Gambit's CUE Magazine: March 2018

CUE MAGAZINE A M O N T H LY

LIFE + STYLE + DESIGN

GUIDE TO NEW ORLEANS

M A RCH 2018

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CONTENTS

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MARCH 2018

HOME

Help for indoor and outdoor gardens

10

SHOPPING

15

REAL ESTATE

Men’s and women’s fashions in verdant hues

12

Health + Wellness Eat your greens

Make your home energy efficient

17 CUE TIPS

Singer and Spy Boy J’Wan Boudreaux

7 Editor’s Letter

18 Resources

ON THE COVER: COLE & SON QUARTZ WALLPAPER FROM SPRUCE (2043 MAGAZINE ST., 504-265-0946; WWW.SPRUCENOLA.COM).

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#FOLLOWING

REGULAR FEATURES:

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Is my moisturizer ‘green?’

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[ FROM THE EDITOR ]

SPRING SPRUNG EARLY IN NEW ORLEANS THIS YEAR.

Despite what the calendar said, the weather turned warm and stayed that way for much of February, and it got us thinking pleasant thoughts. Our attention turned to preparing for the season change (inasmuch as we have “seasons” here), and we started seeing “green.”

In this issue, we bring you stories to make your life more serene and green. January’s freezing temperatures left many gardens brown, so we talked to horticulturalist Madeleine Perino about what to do after we pull up all those decimated plants. She also gives tips about using your green thumb to start an indoor garden.

We went shopping for goods in every shade of green, and talked to Dr. Deanna Elsea to bring you the scoop on plant-based diets and nutrition. Don’t miss Poppy Tooker’s take on chef Leah Chase’s gumbo z’herbes, especially if you’re looking for a way to use extra leafy green vegetables.

Our real estate story features tips on making your home more energy efficient, whether it’s new construction or a historical landmark. There are even DIY fixes, such as sealing doors and windows with weather stripping and regularly changing air filters

ON

CUE

P H OTO BY K A R L A P H OTO G R A P H Y

in ventilation systems. Kermit the Frog was wrong — sometimes it is easy being green.

And finally, our #Following column features a profile on J’Wan Boudreaux, lead singer of the band Cha Wa and Spy Boy of Uptown’s Golden Eagles Indian tribe. He gives us a glimpse into the tribe’s history and future, which includes a 2-year-old wielding a tambourine. The future sure looks bright.

Yours in peace, love and serene green dreams,

President & CEO | MARGO DUBOS Publisher | JEANNE EXNICIOS FOSTER Editor | KATHERINE M. JOHNSON Production Director | DORA SISON Senior Sales Representatives JILL GIEGER (504) 483-3131 [ jillg@gambitweekly.com]

EMILY BIHL, SARAH RAVITS, SUZANNE PFEFFERLE TAFUR

JEFFREY PIZZO (504) 483-3145 [jeffp@gambitweekly.com]

Sales Representatives

PRODUCTION Editorial Graphic Designer | LYN VICKNAIR Pre-Press Coordinator | JASON WHITTAKER Graphic Designers | DAVID KROLL, WINNFIELD JEANSONNE

TAYLOR SPECTORSKY (504) 483-3143 [taylors@gambitweekly.com] ALICIA PAOLERCIO (504) 483-3142 [aliciap@gambitweekly.com] GABRIELLE SCHICK (504) 483-3144 [gabrielles@gambitweekly.com]

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ADVERTISING Advertising Inquiries (504) 483-3150 Advertising Director | SANDY STEIN BRONDUM (504) 483-3150 [sandys@gambitweekly.com] Sales Administrator | MICHELE SLONSKI

BRANDIN DUBOS (504) 483-3152 [brandind@gambitweekly.com]

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EDITORIAL Managing Editor | KANDACE POWER GRAVES Contributing Writers

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[ HOME ]

HOW DOES YOUR

GARDEN GROW? Help for indoor and outdoor gardens

BY K AT H E R I N E M. JOHNSON

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UNLIKE THE EASY, GLAMOROUS VISION BROADCAST BY DIY GARDENING SHOWS,

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indoor and outdoor gardening require time and effort. However, most home gardeners aren’t trying to grow prize-winning amaryllis, or attempting to create the newest genus of dahlia — we’re just trying to not kill the supposedly indestructible tillandsia air plant we got from our office Secret Santa.

Madeleine Perino, manager at Perino’s Home & Garden Center, sympathizes with our garden woes, especially after the string of January freezes that left most outdoor gardeners with a wasteland of brown plants where green once reigned. Perino shares advice about starting and resuscitating indoor and outdoor gardens, and our green thumbs.

Indoor gardens

Indoor plants add texture and beauty to a room and improve air quality, but they can bring challenges as well.

BUGS: New Orleans’ humidity summons pests that can harm vegetation, both indoors and out.

“English ivy is one of the most popular indoor plants,” Perino says, “but it attracts spider mites, and every one of those plants usually gets them. It’s hard to treat because (the mites) come back really fast.”

