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Contents

MARCH 2017 • VOLUME 11 • ISSUE 3

Columns: 10

Editor’s Note Live Well, Do Good

11

Numerology

12

The Vuefinder

14

A Vuetiful Life

16

Intervue

18

On the Cover: 48

We Support A Healthier Future

50

FitMind

52

Bon Appetit

Sponsored by Thibodaux Regional Medical Center This is Water Baked Chicken Fajita Rolls

What’s Your Number?

Must Love (Over-The-Top) Food The List of Jonah Say what?

PoV Picks Expert picks to enhance your life

54

Intelligent Investing Sponsored by Ameriprise Financial

56

A Vue from the Vine

56

Behind the Brew

The Cajun Ninja Jason Derouen cooks up something tasty and hilarious for his family.

Golden State Standards

Channing Candies

Strawberries: Not Just for Dessert

Visit us online: povhouma.com

Facebook: /povmagazine

Instagram:

20

The Observer How to Teach a Boy to Fail

@povmag

36

Oh Snap

Twitter:

38

Under the Scope

40

Sunset is My Favorite Color One More Football Story, or, How I Changed Doritos

Vue from the Trenches The Packrat Memoirs

58

Rendezvous

60

Smarty Pants

62

Scene In

67

Where to roday around town For when your thinking cap fails Look at ol’ so ‘n’ so!

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Contents

MARCH 2017 • VOLUME 11 • ISSUE 3

Features:

22

Telling Our Story

30

Chateau Chic

46

Finding Our Roots African American Museum

Brewery Tour

27

Local Vue Joni Huerstel

Whatcha Doin’, Derouen?

Cook and Youtube Sensation Jason Derouen

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Editor’s Note

Live Well, Do Good “Go into the world and do well. But more importantly,

go into the world and do good.”

– Minor Myers, Jr.

Eextraordinary things. Things that very day, ordinary people do

change the landscape of the community, country, and world. It could be paying for a cup of coffee for the person behind you in the Starbucks line, emptying the dishwasher for your spouse, or holding the door open for the next person at the local restaurant.

These simple acts of kindness are precisely what turns us ordinary folk into the living, breathing elements of goodness we were intended to be. You see, it doesn’t take millions of dollars or elaborate displays to show someone you care. Sometimes, the things you do that bring joy to others don’t even feel like acts of giving at all. It’s the ones done without seeking recognition or approval, in fact, that often mean the most.

All of the people you’ll meet on the subsequent pages of this month’s issue are providing their own little bit of good, bringing light to a world that can certainly use it.

Alvin Tillman, Margie Scoby, and Martha Taylor Turner are doing their part to preserve the African American history of south Louisiana while also giving residents and visitors a place to immerse themselves in some of the

10

March 2017 Point of Vue Magazine

most deeply moving parts of our story.

Occupying 918 Roussell Street as the Finding Our Roots African American Museum, the trio and a host of other volunteers have spent countless hours transforming the space into what is now a place for others to enjoy, learn and share their own parts of the story.

It is their hope that this labor of love will give others a place to discover parts of their own history they may not have ever known while also sharing the background on some of the area’s most pivotal leaders. Step inside the museum and learn more about what brought Alvin, Margie and Martha together on page 22.

This month’s Local Vue highlights the work of Joni Huerstel, an OchsnerChabert Medical Center team member whose passion for caring for those fighting cancer is now being infused into the tremendous efforts of Terrebonne Parish’s Relay for Life. She has been so influential, in fact, that Joni was recently honored as its Volunteer of the Year.

Learn more about why Joni relays in page 27.

On page 42, you’ll meet two young athletes who have overcome unthinkable tragedy to find common

ground as teammates. Trevor Toups and Ty Allemand have formed a friendship that speaks volumes, a bond that sheds light on immense good in the face of tremendous obstacles.

And that guy cuttin’ up in the kitchen on our cover? That’s Jason Derouen, the namesake of Whatcha Doin’ Derouen, a Facebook page and Youtube channel that has gotten lots of attention in recent months. Jason combines his martial arts and cooking skills, along with a little Cajun flavor, to create videos we guarantee you’ll get a good laugh out of even on your worst day.

Flip to page 46 to learn more about how Jason is putting smiles on the faces of his fans and family.

It doesn’t take much to spread goodness. Something as small as a hello to the cashier can make an impact. Read the stories found in this month’s issue, get inspired, then go out and do good.

POV

MELISSA DUET is the editor of Point of Vue Magazine.

For her, doing good starts with homemade meals for family and friends.

Numerology

Publisher Brian Rushing

Editorial

918

Melissa Duet EDITOR Mary Downer Ditch MANAGING EDITOR Jonah Giroir FEATURE WRITER Roussell Street - The address of the newest addition to Terrebonne Parish’s rich history, the Finding Our Roots African American Museum

Photography Tiffany Meeks Bourgeois, Channing Candies, Misty Leigh McElroy, Juliana Pennison, Brian Waitz

650,000

Staff Writers Casey Gisclair, Karl Gommel

The approximate number of babies graced with Patrick, the name synonymous with this month’s green holiday

18

Months it took to create the complex musical number for “Be Our Guest”, one of the enchanting scenes from this month’s reboot of a Disney classic found in this month’s Smarty Pants

Contributing Writers Dwayne Andras, Lane Bates, Jaime Dishman, John Doucet, Dr. J. Michael Flynn, Darian Graivshark, Bonnie Rushing

3

Conundrums that have made their way to the List of Jonah In this month’s “A Vuetiful Life”

2

Billion dollars expected to be wagered on the top two teams during this year’s March Madness

Advertising

Deanne Ratliff SALES MANAGER Harold Cancienne, Linda Dupre, Jamie Mazerac, Martha Naquin, Linda Pontiff

Office Manager Ashley Thibodeaux

Circulation Manager Michelle Ortego

Customer Service Carley O’Gwynn, Michelle Ortego

Accounts Receivable Jessica Gifford

Contact Publisher: publisher@rushing-media.com Editorial: Melissa@rushing-media.com Sales: Deanne@rushing-media.com Circulation: michelle@rushing-media.com

Athletes you’ll meet on pg. 42 that have found friendship in the face of tragedy

9

Creative

Hailey Boudreaux GRAPHIC DESIGNER Danielle Harrelson GRAPHIC DESIGNER

Subscriptions Point of Vue magazine is published monthly.

Subscriptions are available for $36 for 12 issues. For more information, email mail@rushing-media.com or visit rushing-media.com/subscriptions.

Copyright ©2017 Rushing Media, LLC. All rights reserved.

Reproduction in whole or in part of editorial and/or graphic content is strictly prohibited.

5

Business address: 6160 West Park Ave., Houma, LA 70364 985.868.7515

Million views Jason Derouen’s gumbo video has racked up on Facebook since its originally posting 10 months ago

Point of Vue magazine cannot be responsible for the return of unsolicited material such as manuscripts or photographs, with or without the inclusion of a stamped, self-addressed envelope. Information in this publication is gathered from sources considered to be reliable, but the accuracy and completeness of the information cannot be guaranteed. The opinions expressed in Point of Vue magazine are those of the authors and do not necessarily represent the opinions of Rushing Media, our employees or any of our advertisers. No employee or family member(s) of employees of Rushing Media are permitted to partake in any contests, giveaways or sweepstakes.

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11

The Vuefinder

Must Love (Over-The-Top) Food

Iof my Instagram, you’ll be hard

f you look at the “Following” section

pressed to find someone I actually know.

In place of human friends are the ones I know best: food. And not just beautifully curated plates of salads and smoked racks of ribs. Oh, no. We’re talking legendary creations only the bravest among us dare to sink our teeth into and the luckiest among us can make a career off of.

I live for reruns of “Carnival Eats” and “Bizarre Foods America”. The Crispy Bacon Cookie Crunch? I’m in. Churro Dogs? Sold. Deep Fried Fruit Punch?

Sign me up.

It’s not just about combing two great things for me. It’s about combining two things, making them look freaking monstrous and weird, giving it an awesome name, and serving it up deep fried, with ice cream or on a stick.

The bigger, the better. The meltier, the tastier.

And apparently I’m not alone. For those with a little nickel to spend, there’s $15 milkshakes towering so high with lollipops and giant chocolate cookies it’s hard to figure out where to sink

12

March 2017 Point of Vue Magazine

your spoon and a $1,000 ice cream sundae in New York City flecked with 23-carat gold. For those on a more modest budget, Taco Bell strokes your adventurous eating appetite with the Naked Chicken Chalupa. Who needs tortillas when you’ve got crispy fried chicken to cradle your taco pieces and parts within.

While it’s not something you want to indulge in regularly because you know… heart disease and stuff, the intrigue of eating something a far cry from a plain ol’ PB&J is hard to pass up.

Maybe it’s the foodie in me. From an early age, I was taught to make good with what you’ve got. Fruits from the backyard tree were sugared, creating shimmering desserts I longed for each time I visited my grandma. That peanut butter sandwich I just mentioned?

