BayouLife Magazine August 2017 by BayouLife Magazine

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46/ WHAT’S IN THE FRIDGE? Chef Colby Mardis Talks to BayouLife Must-Haves and More 76 / CULINARY STAR Cory Bahr Competes for Next Food Network Star 88 / CREATIVE LANDSCAPES Bayou Artist Ann Johnston Currie Lives to Create 96 / FARMER’S MARKET ON TOWER Farmer’s Market Features Quality Products Made Right Here at Home 102 / EDIBLE ZEN Clean Produce Grown Locally in Farmerville, Louisiana

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112/ SWAMP FOX FARMS Phyllis and Andy Thompson Return to Their Rural Roots 128 / COFFEE TALK Signature Drinks from Local Coffee Shops and More 146 / SIMPLY SEAFOOD Our Area’s Best Seafood Dishes 154 / SPRINKLE OF PASSION Bayou Icon Chef Pat Nolan Has a Zest for Life and a Passion for Food 159/ URBAN JUNGLE Slithering Haute Trends from Area Boutiques

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172 / THE BRUNCH BUNCH Leisurely Brunches from Our Favorite Local Eateries

BayouLife

UGUST IS ONE OF OUR

staff’s favorite issue for one reason: food. Everyone in the office has gained a few pounds just flipping through the pages – actually because we sampled everything that we pictured. It’s no secret that Ashley and I both have Celiac disease, so we suffered a little bit when mouth-watering cupcakes from our friends at Smallcakes walked through the door. But, we did get to munch on a delicious quiche from For His Temple and a little bit of steak from this year’s Bayou Buzz Award winner, Doe’s. And while I don’t usually have an agenda in my publisher’s note other than laying out the magazine for our readers, I do want to convey how amazing it is when a restaurant staff is educated on food allergies. This month we teamed up with some of our favorite restaurants for two beautiful pictorial spreads. Our styling genius, Taylor Bennett, arranged our brunch and seafood shoots. Get your mouth-watering fix on page 122 and page 146. On page 76, Kay Stothart Rector caught up with local culinary star, Cory Bahr. Bahr and other talented chefs from around the country have competed in a national television series for the title of “Food Network Star.” In addition to competing and growing Heritage Catering, Bahr also revealed his plans for opening two, possibly three, small restaurants to be located in downtown Monroe. I have recently admitted to being a coffee ignoramus. I drink a dark roast with stevia. I realized how “in-the-dark” I was when we were in Nashville for our travel issue. At one point I looked at the barista and told him all I wanted was a cup of Community coffee... or something like that. We have so many coffee shops

1201 Royal Avenue Monroe, LA 71201 Phone 318.855.3185 Fax 318.855.4645

WWW.BAYOULIFEMAG.COM PUBLISHER Cassie Livingston cassie@bayoulifemag.com

opening in our area that Meredith McKinnie and Martin Meyers took off in search of signature drinks from each of them, along with information to help us navigate the coffee scene. See this on page 128. I have to say that I love the folks that operate Swamp Fox Farms. Maybe it’s because they’re Rayville folks or it might be that Phyllis is my friend Toni Navarro’s mom. Phyllis and Andy Thompson created the little country haven they call Swamp Fox Farms out of a desire to return to their rural roots. What started with some chickens and the sale of a few eggs here and there, has evolved into a diverse farming operation with a business plan for continued growth. See their story on page 112. I want to wish my friends and coworkers Maré Brennan and Ashley Hubenthal happy birthday, and Melanie and Andrew Moffett a happy anniversary. Looks like we may have to have some gluten-free cake around the office this month. I hope you all enjoy reading this issue of BayouLife Magazine. We enjoy your feedback and sincerely appreciate the support of our locally-owned business. Peace and love,

Cassie

EDITOR Maré Brennan mare@bayoulifemag.com ART DIRECTOR Melanie Moffett melanie@bayoulifemag.com GRAPHIC DESIGNER Katie Sloan katie@bayoulifemag.com ADVERTISING MANAGER Ashley Hubenthal ashley@bayoulifemag.com ADVERTISING SALES EXECUTIVE Amanda Singley amanda@bayoulifemag.com ADVERTISING SALES EXECUTIVE Savannah Starring savannah@bayoulifemag.com CONTRIBUTING WRITERS Nills Borquist Maré Brennan Dan Chason Kenny Covington Lou Davenport Dr. David Finley Michael DeVault Morgan Garrison Cindy Gist Foust April Honaker Paul Lipe

Erin Love Meredith McKinnie Dr. Timothy Mickel Guy Miller Kay Stothart Rector Delia Simpson James E. Simpson P. Allen Smith Beatrice A. Tatem Analeise Thomas Judy Wagoner

CONTRIBUTING PHOTOGRAPHERS Brad Arender Martin G. Meyers ON THE COVER The Brunch Bunch – Leisurely brunches from our favorite local eateries styled by Taylor Bennett. Photography by Martin G Meyers. BayouLife Magazine is published and distributed by Redbird Publishing, LLC. Circulation: 13,000 copies monthly. Postal subscriptions ($20) can be ordered online at www.bayoulifemag. com. BayouLife Magazine is not responsible for unsolicited photographs, manuscripts or other materials. Reproduction of contents without express written permission is prohibited.

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Out of the Mouth of Babes Comments Reflecting the Thoughts of Children BY BEATRICE TATEM, PH.D., LPC-S, NCC, ACS

HIS ARTICLE IS A RESULT OF memorable comments and responses of children who have entered my life as clients, mentees and siblings accompanying siblings to counseling. One of the great joys of my clinical practice is getting the chance to interact with children and experiencing firsthand the remarkable and thoughtprovoking comments they make. The children come from all walks of life, under various circumstances, with different personalities, interests, talents and temperaments. Some of the children are in foster care, some have been adopted and some live with their biological parents. Several are from households led by single parents or grandparents, while others are from blended households. Some are only children and others are one of many. The birth order of the children varies as well as the gender patterns. These children talk about a variety of subjects and offer their thoughts about age, marriage, life, differences, voting, clothing, divorce, confidence and other assorted topics. The following are few excerpts capturing such times: Differences – “Dr. ‘P TATEM’ I will play with this doll, and you will play with that doll, because she is black like you.” The child hesitated and with a smile she said, “That baby doll is not black she’s brown, like you…I do know my colors.” Age – “Ms. Beatrice, how old are you?” I said, “How old do you think I am?” The child replied, “14.” I said, “Guess again and go higher. He said, “18 …” Finally, he exclaimed, “Ms. Beatrice, are you a hundred?! Wow! You 8 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

sure have had a lot of birthday parties.” Marriage – “DR. MS. BEATRICE TATEM, WHERE IS YOUR WEDDING RING? DID YOU LOSE IT?” I replied, “I don’t have a wedding ring. The child turned to his Dad, and said, “YIPEEE, I found you a wife.” Divorce – “Dr. Bea, I did not sign up for this, you know the ‘D’ word.” “What’s the ‘D’ word?,” I asked. “Divorce. My parents need counseling not me.” Confidence – “Dr. Tatem, can I draw my feelings today? After about 10 minutes of drawing abstract looking scribble scrabble, the youngster placed her art on the wall among the paintings hanging on the walls, looking over her shoulder she asked who did that picture, I commented, “A very famous artist.” The client replied, “Maybe when he gets big like me his picture will be pretty, too.“ Getting the counselor straight – Once when closing out a session I invited a sibling to come back to see me…with big eyes and her hands at her waist she stated…”WHEN YOU GET SOME BETTER TOYS!” During an intake I asked a little girl if she was 4 years old, she commented, “No, I am ‘fo’ not 4.” I said, “Yes you are 4.” In a loud voice she said, “I said ‘fo.’“ Children say things to the best of their ability. Because children lack the vocabulary and awareness of an adult, one of the most important roles of an adult is to hear the meaning underneath what children say. Often what children say is not taken seriously, because the focus is on what we think they are trying to say or mean; we must listen to what children mean beyond what we think. On a

personal note, my moments with children have been poignantly eye opening and revealing. I have laughed, cried, been caught off guard, amazed, shocked and left speechless. I have heard things they want me to be silent on and yet things I must tell the adults in their lives. Some, having lived beyond their chronological years share experiences as babes what most will never experience as an adult. Children are living gifts never to be violated, taken for granted or mistreated. Children deserve to experience trust, respect and security. They have feelings and thoughts that always need to be acknowledged and never dismissed; children do have a voice. When children feel seen, heard and understood the relationship we have with them is strengthened. Children love genuinely and accept unconditionally until shown otherwise. They are often curious beyond belief and will test our patience with their questions and wonderings. They remind us to be careful as to what we say and do. They are always watching, and they are great imitators. We can all learn from what comes out of the mouths of babes. To the babes of the world thanks for sharing your unrehearsed, honest, innocent, candid, forthright, uncensored, sometimes in-your-face thoughts. Oh, to be a child again! For more information about counseling services and outreach programming, contact Dr. Beatrice Tatem at Wellness Initiatives, LLC 1900 North 18th Street, Suite 414, Monroe, La 71201, 318-410-1555 or at btatem.bt@gmail.com.

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Shine On

Texas Brewers’ Passion for Craft Beer Shines in Louisiana BY DELIA SIMPSON, CRAFT, SPECIALTY AND IMPORT MANAGER, CHOICE BRANDS, INC.

N 1909,THE RESIDENTS OF SHINER, Texas, didn’t strike gold. They struck water. And shortly thereafter, they learned that they could turn that water into some pretty tasty beer. Today, every drop of Shiner is still brewed with the same pure artesian well water that’s wet the town’s whistle for more than a hundred years. They say some things never change, to which Shiner says, “Prosit!” In the 1970s Shiner Beer’s reputation began to spread beyond the town of Shiner, eventually rising to fame in the Cosmic Cowboy Capital of Austin, Texas. There, in venues like the Armadillo World Headquarters, an eclectic group of hippies and rednecks enjoyed Shiner for just three dimes a glass. The beer was a hit, and a sign of things to come as Shiner would soon be enjoyed by drinkers across the country. You might say that Brewmaster Jimmy Mauric was born to make Shiner beer. Jimmy started working at the brewery at the ripe old age of 17. He graduated from the prestigious Siebel Institute of Technology and became Shiner’s sixth brewmaster in 2005. Shiner is still an independent brewery with a passion for handcrafting fine beers. When they started brewing way back in 1909, it was to create Old World-influenced beers for family and friends. They’ve never lost that independent attitude and love for making unique, highly drinkable beers. They just have a lot more family and friends with which to share them now. Today’s

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Spoetzl Brewery is a far cry from the old tin shed where Shiner first flowed back in 1909. Founder, Kosmos Spoetzl, would be amazed at the current state-of-the art Brew House. Try this delicious recipe made with Shiner Bock to bring a little Texas to your dinner table! Shiner Bock Braised Chicken Tacos Ingredients 1 whole chicken 2 tablespoons chicken fajita seasoning 1 tablespoon cayenne pepper 2 cups water, or more as needed 1 (12 fluid ounce) bottle of Shiner Bock 1 (16 ounce) can enchilada sauce 3 fresh jalapeno peppers, diced 1 white onion, chopped 1 (10 ounce) package corn tortillas, or as needed 1 (8 ounce) package shredded Mexican cheese blend, or to taste Directions Place chicken in a large pot and season with fajita seasoning and cayenne pepper. Pour water and beer over chicken. Cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken from broth mixture to a work surface to cool

slightly, reserving broth mixture. Combine enchilada sauce, jalapeño peppers, onion and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes. Remove meat from chicken and shred into enchilada sauce mixture; mix well. Warm tortillas on a grill pan over medium-low heat. Spoon chicken mixture into each corn tortilla and top with Mexican cheese blend. 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! As a bonus, we will be posting a trivia question each month for a chance to win cool, beer related prizes. This month’s question is: What is the name of the Bavarian born founder of the Spoetzel Brewery, where Shiner Beer is made? Hint: He was Shiner’s first Brewmaster and before settling in Shiner, Texas, his passion for beer carried him as far as Egypt. Go to our Facebook page, post your answer in the comments section (the trivia post will be pinned to the top) and you’ll be entered to win (must be at least 21 years of age)! Find us at facebook.com/choicebrands, twitter. com/choicebrandsinc, and instagram.com/ choicebrands. Good luck!

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Glenwood Medical Group Quality Medical Providers You Expect. Compassionate Care You Deserve. CARDIOVASCULAR SURGERY Harry Donias, MD Scott E. Henry, MD, PhD Dennis Fischer, PA Karen Sinclair, NP Dr. Donias and Dr. Henryâ&#x20AC;&#x2122;s services include mitral valve, tricuspid valve and aortic valve repair or replacement, on and offpump coronary artery bypass, proximal aortic and arch pathology, surgical treatment of atrial fibrillation, lung and esophageal cancer, aneurysms, peripheral revascularization and carotid stenosis, as well as minimally invasive and endovascular techniques. PH: 318-329-3475 EAR, NOSE AND THROAT Brent Metts, MD, PhD Ellen Murray, NP Dr. Metts is one of the few surgeons in the nation who is fellowship trained in minimally invasive and endoscopic-assisted thyroid and parathyroid surgeries. He provides treatment for sinus disease, thyroid disease, hearing loss, throat and voice problems, sleep apnea, tonsillitis and ear infections for children and adults. Open late until 7 p.m. on Mondays to accommodate working patients. PH: 318-329-8458 GLENWOOD FAMILY AND INTERNAL MEDICINE Roland Ponarski, MD Dr. Ponarski specializes in diabetes, hypertension and high cholesterol. He also offers routine physical exams and CDL license exams. PH: 318-329-8485

FOOT AND ANKLE David Gardner, DPM Dr. Gardner specializes in bunions, hammertoes, flat foot, Achilles tendonitis, toenail fungus, ingrown toenails, heel pain, neuromas, corns, calluses, warts, deformities, geriatric conditions, diabetic foot conditions and sports injuries. PH: 318-322-5506 GENERAL SURGERY David W. Norman, MD Dr. Norman is a robotically trained surgeon in minimally invasive techniques. He specializes in breast biopsies and therapy; wound care, acute infections and complications; minimally invasive treatment of bowel incontinence; incisionless acid reflux repair; evaluation and treatment of benign and malignant disorders of the breast, thyroid, gallbladder, skin, digestive and vascular systems; as well as advanced laparoscopic and robotic management of the appendix, spleen, colon, reflux disease, adrenals and hernias. PH: 318-329-8411 GLENWOOD INTERNAL MEDICINE AND PEDIATRICS Billy G. Branch, MD Dr. Branch specializes in internal medicine, pediatrics and family care. His services include minor illness and injury treatment, wellness exams, well-baby checkups, sports physicals, hormone replacement, allergies and rashes, family planning, pre-employment physicals, chronic disease and medication management and specialist referrals. PH: 318-665-0170

GLENWOOD INTERNAL MEDICINE AND PREVENTIVE CARDIOLOGY Alyce Adams, MD Dr. Adams is Board Certified in Internal Medicine and has completed specialty training in preventive cardiology. She is also a certified diabetes educator and specializes in the treatment of diabetes, hypertension, preventative cardiology and other chronic medical diseases. Tests offered include EKGâ&#x20AC;&#x2122;s, stress tests and echocardiograms. PH: 318-322-0458 NEUROLOGY Jenny Guerre, MD Dr. Guerre is board certified in neurology and specializes in Myasthenia gravis, muscle disorders, spasticity, neuropathy, neurologic disorders, epilepsy, movement disorders, migraines and chronic headache disorders, stroke and dementia. PH: 318-807-4611 PSYCHIATRY Michael B. Wright, MD Dr. Wright specializes in psychiatric evaluation, diagnosis and treatment for adolescents and adults. His services include psychopharmacology and medication management, outpatient consultations, crisis management, acute psychiatric emergency management and referral and consultations for psychiatric problems related to medical illness. PH: 318-329-4419 PULMONARY MEDICINE Ronald Hammett, MD Deanna McKee, NP Dr. Hammett specializes in critical care

CONTINUED ON PAGE 124

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Alumnus Spotlight ULM Alumnus: Mike Lee

ORN AND RAISED IN MONROE, MIKE LEE STARTED working at Marsala Beverage at just 17 years old. Still a high school student at St. Frederick’s, his dad told him it was time to go to work. The beer business has always been a part of Mike’s life, his dad having worked there as well. So in the summers, when his friends were at the river, Mike was reporting to the delivery truck at 5 a.m. It was “hard work at a young age,” delivering beer, sometimes 10-12 stops a day and 100-400 cases per stop. It was essential for Mike. He learned the business from the ground up. But most importantly, it taught him he needed an education to not have to deliver beer. Mike wanted to stay in the business. He saw opportunity there, so he majored in General Studies in the Fall of 1997 at ULM. He went to school in the morning and then reported to work. He would load trucks in the evenings, getting them ready for the morning’s deliveries. After about a year, a position opened up at Marsala working with graphic design software, so Mike moved from warehouse work to office work. When he was a junior, his advisor at ULM encouraged Mike to consider the General Studies with Business Concentration degree to enhance his skills. It was then that his schoolwork and his job started to coincide.He began seeing the fruits of his classroom work firsthand, simultaneously at work. What he studied in the morning at school, he practiced in the afternoon at Marsala Beverage. It was his upper level classes that really shaped his focus and enhanced his performance and understanding of his work. Classes such as business law, management, marketing and public speaking stand out as essential to Mike’s career development. He began writing company policies, and saw how the company functioned from various viewpoints. The classroom made sense and came into focus at Marsala. Around this time, Damon Marsala, the owner and operator of the company, approached Mike about taking over marketing. Again, Mike was able to shift into another position and practice other aspects of his learning in the classroom. He particularly remembers taking Compensation and Benefits with Dr. Bruce Walker, Associate Professor and Program Chair for the School of Management in the College of Business and Social Sciences, and how helpful it was to his position, even now. Mike still has a relationship with Dr. Walker, showcasing the importance of a mentor beyond the classroom. Mike even began working with ULM on sponsorships with Marsala Beverage his senior year. Damon was showing Mike at work what to do with marketing, while Dr. Henry Cole, Professor and Program Chair for Marketing, was showing Mike in

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a marketing class. Mike says getting an education from good professors while having a job simultaneously was imperative. He had no idea how much he would use those classes. In the marketing position, Mike attended many promotional functions. Being a college student, he knew the area nightlife, and this benefitted him greatly in maintaining the necessary relationships to be successful in the position. Mike was always told of the longstanding relationship between Marsala Beverage and ULM, and his goal was to even further develop that relationship. From tailgating at football and baseball games, to auctions each year and kickoff events, Marsala is always there to sponsor and support ULM. The Marsala family encourages contributions and donates product, promoting a philanthropic practice. Mike has now been at the company for 21 years, and that relationship with ULM remains strong. In 2013, Mike was promoted to the Vice President of Sales and Operations, overseeing both the Monroe branch and the Ferriday branch. In this time, he has expanded the beer portfolio to non-alcoholic beverages, craft beers and wine and spirits, bringing more responsibility. Mike is now involved in the overall structure of the company, and human resources plays a big role in his job. He is blessed to have an owner like Damon, who is there every day and very involved. Marsala has also worked with the university to promote consumer awareness, bringing in big speakers to talk with students about responsible consumption. They maintain their tailgating spot at ULM. Being out there is a positive for the university and for the business. Mike credits Tyler Flemister, who has taken over marketing, for really expanding the relationship with ULM. Damon, Mike and Tyler are all ULM alumni. Mike also thanks his wife Joellen Lee for her consistent support and his three children: Hannah Claire, Marielle and Cannon. Mike is lucky to have a “good person standing by his side.” 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, like Mike, 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.

Bayou Dental Group Preventing Dental Problems Before They Start BY DAVID FINLEY, D.D.S

S WONDERFUL AS LIFE CAN be, it certainly comes with its share of challenges. We all face problems from time to time. Sometimes, those problems are unavoidable. But you deal with them the best way you know how, learn from them, and then you move on. Other times, however, you’re faced with problems that could have been avoided. Your car runs out of gas on your way to work, for example. You knew the tank was low the night before, but you told yourself you’d have enough time to fill up in the morning. Your alarm goes off, but you hit the snooze button one too many times, and now you’re running late. Still, you convince yourself that you have enough gas to make it to work and and that you can just fill up before you head home. But now here you are, stranded on the side of the road, beating yourself up for not giving yourself a few extra minutes this morning to stop at a gas station. While something like this isn’t the end of the world, it’s definitely something you could’ve prevented. Instead, you not only have to solve the problem, but you have to deal with the regret that comes with it. Sound familiar? Today, our team at Bayou Dental Group wants to encourage you to consider the preventive services we provide in our Monroe, LA dental office. Taking a proactive approach to your family’s oral health is an important way to avoid the 18 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

pitfalls of regret. You can’t avoid every obstacle life has in store, but you can take steps to try and prevent some of them. Here are some things you should know about avoiding dental problems for everyone in your family! PREVENTION STARTS WITH YOU! Preventing dental problems starts with you. One of the easiest ways you can instill good oral hygiene habits with your kids is to model those habits at home. When you make dental health a priority in your household, it’s more likely your children will follow suit. The American Dental Association recommends brushing your teeth for two minutes twice a day and flossing once a day. Make sure your kids see you do this, too. Remember, you have a small window when your kids are little when everything you say and do is still cool. It’s best to capitalize on that by walking the walk! Let your kids take ownership of their oral health by making them an active part of the process. They can pick out their own toothbrush, for example. You can also create a reward system that encourages and motivates them to keep up daily brushing and flossing. Along with that, you can promote healthy eating habits at home. Limit your family’s sugar intake by avoiding sweets, and instead, make sure they drink plenty of water and eat fruits and vegetables.

For you and your family, preventing dental problems, like tooth decay and cavities, begins with proper cleaning and maintenance and a healthy lifestyle. PREVENTION IS A TEAM EFFORT! Good oral health may start with you, but you’re definitely not alone. Our staff at Bayou Dental Group is here to help! Schedule routine dental cleanings and exams for your family at least twice a year. Include young children in this effort. A lifelong commitment to oral health begins with positive dental experiences early in life. That’s why Dr. Finley and our warm, caring team do all we can to provide a safe, friendly environment for kids of all ages in our Monroe dental office. We also want to help you prevent potential roadblocks to good oral health by offering fluoride treatments and dental sealants to keep teeth strong, healthy and protected against problems, like tooth decay and cavities. A LIFETIME OF HEALTHY SMILES BEGINS HERE! Let us help you protect all the smiles in your family. By trusting your family’s oral health to Dr. Finley and our team, you can save yourself from the regret that often comes with challenges that could’ve been prevented. We’re here to help you do that, and it’s a responsibility we take seriously.

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Borage

Kale, parsley, and violas

FLOWERS PRETTY ENOUGH TO EAT ARTICLE BY P. ALLEN SMITH

lowers are more than just pretty faces. We usually grow flowers for their beauty or to attract butterflies and bees to our gardens. But did you know that you can also eat some of them? There are so many garden plants that produce edible flowers. Many of these flowers have nice, subtle flavors like rose petals or the common house geranium. It’s not surprising that many of these plants taste like they smell. Eating flowers dates back thousands of years to the Romans who used mallow, rose and violets. The Old Testament refers to the use of dandelions as a bitter herb, and in the Victorian era, rose petals were added to dishes and sweets. Carnations are said to be an ingredient of Chartreuse, a green herbal liquor developed by French monks in the 20 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

Lemon Thyme

seventeenth century. Eating flowers has had a surge in popularity as more and more restaurants are using flowers not just as garnishes but as part of the meal itself. I love daylilies on a salad with fresh fruit and light vinaigrette. Squash blossoms are delightful when stuffed with vegetables and cheese. Not all flowers are safe to eat, so before you go out and start grazing on blooms, you should know what you’re eating. It’s important to check two or three sources to make sure the flowers are edible. It’s advisable to only eat organically grown flowers since pesticides can last for months on plants, and stay away from flowers growing by the roadside. To play it safe, you can always eat the blooms of common herbs, such as rosemary, basil and fennel. And if you can eat the fruit

of a plant, you can usually eat its flower. For example, apple and lemon flower as well as pea blooms can be quite tasty. For a hint of spice and pepper, try nasturtiums. Violas and pansies have a somewhat sweet floral flavor, while chrysanthemums can be bitter. Of course, not every flower will send your taste buds reeling, so before you put it in a meal, sample it. Some of my other favorite edible flowers to grow are: • Allium - The allium family includes leeks, chives and garlic and is full of flavor, from delicate to robust. • Borage – The beautiful blue blossoms taste similar to cucumber. • Calendula – These flowers work well as a garnish and also have a spicy, peppery flavor.

Garlic chive blossoms

At the farm, violas, also known as Johnny Jump-Ups, grow alongside carrots.

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

• G ladiolus – They don’t have much of a flavor, but, like zucchini flowers, they are great stuffed. • Johnny Jump-Up – These are such cute little guys! They lend a hint of mint that I think tastes great in salads, fruit dishes and even cocktails. Preparing Edible Flowers It is best to pick the flowers a few hours before you plan to use them and always check for insects. Avoid flowers that are past their prime or not fully open. Wash all flowers thoroughly before eating them. Remove pistils and stamens and use only the petals (violas and pansies are exceptions to the rule). Introduce flowers to your diet a little at a time. A good place to start is with garnishes. Freshly picked and crystalized flowers are beautiful on cakes and other sweets. Incorporate floral flavors, such as lavender and hibiscus, into your cocktail. You can use fresh flowers or freeze the petals in ice cubes. Tea is another great way to enjoy the subtle flavor and perfume of edible flower. Place a handful of petals in a teapot or cup, pour boiling water over them, let steep for five minutes, then strain and enjoy! The key to using edible flowers successfully is to keep everything else simple as to not overpower the blooms’ delicate flavors.

Photo credits: Borage – Photographer, Betty Freezet; Garlic Chive Blossoms – Photographer, Mark Fonville; Kale Parsely and Violas – Photographer, Mark Fonvillee; Violas (Johnny Jump-Ups) with Carrots– Photographer, Kelly Quinn

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Marsala Beverage Company Marsala Beverage Introduces Karbach Brewing Company

ARBACH BREWING COMPANY IS A HOUSTON, Texas-based microbrewery. The company was founded in 2011, when beverage industry veterans Chuck Robertson and Ken Goodman (of distributor C.R. Goodman) joined with ex Flying Dog Brewmaster and CEO Eric Warner on a new venture. Since launch, Karbach has experienced rapid growth thanks in part to the brewery’s veteran roster. In 2013, Karbach was cited in The New Yorker as the second fastest growing craft brewery in the U.S. In 2015, Karbach completed renovations on a $15M expansion to their brew house, including an on-site restaurant. WHAT DOES KARBACH MEAN? One reason they named the brewery Karbach Brewing Co. is because they are located on Karbach Street. Even more important, though, is the fact that the Karbach Street warehouse was the site Ken and Chuck started their beer distribution company decades ago. Lots of great beer has moved through the warehouse over the years, and now it is time to add their own to that list. Karbach is also a village in Bavaria. We hear they drink a lot of great beer there. “We are excited to add Karbach Brewing to our portfolio. Karbach is a Houston, Texas-based brewery and we are excited to introduce their beer to Northeast Louisiana,” says Tyler Flemister. Marsala Beverage will begin distribution of their brands midAugust. Be on the lookout for: LOVE STREET In the 1960s on Allen’s Landing sat Love Street; a hot spot of music and social impact. The venue hosted eclectic characters ranging from open mic’ers to the Lizard King himself. Love Street was not only a place, but a state of mind. A place to unwind and let the music refresh your soul. Likewise, Love Street is a state of mind. Brewed in the Kolschstyle and hopped delicately with floral German hops, this beer boasts a clean malt profile that refreshes to the core, without sacrificing character. So crack one open, and find your own Love Street. 22 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

HOPADILLO IPA He lurks in the shadows, waiting in bold anticipation. He’s surprisingly bitter. Bitter about something. Legend has it that he feasts on those with fresh hops coursing through their veins. This dry-hopped, Texas IPA has a flavor as defiant as the Hopadillo himself. It’s packed with the bracing bitterness of hops from around the world that this creature craves. He’s comin’ to get ya. You’ve been warned... WEEKEND WARRIOR Soft caramel malt flavors are met by bright, citrusy hop bitterness and aromatics to provide balance to this pale ale. Weekend Warrior gives hop heads just what they desire while delivering sessionability that allows you to check off that to do list! LEMON AND GINGER RADLER Radler: German for “cyclists,” Texan for “Damn refreshing!” Whether riding a fixed gear, a skateboard or a pogo stick, we’re all adventure seekers and we’re all looking for the ultimate postride brewski! Karbach’s Radler is a blend of lemon, ginger and a golden beer that is sure to quench a Texas-sized thirst! So wherever your next journey takes you, make sure you add plenty of Karbach Radlers to the packing list! KARBACHTOBERFEST While you may not be able to attend Oktoberfest this year, you can experience the world’s biggest beer festival right here with Karbachtoberfest! An authentic, Bavarian-style Marzen, decoction mashed with Vienna and Munich malts, cold fermented and aged for six weeks, this beer pairs well with pretzels and sausage, but it tastes mighty fine on its own.

Jesus the Good Shepherd Catholic School Focusing on a Well-Rounded Curriculum The Year Ahead As summer begins to wind down and vacations come to an end, we prepare for the beginning of a new school year at JGS. The focus and vision of JGS School remains constant in that we strive to instill a love of learning and a love of God and maintain a secure and challenging environment that nurtures our students to accomplish all they strive for in their personal and academic goals. We believe a well-rounded curriculum helps our students excel academically, socially and athletically. JGS offers many enrichment classes, sports and extracurricular activities and a challenging academic program. Our annual giving campaign, the JGS Annual Fund, will kick off in August marking its third year. We pray for its continued success in providing much needed funding for our growing school. The Top Ram competitors last year gave their all and were a huge part of the success of the JGS Annual Fund. We thank our loyal patrons who continue to support JGS school and our mission. We are looking forward to this year’s annual fund campaign, which will consist of a friendly college football competition followed by a sponsor party at Flying Tiger Brewery. We will also have our 3rd Annual Fall Festival on Saturday, October 21st in celebration of our annual fund campaign. What’s New for 2017/18? We are excited about our new purchase of three C.O.W.s (computers on wheels) with 25 laptops per cart. This will greatly enhance our ability to provide individual student computer access in the classroom. The carts will be divided between the lower and upper grade halls to ensure all students will have the opportunity to take part in this enhanced technology. 24 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

This year JGS is adding a 4-H program, spearheaded by Mrs. Ashley Hays and Ms. Laura Maclin. The program will begin with monthly meetings and will consist of an introduction to subjects related to agriculture, livestock, health, citizenship and leadership. Statistics show that 4-H youth are 1.7 times more likely to take courses or pursue a career in science, technology or engineering. Mrs. Hays and Ms. Maclin currently oversee the JGS gardening program, which has been a tremendous success. We hope their new venture will be as equally successful. STEM Program STEM is an educational program developed to prepare primary and secondary students for college and graduate study in the fields of science, technology, engineering and mathematics. STEM education aims to foster inquiring minds, logical reasoning and collaborative skills. Rather than teaching the four disciplines as separate and discrete subjects, STEM integrates them into cohesive learning based on real-world applications. In the first year of the JGS STEM program there was a wonderful response from students and teachers. Mrs. Katherine High and Mrs. Megan Medlin, 5th grade teachers, oversee and organize the STEM projects on campus. Last school year, students tackled new projects each month, including building a three foot “electric highway” out of a complete circuit, experimenting with building airbag landing systems based on N.A.S.A. theory and building robotic arms inspired by the ones used on the Mars Rover. For the coming year, Mrs. High and Mrs. Medlin are in the process of planning survivalist projects inspired by the book My Side of the Mountain by Jean Craighead George. The projects will focus on wilderness survival

including water purification, making willow whistles and tanning a deer hide. It is sure to be a very interesting and adventurous school year! Sports Activities JGS offers many sports and extracurricular activities, such as Tackle 1 and Tackle 2 football, baseball and softball programs for 3rd-6th grade, tennis for 2nd-6th grade, cross country running for Kindergarten-6th grade, boys and girls basketball for 4th-6th grade, cheerleading, NYRR Rising Runners (formerly Mighty Milers), boy and girl scouts and a new 4-H program. There is an activity for every personality available at JGS. JGS is proud of our accomplishments in athletics during the 2016/17 season including Swamp Bowl Tackle 1 Runner-up in football with a 4-0 season, MPSA Undefeated 4th grade boys baseball team with an 8-0 season and an undefeated 3rd grade girls softball team. The JGS Cross Country team secured 1st place team (boys) K-2nd grade, 2nd place team (boys) 3rd-4th grade, 3rd place team (girls) K-2nd grade and 2nd place team (girls) 3rd-4th grade in the State Cross Country Meet. We are extremely proud of all the accomplishments our students make on and off the field and hope to continue our success in the classroom and on the field in the coming school year. Families who may be interested in finding out more about Jesus the Good Shepherd Catholic School are encouraged to visit our website, www. jesusgoodshepherd.org, and Facebook page or contact the school office directly at 318-325-8569 to schedule a tour with our principal, Mrs. Lisa Patrick. Tours are given every Tuesday at 9:00 a.m. and by appointment.

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EAT AND DRINK

D’S BEES

THE ACCIDENTAL BUSINESS HOW DERRICK DEVEREAUX FACED A LIFE-THREATENING ILLNESS AND FOUND A NEW CAREER

article by MICHAEL DEVAULT photos by MARTIN G MEYERS

errick Devereaux’s love affair with bees kindled almost seven years ago, when he stumbled across a magazine about beekeeping. Something about the calm, ancient practice spoke to him, and he began to envision himself as a beekeeper, tending a hive. Over the coming weeks and months, he read more and made the decision to find the equipment he needed – hive boxes, combs and frames, smokers – he would need to start his first hive. That’s when his life changed. He began feeling poorly, and no matter what he tried, what the doctors did or what medicines he took, he wasn’t feeling better. Soon, he was diagnosed with Lyme Disease. “Once I was diagnosed, I was able to get treatment and some relief,” Derrick says of the time. All the while, he had not lost sight of keeping bees. “As my health improved, I started to get involved.” He joined a local bee keeping group, the Hill Country Beekeepers Association, and he began collecting equipment. A top-loading box from a garage sale, gifted equipment from fellow keepers and the things he bought along the way. One day, he got a call about a hive that was swarming a house. “My cousin and I cut the hive out of the tree, we caught the swarms and split out hives,” he says. That was the first hive. Over the next few years, as queens became available, he added more boxes, more combs, more bees. Soon, he had two hives. Humans have collected honey from wild hives for at least 10,000 years – a practice that 26 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

continued well into the 18th Century. Apiastry, as beekeeping came to be known, was reserved for monasteries and large, landed homes. In the mid-1800s, American apiarist Lorenzo Langstroth perfected the movable comb hive and opened up beekeeping to a much wider audience of enthusiasts. Today, beekeepers produce more than 160 million pounds of honey a year. Derrick is dedicated to remaining one of them, which is why he purchased a top-bar setup for his third hive to enable him to grow and harvest natural comb. “I wanted to get as much experience with all of it as possible,’ he says. “I was doing it for the bees. The second year, I ended up with honey.” That’s when he realized the problem. Still weakened from his illness, Derrick found it too difficult to move the boxes. They were loaded with honey, and he couldn’t pick them up. He had to remove the honey one frame at a time, and that was too tedious. But there was an upside to all of that honey – people liked it. It was fresh, local honey, and he had plenty of it. Before long, he realized the opportunity the honey represented. For Derrick, keeping bees was never about money in the first place.

“It was just about keeping bees,” he says. “Then I started to sell the honey to finance more equipment. People really liked the honey.” Over the past five years, he’s continued to reinvest the proceeds from the sale of his honey into the business, which he calls D’s Bees. Today, he has roughly 85 hives spread across Ouachita Parish, and shoppers can buy D’s Bees honey at a host of local retailers, such as Thomas Nursery, Bastrop Feed and Seed, and Lakeshore Ace Hardware. (There’s a complete list of retailers on D’s Bees facebook page.) What started out as a hobby to keep bees has turned into a going business concern, and Derrick has no plans of slowing down. In fact, he’s investing in his operation, buying a new extractor, opening up a commercial facility for processing the incoming honey, and expanding into honey- and bee-related products. So far, D’ Bees offers hive wax products, including lip balms in 36 flavors, candles and lotions that feature bees’ wax pollen. He’s also put into place pollen traps to harvest the highprotein local pollens, which have applications in a number of products.

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How to Wine and Dine With Tacos, Pizzas and Everything In-Between

VER WONDER HOW TO PAIR BUDGET-FRIENDLY wine with every day meals? Check out these hand-picked pairings from the crew at Washington Wine and Spirits. In order to get the best list possible, we personally tested all of these wines out for y’all. We guarantee you will love the flavor combinations and value of each bottle. Everything featured is priced $25 and below! Enjoy!

Pool Side with Elouan Rosé If you’re looking for a refreshing wine to drink next to the pool, check out Elouan Rosé! This wine has great texture with subtle berry tones. Drink it chilled or make a delicious frosé! Check out our delicious recipe on our website!