Fruit fly and whitefly infestations are common as well. Treat for insects as soon as they appear because pests can reproduce quickly in the controlled indoor climate.

PROPER PRUNING: Pruning encourages new growth, so it’s important to trim dead leaves and stems, especially with flowering plants.

“With peace lilies … and orchids, if you don’t cut the stem once it finishes blooming, then it won’t rebloom, or it will take twice as long,” Perino says.

Smaller trailing plants such as pothos are easy and grow fast but tend to look leggy — frequent pruning will help the plant grow fuller. Don’t worry if it seems like you’re cutting off some healthy branches.

WATERING: Perino says overwatering is more common than underwatering, but plants

Sansevieria, or “snake plant,” can survive indoors with little to no water or sunlight. It’s also known as “mother-in-law tongue” because of its sharp, pointy leaves.

Succulents are low-maintenance house plants because they can store water in their fleshy stems, roots or leaves.

Gazanias are low-maintenance annuals that bloom in summer. They grow well in gardens and containers.

can perish either way. If a plant smells like decay, it’s likely been a victim of root rot, which is caused by overwatering. If the soil and leaves are so dry that the plant doesn’t perk up when you do water it, its demise can be blamed on underwatering. Perino says to err on the side of underwatering, because that can be fixed by adding a little more water at a time. Root rot can’t be reversed.

“You need to be checking indoor plants once a week,” she says. “In the summertime ... the sunlight is more intense, (so) the number of times you water may vary from season to season. In summer, it’s maybe twice a week, whereas in winter it may be only once every 10 days.”

LIGHT EXPOSURE: There’s no single lighting solution for all indoor

plants, so you should purchase plants based on the lighting scenario in your home. Western or southern sun is best, especially for young seedlings.

Peace lilies will grow in any amount of light. » Low light: Sansevieria, also known as “snake plant” and “motherin-law tongue,” is virtually indestructible, Perino says, thriving on little to no light or water. Succulent plants are also very hardy, requiring low light and little water.

Corn plants add height to a room — they can reach 7 feet tall — and also require low sunlight.

» Medium light: For color, bromeliads and orchids are amenable house plants, needing medium to high light. Hibiscus also make good container plants, and even though they technically need high light to thrive, in the South’s

THERE’S AN

APP FOR THAT

Delphiniums are perennials that bloom from late spring through summer. They prefer outdoor gardens.

summery climate, they’ll do well indoors in low to medium light.

» High light: Ficus plants do well indoors.

Perino says the ficus family’s fiddle-leaf fig is a crowd pleaser because of its large, glossy leaves, but the plant needs really high light in order to thrive.

Indoor plants can benefit from an annual fertilizer treatment. Perino recommends slow-release fertilizer pellets that have a six-month life span for both indoor and outdoor plants; if you want to fertilize your indoor flora twice a year, it won’t hurt.

Outdoor gardening If the weather report looks good, begin cutting back still-viable plants. Azaleas, however, shouldn’t be cut back yet — Perino says snipping off dead flowers is OK, but the bushes are about to bloom and excessive trimming will stifle blossoms.

Fertilize everything (up to three times a year), including the lawn, but be careful that lawn fertilizer doesn’t get into the garden — weedand-feed is too strong for plants.

“Things are starting to come back from the freeze, so we want to tell it to grow,” Perino says. “It’s time to give it some nutrition. … (Plant feed such as) Miracle-Gro is fine, but you should use it in conjunction with a slow-release fertilizer. … It’s less work on your part to put down the granules and let five or six months go by before you need to do it again.”

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Hibiscus, agapanthus and other tropical plants may take months to flourish again. If there are no sprouts at all by the end of March, the plant may be beyond saving, especially if it was in a container. Topiaries such as eugenia and ferns also may have died.

“In general, potted plants fared worse because the roots were above the ground and not protected from the freeze,” she says.

Freezes below 32 degrees necessitate protecting outdoor plants by either bringing them inside or covering everything, first with a frost cloth and then with plastic.

As you begin clearing away the debris, Perino says it’s important to decide whether to do a spring or a summer planting next. Start by pulling up any plants that you know are dead, replacing lost soil and putting down a fresh layer of mulch.

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After surveying the damage freezing temperatures levied on your gardens, it may be hard to believe there are plenty of cold-hardy plants that will tolerate New Orleans’ sometimes unruly climate. Perino names azaleas, camellias, boxwood, cleyera and juniper, among others, and suggests Indian hawthorn and loropetalum for those looking for resilient shrub plants. Colorful winter annuals that can survive frigid temperatures are pansies, violas, snapdragons and petunias; the cold likely will burn the delicate flowers, but the plant will endure.

“Whatever is brown is not coming back,” Perino says. “Don’t cut (it) back yet in case we have another freeze — you don’t want it to be like an open wound. The safest bet would be to wait until the beginning of March. … Some tropicals such as a ginger or a bird of paradise will need to be cut down to the ground, so it can grow back from the root.”

