Point of Vue - March 2024

From the Bayou to the Big

WORD, YA HEARD

UMAMI

[ oo-mah-mee ] noun

a strong meaty taste imparted by glutamate and certain other amino acids: often considered to be one of the basic taste sensations along with sweet, sour, bitter, and salty.

WORD ON THE STREET

Her umami discovery came in the form of a hearty mushroom soup, where the earthy and savory notes combined to create a truly satisfying taste experience.

The umami-rich marinade transformed the grilled vegetables into a savory delight, making the barbecue a memorable culinary experience.

Photo:

Lemon bars with shortbread crust.

My grandmother's chocolate doberge cake. I miss it.

PUBLISHER

Brian Rushing

ASSOCIATE PUBLISHER

Mary Downer Ditch

EDITORIAL

Bonnie Rushing Editorial Director

Isabelle Pinto

CREATIVE

Lauren Hemstreet

PHOTOGRAPHY

Channing Candies

Misty Leigh McElroy

DIGITAL

Madison Pontiff

CONTRIBUTING WRITERS

Evan Cressionie

Jaime Dishman

John Doucet

Angel food cake with strawberries.

CONTACT

Publisher: publisher@rushing-media.com

Editorial: mary@rushing-media.com

Creative: graphics@rushing-media.com

Sales: sales@rushing-media.com

Chocolate molten lava cake!

Lemon bundt cake.

BON APPÉTIT!

As we dive right into the vibrant and delectable world of food in South Louisiana, I am thrilled to welcome you to our much-anticipated March issue of Point of Vue Magazine. This edition is dedicated to celebrating the culinary treasures that grace our tables and tantalize your taste buds.

Food has always held a special place in the heart of Louisiana culture. From the savory Cajun spices to the rich flavors of Creole cuisine, our region boasts a culinary heritage unlike any other. As we navigate the bustling streets of our city and the quaint corners of our bayou towns, we are met with a plethora of dining options that reflect the diverse nature of our culinary landscape.

Working on our first Food Issue was fun for me! While some may consider themselves master chefs, conjuring up intricate dishes in their own home kitchens, I confess that I am not among them. However, what I lack in culinary prowess, I more than make up for in my ability to dine out in our area, and enjoy what our local chefs have been cooking up! (Before you feel bad for my family, please know that my husband John is in fact a great cook! When he takes to the kitchen, we are all in for a treat!)

John Folse Culinary Institute at Nicholls State University, right here in the bayou region, got its start as a two year program back in 1996. Today, The Chef John Folse Culinary Institute is the only four year culinary public school in the nation! We chatted with renowned chef and

foster community bonds. 23-year-old United Houma Nation member Mariah Hernandez-Fitch brings these values to light on the big screen with her film Ekbeh. Ekbeh translates into “to build” or “to cook'' in her native language; the film is described as “while learning to make a gumbo, the creator shares personal stories about her grandparents…” Learn more about the film Ekbeh and its journey to the Sundance Film Festival starting on page 24.

As we navigate the everchanging landscape of the culinary world, it is important to remember the importance of supporting local businesses and preserving the unique flavors that make our region so special. Now more than ever, our restaurants and food artisans need our support to thrive and continue delighting us with their culinary creations. We are excited to bring you the Top 24 Restaurants in 2024, a special advertising section. In this section, we share 24 local restaurants that each bring a new flavor to the local dining scene!

In our first story, we shine a spotlight on the school that is responsible for the amazing chefs in our region. The Chef

instructor Randy Cheramie about all the school has to offer, and a few notable graduates who have made their mark! Learn more starting on page 14.

Food is one thing we can all agree that helps to preserve history and

Join me on this mouthwatering journey as we explore the incredible food culture of South Louisiana. Whether you're a seasoned foodie or simply someone who enjoys a good meal, there is something for everyone to savor in this month's issue of Point of Vue Magazine. POV

What homemade dish holds a special place in your heart and why?

THAD

BEAU

Momma Donna's lasagna. It's the same recipe from school lunches I ate from St. Francis through high school and was always good.

I would have to say a stuffed bell pepper recipe my mom used to fix. This is a recipe she passed down to my wife after we became married. It also just so happens to be the same recipe she (my mom) received from my grandmother (her mother-in-law). My wife continues to honor the memory of those two amazing women by fixing it for our family. Although both of them are now gone it is a way to reconnect with them and always invokes great memories at the dining room table.

ANDRÉ E

KIM

Being from Texas, a homemade dish that holds a special place in my heart is fajitas. My husband and I make fajitas often and he has even perfected a homemade chimichurri sauce to go with it. We enjoy cooking together and fajitas always pair well with a good margarita!

My mom would often serve our family a recipe she affectionately called the “Hartwell Dish”. Mom loved to share with us her remembrances of being served this staple and the fun experiences she had during her many visits with the Hartwell family of New Orleans. The recipe is simple; ground meat, brown gravy, petite sweet peas and mushrooms over spaghetti. A piece of buttered French bread completes a serving. What I love about this pre-Hamburger Helper recipe is that it allows for cherished family time around the dinner table. This recipe remains a favorite in my family and now is enjoyed by the 4th generation.

NICK

Venison chili because it reminds me of hunting throughout my childhood and now full circle with my kids. It is extra special whenever the meat comes from an animal one my kids harvested because it brings them such joy and confidence knowing that they fed the family for the night.

Showroom Hours: Mon-Tues: 7am - 5pm Wed: 7am - 7 pm • Thurs-Fri: 7am - 5pm

Paige Pipsair

MSN, FNP-C

A RENOVATION CELEBRATION

BY MARY DOWNER DITCH | PHOTOS BY MISTY LEIGH MCELROY

Tucked away amidst the beautiful trees and rolling greens of a local golf course is the meticulously renovated home of Chris and Amber Berry. The home was built around 1975 and features five bedrooms, three full bathrooms, three half bathrooms, and two laundry rooms (one upstairs and one downstairs). It was built by Grady and Kathy Weeks. The Berrys purchased it from the Weeks in November 2010, when Amber was seven months pregnant with their youngest child.

“We loved the details that gave it character like copper-wrapped cabinets, cypress wall planks, the kitchen cabinets that were made from salvaged cypress from an old plantation, brick floors, the beautiful brick fireplace that takes up the whole wall of our den, and the built-in china cabinet that is a feature wall of the dining room,” shared Amber about what led them to purchase the older home. “Contrary to the popular open floor plan concept of late, I actually like having so many rooms like older houses

offer. I love having our own space and I love giving each room its own personality. My husband grew up in the neighborhood and his parents live around the corner, which was the biggest reason we wanted to buy an older home in an older neighborhood. Plus, there may be some things that are outdated or a little messy, but older homes are just built well.”