Pepperoni Pizza and Sean Minor Red Blend What’s better than staying at home and ordering delivery in your comfy clothes? Enjoying that pizza with a delicious bottle of red wine! Sean Minor red blend is a great combination of richness and spice that is an excellent pair with a good old-fashioned pepperoni pizza!

Oysters and Domaine des Cadastres Picpoul If you’re looking to try a traditional French pairing, you won’t go wrong with oysters and a white wine from Picpoul. The Domaine de Cadastres Picpoul showcases flavors of white pepper, citrus and minerality that pair excellently with seafood, especially the salty taste of oysters.

Ball Park food and Leese Fitch Merlot If you’re looking for a solid bottle of red wine to go with a quick and easy hamburger or hotdog, look no further than the Leese Fitch Merlot. With easy going tannins, enjoyable flavors of baking spices and black pepper, as well as an amazing price tag, this Merlot is an outstanding match for your everyday favorites.

Fried Chicken and Benvolio Prosecco This may seem like the most ridiculous combination, but if you’ve never had sparkling wine with fried chicken- change your dinner plans for this evening, because this is the winning combo! The flavor pairing of salty, crunchy chicken with this sweet, bubbly Prosecco makes for a very delicious dinner.

Turkey Sandwich and Quatre Saisons Beaujolais Nothing beats a good Beaujolais, but pair that Gamay grape wine with a turkey sandwich, and you’ve got yourself a winner. The lighter style meal with the fruit forward, fleshy grape characters in the wine make for a pleasant combination.

Taco Tuesday and Astrolabe Sauvignon Blanc For a combination full of flavor, try your next Taco Tuesday with this tasty Sauvignon Blanc. What makes this white wine so unique is the delicious hint of jalapeños and citrus that are a great additional layer of flavor to pair with your favorite homecooked Mexican cuisine.

Chicken Salad Sandwich and Elk Cove Pinot Noir For a great wine pairing with a classic sandwich, try this lighter style Pinot Noir. The fruit and nuts of your chicken salad will combine perfectly with the strawberry and cherry notes of this medium bodied Willamette Valley jewel.

Fresh Salad and Tenshen White Blend If you’re looking to pair a light salad with some vino, try the Tenshen White Blend. The blend includes a stellar combination of Viognier, Roussanne, Grenache Blanc and Chardonnay. This juicy, aromatic white blend wine is a fun addition to liven up any simple salad.

Backyard BBQ and 75 by Tuck Beckstoffer Cabernet Sauvignon Red wine is always great to have around for your backyard BBQ, and we think you’ll definitely enjoy the 75 by Tuck Beckstoffer Cabernet Sauvignon. This wine is a great representation of the varietal and is an excellent choice to pair with your favorite grilled meat. With an affordable price tag and bold spices, both you and your company are sure to love this pairing. 28 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

We hope you have enjoyed this list of great flavor combinations. Come by the shop and grab one of these bottles under $25 to have with your next meal. If you’re looking to cook up something else not on this list, stop by the shop and the crew at Washington Wine and Spirts would be happy to help you pair a great wine with your next dinner!

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The Healthy Hair Revolution Experience the Difference with Monat BY DENA PRUITT, MONAT INDEPENDENT MARKETER

IFE HAS A WAY OF GUIDING US DOWN PATHS WE need the most, but it often comes in surprising ways. After experiencing auto-immune disease myself, I decided to study up on toxins and to start addressing prevention of future illnesses by “greening” in my own backyard by eliminating chemicals used for cleaning, cooking, grooming, etc. While understanding that we can’t live in a bubble and prevent everything from ever happening to us, I did realize that I could lower the toxic burden on myself and my family in hopes they would not experience the same illness as I had. After seeing tremendous improvements in my own health, I knew I had to share more about my experience to others! We all know your scalp is the most vascular area of the body; therefore, our skin absorbs what is applied to it more so on the scalp. So what would be logical for someone to NOT eliminate all of the harmful chemicals absorbing into their scalp and contributing to auto-immune disease, cancer, illness, hair loss, no growth, etc? The cost? Where to find non-toxic haircare? The time to research the product? Let me offer a little information about MONAT and how I can help you. Monat is concentrated with only 40% water and the purest form of cleansing and healing botanicals, whereas other shampoo averages 60-80% water, infused with their cleansing chemicals. Therefore, Monat should last longer, using less product and no harsh chemicals on your scalp. MONATs average cost per product is $12 per month. Onebottle of shampoo lasts 2-4 months) You can find this amazing hair care from Independent Marketing Partners like myself- and my team. Contact us for your FREE samples and more information on the direct shipment to you, so you never have to run out of products, if you choose not to. This is NOT a monthly shipment product due to the longevity of the product. YOU choose when you want your products delivered. As far as researching the product, you do not have to. Princeton Tricology did an extensive 3 year clinical study for you. I can present you with any of the information upon your request. 30 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

MONAT is the only anti-aging hair treatment in direct sales on the market. Once the toxins are removed from your scalp through MONAT cleansing, then our rejuveniqe oil, along with other growth and healing botanicals, is infused in each product to promote natural healing, rejuvenating, regrowing, repairing and restoring shine and life to your hair. MONAT has thousands of hair testimonials from consumers of how it has changed their hair and finances, I will share a couple of my customer’s experiences as well. Just in case you haven’t had the chance to try MONAT hair treatments, I will come to you or you can come to my salon at 2055 East Madison Bastrop, LA, (by appointment only), for your FREE samples or FREE blowout. My team and I will work closely with you to get your hair back to the youthful state it once was, or to the new healthy length you so desire. Also, MONAT reduces your drying time and helps control oil production to the scalp. Our flagship product, Rejuveniqe oil has a lower molecular weight to penetrate deep into the skin to reduce scarring, eczema, psoriasis, promote natural healing and 100 other uses. ALL of this with a no questions asked, 30 day money back guarantee. Do you wash your hair? If you answered YES, we need to talk! Call me at 318.282.4269 for your free consultation and to determine what products will most benefit your haircare needs. If you are interested in the business opportunity of MONAT Global, my team and I provide great coaching and personal development to help you grow your business. Dena Pruitt, Monat Independent Marketer Just N Case U, LLC. 318.282.4269 pruittdena@aol.com denapruitt.mymonat.com

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EAT AND DRINK

LA MADAME AUX HERBES CYNTHIA KENNEDY, THE HERB LADY, IS ON A MISSION ARTICLE BY MICHAEL DEVAULT PHOTOGRAPHY BY MARTIN G MEYERS Cynthia Kennedy has traveled the world on a mission to spread the Good News. It’s work that feeds her soul, and in addition to traveling the world, she also conducts home studies, as well. These days, her home at 300 Stubbs Ave. is more than just home base for her missionary work. Aptly situated in the heart of the Garden District, Cynthia’s home has become gardening central for an operation to supply herbs to local restaurants, home gourmets and individuals seeking palliative relief from illness. She calls herself the Herb Lady. “I started growing herbs years ago,” she says. “I’ve always loved gardening and flowers. I’ve grown herbs and vegetables my whole life.” Her love of plants took her to Louisiana Tech University, where she majored in horticulture and landscape design. On a lark, she minored in vocal performance, which helped her hone a mezzosoprano voice. When she speaks, her voice almost sounds like she’s singing. Born in North Carolina, Cynthia isn’t quite a Louisiana native, but the Bayou State is definitely home – all of it, in fact. She’s lived in Louisiana for all but three of her years, and that includes stints in Shreveport, Ruston and a host of smaller cities around the state. A brief stint in Chicago ended more than 15 years ago when she moved to Monroe, where she’s remained ever since. 32 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

“Louisiana is my home,” she says, adding that it’s where she comes back to after mission trips, where family comes to visit, and where she expects she’ll spend the rest of her life. When it comes to putting down roots, the Herb Lady’s garden isn’t the only thing that’s blossoming. In addition to her home Bible study that meets Sunday afternoons, she plans international mission trips frequently. This fall, she’ll travel to France and England. And both of those trips are thanks in no small part to the miracle that is her herb garden. Though she’s always grown herbs, the practice transformed into a business just a few years ago. “In 2015, I had such a huge harvest I didn’t know what to do with all of it,” she says. Cynthia recalls drying herbs, packing fresh herbs, making herbal teas, bath salts and soaps. “I was going to give it all as Christmas gifts to family back in North Carolina, but then I found out how expensive it would be to ship all these heavy glass bottles. It would have cost hundreds of dollars!” That’s when a close friend spoke up. The friend had spent a career selling food products to area restaurants on behalf of a major commercial supplier. The one thing her company – and pretty much any other commercial vendor in town – couldn’t provide? Fresh herbs to area chefs. “She said the chefs would love locally grown, fresh herbs,” Cynthia recalls. She was skeptical, but her friend insisted. She provided a list of contacts, and armed with just a few herbs and some names, Cynthia set out. “I went around town to all the restaurants and, sure enough, they loved them. Since the fall of 2015, she’s continued to sell herbs to our area’s higher-end restaurants. If you’ve dined out in the past two or three years, chances are you’ve tasted a few of the products that have come from Cynthia’s yard. Or her kitchen window. Or her front porch. Or her living room. Cynthia laughs when she describes the scale of her operation – all of which is located on the compact lot at 300 Stubbs Ave. “If there’s a surface, a table, a spot of dirt, a flowerbed, there’s something growing in it or on it,” she says. In fact, visiting the makeshift store Cynthia operates out of her home provides visitors the chance to see first-hand what they’re getting. “People make an appointment, they come by and decide what they want, and then I go and pick it all right there,” she says. But don’t just drop by. You have to make an appointment. You can reach the Herb Lady at (318) 512-0396, via email at leherbmadame@ gmail.com or on Facebook at the Herb Lady.

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article by Kenny Covington

catch bigger fish, and I seem to have a better hook up ratio on it. Most anglers I know prefer the smaller 90 version. The middle version, the 110 is still fairly new at this point, and the jury is still out on it.

WHAT IS THE BEST COLOR TO THROW?

The Whopper Plopper comes in several colors, so picking the right color can be difficult. As a rule, I keep my color choices as simple as possible when fishing the Plopper. My three favorites are Bone, Loon (Black) and Monkey Butt. With these three colors I have all water colors and situations covered. I use the Monkey Butt when the water is clearer. I use the Loon when it is low light, and I use Bone in most all other situations. I also use these same colors when throwing the smaller versions as well.

FISHING

WHAT KIND OF ROD AND REEL SET UP WORKS BEST?

With Kenny

The Best Times and Reasons to Plop

aving been around the sport of fishing all my life, it’s not often something comes along that makes me take notice and quickly jump on a lure or technique’s bandwagon. I was very resistant when the Slug-oh first came out, didn’t really think much about the Alabama rig once I experimented with it, but I still keep an open eye and an open mind towards anything new that might put a few extra fish in the boat. The newest “super lure” to come out is the Whopper Plopper. Originally developed for muskie fishing up north and then for peacock bass fishing in South America, the Plopper was a hidden secret from the fishing world until a few years ago. Once people started catching trophy smallmouth and largemouth, it became a secret lure of many top tournament anglers. As the stories started slowly circulating around the national tournament circuits about this weird looking lure that would catch big bass, the general public slowly started to take notice. The original Whopper Plopper, due to its size and weight, was refitted to the needs of the bass fisherman and made smaller and more manageable. As the success stories grew, so did the lures popularity but with all things that are new, there are also a lot of questions. Let’s see if we can help with some of them.

WHAT SIZE WHOPPER PLOPPER SHOULD I USE?

For bass fishing, the Plopper now has three sizes, the larger 130 version, the middle version that is the 110 and the smaller size which is the 90. I personally prefer the larger 130 version. It tends to consistently 34 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

I have found two different rod and reel set ups that work really well when throwing the Plopper. For the heavier 130 version, I use a 7 ½ foot frog rod with a 7:1 gear ratio reel. The longer rod makes casting the heavier lure much easier, although it does take some getting used to. For the smaller version, I have found a 7 foot medium/heavy rod works fine. I use the same reel for both size lures.

WHAT KIND OF LINE DO YOU USE WHEN THROWING THE PLOPPER?

I always use braid when throwing the Plopper, 50 lb. for the big one and 30 lb. for the smaller version and here’s why. The larger 130 version has big hooks and larger hooks are harder to penetrate into a fish’s mouth with monofilament line regardless of how sharp they are. Braided line will give you an advantage when making long casts and because it has no stretch hooksets which are much easier. I can see where using mono would work when throwing the smaller 90 version, but I like to keep things the same as much as possible when it comes to techniques. However, if I was going to choose a mono, it would be 20 lb. CXX P-Line. So now that we covered the technique specifics, the final question is usually “Where do you throw the Whopper Plopper?” I can honestly say when using this lure that there is no such thing as a bad cast. The drawing power of this lure is incredible as fish will come from great distances to strike it, and the strikes can be heart stopping! The Plopper is effective when used around docks, sea walls, scattered grass and cypress trees. If it looks like a fish might be there, then it is a good place to throw it. The key element with the technique is to pay attention to the speed of the lure when you get your strikes. Some days they may want the lure crawling along at a slow pace, other days they may want it moving at a good pace. Don’t be afraid to experiment, but pay attention, because the fish will tell you what they want. Well, it looks like we have run out of space again for this month! My how time flies when you have fun discussing a fishing technique, and hopefully, it makes you eager to get back out on the water. Please be careful, use plenty of sunscreen and drink lots of water while you are out trying to catch Mr. Bucketmouth. Catch one for me, and I will see you next month!

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Bayou Pages NIGHTSTANDS & COFFEE TABLES The Power of Myth by Joseph Campbell with Bill Moyers

or many if not most people, the word myth pairs with images of powerful gods, fanciful kingdoms and idealized heroes and heroines. They are associated with religions long erased from memory as antiquated versions of reality and logic. Their links with the present, their value regarding helping people understand the self, as well as the local and global communites, are too easily overlooked. In one of his final efforts before dying in 1987, Joseph Campbell spoke with Bill Moyers about myth and what it can provide for anyone seeking a deeper understanding of the numerous facets of life and interacting with others. Originally meant to be only a televised series, their meetings, after Campbell’s passing were compiled into a text, entitled The Power of Myth. The discussions between Campbell and Moyers are split into eight chapters, which include “The Journey Inward” and “Masks of Eternity.” Within the text, Campbell delivered an overwhelming amount of culturally significant stories and analysis. Certainly, those images of the gods, the kingdoms and the heroic figures are usually integral, but they are in reality the vehicles for the messages. Early in the conversation, Moyers hints at the reason he believes myths are important: they help us in our search for meaning in life. Campbell surprisingly disagreed. Instead, he claimed we are actually seeking “an experience of being alive,” and myths provide the “clues to the spiritual potentialities of the human life” to help us “feel the rapture of being alive.” In essence, the myths may help readers to recognize the value of their lives now rather than in wholly retrospective or even future considerations. In other words,

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R EV IEW BY N ILS I . B ORQUI ST they potentially help us realize how great today is. One important component of humans’ lives centers on relationships, and a great many myths deal with forming a lasting bond with a special person. Campbell simply stated that marriage myths, in particular, focus not on a pairing but on a reconstruction. The stories from around the world, oftentimes with striking similarities, a fact that shocks considering the literal and, therefore, geographical distances between many of these cultures, seem to emphasize that as individuals we are only one-half of a whole. When we marry, the two halves create one, and the original being is finally made physically, intellectually and, most importantly as Campbell stated, spiritually whole. Such a reunion is difficult and stressful, especially over a long duration, but the sacrifices made are done to enhance the fulfilment of the couple rather than the individual parts. As many of the mythological examples given by Campbell illustrate, “life is in the relationship” and when one decides to make a sacrifice, he or she is not “sacrificing to (the other person),” but “to the relationship.” Two undeniable aspects, then, as pointed out by Moyers, are love and forgiveness. Such an idea may seem simple, but considering the crumbling of the matrimonial structure in today’s world, putting too much stock in one, the other or neither facets may explain the demise, as does the lack of contemplation of the myths and stories that are alive to teach us. Another important part of growing up concerns looking up to others as role models. Whether such people emerge from religions, parents, celebrity figures or fictional creations, the commonality seems to be the notion of the individual as a hero. Campbell indicated that

the hero is important to all of us, because he or she has “found or done something beyond the normal range of achievement and experience,” or has “given his or her life to something bigger than oneself.” Such an individual provides people with a sense of what is possible. Due to the difficult tasks and journeys all people are faced with throughout life and the fear and anxiety endured prior to and during such experiences, knowing that someone else has faced similar or worse trials and emerged stronger or smarter gives a sense of comfort. One could even consider the difficulty of making a grand decision, such as what job to take, where to move his or her family, or how to prepare for the impending birth of a child as heroic journeys. The common link between these trials: they all involve a transformation of sorts. We will make a decision, head down a path and will undoubtedly be changed as a result. In this way, we are all heroes to a certain degree. Joseph Campbell devoted his working life to hunting down global myths, listening to cultural masters, religious leaders and shamans and comparing and analyzing what he read and heard. He then did something many readers appreciate—he wrote, he taught and he broadcast his life’s work, so that we all may learn and participate in the world’s myths. The idea of a myth as a falsity is a falsity itself. They are stories to consider, to meditate upon, to decipher. They are stories that instruct. They are there to help, and having a guide such as Campbell can make the understanding a bit easier, so we may better make choices to help us enjoy longer and better lives.

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The Pursuit

The University of Louisiana Monroe Event Continues Relentless Pursuit for Perfection “We will be relentless in our pursuit for perfection. We won’t ever be perfect — but in the process, we will achieve greatness.” – Vince Lombardi THE PURSUIT: A NEW TRADITION CONTINUES The new tradition continues at the University of Louisiana Monroe with the second annual The Pursuit. Looking to the future, The Pursuit sets the tone for the expectations and goals for the year to come. As the great Coach Vince Lombardi stated, “We will be relentless in our pursuit for perfection.” We will not rest on the accomplishments of the past year — and they are many — we will continue to strive toward our goals of greatness in all endeavors. ULM is poised to change not only the lives of the students who learn here, the faculty who teach here and the staff who work here, but the lives of the people who live here in north Louisiana. The University of Louisiana Monroe will build on our traditions with a new energy and a new image and a continued relentless pursuit for perfection. THE TRADITION OF PURSUIT The Pursuit takes its name from the “P” in the Curtiss P(ursuit)-40 Warhawk fighter plane, best remembered as the aircraft flown by the “Flying Tigers,” or American Volunteer Group, led by northeast Louisiana son, General Claire Lee Chennault, in World War II. The P-40 Warhawk, identified by its shark teeth nose art, was no match for enemy aircraft. Chennault trained his pilots with innovative air combat tactics. As a result of Chennault’s determination and aviation expertise, the P-40 Warhawks’ volunteer pilots never lost a battle. The legend of the Flying Tigers was born, and General Chennault became a hero in China and around the world.

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It was the P-40 Warhawk and the heroism of General Chennault that served as the inspiration behind the selection of the Warhawk mascot. The Warhawk is more than a name, it is a symbol of ULM’s overall vision and mission. Through its name, The Pursuit is meant to reflect our tradition and our commitment to pursue excellence. In the words of General Chennault, “When an old, well-known road is blocked, a new path must be opened.” THE PURSUIT – AUGUST 24 The Pursuit event will take place on Thursday, August 24th at Fant-Ewing Coliseum (4099 Northeast Drive) starting at 5:30 p.m. Cocktails and dinner will be provided by Waterfront Grill, Fieldhouse, Catfish Cabin and Marsala Beverage. ULM is thankful for the support of the Ouachita Independent Bank, the official title sponsor for the event. The community is cordially invited to celebrate with us as we continue to pursue excellence in the classroom, rigor on the field and an exciting future for ULM and its supporters. Director of Athletics Nick Floyd will give an overview of the exciting ‘17 – ‘18 athletic seasons. Coach Matt Viator will share his plans for the upcoming football season, and Coach Mike Federico will talk about his vision for baseball. President Nick J. Bruno will share his plans for the upcoming year, exciting changes happening around campus and a few of our many accomplishments. Season tickets for all sports will be sold at the event. Tickets for The Pursuit cost $50 per person, or $650 for a reserved table of eight. The proceeds from the ticket sales will go toward the athletic foundation. Seating is limited, so please buy your tickets today. This will be one of ULM’s premiere events, and you will not want to miss out! Tickets may be purchased onsite in the ULM Athletics office at 308 Warhawk Way or at https://ulmthepursuit.eventbrite.com. For more information, contact the Athletics office at 318-342-5360.

PHOTO BY MARTIN G. MEYERS

GOOD THINGS COME FROM GOOD EARTH

FIESTA NUTRITION CENTER UPS THE GAME ON HEALTHY EATING ARTICLE BY MICHAEL DEVAULT

THE STORY OF THE GOOD EARTH

starts back in the 1970s in a small shop at the Twin City Mall. Angie Opry remembers how Monroe’s first juice and salad bar sprung into existence. She had been on vacation to California, and everywhere they went, they found cafés, street carts, and kiosks squeezing fresh juice out of novel ingredients alongside locally grown, organic salad bars. “We had traveled out to the coast and seen that’s what was the hottest trend there, so we brought it back to Monroe,” says Angie, who owns Fiesta Nutrition Center on North 18th Street in Monroe. They carved out a corner of the original Fiesta at Twin City Mall, and started serving fresh juice and organic salads. But, as Angie recalls, it was just a little early. “Monroe wasn’t quite ready for that yet.” Now, Monroe is ready. So Angie and the crew at Fiesta Nutrition Center revived the Good Earth, and so far the results have been spectacular. Angie says everyone who comes in loves what they’re doing with the salad and juice bar. The Good Earth features an organic salad bar, filled with fresh, wholesome seasonal vegetables and greenery, plus all the toppings. A diverse selection of healthful dressings – including vegan-friendly options – rounds out the salad bar. On the juice bar, the goal was to stay true

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to the most popular juicing trends today. That means lots of fresh greens, organic fruits and vegetables, and exotic offerings such as acai and turmeric. Beets, celery, tomatoes and a host of other ingredients form antioxidant rich bases for smoothies and juices, and they’re even offering a delicious, fresh frozen acai sorbet. Additionally, they serve organic chicken seasoned with local herbs that change seasonally. A convenient grab-and-go case offers special juice blends, premade salads, and an assortment of healthful snacks and lunch-ready selections. “Everything is just really delicious and really good for you,” Angie says. The Good Earth is following a trend towards healthy, quick foods as an alternative to run-of-themill fast food chains. As more Americans pay attention to both how much they eat and the quality of the foods they consume, juice bars and salad bars have begun to spring up around the country. Angie set out to follow that trend, but she also wanted to build something more. Since it opened, Fiesta Nutrition Center has always been a community hub for the health conscious, the fitness enthusiasts and people who like to stay on top of their metabolism with supplements and vitamins. Now, Angie hopes to establish the Good Earth as a go-to community spot.

“That was really the goal when we set out, to build a spot where you could come, sit and hang out for a while,” she says. “We’ve positioned unique tables, comfortable chairs, and window seating around the space to encourage you to linger, visit with friends or other guests, or even take a quick meeting in the afternoons.” There is free wifi throughout the Good Earth, and as an added enticement, Angie says the coffee bar is a must-try when you’re there. In fact, she’s partnered with Onyx Coffee Lab to build a full-service coffee bar in the space. She calls it Dreux Coffee, after Saint Drogo, the patron saint of coffee. (See page 128 for more on Dreaux Coffee.) At the coffee bar, a highly qualified barista and coffee connoisseur prepares a full array of tasty, hot and cold coffees. When combined with the seating, the food offerings and the juices, the Good Earth really does invite you to come and sahre a meal – or two – with friends. Bringing the concept full circle, Angie points out the sign. It’s original to the 1970s Good Earth concept, and she’s saved it all these years. “I kept it, because I thought, one day, it would be the right time,” she says. Now is that time. Visit the Good Earth in Fiesta Nutrition Center on 18th Street in Monroe. (We like the acai sorbet, by the way!)

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HO ME D E S IG N TR END S FO R 2 0 1 8 by Erin Sharplin Love erinlove@panachebyerin.com

ashion isn’t the only industry that changes rapidly with the influence of designers and their trends. Home design is, too, an ever-evolving industry that requires study and upkeep, if you want to stay current. Instead of runway shows, one must attend yearly conventions (markets) where designers come together to showcase their work, setting the trends for the following year. Lucky for you, I got a front row view from one of those conventions, called “High Point Market.” Below are my findings for what will be hot in 2018! • Beige and Brown are back! If you never hopped aboard the gray trend, you might be in luck! Gray designs were sparse in designers showrooms. It was all about varying shades of beige and brown. Consider a beige wall and brown accent piece if you want to update a room in 2018. • Black and white should make it into your color palette. Think black and white tribal patterns, marble-like swirls, and stripes. These patterns work great on pillows and other small accent pieces, but I also saw them on walls which leads me to my next trend… • Wallpaper!! Wallpaper began its comeback in 2015 by making it onto accent walls and into small rooms (powder rooms) of newlybuilt homes, but it is coming back full force in 2018. It seems that designers are tired of solid color walls and are switching the rolls a bit by letting furniture and accent pieces take on that roll for 2018. • Warm neutrals are all the rage for 2018. You will begin to see neutral pieces of furniture paired with wallpapered walls in the upcoming year. Walls are the new accent pieces! • Orange is the new black! Ha Ha! I had to use that reference! But, seriously, the two colors that stood out for 2018 were orange and red, so if you are ready to update your accent color, I suggest

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trying one of the two. Or, you could actually incorporate both! Orange and red look great together! • Nature comes indoors. I have always loved bringing anything nature-inspired indoors, so this trend is right up my alley! Bits of nature add a cozy, warm feel to any home, and they are practically free if you shop in your backyard. Make an arrangement from flowers grown in your garden, for instance, or pick up fallen sticks and small limbs to incorporate into your décor. I have been known to nail large pieces of driftwood to walls, and use large limbs for jewelry displays. Use your imagination and see what fun ways you can incorporate the outdoors into your interior. • Mixology is here to stay! Bars, bar carts, books about drinks and much more were all spotted at the market. Little bars were incorporated into every room of the home to make them feel more like a hotel than a home. Who doesn’t want to feel like they are on vacation every time they enter their home? • Animal skin is in! FAUX, of course. The norm is to see cowhide rugs and furniture, but the new trend is more exotic, like deer hide and buffalo hide. Please choose the faux version to save money and lives. • Mixed metals. This is a trend that is paralleled with the fashion industry. It is ok, and actually trendy, to mix your metals! Do this in your fashion, as well as in your home. Consider copper light fixtures and chrome or stainless hardware, for instance. Mixed metals also look good with your accent pieces. I love mixing muted gold and silver-toned pillows on a dark couch or rose gold and gold tchotchkes mixed together on a bookshelf. For 2018, as well as 2017, it’s really all about creating a warm, cozy and special place to spend time with those you love. Do what makes you happy, and you will be on trend! If you have any questions or comments about this article, please feel free to email me at erinlove@panachebyerin.com

Historical Impressions

FOOD IN THE FIELD IS NO PICNIC

HAVE LIVED FOR HUNDREDS OF YEARS and served in over a dozen armies. Well, at least that is true in spirit if not actual fact. As an avid living historian and reenactor, my hobby has carried me across centuries of time and dozens of military and civilian historical impressions. Most of my “past time” has been spent in the years 1730-1945, during which I have “served” in military units from the Jacobite Highlanders and Colonial French Marines to the German Air Corps of WWI and the Flying Tigers of WWII. In real time, I served in the US Marine Corps during the last few years of the Vietnam era. Because of my interest in “first person” military history, I have some insight into the lives of men in service over a broad swatch of time. There are many things I could say about the evolution of clothing, gear, hygiene and comfort over the years but one of the more interesting aspects is how the food eaten by the military in the field has changed. It has long been said that an army marches on its stomach. This axiom has been attributed to both Napoleon and to Frederick the Great, but anyone who has ever served can tell you it is certainly true. Ample and nutritious food is needed to prevent disease and to sustain the body through the rigors of combat. Throughout history, troops have learned to forage and live off the land. Sometimes this behavior is officially prohibited by military leaders; sometimes it is encouraged out of necessity. Regardless, it is never a happy experience to be in the path of a moving army, even if you are spared the destruction that comes with warfare. Harvested and stored food, ripe or near ripe crops and live farm animals are taken whenever found by troops. Sometimes some form of compensation is offered, more often it is not. During the 18th and early 19th centuries, there were usually pitched battles of limited duration and efforts were made to supply troops with food that could be served while encamped. The lack of refrigeration made it difficult to maintain fresh food, however, and it was also difficult to maintain supply lines over distances. Regardless, the US

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Army tried to supply peas, beans or vegetables, milk, meat and bread. Vinegar, beer or cider were also considered important. By the middle of the 19th century, food that could be carried by troops on the march became more important, because the pace of warfare prevented adequate delivery of rations to troops. The staples at this point were hardtack and salt pork. Hardtack is a thick cracker made of flour and water, sometimes with salt, that can be eaten on the march. Hardtack was also crushed into water and mixed with whatever was available to make a soup. Salt pork is similar to a chunk of raw bacon but excessive salt is used to keep it from spoiling too quickly. During the Civil War, almost 389,000 US and CS soldiers died of disease compared to 204, 000 soldiers dying in combat. The importance of foraging for fresh food became more critical during this period of American history. The evolving technology for canning foods during the 19th and early 20th centuries culminated in the C rations of WWII and Korea and the Meal, Combat, Individual (“MCI”) of the Vietnam era. Surplus C rations were widely found in Army-Navy stores when I was a kid. I was issued MCIs in the Marines. I did not see much difference between the two other than the accessories. Canned beanie-weenies and spaghetti and meatballs were OK, even cold. The eggs and the lima beans with ham were horrible. Other meats and starches, meh. The pound cake and canned fruits were pretty good; the crackers, cheese spread and non-melting chocolate not as much. The Meal, Ready-to-Eat (“MRE”) has been used by the US military since the 1980s. MREs have their roots in the plastic packs of dehydrated food I used on long duration hikes with the Boy Scouts. MRE entrees change every year, but there are always 24 different entrees and they can be as unique as Asian style beef strips with vegetables, chicken pesto pasta, and Southwest beef and black beans. These entrees are not nearly as good as they might be in a restaurant, but they are at least better C ration and MCI meals. If you want to know more about how our servicemen and women have lived in the field, drop by the Chennault Museum. We would be happy to talk with you.

BY GUY MILLER Vice Chair-Chennault Aviation and Military Museum

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WHAT’S IN THE FRIDGE Colby Mardis, General Manager at Trapp’s in West Monroe, talks to Cassie Livingston about his culinary influences, ultimate dinner guests and his stock of refrigerator must-haves.

Photos by Martin G Meyers

So what’s the deal with expiration dates? Do you abide by or care? My wife is a stickler with expiration dates. She tosses anything that is past its date. But, for me, there are certain foods that I let slide. You can usually tell by how it smells if it is still good or not. What do you cook the most at home? I love to cook anything on the grill. Whether it’s steak, pork chops, shrimp, ribs – you name in, and I’ll grill it. I love cooking grilled vegetables, too. We always have Sunday steak nights. I love putting on a nice ribeye for me and the kids, and I’ll cook my wife her favorite, a filet. It’s always nice to get on the grill and have a family dinner together. Who are your culinary influences? Bobby Robinson was one of my biggest local influences growing up. He’s one of my dad’s good friends and every time we’d go to the camp, he’d fire up the grill or have something on the smoker. Of course, I’ve always loved Bobby Flay. His show “Grill It! with Bobby Flay” was one of my favorite shows to watch, and I really have always liked his overall style of cooking. He and Alton Brown were probably my two biggest influences. What is your favorite dish at Trapp’s right now? I love the smothered catfish. It’s blackened catfish over rice that is smothered with our crawfish étouffée. It’s definitely a must-have at Trapp’s. What food trends have you seen since going to culinary school? Chefs are becoming a lot more sensitive to people with food allergies. We have a lot of people come in with gluten-sensitivity or intolerance, so we are adding dishes to the menu at Trapp’s to accommodate those that have these allergies. In general, people are eating healthier and are also more aware of food waste. I think it’s important to always be mindful of those with restrictive diets and offer something for everyone. It’s not neccessarily a food trend, but it’s becoming more common. What’s your go-to snack? I love to make smoothies. Usually they’re kind of an ‘everything but the kitchen sink’ mixture. I’ll throw in frozen fruit like raspberries, then add fresh spinach or kale, Greek non-fat yogurt, bananas and blackberries. It’s an easy snack, and one everyone in our household enjoys it. Is there an ingredient that you use a lot? I always have honey in the pantry and use it often as a substitute for sugar. We try to source locally and lately have found several options at the Farmer’s Market on Tower. I also use Better Than Bouillon Lobster Base. It’s great for making soups and seafood dishes at home, especially when you’re in a rush and don’t have the time to make shrimp stock.

in the fridge 1) “We love to nibble on cheese for a snack, and we also use different cheeses to make homemade dressings. Some of our favorites are bleu cheese, smoked gouda and mozzarella.” 2) “I always keep craft beer in the fridge. And, my favorites are those from our local breweries: Flying Tiger and Ouachita Brewing Company. I’ll sneak in an Abita Amber, too – they are a Louisiana company, after all.” 3) “My wife and I try to eat healthy and that means keeping a variety of fresh vegetables and fruit stocked. We’ll go to the new Farmer’s Market on Tower and grab locally sourced bell peppers, onions, lettuce, squash, zucchini – whatever is seasonal and available.” 4) “We have two kids, Mason (2-years-old) and Marlee (8-years-old) – so we always keep that snack tray filled with quick, sensible snacks for them to choose from, like string cheese, yogurt, berries, etc. It works well for Marlee, because it

helps her to opt for something more nutritious from the tray over chips or junk food.” 5) “Pesto sauce – either homemade or store bought is great for a quick pasta sauce or a spread for a wrap. I also make a homemade chicken pesto salad. And you can tell that we go through a lot of it.” 6) “Trappey’s Hot Sauce is definitely a must-have in the Mardis household. I use it on eggs, in gumbos, red beans and rice ... pretty much anything that needs a little kick.” 7) “These two mason jars have my homemade balsamic vinaigrette and bleu cheese vinaigrette. I’m not a fan of store-bought dressings and these are easy for me to whip up in minutes.” 8) “Smucker’s grape jelly is our go-to jelly. I’ve tried sneaking in mayhaw jelly, but there’s something about Smucker’s grape that wins every time. It’s a PB&J’s best friend.” WWW.BAYOULIFEMAG.COM | AUGUST 2017 47

BEFORE

AFTER

Caples and Robinson Orthodontics How Important Is Your Smile? “

HE MOUTH IN ITS ENTIRETY IS AN IMPORTANT and even wondrous part of our anatomy, our emotion, our life; it is the site of our very being. When an animal loses its teeth, it cannot survive unless it is domesticated; its very existence is terminated; it dies. In the human, the mouth is the means of speaking, of expressing love, happiness, joy, anger, ill temper or sorrow. It is the primary sex contact; hence, it is of initial importance to our regeneration and survival by food and propagation. It deserves the greatest care it can receive at any sacrifice.” F. Harold Wirth, DDS Your smile says everything about you … it is the first outlet for our emotions. When you meet someone or engage in a conversation — people look at your eyes and your mouth. Why? BECAUSE THEY MOVE! Think of emojis on your phone … all their expression is delivered through changes in eyes and mouth. They don’t look at your nose or ears … no action there. But the squint of an eye or crack of a smile gives an immediate reading on our true emotions. A bright, wide smile is immediately welcoming and invites people into your arena. When someone flashes a big pearly smile at us, we notice. We appreciate straight and well aligned teeth that fit together properly. But what do we see when things aren’t perfect? First, we notice light and dark areas. This includes teeth darkened by decay, tobacco stains and coffee stains, etc. Nothing seems to catch our eye quicker than a missing tooth — the vacancy seems to wave a flag to our eyes for attention. White or brighter areas also catch our eyes — spots from poor brushing, congenital mottling of enamel and poorly matched dental restorations (crown, bridges, veneers), all of these things, either light or dark, are the first thing we notice in a smile. The next thing to catch our attention is space or crowding of the teeth. A space or diastema, between the front teeth, has been sensationalized for years by mainstream media — TV, Movies, magazines — as nerdy and a trademark of a simpleton. As we know, this is an unfair assumption, but it is hard to erase or undo decades of bad publicity for a gap between your front teeth. Of recent, we see models and actresses sporting the gap (Madonna, Lauren Hutton, Georgia May Jagger) — letting us know stereotypes can change and everyone doesn’t want to rid themselves of a gap. 48 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

Crowding is a bit different. If Hollywood wants to create a villain — they put as many teeth on top of one another as possible. Somewhere you will hear the line, “Watch out for the teeth!” The crowding and malalignment is not as much a visual challenge (although it really matters) as it is a hygiene and disease prevention issue. Crowded teeth are harder to clean and can sometimes lead to gingivitis, periodontal disease, tooth and bone loss and recently discovered cardiac and other systemic issues. Luckily, orthodontic treatment has become mainstream today. We rarely see crooked or poorly kept teeth in children due to widespread fluoridation, public health efforts through schools, and greater access to excellent dental care. Adults who didn’t get treatment as children or adolescents have many options to get that perfect smile without conventional metal braces. The advent of ceramic braces (Clarity Advanced by 3M is the most popular offering superior aesthetics with maximum comfort) and Invisalign Clear Aligners give adults socially pleasing options to get the smile they’ve always wanted. Invisalign Teen opens the door for adolescents who can’t wear or don’t want conventional braces. Discolored, misshapen teeth often require crowns or veneers to make them look better. Missing teeth require implants (modern technology makes this the norm) or bridges to restore the mouth to its best function and appearance. But you don’t want to put expensive dentistry on top of crooked teeth — just as you don’t build your home on a crooked, twisted or broken foundation. The orthodontist serves as the “foundation guy” — we straighten things up getting teeth in proper place over basal bone — allowing the restorative or cosmetic dentist to “do his magic” delivering the show-stopping smile. So as we head into Fall, let this be the year you get the smile you always wanted. With modern, cutting edge technology you can get that winning smile faster and easier than ever! Dr. Caples & Dr. Robinson are Northeast Only Board Certified Diplomates of the American Board of Orthodontics — a distinction held by only 1/3 of all orthodontists. They are also Preferred Premier Providers for Invisalign!

