St. Bernard Magazine, New Orleans

St.Bernard

2019 SUMMER/FALL

MAGAZINE

Leadership St. Bernard • 18 | Fishing Culture • 29 | Storm Ready? • 43

Investing in The Future

Fisheries & Coastal Restoration St. Bernard Parish Government Projects • 24-26

Experience our southern charm and hospitality. From a feast of festivals to parades and fireworks, St. Bernard Parish has everything you need to celebrate this Spring. After the hustle and bustle of New Orleans, stroll on down the road and be our guest. We look forward to welcoming you!

J U LY 3

SEPTEMBER st. bernard salutes america

AUGUST

3

sippin’ in the sunset

OCTOBER

3

Blessing of the Fleet (5565 Delacroix Hwy)

5

blues, brews & BBQ

10

blessing of the fleet (2324 Florissant Hwy)

11

trunk or treat

29

katrina commemoration

12

sugar festival

18-20 oyster festival

Only 5 miles from the Historic French Quarter For more information on events, attractions, and lodging visit www.visitstbernard.com or call (504) 278.4242

Follow St. Bernard Tourism on

tourist commission

contents St.Bernard

MAGAZINE

2019 SUMMER/FALL

29 The Stander, the first hotel in Shell Beach, anchored a thriving recreational and commercial fishing industry in the early 1900's.

06

Health

Your One Stop Shop for Feeling Better 08

Natural Beauty

How Sweet it is: Natural Hair Removal 11

St. Bernard Milestones Par 3 Stays the Course for 35 Years 12

DIY Project

Easy DIY Pet Bed 14

On The Cover:

Capt. Charlie Robin introduces the Hume Family to fresh, off-theboat Gulf Coast shrimp at the Delacroix Pier Seafood Market.

Page 28 Photo by Angela Bernard

Feature

Crave grows by Leaps and Bounds 16

Recipe

Veggie Nori Wraps 18

Feature

Leadership Class Tour

20

Recipe

Quick and Easy Shrimp EtouffeĂŠ 22

Feature

Recreational Fishing: A Driving Destination 24

Cover Story

Restoring St. Bernard Parish's Coast 26

Feature

Parish Coastal Projects 27

Guerra Holds Legacy of Fishing Heritage 32

Green

It's Time to Say Goodbye to Plastic Grocery Bags 38

Home

The Value of a New Kitchen 40

Finance

5 Tips on How to Save for Your Next Vacation 42

Recipe

White Bean and Artichoke Sandwich

Feature

Fresher Than Fresh: Preserving Shrimp and Fishing Culture 29

Feature

Recipe

Lindsey's Awesome Sauce BBQ Shrimp 28

30

Feature

St. Bernard Parish History Nugget

43

Health/Safety

Storm Ready?

St.Bernard

MAGAZINE

publisher

Charles D. Jackson 504.609.7509

executive publishers

Hal G. Fox & Suzanne Polk Fox

managing editor Suzanne Polk Fox

copy editor Chad Ruiz

contributing writers Taylor Bauer Jerry Graves Bill Hyland Charles D. Jackson Barry Lemoine Shannon Magee Shirin Mehdi Crissie Mergogey Don Potochny Diane Zelden

Family Friendly Smoke Free 10% OFF With This Coupon FOOD ONLY

art director

«

504-682-6199

701 W. Judge Perez Dr. Chalmette, LA www.lacyscue.com

Convenience Stores

contributing photographers Angela Bernard Lenor Duplessis Barry Lemoine Charles D. Jackson

»

New Menu for 2019

Locally Owned & Operated Since 1985

5 Locations in

St. Bernard Parish

Dianne Waller design

Tra Pham Claire Thomas The information contained in St. Bernard/Prime Life is intended for educational purposes only. A reader should never substitute information contained in St. Bernard/Prime Life for the advice of a health care professional.

Jumpstart Publishing, LLC and publishers of St. Bernard/Prime Life, do not endorse or promote any of the products or services described in the pages of St. Bernard/Prime Life and the publishers do not verify the accuracy of any claims made in the editorial or advertisements contained in St. Bernard/ Prime Life. Readers should not use the information in St. Bernard/Prime Life for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Readers should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or have or suspect they have a health problem.

V1

© 2019 Fox Printing & Creative Publishing, LLC, New Orleans, LA All rights reserved Printed in the USA by Fox Print Services (igofox.com)

617 Bayou Rd.

Saint Bernard, LA 70085 (504) 272-0661

2004 Paris Rd.

3225 E. Judge Perez Dr.

4725 E. Judge Perez Dr.

5815 E. Judge Perez Dr.

Chalmette, LA 70043 (504) 277-5573 Meraux, LA 70075 (504) 278-1799

Meraux, LA 70075 (504) 276-4643 Violet, LA 70092 (504) 682-4990

5

Health

Your One Stop Shop For Feeling Better

W

CHARLES D. JACKSON

hen you walk into Healthy Solutions Pharmacy and Medical Supplies, two things get your attention: The soothing fragrance of unique merchandise and the smiling face of owner Joshua Norrell and his staff.

You wouldn’t think that someone staring at a computer would notice you checking out the array of gifts as you stroll toward the counter.

Not Josh or his staffers.

“How ya’ doing?” Josh says, calling your name.

You already feel better, welcomed, at home.

“Being from St. Bernard, I know all of my patients,” Josh said, “and that’s the way I like it.”

“He builds personal relationships, one-on-one with customers,” wife and co-owner, Lori Norrell said.

Personalized service is why Healthy Solutions has become a major medical provider in St. Bernard in just two years.

As the Parish’s only locally-owned medical supply store and pharmacy, Healthy Solutions fills a void for people needing personalized medical attention and medication.

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MAGAZINE

For customer’s added pleasure and convenience, unique items and gifts are provided by Local Flair in the pharmacy, too!

“He offers faster service, great prices and the place is always clean,” said Janet Woodward, who was referred to the store by a friend a year ago. “All his staff is very friendly compared to other pharmacies.”

Josh and Lori are example of young couple meeting a strategic need in the community.

When Josh and his wife Lori tied the knot 10 years ago, they both knew they wanted to open a business to serve others. Lori was teaching second grade, and Josh had earned his doctorate in pharmacy from Xavier.

Josh encouraged Lori to open a medical supply store because he knew of that need from working at two local pharmacies. The couple then decided to combine the medical supply store and pharmacy into one.

“This makes it more convenient for customers in need of attention with their medication and assistance with medical equipment,” Josh said.

“Our goal is to provide counseling, knowledge on prescription medications and improve overall wellness and quality of life.”

Since opening in September 2017, Josh, 34, and Lori, 33, said they feel blessed to serve others. The couple also have a busy home life, rearing two boys, 4-year-old Bennett and 7-yearold Andrew.

The couple complement each other very well -- with Lori serving as business manager. Josh’s ambitious

personality is gratified by Lori’s determination to implement the plans.

“My teaching background gave me a lot of organizational skills, professionalism, compassion and patience,” said Lori, who taught school for 10 years. “It helps to have a strong family and faith in God. Our circumstances have pushed us to trust in him completely. Everything we’ve done is because of Jesus Christ.”

OWNERS JOSH AND LORI NORRELL SAY BUSINESS IS GROWING SINCE OPENING TWO YEARS AGO.

Healthy Solutions Pharmacy & Medical Supplies

600 E. Judge Perez Drive Chalmette, LA 70043

(504) 605-0646 Hours: Monday to Friday 9AM–7PM Saturday 9AM–1PM Sunday Closed L L ii v ve e ss

W We e ll ll

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Where Personal Service is the Most Powerful Medicine!