When it comes to the renovation of the home, it's been a long and gradual process. Hurricane Ida also forced the family's hand when it came to repairs. Amber shared, “We updated most of the appliances and the countertops in the kitchen before we moved in, but left the old Chambers stove top because it's a classic. We added a double oven and warming drawer, which has been perfect for big family dinners and holiday get-togethers. We whitewashed all of the cypress planks and bricks on the fireplace in the living room several years ago to lighten it up. We took down all of the wallpaper downstairs, but put some up

1

in the dining room and painted the china cabinet. We added shelves, new tile, a sink, and painted the bar which we now mostly use as a coffee bar. This was all before Ida. We had to do some major repairs after the storm because of storm damage, but also because of damage from the new roof install that leaked. In the past year, we completely remodeled our indoor back patio, our office, and our downstairs laundry room. We converted the old laundry room into a workout room with a sauna. Our back office has been transformed into more of a library style with wall to ceiling bookcases. The enclosed back patio is now another space for lounging and playing ping pong or shooting pool. We made a new laundry room that is functioning more like a mud room with built-in lockers for our kids' sports and school stuff.”

While the overall style of the home is French country, the finished look is very personal to Amber. Much of the artwork hung around the home is from trips the

family has taken or personal artwork from local artists. The different spaces in the home that are favorites of Amber, Chris and their family include the workout room, dining room, the fireplace, and back patio.

“My latest favorite is the workout room. I love having a dedicated workout space, with my sauna, and a water cooler,” shared Amber. “I love our dining room with the built-in china cabinet. My favorite thing to do there is have a big family dinner, cook lots of food, decorate the space, and then bust out all of our good china and enjoy a great meal. My husband's favorite feature is our huge fireplace in the living room. Our whole family's new favorite space is our back patio. You will frequently find our girls laying on the couch watching a show together. I also love walking into our music room, looking at all of the artwork, and reminiscing. I love that each room has a story! Sometimes that story is how the room came to be but other times it's the decorations and furniture.” POV

We were just so tired of putting up with it.” future they want after graduation. They are taught everything they need to know

about classic French cuisine, like every other culinary school, because that s considered classic cuisine. But unlike any other school, they are taught everything about Cajun-Creole

“We do a day where they cook nine gumbos; where else are they going to do that? We teach them about the traditions of Cajun-Creole cuisine. s so great about cooking in South Louisiana is that people here cherish and prize gathering around a table and sharing food and drink unlike any other ve known. It's not like this in other places where people decide to go out and eat, not because it's an anniversary or somebody's birthday, but because it's Tuesday and why not?” said Chef Randy. “And they're going to go to a great restaurant, buy some wine, sit there, talk, laugh, and eat some great food. That's a big part of our culture and I love that. I wouldn't want to cook anywhere else!”

Another huge factor that contributes to South Louisiana's food success is the natural resources that can be found down here. Chef Randy believes these resources are second to none.

“Creole tomatoes in May and June, they are the best tomatoes on the planet! I have a few slices with every evening meal when they're that good. Anything you stick in the ground will re just so very lucky, and re lucky to be among people who love to eat and gather and have fun. It's such a big part of our culture. We teach all of those things,” said Randy.

The local cuisine here is so unique and unlike any other regional cuisine all over the country and all over s special in that seven separate countries contributed to the cuisine. Recently, Chef Randy taught about the Native American influence in Cajun-Creole cuisine and indulged his students to the tastes of Indian fry bread, rabbit stew, and more cultural dishes that found their way into this

lexicon of eating. Randy is a firm believer that if you take any of those nations out of other cuisine, it would simply not be the same.

And just as he believes in the cuisine, he believes in the students of the institute. After twenty-four years of working at the Chef John Folse Culinary Institute, Randy would put his students up against anybody in the business. Their prestigious internships include working elbow to elbow with students from the CIA and Johnson & Wales, and according to Randy, the Nicholls students “smoke them everytime”.

Having competed against them in several ways, in the American Culinary Federation (ACF) competitions, and in San Pellegrino competitions where they won the regional five years in a row, the Nicholls culinary students have gone on to set up a great relationship with Paul Bocuse in Lyon, France.

“We send six or seven kids there every summer and they're being taught by French master chefs and much of the instruction is in French, which is pretty cool. They go there among a really diverse student body, students from 20 different countries around the world. The last time they were ranked was the class that went before the pandemic, and out of forty-eight students, we sent seven and they ranked first, second, third, fifth, seventh, ninth, and sixteenth,” said Randy.

restaurant on campus: Bistro Ruth. Every culinary school has some sort of restaurant and cafe, but the difference between others and Bistro Ruth is that there are teams in the class and each team will do their own menu.

“We tell them all the time, this restaurant belongs to you, it's yours, make of it what you will. They do intense research on the menu they're gonna do. Most times it's thematic: Mexican influence, Thai, Asian influence, hot Creole. New Orleans Creole is the one we do the most because that's what we're the best at,” said Chef Randy.

The students are responsible for

Russian food, but everything to do with planned choreography. This is the service that tends to sell out the fastest at Bistro Ruth. It's a seven course menu served in a Russian style where the food is put on beautiful trays and brought out to the dining room. A portion is then taken off of the plate and served to the guest in the dining room, and it's all choreographed. If it's the main course, there will be one student who will lay down the starch, the meat portion will be leaned against the starch, and the next person will have the sauce. Everything is served in unison. Wine service and bread service are also done in a Russian style as well.

Along with the bistro, the CJFCI also has a retail bakery and partners with Nicholls' Bridge to Independence program to run it. Under the supervision of Chef Tammy Rink, the Bridge students aid in the production of baked goods and help in the actual selling of them in the bakery.

These students' culinary excellence extends even further than internships and into their own student-run

the instructors are there to facilitate. They know their customers and cater to their tastes. They also put into practice a few different types of service. The first service of the semester is an upscale buffet so the students can learn how to keep the buffet looking attractive. Next up is American style, which is four courses. The first course is a hot soup or a gumbo, then a salad, and the main course has four options the guests can choose from, and then a dessert.

The final seating of the bistro is Russian service, which has nothing to do with

Many students have graduated from the CJFCI and have gone on to accomplish some remarkable feats within the culinary world. Alumnus Michael Gulotta was an extraordinary student according to Chef Randy, and went on to work in the Restaurant August, trained in Europe for sixteen months, and returned as the chef de cuisine of the kitchen. After ten years, he opened up his restaurant MOPHO in New Orleans which serves a fusion of New Orleans and Vietnamese cuisine. In the Central Business District of New Orleans, he's opened up Maypop, another fullservice restaurant, as well as an Italian restaurant on Metairie Road called Tana.

Other successful alumni include Megan Bickford, who has worked her way up to becoming the executive chef of the highly-acclaimed Commander 's Palace in New Orleans. Alumnus Drake Leonards is now the executive chef of Eunice in Houston, Texas. Nick Landry is a research development chef for Southeastern Mills.

“Our students have gone on to do some really great things [...] At Nicholls, we make you do it all. If you want to be a pastry chef, guess what? We want you to be a pastry chef too, but you're going to learn some basic skills. You're going to learn how to use a chef 's kitchen. We're going to teach you how to cut meat, fish, and vegetables. You're going to learn how to make soups and sauces. [...] Then, you'll take the normal baking classes and after you get through the skills, you can start taking your concentration classes. [..] That's what industry people love about our students. They have a concentration but they can do it all,” said Chef Randy.