Affinity Health Group Affinity Welcomes the Newest “Kid on the Block”

FFINITY HEALTH GROUP WOULD LIKE TO welcome the newest “kid on the block”…just in time for back to school! The Affinity Children & Family Walk-In Clinic is NOW OPEN, and the friendly and caring staff are excited to help parents and students have the healthiest and happiest year yet! Affinity Children & Family Walk-In Clinic is located at 920 Oliver Road in Monroe, inside the Affinity Health Group offices at Oliver Road. Also housed in this facility is Affinity Behavioral Health, Affinity Central Lab, Affinity Family Practice & Wound Care, Affinity Industrial Medicine, Affinity Complex Care, Affinity Pediatrics, Affinity Pharmacy, Affinity Population Health as well as Green Meyers Family Practice. Services and treatments offered at the Affinity Children & Family Walk-In Clinic include: · Infections, colds and/or flu · Well baby/child checkups · Immunizations · Ear infection treatment · Asthma treatment · Splinting, stitches, and sprains · Burns, cuts and scrapes and so much more! Medical professionals at this location are available to see patients of all ages. The Affinity Children & Family Walk-In Clinic’s weekly hours of operation are Monday – Friday, 8:00 a.m. - 5:00 p.m. For your after hours convenience, the Affinity Walk-In Clinic is open 24 hours a day, 7 days a week. The Affinity WalkIn Clinic is located at 2408 Broadmoor Blvd. in Monroe, next to Monroe Surgical Hospital. No time to wait? Now available at both Walk-In Clinics is the new “Call Ahead” service. If you are not feeling well, let your living room be the waiting room! Call ahead to add your name to

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the next available spot on the waiting list! The receptionist will give you an approximate scheduled time. Upon arrival, please sign in and let the receptionist know you called ahead. The number to call and save your spot is 318-807-4717. Affinity providers and their staff serve 22 clinics in north Louisiana. Affinity employs a total of over 500 medical and administrative professionals, whose combined resources form a group medical practice. A group medical practice allows patients better access to quality healthcare and also gives doctors access to the latest developments in healthcare technology and education. Other areas of practice include Behavioral Health, Cardiology, Diabetes Care, Ear, Nose and Throat (ENT), Family Practice, General Surgery, Internal Medicine, Nutrition, Occupational Therapy, Physical Therapy, Psychiatry, Orthopedic Surgery, Speech Therapy, Urology and Wellness. At Affinity Health Group, our mission is to proactively seek opportunities to improve the quality of healthcare, while balancing the cost of that care. Affinity is committed to service, patient satisfaction, healthy solutions and overall wellness of patients. For more information about Affinity Health Group, visit www. myaffinityhealth.com or call 318-807-7875. Affinity complies with applicable Federal and State civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability, sex or any other legally protected characteristic. ATTENTION: If you have limited English proficiency, language assistance services, free of charge, are available to you. Call 1-866-860-7510 (TTY: 1-866-5245144). ATENCIÓN: si habla español, tiene a su disposición servicios gratuitos de asistencia lingüística. Llame al 1-866-860-7510 (TTY: 1-866-524-5144). ATTENTION: Si vous parlez français, des services d’aide linguistique vous sont proposés gratuitement. Appelez le 1-866860-7510 (ATS: 1-866-524-5144).

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Uptown Downtown Big Dreams in a Small Town BY MORGAN GARRISON

BOUT TWO YEARS AGO, I STARTED MAKING PLANS and keeping notes of all the things I hoped for if I ever got the opportunity to open my dream bakery. Little did I know, God was making even bigger plans for me all along. When I met Thad, my now fiancé, he mentioned his dream had always been to open a restaurant. Well, this got us thinking. With big dreams and the passion we both had, we knew we could take our dreams and make some big things happen, not only making our dreams come true, but doing it together as a team. Lots of late night talks and note making started becoming a reality just a few months ago. Opportunity arose, and we knew we had to jump, because the good Lord was waving big flags in our faces. From picking out the bright aqua paint for the exterior of the building to designing lighting fixtures for the inside, we have been hand in hand making all the little details come to life. A DREAM IS OFFICIALLY REALITY Just under six weeks ago, on a rainy Tuesday morning, the doors to our little blue bakery opened for the first time. Everyday has been a dream. With the hard work and dedication of our team and the support of our hometown, we have been blessed beyond measure. There is nothing like looking out into the place you dreamed of for so long and seeing smiling faces and people enjoying the food you prepared. Many family recipes, now from both sides, have made the menu and are helping us to thrive every day. It’s our way of honoring and keeping our loved ones close. SAME FOUNDATION; NEW FACE We may have a new space and a new name, but we are the same family that has been doing this since day one with KaCee’s Sugar and Spice. Same recipes, maybe a few new ones, and same great customer service is what the whole concept is based around. Our customers aren’t just another cake or another sandwich, they are

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our friends and they are why we do this in the first place. You’re always family when you’re at Uptown Downtown. Lots of big plans are in the works for special activities and events for our community to enjoy and get involved. This town is something special, and we couldn’t be more honored to be apart of the movement happening. We are open for lunch everyday from 11-2 for in eat in or take out. Our menu changes with the seasons, but we always have our 13 ft. counter full of sweets! Coming soon to Uptown Downtown is a Pick-up window. We can not wait to serve you on the go! LET’S TALK TAILGATE With football season aporaching, don’t forget about us. Uptown Downtown is your tailgate headquarters for dips, appetizers and treats to make your game days complete! Casseroles and soups are always in the cooler for grab-and-go whether you are going home, going to a friends house, hosting a party or tailgating. The next time you find yourself in the downtown Ruston area, stop by and say hi! From Starters, to greens, to handhelds, soups, and uptown littles, we always have fresh, yummy treats waiting and lunch to fill you up! P.S. Be sure to check out our “Uptown Blue” in the brunch feature of this issue. How does hot smoked brisket and blue cheese crumbles surrounded by heritage garden greens and pickled purple onions drizzled with cool blue cheese dressing wrapped and panini pressed to perfection sound? Well what are you waiting for? Come see us at 94 South Vienna in Ruston. Our website is coming soon, but be sure to follow us on Instagram and Facebook. Give us a call at 318.255.6771.

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Moss Eyecare New Location on Hwy 165 Now Open

IRANDA AND DR. JODY MOSS are excited to unveil their longawaited new location. Formerly Surles Optical, Moss Eyecare has been providing quality eye care to the community for many years. Moss Eyecare moved from Forsythe Avenue to their new location on Highway 165 North in June. The new building consists of nearly 5,000 square feet and features five exam rooms, a contact lens fitting area, a frame fitting bar, two waiting areas and a very spacious optical. The overall flow of the building is more efficient, providing patients a smoother experience from sign-in to check out. The entire project was coordinated by Ymker Development from Missouri. The building was designed by Fazio Architects from Austin, TX. The interior consists of calming hues of grays and blue grays and was the work of Geri True Interior Design of Nebraska. Local contractors and businesses that contributed to the project include Copeland Electric, Big Al’s Lawn Service, Twin City Granite, Smith Blind and Awning, Arkansas Stone, JB Painting, Tnet Solutions, Protection One, Turner Telco, Agnew Signs, ServPro, Denmon Engineering, Anderson Pest Control, Byrnes Mechanical Contractors, Ruston Glass, Industrial Roofing & Construction, Temp Co Insulation, Trichel Enterprises and David Aron’s Powerwashing. NEW TECHNOLOGY The new building space allows for the latest in technology. The examination area features a new Optovue Optical Coherence Tomography (OCT) machine. The OCT is essential for managing glaucoma, macular degeneration and other retinal diseases. 54 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

It provides a mapping of the retina, much like an MRI of the eye. The use of an OCT machine enables the doctor to see layers of the retina to help with early detection and monitoring progression of eye diseases. Digital phoropters are featured in all five examination rooms. Digital phoropters help the doctor to determine the glasses and / or contact lens prescription as well as help get a quicker and more accurate prescription. Patients can also be educated on the most current optometric information while watching EYEMOTION videos in the waiting area. Many of these videos can be viewed on our website at any time by visiting www. mosseyecare.com. RIBBON CUTTING AND OPEN HOUSE Moss Eyecare’s Ribbon Cutting Ceremony was held on July 12, 2017. The Monroe Chamber of Commerce was present to make the event official. Steven Keirsey with North Monroe Baptist Church opened the ceremony with prayer. He read scripture and prayed over the building and staff. Moss Eyecare would like to thank the out of town guests that were in attendance, Derek Ymker with Ymker Development and Donna Helvey with Hoya Vision. Everyone who attended helped make the event successful and memorable. Special thanks to First National Bank for hosting the Open House Reception that followed the Ribbon Cutting. Guests enjoyed hors d’oeuvres and drinks as they listened to the live entertainment provided by Josh Madden. FRAME SELECTIONS At Moss Eyecare, you can find an abundance of frame and sunglass choices. We

strive to provide a variety of frames to suit everyone’s budget. Our frame representatives help us keep the latest frames in stock. Our optical space of nearly 1,000 square feet offers the following collections: Krewe du Optic (sunglasses and ophthalmic frames), Modo, Rayban, Versace, Burberry, Coach, Oakley, Vera Bradley, Vera Wang, Kate Spade, Tory Burch, Fysh, Kliick, Penguin, Lily Pulitzer, Polo, Fossil, Ted Baker, Banana Republic, Kenneth Cole and Gant among many others. We can put your prescription in any sunglass line we carry. BACK-TO-SCHOOL EYE EXAMS The school bell is about to start ringing again, so are your kids’ eyes ready? From ages 6 to 18, a child’s vision can change frequently or unexpectedly which can lead to behavioral and attention issues in the classroom, according to the AOA, (American Optometric Association). We encourage parents to start the school year with a comprehensive eye exam. Call today to schedule! EXPANDING OUR TEAM Along with our expansion of space comes the expansion of our team. Moss Eyecare would like to welcome Dr. Brad Anders, O.D. Dr. Anders obtained his Doctorate in Optometry from Southern College of Optometry. He is taking new patients at this time. Moss Eyecare also is in need of a full time Insurance Coordinator and a full time Optician. Benefit packages are available. Please email serious inquiries at mosseyecare@gmail.com. This is a great time to join the Moss Eyecare team!

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Louisiana Delta Community College William D. Epps: The Man Behind the Movement

NDER THE NEW LEADERSHIP OF CHANCELLOR William “Dennis” Epps, Louisiana Delta Community College (LDCC) is focused on advancing the region. Serving a 2100 square mile corner of Louisiana with eight campus locations, the key objective is for students to find success seeking employment. That mission has two key components: What do employers need from the local workforce, and what are the aspirations and needs of the students? Mr. Epps spends his time learning what the students hope to achieve, what the industry hopes to achieve and creating that “happy marriage” between the two. Local employers want their workforce prepared for an evolving, modern world of work. The Vice President of Economic Development at CenturyLink, Carrick Inabnett asserts that “Dennis is developing a plan for LDCC that will provide students with skill sets highly sought after by employers in this region. His leadership should provide a very positive catalyst for this community’s economic wellbeing.” LDCC “runs the gamut,” offering everything from adult basic education through high-end technical training fields and college transfer programs. The “Start here, go anywhere” motto rings true, as students are transitioning into a host of universities, even outside the state. Some innovative programs include a forensic science program that is placing well-qualified graduates in police departments. The early learning center offers an associate’s degree in Care and Development of Young Children. The local perception of Delta is where students go when they can’t go anywhere else, which is a complete misconception about LDCC. Students have bachelor’s and master’s degrees already; some were top of their high school classes. LDCC is a place with a wide range of options for people of all aptitudes and interest levels and is constantly working to appeal to that diversity. Mr. Epps insists LDCC “needs to break out of its historical mold and realize what it can do for the region.” That is anchored in being part of the economic development community, keeping companies here. Amanda Edge from Entergy insists Mr. Epps is “spot on with the vision business and industry has for itself: to be prosperous and to grow. He is redefining the true role of what a ‘community’ college should be.” Local companies transform themselves constantly to stay competitive and have to train and up skill their existing workforce. Many students return to school for earnings power, interest in other areas or promotion opportunities. LDCC is focused on three career sectors as primary targets: advanced manufacturing, healthcare and

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information technology, with industry-based credentials embedded in the curriculum. Strong partnerships exist with area K-12 systems, including dual enrollment and advanced training. Delta is also the number one provider of incumbent worker programs in Louisiana. The partnerships between the employers and LDCC are imperative to the classroom curriculum being current and relevant. Delta serves over 10,000 students, many nontraditional. The diversity makes LDCC more reflective of the communities it serves. The rate of change is constant, and Delta is responsive. Planning now is a process, not an event. Particularly in noncredit venues, Delta moves quickly. It can be transformative, responding with agility. Graduates, on average earn very well, and do not accumulate student debt. Delta is integrating with four-year institutions, making sure their missions are joined. Students can move fluidly between training options. The collaborations with ULM, Tech, Grambling and Northwestern are essential to Delta’s mission, targeting high-wage, high-demand careers. The new mindset of students is to seek the fastest way to industry-based credentials and Delta provides an atmosphere for student success. Putting students and employers first is the vision of Mr. Epps for LDCC, and the community is responding. A “proud product of Louisiana public schools,” Dennis Epps understands North Louisiana. Educated at The University of Georgia, North Carolina State University, and Georgia Southern, Dennis returned to The University of Georgia where he retired as a faculty member and administrator in community and economic development. He was named acting Chancellor at Delta in August of 2016, then appointed permanent Chancellor this past June. Growing up a military kid, Dennis lived all over the globe, but recognizes the “warmth of this community.” He notes, Northeast Louisiana hosts incredible companies and produces amazing products and services. Epps is focused as Chancellor on supporting those companies, making sure they stay here and continue to provide employment for our citizens. Joe Holyfield, owner of Holyfield Construction, recognizes Dennis as “an educator who truly understands the importance of partnership between education and businesses.” Louisiana Delta Community College is accenting the word “community” in its name. Along with a passion for what they do, faculty and staff at LDCC is showcasing the value of the community college to the people of this community. Mr. Epps encourages employers curious about the incumbent worker program to call 318-345-9100 and inquire about training needs.

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Two Siblings Serving the Community Through Food Tommy Neck and Kim Verhagen: Local People Who Employ Local People

AVING GROWN UP IN WEST MONROE, SIBLINGS Tommy Neck and Kim Verhagen wanted their passions for food, family and community to flourish in the local market. In 2015, Tommy and wife, Amanda, started a new venture aside from NorthPro Lawn Care – Chef Taxi. Tommy saw the need for a service that delivers high quality food, not just pizza, to busy professionals and families on-the-go. And that is just what Chef Taxi does. Their quick and efficient service delivers eats right to your door from some of Monroe and West Monroe’s favorite food establishments, such as Bayou Fresh and Wild Seafood Market, Catfish Charlie’s, Cascio’s, Copeland’s, Coney Island, Cotton, Daily Harvest, Dylan’s, Eden Mediterranean Indian Bar, El Chile Verde Monroe/West Monroe, El Jarrito West Monroe, El Sombrero, End Zone Grill and Bar, Fat Pelican, For the Love of N’awlins, Fox’s Pizza Den West Monroe, JJ’s Sandwich Shop, Jo-El’s Café, Latin Foods, Magic Grill West Monroe/Magic Chicken, Mama DeLuca’s on Lamy, Melvyn’s, Sports City Grill, Subway on Lamy, SQ’s, Taste of India, The Coffee Bean, The Creamery, Trapp’s, Waterfront, Woodshed Grill and more. Chef Taxi not only provides great service to the community, but they also provide jobs—starting with employment of their own family. Amanda and Tommy include their children in the family business instilling in them that relationships with customers are a necessity for success. Aunts and cousins are their office managers and it is imperative to the couple that they are involved and available for their customers. Tommy’s older sister entered in to the hospitality/restaurant world a few years before her brother. Kim Verhagen and co-owner Ann Genusa Williamson have been at 2501 Broadmoor Boulevard for 14 years. They value consistency. They value quality. The staff’s mission for The Coffee Bean is to recognize the next car in the drive-thru line as the guy who wants a coffee with two Equals. Kim says, “Our success comes from continuing to serve the community and catering to local needs.” Chains haven’t seemed to phase the business aspect of The Coffee Bean because of the long-time relationships and constant desire for customer satisfaction. Personal touch to every dish focusing on consistency is their main goal. Kim and Ann chose to combine friendship and business fifteen years ago, and the decision has served

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them well. Having met years prior when Kim worked for Ann’s family at Genusa’s, the two converged with the intention of Kim being in the kitchen and Ann working the front; nowadays it’s the opposite. As the business has evolved, so have the women’s roles, both filling in the gaps when necessary. Kim credits their communication and organization, both respecting the business and each other. Ann knows restaurants, having been raised in one all her life. Kim had worked all aspects of the business from “bartender, to waitress, to hostess, to sous chef – all but washing dishes.” It’s the respect for the business, the dedication to the profession and the commitment to doing it all well that sets The Coffee Bean apart. Growing up in Monroe, Kim felt the town needed a place for good, quality soup, wraps and entrée salads. Never wanting to work in a cubicle, Kim knew the demands of a small business, and she knew the restaurant business particularly. She didn’t want to work at night, so she decided to open for just breakfast and lunch and still have a life. She aimed small. But gradually, her small business venture grew. Gradually she added cinnamon rolls and casseroles; she bought a freezer, and then two. Then she added another employee, and then another, and in came Ann. Kim trusted her; they both knew the business. They knew each other within the business, and Ann craved something of her own. It was an ideal match, and the timing was right. Rarely hearing a complaint, and overflowing with compliments, they’re proud of what they’ve built, of how the business has evolved. They’re not afraid of change, and even less fearful of competition. Most recipes are Kim’s and her mom’s; Ann’s family recipes have a home at Genusa’s. The customers have been coming for years, the same faces. Ones that didn’t have kids, now have grown kids, and Kim enjoys interacting with them, hearing their stories, knowing their preferences. If they tried a dish for the first time at “The Bean,” chances are they think it’s the best. And “when you’re seeing the same faces, you’re doing something right.” Outside of The Bean, Kim has an estate sale business with her mom. Kim continues to focus consistency, personalization and service even outside of The Coffee Bean. Supporting local businesses not only keeps the money in the community but also in the local families.

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Cathi French Roberts & Lori French

How About... Just as You Mix Patterns in the Same Room...

Choose a color or theme base and then combine various serving dishes and flatware for late summer gatherings! Forget the formulas and let your eye play with different lacquers, surfaces, and textures. Let go of Rules….make up your own. Not to deliberately mismatch, but complete table matching of everything need only go so far. The “odd-man out” charger or pattern serving bowl looks delightful and inviting. McKenzie Childs’ lifestyle collection can be overwhelming, but a great example!

In the South, it seems every occasion, large or small, revolves around the inevitable question of “What are we going to serve?” But in reality, it is HOW a certain salad, entrée, or dessert is presented that evokes a lasting impression. Strive to make your cuisine delicious, but the true secret is your unique presentation! It is always the details that evoke noteworthy memories.

ovely lady, Peggy Gonzales, is always on a mission to find something that she can take “up a notch.” Her never ending search for the perfect serving platter, sorbet odd shaped bowl or horn handled salad tongs make her entertaining gatherings the ultimate invite. Wonder if she would like a repurposed piano leg made into a martini table with her newly found bamboo encased shaker? HOWEVER…keep it simple. Nothing has to be elaborate or pricey, and all of us adore an overflowing beautiful bowl of apples or lemons on the kitchen counter. The statement of like objects and their vibrant color palette gives the eye something fresh to fall on.

Serving Up Traditional Festive Snacks in New and Different Ways...

Vintage wooden cutting boards are not just for cutting up veggies or loaves of bread. Try inserting one or two on the buffet table as serving pieces mixed with your pottery and china. Why not use a vintage wooden bread board to serve fresh pimento cheese and crisp toast points?

Supporting The Monroe Garden Study League Sale of Tulips and Daffodils... What a great source of beauty and support for the community. Think of the lovely tablescape you can create with just a few of these blooms in slender vases at each guests’ place setting!

FOR YOUR OWN FRENCH TWIST CONSULTATION, CALL CATHI AND LORI AT 318-355-3041 60 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

dear friend, Mark Ashby of Mark Ashby Design in Austin, shared a book recently on the history of American chic. It is about George Stacey (pre-Billy Baldwin) and how he recreated spaces and shot to fame with as trail-blazing designer. Fascinating reading!

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RELATIONSHIPS

Meredith’s Musings The Privilege of Complaining |

was in a lecture the other day on privilege. I committed this past semester at school to creating lectures and organizing speakers around the topic. My thought process was: we always hear about oppression, to the point the unaffected roll their eyes. How do we get them to listen, many for the first time? So I tried a different tactic; how are we born blessed, a step ahead? And how much empathy could we evoke if we were more aware of it? Some questions in the lecture made me even more aware of my own privilege, and many have little to do with race. My parents are still married, convenient on holidays, not to mention the sense of my home being in one place, with both of my creators. I grew up in a house my parents owned, with our own space. I never heard any discussion about “money for rent.” The neighbors weren’t near enough to be bothersome. My dad taught me financial independence. I never wanted for anything. I never remember hearing the words, “We can’t afford that.” And no, we never traveled to Europe, but we did go to Six Flags over the summer, and to a seven-year-old, it doesn’t get much better than that. The creakiness of the Texas Giant still haunts me in a thrilling way.

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By Meredith McKinnie My parents encouraged my education; college wasn’t debatable, like brushing my teeth. I was sheltered, assuming everyone lived as I did. As we age, we know better. I had my own room, even though I often bunked with my sister. I still to this day like the comfort of a warm body nearby when I sleep. I remember the first time I stayed the night with a friend who lived in a dirty, cluttered house. It took being uncomfortable in that space to realize mine was clean. I hugged my mom tighter, when I returned home the next morning. We learn in contrast. We don’t know what we have until we see someone who doesn’t have it. Often our first response is to judge, as if I had anything to do with my surroundings. As I’ve gotten older, I’ve begun to count my blessings. This constant state of awareness has created an empathy in me that challenges my upbringing, my political viewpoints and my sense of humanity. It’s more weight to carry, but I was weightless for so long. I had unknowingly seen myself as being above others. I need this awareness to ground me. A girlfriend of mine was berating her son for not cleaning his bathroom. A man who worked for her asked, “How many bathrooms do you have in your house?” The look of shock on his face made my friend feel

selfish, entitled, privileged to have this simple complaint. To him, the concept was foreign, having only lived in homes with one option. For my friend, it put the “problem” into perspective. It’s a humbling moment, one that doesn’t come often enough in the bubbles we create for ourselves. We look for people like us, who speak our language, who frequent our places, who think like we do. We often shelter ourselves from diversity. But in doing so, we limit our ability to see someone else’s perspective, often forgetting how blessed we are. When we forget, we take those blessings for granted. The concept of privilege is not a new one, but many of us look up when it’s mentioned, focusing on those who have more than us, rather than those who have less. We victimize ourselves, assuming because some people have more, we are suffering with less. Most of us don’t know true suffering. We’re lucky to be Americans. We’re lucky to be free. Someone fought for that; someone is fighting right now. Someone sacrificed for us to have better lives, for us to have the convenience of complaint. And often instead of focusing on the good in our lives, we exacerbate the negatives. We should instead use our energy to help others, to lift people up without judging their circumstances. We all have been on the receiving end of kindness and empathy, when we didn’t deserve it. At a time when we’re so divided, so intent on judging others for their choices or beliefs that vary from ours, perhaps understanding, a little more listening would begin to heal us.

I REMEMBER the sacrifices of those before us a r t i cl e by PAUL L I PE

I REMEMBER the gratitude I felt as I stood near the tomb of the to my heart. How fortunate we are to live in a country where so many Unknown Soldier in Arlington National Cemetery, which is located citizens are willing to sacrifice for “the land of the free and the home across the Potomac River from the U.S. Capital. The Honor Guard of the brave!” One is overwhelmed by the thought of such love and paraded in quiet dignity as they watched over this sacred spot, a grave devotion. surrounded by thousands of other resting places for those who gave But then, we are shocked by an attempted assassination of one their lives in defense of our nation and its freedom. And it was moving of our own congressmen from Louisiana – a senseless shooting that to think that many buried there were not much older than was I at the took place not far from the National Cemetery. From where does such time – a high school senior who was visiting Washington, D.C., on a madness arise? On the one hand, we have those who are willing to class trip. die for others; but then, there are those My classmates and I – there who are filled with such hatred, that were about 150 of us – had travelled they would take to lives of those they to Washington from our school view as their enemy. How could both which was situated just north of sentiments arise from the same culture? Charlotte, N.C. We had invested time Well, perhaps our culture is as in the Smithsonian with its various splintered as is our nation. The values museums, expending much of our that provided the underpinning for youthful energy in the process. The the establishment of the U.S. have monuments had awed us and the been discarded by many who want government buildings had been very a “different” America. The Judeoimpressive, but that moment in the Christian heritage which we have long silence surrounding the Tomb is that embraced as foundational for peace and which stands out today in my memory. progress, for the pursuit of happiness The price of the freedoms we casually and purpose are no longer esteemed enjoyed was more vivid than it had or cherished by numbers of those who “HOW FORTUNATE WE ARE TO LIVE IN A would discard the tried-and-proven for ever been before. COUNTRY WHERE SO MANY CITIZENS ARE a more politically-correct approach to The view of our nation’s capital from Arlington Cemetery is beautiful WILLING TO SACRIFICE FOR “THE LAND OF life. to behold. One can see, in a single Let us, then, ask ourselves, “Have THE FREE AND THE HOME OF THE BRAVE!”’ panoramic view, the Washington things improved as the result of the Monument, the Lincoln and Jefferson rejection of the ethics we once embraced, Memorials, the Capitol Building and the White House. These structures or has there been a disintegration of life that has left us the poorer?” If remind us of some of our greatest Presidents and of our Constitutional your response is the same as mine, will you join me in seeking to move Government carried out by those in the White House and the Congress, our nation to return to those principles which our ancestors sought to but thoughts of thanks for them pale in comparison to the debt of inculcate in the hearts and lives of their children. But what can we do? gratitude owed for the sacrifice so vividly portrayed by the white stone There is counsel for us in II Chronicles 7:14 – “If my people …. Humble grave markers that fill the cemetery. Our visit to what is perhaps the themselves, and pray and seek my face and turn from their wicked most important city in the world would have been incomplete without ways, then I will hear from heaven and will forgive their sins and heal our time spent in Arlington. their land.” In the years since that initial visit to Washington, D.C., I have Before we as a people go too far down the road to destruction, let returned to our nation’s capital numerous times, and on many of those us honor the sacrifices of those buried at Arlington by espousing those trips, the National Cemetery has been on our agenda – and never have ideals that made America great. May we give grateful thanks to the One we stopped at the Tomb but that my heart filled with thanksgiving for Who holds our destiny in His hands – and may God bless America! those whose sacrifice has secured such benefit for me and for those dear 66 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

A. ALDEN’S MEMO Atlanta and Dallas based fashion sales representative for Reeves & Company, Analeise Thomas, shares her must-haves for your back-to-school wardrobe.

DENIM A good-fitting pair of jeans is a must. Because every woman’s body is different, there are varying styles that work. My favorites are a classic skinny, a bootcut or flare, a boyfriend and for an on-trend style right now, a crop flare.

Back-to-School Essentials

ith school just around the corner, it’s a great time to get your wardrobe in check for this upcoming Fall season. There are some essentials that I feel every wardrobe should have and this time of year is a great time to stock up on those essentials. Remember, you can make any outfit amazing with good basics, and just a few luxury pieces!

V-NECK TEES I recently found my new favorite tee from Nordstrom and it’s on sale through August 6 for their Anniversary sale. Definitely order a couple colors- you’ll love it!

KENDALL + KYLIE “Finley” booties $190

SUEDE BOOTIE Any color, any shape (although a pointed toe is on-trend for this fall), and heel height- you can’t go wrong with a classic suede bootie.

MOTHER “The Looker” skinny jeans $228 (my alltime favorite skinny!)

GiGi New York “Jenni” saddle bag $345 (looks just like the Chloé bag)

LUSH raw edge side slit tee from Nordstrom $15.90 (originally $24)

WHITE BLOUSE

I know I’ve said this a million times but I can’t stress it enough- at least one crisp white button-down should be in all our closets. Choose from cotton or silk.

Equipment “Essential” button-down blouse $228

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CLASSIC HANDBAG Whether you spend $100 or $2000 on your bag, doesn’t matter. Just make sure it’s made well and has a classic styling that can go from work to dinner and won’t lose it’s style- you want a bag that will last at least 5 years if not longer.

FLOWERS

I scream. You scream. We all scream for ice cream! ARRANGEMENT BY GREGORY HUDGINS PHOTOGRAPHY BY MARTIN G MEYERS

esigner Gregory Hudgins creates whimsical summer inspired bouquets designed to look like everyoneâ&#x20AC;&#x2122;s favorite treat! Waffle cones become an edible tussle mussie when filled with scoops of blooms, like billowy clouds of hydrangeas. Channel your Palm Beach vibe with hot pink roses in a Lily Pulitzer green sugar cone or dark purple anemones in a pink cone. To keep your cones from getting soggy and your blooms watered, take a small piece of soaked Oasis and cut down to fit within the cone. Using Press and Seal Wrap, tightly wrap around the oasis, leaving the top uncovered so that you can insert flower stems. Place plastic wrap covered Oasis into the cone, then insert your flowers for an instantly cool floral treat!

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BAYOU BUZZWORTHY THIS IS L.A.

HerringStone’s was recently featured on the California based show, This is L.A. This reality show depicts the lifestyles and successes of local and nationwide entrepreneurs and business leaders, allowing viewers to see behind the curtain of businesses and see what makes them unique and successful. They discussed the history and evolution of the business, featured some of their favorite styles and must-haves and showed off their website and social media outlets.

KENCHAUX RICE KenChaux Rice, manufactured and distributed by KenRice Pac, LLC, locally woman-owned and operated in Mer Rouge, LA., received the “green ticket” from Walmart buyers in Bentonville, AR. on June 28th. Walmart has committed to purchase an additional $250 billion in products made, sourced or grown in the U.S. by 2023, accelerating U.S. manufacturing. Because of Wal-Mart Stores Inc.’s U.S. Manufacturing Open Call featuring 750 product presentations, close to 100 companies received on the spot deals, meaning that their products will soon be available in Walmart stores and at Walmart.com. This year was Walmart’s 4th annual Open Call, showing their continued commitment to renewing U.S. manufacturing, creating more American jobs. “Walmart’s Open Call gave KenChaux rice access to the world’s largest retailer which we are so excited and blessed to be a part of as a U.S. grower and manufacturer,” said Patchez Fox, of KenRice Pac, LLC.

GREETINGS FROM THE TWIN CITIES Local artists Brooke Foy and Emery Thibodeaux of Arrow Public Art recently completed a project that spans the Twin Cities with their postcard mural project. Located in both historic downtown districts, the duo painted brick walls to represent each town. The project was made possible by the Monroe-West Monroe Convention and Visitors Bureau, the Downtown West Monroe Revitalization Group, the City of West Monroe, the City of Monroe and the Monroe Renaissance group.

RADIO CITY ROCKETTES Monroe native Jacie Scott was recently named one of the newest members of the Radio City Rockettes in New York City. Jacie is graduate of Neville High School and a former dancer for Linda Lavender School of Dance and Twin City Ballet Company, as well as an LSU Tiger Girl and Dallas Cowboys Cheerleader. Jacie is the daughter of Cathy and Charles Scott.

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MATERIALS THINGS SIP AND SEE On Thursday, July 6, Material Things in Monroe hosted its bi-monthly Sip and See, where they invited customers to visit, shop and sip on refreshing beverages and enjoy light refreshments. The event featured artist Leah Moreau Morace and her colorful pieces highlighting Louisiana birds and scenery.

NAKED AND AFRAID Local resident Jeremy McCaa recently appeared on Naked and Afraid, for the second time, and set a record by enduring the swamps of the Atchafalaya Basin for 25 days, which is longer than any other competitor on the show. Jeremy appeared on the show on the Discovery Channel in 2015 and stayed in the Philippines for 13 days.

B AYOUKID Z

ENCOURAGING OUR CHILDREN Teaching Our Kids to Be the Best They Can Be article by Cindy G. Foust

appy back-to-school eve, BayouLife readers, as I am sure this column will find many of you buried on the school supply aisle or racing to the check-out with savings on your child’s back-to-school clothes. Wow… that was a mouthful. Yes, here we are at the month I like to think of as the “holiday eve,” when everyone starts scratching their heads and wondering where their year went. Get ready…the holidays, they are “a-coming.” Seriously, a lot of local retailers are already putting out holiday decorations, including Christmas trees. Friends, I’m still sweating and praying I don’t get West Nile…I don’t have time to think about what I’m going to put in my hot chocolate. So, to quote my good friend, Decie, all of that has me simply “shaking my head.” So how are things in the BayouLife nation for each of you? I really wish this column could be interactive sometimes (well, not really, because I might be afraid of the feedback I’d get about this looney-tune column I write), and I could ask a question that my readers could respond to. That would really help me on the months when I’m not quite sure what to write about…like this month, for instance. On a personal note (I say that like I don’t make this entire column a personal rhetoric), I’ve been busy getting my son moved to college (sadness and teardrops are falling like rain, clouding the emotions of my pain, overshadowing my disdain, while my son hopes a college degree he will gain), and I bet no one realized what a Robert Frost this writer really is. But, let’s not talk about my problems this month, for crying out loud, I’ve been talking about the actual move to college for the last year, and even I’m tired of hearing myself. No, let’s fast forward a few weeks when many of the children in the BayouLife community will be starting back to school. First things first, right? Before they start picking out their Halloween costumes or making their Christmas lists, they have got to think about backpacks and textbooks and colored pencils. That time, sadly, is upon us. I got to thinking about what a transition it is every year, no matter what age you are, to start back to school. My son has already started summer school, four hours away from home, so he’s had a somewhat difficult transition (and I have been crying myself to sleep every night, but hey, this column isn’t about me).

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No matter the age, however, starting to school can sometimes be hard: getting everyone back on a schedule; going to bed early, getting up early; meal schedules; homework; and extra-curricular activities. In one word, it can be a circus. Sometimes, it’s not just about our schedules, rather, it can also be an emotional transition. For instance, if your children are really young, perhaps they just don’t want to go to school, or they are scared or worried. If you find yourself with a young one (they don’t necessarily have to be pre-K or kindergarten) who is worried about starting to school, I highly recommend one of my favorite children’s books The Kissing Hand by Audrey Penn. It is also one of my 19-yearold son’s favorite books, who himself did not want to start to school, which prompted his mother to write a book about him. If you are not trying to overcome the fear of being left at the classroom and forgotten about, perhaps it’s just a good time to sit down with your children and have a good old-fashion, somewhat forgotten pep talk. Now, I don’t think anyone needs to dress up like they are in the pep rally, but I do think “rallying” the troops around the dinner table for an encouraging talk before school starts is a great idea. To be clear, I’ve never done this, but I got to thinking about what I would say if I did. To be more precise, I got to thinking about all those years ago, when I lived on the prairie like Laura Ingalls Wilder (also some of my favorite children’s books), and what would I have said to my elementary/middle school self? For one, I would have told myself to work hard. You know parents, not every child will make cheerleader or be in the band or play sports, but every child will sit in a classroom every day and have the opportunity to learn. Perhaps their learning capabilities fall short of a 4.0 GPA or a 30 on their ACT, but if they are applying themselves, if they are working hard, if they are trying as hard as they can, then we should encourage them. I KNOW (yes, I capitalized that word, and for all you nonTECH parents, that means I am screaming the word) I will have parents that disagree with this philosophy or have expectations for their children that puts a tremendous amount of pressure on them, but the truth is, we should all know what our children are capable of. Right? I subscribe to the parenting philosophy that my children are both very different, in their learning capabilities, in their study skills,

ENCOURAGING OUR CHILDREN Continued From Page 74 in their classroom performance and therefore, there are different outcomes at report card time. But effort, that’s what I want to see them both giving. The next thing I think I’d want to hear is to play nice (and fair), and this is not a hard attribute to develop. Encouraging our children to just be “nice” kids and to treat others the way they would want to be treated is not a high expectation. In fact, it should just simply be an expectation in every home. Which leads me to the final thing I think I’d want to hear, and it’s something I write about frequently in this column, and that is to be kind. Always. Listen, I could write for hours about times I’ve been the brunt of someone’s cruelty (think 6th grade, I was 5’10, big feet, big hands, neck like a gazelle and clumsy…oh, and bucked teeth…a perfect formula to be made fun of), in fact, we all could. But as a parent, I have made it one of my parenting goals to instill in both

my children the importance of being kind to others. I think back on those tough middle school years, when we are all awkward and we are all clumsy, and I remember some of the harshness, but I also remember which of my friends (still my friends to this day, by the way) were kind. And encouraging when I was going through a very disappointing time (when I didn’t make cheerleader in 7th grade and I had a crush on Tracy Edwards, and I was convinced making cheerleader would win him over, so I was crushed when my plot to win his heart failed.) I know there are plenty of other things we can encourage our children with at this back-to-school pep rally I know our Bayou parents will be having. It doesn’t take any time, readers, to sit down for “family time” and reiterate some very basic attributes that we should all have in common. Especially our children, who, for all of the modern conveniences they have at their fingertips, can still have a difficult time in school, with

friends and with extra-curricular activities. It’s just part of growing up, and oftentimes shapes us into adults, adults who will one day be parents, too. So there you have it, hot off the press for our August issue of BayouLife, once again talking about how easy it is to be a parent. Ha. Wait, I just laughed out loud again in my column. Being a parent is the single hardest thing we will ever do, but it’s also the most gratifying (that is borderline very Hallmark Channel language.) And it’s fulltime, I mean, we don’t get to call in when we get sick or we want a vacation. And I, like you, want to be the very best I can be, and hopefully, with a lot of prayer, lots of co-parenting with good friends, sage advice from my own parents and in-laws and just some “dumb luck” (to quote my late, dear friend Barbara Harkey), these kids will turn out to be the very best of me and Scott… certainly with our very best efforts.