After-school snacks often consisted of an hour of Nickelodeon game shows and a plate of Beanbags, bits of that sandwich folded up and enjoyed with a side of maple syrup.

These days, it’s the sweet-salty or sweet-spicy combo that gets me most.

Salty fries and Frostys, Spicy Doritos

beneath my whole wheat. I’ll also chase the biggest, the sugariest, the strangest at every place I travel. Why? Because it’s fun.

Yes, over-the-top creations are mainly unhealthy and wasteful. Gluttonous even when considering Deep Fried Chicken Skins, Giant Pop Rocks Donuts, or Deep Fried Jack Daniel’s (yes, it’s a real thing). Let’s not make a habit of enjoying any of these on a regular occasion. But seeking out the latest, greatest and kookiest of the bunch is just like skydiving. Some of us get a rush from plummeting to our death at 60,000 feet. Others of us enjoy the rush from 1,000 calories of refined granulated sugar…whipped into a seven layer cake, dotted with dollops of whipped cream, Reese’s Cups, and drizzled with chocolate sauce. POV

MELISSA DUET is the editor of Point of Vue Magazine.

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A Vuetiful Life

The List of Jonah

A myself getting back into watching round this time last year, I found

WWE. I’m not quite sure what reignited this childhood interest, but I must say that I’ve spent several hours being entertained by this “scripted” athleticism.

One of the most entertaining aspects of WWE programming over the past year has been the antics of Chris Jericho.

Recently he created The List of Jericho. If someone upsets him or does something he does not like, Jericho will shout “You just made the list!” while clicking his pen and writing their name down on the list. It’s something very simple that is oddly enough one of the biggest crowd pleasers on the show.

This got me to thinking about what would be on my own list. And with that I present The List of Jonah…read it in, man.

CLOSING ON A HOUSE My fiancée and I started house hunting in about mid-January. We toured about six houses and ended up putting an offer in on the last house we toured. The homeowners accepted the 14

March 2017 Point of Vue Magazine

offer, and we’re really excited to start moving me into our future home, but as I’m sure most of you know, closing on a house can be an extended process.

I’m writing this in mid-February, and I don’t think I’ll be in the house until the end of March. You know what happens when closing on a house takes too long?

Closing on a house…YOU JUST MADE THE LIST! LEAVING TRASH IN THE THEATER I’m a former movie theater employee, and part of my job was to clean the theaters after each showing. Some things were easy to clean up like popcorn spills and the occasional drink or bag laying around. The things that always baffled me were the copious amounts of trash that were left behind and hidden beneath the seats. It was almost as if these people purposefully hid trash in difficult to reach places.

Think about it, if we pick up after ourselves, we will have cleaner theaters and be able to get seated sooner. So, leaving trash in the theater…YOU JUST MADE THE LIST!

GAP BETWEEN THE SUPER BOWL AND MLB OPENING DAY I like sports, but my favorite two are football and baseball. Maybe this gap between my favorite sports is why I found myself watching wrestling this time last year...who knows. But the gap between the Super Bowl and MLB Opening Day is sort of a boring time for me when it comes to sports. The NBA is in the middle of its season, and I’ve never developed a rooting interest in any NHL teams. Even NASCAR is still on break when the last seconds of the Super Bowl tick off the clock. You know what happens to weeks without interesting sports for me? Gap between the Super Bowl and MLB Opening Day… YOU JUST MADE THE LIST! POV

JONAH GIROIR is a feature writer for Point of Vue Magazine. He also considered putting driving slow in the left lane and people that don’t know the difference between loose and lose on the list.

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March 2017 Point of Vue Magazine

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March 2017 Point of Vue Magazine

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The Observer

How to Teach a Boy to Fail Tto my heart, even today. I read

his letter written years ago, speaks

the letter for the first time to the boy it was written to, all those years ago.

His response to this was “I don’t even remember that day.” But I do. He turns 12 this month and these words, written five years ago, were for him.

Dear Eli, As I write this letter, I think of all the things I have taught you in your seven years of life. It’s overwhelming to me, that so much of what you know has come directly from me.

I hear my voice sometimes when you talk. It’s in the way you shake your head in absolute certainty that your way is the right way. I’m pretty sure I’ve definitely taught you that one. But it’s also in the way you sometimes send me a sideways look for confirmation of just how right you are.

Today, I’m fairly certain I taught you how to fail. No new mom holds her just-born child in her arms and plans on teaching him failure. On that March day more than seven years ago, when I held

you for the first time, I dreamed of all the things I would teach you: to love, to serve, to laugh, to care, to honor God. But today, as I sat on the swing by Maw Maw and Paw Paw’s pool, overwhelmed and discouraged, you were the only child who heard my words, meant mostly for my self-pitying self.

“I am so tired of being a mom,” I muttered.

Lucy splashed in the pool, Aden concentrated on diving for rings, and Bella laid out on her towel. But you heard those eight words that should have never been said. But your sharp ears heard my words mumbled to myself in a moment of exasperation.

Once the words came out the tears flowed down my face. The harder I tried to stop crying, the harder I cried. In front of my four children from whom I have always tried to shield from my moments of total meltdowns. Fail.

Soon all four of you were surrounding me, peppering me with questions that I couldn’t even answer. At first I apologized for crying. Then I apologized for being tired of being a mom. Then I apol-

www.permanentmakeupbyfrances.com 20

March 2017 Point of Vue Magazine

ogized for telling you all that I’m tired of being a mom. But then I quit apologizing. I am sorry. I love being a mom more than any other job ever granted me. But please, take this lesson of failure and learn. When you fail, get back up. I wish I could say “Don’t get discouraged.” But the truth is, you will. Proverbs says: “the Godly may trip seven times, but they will get up again.” I’ve fallen more than seven times, but I keep getting back up, Even when I think that surely, someone else has to have a secret for having it all together. If I learn that secret, I will let you know. But for now my only secret is this: Get back up. When you’re old, remember this lesson taught to you by a mom who loves you. Maybe this wasn’t on my list of lessons to teach you, but this will probably be the one you remember most. I will, too.

JAIME DISHMAN iblogs at

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She is now the mother of five children, and failures have often taught her more than

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March 2017 Point of Vue Magazine

TELLING

Our STORY Karl Gommel

Tiffany Meeks Bourgeois

M918 Roussell Street in Houma, taking in both the most artha Taylor Turner has walked through the rooms at

personal histories and those unjustly foreign to her.

She remembers taking kindergarten and first grade classes in these buildings when the building was used as a public school for black children in the 1930s and 1940s.

Today, that same building has a new, broader educational purpose as the Finding Our Roots African American Museum. The museum had its grand opening on Feb. 4 and is now open Monday through Saturday from 10 a.m. until 3:30 p.m.

Sitting in a chair in one room dedicated to the Civil Rights Movement, Martha held up the picture of her sister, Genevieve Taylor Smith. Genevieve was active in local desegregation efforts, which finally succeeded when Louisiana began integrating schools in 1969, 15 years after Brown v. Board of Education ruled segregation unconstitutional. Martha also learned about history that had been shrouded from her, such as that of Joseph Dupart, a black man who was mayor of Houma during Reconstruction.

“I had no idea and I’m 80 years old. I was just shocked and amazed because I couldn’t imagine being taught history, and the little bit of history that they were teaching in schools, they eliminate so much of it,” Martha says.

The museum’s opening is a long time coming for Alvin Tillman, a former Terrebonne Parish Council Member. Alvin says while he sought a black history museum during his time on the council from 2000-2012, he’d had the aspiration long before getting a seat at government tower. Once he met local historian Margie Scoby, the two really began a focused effort on making the museum a reality.

Margie and Alvin achieved a major breakthrough last year when the Fifth District Association, a branch of the Louisiana Southern Baptist Association, handed over the keys to the property at 918 Roussell Street, a historic landmark known as The Academy. Today the property serves as a training center for Baptist pastors, ministers and lay workers. The FDA will continue to use it for training povhouma.com

23

WANT TO LEARN MORE FROM THOSE WHO BROUGHT THE MUSEUM TO LIFE? REACH MARGIE AT 985.855.9202 OR ALVIN AT 985.860.9898.

purposes while sharing the space with the museum, according to Alvin.

Since getting the keys in late January of last year, Margie, Alvin and others have been busy renovating the space to get it ready for public viewing.

According to Margie, they did not even begin putting in actual pieces for exhibits until January. Before that, they had been spending each day getting the actual space up to snuff, including taking out carpet to cover the entire building in tile flooring. Alvin says the opening is now a pay off for the long hours he, Margie and others have put in.

“It’s exciting now to see all the sacrifice that’s been made to come to fruition. People finally get to see fruits of the labor. I’m looking forward to that,” Alvin says.

The museum covers the different periods of black life in Terrebonne, Lafourche, St. Mary and other nearby parishes. There is a section describing life during slavery including the different roles slaves had and the harsh treatment they faced while under human bondage.

