What Now Magazine

DECEMBER 2017

HEAUX, HEAUX, HEAUX | PG 20 A BURGER BLAST FROM THE PAST | PG 29

ON THE COVER:

BAKING FOR MYA | PG 8

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EDITOR’S NOTE What a year it has truly been.

We’ve had the opportunity to share some amazing people, places, things, and events with our readers since 2013 and we have some great new ideas heading your way in 2018.

To top of this year, we’re featuring some pretty jolly features. Sara Taylor McCann graces our front cover with her creative baking business, My Oh Mya Classy Confections. Read about her venture and motivation for starting her own business in her very own kitchen on page 8.

You won’t be disappointed!

Have you heard of the Papa Noel Cajun Christmas Celebration? What a great way to preserve our Cajun culture in the spirit of Christmas! Read about this event for the kids on page 20. It’s sure to get you ready for the holidays!

Off The Hook has a new look! Check out the story of how Off The Hook came to be along with some tales of their rebranding. While you’re at it, go pick up a shrimp po-boy to enjoy while reading this feature on page 13.

We’ve highlighted several aspects of the Wellness Center of Thibodaux Regional over the past year and we’re ending our series with a feature on the Aquatic Therapy Center located inside of the Wellness Center. Check out the unique technology and equipment that are being offered at this world-class facility in page 25.

Are you ready to be taken back in time?

Hollywood Malt & Burger is bringing old-school taste back to Houma! Read about their restaurant

and all they have to offer on page 29. It’s definitely a blast from the past!

With some transitioning with our team and new ventures on the horizon, this will be my final editor’s note for What Now Magazine. I’ve enjoyed this roll and the experiences it has offered me with making new friends and meeting new individuals all across Bayou Country. I am very excited to see what our new Editor-In-Chief has to offer as 2018 comes just around the corner!

As always, we are happy to share this December 2017 issue with you - full of great people, places, things, and events! Thank you for welcoming What Now Magazine into your homes, office locations, cars, etc. since 2013. We appreciate each and every one of our supporters and readers and we love hearing your suggestions, ideas, and thoughts! If you happen to have any shoot me an email at benj@fathomla.com. What Now Magazine is all about you - our loyal monthly readers! What do YOU want to read about in YOUR community?

DECEMBER 2017 VOL 5 | ISSUE 12

Ben Jones Jr, Editor @sirbenjaminjr

PUBLISHED + EDITED BY | BEN JONES JR, CODY BLANCHARD ASSOCIATE EDITOR | KEN RAYMOND EXECUTIVE DESIGNER | EMILY KNOBLOCH ACCOUNT MANAGER | KARA DOMANGUE PHOTOGRAPHY | JACOB JENNINGS, THERESA MATHERNE CONTRIBUTING WRITERS | HAYLEY SAMU, JONAH GIROIR, SABRINA SCHWEITZER, TYLER DUDLEY, IAN RIGG CONTRIBUTING COLUMNISTS | GINGER GAUBERT, EMILY KNOBLOCH, TODD KENNEDY COLUMNIST PHOTOGRAPHY | JULIANA PENNISON, KAREN GROS

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DECEMBER 2017

08 COVER STORY

T A B L E O F C O N T EN TS

COVER STORY| pg 8 | BAKING FOR MYA DISCOVER| LAGNIAPPE

13 GROW

pg 28 | What’s Cooking?

FLASHBACK | pg 35

20 EXPERIENCE

GROW| HOME + GARDEN pg 13 | OFF THE HOOK pg 16 | House to Home

EXPERIENCE| CULTURE

25 THRIVE

pg 20 | HEAUX, HEAUX, HEAUX pg 24 | Silver Screen

THRIVE| HEALTH + WELLNESS pg 25 | WADING YOUR WAY TO HEALTH

QUEENY’SINDULGE| DINING + NIGHTLIFE

pg 29 | A BURGER BLAST FROM THE PAST pg 32 | A Little Taste

29 INDULGE Copyright © 2017 by Fathom Media, LLC. All rights reserved.

Reproduction in whole or in part without permission is strictly prohibited.

BUSINESS ADDRESS Fathom Media, LLC P.O. Box 5702 | Thibodaux, LA 70302 | 985.441.7073 What Now Magazine cannot be responsible for the return of unsolicited material such as manuscripts or photographs, with or without the inclusion of a stamped, self-addressed envelope. Information in this publication is gathered from sources considered to be reliable, but the accuracy and completeness of the information cannot be guaranteed.

The opinions expressed in What Now Magazine are those of the authors and do not necessarily represent the opinions of Fathom Media, our employees or any of our advertisers.

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C O V E R STO R Y

BAKING FOR MYA MY OH MYA CLASSY CONFECTIONS WRI TTE N B Y | HA Y LE Y S A M U

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ara Taylor McCann always loved to bake, but she never expected to make a living out of it. When her daughter, Mya, had a stroke and was diagnosed with cerebral palsy as an infant, Sara knew she needed a change in her busy schedule to be with her daughter.

After working in Human Resources for years, Sara was desperate for a way to spend more time with Mya to accommodate the frequent doctor’s visits and extra attention she would need. “I was really craving more home time than I had at my job… I just wanted to be more present for her and whatever she might need,” she said.