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C U L I NA RY S TA R A rtcile by KAY S TOTHART RE CTO R a n d Ph o t o g r a p hy by B RAD AREND E R Location F LYI NG T I G ER B RE WERY

CORY BAHR

WHETHER HIS COMPETING ON FOOD NETWORK, SERVING “HOLY BISCUITS” AT ROELA ROASTERS OR OPENING ANOTHER SUCCESSFUL RESTAURANT, CORY BAHR IS MONROE’S CULINARY STAR.

B AY O U P R O F I L E

ON A SUNDAY NIGHT, FLYING TIGER BREWERY

IN DOWNTOWN MONROE IS TEEMING WITH PEOPLE. THE CROWD HAS GATHERED TO WATCH AS LOCAL CHEF CORY BAHR SHOWS OFF HIS CONSIDERABLE SKILL IN FRONT OF A NATIONAL TELEVISION AUDIENCE.THROUGHOUT THE SUMMER,FANS HAVE BEEN FOLLOWING BAHR AND OTHER TALENTED CHEFS FROM AROUND THE COUNTRY AS THEY RUN THROUGH A SERIES OF CULINARY CHALLENGES, COMPETING FOR THE TITLE OF “FOOD NETWORK STAR.”

eason 13 of the popular television show Food Network Star premiered on June 4th, garnering close to two million viewers. Although the series aired this summer, it is actually in post-production, with the exception of the final episode. The final segment airs on August 13th at 8:00 p.m. Central Standard Time, during which the winner of the competition—the new “Food Network Star”--will be announced. In this season’s initial episode, Bahr appears as one of 12 contestants on stage at the Orpheum Theater in Los Angeles, greeted by Food Network Star hosts and mentors Bobby Flay and Giada De Laurentiis. “Walking into the Orpheum Theater, we really did not know what to expect,” says Bahr. This was the contestants’ first introduction, not only to Flay and De Laurentiis, but also to each other. He and his fellow competitors had been sequestered and did not know one another at that point. In each of the show’s 42 minute segments, contestants vie for the “Star” title and the chance to host a new Food Network television series. Bahr describes being on the show as fun but also “super stressful.” He says the way the challenges are represented on the show is true to what actually happens during filming. While the show is not aired live, Bahr says the time limitations are real, and there are no second takes or warnings about what is to come. Bahr insists that there is really no way to prepare for the situations contestants are faced with during each episode, as the rules and challenges are completely different each season. In addition to culinary prowess, personality is an important factor in this competition. The challenges are designed to test each contestant’s stage presence and ability to stay poised while coming up with creative, great tasting dishes. Week after week, Bahr has succeeded in meeting those challenges, remaining a contender as other chefs were eliminated from the competition. Regardless of whether he is eventually excluded or he sweeps the competition to earn his own Food Network television show, Bahr is thrilled to compete and honored to represent his hometown. Born in Monroe and raised in Northeast Louisiana, Bahr has always been proud of his home state, especially his particular corner of it. “I love where I live,” he says. “It is important to me to be able to represent Monroe, and to emphasize to the rest of the world that Louisiana is more than New Orleans, and Louisiana cooking is more than just South Louisiana food. North Louisiana has its own cuisine. We are

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a sportsman’s paradise, and we have our own resources, fish and game, and our own way of using those resources. And of course, the Southern hospitality and graciousness that we’re known for.” The idea of southern hospitality was instilled in Bahr at a young age. He lived with his grandparents while growing up, a circumstance that shaped his life in the most positive ways. “They always brought me everywhere, and I got to experience so many things as a child,” Bahr recalls. His grandparents often gave parties, preparing food and cocktails for friends invited into their home. His grandmother was a wonderful cook and ran a catering business to earn extra money. Although he was greatly influenced by his grandmother’s penchant for cooking and entertaining, Bahr did not always want to become a chef, nor did he dream he would be one day be cooking on television. “I wasn’t born with a wooden spoon in my hand,” insists Bahr. “This all happened because of a bunch of serendipitous events.” Bahr was sitting at a table at Mojo Coffee House in New Orleans, working on catering menus, when the call came from a casting company asking him to audition for the Food Network Star series. By this point in his career, Bahr was no stranger to Food Network, having previously appeared on the network’s “Chopped!” series. He had also been honing his culinary talent for almost two decades, working in the restaurant industry. Bahr’s first foray into the local food scene was with Canard’s in West Monroe, followed by Monroe’s Restaurant Sage, which he opened as executive chef. In 2011, he joined the movement to rejuvenate downtown Monroe, becoming co-owner and creative chef of Cotton. Along the way, Bahr picked up accolades. He was recognized by Food & Wine Magazine as “People’s Best New Chef.” He won the prestigious title of King of Louisiana Seafood at the Louisiana Seafood Cook-Off in New Orleans. He was the winning “Chopped!” chef. He was declared a “Chef to Watch” by Louisiana Cookin’ magazine. Bahr describes being a chef as practicing an art form, with instant gratification from each performance. “You create something and provide people with an experience, and you are instantly rewarded,” he says. “You see the smiles on their faces, the clinking of the glasses, the high fives on the way out the door.” Bahr says he loves the atmosphere, energy and action of a restaurant kitchen. “I’ve always felt at home in the kitchen, providing people with great food and good times,” says Bahr. “The hospitality aspect drew me into this industry, because it reminded me of home.”

Bahr’s spotlight interviews were being frequently included in episodes, giving him a chance to showcase his talent to a wider audience. “It’s this crazy, amazing opportunity to get to share my passion with millions of viewers every Sunday night,” Bahr says of the show. ahr’s fame has helped put Northeast Louisiana on the culinary map. When Bahr was crowned King of Louisiana Seafood, he was the first non-New Orleans chef to earn this distinction. He was also the first chef outside of the South Louisiana region to be named a “Chef to Watch” by the editors of Louisiana Cookin’ magazine. Now, Monroe is enjoying the positive publicity and recognition that comes with Bahr’s Food Network appearance. “I think it’s a great thing for the community,” says Monroe physician Timothy Mickel, who watched the show with friends at Flying Tiger Brewery. “Cory has always been a big supporter of local merchants and local products,” Mickel says, noting that it is very fitting to celebrate the homegrown chef’s appearance on a national show at Monroe’s local brewery. Gina Greenwood has been watching the show each week with her daughters, Lily and Sophia. “We love the He opened Nonna, his solo restaurant venture, in 2013, offering show, and it’s exciting for the girls to watch because they know Cory.” Italian cuisine with a Louisiana twist. The Garden District eatery was, The Greenwoods have enjoyed dining at Bahr’s restaurants and are in part, a tribute to his grandmother, who gave him his first cooking rooting for him to win the Food Network competition. lessons. Sadly, her illness and death last year Local residents Ginger and Randy Ratcliff took a toll on Bahr as he struggled to spend attended a “watch party” at Flying Tiger time with her and maintain his business. He with their daughter, Lindsey Ratcliff, visiting eventually closed Nonna in 2016 and took a from Austin, Texas. This was Lindsay’s first break from life as a restauranteur, focusing visit to the brewery. “I didn’t realize there instead on his burgeoning catering business. IT IS IMPORTANT TO ME TO was a brewery here,” she says. “In Austin, He also traveled some, cooking at events and BE ABLE TO REPRESENT breweries like this are everywhere.” She festivals and trying to reinvigorate himself was pleasantly surprised to see this kind of MONROE, AND TO EMPHASIZE and his love of cooking. It was during this development in Monroe. “It’s great to have TO THE REST OF THE WORLD hiatus that he received that fortuitous call. something like this here,” Lindsay says. THAT LOUISIANA IS MORE Within a few months, Bahr found himself “And the beer is really good, too.” Lindsay’s in California, filming a television series. While THAN NEW ORLEANS, AND parents have followed Bahr’s progress on in L.A., Bahr and the other FNS contestants Food Network Star and have been to previous LOUISIANA COOKING IS MORE worked twelve to fifteen hour days filming watch parties. They are glad to see people THAN JUST SOUTH LOUISIANA the show. “It is a huge production,” Bahr says. getting together to support a local celebrity in FOOD. NORTH LOUISIANA HAS “It’s hard to fathom how many hundreds of a fun way. hours go into filming the 42 minutes viewers ITS OWN CUISINE. James Simpson, co-owner of Flying Tiger, see on TV each week. It’s an amazing agrees. Each week, the Sunday night crowds process.” By midway through the series,

“

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have grown, averaging at least one hundred people per week. “Being able to partner with Cory to host these parties has been great,” says Simpson. Before the show begins, Flying Tiger patrons get to enjoy the star chef’s heralded cooking. With his newest business, Heritage Catering, Bahr brings to the brewery the best of what he terms “beer drinking food,” serving up a sampling of Heritage’s barbeque and fresh Louisiana cuisine. “We do different food,” Bahr says of Heritage Catering. “We’re not just barbeque. We have an incredible menu that kind of runs the gamut of things.” Heritage is also able to customize the food experience to fit his customer and the event. “We tend to craft our menus based on the needs of our guests.” Bahr says that his business has thrived on word-of-mouth referrals and repeat customers. “We get to know our customers and the type of food that they like,” he says. Once Heritage Catering has created an experience for someone, they can take that food and that experience and either repeat it or evolve it, which is something Bahr says his customers really like. “We are available to cater small, medium and large events,” he says. As with all of Bahr’s projects, Heritage also focuses attention on sourcing ingredients locally whenever possible.

Bahr loves collaborating with other local businesses, and notes that Heritage Catering will be coming back to Flying Tiger on a regular basis, long after the FNS series is done. Heritage Catering is also planning pop up events at RoeLa Roasters downtown, Tower Place office complex on North 19th Street, and other Monroe locations throughout the month of August. These pop ups will feature Heritage’s popular “Holy Biscuits” stuffed with boudin, breakfast sausage, duck, ham or other delicious options. When asked if he will win the competition to become the next Food Network Star, or even make it to the show’s final round, Bahr will only say: “Stay tuned.” What he is more than happy to reveal, though, are his future plans here at home. In addition to growing Heritage Catering, Bahr is currently in the planning phase for two, possibly three, small restaurants to be located in downtown Monroe. He explains that these new businesses will be small concept restaurants. “If you do something on a small scale, you can do it with excellence and with a personal touch,” he says. “I think the small concept will allow me to be consistent and really craft the restaurant experience the way I want to. I want people to appreciate the food, but also understand that they are being taken care of.” Bahr’s first small concept restaurant, which will be called “Parish Bar and Grill,” is slated to open in late Fall of this year, followed by a barbeque restaurant nearby, probably in early 2018. Parish Bar and Grill will focus on local cuisine made from fresh area ingredients, served in a laid back, unpretentious atmosphere. Parish’s décor will showcase artwork from local artist Jason Byron Nelson. “I want to give people here something that they can be proud of, and put fun back into food,” Bahr says. For information about Heritage Catering and Cory Bahr’s other culinary ventures and upcoming events, visit his website at www. chefcorybahr.com or follow him on Facebook, Twitter and Instagram.

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Forty and Flourishing

Celebrating Forty Years of Dance

HAVE BEEN BLESSED TO SEE SO MANY TINY “ Treasures become not only beautiful Dancers; but beautiful Human Beings! We are truly a family with second and even third generation students. To be part of their lives, sharing both disappointment and triumph has filled my heart!” For 40 years little dancers have entered the doors of this studio to become part of the DBK Dance Family! In March, we opened the doors of our new state of the art facility as well as a new name. Debbie’s School of Dance became DBK Dance and Performing Arts. We now offer an expanded curriculum to better train our students. Not only do we offer the traditional genres of Ballet, Tap, And Jazz, we also offer Lyrical, Contemporary, Hip Hop and Musical Theater! Our Tiny Treasures program begins with Mommy and Me through Pre- K and is one of the most popular in our curriculum. We have an amazing staff that are highly qualified and share the same passion for teaching. Every child should experience the Performing Arts. Music and Dance are vital in the development and education of our children! Our dancers are trained by a staff that teaches not only Dance and Performing Arts, but strong work ethics, respect and discipline that contribute to becoming a successful adult. We create a loving family environment, where students develop a strong sense of confidence, encouragement and pride in accomplishing goals. We see the success of teaching “life lessons” in our students that grow up in our studio family. They are honor students, scholarship recipients, role models in the studio and the community! Our Company Dancers have raised thousands of dollars for local charities. Teaching young people to use their talent to give back to those less fortunate is something we are extremely proud of! The benefits of educating a child in the Performing Arts will continue through life! There are so many activities to choose- but could you imagine a world without Music and Dance?!? Open house takes place on August 10th and 11th from 11:00am - 6:00pm. Come tour our new state of the art facility. Classes begin September 5th. DanceWearhouse will be in our studio on these days allowing you the convenience to register and purchase supplies all in one place! For detailed information on policies, pricing, equipment and classes please go to: dbourgdance.com. “Dance from the heart and give God the glory.” - Miss Debbie

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Showroom on Wheels Coming in September Coburn's Hosts "Beauty in Motion" Mobile Showroom

OBURN'S INVITES THE PUBLIC TO SEE, experience and learn about new kitchen and bath products from American Standard, DXV and Grohe in the “Beauty in Motion” mobile showroom on Friday, September 1, from 10:00 am to 2:00 p.m., at Coburn's West Monroe store, located at 1300 Natchitoches Street. This special showroom-on-wheels features working bath and kitchen faucets, toilets, hand showers and showerheads and a variety of touch items on display. The "Beauty in Motion" tour is a showcase of some of the newest designs and collections offered by American Standard, DXV and GROHE for today's homes. The mobile showroom allows trade professionals, designers and home owners full access to see, touch and try the products in person. AMERICAN STANDARD products in the exhibit spotlight intuitive new kitchen faucets, featuring a hands-free, pull-down electronic faucet with sleek styling, impressive functionality and a choice of four spray patterns. You will also see a freestanding soaking tub, featuring an oval design with contemporary sculptural styling at affordable pricing. What's more, the exhibit showcases the ground-breaking VorMax flushing technology that delivers the cleanest possible flush. DXV by American Standard selections blend the artisanal character of the past with the aesthetic and performance sensibilities of today. Among the highlights from this high-end brand are a state-of-the-art dual-flush smart toilet, which offers sophisticated features including hands-free flushing, automated lid opening and closing, a heated seat and completely adjustable two-nozzle, water-spray system with integrated air-dryer. DXV also showcases opulent freestanding soaking tubs and the distinguished DXV lavatory and kitchen faucet collections. GROHE adds luxe products that elevate the kitchen and bath experience. The kitchen faucets on display– in contemporary and a transitional styles – are both available as hands-free options, featuring Foot Control Technology, which allows the user to switch the water flow on and off with a tap of the foot on the activation plate installed discreetly in the toe space of the cabinet. The Retro-Fit transforms an existing shower into a luxurious shower system with showerhead and hand shower and can be installed without breaking the wall in one hour or less. COBURN SUPPLY COMPANY, INC., founded in 1934, has more than 50 locations in Texas, Louisiana, Mississippi, Tennessee and Alabama. Coburn's offers innovative products for kitchen and bath, residential and commercial plumbing, HVAC, electrical, builder/contractor and waterworks projects, with fast and efficient customer service. WWW.BAYOULIFEMAG.COM | AUGUST 2017 83

Smallcakes Cupcakery and Creamery The Beginning of a Family Owned Cupcake Shop

HEN ANNA ROBINSON relocated to Monroe to be closer to family, she and her husband knew they wanted to explore their entrepreneurial spirit and start their own business. They had visited a Smallcakes cupcake shop in Destin while on vacation that piqued their interest. After visiting several locations throughout Texas, Arizona and the Chicago area and meeting with the owner of the franchise, they knew it was a great fit. “We really enjoyed meeting with the owner of the company and they shared a lot of the same values we have,” said Anna. “We both teach Sunday School and the freedom of the franchise allows us to be closed on Sundays where we can go to church and spend time with our family.” And family is really what it is all about. The Robinsons have three children – Madeline, age 8, John, age 4 and Eli, age 3. “It truly is a family business,” said Anna. “The kids are

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able to come to work with me if they need to. They are able to see us working hard. My sister, Katy Little, helps manage the store. We even find ourselves coming to Smallcakes for dessert on the weekends after enjoying a family dinner out.” After spending nearly a decade as NICU nurse and working night shifts, Smallcakes allows Anna to balance work and family, while running a successful business that the community has welcomed with open arms. Since its grand opening on November 2, 2016, Smallcakes has gained quite the following across northeast Louisiana. The cupcakery carries 14 core flavors like pink vanilla, chocoholic, cookies and cream, peanut butter cup, birthday cake and more. They also have seasonal cupcakes they rotate, depending on the time of the year, like s’mores, king cake and cookie butter. “We have a throwback Thursday where we feature some of our seasonal

cupcakes that you can’t get all the time,” said Anna. “Sometimes, we ask our customers on Facebook if they have any requests, and the comments are overwhelming! We love to give our customers what they want!” In addition to delicious and unique cupcakes, Smallcakes has cookies, ice cream and shakes. “We have traditional ice cream flavors, as well as wedding cake, unicorn and cookie butter,” said Anna. “One of our most popular ice cream flavors is blueberry cheesecake.” They even combine the cupcake and ice cream into a unique treat – a smash – where you can pick two scoops of your favorite ice cream and smash it between your favorite cupcake. You can visit Smallcakes in the Murray Place Shopping Center on N. 18th to check out their delicious daily flavors or even place a special order for an upcoming birthday party, wedding or event.

Double Chin? Benefits of the Kybella Injection

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

“Whenever someone tells me to keep my chin up, I always ask, “Which one?”’ – Anonymous

NE OF THE MOST COMMON questions I am asked when evaluating a patient for facial plastic surgery is, “Can you do something about my double chin?” Fortunately, in the hands of a broadly trained, board certified plastic surgeon, there are several good options for improving the neck and jaw line – including the area underneath the chin. These include surgical options, such as liposuction, an isolated neck lift and even a full facelift. Sometimes a chin implant in conjunction with these procedures greatly enhances the result. For selected patients, non-surgical fat removal, such as CoolSculpt, is appropriate. One of the newest and most exciting methods of non-surgical fat removal from the “double chin” area is Kybella, an injectable material

that dissolves away fat and can result in significant improvement over time. Kybella is an injectable form of a bile acid that occurs naturally in the body and helps with the breakdown and digestion of fat. When Kybella is injected into the fat beneath your chin, it kills some of the fat cells making the fat layer thinner and your double chin smaller. Three to five treatments are necessary depending on the size of the fat collection and the elasticity of the overlying skin. The treatment is not painful and is done in the office in about 20 minutes. As the fat cells dissolve, there is an inflammatory reaction that results in redness, mild swelling, numbness and firmness in the treated area that usually resolves in a few days but does not limit activity. Follow up treatments are done every four to six weeks until the desired result is obtained. Of course, like most non-surgical treatments, patient selection is key. Kybella

BEFORE

AFTER

is not for everyone. It only affects the fat; it does not shrink your skin. So, if you are under forty, have good skin quality and a fairly small fat collection- like the patient in the before and after pictures - then you are a perfect candidate for Kybella. If you are overweight, over 60 or have enough extra neck skin to make a wallet or a small purse, then you probably need some other method of treating your double chin. So if you have more chins than a Chinese phonebook, Kybella is not for you. But if you are youngish, have a relatively small fat collection and good skin, Kybella may be a great non-surgical option. Call Mickel Plastic Surgery at 388-2050 and schedule a consultation to see if Kybella is right for you – or to see if you need some other reliable, consistent, time honored surgical method to improve the contour of your neck, chin and jaw line.

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The Beginning of Trio’s

An Eclectic Fare With a Strong Mediterranean Influence

WENTY-ONE YEARS AGO,THE Johnson family had an idea to start a little dive restaurant in the filling station that Johnny T. Johnson owned. When the restaurant was opened, there was no question that the fare would have a distinct Mediterranean influence considering owner Jenifer Johnson comes from strong Greek heritage. For two decades locals have flocked to Trio’s for great company and delicious food. Sandwiches like the flavorful Lamb Gyro or toasted Chicken Panini and lighter items such as the Aegean Shrimp Salad are lunchtime favorites. The Aegean Shrimp Salad features boiled shrimp topped with capers, egg, purple onions, cracked pepper with a house made dressing over shredded lettuce and is a perfect example of how the restaurant combines unique flavors to delight diners. A dish original to the eatery, Crabmeat Moussaka, is another

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standout. While there are many versions of Moussaka specific to particular cultures, Greek Moussaka typically calls for eggplant sautéed in olive oil layered with seasoned lamb and Béchamel sauce or a savory custard. Trio’s displays its creativity by pulling from Louisiana roots as well as its Greek influence in this entrée. The mild flavors of fresh jumbo lump crabmeat between layers of fried eggplant blend perfectly with the luscious cream sauce and generous topping of parmesan cheese. The Trio’s brunch features a small menu of delectable dishes like the Bananas Foster Pancakes and a mouth-watering Monte Cristo, along with classics like the Trio’s Burger and a Crab Cake Benedict. The brunch menu is a creative take an traditional brunch fare and is offered every Sunday from 10 a.m. - 3 p.m. Along with these dishes, they offer bottomless mimosas and Bloody Mary’s.

Trio’s is a unique restaurant where tradition meets contemporary and Mediterranean flavors find middle ground with an American palate. The restaurant is a hidden gem, and it’s charming and modern interior is anything but traditional. If it isn’t one of your favorite places to dine already, it should be. With so much to offer, it may take time to find the dish you love best, but you are sure to enjoy every bite along the way. Trio’s is located at 2219 Forsythe Avenue in Monroe. The restaurant is open Monday - Saturday 11:00 a.m. - 10:00 p.m. and Sunday from 10:00 a.m. - till with brunch from 10:00 a.m. - 3 p.m.

The Buzz Around NELA Dental Start Smiling Today

Thank You! On behalf of our dentists and staff, we would like to thank all of our wonderful patients, family and friends who voted NELA Dental as Best Dentist in the 2017 Bayou Buzz Awards! Welcome Dr. Ryan Rachal D.D.S Dr. Rachal grew up in Monroe and is a graduate of Neville High School. He obtained his bachelor’s degree from the University of Louisiana at Monroe. Dr. Rachal then graduated from LSU School of Dentistry with his Doctorate of Dental Surgery degree in 2017. Dr. Rachal is a member of the American Dental Association and the Louisiana Dental Association. He is married to Dr. Mary Webster Rachal. Together they have two children. Smile Strong with Implant-Retained Dentures Typically, a patient seeking implantretained dentures does not have teeth in the

jaw, but they do have enough bone in the jaw to support implants. A channel is shaped within the bone of the jaw and an implant is inserted. Over a few months the implant will become securely fused to the bone. From there, the patient’s implant-retained denture will snap onto the attachments on the implant. Denture wearers often find their dentures can be held in place with dental implants for added comfort and stability. Some patients even experience improved speech; a welcomed benefit for many. Implant-retained dentures may provide patients with extra confidence. Another major benefit of implantretained dentures is the ability to enjoy foods previously off limits. However, there are some limitations on certain foods. Your dentist can explain these eating restrictions during your appointment. At NELA Dental, we take pride in the education and experience of our dentists and staff. Dr. Vance Costello is highly trained in

performing dental implant procedures. He has completed the American Academy of Implant Dentistry’s Comprehensive MaxiCourse and is an Associate Fellow of the AAID. Additionally, Dr. Costello is an instructor with Advanced Implant Educators (AIE) and Implant KnowHow. Dental implant expertise also extends to NELA Dental’s Dr. Daniel Raymond. He has completed an implant fellowship with the International Implant Dental Association. Everyone’s dental needs and financial situations are different, and we are committed to finding solutions for each patient to get the care they need. We also accept most major dental insurance plans, third-party payments and offer flexible financing options. Call one of our three locations in Farmerville, Monroe, or Oak Grove to schedule your free consultation. Resource: colgate.com, Columbia UniversityCollege of Medicine.

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C R E AT I V E LANDSCAPES Article By April Clark Honaker Photographs by Brad Arender

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B AY O U A R T I S T

FOR ARTIST ANN JOHNSTON CURRIE, ART IS WOVEN INTO EVERY ASPECT OF HER LIFE. SHE LIVES AND BREATHES IT AND RARELY GOES A DAY WITHOUT CREATING.

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hen her kids were growing up, she would sometimes stay up painting in her studio until three or four in the morning and said it was like their roles were reversed, because her kids would have to tell her to go to bed. But she said, “I do, what I do because I love it. It’s a passion.” She even finds herself doodling in situations, where she doesn’t have her materials, and she almost always has a camera with her in case she needs to capture a moment on the go. In the winter time, she especially enjoys sitting by the fireplace with her dogs all around her and painting in the warmth and glow of the fire. Painting is so integral to her life that she said, “Everything I own has a smudge of paint on it, even the dogs.” On occasion the dogs and cats have even left their mark on her work. She recalls selling one particular painting that had little footprints on it. The prints were only visible if the light hit the canvas just right, but for Ann, they were simply part of the painting. She called them a “happy accident.” Being creative isn’t new to Ann, and she recalls being drawn to creative things very early in life. “I was always the kid who played with mud pies and finger paints,” she said. The highlight of first grade for her was getting a box of 64 Crayola crayons with the sharpener. As she grew up, constant encouragement from her grandmother stoked the flames of creativity that were kindled during her childhood. “Grandmother used to tell me all the time how talented I was,” Ann said. “I don’t know if there was any truth to it, but I believed her.” This encouragement led Ann to explore art in college and beyond. While in college, Ann was able to spend a year traveling all over Europe and creating art. She lived in Bregenz, Austria, and would visit different cities for two weeks at a time. After experiencing Europe, Ann completed her bachelor’s degree in general studies from Louisiana State University in Baton Rouge. Then, despite having a college degree, Ann said she could only find work as a receptionist. As a result, she developed a thirst for more knowledge and better work, so she returned to school, earning her Master of Fine Arts from Southern LOCATED ON THE BAYOU, Methodist University in Dallas, Texas. ANN’S FARM SERVES AS AN Upon completing her master’s, Ann stayed in Dallas, where she taught art for eight years at St. John’s Episcopal School. Then life drew her back home to Louisiana, where she INSPIRATION FOR MUCH OF now lives on a farm in Sterlington that has been in her family for five generations. LocatHER WORK, WHICH OFTEN ed on the bayou, the farm serves as an inspiration for much of Ann’s work, which often FEATURES LANDSCAPES. features landscapes. Her studio overlooks the water, and she said, “It’s like a little oasis.” Despite loving life on the farm, Ann hasn’t lost her taste for adventure and travels a lot, especially to the mountains of Colorado, which also inspire much of her work. “My environment and to some degree what’s happening in my life color my interpretation,” she said. Although she used to paint photorealistically, she eventually became bored with it. “When I was painting realistically, it was like the outcome had already been determined,” she said. Now that she’s moved away from realism, her work has become more about feelings. She tries to pause and engage with the setting, then lets her feelings play out on the canvas. One thing that makes Ann’s approach to art special is that she never thinks of what a potential customer or viewer might like to see. “I want my art to be about me and it,” she said. “There are some times when you’re working and things begin to go right, and you’re in the zone. It’s euphoric. You just get so happy.” These are Ann’s favorite moments, the moments when she feels most creative. She believes that having to think about someone else’s desires would take some of the joy out of this process for her. Fortunately, Ann hasn’t had to sell her art to make a living, and she’s had the freedom to create what she wants, whether it’s a painting, photograph, piece of pottery or something else. Because selling her work isn’t the driving force behind her art, having others want to buy it is a bonus. Ann said that as an artist she tends to “fly under the radar,” but she has friends who have taken an interest in her work and have been instrumental in making it available to the public. One of those friends is Joey Haddad. According to Ann, Joey has been coming to her house for years to pick out paintings to sell in Parterre, his home and garden store in Monroe. Another friend, Kathy Biedenharn, has been very supportive. In fact, Ann’s work is currently on exhibition in Monroe at Levee Gallery, which is owned and curated by Kathy. Ann also credits Kathy with helping her discover one of her favorite art mediums: oil pastels. Kathy brought a box of them to her house, and she found that she loved the texture of them and the way she could blend them, layer them and then scrape back through to expose the history underneath. In terms of technique, she likes to add and subtract layers until she achieves the perfect balance. “Sometimes there’s a moment where you know a piece is done,” she said. But other times, she has to set the piece aside, walk by it and look at it for a while until she knows what must be done to complete it. “It’s a gestalt thing,” she said. A gestalt is something that has been composed of many parts but is unified in a way that prohibits break down. With gestalt, the whole is also somehow greater than the parts. For Ann, individual marks are her “parts,” and she likes the way oil pastels allow her to layer them to create works that feel whole. Knowing that, through her choice of medium, she is also following in the footsteps of the great Pablo Picasso adds something special to process. 90 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

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ccording to Ann, professional-grade oil pastels were first created especially for Picasso by Henri Sennelier, the son of Gustave Sennelier, an art supplier in Paris who mixed his own paints from high-quality raw materials. Picasso had wanted colors he could use on any surface without having to prepare the surface first, and the Senneliers were happy to oblige. Today, Sennelier oil pastels are still considered by many, including Ann, to be the world’s finest oil pastels. Although Ann also creates with other techniques, including cold wax painting and encaustic painting, which involves hot wax, she is thankful to Kathy for introducing her to oil pastels. Of Ann, Kathy said, “She’s a lot of people’s icon. She’s mine, because she’s fun, but she has the ability to get down to the point with you when you need her.” This multidimensionality is reflected in Ann’s work as well. The walls of Levee Gallery are filled with Ann’s richly textured landscapes. Her work has the unique ability to capture multiple moments at once through the layers of color. It’s as though the light is changing right on the paper, or in some cases, the canvas. Ann said it’s rewarding to be able to sell her work. In fact, she recently ran into a client who bought two of her early paintings from graduate school back in the ‘70s. The client told Ann that the paintings are still the first things she sees every morning when she wakes up and that she still loves them just as much as she did when she bought them. “It makes me feel good that something I’ve done has brought joy or pleasure to someone,” Ann said. Because Ann doesn’t have to sell her work to support herself financially, she’s also been able to use it to bring joy and help others in more tangible ways. For example, she donated 80 bowls to the Empty Bowls fundraiser held by the Food Bank of Northeast Louisiana earlier this year. “When the Food Bank tells me they can buy meals for people in need with what I did,” she said, “I’m like, ‘Wow!’” Helping others is so gratifying for Ann that she said, “I strive every day to help someone—to help make something better.” Ann has also used her art to support King’s Camp, an interdenominational Christian camp for kids. She said, “If I can help pay for a kid to go to camp, that’s so much better than having the bowl sit on my table.” She realizes that not all artists can afford to give their work away, so she views it as a privilege, and being able to give is something she’s grateful for. “It’s like I have this gift of materials, a studio, time and talent, so I try to support good causes,” she said. “That’s my gift back to the community.” Even when she was just getting started as an artist and was still in graduate school, she would find ways to give back. She spent a lot of time at the bus station in Dallas and would get to know the homeless people there. “I would sit and talk and find out their story,” she said. “I like people, and I like to get to know them and dig in a little.” In addition to getting to know them, Ann would take their portraits and then go back to give them the pictures. She said, “It gave them such pleasure to have a portrait taken—to have a gift.” Ann continues to create work in a variety of media, including photography, but she admits that much of the photography she does now is for personal use and to provide inspiration for her paintings and drawings. Ann also continues to educate herself on new techniques and regularly takes workshops and college courses to expand her repertoire of skills and to keep things interesting. Whatever she creates, Ann hopes people will find the work visually interesting. “I hope that people will stop and become engaged with it,” she said. “It’s so easy to just walk by that I think stopping and engaging is an enriching thing in itself.” Even though Ann tries to close out the world when she creates, she still hopes the world appreciates her work. “I hope it brings joy and happiness and comfort,” she said. “I hope it enriches the environment in some way, whether it’s in a home or some place else.” 92 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

Spotlight on Piercing Mamie Johnson, Piercer Fat Mermaid Body Art Boutique

T’S BACK TO SCHOOL TIME! Whether you’re headed to high school and need retainers to hide your piercings, off to college and want something new and shiny to wear, or just celebrating having some time to do something for yourself now that your children are back in school, fall is a busy time for the piercing industry. With that in mind, here are a few pointers! Getting a good piercing isn’t just about poking a hole in someone. It’s everything that leads up to that moment, the quality of the materials used during the procedure, and everything that happens afterwards that will ultimately determine the success of your new piercing! When you are pierced at a reputable shop, you are paying not only for the piercing itself - you are also paying for the experience of a well-trained practitioner, for high-quality hypoallergenic jewelry and needles, for a sterile and state-licensed environment and for ongoing care and support from a knowledgeable body art professional should you have questions or concerns about your piercing at any time in the future. Stay away from big box stores and mall piercing shops! Piercing “guns” are bad! They are impossible to sterilize, and they use blunt force trauma to “force” the (dull) jewelry through the tissue. This can lead to scarring and infection. Most people wielding them receive

minimal training, don’t understand proper placement or sterile procedure, and can’t accurately advise clients in caring for their piercings. The jewelry sold in these establishments is of poor quality and can cause complications from allergic reactions. And finally, forget everything you’ve ever heard about aftercare. If what your piercer is telling you contradicts what your friends and the Internet have told you, ignore everyone else and listen to your piercer! Aftercare procedures that work for one person may not work for another. Consult with your piercer to find a routine that is perfect for you. If all else fails, just remember LITHA - Leave It The Heck Alone! Keep your new piercing clean and dry, and keep your hands off! Whatever your piercing needs, come see Mamie! At Fat Mermaid Body Art Boutique, we have 18 years combined experience in the body modification industry and the largest selection of quality body jewelry in northeast Louisiana. We offer retainers for every location, high quality surgical steel, implant grade titanium, gold and much more. If we don’t have it, we can custom order it just for you! Have a question? Feel free to pop in and quiz our piercing and tattoo experts about anything you need to know! We are happy to help!

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

T LINDA LAVENDER SCHOOL OF DANCE, THE JOY of dance can be seen in the faces of young dancers through their jubilant smiles and excited squeals. No matter the age of the dancer, it is important to the staff at LLSD for each student to find dance to be a joyful experience. “The staff at LLSD is passionate about filling our dancer’s hearts with the love of dance. We feel so blessed to be able to share our passion with young dancers everyday,” says Linda Lou Bourland, who has been teaching dance for over 30 years. For over 50 years, the staff at LLSD has nurtured this passion and worked tirelessly to instill the love of dance in the lives of each of our students. Dance provides a life enhancing experience and is a wonderful outlet that not only utilizes creativity and talent, but also teaches discipline. At Linda Lavender School of Dance, we are committed to providing a positive and productive learning environment, and most importantly, creating an atmosphere that provides a joyful experience. LLSD provides an environment of professional dance training for all students, from beginner to advanced, child to adult. Our classes include tumbling, ballet, tap, jazz, hip hop and pointe and start at age 3 and up. New to our fall schedule is our Hip Hop ‘N Roll class for ages

5-7. This class was a huge hit this summer and is back by popular demand. We are also excited to be continuing our Adult Hip Hop class with Melissa Harkness Holton from the summer. Melissa is a former LLSD dancer and LSU Tiger Girl. In addition, we are pleased to welcome back former LLSD dancer and Saintsation, Taylor Hines, who will be teaching a drill team technique class!