Reconstruction is covered, as is the Civil Rights Movement’s struggle to end the lie that was “separate but equal.” The museum continues into the present day, highlighting national figures as well as local politicians, doctors, businesspeople and other black people who helped shape the community.

Margie Says her own love for history was born without her choice when her great-grandmother chose her as a griot, a traditional West African storyteller who maintains oral histories of families 24

March 2017 Point of Vue Magazine

and communities. She hopes the museum can nurture that love of local history in Houma’s next generation as students, many who have visited with Black History Month assignments, choose to write on Dupart or other local figures rather than the normal heroes of Martin Luther King Jr. or Rosa Parks.

“We want them to come in and learn who they are. My thing is I think if you know who you are and from where you came, you know where you’re going,” Margie says.Martha recalls that history in the building where she was once taught but also kept separate from white children. She has seen numerous kinds of benevolent disobedience in response to the state’s racial caste system. She says when there was no library for black children, her fairer-skinned classmates who could pass as white got cards for the white-only library and acquired books for themselves and others.

According to Martha, the strength to resist discrimination did not stop in her family tree with her sister, either. She recalled riding the bus in New Orleans, where the furthest seat back occupied by a white person had a sign designating the section from then on forward as for white people only. As more white people came on, the sign would move further back, thus limiting the space for black people on the transportation meant for all. Turner said her children made a habit of bringing some souvenirs back to Houma when they could come back from the Crescent City.

“When my kids were in school and would go to New Orleans and

everything, when they would get off the bus, they would take the sign with them,” Martha says. “So I got two or three of them somewhere.”

Alvin’s own love of history started when he was a child living on the Hollywood Plantation with his family.

He recalled listening to adults talk about their lives, and though he couldn’t yet entirely grasp the topics, he was hooked on their stories. In high school, an enterprising teacher named Betty Willis nurtured Alvin’s interest in black history. Alvin was at Terrebonne High School in the 1970s, mere years after integration. He says he learned about the usual national heroes, but asked Betty if there were any other black people who contributed to the country.

After that, Betty began teaching black literature in her class, a moment Alvin describes as “opening up another world for me.” He says he hopes the new museum is another step in bringing light to overlooked pieces of history, so everyone can get a fuller appreciation of their local and national communities.

“We have Black History Month. I look forward to the day where we just have history. That people can come around and just enjoy their history,” Alvin says.

“Not black history, not Native American history, not white history, not this history, but history. It’s an important thing that those missing pieces, we’re hoping as an organization we can begin to fill that gap.” POV

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8/19/15 6:40 PM 8/19/15 6:40 PM

VUE L O C A L

Jonah Giroir

Juliana Pennison

JONI HUERSTEL OCHSNER-CHABERT MEDICAL CENTER

Rfundraiser for the American Cancer elay for Life, the signature

Society, has a special place in the hearts and lives of people across the country.

Thousands gather annually to support the organization and its efforts. For Joni Huerstel, however, her involvement and significant impact came by chance.

One day, Joni, RN Manager of the Oncology Clinic and Infusion Room at Ochsner-Chabert Medical Center,

found herself making her usual rounds, completing her daily tasks at the hospital. Then, one particular patient changed everything.

“I started working in outpatient surgery and one of the areas was being an oncology nurse. The more I got into it, the more I liked being part of it. It’s definitely a field where new stuff comes out all the time, so you have to stay on top of the game,” she says. “I had

a patient that was my age and going through testicular cancer. He was very angry. For whatever reason, he and I hit it off, and I just figured out that this was something I could probably find my niche in. That’s almost 16-17 years now, and I love it.”

Making a difference in these dark times in people’s lives is what drives Joni day-to-day. In fact, she and the patient first crossed paths in 1999, but they are still friends to this day, communicating at least every other month.

“He calls me when he needs stuff, and I know if I would ever really need anything I bet you I could call him too,” Joni adds.

After years of resisting involvement with Relay for Life because of her close relationships with patients over the years, Joni saw a change in her role.

When Ochsner took over the East Houma medical center, Joni moved to manager of the unit, which placed her behind the scenes. Her office was positioned across from the cancer resource center and established her as the clinical liaison.

“Through that involvement and our CEO being really into Relay for Life, I thought this might be one way for me to help on the back end,” she says of the event, which provides a great opportunity for the community to gather together in remembrance of loved ones lost, honor survivors of all forms of cancer, and raise money to help the American Cancer Society continue its fight against the dreaded disease. “We started to ramp up our community outreach programs and did a lot of fundraising. I felt like if I was povhouma.com

27

“I FELT LIKE IF I WAS PART OF SOMETHING THAT SUPPORTED IT, MY PATIENTS WOULD BENEFIT FROM IT AS WELL.” part of something that supported it, my patients would benefit from it as well.”

Over the last two or three years, Joni has become involved and joined the event leadership team, a group that has led Terrebonne Parish to be one of the most successful Relay for Life groups in the mid-south division.

“I think people don’t really understand all it does for people,” she explains.

“Say Ochsner has a plan that they want to expand their cancer services. One of the things that is next to the main campus at Ochsner is the Patrick Taylor Hope Lodge that houses people who are taking cancer treatments who live 40 miles away from campus for free.

The facility is completely set up and completely run by donations with one of the biggest contributors being the American Cancer Society.”

Through her work over the years with Relay for Life, Joni was named Volunteer of the Year at the end of 2016. However, this was not an award she ever dreamed she would receice.

“I was surprised to have gotten it.

This is what I do. I don’t think that I did anything special to get this. There’s a lot of great people that do a lot of great things. It’s not just me,” she says of the honor. “I work with a great team of nurses, a great team of people, and if they don’t do what they do, then I can’t

do what I do. I don’t know what I did, other than do my job.”

Clearly very humbled to have received such an award, it is her contributing to such a great cause and putting in the work each and every day that makes Joni’s efforts a truly noble act.

“I love it, and I’m excited about all the good stuff that’s coming up and how it’s evolved,” she says. “I like making sure people are taken care of and getting what they need. We all know somebody in our life that’s been affected by cancer.

I’ve been on the other side of that coin, so you know how you would want your family members to be treated.” POV

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March 2017 Point of Vue Magazine

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Chateau Chic Bonnie Rushing & Knickolas Turner Erica Seely

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March 2017 Point of Vue Magazine

A

B

Perfectly placed in historic downtown Houma, Spigots Brew Pub opens its doors with the belief that, “Where there is great beer, great times will follow.� povhouma.com

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C

A

longtime dream of the owner, Richard Gonsoulin, to open a proper pub in Houma after visiting great brew pubs all over the world, the local pub is now a reality. After the acquisition of a 5 barrel (155 gallon) brewery system in the late 90s from Lafourche Brewing after they closed their doors, Richard waited for the right time and the right team to make his dream a reality. With the passion and knowledge of Jacob Aucoin, Brewmaster and Knickolas Turner, Head Brewer, along with a full staff, all the chips fell into place.

The building has been a doctor’s office, pharmacy, appliance retailer, and educational supply store. A complete renovation transformed the space into an updated, upscale establishment while paying homage to its roots. Originally

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March 2017 Point of Vue Magazine

D

E F the building was a complete two story. Part of the second floor was removed to create a mezzanine. The materials removed were repurposed into the upstairs bar top while the tin roof that was removed now clads the ceiling.

Every detail from the cypress bar top, hand crafted stained glass windows, artwork, photographs and colors were hand selected to fit the vibe of the pub. Cedar accents combined with steel panels and edging give a rugged yet refined appearance, while amenities such as purse hooks and USB chargers are available at every seat.

The first floor dining area complete with a full bar takes advantage of the the brew room which is encased in glass for a full view of the brewing process. Upstairs there is an additional povhouma.com

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G

H full bar in the view of five huge TV screens and ample dining space. Additional balcony space overlooking Barrow Street provides a venue for friends both new and old to relax over some local brews and delicious pub-style cuisine with an elevated twist. POV

A B C D

Mezzanine Sidewalk View Brewery System Jacob Aucoin - General Manager and Brewmaster Knickolas Turner - Head Brewer and Bar Manager Stephanie Fortenberry - Front of House Manager Selena DeLancey - Assistant Manager Shane Broussard - Executive Chef Nick Belanger - Sous Chef E Bar F Front doors G Beer H Cuisine 34

March 2017 Point of Vue Magazine

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March 2017 Point of Vue Magazine

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37

Under the Scope

One More Football Story, or, How I Changed Doritos Lwatched Super Bowl LI last month. ike millions across the country, I

Like thousands, I watched until the very end and witnessed the record-breaking turn of events in the final quarter and overtime. It’s amazing how a football game like that can make spectacular, heroic memories. I watched the Saints win Super Bowl XLIV. I watched LSU win two of its national championships.

And I was there in the stands each time South Lafourche High School won a state championship.

But heroic football memories are made not just from winning. I was in the dome for the Saints’ first playoff game, which they lost. I remember the hard seasons my junior high school team faced in that rusty and splintering Golden Meadow stadium. I remember my final game as a concession stand helper at South Lafourche, having once put too many of those atherosclerotic salted butter sticks in the popcorn machine. I received no credit for inventing that delicious, bright yellow snack and instead was banished to the stands to make memorable an otherwise forgettable game.