In all of his twenty-four years with the institute, Chef Randy has never missed a class or been late to a class because he loves what he does and appreciates the talent and the passion these students have for the culinary industry. Even though Chef Randy is retiring, he will continue to teach a class two days a week because he just loves what he does. After working in the restaurant business for twenty years, Randy said returning to Nicholls as an instructor rather than a student was the best decision he ever made, and now, twenty-four years later, he still counts it as a blessing.

“Nicholls is a great school. [...]The instructors care about you. You can talk to them. My students know they can come find me in my office any time they need to. I work with some great people. I think you get a private school education for a state price. You can be challenged here and you'll have the basis of your entire career right here and it'll be a great education. I promise you!” POV

Houma

TOP 24 RESTAURANTS IN 2024

The Shack

1226 GRAND CAILLOU RD., HOUMA 985.868.9996 | THESHACKOFHOUMA.COM

Opened in 2015 by seasoned restaurateur Douglas Davis, The Shack stands as a testament to his impressive 22-year tenure in Houma's culinary scene. Boasting a rich history in the seafood restaurant business since 1998, Douglas has cultivated a thriving catering arm, specializing in everything from seafood boils and jambalayas to catering weddings and corporate events nationwide. The backbone of The Shack lies in its dedicated staff, with several employees contributing their skills for over 15 years. Committed to quality, the restaurant prides itself on serving locally sourced, fresh seafood, ensuring a delightful dining experience for patrons seeking a taste of the Gulf's finest offerings.

Grady V’s

900 COUNTRY CLUB BLVD, THIBODAUX 985.446.8894 | GRADYVS.COM

Grady V's in Thibodaux is a culinary haven offering traditional Cajun and Creole cuisine with a modern twist. This hidden gem delights guests with locally sourced ingredients, ensuring each dish bursts with freshness and flavor. From Chef Brent's Famous Redfish Pirogue to Seafood Gumbo and Crawfish Monica Pasta, the menu showcases the region's bountiful land and sea in every bite. The comfortable indoor and outdoor atmosphere, paired with a carefully curated offering of craft cocktails and desserts, makes Grady V's a must-visit destination for both locals and visitors seeking an unforgettable taste of authentic Louisiana fare. Grady V's is more than just a restaurant—it's a culinary journey through the heart and soul of Louisiana. With its commitment to quality, flavor, and hospitality, this beloved establishment continues to shine as a beacon of culinary excellence in Thibodaux and beyond.

Moe’s Southwest Grill

1826 MARTIN LUTHER KING BLVD., HOUMA 985.262.1012 | MOES.COM

Locally owned and operated by Bradley DeRoche and William Montgomery, Moe's has been offering Southwestern food with a twist to Houma since 2012! Welcome to Burritos, Nachos, Quesadillas, Tacos, and Burrito Bowls. Honestly good food that's fresh, flavorful, and made just for you. With more than 20 fresh ingredients, like allnatural adobo chicken, handcrafted guacamole, and Moe's Famous Queso, we give you the freedom to create exactly what you're craving! Chips and Salsa FREE with every meal and new Kickin' Cayenne, Poblano Crema, and Moe's sauces add even more flavor to your meal! Come see us at Moe's as we celebrate our 12th year serving Houma… Welcome to Moe's!

Downtown Jeaux

300 CHURCH STREET, HOUMA

985.346.6662 | FACEBOOK.COM/DOWNTOWNJEAUX

Downtown Jeaux opened their doors in 2016, following a building renovation by owner Tommy Guarisco. The cafe occupies the location that originally was Haydel's Pharmacy. Downtown Jeaux offers a wide variety of food and coffee beverage items, including beignets, breakfast sandwiches and platters, along with a full-scale lunch menu with weekly specials. Breakfast is served until 11 a.m. on weekdays and till 2 p.m. on weekends. Downtown Jeaux is open until 7 p.m. Sun. - Wed., and until 8 p.m. Thurs. - Sat. Special hours are often in place during downtown events. Thursdays are $5 Burger Night, with $2 beer. Friday is Family Night, where kids eat free with purchase of adult meal. The cafe also offers “The Jury Room” and a new outdoor patio area, allowing for small gatherings or meetings. Downtown Jeaux also offers catering for all events.

TOP 24 RESTAURANTS IN 2024

1921 Seafood

1522 BARROW ST, HOUMA

985.868.7098 | FACEBOOK.COM/1921SEAFOOD

Proudly owned by Jody and Christi Martin, 1921 Seafood stands as the oldest locally owned seafood restaurant in Terrebonne Parish. Boasting a 33-year legacy, the restaurant treasures authentic Cajun cuisine, offering renowned boiled seafood, oysters, and crab meatstuffed jalapenos, using the same recipes since day one. Enjoy their unique oyster bar, where skilled shuckers open the delicacies before your eyes. Utilizing locally sourced, fresh daily seafood, the dedicated kitchen staff crafts everything in-house. Open for dinner seven days a week during crawfish season and Friday lunches during Lent, 1921 Seafood invites guests to enjoy dine-in or take-out options. And if Jody's cooking a special in the kitchen, you should try it!

Vic's Touchdown Grill

4757 HIGHWAY 1, RACELAND | 985.537.6223

FACEBOOK: VIC'S TOUCHDOWN GRILL | RACELAND LA

Vic's Grill, owned by the Aicklen's, has been a cherished establishment since the 80's. In 2022 Dena and Greg took the reins, but preserved beloved recipes and introduced delights like homemade roast beef, spicy chicken sandwiches, and daily supper specials. The Vic's Special is still a favorite and the traditional hamburger was renamed The Legacy in Mr. Vic's honor. With unchanged recipes and an enriched menu, the Aicklens aim to uphold traditions while creating new classics for dine in, take out, or catering. Special Event Saturdays and a Buffet Brunch will be introduced this year. The revamped interior provides a cozy atmosphere for enjoying familiar meals with a smile, and private group rentals. Vic's invites you for a delightful blend of great food and good times!

Body by Thomas

411 CORPORATE DR. SUITE C, HOUMA 985.262.4535 | FACEBOOK.COM/BODYBYTHOMAS

Embark on a culinary journey that started in 2019 as a food truck, evolving into the brick-and-mortar restaurant known as Body by Thomas—open for breakfast, lunch, and dinner. It's not just a meal; it's where a healthy lifestyle becomes a reality and where nutritious offerings cater to your well-being. Whether you dine in, take out, or opt for weekly meal preps, every bite fuels your day stress-free, and is crafted from top-quality ingredients and prepared from scratch. Thomas is expanding in 2024 by opening the doors to a new culinary venue, Soma. Offering an upscale dining experience, you can anticipate live music, a bar, and a delectable, health-conscious menu featuring an array of gluten-free options.

