teeth (the premolars and molars). Sealants form a barrier that protects teeth from plaque, a sticky film of acid-producing bacteria.

2. Fluoride: Research has shown that fluoride not only reduces cavities in children and adults, it also helps repair the early stages of tooth decay even before the decay is visible. Fluoride is obtained in two forms: topical and systemic. Topical fluoride may be found in toothpastes, mouth-rinses and fluoride applied in the dental office. Systemic fluoride are those that are ingested.

They include fluoridated water and dietary fluoride supplements in the form of tablets, drops or lozenges. Our local water does not contain fluoride, so many children are often prescribed fluoride supplements to aid in tooth development and cavity control.

3.

Regular Brushing and Flossing: The American Dental Association recommends replacing your toothbrush every three to four months, or sooner if the bristles are worn. A worn toothbrush cannot do a thorough job of cleaning teeth. Children may be capable of bushing their teeth by the age of 7, but may need supervision brushing until about age 10 or 11 years old.

However, flossing is a more difficult skill to master. Floss your child’s teeth until about age 10.

4. Healthy Lunches and Snacks: Make sure to include healthy lunch items and snacks in your child’s lunchbox. Milk, cheese, raw vegetables, yogurt and fruit are great options. Cut back on sugary foods and soft drinks.

If you and your family are looking for a dental home, we would love for you to join our family. Dr. Jan Bagwell and Dr. Jessica Johnston are North Louisiana’s only mother-daughter dental team. Their office is located right next to Sterlington High School on 165 North and offers patient’s complete general and cosmetic dental treatments.

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Lead Me Not Into Pigmentation Pulse-Light Therapy… for That FLAWLESS Face

BY JUDY WAGONER

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T’S THE NEW WAY TO KEEP AGING at bay. Beautiful skin is the hallmark of youth. With intense pulsed light therapy… you can improve the color and texture of your skin without surgery. It can undo some of the visible damage caused by sun exposure, noticed mostly on your face, neck, chest, and hands.

An evenly-colored, pigmentation-free complexion is very important for maintining a youthful look. Blotchy skin doesn’t reflect light very well, making the complexion look dull.

But unified skin tones do reflect light… and can wipe years off our appearance.

While it may sound like a laser treatment… it’s not a laser. IPL uses multiple wavelengths of light…whereas lasers use one continuous light wavelength. This means we can enter into the machine’s computer the skin color, body area, and skin type to generate specific settings.

During the treatment, multiple wavelengths of light enter the skin at different levels. This allows us to treat many different

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problems, such as freckles, age spots, melasma, and rosacea. Rosacea is a facial redness caused by spider veins and acne-like outbreaks. About 90 percent of our patients are very satisfied with their level of clearing…especially with the redness of rosacea. People suffer from that for years and it makes a huge difference to them.

IPL can erase a whole array of pigment problems, including freckles, sunspots, and spider veins around the cheeks and nose. It also tightens those unsightly pores.

This magic wand can smooth and soothe facial woes, and delete fine to moderate lines and wrinkles.

Best of all, there’s no downtime. It’s truly a lunch-time therapy.

During the procedure, light energy is sent through the epidermis but the energy is concentrated in the dermis, the deeper part of the skin. Because the light generates heat, it stimulates cells to form more collagen, as much as 20 percent more. Because it plumps the skin, it’s like getting a collagen injection but using

your own collagen.

There’s no downtime because no healing is involved. It leaves the outer skin completely intact because it’s not damaged. It doesn’t need to heal.

Most treatments take about 45 minutes per area. Afterward, there is just a flush, not really redness, which goes away in less than two hours. You can also apply makeup right afterwards.

Depending upon the severity of pigment… several treatments (one to three) may be needed to remove all pigment.

Uneven skin tones can add as many years to your skin as having fine lines and wrinkles.

After IPL, you will look younger because your skin tone is more even.

If you’re afflicted with stubborn sun spots, IPL is a good skin care option. For a free consultation or to schedule an appointment, call 318-361-9066.

For more information about IPL, visit our website www.professionallaser.com.

Local Bakery Opens Where Every Flavor Has a Story

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AKE318 IS THE NEWEST SWEET TREAT SPOT TO HIT the Twin Cities! If you’re craving something sweet and packed with love this is the place to be. In a bakery where “every flavor has a story” you’re sure to find just the story you need! Owner, Monica, is originally from Rayville, LA where her passion for baking grew into what she considers her own form of a ministry. With her bakery, she gets to be part of so many major life moments for her customers that she has grown to consider family in her seven years serving the local community. Taking what she learned and loves, she turned the passion into a product and the product into a proud local business where “memories are woven into the recipes.”

When you stop in make sure you ask about the Macarons! These delicate cookies are the perfect mixture of crunchy and chewy. The sweet icing in the middle almost melts in your mouth as you bite through the cookie’s crispy shell. The signature meringue is so light and airy that will definitely want to order a few to treat yourself throughout the day. You’ll have to catch them early though because they are a huge hit. If macarons aren’t your thing, you can’t go wrong with the classics like cupcakes and cookies. With a huge selection to choose from though, it may be a tough decision for the newcomer.

That’s why Owner and Baker, Monica, created the Goodie Box! She wanted her customers to get to try some of everything. Monica has “so many things to choose from that sometimes a newcomer is overwhelmed. With the Goodie Box, you get a little of this and a little of that.” The perfect solution to the perfect problem of having sweets for days!

This former elementary teacher starts her days at the shop early taking the time to handcraft each sweet treat, like her favorite butterfinger cupcakes or any thing with s’mores or caramel flavors to perfection. She has baked for every occasion a customer can come up with; from birthdays to weddings or even just for a family dinner.

This one woman shop really does it all. She even offers DIY cookie and cake kits for you to take home and create with the kids! If you have an upcoming event, or if you just want to treat yourself because you deserve it, call Monica at Bake318 and she will recommend the best fit for you!

THE BAKER’S BEST:

• Macarons

• Butterfinger Cupcakes

• Lemon Bars

• Blackberry Pie Bars (See them featured in our sweets spread!)

• Fruit Cereal Treats

Monica, along with her kids and amazing husband, really have made this a family place where every flavor has a story and memories are woven into every recipe. Everything created at Bake 318 is made from scratch in-house, making Bake318 your one-stop shop for any and every life moment. Call 318-855-4871 or stop by the bakery at 4900 Cypress Street, Suite 1 in West Monroe today. You’ll definitely be glad you did.

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Phi Mu Alpha Rho at ULM Gears Up for Fall Recruitment

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ALL IS RIGHT AROUND THE CORNER which brings a packed schedule for the local chapter of Phi Mu at ULM. These sisters are gearing up for their favorite time of the year! Getting to meet new girls and share what they love about their organization is something these Phi Mu’s look forward to all year. Wondering why you should Go Greek?

A few Phi Mu’s, both past and present, want to let you in on just what it means to be a sister.

“Phi Mu means so much more than having sisters and a home. Phi Mu makes me want to be a better and stronger woman. It makes me want to give myself to those who need my time most. Being a Phi Mu means striving to become a “noble” woman!” - Tara Etheridge, Chapter Advisor

“Greek life started as something I was just going to try; I wasn’t sure if it was for me, But then I found the biggest support system.

I found a true home within the ULM Greek Community. A place where I can always be myself. I found the sisters that I never knew

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I needed, the girls that lift me and support me every single day. Greek life has offered me more than I could have ever imagined.

Being a part of a sorority means being a part of something bigger than yourself. My Greek community has pushed me and encouraged me and I love being able to do the same for my Panhellenic sisters!” -Madisyn Barton, Recruitment Chair

“Greek life has blessed me in numerous ways throughout my time in college. I have been able to travel and attend Leadership Training conferences with other Greek members! Greek life has built my confidence and pushed me to be my best self as a friend and leader. I have gained my best friends and biggest cheerleaders by going Greek!” -Jaden Lee, Chapter President

Being in this incredible organization also means serving the community, which is evidenced by all the work they do. The Alpha Rho chapter of Phi Mu Fraternity has been dedicated to serving their national

philanthropy as well as, serving the Monroe community in various ways each year. Phi Mu’s national philanthropy is Children’s Miracle Network Hospitals. As a chapter, they host several charity events to raise money for the children receiving treatment at CMN hospitals. In the past, Phi Mu- Alpha Rho have had Catfish for Kids, Swing-a-Thon, Dance Marathon, Cupcakes for Kids, Kiss Away Cancer, and their most recent event Dodge Mu. All of the money raised is donated to a local children’s hospital in Little Rock, Arkansas.

Phi Mu is not only dedicated to our philanthropy, but also giving back to the Monroe community. Members have the chance to work with the food banks, the humane society, even the Cinderella Project put on by the Junior League of Monroe. The chapter also participates in Literacy Day where members go to a local elementary school in the community and read books to a classroom full of kids.

Fall Recruitment at ULM will be held August 10th-15th. To register you can visit the ULM website and type in “recruitment” and that will bring you to the Student Life and Leadership page which includes a link to the registration application; or you can also find the link by following ULM Panhellenic social media accounts. Registration will close on August 10th, so sign up now!

Parish Restaurant + Standard Coffee Co. Cory Bahr Focuses on Quality, Sustainability and Consistency

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HETHER YOU’RE SEATED AT A table in the cozy dining room or enjoying a to go order, you can taste the quality of the food, the thought behind and the love of creating the dishes at Parish Restaurant. And that is what is important to Chef/Owner Cory Bahr, now more than ever.

The restaurant is doing all it can to provide quality, local ingredients to use in their dishes.

And when they say local, they mean really local.

“We have fruit trees right outside our back door and have figs, citrus and peaches that we grew,” explains Cory. “And you can’t beat the taste of a freshly picked peach, that is still warm from the sun. There is no comparison.” They also partner with local farms like Currant Farms, where they source Chanterelle mushrooms, figs, blackberries, garlic and other seasonal items. “Our goal is to really close the loop on field to fork and have the freshest ingredients we can find,” said Cory.

In the spring, Cory and the Parish team spent the initial quarantine shutdown time to focus on the restaurant. “We had a real

opportunity,” explains Cory. “We came together as a team and decided we wanted to come out on the other side of this a better restaurant.” And they are doing just that. Parish recently installed a custom wood burning stove from Grills by Demant. The stainless steel grill has an open hearth concept, allowing for grilling of steaks and fish, but Cory takes it a step beyond. “We are charring our seasonal vegetables, baking bread, using the ash to put in our butter…there are so many possibilities to create amazing food,” said Cory.

While Cory is giddy about the addition of the new grill, he knows that the real crown jewel of Parish is his team. Justin Componation serves as Chef de Cuisine, helping create menu items. North Louisiana native, Chase Raley, has recently joined the team as the Head Pastry Chef. With experience in culinary school and high end restaurants, Chase has returned to his hometown to create decadent desserts like Belgian Chocolate Tarts, Brioche Blackberry Bread Pudding and more. Doran Smith began at Parish from the beginning and has worked

his way up, becoming a beloved server and now serves as the Maître d’, where he oversees the guests’ entire experience. Cory’s wife, Whitney helps with the front of house operations, which has truly helped Cory realize how important family is to business.

You can find the same focus on quality ingredients and attention to detail just around the corner at Parish’s sister restaurant - Standard Coffee Co. The local coffee shop crafts each individual drink paying attention to the quality of espresso, precise milk steaming techniques and evenly based syrup portions. Mac Blades and Ariel Mora are the faces of the local coffee shop, building relationships with customers daily. You can also find a section of pastries like cinnamon rolls with cream cheese icing, gluten free blueberry lemon streusel muffins, lemon ricotta scones and more. Lunch options include avocado toast, tuna poke bowls, ramen and more.

“We love that we can give the people of North Louisiana something so special,” said Cory. “We want them to come and celebrate their birthdays, anniversaries and special occasions, but we also want them to come in and just get together with friends to enjoy a good meal that highlights fresh, local ingredients.” Whether you are stopping by Standard Coffee Co. or eating dinner at Parish Restaurant, you will appreciate the service, quality and experience from a local restaurant with local people!

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Diversity

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BY THE CHILDREN’S COALITION FOR NORTHEAST LOUISIANA

iversity is the rule not the (NASW), and the Council on Social Work exception.

Diversity is Education (CSWE). Presently she is the everywhere.

People are Director of the School of Behavioral and different. Different is not better Social Sciences at University of Louisiana at or worse, it’s just different.