If your outdoor garden needs professional help, there’s no shortage of businesses willing to come to your aid. But depending on the service a landscaping company is providing, it may need a very specific license to operate. If a company is doing routine gardening tasks like mowing the lawn or clearing garden debris, it doesn’t need any special permitting. If an irrigation or fertilizing project is involved, the company must have a license issued by the Louisiana Department of Agriculture and Forestry (LDAF). These companies must have trained, licensed and insured employees to protect customers and their property.

In January, Commissioner Mike Strain and the LDAF launched the LDAF Business Search app to help individuals verify whether a horticulturalist or landscaper has a valid license for services offered. Users also can use the app to file complaints against both registered and unregistered businesses.

“Unlicensed or improper work by arborists is the most common problem,” Strain says. “If there’s an incident or an accident, you need to make sure that person is properly insured and bonded.”

Strain says there are 26 different licenses regulated by the LDAF, 10 of which are in the horticulture category.

“We’d like to have it where (the app) connects to all our databases to help people with hiring any professional that we regulate,” he says. “We’re working hard to make it consumer-friendly, and to make all data accessible to the public.”

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[ SHOPPING ]

Emerald CITY B Y E M I LY B I H L

THESE VERDANT PICKS evoke the liveliness of spring.

Whether you opt for an ultra-saturated, citrus-inspired hue or on-trend fatigue tones, these pieces will make others green with envy (and save you from being pinched on St. Patrick’s Day).

GREEN IS THE NEW BLACK

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GREEN ON THE GO

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“Annette” dress in green voile, $183 at

Trashy Diva Clothing Boutique.

Convertible clutch (crossbody and wrist straps included), $35 at Pop City.

Dress by Rag & Bone, $495 at Joseph.

Studded suede collar, $180 at Petcetera.

For your fourlegged friend

Caged heel, $72 at

The National WWII Museum Store.

[ SHOPPING ]

Super soft

NATURE BOYS

Green Bling…

Men’s “green machine” T-shirt, $27 at Miette.

Satchel by Patagonia, $129 at Massey’s Outfitters.

Vintage 1950s dress, $145 at Bambi DeVille.

Vintage clip-on earrings, $15 at Miss Claudia’s

Vintage Clothing & Costumes.

Hand-embellished trucker cap by ThistleDo, $30 at

Glittery ribbed socks, $7 at Glitter

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[ H E A LT H + W E L L N E S S ]

GREEN-EATING MACHINE

DIET ESSENTIALS No matter your diet, Dr. Elsea says there are some veggies and nutrients everyone should include.

• Broccoli and other crucifer-

ous (leafy green) vegetables — have been found to reduce the risk of bladder cancer.

• Calcium — a mineral neces-

sary for strong bones and teeth, commonly found in dairy products but also in leafy greens. The body cannot produce its own calcium, so eating the right foods (or taking supplements) is crucial.

• Corn — a great source of

lutein, a carotenoid that reduces the risk of chronic eye disease.

• Green peas — have been

found to reduce the risk of stomach cancer.

• Omega-3 — polyunsaturat-

Vegetarian and vegan diets, explained

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BY K ATHERINE M. JOHNSON

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“EAT YOUR GREENS.” What was once merely a common plea of exasperated moms has now become almost a societal imperative. Vegetarianism and veganism have become so normalized that omnivores may feel they are now in the minority of eaters.

But what does it really mean to eat “green?” People choose all-vegetable diets for many reasons, but what exactly does it mean for your health?

Dr. Deanna Elsea, internal medicine physician at the Ochsner Primary Care Clinic at St. Charles Parish Hospital, explains the yays and the nays of plantbased nutrition.

THE GENESIS OF “GREEN” EATING

Elsea says the concept of flesh avoidance can be traced back to ancient Indian and Mediterranean societies, often as a religious practice. Vegetarians do not eat meat, although many avoid land animals and seafood, while others will consume fish and shellfish.

Vegans avoid all sources of meat as well as products with any ties to animals, including eggs, dairy and leather goods. “(Vegetarianism) didn’t seem to gain popularity in the U.S. until about 1971,” Elsea says, “after the publication of Diet for a Small Planet by Frances Moore Lappe. Veganism seems to have become more popular in the last 20 years or so, although the term was actually coined in 1944.” The ascendance of veganism reflects a shift toward

eating healthily, she says, but the strictness of the regimen suggests a social choice more than a dietary one.

PROS

There are advantages to avoiding meat. It’s often high in calories and fats, and with emerging research that links frequent consumption of processed and red meats to increased risk of certain cancers, the case for “all veggies, all day” is convincing.

“We’ve discovered that a vegetarian diet (can provide) vitamins B1, C and E, folic acid and magnesium,” Elsea says.

“It’s a diet that’s low in cholesterol and saturated fats, so … it reduces your risk of type 2 diabetes, cardiovascular disease and obesity.”

Add to that the savings at the grocery (produce is typically cheaper than animal protein), and you may be ready

ed fatty acid that reduces cholesterol and helps prevent cardiovascular disease. It’s found in fish and plant seeds and their oils.