For Mya’s first birthday, Sara, a self-proclaimed “DIY’er,” was determined to make the perfect cookies and cake for her daughter. She started watching how-to videos, reading recipes, and practicing to get her sweets just right. Realizing she had quite a knack for baking and decorating, Sara began to wonder if baking might be a way to spend more time with Mya and make a living with a more flexible schedule.

Spending time in the kitchen with her new projects sent Sara back to a special time in her childhood. Baking had always been a part of Sara’s life and a special part of her memories of her grandmother. “I still remember to this day, her preparing for our enormous family and rolling out this huge sheet of sugar cookie dough for the holidays and she would sneak us little pieces to eat,” she said.

After the huge success of her cookies and cake at her daughter’s first birthday party, Sara decided to take a chance on her baking skills and open her own business for the sake of her daughter. She named it ”My Oh Mya: Classy Confections” after her daughter, and began posting her creations on Facebook and Instagram. The requests started locally, from family and friends, but before she knew it, the orders started pouring in from strangers and even people out of town.

Before long, Sara was consistently booked eight weeks out and could barely keep up with all of the requests. Her kitchen had turned into a full-fledged bakery, while her patient husband watched as Sara, constantly covered in flour and powdered sugar, spent sleepless nights baking.

What started as the perfect opportunity to work and spend time with Mya, suddenly became an overwhelming full time operation. Sara realized it was time to scale back in order to focus on what always mattered the most to her – her family. “It got to the point where I didn’t have any more free time than when I was an HR manager. I was running myself completely ragged,” she said.

Sara decided to return to full-time work and reorient her business in another direction.

She has since returned her love of baking to a hobby instead of a full-fledged business, although she hopes to offer predesigned holiday orders and teach classes next year.

“Doing my hobby as a job made it no longer a creative outlet; it was a job and not as enjoyable. Now it’s my creative outlet and a way to do good for community,” Sara said.

Today, Sara’s life looks much different. She’s looking for ways to give back to her community by teaching others how to bake and also volunteering her baking skills to help her community in various ways. Right now, Sara is partnering with a local organization called Johnny on the Spot’s (JOTS) Celebrations, which hosts birthdays and celebrations WHA TNOW M A G.com

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PHOT O G R A PHY B Y | THER ES A M ATH ER N E

for children in foster and group homes. Sara will be donating to the 5th Annual Jots Jingle during the holidays, where she will pull out her baking pans once again for a good cause. She hopes to build a partnership with JOTs where she can continue to serve the community by baking for foster youth.

Sara is also building a website that will post recipes and tutorials to teach others how to make the decadent creations that made My Oh Mya so popular. Her website will debut in early 2018 and plans to feature many of Sara’s favorite DIY projects, such as her recipes or sewing tutorials.

Ultimately, Sara hopes that the website will serve as creative inspiration to others. Moreover, she hopes to document Mya’s special milestones through the creative projects she inspires Sara to create.

“I like the idea of having a way to document this fun time with her while sharing my recipes and ideas. I’m still blown away by the wonderful responses I get on projects and I hope it turns into a

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place that she can look back fondly and proudly on the things that were created for her and with her.” Sara said For Sara, My Oh Mya has always been a way to love her family.

From her initial decision to start the business so she could have more time with Mya, to her decision to return to baking simply for the love of it, Sara makes each decision with her family in mind. It must run in the McCann family. Sara’s husband, Ryan, has walked with Sara every step of the way. “My very patient husband allowed me to find my way in whatever I wanted to do with my creativity.

He is a saint and has given our home up to My Oh Mya for the last two years,” Sara said.

Although My Oh Mya Classy Confections is changing, the heart of the business remains the same. Sara hopes this time, in addition to loving her daughter through baking, she will be able to serve her community and teach others how to bake the delicious treats they’ve grown to love. WN

C O V E R STO R Y

“

I STILL REMEMBER TO THIS DAY, HER ROLLING OUT… THIS HUGE SHEET OF SUGAR COOKIE DOUGH FOR THE HOLIDAYS AND SHE WOULD SNEAK US LITTLE PIECES TO EAT. — SARA TAYLOR MCCANN

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OFF THE HOOK

A TRUE TASTE OF SOUTHERN CAJUN CUISINE!

W R I T T EN B Y | SAB R I N A SC H W EI T Z ER

G R O W | HOME + GARDE N

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roviding authentic Cajun cuisine and a fast service has been the heart of Off the Hook’s operations since the inception of the locally owned restaurant. They are unique as they pride themselves on being able to fill drive-thru and dine-in orders in a timely manner, while still providing the guests a quality meal.

With two locations, one in Houma and the other in Thibodaux, Off the Hook has serviced the area in recent years, and the team behind the restaurant is looking to enhance their offerings as they continue to grow.

The owners, Sam Cashio, former manager of Western Sizzlin and former owner of Cashios Catering, and Brett Moreaux, entrepreneur and lifelong Cajun food experimenter, founded Off the Hook with a desire to create a place where people could enjoy a taste of authentic Louisiana style cooking in a fast service, but casual experience atmosphere.

Although neither partner had any hands-on experience with a “fast food/drive-thru” style restaurant they were nevertheless successful from the start after opening their first 800 square foot facility. Soon afterwards, the second location was added using the same theme and menu.

In keeping with the unique theme of Off the Hook, the restaurant’s name has its own interesting origin.