Pirate’s Pizzeria

7726 MAIN STREET, HOUMA

FACEBOOK: PIRATE'S PIZZERIA

Introducing Pirate's Pizzeria, the newest culinary gem soon to grace downtown Houma! Set to open its doors in Spring 2024, Pirate's Pizzeria promises a savory voyage for your taste buds with its delectable array of handcrafted pizzas. Nestled within the heart of the community, this locally owned establishment invites you to savor every bite of our mouthwatering pies made from the freshest ingredients and traditional recipes. From classic favorites to adventurous specialty combinations, there's a pizza to please every palate. Join us as we embark on a flavorful journey, where every slice is a treasure worth savoring. Ahoy, pizza lovers, prepare to set sail with Pirate's Pizzeria!

TOP 24 RESTAURANTS IN 2024 | SPONSORED CONTENT

Cuvèe

116 RUE ANGELIQUE, THIBODAUX 985.387.1980 | ENJOYCUVEE.COM

Opened in 2020 by Dr. Jody and Dollie Plaisance, Cuvèe is your goto spot for a relaxed yet refined dining experience. Named after the French term meaning a blend of wine, Cuvee aims to inspire a lively environment where the "best blend" of food, cocktails, and hospitality creates memorable experiences for each guest. With Dominique Schexnayder as the Managing Partner and Greg Autin as the General Manager, Cuvèe offers a delicious menu with favorites like duck fat fries and cauliflower wings from Wednesday to Saturday. Sunday brunch boasts bottomless mimosas, and crowd pleasers such as chicken and waffles topped with bacon jam maple syrup. Offering indoor and outdoor dining, takeout, and private events, Cuvèe ensures a laid-back blend of culinary delight and comfort.

New York Bagel

520 BARROW ST, HOUMA 985.655.5200 | FACEBOOK.COM/NYBAGELHOUMA

Experience the genuine flavors of New York right here in Houma at New York Bagel. Proudly woman-owned and operated by Tracey Hebert for over a decade, serving authentic New York Bagels complemented by the finest Boar's Head Meats & Cheeses. Breakfast is a delight all day long, featuring homemade chicken salad and bagel chips, a local favorite. Discover daily specials, including wraps and salads, adding a fresh twist to your dining experience. Tracey's commitment to quality and community has made New York Bagel a staple in the area. Stop by for breakfast and lunch, and savor the taste of real New York Bagels crafted with care and passion in every bite.

Zen Sushi of Houma

1785 MARTIN LUTHER KING JR BLVD, HOUMA 985.879.2195 | ZENSUSHIHOUMA.COM

Zen Sushi, established in 2008 by Ethan Huynh, has been a pioneer in bringing modern sushi to Houma. Kenni Bergeron, the co-owner and operator since 2021, has played a pivotal role in the restaurant's success. Japanese with an American twist, Zen Sushi offers a diverse menu with both raw and fully cooked options that cater to southern American tastes. Beyond traditional sushi, the restaurant imports fish from Japan and features dishes with fried shrimp, steak, octopus, sea urchin, toro, and more. Crowd favorites include the hibachi grill, the bird's nest, and fusion dishes like loaded kimchi fries. With a commitment to local, long-term staff, Zen Sushi ensures a delightful experience with well-trained in-house sushi chefs mastering the art of Zen's cuisine.

Boudreau & Thibodeau's Cajun Cookin'

5602 W MAIN ST, HOUMA 985.872.4711 | BNTCAJUNCOOKIN.COM

With over 25 years of history, Boudreau & Thibodeau's Cajun Cookin' brings Cajun folklore to life with its fun, casual atmosphere. Named after the famous characters, the restaurant is filled with Boudreau & Thibodeau jokes and features a 12ft. 8" taxidermy alligator at the entrance. Owned by Michael and Debra Blanchard, with son Ryan as the Business Development Manager and Cathy Wheeless as the General Manager, it's renowned for its Cajun and Creole dishes. Delight in favorite appetizers like charbroiled oysters and hearty gumbos, then indulge in delicacies like their acclaimed spicy boiled seafood, fried and grilled seafood platters or one of their slow-pot-cooked Cajun specialties, such as crawfish etouffee, alligator sauce piquante, and redfish courtbouillon. The food at Boudreau & Thibodeau's is no joke!

povhouma.com

TOP 24 RESTAURANTS IN 2024 | SPONSORED CONTENT

La Casa Del Sol

141 WESTOVER DRIVE, THIBODAUX | 985.446.2576

169 MONARCH DRIVE, HOUMA | 985.872.1481

LACASADELSOLRESTAURANT.COM

Husband and wife duo Constancio and Elida Izaguirre have been bringing delicious Tex-Mex cuisine to the bayou area for almost five decades! Founded in 1976, La Casa De Sol proudly serves home-cooked dishes made from scratch with top of the line ingredients— with fan favorites including nachos, burritos, carne asada, and their signature chips and salsa. This family-owned business is a strong believer in outstanding customer service, delicious food, and a welcoming atmosphere for all who come to visit La Casa De Sol. Whether you are looking for fine dining, a casual experience, or catering for your next big event, visit one of La Casa De Sol's locations and experience the wealth of Mexico!

Sicily’s Pizza Houma

1539 MARTIN LUTHER KING BLVD SUITE 107, HOUMA 985.262.0159 | FACEBOOK.COM/SICILYSPIZZAHOUMA

Craving a delicious assortment of American, Cajun, and Italian food? Sicily's Pizza & More in Houma has it all. The family-friendly buffet has been serving local favorites since 1999, and reopened under new ownership in March of 2021. Sicily's Pizza offers all-you-can-eat dining, including 25 different types of pizzas, a large salad bar, and various homemade dishes such as gumbo, fried chicken, meatloaf, lasagna, seafood on Fridays, and much more. The restaurant's assortment of pizza is hand-crafted with dough made fresh every single day. Glutenfree pizza crusts are also available upon request. Cap off your feast with a one-of-a-kind dessert pizza or other specialties at the dessert bar. Plus every Tuesday is Kid's Day, and Senior Citizens enjoy a daily discount with a special offer on Wednesdays. Come visit Sicily's and enjoy all they have to offer!

Bayou Delight

4038 BAYOU BLACK DR, HOUMA 985.876.4879 | FACEBOOK.COM/BAYOUDELIGHT

Shawn and Heather Bonvillain invite you to Bayou Delight Restaurant, a family-owned gem with a Louisiana legacy. Acquired in January 2023 from a proprietor of 43 years, they've preserved the cherished menu with delightful touches. Savor authentic Cajun cuisine and embrace a true Louisiana experience with Cajun music, warm service, and flavorful dishes. Enjoy boiled seafood, daily lunch specials, and the best fried chicken in town. Whether indoor, outdoor, drivethrough, or takeout, each option delivers Bayou Delight's essence. Immerse yourself in a culinary journey with alligator sauce piquante, shrimp stew, rice dressing, seafood gumbo, frog legs, and irresistible homemade bread pudding. Nestled on Bayou Black, it's a delectable fusion of Cajun tradition and Louisiana charm.