• Onions (any variety) — high in antioxidants and help us live longer and prevent heart disease.

• Protein — made up of chains

of amino acids and required for normal body functions.

Proteins are what muscle and bone are made of, and a shortage of protein can affect growth and overall health.

They’re also slower to digest, so they make you feel fuller longer.

• Vitamin C — an antioxidant

that strengthens the immune system. Some sources are red bell peppers, kale and Brussels sprouts.

• Zinc — mineral that plays a

role in regulating the body’s immune system. Zinc is found in whole grain breads and leafy greens.

[ H E A LT H + W E L L N E S S ]

The word on the (green) street MICROGREENS are tiny, brightly colored and boldly flavorful veggies, larger and more mature than sprouts, but much younger than fully grown edible plants. They’re harvested around one to two weeks old and are hailed as a superfood based on significantly higher levels of nutrients than their ripe counterparts. A study by the United States Department of Agriculture (USDA) found that on average, microgreen plants contain five times greater levels of many nutrients than mature plants do.

However, microgreens can play hard to get. Freshness and viability can be an issue because they’re harvested and must be consumed quickly, and factors such as oxygen and carbon dioxide exposure and packaging also affect the vitamins and minerals in the greens.

Fortunately, New Orleans’ own Southern City Farm (www.southerncityfarm.com) is a local resource for the goods. The urban farm’s offerings include microgreens, shoots, sprouts and edible flowers, and they can be used for everything from tea leaf blends to a pizza topping.

You can find Southern City Farm’s greens perched atop your entree at restaurants such as Cafe Adelaide and Peche, or at grocery stores such as Robert Fresh Market and Rouses.

to sign up. But, Elsea says, “not so fast.”

PITFALLS

THOUGHT FOR FOOD

SO, WHAT SHOULD I EAT?

Elsea recommends a Mediterranean-inspired diet, heavy on fruits, vegetables and whole grains. Include lean proteins like fish and poultry, accented by the occasional lean cut of beef. To her, balance is the

you just can’t get enough veggies and fruits, several local farms and co-ops offer veggie boxes — a pre-packaged assortment of whatever’s fresh. Veggie boxes usually contain a few staples, with seasonal additions and optional extras. Some growers even offer subscription services. Here’s the scoop on a few.

» GROW DAT YOUTH FARM (150 Zachary Taylor Drive, 504300-1132; www.growdatyouthfarm.org) distributes veggie boxes via a program called Community Supported Agriculture (CSA). CSA amounts to an investment in the farm — customers pay $450 for an 18-week subscription (which amounts to $25 per box), and Grow Dat uses the fees to fund the farm and its youth programs. The spring dates run Feb. 21 to June 23, and boxes can be picked up at the farm. Regular produce includes salad mix, herbs, kale and other greens. Seasonal additions include beets, carrots, cucumbers, hot peppers and turmeric.

Sourdough bread from Bellegarde bakery is an optional add-on. » STONEY POINT FARM (38082 Highway 10, Franklinton,

504-717-3812; www.facebook.com/stoneypointfarm) offers CSA veggie boxes for $315 per 15-week subscription, which works out to $21 per box. The CSA schedule begins March 6, but subscribers can skip weeks as needed. Individual boxes also can be purchased for $25 each. Veggie selections include seasonal produce and fresh honey harvested on the farm, and customers can request home delivery (via Stoney Point or Abita Fresh) or go to pick up hubs in the New Orleans metro area. Stoney Point is a L3C (low-profit limited liability company) that uses revenue to train farmers and support military veterans.

PHOTO COURTE SY TIM ROPER OF S TONE Y P OINT FA RM

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If you’re considering taking your diet “green,” Elsea encourages thorough research first.

“Before you decide to cut out any food groups, be sure that you have a plan to replace it with some other source of the missing nutrients,” she says. “Make sure you’re eating a well-rounded diet that includes lots of different vegetables.

You don’t want to get in the habit of eating only spinach and corn for every meal, because you could overdose on some things and not get enough of other nutrients that you need.”

Elsea says it’s easy to get too much zinc, which causes nausea and vomiting, or too much potassium, which can cause a rapid or irregular heartbeat.

IF YOU SUSPECT YOU’RE NOT GETTING ENOUGH GREENS, or

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“The biggest drawback of a vegetarian (and vegan) diet is the nutrients you don’t get if you’re not eating animal products, for instance, B12, riboflavins, minerals like zinc, iron and calcium, omega-3 and the lack of protein in general,” Elsea says. “If you’re a vegetarian who (eats) dairy and eggs, then you’re more likely to get your calcium and your protein from those sources.

Some vegetarians even eat fish and shellfish … and get omega-3.

But if you’re a strict vegan, then you have a really hard time getting those nutrients.”

Good alternative sources of protein are legumes, whole grains, soy, nuts and seeds. However, constant consumption of these foods has its downside.

“Grains and legumes produce a product called a phytate, which can actually bind several minerals together and prevent them from being absorbed,” she says.