“It was my dad’s [Brett’s] favorite catchphrase when tasting a food item he really enjoyed,” Paxton Moreaux, Brett’s son, explains, “He can be enthusiastic when it comes to good food, just like any Southerner. Also, the fact that seafood is so prevalent through our menu, the name really speaks for itself.”

“Brett wanted to establish a brand

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presence that the local people could resonate with,” Paxton adds.

“What better than a Cajun fisherman. Brett took cues from the other fast food chains and the success of their mascots, and infused a South Louisiana twist.”

Off the Hook offers the classic staples of Louisiana cooking such as gumbo, fried seafoods, etouffee, as well as the more traditional items such as burgers and chicken tenders. In addition, New Orleans style poboys will make their grand debut on the menu with the restaurant’s upcoming rebranding. As we all know, no southern meal is complete without dessert, and Off The Hook serves up classics such as pecan pie, bread pudding, and a unique fried bread pudding called “T-Boy Toast.”

With a little help from Chase Lyons, a restaurant consultant from Baton Rouge, Off the Hook decided a rebrand was necessary in order to align their new company’s mission statement with the values they

PHO T O G R A PHY B Y | JA CO B JEN N I N G S

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held dear in their restaurants. “To align our brand, we wanted to create a more cohesive look that fit with our mission statement going forward,” Paxton explains. “By eliminating some items on the menu, we’ve reinvested in the items we are known for and added a few additional items that fit our concept. We believe this will improve our speed of service and allow us to focus on better quality and stronger value to the customer.”

However, the rebranding will not be a complete transformation, but more of a face-lift. Most of the menu will stay the same, but exciting new items will be added to the fold. “We are also unveiling a new logo and color scheme that will be featured on and throughout the restaurant,” Paxton adds. “People will still be able to get their Cajun food fix really quick, just as they always have, but in a fresh environment. We are excited about remaining a staple of the culinary scene in our respective regions. Off the Hook is the only quick

G R O W | HOME + GARDE N

service restaurant that features the Cajun flavors of South Louisiana as well.”

The team at Off the Hook has an exciting future ahead of them as they look to continue serving southern Louisiana some excellent Cajun food. The rebranding of their business is just the beginning. This rebrand would not have been possible if not for three integral and supremely talented designers/firms: Allison Ezidore-Tassin, a graphic designer at Bayou Signs Outdoor; 368, a marketing and branding agency out of Baton Rouge; and Slash, also a marketing and branding company out of Baton Rouge.

“Off the Hook will be the premier, national fast-casual seafood restaurant highlighting, Louisiana-inspired cuisine delivered with warm, Southern hospitality in a timely manner,” Paxton says. This goes very well with Off the Hook’s new catchphrase, “Real Cajun, Real Fast.” Their goal is to bring you fresh and quick Cajun cuisine that is also full of flavor.

If you are craving some traditional southern Louisiana dishes you have two great locations to choose from, Thibodaux’s location at 604 North Canal Boulevard, and Houma’s location at 1236 St. Charles Street. These outstandingly crafted dishes are amazing and will leave you wanting more. Go to their website, call, drive-thru, or dine in their southern themed dining room and order yourself some of the most delicious uniquely crafted meals you have ever tasted. Off the Hook will become your favorite place to eat. WN

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HOUSE TO HOME

A WHITE CHRISTMAS

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ince I can remember, I have always wished for a white Christmas. Every year, WRITTEN BY | E MILY KNOBLOCH at the bottom of my Christmas list, written in bold was the word snow. Wide-eyed and innocent, come in every Christmas I anxiously waited to see if an array of colors now, but Santa was going to bring me snow that year cream or white fur is always a (sorry, mom and dad). While Santa couldn’t good choice. Next, I chose lots bring me any snow to South Louisiana, my of ornaments in differing shapes lovely parents did their best with Styrofoam and sizes, in white, silver, and gold. snow in a box for me to play in, and “snow” in I especially love the long swirls that a can. Twenty years later, and I’m still wishing remind me of ice cycles hanging from for a white Christmas. While I now know I trees or rooftops. After I’ve hung all of won’t ever truly get one, I settle for the next my ornaments, I fill the empty spots best thing by making the inside of my home a with my secret fix—white feather winter wonderland. Instead of bright reds and boas! I take several white boas, cut greens in my home, you’ll find lots of gold, them into approximately tensilver, and white. For me, seeing lots of fluffy inch strips, and stuff them white in and around my Christmas tree, helps into the tree randomly. Not to make the holidays feel a little more whimsical only does this make the and chilly (and a little less muggy and hot). tree appear fuller, it also Another plus of this color scheme is that it gives the appearance of doesn’t clash with the other colors I’ve chosen snow resting on the branches. for my home. It works in literally any home no However you decorate this matter what décor or colors you’ve chosen for season, don’t forget the most your year-round look. If you want to plunge important parts: giving, spreading into the snowy look this holiday season, here love and cheer, and spending time are a few things you can try. First off, some with the ones you love. Happy Holidays! people overlook one of the most important Emily Knobloch is the manager and a elements of a put together tree—the tree skirt. stylist at Shoe Shi Boutique, as well as a I’ve chosen a mixed fur skirt for a cozy feel, free-lance graphic designer with a love for that also compliments the whites and metallic home improvement. WN tones I’ve used everywhere else. Fur skirts