Monroe, serves as the Program Coordinator There is diversity in families. One person is and a full Professor in the Social Work the tallest. Another is the shortest. One has Program, and serves as the Chairperson on lighter colored eyes than all the Diversity Committee. In of the other family members, addition to her professional etc. Diversity is all around us, endeavors, she serves on so it is impossible to ignore it. the Board of Directors of the Parents address it every day Northeast Louisiana Sickle and it is the type of diversity Cell Foundation; she serves as and how it is addressed that an appointed member on the can be problematic. Parents State of Louisiana Sickle Cell teach children how to react Commission; Ouachita Jury to diversity based on how Commission; Twin City’s Art they react to it. All parents Council; and she served on model and teach directly and DR. PAMELA SAULSBERRY the now defunct Child Death indirectly the behaviors they Review Panel for Region 8. children will emulate.

Dr. Pamela Higgins Saulsberry received Q: Why is important for parents to talk her BA in Social Work from Colorado State to their children about diversity?

University; her MSW from the University

A: In shaping the thought patterns and of Denver, and her PhD. from Jackson State behaviors of children about those who are University in Jackson, MS. She is a Licensed different from them, parents use direct, also Clinical Social Worker-Board Approved called manifest and/or latent or indirect Clinical Supervisor and a certified School methods. Manifest behaviors of modeling Social Worker and Nurturing Parent and and teaching our children are deliberately Black Effective Parent trainer and a member purposeful. Parents let the child know of the National Association of Social Workers exactly what is expected to do or think about 90 AUGUST 2020 | WWW.BAYOULIFEMAG.COM

something or someone. Latent methods of modeling and teaching children are indirect, vicarious. Latent learning is a type of learning which is not apparent in the learner’s behavior at the time of learning, but which displays later when a suitable motivation and circumstances appear.

I believe all parents have been with their child(ren) when a person that is disabled is encountered for the first time. Or it might be a person who is homeless, a person who is morbidly obese, a person who is blind, or a person who has a different language, or is a member of a different ethnic group. The first time a child encounters diversity in one of these categories, the parent’s words as well as the reaction of the parent will send a long and lasting message to their child. Because the parents will model for (behave) and teach (specific words spoken or not spoken) the child how to feel and think about the diversity of the person they just encountered.

In essence, the parent’s words (tone as well) and behaviors model for the child how to think and feel about the diversity encountered. Some areas of diversity are not encountered because there may be no persons with a disability, or homelessness, a trans/transgendered person, etc. in the child or the parent’s social environment.

Q: Are there ways/activities that can help introduce my child to diversity?

A: Diversity cannot be easily avoided in the world we live in today. In fact, we encounter diversity every day in one form or the other. As parents we try to structure the exposure of our children to things, people, and situations that we are not ready for them to be exposed to. It might be because the parent believes their child is not emotionally or intellectually mature enough to process that information at that particular age/stage in their young lives.

Maybe exposure to a diverse religion or lifestyle does not coincide with the values and morals the parents want their child exposed to at that time.

That is understandable and often recommended. Don’t expose your child to more than they can intellectually and emotionally process at their particular age and development stage. However, this does not and should not apply to the ethnic diversity of people. Ethnic diversity in people cannot be avoided. Most will encounter ethnic diversity everyday even when trying to structure a world to avoid that happening. Historically the area of diversity that is most difficult to navigate is ethnicity. Many parents seek to craft the world of their children around ethnic sameness.

“Our habits, practices and beliefs are the greatest influence on our children.

We must re-shape our lifestyle and make inclusivity and responsiveness a natural habit.”

our children a realistic view of the world they will have to navigate.

That puts them at a disadvantage in the world as it is. No parent should want to disadvantage their children when they can avoid it.

Our children are watching.

RESOURCES

Bright Horizons

Bright Horizons (https://www. brighthorizons.com) provides resources for families to discuss diversity and how to speak to children about diversity. Bright Horizons has been changing the way the world works for 30 years.

Way back in 1986, our founders saw that child care was an enormous obstacle for working parents. Today they offer child care, elder care, and help for education.

Jan Daniels, Youth Development Director at the Children’s Coalition, works with middle schools in northeast Louisiana to provide the suicide prevention program Signs of Suicide (SOS) and the abstinence-plus program Rights, Respect and Responsibility. Call Jan at (318) 323-8775 or go to www.childrenscoalition.org to learn more about how you can get these programs at your child’s school.

Q: What does it mean to be a parent raising a child in this diverse world?

A: In the book, White Fragility, the author Diangelo writes about belonging. She pointed out that for her “In virtually every situation or context deemed normal, neutral, or prestigious in society, I belonged racially.” Diangelo, who is considered white, went on to point out “the rare moments in which I don’t belong racially come as a surprise –a surprise that I can either enjoy for its novelty or easily avoid if I find it unsettling” For many, the environment that is most comfortable is one in which there is little to no ethnic diversity. Dependent on the SES of parents, this choice is often made. That choice perhaps is not made from maliciousness or to purposefully avoiding diversity, but out of pursuing the ethnic neighborhoods society has socialized all to believe are the most desirable. Historically, in America these have not been ethnically diverse neighborhoods. However, people can run, but they can’t hide from ethnic diversity. That attitude hampers interaction over ethnic lines, but it doesn’t stop it.

Diangelo includes an example of a child who sees a person whose skin color was different from their own and points that out to the parent. The parent’s reaction models and teaches the child a valuable lesson about diversity, specifically based on race. If the parent acts embarrassed or uncomfortable and shushes the child without acknowledging the statement, that will speak loudly. If the reaction is matter of fact, simply “yes that is another human being, just different,” that will speak loudly as well. Children are always watching and learning from their parents how to think and feel about others.

Our habits, practices and beliefs are the greatest influence on our children. We must re-shape our lifestyle and make inclusivity and responsiveness a natural habit (Jamie Mayes, 2020). Children learn what they live and live what they learn. If we live in silos where only the people who look, think and act like us inhabit, we are not giving

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NEIGHBORS CRAZ Y ABOUT

COOKIES

B E I N G A G O O D N E I G H B O R can often evoke images of extending friendly greetings, gifting homemade pies, or even graciously dog sitting on occasion, but for Meryl Kennedy Farr, Chairman and CEO of Neighbors, it meant coming together with a group of investors and business owners to save a local failing business. In August of 2016, Neighbors acquired the assets of Pine Valley Foods, Inc, which had been in the fundraising industry producing cookie dough for over twenty years. The story is one of “persistence, grit, hard work, dedication, and relentlessness in the face of adversity,” says Farr, adding, “It’s also a story of neighbors coming together to help others.” At the time, the purchase saved many local jobs. Now, their tubs of cookie dough help support communities all over the country. “We can all give back and in return, life is a little sweeter.”

The youngest of four daughters, Farr was born and raised in the “rural village” of Mer Rouge, Louisiana. After completing a degree in International Affairs with a minor in Spanish from the University of Georgia, she opted to return home to assist her father in the family rice business. At the mere age of twenty-one, she successfully oversaw the start-up and development of Kennedy Rice, Mill, LLC. Envisioning the need to bring sustainable and organic products into the retail rice market, Farr and her sisters launched their own branded rice products.

As president and owner, she successfully engineered its implementation, and currently packages farm to table rice for their brand 4Sisters Rice, formerly known as KenChaux Rice.

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

A cookie in itself is such an act of love.

There’s nothing more wholesome or pure than the chocolate chip cookie to me.

Ultimately, it doesn’t matter what cookie you’re crazy for, as long as you pass the love along.

MERYL FARR

hen they bought Pine Valley Foods and incorporated it into Neighbors, Farr knew it needed some revamping. “I guess you make it your own when it’s yours,” says Farr. As far as product development, one of their challenges was figuring out who they were because “there is truly a cookie everywhere you turn,” says Farr. Quickly realizing it wasn’t possible to be everything to everybody, they found their niche. At this point, Neighbors represents a dynamic effort focused on producing superior quality dough, quality driven manufacturing at their facility, and product transparency for their customers. “For us and for the size of the company, that was really a very important move.” A major step for the company was working on more private labeling, where they manufacture for another company’s brand. “I can’t say the names of two of the really large cookie companies that we manufacture for, but there are two very well known names that we produce for on a daily basis,” says Michelle Bernard, Neighbors Director of Marketing.

Since the procurement, Neighbors has never stopped evolving.

Aside from their significant adjustments toward co-manufacturing and retail, there have also been several monumental developments on the fundraising side of the business. “This year we will make our biggest change to date,” says Farr. “With Covid-19 and the rise of uncertainty around schools, we have been forced to think differently about what we are doing as a company and the services that we provide.” They ended up creating new ways schools can continue

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their fundraising success with less touch points and more order visibility. “The future is here for fundraising and it looks better than ever,” exclaims Farr. In development for the beginning of the school year is a website which will allow schools to create their own page and personal links for each student. That will enable students and parents to email their fundraising page or share it on social media, making it easier for participants to place orders online. “It’s a really great way to get more people involved because you’re not having to go face-to-face to show them a brochure, you can just send them a link and they can shop online at their convenience,” says Bernard.

Not only is this a great idea and a better direction for fundraising, it simplifies their already direct process on their website, which has made fundraising fun and profitable for schools, clubs, sports teams, churches, and non-profit organizations around the country for nearly twenty years.

Many of the Neighbors cookie dough recipes were already developed when Farr took over the assets of the company. However, they have focused on launching higher quality products, including a new line that includes Nestle Toll House morsels. Customer favorites include White Chocolate Macadamia, Caramel Pecan Chocolate Chip, Peanut Butter, M&M, Snickerdoodle, and their number one seller, Chunky Chocolate Chip. But Farr’s “all-time favorite” is their oatmeal chocolate chip, made with real oats and Nestle morsels. Neighbors has also started focusing on more “on trend” products, such as edible cookie doughs. Since their launch during the fall of 2018, the edible doughs have become a large portion of their business. “Many people were eating raw cookie dough for years; we have just made it safe

to eat,” says Farr, referring to their eggless recipe, which uses heat-treated flour. “It’s simply delicious,” says Bernard. Right now customers can choose from Chunky Chocolate Chip, M&M, Brownie Batter, or Birthday Cake. At the perfect portion size, cookies (or a spoonful of edible dough) makes it easy to indulge without overworking your sweet tooth. A quick browse through their retail shop or fundraising catalogs will inspire you to find any excuse to indulge in America’s favorite treat.

Though the company claims that “happy” starts at their online shop, for Farr the road to building a sugar rush empire has not always been easygoing. “The biggest lesson is that turnarounds are not for the faint of heart,” admits Farr, recalling that someone told her she should do turnarounds only if she wanted to die before her thirty-fifth birthday. “They take a lot of effort, they take a lot of love, a lot of passion,” she adds. Nothing in life is guaranteed, but she has found that taking that great leap is what has formed the faith and fashion of her company. “My father built a beautiful culture. We have wonderful people, some people who have been with us for thirty years. And that was my background,” Farr says. Initially she underestimated the value of culture, but walking into a very specific ethos at Neighbors and then having to turn that around, while also earning people’s love and respect, proved to be extremely challenging but ultimately so rewarding. To her, business is about relationships. She knows that most vendors don’t just want to be sold a product, they want to be partners, and customers buy based on loyalty, wanting to know that if a mistake is made, a company is going to make an effort to remedy it: “I think that’s culture, and it’s very easy to do.”

A daughter, sister, wife, and mother, Farr is a pioneering entrepreneur whose values command her business ethics and goals. As one of the few women in agribusiness and her family’s company at the time, Farr relied on her family for support as she navigated the new terrain. Thanks to the experiences gained, Farr hasn’t shied away from embracing a commitment to diversity in the business world: “In ways, it’s been a beautiful time to be a woman and to be a woman in our culture.” Bernard echoes the same sentiment adding, “I’ll tell you what, I came from a womenrun business into this, so it was a lateral move for me as far as that goes. I really do like working for women entrepreneurs.”

Bernard considers Farr one of the most driven people she knows, drawing inspiration from her work ethic and hands-on approach.

“I love that there are different people in the mix because it just makes such a better team,” says Farr, explaining the significance of hiring people of different cultural and religious backgrounds.

Bernard attests to the enjoyable work environment saying, “I really love it here. The people are so friendly. It is definitely a family atmosphere. Everybody is proud of the work that is being done and the potential for growth within the company.”