Elsea recommends a multivitamin supplement with iron for vegetarians; vegans should consider an additional omega-3 and B12 supplement (a vitamin found primarily in meat and dairy).

B12 deficiency can cause symptoms of fatigue, disorientation and

memory loss. Riboflavin, another B vitamin found mostly in dairy products, helps convert food into energy, so not getting enough can lead to decreased energy, slowed growth and digestive problems.

VEG-IN-A-BOX

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[ H E A LT H + W E L L N E S S ]

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name of the game — she doesn’t recommend completely cutting out any food group. Even fats have their place.

Monounsaturated fats (found in avocados, nuts, lean proteins and fats from fish) in moderation have surprising health benefits.

“Our bodies use certain kinds of fats to make hormones, and we use certain types of fats and cholesterols to build the sheaths around neurons to help with brain transmission,” she says.

“People who go on extremely low-cholesterol diets and develop really low cholesterol — I have concerns that that can damage your nervous system in the long run.”

But keep in mind: these are still fats, and even the good kinds can make you … well, fat, so nosh with care.

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Looking for a way to use up all those greens?

MAUNDY (OR “HOLY”) THURSDAY FALLS ON MARCH 29, and fans of Dooky Chase’s Restaurant know that means it’s time for chef Leah Chase to cook up some gumbo z’herbes, or “green gumbo.” The dish gets its grassy hue from several kinds of leafy greens.

Traditionally, gumbo z’herbes is served on Maundy Thursday because it’s the last big meal before the fasting required leading up to Easter Sunday.

GUMBO Z’HERBES

(COURTESY OF POPPY TOOKER) INGREDIENTS

• 1 bunch mustard greens • 1 bunch collard greens • 1 bunch turnip greens • 1 bunch watercress • 1 bunch beet tops • 1 bunch carrot tops • 1 bunch spinach • 1/2 head lettuce • 1/2 head cabbage • 2 medium onions, chopped • 4 garlic cloves, chopped and mashed • Water • 1 pound chaurice (or any quality pork sausage)

• 1 pound smoked ham or two ham shanks • 1 pound boneless brisket • 1 pound hot pork sausage • 5 teaspoons all-purpose flour • 1 teaspoon fresh thyme leaves • 1 tablespoon kosher or sea salt • 1 teaspoon cayenne pepper • 1 teaspoon file powder • Steamed rice for serving

INSTRUCTIONS

1. Wash and clean all greens with cold water, discarding any bad leaves. Roughly chop all greens into 1/2-inch pieces. Put all greens, onion and garlic into an 8-quart stock pot, cover with water and boil over high heat for 30 minutes.

2. Boil the smoked ham (or ham shanks) in water until tender. Remove from pot, cut into bitesized pieces and set aside. Discard water.

3. Strain greens, but retain broth. Puree vegetables in a food processor.

4. In a 12-quart stock pot, cook all meats (except the sausage) in 2 cups of reserved vegetable broth over high heat for 15 minutes. Saute sausage over high heat in a skillet for 10 minutes, or until all fat is rendered. Remove sausage from pan and retain fat.

5. Heat the rendered fat and gradually stir in flour to make a white roux. Stir constantly for 5 minutes, or until the flour and fat are well combined.

Add roux to stockpot containing boiled meats and stir well. Then add pureed vegetables and 2 quarts of reserved vegetable broth, stir and let simmer over low heat for 20 minutes.

6. Add sausage, thyme, salt and cayenne, and let simmer 40 minutes more.

7. Add file powder, stir well and remove from heat.

Serve over rice.

Green house effect

[ R E A L E S TAT E ]

B Y S U Z A N N E P F E F F E R L E TA F U R

Save money by making your home more energy efficient

PHOTO COURTE SY GLOBA L GREEN US A

A QUICK GUIDE TO

ENERGY-EFFICIENCY LABELS LEED, or Leadership in Energy and Environmental Design, provides a framework to create healthy, highly efficient and cost-saving green buildings. LEED certification is a globally recognized symbol of sustainability. — U.S. Green Building Council (www.new.usgbc.org/leed)

A new home with the Energy Star label has undergone a process of inspections to meet strict requirements set by the U.S. Environmental Protection Agency. Energy Star-certified homes use significantly less energy than typical new homes. — Energy Star (www.energystar.gov) The National Association of Home Builders (NAHB) and the International Code Council (ICC) partnered to establish National Green Building Standards, which provides a standard definition of green building for homes. The highest level calls for a building to save 60 percent or more of its energy use. A Green Scoring Tool is used for the certification process. — Green Building Alliance (www.go-gba.org) For additional facts on energy efficiency, visit www.energy.gov.

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paints, carpets and anything with sealants can release harmful gas compounds.

Eco-friendly updates also can be made to older homes, including historic buildings.

Rebecca Gipson, director of Operation Comeback at the Preservation Resource Center, suggests changing air filters regularly in ventilating systems and installing a programmable thermostat to regulate your home’s temperature. “Having it set while you’re not there, either a few degrees cooler or warmer … can help,” she says.