One particularly vivid football memory popped up on Super Bowl Sunday last month. Back in the day, Cub Scouts were invited to watch Saints pre-season games in Tulane Stadium.

One year, somewhere in the halftime schedule between ostrich races and cannon-shot acrobats, Cub Scouts participated in an American Flag celebration. Being the tallest kid in my troop, I was chosen to carry the flag.

I remember the trip to uptown New Orleans. I borrowed a shoulder bag 38

March 2017 Point of Vue Magazine

my mom had hand-sewn out of bits of canvas for my grandpa’s fishing trips. It was a bit stained and smelly, but after some cosmetic attention it became a worthy lunch carrier. Not ten minutes in, other kids opened their fancy ice chests, popped open cans of ice-cold soda, and unwrapped glorious, aromatic meals like pieces of steaming, freshly fried chicken. The aromas were killing me as I held tight to a ham-and-cheese sandwich on Sunbeam bread, a warm can of Shasta, and a tiny bag of Doritos tortilla chips—none of which I would touch until returning to the bus after the game.

The Tulane Stadium I remember was a frightening array of thin steel girders held together by spider webs and mud dauber nests. The concrete was cracked and blackened and concession stands sold nothing I could afford with four quarters of spending money. I observed all this while spending the entire second quarter beneath the stands getting fitted with a leather flagpole holster and the biggest flag in the group. Eventually, I was marched out onto the sun-beaten football field to stand at attention with a heavy flag tugging at my shoulders while a band or two played patriotic songs.

Unbeknownst to anyone attending the game, I had been nursing a loose baby tooth for a few days. Something in the stress of holding that heavy flag in the hot sun on an empty stomach made me bite down and finally separate that tooth from its sore spot in my gums. Out there on the hot field, being a steadfast patriotic scout, I held unswallowed a pool of blood and a baby bicuspid tooth for the remainder of the halftime show

and into the third quarter.

Following the Saints loss, we filed back onto the bus, where I could finally rinse my mouth with warm Shasta and have some food. I ate half the sandwich and some chips using only the painless side of my mouth. And then, the last Dorito I’d eat for at least three decades landed tip-down in that one spot where no chip in a mouth with a recently lost baby tooth should land.

You see, nowadays Doritos have rounded tips and are too large to fit vertically in your mouth. Back then, they were mouth-sized and bore pointed tips.

After biting down on that fateful Dorito, I screamed. The San Andreas Fault shifted. A tsunami hit islands in the western Pacific. Orbits of several NASA satellites changed. But no humans would hear my ultrasonic anguish. In an hour or so, I made it back home. I rinsed with saltwater for a day or two. And exhausted dogs around the world stopped barking for a while.

Let no one tell you that food manufacturers don’t listen to consumers. Maybe the executives at the Frito-Lay Corporation had the hearing of beagles, but the evidence is clear in the form of the modern, rounded-tip Dorito chip: They most certainly heard me. And 3,000 light years from now, something or someone in the Orion Nebula will respond to me as well. I hope the satellites can be realigned in time to hear it. POV JOHN DOUCET is the dean

of the College of Arts and Sciences at Nicholls State University.

IT’S IN THE FOOD SBar in America in 2012 has a lot

ure, being named ESPN’s #1 Sports

to do with the game day atmosphere and All-American cheerleaders at Walk On’s Bistreaux and Bar. But the touch of Louisiana food from a 95 percent scratch kitchen helps separate the restaurant from the rest of the competition.

“That’s something that blows a lot of people’s minds. Basically nothing comes in frozen, we cut our own chicken, we peel our own shrimp. All those things differentiate us,” General Manager Justin Conklin explains. “We take a lot of pride in the food. We are a food-first restaurant. Without the food, we have nothing.”

Being a food-first restaurant and chefinspired kitchen has provided Walk On’s with a flexibility of sorts that allows the Houma establishment to cater to the guest’s needs and desires.

“It’s all about the guest’s experience, and if we’re a food-first restaurant, we obviously need to put the guest’s needs first. Whether that’s adding an item, substituting an item, putting things on the side…we are predominantly a scratch kitchen and there’s only one or two items that we can’t modify here,” Justin says. “It’s very easy to accommodate any of the guest’s needs. We’ll do anything we can to

accommodate our guests. That’s the Walk On’s way.”

Adding to that ideal, the Walk On’s kitchen believes in cooking for people, rather than just making food. And that all starts with having a chef culture that Justin has never seen in a corporate restaurant.

“That respect for the food and respect for culinary standards is not only seen through the food, but also spoken in the kitchen. That culture is put into food and I think that’s why Walk On’s has grown.”

As we shift from the good times and shenanigans of the Mardi Gras season to Lent, Walk On’s is ready to accommodate its guests with some appetizing seafood dishes from their chef-inspired kitchen.

“I think a prime example of how the company is in position to make decisions in real time is Lent. Lent is a heavily followed tradition here, and being that we’re from Baton Rouge, we have developed a Lenten menu specifically for this area so our guests can still enjoy our restaurant, our products, our food while taking care of their personal commitments,” Justin says. “We’re bringing in oysters and Mahi Mahi, and that’s part of our ability

to engage the community. That’s what nice about our home office being only 45 miles away is that they’re not out of touch. They’re very much committed and embedded in our community, and being able to execute that Lenten menu in real time and advertise it shows that this is something that’s important.”

Walk On’s is prepared to deliver a high-quality restaurant experience for all of its guests. Justin explains, “Our commitment to the guests experience is further shown through our strong manager presence on every shift. We pride ourselves in ensuring our managers visit as many tables as possible to check in with guest, ensuring their dining experience meets their expectations.” And the food continues to play a key role. Co-founder Brandon Landry’s recipes from 13 years ago have stood the test of time as they consistently satisfy the hunger of returning guests and the chef-inspired kitchen’s commitment to making sure the guest wins has led to many W’s for the Walk On’s brand.

“You can have TVs, you can have pretty people in your building, but how do sports bars or casual family dining restaurants separate themselves?,” Justin explains. “That’s what fresh made does.”

POV This article was written in partnership with Walk-On’s.

povhouma.com

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The Vue from the Trenches

The Packrat Memoirs

IJackson when we moved into our

was around 33 weeks pregnant with

current home. I was rather large, rather tired, and rather emotional. I thought we had moved everything out of our old house and were completely finished when… dun, dun, dun… I opened the door to the garage.

Let me set the stage for you: my mother is an organized packrat. She accuses me of the same crime of which she herself commits, just in neater fashion, which is obviously therefore excusable. She saved EVERY SINGLE PAPER I ever came home with. I swear - from grades K through 7. Every color sheet. Every math test. Every random doodle I drew on a random scrap of paper, especially if it said I love you. I love her for her efforts and not wanting to part with a single memory of our childhood.

At some point in my life, my mother decided that all the boxes of school work, art projects and love notes that

40

March 2017 Point of Vue Magazine

she had saved for three decades would now become mine. I took the gesture to mean I had finally become an adult in her eyes. I inherited box upon box of the most random things. You know…Just in case my future child might one day want to know what I scored on my 3rd grade spelling test.

Fast forward to moving day…And of course in my very emotional, pregnant brain, I concluded that if my mother had saved it for 30+ years, then at the very least I need to open every box and see what treasures they hold. So despite my wise husband’s protests, the wall of boxes was moved to the new house. A little over two years later, these boxes are still taking up room in my new garage.

Memories of my childhood to share with my child and leaving a legacy is something I actually think about.

The definition of the word “legacy” is anything handed down from the past, as from an ancestor or predecessor. I

can tell you the odd macaroni artwork that is now missing all its noodles is not at the top of my legacy list! While these things are funny to look at all these years later, I know I want my child to have actual memories and emotions rather than mom’s failed spelling test.

My husband and I take great care to help make great memories for our child.

Every birthday, holiday or just a crazy taco Tuesday, we fill to the brim with love and as much laughter as possible.

I take a million pictures, write down all the funny things he says and does each day, and hope to leave a legacy of love.

And I secretly might have started a box in our garage marked with “Jackson’s School Work.” POV

MARY DOWNER DITCH is the managing editor of Point of Vue Magazine. She hopes her son appreciates her packrat tendencies some day too.

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Casey Gisclair Casey Gisclair & Courtesy

LSouth Lafourche High School on a unch recess has just ended at

Wednesday afternoon. Trevor Toups and his bud, Ty Allemand, are sitting across from the school’s front office, their backs leaning on the giant trophy case display that details the winning history of the Tarpons’ past. Trevor has a slight smile on his face, which usually means he’s up to something. In this case, he’s trying to play a joke on his friend.

“Smell my finger,” Trevor says to Ty, offering his index finger up to his buddy.

Ty doesn’t oblige, swatting the finger away with a quick jolt. After the swat, the boys break into hysterics, and they remain in laughter as they start their walk back to class.