For Farr, the idea of being neighborly can be encompassed by a cookie. “A cookie in itself is such an act of love.” When you support a neighbor’s fundraiser or bake cookies in your house to share with your children or neighbors, that comes from love.

There may be tons of sweets that have the same effect, but for Farr cookies tend to bring very specific fond memories. “There’s nothing more wholesome or pure than the chocolate chip cookie to me,” she says. Ultimately, it doesn’t matter what cookie you’re crazy for, as long as you pass the love along.

Follow Neighbors Cookies on Facebook and Instagram to learn more about their cookies and other sweet treats and visit their website to browse their mouthwatering cookie catalogs: https://www.neighborscookies.com/.

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B AYOUKID Z

Family is Family No Matter Where You Are article by Cindy G. Foust

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appy August BayouLife friends and family as we continue our pilgrimage through this pandemic crisis. Anyone else growing their own food and stockpiling toilet paper in preparation for the apocalypse? Just kidding… my daughter and I have a small herb garden on the patio but I really don’t think basil and mint will be much in the way of sustenance should we all find ourselves in a bunker with a crash helmet. Right?

These times are in a word, extraordinary, this much we know, so I’m not really sure what I’m supposed to write about (again) this month. When doing my clinical research (I know, insert eye roll here), I came across a lot of different ideas for an “August Blog Post,” you know things that I would “normally” write about… you know, because things are really “normal” right now.

For instance, I might “normally” write about helping your FAMILY plan a trip to Disney.

As much as I love Disneyworld, and forgive me travel agents and Disneyworld personnel, but I’m a little reluctant to get in the boat on Splash Mountain with 100 other sweaty people… I don’t really care if the plane tickets are only $12. Or maybe I would “normally” write about hosting an outside FAMILY summer party… I mean, we can surely social distance outside.

Except it is 100 degrees and feels like 150, so yeah… that would be such an epic fun party.

Unless of course, everyone got in the pool and

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stayed six feet apart. But MY family and friends can’t “unsee” me in my bikini, so that’s a “nogo” at my house, for sure. Just kidding… I don’t have a bikini, I have a “truck-inki” which is a covering you use when you want to cover your truck. It’s a new thing I’m inventing, so look for it on the internet.

Or perhaps I would “normally” write to encourage your FAMILY to start a journal where you write and document your favorite memories from summer. Wait. Does anybody

out there have any favorite memories of this summer?

And we all know what a fashion influencer I am, so there is an outside chance (very outside) that I would “normally” write about hot summer trends and all things fashion. Right? It could happen. But is anyone going anywhere to wear the cute denim Daisy Dukes I just ordered?

And a final topic, and one I have written about before, so it would be “normal” for me to offer different ideas to keep your kids from getting bored this summer. Wait. Parents can’t help their kids beat boredom when we are more bored than our kids, right?

As I was combing through the internet searching for inspiration or at the very least, praying for some motivation that would help me connect my column to our food issue,

I got to thinking about this whole “normal” mentality. In all the articles I read and all the websites I visited and through all the Pinterest pages I clicked on, I never saw anything that suggested that we “just be still” or “chill out for just a cotton picking minute.” But is that “normal” behavior for us?

To just chill-axe?

I got to thinking about my own childhood and early teen years, and what the “norm” for us was, and let me tell you, there was no Pinterest posts to help my parents “keep us busy” or offer up “boredom busters.” Nope, we were just expected to make our own fun… to entertain ourselves… to come up with our own entertainment.

By the way, these expectations were all without the help of 587 television stations, an Xbox and Netflix. Oh, and YouTube…can’t forget that one. And while some folks might dispute this next fact, I think we all turned out okay, even “normal” …if you would.

Also, when I was growing up, we didn’t take elaborate vacations. My dad worked

overseas 30 days at a time, so when he came home, he wanted to STAY home. Although we did get to go to Six Flags Over Texas sometimes and we thought we were the Godrocks family (whoever that is, but Mr. Harkey always compared prosperous people to the Godrocks so they must have been important and rich.)

Yes, we would pile in the Chevy Cindy Citation (I would inherit it years later when I got my license) and head to Arlington for food, fun and fellowship. We were packed in there like sardines but we didn’t even argue or care because we were headed to ride the Judge Roy Scream and eat a “pink thing.” Oh, and take vintage saloon pictures. Wait. Does anyone care about my childhood vacations?

Sorry, I tend to #TBT sometimes and I take y’all with me, whether you want to go or not. The original point of this hot mess express column is this: even if you don’t get to take your FAMILY on a Disney cruise this summer; even if your kids don’t get to go to their great camps; even if your summer camping trip gets postponed… wait… does anyone really camp in the summer? When the heat index is 150 and mosquitoes are the size of a Buick?

Back to the point, back to the point… even if you feel stuck in quicksand and like you are drowning in despair… I would challenge

you to remember this… family is family no matter where you are. The lack of a destination vacation can’t change that. Our homes should be our epicenters and our children’s livelihoods should be our priority, right?

Maya Angelou, a wonderful American poet, said it best, “I sustain myself with the love of family.” Let that sink in for a minute…your family is a gift, a priceless and treasured gift, and no pandemic, no virus can change that, no matter how your “normal” has been affected.

Social media is full (I really should capitalize that word so you can hear me screaming) with so much negativity and worry and division that I can hardly bear to get on it… in fact, to borrow a quote from my good friend, Allison, “I’ve found myself divorcing it for a while.” So many people are consumed with getting back to “normal” and don’t get me wrong… I sit and think about the old “normal” versus the new “normal” just like everyone else.

And I grieve for family and friends afflicted with COVID; I grieve for businesses struggling to right the ship; I miss my work, church and social life day-to-day interactions; I miss being with my FAMILY every weekend and helping my mom put up jelly. And if I’m truthful and I always try to be with my readers,

I have to really work on my own negativity and pessimism and how it might be affecting my children, just like everyone else. It’s real and it can be paralyzing.

But the real truth is, I still have my FAMILY, and we are all safe and healthy. We are living our lives in our epicenter, different for sure, but we are “sustaining” one another as we navigate this uncertain time. Negativity and pessimism will certainly continue to creep in but I have every confidence that our great nation will endure; this virus will be cured; and our “normal” routines will be restored.

In the meantime, continue working to make positivity a priority and keep that vibe in your epicenter as we continue to take things one day at the time. Who knows, we may not want to admit it, but the old “normal” might not be the lifestyle we want to return to once we realize the value of our new one.

Cindy G. Foust is a wife, mom, author and blogger. You can find her blog at the alphabetmom.com for weekly columns about home life, parenting, small business stories and insight with a smidgen of literacy. Give her a like or follow on Facebook and Instagram.

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River Oaks Home For Sale With Entertainment Amenities Galore

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NYONE SEARCHING FOR THAT NEW HOME IN NORTH Monroe will want to take a closer look at this 3,900 HSF 4-bedroom/3.5-bath home offered in the exclusive River Oaks

area.

Upon entering, you’ll feel at home in the open living areas swathed in today’s neutral tones, complemented by beautiful hardwood floors.

The sought-after high ceilings are accentuated with heavy crown molding, adding to the overall ambiance, surrounding a fireplace cradling new remote-controlled gas logs.

Turning a corner, you’re welcomed into the gourmet kitchen and cozy breakfast area facing windows that frame a woodsy view. The light & bright kitchen features an island, granite countertops and new stainless steel appliances in warranty, surrounded by elegant white cabinetry.

For entertaining at home at any time you wish, this residence stands out with its custom-built outfitted theater room including:

• 3D HD projector

• Eight over-sized reclining chairs with cup holders

• Top-of-the-line surround sound audio

• And more than 2,000 Blu-Ray and DVD movies remain!

In addition, there’s a game room furnished with a Brunswick pool table, and of course there’s room for a card game table to round out your indoor activities.

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Downstairs are three bedrooms with hardwood floors, one of which is a large master suite offering:

• French doors opening to a covered patio

• Master bath with separate vanities and walk-in closets

• Walk-in shower & jetted soaking bathtub.

Upstairs, you’ll find a fourth bedroom that’s ideal for a private king-sized guest suite with an updated en-suite bathroom and walk-in closet that would also be suitable for your teen’s own space. And here’s another plus – a large getaway bonus room perfect for use as an office, playroom or studio!

As you step outside on the back porch or covered patio, a serene view of woods with a wooden privacy fence provides a safe haven for pets, plus a large patio to accommodate grilling or a fire pit.

The two-car garage contains a double-door storage room with a convenient work bench to make all those outdoor projects easier to tackle.

Recent improvements include interior & exterior paint, new water heaters, and an architectural shingle roof. This desirable home is located near private clubs, a neighborhood park, a church and the popular Chauvin Market, while only minutes away from medical facilities, banks, shopping and the university.

For inquiries, contact Mr. Young, (318) 537-0485. Photos for viewing at www.facebook.com/2809Deborah.

Catahoula’s Opens on Bayou DeSiard

Local Restaurant First to Open on Bayou in Over 25 Years

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HERE’S A LOCAL SAYING THAT the best is on the bayou… and a new local restaurant is looking to prove just that. Catahoula’s is opening this month and is the first restaurant to open along Bayou Desiard in over two decades. Owner Shane Smiley has had this concept in mind for years and found just the right spot to make it work.

“This is something I have dreamed of doing for years. With lots of planning and careful preparation, it has become a reality,” said Shane. Catahoula’s broke ground at the end of 2019 along Desiard Street, just past ULM’s campus. Shane, along with his childhood friend, Rob Little, made the investment in the community because they wanted to provide a different atmosphere where friends, family, ULM students and faculty, out of town visitors and more could get great food in a good location with excellent service.

The restaurant offers a variety of appetizers including fried pickles, cheese fries, onion rings, Natchitoches meat pies and

trash can nachos. Their signature appetizer is the Catahoula Dip that features Andouille sausage, braised collard greens, mixed with melted cheese and served with house fried tortilla chips. The appetizer is the culinary creation of Colby Mardis, General Manager.

Colby has 18 years of restaurant management and sales experience, in addition to his culinary school training at Texas Culinary Academy. He worked with Shane to create the menu and provide quality ingredients, like the po’ boy French bread sourced from South Louisiana. There’s roast beef and ham, as well as fresh Louisiana catfish and shrimp.

On the lighter side, there are several salads to choose from - Southwest, Wedge, House and Caesar. The burgers are handmade patties made from ground upper two-thirds choice Angus beef. Other sandwiches include Buffalo chicken, grilled chicken and chicken salad.

Plus, there’s several options of wing flavors - Buffalo, Gohujang, Lemon Pepper, Honey Sriachia and Sweet Chili. Their signature side

is the Julienne Cut Fries, a thin, shoestring style fry that is the perfect amount of crispy and crunchy. During the week, you can grab a plate lunch and choose from fried catfish, fried shrimp or half a po’ boy. There’s even a kid’s menu, delicious desserts and breakfast will be available on Saturdays.

In addition to the menu, the restaurant boasts 12 TVs, perfect for catching a variety of sports. Another benefit is the beautiful bayou. “I believe the bayou and our other local waterways are under-appreciated so we are excited to offer outdoor dining,” said Shane.

“We have ULM just across from us and will be able to see the multi-national championship water ski practice and perform. We hope to be a destination before and after ULM athletic events as well.”

Catahoula’s opens this month so stop by and check out the newest restaurant not only in the Twin Cities, but on the bayou!

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PCOS: Polycystic Ovarian Syndrome Positive Steps Offers Answers

BY J. PRESTON PARRY, MD, MPH

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HOUGH MANY JOKE INFERTILITY isn’t hereditary (if your parents didn’t have children, it couldn’t apply to you), PCOS is an important exception. PCOS is short for polycystic ovarian syndrome, which relates to an overabundance of eggs and is a top reason for not only subfertility, but irregular cycles.

Some think one can’t get too much of a good thing, but with eggs that isn’t always the case. Eggs can actually get in each other’s way blocking release. While many women worry if they stop having their cycles it’s because of ovarian failure, particularly for young women with irregular periods it comes from too many eggs, especially after weight gain. Some women have PCOS from menarche, but others (often after finishing high school) get that freshman five, fifteen or fifty pounds and that is when their cycles

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become irregular. If weight gain leads to cycle irregularity, these are the women for whom weight loss is more likely to result in monthly periods again.