(504) 279-6312

1021 W Judge Perez Dr. •WE DELIVER•

@MUMFREYSPHARMACY • mumfreyspharmacy.com

Natural Beauty

HOW SWEET IT IS NATURAL

Hair Removal

U

sed by the Persians since 1900 BC, sugar waxing, or “sugaring” offers a simple and safe way to get your skin smooth and hair-free naturally. Unlike harsh, chemical-based traditional waxing products that can cause inflammation, redness and irritation, there are no side effects to sugar waxing and you probably already have everything you need in your kitchen.

The all-natural ingredients cost pennies, it is easy to clean up with warm water, it’s earth-friendly and it’s less painful and irritating because it sticks to your hair and not your skin making it perfect for sensitive skin.

Sugar wax is made with three simple ingredients: 1 cup granulated white or brown sugar ¼ cup lemon juice ¼ cup warm water 1) Add sugar to a heavy bottomed, medium-sized pot. Then, add the lemon juice and water, stirring to combine. Bring to a light boil stirring frequently.

8 St.Bernard

MICHELLE FOUCHI ESNEAULT

2) Reduce heat to medium until the mixture comes to a simmer. Continue to stir until the sugar is completely dissolved, making sure it doesn’t boil over.

3) Pull it off the heat as soon as it turns a light honey color or 260 degrees Fahrenheit which is the hardball stage on a candy thermometer. It will continue to darken as it cools and change to a thick, honey consistency.

Whatever you do, don’t burn it! Burnt sugar will harden when it cools and be unusable. If it burns, start over. Warning! Hot sugar will burn. Handle carefully and do not use until barely warm or room temperature.

4) Once cooled, knead the mixture by the handful until completely smooth.

If it’s too runny, cook for another two to four minutes, then try again.

5) Place the cooled mixture into a bowl then scoop up a small amount with your fingers and roll into a ball with your hands. Apply to your skin in a small strip,

ther side ee are no to sufgfects waxin ar g MAGAZINE

about ¼ inch thick and a few inches in length, with either your fingers or a wooden popsicle stick in the opposite direction of hair growth.

6) Remove by grasping the wax and pulling off in a quick movement across your leg, towards the direction of hair growth, keeping your skin taut with your other hand. Re-roll the wax and use again until no longer sticky. After waxing, rinse area with warm water and

apply a natural moisturizer.

The treatment lasts up to two weeks.

Hair Gallery Call for an Appointment 504-277-8607 115 W. Morales St. Chalmette, LA 70043

Women & Children Clothes • Accessories • Toys • Home Decor • Gifts

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24 UR HO ICE V SER

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2545 Paris Road @ East Judge Perez Drive, Chalmette, LA 70043

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St. Bernard Milestones

PAR 3

another blow. “We had to build up our clientele again,” Mrs. Dottie said.

Despite the setbacks, Par 3 is chipping away, serving breakfast, lunch and dinner to regulars and newcomers. Like Cheers, it's a place where everybody knows your name.

Now you know how it got its name.

Stays the Course

for 35 Years!

I

CHARLES D. JACKSON

n 1984, three friends got together and decided to buy a restaurant. They purchased the property at 1530 E. Judge Perez Drive in Chalmette in April.

The three were avid golfers. While playing on a Par 3 hole, they were trying to decide on a name for the restaurant.

Then almost automatically, they looked at each other and one said, "How about Par 3 Restaurant?" It was a hole-in-one idea.

After a couple of years, two of the partners decided they no longer wanted to be involved in the business. Issy and Dottie LaBrosse purchased their shares.

Today, Par 3 celebrates 35 years serving St. Bernard Parish, and it's truly a family-run course–from the cooks to the servers.

However, there have been some bumps on the fairway.

Par 3 Restaurant ISSY AND DOTTIE LABROSSE

"Business was good over the years until Hurricane Katrina hit," Mr. Issy said. "As with everyone else in the Parish, the restaurant had to be completely renovated."

In October of 2005 after Katrina, the LaBrosse couple opened the restaurant in a temporary facility on Paris Road.

"We were the first restaurant to return after Katrina where people could come in and sit down while they ate," said Mrs. Dottie. "We operated that facility until we reopened the property on Judge Perez Drive in January 2007." Business had been sporadic since Katrina, then the BP Oil Spill caused

Steak & Seafood 1530 E. Judge Perez Dr. Chalmette, LA 70043

Year Established: 1984 Hours: Monday-Thursday 6 AM - 9 PM Friday & Saturday 6 AM - 10 PM Sunday 6 AM - 6 PM Phone:

(504) 279-9114 Fax: (504) 277-9516 parthree1530@cox.net

50 Years: Courtesy Sharing Good Fortune Courtesy was founded in 1969 when owner Mary Ann Pierce's father, Whitney A. Fulton, Sr., helped a family friend start a retail furniture business. However, the store struggled until Mary Ann took over after opening a fortune cookie and reading the unexpected, but extremely relevant message: "There's Always Time for Courtesy.”

Over the past five decades, Courtesy has grown into a respected local family business that has provided multiple generations of customers with quality appliances, furniture, and mobile homes at affordable prices.

"My lifelong strategy has been to treat people the way I would like to be treated," MaryAnn said. "It's so important to always share your good fortune with others. Give thanks for your family and friends, and show your appreciation for your customers and all your blessings."

B&J Seafood Celebrates 45 Years

Family members decided to sell their freshly caught seafood directly to the public. In September 1975, Felix and Carolyn Rotolo and John and Henrietta Thonn opened B&J Seafood in Arabi.

“We were one of the first retail take outs in St. Bernard Parish,” Carolyn Rotolo said. “We have fresh seafood at very reasonable prices.”

After Katrina, B&J opened a larger store in Hammond. The owners returned to St. Bernard a year after the storm in a smaller location in Chalmette.

“We have generations of customers,” Rotolo said. “They are the same people I’ve been waiting on since they were kids.”

11

U

tilizing a small wooden crate, found at any craft or hardware store, you can make an attractive bed for your pet that matches your décor.

Because let’s face it, there’s something a bit messy about a loose bed laying on the floor.

Your other furniture complements your home and décor, so why not your pet’s bed too?

First things first, you’ll need to make the crate bed-friendly by removing enough boards to provide your pet access to the bed.

Select/deconstruct a crate large enough to fit your desired pet bed. When the fit is just right, you can begin painting.

DIY Project

Easy DIY

PET BED

Items needed:

TAYLOR BAUER

Even those of us with little craft experience enjoy DIY projects. When it comes to our pets, we only want the best.

This DIY Crate Pet Bed combines the best of both worlds.

(Psst! It’s easy!)

Wooden crate Paint Paintbrush Sandpaper or sander Pet bed A pet!

A quick coat or two with a properly-sized brush and some time to dry will have your bed looking like you paid top dollar for it. For the cost of paint, a brush, sandpaper, a crate and the bed, your pet’s new sanctuary will fit (shall we say, snuggly) right in with the rest of your décor.

Select your paint(s) to match your home décor.

You may want to choose a neutral color that matches the furniture, or any shade that feels right. It’s important with crates like these to first sand them down. While a sander does wonders and works quickly, you can also use sandpaper and do it the old-fashioned way. After sanding, prime the wood .

12 St.Bernard

MAGAZINE

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Grooming and Veterinary Services on Site • Dogs Food, Treats, Collars, Leashes, Shots, Flea Meds & Grooming Supplies

• Small Animals (Hamsters, Ferrets, Chinchillas & Guinea Pigs) Food, Treats & Accessories

• Horses & Goats Feeds, Hay, Wormers, Liniments & Accessories

• Reptiles Variety of Snakes, Enclosures, Heat Lamps, & Food

• Fish Large Variety of Fish and Fish Food, Gravel, Tanks & Accessories • Birds Parakeets, Cages, Bird Food & Treats

• Plants Trees, Seasonal Vegetables, Seeds, Organic Soil & Weed Control • Chickens Chicken Feed & Feeders • Rodent Control & Traps

201 Bayou Road, St. Bernard, LA • 504.372.3537

Store Hours: Monday-Thursday, 8:30a.m.-7p.m. • Friday & Saturday, 8:30a.m.-5p.m.