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2017

DECEMBER 01

LOCKPORT CHRISTMAS TREE LIGHTING FRIDAY, DECEMBER 1, 2017 BAYOUSIDE PARK, LOCKPORT

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POLAR EXPRESS OUTDOOR MOVIE NIGHT LOCKPORT CHRISTMAS PARADE SATURDAY, DECEMBER 2, 2017 LOCKPORT

SUNDAY, DECEMBER 3 | 2:00 PM - 5:00 PM SOUTHDOWN PLANTATION, HOUMA

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BREAKFAST WITH SANTA

PAPA NOEL’S CAJUN CHRISTMAS CELEBRATION SATURDAY, DECEMBER 9 | 5:00 PM - 9:00 PM HOUMA VISITORS CENTER, GRAY

CENTER STAGE CHRISTMAS SHOW

SATURDAY, DECEMBER 2, 2017 | 7:00 - 11:00 AM VANDEBILT HIGH SCHOOL CAFETERIA, HOUMA

SATURDAY, DECEMBER 9 | 7:00 PM - 12:00 AM HOUMA-TERREBONNE CIVIC CENTER, HOUMA

SOUTHLAND DRAGWAYS REUNION

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BAYOU VEG FEST

BOWL FOR BREATH

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SON RISE CHRISTIAN MUSIC FEST SATURDAY, DECEMBER 2 HOUMA TERREBONNE CIVIC CENTER

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SUNDAY, DECEMBER 3, 2017 DOWNTOWN THIBODAUX

REINDEER RUN 5K

FRIDAY, DECEMBER 1, 2017 DOWNTOWN COURTHOUSE SQUARE, HOUMA

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THIBODAUX CHRISTMAS PARADE

SATURDAY, DECEMBER 16, 2017

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MERRY CHRISTMAS!

HAVE A SAFE AND HAPPY HOLIDAY!

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PHOT O G RA PH Y BY | MATTH EW N O EL

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HEAUX, HEAUX, HEAUX

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W R I T T EN B Y | JO N AH G I R O I R

E X P E R I EN CE | CULTURE

PAPA NOËL VISITS FOR A CAJUN CHRISTMAS CELEBRATION

efore Papa Noël guides his pirogue led by Gaston, the Red-Nosed Reindeer, through the bayous of Terrebonne and Lafourche Parishes, he will make a stop on Saturday, December 9th at the Houma Area Convention and Visitors Bureau. The event, organized by Houma Travel, marks Papa Noël’s second appearance at the location, and Joni Duet and Joey Pierce are anticipating another great time for everyone attending.

“Last year was our first run, and we had close to 200 kids that showed up from the area,” Joni explains. “It’s just our community outreach to give back to the local community during Christmas time and give them a little bit of Cajun culture.”

Joey adds, “We’ll have this place decorated in a festive but local manner.

We found that our community responded quite well to the event last year, so we’re keeping it pretty much the same. We may be adding a little more stories because we want to make sure this is a cultural preservation activity as well.

We’ll be doing The Legend of Papa Noël, The Cajun Night Before Christmas, and Gaston the Red-Nosed Alligator.”

Sadly, the evening will be without Mr. Ronald “Black” Guidry, who played a big role in last year’s storytelling at the Cajun Christmas Celebration, but passed away earlier this year. “Mr. Black Guidry will be missed this year,” Joey says. “He was at the event last year and sang “Walking in the Woods With My Parrain,” and read some stories for us. We have some big shoes to fill for the storytelling.”

Throughout the evening, families can expect a visit with Papa Noël, fun activities, some great treats, and just the right amount of education about our culture sprinkled in.

“What’s really special about it is the kids get some one-on-one time with Papa Noël, and we’ll have a professional photographer capturing those moments,” Joni says. “They’ll come in, have a seat, talk with him, and receive a cute, little goodie bag. “Kids in Motion will be here outside doing children’s activities, and they do all kinds of cute stuff with the kids. We’ll also have hot chocolate and cookies and Rice Krispies Treats provided by Firehouse Subs.”

For those unfamiliar with Papa Noël, Joey has you covered with a brief explanation. “Papa Noël is in fact Cajun Santa Claus,” he explains. “Papa Noël is also what you would hear if you were in France or French Canada instead of Santa Claus. Similarly to Santa, he’s a gift-giving fellow and he’s a jolly old man. According to the lore of Papa Noël, a sleigh of reindeer would be hard to come by in south Louisiana, so instead of that he works with his pirogue and his fleet of alligators.”

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E X PER I EN CE | CULTUR E

Meeting and learning about Papa Noël was a first time experience for many of the children last year. After hearing many stories about Santa Claus, it was a pleasant treat for those children to meet the Cajun version that rides his pirogue through the bayous they’ve known their entire lives.

“Papa Noël is very authentic in the representation that the kids will meet,” Joey says. “He engages the kids in learning some Cajun French and asks if they can tell him what they want for Christmas in French.”

Joni adds, “He’s very fun and it makes it special for them to have that one-on-one time with Papa Noël. He comes in his plaid shirt, his cute little overalls; he wears a pair of shrimp boots, and he’s ready to rock and roll.”

The children are not the only ones that get to enjoy this wonderful event, as Joni and Joey have a blast facilitating the Cajun Christmas Celebration and witnessing the little ones embrace their heritage.