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March 2017 Point of Vue Magazine

The whole “Smell my finger” bit is an inside joke between Trevor and Ty – a play off a scene in “Scary Movie” that the boys have grown fond of mimicking.

To the teens, it’s not a big deal – just boys being boys. But to those who know the inside story of the history between Trevor and Ty, they’ll quickly see and appreciate how rich the boys’ bond actually is. Truth is, it’s a bond that almost ended in tragedy during the 2015 football season.

Trevor is ok now, but he is the survivor of a severe brain injury which occurred during a practice in the 2015 season when he took a blow from Ty during a drill. Through their shared role in the tragic event, the boys have

grown closer, and are now practically best friends. They’re partners on the Tarpons bowling team, and say that in a strange way, the accident has united them, because they share a piece of one another’s lives that no one else is a part of.

“He’s the brother I never had,” Trevor says. “We always clicked, but after everything that happened, we just got closer. I have his back and he has mine.

We are united forever because we always have this history.”

“Things happen in crazy ways sometimes,” Ty adds. “But through this, I have a friend for life. I’m so glad he’s ok, and that he knows we’re in this together.”

“IT WAS SUPPOSED TO BE A NORMAL DAY.” Trevor Toups remembers being at the dentist office on the morning of Sept. 29, 2015.

“It was a regular day,” he says. “I remember waking up, getting out of bed and being at that dentist appointment.”

Everything that happened after that is now gone from Trevor’s memory bank – likely forever. It can only be told by others who were with the young man when his life changed forever.

“The next thing I remember after the dentist was seeing a big, bright light, seeing machines hooked up all over me, then looking to my side and seeing my dad next to me,” Trevor says. “I didn’t know how I got there, but I knew something was seriously wrong.”

We can fill in some of those details.

Hours after that dentist appointment, Trevor had freshman football practice.

During a practice drill, he took a hit from teammate Ty Allemand and went down. Trevor was unresponsive, and Ty was an emotional wreck. A hit he made had injured one of his best friends.

“I was just saying to myself, ‘Oh my God, this can’t be happening,’” Ty remembers. “This has to be a joke. It hurt so bad to see him on the ground, not getting up.”

Trevor was rushed to Lady of the Sea General Hospital, where it as discovered

that his brain was bleeding. He was airlifted to New Orleans, where he underwent emergency brain surgery. It was an operation, which, if unsuccessful, could have ended Trevor’s life.

Doctors feared after the surgery that Trevor would be hospitalized for months – if he ever got out at all. They feared that the young man’s quality of life would be greatly altered, because no one was sure how Trevor’s brain would recover from the trauma it had endured.

But the doctors were wrong.

Through what Trevor and his family describe as a “living miracle” and “a sign of what prayer can do for people,” the young man returned home just days later, a development that literally left doctors in awe. After months of recovery and then a follow-up operation, Trevor is as close to 100 percent as anyone ever expected him to be. He says Ty was beside him for the whole thing, constantly checking in to make sure he was OK. “He was always there,” Trevor says.

Today, Trevor is still every bit the jokester he was before the injury, and is also still a prosperous student. He said he wants to be a nurse when he gets older. His reason?

“I want to help people who were in the same position that I was in,” he says.

Doctors initially said they didn’t think Trevor could ever be a student-athlete again, because of the risk of re-injury if another blow to the head would occur. But there were a few sports they forgot about in that original diagnosis, and Trevor is taking advantage of the opportunity to compete again – again with Ty by his side in the heat of the battle.

BOWLING BRINGS UNITY

Trevor can never play football again, because the risk of another blow to his head is too strong. Other sports like basketball or baseball aren’t as dangerous, but still are too contact-inclusive to keep Trevor out of harm’s way.

But bowling is OK, and offers him no risks. He has friends who are bowlers, and they talked him into joining the team. He’s a natural, too. Through hard work and practice, Trevor improved his skills and has become one of the top bowlers on the team.

Trevor admits he misses football at times, but mostly just because he loved the thrill of competing and trying to beat an opponent. Bowling quenches that thirst, and Trevor boasts that he has several games flirting with or surpassing a 200 score.

“It’s fun,” Trevor says of being a varsity bowler. “I love the competition side of it.

I love knowing that there are opponents

povhouma.com

43

and that you have to do your best to try and get above all of them. To me, that’s a lot of fun and a great challenge.”

But the best part is who he gets to do it all with – his good pal, Ty. Ty stopped playing football after the 2015 season, and he, too, joined bowling. The boys are partners on the squad and they said the ability to be able to compete together is what makes the entire experience worthwhile and memorable – one they’ll never forget.

“There are people who’d have never thought we’d be playing anything together ever again,” Ty says. “But we get to bowl, and that’s awesome. We definitely enjoy it, and we love the time we get to spend together.”

“When they told me I probably couldn’t play sports anymore, I was shocked, and it took me a long time to get over that,” Trevor adds. “But to be able to recover, become a bowler and do it with Ty, it’s just amazing. I’m here because of the power of prayer.

My family and the South Lafourche community filled me with their prayers, and with God, they’ve helped heal me, which has let me get to where I am today. I am forever grateful. … Even today, it’s still overwhelming.” POV

44

March 2017 Point of Vue Magazine

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WHATCHA DOIN’, DEROUEN?

HUNGRY? CHECK OUT THE CAJUN NINJA’S VIDEOS AT “WHATCHA DOIN DEROUEN” ON FACEBOOK AND YOUTUBE FOR SOME CULINARY INSPIRATION.

46

March 2017 Point of Vue Magazine

Darian Graivshark Channing Candies

Bposts, Jason Derouen always felt eing a fan of funny social media

compelled to do something that would entertain the people around him. To do this, he began posting his own funny videos in April 2016, featuring the likes of face swaps with a baby on Snapchat.

By October, as a counter to Disney’s notorious gumbo video, which included healthy ingredients like kale and quinoa, Jason whipped up his own gumbo video.

He recorded all of it via Snapchat, telling Disney to “take some notes.” He ended up saving the videos and posting it to his Facebook and YouTube page, “Whatcha’ Doin Derouen.” To date, the video has been shared more than 125,000 times and gained over five million views.

So what did Derouen do? Made more videos of course.

Jason’s videos feature a twist that separates them from the rest of the humorous videos filling the internet… the Cajun Ninja character! He has practiced martial arts almost all his life, so he incorporates the ninja character into the videos by chopping vegetables with his hand, and doing a little Cajun “Piyah!”, a word he recently trademarked, for some local flavor. Taking advantage of his videos becoming popular on social media and his “Facebook fame,” he began creating more videos and incorporating his passions in life, which include cooking, making people laugh, and martial arts.

He also wears a Ragin’ Cajuns hat and an apron to add to his character.

Through the last ten years, Jason has gotten some cooking inspiration from his mother and her recipes.

“Even though I asked for her recipes sometimes, she still insists on making them for me. That’s just her motherly instincts, though!,” Jason says.

Other family members and friends have also taught Jason how to cook

in their own ways, but he has learned mostly through trial-and-error over the years. He is always looking at feedback he receives on his videos and takes into consideration what his viewers want to see him cook next. The messages come in from across the state of Louisiana as well as Germany, Canada, the U.K., Saudi Arabia and beyond. Usually he will cook whatever is requested and often has a list of at least 50 dishes he has yet to try and create. Whether it’s a request for beef stew or spaghetti, he makes sure to create the dish how he likes it best, even if it’s not the “real Cajun” way.

Jason says he has always done many things on a whim just to try it, like breaking out his best karaoke skills to a song one day and being offered to sing in a band called “Dahli Pardon” once. With support from his family and friends, he continues to try new things… and new recipes, which he says keeps life interesting.

Within three short months, Jason’s

exposure has grown quickly. On Facebook, he has more than 55,000 likes and on YouTube he’s garnered more than 1,000 subscribers. Being a sociable guy, he has enjoyed the “Facebook fame” because he gets to talk to everybody, reply to viewer messages, and make people smile. His first “celebrity experience” recently happened at Taco Bell when he was picking up food one night from the window. All of the workers came to talk to him, and he says he was more than flattered by it.

Jason has also gotten the opportunity to speak to Horace Trahan regarding his music and even asked if he could use his music as the official soundtrack for his videos– a sound he says is fun and brings a good aura to his cooking. With all the feedback he has gotten, Jason is even considering creating a cookbook at some point with all of his recipes.

It’s the support from the most special people in his life – his wife and children – however, that mean the most.

Although he may make a mess while creating his videos, Jason says, “I am blessed to have my wife, because she always supports me and thankfully keeps all of the pots clean.” Jason also has three daughters, and he says you can often find them “running around saying ‘piyah,’” or affectionately telling him “that I’m the greatest cook in the world.”