The reason extra eggs cause irregular cycles is because they make male hormone which gets other eggs to stop developing (and can lead to some extra hair on the face, lips, cheeks, etc.). The male hormone also drives abdominal fat deposition (resulting in more of an apple than a pear physique), which increases insulin levels (e.g. prediabetes), which overlaps in helping make more male hormone, and the cycle continues.

Weight loss helps lower insulin levels, which can help stop this vicious cycle.

Similarly, birth control pills can lower production of testosterone as well as how much male hormone the body can interact with, also helping. (However, birth control pills

can take six months or more before one sees an improvement in the extra hair.)

For women with PCOS wanting a baby, birth control pills won’t help fertility.

Similarly, while weight loss can improve chances, this often isn’t enough for many women, particularly if they’ve already tried to lose weight for years. In this case, fertility medications for “ovulation induction” can help, but one has to be particularly careful with women who almost never have cycles.

The reason is just blindly taking medications without ultrasound to monitor how the ovaries respond can result in far too many eggs being recruited, causing complicated multiple gestation pregnancies.

Kate Gosselin having sextuplets is the perfect example of a 28 year old with PCOS who got too many eggs during treatment. However, there are ways of minimizing risk.

If you think you have PCOS, you will want a doctor to make sure it isn’t another condition, as other medical issues can masquerade as PCOS. Similarly, if you are wanting to build your family, we would love to help you. Call us at 833-POS-STEP (833767-7837) and let’s help you have the child of your dreams!

Please join us on Facebook every first Friday of the month for First Friday Fertility Live 12:00 PM CST.

Alex Latin Restaurant

A Familiar Face Opens New Restaurant

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HIS YEAR COULD USE SOME good news and we have just that. Alex Cruz has opened Alex Latin Restaurant and Cafeteria in the heart of West Monroe, making popular Honduran dishes even more convenient. Alex and his mother opened Latin Food in 2012 and now Alex has opened Alex Latin Restaurant with the same dishes everyone in Northeast Louisiana has grown to love in the past eight years. The dishes boast hints of Alex’s home country, full of flavor and well herbed.

“It’s tropical food, much different from Mexico. It’s not spicy. The spicy is on the side,” Cruz says. Try one of their meat dishes—perhaps a flank steak or a grilled pork chop—and you’ll understand just what he means by tropical. A subtle citrus permeates almost every dish. And he offers up one other key fact about the food that will prepare you for the experience. “The food is fresh. Every product, fresh.”

The Honduran breakfast is still around and still a favorite. The plate features fluffy scrambled eggs, a side of fried black beans, strip steak, fresh avocado, cheese and plantains, all served with homemade tortillas. Another authentic and fresh dish is the pupusas, a beloved Honduran dish made of thick corn tortilla and stuffed with a savory filling. You can even get a somewhat sampler platter with the Pupusas al Gusto, a trio where you can choose from black beans, pork, chicken and cheese. The chicken and shrimp platter is perfect for lunch or dinner, featuring seasoned, grilled chicken and butterflied and grilled jumbo shrimp. Other house specialties include tacos, fish filets and fried chicken. There is also quite the selection of sandwiches, burgers and salads.

And of course there is everyone’s favorite - the coffee! A rich, robust Pilan bean is espresso ground, that is then steamed in the espresso machine. Separately, a slightly

sweetened whole milk is also steamed.

After the espresso and milk are prepared, equal portions are blended into the cup and topped with a splash of foam. Strong, rich, and just slightly sweet, the coffee is the ideal companion to any meal. In addition to the house cup, Cruz also makes traditional espresso, both sweet and dry, and its tiny companion, a straight Cuban espresso served in a sipping cup no bigger than a thimble.

Whether you are looking for a hearty breakfast, a tasty lunch or a filling dinner, Alex Latin Food is now open! You can find them on North 7th Street in West Monroe, just down the street from West Monroe High School. Stop by and say hello to Alex and the entire friendly staff who are happy to serve you!

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MEAD IN THE

M I DDL E

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hen Curtis Sims walked into Governor’s Cigar & Pipe in 2016, arms laden with quarts of honey collected from his beehives, his only aim was to share the sweet bounty and kick back with a smoke. As customers billowed in and out, Sims struck a serendipitous conversation with fellow veteran and apiarist Cameron Myers. The duo bonded over their overseas experiences in the military and their overflowing stockpile of honey. “You ever thought about making mead?” asked Myers. The fortuitous question prompted a business partnership, an award-winning product, and the first commercial meadery in Louisiana.

Confident that his math degree and heavy background in physics, chemistry, and biology would yield a decent product, Sims accepted the challenge. “How tough can it be?” he recalls thinking. How tough can it be? “He said it the other day,” chimes in Myers to answer my question.

“It’s easy do and even easier to mess up.”

Sims’ first batch was in 2016. He brought

it to Governor’s, which had become a homebase, with the intention of having folks try it and provide feedback. Initially, the cigar crowd celebrated his batch, but Sims remained steadfast about perfecting his meticulous recipe. Around that same time, Myers found a mead competition he kept pushing Sims to enter. After a month of “haranguing,” Sims finally relented, sending two different meads to the Texas Mead Cup (the second largest mead contest in the United States). Though he pulled two second place awards, Sims deemed it a fluke, so to be absolutely sure what they were producing was top tier, they entered the largest mead competition in the nation, the Mazer Cup. They sent about eight meads to a competition that had over five hundred entries and ended up placing third for one of Sims’ experimental brews--Poppin’ Smoke, an unreleased brew where the honey is smoked before fermentation. The win along with a widely positive reception at that year’s Celtic Festival clenched their certainty in the product, especially for Sims who recalls finally thinking, “Okay, we might be onto something here.”

article by VANELIS RIVERA and photography by KELLY MOORE CLARK

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fter a soft open in 2019, Two Warriors Meadery officially opened in February 2020, eager and ready to stir the Viking blood--real or imagined--of North Louisiana residents.

Their logo not only honors the ancient lineage of mead, often deemed the oldest alcoholic beverage on Earth, but also their military service. The crossed pistol and saber nods to military insignia used to designate a soldier’s job--the pistol honors Myers’ service as a military police officer, while the saber honors Sims’ service as cavalry and helicopter pilot. Naturally, the symbol for Thor’s hammer (called Mjölnir) is used in the foreground, while on the background a round wooden shield venerates the age-old Scandinavian spirit of warriors, feasting halls, and celebration, seemingly inspiring their motto: “Louisiana honey, Louisiana fruits, and Louisiana veterans.”

A few years ago mead was associated with the niche culture of Renaissance fairs, but the growing buzz surrounding shows like the History Channel’s Vikings and HBO’s Game of Thrones has resulted in the triumphant return of the oldworld elixir. At a commercial level, there are a plethora of superb meads in the market, but what sets Two Warriors apart is their focus on historical recipes, mainly inspired by their time stationed in Europe. “I am a student of history, so I enjoy going back and looking back at these historical recipes and how they would have done them,” says Sims. His discoveries have been as interesting as they have been strange. One recipe from the 1600s instructed, “add water to the recipe until an egg the size of a shilling floats,” forcing Sims to research the size of a shilling at that time, which turns out is the overall dimension of a medium-sized egg. Deconstructing these timeworn recipes are integral to Sims’ creative process, though at times the recipes present more barriers than clear paths. “One of the recipes called for starting with rainwater that had been aged in a barrel for two years, and I went no.” The same recipe asked for an addition of two handfuls of oak leaves to be brought to a boil. “I’m thinking, okay, I don’t think the FDA would like me going out and picking up a handful of oak leaves out of my yard and throwing them in there,” says Sims. He was able to figure out that the purpose of the oak leaves was to provide tannins, which 106 AUGUST 2020 | WWW.BAYOULIFEMAG.COM

can most notably be recognized as the bitterness in red wine. In place of oak leaves, he decided the more acceptable solution was using black tea.

The Warriors are using honey from Jonesboro and sourcing fruits from local vendors. Their Bayou Blues Berry is made with whole blueberries from Brown Family Farms, located south of West Monroe. The pair believe in using as little chemicals as possible, which is why their meads appear cloudy, a common characteristic of traditional meads. The only chemical Sims adds is potassium sorbate, which he affectionately calls “yeast birth control.”

This addition keeps the yeast, especially the wild yeast in the air, from reproducing in the batch, which Sims discovered can make a covered bottle explode. The longer they created batches, the quicker they realized how subjective an experience the honey wine tasting process can be. When they released Louisiana Nectar, a semisweet mead with fruity and floral notes, customers claimed to taste hints of apple, pear, and apricot. Curious, they talked to the beekeeper providing the honey and she revealed that all those trees were planted in her orchard. “You really can taste what those bees have been eating,” says Sims. On occasion, Sims will taste the honey before diving into a recipe, creating offshoots of existing recipes. Sims paired

the recipe for Louisiana Nectar with honey that came from a cotton field, resulting in a much “drier, cleaner, and crisper taste,” says Sims.

Currently, Two Warriors Meadery offers seven meads, distinct in flavor profile and ingredients. Their top seller is Oden’s Love, Myers’ favorite. “It is unique.

I’ve never had another mead that tastes like that.” Norse mythology fans will note that while the name seems to refer to the Norse god of wisdom, poetry, and death (Odin), the misspell is intentional and refers to the maiden name of an employee’s wife. Their most sought-after mead is so labor intensive that it is only produced twice a year. Inspired by a French recipe from the 12th century, Bobby’s Bochet has hints of toffee, caramel, and toasted marshmallow. “It kind of tastes like you’re drinking a smore,” says Myers. The word bochet is French for “burnt,” which is what Sims has to do to the honey. It takes twelve hours to cook the honey alone. The first time Sims tested his honey burning skills was at home. “I put five quarts of honey in a five gallon pot and put about a quart of it on the kitchen stove. That was in 2016 and I’m still finding honey in places. I don’t know that my wife has forgiven me yet,” he says, admitting that he didn’t consider honey’s expansive quality. Though it’s their most expensive

bottle, it’s also the perfect apéritif. Not wanting to stop at lucky number seven, Sims has a few meads in progress such as Light of Valhalla, an oak aged mead that requires six months before it is ready. The oak aging process gives the mead an alcohol bite with an oaky bourbon nose, light vanilla note on the forefront, and finishes with the fruity and floral notes of the honey. “It’s very complex,” says Myers.

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MORE THAN JUST A DRINK, Two Warriors meads can be used in food recipes. Sims has used Oden’s Love alongside spices to marinate pork chops, while his son favors using Louisiana Nectar to marinate chicken breasts. Recently, Myers had two friends from North Carolina stop by the meadery to pick up a few bottles they plan to use in an upcoming cookbook. Another way to put your mead into action is incorporating it into cocktails. Oden’s Love is a great substitute for whiskey in a classic old fashioned.

Their Valkyries Flight, an historical recreation of a traditional sweet mead, makes an excellent addition to a classic margarita or Moscow mule (Viking mule could be a more appropriate moniker in this case).

If you look closely at their bottles, you’ll notice a small blue label designating their business as veteran owned. This salient mark is a result of Governor John Bel Edwards’ Veterans First Business Initiative initiated last year, created to honor the sacrifice Louisiana veterans have made by recognizing businesses owned by a veteran, activeduty or reserve military, or Gold Star spouse. Sims and Myers credit Friday Ellis, owner of Governor’s and newly elected mayor of Monroe, with being instrumental in the development of their business from its conception. It was Ellis who called the Governor encouraging him to visit the meadery, consequently introducing them to the veterans initiative.

As proud Army veterans with a love of community and history, Sims and Myers are often championing what is close to their hearts: “We believe that our money should stay locally, so that is why we buy local and a portion of every sale goes to local veteran charities.” Clearly, Two Warriors meads are more than just revived ancient draughts helping us to relive our wildest Norse dreams. They stand as tribute to real local warriors. These men and women who return from exhaustive oversea experiences now have a mead hall where they can share their stories all while enjoying a drink fit for a warrior.

Two Warriors Meadery is located at 95 McClendon Ave, West Monroe, LA 71291. Follow them on Facebook or Instagram to find out about seasonal meads and the debut of Louisiana’s first Viking Festival.