“One of the things I really enjoy about this program is that, all year long, as a convention and visitors bureau, our aim is external,” Joey explains. “We’re a marketing agency that’s looking to bring in visitors, so we hardly ever get to talk to local people. Christmas is all about

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giving and celebrating, and it’s really close to our culture because we try to do that every day, so why not do it big for Christmas as well.

It’s so much fun too, being able to see the children enjoy themselves and being able to facilitate that.”

While celebrating Christmas is a huge part of the event, cultural preservation and teaching the children about south Louisiana remains at the heart of what this event is all about. “We’re becoming more global in little Houma, Louisiana. With that globalization, sometimes you find little bits of your culture disappearing, so it’s very important that we do both,” Joey says. “This is a small way to do that by keeping local tradition in the bigger Christmas picture.

There are also subtle touches, like finding some sort of citrus fruit in the gift bags. It’s something that we realized was a common stocking stuffer from our childhood. The reality is that a lot of families had citrus trees, and they were in season during this time of year. For a lot of Cajun kids, their “candy” was these citrus fruits.”

Joni adds, “A satsuma in your stocking is a staple. Most kids may still get them in their stockings and not understand why.”

The Houma Travel duo found a sense of enjoyment as they

observed the children at last year’s event, and they hope to see that at this year’s event as well. “Last year, we found that some of the kids had no idea who Papa Noel is and were meeting him for the first time. ” Joni recalls. ”It’s so enjoyable to see them enjoying being a part of this culture in this area. They come in the visitors’ center and get to learn about their culture in a fun way that doesn’t feel like school.”

With all of the activities and a free-take home photo with Papa Noël; the evening is set to be a great time for families. “As a mom with two children, you want to bring your kids out to do things for Christmas without breaking the bank,” Joni says.

“It’s a good little outing where you can bring your kids, have an enjoyable time, and have a community experience all for free.”

Joey adds, “We have will have a great and fun event, and there’s also going to be a subtle educational element to this, that will be great for the kids to enjoy as well.”

PAPA NOËL’S CAJUN CHRISTMAS CELEBRATION WILL TAKE PLACE ON SATURDAY, DECEMBER 9TH FROM 5 P.M. – 9 P.M. AT 114 TOURIST DR. IN GRAY. FOR MORE INFORMATION, CHECK OUT THE FACEBOOK EVENT, VISIT HOUMA TRAVEL, OR CALL 985.868.2732. WN

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SILVER SCREEN

A REVIEW OF THE BEGUILED (2017)

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ofia Coppola’s The Beguiled (2017) is a masterpiece. When Coppola WRITTEN BY | D R. TODD KENNEDY first announced her plans to remake the 1971 movie of the same Coppola pairs down the plot to the bare name—which was a memorable/ bones, cutting out all of the melodrama. Her interesting film starring Clint Eastwood, dialogue—often Coppola’s weakness—is one yet also a failure on almost every level—no of the film’s great strengths. Who needs a one knew quite what to expect. Coppola’s half hour of exposition and melodramatic first two films (The Virgin Suicides and Lost backstory when we can learn more about the in Translation) announced her presence dynamics of the house as teenage girls argue as a major director. Her third film, Marie over who gets to take credit for baking a pie?

Antoinette (2006), was one of the most The acting is superb. Kirsten Dunst, Elle divisive films of the millennium—either a Fanning, Colin Farrell, and Nicole Kidman all masterwork or a total joke of a movie. Her deliver the performances of their respective next two films (Somewhere and The Bling careers.

And so do the child actors—none of Ring) almost faded into obscurity. So what whom does Coppola waste. Everybody serves would she do with a historical melodrama—a a purpose. Everything in the film matters. genre film outside of the scope of any talent Even the lighting—which is epically realistic she had shown us she possessed? Well, she as we struggle to even see the character in turned out what may be her most skillful work dark rooms. yet, and one of the best-made movies of In spite of gritty realism (and I dare you the decade. to find a film that more realistically depicts The plot is simple: the few remaining girls what living in such a house would be like), at an 1863 Virginia boarding school take in, the cinematography is beautiful, and the film nurse, and hide a Union officer. Then they turns to genre to make meaning. But not start to compete for his affections as he tries the genre of the original. Instead, Coppola to manipulate all of them to save his leans on horror archetypes. In fact, the last own caboose.

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30 minutes of the film can almost be seen as a true horror film. Has the soldier turned out to be the monster in the woods, and we have to figure out how to get him back before he kills us all? Or, conversely, is he the monster of our own making? Both are question central to the genre.

The movie gets street cred as a female revenge fantasy (coming out amidst the Women’s march) and attacked for white washing history (coming out amidst the Black Lives Matter movement). Both readings of the film entirely miss the point, and try to oversimplify Coppola’s complex masterpiece.

As with all of Coppola’s films, she offers you flawed heroines you are expected to empathize with even as you don’t necessarily sympathize with them. They are troubled, and your empathy should be troubling. That’s the point. And man, she does a great job of making it. Todd is an assistant professor in English at Nicholls State University.