Linda Lavender School of Dance is proud to be the home of the Twin City Ballet Company. Owner and operator of one of the largest dance schools in the Ark-La-Miss, Linda Ford has been Artistic Director of Twin City Ballet Company for more than 30 years. If you have a new student interested in becoming a member of the LLSD family, registration will be held Monday, August 7th and Tuesday, August 8th from 10:00 a.m. to 6:00 p.m. at both studio locations. The Monroe studio is located at 2907 DeSoto and the West Monroe studio is located at 651 Commercial Parkway. Former students will get their information by mail. For more information, give us a call at 318.361.0391 (Monroe) or 318.325.7179 (West Monroe), or check us out online at facebook.com/ LindaLavenderSchoolOfDance and lindalavenderschoolofdance.com. Dance is for everyone, and everyone is welcome!

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Tasty Tex-Mex Iron Cactus Celebrates Seven Years in Business with a Second Location

N 2010, BRAD AND LEAH PARKER HAD A CONCEPT that combined Tex-Mex food with a fresh, flavorful spin! So the Iron Cactus was born and has become a local staple, known for their family friendly atmosphere that people of all ages can enjoy. Brad pretty much grew up in the restaurant industry and found his love for the industry early on. He started out as a busboy at Ernesto’s Mexican Restaurant in the Garden District of Monroe and went on to be a waiter there for 15 years. Being there for so long gave him a great reputation with the customers, who are now frequent regulars of the Iron Cactus. Seven years later, they have established this quant, small town eat place in Calhoun that brings in customers from around the area. In fact, the line is often out the door as customers wait to be seated. The Parkers solved that problem by expanding with a full bar, giving people a place to hang out and enjoy one of their famous margaritas, while they wait. Iron Cactus is also planning a much bigger expansion – to downtown Monroe! They recently celebrated their groundbreaking ceremony on DeSiard Street in the heart of downtown Monroe. “We are really excited about a second location in Monroe,” said Leah. “It has been a great experience thus far, working with Michael Echols, his wife Christie and Ashley Ellis on the design, and we are thrilled to be a part of the downtown revitalization.” Patrons of the new downtown location can expect some of the favorites that they have come to love at the Calhoun location, as well as some new fun new dishes. “We are planning on having a taco bar at lunch as a quick option for downtown employees,” said Leah. “We will also use the outdoor patio for dining and local music and entertainment at night.” The Parkers plan to open the second location in October of this year, just in time for perfect patio weather. The downtown location will be open for lunch and dinner throughout the week. The Parkers thank all their customers for the support these past seven years in helping the restaurant become a staple in the region. With much anticipation of the new expansion, Iron Cactus looks forward to seeing familiar faces as well as new customers in the coming months!

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FA R M E R S M A R K E T ON TOWER

ARTICLE BY MEREDITH MCKINNIE AND PHOTOGRAPHY BY MARTIN G MEYERS

n Tower Drive between CC’s Coffee House and Newk’s Eatery, a new Farmers Market has emerged for the Monroe community. It is the brainchild of Joe Holyfield, owner of Holyfield Construction, who has always loved those markets. Anywhere he travels, he goes to the local farmer’s market. A member of Ouachita Green, Holyfield is committed to making Monroe beautiful, focusing on this area, bringing attractions in for people to have somewhere to go locally.

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He is a citizen who wants to make his community a better place to live. He, along with Deidra Adair, put their heads together, did some research, and made the Farmer’s Market on Tower a reality. People in larger, urban areas are used to choices on the weekends, and there’s no reason the citizens of Monroe can’t enjoy those weekend options as well. Farmers markets used to be all about produce, but the image is changing. They’re becoming more of a community affair with local food, music and artisans, people com-

mitted to healthy living, and of course, produce. But the Farmer’s Market on Tower is selective about what they introduce at their farmer’s market, which is what sets the one on Tower apart. They focus on offering quality products. Deidra, in her research, found out we had a Holistic Chamber of Commerce in West Monroe. She reached out to member Dana Milford, owner of For His Temple, and instantly found a group of people with the same vision of healthy living, the kind of people they wanted to be involved with the

farmer’s market, those who focus on organic food, natural ingredients and overall healthy living. Deidra teamed up with The Holistic Chamber of Commerce president, Kristen Lambrecht to sponsor the farmer’s market, along with CC’s Coffee House, Newk’s Eatery, For His Temple and Holyfield Construction. Another goal was to drive traffic to this area on Tower on the weekends, something for the people in the surrounding neighborhoods to look forward to, close to home. More and more people are coming to Monroe from bigger cities and are used to these types of activities. So when they get here, they long for it. And the longtime residents of Monroe yearn for it, too, they just may not have been aware of it. So many of us have traveled to various cities, attended local events and thought, “This would be great in Monroe.” All it takes is a few people saying, “We can have this; we do deserve this” to make it a reality.

eidra knew that for her to drag her family out on a Saturday, the event needed to be family-friendly. The weekends are for family time, and so the events need to have something for everyone. There is a complimentary face painter every Saturday. The Children’s Museum hosts a complimentary craft each week for the kids – for Father’s Day weekend, the kids made mustaches on sticks to wear. The Children’s Coalition brings a reading corner and a craft on various weeks. Deidra particularly loves the setup of the market. It is situated on a roundabout, with all the vendors and booths set up in a circle; the kids stay contained and in sight. There are also big outdoor games like Connect Four and Jenga. In a few weeks, The Ouachita Valley Federal Credit Union and 98.3 will do the school supply drive. They’re also incorporating some nonprofit groups, like Ellen Hicks with the Humane Society. The Ouachita Community Connections came out one Saturday to introduce themselves. The Market serves as a platform to introduce these groups to the community. Brian Sivils provides the music each week, serving as the “pavilion band.” He incorporates music for both the kids and the adults, providing an inviting atmosphere. “Visitors can sit down, have a beignet or a crepe, a coffee from CC’s or a lemonade from Newk’s Eatery, and listen to the band. It’s not just about shopping.” Deidra knew to get the moms out to the market, the kids have to stay entertained. And so far, the mix of activities seems to be working. The Kingsland Ranch is a staple at the Market every Saturday, and they bring their delicious beef for sample and/or purchase. Swamp and Sea gets their seafood that morning from the Gulf, bagging it up that morning and selling it, including shrimp and crab, etc. WWW.BAYOULIFEMAG.COM | AUGUST 2017 97

Edible Zen Farms offers hydroponic lettuce and tomatoes. Swamp Fox Farms sell jams, jellies, duck eggs and chicken eggs. The Market hosts many of the local farmers. D’s Bees will bring their honey. Ms. Pettit serves her fried blueberry pies, produce, fresh eggs, doggie treats and her very own roux. Fiesta Nutrition hands out samples of their smoothies. Ruston Orchards at Indian Village Harvest Farms brings the peaches, watermelons and serves peach ice cream. Cory Bahr will make appearances serving boudin and his “sammiches.” Jeff Hicks brings his smoked cheeses, mozzarella, Colby Jack, cheddar, cream cheese and even offering toppings like raspberry jelly. Conrad Cable brings his fresh rosemary, mint and chanterelle mushrooms. Visitors can buy these goods without going to the grocery store. It shows kids the roots of the foods they eat. Deidra mentioned one of the vendors showed her kids how to shuck corn. It has been intriguing for her kids to see the produce and talk to the farmers. It’s an important cultural experience, especially for children. The vendors are both passionate and knowledgeable about their products. They’re very engrained in this way of life and anxious to share that passion with others. Master gardeners sell plants and even give away some. Some woodworkers will be coming soon and some bread bakers. The Market is constantly growing. Some vendors are committed to coming each week, and some rotate in and out. For now, the Market will continue throughout the summer, each Saturday from 8-12. The Farmer’s Market on Tower is just another option of something to do in the community that also promotes the community and the talented people living in it. It’s a free event for the whole family. You can enjoy the music. You can do a craft, get your face painted. You don’t have to buy something; you can just look around and soak up the creative atmosphere close to home. We’re all so busy. It’s nice to have a place to go together as family and friends to see other families and friends. It puts the cultural diversity of our area on display. A lot of these talented farmers, artisans, creators, can go unnoticed. It establishes a connection for them with their community. The Market shows we can be mainstream when it comes to healthy living, organic options, etc. It’s so easy to get lost in the hustle and bustle of kids and jobs and practices. The Farmer’s Market encourages taking care of us. When we buy those fresh cucumbers and local meat, we want to do better for our families and ourselves. People are constantly getting more conscious of where their food is coming from. We’re picky about what we put in our mouths. And we should be. It’s our health. We want our food fresh. The Market’s motto is “Farm to Fork,” meaning you come here to the Market, you spend time with your family, you buy this fresh produce and beef, and then you go home and you enjoy it with your family. Joe Holyfield and Deidra love seeing visitors to the Market walk around with their kids and their bags of produce and know they are going to go home tonight and eat together. It makes them happy, knowing they’re giving back to their community by enriching the experience of its people. It’s an experience from the Market all the way back to their house and their kitchen table. 98 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

Weight Loss Surgery LCWLS Now Offering BPD/DS

OUISIANA CENTER FOR WEIGHT LOSS SURGERY, a nationally accredited Center of Excellence, now offers another weight loss procedure: biliopancreatic diversion with duodenal switch, or BPD/DS. Dr. Walter Sartor is one of Louisiana’s few bariatric surgeons to offer this new surgery. LCWLS still offers the gastric bypass and gastric sleeve procedures, both of which greatly reduce excess body weight and obesity-related illnesses such as heart disease, high blood pressure, and especially type 2 diabetes. BPD/DS is recommended for individuals who are considered severely obese with a body mass index of at least 50, or a body mass index of 40 and type 2 diabetes. BPD/DS, usually a laparoscopic surgery, addresses weight loss in three ways. First, the bariatric surgeon performs a gastric sleeve, the most common procedure at LCWLS. During the gastric sleeve, the surgeon removes a large portion of the stomach and creates a narrow sleeve. This creates a smaller stomach, allowing the patient to consume much smaller food portions while still feeling satisfied. Reducing the size of the stomach significantly reduces the appetite hormone “ghrelin” that stimulates the hunger response. The gastric sleeve (as opposed to the gastric bypass) also reduces the risk of “dumping syndrome,” which occurs when food, especially sugar, moves from the stomach into the small bowel too quickly. The second stage of the procedure redirects food away from the upper part of the small intestine, which is the natural path of digestion. This decreases how many calories and nutrients one’s body can absorb. The small intestine is divided, and a connection is made near the end of the small intestine. Lastly, the procedure alters the traditional way that bile and digestive juices process food. This results in fewer calories absorbed by the patient, and subsequently, more weight loss. The BPD/DS can yield significant weight loss—typically more than the gastric sleeve and gastric bypass—because it restricts how much food one can eat and how many calories and fat one can absorb. The procedure also helps patients to maintain long-term weight loss. LCLWS is unique in that our program offers a full-time dietitian who works one-on-one with each patient to ensure his or her success. Because this new procedure reduces the absorption of essential vitamins and minerals, it is imperative patients work closely with our dietitian to ensure he or she is eating correctly and consuming the correct dosage of vitamins and minerals. As with any of our weight loss surgeries, patients must adhere to a certain lifestyle; healthy diet and plenty of exercise are critical to long-term success. Our dietitian, Marci Parker, recommends a high-protein, low carb diet. She also suggested avoiding carbonated beverages. The new procedure is also intended for patients who did not quite meet their weight loss goals following the bypass or sleeve. Please contact us to learn if you are a candidate for this surgery. Visit our website at www.laweightlosssurgery.com for more information and call us at 318-998-7313.

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Cajun Flavor on the Ouachita Trapp’s Offers Flavorful Food in a Fun, Family Friendly Atmosphere

HEN IT COMES TO CAJUN food, it’s hard to find anything better than the Trappey brand. The Trappey name has been synonymous with Cajun food and Louisiana for over a century, 118 years to be exact. When looking for that taste of south Louisiana, there is no denying that the perfect place to go in north Louisiana is sitting right on the banks of the beautiful Ouachita River. For over two years, Joey Trappey and Colby Mardis have been operating one of the most successful restaurants in our area. They have created and honed the menu to feature a variety of South Louisiana dishes, including some family favorites. To start, their appetizer menu features mouth-watering Fried Cheese Ravioli that melt-in-your-mouth and is topped with Trapp’s popular Crawfish Marlee sauce. The

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seafood nachos are a must with fresh made to order chips piled high, topped with fresh onion, tomatoes, fried crawfish tails, grilled shrimp and covered with the best white queso dip on this side of the Mississippi River. Creole crawfish pies, fried pickles, crab cakes and boudin bites round out the options for appetizers. There are daily lunch options during the week for only $7.99 including Ella’s Sunset Salad on Tuesdays, Trapp’s Cheeseburger on Wednesday, Nonk’s Jambalaya on Thursday and Trapp’s Red Beans and Rice on Fridays. You can always depend on Trapp’s to have the best poboys, whether it is shrimp, crawfish or catfish, you have the option of fried, grilled or blackened. Served on a New Orleans style poboy bread, they are dressed with lettuce, tomato and housemade remoulade. Trapp’s has expanded their dinner

entrée offerings to include a new Spud Menu that features five different options, including a Cajun Grilled Chicken Spud, a Cheeseburger Spud, a Boudin Spud with chopped boudin topped with Crawfish Marlee and an Étouffeé Spud topped with crawfish étouffeé and green onions. The grill menu features a smothered catfish with crawfish étouffeé, pork chops and blackened tuna, just to name a few items. Tuesday nights are Steak Night with two 12 oz. ribeyes, two salads, two drinks and two sides for just $35. On Wednesdays, it’s Burger Night with 2 Burgers, sides and drinks for just $12. And on Thursdays, Trapp’s offers bottomless wine night. If the food isn’t enough to get you there, Trapp’s has plenty of music and entertainment as well. Every Thursday night Jordan Sheppard plays on the patio from 6:30 to 9 p.m. and on the third Friday of every month, Josh Ezell and Early Ray play from 6 – 9 p.m. You can always count on musical entertainment on the patio every Saturday night. Trapp’s is one of the best family friendly restaurants around, serving fresh seafood for lunch and dinner, along the banks of the gorgeous Ouachita River. Make sure to stop by and see them today at 113 South Riverfront in West Monroe, at the foot at the Endom Bridge, find them on Facebook or call 318.855.6428. Can’t get out? You can order Trapp’s via Chef Taxi, too!

Key Millwork & Supply Company Beat the Heat!

OR OVER 70 YEARS SUB-ZERO HAS been providing family friendly features along with the function and performance that will meet the challenges of summer! Whether it’s your favorite soda, fruit smoothie or that special bottle of fine wine, nothing cools your refreshment as perfectly as Sub-Zero products. The very name ‘Sub-Zero’ assures you that your food will always stay as fresh and flavorful as possible. Key Millwork can help you select the model for YOUR living style. Integrated units disappear into the decor. Choose from built-in refrigerators with the classic stainless steel look or finished in custom panels. And beginning this month, SAVE up to $1000 with Instant Cash Savings on Subzero Bl Series Built-In Refrigerators! Enjoy real customer service before and after your purchase when you buy from Key Millwork. “Frost” your home project with decorative tile from ArtisticTile! From ceiling to floor and anything in between, ArtisticTile has literally

thousands of products for your application! We, at Key Millwork, have been dazzled by the extraordinary products received in our showroom in the last six months. Our customers have the opportunity to see and feel literally hundreds of stone, glass, porcelain and ceramic samples. Italian marble, Limestone, Onyx, Basalt, Dolomite, Granite, Sandstone, Quartzite, Soapstone, Calcite, Labradorite, Schist, Silicate Marble, and Travertine. The names paint a picture! Many stones can be replicated in porcelain for a unique durability and enlarged application. Porcelain finishes include textiles, textures, matte and gloss. Subway tile and Michael Aram designed ceramics are timeless. The glass collections, Jazz Glass and Charleston Mirror products, are stunning and sophisticated. Amazing mosaics have been created out of a single material or a mixture of several. In addition to the variety of geometric straight cut mosaics, ArtisticTile engages a waterjet cutting method that allows

for graceful curves and fun circles. The designs are classic, Renaissance-inspired, traditional, trendy, contemporary... They can combine classic materials with delicate techniques for inlaying, carving or sculpting. Don’t hesitate to visit their product website at artistictile.com, then give us a call at 318-3879995. Let Key Millwork and ArtisticTile turn your tile project into a work of art! Beyond appliances and tile, Key Millwork can help make your dream home come true! We offer windows, doors, custom and factory cabinetry, door and cabinet hardware and the Galley sink! Andersen Windows is the largest manufacturer of energy efficient windows and doors in North America. Whether you’re renovating your home or building from the ground up, Andersen can provide you with high-performing, dependable products and support them with exceptional service. New windows and doors can be a major investment, but if you choose wisely, you’re rewarded with better light, comfort, added security and energy efficiency. When it comes to making such an important decision, make sure you go with a brand you can trust. Come to Key Millwork & Supply, a company with a history and reputation for being there for you... concept to completion! We’re still located at 4200 Jackson Street, Monroe, LA

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EDIBLE Z

article by APRIL CLARK HONAKER and photography by MARTIN G MEYERS

Adam had planned to plant their first seeds, a storm demolished their greenhouse. Wren was in the store with her mom when Adam called her to share the news. He was so calm that she didn’t believe him at first and had to see the damage for herself. She soon learned he’d been telling the truth. “It was like a giant had just stepped down on it,” she said. “It was heartbreaking.” They were able to salvage some of the equipment but lost more than they could save. Given the amount of time and sweat, as well as money, that they’d invested, the loss was traumatic. “I didn’t work for a month,” Adam said. It required some time to process. According to Wren, “It was like a death,” but even though Adam was discouraged, she knew the storm was just a setback. “Wren is the most supportive person,” Adam said, “She won’t let me give up on a dream I want to pursue.” Wren called Adam the “ultimate idea man,” and said, “It’s he produce grown at Edible Zen is primarily fun to dream, even if it’s beyond what you’re capable of. If you hydroponic, nutrient dense and never sprayed with don’t have something to reach for, what are you doing?” Wren chemicals or potentially harmful biological material. and Adam have big dreams for Edible Zen, but at the same time, The couple are so committed to their ideals that they’re not just dreamers. They’re doers. “It’s hard to make a they would rather spend three days handpicking dream reality,” Wren said, “but if you put down the steps, and hornworms off their tomato plants than spray them. they’re all real steps, you can make it happen. You just have to put When Wren and Adam decided to start growing their own one foot in front of the other.” produce, they had very little prior knowledge of farming, and Despite Mother Nature’s setback, neither Wren nor Adam their five acres of land lacked the necessary infrastructure. It had was ready to let her win. To recover from their loss, they looked no running water and no electricity, so they were literally starting into getting a traditional loan but soon realized it might be better from scratch. to borrow from family members who had the resources to help. Before breaking ground, they heavily researched various Their families had been watching them closely, encouraging them, farming methods and took a special interest in aquaponics and and even getting their hands dirty on hydroponics. They scoured the Internet occasion, so a small family loan was and read books to learn more about agreed upon, and paperwork was these systems. “You can always take drawn up to make it official. an idea and find someone who is an Then, for a second time, Wren expert,” Adam said. “Then you can get and Adam began taking steps into their notes and documents and toward growing clean, nutrientreally see the mechanics.” dense produce. This time, they In addition to learning as much had a professional, 2,400-squareas they could through literature and foot greenhouse installed by videos, Wren and Adam visited several JCM Greenhouse Mfg. With the successful farms that were growing groundwork already laid and produce using systems similar to the experienced workers on hand, it took ones they were interested in. only two days to complete the setup. While planning, Wren and Adam “The moral of the story,” Adam said, also lived small, saved money and “is don’t nickel and dime. Bite the made sure they were debt free. They bullet and do it right the first time— wanted to be fully prepared to make with the right tools.” the investment of time and resources The new greenhouse is so necessary to make their dream come sturdy that Wren said they can hang true. from the trusses. But she and Adam In the fall of 2013, Wren and Adam have learned that having the right bought their first greenhouse and filed greenhouse and the right equipment the LLC paperwork for Edible Zen. The doesn’t guarantee success. Initially, greenhouse had been used by a florist they had planned to grow produce and was totally disassembled, so Adam aquaponically. In an aquaponic had to figure out how to reconstruct system, aquaculture (which involves it himself. In the beginning, he and raising aquatic animals such as fish in Wren tried to recycle and repurpose as EDIBLE ZEN IS PRIMARILY tanks) is combined with hydroponics many things as they reasonably could HYDROPONIC, NUTRIENT (which involves growing plants in and did most of the work themselves. water without soil). Wren said, “It’s hard to know what DENSE AND NEVER SPRAYED nutrient-infused Adam said, “The idea was presented you need in advance.” Despite their WITH CHEMICALS OR to me in this way: you feed the fish, resourcefulness, it took about a year to and their waste ‘magically’ has all get the greenhouse and all the necessary POTENTIALLY HARMFUL the nutrients needed to grow good tools and equipment in order. produce.” Then, three days before Wren and BIOLOGICAL MATERIALS.

EDIBLE ZEN FARMS, LOCATED IN FARMERVILLE, LOUISIANA, IS THE BRAINCHILD OF ADAM LEWIS AND WREN ROGILLIO. THE TWO MET THROUGH MUTUAL FRIENDS AND REALIZED THAT THEY SHARED THE SAME DREAM: TO GROW CLEAN PRODUCE FOR THEMSELVES AND OTHERS.

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“

It’s fun to dream, even if it’s beyond what you’re capable of. If you don’t have something to reach for, what are you doing?

says Wren regarding starting Edible Zen

n reality, aquaponics is more complicated and depends heavily on water quality. After four failed crops and some dead fish, he and Wren determined that the water quality in our area was not ideal and that it was going to require far too much effort to make an aquaponic system work. At this point, they regrouped, eliminated fish from the equation and decided to try hydroponics. In April, more than three years after breaking ground on their dream, Adam and Wren harvested their first heads of hydroponically grown lettuce. The day they made their first delivery was special to both of them. “When we got to the farm, the sun was just rising, and the feeling that we were making our first sale was so good,” Wren said. Since that day, they haven’t taken a single day off, and a lot of work has gone into making Edible Zen successful. “You never feel like you’ve done enough, and you never feel like you’ve accomplished enough,” Adam said. “Sometimes there are not enough ends to the candle.” Despite the work, the joy hasn’t diminished. “I still feel the same way every time I go out in the morning to harvest,” Adam said. For him, hard work comes naturally. “I’ve always had an entrepreneurial tug at my heart,” he said. “When you’re not at work, your mind is still there, but I wouldn’t trade it.” Although there is a seamlessness that runs through their work, family and home life, Adam said, “You can have quality time anywhere.” And Wren said it helps that “the farm is the most peaceful place on earth.”

hen Adam and Wren decided to start Edible Zen Farms in 2013, they weren’t sure whether their dream would become more than a hobby, but now Adam said, “It’s 100% a living. We’ve been able to reach a market that really appreciates what we do.” Their lettuce is currently available at Fiesta Nutrition Center in Monroe and For His Temple Family Foods in West Monroe. Because their produce is grown locally, delivery is made the same day it’s harvested. Wren and Adam also frequent the Farmers Market on Tower in Monroe, where they sell lettuce and other produce, including peppers, tomatoes, basil and more. Although lettuce is their specialty, and they grow several varieties, Wren and Adam also like to experiment and are continually trying new things. They’ve successfully grown strawberries, herbs, 104 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

wheat grass, lemon cucumbers and more. Despite the challenges they’ve faced along the way, they’ve persevered and have seen success. In fact, they are considering adding a second greenhouse to the farm. Looking back, Adam said, “All it took was a few people to believe in it.” Wren said, “After we sold the first head, it didn’t take long for the lettuce to speak for itself.” She and Adam both believe their lettuce tastes better than typical supermarket lettuce, and Dana Milford, owner of For His Temple Family Foods, said her customers can’t get enough of it. She loves working with Adam and Wren because they share the same ideals. They want to make clean food affordable, while still making a living. “They’re very customer focused,” she said, “and really care about what they’re doing.” When Adam and Wren came up with the name Edible Zen Farms, they were thinking of the focus involved in Zen and wanted to bring that focus to food and to their customers. “Every decision I make at the farm is meaningful to me,” Adam said. He and Wren like to know where their food comes from, and they enjoy seeing others take an interest as well. Although the movement to know where your food comes from hasn’t fully hit our area yet, Wren said, “It’s growing. People are starting to question what’s healthy and what’s not.” She and Adam have noticed a surge of people wanting to know their farmer, and they hope that trend continues. “If you know the farmer’s practice,” Wren said, “you can make an educated decision about whether you want to eat their food.” WWW.BAYOULIFEMAG.COM | AUGUST 2017 105

An Evening on the Blue Bayou The Happening Set for August 17th

OR 36 YEARS, NORTHEAST Louisiana has been home to The Happening – a celebration of Louisiana Tech University’s alumni, academics and athletics. It is always an evening of fun and fellowship as college memories are shared, friendships are rekindled and victories are relived. On August 17, Louisiana Tech alumni, friends and fans are invited to join the Louisiana Tech University Alumni Association in the Monroe Civic Center Arena for An Evening on the Blue Bayou, presented by Argent Financial Group. This year features musical guest The Fabulous Equinox Quintet, led by Louisiana Tech alumni and Monroe natives Jeremy Davis and Clay Johnson. All across America, audiences have fallen in love with these two sophisticated Southern gentlemen and their high-energy show.

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Along with the greatest songs, the best original arrangements and phenomenal musicianship, these two will bring their rich friendship and charm to The Happening stage. A full menu of bayou favorites – fried catfish, fried and boiled shrimp, hush puppies and more – will be catered by Catfish Charlie’s, owned by Louisiana Tech alumnus Doug Wood. Louisiana Tech President Les Guice will highlight an extraordinary year for Louisiana Tech University with several special guests. Coming off three straight bowl victories, Head Football Coach Skip Holtz will preview the 2017 team and season, featuring seven home games, including Mississippi State on September 9 and Homecoming on November 4 against North Texas. Other special guests will include incoming freshmen from Northeast

Louisiana, CHAMP the Mascot, Miss Louisiana Tech 2017 Anna Blake, Louisiana Tech Cheer and the Regal Blues. Wear Loyal Blue and join us on the Blue Bayou to celebrate another year of Louisiana Tech University! For tickets, go to LATechAlumni.org/Happening17 or call Barbara Swart at (318) 497-7985. ABOUT US The Louisiana Tech Alumni Association was founded to support the mission and work of Louisiana Tech and to foster a spirit of loyalty and commitment among students, alumni and friends of the University. Anyone who wishes to show support for Louisiana Tech can be a member of the Alumni Association. Want to join us? Visit LATechAlumni.org or call the Marbury Alumni Center at (318) 255-7950 to learn more.

Log Cabin Grill and Market The Beginning of a Specialty Cajun Market

T ALL STARTED WITH A TINY Italian woman that filled her kitchen every Sunday with smells of home-cooked Italian cuisine. Michael Garriga first fell in love with cooking when he was young, helping his grandmother stir the sugo, Italian for gravy or marinara. Michael loved spending hours in the kitchen, learning various cooking techniques and secrets from his grandmother and mother. BECOMING CHEF MICHAEL Michael “Elk” Garriga attended Louisiana Tech in Ruston, LA and completed a degree in Marketing. After graduating, Michael attended the Louisiana Culinary Institute in Baton Rouge. This was the birthplace of Michael as a chef. There, Michael took many stimulating courses ranging from learning the mother sauces, dessert classes, Cajun cooking and restaurant management.

DEVELOPING A CRAFT While attending college, Michael worked at a local favorite, Ponchatoulas. He sharpened his skills and learned the tools of the trade under the tutelage of owners Johnny Gaudet, and Michael’s brother, Chris “Moose” Garriga. Michael says, “ I have learned a great deal from both men in all aspects of the business. Johnny and Moose, should be teaching courses on running a successful business.” Johnny and Moose decided to open a specialty Cajun market within the already established, Log Cabin, and called it, The Log Cabin Grill and Market. Having just graduated from culinary school, the duo thought that Chef Michael would be the perfect addition to the new market. Michael was excited to not only run the market, but get to work with someone whom he idolized his whole life, his brother.

DISHES For Log Cabin, Michael has developed many signature dishes: Shrimp Shirley, Blueberry Bread Pudding, Crawfish Dressing, Stuffed Chickens, Crawfish Potatoes, Bacon Jalapeño Macaroni and Cheese and many more fan favorites! Along with fresh sides, stuffed pork chops, and top of the line, hand cut steaks, the Log Cabin Market has many varieties of seasonings, BBQ and grill sauces, marinades and cooking necessities! Log Cabin is now offering fresh pork cracklins, pork rinds, chicken cracklins, boudin and many other signature Cajun must haves! Stop by anytime and grab a quick meal for two or dinner for the entire family! Log Cabin Grill and Market is a must stop for all travelers, and locals! Check out the market at 1906 Farmerville Highway, Ruston, Louisiana.

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Think Before You Ink Introducing Dermapen TattOff™ BY JUDY WAGONER

HO SAID TATTOOS WERE were designed to last forever? Thanks to revolutionary advancements in microneedling technology, Dermapen TattOff will quickly rid you of what you would like to forget. Professional Laser Center in Monroe proves once again it’s at the forefront of cutting edge technology in Medical Aesthetics in north Louisiana. It’s one of only six providers of the Dermapen TattOff Tattoo Removal System in the entire country. This amazing technology allows tattoo removal of ALL colors, without the use of lasers. Instead, the Dermapen TattOff uses microneedling, which deposits an acid into the tattoo. The pigment is then brought to the surface of the skin in the form of a scab, instead of sending it into

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the lymphatic system when a laser is used. Many tattoo inks contain heavy metals that have been linked to a large number of health problems, including cancer and neurodegenerative diseases. Among the most concerning metals found in tattoos are mercury, lead, antimony, beryllium, cadmium and arsenic. Many also contain dangerous phthalates and hydrocarbons. Phthalates have been shown to damage the liver, kidneys, lungs and reproductive systems in animal studies. Until now, the most common method of removing tattoos was with a laser, which dissolves the ink. Their components are then absorbed into the body and bloodstream. Many may never be fully eliminated from the body, and even those components which do get eliminated, may

cause damage before they are eliminated. But now there is a much safer way to remove your unwanted tattoo. A specialized acid compound is gently infused to the depth of the ink deposits with 11 microneedles. The micro-trauma causes a regenerative response, which forms a scab. The scab physically draws up the tattoo pigment. Once the scab falls off, so does the unwanted color. No ink particles are absorbed into the body or bloodstream. The Dermapen TattOff is also less painful and expensive (due to the reduced number of treatments). Only one to four treatments are required, as opposed to 8 to 10 treatments with the laser, and it won’t damage your natural skin pigment. Another plus is the Dermapen TattOff is ‘color-blind’ and will REMOVE ALL COLORS, including the most exotic hues and blends, unlike lasers that can only treat a limited range of colors. It’s also suitable for the permanent removal of cosmetic, professionally applied and amateur tattoos. For a free consultation, call 318-361-9066.

The Nude Nomad’s Game Day Style Guide Three Ways to Stand Out from the Crowd

HEN IT COMES TO FOOTBALL rivalries, we may not agree on everything, but we can certainly agree on scoring the perfect game-day look! Here is how to fashionably stand out from the crowd this football season:

Make a Statement One of the biggest trends of the season is the statement earring! It is no secret that style icons and fashion influencers are crushing hard on this eye-catching accessory. From bright tassels to fun pom poms, bold earrings can take a simple outfit and turn it into something special. Complete your game-day look with statement earrings in your team’s colors to show your school spirit!!! Regardless if you are rooting for ULM, LSU, Tech, ULL, TCU, MSU, Ole Miss, or your local high school, The Nude Nomad offers a wide variety of fun colorful options,

so you can cheer on your team in style! STYLING TIP: Not sure how to wear your hair to show off your new statement earrings? Put them on display by sporting a side swept part or by pulling your hair into a classic ponytail or effortless messy bun. Carry a Chic Clear Purse Following the lead of the NFL, many universities and concert venues are implementing clear-bag policies. The SEC is no exception. They have a league-wide clear-bag policy for sporting events. Instead of reaching for your nearest zip lock bag, invest in a trendy stadium-approved purse!!! The Nude Nomad has you covered with affordable and chic clear game-day options available with gold, bronze, silver, brown, or tiger print leather details and a chain strap.

STYLING TIP: Since you will be carrying your purse from morning tailgates to the final touchdown, we suggest packing lightly with game-day necessities, such as your wallet, sunglasses, cell phone, lipstick and of course, football tickets! Sport Your Team’s Colors Fashion is the best way to show which team you support! Rather than wearing a basic tee or jersey, take your outfit up a notch with a trendier option in your team’s colors, such as a romper, off the shoulder top or dress, or cold shoulder blouse. These fun pieces are versatile enough to take you from tailgating to winning celebrations. STYLING TIP: Don’t forget to complete the look with statement earrings and a stadium-approved purse. If you need help getting game-day ready, swing by The Nude Nomad to meet with a personal stylist. The Nude Nomad is a women’s clothing, shoes and accessories boutique located at 222 Trenton Street on Antique Alley in West Monroe, LA, only a few doors down from The Costume Shop. They are open Monday Saturday from 10 a.m. - 6 p.m.

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Portico Restaurant Monroe The Spot for Delicious Dishes

OR OVER A DECADE, PORTICO RESTAURANT AND BAR Monroe has been THE “it spot” for delicious dishes and tasty toddys, and they are adding even more to please palates in the Twin Cities. As sole proprietor of the Tower Drive location in Monroe, Stephen Walker has revamped the menu with new food and drink options in the last year and is excited to announce a new brunch menu this month. “We have really grown our Sunday brunch, and starting on Sunday, August 6, we will offer an exclusive brunch only menu from 11 am – 2 pm,” said Stephen. “We have some new brunch items on that menu, as well as some items from our full menu that are popular.” One delicious option is a buttermilk biscuit duo, where brunch patrons can choose two of three options – brown sugar bacon with a sunnyside up egg and American cheese, smoked beef brisket, sunny side up egg with cheddar cheese and chipotle aioli or a creole mustard maple fried chicken biscuit with country sausage gravy. Other new options include jumbo lump crabcakes atop a fried green tomato topped with a local bayou remoulade and corn maque choux, brioche French toast with fresh berry compote and bacon. The brunch menu also features classic favorites like blackened redfish with grilled shrimp, shrimp in grits, Portico pasta and more. The Bloody Mary bar and bottomless mimosas will continue as well. Portico continues some other traditions as well. On Mondays, it features Happy Hour all night, while Tuesdays are 2 for 1 pints. Another 2 for 1 special is on Wednesday nights with their Burger Night, while Thursday features Girls Night Out with bottomless house wine and $5 select cocktails. In addition to daily lunch specials ranging from red beans and rice on Monday to chicken and dumplings on Friday, Portico also offers some off menu items for lunch and dinner specials. “We like to be able to get creative and offer special items and dishes that might be unexpected,” explains Walker. And if you don’t have time to come to the restaurant, Portico can come to you. With options of off site catering and office lunches, they can feed your staff, friends and family on the go. After a long day at the office, Portico is your happy hour headquarters everyday from 4 p.m. to 7 p.m. Not only are there beer, wine and craft cocktail options to wet your whistle, Portico now offers a new Nip & Nosh happy hour menu, featuring small $6 portions of new items like the VooDoo Nachos, Popcorn Shrimp, Parmesan Truffle Fries and Nashville Hot Chicken Sliders. These small plates pair excellently with the craft cocktail menu items, which feature seasonal cocktails with fresh ingredients. Some favorites include the “Bayou Nomad,” “Voodoo Doll” and “Pearadise,” just to name a few. Since its inception in November of 2006, Portico Restaurant and Bar Monroe has always been a local favorite, and Stephen Walker invites you to come see why.

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Why Are Childhood Vaccines So Important? St. Francis Answers Your Questions

T IS ALWAYS BETTER TO PREVENT A DISEASE THAN TO treat it after it occurs. Diseases that used to be common in this country and around the world can now be prevented by vaccination.

IMMUNITY PROTECTS US FROM DISEASE The first time a child is infected with a specific antigen (say influenza virus), the immune system produces antibodies designed to fight it. This takes time ... usually the immune system can’t work fast enough to prevent the antigen from causing disease, so the child gets sick. However, the immune system “remembers” that antigen. If it ever enters the body again, even after many years, the immune system can produce antibodies fast enough keeping it from causing disease a second time. This protection is called immunity. It would be nice if there were a way to give children immunity to a disease without their having to get sick first. In fact there is: Vaccines contain the same antigens (or parts of antigens) that cause diseases. For example, influenza vaccine contains influenza virus. But the antigens in vaccines are either killed, or weakened to the point that they don’t cause disease. They are strong enough to make the immune system produce antibodies, leading to immunity. In other words, a vaccine is a safer substitute for a child’s first exposure to a disease. Through vaccination, children can develop immunity without suffering from the actual diseases that vaccines prevent. MORE FACTS • Babies and toddlers get shots called DTaP to protect them from diphtheria, tetanus and pertussis (whooping cough). But as kids get older, the protection from the DTaP shots starts to wear off. This can put your preteen or teen at risk for serious illness. The tetanusdiphtheria-acelluar pertussis (Tdap) vaccine is a booster shot that helps protect your preteen or teen from the same diseases that DTaP shots protect little kids from. • The best way and most important step to prevent the flu is by getting a flu vaccine each year. CDC recommends that everyone 6 months of age and older get a flu vaccine each year. Flu vaccination can reduce flu illnesses, doctors’ visits and missed work and school due to flu, as well as prevent flu-related hospitalizations. • Immunizing individual children helps protect the health of our community, especially those people who cannot be immunized (children who are too young to be vaccinated, or those who can’t receive certain vaccines for medical reasons), and the small proportion of people who don’t respond to a particular vaccine. Source: cdc.gov Tdap and influenza vaccinations are available at St. Francis Primary Care Clinic – West located at 200 Professional Drive in West Monroe. You may call the clinic at (318) 966-6350. WWW.BAYOULIFEMAG.COM | AUGUST 2017 111

SWAMP F OX FARMS ARTICLE BY KAY STOTHART RECTOR PHOTOS BY MARTIN G MEYERS

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“HONEY. FARM FRESH EGGS. MAYHAW JELLY.”