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Louisiana Tech Prepares for Fall Focusing On Health, Safety and Academic Goals

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T LOUISIANA TECH UNIVERSITY, we’re getting ready for the Fall 2020 quarter and our return to campus. In Fall 2020, we will continue to focus on two objectives for our University – keeping our campus community healthy and safe, and ensuring our students meet their academic goals. Our new protocols for community health and safety include a focus on: • Wearing masks • Maintaining appropriate physical distance • Washing hands regularly • Using proper sneeze and cough practices • Helping maintain clean academic and office areas and • Monitoring for symptoms of COVID-19.

We’re modifying campus spaces to ensure our students, faculty, staff, and visitors are safe.

Academic leaders in each college have defined safe ingress and egress methods for each classroom and safe occupancy levels for each classroom, lab, and studio.

You’ll notice enhanced cleaning and

sanitizing of academic and shared office spaces, conducted according to recommendations from the Centers for Disease Control.

We have placed plexiglass shields in the Lambright Sports and Intramural Center, the cashier’s office, and other areas where our staff interact with students and members of the public on a regular basis.

Throughout campus, you’ll also see signage and visual cues to note room occupancy limits, to remind community members about physical distancing, and to encourage good hygiene practices.

In the Fall 2020 quarter, we have the goal of offering face-to-face classes where possible according to guidelines and restrictions issued by federal, state, and local authorities and health professionals.

Course delivery will take a variety of modes, including face to face, online, and hybrid. Each of these modes depends on occupancy requirements in classrooms as well as the needs of each class and academic

program. There may be times when an inperson class will have to pivot online, and we know from our work this spring that our Tech family is ready to face that challenge.

Classrooms will be modified to accommodate for delivery methods as needed, and training will be provided for faculty to ensure quality courses are delivered.

Face masks or coverings will be worn in public – both indoors and outdoors. They must be worn in classrooms and building hallways, as well as in shared office space.

Students, faculty, and staff are being asked to clean shared spaces before and after use, and cleaning supplies will be available in those spaces for this purpose. This cleaning is in addition to the enhanced cleaning and sanitizing measures our essential workers engage in.

Occupancy in residence halls will maintain appropriate levels for physical distancing. In addition, a special section of housing will be used if students who live on campus need to be quarantined.

We’ll ask each of our campus community members to monitor their health for symptoms of COVID-19 like cough, shortness of breath or difficulty breathing, fever or chills, muscle pain, sore throat, or a new loss of taste or smell.

This fall, we plan to continue to grow our Culture of Caring at Louisiana Tech. Visit latech.edu/return-to-campus to learn more.

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A Bit Of Southern Elegance 1401 Park Avenue

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RE YOU READY TO EXPERIENCE A BIT OF SOUTHERN elegance in your life? This magnificent home has stood the test of time! This home was built in 1930 by Walter Kellogg and has undergone extensive renovations and additions throughout the years. It features four bedrooms, three and a half baths, a detached exercise room, a detached apartment as well as game room with a full bath and kitchenette, four fireplaces, tall ceilings, beautiful wood and slate flooring, a four-car garage and much more.

This home is waiting for that special buyer who wants a prime corner lot in the center of town. Located on the corner of Myrtle Street and Park Avenue in the heart of suburban Monroe, this elegant home is able to access the quiet neighborhood behind the property for leisurely outdoor activities such as biking, walking, and visiting with neighbors.

This stately Southern home features some amazing outside spaces in which to entertain family and friends as well. Those include: a 243 square foot covered front porch, a 186 square foot one car porte cochere, a 84 square foot covered side porch, a 198 square foot outdoor living area with a wood burning fireplace. Also, there is a 717 square foot covered patio area attaching the two two-car garages to the main dwelling. Other features include a 603 square foot heated and cooled exercise room located above a two-car garage,

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a 572 square foot apartment or game room featuring a full bathroom.

This house also offers a 297 square foot storage area that is located on the lower level of one of the two-car garages, an upper level balcony offering 703 square feet attaching the upper level game room and the upper level exercise room to the main dwelling, slate patios offering fountains and extensive landscaping by Jeff Carbo, a sprinkler system and brick fencing. A new roof was installed in 2014.

Additionally, all air conditioning units have been installed by current owners.

Located in the heart of a scenic Monroe neighborhood, this grand home is surrounded by beautifully crafted homes, large oak trees throughout the neighborhood, friendly neighbors and incredible landscaping within the property. It would be a great place to call home and make memories with your family for years to come.

Please call Kathy VanVeckhoven at (318) 537- 3701 or your RealtorÂŽ for more information or to set up an appointment to view this spectacular property.

1401 Park Avenue Monroe, Louisiana, 71201

Burgers, Brunch and More Miro’s Located Along the Ouachita River

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OCATED ON THE BANKS OF THE OUACHITA RIVER IN the heart of downtown Monroe, the patio at Miro’s has always been a favorite and is even more so now in the time of social distancing and open air dining. The restaurant features a multi-level patio seating area, as well as spacious dining room options, so there is plenty of room for customers to safely dine. “We are adhering to current ATC and Fire Marshall guidelines so our employees and customers are staying safe,” said Roy Arthur, owner and operator.

“We have added even more plants and decor to our outdoor seating area, adding even more appeal to the patio.”

If you are sitting outside on the patio or at the bar, you will have great view of the Endom Bridge over the river. And that is where some of the menu inspiration comes from, with items like the River Burger, Morning Barge, Conductor and Caboose burgers. You can even get a $1 Fireball shot when the train comes by!

In recent months, Roy and his crew have added to the menu.

For appetizers, there is now fried eggplant, homemade fried cheese and hot spinach and artichoke dip, in addition to the already popular totchos, hummus, pickle fries and shrimp skewers. They have also added boiled shrimp and crab legs to the menu.

Burgers are made from 8-ounces of fresh Certified Angus Beef and come with homemade fries or mac and cheese. In addition to classic hamburger options, there are also unique flavors like the Hawaiian that includes bacon, pepper jack cheese, grilled pineapple and jalapeño jam. Each burger is stamped with their signature fleur de lis, giving it an extra special touch. Other sandwich selections include grilled chicken, pimento cheese, turkey avocado and club.

And you don’t have to worry about traveling to New Orleans to get an authentic muffuletta sandwich. Miro’s has one with 9-inch round Leidenheimer bread, piled high with salami, ham, provolone cheese and in-house olive mix.

The menu continues with wings and tenders with five different sauces to choose from. Pizzas are also popular, from muffaletta to Margherita. PoBoys include fried and grilled shrimp, catfish, meatball, chicken parmesan and more. On Sundays, Miro’s has one of the best brunch menus in town! And what is brunch without a little hair of the dog? You can enjoy Bloody Marys for $6 and bottomless mimosas for $10, with eight different flavors like pineapple, pear, honeysuckle and more.

Miro’s is open Tuesday through Saturday for lunch and dinner and on Sundays from 10:30 a.m. to 3 p.m. Stop by Miro’s for lunch, dinner or Sunday brunch, while taking in beautiful scenery while enjoying great food!

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Board Certified Tax Attorney The Client Always Comes First

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GREW UP IN MONROE, GRADUATED FROM NEVILLE HIGH School and Northeast Louisiana University (now ULM), and then received a Juris Doctor degree from Tulane University School of Law.

For over 40 years, I have practiced law in the areas of estate planning, general business and corporate law, taxation and employee benefits. Some of those areas include:

• Estate planning, wills, living wills, powers of attorney, trusts and successions;

• Business law, including corporations, LLCs and partnerships;

• Purchases and sales of businesses, and mergers and acquisitions;

• Federal and State tax planning and controversies;

• Employee benefit plan (ERISA) matters, including plan design and corrections, qualified domestic relations orders (QDROs), 401(k) plans and ESOPs; and

• General business legal advice and consulting.

Everyone should have a basic, simple will, if for no purpose other than naming a representative to handle your estate, and providing that your representative is “independent.” It is very easy to avoid timeconsuming, costly Court fees or litigation costs. A basic, simple will can be prepared quickly and for a very low cost. Of course, more extensive estate planning may be needed, as each person’s situation is different, but a basic will is a good starting point.

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Another often-overlooked situation involves the passing away of a spouse, relative or other family member, where no succession has been opened. A person’s succession serves to transfer assets to his or her heirs, and is necessary to convey good title to real estate. In Louisiana, “probate” need not be a difficult process if handled correctly.

Providing prompt, efficient and affordable legal services with the utmost integrity is of paramount importance, and the client always comes first. Many transactions and other legal matters can be accomplished in a timely, cost-effective manner, and often “simple is better”. No one should be deterred from seeking legal advice based on the perception that the expense will be too great.

I am a Board Certified Tax Attorney under the Rules and Regulations of the Louisiana Board of Legal Specialization, a Certified Public Accountant (Inactive) in Louisiana, and I have extensive experience in tax matters and employee benefit plan issues. I have served as Chairman of the Tax Section of the Louisiana Bar Association, and as Chairman of the Tax Law Advisory Commission of the Louisiana Board of Legal Specialization.

Giving back to the community is an important part of my life, and I have served on several local non-profit boards for many years.

Call for a free telephone consultation, or to schedule an in-person meeting, where options and costs for your needs can be discussed.

Family Restaurant On the Bayou A Fresh Take On Southern Comfort Food

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HIS FAMILY OWNED AND operated restaurant is becoming a staple in local cuisine. The Hegwood family has created the perfect atmosphere of family and food. From the moment you walk in the door you will feel like you’re back home visiting family. Courtney and her mom Renee have found a way to make every customer feel like they are old family friends while serving up some delicious Louisiana favorites. Located across from Bayou DeSiard, this hometown restaurant sets the scene from the parking lot all the way to the kitchen.

A family business from the start, Bayou Grill is growing into one of Monroe’s favorite local spots. Jim and Renee Hegwood are the proud owners but the whole family pitches in with whatever tasks need to be done.

Courtney and Renee run the day to day operations; while Jim, Jimbo, and Charlie are

there to lend a hand with whatever is needed.

From the first mouthwatering poboy, made with their homemade roast and gravy, to the last freshly battered seafood of the night, The Hegwoods are all hands on deck, which includes Renee’s grandkids, the real stars of the show.

Bayou Grill offers a good variety of southern favorites like hand-battered fried mushrooms and pickles, crawfish kickers and oysters (when available). If you’re really craving some down-home Louisiana cooking be sure to try one of their seafood plates.

Renee will be the first to tell you that if you’re a new-comer you should try it all! While each member of the family has their own favorite dish, that dish may change daily. To get a little taste of all the flavors cooking check out the Bayou Platter. Loaded down with catfish, frog legs, stuffed crab, and fried shrimp, this taster platter is an absolute must

have especially for a family table. Renee and Courtney were sure to think of the kids too; with the kids menu offering a good selection for a great price The Hegwood family has really made this fun spot for the whole family!

Fish platters, fried appetizers, burgers, and wings may get you in the door, but the family dynamic will keep you coming back!

Stop by and check out one of these southern battered and fried dishes or call ahead to order to take home for a family night in.

Bayou Grill even offers catering services to really make your big occasions and events a hit!

Bayou Grill 5120 Desiard St. Monroe, Louisiana (318) 343-0055

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ADDICTED TO

BLACK SUGAR

. y er tt u B . t f o S weet.

S . y Air . e v i t c i d Ad THESE ARE WORDS DESCRIBING A NE W KIND OF COOKIE THAT IS MADE IN NORTHE A S T LOUISIANA . BL ACK SUGAR TE A C AKES ARE A DELIC ACY THAT DATE BACK TO SL AVERY, AND MONROE’S BAKER KITA WRIGHT CONTINUES THE TR ADITION WITH A RECIPE FE ATURING A FE W ADDED S TEPS, WHICH HE HOLDS A S TOP SECRET INFORMATION. HIS CUS TOMERS TAKE ONE BITE OF THE SOF T, SWEET TRE ATS, AND THE Y ARE BACK ORDERING MORE. WRIGHT’S LOVE FOR COOKING BEGAN AT HOME AND IN HIS HIGH SCHOOL HOME ECONOMIC S CL A SS.

Ar ticle and Photography by ROBERT K . WRIGHT

A YOUNG BAKER

A native of Monroe, Kita began his career in baking at Carroll High School. He took cooking and sewing under Mrs. Billie Creed in the mid-1990s and discovered his passion for cookies.

“I was trying out a tea cake recipe in high school. They were a bit hard but tasty.

Back then, I wasn’t selling them, just giving them away to friends,” he said. Although he attributes his formal education in the kitchen to Creed, he also had to learn cooking to earn his cooking merit badge in the Boy Scouts.