You can contact him at todd.kennedy@ nicholls.edu.WN

T H R I V E | HE ALTH + W E LLNE SS

WADING YOUR WAY TO HEALTH WRITTEN BY | TYLER DUDLEY

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ater has long been rumored to help heal the human body and spirit. It is often seen as a symbol of life and rebirth throughout history and literature. People base their entire lives on being near the water and civilizations throughout history would often rise and fall due to their proximity to water. Hot springs, holy rivers, and sea bathing have been considered therapeutic and healing for centuries.

The travel industry is powered by the desire to be near large bodies of water. It is a basic human necessity, but many believe there is more to it than the biological need to drink. There may be some scientific reasoning behind these ideas.

Water is a fantastic medium for exercise. Billy Naquin, MBA, PT, Director of Outpatient Rehabilitation understands the importance of water in healing the human body. He is the director of the Outpatient Rehabilitation Center in the 250,000-square foot Wellness Center of Thibodaux Regional. In addition to impressive Physical, Occupational, and Speech Therapy offerings, the Wellness Center boasts a Fitness Center, multiple indoor pools, an indoor track, education center, cardiac rehabilitation center, physician specialty clinics, a Conference

Center, a chapel, and an auditorium. Billy explains, “The Wellness Center was a vision of Greg Stock [hospital CEO]. He wanted the best possible facility and technology for the people of the region. Aquatic therapy was not offered anywhere, so this was a great opportunity to bring it to Thibodaux.” That’s right, aquatic therapy. That is just another part of the Wellness Center that makes it unique.

The Wellness Center is one of the first centers to offer Aquatic Therapy in the area. “Aquatic therapy offers three benefits. First is buoyancy, which allows people to exercise with less than their full body weight. Second, the water allows for resistance, to strengthen the muscles. Lastly, hydrostatic pressure, the pressure that makes your ears pop, […] helps with swelling of joints during exercise.”

The Aquatic Center within the Wellness Center houses one of just two Hydroworx Pools in the entire state of Louisiana. The pool has a floor that rises and lowers. When raised, it is flush with the floor so a wheelchair can be rolled onto it. When gradually lowered, it can go anywhere from a few inches deep, for therapy for children, to around six feet. This allows patients to gain full mobility in the water without

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placing stress on their joints. Additionally, the entire floor of the pool can move. It is designed in a way that it can be used as a large underwater treadmill. A current can be added and controlled by the therapist for additional resistance. This treadmill can go up to 8 miles per hour, making it quite challenging when needed. Another unique feature of the Hydroworx pool is the camera. If a child needs physical therapy because they are struggling to walk, or walking incorrectly, there is an underwater camera in the front of the treadmill. This allows all movement to be monitored and studied by the Physical Therapist.

Of course, the Outpatient Rehabilitation Center does not just offer Aquatic Therapy. The center also offers the Alter G Treadmill – an Anti-Gravity treadmill. This is beneficial

PHOT O G R A PHY B Y | JA CO B JEN N I N G S

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for anyone who needs therapy or for athletes who need to train without feeling harsh impact on joints or muscles.

The Alter G Treadmill is used a lot by professional athletes and marathon runners, people who cannot afford to miss a day of training, but whose muscles and joints may need a break from the above average wear and tear. It uses differential air pressure to give a weightless feeling to lower portion of your body, by enclosing the treadmill from the waist down in a tent-like structure. The therapist is then able to control the amount of weight or pressure placed on the lower body while running or walking. The center also has Neurocom Balance and Concussion Management technology, which Naquin claims is the “Gold Standard” in concussion testing.

PHOTOGRAPHY BY | JACOB JENNINGS

The Outpatient Rehabilitation Center treats everything from arthritis pain and joint replacement, to stroke rehabilitation, and those with Neurological disorders. Naquin states that the best part of working at the Wellness Center is the sheer amount of space they are allowed. “We have so much space to help our patients. We are also able to transition our patients to the Fitness Center when they have completed their treatment. We give them the opportunity to exercise for the rest of their lives and stay healthy.” The Fitness Center offers its members Water Aerobics classes including Aqua Tai Chi, Aqua Zumba, and Aqua Arthritis classes. The Wellness Center is providing its members and patients many opportunities to achieve and maintain a healthy and balanced lifestyle.

Naquin explains, “To be able to practice in a facility like this in Thibodaux is a dream come true. We have the best facility, equipment and technology to get the best results for our patients.” Take the time to find out more about the Outpatient Rehabilitation Center. You may quickly find yourself on a journey to better health. WN

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WHAT’S COOKING? | GRILLED SHRIMP CHIMICHURRI WITH VEGETABLES SERVES: 4 TOTAL TIME: 25 MINUTES

¼ CUP OIL 2 TABLESPOONS SAVORY BLACKENED SEASONING 28 LARGE SHRIMP PEELED, TAIL ON AND DEVEINED CHIMICHURRI: 4 GARLIC CLOVES CRUSHED SALT TO TASTE 1 JALAPENO 1 SERRANO OR 1 TABLESPOON RED CHILI FLAKES 1 TEASPOON DRY OREGANO 2 TABLESPOONS RED WINE VINEGAR ZEST OF 1 LEMON JUICE 1 LEMON ½ CUP ITALIAN LEAF PARSLEY CHOPPED ½ CUP OLIVE OIL VEGETABLES: 4 TABLESPOONS OIL 2 TABLESPOONS UNSALTED BUTTER OPTIONAL 2 ZUCCHINI SEEDED, SLICED 1 ONION SLICED 1 RED BELL PEPPER SEEDED, SLICED 1 SPRIG OF FRESH THYME 2 GARLIC CLOVES SLICED 7 OUNCES BABY SPINACH LEAVES SALT TO TASTE BLACK PEPPER TO TASTE

In a bowl, mix oil and savory seasoning, then toss shrimp until evenly coated. Let it sit at room temperature for 15 minutes.