Rendezvous

207 EAST BAYOU ROAD, THIBODAUX

985.447.2461 | FACEBOOK: RENDEZVOUS

Rendezvous is the vision of Rick and Nicole Wiley who combined their catering business with Envie Restaurant to create a Dining, Catering, and Event space. Rendezvous' purpose is to bring people together. In order to provide each customer with a unique experience tailored to them, our menu is varied: from classic southern dishes with a home cooked feel, to upscale courses that elevate dining to an unforgettable experience. So whether your event is at their space or your home, you can count on their catering specialists to curate the perfect menu. You can also enjoy the dine-in restaurant experience at Rendezvous! They have partnered with local restaurant Charley's Kitchen to serve daily home cooked plate lunches and specials. Stop by for dine-in or take out during the week for lunch, and for dinner on select days.

TOP 24 RESTAURANTS IN 2024

Peppers Pizzeria

541 CORPORATE DR, HOUMA

985.872.0006 | PEPPERSPIZZERIA.COM

Peppers Pizzeria in Houma is renowned for its authentic Italian flavors and warm hospitality. With a rustic ambiance and a menu bursting with mouthwatering pizzas, salads, and pasta dishes, Peppers delights both locals and visitors alike. Craft beer enthusiasts can check out the Pour House, where 32 craft beers are on tap for tasting. And the kiddos can enjoy the arcade at The Party Place. There's something for everyone at Peppers Pizzeria! Their commitment to quality ingredients and traditional recipes ensures each bite is a taste of comfort. And excitingly, the beloved Thibodaux location is set to re-open soon, promising even more opportunities to indulge in Peppers' delicious offerings. Whether you're craving a classic Peppers Supreme Pizza or eager to explore their inventive combinations like Tator Tachos, Peppers Pizzeria offers an unforgettable dining experience that leaves families craving more.

Gina’s At The Legion

114 ST. MARY ST., THIBODAUX

985.492.2505 | FACEBOOK.COM/GINASLEGION

What started as a catering company in 1999 blossomed into a restaurant, Gina's At The Venetian, in 2014. In 2018, the eatery relocated and became Gina's At The Legion. Owned by Gina and Steve Blanchard, the couple started their business as a professional caterer, which they still offer. Specializing in comfort food made entirely from scratch with fresh ingredients, notable dishes include the club, The Legion muffaletta, and roast beef, with daily lunch and dinner specials. Open weekdays 11 a.m. - 2 p.m. and Tuesday-Friday evenings, Gina's also hosts the Cajun Music Preservation Society for free Cajun Music Jams every first and third Wednesday, plus seasonal dances. At Gina's kids are always welcome, and friends become family!

Lumiere Blues & Jazz Bistro

7913 MAIN STREET, HOUMA 985.262.0757 |

FACEBOOK: LUMIERE BLUES & JAZZ BISTRO

Opened in 2021, Lumiere Blues & Jazz Bistro is a contemporary restaurant that brought light back to one of Houma's older buildings on Main Street. The building used to house a steam driven generator that was powered by water pulled from the bayou that lays behind the building. Owned by Kristy Thibodaux, Mitzi Rieve and Bryan Bunn, Lumiere Blues & Jazz Bistro offers patrons a delicious take on Cajun favorites with a lighter twist, such as shrimp, beef and grilled vegetable kebabs, crawfish etouffee over grilled fish, and seafood-stuffed avocado. Everything is prepared in-house from their sauces to their seafood stuffings. Lumiere is open for breakfast on weekdays from 6 a.m. to 9 a.m. They feature a daily lunch special, and the fan-favorite, fried chicken on Saturdays.

Walk-On’s

1795 MARTIN LUTHER KING JR BLVD, HOUMA 985.262.8501 | WALK-ONS.COM

Opened in 2015, Walk-On's Houma remains committed to bringing the love for the game to everyone in the community. Scratch-made dishes, wall-to-wall tv's, craft beer and cocktails are what we bring to the plate. Dig into our mouthwatering menu items like Poboys, Gumbo, and Voodoo Shrimp. Plus fan-favorites, like juicy burgers and fresh salads. We're proud to honor our Louisiana roots through hospitality and food. Walk-On's is open Sunday - Thursday from 11 a.m. - 11 p.m. and Friday - Saturday from 11 a.m. - 12 a.m. Join us for Happy Hour every weekday from 2 p.m. - 6 p.m. and 9 p.m. - close for $3 and $5 food and drink offers.

TOP 24 RESTAURANTS IN 2024

Watergrill

1023 W. TUNNEL BLVD. HOUMA

985.852.4014 | FACEBOOK: WATERGRILL-HOUMA

With a family history of restaurant ownership that runs deep in his blood, Mike Duplantis and his wife Teresa, opened Watergrill in its current Houma location in 2019! Well-known for their hamburgers, along with amazing seafood po-boys, chicken and cheese, and cornbread, Watergrill features delicious lunch and dinner options, including some secret family recipes from the original Yot's Restaurant, owned by Mike's family. The laid-back family-friendly atmosphere also features patio dining. Come right on in and make yourself at home. You'll often find Mike and Teresa working the counter, visiting with their customers and happy to make suggestions if you aren't quite sure what you have an envie for! Watergrill is open for lunch Tuesday through Saturday from 11 a.m. - 2 p.m and for dinner Thursday through Saturday from 5 p.m. - 8 p.m.

Melvin’s Restaurant

1023 SAADI STREET, HOUMA

985.868.1594 | FACEBOOK: MELVIN'S RESTAURANT

Melvin's Restaurant offers a delicious and unique blend of French, American, and southern Louisiana dining. Founded on Barrow Street in 1989 by the late Melvin Kappel, Jr., Melvin's Restaurant found a new home on the water in 1999. Kappel's daughter Karla Kappel has taken the reins of this family business, continuing the tradition of excellent cuisine, fast service, and a great atmosphere. Stop by at lunch for a more casual meal, or enjoy a fine dining experience for dinner. Specialties at Melvin's Restaurant include their snapper, soft shell crab, veal maison, turtle soup, and a variety of other entrees and side dishes. Come see what this Houma gem has to offer!

Dominique’s Wine Boutique & Bistro 8013 MAIN ST, HOUMA 985.223.7540

Dominique's Wine Boutique & Bistro, under the culinary expertise of Chef de Cusine Gabie Luckett, presents a delectable lunch experience featuring fresh, organic ingredients sourced locally. Owned by Dominique and Jay Schexnayder for a decade, this venue exudes a New Orleans vibe, offering casual lunch services from Tuesday to Friday. Renowned for its approachable fine dining, Dominique's is not only a full-service caterer but also hosts monthly wine dinners, pop-up wine pairing events, and surprise steak and seafood dinners and brunches. Popular menu items like five cheese tortellini with Gulf shrimp, tuna ceviche, and French onion soup showcase the diverse and exquisite offerings. With dine-in, takeout, and delivery options, Dominique's ensures a delightful culinary experience for everyone.