Ironically, he didn’t like cooking.

“I had to get that cooking merit badge and that was one of the worst ones, because I had to cook. I don’t like cooking. I’ll bake, but I don’t like cooking,” Wright said. He said occasionally he will bake wings or grill a steak, but that’s the limit to his cooking.

WHAT IS A TEA CAKE?

Tea cakes are an ethnic culinary treat that dates back to American slavery. On plantations, the slaveowner’s mistress would host socials in her parlor with edible treats to rival that of English cookies served with tea.

However, lacking the same ingredients, the slaves made their cakes with molasses and lard. They were nothing like today’s “cakes” which have evolved over two centuries of tried and true practice.

Poet Maya Angelou referred to “tea cookies” in her autobiography, I Know Why the Caged Bird Sings. In her book, she speaks of a sophisticated woman in town named Mrs. Flowers. Mrs. Flowers bakes the cakes for her as she invites Maya over for a chat. Angelou (Marguerite) is captivated by the aroma and the “sweet scent of vanilla” as Mrs. Flowers opens the door. She was served tea cookies and lemonade.

Wright said that he, like Angelou, has always had a liking for tea cakes.

“I like them. It was something I was going to eat whether anyone else liked them or not.

So, I made what I like to eat,” he said.

He said that his mother, Joslyn Wright, was also a good cook at home, and she made them.

“My mom made tea cakes. I based my recipe on hers. Today when she eats mine, she says that mine are good but don’t taste like her recipe,” Wright said. He jokingly laughed at her satisfactory response to the taste of his cookies. He said that with a sneaky smile on his face that he tells his mother “I know they don’t, because I tweaked your recipe.”

STRUGGLE TO GET THE “WRIGHT” RECIPE

Kita said that the first batch of cookies were not as soft as they are today, and lots of practice and experimentation with the recipe helped it evolve.

“The cookies were coming out hard then soft. Over the years, I played around with the ingredients and methods. I would give the cookies out to friends. I wasn’t selling them, but I would take their input and feedback, then go back and make changes,” he said.

He said that crafting the perfect tea cake took a lot of supplies to refine the sweet and buttery taste customers enjoy today.

“Oh gosh. It was quite a challenge to get the right thickness but still have it soft and airy. I had to figure out what was missing.

I’ve wasted lots of flour, sugar and butter, and adjusting the oven temperature over and over again, to get it right. But that comes with any experiment. There’s always going to be waste,” he said.

KITA WEARS LOTS OF HATS

As a youth, Kita had many odd jobs.

He could always be found with a set of keys on his side, which gave him a sense of duty.

Today as an adult, he continues to juggle a few professions, ranging from videographer, photographer, and graphic designer, in addition to serving as a voluntary officer with the Monroe Marshals Office. Yet, he never envisioned being in the baking business. That idea actually came from a friend a few years ago.

“I just liked making them (tea cakes). It didn’t start out as a business venture. Then someone suggested that I sell them. I really didn’t have time to get involved with selling tea cakes, but I gave it a shot, just to see what would happen,” he explained. It was a hit, and Kita’s Black Sugar Tea Cakes have been a baking success.

“IT WAS QUITE A CHALLENGE TO GET THE RIGHT THICKNESS BUT STILL HAVE IT

Soft

AND

Airy. I HAD TO FIGURE

OUT WHAT WAS MISSING.”

SWEET ADDICTION

Kita said that the name “Black Sugar” is not racially motivated or tied to any historical reference to the cookies. He mentioned that he came up with the name after watching the movie, “American Gangster,” starring Denzel Washington. The movie depicts the life of Harlem gangster Frank Lucas and his drug trade of which was highly addictive. Lucas called his product “Blue Magic.”

“I thought, you know what, since my tea cakes are so addictive, then I’ll just call mine ‘Black Sugar.’ Like his product, everyone is going to get hooked on my cookies,” he joked.

A sweet addiction it has been! Wright said that he has had many wild experiences with customers trying to get access to his tasty treats.

“One woman calls me literally begging for them. Some people have wanted to barter services for them, and some even pay in advance for large quantities,” he said. Kita said that his product has been referred to as a lifesaver or even “crack” cookies. One happy customer called and said that her husband was feeling down, but when he had Black Sugar Tea Cakes, it lifted his spirits.

Recently, 4th Judicial District Attorney Steve Tew put in an order for 8,000 tea cakes and gave them out complimentary to area nurses during Nurse’s Appreciation Week.

MORE TO COME

Kita continues to diversify his brand by adding new flavors and meeting demands of his growing customer base. He sells his product online and locally.

“We have six flavors of tea cakes including original, almond, lemon, coconut, maple and banana. I may concoct a new flavor for the holidays, but right now it’s just those six,” he said.

You never know where you might see Kita around town. But one thing is for sure, after a long day’s work, he’ll be back in his baker’s shop concocting another batch of his brand of Black Sugar Tea Cakes, ever keeping his customers satisfied, addicted, and wanting more.

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THE

ESSENTIAL S

IT’S BACK-TO-SCHOOL, WHICH MEANS IT’S TIME TO DITCH THE YOGA PANTS AND SLIDE INTO REAL CLOTHES. WE’VE PULLED FOUR OF OUR FAVORITE LOOKS FROM LOCAL BOUTIQUES THAT WILL MAKE THE TRANSITION SEAMLESS. PHOTOGRAPHY BY KELLY MOORE CLARK

MODEL: MACY DEBNAM HAIR AND MAKEUP BY MEK A BENNETT RELIFORD POUFS FROM PALETTE HOUSE + PLUME

1. T H E D U S T E R

This look from HerringStone’s features a lightweight, snake skin print duster over a white racerback cami with lace hem. Pair it with long jean cut-offs and these super cute tan jute wedges. Accessorize with a large GG belt, and clear “thru” gold studded bag with black and gold bag insert and scarf.

2. THE TEE

We love our local t-shirt company, Mr. P’s Tees and this super cute French octopus design on a comfy orange tee is the perfect look for back-to-school.

3. THE BUT TON DOWN

This beautiful button down from Hemline Monroe is as pretty as it is soft. Pair it with these white, mid-rise slim boot cut jeans, JJ Winters belt, tan leather espadrille wedges with a feminine buckle strap and multiple gold bracelets.

2. THE JEAN JACKET

This denim square shoulder jacket from Palette House + Plume is the perfect transition piece. Layer it over a classic grey and white stripe racerback midi dress with flattering ruching. Accessorize with a chic black leather backpack, hoop earrings and a long, lariat necklace.

The Platter, Now Open in West Monroe Local Business Owner Opens New Venture

Y

OU’VE SEEN THE POST WORTHY SHOTS OF STYLED cheeseboards on Instagram. You’ve saved pins on Pinterest of decadent berry and chocolate spreads, perfect for your next party. Well now those social media shots can be your reality with Northeast Louisiana’s latest venture- The Platter. This local restaurant and catering service is just one of the many brainchild’s of Jodi White.

Jodi is the owner of Professional Cleaning Services of NELA, which offers commercial and residential cleaning services. She founded the business in 2017 when she found herself unexpectedly laid off and out of a job. “I was devastated but knew I had to do what I needed to do to take care of my family,” explains Jodi. “I got laid off on a Wednesday and the following Monday, I had my first house cleaning. It just grew and grew from there and I have been blessed to not only be able to provide professional cleaning services, but employee people in our community.”

Not only has Jodi expanded and grown the Professional Cleaning Services business, she continues to open more businesses in our community. “I was always making platters for my family and for fun, I just looked at as another creative outlet,” says Jodi. “I would post pictures of them on Facebook and people started asking me how much they were and where they could buy them. Next thing you know, we opened up a brick and mortar location in January of this year here in West Monroe, with plans of expanding to Ruston and Monroe soon.”

The Platter features a variety of platters that are priced per person.

The Perfect Sandwich Platter has a variety of breads, meats, cheeses and condiments. The Movie Night Platter has buttery popcorn, caramel popcorn, grapes, strawberries, pretzels, nuts, gummy bears, fruit snacks and M&M’s. The Charcuterie Platter is a classic with stuffed olives, nuts, salami, prosciutto, ham, cheddar, gouda, provolone, monterey, brie, blue cheese and mozzarella along with a variety of fruits, spreads and crackers. The Bagels and Protein Platter is perfect for an early office meeting while the Donut Platter could be for a morning birthday party or just celebrating the weekend! No matter the occasion, The Platter can customize any platter to meet your needs. To really wow your guests at your next get together, get a Grazing Table, a customized spread that covers an entire table, allowing your guests to sample of a variety of treats while they mingle. The Platter also offers casseroles, pies, gourmet cakes and plate lunches, including an entree, two sides, bread and a tea for just $9.50.

Jodi is also opening Cypress Hall, located in the same shopping center as The Platter. Cypress Hall is an event venue with space for parties, showers, get togethers and more. Be sure to follow all her businesses on Facebook to see what they have to offer. And the way Jodi’s creative juices flow, you just may see even more businesses in the future!

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Miss Louisiana 2020 Courtney Hammons Crowned

M

ISS LOUISIANA TECH 2019 COURTNEY HAMMONS is now Miss Louisiana 2020. A Choudrant native and recent Louisiana Tech graduate in Nutrition and Dietetics, Hammons was crowned at a press conference in Monroe in June, at the Jack Howard Theatre, home of the annual Miss Louisiana Pageant. For safety reasons due to COVID-19, this year’s competition was postponed until 2021. Miss Louisiana 2019 Meagan Crews is continuing her education out of state so Hammons, first runner up to Crews last year, has taken over the crown.

“I’m up for the challenge of 2020. I embrace it,” said Hammons, who is pursuing her master’s in Nutrition at Tech. “I embrace the adversity because that’s where we’re going to grow. I’m excited for this year of growth. I can’t believe this happened to me, but I’m so honored that it did.”

While Hammons said it’s “bittersweet” that she won’t have the opportunity to compete for the Miss America title since the pageant system is on hold, the bright side, she said, is “I have more time to serve my state, which to me is an honor. That’s the one thing we prepare for, is to be Miss Louisiana.”

As Miss Louisiana, Hammons will be a goodwill ambassador and spokesperson for both Children’s Miracle Network Hospitals and the Louisiana Governor’s Council on Physical Fitness and Health, as well as a representative for the Miss Louisiana Organization Corporate sponsors. Sponsors include the City of Monroe, the Monroe/West Monroe Convention & Visitors Bureau, the University of Louisiana Monroe, Propane Dealers of Louisiana, Vantage Health Plan, Big Whit 77 Foundation, TownePlace Suites by Marriott of Monroe and JPS Executive Transportation.

Connecting with individuals and groups will be different for Hammons than it’s been for any other Miss Louisiana, but she’ll be “very present on social media, virtually of course, and connecting with people that way,” she said. “Just using the resources we have in 2020. We’ve got to be flexible and creative.”

She will also travel the state promoting her social impact initiative, Feed the Food Bank, encouraging everyone to volunteer and donate to local food banks and pantries. Courtney challenges everyone to be proactive with their health – in mind, body and spirit.

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Caring for Seniors Isolation Becomes a New Reality

BY PAM LAVENDER, KILPATRICK FUNERAL HOMES

T

HE COVID-19 PANDEMIC MEANS A NEW REALITY FOR those over 60, who are most at risk, isolation. Healthy seniors may protect themselves from the virus through social distancing, but many in care homes are facing changes to routines and no visitors.

This is especially hard on people with dementia or Alzheimer’s, who might not understand the new rules. Seniors at home may also feel more isolated, with family living far away or unable to visit.

Caring for senior relatives and friends begins with following all recommendations from health officials in your area, as well as recommendations from nursing homes, assisted living and elderly housing. It is just as important to take steps to keep them from feeling isolated. We all need something constructive to do and seniors, just like anyone else, like to help people. Doing small acts of kindness and making people feel like they are a part of our life matters.

Stay in touch with an old-fashioned phone call. Starting the conversation reminiscing on shared memories will keep a senior engaged. Always end the call with a reminder that you will call again soon. For seniors that are hard of hearing involve grandchildren to write letters and make cards. A fun family project would be to find old photos to send that have the senior in the photo; you may want to also add names and date on back of the photo. Senior adults love to get mail!

Family and friends can stay in touch with technology savvy seniors with smart-phones or computers. Many seniors are on face book and that is a great way to stay connected. Starting a private family page with shared pictures would really make those grandparents smile!