Being a social media chef was never something he planned, but with all of the success, he put his talent into motion, not only because he loves it, but because he loves to make people smile and genuinely tries to share with people what he believes is good, despite any judgement he may receive. It’s the social interaction, the ability to help others cook, and the chance to spend time with his wife and children, that make this Cajun Ninja one happy cook. POV povhouma.com

47

We Support a Healthier Future

By Deana Leonard, MA, RD, LDN, Wellness Education Center of Thibodaux Regional

The Diet Advice Confusion Wflicting information in nutrition e all try to eat healthy, but con-

and diet advice can be overwhelming.

To eat healthy, one must not be too restrictive with dietary limitations or deprivation of the foods that you love.

The focus should be on adding color to your plate, feeling great, having energy, and improving overall health. Take small steps to reach long term goals to set yourself up for success. Here are some tips you can follow to help with the confusion and learn how to create your own version of a healthy eating pattern that is good for you and your body.

(1) PREPARE YOUR OWN MEALS AND ADD COLOR TO YOUR PLATE. Make the right choices like switching that fried chicken to grilled and adding a salad and fruit to your plate.

(2) CHOOSE A VARIETY OF COLOR. Make half your plate vegetables and use fresh fruit for dessert. Visit one of the local

farmers market in our area for a variety of homegrown fruit and vegetables.

(3) MAKE HALF THE GRAINS THAT YOU EAT WHOLE GRAINS. Look for 100% whole wheat, brown rice, quinoa, and rolled oats in the ingredients on labels and 3 to 5 grams of fiber per serving to help meet your needs for the day.

(4) ALWAYS READ THE LABELS FOR ADDED SUGARS AND UNHEALTHY FATS IN PROCESSED FOODS. Add more fruits and vegetables instead.

(5) DRINK MILK? CHOOSE FAT-FREE OR A 1%. They have the same amount of calcium (good for our bones) and other nutrients, but fewer calories and less saturated fat.

(6) CHOOSE LEANER CUTS OF MEATS AND SEAFOOD. Go meatless by using beans or eggs.

(7) MINDFULLY EAT YOUR MEAL. ENJOY AND SAVOR EACH BITE AND TAKE AT LEAST 20

MINUTES TO EAT YOUR MEAL. It takes 20 minutes to feel fullness.

(8) DRINK PLENTY OF WATER THROUGHOUT THE DAY. We often think we are hungry, but are really thirsty. Give up the sugary drinks. They are a major source of added sugar and calories. You can do this over time to give your taste buds time to adjust.

(9) BE PHYSICALLY ACTIVE. This helps control weight, stress, and can even help lower blood pressure. You have to find what works for you and do something you enjoy.

(10) GET ENOUGH SLEEP. Every night you want to aim for 7 to 9 hours of restful sleep.

Just remember lifestyle change is vital to improve your overall health and wellness. Small changes add up to huge results in the end. POV For more information, contact the Wellness Education Center of Thibodaux Regional at 985.493.4765.

“Quality heart care is just a heartbeat away at Thibodaux Regional.”

Archie Manning

Nationally-Recognized Hospital.

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March 2017

Point of Vue Magazine » A Better You

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49

FitMind

This is Water

In 2005, David Foster Wallace was invited to give the commencement speech to the graduating class of Kenyon College in Ohio. He was an American writer and a professor of English and creative writing. His 1996 novel “Infinite Jest” was cited by Time Magazine as one of the 100 best English language novels from 1923-2005.

The message to the graduates in his 23-minute speech has been talked about in academic circles for the last decade and is still viewed on the Internet. Since 2011 Loyola University New Orleans has offered English seminar courses on Wallace. Similar courses are also taught at Harvard University. He began his Kenyon College speech with a parable: “There are these two young fish swimming along, and they happen to meet an older fish swimming the other way who nods at them and says, ‘Morning, boys. How’s the water?’ And the two young fish swim on for a bit, and then eventually one of them looks over at the other and goes, ‘What the hell is water?’

The meaning of the parable can be interpreted in several ways, however its message hinges on the reality that too many of us fail to recognize those “things” that are plainly visible, yet overlooked in our daily living. As Wallace continues in his speech he says, 50

March 2017

“The point of the fish story is merely that the most obvious, important realities are often the ones that are hardest to see and talk about. Twenty years after my own graduation, I have come gradually to understand that the liberal arts cliché about teaching you how to think is actually shorthand for a much deeper, more serious idea: learning how to think really means learning how to exercise some control over how and what you think. It means being conscious and aware enough to choose what you pay attention to and to choose how you construct meaning from experience.”

How valuable is it to think and pay attention to what is most important in our lives - our physical and mental health? It is obvious that eating healthy, exercising regularly, getting adequate rest and practicing a positive attitude lead to a healthier life. Another obvious fact is that every living organism requires water.

Water is the most essential element of life. The average adult human body is 60% water. The percentage of water in infants is much higher, typically around 75% water, dropping to 65% by one year of age.

Clean water is necessary for agriculture as well as the health of every human. Experts are saying that as many as two thirds of Americans

Point of Vue Magazine » A Better You

are dehydrated. Drinking sodas, coffee, tea and alcoholic drinks contribute to dehydration. Education should bring greater awareness to the fact that our body uses water in all its cells, organs, and tissues to help regulate its temperature and maintain bodily functions for health. Because our body loses water through breathing, sweating, and digestion, it’s important to always rehydrate by drinking and eating foods that contain water. Is this too obvious?

Everyone should learn and be aware of the obvious symptoms of dehydration, which are reduced energy, joint pain and stomach disorders.

In his speech Wallace closed with, “Truth is about life BEFORE death. It is about the real value of a real education, which has almost nothing to do with knowledge, and everything to do with simple awareness; awareness of what is so real and essential, so hidden in plain sight all around us, all the time, that we have to keep reminding ourselves over and over: ‘This is water. This is water.’”

POV

DR. J. MICHAEL FLYNN prac-

tices at the Flynn Clinic of Chiropractic in Houma. Call him at 985.855.4875 or visit DRMIKEFLYNN.COM.

ADVERTORIAL

Let’s Manage Your Health

TOGETHER JOIN US AT THE FREE MEN’S HEALTH EXPO.

Ochsner St. Anne Tackles Men’s Health with Free Expo Ochsner St. Anne

Umost men think they are immune nfortunately, it often seems that

to health problems. Traditionally they don’t pay attention to their health until something major happens. However, they are far more willing to focus on their favorite sports team, car or boat than to the warning signs they shouldn’t ignore.

Dr. Andre Duplantis, Family Medicine, Ochsner St. Anne, sees too many male patients who have ignored warning signs and symptoms that indicate something major is going on with their health. That’s why Ochsner St. Anne, located at 4608 Highway 1 in Raceland, will offer a free Men’s Health Expo on

March 14 from 5–7 p.m. The expo is for men and women over the age of 18 and will be comprised of health screenings and informational booths.

Among the screenings offered will be a PSA test (men over 50 or younger with family history), a simple blood test that can detect prostate cancer, in addition to cholesterol testing, blood glucose, Body Mass Index (BMI) calculations and blood pressure. In addition, there will be cooking demonstrations, door prizes and numerous health care professionals available for one-on-one discussions on various health topics for those men who wish to gather more information or ask questions.

“We encourage men to just take a few minutes out of their day to come out, get screened and learn more about how they can take control of their health,” Dr. Duplantis says. “There is no reason not to attend this free event, especially if you have a family history of cancer, diabetes or heart disease. I can’t emphasize enough the importance of catching health problems early, because you can’t treat something you don’t know about.”

Again, the Men’s Health Expo is free to men and women over the age of 18 and begins at 5:00 p.m. on March 14. To learn more and register to attend, call 1.985.537.8350. POV

povhouma.com

51

Bon Appétit

Baked Chicken Fajita Roll-Ups O in a Mexican restaurant is the

ne of the most exciting experiences

sound of fajitas as they approach your table. The sizzling meat, bell peppers, and onions announce their presence boisterously and deliver on their promise by being absolutely delicious.

Now imagine wrapping the veggies inside the flavorful meats instead of a tortilla. Thus is the idea behind this tasty and low calorie dish.

What You Need FOR THE MARINADE: • • • • • • • • •

2 T. olive oil Juice of half a lime 1 clove garlic, minced 1 t. chili powder ½ t. cumin ½ t. dried oregano ½ t. salt Pinch of cayenne pepper (optional) 2 T. cilantro, chopped

FOR THE CHICKEN:

• 3 chicken breasts or 6 thin sliced chicken cutlets, ¼-inch thick • ½ red bell pepper, sliced • ½ yellow bell pepper, sliced • ½ green bell pepper, sliced

52

March 2017

How to Make It In a small bowl, mix together olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (if using) and cilantro. Set aside.

For the chicken breasts, slice longways into 2 even slices and firmly pound the chicken using the smooth side of a meat tenderizer to an even thickness about ¼ inch.

Place chicken into a large resealable bag and pour marinade over top,

Point of Vue Magazine » A Better You

covering them completely. Allow chicken to marinate overnight (or a minimum of one hour).