Feature

Growing by

Leaps and s d n u o B CHARLES D. JACKSON

L

ongtime chef Chad Roig wasn’t looking to open a restaurant in 2014. He was happy rolling in the dough as a food salesman and catering entrepreneur.

But when a vacant restaurant went up for sale blocks from his house in Meraux, Roig couldn’t resist moving to fill a void in unique casual dining and custom catering in St. Bernard.

“I took a leap of faith,” said Roig, who worked the sales gig for two years while his longtime friend, chef Lee Taffaro ran the restaurant.

In five years, that leap has “tripled” what Roig expected.

“We’re growing every year and we haven’t hit the ceiling yet,” Roig said. “Most of the growth comes from catering.”

Roig, 42, describes Crave! as “Bayou born, and internationally inspired.”

“I wanted to bring something different to the parish, being born and raised here,” Roig said. “The roots are in St. Bernard’s great seafood.”

REBECCA BRINGS HER FATHER RICHARD ABNEY TO HIS FAVORITE RESTAURANT EVERY SATURDAY.

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MAGAZINE

The roots are in St. Bernard’s great seafood.

“I grew up in a household of travelers. I travel to different countries and cultures and try to bring ideas back here to infuse in what we do.”

The menu is a “daily labor of love,” said Roig, who earned his culinary arts degree from Delgado Community College in 2000 and cooked for various restaurants in Louisiana and Florida. “I try to keep it fresh and interesting so people won’t get bored.”

It’s catering that’s piping hot.

Crave! caters 8 to 10 major functions each year, such as Derby @ Docville, corporate, chamber, college and Parish government events. Plus, he’s called upon to serve numerous small and medium-sized parties.

But it’s not all about sales, it’s about supporting and promoting St. Bernard seafood.

Roig has led cooking demonstrations in the Nunez/LSU Ag center round table for chefs and future chefs, buys Louisiana seafood and participates in the Catch and Cook program.

“Charter fishermen send their clients here after a day on the water for us to prepare their fish for free,” Roig said. “It’s something positive for the Parish, drawing people in to see our hospitality.”

While Roig is traveling the world in quest of R&R and food ideas, he leaves the restaurant in the capable hands of a 20-member staff, led by chefs Lee Taffaro and Ashly Courteaux.

“It’s my creation and 100 percent the people around me that make it happen.”

CHAD ROIG CREDITS HIS STAFF FOR HOLDING UP THE RESTAURANT.

Crave!

Dine in • Take Out Catering 3201 E. Judge Perez Dr. Meraux, LA

504-676-3696 L i ves

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CALIFORNIA CBD Recipe

The Real CBD

Serves: 2 Time: 30 min

RELAX

VEGGIE NORI WRAPS with Miso Turmeric Cashew Butter CRISSIE MERGOGEY INGREDIENTS: Miso Turmeric Cashew Butter:  2 cups unsalted cashews, soaked for 2 hours and drained (soaking makes blending easier)  2 tbsp coconut aminos (or substitute with 2 tbsp soy sauce + 2 tsp maple syrup)  1½ tbsp white miso  1 tsp ground turmeric  ½ tsp ground ginger  ⅓-1/2 cup water Nori Wraps  10 nori sheets  Greens, such as romaine  Shredded kale and/or cabbage  1-2 avocados, sliced  1 mango, sliced  1 cucumber, sliced  ½ red bell pepper, sliced

DIRECTIONS: 1. To make the Miso Turmeric Cashew Butter, blend all ingredients in a blender until smooth.

2. L ay out a nori sheet and set down a layer of greens on the bottom third of the sheet.

3. Drizzle some of the Miso Turmeric Cashew Butter over the greens.

4. L ayer on the rest of the veggies. Try to keep them all on one half of the nori sheet.

5. Roll it up like a burrito, using your hands to keep veggies in place.

Use a dab of water along the edge of the nori to seal it.

6. Enjoy immediately!

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MAGAZINE

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#1 PAWN SHOP

Craving For Seafood?

We've got your plate!

Owner Operated 3+ Years Thank you St. Bernard for Making Me Successful in the Parish!

LOUISIANA NOTARY & INSURANCE INC.

Julie Murray

Betty Marchand, Notary

Jewelry • Tools • Electronics • Firearms & More Diamond & Rolex Specialists

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3201 E. Judge Perez Dr. Meraux, LA

504-676-3697

504.277.6622

Feature

Touring the Parish

Leadership St. Bernard Class Takes Historical Course BARRY LEMOINE

F

LEADERSHIP ST. BERNARD 6TH CLASS TOURED SITES THROUGHOUT THE PARISH.

or six years, Leadership St. Bernard has been educating and engaging its citizens.

It was St. Bernard’s’ rich history and heritage that were the focus of a recent LSB tour conducted by Parish Historian, Bill Hyland.

During the daylong excursion, Hyland posed many interesting questions. Did you know that General Pakenham’s body was brought to the Delaronde House to be prepared for burial following the Battle of New Orleans? Or that Arabi was once abuzz with casinos? Have you ever heard of Fazendville, a community in St. Bernard established by free people of color in 1867?

Hyland shared his insight on these and many other topics as the bus proceeded from Arabi to the End of the World in Delacroix.

The tour began in Old Arabi’s Cultural Arts District with information on the sugar, cattle, automobile, and gambling industries as well as a tour of the iconic Ford Motor Plant on the Mississippi riverfront. The tour continued through the Chalmette Battlefield, culminating with a stop at the historic Denis de La Ronde Historic Site.

18 St.Bernard

MAGAZINE

“The ruins of the Delaronde House and adjoining oak alley is a historic site of unparalleled value,” Hyland said.

The bus continued east with stops at the St. Bernard Historic Courthouse and lunch at the Delacroix Pier. Participants visited the fishing community of Shell Beach, the 40 Arpent Observatory, and toured the complex at the ever-growing Ranch Studio.

Over a seven-month period, this year’s participants were given an intimate look at multiple facets of local government, regionalism, business, and community affairs, through guest speakers, field experiences, as well as a number of presentations and activities.

A program of the St. Bernard Chamber of Commerce, Leadership St. Bernard is an innovative program which creates opportunity for citizens to connect and plug in to the community.

Kerri Callais, an LSB alum and a member of the St. Bernard Parish Council, also served as a tour guide.

She got involved in LSB as way to “try to make a positive difference.”

“When this class graduates, we will have over 150 people who have gone through the program,” Callais said. “That’s 150 motivated, involved, and now significantly more informed

citizens in St. Bernard that understand our strengths and challenges and can work as a team towards continued growth and success.”

LSB Class 6 member Heather Surcouf, who works as the Director of Health Center Services, said she was prodded by her boss to enroll but is glad she did.

“I have always known how great St. Bernard is, especially the school system, but beyond that, I did not look too deeply at the Parish and all it has to offer - other than some occasional fishing,” Surcouf said. “I really enjoyed visiting Delacroix, Hopedale, Reggio, and Yscloskey. These are areas of St. Bernard that sometimes get overlooked, yet they contribute to the diverseness of the parish and highlight the importance of the fishing industries. I also enjoyed the tour of the Ruins. I have driven past this area a hundred times and have never noticed them nor knew they were there!”