Social routines in nursing homes are quiet different with residents being asked to stay primarily in their rooms. Socialization of dining together at this time does not exist but families and friends can find ways to recreate meal times. Eating dinner together over a video call, Facetime, and Facebook, are a few possibilities for families to be involved.

Families can watch movies virtually with their grandchildren.

Playing cards with grandchildren using social media can be entertaining for both and babysitting relief for the parents. For those musical families, entertaining with a family concert by phone or video will make everyone smile.

If you have a family member in cognitive decline, reading to a senior over the phone would be comforting. You can even ask a grandparent to read a bedtime story to the grandchildren by phone.

Encourage your parents and senior adult friends to write letters to family and friends to help support others while being therapeutic also for them. For those that still bake, suggest dropping off a baked item to a neighbor’s front door, a great opportunity to be neighborly.

Also, encourage seniors to maintain a daily routine. If they normally go to a gym or senior center but cannot due to facilities being closed, suggest that they go for a walk. You too can join them by phone for that walk together. If you normally would stop by mom or dad’s house and watch the news with them continue doing so with your phones on. The routine interaction will be helpful for all family members.

Would you like to make a senior adult feel useful and valuable?

Listen and take advantage of an older person’s wisdom. They have lived a long life and have been through many struggles so listen to their knowledge and advice. Just having someone listen will increase their mental well being in this challenging time.

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[ BAYOUEATS ]

Medina Market

The Medina Market is a convenience store specializing in Latin American food products, some of which you won’t find anywhere else in Northeast Louisiana.

article by VANELIS RIVERA and photography by KELLY MOORE CLARK

THE AMERICAN DREAM HAS BEEN A LONGSTANDING ETHOS OF THE UNITED STATES,

drawing people from all over the world to leave the home they love, as well as their beloved family and friends.

Many Americans are also driven by the promise of financial freedom, the opportunity for prosperity, success, and upward social mobility. It seems all these dream chasers have one thing in common--the belief that anything can be achieved through

hard work. Joining their ranks are mother-daughter team Emma and Jenessy Medina, proudly bringing a delicious piece of their homeland to Monroe and West Monroe by way of Medina Market, a convenience store specializing in Latin American food products, some of which you won’t find anywhere else in Northeast Louisiana.

Emma and her husband left the tropical, coastal town of Trujillo, Honduras, nestled between the Caribbean Sea and the towering peaks of Mount Capiro and Mount Calentura, and took their two children, five year-old Jenessy and her infant brother, to New York. “Mom moved to give us a better education and opportunities for me and my brother,” says Jenessy. For two years, they lived in the Bronx with other family members, until Emma grew tired of the cramped lifestyle of the city. Wanting to find a place to settle down, the family moved to Virginia, where Jenessy was raised. It was her father’s job as an electrician that prompted the family to move further south. As he chased jobs, they moved around for a few years, ending up in Monroe around 2009, which is where Jenessy finished high school. Graduating from the University of Louisiana at Monroe with a bachelor’s degree in psychology, Jenessy landed a job working as a family advocate for the Center for Children and Families, solidifying her place in the community.

S

eemingly out of the blue, Emma approached Jenessy expressing her all-time dream of owning her own store. “I think it’s time for us to do something,” she told her daughter. Jenessy agreed, pitching in her administrative expertise and social media savvy. First on the agenda was learning their demographic. “We didn’t know how many Hispanics were in Monroe or how many people would actually use our services,” says Jenessy. Though a few stores in West Monroe cater to the growing Latinx population, most of their products are predominantly from Mexico, and Jenessy’s grocery list would often be left wanting. She sought the Central American products she was raised with, and found herself having to travel to Houston or New Orleans to keep making Honduran favorites. “Trying to figure out what everyone wanted was the hardest thing,” says Jenessy, referring to the diverse population of Latinx people that call Northeast Louisiana home. Keeping in mind they could potentially fill a gap in the Central American and Caribbean product market, buying from vendors became easier. It wasn’t long before the Medina team became confident their wellrounded products could serve a larger portion of the local Latinx community, whether they were from countries like Colombia, El Salvador, Puerto Rico, or the Dominican Republic. “It’s a mixing pot,” says Jenessy.

If you haven’t discovered the flavorful world of Latinx food products, when entering Medina Market you may be instinctually propelled toward their “neighborhood” aisle, lined with the expected quick-grab food staples like Tony’s seasoning, ketchup, mayonnaise, bread, canned goods, and cereal. But Jenessy has witnessed that it doesn’t take long for newcomers to sneak a peek at the other aisles brimming with neatly stacked Spanish-labeled, colorful cans and boxes. It’s only human to be intimidated by the unusual, which is 128 AUGUST 2020 | WWW.BAYOULIFEMAG.COM

why Jenessy always initially points curious shoppers toward their coffee selections--one of our great unifiers! If you frequent Latin Food Restaurant in West Monroe, then surely you’ve been enchanted by their coffee. The strong robust taste of Pilon, Cuban-style Espresso Coffee, is one Jenessy’s favorites and her top recommendation. Naturally representing her home, she carries the “best coffee of Honduras,” Cafe El Indio, a smooth selection with an intense dark color. Another Caribbean favorite is Café Crema, considered one of the leading coffee brands in the local Puerto Rican market.

It’s difficult for Jenessy to talk about coffee without mentioning the sweet bread treats they carry. In fact, it’s one of their most featured products on their social media accounts. After all, some of these childhood favorites are hard to resist. Emma’s traditional Honduran pan de coco (coconut bread) is a rich sweet roll that uses shredded coconut meat as a filling. These rolls are heavy and unique in taste.

Pan dulce (sweet bread) or pan de ojos (eye bread) are also popular, delightfully consisting of a flaky ring of bread rolled in sugar then filled with an orange-flavored cake. On the even more festive side are the vibrant conchas (shell), a soft and sweet Mexican bread characterized by pink, yellow, white, or brown topping that resembles the surface of a seashell (hence, the name). If you’re limiting your coffee intake, these sweets can also be enjoyed with atole (a traditional hot corn-based Mesoamerican beverage) or hot chocolate. Distinct in flavor and texture, Mexican hot chocolate has always stood apart from the rest. Medina Market carries the traditional Ibarra chocolate tablets, laced with cinnamon flavor, and the popular Abuelita powder mix. You can’t go wrong with either, especially when paired with a delectable sweet bread.

While some may not be ready to venture into unfamiliar food territory, one area of Medina Market that is sure to please any selfproclaimed Louisiana cook is undeniably the seasoning aisle. It’s no secret the popularity of Latin American food is partially due to a wide variety of spice blends. Browsing the Medina selections can help you level up any home meal. Jenessy recommends starting with the dry chiles then working up to spice blends like Tajín Clásico Seasoning, a chili lime seasoning blend made with mild chili peppers, lime, and sea salt. More elaborate cooks should give canned chipotles a try, Natura’s Sofrito Criollo (a ready-to-cook sauce made with tomato, chile, onions, and cumin), and/or Jenessy’s current favorite for chicken and taco fillings, chamoy. Dubbed by NPR as “Mexico’s fiesta flavor condiment,” chamoy comes in many forms, but is essentially salted dried fruit spiced with Mexican chiles. “It’s like a sweet and tangylike syrup that you can put on different things,” says Jenessy.

If you’re still unsure of where to begin your shopping at Medina’s, here are a few products to immediately ask about. A lot of people come in to get Kuii drinks, a refreshing coconut milk with nata de coco (coconut gel) which comes in a variety of flavors like strawberry, mango, pineapple, and melon. “That has been our highest selling item,” says Jenessy who has to keep about five boxes in stock. If you like uncommon flavors, ask about the fruit bars which come in fun and interesting flavors like pistachio, chili mango, strawberry, and arroz con leche (rice with milk). Venture by their freezer and find another heat-quenching fruit snack in the form of ice cream popsicles from Houston. Handmade with fresh fruits, you won’t want to miss these creamy goodies as they are packed with full slices of kiwi and strawberry.

“Often, people that walk in are surprised because they don’t know what to expect from us. Will we greet you in Spanish or English?” Jenessy says lightheartedly, adding, “We’re here to tell you that we are your new Latino faces.” As one of the very few, if

As one of the very few, if not only, Afro-Latinx stores in the area, Emma and Jenessy take pride in their heritage. Not only do they consider themselves part of the growing cultural melting pot of the area, but they also have been overwhelmed by the diversity in their own customers.

not only, Afro-Latinx stores in the area, Emma and Jenessy take pride in their heritage. Not only do they consider themselves part of the growing cultural melting pot of the area, but they also have been overwhelmed by the diversity in their own customers. For instance, from time to time, members of the Muslim community will step into their store thinking they sell Middle Eastern products, a common mistake as the traditional Spanish surname Medina has Moorish origins.

“It’s really nice to have that diversity coming in throughout the day,” sasy Jenessy. “It makes me feel really good and it makes us feel like we’re doing something worthwhile.”

Whether you’re a Latina or Latino looking for your childhood food items, an adventurous American wanting to expand their food pantry, or an international resident searching for a unique food shopping experience, Medina Market is sure to have at least one item that will keep you coming back. Friendly and eager to help, Emma and Jenessy are more than happy to show you some of their favorite products and perhaps even treat you to a cup of Cafe El Indio. ¡Salud! Cheers!

Medina Market is located in 2601 Sterlington Rd, Monroe, LA 71203. Visit their store Monday through Saturday between 9AM-8PM or Sunday between 12-4PM. Follow them on Instagram or Facebook to find out more about their products and their upcoming homemade piñata section and coffee bar.

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Pollo Guisado con Papas (Braised Chicken Stew)

Ingredients: 3 tbsp canola oil 1 whole chicken, cut up (or 3-4lbs chicken) 1 pinch salt to taste 1 medium onion, chopped 4 cloves garlic, minced 1 tsp Badia Sazon Completo 1/2 cup sofrito 2 medium potatoes, peeled and cubed 1/2 cup tomato sauce 1/2 tsp Don Julio Pepper and Cumin 1 (1.41 oz) packet of sazon seasoning 1/2 cup water 2 medium potatoes

The Medinas invite you to try one of their favorite Honduran chicken recipes using products that you can find in their market. ¡Buen provecho!

Enjoy your meal!

In a large resealable plastic bag, combine sofrito, sazon, Don Julio Pepper and Cumin, and Badia sazon. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight.

In a large nonstick skillet, heat oil over medium heat; add onion and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute.

Push onion and garlic to the side of skillet and brown chicken adding extra oil if needed. Stir in the potatoes, water, and tomato sauce. Bring to a boil; cover and simmer for 45-60 minutes or until chicken is tender. Add additional water if necessary.

Serve with rice and sweet plantains!

BAYOU BU Z Z WO RT H Y WEST OUACHITA SENIOR CENTER RECEIVES GRANT

The West Ouachita Senior Center recently received a grant in the amount of $43,825 from The Blue Cross and Blue Shield of Louisiana Foundation. Grant funds will be used to address the needs of senior citizens in the West Monroe area who have been impacted by the effects of the COVID-19 pandemic.

Funds will be used for mental health support of senior adults who are dealing with isolation due to COVID-19. The Senior Center will provide access to electronic tablets for connectivity, personal care bags to seniors with hygiene items, recreational supplies and individual exercise and medical equipment, assistance applying for unemployment, SNAP and Medicaid services.

FABULOUS FABRICS DONATES TO ULM ATHLETICS

Holly and her fabulous staff at Fabulous Fabrics have gone above and beyond to help our community during these uncertain and scary times. She has been busy making ULM masks for the past couple of months for people such as the coaches’ wives and other ULM staff members. She sees an opportunity to give back and has decided to donate half of the proceeds from the mask sales to the ULM athletic department. She has already raised $3,000 for this amazing university and we can’t wait to see the impact she will have in the future.

DEAN VAN MCGRAW ENDOWED SCHOLARSHIP In recognition of his selfless dedication to students, the Dean Van McGraw Endowed Scholarship has been established in the ULM College of Business and Social Sciences by family and friends. Contributions may be made to the Dean Van McGraw Endowed Scholarship by mailed check or by online credit card https://webservices.ulm.edu/webforms/ form/form-giving, select the Designation Student Scholarships – Specify

by Name and enter Dean Van McGraw as the name.