A rustic sign along the side of Highway 585 in rural northeast Louisiana directs visitors down a gravel drive to Swamp Fox Farms. If you speed by in a hurry, you are likely to miss it. There are no blinking lights or brightly colored commercial logos. The sign, like the place, is simple and unpretentious. Turn at the sign, and you will know you have arrived when you see the goats. Lots and lots of goats. Owners Phyllis and Andy Thompson created the little country haven they call Swamp Fox Farms out of a desire to return to their rural roots. What started with some chickens and the sale of a few eggs here and there has evolved into a diverse farming operation with a business plan for continued growth. The farm is located on Phyllis’ family home place near Holly Ridge in northern Richland Parish. After her mother died, her parents’ acreage was divided between Phyllis and her siblings. Phyllis’ sister and brother-in-law live nearby, and adjacent property is farmed by another sister and her husband. Although they both grew up in northeast Louisiana, Phyllis and Andy spent the early years of their marriage on the West Coast, where Andy worked for an international healthcare company in Seattle, Washington. Feeling homesick and missing family, Phyllis convinced her husband to move back to Louisiana, at least for a little while. They settled in next door to Phyllis’ mother to help care for and spend time with her, and at some point, decided to stay. Andy’s family is from Winnsboro and he still has relatives in and around northeast Louisiana. Between them, Phyllis and Andy have six children—Phyllis’ four daughters and one son, and Andy’s daughter. Being here in North Louisiana allows them to enjoy their children and

grandchildren, teaching the next generation about cultivating the area’s resources. This summer, their teenage grandson, Mason Hale, spent his vacation from school helping the Thompsons on the farm. Although Phyllis’ parents raised chickens and cows and Andy’s grandfather was a farmer and cattle rancher, neither of them prepared for a farming career. Phyllis has degrees in psychology and education from the University of Louisiana at Monroe, with a minor emphasis and teaching certification in Spanish. Andy graduated from three different college programs, earning an accounting degree from ULM, a finance degree from University of Texas at San Antonio and a Master’s degree in Business Administration from Rollins College at Winter Park, Florida. He spent years in the business world, working primarily in the healthcare industry. Phyllis named their farm after her husband, using the nickname that his college friends coined for him. “They called him an old swamp fox,” she says, and the name stuck. “He’s the idea man,” says Phyllis of her husband. Andy’s enthusiasm for the farming business, coupled with his business and financial background, has helped put Swamp Fox Farms on the path to future growth and success. Having always had an entrepreneurial spirit, Phyllis acknowledges that this is not her first home-based business. She is well-known locally for her delicious and intricately decorated cakes. Though she still makes cakes for friends and family on occasion, she has passed that business on to her daughters, Amanda Free and Sarah Miller. Andy emphasizes his wife’s numerous talents, pointing out that she also makes jewelry, sings beautifully and is a published songwriter. For now, Phyllis plans to concentrate on keeping up with the farm and teaching. Phyllis has

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When not tending their animals, the Thompsons are busy planting and tending the mayhaw trees, the predominate crop at Swamp Fox Farms. been teaching at Lee Junior High School for ten years and says she has no immediate plans to retire. Eight years ago, she implemented the Spanish program at Lee. “I love teaching and learning Spanish,” she says. “It is a beautiful language.” Her teaching job affords her time off in the summer months to focus on farming.

hyllis says developing Swamp Fox Farms here on her family’s land is a natural fit for her. The timing is also right, the Thompsons believe. Known colloquially as the “farm to table” or “farm to fork” movement, there has been an increase in demand over the past few years for fresh local food products. Family-owned farms that treat their animals well and use sustainable, environmentally friendly practices have become more and more popular with consumers. Realizing the growing market for fresh eggs, the Thompsons expanded their chicken population and began also raising ducks. While they have not yet settled on a number, more ducks are definitely in their business forecast. “We make more money on duck eggs than chicken eggs,” says Andy. Duck eggs are sought after by chefs for the rich taste they lend to recipes. The Thompsons raise Campbell Khaki ducks, a domesticated breed popular for their high egg production. Also, explains Andy, Campbell Khakis will not fly away when the seasons change like mallards and other varieties. Not long after they began raising ducks, their son-in-law’s father gave them a goat, and that was the beginning of a yet another new product line for Swamp Fox Farms. They now have a herd of Boer goats, which are raised for their meat. While roasted goat may not yet be common on American household and restaurant menus, Andy says that worldwide, goat meat is the most devoured protein, surpassing beef and chicken. “The market for goat meat here is growing,” he says. They credit MidSouth Goat Masters, an organization the Thompsons are now an active part of, for spearheading marketing efforts locally. The Thompsons hope to eventually have around 400 doe goats and 4,000 chickens. When not tending their animals, the Thompsons are busy planting and tending the mayhaw trees, the predominate crop at Swamp Fox Farms. Andy says that over the past few decades, Louisiana has seen a decline in the number of mayhaw trees in their natural habitat. Commercial and residential development of previously flood prone areas has reduced the area where mayhaws can naturally thrive. “Mayhaw trees are native to Louisiana,” says Andy. “Other places grow them, but they have to work at it really hard to make it happen. It’s natural here.” Interested in adding mayhaw berries to the Swamp Fox repertoire, the Thompsons attended the Louisiana Mayhaw Association’s annual conference. What they learned at that meeting, coupled with the support and enthusiasm of the members they met, convinced the Thompsons to invest in mayhaw trees. Within six months of that first meeting, the Thompsons were active in the Association, and Andy had been selected as a Director for the Northeast Louisiana region. The Thompsons are continuing to develop their mayhaw farming operation, which they say is still in its infancy. “Right now, we’ve got about sixty trees in the ground and forty trees in buckets, waiting to be planted,” says Andy. “I have one hundred more ordered, and hope to

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have at least 200 trees by the end of the year or early spring. The goal is for Swamp Fox Farms to have a mayhaw orchard of 300 trees within the next eighteen months. “The market for mayhaw berries is there,” Andy insists. He has customers already waiting on the berries they are cultivating, including the owners of Providence Foods in Lake Providence, Louisiana who make and sell mayhaw jelly. Andy says other Louisiana mayhaw growers have talked with representatives of Blue Bell Ice Cream Company about producing a mayhaw-flavored ice cream, an idea which Blue Bell has explored. “Before that becomes a reality,” says Andy, “they have to be sure the supply can keep up with demand.”

he Thompsons recently added honey bees to their farming mix with a dual purpose in mind. Not only do the bees produce honey, but they also pollinate the mayhaw trees, increasing fruit production. The kitchen of Phyllis’ former childhood home is now a veritable honey processing plant, filled with equipment used to extract and bottle honey. They note that there is so much to learn about raising

bees and harvesting and processing honey. As with each new project, they try to start small, growing as they learn more about each process. Andy says that members of the Hill Country Beekeepers organization have been extremely helpful in getting them started. “There is just a lot going on here,” says Andy of Swamp Fox Farms. “We are definitely staying busy.” Swamp Fox Farms has found a market for many of its products, such as okra, chicken and duck eggs, with several local restaurants, including For His Temple, Restaurant Sage and The Fat Pelican. They are also regular vendors at the Farmers Market on Tower Drive in Monroe each Saturday. The Thompsons say that overall, the new Farmers Market has been very successful and well-attended, and their sales there have exceeded their expectations. “In one day, we

sold an entire year’s worth of goat meat,” Andy says. They also sold all of their mayhaw jelly on that first Saturday morning. Swamp Fox Farms will continue to participate in the Market throughout the season, bringing other farm fresh products including okra, watermelons and honey. Together, the couple works extremely hard, toiling every day to make their farm a success. “We work seven days a week,” Andy says. “It is really hard work, and you can’t just take a day off.” The goats, chickens, ducks and crops demand daily attention, and it is very labor intensive. However, Andy insists that he would take this type of farming over the business world any day. “I am so much happier working here, even on those days when I’m outside in the heat, up to my knees in mud and goat manure, than I ever was sitting behind a desk in a suit and tie.” Phyllis agrees. “We love what we’re doing here, and we are having a good time,” she says. Swamp Fox Farms is located at 828 Highway 585, Holly Ridge, Louisiana. For more information, visit their Facebook page at LaSwampFoxFarms or call (318)334-0277.

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Neighbors, LLC – America’s Favorite Treats Neighbors receives 2017 Thomas H. Scott Award for Large Business

EIGHBORS, LLC BEGAN MAKING life a little sweeter in 2016 when Meryl Kennedy Farr and her team of strategic investors from Northeast Louisiana purchased the assets of Pine Valley Foods, Inc. This new venture allowed local jobs to be saved and new full-time jobs to be created, along with the continuation of economic development and growth that supports areas of the Ouachita Parish Urban Renewal Community. Neighbors is a leading manufacturer/ producer of specialized cookie dough. They produce cookie dough in tubs and preportioned servings in delicious flavors like chunky chocolate chip, snickerdoodle, oatmeal raisin, white chocolate macadamia nut and more. In addition to cookie dough, Neighbors has other products like a colossal brownie, cookie dough bites, brownie crisps and even sausage. Groups and organizations like schools, churches, sports teams and civic clubs, partner with Neighbors to sell these quality products for fundraising efforts.

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Community support is a major role of Neighbors’ core beliefs. The very defining name of the company signifies steadfast commitment to the people that work for the company, as well as the people the company serves. These efforts originally began and will continue in Ouachita Parish, while spreading to other communities throughout the country. With products shipping to 49 of the 50 states, Neighbors is making an impact through a wide variety of groups not only in Monroe, West Monroe and Ouachita Parish, but across the nation. Continuing to be a part of the manufacturing industry in Northeast Louisiana has presented many opportunities to work with other local businesses and causes. Neighbors supports the community through donations to organizations like The Northeast Louisiana Food Bank, Ouachita Green Project and many more. From employees to packaging to promotional items, Neighbors is committed to sourcing locally whenever possible. In fact,

one their largest fundraising distributors is in West Monroe, working with schools all over the region. The next time a child comes to sell you cookie dough, remember that you are not just helping to support that child and their cause, but you are also supporting your local community! Since the founding of Neighbors, significant process, product and packaging improvements have been made in Ouachita Parish. Expansion and improvements at the West Monroe facility are currently underway. These plans require a capital investment of nearly $750,000 in the coming year. Business plans for Neighbors includes increasing co-manufacturing, food service and retail business to level load employment and sales. Neighbors is excited to be a part of this community, by not only providing jobs and fundraising opportunities, but also by giving back to the people that make Neighbors successful.

Ahi Tuna at Waterfront Grill Fresh Tuna Served Daily

IKE CLOCKWORK, EVERY MONDAY MORNING AT THE Waterfront Grill, the phone rings and Sam Weems, the restaurant’s owner, picks it up. “Aloha! This is Evan from Honolulu,” says a voice from across the Pacific Ocean. “Hey there! This is Sam from Louisiana,” he jokes back in his clear Southern twang. Evan asks what he can do for Sam this week, already knowing the answer. “More of that bigeye tuna if you’ve got it, Sir!” The sashimi-grade Ahi tuna is now one of the most popular items on the Waterfront Grill’s menu. It’s caught off the coast of Hawaii, where the deep, cold waters give it an extra buttery flavor and supple texture. The word “Ahi” refers to the “fire” or smoke coming off the fishing line as it races over the side of the boat. The fish is never frozen but is flown overnight to the restaurant’s doorstep, and the chef hand cuts it right away. Back in the kitchen, “Ahi” takes on a second meaning. The tuna is seasoned with a blend of Jamaican Jerk spices and either grilled or pan seared over the fire to form a thin, smoky crust. Customers can order the dish as an entree or as an appetizer with a basil cream

sauce on the side to dress it in. Coming this fall, visitors at the Waterfront Grill will be able to enjoy the tuna in the newly expanded outdoor seating section. The patio will include a flat screen television and a fire pit to keep them warmed and entertained on cool bayou nights. Sitting by the flames and cutting into this delicious dish, diners might forget that the Waterfront Grill sits on a Louisiana bayou, not a beach in Honolulu. Aloha! Waterfront Grill is teaming up with Flying Tiger Brewery to raise money for Chenault Aviation and Military Museum during the month of August. A portion of the proceeds will go to helping Chenault raise money for future purchases when you order the grilled pork chops, grilled chicken sandwiches or Flying Tiger draft beer. #stepupforchenault The Waterfront Grill also provides Catering Services for your home or business functions. Visit the Waterfront Grill from Monday – Saturday for a memorable lunch or dinner dining experience! Located at 5201 DeSiard St in Monroe. For reservations or advanced orders, call 318-345-0064.

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Go Confidently. Go KD! Kappa Delta Sorority at ULM

OUNDED IN 1967 ON THE UNIVERSITY OF LOUISIANA Monroe campus, the Delta Zeta chapter of Kappa Delta Sorority has upheld the Kappa Delta legacy by recruiting outstanding young women who exemplify our open motto, “Let us strive for that, which is honorable, beautiful, and highest.” Over the past 50 years, we have grown in strength and numbers to over 100 confident and well-rounded women. Our members all come from diverse backgrounds ranging from athletes, scholars, musicians, artists, philanthropists and more – all united by our sisterhood and high ideals of Kappa Delta. KD takes pride in its members being involved in over 30 on-campus organizations, running for leadership positions, and having the highest GPA on campus. Our chapter also works with two philanthropies: Prevent Child Abuse America (PCAA) and Girl Scouts of the USA. This year KD raised almost $40,000 for PCAA by hosting the annual 5K Color Run. KD at ULM is so grateful to be able to raise money for such a wonderful organization and to mentor local Girl Scouts. This year Kappa Delta was awarded several outstanding awards at the annual ULM Greek Life Banquet. These awards included NPC Greek Organization of the Year, Highest GPA, Outstanding Philanthropy Project of the year, Outstanding Community Service Project of the Year and many more. In addition, several members had the opportunity to attend Kappa Delta National Convention where the ULM Delta Zeta chapter was awarded the Academic Excellence Award, two Honorable Mentions, and were proudly named a Merit Chapter. Our KD chapter works extremely hard to uphold our values—Kappa Delta takes great pride in all members’ accomplishments. The University of Louisiana at Monroe will host NPC Formal Recruitment August 14–19, 2017. With recruitment being one of the most exciting times of the year, we look forward to meeting all the wonderful young women at ULM and sharing our values and ideals with them. During recruitment we are allowed the opportunity to learn about each potential new member so that all women interested in Greek life can find their home. We encourage every young woman coming to ULM to sign up for recruitment, because going Greek is not only about making new friends but becoming the best person you can be. To register for the ULM 2017 Fall Sorority recruitment activities, key the link below into your browser. https://enroll.icsrecruiter.com/pan/UNLMNR

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For His Temple Family Foods The Place for All Your Organic Food Needs

F YOU HAVEN’T BEEN TO FOR HIS TEMPLE FAMILY Foods located at 315 Wood Street in Antique Alley, West Monroe, well…. you are missing out. This family owned and operated business opened in September 2015, and it’s where you can find nutrient dense, flavor packed, gluten free, primarily organic foods. Need to grab a quick lunch on the go? They can take care of you. Want to dine in and relax during your lunch hour? It’s where you want to be. Want meal options handy in your office or home fridge? They can take care of that, too. Need to feed the family but your schedule is too busy to cook? Order one of their family style casseroles. The owners, Eddie and Dana Milford, are focused on sourcing as many local ingredients as possible. They not only cook with these ingredients but also sell them in their market. It is a market of clean, organic and gluten free products. For His Temple has cooked with and offered sustainably raised meats from Mahaffey Farms, organically grown vegetables from Inglewood Farms and fresh milk from Flowing Hills Creamery since opening their doors. Always looking for more sources of local, sustainably raised or grown ingredients they have added honey from D’s Bees, beef from Ladelle Farms and lettuce from Edible Zen Farms. Their farming partners are the life blood of their booming restaurant business. The weekly menu is posted on Facebook, Instagram and their website. There is a wide variety of meal options offered throughout the week from down home comfort foods to international fare. The meals are made from scratch daily using fresh organic veggies and local pasture raised meats creating food that tastes amazing while feeding your body. The meals are always 100% gluten free with a focus on avoiding common food allergens and never will you find a genetically modified ingredient in the meals. In addition to coming in for lunch, you can use the menu to call ahead and order 4 or 6 meal packages to pick up during the week. This is a great option when life is busy, you don’t have time to cook and a drive-thru isn’t appealing or you want to bless a new mama by feeding her family in those first few weeks or you are helping out a sick friend or…….you fill in the blank. There are lots of reasons this is a great option. The food is fresh, local, primarily organic and made from scratch. The focus is serving body fueling foods all the time. For His Temple cares about serving our community nutrient dense, tasty, truly healthy food that meets your need and surpasses your expectations. It is a place where service is rule #1, THE most important thing and caring for the customer matters above all! WWW.BAYOULIFEMAG.COM | AUGUST 2017 119

Highland Jazz and Blues Festival

Shreveport’s Favorite Party in the Park Set for Saturday, September 16th

OIN US FOR THE HIGHLAND JAZZ AND BLUES Festival, a free neighborhood music festival organized every fall as a gift to the Historic Highland community in Shreveport, Louisiana. The 14th Annual “Party in the Park” will be Saturday, September 16th from 11 a.m. - 6 p.m. in Columbia Park in Shreveport, Louisiana. The event is free and open to the public. This rapidly growing event has become a true representation of Highland itself: diverse, funky and unique. Plan to spend the whole weekend here in Shreveport at several jazz and blues events all benefiting the festival. Friday, September 15th will be a Festival Preview Party at Great Raft Brewing, located at 1251 Dalzell St, where you’ll find live music, food trucks and more. Come thirsty as the HJBF gets $1 from every beer sold. Also get an early chance to purchase a HJBF t-shirt and poster from 6-9pm. And here’s a hint. Festival-goers have been known to catch a glimpse of the next day’s musicians as they stop by to grab a pint! Saturday, September 16th, spend the afternoon at Columbia Park listening to over 9 bands on two stages including South Louisiana favorites, Marc Broussard and Chris Thomas King, along with multiple Shreveport musicians. There will also be over 60 food and art vendors along with children’s activities throughout the day. The festival is pet friendly as well. Be sure to stop by our Dog Specialty tent with nail trims, water stations and treats for your furry friend. Don’t worry about parking - there is a free shuttle running continuously from the Mall St. Vincent parking lot from 10:30 until 6:30pm. But if you prefer to ride your bike, there will be a bike valet at the southeast corner of the park provided by River City Cycling. After the festival, attendees can head to the Official After Party at Twisted Root Burger Co, 8690 Line Avenue, for more live music and festivities. And on Sunday, cap your weekend off with a Jazz Brunch at Glenwood Tea Room, 3310 Line Avenue, with smooth jazz and a hearty, unique brunch with mimosas and bloody marys. Tickets will be $20 and will go on sale in mid-August. It certainly will be a great weekend in Highland. For more information on the festival, email us at highlandjazzandblues@gmail.com or visit our website at www.highlandjazzandblues.org. 120 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

A Farm to Fork Event Farmer’s Market Features Local Farmers, Artisans and Vendors

THE FARMERS MARKET ON TOWER IS THE BRAINCHILD of Joe Holyfield, who wanted to make use of the space in between Newk’s Eatery and CC’s Coffeehouse on Tower Drive. He wanted to offer a place for farmers, makers and artisans to sell their wares and the community to shop and gather, all in a family friendly environment. And that is exactly what the Farmers Market on Tower is. Since May 27th, vendors have set up shop on Saturdays and offered a farm to fork experience. The Northeast Louisiana Children’s Museum offers a free craft for children to work on, there is a life size checkerboard, Connect Four and more games. Children can also enjoy the complimentary face painter or grab a sno-cone from Kona Ice. In the middle of it all is live music from Brian Sivils, sharing his blues sounds. CC’s Coffeehouse has coffee of course, as well as fresh beignets and crepes. Newk’s offers their delicious chicken salad, pimento cheese and a tall glass of their famous tea to cool off. Each Saturday, the vendors vary, but here is a sample of who you can find at the Farmers Market on Tower BLUEBIRD PIES – Fresh fried pies and produce like squash, okra, peas, bell peppers, tomatoes and pickled eggs LOUISIANA SWAMP AND SEA – Fresh shrimp, jumbo lump crab, crab fingers JEFF AND ELLEN HICKS – Smoked cheeses that include cream cheese, mild cheddar, Colby jack and mozzarella. They pair well with pepper jellies or balsamic and are excellent on burgers. As a volunteer with the Humane Society, Ellen helps by selling the SNIFF CANDLES, which raise money for the adoption center. SWAMP FOX FARMS – From Holly Ridge, this couple offers farm fresh chicken and duck eggs, honey, mayhaw jelly, smoked goat sausage and soaps. RUSTON ORCHARDS AT INDIAN VILLAGE HARVEST FARMS – Peaches, watermelons, peach ice cream, tomatoes, jams and jellies. CURRENT GARDENS – Chanterelle mushrooms, along with herbs and plants. KINGSLAND RANCH – Locally raised grass-fed beef. Cuts of meat include ribeye, filet, New York strip and hamburger meat. EDIBLE ZEN – This is a local farm based out of Farmerville that specializes in hydroponic lettuce, herbs and tomatoes. They have a passion for water based growing systems and their products are packed with nutrients. D’S HONEY BEES – A local beekeeper and honey producer that specializes in hive to honey food and products. Be sure to check out the Farmers Market on Tower to pick up fresh produce, vegetables and more locally grown and made right here in our community! WWW.BAYOULIFEMAG.COM | AUGUST 2017 121

Running of the Bulls Bulls raced through the streets of downtown Monroe on June 24, 2017 at the inaugural Bulls in the Streets event, presented by Flying Tiger Brewery. Participants donned all white and red handkerchiefs as they ran, walked and jogged the one mile route throughout the downtown area, chased by bat-wielding roller derby girls with horns. Several food trucks were on hand to provide nourishment for the runners after the race, while Flying Tiger Brewery offered cool refreshments inside the tap room. Proceeds from the event benefitted local non-profits, the Roe City Rollers and Chennault Aviation and Military Museum. Organizers are already planning and gearing up for next year, looking forward to making this an annual successful event.

On the BayouScene 1 Jennifer, Frank and Ashtyn Marsala 2 Preyesh Patel and Kyle Tolliver 3 S usie Cupp and Kelsey Osbon 4D erek Healy, Dvonte and Lashena McFarland 5 Adam Bullock, Tim Carroll and Todd Cummings 6B illy Justice, Mel Touchet and Sara Brewer 7 Rory, Ever, Merit and Lindsey Golden 8 J ohn Aubrey Howell and Julie Simpson 9 Vanessa Gamache and Nina Middleton 10 K eith and Shannon French 11 Rob Brewer, David Johnson and James Earl Simpson 12 T ea Turtkovic, Desmund Lighten and Ty Goodin 13 Brian Ryan, Lacy Hedge, Ridge and Amanda Boyett 14 B ill Jameson and Michael Shaw 15 Carson Rutz, Tim Mickel and Delia Simpson 16 Nat and Claire Smith and Brad Arender 17 Angel Osborne and Christine Ball 18 Josh and Leslie Culp 19 John Reed Loflin and Russell Moore 20 Ivan Melendez and Chuck Carroll 21 Melissa Byers, Elizabeth Rankin and Kathy Amis 22 Ashland, Lisa, Dylan and Jason Wright 23 Z ach Fiore, Chris Brown, Taylor Yakowenko and Braxton Wade

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Glenwood Medical Group Continued From Page 14

medicine, internal medicine and pulmonology. His services include treatment of disease and infection of the respiratory tract including cystic fibrosis, pneumonia, asthma, tuberculosis, emphysema and chest infections. PH: 318-329-8479 UROLOGY Edward Rutland, MD Hannah Morris, PA Dr. Edward Rutland is a board certified urology specialist and is one of the only robotically trained urologists in Northeast Louisiana. His services include the evaluation and treatment of bladder, kidney and prostate cancer, kidney stones, male and female urinary incontinence, enlarged prostate, vasectomy and erectile dysfunction. PH: 318-329-8517 WOUND CARE Russell T. Lolley, MD Dr. Lolley is the Medical Director of Glenwoodâ&#x20AC;&#x2122;s Hyperbaric and Wound Care Center. He performs transcutaneous oxygen monitoring, hyperbaric oxygen therapy, wound debridement, specialty wound dressing and skin grafts, compression therapies and diabetic foot care. PH: 318-329-8445

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GLENWOOD STAT CARE Lynne Talley, NP Kim Kornegay, NP Pediatric, adult and geriatric care for minor illness and emergency including in-office labs, X-rays andEKGs. Primary care includes chronic disease and medication management, physicals, wellness exams and skin conditions treatment. Open 8 a.m. to p.m. (M-F) and 8 a.m. to 2 p.m. (Sat). Walk-ins welcome. PH: 318-396-3800 You can also schedule an appointment online anywhere, anytime and from any device at MyGlenwoodClinic.com. Glenwood Medical Group administrative offices are located at 503 McMillan Road in Glenwood Regional Medical Center, West Monroe. For more information, call (318) 329-4200 or visit www.glenwoodmedicalgroup.com.

Warehouse No. 1 Restaurant A Beacon of Southern Hospitality

ESTLED ALONG THE BANKS OF the picturesque Ouachita River, Warehouse No. 1 Restaurant has been a beacon of Southern hospitality and a source for savory dining for nearly four decades. Started in 1980, the restaurant arose from the vision of Frances Mason in an corrugated tin warehouse that was used for storing cotton bales over 100 years ago. Mason had the desire to transform the building into a thriving seafood restaurant, and today her vision lives on through her daughter, Jan Mason. Many locals who have grown up in our region have fond memories of special occasions celebrated at the Warehouse No. 1. Romantic dates, birthdays, rehearsal dinners and prom night meals have all been etched into our thoughts at the heavy wooden tables, inviting bar area and spacious, airy back porch with its relaxing river view. Warehouse No. 1 Restaurant has endeared

itself to us throughout time for many reasons, but now more that ever, what is most memorable at this establishment is the exquisite fare it offers. In 2016, Chef Mac Casteel joined general manager, Dennis Clack and assistant manager, Steven Burke. Under their watch, every detail of the dining experience has been intensely orchestrated to ensure patrons have an enjoyable meal. Steaks and seafood remain popular dinner choices at the Warehouse No. 1. Steaks like the Peppercorn Filet, a filet mignon coated in cracked black peppercorns and topped with a velvety red wine reduction, and the hand-cut ribeye are grilled expertly each and every time. But true to tradition, seafood steals the spotlight. The Redfish Supreme is a standout that is not to be missed. Chef Casteel bakes gorgeous, well-seasoned redfish filets and tops them generously with sautéed crawfish, jumbo

shrimp, lump crabmeat, mushrooms and a creamy Dijon sauce that complements the various and tender snapper. Whatever you do, leave room for a sweet ending to your meal. From their delightfully rich and vanilla-infused Crème Brûlée to the fantastic bread pudding – the desserts are sinfully decadent. It takes a special restaurant to remain relevant and successful in a small town, but it takes a truly impressive dining establishment to reach the iconic status that the Warehouse No. 1 has managed to achieve. Whether it’s the loyal patrons or dedicated staff, this restaurant has survived a flood and fire and each time has come back better than before. With a new renovation and an enticing menu, Warehouse No. 1 Restaurant will continue to impress diners as long as the river runs.

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Folklorist Demonstrates Culture as Economic Driver KEDM Welcomes Folklorist Dr. Barry Ancelet

OCAL CULTURE IS MORE THAN JUST HERITAGE – IT can be a driving factor in the economic development of a region. 90.3 KEDM Public Radio welcomes renowned folklorist Dr. Barry Ancelet twice in one day on Thursday, August 20. Ancelet is keynote speaker for the KEDM Annual Meeting and State of the Station luncheon at the University of Louisiana Monroe. That evening, Ancelet serves as guide on a cultural journey marrying old music with new in the debut of a new event called KEDM’s Roots Revival. Ancelet speaks at noon at ULM on “Culture as an Economic Driver: Using the Past to Construct the Future.” The lunch also honors notable KEDM sponsors and a Volunteer of the Year, and includes an address by KEDM General Manager Jay Curtis. KEDM ROOTS REVIVAL That night, old meets new when KEDM’s Roots Revival takes the stage at Live Oaks Bar and Ballroom. Northeast Louisiana musicians are paired with a vintage song recording from noted American folklorist Alan Lomax from the 1930s and 1940s. These recordings will gain new life as each musician premieres a new musical

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arrangement to accompany the recording in what is sure to be an amazing evening. Dr. Barry Ancelet has spent his life working to honor Cajun and Creole culture. He has degrees in French, folklore, anthropology and linguistics, and retired from the University of Louisiana at Lafayette after nearly forty years on faculty there. He helped establish the Lafayette Festivals Acadiens et Créoles, the annual three-day festival celebrating the music, crafts and food of south Louisiana. He was named Humanist of the Year in 2009 by the Louisiana Endowment for the Humanities. “We’re so excited and pleased to welcome Barry to Monroe,” said Curtis. “His work on behalf of Cajun culture is remarkable, but he’s quick to point out the rich blues and folk heritage we have right here in northeast Louisiana. We’re looking forward to his insight on how to harness that cultural history to develop our area.” Tickets to the luncheon are $25 or $400 for a table of eight, and are available online at KEDM.org or by calling 318-342-5556. Sponsorships are available for both events. Tickets to KEDM’s Roots Revival are available at the door at Live Oaks Bar and Ballroom.

Fiesta Nutrition Center’s Latest News Introducing Local and Craft Beer and Organic Wine

WINE AND BEER SET WAS always a part of my plan. I love offering the most unique items in all categories. The focus of the selection we offer is items that are organic, locally made and hard to find in our region. This offering of wine and beer rounds out our store for one-stop healthy and gourmet shopping” says Robin Hitt, Manager and Grocery Buyer. Organic wine is made from grapes grown in accordance with principles of organic farming, which typically excludes the use of artificial chemical fertilizers, pesticides, fungicides and herbicides. Sulfites are naturally occurring, not added, and are at a low level. After much research and taste-testing, Fiesta has put together a beautiful section of unique wines, beer, ciders, sake and sangrias from around the world. It rivals

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a selection that would be found in any metropolitan city. Here are some that highlight the diversity and excitement in the category: FREY ORGANIC CALIFORNIA WHITE TABLE WINE This is a bright and crisp dry white wine filled with pleasant flavors of ripe melons and pear. Also available from Frey are a rich earthy Cabernet Sauvignon and Red Table Wine Blend. CUMA MALBEC Cuma means pure and clean in the language of the Aymara people from the north region of Australia, where these organic grapes are grown in splendor. MOONSTONE Coconut Lemongrass Sake. Craft sake

with a contrast of sweet and dry, perfect to serve with Thai and Indian foods, or simply on the rocks. SAMUEL SMITH’S ORGANIC PERRY Dry, sparkling pear cider, refreshing on a hot day. Gluten-free! CRAFT BEER Curated near us are brands like Crying Eagle, Nola and Flying Tiger. To accompany a fine choice from the liquor section, fine cheeses and other party or dinner items are now a part of the Good Earth Juice and Salad Bar’s grab-and-go section, located inside Fiesta. Our staff loves the opportunity to recommend items from these interesting and fun additions to the Fiesta experience!

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Coffee Talk ARTICLE BY MEREDITH MCKINNIE PHOTOGRAPHY BY MARTIN G MEYERS

he burst of local coffee shops on the scene is an exciting development for our community. All the owners have an appreciation for coffee, particularly the flavors, the process and the presentation. All elements matter to the coffee connoisseur. The emphasis is on pleasing the customer, while exposing him or her to the creative choices concerning one of the world’s most popular beverages. The attention to freshness in each cup showcases the evolution of expectation. With our food choices, we’ve gotten more selective, and that expectation has merged into our cups of coffee. We expect the best, and we’re willing to pay for it. The sense of community exemplified in each of these establishments is notable, each with its own atmosphere and unique look. Each spot has its own identity; each knows who its customer is. The shops aren’t afraid to evolve with the times, keeping up with that rapid pace of change our lives have come to expect. It’s evident by how people choose to spend their time at the shops, long after the last sip of coffee. Inside, we feel a part of something, and that’s a plus for our community. Drink local.

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COOL BEANS

FOR THE BEST COFFEE IN NORTHEAST LOUISIANA, YOU DON’T HAVE TO TRAVEL FAR. THESE SEVEN COFFEE SHOPS HAVE THE BEST ROASTS AROUND.

PARISH PRESS 1007 N Trenton St Ruston, LA 71270 (318) 224-9047

Parish Press

ROELA ROASTERS 523 Desiard St Monroe, LA 71201 (225) 939-2537 CASTER AND CHICORY Pop-up Truck at Various Locations Facebook @casterandchicory DREUX COFFEE Inside Fiesta Nutrition Center 1211 N 18th St Monroe, LA 71201 (318) 387-8446 CC’S COFFEE HOUSE 2350 Tower Dr Monroe, LA 71201 (318) 737-7954 UNION MILL COFFEE Pop-up Coffee Shop Facebook @unionmillcoffee RAILWAY COFFEE 202 W Mississippi Ave Ruston, LA 71270 (318) 678-5781

PICTURED ABOVE: THE SHIRE

arish Press in Ruston, Louisiana, is striving to create what customers want the most, a community within the coffeeshop. In business for the last three years, Parish Press offers a laidback atmosphere, not fast-paced, “with a place to enjoy a cup of coffee, study, surf the web or simply relax.” It is locally owned and serves coffee from Louisiana. The shop also offers beignets, bagels and muffins. The Shire is a sweet drink with a nutty undertone. Made with caramel, hazelnut, English toffee and Irish cream, it can be served hot, cold or frappucino style. It is one of the original drinks on the Parish Press menu. The Lemon on a Prayer consists of sweet white chocolate with a hint of lemon. It is usually made as a latte, served hot or iced, and is one of the newest drinks on the menu.

COFFEE FACTS: • The world consumes close to 2.25 billion cups of coffee every day. • Drinking a cup of caffeinated coffee significantly improves blood flow. • The word “coffee” comes from the Arabic for “wine of the bean.” • Coffee is the world’s second most valuable traded commodity, only behind petroleum.

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Castor and Chicory SIGNATURE DRINK: CAFÉ AU LAIT

oel and Jordan Myers are the owners of the Caster & Chicory truck you may have spotted around town. They are known for having the most authentic and delicious beignets in Northeast Louisiana. The recipe stands out amongst others that are more like a biscuit or a sopapilla, not a true southern beignet. And while beignets are the focus, coffee is served to enrich the experience. The coffee is a Café du Monde chicory medium roast served both hot with steamed milk and as an iced café au lait. The Iced Raspberry Mocha is served cold and is made with a fresh raspberry sauce and the original Caster & Chicory gourmet chocolate sauce. It pairs well with the powdered sugar beignets on hot summer days. The Signature Café au Lait is served hot or iced and has the addition of a little brown sugar and sea salt. These added ingredients really bring out the chicory flavor, making it taste like caramel.

Railway Coffee SIGNATURE DRINK: UNDERTOW

ailway Coffee is local in every sense of the word, with most of its ownership having grown up in Ruston. The shop is now roasting in-house, and it is a unique process to watch. It adds atmosphere to the space and quality to the product. With the average life of coffee beans being two weeks for peak consumption, Railway serves its beans only days old. The coffee is served fresh and is more appealing to the customers. Railway focuses on making its customers feel comfortable as soon as they walk in the door. Customers are encouraged to “take a break from life” and enjoy the space. The Iced Peach Nitro is a cold brew with peach mocktail, almond milk and honey. It is cold, creamy and refreshing with a carbonated sweetness. That nice little peach punch is not overwhelming, almost like a peach icee, but you can still taste the coffee. For the Undertow, you start with a base of half & half and vanilla, then you slowly pour the espresso on top. We like to hold a spoon over the top of the cup so the espresso cascades over the spoon into the vanilla and half and half. It’s a bold mixture of hot and cold that will give you the energy you need to get through the day or an all-nighter.

CC’S Coffee House SIGNATURE DRINK: TURTLE MOCHASIPPI

C’s Coffee House is all about Louisiana flavor and flair. It offers a taste of Louisiana in a Louisana-themed atmosphere. You can get a café au lait anytime of the year or a king cake from South Louisiana, or even a king cake latte. CC’s offers chicory coffee, indicative of Louisiana. Merchandise is available, LSU cups, black and gold items, etc. CC’s also gives back to the local community. Being locally owned, the shop donates to local organizations and sponsors community events. CC’s insists, “You love our coffee. We love our guests.” The Turtle Mochasippi contains actual shots of espresso blended with flavors of caramel, hazelnut, chocolate and is completely customizable. It is one of CC’s most popular drinks. The fan-favorite is like a frappé, and is also available in a sugar-free option.