Applications for the next Leadership St. Bernard class will be available in the fall. For more information about the program visit www.stbernardchamber.org

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Recipe

Quick and Easy

Shrimp Etouffee’ INDREDIENTS  1 lb peeled and deveined shrimp  1 cup holy trinity, chopped onion, celery, peppers  1 jar Rau’s Marinara  1 can cream of mushroom soup  1 tablespoon cajun seasoning  1 cup heavy cream  1 tablespoon olive oil  1 teaspoon liquid crab boil

DIRECTIONS Saute holy trinity in olive oil.  Add shrimp and cajun seasoning, saute two minutes Add rest of ingredients.  Simmer 30 minutes until all ingredients are completely combined with no lumps. Serve over rice or cauliflower rice.

TOPPING  Fresh Parsley  1 scallion, chopped

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MAGAZINE

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ST. BERNARD CATCH & COOK PROGRAM A GREAT WAY TO END THE DAY If you talk to a local fisherman, he might say something like: “There is nothing better than a day on the water filling the ice chest with redfish and speckled trout, except when dining on my very own catch-of-the day prepared by MeMe’s award-winning Chef Lincoln Owens.”

MeMe's participates in the St. Bernard Catch and Cook Program, a state initiative that brings together recreational fishermen and restaurant industries.

The program allows anglers an opportunity to enjoy their catch cooked by culinary experts hours after coming off the waters.

Chef Lincoln’s personal choice is to prepare the fish three ways: grilled, blackened and pan seared, along with a sampling of MeMe's signature sauces, including the popular Crawfish Lafitte sauce. Side items are served family style per the number of guests.

The St. Bernard Catch and Cook Program is a great way to end the day.

Add a craft cocktail and MeMe’s famous chargrilled oysters voted “Best in New Orleans” to the mix, and you have a “Gulf Trifecta!”

Weekly Oyster Special Tuesday-Friday • 4:30-6:30 p.m.

FINGER-LICKING GOOD: CHEF LINCOLN COOKED THESE FRESHLY CAUGHT FISH SERVED WITH MEME'S SIGNATURE SAUCES AND SIDES FOR A LOCAL FISHERMAN AND HIS FAMILY. CHEF'S PERSONAL CHOICE IS TO PREPARE THE FISH THREE WAYS: GRILLED, BLACKENED AND PAN SEARED.

NOW ON SATURDAYS Oysters Special & Happy Hour Drinks Available at Bar only

.59¢ Raw Oysters 1.09¢ Chargrilled Oysters

712 W. Judge Perez Drive, Chalmette

Feature

RECREATIONAL FISHING:

A Driving Destination

CHARLES D. JACKSON

O

n Saturday or Sunday mornings, a parade of fishing boats hitched to 4x4 pickups briskly roll down East Judge Perez Drive headed to "The End of the World."

Between 4 and 7 a.m., this normally silent-in-the-wee-hours roadway turns into a raceway for recreational fishermen bound for the bayous of St. Bernard Parish.

St. Bernard is the No.1 fishing destination for Greater New Orleans residents and beyond. Anglers can launch their boats throughout eastern St. Bernard Parish.

The new Delacroix Island Fishing Pier is the perfect spot for locals and visitors to cast their lines. The St. Bernard government has built and is planning to build more recreational fishing piers to give residents a safe place to continue longtime family fishing traditions.

Most anglers search for speckled trout and red fish, the most sought-after saltwater game fish in Louisiana.

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MAGAZINE

PHOTOS BY: ANGELA BERNARD ANTHONY EARL HAULS IN A TROUT IN DELACROIX. Others are hoping to trap crabs, crawfish, shrimp or any other shellfish.

Kyle and wife Megan Melancon of Prairieville dropped their crab trap from their boat in Delacroix the first Saturday in June. Their catch was down.

"It's not as good as normal," said Kyle, who leases land in St. Bernard for duck hunting. "Last year, I had an ice chest full of crabs in 2 hours."

Anthony Earl and his brother-inlaw David Thompson had better luck.

Casting their poles from the shoulders of Delacroix Highway, they caught several green trout and a couple of red fish. Earl, who lives in the 7th Ward and works in the Parish, comes here at least once a month. It's a short drive for a long line of fresh fish.

KYLE MELACON AND HIS WIFE MEGAN OF PRAIRIEVILLE CRABBING NEAR DELACROIX. L i ves

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MAP FUTURE MAP YOUR FUTURE BE THE SOLUTION SOLUTION BE A A PART PART OF OF THE

COASTAL STUDIES STUDIES & GIS TECHNOLOGY & GIS TECHNOLOGY

A new program in Geospatial Information Science (GIS) Technology A new program in Geospatial Science (GIS)field.

Technology and the ability to applyInformation it in the Coastal Studies and the ability to apply it in the Coastal Studies field.

SCHOLARSHIPS SCHOLARSHIPS AVAILABLE AVAILABLE

Martin Mantz, Program Manager Martin Mantz, Program Manager 504-278-6259 504-278-6259 mmantz@nunez.edu mmantz@nunez.edu www.NUNEZ.edu www.NUNEZ.edu

23

Cover Story

Because of Hurricane Katrina and the BP Oil Spill, St. Bernard Parish is Poised to Reap Unprecedented Level of Investment in Coastal Restoration!

Restoring St. Bernard Parish’s Coast:

An Investment in the Future JERRY V. GRAVES

PHOTOS BY LENOR DUPLESSIS

A

lthough a great deal of time has passed since Hurricane Katrina and the Deepwater Horizon event, it is still hard to believe that St. Bernard Parish was ground zero during two of the most significant environmental catastrophes in U.S. history. However, the silver lining is that the events created a sense of

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urgency in Louisiana and generated a significant pool of resources for communities across the Gulf Coast. As a result, St. Bernard Parish is now poised to benefit from an unprecedented level of investment in coastal restoration.

The consolidation of coastal restoration and risk reduction activities into a single state agency (Louisiana Coastal

Protection and Restoration Authority, CPRA) and the development of a new mechanism for oil and gas revenue sharing in Louisiana (Gulf of Mexico Energy Security Act, GOMESA) may not have occurred if not for Hurricane Katrina. Likewise, the dedication of billions of dollars to coastal restoration and economic development across the Gulf Coast would almost certainly not have occurred without the Deepwater Horizon event. What has St. Bernard Parish Government (SBPG) done to capitalize on this influx of resources?

Local entities control only a fraction of available coastal restoration funding and therefore must compete with one another for resources. Consequently, SBPG had to develop its own set of coastal restoration priorities and build a coalition of stakeholders in order to remain competitive with other coastal parishes. The parish initiated this process by staffing the SBPG Coastal Division and developing and adopting a comprehensive coastal restoration plan in 2016. SBPG’s Coastal Strategy L i ves

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The relationship between St. Bernard and the Coastal Protection Restoration Authority has been critical to the parish’s success.

–President Guy McInnis Document has since been utilized to leverage over $39 million in projects that are either completed or ongoing and another $383 million in projects that are currently in engineering/design. An additional $91 million in projects are currently in the planning phase.

SBPG has made large-scale coastal restoration projects a top priority. Bayou La Loutre Ridge Restoration, Bayou Terre aux Boeufs Ridge Restoration, and Lake Borgne Marsh Creation are just a few examples. Since large-scale projects take a considerable amount of time and funding to complete, the parish has focused on completing smaller projects in the interim. Examples of such projects include Lake Lery Marsh Creation (Phase 1) and Living Shoreline. SBPG has also leveraged economic development funding for efforts such as

ST. BERNARD LEADERS CHRISTEN THE NEW BOAT LIFT AT DELACROIX FISHING COMPLEX. The CPRA has provided funding for the Nunez Coastal Studies Workforce a number of upcoming projects in St. Development program, Paris Road Bernard Parish, including two that are Streetscape project, and Delacroix Fishscheduled for construction in 2019: Lake ing Complex.