For chimichurri, place all ingredients in a food processor, pulse 5-10 times.

Heat oil in a non-stick skillet over medium-high heat, add oil, butter, onions, bell pepper and zucchini.

Cook for 4 minutes, add thyme, 2 teaspoons of blackening seasoning and a pinch of salt. Add garlic, spinach, 1 teaspoon of blackening seasoning, stir until spinach is wilted. Taste and adjust salt and pepper to taste.

Heat a grill pan over high heat. Once hot, grill shrimp in batches for 2-3 minutes each side. Once shrimp are cooked, drizzle chimichurri sauce over. Serve vegetables on the side. Enjoy! WN

CHEF KENNETH IS A NEW ORLEANS NATIVE AND THE OWNER OF SAVORY LLC., A PERSONAL CHEF AND PRIVATE DINING SERVICE. HIS COMPANY FOCUSES ON CREOLE, CAJUN, SOUTHERN, AND CARIBBEAN CUISINES.

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I N D U LG E | DINING + NIGHTLIFE

A BURGER BLAST FROM THE PAST

HOLLYWOOD MALT & BURGER BRINGS OLD-SCHOOL TASTE TO HOUMA WRITTEN BY | IAN RIGG

Y

A FRIED CHICKEN TRADITION

ou’re driving down the road, adventure in the air. Through your sunglasses, the world looks like a movie. You turn to look at your sweetheart, hair blowing in the breeze, and you both smile. And then you smell something delicious wafting through the wind. The scent of a grill practically tickles your nose. You see a sign on the side of the road, and you pull in to check it out.

Jukebox tunes greet you from across the ages as you walk up to an old-school countertop trimmed with chrome to place your order.

You’re rung up with a smile. And you realize you’ve found it. You’ve found a brand new place, somehow untouched by time. You’ve found the Hollywood Malt & Burger, where lovers of all-American food and vintage automobiles alike are cooking up a truly classic establishment. Inspired by burger joints and garages gone by, owner Kirk Bergeron and his partners strive to deliver the nostalgic flavor of a simpler time.

They’ve taken their passion for a bygone era, and brought it roaring back into the modern day. “We’re big into classic cars, so we wanted a place where people could have a malt and ice cream, and showcase some vintage cars.” Bergeron and his partners have made their complex, located at 221 S. Hollywood Road in Houma, a place where people can get their cars restored, polished and painted. “I’ve been a classic car guy for many years,” smiles Bergeron. Providing a burger restaurant experience was the next logical extension of that old world love. “I love vintage, and I’m just looking to share the things I love with the public. Someone can come and enjoy a classic car, a classic meal, and we’ll bring it all together for them. We’re just trying to keep it simple and fun for the whole family.”

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A pilot, Bergeron is used to flying high, and he has the dreams to match. The affable father and husband is the kind of guy who can fly or drive anything. So why not a time machine? Because in their new venture, Bergeron and his team invite customers to take a trip to the past. “It just gives some people a chance to come in, bring family, and come work on their own cars. It’s just a fun place to come,” he remarks.

The sign reads “Hollywood Malt & Burger: Famous Food”, and anyone doubting that declaration may soon change their tune the second they have a taste. “What makes us unique,” explains Bergeron, “is that all our burgers are made from fresh meat. Certified Angus Premium Blend, never frozen.” That level of artisanal, hand-crafted care is why the restaurant more than delivers on the promise of malts. “All our ice-cream is homemade. No store-bought ice cream, ever.” vows Bergeron. Hollywood Malt & Burger offers everything from old favorites like vanilla, chocolate and strawberry, to new creations like Jalapeño cream cheese ice cream (and word to the wise – there are ice cream options

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at 25% off during happy hour – every Monday through Friday from 2:00 PM until 4:00 PM). Customers are greeted and served by the friendly staff to match.

And it wouldn’t be a 1950s inspired burger joint without the pop culture to mask. Muses Bergeron, “We’re on Hollywood road, so I of course had the idea to keep it a Hollywood theme.” And so they commissioned local artist Hans Geist to paint the front of the building, and the walls are decorated with old movie posters and old-school memorabilia. The restaurant is in possession of some truly unique props from movies filmed in Louisiana, from a 1901 Oldsmobile and super stretch ‘57 Chevy convertible limo, to a rickshaw ridden by Janet Jenna Lee. And for fun throwbacks of the interactive variety, guests can pulverize pixels in classic cabinet arcade games like Galaga, or challenge friends to a round of Skee-Ball. “We are working on an area where people can really go back in time a little bit,” Bergeron entices. They’re going to construct an indoor drive-in movie. Guests will have a seat inside of vintage cars, and watch classic films on a projector. “It’s

I N D U LG E | DINING + NIGHTLIFE

somewhat of a museum, where you can sit back in old cars and be entertained.” And the company has many other events planned, too.