Check windows and doors for leaks; they can be sealed easily with weather stripping.

Update the attic with cellulose insulation made with renewable or natural materials, and with radiant barriers, which rebound energy waves from the sun’s heat.

Gipson encourages homeowners to keep a building’s original wooden windows rather than install new ones.

“Older wood windows tend to hold up better in our humidity,” she says. “They expand and change with temperature, whereas replacement windows are not going to do that.”

She also recommends a tankless water heater that heats water only when you need it, reducing energy consumption and water use.

Water and its effects on our homes and streets are constant concerns in the South, but Gipson suggests ways to reuse all that spring rain.

“Here, we have to deal with so much water management,” Gipson says. “Rain barrels, along with rubber drip lines, can feed water into your garden, and also keep water out of our streets and our drainage system.”

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CRITERIA FOR A NEW HOME MAY INCLUDE a spacious kitchen with new appliances, deep closets and glossy wood floors, or — for this writer — at least one coffee shop within walking distance. The eco-friendly and energy-efficient elements of a home often are overlooked, even though they can help save money.

According to the U.S. Department of Energy, the average American spends $2,000 on energy costs each year, and $200 to $400 of that is caused by drafts, air leaks around openings and outdated ventilation systems.

Green construction materials and appliances can eliminate those problems, and they’re better for your health and the environment. But finding resources and determining what’s best for your home can be difficult. A few local folks who are passionate and knowledgeable about green buildings offer some advice.

Michelle Pyne, the New Orleans director of Global Green, a national nonprofit organization promoting sustainable living, says the first step of building a green home is selecting the right location. Consider lots near public transportation hubs, then decide which direction the house should face.

“In New Orleans, having the east and west ends of the home as the shorter ends means that the rising and the setting of the sun only catches (the smaller) parts of the house … so the sun isn’t beating down on the long ends of the home all day,” says Pyne, citing a shotgun home as an example.

Craig Turner, owner of Argyle Construction, says the foundation of energy efficiency is good construction. Pre-fabricated wall panels, for example, provide better insulation and help builders save time and money.

On hot days, double-pane argon gas windows reduce the amount of heat entering the house.

“If you can reduce the amount of heat transferred from the exterior to the interior of the house, the capacity of the air conditioning system can be reduced,” he says.

Pyne recommends salvaged or recycled construction materials from shops like the The Green Project and Habitat for Humanity ReStore. Look for appliances, light bulbs and electronics with the Energy Star label, which help save energy without sacrificing functionality, she says.

Pyne says the eco-friendly approach also improves indoor air quality, which can be up to five times worse than outdoors because

Global Green’s LEED Platinum home in the Lower 9th Ward features ecofriendly construction materials like reclaimed wood and Energy Star appliances.

15

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HOME WORKS

We want the process of buying and selling to be a celebration rather than the daunting process it often is today.

The Witry Collective is transforming every aspect of your real estate experience.

In 2017, we sold a home every 2 days!

• M A R C H 2 01 8

CUE MAGAZINE

AMY WOOD

CHUCK WOOD

Broker/Owner call/text: 228.216.7649 amy@amywoodproperties.com

REALTOR® call/text: 228.216.5171 chuck@amywoodproperties.com

See all listings at:

Witry Collective

16

We are here to handle all the details, whether you are planning to sell your current house or looking for your dream home or condo.

We are professional, trustworthy, accessible, and love what we do! Always striving to exceed our clients’ expectations.

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Totally renovated 2BR / 2BA in Popular Carol Condominiums.

Mint, move-in condition in one of the most secure properties in town. $389,000.

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Excellent mid-quarter location. $1,479,000.

Michael L. Baker, ABR/M, CRB, HHS President Realty Resources, Inc. 504-523-5555 • cell 504-606-6226

[ CUE TIPS ]

ARE THESE PRODUCTS REALLY

‘green’?

What to look for when buying common self-care items

BY S A R A H R AV I T S

SKINCARE PRODUCTS

IT’S EASY TO GET OVERWHELMED by the number of vitamins and supplements available on the market, and also by their promised results. And because these items are not regulated by the FDA, companies can legally dupe consumers with false advertising and misleading information.

The term “green” is likewise unregulated, says John W. Gardner, a certified personal trainer at NOLA Nutrition. This can make choosing supplements even more complicated, and it places the burden of research on the consumer.

To streamline the process, he recommends a few steps. Get clearance from your physician and examine the reputation of the brand or company from which you are purchasing. Gardner generally advises against supplements advertised on television.

Karen Adjmi, co-founder of Earthsavers wellness spa, says “people in general are so inundated with stressors, environmental toxins and depleted foods, it is essential to supplement.”

But, she warns, “quality is key.” Both experts agree anyone seeking vitamins or supplements should first spend time with a professional and go over their specific needs.

“Supplement regimens can vary widely from person to person, so we make sure to get to know the

clients’ needs and health concerns to recommend the right products,” Adjmi says.