Lery Marsh Creation (Phase 2) and BayThe relationship between SBPG ou Terre aux Boeufs Ridge Restoration and the CPRA has been critical to the (Phase 1). According to John Lane, parish’s success. “While the CPRA and St. Bernard Parish Government disagree Executive Director of Coastal Operon large-scale sediment diversions, both ations for SBPG, “large-scale projects take a long time to materialize, which parties have maintained a good relacan be frustrating. However, the parish tionship that is focused on local coastal priorities and hurricane risk reduction,” will start to see significant returns on its said Parish President Guy McInnis. investments over the next year.”

CHALMETTE HIGH SCHOOL STUDENT VOLUNTEERS HELP RESTORE THE MARSHLANDS OF EASTERN ST. BERNARD.

WIMPY SERIGNE OF THE LOS ISLENOS SOCIETY JOINS PARISH PRESIDENT GUY MCINNIS AT DELACROIX PIER SEAFOOD MARKET.

25

AD

INGREDIENTS:

LINDSEY’S AWESOME SAUCE BBQ SHRIMP

• 2 lbs of shrimp with the heads • 2 cups of Worcestershire sauce • 2 lemons • 2 teaspoons of ground pepper • 2 teaspoon of cracked pepper • 2 teaspoon of creole seasoning (my husband likes Tony’s bold) • 2 teaspoon of minced garlic or more depends on your liking • 3 sticks of unsalted butter

DIRECTIONS: In a large skillet add all ingredients except the butter. Cook on medium to high heat stirring till shrimp start turning pink. Reduce heat to low to medium heat add pats of butter, a few at a time and stir until melted. Remove from heat and serve with sliced French bread.

Total prep and cook time about 30 minutes.

I like to add bay leaf but not needed.

Lindsey Jones is a native of St. Bernard Parish. If you’d like to submit a recipe, email stbernardmagazine@yahoo.com or call 504-609-7509.

Recipe

1 Stop For St. Bernard Seafood, Bait & Boat Launch st

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Seafood Boat Launch Live Shrimp Crawfish

• Crabs • Fresh Shrimp • Bait

504-271-4601

Feature

"Fresher Than Fresh” Preserving Shrimp & Fishing Culture CHARLES D. JACKSON Charlie Robin calls his shrimp bounty “fresher than fresh.”

That’s because he has a freezer built on his boat.

“We’re stopping time on the shrimp by capturing it, and holding its flavor,” said Robin, adding that he and his brother Ricky own the only boats in the Parish with below-deck freezers.

Ricky proudly tells the story of helping build dad’s shrimp trawler, “The Ellie Margaret”, which was passed down to younger brother Charlie.

Ricky built his own trawler, “Lil’ Rick” in 1978 and installed the Parish’s first built-in freezer-on-a-boat a year later.

Charlie Robin and a growing contingent of local fishermen sell freshly caught seafood twice a year at the St. Bernard “Fresh from the Boat” Seafood Market. Sponsored by the St. Bernard Parish Government and Louisiana Sea Grant, the next market starts at 9 CAPTAIN CHARLIE ROBIN AND HIS FIRST-MATE, WIFE LISA

a.m. Saturday, Sept. 1, at the Delacroix Island Pier. Buyers are encouraged to come early and bring ice chests.

Catching and selling seafood has been a Robin family lifestyle for seven generations. They’ve caught it all–fish, shrimp, crabs, squid and oysters–from their bases in Shell Beach and Yscloskey since the late 1800’s.

There are two sets of Robins–Charlie & Ricky the Shrimpers, and Don & Brad the Oystermen. The cousins are descendants of two brothers who, according to legend, controlled the mouth of the bayou during the early days of commercial seafood harvesting in the Parish.

Gil (Gilles) Robin is the progenitor of the family. He spoke French in the sea of Isleno Spanish speakers who founded St. Bernard, according to parish historian Bill Hyland.

Along with the Melerines, the Gonzales, the Campos and the Moleros, the Robin family is among the oldest continually operating commercial fishermen. Fishing vessels owned by these pioneers and others anchor two-lane roads in Delacroix, Yscloskey and Shell Beach, where tractor-trailers and cargo trucks pick up loads of fresh seafood to deliver across the nation.

Selling “fresher than fresh” shrimp from the boat to the public allows local fishermen to showcase their products and gives consumers a better taste and a cheaper price, Charlie Robin said. It also helps preserve the culture of the St. Bernard fishing community, which dates back over 200 years.

“People who are accustomed to eating the farm-raised pink shrimp tell

CAPTAIN RICKY ROBIN, KNOWN AS "THE AMBASSADOR" OF THE ST. BERNARD FISHING CULTURE, INSTALLED A FREEZER ON THE BOAT HE BUILT IN 1978 TO KEEP HIS SHRIMP FRESH. HIS "SCIENTIFIC GUIDE," JONATHAN GOULD OF VERETTE, IS A DESCENDANT OF THE FREE PEOPLE OF COLOR WHO POPULATED FLORRISANT AND LOWER ST. BERNARD IN THE MID-LATE 1800'S. me they never tasted shrimp so good after eating ours,” Charlie said. “Wild caught shrimp is Mother Nature’s perfection. She puts additives in them better than any man can.

“We want to give a good product and offer great savings,” Charlie said.

“I’m the 7th generation of fishermen in my family, and I’m passing it to my two sons.”

Fresh From the Boat Seafood Market Saturday, Sept. 7, 2019 9 a.m.

Delacroix Island Fishing Complex

Feature

St. Bernard Parish History Nugget

Fishing Industry Bill Hyland

I

St. Bernard Parish Historian

n the 21st century, commercial fishing remains an important element of the economy of St. Bernard Parish. Native Americans who began settling in this region about 2,000 years ago were the first people to fish in waters that would become St. Bernard in the 18th century.

Following the European colonization of Louisiana by colonists from Western Europe and enslaved Africans, runaway slaves, Cimarones, lived along the remote shores of Lake Borgne in hiding during the middle 18th century. Soon thereafter, in the 1700s, Filipinos and Catalan Spaniards joined Amerindians and the Cimarones in this equation, establishing a cultural diversity which distinguishes this region from any other part of the United States.

Islenos, Canary Islanders from Spain, founded St. Bernard Parish in 1779-1780. They were settled in Louisiana at the expense of the Spanish Government to develop the province as a barrier to British colonial expansion west of the Mississippi River. The Islenos at first established farms along the banks of Bayou Terre-aux-Boeufs and, by 1803, were virtually feeding the town of New Orleans. Following the Battle of New Orleans in 1815, many Islenos sold their devastated farms to sugar planters who consolidated individual contiguous tracts into larger estates, worked as sugar plantations.

This group of Islenos found work on the sugar plantations and continued to do so until the American Civil War

Courtesy: Co

llections Los

THE STANDER, THE FIRST HOTEL IN SHELL BEACH (CIRCA 1920).

(1861-1865). Following the war, the plantation economy was ruined forcing many Islenos to retreat to the easternmost reaches of St. Bernard Parish where they professionally hunted, gathered moss, trapped fur-bearing animals and began to fish commercially. Many

Descendants of those early Isleno fishermen have maintained the lifestyle of their ancestors in large measure until the present!

BILL HYLAND

Islenos Museu

m Complex

oral history accounts within the Isleno community state that Juan Rubert, a Catalan Spaniard from Malgrate, built the first schooners manned by Isleno fishermen. Today, his descendants have Anglicized the name to Roberts.

Other early Isleno commercial fishermen included Manuel “Boy” Molero, Juan Robin and his sons, Raphael and Emilio and Angel Perez.

Courtesy: Collections Los Islenos Museum Complex

THE HARPER BAZAAR WEEKLY, A NATIONAL NEWSPAPER, RUNS A FULL PAGE IN 1883 OF THE “NEW” SHELL BEACH FISHING CAMPS, FISHERMEN AND A FAVORITE PASTIME, GAMBLING.