Dreux Coffee

LOCATED INSIDE FIESTA NUTRITION CENTER

iesta Nutrition is a locally-owned, family-managed natural food supermarket offering vitamin supplements, groceries and The Good Earth Juice and Salad Bar within the store. They are celebrating their 41st anniversary, focusing on organic, natural, non-GMO, vegan, gluten-free and gourmet foods. Fiesta promotes local products, produce, meats, honey, body care, and aromatherapy. The Columbia Eduardo Lizcano Coffee is bright and mouthwatering, roasted on the lighter side and articulates any natural flavors from the region in which they were grown. The process is as important as the coffee itself, this one relying on a manual brew. Aron Felkins, a coffee connosieur and Fiesta’s Dreux Coffee Shop specialist, chooses this process to highlight bright, sweet and clean flavors in each cup of coffee. The coffee he is brewing takes a more focused approach than your everyday cup of Joe.

RoeLa Roasters

SIGNATURE DRINK: CHEMEX BREW COFFEE OF THE DAY

oeLA Roasters is Monroe’s only micro roaster equipped with a brew bar, offering espresso and filtered coffee. RoeLA provides a freshly roasted coffee to real people in North Louisiana. Their website makes it easy to send gifts, and they also provide free delivery in the 71201. The setting itself has become integral to some customers’ mornings, a gathering place of sorts. At RoeLA they have a love for coffee. The tasting they “do with each bag of coffee that is handed to every customer has a promise of consistency.” RoeLA has been a tremendous asset to the Downtown Monroe area. They are committed to the revival efforts of Downtown Monroe and enriching the community. The Vietnamese Iced Coffee is a cold brew with sweetened condensed milk, half and half and a double shot of espresso on top. It is the sweetest option on the menu. The Chemex Brew Coffee of the Day rotates every day to give customers a chance to try different origins and blends to grow their palates.

Union Mill Coffee SIGNATURE DRINK: THE LITIGATOR

nion Mill Coffee fosters the congregation of people through coffee. A custom-built mobile espresso and brew bar makes setting up and service ideal for small and large spaces alike, outside or indoors - wherever coffee drinkers need them most. Union Mill attends Art Crawls and Block Parties with a focus on weddings, corporate gatherings and other private events. The process is just as important as the ingredients, yielding perfectly extracted espresso and properly steamed and textured milk. Your favorite drinks are all handmade, combining art and hospitality, which is essential to their coffee experience. The Litigator is a caffeinated twist of an Old-Fashioned cocktail. Named after an attorney in Monroe, chilled espresso takes the place of bourbon, served over ice with brown sugar syrup and honey for sweetness. Dashes of angostura and orange bitters bring out the inherent flavors of the espresso. The drink is finished with cream and garnished with a traditional orange peel and fresh fruit. WWW.BAYOULIFEMAG.COM | AUGUST 2017 131

BAYOU OUTDOORS

My Brother’s Keeper

s I sit here preparing this month’s article, I do so with a very heavy heart. A couple of weeks ago, I received a call advising me that my only brother. Steve, had been in a car accident. He had suffered a seizure which caused him to black out and wreck his truck as he was on the way to work. Upon completing the CAT scans, MRI and other tests, we were informed that he had a growth on his brain which was causing the seizures. This led to where I sit today as we wait patiently as he undergoes surgery. Yesterday, we spent some long overdue time looking at family photos and talking about our lives, kids, parents and the good old days. It made me remember the thousands of trips I have made hunting and fishing with my brother. It also brought home how precious these times are and how we get so busy in life that we forget the really important things. My brother was my hero. He was a typical big brother. I said one time that I think he started hitting on me when I was in my Mother’s womb. He was the skinny one, and I was the chunky one. He wore slim pants, I wore huskies. I knew that even though he terrorized me

for the most part, he was also my protector. The thing we shared that rarely caused a fight was fishing. Steve (we call him Speedo) was a good fisherman. But my brother, true to his nickname, was not as patient as I was, as he was usually in a rush to get from one place to the next. As we grew older, Speedo became one of the best crappie fisherman I had ever been with in a boat. His favorite place to fish was the Ouachita River in Lake DeGraffenried, on the south end of the river. The boy could catch crappie, when no one else could. I, on the other hand, liked the challenge of bass fishing and pursued that as hard as I could go. But Speedo was always there to support me. When I did a television show, he was always willing to help run a camera or just go along as part of the crew. He let me shine and stood in the shadows with an encouraging word or support in any manner I needed. .He was always there to just help his baby brother. You never would catch Speedo anywhere and still won’t catch him without a knife on him. I’ve been cut more times than a filleted fish with accidents from Speedo’s knives. He always kept a sharp one close. The other thing he was never far from was his trusty 30.06. Speedo is an exceptional deer hunter but, again, did not gravitate to the same hunting sports I enjoyed. He has only duck hunted a few

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times with me but is willing to do just about any kind of hunting as long as we are together. I remember as kids, we would get on our bicycles and strap Zebco 33’s on the handlebars and head to our favorite fishing hole. The times I remember the most are ones where it was just my brother and me. It was always a contest, as it usually is with brothers. Who can throw it the farthest, catch the biggest or race to see who got to the fishing hole first. We both loved the outdoors but at our house that only happened after chores. I remember when he became a teenager and those trips became fewer and farther in frequency. Then as he became independent and married, we rarely saw each other or spent much time together. But ironically when we did get together, there was a connection I cannot explain. I automatically knew what he was about to do or say and he was the same with me. That genetic connection that no one but siblings can understand is alive and well. So as I sit here in this hospital and fight this huge lump in my throat, I remember those times and try to overcome the deep feeling of regret that I feel. It is so easy to forget what is important. So easy to get so busy with life and forget the very one who shares your DNA and how that person is and should be the most important person in your life.

I remember one trip when my brother turned 15 and got his driver’s license. We finally had our freedom. Daddy let us borrow his truck and boat, and Speedo and I were headed to Spring Bayou on our first camping trip by ourselves. As most greenhorns do, we didn’t consider our needs as well as we should. By the end of the trip, we had not caught “our supper.” We were so hungry, cold and miserable. But there was no way we were going home and accept defeat and the ribbing we would get from our Father. So we toughed it out. We were baiting our lines with crawfish, so we took soda cans and boiled our own supper. I have to say they were pretty nasty, but we survived the night.

I remember one time where we were going to rabbit hunt with some friends from church. Again, ill prepared and not knowing what we would face, we embarked on a memorable trip. By lunch time, I don’t think I have ever been so hungry. To make it worse, I got lost. I can still remember the feeling of relief when I looked through the woods and saw my brother, all alone, looking for me. He never said a thing or chided me for getting lost. He just put his hand on my shoulder and walked me back to the camp. Their camp was on an old school bus. There was a old Cajun lady there cooking rabbit jambalaya. To this day, I can remember how good that tasted. I don’t think I’ve ever eaten so much. But to my brother’s credit, he never told our hunting buddies that I had gotten lost. They were all teenagers like my brother, and he knew they would really pick at me if they knew it. Another save by Speedo. But we all get older and develop various afflictions. My prayer right now is that he has peace and knows that the Great Physician is with my brother right now. I can take comfort in knowing that he knows he is loved and that part of me is right there with him as he faces an uncertain tomorrow. My advice is simple. Love your family while you can. None of us are guaranteed tomorrow.

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Flying Tiger Brewery Local History and Local Beer BY JAMES E. SIMPSON

EER KNOWS NO BOUNDARIES. THIS IS THE SIMPLE CORE value of what craft beer and Flying Tiger Brewery was born upon. Whether you are the easy drinking, “lawn mower” style beer person or a true beer geek that recognizes every nuance from fruity esters to earthy undertones, one thing remains undisputed - there is a beer for everyone. This core value was taken into serious consideration while designing the beers for Flying Tiger Brewery. Flying Tiger Brewery is the only craft brewery in Northeast Louisiana to brew, can and keg everything onsite from grain to glass. Branded after the historical Flying Tigers of World War II, there is a deep connection to the community, both old and new. If you don’t know the history, shame on you. It’s your duty as aMonroian to go do some homework! Here’s a quick lesson: • General Claire Lee Chennault, a Monroe native and LSU graduate, commanded the Flying Tigers squadrons, which defended China against the Japanese from 1941 to 1942. His granddaughter, Nell Calloway, runs the Chennault Aviation and Military Museum in Monroe. • When the Northeast Indians changed to a new mascot in 2006, they became the ULM Warhawks, as a tribute to the Curtiss P-40 Warhawk plane flown by the Flying Tigers. Now, back to beer. While Flying Tiger Brewery has three flagship beers canned and kegged in hundreds of retail locations throughout Northeast Louisiana, the taproom is home to numerous beer styles you can only get on draft….for now! Draft only Belgian Witbier - 4.7%ABV/12 IBUs This perfect summer beer showcases sweet orange, coriander and hand squeezed limes. Made with 50% Wheat Malt base with Saaz and Hallertauer hops, it pairs well with spicy foods, such as Mexican or Indian. Final Resting Place Double IPA - 7% ABV/96 IBUs Warrior, Centennial and Amarillo hops create huge citrus flavor and nose only to be balanced by pale and caramel malts. This beer pairs well with rich cheeses, such as triple creme and Humboldt Fog. Draft and package Burma Blonde Lager - 5.1% ABV/19 IBUs Two Row, Vienna Malt and Glacier hops create the bridge that connects the gap between domestic light beers and craft beer. Simplistic in creation, this beer pairs well with everything from salads to smoked meats. Man At Arms Amber Ale - 5.3% ABV/34 IBUs Two Row, Caramel and Vienna Malts are hopped with Glacier and Cascade to create an American Amber Ale with a rounded balance of malt and hops. Pairs well with grilled meats, veggies and white cheddar. (Side note, this is the perfect cigar beer!) Quality management has been the top priority since opening the doors of Flying Tiger in November of 2016. The evolution of our flagship beers is incomparable to any beer in the area. If you tried them when we opened and decided craft beer wasn’t for you, we encourage you to come back for another round of sampling. Remember, there is a beer for everyone. Sometimes you just have to get out of your comfort zone to find it. Cheers!

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Fall Open House Best Prices of the Year Offered at McKinney Honda’s Fall Open House

HE WEATHER MAY NOT QUITE FEEL LIKE FALL BUT, the first day of hunting is just around the corner. Every August McKinney Honda has a Fall Open House that brings folks from near and far to take advantage of the best prices of the year. They are known for Honda and Kawasaki four-wheelers and side-by-sides, but they are also your outdoor super store with hunting gear, guns, ammo, bows and the best brands to take you into the woods. McKinney Honda’s Fall Open House has turned into quite an event in Ruston. This year’s festivities and savings start August 14th. Join the fun with free food from Origin Bank, live music from The Southern Songs Band, deals and savings in every department in the store, and a big four-wheeler give-a-way on Saturday, August 19th. Customers buying four-wheelers, sideby-sides, guns or bows during McKinney’s Fall Open House have a unique opportunity to increase their savings with sales tax savings also! McKinney’s allows their customers to layaway at Open House and pick-up September 1st, 2nd and 3rd, to take advantage of Louisiana Second Amendment Tax Savings Holiday. “That equals really big savings for our customers. If you are planning on making a purchase, this is the time to do it,” says Richie McKinney. In addition to the larger items, there are also great savings on smaller items in the apparel department during the Fall Open House. If you are looking for the best in the hunting gear, McKinney’s has it. Drake, Banded, Columbia, Browning, Sitka, Walls and Scentlok are just some of the brands you’ll find. You are sure to have a great hunt when you are outfitted with the right gear and supplies. The team at McKinney Honda shares in your passion for the outdoors. This is why McKinney’s is your outdoor superstore. They have absolutely everything you need to have a great time in the outdoors this Fall. Stop by the Fall Open House August 19 from 8:30am to 5:00pm. Make sure you register for the 250 Honda Recon 4-wheeler give-a-way while you are there!

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Simply Lou A Series of Unfortunate Events article and illustration by Lou Davenport

y intention for this month’s column was going to be about how I had finished all my yard work, front and back, and everything looked like it could be on the cover of a magazine. I had such noble goals. But, through a month long “series of unfortunate events,” things just didn’t work out like that. As I sit here writing this, I have started my July off recovering from food poisoning. Like a blitz attack, it hit me in the wee hours of Thursday morning. It wasn’t pretty. I even scared my cats, as I lay moaning and groaning on the bathroom floor. They ran off and wanted nothing to do with me. I eventually crawled back into bed and slept as well as I could. When I did wake up, I felt like I had been run over by a big Freightliner truck. Since then, I’ve been eating my jello, drinking ginger ale and sleeping even more. Today I am trying to creep back into “the 136 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

land of the living” and hopefully try to do a few “normal things.” The month of June was not full of “normal things.” My dear Aunt Red passed away. She was 100 years old and had led an extremely full life. She had been in my life for 64 years and now, she’s gone. We all knew it was coming, but, when it finally happened, it didn’t make the grief easier. Aunt Red loved hard. She loved her children, her grandchildren, her great grandchildren, her brothers and sisters and nieces and nephews. We all loved her right back. There was not a time that I ever saw her that she didn’t tell me, “I love you,” and I always told her, too. She had lived through a lot good times and hard times, but she was always looking on the bright side. “Miss Ruby” was fun to be with, and I loved to pick at her. A few years ago, at an Art Crawl, she’d come to our gallery to see our show. A newspaper reporter took our picture, and I walked over

to give him our names. When I walked back over to her, she wanted to know, “What did he say?” (She was nosy like that!) I told her that he asked about her and that I told him she was a former Vegas Showgirl! She believed me for several minutes and then said, “Lou, you ain’t worth a “*#%$.” That’s how we rolled! On the morning of her funeral, I was awakened by my grandson, Noah. He was visibly shaken and was telling me his Mama was about to have surgery! His Mama, my daughter, Carolyn had not been feeling well for several weeks and had finally gone to the Emergency Room. We took off for St. Francis and sure enough Carolyn was about to have emergency gall bladder surgery. As they wheeled her away, I had a moment of déjà vu. I remembered when they took my other daughter, Paige, to have brain surgery. For a moment, time was suspended, and everything was foggy and quiet. Then there were noises around me, I “snapped out of it” and found the nearest waiting room to sit quietly and say “Mama Prayers.” It doesn’t matter how old they are, they are still your child, and you count the minutes until you hear the news that it’s over and they are alright. Thankfully, the surgery went well, and she is recovering nicely. I didn’t get to go to her funeral, but I knew Aunt Red would have told me to “get my butt down to that hospital and be with Carolyn!” I wouldn’t have been anywhere else, and I somehow knew Aunt Red was watching over us all, most likely winking at me. Getting over gall bladder surgery would have been hard enough for anybody but, Carolyn and Ty were moving to another house. I pitched in as much as I could. I bought groceries, cooked and tried to keep everyone fed. I’m not able to do heavy moving anymore, but I managed to wrap her china and crystal and did what I could to help. They are now in their house, and Carolyn is still doing well. During all the turmoil, it seemed like my cousins were all getting “surgical attacks!” Every few days it seemed as if another one was in the hospital. I began to wonder if there was some strange alignment of stars that had started all this. What were the odds? My cousin, Brenda, is a true Southern Belle. She fell on her stairs and didn’t just break her ankle, she crushed it. The most unusual thing about this was she had never, ever been in a hospital! She’d never had any kind of surgery, and she kept refusing the pain meds! There’s an “Aunt Red” connection to this. She was always telling her grandchildren to “not get up on that dope!” And there was Brenda saying no to her pain meds, because she didn’t want to get

addicted! Unbelievable! But, Brenda came through her surgery and has brand new plates in her ankle. She’s learning to “hop” in physical therapy, since she’ll not be able to put any weight on her ankle for two months. I think she has enjoyed her stay! She likes the “room service!” I did tell her that she really doesn’t need to be dancing on the bar down at the “Western Club” anymore. Well, that isn’t true, but I think she needs a much better “cover” story than falling on some stairs. My cousin, Judi and I are about as close as sisters, and we have been through everything together. She had a health scare this past month and although I didn’t want her to know, I was very anxious about it. There was a wait involved and I really hated that part for her. When the glorious news came that all she would need to be just fine was a fairly minor surgical procedure, it was a time for celebration. She has since had her procedure, and I am so happy to report she is recovering very well, too. For the “grand finale,” one of my younger cousins and one of Aunt Red’s granddaughters-in-law, had to have gall bladder surgery, too! What in the world was going on? Leann is one of the kindest young women and the mother of two little daughter. She also keeps my cousin, Casey

in line! And very thankfully, I can say she is doing well, too. Through all these “series of unfortunate events,” I couldn’t help but think of my Aunt Mayvonne. She is 96 and in a nursing home. She is made of the same “tough stuff” that my Aunt Red was. She’s the last of 7 brothers and sisters who remained close and stuck together through “thick and thin.” When I talked to her the other day she demanded, “Why don’t you ever call me?” I laughingly told her that I didn’t have her phone number! I knew her being “bossy” was a good sign! If you think “Ouiser Boudreaux” was a character, you haven’t met my Aunt Mayvonne! And yes, that is her real name, no first or middle name, just “Mayvonne.” I have yet to hear or meet another person by that name! The Fourth of July has arrived and I am getting better from food poisoning. I don’t imagine I’ll be enjoying any barbecue, potato salad, baked beans or some scrumptious dessert. I’ll look at everyone’s fun on Facebook. I can listen to one of my favorite songs by one of my favorite artists, Robert Earl Keen and just dream about one of my favorite foods.... “Barbecue sliced beef and bread, Ribs and sausage and a big Cold Red, Barbecue makes

old ones feel young, Barbecue makes everybody someone, If you’re feelin’ puny and you don’t know what to do Treat yourself to some meat... Eat some barbecue!” “Barbecue” by Robert Earl Keen Night has fallen, and as I sit here eating jello and sipping ginger ale, the fireworks “war” has commenced in my neighborhood. Some are so loud, they shake my house and rattle the windows. Others come “screaming” down the street. It’s the Fourth of July and everybody’s having fun. I’m all for that, especially when I can stay inside where it’s cool and not deal with the mosquitos! I’ve got a classic Fourth of July movie on, “Independence Day: Resurgence” and it’s got all the good stuff: big, ugly scary aliens and their big, ugly spaceships. Of course, we win! God Bless America! So, to paraphrase “The Star Spangled Banner,” I can see the “rocket’s red glare, the bombs bursting in air” right here in my little house. May that Star Spangled Banner wave over the land of the free and the home of the brave! And may none of you have a series of unfortunate events! See y’all next month!

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Free Birds Boutique Alright, Alright, Alright!

CHOOL’S BACK! AND FREE BIRDS BOUTIQUE IS HERE to help make you feel better about it. A new wardrobe is the perfect pick-me-up and confidence booster for heading back to school. Hold your head high as you walk into that classroom and know that this is your year to shine as you find your style and what works for you. Whether you’re looking for grunge or chic, we’ve got you covered. Boho, modern, bold and vintage fashion is what our boutique is all about. Your wardrobe is one of the first things people notice about you and should be an expression of your personality and who you are. Spread your wings, find your style and fly with it. Uniforms... are for the birds! But if you must wear them this year, we can help. We’ve stocked up on loads of locally made jewelry. Necklaces, bracelets and headbands can make a great statement piece for even the simplest of outfits. You will rule the roost with some new kicks or a cool sweater over your polo. In an environment where everyone is made to look the same, stand out and enhance who you are. For school hours or after school extra curricular activities, here are some trends we are loving at Free Birds Boutique:

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• • • •

Sneakers Chokers Fun Backpacks Distressed Band Tees

Come visit our comfy little nook on the corner in Antique Alley, and you’ll be able to see that we love what we do. Or you can visit our website, Shopfreebirdsboutique.com! We are adding new stuff daily, so check back often. Follow us on Instagram and Facebook for updates of new arrivals. And when in doubt, you know you can always just wing it with Free Birds Boutique! Looking for something fun to do while helping out a good cause? Come check this out! It’s a night full of talented artists, for a good price and a great cause! DOGUE, a runway show, at Live Oaks Bar & Ballroom. Presented by The Parlor House, all proceeds go to SOS Pets of Ouachita in hopes of getting a new Animal Shelter built in our area. September 9th at 9pm! Tickets are $15! We hope to see you there.

Dr. Patrick McGee, D.D.S.

Dental Implants and More

RE YOU NEW TO MONROE, OR are you searching for a new dentist? If so, you’re invited to visit the office of Dr. Patrick McGee. Dr. McGee graduated from Louisiana Tech University in 2009 and LSU School of Dentistry in 2013. Upon graduation from dental school, he won the Academy of General Dentistry award for excellence in general dentistry. He also won the American Association for Public Health Dentistry for his volunteer efforts while in dental school. Following dental school, Dr. McGee completed extensive training in oral implantology in Bessemer, Alabama. He is also scheduled to complete a second residency in implant dentistry in October 2018 in Houston, Texas. Dr. McGee believes his number one goal is to provide excellent dental treatment to every patient that enters his office. The technology utilized in his office is some

of the most advanced on the market. Dr. McGee is proud to offer the awardwinning, industry-leading i-CAT® CBCT Imaging System. This technology offers a 3-dimensional view of your entire mouth and surrounding structures. With this technology, Dr. McGee is able to diagnose and treat conditions that were previously undetectable on conventional 2-dimensional imaging. Dr. McGee also offers digital x-rays and intraoral photography, so patients can get a close up view of problems that affect their teeth and gums. Dr. McGee is also proud to utilize BioHorizons® dental implant systems. The technology and research behind this implant system helps Dr. McGee give his patients a more esthetic, functional and long-lasting implant restoration. Dr. McGee offers a full range of general dental services, including routine cleanings and exams, periodontal cleanings, 3-D

diagnostic imaging, pediatric dentistry, cosmetic dentistry, oral implantology solutions, extractions, root canal treatment, complete and partial dentures, diagnosis and treatment of TMJ disorders, adult orthodontic solutions and oral conscious sedation. Dr. McGee and his staff value your time and your commitment to your health. Because of that, they will give you their very best every time you enter the office. He uses only the best equipment, technology, laboratories and supplies to give you a smile that is not only beautiful and comfortable, but one that you can be proud to have. Call their office today to reserve your time with Dr. McGee for an initial consultation, and see how his office offers unsurpassed, comprehensive dentistry.

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Marchman for Court of Appeal Fundraiser Held at the Warehouse No. 1

RIENDS OF JUDGE SHARON I. MARCHMAN HOSTED a fundraiser at the Warehouse No. 1 in Monroe. Guests enjoyed delicious food while visiting with the Judge and her family. Bishop Mark Foster prayed for Judge Marchman’s campaign for the 2nd Circuit Court of Appeal. Kay Heck Shipp, who spoke in support of Judge Marchman, reminded the packed house to vote in the October 14th election. Judge Marchman is in her 17th year on the bench and pledged to continue to hear every case with integrity, independence and impartiality. She also assured the crowd that she would take care of her current court duties before making campaign appearances. Among the guests attending were Jodi and Blake Wheelis, Bill Willson, Sylvia Masur, Wendy and Stewart Gentry, Barbara Corry, Don Leach, Carole and Tex Kilpatrick, Mary and Mike Hammack, Reba and Ron Shemwell, Malcolm Maddox, Michael Echols, Sheriff Jay and Diana Russell, Carolyn and Charles Hodgkins, Fred and Pam Hill, Susie Cumpton, R.B. Green, Judge Jimmy and Dale Dimos, Joe Holyfield, Amanda and Jim Barry, Carolyn Whitman, H.M. Butler, Dr. Herschel and Mary Beth Harter, Dr. Amber and Clay Shemwell, Loura and Guy Barr, Melanie and Freddie Kalil, Chelle Rivers, Lanell and Dr. Ray Armstrong, Jodie and Matt Lyle, Sara and Syd Cameron, Jennifer and Kevin Sumlin, Carla and Wallace Hardy, Jean Ann Taylor, Karen and Terry Finley, Rick Sain, Marsha and John Utesch, Ron Alexander, Judge Charles Traylor II, Sally and Billy Calvert and many more. JUDGE MARCHMAN’S LEADERSHIP IS UNEQUALED! • Former Chief Judge, 4th Judicial District • Former President, 4th Judicial District Bar Association • Former Member, Louisiana Judicial Ethics Committee • Former Chair, Louisiana Judiciary Commission • Member, Louisiana Judicial College Board • Past President, Louisiana District Judges Association and current Mentoring Committee Chair • Member, Louisiana Council of Juvenile & Family Court Judges • Former Member, Louisiana Supreme Court Delay Reduction Task Force • Former Bar Examiner HER COMMITMENT TO SERVICE HAS MADE A DIFFERENCE! • Created a nationally recognized Juvenile Drug Court • Created DWI Courts in Morehouse and Ouachita Parishes • Created Morehouse and Ouachita Parish Truancy Programs • Created 4th JDC Hearing Officer Program to expedite resolution of domestic cases • Created 4th JDC Criminal Case Policy Board to resolve problems in criminal justice system • Created supervised visitation center for parents and their children • Served on the Family Justice Center Board • Created and serves on 4th JDC Youth Services Planning Board • Serves on Green Oaks Detention Center Operations Committee

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Your Hometown Urologist Dr. Robert Marx

OBERT D. MARX, M.D. IS THIS COMMUNITY’S hometown urologist. He was born and raised right here in Monroe, Louisiana. He graduated from NLU now ULM and graduated from medical school and completed his residency at LSU Shreveport. Dr. Marx has traveled extensively working with the leaders of the field in order to keep up with the latest and most successful techniques in incontinence. He has been in practice for over thirty years and conveniently operates at Glenwood, Monroe Surgical and P&S. Dr. Marx has 24/7 call coverage with other local urologists. He has a standing relationship with each of the other doctors he shares call with and enjoys working with them and his other peers. The office has a wonderful, knowledgeable staff that has worked with him for many years and the majority of his time in private practice, ensuring good continuity of care. It truly is a family practice that loves taking care of its community. Specializing in female urology since 1998, Dr. Marx is boardcertified offering specialized care for female incontinence. Dr. Marx promises caring, confidential consultations and personalized solutions for any related problem such as: bladder prolapse, removal of mesh, InterStim, urethral bulking. He also treats male incontinence. Vasectomies are done in the office with a no cut technique. Dr Marx is pleased to provide cutting edge bladder neuromodulation techniques. This is also known as “Medtronic Bladder Pacemaker.” Dr Marx has been implanting InterStims for 8 years. His staff is also thoroughly educated in support of this treatment. If your doctor says “you must live with it,” you might not have to. Dr. Marx prides himself on the personal attention he provides each patient. He understands that this is a sensitive time for you. Dr. Marx has decades of experience providing careful, appropriate treatment to put you at ease. The office’s goal is to make you feel comfortable, so you can openly address your problems and let us help you fix it. Conveniently located in the Glenwood Medical Mall, we are happy to be accepting new patients. Contact us today for an appointment. 102 Thomas Road, Suite 108 West Monroe, LA 71291 Phone: 318-329-8464 | Fax: 877-301-5648 Monday, Tuesday, Thursday: 9 a.m.-5 p.m. Friday: 9 a.m.-noon Closed Wednesday, Saturday and Sunday WWW.BAYOULIFEMAG.COM | AUGUST 2017 141

DOWNTOWN GALLERY CRAWL

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August 3rd Downtown Gallery Crawl Begins Its 10th Anniversary Celebration

n celebration of the tenth anniversary of the Downtown Gallery Crawl, on Thursday, August 3 from 5 to 9 p.m., all nine galleries of the Downtown Arts Alliance will be hosting special exhibitions while lots of exciting activities will be happening outdoors. Beginning in August, the celebration will be ramped up to highlight ten years of wonderful art, food and music! In celebration of the tenth anniversary, the artists are excited to work again with Alan Brockman, one of the co-founders of the Crawl, who is bringing the North Delta Ramble to Downtown Monroe for the Crawl. The Ramble will be headquartered at the Palace Gallery with work by featured artist Margaret Moses, a local abstract artist inspired by natural forms. Her large-scale paintings are shown in galleries throughout the South, her brilliant colors and interesting textures reflecting her connection to the natural world. In the park to the left of the Palace, the Ramble Bus will be parked with live music by renowned local singer-songwriter Monty Russell and friends. To top things off, the Ramble is hosting Chef Galen Iverstine, proprietor of Iverstine Farms in Kentwood, Louisiana, who is creating a “farm to table” dining experience. Galen will be serving $14 plates of barbequed meats with all the fixings. Contact Alan Brockman via Facebook for presale Ramble dinner tickets, or call 318-3253735. Join the anniversary party with Sugar Gallery’s artists for The Third Dimension: The 3D Show. View various works of art sporting 3D glasses, available at each artist’s station, and see how different color combinations vibrate and seem to move forward when viewed in 3D. See resident photographer Burg Ransom’s butterfly appear close enough to touch; experience Leah Reitzell’s Electric Daylilies and see Melanie Douthit’s live scale super hero vibrate in 3D. Stacy Medaries will be back this month with her unique mixed media art. Chris D. Cox will have unique industrial/farmhouse style lamps and Scott

5 Stone’s art will be on the landing. The Garrett House will have an interactive show where the community can get engaged in a Social Mapping Project. This project will be led by Brooke Foy, curator of the Garrett House. Caster and Chicory will be set up on the lawn at the Garrett House, where they will serve up their yummy beignets and coffee! UPSTAIRS gallery, in partnership with the Masur Museum’s AltEx program, will present Entre Nosotros (Between Us) Variation II, an immersive video installation by the artist Lionel Cruet. This is an audio-visual and interactive installation that recreates the illusion of an indoor beach environment stuck in time. The work consists of video projections, sounds, lights and a floor covered in sand and scattered objects that remind us of the contradictions of space, culture and rituals. Also in partnership with the Masur Museum, the Outside Gallery (Art Alley at the railroad track) will present Will Work for Food, an outdoor exhibition by Jenny Ellerbe. The exhibition will deal with themes of environmentalism related to bees and other pollinators’ fraught relationship with humans. The Big Room gallery, curated by Anna Rowan, will host a show called 4@Work. The featured artists will include Dustin Cody Greer, who will present new paintings and will do a live demonstration. He will be joined by Alyssa Guidry Posey, presenting ceramics, as well as Pint Size Printers (Victoria and Mashall Smith), who will demonstrate their screen printing process. Finally, Lora Lee, a skilled metalworker, will show her jewelry made from coins, copper and found objects. She will also demonstrate enameling of coin pendants. The shows at the Downtown Gallery and Arender Studio and Gallery will feature new art and old to celebrate the last ten years of art

and artists in beautiful downtown Monroe and West Monroe. RUMO’s on Trenton Street in West Monroe is celebrating its second anniversary as a gallery. Rumo’s is sponsoring a Lawn Party at the end of Antique Alley across the street from the Giant Metal Flowers. AMmusic’s Andrew Harris will be D.J.ing starting at 7:30 p.m. There will be food trucks parked out on the streets for people to grab some food and enjoy the music and the outdoor art show. Joshua Mitchell is the featured artist and will be showing large format works made of reclaimed wood fit together in brilliant geometric patterns. The party continues back on Monroe’s Art Alley, where Crawlers can enjoy free Coke floats, donated by the Biedenharn Museum along with the Creamery and the Coca-Cola Company. Also in that area and near the Bry Fountain will be food trucks/tents and a booth for the new Crawl Companions—the new “friends group” that will help to keep the Crawl a free event. At each Crawl during this anniversary year, there will be new swag for Crawl Companions and other fans of the Crawls. This time the offering will be limited edition T-shirts and tanks The artists of the Downtown Arts Alliance, as well as their appreciative public, sincerely thank the always-generous DAA sponsors, especially Sunquest Properties, Louisiana Pain Care, Creed and Creed Law Firm, Fiesta Nutrition Center/The Good Earth Salad Bar, Cross Keys Bank, Lavalle Salomon Law office, Dr. Terry Tugwell, Bayou Roux Restaurant, Monroe-West Monroe Convention and Visitors Bureau, Masur Museum of Art, Northeast Louisiana Arts Council, Sir Speedy, the NewsStar, KEDM Public Radio, DeltaStyle, Louisiana Division of the Arts, Choice Brands and Marsala Beverage.

1) BURG RANSOM 2) NORTH DELTA RAMBLE 3) MARGARET MOSES 4) JENNY ELLERBE 5) STACY MEDARIES 142 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

Come on Over to Copelands! signature morning cocktails, such as Bloody Marys, Bellinis and Mimosas.

Sundays enjoy the sounds of guitarist John Farmer. New Orleans Cuisine in a casual and festive atmosphere can be found every weekend at Monroe Copeland’s. According to CeCe McGhee, General Manager, the most popular brunch items are Belgian waffles, build your own omelets, prime rib, boiled shrimp, mashed sweet potatoes, fried catfish and jazzy wings. Additional fare is added on special occasions like Easter, Mother’s Day, Father’s Day, Thanksgiving and Christmas.

A COPELAND’S TRADITION More than 25 years ago, Al Copeland began a tradition of serving authentic hometown New Orleans taste and ambiance to guests who enjoy truly exceptional food and hospitality. Through the years, Copeland’s of New Orleans has established itself as a premier brunch spot. Recently, Monroe Copeland’s debuted its Saturday brunch which has quickly become a favorite along with the Sunday brunch. As a further nod to New Orleans, Monroe Copeland’s has introduced live entertainment for guests to enjoy. The first Sunday of every month features live gospel music brought to you by some of the area’s finest talent. All other Saturdays and

CELEBRATE FLAVOR. CELEBRATE LIFE. Copeland’s has an extensive catering menu to help you with business meetings and personal parties as well as help you prepare for holidays. We have options far beyond the menu. Copeland’s Catering is entertaining, made effortless. Beginning August 7, Copeland’s gives you seven great reasons to visit us as we launch specials for every day of the week. It’s the perfect week. Our menu items are now made available through Waitr and Chef Taxi. Whether it’s brunch, catering, daily specials or delivery, at Copeland’s, we make it easy for you. Come on over to Copeland’s!

Introducing Saturday and Sunday Brunch

HAT SAYS NEW ORLEANS more than the fun and flavor of a good weekend brunch? That playful blend of “breakfast” and “lunch” has been around since the mid-1850s when Elizabeth Bégué, a German woman, invented the meal we now call brunch. When she was 22 years old, she traveled from Germany to New Orleans to visit her brother. She began to serve her brother and his friends a big late-morning meal. Years later, her multi-course, three-hour meals became a favorite with tourists and by 1884, her breakfast at Bégué’s became the No. 1 tourist attraction. By the 1930s, brunch was a meal championed by hotels since most restaurants were closed on Sundays. Restaurants soon hopped on the bandwagon and began offering the decadent spreads of food and

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BayouTrends

School’s just around the corner, and we have the must-haves you’ll need to go back-to-school in style. From the perfect backpack tote to a cool pair of glasses, these items are available from area retailers.

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15 18 1. CARA’S 2. ELEVEN 26 3. MOSS EYEVARE 4. DENA PRUITT, MONET DISTRIBUTOR 5. K-SERA BOUTIQUE 6. HOLLIS AND COMPANY JEWELERS 7. RAIN BEAUTY | BODY 8. FREE BIRDS BOUTIQUE 9. FIESTA NUTRITION CENTER 10. THE NUDE NOMAD 11. MCKINNEY HONDA 12. HERRINGSTONE’S 13.THURMAN’S FOOD FACTORY & GIFTS 14. FABULOUS FABRIC 15. SLEEPY HOLLOW FURNITURE AND MATRESS 16. WASHINGTON WINE AND SPIRITS 17. THE FAT MERMAID 18. MATERIAL THINGS 144 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

Breast Reconstruction Reconstruction After Surgery

AYBE IT’S A LUMPECTOMY. MAYBE A mastectomy. Either way, reconstructive surgery is often a next step. And as next steps go, it can be a big one. “With reconstructive surgery following a lumpectomy or mastectomy, our goal is to recreate a breast with the appearance, contour and symmetry the patient wants,” said Stephan Maguire, M.D., a plastic surgeon in Alexandria. “That can be achieved with implants or with the patient’s own tissue.” Sometimes, surgery on the opposite, unaffected breast, will be required to create symmetry with the newly constructed breast. “In some cases, women choose to have reconstructive surgery done immediately after mastectomy,” Dr. Maguire said. “But the procedure can be done at any time after mastectomy. Reconstruction has no known effect on cancer recurrence or screening.” Women often question whether or not insurance will cover breast reconstruction. The answer is, “Yes.” “Federal law requires that insurance covers breast reconstruction after mastectomy,” Dr. Maguire said. “Of course, we still have to check with their insurance company for authorization.” Questions patients may want to ask include:

• Will my policy cover the costs of surgery, anesthesia and other related costs? • If it only covers a percentage, what is the percentage? • Will there be an increase in my insurance premium? • Will future coverage be affected? According to the American Society of Plastic Surgeons, 1.9 percent of all reconstructive surgeries are breast reconstructions. And that number has grown by 3 percent since 2015. While some women choose to have immediate reconstruction, others choose to delay the reconstruction process because of other health issues, additional cancer treatment or because they only want to focus on one thing at a time. Studies show that reconstruction can greatly improve a patient’s quality of life and self-image, said the ASPS, which is why they developed a Breast Reconstruction Awareness Campaign to educate, engage and empower women to make informed decisions about their healthcare following breast cancer diagnosis and mastectomy. You can find that information at breastreconusa.org. “When I see patients considering breast reconstruction, I typically try to tailor the operation to the patients’ goals and needs,” Dr. Maguire said. “We will work closely with the oncologist and surgeon to best coordinate her care.” For more information about breast reconstruction with Dr. Maguire, call (318) 442-5800 or visit rapidesregionalphysiciangroup.com

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SIMPLY SEAFOOD

Louisiana is Sportsmanâ&#x20AC;&#x2122;s Paradise and in this neck of the woods, seafood is king. BayouLife reached out to a few local restaurants for their best seafood dishes. Photography by Martin G Meyers | Styling by Taylor Bennett

Fish Tacos at Iron Cactus Panko crusted fried catfish with slaw, fresh cilantro and a creamy house sauce wrapped in a flour tortilla. The second features grilled catfish with slaw, fresh cilantro and a creamy house sauce wrapped in a corn tortilla.