She points out that fish oil — though popular — often contains mercury, which may negate its health benefits. Earthsavers carries the Metagenics brand of supplements, which Adjmi says is one of the few mercury-free brands quality-controlled by a third party and frequently tested for efficacy.

“If you’re purchasing vitamins and supplements from a reputable supplier, you’re probably going to be fine,” Gardner says. “But you can find anything and any opinion on the internet. Some supplements (can be harmful to) your liver (which processes them).

Occasionally, people have unwittingly overdosed because they think more than the recommended dose of a ‘healthy’ supplement is beneficial, when in fact, it’s effectively toxic.”

Gardner also warns that manufacturers arbitrarily assign dosages to products, so no one knows exactly how much he or she should take.

“Frequently, the answer is zero,” he says. “Anytime you hear a manufacturer claim something like, ‘if results are too dramatic, decrease use by half,’ that should raise a red flag.”

• M A R C H 2 01 8

percentages of what’s actually in the product.

“There could be the most minuscule amount of an ‘organic’ or ‘all natural’ ingredient mixed among many chemical and synthetic ingredients and it can still be labeled all-natural or organic,” she says.

The FDA’s website warns that the “organic” certification doesn’t necessarily determine its safety — “plants, whether or not they are organically grown, contain substances that may be toxic or allergenic.”

Naccari advises avoiding parabens, which are used as preservatives in cosmetics and have been linked to breast cancer. Parabens are easily identifiable by their names, such as methylparaben, propylparaben, butylparaben or ethylparaben.

The FDA says it continues to evaluate new data about their possible carcinogenic properties.

Another thing to keep in mind is that under the Federal Food, Drug and Cosmetic Act, “cosmetic products and ingredients, other than color additives, do not need FDA approval before they go on the market.”

“The best insight I can give is read the labels and understand what you are applying to your body,” Naccari says.

CUE MAGAZINE

DESPITE THEIR LABELS, some products designed to brighten, tone and moisturize skin actually can contain harmful chemicals.

Megan Naccari, aesthetician and owner of Saintly Skin in Metairie, says using home remedies is the best way to know what’s truly going on your skin. If you don’t have time to whip up your own concoctions, it’s important to understand labels and the way cosmetics and beauty products are packaged and standardized.

The term “natural” is not regulated, and the term “organic” should be used only if the product has been certified by an authorized program.

Guided by the Federal Food, Drug and Cosmetic Act and the Fair Packaging and Labeling Act, the Agricultural Marketing Service of the U.S. Department of Agriculture (USDA) oversees the National Organic Program. Under this domain, companies that label their products “organic” must comply with USDA regulations and U.S. Food and Drug Administration (FDA) regulations. The FDA’s website states that “cosmetics sold to consumers in stores or online must have a list of ingredients, each listed by its common or usual name.”

Despite the labeling requirements, Naccari warns that companies aren’t required to include

VITAMINS AND SUPPLEMENTS

17

RESOURCES How does your garden grow?

PA G E 8

Perino’s Home & Garden Center 3100 Veterans Memorial Blvd., Metairie, (504) 834-7888; www.perinos.com

Louisiana Department of Agriculture and Forestry www.ldaf.state.la.us

Emerald City PA G E 1 0

Bambi DeVille

818 Royal St. (second floor), (504) 491-0824; www.bambideville.com

Glitter Box N.O.

1109 Royal St., (504) 568-0955; www.glitterboxno.com

Green house effect PA G E 1 5

Argyle Construction

8233 Panola St., (504) 875-6807; www.argyle.construction

Global Green

3014 Dauphine St., (504) 525-2121; www.globalgreen.org/new-orleans

The Green Project

2831 Marais St., (504) 945-0240; www.thegreenproject.org

Habitat for Humanity ReStore

2900 Elysian Fields Ave., (504) 9432240; www.habitat-nola.org/restore

Preservation Resource Center

Massey’s Outfitters

Are these products really ‘green?’

Miette

2038 Magazine St., (504) 522-2883; www.iheartmiette.com

Miss Claudia’s Vintage Clothing & Costumes • M A R C H 2 01 8

537 Royal St., (504) 522-4233; 2048 Magazine St., (504) 299-8777; www.trashydiva.com

923 Tchoupitoulas St., (504) 5817032; www.prcno.org

509 N. Carrollton Ave., (504) 6480292; 816 N. Highway 190, Covington, (985) 809-7544; 3131 Veterans Memorial Blvd., Metairie, (504) 8851144; www.masseysoutfitters.com

CUE MAGAZINE

Trashy Diva Clothing Boutique

Joseph

5500 Magazine St., (504) 900-1422; www.josephstores.com

18

A listing of the retailers and professionals featured in this issue of CUE Magazine.