Feature

Yscloskey Seafood:

BRUCE GUERRA "WAS ONE OF THE BEST SHRIMPERS" IN ST. BERNARD.

Guerra Holds Legacy of Fishing Heritage CHARLES D. JACKSON

Bruce Guerra has been fishing, shrimping and crabbing in the bayous since he was old enough to follow his dad around.

Guerra, 78, is the maternal grandson of Manuel “Boy” Molero, the most famous seine fishing captain in 19th and 20th century Shell Beach, according to Parish Historian Bill Hyland.

Guerra has been the owner of Yscloskey Seafood for 33 years, after spending 15 years as partner with the founder’s son, Dudy Couture. Joe Couture

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MAGAZINE

started the business in the early 1900’s when Yscloskey, Shell Beach, and Delacroix were bustling fishing communities filled with families.

During the heyday of the St. Bernard fishing industry, Guerra recalls selling 100 boxes of seafood a day–before imported frozen shrimp put a chill on the local fresh market by offering cheaper products.

Times have changed, but Guerra remains a living legacy of the rich seafood heritage of St. Bernard Parish. “I was one of

the best shrimpers down here,” Guerra says proudly. “I caught shrimp where nobody else could catch.”

He’s still catching and selling to locals and regulars who come as far as Alabama to “God’s Country” for heavenly fresh, bayou seafood.

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Delicious Fried Fish

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T S FA

Dine in or Drive Through Party Platters Available

702-8088

3124 W. Judge Perez Dr. • Meraux

LA LA 46 46

NOW SERVING GRILLED FISH OR SHRIMP

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Recipe

LEAN AND GREEN SHRIMP

& ZUCCHINI NOODLES INGREDIENTS  One pound peeled and deveined shrimp  One box or one bag zucchini noodles  One cup cherry (halved) or diced tomatoes,  1 tablespoon avocado oil  1 tablespoon low sodium Cajun seasoning  2 tablespoons zero calorie balsamic vinegar

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INSTRUCTIONS  Sprinkle Cajun seasoning on shrimp, sauté in avocado oil. Remove from pan.  Sauté zucchini noodles and tomatoes until wilted.  Add shrimp back to pan.

Add balsamic vinegar toss, sauté two minutes.

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Louisiana Sea Grant in Action In the Lab: Tell-Tail Signs of Louisiana Crawfish

In 2017, packages of Louisiana crawfish tail meat were being rejected by the Louisiana Department of Agriculture and Forestry (LDAF) because some packages were underweight. The crawfish tails’ rejection was a major setback for many processors, most of whom had to recall their products. This was when Evelyn Watts stepped in. Watts is a seafood technology specialist with Louisiana Sea Grant (LSG) and the LSU AgCenter.

She suspected that different peeling methods might affect resulting weight loss. “With frozen product there will be weight loss from drip loss as well as the loss of fat on the tail,” said Watts. “If you put crawfish in a bag, after six months of being frozen you expect to see 12 percent weight loss, which includes fat and drip loss.” Consequently, the frozen crawfish could not adhere to the 10 percent rule. LDAF’s testing methods are better suited for fresh, refrigerated product, Watts concluded. Their standards for evaluation don’t account for processing differences. Currently, Watts is working on a new standard for frozen product that will help solve this problem.

In the Field: Keeping Skinny Oysters Off the Menu

Oysters have a sweet spot: they struggle with too much freshwater and are susceptible to parasites and predation when the salinity gets too high. They need it just right. That is why many are concerned about Louisiana oysters as shifting environmental conditions threaten that sweet spot. A stressed oyster expends more energy but doesn’t eat as much. “And skinny oysters taste bad. You don’t see people marketing low-fat oysters,” said Morgan Kelly, Louisiana State University (LSU) assistant professor of biology. In an attempt to keep skinny oysters off the menu, Kelly is using Sea Grant funding to study how changing environmental conditions influence oyster genetics. While growth is fairly uniform across different sites, there is a difference in susceptibility to Dermo.

Oyster stock from Calcasieu Lake, showed greater resistance to disease, even when transplanted to Sister Lake or Vermilion Bay. And this difference in Dermo susceptibility became more pronounced as temperatures grew. Now the challenge is finding out how an oysters’ genes correlate with this better defense. “Humans will move them, or they will move themselves, but they will still be there,” Kelly says.

In (and out) of the Classroom: Marsh Dawgs

The long-running, coastal stewardship camp, Marsh Maneuvers, has been reproduced in Plaquemines and St. Bernard parishes. Marsh Dawgs, formerly Wayne’s Wetlands, is a high school 4-H leadership camp where students learn about wetland ecology, the changing environmental conditions of South Louisiana and the fishing and seafood industries. “I wanted to give other students opportunities like the one I had,” said Dominique Seibert, a Louisiana Sea Grant and LSU AgCenter marine extension agent who participated in Marsh Maneuvers as a high schooler. That experience inspired her to pursue an environmental career. With the support of Wayne Burgess, 4-H associate agent, and Corinne Bird, extension associate for the 4-H Youth Wetlands Program, Marsh Dawgs students conduct mock roseau cane (Phragmites australis) surveys; go night fishing; learn techniques, like knot tying and fish cleaning; determine a fish’s age using otoliths; use a compass and GPS; test the local water quality; and participate in a marine debris cleanup. “The community had a large part in making this camp a success with their accommodations and donations,” added Seibert. “I’m glad the students were able to learn and have a ton of fun at the same time.” This summer, Marsh Dawgs will run from July 22-26.

www.laseagrant.org

Green

It’s Time to

Say Goodbye to Plastic Grocery Bags

Talk of the impact of plastic on the environment is nothing new, but what once was a suggestion to stop using plastic is revving up to a cry for help. With global warming raising sea levels, melting polar ice caps and creating more severe weather than usual, it is time to start doing everything you can to help the environment. Easy starting point?

Say goodbye to plastic grocery bags.

TAYLOR BAUER

What’s Harmful about Plastic Bags?

The most harmful thing about plastic bags is that they are not biodegradable, meaning they can’t break down naturally.

Items that don’t break down naturally are often placed in landfills where the burning of waste fills the water and air with harmful pollution. If the bags do not make it to a landfill, animals often mistake them for food.

Land and marine mammals have been known to try and eat plastic bags and species from sea turtles to camels have died from making this mistake.

What’s the Best Alternative?

There are two great ways to counter the dangers of plastic bags. First and foremost, stop using them! An easy solution is to bring along reusable shopping bags. Canvas totes are the most popular alternative and can easily fold down and store in a car or purse.

Of course, you may still use plastic bags from time to time if you leave your reusable bag behind at home or work. Luckily, many grocery stores now offer recycling centers for plastic grocery bags to ensure they get recycled rather than thrusted into the environment to cause harm to the ecosystem. It’s nice to have a failsafe, but if you can, try to make a habit out of bringing reusable bags like canvas totes with you when you run errands.

It doesn’t take much to make this practice a habit!

Small Changes,

BIG IMPACTS Switching how you store and transport your groceries might not seem like a big change but to the environment and animals, it makes a huge impact.

Greenhouse emissions and choking hazards are harmful to Earth’s most precious creatures and over time, humans will also feel the harmfulness of wasteful consumption and mindless consumer practices like plastic grocery bags. Making a change today could mean a brighter future and all it takes is the effort to say enough is enough.

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FISHERMAN JOHN DELLAVALLE, LEFT, SELLS HIS BOUNTY OF BLUE CRABS TO A&C SEAFOOD IN YSCLOSKEY. HELPING DELLAVALLE BOX THE CRABS FOR SHIPMENT TO BALTIMORE ARE BOAT CAPTAIN TROY WELP AND DOCKHAND EDDIE PEA.