Once chicken has marinated, evenly place 6 bell pepper slices in the middle of each sliced chicken, roll up and secure with a toothpick. Repeat and place seam side down in a prepared baking dish.

Brush tops of chicken with leftover marinade and bake, uncovered, at 375 for 25-30 minutes or until the juices run clear. POV

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Your Daily Apple: Dr. Anne Price Dr. in internal medicine

Anne Price, MD, specializes

and practices out of our SLMA Comprehensive Health Clinic in Houma.

She is a graduate of the Louisiana State University School of Medicine at Shreveport. Dr. Price isn’t overwhelmed by medically complex patients, but rather takes a strategic approach to understand patients’ health concerns and address them in manageable ways.

WHAT IS YOUR FAVORITE PART OF PRACTICING MEDICINE? I don’t find caring for medically complex patients overwhelming, rather it is an opportunity. I find it interesting and very manageable once patients’ concerns can be broken down into more manageable issues.

WHAT IS YOUR LEAST FAVORITE PART? Managed healthcare and insurance companies can be time consuming; however, luckily, the SLMA team has wonderful people who do this for us.

WHAT DO YOUR PATIENTS SAY ABOUT YOU? Patients know me as thorough, thoughtful and taking time to explain their illnesses/medical problems.

In general, patients know I’ve done everything I am capable of doing in order to make them the healthiest version of themselves.

WHAT INTERESTS YOU MOST ABOUT WORKING AT THE SLMA COMPREHENSIVE HEALTH CLINIC? Being part of the SLMA team offers a unique and friendly working environment and a true team mentality, which is good for physicians and our patients.

WHAT ARE YOUR RESPONSIBILITIES WITHIN THE CLINIC? I primarily am responsible for seeing medically complex patients, but I also handle some minor procedures such as joint injections. Additionally, I communicate with hospitalists on overall patient care needs.

WHO/WHAT INSPIRES YOU? My parents.

WHAT ARE YOU MOST PASSIONATE ABOUT PROFESSIONALLY? My priority is ensuring good patient care and being available and having the time to listen to patients’ health problems. I enjoy watching sick people get better; I am especially passionate about making them an active part of their recovery and disease management process.

WHAT ARE YOU PASSIONATE ABOUT PERSONALLY? My family and cooking.

WHAT IS YOUR FAVORITE PASTIME OUTSIDE OF WORK? Gardening and working out. POV DR. ANNE PRICE practices at South Louisiana Medical Associates in Houma.

Call her at 985.262.1639 or visit SLMA.CC.

THE SOUTH LOUISIANA MEDICAL ASSOCIATES TEAM OF PHYSICIANS AND SPECIALISTS IS COMMITTED TO PROVIDING HIGH QUALITY PATIENT CARE TO THE RESIDENTS OF OUR REGION. YOUR HEALTH AND WELL-BEING IS IMPORTANT TO US. TO SCHEDULE AN APPOINTMENT WITH DR. PRICE OR ANOTHER MEMBER OF OUR TEAM, PLEASE CALL 985.262.1639.

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53

Intelligent Investing

Questions about Long-Term Care Lservices and support needed

ong-term care refers to the ongoing

by people who have chronic health conditions or disabilities. There are three levels of long-term care: Skilled Care (round-the-clock care that’s given by professional health care providers), Intermediate Care (provided by professional health care providers but on a less frequent basis) and Custodial Care (given by caregivers, nurses’ aides, or home health workers who assist with “activities of daily living”). The most common type of long-term care is home-based care. Approximately 70% of people will need long-term care at some point during their lifetimes after reaching age 65.

The cost of long-term care can be expensive. Some of the average costs, according to the Department of Health and Human Services, include: $6,235 per month for a semi-private room in a

nursing home, $6,965 per month for a private room in a nursing home, $3,293 per month for a one-bedroom unit in an assisted living facility and $21 per hour for a home health aid.

Medicare provides only limited coverage for long-term care services such as skilled nursing care or physical therapy. And although Medicare provides some home health care benefits, it doesn’t cover custodial care, the type of care older individuals most often need. Medicaid is the joint federalstate program that two-thirds of nursing home residents currently rely on to pay some of their long-term care expenses.

To qualify for Medicaid, you must have limited income and assets, and it provides only limited coverage for home health care in certain states.

Long-term care insurance can help you preserve your assets and guarantee that you’ll have access to a range of

care options. However, before you purchase a policy, make sure you can afford the premiums. The cost of a policy depends primarily on your age and on the benefits you choose. Some of the key features to consider are Benefit Amount (the maximum your policy will pay for your care each day; it generally ranges from $50 to $350), Benefit Period (The length of time your policy will pay benefits), Elimination Period (The number of days you must pay for your own care before the policy begins paying benefits), Types of Facilities Included, and Inflation Protection (an optional feature available at additional cost, but having it will enable your coverage to keep pace with rising prices).

Your insurance agent or a financial professional can help you compare longterm care insurance policies and answer any questions you may have. POV

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Ameriprise Financial cannot guarantee future financial results. The Compass is a trademark of Ameriprise Financial, Inc. Ameriprise Financial Services, Inc. Member FINRA and SIPC. © 2014 Ameriprise Financial, Inc. All rights reserved. (7/16)

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March 2017 Point of Vue Magazine

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A Vue from the Vine

Golden State Standards

Behind the Brew

Strawberries: Not Just for Dessert Iberry season. With pallets of fresh strawberries for sale t is spring time in Louisiana and that means it’s straw-

Tthe Golden State. Though white blends can be made his month we will review some white blends from

from many different grapes, the most common grapes are Rousanne, Marsanne, and Viognier, which are the primary grapes used in the wines from the Rhone Valley in France.

Here are a few current selections at Cannatas: TREANA BLANC 2014 23.99 Treana Blanc is a blend of 45% Viognier, 45% Marsanne, and 10% Rousanne. This complex white wine has aromas of mango and pineapple, followed by citrus and tropical notes on the palate. The wine is plush and well balanced with good acidity that sails on to a long, complex finish. A great example of a Rhone style white from California.

CONUNDRUM WHITE BLEND 2015 21.99 One of the original white wine blends from California and for 25 years has been one of the best. This easy drinking white has aromas of pineapple, pear and apricot. On the palate the wine is creamy yet has nice mineral notes and crisp acidity that lingers on to a balanced finish. It is a blend of Chardonnay, Sauvignon Blanc, Semillon, Muscato and Viognier.

TENSHEN WHITE BLEND 2015 17.99 Winemaker Joey Tensley who seems to have the touch with Santa Barbara grapes makes this Santa Barbara County white. The wine is lush and powerful, with flavors of tropical fruit, apricot, and apple. This wine is complex and mouthwatering yet balanced and smooth making for a superb example of a Rhone style blend. A blend of Viognier, Rousanne, Grenache Blanc, and Chardonnay. POV

LANE BATES is the wine and spirits specialist

at Cannata’s. Feel free to visit him to find out more. Or call 985.209.9762 or email him at LANEBATES@CANNATAS.COM. 56

March 2017 Point of Vue Magazine

on the side of the road to the popular Ponchatoula Strawberry Festival, Louisiana is known for some of the best strawberries in the nation. There are countless strawberry recipes that are a treat to your taste buds. There is nothing like fresh strawberries and cream, chocolate covered strawberries, strawberry jam, strawberry cheesecake, and strawberry shortcake, but my favorite item is Louisiana Strawberry Beer! That is right - occasionally this “Beer Guy” enjoys a fruit beer. It is one of my go-to styles to enjoy with boiled crawfish. This year we have three excellent local strawberry beers to enjoy.

STRAWBERRY ALE BY COVINGTON BREWHOUSE: This is a year-round release that combines a cream ale with strawberry puree. A light and refreshing beer with a mild strawberry aroma and flavor.

ABV 5% IBU 5

STRAWBERRY HARVEST BY ABITA BREWERY: Available from mid-February to mid-June, this was the first widely available Louisiana strawberry beer. It is a lager brewed with pilsner and wheat malts. After filtration, real Louisiana strawberry juice is added to create a crisp lager with a strawberry flavor and aroma.

ABV 4.2% IBU 13 STRAWBERRY CANEBRAKE BY PARISH BREWERY: The newest seasonal beer starts with an American wheat beer, Canebreak. The first commercially brewed beer with Louisiana made Steen’s Sugarcane Syrup, it’s combined with Louisiana strawberries.

ABV 5% IBU 13 I encourage you to try these three and attempt to notice the subtle and not so subtle differences. Although you may have a favorite, I doubt that you will be disappointed in any.

Yeah, it is fact - real craft beer drinkers drink fruit beers, but please…don’t put fruit on your glass. Cheers! POV

DWAYNE ANDRAS is a home brewer and self-taught

beer expert in continuous search of the perfect pint. Chat with him about your favorite brew at DWAYNE.ANDRAS@GMAIL.COM.

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Rendezvous Want us to include your event in our calendar? Shoot an email to melissa@rushing-media.com and we’ll help spread the word.