4204 Magazine St., (504) 8976310; www.facebook.com/ missclaudiasvintage

The National WWII Museum Store

945 Magazine St., (504) 528-1944; www.store.nationalww2museum.org

Petcetera

3205 Magazine St., (504) 269-8711; www.petceteranola.com

Pop City

940 Decatur St., (504) 528-8559; 3118 Magazine St., (504) 304-7744; www.facebook.com/funrockn.popcity

PA G E 1 7

Earthsavers

Lakeside Shopping Center Annex, 3301 Veterans Memorial Blvd., Metairie, (504) 835-0225; The Premier Centre, 3414 Highway 190, Mandeville, (985) 674-1133; 5501 Magazine St., (504) 899-8555; www.earthsaversonline.com

NOLA Nutrition & Weight Loss

1539 Metairie Road, Metairie, (504) 451-6307; www.nolanutritionweightloss.com

Saintly Skin

Independence Mall, 4241 Veterans Memorial Blvd., Suite 7, Metairie, (504) 475-5510; www.saintlyskin.com

[ #FOLLOWING ]

#FOLLOWING:

J’WAN BOUDREAUX B Y K AT H E R I N E M . J O H N S O N

//

Spy Boy of the Golden Eagles and lead singer of the band Cha Wa EARBUDS IN, WEARING DARK SHADES AND A BLACK SWEATSHIRT, J’Wan Boudreaux looks like a typical 21-year-old. He walks uncertainly toward us across Dreyfous Avenue in New Orleans City Park and introduces himself in a quiet, polite voice. I confirm we’re going to take pictures first, and he returns to the car to change.

Minutes later, he swaggers toward us a different man. Dressed in vibrant red and green plumage, the sun glinting off hundreds of tiny, delicate beads in a rainbow of colors and a tambourine in his hand, we now are in the presence of the Spy Boy of the Golden Eagles Indian tribe, a group hailing from Uptown’s 13th Ward and helmed by Big Chief Joseph Pierre “Monk” Boudreaux, J’Wan’s grandfather, who’s been masking since 1966.

J’Wan explains that the Spy Boy leads the way on parade days, directing the traffic of the tribe, while the Big Chief makes the call on whether other tribes they encounter are friends or foes. Super Sunday and St. Joseph’s Night revelries are the most important dates on the cal-

PHOTOS BY K ARL A PHOTOGR APHY

endar for Mardi Gras Indians, bringing out nearly all of the city’s 40-plus tribes.

“Cha wa” (“we’re coming for you”) is the cry of the Indians as they acknowledge each other. As tribes meet, members show off their costumes or “suits,” some of which take years to make. J’Wan has already started his suit for next year; he already has 19 suits, four of which he made himself without any formal training other than watching his grandfather painstakingly sew his own.

“That’s the whole point of the Mardi Gras Indians,” J’wan says. “You feel like your suit is better than his, he feels like his suit is better than yours. The saying is, ‘Won’t bow down,’ so you’re never going to just say, ‘You know what, your suit is prettier than mine.’”

J’Wan has been in the band Cha Wa through four years, two lead singers, the sudden death of the band’s piano player and globe-encompassing album tours.

After the first lead singer left, J’Wan felt he had to fill the role. He sometimes does double duty, playing the tambourine or the timbales. Cha Wa will release its second album on April 12.

“You’re not just going to hear Mardi Gras Indian music,” he says. “You have brass band members ... and Indians in the band. The guitar player likes funk so you’re going to hear some funk music. The

drummer is all-around and I’m versatile, too. … So, when those types of connections come together, it’s powerful. … The first album was like, ‘What can we do?’

Now this album is like, ‘This is Cha Wa.’” J’Wan believes cultivating younger members is the key to continuing the band and his Indian heritage. As for the tribe, the Golden Eagles welcomed its youngest member this year: his 2-yearold cousin.

“She likes it,” he says. “The first day she came by the house to be fitted for (her costume), she grabbed a tambourine and ever since then it’s been her tambourine.

So, she’s already experienced it this year — she had her little face painted and she was ready.”

Cha wa. CM

Tambourine — “It was a 21st birthday gift. …

My grandpa’s favorite saying is, ‘Never leave your tambourine,’ so now I have two.”

Illuminated quote — “This was a project I did in high school — I was always really into art.”

Photo of Monk Boudreaux — “I love the person I’m becoming, but that’s who I look up to.”

Hatchet with engraving of a gold eagle and Ralph Lauren Polo Black cologne

ST. JOSEPH’S NIGHT March 19 FRENCH QUARTER FESTIVAL April 13

LIKES

Favorite restaurant: “Seither’s Seafood. Tell them J’Wan sent you.”

Pet: “My ‘daughter,’ a blue iguana named Jace’e.”

Alternate career: “Band director at my high school, Sophie B. Wright.”

Raising Cane’s or Popeyes? “Cane’s — I can eat that two times a day.”

Audubon Park or City Park?

“Audubon — I like that jogging path.”

• M A R C H 2 01 8

Stephen John Malinowski’s obituary — “Steve was the piano player (in Cha Wa). He was such a talented, humble person.”

SUPER SUNDAY March 18

CUE MAGAZINE

MUSTHAVES

Where you can see him next

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