POPPY'S 36 St.Bernard

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Where All The Great Gardens Grow

1

home garden

D E C O R AT O R

Home

The Value of a New Kitchen SHANNON MAGEE Kitchens are one of the most frequently requested home remodeling projects.

It tends to be the center of the home, (Really, does a day go by without spending time there?) and the impact of an update is felt immediately.  What’s on your wish list?

Better countertop space? More cabinets?

New appliances? Or does the actual look of your kitchen need a gentle nudge into the 21st century? The first step in the process is to come up with your wish list. Try to include a blend of specific items/requests like open shelving, needs to be brighter, bigger cabinets, etc.  Budget analysis Once you’ve come up with your wish list, you can now determine what your budget will be for your project. Kitchen remodeling

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is still a good choice for future resale value, but be realistic. Allowing a budget that is between 6 - 10% of your home’s value is recommended for a full kitchen remodel.

You may not be ready to commit to this large of a project and instead, desire a smaller-scale renovation. Either way, determine your budget and then add an additional 20 percent for any surprise expenses. This way, you’ll be prepared for any unplanned expenditures, and if it’s not spent at the end of your project, you can use it to celebrate with friends in your new space.

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Allowing a budget that is between 6 10% of your home’s value is recommended for a full kitchen remodel.

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The placement of your sink, refrigerator, and cooktop should allow for easy movement.

 Big changes for less If a complete overhaul of your kitchen is not in the cards, look at your existing space and think about how it can be used more efficiently. The concept of the “work triangle” is important - the placement of your sink, refrigerator and cooktop should allow

for easy movement. However, it may not be practical to move plumbing and electrical outlets. One answer could be adding a kitchen island. These pieces can be purchased separately, installed without a great deal of disruption and can add both valuable countertop real estate and a seating area.

Other updates that you might feel comfortable tackling are painting cabinets, taking off doors to create open shelving and replacing countertops. Adding some open shelves just for display can really increase the visual appeal of your kitchen and allow you to add some accent colors.

Additional lighting is always a winning proposition - just like cabinets, there’s never enough.

Under-counter LED lights are a simple upgrade, as is installing track lighting with pendant lamps over work areas.

No matter your budget, an updated kitchen is a good investment. You’ll enjoy the improved space and the upgrades increase your home’s value. Doing it in stages is a great way to enjoy it with minimum disruption - get out those idea notebooks and dig in!

What is a home without a kitchen? It represents more than just style and cabinet storage.

It’s a place where family and friends come together over brunch, dinners, and special occasions. It’s your favorite place to talk and create memories. A kitchen is not just the representation of you, but the atmosphere you create for the company you plan to keep.

Why not make it stand out with your style?

Contact Southern Builders today to remodel or design your kitchen!

(504) 273-1101 | stbernard@sbofla.com | buildingupstbernard.com

5

Finance

Tips

On How to Save for Your Next Vacation DON POTOCHNY

Y

ou deserve a break today.

The memorable catchphrase helped McDonald’s sell millions of Big Macs and Egg McMuffins. You TOO deserve a break, except the break is not today, but for many tomorrows into the future.

Planning a vacation is about as much work as work itself. Here are five tips on how to save for your next vacation.  Start a Savings Account Solely for Your Vacation You opened a retirement account (you have, right?) and put away money for a down payment on a new car.

The same principle applies for saving money for a dream vacation. You do not want to max out every credit card just to enjoy a few days under the Caribbean sun. If you max out every credit card, you won’t enjoy another vacation for years to come.

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Put a little money aside each week months before you want to get away from it all. Check out apps like Acorns, Digit and Stash for help saving money and earning interest on your money.  Moonlighting: More than a Show on TV Land Most Americans live on tight budgets that prevent them from enjoying lengthy vacations. One of the best tips for saving enough money to relax at your favorite destination is to take on a second job. No, not a full time job but a part time job that you work two or three shifts per week. Restaurant service jobs are ideal second gigs for full time workers.

You walk home with cash in your pocket every night which you should promptly place in the vacation piggy bank..  Just Say No to Hollywood We’re not protesting the quality of movies coming

out of Tinseltown. We just think that cutting back on watching movies at theaters is a great way to put aside more cash for your next vacation. Not only are tickets expensive, a vat of popcorn removes about $10 from your wallet. Download movies at home and let the microwave do the popcorn popping.

Check out apps like Acorns, Digit and Stash for help saving money and earning interest on your money.

 Dine In, with Class Have you wondered why millennials prefer to eat at home, whether they cook for themselves or order out? Maybe the often-ridiculed generation is saving enough money to enjoy a comfortable vacation.

By cutting back on eating out two or three times a week, you can save plenty of cash to bring along on your next vacation..  Have a Garage Sale The most effective way to raise instant cash besides depleting your body of blood involves holding a garage. Organize all the things you do not use anymore and attach reasonable prices to each item.

Selling clothing, furniture, and sporting equipment can generate enough cash to extend your dream vacation by a few days.

One more trick: Save money on your next vacation by leaving town during the slow months of the tourist season. The busiest time of the year for the tourism industry is between Memorial Day and Labor Day. You can also save money by staying home during the winter holidays.

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Your Local St. Bernard Home Loans Lender Purchase, refinance, renovation & construction Pat Callaghan

Pam McLaurin Lee

Mortgage Loan Originator NMLS# 129310

Mortgage Loan Originator NMLS# 624456

O: 504.544.6302 1801 E. Judge Perez Dr Chalmette, LA 70043

O: 504.561.1307 8216 W. Judge Perez Dr Chalmette, LA 70043

E: PatCallaghan@gulfbank.com

E: PamMcLaurinLee@gulfbank.com

Contact a lender today to discuss your options: Conventional, FHA, VA, USDA, FHA 203K, Bond Programs, First Time Homebuyer, Jumbo, Investment Property, One-Time Close Construction, & Renovation.

Normal credit qualifications and other terms & conditions apply. See lender for complete details.

833.578. (HOME) • GULFBANK.COM/HOMELOANS • Co. NMLS# 450086

www.SellingStBernard.com

St. Bernard’s Realtor E-mail: DanaArcement@gmail.com

Dana Arcement

Broker/Owner, Realtor Licensed in Louisiana, since 1998

5 0 4

-277-4487

Buying & Selling

9000 W. Judge Perez Dr., Suite 201, Chalmette, La. 70043

Serves 2 Time: 20 min

Celebrating 35 Years 1984-2019

Recipe CRISSY MERGOGEY

White Bean & Artichoke

Sandwich INGREDIENTS:  1 cup cooked white beans  1 cup artichoke hearts, chopped into small pieces  1 TBSP diced sweet onion  3 TBSP vegan mayonnaise  1/2 tsp garlic powder  1/2 tsp basil  1/4 tsp ground coriander  1/4 tsp paprika  1/2 tsp lemon juice  salt and pepper to taste  4 slices whole grain bread SANDWICH TOPPING IDEAS: Tomato slices, Avocado, Sprouts, Romaine or Iceberg lettuce, Kalamata olives

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DIRECTIONS: 1. In a bowl, mash the white beans until at least half mashed.

2. Stir the chopped artichoke hearts and onion into the mashed beans.

3. A dd the mayonnaise and seasonings to the bowl and mix well.

4. Spread a layer of the bean and artichoke mash onto a slice of bread, add the remaining toppings and top with another slice of bread.

5. K eep any leftover bean and artichoke mash in a sealed container in the fridge for up to 5 days.

TIP: This mash is also great on a salad or in a wrap.