531 Liberty

531

Owned by local Chef David Sonnier, 531 Liberty is a quaint downtown restaurant nestled in the neighborhood close to the hospital and Marina. Their menu includes a variety of dishes such as House burgers, sandwiches, salads, vegetarian options, and custom-made desserts. Much of the produce is locally sourced, and nearly everything is made in-house. Alongside weekly drink and appetizer options, the restaurant offers daily food specials, including Street Tacos, Veal Schnitzel with fresh Tagliatelle, and their "Houma Famous" house-made Shrimp Burger (served the first Friday of every month), encouraging you to explore global delicacies right here in our hometown. Moreover, although they are small with seating for just over 70 guests, they provide various choices ranging from 5-course meals to unlimited buffet selections for your next upcoming private event.

BY ISABELLE PINTO PHOTOS PROVIDED

Native American culture is one that is deeply rooted in storytelling, which serves as a means of preserving history and fostering community bonds-- and 23-year-old United Houma Nation member Mariah Hernandez-Fitch is taking these values to the big screen with her breakout film Ekbeh. The young artist's short film weaves a rich tapestry of native life on the bayou through the lens of her own grandparents, and has recently brought national attention to the United Houma Nation and Terrebonne Parish area when it was screened at the 2024 Sundance Film Festival this past January.

Mariah graduated in 2023 from Dartmouth College in New Hampshire with a degree in Film and Media Studies and a minor in Native and Indigenous Studies. "For seniors at Dartmouth in Film and Media Studies, it is required for us to complete a culminating project at the end of our final semester," explained Mariah. "Some people choose to write scripts, others write scholarly essays-- but I always knew I wanted to do something people could see. I think one of the best experiences of filmmaking is bringing people together and pulling them out of their comfort zones to start conversations. The process of creating art can be challenging, but I knew I wanted to take it on."

Mariah explained that once she decided to direct a short film, there were a lot of topics that she considered for her subject matter-- but there was one in particular that stood out. "A lot of times, student films can focus on similar subjects, and I knew I wanted to do something that stood out," said Mariah. "I had spent so much time in my hometown with my grandparents and family over the COVID-19 shut down that I had all those ideas of our culture swirling around in my brain. I wanted to showcase my grandparents elegantly, while preserving the image of my family and culture. I had often made small home videos of my friends and family growing up, and I wanted to turn that passion and nostalgia into something bigger."

The process of creating Ekbeh began soon after that in January of 2023, with the project finally completed in June 2023. Mariah describes her short film as a tribute to Dulac and her native homelands, all while focusing on themes of creating, rebuilding, and the resilience of Houma people. The film is described officially as follows: “While learning to make gumbo, the creator shares personal stories about their grandparents as a way to honor and preserve their Indigenous history and life.” The title Ekbeh translates into “to build” or “to cook” in Houma, the indigenous language of the United Houma Nation.

While Mariah's film shines a light on the entire culture of the Dulac area and the United Houma Nation, Ekbeh still

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carries a very personal touch to its main storytelling. The 'stars' of the film are Mariah's own grandparents, Rose and Adam Fitch. "I always grew up in a very close-knit, multi-generational family," explained Mariah. "I grew up with my grandparents, aunts, uncles, cousins, parents, and siblings all around me-- and that really impacted me in a big way. There was always someone talking, always someone telling stories, and my grandparents' lives inspired me greatly, not just when directing this film, but every day."

The intersection of food, culture, and family are deeply important themes in Ekbeh, particularly inspired by her grandparents' pasts jobs. "My grandfather, Adam Fitch, was a shrimper for almost his entire life. He said he went to school for three days before he dropped out to work," said Mariah. "He is an extremely talented mathematician, as you have to be, always counting shrimp. He spent his entire life on the water and cooking, and it's fascinating for me to think about how I ate shrimp every single day of my life while my grandfather was such an important part of that industry. He went out into the water, got our food, and brought it back to me at the table. I realized early on that the journey was a story in itself." Mariah describes the poeticism of their family's connection to food as a driving factor in the film.

there for people to watch-- especially as my debut film. You want to protect special people and stories from criticism,” said Mariah. “But I know that it was so worth it. There are so many native stories that need to be told, but I've never really seen a bayou native story on the screen. I feel like I often struggle with my indigenous identity, so this project was reassuring for myself too-- and I hope this vulnerability will help other young native people too.”

Although the initial process of releasing the film was difficult, the reward was significant, as Ekbeh was chosen to

Mariah described her biggest challenge when creating Ekbeh was the vulnerability of putting herself, and her culture into the world. “It was really hard to face the idea of putting such a personal story out

screen at the prestigious 2024 Sundance Film Festival in Utah the last week of January. "Sundance was such an amazing experience. It is something I have dreamed of my whole life," said Mariah. "I think I was crying the whole time! My parents, my three sisters, and my closest friends were able to go and walk the red carpet with me. It was a really busy week, but the premiere was a once in a lifetime experience. I got to meet a lot of filmmakers from around the world

and share our stories together, which was a deeply special experience. I loved seeing Dulac, and the United Houma Nation, shared on the big screen." Despite her grandparents being unable to come, Mariah said they are planning to attend screenings of the film around Louisiana and are filled with pride over their granddaughter's achievement. "They absolutely love the film and are enjoying a bit of the spotlight right now," chuckled Mariah. "Which makes us all so happy to see. They deserve it."

As of now, Mariah is currently pursuing a masters degree in American Indian Studies at the University of California Los Angeles, and has plans to continue her career in filmmaking following the completion of her studies. Ekbeh will also premiere at the Mother Tongue Film Festival at the Smithsonian in Washington, D.C., which celebrates cultural and linguistic diversity by showcasing films and filmmakers from around the world, highlighting the crucial role languages play in daily life. “I've lived in Dulac all my life, and the only time I left home was to attend undergrad at Dartmouth. It was a very different culture there than the one I was used to,” said Mariah. “I think I needed to leave to understand just how special Dulac is. Yakuke (thank you) to all my friends and family that have helped me on this journey. This would not have been possible without all the constant support and uplifting spirits. And finally, yakuke to my bayou, that has given life to my family for generations and continues to be the true creator of our stories.” POV

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| BY JAIME DISHMAN

FROM BUNK BEDS TO “BRUHS”

I read words written eight years ago, and they made me cry. They were my own words, written by a younger me. Still the same me, but different in so many ways. The article started like this:

“Tonight, I laid down with my middle son. He's right smack in the middle of our family…. The truest middle child if there ever was one.”

He was nine when I wrote those words. He' s 17, now. It 's been years since he asked me to lie down with him for a few minutes before bedtime. Every now and again, I still go upstairs, brave the bedroom inhabited by (slightly disgusting) teenage boys and attempt to recreate the moments I remember so well from his childhood. Instead of being welcomed, I usually get something that sounds like this: “Bruh, why are you in my bedroom?”

Nine years ago, I said this about his request for me to lie with him for a few minutes so he could “just talk about his day.”