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We’re Cleaning and Screening

Patient Guidelines at Orthopedic Specialists of Louisiana and Specialists Hospital Shreveport

BY STEVEN ATCHISON, MD

T

O OUR PATIENTS AND FRIENDS, ALL OF US AT Orthopedic Specialists of Louisiana and Specialists Hospital Shreveport want to thank you for your support and patience during this unprecedented time. Both the Shreveport and Bossier City clinics are open Monday- Friday from 8 am until 5 pm. Specialists Hospital Shreveport has resumed its surgery schedule , while maintaining the highest standards for our patients’ continued safety and health. In addition, we are continuing to limit the number of patients we see to maintain a safe and efficient environment.

Specialists Hospital Shreveport is proudly physician owned. We opened our hospital doors in in 2007 with full intent and resolve to offer our patients the best in orthopedic and spine care. We have stayed true to our goal to be actively involved in patient care and continue to strive to maintain the highest standard of care for our patients. We have been incredibly blessed to see our patients thrive as the result of their surgeries. We have met numerous challenges, but skill, loyalty, determination, and faith have allowed us to rise above them. Covid-19 is an unprecedented challenge that my colleagues and I are prepared and willing to take. In the next months, we will gradually begin to reopen Specialists Hospital Shreveport and Orthopedic Specialists of Louisiana to their full capacity. We know many of you may be wondering if your surgery will take place as planned or may be worried about staying in a hospital. My partners and are working diligently to make sure we maintain our surgery schedules and our amazing staff are taking every precaution and we are increasing our already stringent cleaning and safety guidelines. We encourage our patients to ask questions and voice concerns about clinic visits or scheduled surgeries… talk with your loved ones, your family physician and as always, if we may assist, contact our clinics.

As we enter these phases we will remain in compliance with the CDC and the Louisiana Department of Health. Unfortunately, we have all learned that moving too quickly can result in significant setbacks to progressing and moving forward. We ask all of our patients to continue to move forward with caution and care… reopening responsibly is very different than resuming to our previous practice.

There are a few guidelines and requirements for our patients at Orthopedic Specialists of Louisiana:

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1) All patients are required to bring and wear their own face mask or face covering to enter our clinics. You must wear your face mask for the entirety of your visit. The physicians and staff will be wearing face masks while in clinic.

2) V isitors will not be allowed to accompany adult patients to their appointment unless special assistance is required. No visitors under the age of 18.

3) P atients under the age of 18 must have a parent or guardian accompany them to their appointment.

4) W e will limit the number of patients in our waiting room to 10.

We are asking that you practice social distancing while at our facility to protect yourself and others.

5) P atient and visitor screening will continue for both the clinics and hospital.

We greatly appreciate your cooperation as move into our first phase of recovery. The world, nation and our beloved Louisiana’s response to the Covid-19 pandemic has necessarily been quick and abrupt and the progress often seems brutally slow. As much as we all want to jump back into what we know to be “normal,” we are going to have to take pause and recover at a slower pace… we all have to take responsibility to create a “new normal.” My partners and I want you to know that we are making every effort to care for and treat our patients, but we will move forward with caution and purpose to ensure your safety, as well as, our staff’s. Please feel free to call our clinic with any questions or concerns. We will be updating our Facebook page regularly addressing any changes in clinic and hospital operations.

May God bless you and keep you and your loved ones safe and healthy during this difficult and unknowing time. Please WEAR YOUR MASK… it is the neighborly thing to do and we can all use a little kindness and sincerity amidst these trying times.

Steven Atchison, MD is one of the Nation’s leaders in Stryker Mako Robotic Partial and Total Knee Replacement and has performed over 1500 Mako robotic knee procedures since 2010. Dr. Atchison practices at Orthopedic Specialists of Louisiana in Shreveport and Bossier City. To schedule an evaluation with Dr. Atchison, please visit: orthopedicspecialistsla.com or call: 866.759.9679.

G A L L E R Y of H O M E S 125 Morgan Road, West Monroe

301 Cassie Drive, Sterlington

1012 Emerson Street, Monroe

This home sits on an acre of land with plenty of outdoor space.

Storage galore for all size toys and hobbies. Lots of cabinets in the updated kitchen with pretty countertops and farmhouse sink plus a captain’s cooler for beverage storage. Step down into the large family room with plenty of windows and fireplace. The large master bedroom and bath are tucked away for privacy. What are you waiting for? MLS#193761 Heather Guillot, Vanguard Realty, 318-331-4229.

Welcome home to this 4 bedroom, 3 bath in Sterlington School zone on a large corner lot! The split floor plan offer lots of space for everyone. Large back deck overlooking the fenced backyard is perfect for entertaining. The master suite features tray ceilings, his/her vanities and a slate walk-in shower. Home features a top of the line kitchen which opens to the living room and dining room! Call today! MLS#189936 Mark Sisk, RE/MAX Premier Realty, 318-801-4344

Shabby chic in a convenient area of Northside Monroe! This charming 3 bedroom, 2 bath house is full of old world charm.

Features include original hardwood flooring in most of the house, 9 ft. ceilings, a split floor plan, a circular driveway and an AC and roof less than a year old. Be sure to call and book your appointment today! MLS#193879 Kathy Vanveckhoven, John Rea Realty, 318-537-3701.

184 Cochise Run, West Monroe

536 Joe White Road, Monroe

Fairview Avenue, Monroe

Come relax in this 4 bedroom, 3 bath home with separate office/ den that could be a 5th bedroom or be the perfect #wfh space.

Enjoy the openness of the living room with overlook balcony from above and get ready to entertain. The master suite is one you will never want to leave and the master bath is even better with a large tub and glass shower. Backyard gives you the perfect amount of privacy with fence and trees. Elegant and charming are two words that come to mind when viewing this home.

MLS#193504 Heather Guillot, Vanguard Realty, 318-331-4229

This beautiful 2,493 heated square feet, one-owner custom home has never been on the market! It features 12’ ceilings, 2 fireplaces, and a large, open concept floor plan with almost 1,000 square feet of central living space. Large 15’ x 22’ master bedroom with huge walk-in closet. Gourmet kitchen with custom cabinets and clawfoot island/bar. Spacious guest bedrooms with Jack and Jill bathroom. Private covered back patio overlooking the manicured backyard with 8’ tall privacy fence. Come see today! MLS#193659 Mark Sisk, RE/MAX Premier Realty, 318-801-4344

Large lot (.51 ac) on one of Monroe’s favorite streets. Great neighborhood, great place to walk, bike and is located right in the center of town. Seller have preliminary plans that a prospective buyer can use. Schedule your appointment today! MLS#169614 Kathy Vanveckhoven, John Rea Realty, 318-537-3701

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B AY O U B I S T R O

BENTO BOX

Going back-to-work or school and need a quick lunch solution? These Bento boxes are the perfect option for a meal on the go. Three compartments make packing crunchy bits, protein and fruits and veggies easy.

Photograph by KELLY MOORE CLARK Styling by TAYLOR BENNETT

BENTO 1: This lunch combination features a mix of smoked cheeses mixed with olives and pepperoni. Fresh cherries and trail mix round out this Mediterraneaninpired lunch box.

BENTO 2: Breakfast to-go is one of the easiest to pack. Toss in a bagel with your choice of topping - we love these small jelly containers for an easy-to-use option for little ones. Add fresh berries and a clementine for an extra healthy snack.

BENTO 3: This BLT combination features chocolate cherry tomatoes and small red cherry tomatoes wedged beneath sections of bacon, lettuce and whole wheat bread. We included fresh snap peas and pretzels for a crunchy addition to this sandwich sampler.

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Calendar of Events For a full list of event happenings in Northeast Louisiana, see our website at www.bayoulifemag.com July 31-August 5 Dixie World Series The Dixie World Series will be held July 31-August 5 at the Sterlington Sports Complex. Don't miss out!

Venue: Sterlington Sports Complex 1290 LA-136, Sterlington August 1-2 Classic Arms Productions Gun Show Buy-Sell-Trade-Browse at the West Monroe Convention Center.

Bring your gun and trade for the gun you always wanted. See hundreds of displays of new and old guns, ammo, gun parts, books, knives, jewelry, camouflage, militaria, and related items at discount prices.

Venue: West Monroe Convention Center, 901 Ridge Avenue, West Monroe Hours: Saturday 9 AM -5 PM, Sunday 10 AM -4 PM Cost: $8 Phone: 985-624-8577 August 6 Downtown After Dark

Join Antique Alley for late night shopping.

Venue: Antique Alley 100-400 blocks of Trenton Street, West Monroe Hours: 5 PM - 7 PM Cost: Free August 7-9 Big Creek Trade Days

Big Creek Trade Days are held monthly on the weekend before the second Monday with over 100 indoor and outdoor vendors, food trucks, and fun for all ages!

Venue: 327 California Plant Rd, Dubach, LA Hours: Friday 9 AM - 5 PM, Saturday 11 AM -9 PM, Sunday 10 AM - 4 PM Cost: $5 per vehicle Phone: 318-680-1304 August 8 Children's Funday at the Biedenharn Join the Biedenharn Museum and Gardens once a month from 10 AM - 12 PM for their Children's Fundays at the Biedenharn. They will have crafts and fun for ages

3-16, so bring the kids and enjoy the gardens. Tickets can be purchased in the Museum Store on the morning of the event. Cost is $5 per child; Accompanying adults enter free. *All children MUST be accompanied by an adult* Venue: Biedenharn Museum and Gardens 2006 Riverside Drive, Monroe Hours: 10 AM - 12 PM Cost: $5/child Phone: 318-387-5281 August 15 MedCamps 26th Annual Fun Shoot

This sporting clay event will be held on Saturday August 15th, 2020.

There will be 8 AM & 11 AM flights.

They will have 3 different packages to offer and individual entries.

Venue: Ouachita Parish Rifle Range 1311 Edwards Road, West Monroe Hours: 8 AM - 3 PM Phone: 318-807-1188 Super Saturday Super Saturday occurs every third Saturday of each month. Super Saturday features garden-based activities for children and adults, early childhood activities in the outdoor learning center, healthy cooking demonstrations using fresh produce grown locally, community resources, and volunteer opportunities. This event is part of the revitalization effort in downtown Monroe.

Venue: Children's Coalition for Northeast Louisiana 117 Hall Street, Monroe Hours: 9 AM - 12 PM Cost: Free Phone: 318-323-8775 Superheroes for Autism 5K Run/Walk The 6th Annual Superheroes for Autism 5K is set for August 15, 2020 at The Ike Hamilton Expo Center in West Monroe. Come out and celebrate and raise awareness for all of the Superheroes in our community. All proceeds will benefit Families Helping Families of NELA. This is not a timed event.

Venue: Ike Hamilton Expo Center

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Arena 501 Mane Street, West Monroe Hours: 10 AM - 1 PM Cost: $25 Phone: 318-325-9160 August 28 Love So Great 2020 Concert Enjoy live music in Historic Downtown Ruston with Christian bands WeRCalled, Crowned in Grace, John Stroup, and the Jason Lovins Band! This event is free and open to the public.

Venue: Ruston Civic Center Hours: 5:30 PM Cost: Free to attend August 29 Landry Vineyards Concert & Stomp Celebration - Lisa Spann & Co.

Landry Vineyards Music Concert & Blanc Du Bois Grape Celebration is on Saturday, August 29th will feature Lisa Spann & Company. Bring lawn chairs or blanket. Food and cold drinks are allowed. Come celebrate an afternoon of fun with your family and community while listening to local music, eating cajun food and Landry Vineyards wine!

Venue: Landry Vineyards 5699 New Natchitoches Road, West Monroe Hours: 4:00 PM - 7:30 PM Phone: 318-557-9051

August 1, 8, 15, 22, 29 Ruston Farmers Market

Shop, eat, and support locals at the Ruston Farmers Market. Choose from a wide selection of seasonal fruits and vegetables, meats, eggs, honey, jams, salsa, and other locally produced goods.

Venue: Ruston Farmers Market Hours: 9AM-1PM Cost: Free to attend Phone: 318-957-1305 August 3, 10, 17, 24, 31 Family Movie Night

Join in on a Lincoln Parish Library tradition of family movie night. Stop by or call the Lincoln Parish Library for more information.

Venue: Lincoln Parish Library, 910 N Trenton St, Ruston, LA 71270 Hours: 6PM-8PM Cost: Free to attend Phone: 318-251-5030

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