Monday-Thursday 6am-9pm Friday & Saturday 6am-10pm Sunday 6am-6pm PARTHREE1530@COX.NET

504-279-9114 • FAX 540-277-9516

613 W. Saint Bernard Highway Chalmette, LA 70043

504-279-8323 Fax: 504-279-1331

www.rockyandcarlosrestaurant.com

Health/Safety

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St. Bernard Civic Center (Grand Ballroom) 8245 W. Judge Perez Dr., Chalmette

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Staging Area

Pipeline Canal •

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• Stay calm • Fill your vehicle’s fuel tank • Take your disaster supply kit: 3-day supply of water, non-perishable food, change of clothes, footwear, blanket/sleeping bag, first-aid kit, prescription medications, battery-powered radio and flashlight • Extra set of car keys, credit card and/or cash Miss River Gulf Ducross Outlet Canal • Specialty items for infants, elderlyBayou and family members with limitations

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When told to evacuate:

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Evacuation Procedures

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Prepare to evacuate if told to do so by elected officials. This may come through radio, television and social media. Plan to evacuate as early as possible – before gale force winds and storm surge force road closings. Leaving early may also help you to avoid traffic jams encountered late in an evacuation effort. Listen to radio/television for evacuation and sheltering information.

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Hurricane Evacuation Guidelines

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Special needs residents fall in two categories: Residents who require a degree of medical care that exceeds that of the general population, such as the disabled, the infirm or those who are electrically dependent.

Residents who do not otherwise have transportation to get them to a bus pick-up area where they would be taken to a shelter Orleans outside of St. Bernard Parish.

Parish

St. Bernard Parish Office of Homeland Security, in conjunction with St. Bernard Transit, has installed signs indicating pick-up sites for hurricane evacuations. When an evacuation is ordered, residents can go directly to the Evacuation Staging Area at the St. Bernard Civic Center Grand Ballroom or these Pick-up Sites: 1. Celebration Church 7500 West Judge Perez, Arabi 2. Our Lady of Prompt Succor Church 2320 Paris Road, Chalmette 3. Chalmette High School 1100 East Judge Perez, Chalmette 4. Corinne Missionary Baptist Church 5620 East Judge Perez, Violet 5. J.F. Gauthier School 1200 East LA-46, St. Bernard 6. Fanz Mobile Home Park 2100 West Fanz, St. Bernard

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Evacuation Pickup Sites

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Forms are held for one year, from hurricane season to hurricane season. You must fill out and submit a current form (PDF) to the Office of Homeland Security as soon as possible.

If your contact information or circumstances change, you must complete a new form and send to: St. Bernard Parish Government, Office of Homeland Security and Emergency Preparedness, 8201 W. Judge Perez Drive, Chalmette, LA 70043; Attention: CTN Program Manager

Residents who register with the program would be evacuated 60 to 50 hours before tropical force winds make landfall on the Louisiana coastline. It is your responsibility to listen to the public service announcements for specific information and directions as the hurricane approaches.

For more information on the CTN Program or to register, contact the Office of Homeland Security at 504-278-4268.

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Forms

Importance of Preregistering

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People who need help evacuating, should sign up as soon as possible with the St. Bernard Parish Critical Transportation Needs Program.

People with physical disabilities and residents who have no means to self-evacuate are eligible. Remember, there are no shelters in St. Bernard Parish.

• Turn off all lights, household appliances, gas, heating, cooling and ventilation systems • Leave the refrigerator or freezer on • Lock the house • Let others know when you leave and where you are going • Make arrangements for pets

Par is

Need Help Evacuating?

Remember to:

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Borland Marine Access Rd

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Plaquemines Parish

Pipeline Canal

Forty Arpent Canal Forty Arpent Canal

Creedmore Canal Sebastopol Canal

Pipeline Canal

Forty Arpent Canal

6

Bayou Rd

Twenty Arpent Canal

Back Levee Canal

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Callais Ln Access Rd

Acc e Rd ss

Weste rn Gas Rd

Access Rd

Access Rd

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Grey'S Rd

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For more information contact: Office of Homeland Security and Emergency Preparedness (OHSEP) 504-278-4268

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St. Bernard Parish Hurricane Evacuation Routes

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Seniors

e r a c i Med THE ABC’S OF

DINA ZELDEN

TURNING 65 SOON? UNDERSTAND ENROLLMENT PERIODS

Initial Enrollment: This type of enrollment lasts for 7 months including the three months leading up to and the three months after your 65th birthday. It is for first-time Medicare participants.

General Enrollment: This describes the period from January 1- March 31 each year for individuals who did not sign up before turning 65.

Special Enrollment: This period of enrollment is for individuals that meet certain requirements to sign up outside of the other enrollment periods.

Annual Enrollment Period (AEP):

This occurs every year from October 15- December 7, allowing individuals to make changes to their plan.

It is important to inform yourself before you enroll.

Start by checking with your current physician to be sure they accept Medicare. You can have questions answered at 1-800-MEDICARE. In addition, free counseling is available from the State Health Insurance Assistance Program, known as SHIP. You can also refer to the 2019 Medicare Handbook which is available online.

It is helpful to find a health insurance company that specializes in health insurance for seniors to be sure you understand your options and to avoid any penalties. Penalties are assessed when you go more that 63 days without coverage under the Medicare drug plan or other creditable drug coverage.

Healthcare is never as important as it is during your senior years. Using the proper resources can help you feel confident in your choices and ensure good health in your twilight years.

The in’s and out’s of Medicare can be overwhelming and confusing.

Use these ABC’s to help make sense of it all.

A

A is for AFTER.

MEDICARE PART A COVERS EXPENSES AFTER YOU ARE SICK. THINK INPATIENT HOSPITAL COSTS.YOUR COSTS WILL BE COVERED AT 80%. MEDIGAP OR SUPPLEMENTAL COVERAGE IS AVAILABLE FOR THE OTHER 20% OF EXPENSES.

B

B is for BEFORE MEDICARE PART B COVERS HEALTHCARE COSTS BEFORE YOU ARE SICK. THINK OUTPATIENT COSTS AS WELL AS PREVENTATIVE CARE

C

C is for COMBINE. MEDICARE PART C,

D

D is for DRUGS. MEDICARE PART D IS COVERAGE FOR THE COSTS OF HEALTHCARE MEDICATIONS. IT IS RECOMMENDED THAT YOU SPEAK TO A SPECIALIST TO DETERMINE THE PLAN THAT IS RIGHT FOR YOU.

ALSO KNOWN AS MEDICARE ADVANTAGE, COMBINES THE BENEFITS AND COVERAGE OF PARTS A AND B AND ACTS AS PRIMARY INSURANCE. IT USUALLY INCLUDES DRUG COVERAGE AS WELL AS VISION AND DENTAL WHICH ORIGINAL MEDICARE EXCLUDES.

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LET US TAKE CARE OF YOU, AND TRANSFER YOUR PRESCRIPTIONS TODAY.

Joshua & Lori Norrell

600 E. Judge Perez Drive, Suite A • Chalmette, LA 70043 • 504-605-0646

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Community

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Trisha Diaz

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46 St.Bernard

MAGAZINE

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aesbernard@yahoo.com

L i ves

Wel l

L i ve d

The St. Bernard Port, Harbor and Terminal District is strategically located on the lower Mississippi River, connected to the nation by the Mississippi River and Gulf Intracoastal Waterway System, all six Class 1 Railroads and interstate highways. Globally importing and exporting raw materials, the St. Bernard Port is truly multimodal. The Port is home to the only calm-water, deep-draft slip on the lower Mississippi River, with four separate midstream buoys, located at four different sites. The buoys service both bulk and break-bulk cargos, with the loading and unloading of ships, ranging in sizes up to 1,000-foot cape-sized vessels. More than twenty-two million short tons of cargo was handled in St. Bernard Parish in 2018.

As a landlord port, there are 48 different businesses located at the St. Bernard Port, creating an additional 1,200 jobs, and employing over 800 full-time employees in St. Bernard Parish.