“So I lay down with him for a few minutes in the bottom bunk bed, as he told me of the book he was reading, his soccer practice, and why his sisters aggravate him so much. Nothing important, but it was his world. And I felt honored to be a part for the few minutes I lay there, listening.”

And here's the thing. Nine years later, braving a teenage bedroom and a few comments loaded with “bruhs,” I'm still honored to be a part of his life. The words trickle out a little slower, and sometimes I'm asking questions and getting one-word answers. But the truth I wrote nine years ago: “time stands still at the bottom of a bunk bed” still holds true today. Everything else stops, and we connect again. Sometimes it's our first time connecting all day. He leaves the house at 6:30 a.m. and often doesn't come home until well after dark.

It's not even about what I'm saying. One thing I know for sure after parenting for almost 20 years is this: He probably won't remember a single thing I say. But he will remember me walking up to his room, aggravating him until he lets me lay next to him, and talking for a few minutes out of a very busy day.

“I don't really have anything to say that seems to matter," I want to whisper into his heart. "I have nothing to say, yet everything.”

Today, someone asked me about my children. One in college, the rest in high

school and one 8th grader, I replied. “Ooooh, you ' re right in the heat of it all” was the quick response. Yes. I am. Our family is filled with teenagers –headstrong, trying fiercely to be independent, making decisions without us, driving on their own.

But when I compare the younger years to these, some things remain the same. A few minutes together at the end of the day comes a long way in helping everyone feel just a little more together. We might be all on our own, doing our own thing, throughout the day but you aren't alone. That's the message being communicated even when we aren't talking. Because silence has its place too.

But I don ' t say anything. Instead, we both just stare at the underneath of his brother 's bunk bed for a while.

Maybe silence sometimes communicates more than our millions of words ever will. Because he looked at me, and smiled.

“It was a good day, wasn't it, mom?”

“Why yes. Yes it was.”

Good days become great when we are together. That was true back then, and it's still true now. Time spent together is time well spent. Even if it's a few minutes at the bottom of a bunk. POV

RICHARD, MA,

YOU ARE WHAT YOU EAT HEALTHY FOOD CHOICES BUILD HEALTHY BODIES

March is National Nutrition Month! To increase awareness of the importance of proper nutrition, the US Food & Drug Administration (FDA) provides tools and guidelines to help you make healthy food choices. These guidelines focus on two primary recommendations for staying healthy—read labels and use the MyPlate guide to plan meals.

Read labels.

Start your health journey by reading nutrition labels on packaged foods and drinks. These facts guide food choices that are higher in dietary fiber, vitamin D, calcium, iron, and potassium and lower in saturated fats, sodium and added sugars.

The FDA requires that labels specifically list vitamin D, potassium, calcium and iron, as Americans often consume less than recommended of those nutrients. Diets higher in vitamin D and calcium can reduce the risk of osteoporosis. Potassium helps lower blood pressure, and iron reduces risk of anemia.

Plan with MyPlate.

Nutritional facts labels combined with the MyPlate Plan help you monitor calories and nutrients in food and drink choices. MyPlate recommends daily portions of the five basic food groups—vegetables, fruits, grains, protein and dairy.

Fruit and vegetable choices

Half of the color-coded MyPlate consists of

fruits and vegetables, which can be fresh, frozen, canned in water, dried or 100% fruit and vegetable juices. Most of the recommended intake should come from whole fruits and vegetables rather than juice.

Among the health benefits of fruits are:

• Lower risks for hypertension, cholesterol level, heart disease and certain cancers;

• Boosted immunity;

• Tissue growth and repair;

• Helps heal cuts and wounds;

• Healthy teeth and gums.

Whole and refined grains

Grains take up more than one-fourth of daily food choices. There are two kinds of grains— whole and refined. At least half of the grains you eat should be whole grains such as wholewheat flour, cracked wheat, oatmeal, quinoa and brown rice.

Health benefits of whole grains include:

• Helps lower cholesterol level and risk of heart disease;

• Supports healthy digestion and bowel function;

• Boosts metabolism and healthy nervous system;

• Helps prevent iron-deficiency anemia;

• Helps weight management.

Protein food group

Less than one-fourth of your meal should consist of protein—fish, seafood, meat,

poultry, eggs, nuts, seeds and soy products. Bean, peas and lentils cross over as both proteins and vegetables.

Healthy protein options benefit your body by:

• Building bones, muscles, cartilage, skin and tissue;

• Forming red blood cells;

• Producing iron to prevent anemia;

• Supporting immune system;

• Reducing risks for heart disease.

Dairy options

About 90% of Americans do not consume enough dairy products such as milk, cheese and yogurt. As you know, milk builds strong bones and teeth. Calcium and vitamin D in dairy are vital nutrients for all ages but especially important in children for building bone mass and for older people to prevent osteoporosis. The most benefits come from fat-free or low-fat dairy. Plant-based "milks" contain some calcium but lack the nutritional content of dairy milk. People who can't tolerate dairy can get calcium from calcium-fortified juices, rice, soy and almond milks.

Before making major changes to your health and wellness regimen, talk first with your healthcare provider. Thibodaux Regional Wellness Education Center also offers nutrition services to help you plan lifestyle changes. For more information on health and wellness services, contact Thibodaux Regional Wellness Education Center, 985.493.4765.

UNDER

THE SCOPE |

BY JOHN DOUCET

Peace of mind, knowing your loved one is home.

THE EASTER BUNNY READS YET MORE LETTERS

Dear Easter Bunny: Easter in March! That's kinda early!

Dear April: The sooner the better. The sooner it's over, the sooner I get paid for answering these annoying human questions. As it is, your prompt wasn't even a question, and so I'm literally not getting paid for suffering at you this moment. You should just save your non-questions for the next Jeopardy episode and continue your long streak as a loser.

Dear Easter Bunny: Why do rabbits live in burrows?

Dear Ponderer: Because it's easier to catch crawfish there than where humans catch them.

Dear Easter Bunny: Is it true that messing with your sense of smell will keep you out of my garden? The Farmer 's Almanac says that to protect my vegetables I should plant marigold, onions, garlic, or lavender and to sprinkle talcum powder or red pepper powder.

Dear Whiffy: I welcome all these measures. I will use onions, garlic, and red pepper powder to season my next crawfish boil in your backyard to which you're not invited. Marigolds contain carotenoid nutrients important for my health, especially when you selfishly don't plant enough carrots for me. Lavender helps me sleep. And talcum powder helps relieve my occasional chafing. So, go ahead: Plant and powder to my heart's content.

Dear Easter Bunny: I see people planting little mirrors in their gardens to ward you off. I've even seen little mirrors for sale at garden stores and plant nurseries. Are you greedy little soft-footed scavengers afraid of your own little reflections?

Dear Belittler: A rabbit has no reflection. If you were smart, you would protect your ugly, naked, exposed neck, especially in the darkness between sunset and sunrise.

Dear Easter Bunny: I hear that rabbits can see their environment for all 360 degrees around them. How is that possible?