“We’re going to start doing a monthly car show,” teases Bergeron. “It’ll have a 50s style band to entertain the crowd.” And Hollywood Malt & Burger seems to be entertaining them already: early reviews of the restaurant are positive indeed. One even goes so far as to say: “Houma needed this.”

The goal is to become a staple of the community, because there’s perhaps nothing more precious to Bergeron than local Louisiana. “People down in Louisiana are hurting right now,” states Bergeron. “So we employ people that need jobs, that care about the community and want to stay. I’m really big into supporting the military, police, firemen – anyone who supports our safety and security.

We appreciate their service, so we provide them excellent service.”

A former Marine himself, Bergeron and his staff always go the extra mile to help their guests. To them, great service isn’t just good business. It’s a higher duty. Bergeron himself is excited and optimistic about the future of the establishment. “There’s a lot to come, and we’ll grow with the community.” Throughout it all, he remains humble. “We’re just a friendly environment. We’re looking to give a great experience, with a little bit of flair and friendly atmosphere. We’re not just a malt and burger place.” No. They’re a time machine. Burger lovers, car enthusiasts, and time travelers alike can come grab a bite from 11:00 AM until 9:00 PM on Monday through Thursday, from 11:00 AM to 10:00 PM on Friday and Saturday, and 11:00 AM to 7:00 PM on Sunday.

Because whether you’re looking for a treat for the family, or a meal with your steady before heading out to the sock-hop, Hollywood Malt & Burger is a guaranteed joyride to the past. WN

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A LITTLE TASTE LILETTE— A ROMANTIC FRENCHITALIAN BISTRO

H

ello, What Now readers!

I hope you had a happy WRITTEN BY | GINGER GAUBERT Thanksgiving with your families and friends. Can you believe that Christmas is almost here? Where has 2017 gone? If you read my review in the October issue of WN, then you “approach presents imaginative French and may recall that my daughter, Natalie, became Italian-inspired cuisine. Each menu item is engaged during the summer, and one of the specifically crafted to bring out the flavors first items we needed to check off the list of a few key ingredients that build to was to find her a wedding dress. So, the night unforgettable compositions. And because before the appointment, we spent the night Harris is always focused on what’s in season, at our condo and had dinner at Lilette on special offerings change often, making every Magazine Street. meal in this timeless environment a new This was my second time dining at Lilette. experience each time.” As usual, we began A couple of years ago, the hubby, Natalie, and with cocktails and shared appetizers. Two I had lunch there on one of our shopping of the specialty drinks we tried were the trips. There is a beautiful heated patio, and Lilette Rouge—Prosecco with muddled we chose to have lunch out there. I don’t lime and orange—and the Boulevardier with remember everything we had that day, except bourbon, Campari, and Rosso vermouth— a delicious roasted beet salad with goat cheese excellent. Appetizers included White Truffle and walnuts. Travel and Leisure magazine has Parmigiano Toast with wild mushrooms, heralded Lilette as the “sexiest restaurant in marrow, and veal glace—I love any dish town.” It is housed in a late-1800’s drug store with truffle, Sizzling Shrimp with lemon and with plate-glass windows, a high tin ceiling, oregano vinaigrette, Fried Lamb Meatballs and white table-clothed low leather creamwith lemon, mint, honey, and yogurt sauce, colored banquettes and mahogany tables. and Chilled Sweet Corn Broth with jumbo Owner and Executive Chef John Harris’s lump crabmeat and avocado. So, yummy!

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Matthew had the star dish of the night—a huge Wagyu New York Strip cooked perfectly medium rare. I had the Grilled Hanger Steak with marrowed bordelaise and fries—equally delicious. Natalie had the Roasted Muscovy Duck Breast with cauliflower polonaise, sautéed spinach, and toasted shallot sauce, and Megan had the Roasted Poulet Breast with Brussels sprouts, balsamic glazed onions, and mushroom vinaigrette. Everyone was extremely pleased with the entrées. We ended our meal splitting the Nutella Custard with caramel cream, fleur de sel, and chocolatehazelnut brittle—delicious.

I wish you all a Merry Christmas and a Happy New Year! If you get to NOLA during the holidays, check out Lilette. You won’t be disappointed. Bon Appétit! Oh, and by the way, she said yes to the dress! Ginger is a retired high school teacher and local food enthusiast. WN

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WHAT SAYING ® WIN A $50 GIFT CARD courtesy of

MIND WORKOUT WHAT NOW? Figure out the puzzles on this page and e-mail your answers to info@ fathomla.com. A winner will be randomly selected on December 16th and will receive a $50 Visa® Gift Card.

NOVEMBER WINNER: BELINDA BROWN

+

+ ______

+ _____

One size ts all.

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________

+ _________ NOVEMBER ANSWERS: ladybug, mouthwash, candycane, seesaw

FLASHBACK

D I S C O VER | LAGNIAPPE

No. 01 | 787 members of the community came out to walk the Houma/Thibodaux Out of The Darkness Walk this past month. The American Foundation for Suicide Prevention raised over $47,000.00 from donations and participants in the event!

No. 02 |

No. 01

Happy Birthday to Beatrice Cortez who celebrated her 100th birthday this month!

No. 03 | Members of the Thibodaux Service League helped facilitate games and prizes at the Bayou Country Children’s Museum “Bitty Booseum” in October.

No. 02

C No. 03 D

SUBMIT YOUR PHOTOS info@fathomla.com

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