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Ahi Tuna Salad at Newkâ&#x20AC;&#x2122;s Eatery Seared, sushi-grade Ahi tuna sits on top of mixed greens, carrots, cucumbers, grape tomatoes, radishes and wonton strips and is tossed in a mouth-watering ginger wasabi dressing.

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Shrimp & Grits at Waterfront Grill Perfectly prepared New Orleans-style barbeque shrimp and andouille sausage are served over Cheddar cheese grits in this traditional lowcountry favorite.

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Surf and Turf at Doe’s Eat Place There’s no comparison to the crown jewel of Doe’s steak menu like this delicious 20 oz. ribeye topped with au jus. But, the perfect accompaniment is a gorgeous broiled lobster tail, broiled and fried shrimp, grilled catfish and steamed vegetables. WWW.BAYOULIFEMAG.COM | AUGUST 2017 149

Norwegian Salmon at Warehouse No.1 A fresh filet of Norwegian salmon is served over a bed of rice pilaf and topped with a pineapple cilantro salsa. The dish is served with a side of sautĂŠed asparagus.

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Crawfish Shirley at Log Cabin Grill and Market Looking for the best seafood pasta around? This take and bake meal from Log Cabin combines crawfish tail meat sautĂŠed in butter, green onion and creole seasonings tossed in a savory cheese sauce and fettuccini pasta.

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Blackened Catfish at Trapp’s Blakened catfish is served over a bed of rice topped with homemade crawfish étouffée, grilled asparagus and yams.

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Seafood Lasagna at Genusa’s Lasagna gets a tasty twist in this version that features sautéed shrimp and crabmeat with peppers and onions layered with lasagna noodles and cheese, topped with a seafood broth and Alfredo sauce.

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SPRINKLE of PASSION CHEF PAT NOLAN HAS A ZEST FOR LIFE AND A PASSION FOR FOOD. FOR NEARLY 20 YEARS, SHE HAS DELIGHTED GUESTS WITH HER PREMIUM CUISINE. Article By Nils I. Borquist and Photography by Martin G Meyers

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B AY O U I C O N

ome people simply think of cooking as the blending of inshe believed that management was her future, so she prepared thusly. gredients to form a final product. It’s easy, it’s necessary, Upon leaving the college, she embarked on a career in Canada and and it does not go beyond filling a basic human requireabroad that saw her undertaking a multitude of restaurant tasks, alment. There is no connection with the components, the flour though actual food preparation was not one of them. In the late 1990s, or the vanilla or the beef; they are as stark as their names. Chef Nolan got married to a man from Monroe, and shortly thereafter, However, there are many other people who see she relocated her talents to Louisiana. cooking as an art form, as expression, as a pas In 1998, Chef Nolan was given the chance to sionate endeavor used to bond people who may work at the Garden District Café. Though a numnot otherwise share last names or bring those ber of restaurants could be found in historic and ON TUESDAY NIGHTS, who do even closer. There are people who relish downtown Monroe, few if any offered a “white CHEF PAT NOLAN AND the tastes, the aromas and the spectrum of coltablecloth” environment, or in other words, not HER STAFF PREPARE ors. They embrace the coolness of dough in their many gave patrons the opportunity to enjoy a MENUS OF TRADITIONAL hands, the grittiness of sea salt and the steamy true fine dining experience. Chef Nolan sought CUISINE THAT PROMOTES heat of cookies just from the oven. They enjoy to change that, so she seized the chance. From these aspects, because without them there would INTERNATIONAL CULTURES. her numerous years of experience at larger venbe no children sneaking a treat, no drinking wine ues, Nolan was able to create an ambiance that TO DAY, APPROXIMATEDLY while waiting for the brisket to finish, no laughwas perfect for visitors, some of whom made 60 COUNTRIES HAVE ter among friends, family and new acquaintanctheir way to her dining room from thousands of BEEN HIGHLIGHTED, es at the dinner table. And what fun would life miles and even an ocean or two away. THOUGH NOLAN ADMITS be without those moments? After spending several years at the Gar Chef Pat Nolan certainly fits into the latter den District Café, Nolan was asked to oversee A PARTICULAR LOVE FOR group. For nearly 20 years, Chef Nolan has dethe West Monroe Convention Center, an enorFRENCH-MEDITERRANEAN lighted those fortunate enough to consume her mous facility dedicated to large scale banquets FLAVORS AND SPICES. premium cuisine. Although not a Monroe or and events. Knowing the daunting task that lay even Louisiana native, she embraces the eclectic ahead of her, Chef Nolan decided that she would flavors and tastes of the region, often blending face the challenge. She accepted the position and familiar Southern tones with others from around the world. Fortunateprovided the city of West Monroe with wonderful Convention Center ly for residents of the Twin Cities, Chef Nolan continues to work hard leadership for 13 years. Her first night, though, brought great anxiety; to prepare wonderful dishes, a work that brings her as much delight as with a large gathering set to arrive, she faced a troubling dilemma: the those who come back time and again. chef did not show. Rather than wave a white flag, Chef Nolan rolled Born in Caracas, Venezuela, in upper South America, before her up her sleeves and acted accordingly, preparing ribeyes for over 400 family moved to Canada, Nolan spent her entire youth and early guests. She, for the first time, commenced cooking exquisite food on a adulthood north of the U.S. border. Growing up in Kitchener, Ontario, grand scale and in an innovative fashion. That night, a success for all as well as Toronto, the future chef was introduced to a sundry mixture involved, proved to Chef Nolan that she could be something special as of cultural influences. Kitchener in particular is a city that seemingly a chef. Overseeing weddings, reunions and business gatherings, Nolan thrives on its diversity, and it often celebrates the differences of its inmade certain that guests received the best quality treatment. Eventualhabitants, oftentimes through food. The best example of this may ocly, though, the desire to run her own restaurant and catering business cur during Kultrun. Every year, Kitchener residents, along with thoubecame a premier goal, so Chef Nolan made her way back to the Garsands of global visitors, partake in the festival highlighted by music den District Café, her original home in Monroe and one wherein she and cuisine from around the world. Nolan even mentioned visiting takes a great deal of pride in reintroducing the unique blends of flavors Kultrun, stating that she remembered entire streets being essentially and foods that made her a favorite of locals and visitors alike. shut down by the enormous number of crowds enjoying the weeklong Chef Nolan offers potential patrons with many possibilities. While party. Growing up in an environment like this, it is easy to realize why she has begun gaining much local fame for her catering, her in-house Nolan began to gravitate towards the culinary arts. festivities are second-to-none. Owing to her joy derived from cooking, After attending the University of Toronto, Chef Nolan enrolled at Nolan teaches cooking classes. The classes are done by appointment George Brown College, where she focused on culinary management. only, but Chef Nolan points out that the groups who wish to partake alWhile the college certainly teaches students how to master cooking ways have a great time. Not only do they learn how to cook interesting skills, other programs deal with management of restaurants in every meals, there are usually competitions involved between participants facet. Chef Nolan admits that while she felt that she could and can that heighten the entertainment. Another distinctive delight is the cook, she never truly foresaw that she would be doing so. Instead, Meals Around the World program. Entering its fifth year this upcom ing 156 AUGUST 2017 | WWW.BAYOULIFEMAG.COM

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September, Chef Nolan invites guests to taste the essences of exotic locales while also providing them with instruction about preparation that usually also involves a discussion. On Tuesday nights, she and her staff prepare menus of traditional cuisine that promote international cultures. To date, approximately 60 countries have been highlighted, though Nolan admits a particular love for French-Mediterranean due to its universal flavors and reliance on interesting blends of spices.

ven more than cooking or her involvement in the restaurant business, Chef Nolan enjoys her family and those close to her. She understands that relationships to people and a community are what bring people the greatest joy. With that in mind, she quietly contributes her time and energy towards several charities. From veteran affairs to St. Jude and Masur Museum gatherings and Strauss events, Nolan desires to be an active member of her regional society. She particularly loves interacting with those within the arts community as she feels that it is an undervalued yet intrinsic piece of helping people discover their own inner-creativity while enhancing self-esteem and the love for those special people in their lives. More and more people are wishing to become chefs today. With the rise of chefs as television personalities, gaining fame and wealth and rubbing elbows with the stars of the world, attendance at culinary schools is exploding. However, Chef Nolan claims that there is more to being a chef than learning how to cook. While cooking is obviously and certainly an important aspect of the craft, other components are just as important. Compassion, a love for food, a love for teaching and a love for working are all ingredients for success in the field. Without them, one is just going through the motions. One must have a passion for all facets. One must compete with him or herself time and again to deliver the best results. The job and the title come about only through dedication. These traits and the desire to be successful in her own eyes and those of her guests have made Chef Pat Nolan a force in the Louisiana culinary industry, and her persistent excellence promises to keep her in a position where she will continue to have fun with her family, her friends, and her art. Luckily, we in her community are invited to smile, taste and savor the fun as well.

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URBAN JUNGLE BayouLife takes a walk on the wild side with these slithering haute trends from area boutiques. Special thanks to the Louisiana Purchase Gardens & Zoo and their cooperative staff and animals for assisting us. MODEL: ELLIE JACKSON

MUAH by MEKA BENNETT & PHOTOS by MARTIN G MEYERS SPECIAL THANKS to GARY MIERS

THE NUDE NOMAD Light and comfortable, this color block wrap dress will help you stay cool in the summer heat while remaining modern and chic. Pair it with these chunky square-toe python platforms with a towering crescent heel for a conversation-starting sandal. This sandal features crisscrosses and wraps that take your look to the next level. Add some Andrea Barnett accessories to amplify your style and standout in the summer crowd. WWW.BAYOULIFEMAG.COM | AUGUST 2017 159

FREE BIRDS BOUTIQUE Be a free bird in this eye-catching blue, pink, white and yellow print woven maxi dress with a backless, triangle bodice and adjustable straps that tie at back. Pair with sunglasses, a leather and stone choker and Boho crochet bucket bag to take your look whereever you please.

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CARAâ&#x20AC;&#x2122;S BOUTIQUE This trendy off-the-shoulder white top keeps you casual and cute. Elasticized around the shoulders, the top is comfortable and breezy. Add some color and sass to the look in these light pink distressed jeggings. With an elastic waistband these bottoms add an exciting and cozy edge to your outfit. Captivate the crowd with this charming wedge sandal, pink dangle pom pom earrings and beaded bracelet and necklace.

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K-SERA BOUTIQUE This navy pinstripe jumpsuit has slithered its way to the top of our musthave looks. Elastic on the legs keep the jumpsuit fixed around your calves, while two spaghetti straps wrap your shoulders for coverage. This jumpsuit is paired with a white knit top for a contemporary look. Add some sparkle with these crescent earrings and wood print mirrored sunglasses.

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HERRINGSTONEâ&#x20AC;&#x2122;S Looking for the purfect print? This cheetah print short and tank is a great breezy outfit to get marooned on an island in. Pair it with chic leather ankle booties with a chunky block heel, black sunglasses and these trend-setting. multi-tiered pom pom earrings.

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FAT MERMAID We don’t need reasons to wear bouvier, gals! This dress is a gorgeous navy blue woven blend with an array of blooming floral bouquets, cut in a classic retro style! Darling details include a classy high bateau neckline which flows into a flattering back ‘V’, with a flirty peekaboo bodice keyhole, gathered bust, topped with faux button accents. Style with floral enamel jewelry and you’ll be the most marvelous thing in the room, darling

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ELEVEN 26 Sink your teeth in this fun and flirty kimono. This lightweight kimono features side slits and a print perfect for pairing with any outfit. We love these mid-rise, ankle length jeans with a slim fit silhouette. Pair it with your favorite tank and these sky-high espadrille wedges. Beaded bracelets and a leather beaded necklance complete the look.

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A TASTE OF

THE BAYOU Bayou Roux has people talking. From the Southern-accented menu down to the distinctive décor, this place reflects the laid-back elegance of the small town North Louisiana. Eclectic but approachable, this new-to-the-scene restaurant embraces the modern South on all fronts and serves up unforgettable dishes in an eccentric atmosphere.

hen owners Duke and Leisha McHugh began to cultivate the concept of Bayou Roux, they knew they wanted to create a restaurant that brought a new perspective to the Sterlington area. Inspired by their love of travel and all things Southern, the McHughs sought out local culinary and design talent to create a space where guests could enjoy an amazing meal in an equally impressive environment. “We have been fortunate to travel to many different parts of the country, and we wanted to combine our elements from our favorite areas in one place,” explain the McHughs. “We loved the idea of creating a restaurant with incredible food and drinks in an upscale environment that still possessed the laid-back comfort of the South.” The McHughs worked with local designers Lanell and Nicky Kellick to create an interior that reflected the eccentric soul of the south with a sense of polished opulence. “When we first met with the McHughs, we were inspired by the idea of denim and pearls,” recalls Nicky Kellick. “So, the fun began, and we worked on our search for all the elements we wanted to incorporate to make the vision come to life. From old bathroom sinks, unique lighting, furniture and textiles, the individual spaces began to come together to form what is now Bayou Roux.”

From the moment guests enter, it is clear that the restaurant has a vivacious spirit. Custom wood and iron tables await in a spacious dining area with interesting design details at every turn. Creativity abounds, and local artists, such as Melanie Douthit and Leah Reitzell, are featured throughout. In addition to the attractive main dining room are three small side rooms are used for private events. The cozy spaces provide a more intimate setting with eye-catching décor and lighting. The “boardroom” is for larger parties and delivers audiovisual capabilities for corporate meetings. The restaurant also offers space for private events on the patio, designed as an airy space with rustic charm. Arched stone doorways are surrounded by wrought iron details, and thick beams of henna-colored wood support a ceiling made from corrugated panels of tin. The patio area also includes a stage for bands and currently features local artist Josh Madden on Saturday nights. At Bayou Roux, each beautifully plated dish is as colorful and vibrant as the atmosphere that surrounds the tables. Often diners find themselves drawn to a particular restaurant for either its atmosphere or food, but both are rarely found in the same place. Bayou Roux truly succeeds in blending its elegantly whimsical, playful design with an amazing menu that is inventive and adventurous, yet not pretentious or outlandish. Southern contemporary food meets spirited style in this dining destination.

article by Mary Napoli | photos by Martin G Meyers

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hef Blake Phillips’s culinary skills shine at Bayou Roux. A native of Monroe, Phillips has traveled extensively throughout the country with his career. Lucky for us, he has returned to his hometown to do what he does best: Southern contemporary cuisine that is creative, consistent, and heaven for the taste buds. The menu has been influenced by Phillips’ childhood in northeast Louisiana, as well as his travels beyond the Delta. “The food is heavily influenced from my time in New Orleans, but also from other places I have been. Whereever I go, I try to pick something up,” says Phillips. The extensive menu features the best of what the chef has learned throughout his career and contains signature dishes along with steppedup versions of south Louisiana staples. Lunch and dinner menus present

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many of the same tasty eats, and the chef offers specials depending on the seasonal availability. In addition to the soup of the day and beautiful fresh salads, guests may choose from a wide array of starters. Everyone knows that a true Southerner must have an opinion on pimento cheese, and most of us hold a favorite family recipe that has been passed down. Bayou Roux is known for its inventive pimento cheese beignets, which feature crispy pancetta and house-made pimento cheese tucked inside the delicate pastry dough. A drizzle of Phillips’ spicy Crystal hot sauce aioli is the perfect accompaniment. The chef’s take on a southern classic, fried green tomatoes, is a stand-out appetizer. The firm, thinly sliced tomatoes are pan fried to perfection, but it is the tangy daikon and blue crab slaw topping that sets the dish apart. Ribbons of daikon, sliced purple onion, and finely chopped fresh parsley combine with

the delicate sweetness of the crab to provide a scrumptious appetizer. The creamy slaw, which is somewhat reminiscent of a white remoulade, adds a beautifully fresh, crunchy element to the tomatoes. The sharpness of the young tomatoes contrasts with the crab and daikon slaw to present an amazing flavor combination. Other enticing starters include boudin burger sliders with cheddar, and creamy remoulade, southern fried quick pickles with creole mustard aioli, and deviled eggs carbonara. Guests will find an appealing selection of sandwiches and poboys. The Raines Farm Wagyu beef burger is made from locally raised beef and comes fully dressed. Phillips draws from his days in New Orleans with several classic poboys served on famous Leidenheimer French Bread. Try the shrimp or oyster, dressed with remoulade, or the traditional roast beef debris poboy. A Deep

“The food is heavily influenced from my time in New Orleans, but also from other places I have been. Whereever I go, I try to pick something up.”

South influence appears in the pulled pork poboy, which features smoky barbeque pork topped with crunchy coleslaw. Those who steer toward the tried and true, there is the barbeque chicken sandwich that includes caramelized onions and a slice of melted swiss. Grilled steaks are hand-cut in house and expertly cooked to temperature. Choose from a ribeye or a filet, or indulge in the delectable dry-aged ribeye. Phillips ages the beef in house for 22 days to optimize flavor. Each of these rib eyes are cut to order. The menu also features a chef’s choice grilled pork compart duroc cut. All grilled entrees are served with a demi glace and the choice of two sides, such as corn maque choux, fried okra or whipped potatoes. One of the most frequently ordered entrees on the menu is a Crescent City classic. “New Orleans style shrimp and grits is very popular. It’s a New Orleans style barbeque sauce, so it’s darker and more flavorful,” explains Philips. Many foodies are familiar with the dish and don’t expect to find shrimp combined with your everyday barbeque sauce. The New Orleans version is quite different. Smooth and buttery with a rich, garlicky, Worcestershire-spiked flavor, this sauce is distinctive. It generously tops tender, sautéed tail-on shrimp that rest on a bed of creamy, stone ground grits. The large-cut grits are slowly cooked over an hour to impart a tender, creamy texture that melts in the mouth. There is no question why this dish is one of the most popular. The warm, filling combination is completely satisfying. Chef Phillips shines with his grouper sous vide, which was inspired by the very dish that won him the crown for “Louisiana King of Seafood 2016.” The entrée is memorable for multiple reasons. The intense flavor and buttery texture of the fish is mouthwatering as a result of the specialized cooking method the chef employs. The grouper is cooked sous vide (pronounced sue-veed), which means “under vacuum” in French. Each portion of fish is seasoned with

spices and butter and slow poached in a steam bath within a sealed envelope to infuse the fish with concentrated flavor. The fish evenly cooks in its own juices and retains its moisture, resulting in a succulent, savory dish. This traditional French technique requires a longer length of time to prepare, but the outcome is worth the wait. This is a musttry for seafood lovers. Other entrées include the gulf pasta pappardelle, with Louisiana shrimp, crawfish, and lump crabmeat tossed in Cajun alfredo, and the baked crawfish mac and cheese. For this dish, Chef Phillips combines the tails with al dente macaroni and Crawfish Monica sauce to form a robust and decadent meal. The double-fried chicken is not to be missed. Boneless dark meat is breaded and partially fried, then dipped in buttermilk and breaded once more in seasoned flour before it is finished cooking. “This makes is extra crispy and flavorful because of the two layers of crunch,” adds Phillips. Save room for dessert, because these treats are impossible to pass up. While the bananas foster cheesecake is most often requested, the chef delights guests with many other scrumptious options. The classic bread pudding with caramel rum sauce and crushed pecans is truly decadent. For a more traditional route, go with the grilled peach cobbler á la mode or the dark chocolate pecan pie.

he Bayou Roux Sunday Brunch is served from 10:30 a.m. to 3:30 p.m. and has acquired quite a following. Bottomless mimosas are always a great way to begin, and the menu offers many brunch and lunch favorites. In addition to the familiar lunch dishes, Chef has incorporated a delicious Monte Cristo sandwich, made with French toast, ham, turkey and red currant jelly. Beyond more traditional lunch items are a delectable variety of breakfast dishes. Many guests go for southern classics like biscuits and sausage gravy, pain perdu or sweet WWW.BAYOULIFEMAG.COM | AUGUST 2017 169

potato pancakes. However, Phillips shines with his version of a Louisiana omelette with crab, shrimp and crawfish with onions, peppers and jack cheese topped with remoulade. The Bayou Benedict features slow roasted pork layered on a biscuit topped with a perfectly poached egg dripping with hollandaise and a smattering of pickled onions and grits on the side. For a seriously southern meal, try the double-fried chicken and waffles served with Crystal honey butter. With creative dishes like these, Phillips puts a contemporary spin on brunch that is not replicated elsewhere.

he restaurant keeps things interesting throughout the week. In addition to Happy Hour, which runs Tuesday through Saturday from 3:00 p.m. to 6:00 p.m., Bayou Roux hosts casual wine dinners on the second Thursday of each month. Philips designs an inventive new menu every month with wine to complement each course. “It is a five course pairing and people are served with their party when they arrive, rather than starting at a specific time with a large group. This has allowed me to be really creative and go beyond the menu,” Phillips adds. These dinners not only treat guests to select wines, but also the opportunity to try exciting, unique dishes that are off the menu. “I actually just finished writing the menu for the next wine dinner, and it’s going to be focused on seafood,” explains the chef. “Each of the wines will be paired with a seafood dish that will bring out the best flavors in both.” Considering his expert knowledge of seafood, Phillips is certain not to disappoint. Furthermore, several of the wines available come from the McHughs’ own personal collection, which has been expertly curated. The charming bar area has far more to offer beyond the stellar wine selection. Tempting cocktails like the blueberry vodka fizz, lavender lemonade and pear drop are served to patrons perched on barstools or relaxing on vibrantly hued sofas in the lounge area. Crisp, white subway tiles surround the bar area in contrast to the colorful and inventive lighting fixtures overhead. In addition to tantalizing cocktails, wines and frozen margaritas, the bar offers an ample selection of craft beers on tap. Available by the pint or as flights, choices include favorites from local and regional breweries, such as Monroe’s own Flying Tiger, Great Raft of Shreveport, Parish Brewing of Broussard, and Nola Brewing Company of New Orleans. During happy hour, Bayou Roux donates part of its profits to O.R.V.A. (Ouachita Regional Veterans Association) and other local organizations working to support veterans and their families. Bayou Roux is a dining destination that delivers where it counts. The distinctive décor, relaxed atmosphere, and delightful service are only outshined by Chef Phillips’s unforgettable dishes. The young restaurant has a bright future in an area of town that seems to be perpetually expanding and evolving. Its owners have created a place, where guests can enjoy all the unique flavors that the South is known for. “We both love sharing dinner, music and a few good drinks with our friends and family. Bayou Roux is the perfect atmosphere for that,” remarks Leisha McHugh. “We are both excited to see Sterlington continuously grow, and we are excited to be a part of that.” Bayou Roux is located on Highway 165, just past CenturyLink and can be reached at 318-582-5612.

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Miss Louisiana

On Saturday, June 24, The Miss Louisiana Organization held the 54th annual Miss Louisiana pageant in Monroe at the Jack Howard Theater. This yearâ&#x20AC;&#x2122;s show featured Miss Louisiana 2016 Justine Ker, Miss Louisianaâ&#x20AC;&#x2122;s Outstanding Teen 2017, Alana Lewis, as well as the Miss Louisiana band, former Miss Louisianas Hope Anderson (2011) Amanda Joseph May (2007), Kelsi Crain White (2010) and Jaden Leach (2013), as well as the 32 contestants and over 60 Fleur De Lis princesses. Emcees for the pageant were Ed Walsh and Melissa Clark Whitworth, Miss Louisiana 2003. Corporate sponsors for the Miss Louisiana pageant include The City of Monroe, MonroeWest Monroe Convention and Visitors Bureau, the University of Louisiana at Monroe, Propane Dealers of Louisiana, Vantage Health Plan, JPS Executive Transportation, JPS Ford in Arcadia, Big Whit 77 Foundation, TownePlace Suites, Laundry by Shelli Segal and Louisiana Highway Safety Commission. On the night of the pageant, Miss Shreveport, Laryssa Bonacquisti, was crowned Miss Louisiana 2017.

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On the BayouScene

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Devin Easley and Lynlee Turner Paige Salas, Kelsy Storey and Lindsay McClaren Shayla and Mack Blake S ommer Laliberte, Kendall Brunson and Raelie Prince 5 T aylor Hixon, Madison Bennett and Hannah Gabley 6 Anne Dumas and Leslie Bauman 7 J an and Thomas Collins, Aubrey Reed and Paula Swindle 8 Hester Jane Burnside, Shelly and Becca Price 9 Nicole Shepherd and Marisa Shepherd 10 Shana Alexander, Renee Brodnax, Gaundhi Hays and Dorothy Minor 11 Joe Price, Missy Murphy and Delton Spillers 12 K atie Redman, Ryia Williams and Elizabeth Wood 13 Judge Jay McCallum and Deanna McCallum, Katie McCarty and Taylor McCarty 14 Missy Crain, Joan Edinger and Michelle Kolb 15 Ava Burrell, Dallas Grubbs and Whitney Plunkett 16 Lissy Compton and Anne Sanders 17 S aige Doty, Jennifer and Brooklyn Lord, Skye Doty, Abby Lord, Cheyenne and Xochie Doty, Genevieve Wetzel, Joan Payne, Courtney Wetzel, Randa and Brintley Kitchingham 18 J o and Kemper Baugh

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The Coffee Bean Blueberry scone with cream cheese icing; Makeshift Omelette featuring spinach, ham, veggies and Italian cheeses with a side of bacon

CC’s Coffeehouse Spinach and feta is wrapped in a buttery croissant. This flaky confection is the perfect start to your day.

Trio’s A traditional take on shrimp and grits with a Trio’s twist. This dish features fried shrimp sautéed in a spicy, creole sauce over creamy grits.

Portico Restaurant & Bar Monroe

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A trio of homemade biscuits. Creole Mustard Maple Fried Chicken Biscuit with country sausage gravy; Smoked Beef Brisket on a Buttermilk biscut with a sunnyside up egg and cheddar cheese and chipotle aioli; and Brown Sugar Bacon on a Buttermilk biscut with sunnyside up egg and American cheese.

Smallcakes Maple Bacon cupcake (at far left), Mimosa cupcake, Fruit Tartlet cupcake and Bloody Mary cupcake (below)

THE BRUNCH BUNCH

It’s what weekends are made for – leisurely brunches in our favorite eateries. Photography by Martin G Meyers Styling by Taylor Bennett

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For His Temple This Sweet Potato Crust Quiche is packed with roasted sweet potatoes, local farm eggs, Mahaffey Farms sausage, spinach and aromatics. Full of pastured protein and organic veggies!

Uptown Downtown

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Uptown Blue panini features hot smoked brisket and blue cheese crumbles surrounded by heritage garden greens and pickled purple onions drizzled with cool blue cheese dressing wrapped and panini pressed to perfection

Copeland’s The Good Earth Salad and Juice Bar Buddha Bowl featuring KenChaux organic rice, sautéed local summer squash, herb roasted plum tomatoes, poppyseed dressed cabbage slaw, served on a bed of local butter lettuce. Garnished with toasted pine nuts and tarragon vinaigrette

Homemade Belgian waffles made from scratch – crisp on the outside, light, fluffy soft on the inside. (Above)Fresh strawberries and blueberries with homemade sauces and whipped cream. (Bottom Left) Bananas Foster pancakes with fresh bananas and a traditional Foster sauce.

Thurman’s Food Factory Breakfast casserole with bread crust, Cheddar cheese, mushrooms, bell pepper, bacon, green onion, sausage and eggs

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Homeland Bank Grand Opening Homeland Bank recently celebrated the grand opening of its West Monroe branch on July 6, 2017. Catfish Charlie’s was on hand with delicious hors d’oeuvres and refreshments, while employees greeted customers and guests with goodies and prizes. The West Monroe location marks the bank’s fourth location, with branches in Columbia, Jena and Monroe. They have been serving their customers’ needs since 1986, priding themselves on hometown service.

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On the BayouScene 1 Joy Dobbins and Tammie Smith 2 Mack Anderson and James Carroll 3 Tom Lowe, Jack Dollins and Vicki Fletcher 4 Bob Wallace, Paul Wilkins and Elgin McFadden 5 Stephanie Tannehill, Debbie Hatten and Alexia Burton 6 Chere Corley and Katie Wilder 7 Phalla Lean and Keosocheata Chan 8 Judge Jimbo Stephens and Vicki Fletcher 9 Senator Mike Walsworth, Jack Dollins and Pat Spencer 10 C arol Shaw, Mary Golman, Nicole Acree and Drake Darden 11 Trina Parker, Ronnie Darden and Janet Durden 12 Tammy Johnston and Dean Ellis 14 Courtney Hornsby and Tom McClandish 13 Phyllis Fuller and Rhonda Goodman 15 Laken Jones, Lacey Randall and Lee Michael Estes

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Iron Cactus Ground Breaking Thursday, July 13 marked the groundbreaking of the second location of Iron Cactus in downtown Monroe. Owners Leah and Brad Parker, broke ground along with builders and city officials for the Tex-Mex restaurantâ&#x20AC;&#x2122;s location on DeSiard Street. Iron Cactus original location is in Calhoun, with the second location slated to open in the fall of this year.

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On the BayouScene 1 Friday and Ashley Ellis 2 Leah, Brad, Brayden, Sydnee and Avery Parker 3 Ryan Alford and Josh Taylor 4 Michael Echols and Sue Nicholson 5 Billy Haddad and Mike Vining 6 Dr. Gary Jones and Adam Jones 7 Allison Hunt, Raya Boyte and Brittany Kemp 8 Annabeth Nugent, James McCready, Kelly Hosea and Candace Jones

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DIRECTIONS

For a Southern favorite, cook up a batch of Granny’s Fried Chicken. Mrs. Evelyn O’Neal walks us through how to perfectly crisp up these tender morsels for a dish you’ll want to belly up to. Photo by Martin G Meyers Styling by Taylor Bennett

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• S eason chicken with salt, pepper and paprika. • Dip in buttermilk and dredge in lightly seasoned flour. • Brown in hot oil on all sides. • Cover and cook on medium heat, turning chicken often. • Cook until done. • Remove lid for last few minutes.

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Calendar of Events For a full list of event happenings in Northeast Louisiana, see our website at www.bayoulifemag.com August 1 An Evening with Big Daddy Weave Don’t miss this incredible night of music and ministry with one of Christian music’s biggest names. Venue: Fair Park Baptist Church Hours: Doors @ 6:00 pm and Show at 7:00 p.m. Cost: $17-$50 Phone: 714-545-8900 August 3 Downtown Gallery Crawl Presented by the Downtown Arts Alliance, ten art galleries in downtown Monroe and West Monroe are open all evening for the public to enjoy great art, food, drink and music. Original art is for sale, tax free. Admission is free. Venue: Downtown Monroe and West Monroe Hours: 5:00 p.m. - 9:00 p.m. Cost: free Phone: 318-503-5125 Fleet Feet Summer Twilight Track Meet Fleet Feet will be hosting an all comers track meet open to all ages. Events to be run include: 1600, 100, 400, 200, 800 and a 4x400 relay open to all! Age groups: grade school, middle school/HS, open and masters for men and women. Ribbons to first 3 finishers for each division. Venue: West Monroe High School Track Hours: 6:30 p.m. to 8:00 p.m. Cost: Adults: $5 per event or $20 for 4 or more; Kids: $2 per event or $10 for 5 or more Phone: 318-855-3146 August 4 and 5 Kool Kids Children’s Consignment Sale Shop Ruston’s seasonal children’s consignment sale! There will be phenomenal deals and fun shopping, with over 350 consignors! Brand-name clothes range from newborn to juniors’ sizes. Also, find toys, shoes, nursery items, furniture, uniforms and more! Location: Ruston Civic Center Hours: Fri 8 a.m. - 7 p.m., Sat 8 a.m.-

3 p.m. Cost: Free Phone: 318-251-8613 August 5 Black Bayou Kids Program- The Sun Kids can learn more about the sun and get a chance to look at the sun through a solar scope. Venue: Black Bayou Lake NWR Hours: 10:00 am for ages 3-5; 11:00 am for ages 6-12 Cost: Free Phone: 318-387-1114 August 5-8 Rhea Lana’s Back-to-School Sale Shop thousands of high-quality, like-new and boutique children’s clothing, furniture, baby gear, toys and more- as well as juniors clothing and maternity items at 70-80% off retail! Shop Monday and Tuesday for an additional 50% off. Venue: Monroe Civic Center Hours: Sat and Sun 9:00 a.m.-7:00 p.m.; Mon 1:00-7:00 p.m.; Tues 9:00 a.m. -3:00 p.m. Cost: Free to shop Phone: 318-329-2225 August 11-13 Collegiate Wakeboard Invitational The Collegiate Wakeboard Invitational will be held August 11th - 13th on Bayou DeSiard in the middle of ULM’s campus. 16 teams from across the country are invited to duke it out to determine who the National Champion for collegiate wakeboarding will be! Food trucks will be on-hand all weekend, a live webcast of the event, pro meet and greets, and more. Bring a towel or lawn chair or use the bleachers on site. The host for the weekend is the official announcer of towed water sports and pro wakeboarding, Danny Amir. He will be calling all the tricks and explaining what you see on the water all weekend. Venue: ULM Bayou DeSiard Hours: All day Cost: Free to attend Phone: 318-342-1000

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Big Creek Trade Days Enjoy a flea market type experience with something for everyone in the family to enjoy! Hundreds of vendors will be set up offering shoppers one of a kind products! Men can even relax in the “man cave.” Location: 327 California Plant Rd Dubach, LA Hours: Fri and Sat 9 a.m.-5 p.m., Sun 10 a.m.-4 p.m. Cost: $5 for parking Phone: 318-680-1304 2017 Battle of the Badges Catch all the action as the policemen take on the firemen in this exciting boxing event! Venue: ULM Fant-Ewing Coliseum Hours: 6:00 p.m. to 10:00 p.m. Cost: $25 Premium Seating and $10 General Admission in advance; $30 Premium and $15 General Admission at the door Phone: 318-381-1812 Roe City Roller Derby: Feel the Teal Cheer on the Roe City Rollers as they take on the Cajun Roller Girls. Venue: Monroe Civic Center Arena Hours: Doors open at 5:00 p.m.; whistle blows at 6:00 p.m. Cost: $10 in advance; $15 at the door; Kids 10 & under free Phone: 318-329-2225 August 19 3v3 Live Soccer Tournament NELSA Soccer is hosting a 3v3 tournament on August 19th starting at 9am. Games will be fast paced and fun. Teams U6 and up are welcome to join. Register by August 14 to participate. Venue: NELSA Soccer Complex at Chennault Park Hours: Games begin at 9:00 am Cost: $185 for up to 6 players Phone: 318-329-2454 August 26 Red Grape Stomp Fest Come celebrate the harvest at Landry Vineyards with live entertainment from Flashback 5, grape stomping, dancing and wine.

Food and wine are available for purchase, but you can pack your own picnic as well! Bring lawn chairs or blankets and enjoy the wine, music and fun on the hillside! Venue: Landry Vineyards Hours: 4:00 p.m. - 7:30 p.m. Cost: Per Person: $5-$10; Children 12 and under: Free Phone: 318-557-9051 Downtown Cinema presents: Harry Potter and the Sorcerer’s Stone Head to downtown Monroe for a free showing of the Harry Potter and the Sorcerer’s Stone. Water and popcorn are free. Vendors will also be on hand with food available for purchase. Bring your own seating. Venue: Palace Park Hours: 8:00 p.m. to 11:00 p.m. Cost: Free August 27 WWE Live WWE Live returns to Monroe with a line up of superstars hitting the ring. Don’t miss the action! Venue: Monroe Civic Center Arena Hours: 5:00 p.m. Cost: Ticket prices vary. Phone: 318-329-2225 Enjoy your stay in MonroeWest Monroe! We at the Monroe-West Monroe Convention and Visitor’s Bureau hope you have a great stay here! Please feel free to call us at 800-8431872 if you have any questions. You may also stop by our offices at 601 Constitution Drive, West Monroe for brochures, coupons, and additional information. Visit www.monroe-westmonroe. org for information about events in Ouachita Parish and visit www.rustonlincoln.com for events in Lincoln Parish.

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