Dear Disbeliever: Watch the “Exorcist” and then stay away from us.

Dear Easter Bunny: I have worn a rabbit's foot since I've been a child, and I have never been harmed or suffered misfortune. Am I being superstitious?

Dear Stitious: My mother had four of those and they did not save her from the cold, moonlit night when the yelps of the predators echoed across the barren cane fields under the blood-red moon at the solstice. Perhaps you're wearing one of hers right now. Nonetheless, thank you for resurrecting my painful bunnyhood trauma and longrepressed memories of abandonment.

Dear Easter Bunny: What's on your playlist these days?

Dear Cottonmouth: “Grazing in the Grass” by the Friends of Distinction, “White Rabbit” by Jefferson Airplane, and anything by Bad Bunny.

Dear Easter Bunny: You mean to tell me that “Here Comes Peter Cottontail” is not on your playlist?

Dear Cottonmouth: Rabbit tails are comprised of keratin, which is a protein, and not cotton, which is cellulose. I refuse to listen to songs based on such molecular inaccuracies.

Dear Easter Bunny: What movies are streaming in your burrow these days?

Dear Buff: I have on 24-hour repeat a 1972 movie called “Night of the Lepus.” It's one of those great revenge movies like every cowboy western you've ever seen and all Rockys II through V. The plot involves giant, carnivorous rabbits that eat their way through small towns and townspeople somewhere in the southwest. “How many eyes does horror have?” inquires the deep-voiced movie poster, which hangs in the family dining shaft of my burrow. “Lepus” stars Janet Leigh (leading actress in Alfred Hitchcock's “Psycho” and also mother of Jamie Lee Curtis), Deforest Kelley (who starred as “Bones” in the original “Star Trek” series), and a lot of ketchup. In the film, ketchup is smeared across the cheeks and whiskers of rabbits filmed close-up as well as across the mutilated bodies of formerly defiant townspeople strewn across the fields and roadsides. Human critics panned the movie due to poor production quality and a foolish premise. Rabbit critics think filming their actor brethren next to tiny human dolls is foolish human filmmaking, not to mention dressing human stunt actors in rabbit costumes for attack scenes. Humans say that Leigh and Kelley couldn't find better jobs after their famous starring roles. Rabbits say that Leigh and Kelley were eager to work alongside renowned Hollywood animal trainer and veteran of Lassie films Lee Sollenberger, who for “Lepus,” was training intelligent mammals for the first time. By the way, “Lepus” is the genus name given by humans for the 29 species of rabbit they've discovered. Conversely, rabbits have also given names for humans they've discovered, but I shall refrain from sharing these in print.

Dear Easter Bunny: What do you mean when you say “yet more letters”?

Dear Miss d’Issue: Clearly you overlooked the April 2022 and April 2023 issues of this fine magazine. You can find back issues at the Library of Congress in D.C., Tiffany's in New York City, the King's Library in London, Shakespeare and Company in Paris, and finer bookshops in Albuquerque, provided that upon arrival you take a left turn when you emerge from your burrow. POV

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RENDEZVOUS | WHERE YOU NEED TO BE AROUND TOWN

4th Annual Bayou Terrebonne Boucherie

March 2, 11 a.m. - 10 p.m.

Bayou Terrebonne Distillers, Houma

Brought to you by the Hache Grant Association, the boucherie is back and it's going to be bigger than ever! More pork, more music, more Cajun shenanigans. Two stages will provide music all day long!

Play It Forward: Disco Casino

March 8, 7 - 11 p.m.

Foundry on the Bayou, Thibodaux

The Bayou Country Children's Museum's annual Play It Forward Fundraiser is themed Disco Casino! Join this special evening benefiting the BCCM featuring a one of a kind cocktail trail, local food, gaming tables, silent auction, exciting live auction and great live entertainment.

Roux for a Reason Gumbo Cookoff

March 9, 10 a.m. - 5 p.m.

Southdown Plantation, Houma

This year there will be three coveted awards in the Unrouxly division up for grabs! The talented teams will be putting their creativity to the test, crafting mouthwatering dishes to impress the judges. In addition to gumbo, guests will enjoy live music, a family friendly atmosphere, and kids activities.

Best Dressed Sneaker Soiree

March 15, 6-10 p.m.

Houma Municipal Auditorium

Come out and see your most influential and well known Bayou Region celebs walk the runway and support Girls on the Run Bayou Region. After the fashion show, guests will enjoy sips and shops at pop ups from local boutiques, and dance the night away with our Bayou Region supermodels!

49th Annual Over and Under Tunnel Run

March 16, 3 -6 p.m.

Houma Municipal Auditorium

The Over and Under Tunnel Run is the longest-running 5K race in our community. This race encourages living a healthy lifestyle, and 100 percent of all proceeds remain in our community benefitting the Foundation for Terrebonne General Health System. Following the Fun Run and 5K,

participants will enjoy food, drinks, music, kids activities, and a special beverage in honor of St. Patrick's Day. Advance and race day registration is available.

Irish Italian Parade

March 17, 12- 4 p.m.

Houma

The parade will feature finely decorated floats with participants tossing carrots, potatoes, cabbage, pickles, bell peppers, and more– everything needed for a classic Irish stew! The parade will start on Westside Boulevard between Cannata's and Walmart. From there, the parade will follow the same route as Mardi Gras.

Spring Arts Walk

March 22, 5 – 8 p.m.

Downtown Thibodaux

The Spring Arts Walk invites the community to stroll the streets and visit the businesses of Historic Downtown Thibodaux while enjoying the talents of a variety of local artists set up along the sidewalks and storefronts! The Spring Arts Walk is free and open to the public.

Super Cooper 5K

March 23, 8 - 11 a.m.

117 Prevost Drive, Houma

Join the fun at the 18th annual Super Cooper 5K! All proceeds benefit local families whose newborn infants are admitted to TGMC Neonatal Intensive Care Unit (NICU). Registration begins at 7 a.m., with the 1 mile fun run beginning at 8 a.m., followed by the 5K. Participants will enjoy music, food, refreshments and fun following the races.

The Haven Spring Gala

March 23, 6 - 9 p.m.

Barry P. Bonvillain Civic Center

Presented by Thibodaux Regional Health System this special event helps to raise awareness and funds in support of victims of domestic violence and sexual assault. Guests can enjoy cuisine from local restaurants and chefs, participate in the silent and live auctions featuring hundreds of items, including the infamous “Gourmetto-Go” which offers delicious homemade delicacies, take part in raffles, and much more! Entertainment will be performed by local favorite, the CaneBreakers. POV

Find the 9 differences in this photo from our feature on page 14!

ANSWERS TO LAST MONTH:

1. Removed flower from float on the right

2. Changed middle of flower from silver to gold

3. Changed Wonder Woman's shirt color

4. Removed star on Wonder Woman's tiara

5. Changed Smurf's hat color

6. Removed number from Magic 8 Ball

7. Changed lego's hair color

8. Removed words on float marker for Litebright

9. Changed color of flower on left