Downtown Houma Courthouse Chili Cook-Off

Chabert Medical Center Foundation Gala

Enjoy delicious food from local cooks all while supporting downtown Houma. Teams go head-to-head, showing off their best chili recipes. The public is invited to take part by participating in tastings. There is also live entertainment. All proceeds go toward Downtown Houma Christmas decorations.

Enjoy good times in support of the Chabert Medical Center Foundation at this annual gala. This year’s event, a St. Patrick’s Day theme, features a premium bar, live and silent auctions, and food from the best restaurants in the area. Music is provided by Billy Stark and Friends. Proceeds go to purchase equipment for the hospital and books for its Reach Out and Read children’s program.

Tickets are $100.

March 11, 12-4 p.m.

Where: Downtown Houma Courthouse Square, Houma Contact: 985.873.6408

HOLA Wedding Expo

March 17, 6:30-10 p.m.

Where: 5 Glen Oaks Drive, Houma Contact: samhotard1@gmail.com

March 12, 11 a.m.-3 p.m.

Find the right vendors to make your wedding dreams come true. This expo features fashion shows, on-stage demonstrations, and exhibitors in catering, photo, video, venues, entertainment and more. Admission is $10; children ages 12 and younger are free.

Where: Houma-Terrebonne Civic Center, Houma Contact: houmaciviccenter.com

Duckin’ Out for the Arts March 17, 7-11 p.m.

Celebrate St. Patrick’s Day with the Bayou Regional Arts Council. This second annual fundraiser features a variety of decoys up for grabs painted by local artists. Entertainment is provided by the Bayou Saxophone Ensemble. Drinks, light food, and door prizes also provided. Tickets are $35.

Where: Bayou Terrebonne Waterlife Museum, Houma Contact: bayouarts.org

South Louisiana Wildfowl Carvers Annual Carving Competition March 18-19

Join the South Louisiana Wildfowl Carvers for this annual opportunity for carvers of all classes to show off thier work. On Saturday night, a supper and auction are held. The auction features antique, contemporary and modern decoys. Registration is Friday from 5-7 p.m. Doors open at 10 a.m. Saturday and 9:30 a.m. Sunday.

Where: Terrebonne Sheriff’s Rifle Range, Houma

POV

Downtown Thibodaux Arts Walk March 24, 5-9 p.m.

Stroll the historic streets of Downtown Thibodaux while enjoying art from a variety of local creators. Downtown businesses pair with artists to display their work. Musicians are also expected to play.

Where: Downtown Thibodaux

Contact: 985.413.9886, downtownthibodaux.org

POV

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March 2017 Point of Vue Magazine

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Smarty Pants No Googling!

1

In Super Bowl LI, Matt Ryan became the fi rst Super Bowl starting quarterback to wear number 2. Which is the only number between 1-19 never worn by a Super Bowl starting quarterback?

A B C D

3

5

A B C D

7

6

26 28 21 23

2016 READERS’ CHOICE AWARD WINNER

Paperclip Pen Stapler Rubber Band

Who was not an original member of the Mighty Morphin Power Rangers?

A B C D

8

Labrador Retrievers Beagles German Shepherd Dogs Dachshunds

Which common office supply was invented on St. Patrick’s Day? A B C D

Clarinet Trumpet Oboe Trombone

How many times does Lady Gaga sing the words “million reasons” in her new hit “Million Reasons”?

A B C D

4

Angela Lansbury Celine Dion Paige O’hara Jodi Benson

Which musical instrument is the French word for “paperclip”?

Which AKC breed has the most registered dogs?

A B C D

8 11 6 14

Emma Watson will star as Belle in Disney’s liveaction version of “Beauty and the Beast”, debuting March 17. Who provided the voice for Belle in the 1991 animated classic?

A B C D

2

Jason Tommy Kimberly Zack

Prior to Drew Brees, who was the last Saints player to wear number 9?

A B C D

Jake Delhomme Heath Shuler Tommy Kramer Steve Weatherford

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March 2017 Point of Vue Magazine

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A B C D

11

15

A B C D

12

The Rolling Stones The Doors The Beatles The Who

What did Ancient Greeks believe about wearing amethysts?

A B C D

Slater Kelly Zack Screech

14

Which of these mammals can fly?

A B C D

Hard Rock Café got its name from the back cover of which band’s album?

Pennsylvania and Delaware Pennsylvania and New Jersey New York and Massachusetts New York and New Jersey

University of Michigan head coach Jim Harbaugh appeared as which character’s cousin on “Saved By The Bell”?

A B C D

13

10

After Aaron Burr killed Alexander Hamilton in their duel, which two states indicted him for murder?

Prevent a person from getting drunk Help a person live longer Give a person good luck Ensure a bountiful harvest

The acronym “http” in web URLs stands for?

A B C D

Flying squirrel Bat Feather-tailed possums All of the above

HelioType Transformation Pagination HotText Transfer Phonics?

HyperText Transfer Protocol Hailing Typography Texting Plans

12 of the last 13 Super Bowls were won by the team wearing white jerseys. Which team was the only one to win wearing their colored jerseys during this time?

Well, how’d you do?

11-15

160 Pants on Fire

A B C D

6-10

110 Smarty Pants

1-5

50

Pants on the Ground

0

3

Did You Forget Your Pants?

Seattle Seahawks New England Patriots Pittsburgh Steelers Green Bay Packers

OUTH

OUISIANA

INANCIAL

# Correct

IQ

Your Pantsyness:

Answers

1) C, 2) A, 3) C, 4) D, 5) D, 6) B, 7) C, 8) A, 9) D, 10) B, 11) D, 12) A, 13) B, 14) C, 15) D

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Scene In South Lafourche Biddy Basketball Coaches Damien St. Pierre, Nick Hebert, and our own Casey Gisclair close out the season with their biddy basketball team as tournament winners. This is the first South Lafourche Boys biddy basketball championship win in 13 years.

Business After Hours On Jan. 19, Women’s Business Alliance hosted Business After Hours at the Houma-Terrebonne Chamber of Commerce office. The monthly event brings together professionals for an after-work opportunity to mingle and network with other professionals in the community.

TFAE Grant In January, Robbie Naquin (right), Capital One Tri-Parish Market President, presented Terrebonne Foundation for Academic Excellence a grant totaling $40,700 to further enhance literacy in Title One lower elementary schools in Terrebonne Parish.

TFAE Board Treasurer Tommy Lanaux, TPSD Grant Writer Jennifer Bergeron, TFAE Executive Director Angie Rome Walsh, and TPSD Assistant Superintendent Bubba Orgeron accepted the grant.

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March 2017 Point of Vue Magazine

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Vandebilt Catholic Hall of Fame

Cajun Music Preservation Society Award

On Feb. 12, Vandebilt Catholic High School inducted two new members to its Hall of Fame, Mrs. Pat Bourg Boquet and Mrs. Dianne Mader Savoie. Mrs. Boquet was fundamental is establishing a program for students with dyslexia and similar learning differences at the school. Mrs. Savoie served as Coordinator of the Dyslexia and ADD program from 1990-1997 and laid the groundwork for the Louisiana Center for the Study of Dyslexia and Related Disorders at Nicholls State University and The MAX Charter School.

Tysman Charpentier, Misty McElroy, and Quentin Fontenot accept the C. Lindy Hoffman and Mary Ann Delaune Hoffman Music’s Unsung Hero Award from Thibodaux Chamber of Commerce during its Banquet and Awards Dinner on Jan. 26.

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Roux for a Reason Established as a way to honor the fathers of event organizers Ben Levy and Blake and Ben Floyd, Roux for a Reason, held Feb. 11 in downtown Houma, served up delicious gumbos while raising money for Mary Bird Perkins TGMC Cancer Center.

35 teams competed to show off their best recipes for a chance to walk away with the top prize.

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March 2017 Point of Vue Magazine

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Phi Mu 50th Anniversary Phi Mu of Nicholls State University invited alumnae from throughout the organization’s time on campus to celebrate the historic anniversary at a party during festivities in February.

Photos courtesy of Andrew Liang, Victoria Ordoyne Thomas & Lorna Gianelloni

MARY LYNN BISLAND, JERRIE TYLER, JENNIFER ROBICHAUX DUET, GLORIA KELLET, REZZIE MEYER, NANCY DIEDRICH, LORNA GIANELLONI, ANITA HYMEL, KATHY MARTIN HEBERT

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March 2017 Point of Vue Magazine

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Find the six differences in this photo from our feature on page 46. Drop off your answers along with your name and daytime contact number at the PoV offices, 6160 W. Park Ave., Houma. Stuck at the office? Fax it, 985.873.9009, or email it to us, melissa@rushing-media.com.

A winner will be picked by random drawing March 14.

The winner will receive a $50 Visa® gift card courtesy of Synergy Bank.

Congratulations to Bridget Duplantis for winning last month’s contest.

Courtesy of

Answers to last month’s contest 1 2 3 4 5 6

Cork color Outlet removed Missing beer bottles Extra light on wall Wording in sign Color of Super Bowl poster

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